Swiss Chicken

So sorry but not sorry there is no pic to accompany this recipe and that is for a few reasons:

1: I am not a photographer

2: I don't usually eat off of nice plates its usually a styrofoam plate unless we are having someone over for dinner. 

3: Even the yummiest looking foods are not always the tastiest so why not have you try it and just see for yourself.

I cut the recipe in half since it was just for Ben and I so adjust accordingly. 

8 Chicken Breasts (I also use Tenders, enough to fill the pan)

8 Slices of Swiss Cheese

2 cans Cream of Chicken Soup

1/2 c. Sour Cream

1/4 c. water

2 c. crushed Ritz Crackers (I just use one package of Ritz)

1/2 c. melted butter

 

Put chicken in a 9x13 pan, put a slice of swiss cheese on each chicken.  Mix the soup, sour cream, and water together and pour over chicken and cheese.  Melt a stick of butter then add the crushed Ritz crackers to it.  Sprinkle over the chicken and sauce. 

Bake 350 for 1 hour.

 

The sauce in the pan goes great over rice!

And Voila! Seriously delish! 

Copycat Olive Garden Fettuccine Alfredo

The only time I eat Alfredo is at Olive Garden. Any other alfredo sauce tastes like puke to me. Sorry but it does. The stuff out of the jar...I think I just threw up in my mouth writing that. Anyways, thanks to a friend/co-worker I came across this recipe and it is AMAZING! No seriously. And I'm going to save big bucks because now whenever I crave alfredo I'm just going to whip up a batch of this amazingness and voila!

1 pkg penne or fettuccine

1 stick (1/2 cup) butter

1-2 gloves garlic

1/4 tsp salt

1 pint heavy cream

1 cup parmesan cheese

2 Tbsp. cream cheese

1/2 tsp white pepper

 Chicken strips (optional)

Cook Pasta. Brown or bake Chicken. In sauce pan on medium heat melt butter. Add garlic, cook 2 min. Then add heavy cream and cream cheese until bubbly but not boiling (I know I know but don't stress you can do it). Add parmesan cheese. Mix until melted. Sprinkle with salt and pepper. Serve over noodles with chicken if desired.

Spicy Honey Glazed Chicken and Potato Skins

Love me some potatoes and chicken! Such a good combo! Yum! Ooo and just as good of combo is sweet and spicy...so good! Ok now on to the recipes! 

Spicy Honey Glazed Chicken

 4 large boneless breasts
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar 

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

 Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler.

Cook for 5-7 minutes on one side and flip.  Cook for a 5-7 minutes on other side.  Flip again and then baste the chicken in honey/cider mixture.  Be sure to really get the chicken covered.  Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze.  Turn over again baste in the honey/cider mixture and cook under broiler for a few more minutes. Enjoy!

Potato Skins

4 large potatoes ( I used red potatoes)

3 Tbsp. melted butter

2 tsp salt

1 1/2 - 2 cups shredded cheddar cheese

bacon bits or bacon cooked and crumbled

green onions

1. Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2. Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
3. Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
4. When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.

Spicy Sausage Pasta

Loved this recipe! It was a nice "go to" meal on a crazy Monday night. It was so nice to just throw together the ingredients let it simmer and Voila!

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion (I would highly recommend buying frozen chopped onion, this was my first time using it and it was so convenient. Rather than doing the whole chopping of the onion, crying, clean up etc. And you don't even to have to unthaw it just measure it throw it in and you are good to go!)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Cheesy Chicken Enchiladas

Ingredients:1 (18.5 ounce) can Progresso Light Chicken and Cheese Enchilada Soup

1 (10 ounce) can enchilada sauce (you choose green or red I did red)
2 cups shredded cooked chicken
2 cups shredded mozzarella cheese
6 tortillas
2 medium green onions, thinly sliced

Directions:Preheat oven to 350 degrees F.  In a medium bowl, combine soup and enchilada sauce.  Spread 1 cup of soup mixture in the bottom of a 9x13-inch baking dish.  In a large bowl, combine 1 cup of remaining soup mixture, chicken, and 1 cup of cheese.  Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.  Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese. Sprinkle green onions on top and bake for 30 minutes or until cheese is completely melted.

Sweet and Sour Baked Chicken

This is now one of my all time favorite recipes I think it's one of Ben's too. I love good Chinese food. I am really happy with this recipe and didn't think it was too difficult. Also, When I made it I cut the following recipe in half. It was the perfect amount  for the two of us. We didn't have any rice or anything with it so take that into account. 

The Chicken

3-4 boneless chicken breasts

salt + pepper to taste

1 cup of cornstarch (more as needed)

2 eggs beaten

1/4 cup oil

The Sweet and Sour Sauce

3/4 cup sugar

4 Tbsp. Ketchup

1/2 cup distilled white vinegar

1 Tbsp. soy sauce

1 tsp garlic powder

Preheat oven to 325º. Rinse chicken with cold water and cut into cubes. Pour oil into pan to begin heating. Put cornstarch in one bowl and the eggs in another. Dip chicken into cornstarch then eggs then set in pan. You don't want the chicken to completely cook you just want it to be a nice golden brown on each side. When they are ready transfer onto greased 9x13 baking pan. In a bowl add together all of the sweet and sour sauce ingredients and mix together. Pour over chicken. Bake for 1 hour turning chicken every 15 minutes.

