Herbed Chicken Fingers

1/2 cup panko (Japanese breadcrumbs)
1/2 cup plain breadcrumbs
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/2 cup nonfat yogurt
1/2 teaspoon Ground Mustard
2 tablespoons water
1 1/2 pounds chicken tenders

1. Mix panko, breadcrumbs, Garlic Powder, Dill Weed, salt and Ground Black Pepper in shallow bowl.  Stir together yogurt, Ground Mustard and water in a second shallow bowl.  Moisten chicken lightly with yogurt then roll in breadcrumb mixture.  Place in a single layer on a nonstick rimmed baking sheet.  Spray with nonstick spray.
2. Bake in preheated 400 degree oven for 10 to 12 minutes or until coating is golden brown and chicken is cooked through.  Serve with dipping sauces.

Prep time: 15 minutes
Cook time: 12 minutes
Servings: Makes 6

Chili (for crockpot)

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans rotel tomatoes, undrained

1 (8 ounce) can tomato sauce

2 medium onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

Shredded Cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a crockpot. Add the rest of ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Pizza Meatloaf

1 1/2 pounds lean ground beef
3/4 cup breadcrumbs
1 cup chopped mushrooms
1/2 cup canned chopped tomatoes, well-drained
3 tablespoons minced onion
1 tablespoon parsley flakes
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 jar (6 oz.) pizza sauce
1 cup shredded mozzarella cheese

Mix ground beef, breadcrumbs, mushrooms, tomatoes, minced onion, parsley flakes, Italian seasoning, salt & ground black pepper in large bowl. Form mixture into a loaf & place in 8x5-in baking pan. Pour pizza sauce over loaf.

Bake in preheated 350 degree oven for 55 minutes. Top with shredded cheese & bake 5 more minutes or until cheese is melted. Let stand 5 minutes before serving.




- Posted using BlogPress from my iPhone

Location:Dallas, Texas

Minute Chocolate Mug Cake

1 Coffee Mug

4 tablespoons flour (plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

Small splash of vanilla

Add dry ingredients to mug & mix well.

Add the egg & mix thoroughly.

Pour in the milk & oil, mix well.

Add the chocolate chips & vanilla, mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT with some ice cream! (This can serve two if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!


- Posted using BlogPress from my iPhone

Location:Dallas, Texas

Chicken Cacciatore

1/2 tsp. Course Ground Black Pepper

1 tsp. Minced Garlic

1 tsp. Marjoram Leaves

1/2 tsp. Oregano Leaves

1/2 tsp. Crushed Rosemary Leaves

1/2 tsp. Thyme Leaves

1/4 cup flour

1 tsp. Salt

1 lb. Bonless skinless chicken brests, cut into 1-in. cubes

3 tbsp. Olive Oil

1 pkg. (8 oz.) mushrooms, thinly sliced

1 medium onion, coarsely chopped (1 cup)

1 medium bell pepper, cut into thin strips (1 cup)

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

Mix flour, salt & pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook & stir until lightly golden brown. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions & bell peppers; cook until tender.

Stir in remaining ingredients & spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover & simmer until chicken is heated through. Serve over rice or pasta.

PREP TIME: 15 mins
COOK TIME: 20 mins
Makes 6 servings

Garlic Lime Chicken Fajitas

1 tsp. Minced Garlic

1 tsp. Minced Onions

3/4 tsp. Ground Cumin

3/4 tsp. Oregano Leaves

1/2 Cilantro Leaves

1/2 tsp. Coarse Ground Black Pepper

1/4 cup Lime Juice

1/4 cup Orange juice

2 tbsp. Olive Oil

1/2 tsp. Salt

1 1/2 lbs. boneless skinless chicken breast, cut into thin strips

1 medium onion thinly sliced

Flour tortillas (8-inch)

Mix juices, oil, all of the Spices & salt in small bowl. Reserve 1/4 cup of marinade. Place chicken in large resealable plastic bag or glass bowl. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Cook & stir chicken in large skillet on medium-high heat until thoroughly cooked. Remove from skillet; drain left over liquid. Add bell peppers, onion & reserved marinade; cook until tender. Return chicken to skillet. Cook additional 5 minutes.

Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.

Shrimp & Pasta Primavera

1 1/2 tsp. Dill Weed

1 tsp. Minced Garlic

1 tsp. Minced Onions

1/2 tsp. Course Ground Black Pepper

1/4 tsp. Thyme Leaves

8 oz. Linguine

1 lb. peeled & deveined shrimp (any size)

4 1/2 cups assorted cut-up vegetables, such as broccoli florets, sliced carrots, red bell pepper strips & peas

1 cups heavy cream

3/4 cup chicken broth

1/2 cup grated Parmesan Cheese

2 tbsp. butter

1/2 tsp. salt

Cook pasta in large saucepan as directed on package, adding shrimp & vegetables during the last 3 to 4 minutes of cooking. Drain well.

Mix remaining ingredients in same saucepan. Bring to boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes. Add pasta, shrimp & vegetables; toss gently to coat well.

PREP TIME: 20 minutes

COOK TIME: 15 minutes

MAKES: 6 servings