Margarita Chicken

WW Points: 3 pt.

1/2 cup frozen nonalcoholic margarita mix - thawed

3 tbsp lime juice - freshly squeezed

1 clove garlic - crushed (or more)

3 pounds broiler or fryer chicken - cut up (3 to 3 1/2) OR 1 1/2 pounds skinless boneless chicken breast halves

Coarse salt

Mix margarita mix, lime juice and garlic in a large resealable freezer plastic bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least 1 hr, but no longer than 24 hrs. Remove chicken from bag & reserve marinade.

On your grill place chicken, skin side up on grill, Brush with marinade and sprinkle with some salt. Cover grill with lid & grill 5 to 6" from medium heat for 15 minutes. Turn chicken, brush with remaining marinade and sprinkle with more salt. Cover & grill 20 to 40 minutes longer until chicken tests done.

Serves 6.

Per Serving (1 boneless, skinless chicken breast): 128 Calories; 1g Fat (10.5% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 74mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit.

Margarita Chicken

WW Points: 3 pt.

1/2 cup frozen nonalcoholic margarita mix - thawed

3 tbsp lime juice - freshly squeezed

1 clove garlic - crushed (or more)

3 pounds broiler or fryer chicken - cut up (3 to 3 1/2) OR 1 1/2 pounds skinless boneless chicken breast halves

Coarse salt

Mix margarita mix, lime juice and garlic in a large resealable freezer plastic bag. Add chicken to bag. Seal and turn a few times to coat chicken. Refrigerate, turning bag occasionally. Marinate at least 1 hr, but no longer than 24 hrs. Remove chicken from bag & reserve marinade.

On your grill place chicken, skin side up on grill, Brush with marinade and sprinkle with some salt. Cover grill with lid & grill 5 to 6" from medium heat for 15 minutes. Turn chicken, brush with remaining marinade and sprinkle with more salt. Cover & grill 20 to 40 minutes longer until chicken tests done.

Serves 6.

Per Serving (1 boneless, skinless chicken breast): 128 Calories; 1g Fat (10.5% calories from fat); 26g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 74mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit.

Apricot Chicken

4 Points

SERVES 6 (change servings and units)

Ingredients
6 boneless skinless chicken breasts
1 package dry onion soup mix
1 (12 3/4 ounce) jar sugar-free apricot preserves
Directions
1-mix apricots and onion soup mix together.
2-put chicken in crockpot.
3-smother chicken in sauce.
4-cook on low 4-6 hours.
5-serve with sauce divided.
6***eat over rice for additional points.
7WW=4 pts.

Molasses Glazed Ham Steak

5 Weight Watchers points per serving

SERVES 4 (change servings and units)

Change to: Servings US Metric
1 2 3 4 5 clear stars

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Ingredients
3 tablespoons molasses
2 tablespoons packed brown sugar
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 lb ham steak
Directions
1Spray a nonstick ridged grill pan with cooking spray and set over medium high heat.
2Combine molasses, brown sugar, mustard and vinegar.
3Put the ham in the grill pan and cook, brushing frequently with glaze until lightly browned, 4 minutes each side.

Fruit and Yogurt Salad - Ww

1 point per serving

Ingredients
1/3 cup fresh strawberries, washed, hulled and sliced
1/4 (8 ounce) can unsweetened crushed canned pineapple, well drained
1/4 (1/3 ounce) package sugar-free strawberry gelatin (smallest package)
2 2/3 ounces fat-free cottage cheese
2 2/3 ounces nonfat yogurt, plain
Directions
1Just stir all the ingredients together and enjoy!
2If you don't like cottage cheese lumps, put the cottage cheese in the food processor and whiz it with the jello to make it smooth then stir it into the other ingredients.

Nutrition Facts
Serving Size 1 (119g)

Recipe makes 2 servings

Calories 68
Calories from Fat 2 (4%)
Dietary Fiber 0.6g 2%

Honey Glazed Pork Tenderloin

4 POINTS
per serving




--------------------------------------------------------------------------------

Ingredients:

16 ounces Extra Lean Port Tenderloin
1/2 cup soy sauce, low sodium
2 cloves garlic -- minced
1 teaspoon ground ginger
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon sesame seeds


Instructions:


Trim excess fat from pork. Tie it to make it even shape. Place in a heavy plastic bag.
Mix the soy sauce, garlic, and ginger. Add to bag. Coat pork well. Marinade for 2 hours or over night in refrigerator.

Remove pork from marinade. Pat dry.

Combine honey and sugar. Brush over pork. Coat with sesame seeds.

Roast for 20-30 minutes at 375 degrees F.

Slice thinly and serve.



