Baked Chicken Nuggets

INGREDIENTS
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted*

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

*use an egg in place of butter to reduce calories

Paula Deen's Goulash

1 pound lean ground beef
1 large yellow onions, chopped
1 1/2 cloves garlic, chopped
1 1/2 cups water
1 (15-ounce) cans tomato sauce
1 (15-ounce) cans diced tomatoes
1 tablespoons Italian seasoning
2 bay leaves
1 1/2 tablespoons soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground pepper
1/2 tbs. seasoned salt
1/2 tablespoon seasoned salt
1 cup elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, garlic powder, pepper, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Paula Deen's Banana Nut Cake

Cake:
3 cups all-purpose flour,
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27331_,00.html

Absolutely Fabulous Greek/House Dressing

INGREDIENTS
1-1/2 cups olive oil
1 tablespoon and 1 teaspoon garlic powder
1 tablespoon and 1 teaspoon dried oregano
1 tablespoon and 1 teaspoon dried basil
1 tablespoon pepper
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon Dijon-style mustard
2 cups red wine vinegar

DIRECTIONS
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

yields 30 servings

Source: http://allrecipes.com/Recipe/Absolutely-Fabulous-GreekHouse-Dressing/Detail.aspx

Pasta with Fresh Tomato Sauce

Pasta with Fresh Tomato Sauce

INGREDIENTS

1 (16 ounce) package dry pasta of your choice
8 roma (plum) tomatoes, diced
1/2 cup Italian dressing
1/4 cup finely chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

SOURCE: http://allrecipes.com/Recipe/Pasta-with-Fresh-Tomato-Sauce/Detail.aspx?strb=1

Sleepin' In Omlette

6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks butter
1 8 ounce package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of cayenne pepper
1/2 teaspoon salt
1 teaspoon chopped chives

Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.
Eat. Faint. Repeat.

Source: http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/

Creamy Chicken Enchiladas

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Source: http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html

Onion-Crusted Chicken

6 chicken breasts, boned and skinned
1 large can French-fried onion rings, crushed
Nonstick cooking spray

Crush onion rings. Spray nonstick cooking spray on bottom of 9x13 inch pan. Rinse, pat dry chicken. Spray cooking spray on each side of chicken breast. Dip each side of chicken into onion rings and place in pan. Any excess onions can be placed on top of all the chicken. Bake at 350 degrees for 35-45 minutes.

Variation: Add 1 can cream of mushroom soup and 1/2 cup sour cream (mixed) to top of the chicken for a tasty sauce before baking. This goes well with rice or couscous.

Stephanie's Salad Dressing

1/2 cup sugar
1/2 cup cooking oil, like vegetable oil
1 1/2 T. soy sauce
1/4 cup white wine vinegar

Salt and pepper to taste

Whisk all together until sugar dissolves

Summer Vegetarian Chili

INGREDIENTS (Nutrition)
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste


DIRECTIONS
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.

Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Source: http://allrecipes.com/Recipe/Summer-Vegetarian-Chili/Detail.aspx

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.


Source: http://www.kevinandamanda.com/recipes/dinner/bacon-cheeseburger-chicken.html

Easy Slow Cooker French Dip

INGREDIENTS (Nutrition)
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Source: http://allrecipes.com/Recipe/Easy-Slow-Cooker-French-Dip/Detail.aspx