Enjoy! 

Easiest Meatloaf You Will Ever Make and Butterbeer Drink

I kid you not. Its delicious too (of course!) we topped it with BBQ sauce and had Au Gratin potatoes on the side. Oh and Butterbeer (for the Harry Potter fans) to drink.

Meatloaf

1 lb. thawed ground meat (I used turkey burger)

1 box of stuffing your choice of the flavor

1 egg

1 cup water

Mix together. 45 minutes 350 degrees. Enjoy!

This is before it was cooked.

Butterbeer

So I'm terrible and I didn't measure anything I just put vanilla ice cream, butterscotch syrup, and cream soda in a blender and voila!

Not my picture but I solemnly swear it looked just like this!

Chicken Fried Steak

I cut this recipe in half because it was just for Ben and I. It turned out amazing and delicious however, there may or may not have been a little fire involved.

Ingredients

4  beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (I used Tabasco)
3 cups vegetable shortening for deep frying

I used packaged gravy for the topping ... I know lame! The recipe was slightly more complicated though so maybe next time.

Directions

1. Heat the shortening in a deep skillet.

2. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, and Tabasco Sauce.

3. Dredge each steak first in the FLOUR, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

4. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.

I swear the steak is under all that gravy.

Crispy Chicken with Cream Sauce

Yields: 6 Servings
3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil  
1   12 oz pkg. of your favorite noodles


Sauce: 
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk 
  
1. In a small food processor crush the corn flakes into crumbs or put in a large ziploc bag and cruxh. 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you. 
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. 
5. Take a pair of sharp kitchen scissors and cut each breast in half. 
6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes. 
7. Start cooking your pasta. 
8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
9. Add the olive oil to a hot skillet. 
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides. 
11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 
14. Slice your chicken into strips and serve over your cooked pasta and sauce. 
Enjoy!

Chicken Bundles

Another pinterest recipe! I'm telling ya I love that website!

This one is easy and delicious just like I like 'em!

Ingredients:
4 oz. cream cheese softened
1-13oz can chicken ( or equavilant cooked chicken)
1 Tbsp. sesame seeds
1/4 tsp. parsley
2 cans pilsbury crescent rolls
1 Tbsp. finely chopped onion or minced onion

Directions:
Combine all ingredients except crescent rolls. Open crescent rolls keeping 2 triangles together. Push seam together. Put a good lump of chicken mixture onto the crescent dough and fold dough up and around making sure all seams are closed. Put in tinfoil lined pan. Bake at 375° for 15-20 minutes until dough is golden brown. I also put some parsley on sesame seeds on top of the bundles for a nice garnish.

Chicken Parmesan Pizza

Another "so good so easy" recipe!

Frozen garlic bread

Pizza Sauce

Deli Fried Chicken Strips ( I just dipped chicken strips in egg and then flour seasoned with seasoning salt and cooked them in some oil on the stove)

Mozzarella cheese grated

Preheat oven to 400°. Arrange garlic bread on a baking sheet.
Bake 8-9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread.
Cut chicken strips into small bite-size cubes, and arrange over pizza sauce. Sprinkle with cheese.
Bake again at 400° for 8-10 minutes or until cheese melts. Serve immediately.

Baked Macaroni and Cheese

I found this recipe on Food Networks site and altered it just a little.
Just a little FYI at the end of this recipe they said "be sure to save leftovers for fried mac and cheese" oh goodness do we really need to go there?

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf (optional, I didn't have a bay leaf on hand so I left it out)
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs (love panko bread crumbs! They are cheap and they use them in a lot of weight watchers recipes, find them in the hispanic foods isle. You can use regular bread crumbs if you want though.)

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. (So we put the bay leaf in and then take it out...glad I didn't run to the store for it.)

Stir in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Taco Soup

I love this soup and it is so healthy for you too! AND... you can use it for leftovers for a couple of days or use it as chip dip, taco salad or Haystacks! Love it!

1 pound of ground beef or turkey (browned)

3 cans kidney beans (DO NOT DRAIN)

1 can of corn (DO NOT DRAIN)

1 can diced tomatoes

1 4oz can of diced green chilies

1 15oz can tomatoe sauce

1/2 pkg taco seasoning mix

1 pkg ranch dressing mix

1 can black beans (Optional)

Simmer 20-30 minutes

Tuna Ring with Cheese Sauce

I haven't made this one for a while but I was going through my recipes and rememebered how delicious and easy this one is!