Nutritional Information:
Calories: 188.8, Fat grams: 4.1, Fiber grams: 0.3


Source:Great American Recipes

Two Cheese Potatoes Gratin

5.5 Points Per Serving



1 1/2 pounds potato -- cut into 1/4 inch slices

1 garlic clove

1/2 teaspoon salt

1/8 teaspoon red pepper

1/4 cup parmesan cheese

1/4 cup flour

2 cups skim milk

5 ounces cheddar cheese -- shredded



Place potato slices and garlic clove in saucepan and cover with water; bring to a boil and cook 8 minutes or until just tender. Drain and discard garlic. Place flour, salt and red pepper in a large saucepan. Gradually whisk in milk until blended. Cook over medium heat until thick and remove from heat; stir in cheese. Arrange half of potatoes in a baking dish which has been sprayed with nonstick spray. Pour half of sauce over slices. Repeat with remaining potatoes and sauce. Sprinkle with parmesan cheese. Bake at 350º for 25 minutes or until bubbly.

Serving Size : 6

Per serving: 248 calories, 9g fat (6g saturated fat), 2g fiber

US Points: 5.5

Per serving: 248 Calories (kcal); 9g Total Fat; (32% calories from fat); 13g Protein; 29g Carbohydrate; 29mg Cholesterol; 435mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Maple-Glazed Carrots

1 Point Per Serving



1 1/2 cups sliced carrot

2 tablespoons reduced-calorie maple syrup

1 teaspoon margarine

1/4 teaspoon salt-free herb-and-spice blend



Place sliced carrot, reduced-calorie maple syrup, margarine, and salt-free herb-and-spice blend in a small microwave-safe bowl. Cover and microwave at HIGH 6 to 8 minutes, or until tender, stirring every 2 minutes.

Yield: 2 servings

Campfire Potatoes

.5 Points Per Serving



8 medium potatoes, peeled, and thinly sliced

2 tablespoons worcestershire sauce

2 medium onions, sliced

1/2 cup chicken broth, low sodium

1 tablespoon canola oil

Non stick cooking spray

2 tablespoons minced fresh parsley or 1 tablespoon dried parsley



Spray one side of a large piece of heavy-duty foil with non stick cooking spray. Place the potatoes and onion on a large piece of heavy-duty foil and dot with oil. Combine the parsley and worcestershire sauce and sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.

Serves 8. PER SERVING: CALORIES: 145 (11.7% from fat) FAT: 1.9g (SAT 0.3g) FIBER: 2.9g SODIUM: 64.9mg DIABETIC EXCHANGE: 1 starch + 1 fruit

Orange Dressing

1/2 Point Per Tablespoon



1/2 cup fresh orange juice

1/4 cup fresh lemong juice

1/2 tsp paprika

1/8 tsp garlic powder (optional)

1/8 tsp pepper



Combine all ingredients in jar. Cover and shake well. Store in Fridge.

Makes 3/4 Cups

POINTS: 1/2 per Tablespoon

Per TBS: Calories: 7 Fiber: 0 Fat: 0 Carbohydrate: 0 Protein: 0 Cholesterol: 0 Sodium: 0

Chicken Taco Salad

4 Points per serving



3/4 cup chopped onion

1 1/2 cups (8 ounces) diced cooked chicken breast

5 ounces (one 8-ounce can) canned pinto beans -- rinsed and drained

1/2 cup water

1 1/2 teaspoons taco seasoning mix

4 cups shredded lettuce

2 cups chopped fresh tomato

1/2 cup chopped green bell pepper

3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese

1 1/2 cups (1 1/2 ounces) Corn Chex

3/4 cup chunky salsa

6 tablespoons Land 0 Lakes fat-free sour cream

"Olé Olé Olé! This taco salad still delivers all the traditional flavors, but the chicken offers a lighter version of this spicy and satisfying dish!"



1. In a large saucepan sprayed with olive-flavored cooking spray, brown onion. Stir in chicken pinto beans, water, and taco seasoning. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally. Meanwhile, in a large serving bowl, combine lettuce, tomato, and green pepper. Spoon hot chicken mixture over lettuce mixture. Top with Cheddar cheese and Corn Chex. Toss gently to combine. For each serving, place about 2 cups mixture on a plate and top with 2 tablespoons salsa and 1 tablespoon sour cream.

Serves 6.

HINT: If you don't have leftovers, purchase a chunk of chicken breast from your local deli.

Serving size (2 cups mixture, 2 tablespoons salsa and 1 tablespoon sour cream)

According to the cookbook: Per serving: 232 Cal, 4g Fat, 22g Pro, 27g Carb, 344mg Sod, 5g Fib

Healthy Exchanges: 3 Protein, 2 2/3 Vegetables, 1/3 Bread, 15 Opt. Cal.

