Parmesan Chicken Bake
6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt (This is NOT regular table salt. It is a mixture of seasonings)
1/2 tsp pepper
1 tsp garlic powder
1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!
**Some have commented that this dish was way too salty. Please be sure you are using fresh parmesan cheese, not the stuff from a can. Also, use seasoning salt, NOT table salt. I have made this many, many times and have never had trouble with the salt level. If you are worried, use less but please don't make substitutes.
1 (8 ounce) package refrigerated crescent rolls
1 lb ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips (crushed)
Step 1: Preheat the oven to 350 degrees. Lay crescent dough flat on the bottom of a greased square cake pan. Place into the oven and bake according to package directions.
Step 2: Meanwhile, brown the ground beef in a large skillet over medium-high heat. Break up the meat into chunks with a spoon or spatula while cooking. Add the taco seasoning and stir together until well mixed.
Step 3: When the dough is done, remove from the oven and spoon the taco meat over the crust in an even layer, then a spread on a layer of sour cream and a layer of cheese, and then top off with a layer of crushed tortilla chips.
Return to the oven and bake at 350 degrees for 10 minutes or until the cheese has melted.
(Makes 4 Servings)
Baked Fried Chicken
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a gallon size ziploc or large bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
Ranch Roasted Potatoes
2 pounds potatoes (unpeeled, washed and cut into chunks)
½ cup ranch dressing (bottled, not packet)
¼ cup shredded cheddar cheese, plus more for topping (if desired)
¼ cup crumbled, cooked bacon
1 tablespoon all purpose dill mix
3 scallions, washed and chopped
Salt and pepper to taste
Preheat oven to 350°F.
Mix together, in a large bowl, the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a pinch of salt and pepper. Toss to coat potatoes. Spoon into a greased 9 x 13 baking stone. Cover with foil. Bake for 60 minutes.
Stir gently halfway through to get the bottom potatoes rotated so they don’t become burnt and to ensure that the middle and top potatoes get a chance to brown. Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired. Bake a few more minutes or until everything is gooey, browned and bubbly on top. Serve with scallions sprinkled on top for garnish.
This is so good, and so easy!!
1 package cream cheese
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
Mix all together and enjoy with tortilla chips or crackers.
Summer Vegetable Tian
(thinly sliced veggies topped with cheese and roasted)...
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Step 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
Step 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Step 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Step 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
Cream Cheese, Coconut, Snowball's Recipe
1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.