Monterey Ranch Baked Chicken

Have you ever seen those packages in the dairy section of the store that have shredded cheese on one side and seasoned bread crumbs on the other?  I had a couple coupons, so I tried them.  We really enjoyed the flavor the seasoning and cheese gave the chicken.  (And I may or may not have tried the cheddar jack & bacon on pork chops.  I had planned to use it on chicken, but how can you go wrong with pork on pork!?!)  They are pricey if you don't have a coupon, and I hated throwing away the unused portion.

 

A couple week's ago, I came across this recipe on Pinterest that used bread crumbs, seasoning and cheese.  What made me like it even more was it was homemade, less expensive, made-to-your-desired portion -- perfect!  Not to mention, my family devoured it!

 

 

Monterey Ranch Baked Chicken

 

1 cup dry bread crumbs

1 cup finely shredded Monterey Jack cheese

1 (1 oz) pkg ranch dressing mix

1/2 cup milk

6 skinless, boneless chicken breast halves

1. Preheat an oven to 350 degrees F.

2. Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside.

3. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish.

4. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

 

Recipe source: Allrecipes.  Photo source: Bing -- This picture looked closest to the real thing since I didn't take a picture.

Homemade Taco Seasoning

Do you ever make out a menu and go to make a particular meal and realize you have forgotten ONE of the ingredients?!?  My achilles heel always seems to be taco seasoning!!  For some reason, I remember the other 100 ingredients in taco salad except the seasoning.  After {cough} years of repeating this problem, I finally decided to research homemade taco seasoning.

This is the first and only recipe I tried.  I really liked it.  We prefer mild when it comes to spices, so I don't add all the chili powder, crushed red pepper or cumin.  You may want to mix just a little bit in a bowl and try it first.  I will hopefully be mixing a larger quantity and saving it in an air-tight container, so I can just spoon out what I need while cooking next time.

Taco Seasoning

1/4 c chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 - 1 tsp crushed red pepper
2 tsp oregano
2 tsp paprika
2 Tbs cumin
3 tsp salt
1/2 tsp black pepper

Mix all ingredients together.  Store in an airtight container.

Photo from bing images.

Chicken Cordon Bleu

When I made out my menu for the last couple weeks, I warned my family that we would be trying new food.  No one wants to give me suggestions lately.  I think their favorites are even getting old.  They loved the Pineapple Grilled Pork Chops we tried last week, and this dish was another favorite.  I'm trilled they are excited to eat dinner and I have new menu items to chose from.  I almost didn't feel like cooking anymore.

We've eaten Chicken Cordon Bleu Casserole before and the $1 breaded Chicken Cordon Bleu you can find at Aldi, but I don't really care for either.  So I was excited to try this recipe since these are flavors we like.  I do have to say it was rather fun beating the snot out of the chicken!  (Not literally, of course.)

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs


1. Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.

2. Pound chicken breasts to 1/4 inch thickness.

3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

(On the left is my "spread" to make this recipe -- chicken already pounded out.  I love the sectional plate, albeit Toy Story, for coating the chicken roll-ups in breadcrumbs.  The picture on the right is the chicken roll-ups ready to go in the oven.)

4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Special Note:  I purchased 5 slices of cooked ham at the deli and cut them in half to fit on the chicken.  Next time I will have them cut them about 2xs the thickness of regular sandwich slices because the hubby wanted more ham flavor.  I used chicken tenderloins rather than chicken breast because that's what I had.  I think I liked them better anyway because they were great portion sizes for the kids and they cooked in about 20 to 25 minutes rather than 30 to 35 minutes.  I also rolled the chicken roll-ups in breadcrumbs rather than sprinkling them.

I have had two people (family and friend) already try this recipe, and they also gave it rave reviews!

We had Smashed Potato Pancakes and herbed corn (come back next week for that recipe) with our Chicken Cordon Bleu.  Don't think we'll be making the potato pancakes again.  It's an easy recipe in the aspect that it's not complicated, but it takes a long time to make (and I even used leftover mashed potatoes).  And I prefer not to load my body with that much grease!  (Recipe calls for 3 Tbs, but I had to keep pouring and pouring and pouring in more to get the pancakes to brown.)  Curious to know what YOU would serve along side this recipe??

