Tuesday, October 15, 2013

Baked Ceaser Chicken


Ingredients: 
-1 cup plain Panko bread crumbs (any brand works!)
-1 cup mozarella cheese
-1 Tbsp. basil
-1 cup Ceaser salad dressing (any kind!)
-2 boneless, skinless Chicken breasts
-Salt & Pepper to taste


Directions:
1. Make sure chicken is thawed and cut shallow slits into the top of each one, being careful not to cut completely through.
2. Mix together cheese, bread crumbs, basil, salt and pepper in a zip lock bag.
3. Pour the Ceaser dressing into a bowl.
4. For each chicken breast..
-Dip into the dressing and coat it well with the sauce.
-Press coated chicken into cheese & bread crumb mixture until well covered.
5. Put all chicken into a casserole dish or corning ware and pour remaining salad dressing around the sides of the chicken.
6. BAKE at 425 degrees for 35 minutes. (In the last 5-10 minutes, watch the chicken closely, oven times may vary)
7. Remove from pan & extra sauce and SERVE! :) You may also be interested in:
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Easy Basil Pesto Chicken Pasta
chili
White Chicken Chili
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Easy Blueberry Scones
bread
Banana Chocolate Chip Bread

Easy Pasta Bake


Ingredients:
- 1 box pasta (I used spaghetti, but any type works!)
- 1 jar or can of Marinara sauce (or your favorite homemade version, like I used)
- 1 cup shredded mozzarella cheese
-1 Tbsp. parmesean cheese
-Salt & Pepper to taste

In the picture shown I used this BASIC recipe but you can make this recipe your own in lots of different ways! :)
Suggestions for Mix-Ins:
  • Pepperonis & Black Olives (Replace the Pasta Sauce with Pizza Sauce if desired)
  • Mushrooms
  • Onions
  • Ground Turkey or Hamburger (pre-cooked)
  • Chicken (pre-cooked)
  • You can also replace the Marinara sauce with an Alfredo or other cream based sauce!
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, heat sauce in a small saucepan.
3. Drain the finished pasta and return the noodles to your large pot.
4. Mix in the heated sauce until well combined.
**NOTE** If you are choosing to add any other mix-ins they should be added to sauce BEFORE mixing with pasta. (This just makes mixing easier.)
5. Mix sauce, pasta, salt & pepper until well combined and pour into a casserole dish.
6. Sprinkle the mozzarella cheese over the top of the dish.
7. Bake at 350 degrees for 20 minutes. Enjoy! 
***I turned on BROIL for the last 2-3 minutes to get the cheese to bubble and brown on top! :) This is the way we like it but it doesn't have to be done that way! If you choose to use the BROIL setting on your oven watch it very carefully because it is very easy to burn a dish when your oven is set on broil!
You may also be interested in:
pesto
Easy Basil Pesto Chicken Pasta
chili
White Chicken Chili
Scones
Easy Blueberry Scones
bread
Banana Chocolate Chip Bread

Mini Bruschetta Pizzas

To make these yummy Bruschetta Pizzas I used a package of square bakery buns (split open & turned inside up). 
Next I covered the bread in the bruschetta first and then I drizzled them with a small amount of olive oil. 
Lastly I sprinkled about a Tablespoon of Parmesan cheese over all four pizzas and added mozzarella cheese to top them off.
Bake the pizzas in the oven at 425 degrees for about 8 minutes, watching carefully so that they do not burn.

You may also be interested in:
pesto
Easy Basil Pesto Chicken Pasta
chili
White Chicken Chili
Scones
Easy Blueberry Scones
bread
Banana Chocolate Chip Bread

Monday, October 14, 2013

Easy Basil Pesto Chicken Pasta

 
This is a very simple recipe great for a weeknight dinner! :) It is made with a few simple ingredients in about 20 minutes. :) 

