casseroles and quick meals Archives - Page 11 of 16

Chicken Mutz

April 26, 2010 13 Comments

Usually cheesy recipes are my thing, but this recipe was a big hit with my husband as well! I’ve seen this recipe on several recipe sites, and I wanted to try it because it not only sounded good, but it looked super easy. And leave it up to me to find a way to make it even easier! Today I’m sharing the original instructions with you, and also throwing in my shortcuts, in case you want to use those instead.

Recipe for Chicken Mutz:

Ingredients:

Chicken Breasts, skinless and boneless

Mozzarealla cheese (recipe called for a block, I used shredded)

Mayonnaise

Garlic salt

Italian Style Bread crumbs

Pepper

Directions: There are two method for prepping your chicken. You can either cut a pocket into each breast, by slicing in half. (Do not slice all the way through).

Or you can fold/roll your chicken over and secure it with toothpicks. (If you use the second method (which I use), you may want to put chicken in a ziplock and flatten it out a little bit with a hammer or meat tenderizer first).

If you’re using a block of mozzerella cheese, slice up your mozzarella into ½ inch thick slices. Place 1 slice of the cheese (or a handful of the shredded cheese) into each chicken pocket and fold over. If you’re using the second method, place the slice of cheese (or shredded cheese) on top of your piece of chicken. Then fold/roll the chicken over and secure it shut with toothpicks. (I use about 4 or 5 toothpicks per piece of chicken).

Next generously spread your mayonnaise over your chicken breasts (on all sides). Then season with garlic salt and black pepper. Finally give it a sprinkling of Italian style bread crumbs.

Bake at 350 for 45 minutes. For a crispy topping, turn on the broiler in the last two minutes of cooking.

Tips & Suggestions:

-I also added some cheddar cheese in here, to go along with mozzarella, and it was delicious!

-Very important – Don’t forget to take out ALL the toothpicks, if you’re using the fold/roll method.

-Jerri

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I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Tuesday Tastes is hosted by Crazy Daisy
Delicious Dishes is hosted by It’s A Blog Party
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family
Tip Me Tuesday is hosted by Tip Junkie
Tackle it Tuesday is hosted by 5 Minutes for Mom
Sharing Ideas Wednesday is hosted by The Trendy Treehouse
Friday Food is hosted by Mom Trends
Friday Foodie is hosted by Designs by Gollum
Finer Things Friday is hosted by Amy’s Finer Things
I’m Lovin It Fridays is hosted by Tidy Mom
Show off Your Stuff Thursday is hosted by Fireflies and Jellybeans

Filed Under: casseroles and quick meals, Recipe of the Week

Easy Breaded Chicken Breasts

April 5, 2010 11 Comments

Here’s a quick chicken recipe that you don’t need to go out and buy a bunch of ingredients for. This was actually a chicken finger recipe, but I decided to make it using skinless, boneless chicken breasts, and it turned out delicious!

Recipe for Easy Breaded Chicken Breasts:

Ingredients:

2 tablespoons butter or margarine

1/2 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips

Directions: Heat oven to 425ºF. Melt butter in a 9×12 pan, in oven. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Toss with melted butter in pan. Bake uncovered 15 minutes. Turn chicken strips; bake 10 to 15 minutes longer or until no longer pink in center. (For chicken breasts, I cooked them for about 25 minutes.)

-Jerri

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I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family
Tip Me Tuesday is hosted by Tip Junkie
Tackle it Tuesday is hosted by 5 Minutes for Mom
Sharing Ideas Wednesday is hosted by The Trendy Treehouse
Friday Food is hosted by Mom Trends
Friday Foodie is hosted by Designs by Gollum
Finer Things Friday is hosted by Amy’s Finer Things
I’m Lovin It Fridays is hosted by Tidy Mom
Show off Your Stuff Thursday is hosted by Fireflies and Jellybeans

Filed Under: casseroles and quick meals, Recipe of the Week

Buffalo Chicken Finger Salad

March 15, 2010 19 Comments

It’s no secret that we love buffalo chicken at our house! At least once a month we order a box of 20 buffalo chicken fingers from a little local place called Joe Rooster’s. It costs us about $20 (which includes a pint of ranch….we LOVE their ranch). And then I usually bake some fries to go with them. And this is usually enough to feed us for 2 1/2 to 3 meals.

Now sometimes we’ll eat a couple of meals, and we’ll have 2 or 3 chicken fingers left. Obviously that’s not enough to feed both of us, so we’ll either make the fingers a part of our leftover buffet meal, or I’ll chop them up and throw them into a salad. Hubby likes a good salad, but when whenever he’s dieting, salads get old really quick! This way we get to combine his favorite food with something healthy. And everyone is happy!

For this salad, I used about half of bag of salad mix. Then I chopped up my chicken, and topped it with ranch dressing. Hubby also likes bleu cheese dressing sometimes. And if you want a little more kick you can pour additional buffalo sauce over the salad. (I recommend Franks.) This is also great for plain chicken fingers. I like to top them with ranch or honey mustard!