Diabetic Exchanges: 2 Meat, 2 Vegetable, 1 Starch

Source: "HELP: Healthy Exchanges Lifetime Plan, page 257" Copyright: "Healthy Exchanges, Inc. 1996; ISBN 0-399-14164-2"

NOTES : Shared by Pamela S.

Western Meal In One

4-8 Points Per Serving (dependig on meat used)



1 pound extra lean ground beef -- or 92%lean8%fat beef

1 clove garlic

1/2 cup chopped onion

1/2 cup diced green bell pepper

1 teaspoon salt

1 teaspoon chili powder

16 ounces canned kidney beans -- 1 can drained

2 1/2 cups canned tomatoes -- diced with juice

3/4 cup instant rice -- uncooked

3/4 cup shredded cheddar cheese

vegetable cooking spray



Brown beef and garlic in pan with cooking spray. Add onion and green pepper; cook until onion is transparent; drain off fat. In 2 qt. casserole combine the meat mixture salt, chili powder, beans, tomatoes, and rice. Bake, covered 350º. for 30 min. uncover and sprinkle with cheese bake another 15 min.

Makes 6 to 8 serviongs.

NOTES :

Per serving ( out of 6 ): 370 cal, 18.2g (44.1%) fat, 6.5g fibre, 919mg sodium 7.62 points

Per serving ( out of 8 ): 279 cal, 13.7g (44.1%) fat, 4.9g fibre, 689mg sodium 5.74 points

Per serving (using 92% lean, 8% fat ground beef out of 6): 287.9 cal, 8.3g (25.8%) fat, 6.5g fibre, 902mg sodium 5.15 points

Per serving (using 92% lean, 8% fat ground beef out of 8): 215.9 cal, 6.2g (25.8%) fat, 4.9g fibre, 677mg sodium 3.86 points

Cinnamon Popcorn Crunch

3 Points Per Serving



11 cups popcorn, air-popped -- unsalted

6 1/2 ounces mixed nuts, dry-roasted -- 1 can salted

1 pound light brown sugar

1 cup light corn syrup -- or maple syrup

1/2 cup butter or margarine

1/2 cup water

2 teaspoons salt

1 1/2 teaspoons cinnamon



Mix popcorn and nuts in large buttered bowl. Combine sugar, syrup, butter or margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling point, stirring until sugar melts. Cook to hard crack stage (290-295º F). Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and nuts are evenly coated with syrup. Spread out on large buttered surface or waxed paper. Separate into bite-size portions with forks. Cool.

Makes about 34 (1/2 cup) servings.

NOTES : Per serving: 143.4 cal, 5.6g (33.3%) fat, 0.9g fibre, 170mg sodium, 23.9g carbs, 1.3g protien

Per serving: 3.15 points

Maple-Mustard Pork Tenderloin with Carmelized Apples

5 Points Per Serving



1 1/4 lbs pork tenderloin

cooking spray

2 tbsps Dijon mustard

3 tbsps maple syrup -- divided

1 1/2 tsps fresh rosemary -- chopped

1/4 tsp salt

1 dash pepper

2 med Granny Smith apples -- peeled & in 16 wedge



Preheat oven to 425ºF. Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF. While pork is baking, heat nonstick skillet over medium-high heat until\par hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Serving Size : 4

Per serving: 246 Calories; 5g Fat (20% calories from fat); 30g Protein; 18g Carbohydrate; 92mg Cholesterol; 301mg Sodium

Slowcooker Enchiladas

1 lb ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1 can (16oz) pinto or kidney beans, rinsed & drained

1 can diced tomatoes and green chiles, undrained

1 small can tomato sauce

1 pkg enchilada sauce (dry mix) (taco sauce mix works well too)

1/3 cup water

1/2 tsp salt

1/4 tsp pepper

1 cyo (4oz) shredded low fat cheese

6 flour tortillas (2 points each)



In a skillet, cook beef, onion and green pepper until beef is browned. Drain. In a bowl, add all other ingredients except for the tortillas and stir. In a crockpot, layer about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on low for 5-7 hrs or until heated thru. (you can also cut up tortillas and stir into mixture)

svgs; 6

Skillet Hamburger Stroganoff

5 Points per serving



8 ounces ground 90% lean turkey or beef

1/2 cup chopped onion

1 10 3/4 oz can Campbell’s Healthy Request cream of mushroom soup

1/2 cup canned sliced mushrooms -- drained (2.5 ounce jar)

1/4 teaspoon black pepper

2 cups cooked noodles

1/4 cup Land O Lakes fat-free sour cream

1/2 teaspoon diced parsley



1. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Add mushroom soup, mushrooms, black pepper and noodles. Mix well to combine. Simmer 10 minutes. Remove from heat. Stir in sour cream and parsley. Serve at once.