Teriyaki Chicken (or Steak)

This recipe was shared by one of the ladies in our church.  (However, I borrowed the picture from allrecipes.com.)  I LOVE crock-pot recipes.  Will probably end up making this very soon as long as I remember to pick up some soy sauce!  Thanks for sharing, M!

TERIYAKI CHICKEN OR STEAK

2 to 2 1/2 lbs. boneless chicken breasts or chuck steak
1 tsp. ground ginger
1 Tbsp. sugar
2 Tbsp. oil
1/2 c. soy sauce
1 clove garlic, crushed

Cut chicken or steak into 1/8-inch thick slices or bite-sized cubes. Combine remaining ingredients in small bowl. Place meat in slowcooker. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve over rice.

Makes 5 to 6 servings.

NOTE:  The recipe contributor suggests making double of the "sauce" as this recipe does not make very much.

Chicken & Bowtie Dinner

This is a comfort food type meal in the crock pot -- what could be better?  It won't knock your socks off, but it's something a little different to help you change things up a little.  My MIL made it first, and then we changed it up a little because it was way too salty.



Chicken & Bowtie Dinner

1/2 c butter, sliced
4 to 5 boneless, skinless chicken breasts
2 - .6 oz pkgs zesty Italian salad dressing mix (I used one)
2 Tbs minced onion (I just sprinkled some on -- 1 tsp maybe)
8 oz pkg cream cheese, cubed
2 - 10 3/4 oz cans cream of chicken soup
12 oz pkg bowtie pasta, cooked
Optional: 10 oz pkg frozen baby peas, thawed

Place butter in the bottom of a slow cooker.  Layer chicken breasts over butter; sprinkle with dressing mix and onion.  Cover and cook on low setting for 4 to 5 hours.  Remove chicken from slow cooker; dice into bite-size pieces and set aside.  Add cream cheese and soup to slow cooker; stir together.  Stir in chicken; cover and cook on high setting for 15 minutes, until sauce is warmed through.  Add cooked pasta and peas, if desired, to slow cooker and toss to mix well.  Cover and let stand for several minutes until warmed through.  Can serve with shredded or grated parmesan cheese on top.  Serves 6 to 8.

Recipe from Gooseberry Patch "Slow Cookers, Casseroles & Skillets" cookbook.

Cream Cheese Crock Pot Chicken

Cream Cheese Crock Pot Chicken

4 chicken breasts
1 can cream of mushroom soup
1 (8oz) pkg cream cheese
1 packet dry Italian seasoning
4.5 oz can green chiles (We like rotel and used half a can)
1 cup milk

In large bowl, mix together soup, cream cheese, seasoning, chiles, and milk. Place chicken in crock pot, add sauce, cook 4-5 hours on low or 2 on high.

Serve with rice or noodles!

Thanks for the recipe, A. Sorry it took so long to post -- got lost in my email! (Photo found on Food.com.)

Pasta e Fagioli

Pasta e Fagioli (otherwise known as "pasta & beans") is a tasty soup. A few years back I had this soup and fell in love with it. I searched my fail-safe website, Allrecipes.com. I took a couple ideas from a few of the recipes I found and made a few additions of my own . . . thus this recipe. This recipe does include chicken. I think Olive Garden's Pasta e Fegioli includes beef.

Pasta e Fagioli

2 Tbs olive oil

1/2 c chopped onion

2 cloves garlic, minced

1 (20 oz) can Italian seasoned diced tomatoes

2 c diced chicken

4 cups low-sodium chicken broth

1 (15 oz) can chick peas or garbanzo beans, drained and rinsed

2 Tbs dried or 1/4 c fresh chopped parsley

1/4 tsp ground black pepper

1/2 lb ditalini pasta

Fresh shredded Parmesan cheese

1. Marinate tomatoes, chicken, chick peas, parsley and pepper overnight (0r at least 1 hour).

2. Heat oil in large pot over medium heat until hot. Add onion and garlic and for 5 minutes or until onion is tender.

3. Add marinated mixture (or ingredients listed in step 1 if choose not to marinate) and bring to boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.

4. Add pasta to pot and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately with Parmesan cheese.

8 servings

Crunchy Whole-Grain Chicken

My friend lent me a couple Pampered Chef recipe books. I have some stoneware and wanted to find a couple new recipes. I made this recipe according to the directions and then adjusted it. The original recipe calls for cutting chicken tenders into 1 1/2 in pieces -- sorry, not for me. I don't have that kind of time with three kids running amuck while I'm making dinner. So the second time I made this chicken recipe, I used chicken breast and cut them into 2-3 pieces. It turned out just as good.

