Crunchy Honey Mustard Chicken Fingers

I came across this recipe and I really liked that it was easy, kid friendly, and taste good as well.

1 lb - Chicken Tenders
1/4 C - honey, warmed
1/4 C - Dijon Mustard
1 C - Corn Flakes, crushed (I used more because I think it gives it more of a crunch)

Preheat oven to 425. Lightly grease a cookie sheet (For quicker clean up use tin foil)

In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.

In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet.

Bake for 15 minutes, or when cooked through.

Serves 4

Chex Muddy Buddies

Ingredients:

9 c Rice Chex cereal
1 c Enjoy Life chocolate chips
1/2 c sunflower seed butter
1/4 spectrum shortening
1 tsp vanilla
1 1/2 c powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1 quart microwavable bowl, microwave chocolate chips, sunflower seed butter and shortening uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring evenly until coated. Pour into 2 gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

The point of this recipe is to show how easy it is to make things allergy friendly. This recipe is gluten, dairy and nut free. Of course you can substitute any of these ingredients out for a less allergen friendly food. As for using a 2 gallon bag, what a laugh! I don't know anyone with one. What I did and I suggest you do is shake the Muddy Buddies in a gallon ziploc in two batches with 3/4 c powdered sugar each. This is a great lunch box treat, especially if one of your child's classmates has a nut allergy. Enjoy!

Posted by Lia Freeman

Enchilada Suiza Chicken and Rice

Ingredients:

6 pieces chicken
4 cups white rice
2 4oz cans diced green chilies
1 8oz package cream cheese, lite, nonfat or regular (or soy cream cheese)
2 boxes chicken broth
1 onion diced
3 green onions diced
3 cloves minced garlic
salt and pepper

1. Preheat oven to 375

2. Measure rice into largest pan you have, I use a roast pan.

3. Dump in cans of green chilies, onion, green onion, garlic, salt and pepper.

4. Pour chicken broth into a blender until it is half full. Dump in all of cream cheese. Blend until smooth. Pour into roast pan with remainder of chicken broth. Stir everything together.

5. Place chicken on top and push them down into the rice. If you'd rather use the equivalent of chopped chicken be sure to stir afterward. Cover with aluminum foil as tightly as you can.

6. Bake for 1.5-2 hrs. Resist the urge to check for at least 1.5 hrs.

This recipe feeds an army and is awesome to freeze or for leftovers. If you'd like to use a 9X13 you can halve it. The idea for the recipe came to me because I love chicken and rice and I love enchiladas suizas. They're delicious chicken enchiladas with a creamy green chile sauce that is to die for. I was very pleased with this combination and I hope you enjoy it. BTW it's gluten and can be dairy free!

Posted by Lia Freeman

Orange Ginger Chicken

I got this from the Cooking Light recipe book and I love it!

Ingredients:

8 skinless chicken thighs (we use 4 breasts and it works out fine)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 1/2 teaspoons olive oil
1 navel orange
3 Tablespoons honey
1 teaspoon grated peeled fresh ginger
chopped green onions

Directions:
1. Sprinkle chicken with salt, pepper and garlic powder. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
2. While chicken cooks, grate 1 teaspoon orange rind and squeeze 1/4 cup orange juice. Add orange rind, juice, honey and ginger to chicken, scraping to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with green onions. Yields 4 servings.

I like to cook up broccoli, red and yellow peppers and mix them in at the end with the sauce to bring some vegetables into the meal. I also serve it over brown rice. Yummy!

Enjoy,
Emily Bowman

Quick and yummy oven roasted Panzanella

Panzanella is an Italian salad consisting of huge dried bread croutons and veggies. The idea is to toast your day old bread, (or a baguette you just bought) and use it as a base to feature season ripe produce. What I did was use ho-hum Roma tomatoes which I seasoned liberally with salt, pepper olive oil, and a thinly sliced shallot and roasted them along side one inch diced up pieces of a whole wheat french loaf that was also liberally seasoned. The result, FANASTICO!! It makes a super hearty side dish, and would obviously take the place of needing a bread with your meal. ENJOY!

Pre-heat your oven to a whopping 425, the idea is to toast your bread and caramelize the tomatoes and shallots.
1 loaf of french bread, I prefer whole wheat for this.
1 large shallot
6-8 Roma tomatoes, or other tomatoes as you prefer, even cherry
2 & 4 tablespoons extra virgin olive oil
1 1/2 teaspoons of garlic powder
Salt and pepper
1/4 cup of finely chopped fresh parsley

Dice your tomatoes into fairly large pieces, approx 1 inch pieces, they should be roughly the same size as the bread cubes. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Next, thinly slice the shallot into rounds and toss with the oiled and seasoned tomatoes. Set aside in a bowl while the bread is being prepared.