Serves 4 (1 full cup)

According to the Cookbooklet: Per serving: 249 Cal, 7g Fat, 16g Pro, 30g Carb, 516mg Sod, 2g Fib

Healthy Exchanges: 1 1/2 Protein, 1 Bread, 1/2 Vegetable, 1/2 Slider, 16 Opt. Cal.

Diabetic Exchanges: 1 1/2 Meat, 2 Starch

Chicken Fried Steak

/4 cup all purpose flour

1/4 tsp. pepper

1 pound boneless round steak, cut into serving-size pieces

1/2 cup skim milk

2 Tbs vegetable oil

Gravy

2 Tbs. water

4-1/2 tsp. all-purpose flour

3/4 cup skim milk

1/8 tsp. pepper



In shallow bowl, combine flour and pepper. Add beef; turn to coat. Remove meat and pound with mallot to tenderize. Pour milk into another shallow bowl. Heat oil in skillet. Dip meat in milk then coat again in flour mixture; add to skillet. Cover and cook over low heat for 10 minutes. Turn; cook 10 minutes longer. Remove and keep warm. For gravy, add water to skillet; stir to loosen browned bits from pan. In small bowl, combine flour, milk and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

Yield: 4 servings.

***One serving (calculated without gravy): 307 calories, 11 gm fat, 1 gm fiber.

Carne Asada con Chile Guajillo

5 Points Per Serving



This is one of my favorite Mexican dishes... When I'm going to be bad - this is what I'll pick instead of my grilled chicken dishes... Now if the Mexican restaurants made theirs this way I could have it all the time!!!

4 ounces dried chilies guajillos, or New Mexico chilies stemmed, seeded and torn into flat pieces

5 cloves garlic, unpeeled

1/2 teaspoon cumin seeds

1/2 tablespoon dried oregano, preferably Mexican

3 cups beef stock

1 teaspoon sugar

1/2 teaspoon salt, or to taste

1 tablespoon cider vinegar

2 pounds Beef Tenderloin or beef sirloin



To prepare sauce: On a heavy ungreased griddle or skillet set over medium heat, toast chilies, a few at a time, pressing them down with a spatula for a few seconds, then flipping and pressing again; be careful not to burn the chilies or the sauce will be bitter. Transfer the toasted chilies to a bowl, cover with boiling water, weight with a plate and let soak for 30 minutes. Drain.

Meanwhile, roast garlic cloves on the same griddle or skillet, turning them often, until soft and blackened in spots, about 15 minutes. Cool, peel and chop. Pulverize the cumin and oregano in a spice grinder or mortar and pestle, then place in a blender, along with the drained chilies, garlic, and 1 cup of the beef stock. Blend until smooth, then strain through a medium-mesh sieve.

Heat a wide, large nonstick saucepan over medium-high heat. When hot enough to make a drop of the puree sizzle, add puree all at once. Reduce heat to low, and simmer, stirring regularly, until the mixture reduces to a dark, thick puree, 10-15 minutes. Add 1-1/2 cups stock, partially cover and simmer, stirring frequently to prevent scorching, about 45 minutes. Season with sugar and salt. Thin with a little extra stock, if necessary, to give the sauce the consistency of heavy cream. The sauce can be made ahead and stored, covered, in the refrigerator for up to 2 days.

To marinate and cook beef:

Combine vinegar with 3 tablespoon of the sauce. Brush the mixture over beef. Place the meat in a shallow dish, cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Prepare a charcoal fire or preheat a gas grill. Brush the meat with oil and grill with the cover on, turning the meat regularly, to desired doneness--120º F for rare, 145º for medium. Remove to a rack set over a plate and let rest in a very low oven for 10 minutes before serving. Just before serving, reheat the sauce and slice the meat. Spoon the sauce onto warm dinner plates and top with the beef.

Makes 8 servings

Calories 186 - Calories from Fat 79 Fat 9g, Saturated Fat 3g, Cholesterol 72mg, Sodium 493mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 21 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

Simple Chicken Parmigana

6 Points Per Serving



4 boneless skinless chicken breast halves

1/2 cup bread crumbs

1/4 cup fat-free Parmesan cheese

1 tablespoon dried Italian parsley

1 egg, beaten

2/3 cup spaghetti sauce

2 ounces shredded low-fat mozzarella cheese



Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.

Freeze if you wish

Thaw chicken overnight. Preheat oven to 350º F.In 8-inch square baking dish, place chicken halves; bake for 30 minutes or until juices run clear. Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover dish to melt cheese. Serve sauce with chicken.

