Crispy Cheddar Chicken

Chicken:

4 large chicken breasts

1 sleeve Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 T sour cream

2 T butter

Cut each chicken breast into 3 pieces.

In a small food processor grind up Ritz Crackers

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken in the milk

then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.

Press the cheesy chicken into the cracker crumbs and press it in.

By the time you are coating

the last piece of chicken,

the dish you are using for the

crumbs will be full of cheese.

Don't let it get you down once the cheese melts in the oven

it will adhere nicely to the crumbs and the crackers.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan

Sprinkle the dried parsley over the chicken.

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the top.

7 Layer Dip Cups

Do I really need to put a recipe for these? :)
Just wanted to remember the idea.

Do see my guacamole recipe for the best guacamole.

Italian Cheese Biscuits

1 Tube of Grands Flaky Layers Biscuits

6 String Cheeses

1 Cup of Zesty Italian Dressing

1-2 Cups of Parmesan Cheese

Remove biscuits and split in half. Cut each string cheese in half and place in the center of the biscuit. Fold dough around cheese so that it is completely sealed. Roll in Italian dressing and then in Parmesan cheese. Place on baking sheet and cook at 400 degrees for about 12 minutes or until golden brown. Remove from oven and serve with Marinara sauce.

Chicken Chowder

Set aside:

1 large chicken cooked {use rotisserie chicken}

In a pot add:

1 quart of chicken broth + 1 chicken bullion cube

1 cup celery (thinly sliced)

1/2 cup onion

1 cup of grated Carrots

4 cups of Potatoes {can use frozen}
1 cups of sweet white corn (Optional)

Simmer until veggies are cooked.

Cook in separate pan:

Melt butter in pan slowly stir in flour then milk. Stir until mixture thickens.

1 cup of Butter

1 cup of Flour

1 quart of Milk

Pour thickened sauce into veggie mix.

Add:

1/2 teaspoon of Sugar

1 1/2 teaspoon Salt

1 teaspoon Accent (optional)

dash of pepper.

Add chicken and simmer. Stir occasionally to avoid sticking and burning the white sauce.
Top with bacon, cheese green onion etc...

Skinny broccoli & cheese casseroles

1 (16 oz) bag frozen broccoli florets

6 oz. fat-free cream cheese, softened

1/4 cup seasoned Italian breadcrumbs

1 Tbsp. light butter, melted

Slivered almonds, chopped as garnish

Preheat oven to 300 degrees. Fill a saucepan with water and bring to a boil. Add frozen broccoli, cover and cook for about 5 minutes until thawed. Drain water and mix in cream cheese until broccoli is completely coated. Divide broccoli evenly into four mini ramekins and set aside.

Mix breadcrumbs with melted butter in a bowl and sprinkle over each broccoli mixture. Garnish with chopped almonds, if desired, and bake in preheated oven for about 45 minutes, or until top is browned and dishes are bubbling. Enjoy!

Candied balsamic tomatoes and mozzarella salad

4 cups grape tomatoes

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

1 Tbsp balsamic vinegar

4 oz. fresh mozzarella cheese, drained and cut in small pieces

1/4 cup small fresh basil leaves, torn

Cooking spray

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomatoes to pain; cook 5 minutes or until tomatoes release juices. Sprinkle with sugar, salt, and pepper; cook 2 minutes. Drizzle with vinegar and cook about 30 seconds or just until vinegar evaporates.

Transfer tomato mixture to a serving bowl. Add mozzarella and basil, toss and enjoy!