Cube up the loaf into 1 inch pieces and place into a large bowl and toss with the remaining 4 tablespoons of olive oil. Add the garlic powder and the salt and pepper to taste and lightly toss all the ingredients in the bowl together to evenly distribute the the seasonings. At this point you can taste one of the bread cubes and decide if you need to add more salt and pepper.

Place the bread cubes onto a large sheet tray first then add the tomatoes, shallot mixture onto the sheet tray. Pop the tray into the oven and in about 5 minutes check the progress. You are looking for a toasted effect on the bread (color means flavor, yum) and for the tomatoes and shallots to be just caramelized. This will all happen quickly in a matter of no more than 15 minutes if the oven was pre-heated.

Pull out the tray and dump the salad into a large bowl and toss with the chopped parsley and last, enjoy!

Herb-Garlic Beef Roast

This is from Better Homes and Gardens magazine, March 2008. It is super easy and super fast and WAY tasty (if you like garlic.)

17-oz. pkg refrigerated cooked beef roast au jus (can be found in the refrigerated meat section, WM has it for just under $5)
1 lb. small red potatoes
3 medium carrots
1 Tbsp Extra Virgin Olive Oil (EVOO)
freshly ground black pepper
3 Tbsp chopped fresh Italian (flat-leaf) parsley (I use dried)
3 cloves garlic, minced
1 Tbsp finely shredded lemon peel

1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots into 3/4-inch pieces. Place vegetables in a microwave-safe dish. Drizzle with EVOO and sprinkle with pepper; toss to coat. Tightly cover with lid or plate. Microwave on high for 10 minutes or until tender.
2. For herb-garlic mixture, in a small bowl combine parsley, garlic and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture.

Serves 4.

~Kimberly Pueblo

Fruit Crumble

You know I can't post a dinner recipe without a DESSERT recipe!! This is a new favorite in our home.

Ingredients:
I love this topping... I often make 1-1/2 times the recipe because I almost like it better than the fruit hiding underneath! It eliminates the need to add any sugar to the fruit, and thickens it in the process by seeping into the juices. It has just the right sweetness without being overpowering.

Topping:
1 cup brown sugar - packed
1 cup white sugar
1-1/2 cups flour
2/3 cup butter

Fruit:
Any fresh fruit will work - such as sliced apples, peaches, or pears.
Fresh or frozen berries are also delicious - Triple Berry Blend from Costco is a FAVORITE!

If you use bottled fruit, be careful how much liquid you include (For a crunchier topping - make sure fruit is well drained. For a more moist topping - include a little juice with the fruit)


Directions:
Place topping ingredients in a large bowl. Cut butter into thin slices to make it easier to cut it into dry ingredients. Using a pastry blender, or two knives - cut in butter until texture resembles cornmeal.

Place fruit in a 9"x13" glass dish or use mini trifle cups for individual servings. Sprinkle generously with cinnamon.  Place a generous helping of topping over the fruit, covering completely. Bake at 350 degrees for about 40 minutes. Remove from oven when fruit juices are bubbling up around the edges and the topping is well-browned. Allow to cool slightly and serve with ice cream.

Oh my!  So good!

AMORRIS

Morris Family Meatloaf

Okay Ladies, this is what I'm making for dinner tonight so I thought I'd share with ya'll (that's my southern gal coming through).  It's a tried and true recipe and really good.  Enjoy!

Ingredients:
2 lbs ground beef
1-1/2 cups bread crumbs (I use Progresso)
3/4 cup milk
1 medium carrot, grated
1 small onion, chopped (or grated)
2 tsp salt
1/8 tsp ground pepper
2 eggs

Sauce:
1/4 cup ketchup
3 Tbs brown sugar, packed
2 Tbs prepared mustard

Directions:
Mix together ground beef, onion, carrots, eggs, salt, pepper, bread crumbs, and milk.
Mix together well, and shape into a loaf-shape.
Place in a 9” x 13” baking pan.
Combine sauce ingredients. Pour over meatloaf.
Bake for one hour at 325 degrees.

Simple, huh!

I'm serving this with a side of  mixed green beans & corn along with biscuits and jam.  Ooh!  Yum!

AMORRIS

BBQ Crock Pot Chicken

Ingredients:

6 chicken thighs
1 bottle BBQ sauce

Cook on low 6-8 hrs.

Can use for sandwiches, quesadillas, casseroles or yummy over rice or potatoes.

