Chicken Fingers

Another American classic recipe is Chicken fingers!!! This ia a healthier alternitive to Chicken fingers because they are not deep fried!

1/2 cup bread crumbs
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
4 chicken breast halves, skinned and boned
2 tablespoons oil

Preheat the oven to 400°F.

Combine the crumbs and seasoning. Cut the chicken into bite size pieces. Brush the chicken pieces with oil and coat with the crumb mixture. Place on a foil lined baking sheet. Bake for 10-12 minutes, turning once. To reheat, bake for 10 minutes.

If you want to freeze them, under bake slightly, cool and freeze. When ready to serve, bake from frozen at 350°F for about 20 minutes.

Makes 30 pieces.


Great with ranch or BBQ sauce! I prefer Sweet Baby Rays BBQ

Meatloaf

For the last week of my blog I decided to stick to all traditional recipes.Today I made meatloaf.

Meatloaf with Oats Recipe

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:
1 egg
1/4 cup milk
1 cup uncooked, non-instant oatmeal or oats
1 1/2 pounds lean ground beef
1 medium onion, chopped
1 teaspoon dried thyme
2 tablespoons Dijon mustard or 1 teaspoon mustard powder
1/2 cup chopped parsley, flat leaf if possible or 3 tablespoons dried parsley
Salt and pepper

Beat egg and add milk. Mix together. Pour over oatmeal and soak for 30 minutes.

Preheat oven to 350°.

After oats have been soaked add the rest of the ingredients and mix well. Put into a loaf pan or form into a loaf and place on baking sheet.

Bake for 35-45 minutes or until brown and crusty on the outside.

Makes 6 to 8 servings.

Nutritional Analysis Per Serving

Calories 291; Calories from Fat 82; Total Fat 9.1g; Saturated Fat 3.3g; Trans Fat 0.0g; Cholesterol 133mg; Sodium 153mg; Total Carbohydrates 12.2g; Dietary Fiber 2.1g; Sugars 1.6g; Protein 38.1g; Vitamin A 10%; Vitamin C 14%; Calcium 5%, Iron 29%



This meatloaf is so easy to make and always comes out the same; tasty!

Cheeseburgers!

Cheeseburgers! the all american food!

Prep time: 10 minutes

Cook time: 10 minutes

1 pound ground beef
1 egg (optional)
1/2 - 3/4 cup bread crumbs (optional)
2 tablespoons finely chopped green pepper (optional)
1 tablespoon dried onion flakes
1 tablespoon prepared horseradish (optional)
2 teaspoons Worcestershire sauce
a few drops of hot sauce (optional)
2 teaspoons mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
cheese slices
Whole wheat hamburger buns

Combine the first 11 ingredients and mix well. (The egg and bread crumbs are optional. I like it with them because they allow the meat to stay together better). Shape into 4 very large patties or 5 smaller patties.

Place the patties on a grill over medium coals and grill 4-5 minutes on each side, or until desired degree of doneness. Top with cheese for the last minute of cooking.

Serve in buns with your favorite condiments and toppings.

Makes 4 servings.

I love a big cheeseburger every once in a while. The mood just struck me!

Cheesy Sausage and Egg Bake

Yet another breakfast recipe that my family often makes!

1 pound bulk pork sausage, cooked and drained

1 1/2 cups sliced fresh mushrooms (4 ounces)

8 medium green onions, sliced (1/2 cup)

2 medium tomatoes, chopped (1 1/2 cups)

2 cups shredded mozzarella cheese (8 ounces)

1 1/4 cups Original Bisquick® mix

1 cup milk

1 1/2 teaspoons salt

1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

1/2 teaspoon pepper

12 eggs

• 1 Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
• 2 Stir remaining ingredients until blended. Pour over cheese.
• 3 Bake uncovered 30 to 35 minutes or until golden brown and set.

I found this recipe at: http://www.bettycrocker.com/recipes/cheesy-sausage-and-egg-bake/51035216-7320-416b-a288-d7cf6a733402

I usually add bacon to this recipe as well. Just cut back a bit on the sausage and throw in some bacon.

Mini Cheeseburger Pies

This recipe was in the top ten rated on the betty crocker website. I figured I would try it out!

Burger Mixture

1 lb lean (at least 80%) ground beef

 

1 large onion, chopped (1 cup)

 

1 tablespoon Worcestershire sauce

 

1 teaspoon garlic salt

 

1 cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2 cup milk

 

1/2 cup Original Bisquick® mix

 

2 eggs

Garnishes, if desired

12 mini kosher dill pickles

 

1 medium tomato, chopped

Ketchup and mustard

1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.


