Healthified Crispy-Coated Chicken

From www.eatbetteramerica.com

Prep time: 10 minutes

Cooking time: 25 minutes

1 c finely crushed multigrain tortilla chips

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp pepper

1 egg

4 boneless, skinless chicken breasts

shredded romaine

salsa (I really like it with Mango salsa, my husband liked regular)

Avocado slices

In a shallow bowl combine tortilla chips, oregano, cumin and pepper. Place egg in another shallow dish, beat lightly. Dip chicken in egg and then chips.

Place chicken on a cookie sheet sprayed with nonstick spray. Bake about 25 minutes until chicken is no longer pink. Serve on a bed a shredded romaine with salsa and avocado slices.

* Whenever I make any type of crispy, breaded chicken I put a cooling rack on my pan and put the chicken on top of it. This cooks underneath and keeps the bottom from getting soggy.

Quick Chili

This isn't my favorite chili recipe, but it only takes about 15 minutes and I always have the ingredients on hand.

browned ground beef
1-2 cans kidney beans
1 8 oz can tomato sauce
diced onion
chili powder to taste
salt and pepper to taste

Mix, heat and eat.

Tiny Spicy Chicken

It's not really spicy- more like sweet and sour.

3/4 c sugar
4 tbsp ketchup
1/2 tsp garlic salt
1/2 c vinegar
1 tbsp soy sauce
* 1 undrained can pineapple tidbits (the recipe doesn't actually call for this- I just add it and really like it)

Mix all ingredients and pour over 2-3 chicken breasts cut into bite size pieces. Bake at 350 for about 30 minutes. Serve over rice.

Chicken and Rice Burritos

This is really simple but we all love it. Use leftover chicken and leftover rice and it only takes 10 minutes!

2 1/2 c. shredded chicken
1-2 c. cooked rice
1 3/4 c. water
1 package taco seasoning
1 8oz. can tomato sauce
1 large tomato diced
1/3 c. sliced green onions
8 burrito size tortillas

Optional extras
Shredded cheese
Guacamole
Sour cream
Salsa

Heat chicken, rice, water, taco seasoning, and tomato sauce until warm and thick. Add tomato and green onions. Spread desired amount and filling and extras on tortilla, roll up burrito style.

Crock Pot Ham and Potatoes

Do anyone else have leftover Easter ham? This is so easy and good.

6-8 slices of ham cut into cubes
8-10 potatoes thinly sliced (I don't even peel them but you can)
2 onions thinly sliced
1 c. grated cheese
1 can cream of mushroom soup

Put half of potatoes, ham and onion in crockpot. Add half of cheese and soup. Add remaining ham, potatoes and onions. Top with remaining cheese and soup. Cover and cook on low 8-10 hours. (High 4-5 hours).

Sweet and Sour Pork (or Chicken)

Dip chunks of pork (or chicken) in egg, then in a mixture of 1c. flour and 1 tsp. baking powder. Cook in oil.

Add:
2 c Ketchup
1/4 c vinegar
3/4 c sugar
chopped onion
2 chopped green peppers
1 can pineapple tidbits w/ juice

Steam until vegetables are tender. In needed thicken with cornstarch (I never do). Serve over rice.

*I never do the egg, flour step. I just brown the meat in oil. It saves a little time, and still is REALLY good!

Chicken Enchilada Soup

This is one of those recipes that I can't wait for the next day so I can eat the leftovers!

3-4 chicken breasts, boiled and cubed
1/2 c. diced onions
1 T. garlic, minced
4 c. chicken broth
1 c. tomato sauce
1 c. fresh, diced tomatoes
16 oz Velveeta cheese
1 tsp. chili powder
1 small can diced green chilies (optional)
salt and pepper to taste (I never add any)
1 1/2-2 Tbsp Taco seasoning
1/2 tsp. cumin (optional)

Mix together before adding to pot:
1/2 c. corn starch
2 c. cold water

Add all ingredients together. Cook over medium heat until heated through, stirring occasionally. Serve with corn chips, sour cream, grated cheese and salsa.

Cream Soup Mix

I got this recipe from my Sister-in-law. It is SO much cheaper than buying creamed soups and takes up less room in your pantry too. (I haven't figured the exact price but I think I have about $5 into ingredients and made the equivalent of 27 cans of soup).

2 c. powdered milk
3/4 c. cornstarch
1/4 c. bouillon granules (chicken for cream of chicken, beef for cream of mushroom, etc)
2 T. onion flakes
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. pepper

Store in an airtight container. When ready to use combine 1/3c. of the mix with 1 c. water. Cook and stir until thick. Makes 1 can of soup.

Mix makes the equivalent of 9 cans of soup

Cranberry Meatballs

I got this recipe from my sister-in-law Melanie. When she first gave it too me I thought, "No way am I going to make that, it sounds too weird." But she made it and I tried it and it is GOOD! And, it is SO FAST and EASY, added bonus!!!

1 bag frozen meatballs
1 can cranberry sauce
2 c. spaghetti sauce

Mix together, heat through and serve over rice. Whala, dinner is served.

Zuchini Stuffing Casserole

2 lbs zucchini or yellow summer squash diced (about 7 cups)
1/4 c. chopped onion
1 can (10.5 oz) cream of chicken soup
8 oz. carton sour cream
1 c. shredded carrots
2 c. cooked, diced chicken
1 box stuffing mix according to directions

In large pan of boiling water cook zuchini and onion for 5-10 minutes or until crisp-tender.

In a large bowl combine soup, sour cream, chicken and carrots. Fold in zucchini and onions.

Spread half of stuffing in bottom of pan. Add zucchini mixture and then remaining stuffing. Bake at 350 for 25 minutes or until heated through.

