Archive for the ‘Dinner’ Category

Parmesan Chicken Tenders

Parmesan Chicken Tenders

Parmesan Chicken Tenders

Ingredients:

2 lbs chicken tenders
1 cup grated parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter

DIRECTIONS

Preheat oven to 350.
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece in butter then roll in seasoning mixture and place in pan.
Bake for 20-30 minutes or until chicken is done.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Oh So Tender Porkloin Crock Pot

Oh So Tender Pork Loin Crock Pot

Ingredients

2 1 lb pork tenderloins or a larger one cut into 2 1 lb pieces
10¾ oz can golden mushroom soup
1 tsp soy sauce
2 crushed garlic cloves
1 tsp black pepper
10¾ oz can French onion soup

Instructions

Spray crock pot with cooking spray.
Place pork tenderloin in the bottom of the crock pot
Mix together your soups, soy sauce, pepper and garlic and pour over the tenderloins
Cover and cook on low for 4-5 hours (when pork is tender, it is done). Do not over cook!!
Mine normally is done by the 4-4 and a half hour mark or so.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Crockpot , Dinner

MawMaw’s Chicken Casserole

Mawmaw's Chicken Casserole

MAWMAW’S CHICKEN CASSEROLE

Ingredients

3 cooked and shredded chicken breasts
1 can of Cream of Mushroom (or your choice) soup
1 (8 oz) tub of sour cream
2 sleeves of Ritz Crackers (crunched up)
1 stick of butter (melted)

Directions

Preheat oven to 350 degrees.
Mix in the cream of mushroom soup, and sour cream into the shredded chicken and spread mixture into a 9×13 inch
pan.
Spread the crunched up Ritz crackers all over the the top of the chicken mixture.
Drizzle the melted butter over the top.
Bake at 350 degrees for 15 to 25 minutes until heated through and crackers are slightly browned.

Enjoy! So simple and so delicious!

February 24, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Ham and Cheese Rolls

Ham and Cheese Rolls

Ingredients

1 17.5 oz package (2 sheets) store-bought puff pastry(thawed but still cool)
½ cup pizza sauce
12 slices deli ham
1-1½ cup shredded cheese (mozzarella)
2 Tablespoon olive oil
1 teaspoon dried basil or oregano ( you can combine both)
2 tablespoon grated parmesan cheese

Instructions

Preheat oven to 400 F and line two large baking sheets
with silicone baking mats or parchment paper and set aside.
Place a sheet of thawed puff pastry onto a baking paper dusted with flour and
roll out into approximately 8×12 inch rectangle (dimension may vary depending on brand of pastry you use)
It should be rolled out thin but don’t thin it out too much or it won’t be able to hold the filling.
Spread athin layer of pizza sauce, arrange ham slices and sprinkle with shredded cheese
(do not over-top or else you won’t be able to roll the dough into neat log,
you can add more cheese onto top of each slice before baking).
Tightly roll up the dough like a cinnamon bun with the baking paper already under the dough
(lift the edge of baking paper and roll). Repeat the process with the second sheet of puff pastry and
the other half of the filling.
You can place rolls onto 1 prepared baking sheet and set it in the freezer for 10 minutes ,
it will be easier to cut, or you can cut it immediately.
Cut roll into slices, approximately 1-inch wide and place onto baking sheet keeping 2 inch apart.
(while you cut the roll slices will flatten and lose their shape but using your finger shape them
back into circle when place them onto baking sheet).
Combine olive oil with basil or oregano and brush the tops and edges of each slice, then sprinkle with parmesan.
Bake in preheated oven about 15-20 minutes (until the edges are golden brown).
Let them cool 5-10 minutes onto baking sheet (if the bottoms are stick a little run a thin knife under each slice
and transfer them onto a serving plate).
If you want make them ahead and keep in the freezer pack them into a foil.
When you’re ready to bake take them out the freezer for 15 minutes before cutting into slices,
then let the slices sit another 15 minutes at room temperature to thaw completely before baking
(brush with oil, sprinkle with parmesan and bake).