Posted by Lia Freeman

Creamy Pasta with Bacon, Tomato and Peas

Ingredients

• Salt
• 1 pound pasta of your choice
  
• 3 tablespoons extra-virgin olive oil, divided
• 5 slices center cut bacon, chopped
• 1 medium onion, chopped
• 2 to 3 grated garlic cloves
• 1 bay leaf
• 12 white mushrooms, thinly sliced
• 1 28 oz can San Marzano tomatoes or regular whole peeled tomatoes
• 1 (10-ounce) box frozen peas
• 1/4 cup mascarpone cheese or cream cheese, soy cream cheese or 60z plain coconut yogurt

Directions

Heat a pot of water to a boil, salt the water and cook pasta to al dente.

Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.

stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.

Drain pasta and toss with sauce

Serves 6

Posted by Lia Freeman

Macroni Tuna Salad

This is a good Summer dinner. I cook for a large family and always try to have left overs so the amount this makes might be a little big for some. In addition, the amounts for ingredients is an estimate since I usually just add what I feel like. Make adjustments according to your family's likes.

4 medium tomatoes diced
1 small red onion chopped
1 cup Cheddar Cheese cubed
1 cup Monterey Jack Cheese cubed
4 slices of Ham lunch meat cubed
(all of the above ingredients are done in small pieces)
3 small cans of tuna
1 can of peas
(I usually drain these over the cooked noodles)
6 to 8 cups macaroni noodles
mayonnaise

1) Cook macaroni noodles while chopping other ingredients.

2) Put tomatoes, onion, cheeses, ham, tuna, and peas in large bowl. Add a large spoonful of mayonnaise and mix thoroughly to moisten mixture.

3) Drain and cool noodles in cold water. Once noodles are cool add to the other ingredients. Add more mayonnaise if needed to keep salad moist.

We have had grilled cheese sandwiches with this meal. I enjoy having this for lunch on the following day.

Mini Cheesecakes

• 2 (8-ounce) packages cream cheese, softened
• 2 eggs, beaten
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1 tablespoon lemon juice (optional)
• 18 vanilla wafers
• 1 (21-ounce) can cherry pie filling or any thing that you like. (Strawberries were so good)

In a large bowl beat together cream cheese, eggs, vanilla, sugar, and lemon juice. Put 18 paper baking cups into muffin tins. Place 1 vanilla wafer in bottom of each cup. Pour batter into muffin tins. Bake at 350° F. for 12 to 15 minutes. When cool, top with cherry pie filling. Makes 18 mini-cheesecakes.

Kimberly Smith

Favorite Summer Breakfast

In a bowl: scramble a few eggs with fresh ground pepper, onion powder, and freshly cut lemon chives from the garden.

Cook on the stove (with BUTTER of course).

Add a diced, fresh garden tomato to the top.

Yummmmm.

Taco Ring

1 lb ground beef, cooked and drained
1 pkg taco seasoning
1 cup grated cheese
2 Tbsp water
2 pkg refrigerated crescent roll dough

Preheat oven to 375. Combine meat, seasoning mix, cheese and water. Arrange cresecent triangles in a circle on a pizza pan or cookie sheet, with bases overlapping in center and points to outside. Spoon mixture around the circle. Fold points of triangles. Tuck under points, filling will not be completely covered. Bake until golden brown, about 15 minutes. Garnish with shredded lettuce, tomatoes, onions, olives, salsa and sour cream.

Easy Manicotti

1 pkg manicotti noodles cooked as instructed on pkg
1 lb ground sausage cooked and drained
1 cup grated cheese
1 can italian stewed tomatoes (we use a hand blender to mush ours)
16 oz cottage cheese

Mix sausage, cheese, tomatoes and cottage cheese. Fill each manicotti noodle with mixture and place in baking dish. Warm in microwave for 7 minutes or cook at 350 for 25-30 minutes. I try to do it in the oven, I think it is a little better, but if I am in a hurry microwave works too.

You can use the same recipe for lasagna, just use lasagna noodles instead of manicotti and layer it with the sauce in a baking dish and top with cheese.