 Ingredients
-2 boneless, skinless Chicken Breasts (thawed & cubed)
- 1 box tri-color Penne Pasta
-3 Tbsp. Basil Pesto (I used Kroger's Private Selection brand)
- 1/2 cup shredded Mozzarella cheese
-Salt & Pepper to taste
Directions:
1. Start water to boil in a large pot.
2. Meanwhile, in a skillet cook the chicken with 2 Tbsp. of the basil pesto until it is thoroughly cooked and it begins to brown.
3. Drain off the cooked chicken to remove excess grease.
4. Drain pasta and return to large pot.
5. Stir in chicken, cheese and remaining pesto until well combined.
6. If desired, add a bit more pesto to your desired taste.
7. Enjoy! :) You may also be interested in:
chili
White Chicken Chili
Bake
Summer Vegetable Bake
Scones
Easy Blueberry Scones
bread
Banana Chocolate Chip Bread

Tuesday, October 1, 2013

Blueberry Banana Scones

These aren't technically homemade as I used a mix to make these, but I added an extra ingredient for something different.. so maybe I can claim semi-homemade??

Blueberry Banana Scones
  • 1 pkg Martha White blueberry biscuit mix
  • 1 medium sized banana
  • 1/2 cup milk
  1. In a medium mixing bowl, mash the banana with a fork.
  2. Add the Martha White mix and milk and mix well. 
  3. Spray your baking sheet with non-stick spray and drop by 1/8th cup. 
  4. Bake at 425 degrees for about 10 minutes.
ENJOY!!
You may also be interested in:
pesto
Easy Basil Pesto Chicken Pasta
chili
White Chicken Chili
Scones
Pumpkin Pie Dip
bread
Banana Chocolate Chip Bread

Summer Vegtable Bake (With Chicken!)

I've seen this recipe floating around Pinterest.. I've seen lots of people pin it, and had pinned it myself... but upon actually trying to click through and find the recipe I found that the link was bad... and no recipe was attached...

bummer...

Here's what I came up with! :) I added the chicken to make this a complete meal. :)

Ingredients: 
  • 1 large zucchini
  • 1 large squash
  • 2-3 medium tomatoes
  • 2-3 Russet potatoes
  • 1 can cream of chicken soup
  • 1 Tbsp. Parsley
  • 1/4 cup Parmesan cheese
  • 2 Tbsp. chopped onion
  • 2 Tbsp. olive oil
  • 2 Tbsp Pampered Chef Sundried Tomato Herb Seasoning (Or a similar Seasoning blend)
  • Salt and pepper to taste
  • 1 Chicken breast per person
Directions:
  1. Mix together the can of cream of chicken & parsley and spread over the bottom of a glass casserole dish.. (I used 9x13)
  2. Thinly slice all vegetables. 
  3. Arrange veggies in somewhat of a pattern in your casserole dish (This allows for the blending of flavors.) 
  4. Slice chicken breasts in half and add to the center of two rows of vegetables. 
  5. Drizzle olive oil over the top of chicken and veggies. 
  6. Season the top with the Parmesan cheese, Tomato herb seasoning, chopped onion, salt & pepper. Make sure the chicken gets a good coating of the spices. Depending on the number of chicken breasts you may need to use more. (When I made this I used 2.)
  7. Bake covered at 425 degrees for around 45min. 
  8. Uncover and bake for another 15 min.
 
You may also be interested in:
pesto
Easy Basil Pesto Chicken Pasta
chili
White Chicken Chili
Scones
Easy Blueberry Scones
bread
Banana Chocolate Chip Bread

Pumpkin Pie Dip

I'm sure there are several variations of this recipe floating around this time of year... but here is my take! I made this the other day without a recipe (mostly because I needed it ready quickly and didn't have time to look one up! :P) I added the Pumpkin Pie Spice later and it really made the recipe pop! :)

Mix together the following (using an electric mixer) until well blended:
  • 1 tub Fat Free Cool Whip
  • 1 brick Fat Free Cream Cheese
  • 1/2 can of canned pumpkin
  • 2 tablespoons Pumpkin Pie Spice
  • OPTIONAL: Add extra cinnamon or chocolate chips
I served this with Cinnamon Pita Chips! 
Other ideas: Vanilla wafers, graham crackers, apples, pretzels.
You may also be interested in:
pesto
Easy Basil Pesto Chicken Pasta
Bake
Summer Vegetable Bake
Scones
Easy Blueberry Scones
bread
Banana Chocolate Chip Bread