Oh MY Goodness - This was some wonderful chicken. I would even venture to say - this is my new favorite recipe.
Ingredients:
1/4 cup Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Directions:
Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).
Recipe from Kraft Foods.
Tuesday, September 2, 2008
Tuesday, May 20, 2008
Southwest Chicken with Corn and Rice
I tried this recipe this week and it was pretty tasty. I am not usually a big fan of baked chicken because it seems to be too dried out, but I guess with the chicken broth and water in the pan it helps keep the chicken moist.
Ingredients:
2 cups instant white rice, uncooked
1 can chicken broth
1 can corn with sweet peppers, undrained
1/2 cup water
1 tsp. chili powder, divided
1/3 cup Shake 'N Bake Original Coating Mix
4 boneless skinless chicken breast halves
1/2 cup Shredded Cheddar Cheese
Directions:
Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish. Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture. Bake 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Let me know what you think!!
Ingredients:2 cups instant white rice, uncooked
1 can chicken broth
1 can corn with sweet peppers, undrained
1/2 cup water
1 tsp. chili powder, divided
1/3 cup Shake 'N Bake Original Coating Mix
4 boneless skinless chicken breast halves
1/2 cup Shredded Cheddar Cheese
Directions:
Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish. Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture. Bake 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Let me know what you think!!
Sunday, April 27, 2008
Homemade Cereal
You guys are in for a treat today. I have posted three of my favorite recipes right now!! I have given some of you this recipe for Homemade Cereal, but now all of you are lucky enough to make it yourself!!
Ingredients:
8 cups old fashioned oats
2 cups chopped walnuts
1 cup brown sugar
1 tsp. salt
1 tsp. cinnamon
1/2 cup oil
1/2 cup honey
2 tsp. vanilla
3 cups raisins or dried cranberries
Directions:
Mix oats, nuts, sugar, salt, and cinnamon in large bowl. Combine honey and oil and heat in microwave just to warm. Add vanilla.
Toss oats mixture and oil mixture together with a rubber spatula. Spread on cookie sheets and bake at 350 for 15 minutes - just until it starts to toast. My oven toasted faster than 15 minutes, so be careful that it does not burn!! (I burned a batch or two before I got it right.)
Mix in raisins or cranberries when cool. Store in airtight container.
This stuff is also good on yogurt and ice cream or just as an afternoon snack.
Ingredients:
8 cups old fashioned oats
2 cups chopped walnuts
1 cup brown sugar
1 tsp. salt
1 tsp. cinnamon
1/2 cup oil
1/2 cup honey
2 tsp. vanilla
3 cups raisins or dried cranberries
Directions:
Mix oats, nuts, sugar, salt, and cinnamon in large bowl. Combine honey and oil and heat in microwave just to warm. Add vanilla.
Toss oats mixture and oil mixture together with a rubber spatula. Spread on cookie sheets and bake at 350 for 15 minutes - just until it starts to toast. My oven toasted faster than 15 minutes, so be careful that it does not burn!! (I burned a batch or two before I got it right.)
Mix in raisins or cranberries when cool. Store in airtight container.
This stuff is also good on yogurt and ice cream or just as an afternoon snack.
Mexican Roast - YUM
This is a new found favorite of mine. I really love the traditional roast with potatoes, carrots, and gravy!! I like that so much that I was afraid to try this new twist, but I really LOVED it just as much, if not more.
Ingredients:
1 arm roast
1 cup dry pinto beans, rinse but do not cook or soak
1 onion, chopped
1 can chopped green chilies, undrained
1 can cream of mushroom soup
2 cans diced Rotel tomatoes
1 can water
Directions:
Spray crock pot with Pam. Place roast in crock pot and sprinkle with chili powder, cumin, garlic salt, and pepper to taste. Add beans, onion, chilies, soup, rotel, and water. Do not mix or stir. Cover and cook on low for 12 to 16 hours. Do not peek. Serve with flour tortillas, cheese, guacamole, salsa, etc.
Oh and this is only 170 calories per serving with 4 grams of protein and 2 grams of fiber.
Ingredients:
1 arm roast
1 cup dry pinto beans, rinse but do not cook or soak
1 onion, chopped
1 can chopped green chilies, undrained
1 can cream of mushroom soup
2 cans diced Rotel tomatoes
1 can water
Directions:
Spray crock pot with Pam. Place roast in crock pot and sprinkle with chili powder, cumin, garlic salt, and pepper to taste. Add beans, onion, chilies, soup, rotel, and water. Do not mix or stir. Cover and cook on low for 12 to 16 hours. Do not peek. Serve with flour tortillas, cheese, guacamole, salsa, etc.
Oh and this is only 170 calories per serving with 4 grams of protein and 2 grams of fiber.