Makes 4 Servings.

LOW-FAT ZESTY CHICKEN BREASTS

3 Points per (3 oz cooked wt) serving



2 tsp. lemon zest, grated

1 lb. boneless skinless chicken breast halves

1-1/2 tsps. pepper

2 tsps. butter buds

2 tbsps. lemon juice

1 tbsps. Worcestershire sauce

1 tsp. Dijon mustard

1 tbsps. parsley, minced



Rub equal amounts of lemon zest into each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a heavy nonstick skillet over medium heat. Saute chicken 4-5 minutes per side or until golden and chicken is opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. Serve sauce over chicken breasts and sprinkle with parsley.

Makes 4 servings.

Calories.....164.....Fat.....3.8 g......Chol.....77 mg......Carbs.....2.2 g......Sodium......117 mg.....Fiber.....0.3 g.

Low-Fat Mexican Tamale Pie

4 Points per serving



1 cup corn meal

4 cups water

1 onion, chopped

1 green pepper, chopped

1/4 cup fat free chicken broth

1 - 20 ounce can tomatoes, drained

1/8 teaspoon chili powder

1 pound ground turkey or chicken breast



1. Preheat oven to 375º F.

2. In large bowl, combine corn meal and water. Mix well and set batter aside.

3. In large nonstick skillet over high heat, saute onions and pepper in broth until tender. Add tomatoes and chili powder; cook until thick and set aside.

4. In another large nonstick skillet over high heat, cook meat for 10 minutes or until browned. Remove from heat and rinse with hot water.

5. Combine meat with tomato mixture; mix well.

6. In 8" x 8" nonstick baking dish, pour half of the corn meal batter, top with meat mixture and cover with remaining cornmeal batter.

7. Bake for 30 minutes or until golden brown. Serve hot.

Makes 6 servings

Calories.....214.....Fat.....3.3 g.....Fiber....2.5 g.

Honey-Glazed Sweet Potatoes and Chicken

6 points per serving



1 cup evaporated skim milk

3 tablespoons honey

1 1/2 tablespoons cornstarch

3/4 teaspoon poultry seasoning

3/4 teaspoon salt

3 medium sweet potatoes (about 3 cups) -- peeled and cut into 1-inch pieces

6 (4-ounce) skinned, boned chicken breast halves

3/8 cup sliced green onions

1/2 cup dried tart cherries



Combine first 5 ingredients in an 8-inch square baking dish, and stir well. Add potatoes to milk mixture, and toss gently to coat. Cover dish with plastic wrap, and vent. Microwave mixture at HIGH 9 minutes, stirring after 4 minutes. Arrange chicken in bottom of dish, nestling into potatoes, and top chicken with green onions and cherries. Microwave at HIGH 7 minutes or until chicken is tender.

Servings: 6

Chili Lime Chicken

3 Points Per Serving



15 minute dinner! :O)

1 TBS. veggie oil

2 TBS. all-purpose flour

1/2 tsp. chili powder

1/4 tsp. salt

4 (3oz.) thin-sliced skinless chicken breast (1/4" thick)

1/2 cup fat-free low-sodium chicken broth

2 TBS. fresh lime juice

2 TBS. minced cilantro (optional)

Campbell's One Dish Chicken and Rice

6 Points Per Serving



1 can cream of mushroom soup -- Campbell's 98% FF

1 cup water

3/4 cup white rice, regular -- uncooked

1/4 teaspoon paprika

1/4 teaspoon pepper

1 teaspoon garlic salt -- my own addition

4 chicken breast halves -- skinned and boned



In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done. For Creamier rice, increase water to 1 1/3 cups.

SERVINGS: 4

Barbecue Chicken

1 C. Ketchup

1 12oz. Can Diet Coke

4 Chicken breasts (skinless, boneless, 3oz each)

2 C. White rice, cooked



Combine ketchup and Diet Coke in shallow pan. Add chicken. Place on stove over medium heat. Bring to a boil-lower heat so that ketchup mixture continues to bubble. Cook like this for one hour-uncovered. Sauce will thicken as it boils. Serve over rice.

Makes 4 Servings

30-Minute Chicken Dinner

8 Points Per Serving



Nonstick spray coating

1/2 cup chopped onion

3 cups water

1-1/4 cups long grain rice

3/4 cup frozen orange juice concentrate, thawed

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/8 to 1/4 teaspoon pepper

3 cups loose-pack frozen stir-fry vegetables (sugar snap peas, carrots, onions, and mushrooms)

1 cup chopped cooked chicken



Spray an unheated large saucepan with nonstick coating. Add onion; cook and stir over medium heat until onion is tender but not brown. Carefully stir in water, uncooked rice, thawed concentrate, soy sauce, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes. Sprinkle frozen vegetables on top of mixture; do not stir in. Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed. Stir in chicken; heat through.

