lindachicken__Oklahoma

Monday........

Crock-pot Chicken with Black Beans and Cream Cheese

posted by HDMac

4-5 frozen, boneless chicken breasts

1-15 ounce can black bean, drained

1-15 ounce can corn, drained

1-16 ounce jar salsa, any kind

1-8 ounce package cream cheese

Place 4 to 5 frozen, (yes, frozen) boneless chicken breasts into crock-pot. (I separate the chicken pieces and place a bit of the beans, corn and salsa in between each piece; not necessary, though.) Add the beans, corn and salsa. Cover crock-pot, set on “high” and cook for 4 to 5 hours or until chicken is thoroughly cooked. Place cream cheese on top of chicken mixture, cover crock-pot and let it sit for 30 minutes (you can leave the crock-pot on high, turn it down, or off at this point.). Remove chicken to serving dish and whisk melted cream cheese into juices and ladle over chicken.

Tangy Caesar Salad

8 cups torn romaine

    * 1/4 cup Caesar salad dressing

    * 1 tablespoon lemon juice

    * 1/2 teaspoon pepper

    * 1 cup Caesar salad croutons

    * 1/3 cup grated Parmesan cheese

Place romaine in a large salad bowl. Combine the salad dressing, lemon juice and pepper. Pour over romaine; toss to coat. Top with croutons and Parmesan cheese. Serve immediately. Yield: 6-8 servings.

Bruschetta n' Cheese Stuffed Chicken Breasts

 This was shared by Belinda.

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness. Repeat process in same bag with remaining chicken breast halves, 2 at a time. Place chicken, smooth-sides down, on large cutting board. Spread evenly with stuffing mixture. Starting at narrow end, begin rolling chicken, as tightly as possible, around stuffing mixture. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

For our taste I'll be adding Ro-Tel (hot or X-tra hot), chopped cilantro instead of the basil and Mexican Style Shredded Cheese or Co Jack Cheese instead of the mozzarella cheese.

Green Beans w/Red peppers.... 

Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender.

    Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender.

    Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

Crispy Parmesan Baked Potatoes

(this one isn't new -- good and fixed many times, older TOH)

Wheat Rolls and  Raspberry White Chocolate Dreamsicle (sugar free)

the next new one, to me is.....

Chicken w/Mustard Gravy 

Chicken w/Mustard Gravy

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons butter
• 4 teaspoons honey mustard
• 1 tablespoon milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1/2 cup sour cream
• 
  
• Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink. Remove and keep warm.
  
• 
      In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken. Yield: 4 servings.

Mashed potatoes or cauliflower

Stetson Steakhouse Green Beans w/rolls 

Zucchini Red Peppers Lasagna 

• 1 carton (15 ounces) ricotta cheese
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 2 eggs
• 3 tablespoons prepared pesto
• 2 cups sliced zucchini
• 2 cups sliced baby portobello mushrooms
• 2 tablespoons canola oil
• 2 jars (one 26 ounces, one 14 ounces) meatless spaghetti sauce
• 9 no-cook lasagna noodles
• 1 jar (12 ounces) roasted sweet red peppers, drained

In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil for 5 minutes or until crisp-tender; set aside.

    Spread 1 cup spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce.

    Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Sweet and Sour Spinach Salad

(have fixed many times)

• 1 package (9 ounces) fresh spinach, torn
  
• 1/4 cup dried cranberries
•  1/4 cup chopped green onions
  
• 1/2 cup vegetable oil
  
• 1/4 cup sugar
  
• 3 tablespoons cider vinegar
  
• 1/2 teaspoon ground mustard
  
• 1/8 to 1/4 teaspoon celery seed
• 
  
• In a large salad bowl, combine the spinach, cranberries and onions. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, mustard and celery seed; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.

 Garlic bread and

Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained 

1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 

1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping 

1 pkg. (10 oz.) round angel food cake 

10 fresh strawberries 

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. 

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times. 

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator. 

Game night I'm making....

Taco Crescent Roll

2 packages refrigerated crescent rolls

1 pound ground beef

1 envelope taco seasoning mix

1 cup grated cheddar cheese

Shredded lettuce

Chopped tomatoes

Green onions, chopped

1 diced avocado

1 cup sour cream

Salsa

Brown ground beef and follow taco seasoning directions on back of

Package. Add the cheese and place aside for the time being. Unroll

the two packages of crescent roll. On a cookie sheet, place the

crescent roll wedges in a circle, wide side of wedge towards the

middle. pointed end towards the outside. Place the ground beef on the

Cresent rolls and wrap the pointed ends of the rolls around the meat

mixture, so that it forms a ring. Bake at 375=BAF for approximately 12

minutes. When baked remove from oven and place on a large platter. On

the inside of the ring place lettuce, tomatoes, onions, and avocados.

Dollop sour cream and salsa over all. Cut into wedges and serve warm.