Chicken Skewers with Walnuts and Cilantro

2 boneless skinless chicken breast halves, pounded ¼ inch thick

1 c plain yogurt

1 garlic clove, minced

¾ tsp. coarse salt (I use regular sea salt)

½ t. freshly ground pepper

1/3 c. walnut halves

1/3 c. chopped fresh cilantro

2 T extra-virgin olive oil

¼ tsp. red-pepper flakes

rice

1. Cut chicken crosswise into 16 2-inch-thick strips. Transfer to a shallow nonreactive dish. Whisk together yogurt, garlic, ½ tsp of the salt, and the pepper in a small bowl. Pour over chicken and turn to coat. Refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400 degrees. Arrange walnut halves on a baking sheet. Toast until golden and fragrant, about 8-9 minutes. Let cool, and finely chop. Transfer to a small bowl. Add cilantro, oil, red-pepper flakes, and remaining ¼ tsp salt.
3. Preheat broiler with rack in highest position. Remove chicken from marinade and thread onto skewers (if using wooden skewers, first soak them in water for 30 minutes so they don’t burn), discard extra marinade. Transfer to rimmed baking sheet ,and broil until cooked through, 3 to 5 minutes. Let cool slightly.
4. Arrange chicken on a platter. Serve warm or at room temperature, topped with walnut-cilantro mixture.

I BBQ my chicken instead of broil it and I don't use skewers. Also, I add tons of extra nuts and cilantro...just spoon the mixture all over the top of the chicken, and serve the chicken on top of brown rice. It is gorgeous and yummy!

~Kimberly Pueblo

Chicken Enchiladas (Kinda)

I got this recipe from my sister. Jess makes fun of me because there is no enchilada sauce, and they are called Enchiladas, but I’m just handing down the recipe the way it was handed down to me. ;)

2 chicken breasts, cooked and shredded

1 C. sour cream

2 cans Cream of Chicken Soup

3/4 C. salsa

1 pk flour or wheat tortillas

lots of grated cheese

Mix all but the tortillas together

Grease 9"x13" pan

Divide mix up into tortillas, leaving extra mix to put on top

Roll tortillas and put in pan

Spread extra mix on top

Bake at 350 degrees for 20-25 minutes

These go well served with Spanish rice and a green salad.

~Kimberly Pueblo

Calzone

Bread Ingredients:

1 cup warm water

1 Tbsp yeast

1Tbsp sugar

2 Tbsp olive oil

1 tsp salt

2-3 cups bread flour

Dissolve yeast and sugar in warm water. Add olive oil, salt and flour. Knead until smooth and elastic. Let rest for 10 minutes. Divide dough into 4 pieces. Roll out each piece into an oval. Spoon spaghetti sauce (you can make your own, but I just buy it) over half of each oval, leaving 1/2 inch border. Sprinkle cheese over sauce. Place desired toppings over cheese (we like to try different things, any pizza topping is good). Moisten edge of dough with water. Fold dough over filling to form a half oval. Pinch edges to seal. Cut several slits in the top of the dough. Place on greased baking sheet (sometimes it is easier to place it on the baking sheet just after rolling it out). Bake at 425 for 12-14 minutes or until golden brown.

If you don't want to do calzones, you can use the same bread for pizza, just roll it out flat and put your sauce, cheese and toppings on top.

Butternut Squash Soup

From the kitchen of Stacy Hart

2 slices bacon (this is optional, I often don't do because I try not to have bacon around too much)

1/2 medium onion, chopped finely

1 large leek, chopped finely

1 large garlic glove, minced (I like to use the frozen Trader Joes cubes, just 1)

1 bay leaf

1.25 lbs butternut squash (approx 2) cut into 1" squares

1 medium tart apple

2 cups low sodium chicken broth

1/2 cup water (+/-)

sour cream/bacon bits as topping

Crisp and brumble bacon for topping. Reserve 1/5 tsp of bacon fat and cook leek, onlion, garlic, bay lear, and salt/pepper to taste. Cook until softened. Then add squash, apple (peeled and chopped), water, broth, and simmer 15 minutes. Take bay leaf out. Puree soup in blender or food processor.

Baked Chicken & Artichoke Hearts

3 lbs - Boneless Skinless Chicken Breast
Salt
Paprika
1/4 c plus 2 T - Butter
9 oz - Artichoke Hearts
1/4 lb - Sliced Mushrooms
2T - Flour
2/3 C - Chicken Broth + 3 T Broth


Sprinkle chicken with salt, paprika, & pepper.
Melt 1/4 c butter in skillet & brown chicken over low heat.
Transfer to a greased shallow 2 qt casserole dish.
Reserve drippings in skillet.
Arrange artichoke hearts in between Chicken breasts, & set aside.
Add remaining butter to reserved drippings. Melt over low heat & add mushrooms, saute 4-5 min.
Stir flour into mushrooms. Gradually add broth mixing well. Cook over medium heat, stirring constantly until thickened and bubbly (5 min).
Pour sauce over chicken & artichokes.
Cover & bake @ 375 for 40 min.