February 24, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Crock Pot Rancher’s Roast Beef

Crock pot Rancher's Roast Beef

Crock Pot Rancher’s Roast Beef

Ingredients

1, 2-3 lb beef chuck roast
½ tsp kosher salt
2 tbsp canola oil
1 (.4 oz) packet ranch dressing mix or 1 tbsp homemade ranch mix
½ C sliced pepperoncinis
¼ C pepperoncini juice
2 tbsp butter
2 C beef broth
1 tbsp corn starch
½ C sour cream

Instructions

Heat canola oil over med-high heat. Season roast with salt and sear in hot oil until golden brown.
Place roast in crock pot and sprinkle with dressing mix, pepperoncinis, pepperoncini juice, and dot with butter.
Cook in crock pot on LOW for 6-8 hours or HIGH for 3 ½ -4 or until the roast is fork-tender.
Remove meat from pot and drain off cooking juices into a sauce pan, skimming the top for excess fat.
Add 2 cups of beef broth to the juices and bring to a boil.
Mix 1 tbsp of corn starch with ¼ C of COLD water and slowly pour into the boiling broth mixture.
Stir continuously until thickened and remove from heat.
Stir in ½ cup of sour cream into the thickened broth and serve over the cooked meat.

Read more at http://www.heatherlikesfood.com/crock-pot-ranchers-roast-beef/#kilmgz46Xxv1G6Sa.99

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Orange Chicken Stir Fry with Asparagus

Orange Chickin Stir Fry w Asparagus

Orange Chicken Stir-Fry with Asparagus

{This 20 minute Dinner needs to be in your plans this week!}

Makes about 6 servings

Ingredients:

1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
1 Tbsp extra virgin olive or avocado oil, divided
2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
1 small yellow onion, sliced into thin strips
8 oz button mushrooms, sliced
1 Tbsp peeled and finely grated fresh ginger
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges
2 Tbsp raw honey
2 Tbsp cornstarch
Sea salt and freshly ground black pepper

Full Instructions:

In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat.
Once oil is hot, add diced chicken and season lightly with salt and pepper.
Sauté until cooked through, tossing occasionally, about 5-6 minutes.
Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes,
adding in garlic and ginger during the last 1 minute of sautéing.
Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste,
and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly,
until thickened, about 1 minute.
Toss chicken into mixture and serve immediately over brown rice or quinoa.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

One Dish Chicken

One Dish Chicken

One Dish Chicken

This recipe is so simple, cheap and delicious! The chicken is so moist and full of flavor.
You put everything in the same dish and bake, you can’t mess it up!

What you need;

4 chicken breast
About 1.5 pounds of cubed red potatoes
Fresh or frozen green beans, about 14 oz
1 pkt of Italian dressing seasoning
1 stick of butter, cubed

How to make;

Lay chicken down the middle of a 9×13 baking dish.
Lay potatoes and green beans along side of the chicken.
Season with salt and pepper (optional).
Sprinkle Italian seasoning over everything and top with cubes of butter.
Cover with foil and bake at 350 for 1 hour.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Old Fashioned Goulash

Old Fashioned Ghoulash

Old Fashioned Goulash (Better than that boxed stuff!!!)

1 1/2 lbs of ground beef
1 can of petite diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni noodles
1 can of corn drained (Optional)
Chili Powder (To taste Preference)

Directions:
Brown burger and onion in skillet.
When cooked place all other ingredients in pan and add enough water to cook the noodles in.
Use chili powder to your taste preference. I use quite a bit of it myself.
Simmer with a lid on till noodles are cooked through.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner

Ultimate Chicken Fingers GF

Chicken Fingers GF

Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten
Cooking spray

1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish.
Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces,
dipping in eggs and Bisquick mixture two times each.
Place chicken on cookie sheet.
Spray chicken with cooking spray.
3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Chicken Strips with Maple Mustard Sauce GF

Chicken Fingers with Maple Mustard GF

Chicken Strips with Maple Mustard Sauce
Gluten free!

Chicken Strips:

1 egg
2 chicken breast cut into strips
1 1/2 cup almond flour
1 Tb garlic powder
2 tsp chili flakes
Salt and pepper to taste
coconut oil or olive oil

Scramble egg in a bowl.
Dip chicken strips into egg and then flour mixture
Fry in coconut or olive oil until golden.
These nuggets are absolutely delicious .

Maple Mustard Sauce:

1/2 cup sugar free maple syrup, or regular
1/4 cup mustard
Mix well.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free