Crunchy Whole-Grain Chicken

2 lbs chicken breast
Dry ranch dressing mix
1 egg white
6 cups whole-grain chips (ie, Sun Chips or similar)
1/4 tsp paprika
Cooking spray

1. Preheat oven to 400 degrees.

2. For chicken, cut chicken breasts into 2-3 pieces. Whisk together 1 tbsp of the dressing mix and egg white. Crush chips in a resealable plastic bag. Add 2 tbsp dressing mix and paprika and shake well.

3. Add chicken to egg white mixture; mix well to coat. Add a couple pieces of the coated chicken to crumb mixture; shake to coat with crumbs and arrange in a single layer on rectangle stone (or cookie sheet). Repeat with remaining coated chicken and crumbs.

4. Spray chicken generously with cooking spray. Bake 25 minutes or until chicken is golden brown and centers are no longer pink. Remove from oven. Serve warm.

Yield: 6 servings

Bruschetta Chicken Bake

Found this recipe in my Kraft Food & Family Magazine. Click HERE for a direct link the recipe.



Brushetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Kraft 2% Milk Shredded Mozzarella Cheese

1.Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

2. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

3. Top with stuffing. Bake 30 min. or until chicken is done.

SubstitutePrepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

Make Ahead
Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

* Our family doesn't like basil, so I add a little more oregano and use an Italian blend cheese for more flavor. I omit the water as it was too soggy. I also run the tomatoes through the food chopper since we don't like big chunks of tomato. I would recommend marinating the chicken as well. It doesn't pick up much flavor from the tomatoes/stuffing.

Chicken & Broccoli Casserole

Since the weather is rather chilly today, it made me think of a warm, comfort meal. I've recently learned you can substitute peas for the broccoli in this recipe depending on your family's preference.

Chicken & Broccoli Casserole

2 - 10 oz pkg frozen broccoli (or broccoli/cauliflower combo)
Cook & spread into a 9x13 dish

1 to 1 1/2 lbs chicken, cooked & diced
Layer over broccoli

Mix together and spread over chicken:
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup mayonnaise
1 Tbs lemon juice
2 cups shredded cheese (I use cheddar or Monterrey Jack/Colby)

Top with a box of prepared stuffing mix and sprinkle with Parmesan cheese.

Bake at 375 degrees F for 30 to 40 minutes until bubbly and heated through.

Yeild: 6-8 servings

Lemon Greek Chicken

Lately, I've been wanting to try new recipes. A friend of mine lent me her Pampered Chef Stoneware Inspirations cookbook, so I tried the recipe for Lemon Greek Chicken. I made a few adjustments from the beginning according to our family's likes and dislikes. The changes are noted at the bottom.



Lemon Greek Chicken

Prep time: 20 minutes Bake time: 1 hour

2 lemons, divided
1/4 c olive oil
4 large garlic cloves, minced
2-3 tsp dried oregano leaves
3/4 tsp salt
1/2 tsp coarsely ground black pepper
4 split (bone-in) chicken breast halves (2 1/2-3 pounds)
8 petite red potatoes (about 12 ounces)
1 medium red bell pepper, cut into 1-inch strips
1 medium red onion, cut into 1-inch wedges
8 ounces whole mushrooms

1. Preheat oven to 400 degrees F. Zest one lemon to measure 1 1/2 tbsp zest. Juice lemon to measure 2 tbsp juice. In a mixing bowl, combine lemon zest, juice, oil, minced garlic, oregano, salt and black pepper; mix well.

2. Place chicken on center of pan. Using a pastry brush, brush chicken with a portion of the lemon juice mixture.

3. Cut potatoes in half. Cut bell pepper into 1-inch strips; cut in half. Cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl; toss to coat.


4. Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.

Yield: 4 servings


Notes: I know my family doesn't like too much lemon on their food especially fresh lemon zest (from a experiment gone bad a few weeks ago), so I added the lemon juice but substituted orange slices with the veggies. None of us like mushrooms, but I was sure they would add a good flavor. So I added them and put them in the leftovers for my MIL to try -- she loves them! Rick is the only one that likes onion, but again, I thought I needed them for the flavor. Guessing I could have used the ones he didn't eat in a soup or something . . . anyone have any ideas?? I also sprayed everything with spray butter that I had in the frig. There didn't seem to be enough lemon juice mixture for everything. Wish there was more liquid for basting, but not sure what to do about that since I didn't want to add more oil??