All I can say is YUMMM. this was so easy to make and was perfect portions.

Simple Asparagus Recipe

Side dishes are just as important as the entree. Asparagus is easy and very healthy! Perfect for a side to any entree!

Ingredients

• 1 bunch of medium sized asparagus, about 1 lb
• 2 Tbsp of the most exquisite extra virgin olive oil
• 2 Tbsp freshly grated Parmesan cheese
• 1 teaspoon lemon zest - freshly grated lemon rind
• Salt and freshly ground black pepper

Method

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.
Yield: Serves 4.

I simply sprinkle a little salt on mine and enjoy! I try to make this recipe once a week because apparagus is such a healthy food!

Chicken Salad with Roasted Bell Peppers and Toasted Almonds

I have been trying to eat healthy in preparing for Texas. I came across this csalad recipe so I decided to give it a shot!

Cook time: 40 minutes

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Ingredients

• 4 skinless chicken breasts (about 2 pounds total)
• 4 bay leaves
• 1 quart chicken stock
• 2 garlic cloves, finely chopped
• 1 cup unsalted, toasted almonds, finely chopped
• 1/2 large red onion, chopped
• 1/2 cup parsley, chopped
• 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
• 3 Tbsp sherry vinegar (can sub apple cider vinegar)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Method

1 Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
2 While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
3 When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.
Yield: Serves 6.


I will definetly be making this again!

Breakfast Supreme Casserole

I come from a family that is really big on breakfast. This is something that I can always count on waking up to on Sunday mornings in my house!



  Ingredients:

Serves: 12

Yield:1

9x13 in ...

Units: US | Metric

• 1/4 cup margarine
• 1 small sweet onion, chopped
• 1 small green pepper, chopped
• 2 -3 medium tomatoes, chopped
• 1 (24 ounce) bag frozen hash brown potatoes
• 12 eggs, beaten
• 1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
• 3 cups cheddar cheese, shredded

Directions:

Read more: http://www.food.com/recipe/breakfast-casserole-supreme-35775#ixzz1tD6nR700

I decided to wake up early and make this for my mom so that she would not have to worry about it.

1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen is okay) in bottom of the pan.
3. Sprinkle chopped vegetables over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Note: At this point you may continue or casserole may be refrigerated overnight.
7. Pour beaten eggs over potatoes.
8. Bake at 350 degrees for 45 minutes.
9. Remove from oven and sprinkle cheese evenly over top.
10. Bake another 5-10 minutes or until cheese is hot and bubbly.
11. Remove from oven and let set for approximately 5 minutes.
    
    
12. Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Spinach Artichoke Dip

Spinach Artichoke dip with chips or crackers is one of my favorite appetizer. This is the recipe I follow when i make it.

Ingredients:

Serves: 15

Yield:

4.5

cups

Units: US | Metric

• 2 cups parmesan cheese
• 1 (10 ounce) box frozen chopped spinach, thawed
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2/3 cup sour cream
• 1 cup cream cheese
• 1/3 cup mayonnaise
• 2 teaspoons garlic, minced

Directions:

1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.

Read more: http://www.food.com/recipe/spinach-artichoke-dip-1209#ixzz1tDAUQYiB

BBQ Chicken sandwiches in the crock pot

My family does not always have the time to prepare a meal for dinner. This is an easy way to still have a nice meal that only takes about ten minutes!

Ingredients:

Servings:4-6

Units: US | Metric

• 1 -2 lb boneless skinless chicken breast
• 1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
• 1 medium sweet onion, sliced
• 4 -6 hamburger buns

Directions:

1. Remove all visible fat from the chicken and toss it in the crock pot.
    
2. Place the onion slices on top of the chicken.
    
3. Pour the barbecue sauce over top.
    
4. You may not need the entire jar, just enough to cover the chicken.
    
5. Cook it on LOW for 8 hours or until the chicken is nice and tender
   .
6. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
    
7. Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that
   way

Read more: http://www.food.com/recipe/easy-and-tasty-barbecue-chicken-sandwiches-in-the-crock-pot-95569#ixzz1tD4pJBvA

I love this with potato chips and a carrot and raisin salad.This is an easy weeknight meal that doesn't heat up your kitchen in the summertime! YUMMMM