Do you have a favorite salad? Got any strategies to add excitement to your salads? I’d love to hear your ideas!

-Jerri

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Filed Under: casseroles and quick meals, Recipe of the Week

Red Beans & Rice

March 2, 2010 5 Comments

No recipe this week. Instead I’m sharing a short-cut (quick) meal. About once a month or once every two months we like to have red beans & rice. I’ve seen some recipes online for it, but I’m perfectly happy buying it in a box. I don’t know about you guys, but my husband makes his own hours, and I never know when he may come in at 3:30 or 4 and say, “I’m ready to eat. What can we have that’s quick?”

This is one of my answers! I do most of my grocery shopping at Aldi and usually buy their store brand. Otherwise I shop at Wal-mart and get Zatarain’s.

Here’s why I like it:

1. Very flavorful.

2. Cheap. (just .99 at Aldi)

3. Vertsatile (serve plain or with your choice of meats)

4. Quick (cooks up in 20-25 minutes)

Usually we eat ours with smoked sausages cooked in it. I recently found a pack of these at Aldi for just $3.95 that included 16 sausage dogs. I cut up 4 of them to put in the red beans & rice and put the rest in the freezer for later. What a deal!

But occasionally we eat it plain and a few times (as in these pictures) I’ve put chicken in it. If you haven’t tried it with chicken, I totally recommend it!

I also recommend the low sodium variety. A lot of times I’m uncertain if I want to try out the low fat or low sodium stuff, because you never know what you’re going to get, but I have tried the Reduced Sodium Red Beans and Rice as well as the Jambalya from Zatarain’s, and it was a delicious. I couldn’t taste a difference at all!

Do you have any convenience foods or quick meals that you like to make? I’d love to hear your recommendations!

-Jerri

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I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family
Tip Me Tuesday is hosted by Tip Junkie
Tackle it Tuesday is hosted by 5 Minutes for Mom

Filed Under: casseroles and quick meals, recipes

Homemade Alfredo Sauce

February 15, 2010 15 Comments

One of my favorite things to eat is Alfredo Pasta! When we lived in South Alabama there was a locally owned place called Pintoli’s that had the best! And now we frequent a place called Roman Rooster, and their pasta could easily rival our old place. (And not to mention, their pizza is the best I’ve ever had! But I digress…)

But when I want to cook pasta at home, I use the alfredo sauce recipe that I’m sharing with you today. I found this recipe nearly a year ago over at Amy’s Finer Things. This goes great with all kinds of pasta and meat. We usually do Chicken Fettucini Alfredo, but over the weekend I served the sauce with egg noodles and tiny shrimp. It was excellent!

Recipe for Homemade Alfredo Sauce:

Ingredients:

1/2 c. butter (1 stick)

1 (8 oz.) package cream cheese, softened

2 tsp. garlic powder

2 cups Half and Half

6 oz. grated Parmesan cheese (shredded, not powder)

pepper to taste

basil and/or parmesan for serving (optional)

Directions: Melt the butter in a saucepan. Add cream cheese and garlic powder. Stir together until smooth. Add half and half, cheese, and pepper. Stir until combined and smooth. If the sauce is thicker than you like, thin with a little milk. Serve over your favorite pasta, and season as desired.

-Jerri

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I’m posting a link to this post on the following sites:
Tip Me Tuesday at Tip Junkie
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family
DIY Day at A Soft Place to Land
Foodie Friday at Designs by Gollum

Filed Under: casseroles and quick meals, Recipe of the Week

Shepherd’s Pie

January 12, 2010 8 Comments

There’s nothing like a little piping hot comfort food on a cold winter’s day! And since it’s been so cold this past week, it seemed like the perfect time to share my recipe for Shepherd’s Pie. I must admit, though I’d heard of this, I had never tried it until I got married. My husband told me that it was one of his favorite dishes and requested that I make it some time, so I gave it a shot. Boy, have I been missing out all these years! If you’re missing out too, you should really give it a try!

Recipe for Shepherd’s Pie:

Ingredients:
1 pound ground beef
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1 tablespoon Worcestershire sauce (Dale’s would also be great!)
1 bag (16 ounces) frozen vegetable combination, thawed (you can also use canned or frozen veggies)
2-3 cups mashed potatoes.
1/2 cup- 1 cup of shredded cheese.

Directions: Heat the oven to 400°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off the grease. Meanwhile, make your potatoes. (I like to use homemade, but if you’re in a hurry, try instant potatoes.)
Stir the beef, soup, Worcestershire and vegetables together and pour into a 2-quart shallow baking dish. Spoon the potatoes over the beef mixture. Sprinkle shredded cheese over the top.
Bake for 20 minutes or until the potatoes are lightly browned.

