Chicken Picatta

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish
Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley

BEST MEATLOAF

2 tlbsp butter
1 c onion
3 cloves garlic
1.25 lbs turkey or ground beef (mom likes beef)
1/2 c breadcrumbs
1 eff
3/4 c ketchup
2 tsp worcestershire
S&P

Saute butter, garlic, onion

Separately combine meat, breadcrumbs, egg, 1/4 ketchup, worcestershire, S&P. Then add in the butter/garlic/onion mix. Mix all together.

Put in 8x4 pan and add ketchup to cover the top.

Cook at 350 for 50-55 min

Corn Flake Chicken

3 large chicken breasts
5 c corn flakes
3/4 c flour
S&P
1/2 c milk
EVOO
Noodles.

SAUCE
Philly cooking creme - herb one
2 can cream of chix soup (low sod)
1 cup chicken broth
1/2 c milk

Crush flakes and put in one container
Flour and salt in another container
Milk in another container

Pound chicken (i did strips/tenders) and dredge in flour then milk then flakes -
Put oil in skillet and cook the chicken

After cooked - in same pan - add broth, philly, soup and milk - whisk until smooth

Serve w/ egg noodles.

(I kept sauce separate to not make chicken soggy)

Sweet & Sour Chicken

1tlbsp EVOO
1 tbsp minced garlic
1 tsp fresh ground ginger
1 1/2 lb chicken breast cut into 1/2 inch pieces
3/4 cup onion
1/2c chopped celery
1/2 c bell pepper
1 15.25 oz can of pineapple chunks (undrained)
1/3 c low sodium soy
2 tbsp dry sherry
2 tsp brown sugar

In large skillet - sautee garlic, ginger and chicken
Remove and set aside. Add onion, celery, bell pepper - sautee until tender

Drain pineapple.... save juice. add 1/2 to pan and cook 30 sec. Combine reserve juice, soy, sherry and sugar and stir w/ whisk until smooth

Return chicken to pan. Stir in juice, bring to boil, and cook a few min.

Serve w/ Rice

Easy Chicken Parm

4 chicken breasts (split if thick)
1/2 c Breadcrumbs (I used Italian ones)
1/4 c Parm
1-2 jar tomato sauce * depends how much chicken you used and how saucy you like it *
mozzarella cheese

Mix Parm and Breadcrumbs in Plastic Bag. Coat chicken and put in dish and bake at 375 for 30minutes. Pour sauce to cover and bake another 15-20 min. Cover w/ Mozz and bake another 15-20 min.

Can eat alone or serve over pasta. 

YUM!

Ranch Chicken

• 6-8 Chicken breasts
• 1 cup Corn Flakes
• 1 cup Shredded Parmesan
• 1 cube butter (melted)
• 1 packet of Ranch Dressing Mix

Preheat oven to 350. Mix together Corn Flakes, Parmesan and Ranch packet. Cut the chicken in half, dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. Pour the remaining butter on top and bake for 45-50 minutes uncovered. Enjoy!!!

Italian Chicken

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock-pot.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

Classic Beef Pot Roast

This recipe is originally from Cooking Light (oct. 2008)

Ingredients

• 1 teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)

Preheat oven to 350°F.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard.

Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Chicken Enchiladas with Green Chili Sour Cream Sauce

This is all over pinterest and people love it.  I vary my enchiladas up every time and this looks like a good one to try. The kids love sour cream with their enchiladas.  

From Let's Dish (letsdishrecipes.com)

Ingredients:

• 8 soft taco size flour tortillas
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups shredded cooked chicken
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Chopped, fresh cilantro for garnish

Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

Baked Ravioli

Another one kids like; a different take on ravioli.

Ingredients:

• 1/2 c Italian breadcrumbs
• 1/4  cup grated Parmesan cheese
• 1/2 cup  sour cream
• 1/4 cup milk
• 1 package refrigerated cheese filled ravioli
• 3/4 to 1 cup marinara sauce·      

 Heat oven to 375F.  Combine bread crumbs and Parm cheese in a medium bowl. Combine sour cream and milk in another small bowl.  Dip ravioli in sour cream mixture first and then bread crumbs mixture . Place coated ravioli onto baking sheet and bake for 12 to 14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce either on top or in small bowl for dipping.

Yodoff Meatballs

Mom used to make these all the time.  My kids love them, especially the sauce.

Ingredients:

• 1 lb ground beef
• 1 egg
• chopped onion
• 1 bottle grape jelly
• 1  bottle chili sauce
• 1 package egg noodles

Mix together ground beef with 1 egg and some small chopped onion (onion optional).  Form into meatballs.  Drop into boiling mixture of grape jelly and chili sauce.  Serve with egg noodles.