Green Beans & New Potatoes
This great recipes is from my cousin Britney. I don't really care for green beans, but these were great!!
Ingredients:
2 cans green beans
2 new potatoes with skin, cut into small pieces
salt
pepper
garlic powder
onion powder
2 tbsp. butter
steak/meat seasoning
bacon, optional
Directions:
Mix all ingredients together, except butter. Use the seasonings as your taste buds please. I use a little more garlic than onion!! Melt the butter and drizzle on top of green beans and potatoes. Cover with foil. Bake at 350 for 35-40 minutes or until the potatoes are soft enough to stick a fork through.
ENJOY!!
Ingredients:
2 cans green beans
2 new potatoes with skin, cut into small pieces
salt
pepper
garlic powder
onion powder
2 tbsp. butter
steak/meat seasoning
bacon, optional
Directions:
Mix all ingredients together, except butter. Use the seasonings as your taste buds please. I use a little more garlic than onion!! Melt the butter and drizzle on top of green beans and potatoes. Cover with foil. Bake at 350 for 35-40 minutes or until the potatoes are soft enough to stick a fork through.
ENJOY!!
Thursday, April 3, 2008
Manadrin Orange Salad
So sorry for the really long hiatus. It is amazing how important things, like blogging recipes, can get away from you. I kind of got in a rut these last couple of weeks and have cooked the same old things each week. However, he is a yummy (I mean YUMMY) salad that my aunt Jackie taught me how to make. It has a couple of steps, so pay attention!
Ingredients for Salad:
Mix different kinds of lettuce with
1 cup finely chopped celery
2 green onions, chopped
1 small can mandarin oranges; drained very, very well
Ingredients for Dressing:
1/2 teaspoon salt
Dash of pepper
1/4 cup vegetable oil
1 tablespoon parsley
2 tablespoon sugar
2 tablespoon white vinegar
Dash of Tabasco
Also, grab a 1/2 cup of sliced almonds and 3 tbsp of sugar.
Directions:
Place in a pot on medium heat and stir almonds and sugar constantly until almonds are coated well with sugar. Place in an airtight container and place in refrigerator. *I usually double this part
Then toss all salad ingredients together. Top with almonds and dressing. Eat, enjoy, and don't feel too guilty!!
Ingredients for Salad:
Mix different kinds of lettuce with
1 cup finely chopped celery
2 green onions, chopped
1 small can mandarin oranges; drained very, very well
Ingredients for Dressing:
1/2 teaspoon salt
Dash of pepper
1/4 cup vegetable oil
1 tablespoon parsley
2 tablespoon sugar
2 tablespoon white vinegar
Dash of Tabasco
Also, grab a 1/2 cup of sliced almonds and 3 tbsp of sugar.
Directions:
Place in a pot on medium heat and stir almonds and sugar constantly until almonds are coated well with sugar. Place in an airtight container and place in refrigerator. *I usually double this part
Then toss all salad ingredients together. Top with almonds and dressing. Eat, enjoy, and don't feel too guilty!!
Sunday, March 9, 2008
Crunchy Baked Fish
Ingredients:
1 Tbsp. Mrs. Dash Chicken Grilling Blend
4 (4 Oz.) fish fillets, like tilapia or catfish
1/2 cup corn flake crumbs
vegetable Oil Spray
1 Tbsp. Mrs. Dash Lemon Pepper Seasoning Blend
1 Tbsp. Mrs. Dash Chicken Grilling Blend
4 (4 Oz.) fish fillets, like tilapia or catfish
1/2 cup corn flake crumbs
vegetable Oil Spray
1 Tbsp. Mrs. Dash Lemon Pepper Seasoning Blend
Directions:
Preheat oven to 400°F. Spray a 9x9 inch baking dish with vegetable oil spray. Place fish in dish. Mix corn flake crumbs with Mrs. Dash Chicken Grilling Blend and Mrs. Dash Lemon Pepper. Sprinkle over fish. Spray fish lightly with vegetable oil spray. Bake for 20 minutes or until fish flakes easily with fork.
Preheat oven to 400°F. Spray a 9x9 inch baking dish with vegetable oil spray. Place fish in dish. Mix corn flake crumbs with Mrs. Dash Chicken Grilling Blend and Mrs. Dash Lemon Pepper. Sprinkle over fish. Spray fish lightly with vegetable oil spray. Bake for 20 minutes or until fish flakes easily with fork.
Nutritional Information:
Calories:193
% of Calories from Fat:42 %
Total Fat:9 g
Saturated Fat:2 g
Unsaturated Fat:6 g
Trans Fat:0 g
Cholesterol:53 mg
Sodium:140 mg
Potassium:354 mg
Carbohydrates:9 g
Fiber:0 g
Protein:19 g
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