Tuna Ring

1 egg                                                   1/2 cup snipped parsley
2cans (7oz each) tuna, drained             1 teaspoon celery salt
1/2 cup chopped onion                         1/4 teaspoon pepper
1/2 cup shredded cheddar cheese         2 cups bisquick baking mix

Heat oven to 375. Beat egg slightly; set aside 2 Tbsp. of the egg. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir baking mix and water to a soft dough; knead 5 times on floured cloth covered board. Roll into rectangle, 15x10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1 inch intervals. Turn each section on its side to show filling. Brush top with reserved egg. Bake 25-30 minutes. Serve with hot Cheese Sauce. 4-6 servings.

Cheese Sauce

1/4 cup butter or margarine

1/4 cup Bisquick baking mix

1/4 teaspoon each salt and pepper

2 cups milk

1 cup shredded cheddar cheese

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

Green Chili Enchiladas

12 oz can of green enchilada sauce

2-3 chicken breast, cooked, and shredded

1 (8 oz.) pkg of cream cheese, softened

1/3 c. sour cream (depending on how dry the mixture is)

2 tbsp cilantro, minced

1/2 tsp cumin

1 small can green chilies

flour tortillas

2 c. cheese, grated (I used the Mexican blend)

Preheat oven to 375 degrees. Spray cooking spray in a 9x13 pan. Pour enough green sauce to coat the bottom of the pan. In a large bowl, combine cream cheese, chicken, cumin, cilantro, sour cream, green chilies and 1 cup of cheese until combined. Place about 1/3 c. mixture into each tortilla, roll up, and place seam side down in the pan. Continue until all chicken mixture has been used. Pour remaining green sauce over enchiladas, and top with the remaining grated cheese. Bake for 25 minutes or until bubbling all around the edges.


This is a new favorite! It was so delicious and I love that you don't need to add any thing after its baked because the sour cream and cream cheese balance out the spicy chilies. FABULOUS!

Fast Tres Leches Cake

1 White Cake Baked

1 Cup Heavy Cream

1 Can Sweetened Condensed Milk

1 (12 Ounce) Can Evaporated Milk

mix Together Cream, Sweetened Condensed Milk And Evaporated Milk. Poke Holes All Over The Cake. Pour Mixture over cake. I let it sit in the refrigerator for about 3 hours. Top with strawberries and whip cream as desired.

So FLIPPING GOOD!

Sweet and Meaty Turkey Sandwich

It's amazing what a simple addition can do to a sandwich. I made these the other night and we LOVED them! 
This is what you need:

Honey Mustard

Fruit Jam ( I used raspberry but I think cranberry would also work, or cranberry sauce)

Deli Sliced Turkey

Ciabatta or Panini  Bread

Sprouts

Muenster Cheese

Grill or toast bread. Honey mustard on one side, light layer of jam on the other. A few pieces of turkey, one slice of cheese usually and top with sprouts.

It is Fabulous and Delicious!

Not my picture again I haven't been great at taking them lately...oops!

Crock Pot Santa Fe Chicken

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.


So you can put it in a tortilla, on rice, or even do a salad. It is so yummy.
I'm in love with this new cooking blog I found. It's called Gina's Skinny Recipes and she gives you the nutrition facts and the weight watchers points if you are interested. I got this recipe from this blog. 
Here are the nutrition facts:
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g 


Sorry the pics aren't great it was so delicious though!

Zesty Chicken Tortilla Bake

What you need:

1/2 cup Miracle Whip Dressing

1/2 cup flour

3 cups milk

16oz shredded cheddar cheese

1 1/2lb boneless skinless chicken breasts, cooked , cut into bite size pieces

1/2 cup Chunky salsa

1/2 cup chopped fresh parsley

Flour tortillas

MAKE IT:

Heat oven to 375F

Mix dressing and flour in saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened . Add 1 cup cheese, cook until melted, stirring constantly. 

Stir Chicken, salsa and parsley into sauce, reserve 1 cup sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place in baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

Bake 25 min, or until heated through.

Little tip you can make it ahead to save some time. Assemble as directed; cover with foil. Refrigerate for up to 24 hours, then bake covered, 40 min. or until heated through, uncovering the last 10 min. Or, freeze up to 1 month. Thaw overnight in fridge. Bake, covered, 40 min, or until heated through, uncovering the last 10 min.

Upside Down German Chocolate Cake

Not my picture but it looked very similar to this. 

1 German cake mix, prepared according to box directions

1 cup coconut

2 cups chopped pecans

1 cup melted butter

1 pound powdered sugar

8 ounces cream cheese

Preheat oven to 340 degrees. Make cake mix according to box directions. Set aside. Grease a 9x13 pan and sprinkle the bottom of pan with nuts and coconut. Pour cake mix into pan. In a small bowl combine melted butter, powdered sugar and cream cheese until well combined. Drop by spoonfuls all over the cake batter. Using a butter knife, gently swirl the cream cheese mixture into the cake mixture....don't over swirl. Bake for 1 hour, and don't over bake! Serve with vanilla ice cream. YUM!

FYI This was a super messy recipe with lots of dishes. It was so delicious though! WOW! 

Also, I actually made 2 small pans one with coconut and one without because some of the fam doesn't like cocunut but that one worked out just fine as well.