Homemade Chicken Pot Pie

 MY OH MY this looks YUMMMMMY
from my friends @ http://rantsfrommycrazykitchen.com

Post by Cherie Solomon Zimmerschied.

A Nearly Foolproof Roasted Prime Rib

What an AWESOME Easter dinner this would make!!

Post by Cherie Solomon Zimmerschied.

Beef & Tater Tot Bake

Post by Cherie Solomon Zimmerschied.

Chicken Pillows

Found this here http://chef-n-training.blogspot.com/2010/08/chicken-pillows.html

1 can of 8 Pillsbury crescents
8 oz. block of cream cheese
1/4 cup butter
2-3 cups shredded chicken, cooked (I usually just buy a Rotisserie chicken and shred it up to make it even easier)
1 egg
saltine crackers, crushed




TOPPING

1 can cream of chicken
sour cream (a couple spoon fulls worth)
milk
shredded cheese


Preheat oven to 400 F

Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

Lay out the 8 crescents on a cookie sheet.

Stretch the crescent out. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow"

In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.

Dip the "pillow" into the blended egg.

After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.


For the sauce topping:

Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Mustard Chicken

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."


Original Recipe Yield 4 servings
Ingredients

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.

Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Cheddar & Cracker Chicken

found this here http://joelens.blogspot.com/2010/04/cheddar-cracker-chicken.html


16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted



Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 15 to 20 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.

Weeknight Pizza Dough

found this here http://www.plainchicken.com/2011/01/weeknight-pizza-dough.html
2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 cup hot water (120-130°)
1 Tbsp. Rapid Rise or Bread Machine yeast
2 Tbsp. olive oil

Place pizza stone in oven and preheat to 475°.

Mix dry ingredients together in a large mixing bowl. Add hot water and olive oil. Mix for five minutes and then let the dough rest 10 minutes. Roll out dough onto a piece of parchment paper (I trace my pizza stone onto parchment before placing it in the oven as a guide). Prick dough with fork and add sauce, cheese and toppings. Transfer pizza to hot pizza stone. (I use a flat cookie sheet) Bake at 475° for 12-15 minutes, until cheese is bubbly.

Maple Salmon

Allrecipes.com

Yield 4 servings

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Coca Cola Fried Chicken

Coca Cola Fried Chicken
"From Our Home to Yours"
Ozark First Church of the Nazarene 2004


1 cut up fryer or approx 3 lbs Chicken Breasts
12 oz Coca Cola
1 cup Ketchup

Remove skin rom chicken and place in skillet. Mix Cola and Ketchup
together. Pour mixtures over chicken. Bring to a boil, then lower heat to simmer.
Let simmer until chicken is tender

Forgotten Jambalaya Recipe

found this @ Taste of Home

11 ServingsPrep: 35 min. Cook: 4-1/4 hours

Ingredients

1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
•In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste.
Stir in the green peppers, onion, celery, garlic and seasonings.
Stir in chicken and sausage.

•Cover and cook on low for 4 hours or until chicken is tender. Stir in
shrimp. Cover and cook 15-30 minutes longer or until shrimp turn
pink. Serve with rice. Yield: 11 servings.

Stuffed Chicken Breasts

4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk

Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 degrees F for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.

Ham Broccoli Hot Dish

1 1/4 cup dry elbow macaroni
1 1/2 c broccoli fresh or frozen, cooked
1can cr of mushroom soup
1 cup cubed ham
1 cup shedded cheddar cheese
1/2 cup mozzarella shredde cheese
1/c cup milk
1/2 tsp dried onion
1.2 tsp peppper

Cook macaroni and broccoli, separately.
Combine soup, ham,cheeses, milk onion & pepper.
Drain macaroni & broccoli, add to other ingred.

Put in 8 X 8 pan, Top with crushed potato chips or buttered Ritz cracker crumbs. Bake uncovered in a 350* oven for 25 - 30 mn.