It sounds like a lot of work but it is really easy and very yummy!!! :)

Chicken & Cabbage Salad

This is perfect for a hot summer day.

1 pkg - Ramen Noodles (without the seasoning packet)
1/2 C - Sliced Almonds
2T - Sesame Seeds
3 C - Cabbage (About 1/2 a head)
2 C Chopped Cooked Chicken
1/4C - Green Onions (I usually put about 3-4)

Sauce
3T - Oil
2T - White Wine/Rice Vinegar
2T - Soy Sauce
1tsp - sugar

I season the chicken with whatever seasoning I like and bake it. Let it cool then chop.
Bake noodles, nuts, & seeds @ 350 for about 8-10 min.
Mix all the salad ingredients together.
Mix: Oil, vinegar, soy sauce, and sugar together

Stir everything together and chill before serving. If you don't think that the salad is going to be finished that day then add dressing as you dish so it doesn't get soggy. This way it is still fresh and yummy tasting the next day. :)
(I double the sauce because there doesn't seem to be enough for me)

Spanish Rice

I know this isn't an actual meal but it is a yummy side dish that I like to have with Tacos, Burritos, Enchiladas, any mexican meal night that we have. :)

1 C - White Rice - Brown in oil (just enough oil to coat the bottom of the pan) Make sure the pan/pot you use has a lid that fits on it)
1/2 can (the small cans) Tomato Sauce
2 C - Chicken Broth (I use the campbells chicken broth. All the others don't seem to have the right amount of seasoning to it, then I add a water until I get 2 C)
Salt & Pepper
Cumin ( I just sprinkle until it looks good. Maybe a tsp. I don't measure my food that much) :)

Add all the ingredients to the browned rice, stir & let boil. Once it is boiling cover and reduce heat to low and cook for 20 min. Fluff with fork when done.

Because I don't measure my seasonings it took me a couple of time to make to get the seasonings just right. ;) But once you do it is soooo good :)

Enjoy

Taco Seasoning

Everyone knows how to make tacos. I have a Taco Seasoning that I use. I mix it all together and then I can use 1T at a time and keep the rest stored in my seasonings cabinet.

1C - Dried Minced Onion
1/3C - Chili Powder
2T - Cumin (you can add 1 more T if you want. I do;) )
4tsp - Crushed Red Pepper
1T - Oregano
4tsp - Garlic Powder
2tsp - Onion Powder

Use about 1T per pound of meat. (I usually add more until it taste just as i like it)

Poppyseed Chicken

This is a quick and yummy dish that my sister gave me. I usually make more chicken than I need on a previous day and then all I have to do is shred the chicken and throw this together in just a few minutes. :)

6 - Boneless skinless chicken breasts
3 cups - Cooked Rice
2 cans - Cream of Chicken Soup
16 oz - Sour Cream
1 T. - Poppy Seeds
2 pkg - Ritz Crackers
Salt & Pepper to taste

Shred cooked chicken & season with Garlic Powder. (Just eyeball it)
In buttered 13x9 casserole dish put cooked rice for the bottom layer.
Mix Chicken, Soup, Sour Cream, & Poppy Seeds together. Pour over the rice. Crush Ritz Crackers & mix with melted butter. Spread buttered crackers over the top.
Bake @ 350 for 40 min/or until crackers get brown. (I start to check it at 20 min)

Enjoy!

Taco Soup

1 lb ground beef
1 medium onion (I often used the chopped onions that you get in the freezer section)
1 6 oz can of corn or frozen corn
1 can kidney beans
28 ounce can of stewed tomatoes
8 ounce of tomato sauce
1 package of taco seasoning
grated cheese
Fritos

Brown meat. Drain off fat. Saute onion in olive oil. Add other ingriedents, except cheese and chips. Simmer 30 to 40 minutes. Serve with cheese and chips. May add sour cream, olives, and green onions.

I usually make corn bread and honey butter. It is so yummy!

Kimberly Smith

Parmesan Chicken

6-8 Chicken Breasts
2 Cups Ritz Crackers crushed
3 Tbsp Parmesan Cheese
2 tsp Garlic salt
1 Cup Plain Yogurt
1/4 butter melted
2 Cans Cream of Chicken
1 Cup Sour Cream

Combine crackers, cheese and garlic salt and put in a shallow dish. In another dish, pour yogurt. Dip each piece of chicken in yogurt and then the cracker mixture. Cover well and place in a 9/13 dish. Drizzle with butter. (optional)

Bake at 350 for 45 minutes. Warm the soup and sour cream together over stove top and use as gravy when chicken is served.

I usually have a salad and rolls to go with the dish. Another favorite!!

Kimberly Smith