Makes 5 servings.

Calories 421 Fat 4g Calories from fat 9% Carbohydrates 75g Sodium 459mg Fiber 2g.

Baked Chicken With Orange-Pineapple Juice

Recipe By : GlendaTay

7-9 Points Per Serving



3 pounds boned and skinned chicken breast halves(or 1 chicken or 3 pound chicken parts) -- * see note

4 teaspoons Dijon mustard

2 tablespoons honey

1/2 cup chopped onions

1/4 cup chopped green bell pepper -- or red

2 tablespoons unsalted butter -- cut into bits

1 teaspoon paprika

1 teaspoon ground cinnamon

1 cup orange juice

1/2 cup pineapple juice

2 teaspoons basil

1/4 cup dark brown sugar -- firmly packed

Salt and ground black pepper to taste



Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

Makes 6 servings

NOTE: The origional called for 1 chicken or 3 pounds chicken parts, I substituted boneless skinless chicken breasts to lower the points per serving

It is 7.88 points per serving if you use boneless skinless chicken breasts , but if you use 1 chicken or 3 pounds chicken parts with the skin then it is 9.11 points per serving.-Jenn



Sent by: GlendaTay

NOTES : Per serving (boneless skinless chicken breasts): 368.9 cal, 8.2g (20.4%) fat, 0.9g fibre, 198mg sodium, 18g carbs, 53.6g pro

Per serving (boneless skinless chicken breasts): 7.88 points

Per serving: (chicken pieces, or 1 whole chicken): 397.6 cal, 16.4g (37.6%) fat, 1g fibre, 164mg sodium, 20.3g carb, 41g pro

Per serving: (chicken pieces, or 1 whole chicken): 9.12 points

Strawberry Spinach Salad.. YUMMY!

Spinach or Romaine lettuce

Sugared Almonds – you put sliced almonds in a frying pan and keep string them. When they start to toast a little you sprinkle a generous amount of sugar over them and keep stirring them until they are sticky and all the sugar is melted. Then pour them on wax paper or something like that and let them cool.

Strawberries Sliced Up

Feta Cheese

Dressing:
1 Cup Strawberries
1/3 Cup Sugar
2/3 Cup Balsamic Vinegar
1 tsp. kosher salt
½ tsp. black pepper
2 Tbs. Canola Oil

Put all the dressing ingredients in a food processor or blender and pulse a few times. You want the strawberries to still be a little chunky.

Wait until the last minute to put the cheese, almonds, dressing all together or it will get soggy.

Hawaiian Chicken

Ingredients:

6 pounds skinless, boneless chicken breasts, halved
2 cans mandarin oranges, drained
2 cans pineapple slices, drained
¼ cup brown sugar, packed
¼ cup cornstarch
1 envelope stir-fry chicken seasoning blend


Directions:

1. Combine all ingredients in the crock pot (except chicken) and blend well.

2. Add the chicken and coat with mixture.

3. Cover and cook on low for 6 to 8 hours or high for 3 hours

Chicken Fajitas

Ingredients:

1 lb. boneless chicken breast
1 1/2 c. chicken broth
1 package taco seasoning
2 chopped bell peppers (red, green, or yellow)
1 chopped onion


Preparation:

1. Cut the chicken breast into strips. Simmer chicken strips in water or broth until almost done.

2. Place the chicken strips into a skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.

3. Simmer until chicken is done and the sauce becomes thick. Add remaining broth and simmer 10 minutes.

Bourbon Chicken

Ingredients:

3 chicken breasts; halved
1/3 c bourbon
1/3 c salad oil
1/4 c soy sauce

Instructions:

1. Place washed, skinned chicken in baking dish, meaty side down.

2. Mix the bourbon, salad oil, and soy sauce.

3. Pour mixture over chicken and marinate for several hours for enhanced flavor.

4. Bake at 350 F. for 50 min. Serve with hot cooked rice.

Applebee's Crispy Orange Chicken Bowl

1 hour | 30 min prep

SERVES 4 -6

2 lbs boneless skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup all-purpose flour
oil (for frying)
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1 dash cayenne pepper
1/4 cup granulated sugar
salt and pepper

Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:.
1 teaspoon minced garlic.
1 1/2 teaspoons grated orange rind.
1 cup orange juice.
1/2 cup hoisin sauce.
Dash cayenne pepper.
1/4 cup granulated sugar.
Salt and pepper to taste.
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

Chili's Salsa

5 min | 5 min prep

SERVES 32 , 4 Cups

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.

