Rotel Chicken Spaghetti Casserole

                                                                                                        

Thanks Stephanie!





3-4 large boneless chicken breasts (or rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 - 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained



Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

Pasta Carrabba

                                                                                                               




Thanks Stephanie!
Chicken
2 boneless, skinless chicken breasts
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 Tbsp fresh basil leaves (or 2 tsp dried)

Salt & fresh ground pepper to taste



Sauce
2 tablespoons butter
1 medium shallots
1 tsp minced garlic
1/4 cup grated parmesan cheese
1 cup half & half (or heavy cream)
3 oz fresh mushrooms (I used mushrooms from a jar)
1/2 cup frozen English peas

Salt & fresh ground pepper to taste



Pasta
1/2 (9 oz.) package fresh fettuccine
2 oz fresh grated Parmesan cheese



Combine vinegar, oil and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator.
Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and parmesan cheese and cook another 2 minutes.
Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

Diet 7UP Lemon Blueberry Cake

Thanks to plainchicken.blogspot.com                                                                                                             

1 box lemon cake mix
2 egg whites
10oz Diet 7UP
1 cup blueberries



Preheat oven to 350 degrees. Whisk together cake mix, egg whites and Diet 7UP. Fold in blueberries. Pour cake into a greased 9x13 pan and bake for 30 minutes. Top with cool-whip.

Hamburger/Hashbrown Casserole

This taste like fries and hamburger steak in a casserole, yummy!                                                                                 






1 lb cooked hamburger
1 pgk dry onion soup
Cook these until browned.




1 bag hash browns(thawed)
2 cans mushroom soup
1 c sour cream
1 lb shredded Colby/Jack cheese



Spray pan with Pam.
Line bottom of casserole pan with 1/2 onion soup mixed with thawed hash browns. Add 1/2 of onion soup to hamburger as it browns. Top hash browns with meat mixture. Put 1/2 cheese on top of hamburger. Mix 2 soups with the sour cream and top hamburger mixture. Add rest of cheese. Cook 350 for 45 minutes to 1 hour.

Kittencal's Easy and Delicious Ranch-Parmesan Chicken

6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
1/4-1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2-1 teaspoon ground black pepper
1/2-1 teaspoon garlic powder
1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
1/4 cup melted butter (no substitutes)




Directions:


1 Set oven to 400° degrees (set oven rack to lowest position).
2 Lightly grease a 13 x 9-inch baking dish.
3 In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4 Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
5 Coat in the breadcrumb mixture.
6 Place in a single layer onto a greased baking sheet or line with non-stick foil (DO NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
7 Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
8 If desired you can sprinkle black pepper over the chicken pieces .
9 Bake uncovered for about 30-35 minutes or until the chicken is cooked).

Chili's Southwest Egg Rolls Knockoff

Thanks Mysterygirl! 
                                                                                       









Eggroll


1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black bean, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
1 t to 2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas or eggroll wrappers





Dipping Sauce

1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper





Garnish

2 tablespoons chopped tomatoes
1 tablespoon chopped onion




Directions:


1 Preheat barbecue grill to high heat.
2 Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3 Lightly salt and pepper each side of the chicken while it cooks.
4 Set chicken aside until it cools down enough to handle.
5 Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6 Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7 Dice the cooked chicken into small cubes and add it to the pan.
8 Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9 Cook for another 4 minutes.
10 Stir well so that the spinach separates and is incorporated into the mixture.
11 Remove the pan from the heat and add the cheese.
12 Stir until the cheese is melted.
13 Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
14 Spoon approximately one-fifth of the mixture into the center of a tortilla.
15 Fold in the ends and then roll the tortilla over the mixture.
16 Roll the tortilla very tight, then pierce with a toothpick to hold together.
17 Repeat with the remaining ingredients until you have five eggrolls.
18 Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
19 Overnight is best.
20 While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
21 Preheat 4-6 cups of oil to 375 degrees.
22 Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
23 Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
24 Garnish the dipping sauce with the chopped tomato and onion.

Italian Beef Macaroni

Thanks JoyfulCook!

1 tablespoon oil

1 lb ground beef

2 onions, chopped

1 garlic clove, crushed

1/2 teaspoon dried oregano
1/2 teaspoon basil
2 teaspoons paprika
4 ounces cheddar cheese, grated
6 ounces macaroni, cooked and drained
14 ounces tomatoes, tinned
2 tablespoons tomato puree
1 beef stock cube




Directions:
Heat oil in saucepan. Add the onions and garlic. Cook slowly for 5 minutes or until soft.
Add beef to the pan, stirring until it looses the pinkness. Stir in the oregano, basil, tomatoes with the juice, tomato puree, paprika and stock cube.
Simmer for about 10 minutes, then toss in a couple of handfuls of the cheese and stir. 
Mix in the cooked macaroni, stir well and place in pie or casserole dish. Sprinkle remaining cheese on top and bake in the oven at 180°C (350°F) for approximately 20 minutes.
Serve with salads and breads.

Zucchini Bites

                                                                                                          

Thanks Noo!

3/4 tablespoon olive oil
3/4 finely chopped onions
2 slices rindless bacon, finely sliced
3/4 large grated carrots
3/4 large grated zucchini
2 eggs
3/4 cup grated cheese
1/4 cup cream
1/2 cup self raising flour



Directions:

Heat the oil in a large pan and saute onion until translucent. Add the bacon and fry until it starts to color.   Add the carrot and zucchini and cook for about 2 minutes.
Transfer mixture to a bowl to cool.
Beat the eggs, cream and cheese together; season to taste.
Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
Grease and flour little muffin tins. Spoon mixture into pan.
Bake at 350° for 15-20 minutes.