1 cup sliced fresh mushrooms
2 tbls. butter, melted
8 chicken breast halves
1/3 cup flour
1/3 cup butter
3/4 cup Marsala wine
2/3 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
Cook mushrooms in 2 tbls. butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.
Cut each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy duty plastic wrap or wax paper; flatten to 1/8 inch thickness using a meat mallet or rolling pin.
Dredge chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tbls. butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 9 x 13 inch dish, overlapping the edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.
Add wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.
Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 375 for 20 minutes. Broil 6 inches from heat, with door open, for 1 to 2 minutes or until lightly browned.
Enjoy!
Thursday, March 25, 2010
Wednesday, February 24, 2010
Chicken Cordon Bleu Pockets
yields- 8 pockets
Ingredients:
2 tubes refrigerated crescent rolls
1/3 cup sour cream
1/4 cup grated parmesan cheese
1/2 cup shredded swiss cheese
1 cup ham, cooked and diced
2 cups cooked chicken, diced
a little salt and pepper to taste
(I also added about a 1/4th cup of mayo cause it seemed a little dry when i made it for my family)
in a large mixing bowl combine sour cream, parm cheese , swiss cheese salt and pepper. Mix well, then toss in diced ham and chicken, coat meat well with mixture.
open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together so they don't fall apart, you will get 4 pockets from each tube of crescent rolls. Spoon about 1/4 cup of mixture close to the end of each rectangle, then fold over remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing down with tines of a fork. Place pockets on a cookie sheet and bake at 375 for 12-14 minutes or until golden brown.
Ingredients:
2 tubes refrigerated crescent rolls
1/3 cup sour cream
1/4 cup grated parmesan cheese
1/2 cup shredded swiss cheese
1 cup ham, cooked and diced
2 cups cooked chicken, diced
a little salt and pepper to taste
(I also added about a 1/4th cup of mayo cause it seemed a little dry when i made it for my family)
in a large mixing bowl combine sour cream, parm cheese , swiss cheese salt and pepper. Mix well, then toss in diced ham and chicken, coat meat well with mixture.
open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together so they don't fall apart, you will get 4 pockets from each tube of crescent rolls. Spoon about 1/4 cup of mixture close to the end of each rectangle, then fold over remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing down with tines of a fork. Place pockets on a cookie sheet and bake at 375 for 12-14 minutes or until golden brown.
French Dip Sandwiches
1 Sirloin Tip Roast
1/2 cup Soy Sauce
1 tsp. Garlic Powder
1/4 tsp. Pepper
2 cups Water
1 Can Beef Broth
Rolls Buttered and frosted with Parmesan Cheese
Place Roast, soy sauce, garlic powder, pepper, and 2 cups of water in crock pot. Cover and cook for 10 hours on low. Take beef out and shred. Add beef broth to drippings. Serve sandwiches with au jus sauce in crock pot. Enjoy!
Freezer meal instructions: Thaw then place contents of bag and 2 cups of water into the crock pot. Follow the above instructions.
1/2 cup Soy Sauce
1 tsp. Garlic Powder
1/4 tsp. Pepper
2 cups Water
1 Can Beef Broth
Rolls Buttered and frosted with Parmesan Cheese
Place Roast, soy sauce, garlic powder, pepper, and 2 cups of water in crock pot. Cover and cook for 10 hours on low. Take beef out and shred. Add beef broth to drippings. Serve sandwiches with au jus sauce in crock pot. Enjoy!
Freezer meal instructions: Thaw then place contents of bag and 2 cups of water into the crock pot. Follow the above instructions.
Sunday, January 17, 2010
Chicken Mozzarella
1 T Olive Oil
2/3 cup Bisquick
2 T grated Parmesan Cheese
2 tsp Italian Seasoning
1 tsp paprika
1/4 tsp pepper
6 lg. Chicken Breast halves
3/4-1 cup shredded Mozzarella Cheese
2/3 cup marinara sauce
1 T fresh chopped parsley
cooked pasta or rice
Preheat oven to 425 degrees. Brush bottom of 9x13 inch dish with oil. Mix Bisquick, Parmesan, Italian seasoning, paprika and pepper; coat chicken with mixture and arrange in pan. Bake 45 minutes. Turn chicken and pour marinara sauce on top; sprinkle with mozzarella and bake until cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve with angel hair or other thin pasta, or rice.
Freezer meal instructions: Remove from freezer and thaw. Bake at 425 degrees for 20 minutes until chicken is cooked through. I already cooked the chicken for 30 minutes so the 20 minutes is just to finish and reheat. Cook pasta and serve chicken over warm pasta. Enjoy!
2/3 cup Bisquick
2 T grated Parmesan Cheese
2 tsp Italian Seasoning
1 tsp paprika
1/4 tsp pepper
6 lg. Chicken Breast halves
3/4-1 cup shredded Mozzarella Cheese
2/3 cup marinara sauce
1 T fresh chopped parsley
cooked pasta or rice
Preheat oven to 425 degrees. Brush bottom of 9x13 inch dish with oil. Mix Bisquick, Parmesan, Italian seasoning, paprika and pepper; coat chicken with mixture and arrange in pan. Bake 45 minutes. Turn chicken and pour marinara sauce on top; sprinkle with mozzarella and bake until cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve with angel hair or other thin pasta, or rice.
Freezer meal instructions: Remove from freezer and thaw. Bake at 425 degrees for 20 minutes until chicken is cooked through. I already cooked the chicken for 30 minutes so the 20 minutes is just to finish and reheat. Cook pasta and serve chicken over warm pasta. Enjoy!
Thursday, January 14, 2010
Chicken Tortellini Soup
1 - 9oz pkg filled chicken tortellini
2 Tbs. olive oil
3 cloves garlic
6 cups chicken broth
1 cup water
1 tsp. Italian seasoning
1 carrot
4 cups thinly sliced fresh spinach leaves
1/4 cup shredded parmesan
1/8 tsp. freshly ground pepper
12 oz shredded chicken
1/2 cup diced onions
Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.
FREEZER MEAL INSTRUCTIONS:
Prepare soup according to directions above. Do NOT add the parmensan cheese. Put into individual bags and freeze. When ready to serve, remove from freezer and thaw. Reheat on stovetop. Sprinkle with parmensan cheese and serve.
2 Tbs. olive oil
3 cloves garlic
6 cups chicken broth
1 cup water
1 tsp. Italian seasoning
1 carrot
4 cups thinly sliced fresh spinach leaves
1/4 cup shredded parmesan
1/8 tsp. freshly ground pepper
12 oz shredded chicken
1/2 cup diced onions
Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.
FREEZER MEAL INSTRUCTIONS:
Prepare soup according to directions above. Do NOT add the parmensan cheese. Put into individual bags and freeze. When ready to serve, remove from freezer and thaw. Reheat on stovetop. Sprinkle with parmensan cheese and serve.
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