Chicken Parmesan

1/2 cup butter melted
2 teaspoons of Dijon Mustard
1 teaspoon of Worcestershire sauce
1/2 teaspoon of Salt
1/2 cup grated Parmesan Cheese
1 cup dry Bread Crumbs
6-8 skinless, boneless Chicken Breast halves
{I did mine more like strips}

In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In another shallow dish, combine Parmesan cheese and crumbs. Dip chicken in butter mixture then coat both sides with crumb mixture. Place in an ungreased 13x9 baking pan. Drizzle with any remaining butter mixture. Bake at 350 for 40-45 minutes or until chicken is no longer pink. Last 5 minutes top chicken with a slice of mozzaralla cheese. Serve over spaghetti noodles and top with spaghetti sauce.

Poppy Seed Chicken Casserole

1/2 c. butter
1 cup crushed ritz crackers
1 Tbsp. poppy seeds
4 chicken breasts (cooked and cubed)
1 can cream of chicken soup
1½ c. sour cream

Topping:

½ c. crushed ritz crackers

3 Tbsp. parmesan cheese

Melt butter, add crackers and poppy seeds. Stir in remaining ingredients. Pour into a 9x13 inch pan. Top with ritz cracker topping. Bake for 20 minutes at 350 degrees.

**my suggestions for easy goodness**
Place chicken in crockpot with the can of cream of chicken over top. Cook on high for 4 hours, shred and combine with all other ingredients. Chicken is very moist and so easy.

Teriyaki Chicken Sandwiches

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry's brand)
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple (or you can use fresh which would be even better)
4 slices Pepper Jack cheese
4 large hamburger buns

Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat). Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

Parmesan Baked Potatoes

6 small potatoes, scrubbed and cut in half

1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.
This is how mine actually turned out, pretty huh!
They were delicious, I will make baked potatoes
like this lots.

Yogurt Pancakes

For the pancakes:
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3 eggs
2 1/2 - 3 c. plain yogurt (or 2 c. buttermilk)
1/2 c. butter, melted
2 c. all-purpose flour

Mix all ingredients. If it seems too thick, add milk a little at a time until it reaches a good "pancake batter" consistency.

For the syrup:
1 1/2 cups white sugar
1 cup plain yogurt
1/2 cup butter
3 Tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring first four ingredients to a boil in a large pot. Once boiling, reduce to a simmer and stir constantly for 5 minutes. Add baking soda and vanilla. Remove from stove and serve over pancakes, waffles or french toast. (The syrup will be thin-- this is normal. After it cools off a bit it thickens up. Store any extra syrup in the fridge for later use.)
**The baking soda will make it boil high so make sure you use a large pot.***

Creamy Meatballs

Meatballs:
1 lb. ground beef
2-3 carrots, shredded
1 large potato, shredded (raw)
1 yellow onion, grated
1 egg
1/2 c. bread crumbs
red pepper flakes, to taste
salt and pepper to taste

Sauce:
1 can cream of chicken
1 can cream of mushroom
1/2 c. sour cream
1 can milk
1 tsp paprika
1 tsp garlic powder
salt & pepper to taste

Preaheat oven to 375 degrees. Mix meatball ingredients together. Roll into fairly large meatballs and place in a lightly greased 9 x 13 baking dish or large casserole (you will have to put them pretty close together and that's ok). Bake for 25-30 minutes (you can also brown them in a skillet instead of baking them but I am all about putting in the least amount of effort). Mix sauce ingredients together in a medium sized mixing bowl and mix with a whisk until creamy. After meatballs are browned, pour sauce evenly over the meatballs and place back in the oven for another 15-20 minutes (or until sides are hot and bubbly). Serve over rice.

Thai Chicken Skewers

"chicken on a stick" You can also grill these on a George Foreman Grill if inside.
Ingredients:

2 large limes
1/2 cup rice vinegar
1/3 cup chunky peanut butter
1/4 cup minced fresh cilantro
1 Tbs. minced ginger
3 garlic cloves, minced
3 Tbs. soy sauce
3 Tbs. firmly packed light brown sugar
1 Tbs. Asian sesame oil
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
1 small head romaine lettuce, cored and leaves shredded
1 cucumber, peeled and sliced

Directions:

Marinate the chicken
Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.

In a bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.

Cook the chicken
Prepare a medium-hot fire in a grill. Or, preheat a broiler.

Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.

Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.
May want to make extra sauce!

Beef Stroganoff

•1 lb. hamburger
•1 (10 3/4 oz) can condensed cream of mushroom soup
•1 packet brown gravy mix
•1/2 cup sour cream
•2 Tbsp. chopped onion
•salt & pepper (to taste)
•1 small can sliced mushrooms (I used fresh mushrooms)
•Egg noodles, rice or mashed potatoes (I love it over noodles)

1.Brown hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)

2.Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.

3.Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.