Two Pan Brown Sugar Italian Chicken and Veggies

Ingredients:

• 4-5 boneless, skinless chicken breasts
• ⅓ cup packed light brown sugar
• 1 ( 0.7 ounce) packet Italian Dressing/Seasoning Mix (I use Good Seasons brand)
• 2 medium zucchini
• 4 medium red potatoes
• 2 TBS olive oil
• salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees F. take 2 9x13 glass baking dish's
2. Rinse and dry zucchini and red potatoes. Slice and cube both into small bite-size pieces. Oil and lay the potatoes out onto the other baking dish then sprinkle salt and pepper to taste.  Put the potatoes in the oven first for 10min then add the zucchini.
3. Lay pound chicken breasts until they are the same thickness then place onto one oiled baking dish. Whisk together brown sugar and Italian dressing mix in a small bowl. Set aside.
4. Sprinkle brown sugar mixture over each chicken breasts, lightly patting onto breast. Then sprinkle remaining mixture onto the vegetables. Season everything with a little salt and pepper. Place pans in preheated oven and bake for 20-30 minutes or until chicken is cooked through and no longer pink in center and the potatoes are tender. I like to add the zucchini after 10 minutes so they don't over cook.
5. Turn broiler on high and broil chicken another 1 to 2 minutes or until brown sugar caramelizes. (Stay and watch closely so it doesn't burn! Very important.)
6. Cover the chicken with tin foil and let rest 10-15min

Source: Life in the Lofthouse
Notes: I am going to do 5-6 chicken breasts and cook the veggies first for 10min then add the chicken and cook for 20min since the chicken was a bit dry

My family would rate this 4 out of 5 stars

Tuscan Garlic Chicken

Ingredients:

• 8 oz fettuccine noodles
• 4 boneless skinless chicken tenders, or halved chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• ¾ cup flour
• 2 tsp salt
• 1 tsp pepper
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder

For the sauce:

• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon flour
• ½ cup chicken broth
• ½ cup cream
• 3/4 cup milk
• 1 1/2 cups fresh baby spinach roughly chopped
• ½ cup shredded parmesan cheese
• ¼ teaspoon garlic powder
• 1/4 teaspoon Italian seasoning dressing mix
• salt and pepper to taste

Instructions

1. Cook fettuccine noodles according to package instructions.
2. In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate and cover with tinfoil to keep warm.
3. While chicken is cooking, prepare the sauce. Add a little more oil to the pan, of needed. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds.  Add 2 tablespoons oil the pan. Add flour and whisk until smooth. Add chicken broth and whisk until smooth. Bring sauce to a boil. Slowly whisk in cream and milk and reduce heat to a simmer. Season sauce with garlic powder, Italian seasoning and salt and pepper, to taste. Simmer until just slightly thickened.  Stir in fresh spinach, Parmesan cheese and cook for 2 more minutes.
4. Place a serving of fettuccine noodles on a plate, add a piece of chicken on top and top with sauce. Garnish with extra fresh Parmesan cheese and parsley, if desired.
   Source: Tastes Better from Scratch
   
   My family would rate this 3 or 4 out of 5 stars 

Ham and Cheese Tortellini

Ingredients:

1 Tablespoon butter
1 cup diced yellow onion
8 ounces deli Ham
1 cup chicken broth
salt and pepper, to taste
1 (19 oz.) bag tortellini (fresh or frozen)
1/2 cup baby peas, frozen
1/4 cup heavy cream
1 cup shredded Pepper Jack or Mozzarella cheese ( I like 1/4 pepper jack and 3/4 mozzarella)

Directions:

 Chicory


1. Melt butter in a large oven-proof skillet over medium heat. Add diced onion and cook until onion is translucent. Add ham. Cook and stir about 5 minutes.
2. Add chicken broth and tortellini. Season with salt and pepper. Stir to combine and let mixture come to a boil. Cover with lid, then reduce heat to low. Simmer 15 minutes or until tortellini is tender. Remove lid; stir in peas and cream. Remove from heat and stir in 1/2 cup of the cheese. Sprinkle remaining cheese evenly over the top. Place under broiler until cheese is melted. (Watch closely the entire time so you don't burn it!)
3. Serve and enjoy!
Source: Life in the Lofthouse

My family would rate this 3 out of 5 stars 

Oreo Buttercream Frosting

INGREDIENTS:
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)

DIRECTIONS:  In a large bowl cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes!