Chocolate Zucchini Cake

1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (I just add 1/2 tsp lemon juice to regular milk)
2 1/2. flour
2 c. diced zuchinni
1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1 c. chocolate chips
1 c. nuts (optional)
3 Tbsp. cocoa

Beat well with mixer. Bake in 9x13 pan at 325 for 40-45 minutes. Needs no frosting! (But is good warm w/ cool whip).

Fresh Basil Pasta

1 c. chopped onions
1 clove garlic, minced
2 T olive oil
1 can (14.5 oz) italian stewed tomatoes
1/2 pint whipping cream
1 c. fresh, chopped basil
1 c. fresh, grated parmesan cheese
salt and pepper
Penne or bowtie pasta

Saute onions and garlic in olive oil until tender. Add tomatoes and simmer until bubbly. Remove from heat and add whip cream. Add all other ingredients and toss.

* May also add mushrooms, zuchinni, chicken or shrimp

Yogurt Fruit Salad

24 oz. Strawberry Yogurt
3 bananas, diced
16 oz. frozen sliced strawberries, slightly thawed and undrained
8 oz. crushed pineapple, undrained

This is good fresh, but it is also very yummy if you spoon some into paper lined muffin tins and freeze. Zap in the microwave for about 15 seconds after removing from freezer and serve while still slushy.

Chicken Breasts Parmesan

4 boneless, skinless chicken breasts
1 egg
3/4 c. plain yogurt
2 T. lemon juice
3/4 c. bread crumbs
3/4 c. fresh grated parmesan cheese
1 t. seasoning salt

Preheat oven to 350. Rinse chicken and dry with paper towel. In a shallow bowl, beat the egg. Mix in the yogurt and juice. In another shallow pan, mix the bread crumbs, cheese and seasoning. Dip the chicken in yogurt mixture and then crumbs. Place slightly apart on cookie sheet covered with foil. Bake for 35 minutes.

Crustless Spinach Quiche

9 oz pkg. frozen chopped spinach, squeezed to drain
2 T. flour
3 eggs, lightly beaten
3/4 c. milk
1/4 c. mayo
1 c. sliced mushrooms
5 slices turkey bacon, cooked and crumbled (or 2 T. bacon bits)
1 c. grated cheddar cheese
1/2 c. grated swiss cheese
1/2c sliced green onions

Preheat oven to 350. Spray 9" pie pan with cooking spray. In a small bowl, toss spinach and flour until well mixed, set aside. In a large bowl, combine the eggs, milk and mayo. Stir in mushrooms, cheeses, spinach mixture, onions and bacon. Pour into pan, back for 1 hour. Let stand a few minutes before serving.

Pumpkin Muffins

This recipe makes a ton, you can freeze them and they make a great fast snack later.

I even like to think they are relatively healthy since they use applesauce instead of oil. To make them even healthier you can substitute 1/2 banana per 1 egg.

3 1/2 C flour 4 eggs
2 tsp salt 2/3 C water
2 tsp nutmeg 1 can pumpkin (16 oz)
2 tsp cinnamon 1 C applesauce
2 tsp baking soda Chocolate chips (opt)
2 1/2 C sugar

Combine dry ingredients in a large bowl. Mix wet ingredients and slowly add to dry mixture. Mix until just combined- don't over mix. Pour into greased muffin tins. Bake at 350. For normal size muffines, bake 18-20 minutes. For mini muffins, bake 10-12 minutes.
Makes about 100 mini muffins or 3 dozen regular size.

Frozen Fruit Cocktail

15 medium peaches sliced
1 lb seedless red grapes (I like to add more)
20 oz crushed pineapple
juice from 2 lemons
juice from 3 oranges
2 c sugar
Mix together until sugar is dissolved and freeze. (It's also very yummy fresh!!!)

Impossible Apple Pie

Don't worry, the only impossible thing about this is it's impossible to mess up.

3-4 apples peeled and diced
1 tsp cinnamon
1 Tbsp sugar
1 Tbsp brown sugar
1/2 c melted butter or margarine
1 c sugar
1 beaten egg
1 c flour

Fill bottom of 9 inch pie plate w/ apples. Sprinkle w/ cinnamon and sugars. Mix remaining ingredients and pour over top. Bake at 350 for 40 minutes. Serve warm w/ vanilla ice cream.

Taco Stuffed Pasta Shells

16 jumbo pasta shells
1lb ground beef
1 can refried beans
1 package taco seasoning
1 cup water
16 oz bottle of salsa
1 c. shredded cheddar cheese, divided
green onions (optional)
Sour Cream (optional)

Cook and drain pasta shells according to directions, set aside. Brown ground beef, rinse and drain. Add taco seasoning and water, cover and let simmer until moisture is absorbed (about 5 minutes). Mix ground beef, refried beans and 3/4 c. cheese. Stuff shells with meat mixture. Cover bottom of baking dish with 1/2 c. salsa then place shells upright. Spoon extra salsa over shells and then cover with cheese. Cover and bake at 350 degrees for 40-45 minutes, until heated through. Serve with green onions and sour cream.

*This recipe also freezes well. I usually make it in 2 small pans and we have 1 dinner and I freeze the other for another day.

Brunch Eggs

For those of you who were at the Kotter reunion a couple of years ago (which I know wasn't most of you- sorry) this is what we served for breakfast at Melissa's house.

10 eggs well beaten
Add: 16 oz Cottage cheese
1lb. Monterey jack grated
1/2 c. flour
1 tsp salt
1/2 c. melted butter
2 oz. diced green chilis
Mix well. Pour into an extremely well buttered (or sprayed) 9x13 pan. Bake at 350 for 35 minutes. Topr with sour cream and salsa.