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Friday, October 8, 2010

Yummy Chicken Parmesan

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!!

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!

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)