Friday, July 31, 2009

So Easy Chicken Parmesan

I really don't enjoy cooking, but I do enjoy eating.... that means I usually try to make easy meals. Anyway, here's an easy Chicken Parmesan recipe, from the Kraft foods magazine a year or so ago.

1/4 c. Italian dressing
1/4 c. grated parmesan cheese
2 chicken breasts

Combine dressing and cheese in a Ziploc baggie. Add chicken and coat. Marinate in the refrigerator at least 20 minutes. Bake at 400 for 20 minutes, or until chicken is cooked and the coating is a little crispy.

We eat it with spaghetti, but you do whatever you want to do.

Shrimp with Coconut Curry

This was awesome. Thanks to whoever it was that told Kristi about this mykitchencafe blog. I'm trying another one of her recipes tonight!

Tuesday, July 28, 2009

Ramen Skillet Dinner

This is fast, easy, and with the exception of the stir-fry sauce, I usually have all the ingredients. Start keeping stir-fry sauce on your always-have condiments list and this is a sure thing!

1 lb ground beef
2 1/2 c. water
2 packages Ramen noodles (one needs to be oriental flavor, although I've used beef and liked the result just fine)
1/2 c. stir-fry sauce
3 cups frozen veggies (I usually use broccoli, carrots & cauliflower mix)

In a large skillet, brown ground beef; drain. Add water, the oriental seasoning packet (note: you only use one seasoning packet, so it doesn't matter what the other one is), stir-fry sauce and frozen vegetables; mix well. Bring to a boil. Reduce heat to medium-low; cover & cook 5 minutes or until vegetables are tender, stirring occasionally. Break up Ramen noodles; add to skillet. Cover; cook 5 to 8 minutes or until sauce is of desired consistency, stirring occasionally and separating noodles as they soften.

Yield 4 (1 1/2 cup) servings (although we always have leftovers and they're so yummy)

Wednesday, July 22, 2009

Divine Breasticks

Allison brought these over for dinner the other night! They were the best breadsticks I have ever had!

Divine Breadsticks
1 ½ cup warm water
1 tablespoon yeast
2 tablespoons sugar
3 1/4 cups flour
½ teaspoon salt
3 T Butter for the pan

Mix all ingredients (except butter) and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt desired amount of butter on baking pan (the original recipe called for 1 entire stick of butter - that was way too much for my taste - I use a couple tablespoons). Roll out dough about 1/8-inch thick and cut into strips. Place in butter and put close together. Sprinkle with garlic salt and parmesan cheese. Cover and let rise 30 minutes. Bake 20 minutes at 375 degrees.

* she got the recipe from a blog called and said she really likes the blog

Fruit dip

I was at a baby shower the other day and they had this really yummy, light, fluffy fruit dip. I asked Sarah how to make it and she said it was just light cool whip mixed with a little thing of yogurt. Isn't that crazy? It was the best fruit dip I've ever had and I didn't even have to feel guilty because it had so few calories. I can't remember the flavor of yogurt she said she put in it, but mentioned you could try any flavor. Easy easy!

Monday, July 13, 2009

Slow cooker chicken taco soup

Slow Cooker Chicken Taco Soup

- i thought this was good and a nice alteration to your regular taco soup, I also had everything in my pantry to make it already which is always great.

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"
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READY IN 7 Hrs 15 Min

* 1 onion, chopped
* 1 (16 ounce) can chili beans
* 1 (15 ounce) can black beans
* 1 (15 ounce) can whole kernel corn, drained
* 1 (8 ounce) can tomato sauce
* 1 (12 fluid ounce) can or bottle beer (or chicken broth)
* 2 (10 ounce) cans diced tomatoes with green chilies, undrained
* 1 (1.25 ounce) package taco seasoning
* 3 whole skinless, boneless chicken breasts
* shredded Cheddar cheese (optional)
* sour cream (optional)
* crushed tortilla chips (optional)


1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.