Simply Parmesan Chicken

Simply Parmesan Chicken

INGREDIENTS:
1/2 cup dried bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning 1 egg, beaten
5 skinless, boneless chicken breasts
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

Cheesy Chicken Dorito Casserole

Cheesy Chicken Dorito Casserole

• Time 30 minutes
• Serves 12
Ingredients
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• 1 REGULAR BAG OF CHEESE DORITOS (CRUSHED IN THE BAG)
• 4 CHICKEN BREAST OR 4-5 CHICKEN FILETS ( CAN ALSO USE A WHOLE CHICKEN). ALSO YOU CAN BROWN GROUND HAMBURGER CHUCK FOR THIS RECIPE TO USE INSTEAD OF CHICKEN. WE PREFER CHICKEN.
• 1 BELL PEPPER (DICED)
• 1 CUP OF GREEN ONIONS (DICED)
• 1 YELLOW ONION (DICED)
• SEASONING (I USE NATURES SEASONING)
• PARSLEY
• 3 CHICKEN BULLION CUBES
• 1 CAN OF CREAM OF MUSHROOM SOUP
• 1 CAN OF CREAM OF CHICKEN SOUP
• 1 CAN OF ROTEL TOMATOES
• 1 CAN OF ENCHILDA SAUCE (REGULAR SIZE CAN) CAN USE MILD OR HOT
• 1-2 CANS OF RANCH STYLE BEANS
• 1-2 BAGS OF MEXICAN SHREDDED CHEESE OR SHREDDED CHEESE OF YOUR CHOICE
• JALEPENOS (OPTIONAL)
How to make it
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• BOIL CHICKEN WITH ALL THE VEGETABLES, SEASONINGS, PARSLEY AND BULLION CUBES UNTIL DONE. SAVE BROTH
• IN A DIFFERENT BOILER, MIX THE SOUPS, BEANS, ROTEL TOMATOES AND ENCHILDA SAUCE. REMOVE VEGETABLES FROM BROTH AND PLACE IN THIS MIXTURE ALSO. HEAT AND MAKE SURE ALL INGREDIENTS ARE MIXED WELL.IF MIXTURE IS TOO THICK ADD SMALL OF AMOUNTS OF BROTH.
• PLACE YOUR CRUSHED DORITO CHIPS IN THE BOTTOM OF A DEEP CASSEROLE DISH, AFTER YOU HAVE SPRAYED THE DISH WITH PAM.
• CUT CHICKEN INTO BITE SIZE PIECES AND PLACE ON TOP OF DORITOS. IF YOU ARE USING GROUND HAMBURGER CHUCK, SPREAD EVENLY OVER CHIPS
• COVER DORITOS AND CHICKEN WITH MIXTURE
• TOP WITH SHREDDED CHEESE AND JALEPENO'S (OPTIONAL)
• BAKE AT 375 FOR 30 MINUTES OR UNTIL CHEESE HAS MELTED AND SIDE ARE BUBBLY.
• YOU CAN TOP THIS WITH GREEN ONIONS , JALEPENOS AND SOUR CREAM IF YOU LIKE.
• ALSO, LESS FAT, LESS SODIUM, OR LIGHT CAN BE USED WITH YOUR CAN GOODS, SOUR CREAM AND CHEESE

Stuffed Celery

Stuffed Celery

INGREDIENTS:
1 bunch celery - large stalks washed,
trimmed, and cut into 3 sections
2 (8 ounce) packages cream cheese at
room temperature
3/4 cup chopped pimento-stuffed green Olives
½ cup chopped walnuts
2 cloves garlic, finely minced
1 pinch salt and freshly cracked black
pepper to taste
DIRECTIONS:
1. Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, walnuts, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

This filling can also be used as a dip

Cheeseburger Soup

Cheeseburger Soup

8 Servings Prep: 45 min. Cook: 10 min.
Ingredients
• 1/2 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups diced peeled potatoes (1-3/4 pounds)
• 1/4 cup all-purpose flour
• 2 cups (8 ounces) process cheese (Velveeta), cubed
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream
Directions
• In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
•
• Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
• Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Chili 'n' Cheese Popcorn

Chili 'n' Cheese Popcorn

Serves: 8
Ingredients
• 2 (3.5-ounce each) packages butter-flavored microwave popcorn
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• pinch ground red pepper
Instructions
1. Prepare popcorn according to package directions.

2. In a small bowl, combine remaining ingredients; mix well. Place popcorn in a clean paper grocery bag; add cheese mixture, and shake well to coat. Store any leftovers in an airtight container.

Super Shrimp Casserole

Super Shrimp Casserole

Serves: 4
Cooking Time: 20 min
Ingredients
• 1 pound cooked shrimp, peeled and deveined
• Salt and pepper to taste
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons butter plus 4 tablespoons softened butter
• 1 tablespoon all-purpose flour
• 1 cup (8 ounces) sour cream
• 1 teaspoon soy sauce
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
Instructions
1. Preheat oven to 400 degrees F.

2. Arrange shrimp in a single layer in a greased shallow baking dish. Sprinkle with salt and pepper.

3. In a medium skillet, sauté mushrooms in 3 tablespoons butter until lightly browned. Transfer mushrooms to a medium bowl and toss with flour.

4. Stir in sour cream, the 4 tablespoons softened butter, soy sauce, and salt and pepper to taste. Pour mushroom sauce over shrimp; sprinkle with Parmesan cheese and paprika.

5. Bake 10 to 12 minutes, or until bubbly.

Pork Chops or Chicken with Biscuits & Tomato Gravy

Pork Chops or Chicken with Biscuits & Tomato Gravy

Ingredients
• 1 8-ounce box biscuit mix, such as Jiffy
• 1 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 4 tablespoons butter
• 1 small onion, finely chopped
• 1 small red or green bell pepper, finely chopped
• 1 small rib celery, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 to 3 cloves garlic, finely chopped
• Salt and pepper
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 4 bone-in pork chops, 1-inch-thick or 4 pieces skinless, boneless chicken breast
• 1 15-ounce can diced tomatoes with green chiles
• 1/2 cup chicken stock
• Sprinkle of flour
Yields: 4
Preparation
Position racks in the upper and lower thirds of the oven and preheat to 375°F. Prepare the biscuit mix according to package directions, adding the cayenne. Drop 8 scoops of dough onto a baking sheet and brush with a few tablespoons cream. Bake on the upper rack until golden.
Meanwhile, in a skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, jalapeño and garlic; season with salt and pepper. Cook, stirring, for 4 minutes.
In a large, ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chops or chicken with salt and pepper, add to the pan and brown for a few minutes on each side. Transfer the pan to the lower rack of the oven to finish cooking, 10-12 minutes.
Stir the tomatoes, chicken stock and flour into the vegetables. When the tomatoes are hot, stir in the remaining cream and simmer the gravy for 10 minutes to thicken.
Top the chops or chicken with the tomato gravy and serve the hot biscuits alongside.