Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

***Note: This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don’t bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It’s best to make the sauce fresh, when you are ready to eat.

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

 

1. Cut each chicken breast into 3 large chunks. 

 

2. In a small food processor grind up the ritz crackers. 

 

 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

 

4. Dip each piece of chicken into the milk…

 

5. then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.

Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

Zupas Nuts about Berries Salad

Source:  iheartnaptime.net

 

Prep Time: 20 minutes

Ingredients:

• Fresh spinach
• Fresh strawberries (cut)
• Fresh blackberries
• Fresh raspberries

*Cinnamon sugared almonds:*

• 1/2 cup sliced almonds
• 2 TB sugar
• 2 TB brown sugar
• 1 tsp cinnamon

*Poppyseed dressing:*

• 11/8 cup olive oil
• 1/3 cup red wine vinegar
• 1/2 cup sugar
• 3/4 tsp dry mustard
• 3/4 tsp salt
• 1 tsp poppyseed

Directions:

Wash spinach and berries and set aside.
*Almonds:*
In a small frying pan, combine almonds and sugar. Cook on medium/low heat and watch closely. Keep stirring as the sugar begins to melt, to keep it from burning. Once sugar has coated the nuts, sprinkle with cinnamon and remove from heat and place on foil to cool.

 *Dressing:*
Combine all of the ingredients in a blender or mason jar and mix until combined. Store in the refrigerator until ready to serve. Shake just before serving.
For the salad, layer the spinach, berries and nuts and top with dressing.

*Halving this dressing recipe is still plenty!

Poppy Seed Bread

 Source:  allrecipes.com    

 

Makes servings USMetricAdjust Recipe (Help)

• 1 teaspoon salt                                                    
• 1/4 cup poppy seeds                                                    
• 3 cups all-purpose flour                                                    
• 4 eggs                                                    
• 1 1/2 cups vegetable oil                                                    
• 2 cups white sugar                                                    
• 1 teaspoon baking soda                                                    
• 1 teaspoon vanilla extract                                                    
• 1 cup milk                                                         

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Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.
2. Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
3. Bake for one hour. Cool on wire racks.

*I halfed this recipe, and made 17 muffins.  Bake at 325 for 20-25 minutes.

*I made the 2 loaves of bread and the top was burning while it was still undercooked inside.  Next time I'm going cover them with tin foil for 40 minutes, then take if off for the last 20 minutes.

Chocolate Chip Muffins

Source:  Allyson G.

2 eggs
1 c. milk
1/2 c. oil
3 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 c. chocolate chips (I use mini chocolate chips if I'm making mini muffins)

Mix wet ingredients first, then add dry. Use a whisk to avoid getting lumps.  Switch to a spatula before adding chocolate chips.  Bake at 350 for 20-25 minutes.  Makes 24 muffins or 48 mini muffins.

*23 minutes for my oven for regular or mini muffins

Creamy Chicken Enchiladas

Source:  Grandma M.

3 c. cooked and cubed chicken 

1 can cream of mushroom soup

1 c. cheddar cheese 

1 c. Monterey Jack cheese 

1 c. sour cream

Chilies 

Onion

Heat soup, sour cream, chilies, and onion in sauce pan. Divide mixture in half.  Add chicken to one half of the mixture.  Put a small amount in bottom of 9x13 pan.  Fill tortillas with chicken mixture, and add a small amount of each cheese.  Roll up tortilla.  Put filled tortillas in pan.  Top with remaining sauce and cheese.  Bake at 350 degrees until hot and bubbly, 30-45 minutes.

*great to take to people.  Add chips and salsa, salad and dessert.  Can be dropped early and they can heat it up themselves.  

Lasagna

Source:  Kraft Foods

1

ground beef

2-1/2

C.  Mozzarella Cheese

1

Ricotta Cheese

1/2

Grated Parmesan Cheese

1/4

fresh parsley

1

egg

1

spaghetti sauce

1

water

12

lasagna noodles

make it

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Baked Ziti

Source:  sixsistersstuff.com

1 (16 ounce) package Ziti pasta (or Penne pasta)
1 onion (chopped)
1 pound lean ground beef
pepper, to taste
garlic powder, to taste
onion powder, to taste
1 teaspoon minced garlic
2 (26 ounce) jars spaghetti sauce (feel free to add any veggies to this sauce)
8 slices Provolone cheese
1 1/2 cups sour cream
2 cups shredded Mozzarella cheese
2 Tablespoons grated Parmesan cheese


DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until Al Dente, about 7-8 minutes; drain.
In a large skillet, brown onion, ground beef, pepper, garlic powder, onion powder, and minced garlic over medium heat. Drain grease.
Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Spray 2 8 x 8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the pasta, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of pasta, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

*Can be frozen