Source: Life in the Lofthouse

Marge's Cinnamon Rolls

Rolls:
2 pkg yeast or 4 1/2 tsp
1/2 Cup warm water no more than 110 degrees
(Mix Together to proof)

2 Cups scolded Milk (just before boiling point then let cool)
6 TBS Sugar
6 TBS Shortening
3 tsp salt
(Mix Together and Cool then add to yeast mixture)

3 eggs (whipped)
6 1/2 Cup Flour
(add to above)

Add flour a little at a time. Make a soft dough. Mix 5min. Let rise 45-60min (until doubled in size).
Knead and let rise again 45-60min (until doubled in size) 

Filling:
1/2 cup butter, softened
2 cups brown sugar
2 Tablespoons ground cinnamon
raisins and walnuts optional

Cut dough in half then Roll out each on floured counter 1/2" thick.
Spread melted butter over the rolled out dough then sprinkle sugar and cinnamon mixture over the butter. optional top with raisins and/or walnuts.
Roll up and cut.
Dip in melted butter and let rise 30min.
Bake for 10-15min at 375 degrees


Cream Cheese Icing:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar or more or less to your liking the original recipe called for more like 5 cups
1/4 cup milk

Beat together to consistency then spread over cooled cinnamon rolls.

Parmesan Garlic Chicken

Ingredients:
3-4 chicken tenders
1/2 Cup grated Parmesan cheese
1 pkg Italian dressing mix
1/2 tsp garlic powder

Directions:
preheat oven to 400 degrees
mix cheese, dressing, & powder
Moisten chicken w/ water & coat with the dry mix
Bake 20-25min or until done

Broccoli Salad

Ingredients:
8 Cups broccoli
1 bunch green onions
1/2 Cup dried cranberries
1/4 Cup sunflower kernals
3 Bacon strips cooked/ crumbled

(Dressing)
3 TBS oil
3 TBS Seasoned rice vinegar
2 TBS Sugar


Directions:
combine salad ingredients then in a small bowl whisk together oil, vinegar, sugar then drizzle over all other ingredients

Coconut Chicken

Ingredients:
4 Chicken tenders
1 Cup coconut Flakes
2 Cups corn flakes
1/2 can sweetened condensed milk
salt and pepper to taste

Directions:
Season chicken with salt and pepper. Crush corn flakes then add to shallow dish with coconut flakes.
In another bowl mix in another bowl add condensed milk.
Coat the chicken in condensed milk then coat in corn/coconut flake mixture.
Place on a baking dish bake at 350 degrees for 30min or until done.

Zucchini Bread

Ingredients:
3 Cups all-purpose flour
1 tsp Salt
1 tsp Baking powder
1 tsp Baking soda
1 TBS Cinnamon
3 Eggs
1 Cup Oil
2 1/4 Cup sugar
3 tsp Vanilla
3 Cups Zucchini shredded
1 Cup chopped walnuts


Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

My family would rate this 4 or 5 out of 5 stars

Crispy Southwest Chicken Wraps

Ingredients:

• 1 cup cooked rice, warm or at room temperature
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt or garlic powder
• 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about a tablespoon)
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas
• Nonstick cooking spray
• Toppings (optional): sour cream, salsa, etc.

Directions:

1. In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
2. To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
4. Optional: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
5. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
7. Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
8. Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
9. Serve with sour cream, salsa, or other toppings of your choice!

Source: Mel's Kitchen Cafe 

My family would rate this 3 or 4 out of 5 stars

Shake n' Bake Pork Chops

Ingredients:
4-6 Pork chops
1-2 pkg shake n bake original pork chops

Directions:
1. Preheat the oven to 400 degrees
2. wash and take a meat mallet to the pork chops
3. Place the shake n bake in a bag and one at a time place the pork chops in the bag to coat then place on a pan.
4. Bake the pork chops for 15-20min or until done.

We serve ours with mashed potatoes and vegetables or a salad and maybe some rolls as well.

My family would rate this 5 out of 5 stars

Grilled Bruschetta Chicken

  

Ingredients:

    •     4 small boneless skinless chicken breasts (1 lb.)
    •    1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
    •    1 tomato, finely chopped
    •    1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
    •    1/4 cup chopped fresh basil 


Directions:
    •    Heat grill to medium heat.
    •    Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
    •    Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
    •    Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF). 
 
This can also be cooked in a covered pan over the stove. 

Source: Kraft

 My family would rate this 3 or 4 out of 5 stars

 My kids and husband just like the chicken without the topping or with just cheese no basil and tomato.