-Jerri

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I’m posting a link to this post on the following sites: Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family
DIY Day at A Soft Place to Land

Filed Under: casseroles and quick meals, Recipe of the Week

Chicken & Vegetable Stuffing Bake

December 3, 2009 4 Comments

This dish is great for a meal at home and is also perfect for potlucks. This holiday season you can make it the main course or serve it along side your ham and turkey. This is comfort food at it’s best, and it’s so delicious!

In addition to the weekly events I participate in, I’m sharing this recipe over at the Bloggy Progressive Dinner. Today Cooking During Stolen Moments is hosting main dishes. And I’m sharing it for Main Dish week over at Holiday Food Fest at Gluten-Free Easily. If you’re visiting from there please let me know that you were here, so I can come and visit with you!

Recipe for Chicken & Vegetable Stuffing Bake:
Ingredients:
2 cans of chicken breast, drained (or 3 chicken breasts, shredded)
2 cans mixed vegetables, drained (you could also use frozen or fresh)
2 cans cream of chicken soup
1 6 oz. package of stuffing mix
1/2 stick butter
1/2-3/4 cup chicken broth or water (I use the broth drained from the canned chicken)

Directions: Pour soups into a 9×13 casserole dish. Drain the water from your vegetables. Then add vegetables to this dish with the soups. Drain broth from chicken. Set broth aside. Add chicken to the casserole dish. Mix the vegetables, chicken, and soups together, spreading the mixture evenly throughout the casserole dish. In separate bowl mix together the stuffing mix, melted butter, and chicken broth. Spread stuffing mix on top of soup mixture. Cover and bake at 350 for about 20-25 minutes.

Tips & Suggestions:

-When I make this at home, I usually cut the recipe in half, and I bake it in an 8X8 dish. So if you have a small family, or if you just need a little something to take to an event, you may want to use half the recipe.

-Last time I made this, I also added rice to the soup mixture, just to make it a little more filling. If you choose to add rice, you’ll need about 1 cup for the full recipe and 1/2 for the half recipe. Also, adjust your cooking time to about an hour OR cook your rice on the stove top before making the casserole.

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I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

-Jerri

Filed Under: casseroles and quick meals, Recipe of the Week

Thanksgiving Menu Must-Haves

November 23, 2009 1 Comment

Need a little inspiration to get you through the Thanksgiving holiday? Here’s a collection of recipes to get you started. Happy Eating! And Happy Thanksgiving to everyone!

Cornbread Dressing from Southern Living

Chicken-Green Bean Casserole from Tablespoon

Sweet Potato Casserole from Taste of Home

Sour Cream Mashed Potatoes from Good Housekeeping

Caramelized-Apple Spice Cake from Martha Stewart

Ultimate Pumpkin Pie from Food Network

-Jerri

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Filed Under: breads and sides, casseroles and quick meals, desserts, fall, recipes, Thanksgiving

Oven Chicken

November 9, 2009 5 Comments

Here’s another great chicken recipe. Sorry I don’t have the original source for you. I had it bookmarked previously, but I’ve not been able to find it, so it must have gotten deleted. If this came from you, please let me know so I can give you credit.

Hubby loved this chicken. It’s the first time I’ve cooked something using onion soup mix, so it was a definitely a change from my usual recipes, and the flavor was just fantastic.

Recipe for Oven Chicken:

Ingredients:
4 pieces of chicken
1 can cream of mushroom
1 can water
1 pack onion soup mix

Directions: Bake at 350 for 1 hour.

Tips & Suggestions: As you can tell from the photos, this recipe is rather “soupy.” So if you prefer a thick gravy, I would suggest leaving the water out of the recipe. Another alternative is to add 1/2 cup to 3/4 of rice to your soup mixture. I tried this and it was delicious!

-Jerri

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Filed Under: casseroles and quick meals, Recipe of the Week

Easy Italian Chicken

October 20, 2009 5 Comments

Here’s a dish that requires very little prep time….we’re talking less than 5 minutes here! It’s called Easy Italian Chicken. It’s really tasty and goes great with vegetables or salad. And this is perfect for a small family dinner or for when company is coming over.

Recipe for Italian Chicken:

Ingredients:

Chicken Breasts

Zesty Italian Dressing

Pepper to season

Directions: Line a baking sheet or casserole dish with tin foil (for easy cleanup). Pour Zesty Italian Dressing over the chicken. (I put the dressing on both sides of the chicken.) Sprinkle with a little pepper or other seasonings of your choice. Bake at 350 degrees for about an hour.

Tips & Suggestions: If you like you can place your chicken in a ziplok bag or container and let it marinade in the fridge for an hour or overnight, but it’s not required. You can also chop your chicken into pieces if you like, and/or you can cook it on the stove up in a pan rather than using the oven.

-Jerri

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I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

Filed Under: casseroles and quick meals, Recipe of the Week

Chicken Mutz

Easy Breaded Chicken Breasts

Buffalo Chicken Finger Salad

Red Beans & Rice

Homemade Alfredo Sauce

Shepherd’s Pie

Chicken & Vegetable Stuffing Bake

Thanksgiving Menu Must-Haves

Oven Chicken

Easy Italian Chicken

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