Baked Chicken and Rice

6-8 desired style of chicken

Mix:
3/4 cup Parmesan cheese w/Romano
2 can cream mushroom soup
1 can cream chicken soup
1 TBSP garlic
1 TBSP onion flake or 1 onion
1/2 tsp Parsley

1/2 Cooked Rice

Place half cooked rice on bottom of baking dish for desired thickness. Place uncooked chicken on top. Pour over sauce.

Bake 350 for 1 hour.

Parmesan Chicken

4 chicken breast
2 eggs
1 C. almond meal
1 C. Parmesan cheese
1 TBSP fresh garlic
2 TBSP coconut oil/olive oil - butter combo
1 can marinara sauce
2 tsp Italian seasoning

Mix:

Place oil in pan and heat. Scramble eggs and add garlic in a dipping dish. Mix almond meal, Italian seasoning and Parmesan cheese together in a separate dish. Dip chicken into egg then into almond meal mix. Place in pan. Cover and cook on medium low heat until dark golden in color (about 5-8 min each side) and flip.

Preheat oven to 375

Prepare baking dish by placing about 1/2 cup marinara sauce on the bottom. Place cooked chicken on top. Add more marinara sauce on the top of the chicken and sprinkle more Parmesan cheese on top.

Bake about 10 min.

Serves 4

Quinoa Egg Bake

Serves 10

1 1/2  cups uncooked quinoa rinsed
16 eggs
2 cans evaporated milk (or 2 1/2 cups milk)
2 Tbsp chopped fresh garlic
3 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
4 cups baby spinach packed, roughly chopped

2 cups finely shredded Romano Parmesan cheese

Preheat oven 350. Butter a large deep dish.  (If halving this recipe use an 8x8 metal or glass baking dish)  Add eggs into a large bowl and whisk.  Add all other ingredients BUT NOT the cheese into a large bowl and stir well.  Pour mixture into dish and jiggle slightly to settle the quinoa.  Cover tightly with foil.  Bake 45 min.  Remove foil and sprinkle all the cheese evenly over top.  Return to oven and  bake 15 min longer until lightly golden on top.  Cool about 5 min. 

Meat Ball Alfredo Pasta with Spinach

1 bag Rainbow Pasta
2  lbs beef
4 garlic cloves
1 tsp salt
1 tsp pepper
1 small can tomato sauce
1/2 cup fresh basil chopped
1 bag Cremini mushrooms
1 cup fresh parmesan cheese
1 large bag fresh baby spinach

In a large bowl add beef, salt, pepper, tomato sauce and basil. Mix well and form balls.  Put meatballs in cupcake pan and bake 350 about 20 min. or golden on top.  Start making the Alfredo sauce.  (http://addthelove.blogspot.com/2012/01/alfredo-sauce.html) Add cooked meatballs to the Alfredo Sauce and simmer 10 min.  Start cooking pasta.  While pasta is cooking steam mushrooms. In a very large pot add cooked pasta and fold in fresh spinach, mushrooms and parmesan cheese.  Poor sauce and meatballs over the top..  Mix.

Chicken Saltimbocca and Garlic Lemon Butter Sauce

8-10 boneless, skinless chicken breast halves THIN cut
4 tablespoons butter
4 garlic gloves minced

Heat up butter and garlic on stove till garlic is soft.  Place chicken in butter/garlic and cook just to seal in the juice.  Your chicken should be white all over.  About 3 min each side.  Place on a cookie sheet with parchment paper or sprayed.  I added SOME of the butter/garlic that was left in the pan to the top of each chicken. 

Start Sauce while chicken is cooking IF you are making pasta to go with it.

2 garlic cloves, minced
4 tbsp. butter
2 c. heavy cream/milk
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
1 TBSP lemon juice

In a saucepan over medium heat melt butter and cook garlic 4 min. Add cream or milk, salt, pepper and nutmeg. Cook to heat through. Add thickener if needed.  Add to cooked and drained pasta.
Set aside until pasta and chicken is cooked. Before serving add Parmesan cheese and the lemon juice. Adjust seasonings as desired. Cover and set aside keeping warm.

Finish CHICKEN (this only takes a few minutes to prepare)

Pre-heat oven 300

Salt
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Sprinkle a little salt on top of chicken.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella. Bake for 15 minutes or until chicken is fully cooked.

Mushroom and Asparagus Risotto

Feeds 8+

2 big bushels of asparagus, cut 2"
4 cups chicken broth
1 pkg of crimini mushrooms (optional)
4 TBSP olive oil
1 red onion chopped
4 garlic cloves finely chopped
1 box Aborio rice
1 cup white wine
1 tsp sea salt
1 tsp pepper
1 cup freshly grated Parmesan cheese

Warm the chicken broth very hot in a saucepan over medium low heat.  In a large saute pan, heat 2 TBSP olive oil over medium-high heat.  Saute onion and garlic.  Add the rice and cook stirring constantly 3-4 minutes.  Add wine and stir until the liquid is absorbed.  Add the broth 1/2 cup at a time.  Stirring occasionally and waiting until it is absorbed before adding more.  Once you add the last 1/2 cup, cover and remove from heat, start heating your asparagus. 

In another pan heat the 2 TBSP olive oil and add cut asparagus.  Saute just until bright green.  4-5 min.

Once broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper.  Stir in Parmesan.  


 

Garden Bake

2 zucchini diced
2 yellow squash diced large pieces
1 onion chopped (I love red onions)
3 small tomatoes diced
2 large carrots chopped small
1 pkg Cremini mushrooms

1 cup fresh grated Parmesan cheese
6 eggs
3 cups milk
2 1/2 cups Bisquick (Trader Joe's Multi-Grain baking/pancake mix)
3/4 tsp pepper
1 1/2 tsp salt

Preheat oven to 400

Rub olive oil on a large 11x14 dish and add chopped squash/zucchini, onion, mushrooms and tomatoes.

Sprinkle top with Parmesan cheese.

In a separate bowl combine eggs, milk, Bisquick, pepper and salt.  Blend for 15 seconds.  Pour over top of veggies.


Bake for 45 min or golden on top AND knife inserted in center comes out clean.  (this is like a quiche so if there is a little sticky on the knife it is okay.
Cool about 5 minutes before serving.
Sprinkle cheddar cheese over top.

Soft Pretzels

Use a bread maker that has a "dough" setting then transfer to a large bowl to rise.

FIRST add the following to the bread maker bowl/mixing bowl:

4 tsp yeast

2 TBSP brown sugar

1 1/4 cup hot water

Then ADD in order:

5 c. flour
1/2 c. sugar
1 1/2 tsp salt
2 TBSP olive oil or veg oil

1/2 c. milk scolded

Transfer to larger bowl sprayed with oil. Let rise until double in size (about 30 min)

Get a pot and add:

2 cups water to boiling. Turn to medium low and add

1/4 c. baking soda (slowly because it will fuzz up fast)

Shape dough into desired shape (pretzel shapes or my favorite BITE SIZE about 1-2" long) and place into hot soda water for about 30 seconds. (while making the other pretzel works good too, or you can make all your pretzels and dip them in) Place on greased cookie sheets. Let rise in a warm area 30-45 min.

Preheat oven 425 BAKE 8 min.

After baking spread melted butter over tops and LIGHTLY sprinkle with salt.
OPTIONAL you can add: garlic and Parmesan cheese to the melted butter.

Dip in softened cream cheese.