Crispy Chicken Dippers

16 Tyson(R) Fresh Chicken Breast Tenders
1/4 cup olive oil
1 1/4 cups buttery round crackers
1/2 cup Parmesan cheese
1/4 teaspoon garlic powder

Preheat oven to 375 degrees F. Line jelly roll pan with foil; spray with nonstick cooking spray. Pour olive oil into shallow dish. In separate shallow dish, combine cracker crumbs, cheese and garlic powder. Wash hands. Dip tenders one at a time into olive oil, then roll in crumb mixture. Arrange coated tenders in single layer on prepared pan.

Bake 20 to 25 minutes or until chicken is done

Bourbon Street Steak

2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10−ounce) New York strip steaks
Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow
dish large enough for them to be in a single layer. Pour marinade
over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks.

Pizza Hut Original Pan Pizza

1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.

Outback Steakhouse Steak Seasoning

Mix together:
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork. Rub in oil and dust in
seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in
deep plastic or glass container and seal with plastic wrap. Refrigerate for
24 hours. Drain, and grill or broil as you wish.

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.

Olive Garden Fettucine Alfredo

8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.

Marie Callender's Potato Cheese Soup

8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in
blender and puree until chunky. Return soup to pot and add half−and−half,
butter, and cheese. Simmer until hot. Do NOT

Gummi Bears

1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.
Once completely melted, pour into plastic candy molds,
and place in the freezer for 5 min.
When very firm, take out of molds and eat! Have fun!

Deep−Fried Ice Cream

20 ounces ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and
freeze solid, 2 hours or longer. Mix cereal, sugar and
cinnamon. Divide equally between 2 pie plates or other
shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press
coating into ice cream. Dip coated ball in egg wash,
then roll in second container of cereal mixture. Again
press coating onto ice cream. Freeze coated ice
cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow
waist) by cutting off curved slice from 2 opposite
sides. One end will serve as base for ice cream. Other
end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla
between 2 ladles or large spoons of different sizes
(smaller ladle on top). Place tortilla so that base end is
cupped in larger ladle to form basket, with back of
upper fan supported by handle of larger ladle.
Deep−fry until crisp. Drain and sprinkle with
cinnamon−sugar. Set aside.
Deep−fry frozen coated ice cream balls 30 to 45
seconds. Place each fried tortilla in large−stemmed
glass, with fan part of tortilla standing vertically above
glass. Set fried ice cream ball in base of tortilla. Top
with dollop of whipped cream and decorate with cherry.

Boston Market Chicken

1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices
run clear when you cut into the thickest part of the chicken. Remove from
oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four.

Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Applebee's Oriental Chicken Salad

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.

Garlic Lime Chicken

1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth

In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.

In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.

Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.

Chicken Enchiladas

2 cans cream of chicken soup
1 carton sour cream (small)
1 7oz. can diced green chilies
1 large diced onion
2 lbs chicken breasts cut and cooked (boiled is best)
3-4 c. cheddar cheese grated
1 package flour or corn tortillas (10 pk)
olives (optional)

Cook chicken breasts and cut into chunks. Combine first 4 ingredients and cook in a pot until simmering. Add chicken to sauce. Place chicken/sauce mixture in center of tortillas with some cheese. Roll up tortillas and put in a pan. Top enchiladas with the remaining sauce and cheese. Add olives if desired. Bake at 325º F for 15 – 20 minutes. Use 9x13 pan or 2 9x9 pans.

Berry Graham Cracker Dessert

18 graham crackers squares (not rectangles) or more.
¼ cup sugar
½ cup milk
¼ cup melted butter
½ cup sliced nuts (optional)
½ lb. marshmallows
1 cup whipping cream (can use cool whip)
1 pint sweetened berries, raspberries, strawberries, mixed berries (may need more than one pint)

Double for a 9x13

Roll graham crackers to fine crumbs and add melted butter and sugar. Mix well and pat into flat 9x9 baking dish (for double recipe use 9x13 pan). Reserve 2 Tbs of graham cracker mix for the top.

Melt marshmallow’s on top of double broiler with milk (can probably microwave in 30 second intervals).

COOL – Must cool marshmallow topping or this will not turn out.

Add cream to cooled marshmallow mixture. Place layer of ½ of marshmallow mixture in on top of graham crackers. Add berries and nuts. Mix marshmallow mixture and berries together lightly. Add remaining ½ marshmallow mixture on top of berries. Add remaining graham cracker crumbs. Chill overnight in refrigerator.

FREEZER STRAWBERRY JAM

4 c. strawberries (optional 1/4 cup huckleberries)

1 package powdered fruit pectin

2 cups of sugar

Crush strawberries in a blender then pour into a big bowl folding in sugar.