Crockpot Chicken & Gravy Over Rice

I found this recipe over at
http://sandiegocooks.blogspot.com/search/label/Slow%20Cooker

4 chicken breasts
2 cans cream of chicken soup
2 envelopes of chicken gravy mix

hot steamed rice


Combine first 3 ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Ham Balls

15 Servings
Prep: 15 min. Bake: 1 hour


Ingredients
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325� for 1 hour, basting frequently with sauce. Yield: about 15 servings.

Slow-Cooker Porcupine Meatloaf

In a large bowl combine:

1½ lb lean ground beef
½ cup uncooked minute rice
½ onion, chopped
1 T Worcestershire sauce
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
1 egg

In a smaller bowl combine:

1 can tomato soup
½ cup chunky salsa
¼ cup water

When the meat mixture is combined, add ½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread.

Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)

Black Eyed Pea Cornbread

This can be cut into small squares and servers as an appitizer or served as a meal with a salad

1 pound ground pork sausage (I use mild)
1 medium onion, diced
1 cup white corn meal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
½ cup vegetable oil
1 (15 oz) can black-eyed peas, drained
2 cups (8 oz) shredded Cheddar cheese
¾ cup cream-style corn
¼ cup chopped pickled jalapeno peppers
1 (4.5 oz) can chopped green chiles
Cook sausage and onion in a skillet, stirring until sausage crumbles and is no longer pink. Drain.
Combine cornmeal, flour, salt, and baking soda.
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.) Add sausage mixture, peas, and remaining ingredients to batter, stirring well.
Pour into a greased 13 x 9 inch baking dish.
Bake at 350 degrees for 1 hour or until golden and set.

Layered Taco Salad

A quick and easy-to-make salad even kids will love.
Filling and delicious, this dish is quick to make and easily pleases kids who would normally shun salads.

You Will Need
1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

What to Do
1. In a small bowl, combine the salsa and lime juice; set aside.

2. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.

3. Divide tortilla chips among six plates.

4. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture, and sour cream. Serve immediately.

Serves: 6

Per serving: 433 calories, 12 g fat (5 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 51 g carbohydrate, 10 g fiber, 32 g protein.

WW Meatloaf Muffins/Cupcakes - 3 points

1 Pound Extra Lean Ground Beef
4 oz. Zucchini, unpeeled and shredded
1 Egg
1 Cup Ore Ida Hash Browns, frozen
1/2 Cup Fat Free Shredded Cheddar Cheese
1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix
1/4 Cup Reduced Fat Parmesan Cheese
1/2 teaspoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/4 Cup Ketchup
1/4 Cup Onion, chopped


Preheat the oven to 350 degrees.
Mix all ingredients.
Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the
mixture)
Bake 30-40 minutes or until done.
Note: These would be good as hamburgers also. Instead of placing the mixture
into muffin tins, Make 12 hamburger patties, then grill or bake.

Note: Leaving out both cheeses reduces to 2 points.

Chicken Tortilla Soup

1-1/4 pounds boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 corn tortillas (6 inches), cut into 1/2-inch strips
Directions
Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).



Nutrition Facts: 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 starch.

Pepperoni Pizza

Dough

3 c all purpose flour
1.25 c water/as needed
1.5 tsp yeast
1/4 tsp salt
1 TBL sugar
---------------
2 Tbl corn meal, to dust pan with

Mix dough, let rise 2 hours. Then butter a 16" round pizza pan or a cookie sheet. Sprinkle corn meal over. Roll dough out on it, stretching it with your fingers to fit.

Toppings

8oz tomato sauce
1 tomato diced
1 red bell pepper diced
1/4 c diced yellow onion
2 tsp dried basil
6 oz sliced pepperoni
3/4 lb shredded mozzarella

Preheat oven to 450 degrees. Spread 8oz can tomato sauce over dough. Sprinkle dried basil, onions, red peppers, pepperaoni,(your choice of toppings), mozzarella....bake for 30 min.