Monday, June 29, 2009

California Chicken

4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion powder. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.***
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

***I hate sauteing chicken, I hate how it pops and the time it takes and see it as pointless in a lot of recipes so instead of sauteing it I baked the chicken at 350 for 30 minutes(cut open to see if it is done) and then went from there following the recipe. It was easier and less of a mess.

Sunday, June 21, 2009

Veggie Scramble

This recipe was created one night when I didn't know what else to make! We had lots of leftover vegetables in the refrigerator and so this meal was dreamed up!  We love to have it with some homemade biscuits!

1 tbsp butter
1 1/2 cups of veggies***
8 eggs 
1/4 milk
1/4 cup of cheese (whatever cheese you would like)

Heat up saute pan to a low heat.  Melt butter and saute until the veggies are tender, remove from the pan and set to the side. Beat eggs and add milk. Add eggs to the saute pan. Turn heat up to a medium low heat. Stir and scrap the cooked egg off the bottom until the eggs are done. Turn the heat off Add the veggies back and stir in the cheese.  Serve hot. 

***You can do any combination of veggies, some that we like are onion, peppers, tomato, and  mushrooms.  Just have 1 1/2 cups worth total. 

Thursday, June 18, 2009

Italian Meatballs

1 1/3 lbs lean ground beef
1/2 cup dry breadcrumbs
1/4 cup ground parmesan cheese
1/2 teaspoon italian seasoning
1/4 cup milk
1 1/2 teaspoons dried onion flakes
1 teaspoon salt
1/2 teaspoon worcestershire sauce
1 egg, beaten
1/4 teaspoon garlic powder

In large bowl, mix all dry ingredients. Add rest of ingredients and lightly mix, but mix well, with hands. Form into meatballs. Place them on lightly oiled cookie sheet. Sprinkle tops lightly with coarse ground pepper. Bake in 400ยบ over for 20-25 minutes.

Wednesday, June 17, 2009

Stuffed Border Burgers

1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1 (4.25-ounce) can chopped ripe olives, drained
2 tablespoons ketchup
1 teaspoon chili powder
1 teaspoon fajita seasoning
6 (1-ounce) slices Monterey Jack cheese with peppers
6 onion rolls, split and toasted

Combine first 6 ingredients. Shape mixture into 12 (4-inch) patties. Fold cheese slices into quarters; place cheese on each of 6 patties. Top with remaining 6 patties, pressing to seal edges.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Serve on rolls with Tex-Mex Secret Sauce and desired toppings.

Friday, June 5, 2009

Easy Chicken Roll-Ups

2 cups cooked chicken, cubed
1 onion, diced
1/2 cup sour cream
1 cup cream cheese, softened
1/4 teaspoon salt
2 tablespoons milk
2 tablespoons butter
1 can cream of chicken soup
8 crescent rolls

Mix together the chicken, onion, cream cheese, salt, milk, and butter.
Spoon onto crescent rolls and roll up.
Bake 20 minutes at 350*.
Mix together and heat the sour cream and soup.
Spoon over roll-ups and enjoy!

And of course I switched it up a bit, instead of plain cream cheese and an onion I used low-fat chive and onion cream cheese. They were super yummy.

Monday, June 1, 2009

Bacon Wrapped Stuffed Chicken Breast

I got this recipe from one of my cousins who got it from another one of our cousins! Both of them swear by it and this is one of our favorite ways to cook chicken! I never eat the bacon but it gives it amazing flavor. It's so easy but sure to impress a guest!

4 Boneless Skinless Chicken Breast
1 Container of Low-Fat Chive and Onion Cream Cheese
12 Slices of Bacon

Preheat oven to 375. Place 1 Chicken Breast at a time into a zip lock bag and pound out until it is 1/4 inch thick. Repeat with each chicken breast. Divide the container of Chive and Onion Cream Cheese evenly onto the 4 chicken breast. Roll up and wrap 3 slices of bacon around each piece of chicken. Bake in oven for 45 minutes.