I modified this from a recipe I found....to which I cannot find now, but I think I got it pretty good from memory. Only thing I need to ponder is temperatures! Seriously, this was SO good, very easy and the juiciest chicken. Definitely be making this again!
Ingredients:
Chicken Breasts
Salt & Pepper
bread crumbs
light mayo (or whatever you want to use to make the crumbs stick!)
jar of pasta sauce
mozzarella
Parmesan
1) Salt and pepper your chicken. Then lightly coat your chicken with mayo and dredge in bread crumbs. Place on baking sheet and cook for about 40 minutes @ 375.
2) In a baking dish, pour half of the jar of sauce. Place chicken on sauce and top with remaining half. Sprinkle with mozzarella and Parmesan and bake for 20 minutes.
We served ours with a side of pasta and a salad. Yum-o!!
Friday, October 8, 2010
Homemade skillet chicken
Otherwise known as clean the pantry out! ;-) We had some chicken that I bought Monday and hadn't used yet so I knew we needed to cook it last night. This week we had already had 2 casseroles so was feeling the need for something a little different. With nothing in mind, decided to make my own skillet chicken! It was very simple, pretty tasty and most importantly easy!
Ingredients:
Chicken breasts
butter
salt & pepper
frozen veggies
can of mushrooms
package of Chicken gravy
1) Melt some butter in your skillet. After salt and peppering your chicken (and any other season you may want), cook your chicken over medium heat for about 15-20 minutes until cooked through. Avoid the urge to mess with it, just let it cook and flip it about half way through.
2) Mix 3/4 cup water with package of chicken gravy. When the chicken is done, remove from skillet. Pour in the gravy and all your veggies. I used a package of mixed veggies (potatoes, red peppers, snap peas) and then added in some carrots and corn and also a can of mushrooms. Bring to a boil.
3) Lower the temp to simmer, add back in chicken and warm for about 5 minutes. Voila!
I served ours with a side of instant potatoes, so this was a fairly healthy meal too!
Only problem I sometimes have with chicken is cooking it through. 2 of my 3 chickens cooked just fine, the bigger one took a few extra minutes. I think I may start tenderizing or flattening the chicken out to see if that helps.
All in all, it was a tasty meal and easy to play around with for some different tastes!
Ingredients:
Chicken breasts
butter
salt & pepper
frozen veggies
can of mushrooms
package of Chicken gravy
1) Melt some butter in your skillet. After salt and peppering your chicken (and any other season you may want), cook your chicken over medium heat for about 15-20 minutes until cooked through. Avoid the urge to mess with it, just let it cook and flip it about half way through.
2) Mix 3/4 cup water with package of chicken gravy. When the chicken is done, remove from skillet. Pour in the gravy and all your veggies. I used a package of mixed veggies (potatoes, red peppers, snap peas) and then added in some carrots and corn and also a can of mushrooms. Bring to a boil.
3) Lower the temp to simmer, add back in chicken and warm for about 5 minutes. Voila!
I served ours with a side of instant potatoes, so this was a fairly healthy meal too!
Only problem I sometimes have with chicken is cooking it through. 2 of my 3 chickens cooked just fine, the bigger one took a few extra minutes. I think I may start tenderizing or flattening the chicken out to see if that helps.
All in all, it was a tasty meal and easy to play around with for some different tastes!
Zesty Italian Crescent Casserole
Been a couple weeks since I tried something new again, but we did last night and it definitely passed the test! I found the recipe on the Pilsbury website and its called Zesty Italian Crescent Casserole. It was easy, I used all lite or reduced fat ingredients and it was still very tasty!
INGREDIENTS
1 lb. lean ground beef (I used 93/7)
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream (I used light)
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls (I used reduced fat)
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted
1. Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. (I used a rectangle 11x7 and it was perfect!)
4. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
5. Bake at 375°F. for 18 to 25 minutes or until deep golden brown. (Mine was cooked about 20ish minutes)
INGREDIENTS
1 lb. lean ground beef (I used 93/7)
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream (I used light)
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls (I used reduced fat)
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted
1. Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. (I used a rectangle 11x7 and it was perfect!)
4. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
5. Bake at 375°F. for 18 to 25 minutes or until deep golden brown. (Mine was cooked about 20ish minutes)
Thursday, August 19, 2010
WW Chicken Spaghetti
Chicken Spaghetti
4 oz can mushrooms (drained)
4 oz Light Velveeta Cheese
2 cups cooked spaghetti
1 pkg. chicken gravy
1 can Rotel tomatoes
1/4 C water
8 oz cooked diced chicken breasts
Mix together. Put in 8x8 casserole dish or baking pan (covered). Bake at 375 for 25 minutes.
4 servings = 8 points plus each
WW King Ranch Chicken
King Ranch Chicken—Excellent!
12 oz cooked chicken, cubed
8 corn tortillas, quartered
1 can Rotel
1 can reduced fat cream of chicken soup
1 small can green chilies
1 medium onion, chopped
1 medium green pepper, chopped
4 oz light Velveeta, cubed
1/2 cup shredded fat free or 2% cheddar cheese
Spray an 8x8 inch pan. Mix rotel, soup, onion, green pepper and chilies. Spread 1/3 cup of soup mixture in bottom of pan. Layer tortillas, 1/2 chicken, 1/2 Velveeta and half the soup mixture. Repeat layers. Top with shredded cheddar. Bake at 350 degrees for 30 minutes.
Garnish at the table with fat free sour cream and salsa.
Serves 6 @ 6.5 points each serving
Artichoke Chicken
Ingredients
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 1 tsp garlic salt
- 4 skinless, boneless chicken breast halves
DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
I found this one off of Kelly's Korner and it was delish and super fast and easy!
Tomato, Basil and Mozzarella Pasta
Ingredients
| 1/2 cup(s) part-skim mozzarella cheese, smoked, diced | |
| 1/8 tsp black pepper, or to taste | |
| 1/2 cup(s) basil, fresh, chopped | |
| 1/8 tsp table salt, or to taste | |
| 2 tsp olive oil | |
| 1 Tbsp balsamic vinegar, or more to taste | |
| 1/2 tsp dried oregano | |
 | 1 cup(s) cherry tomato(es), or grape tomatoes, halved |
| 16 oz uncooked fusilli, or other spiral pasta | |
Instructions
6 pts/makes 6 servingsCook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
I never have smoked mozzarella so we just use the bagged shredded kind and basil....dried works just fine too! This is a great quick and easy meal and leftovers are tasty too!
A place to find the recipes
This is going to be a place where I can try out and store different recipes that we try out. As a working momma, I need meals that are fast, easy, and cheap and use readily available ingredients. I would love to be a SAHM momma who has time to cook every day, but that is just not the case for this family so I am on the quest to find some new meals for our family! :)
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