Make the Fruit Pectin seperately, bring to a boil and boil 1 minute. Remove from heat.

Pour in with Strawberries and sugar. Continue to stir for 2 minutes or until the sugar is disolved.
Pour into sterilized jars and seal. Keep out for 24 hours then freeze

Pizza Calzones

Prep Time:10 min
Total Time:22 min
Makes:4 servings, one calzone each

1 can (8 oz.) refrigerated crescent dinner rolls
1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/3 cup marinara sauce
16 slices Pepperoni or ham
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 375°F. Unroll crescent dough. Separate into four rectangles; press perforations together to seal. Place rectangles on lightly floured surface; roll each to 7x5-inch rectangle.
MIX mozzarella cheese blend and sauce; set aside. Place 4 of the pepperoni slices on one of the short sides of each dough rectangle, 1 inch from edge of dough. Spread sauce mixture evenly over pepperoni. Fold dough rectangles crosswise in half; press edges together with fork to seal. Transfer to baking sheet. Sprinkle evenly with Parmesan cheese.
BAKE 12 min. or until golden brown. Cool 5 min. before serving.

I put a garlic butter sauce on top to add flavor

Teriyaki Chicken

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 24 Hours 25 Minutes
Servings: 4

Ingredients:
1 1/2 cups pineapple juice
1/2 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
4 (6 ounce) skinless, boneless chicken breast halves

Directions:
In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
Heat an outdoor grill for medium-high heat.
Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

Barbecue Chicken

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 2

Ingredients:
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves

Directions:
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.

Butter Chicken

Prep Time: 15
MinutesCook Time: 40
MinutesReady In: 55 Minutes
Servings: 4

Ingredients:
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Directions:
Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Baked Parmesan Chicken

Prep Time: 15
MinutesCook Time: 30
MinutesReady In: 45 Minutes
Servings: 6

6 skinless, boneless chicken breast halves
1 cup dry bread crumbs - ( I use the parmesan bread crumbs from shake and bake)
6 slices of Parmesan cheese

2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. About 10 minutes before you pull it out of the oven. Put the parmesan cheese on top and let it melt.

Baked Spegetti

Prep Time: 20
MinutesCook Time: 1 Hour 45
MinutesReady In: 2 Hours 5 Minutes
Servings: 8

Ingredients:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Blueberry Muffins To Die For

Prep Time: 15
MinutesCook Time: 25
MinutesReady In: 40
MinutesServings: 8

Overview:
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Broccoli Salad

Broccoli
1/2 red onion, chopped
1/2 cup sunflower seeds
1/2 cup bacon
1/2 cup raisins
1/2 c mayo or miracle whip
1/4 c sugar
Vinigar..1/3 c
Mix up into sauce and mix with other ingredients
Chinese Cole Slaw Salad
Cole Slaw mix
Bunch green onion
Mandarin oranges ( I don't drain it, the juice adds flavor)
(peanuts or cashews optional)
Dressing:
1/2 cRice Vinegar
1/4 c Sugar
1-2 tbl Toasted Sesame Oil
Toast pkg of ramen noodles and 2 TBL sesame seeds in sesame oil and sprinkle seasoning mix over it.
Mix with Cole slaw mix immediately before serving.
I guessed on some of the amounts…you might want to add/subtract to your tastes!!

Carmels

1 cup heavy cream
1 cup sugar
1 cube butter
1 tsp vanilla
7/8 cup caro syrup
1 cup nuts (optional)
Mix sugar, caro syrup, 1/2 cube butter, 1/2 cream into a sauce pan. Bring to a boil. Boil 5 min stirring constantly. Add rest of butter and cream. Stir constantly until firm ball stage is reached. Remove from heat add vanilla and nuts(optional). Pour into butter dish and cool at room temp over night. Cut into squares and wrap in wax paper.
Note: If use heavy pan you do not have to stir constantly during second stage.

Sherry’s Tomato Soup - Canning Recipe

1/2 bushel tomatoes – peeled & cut in large chunks
2 stalks of celery – chopped
5 onions – chopped
3 green peppers – chopped
6 cups thin sliced carrots

Cook until tender and
Add:

1 cup sugar
½ cup canning salt
1/3 cup vinegar
1 cube margarine
pepper to taste


Bring to boil – put in bottles
Coldpack quarts for 20 min.
Makes 15 quarts.

Add to single bottles when serving
- browned hamburger or stew meat
- soy sauce
- oregano
- basil
- parsley

Apricot Chops

Servings: 4

Overview:
"What do you get when you cross simple with delicious? Apricot Chops, of course! Simply choose your favorite vegetable or rice as an accompaniment, pop the chops in the oven, and enjoy this sweet and savory delight!"

Ingredients:
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.