This was a hit with our family. I'll definitely be making this again. Next time I won't buy a whole chicken just because it was $.89/lb!! I almost became a vegetarian cutting up a raw chicken -- yeck! I'll try legs and thighs since my kids love drumsticks or split chicken breasts if they go one sale.

Spaghetti Chicken

This recipe is modified from Mrs. Nancy Fry's original recipe (member of Slippery Rock Baptist Church). I've made a few changes but mostly in the order of how the recipe is put together and not to the ingredients. This can be tricky as far as time management, but if you plan ahead, it's not a problem.

3 chicken breast halves, cooked and diced (best marinated and grilled)

1 small onion, diced or chopped

1/2 cup celery, diced or chopped

1/2 green pepper, diced or chopped

2 cups chicken broth (may want more than 2 cups)

1 can cream of chicken soup

1 lb Velveeta cheese, cut in cubes

1 lb spaghetti noodles

1. Cook chicken or thaw out previously cooked chicken. (Picture #2) This is one of the recipes that I make with the pre-cooked chicken mentioned here.

2. Chop veggies. (I dice my veggies so the kids don't complain when the see big chunks in their food.) Fill pot with water and heat for spaghetti.

3. Saute veggies in butter or oil until softened or translucent. Set aside. (Picture #1. I will saute veggies then cook chicken in same skillet if I don't have the chicken cooked ahead of time.) Add spaghetti noodles to boiling water and cook according to directions.

4. Cube Velveeta cheese. Add 2 cups chicken broth and 1 can cream of chicken soup to pot on stove. Cook over medium heat, stirring until soup dissolves. Add cubed Velveeta cheese. (Pictures #3) Stirring constantly until cheese is melted. Keeping a close watch that it does not stick to the bottom of the pot.

*This is where it gets tricky and really pays to have chicken cooked and diced ahead of time. If you want to cook chicken and dice it before starting the rest of the recipe, you can add it to sauce to reheat if it cools down. You may want to enlist the help of your children, spouse or innocent bystanders. (Picture #4)

5. Add diced chicken to the melted cheese & soup mixture. (Picture #5) If chicken has cooled, you may want to turn the heat down a little and wait a few minutes before continuing -- stirring often to avoid burning at the bottom of the pan. (I hope to add post soon on a special way to clean your pot when / if that does happen!) Drain spaghetti and add to sauce mixture.

6. At this point, you could serve it or if you want to make this ahead of time, you can pour it into a casserole dish to reheat later in the oven. Sauce will thicken over time, so you may want to add more chicken broth to thin out sauce to desired thickness.

To reheat: Place covered casserole dish in preheated oven (350 degrees) for 20 minutes or until heated through in middle.

Yield: Serves 6.

This recipe freezes well. So you can double up when you make it and freeze more for later or just freeze the leftovers. I prefer reheating it in the microwave adding chicken broth and stirring to thin it back out. I personally don't like how dried out the pasta gets baking it in the oven, so my mother-in-law and I cut out the step where raw veggies are added in the original recipe. That way it is ready to eat after combining all ingredients and doesn't need to be baked to cook the veggies. You can always add more veggies -- quantity and type -- maybe mushrooms, green chilis or substitute red pepper for color.

Please continue to pray for Ms Nancy and her family as she battles cancer.

"Turkey" Stuffed Shells

UPDATE:  Just had a friend tell me they added chopped up broccoli to the mix before stuffing the shells.  What a great way to add veggies if your family is picky.

Here's a recipe that will give you something to do with your Thanksgiving leftovers. My husband's aunt made this for us after I had surgery years ago. It's definitely a comfort-type food!

The original recipe calls for jumbo shells, but because I get lazy or sometimes am in a hurry, I've substituted various types of pasta for the shells (ditalini, penne, "mini lasagna" noodles) and turned it into a casserole. (See photo at bottom of post.)


Chicken Stuffed Shells

1 box jumbo shells (cooked al dente)
1 box stuffing mix
1 c mayonnaise
1 1/2 - 2 c chicken breast (cooked and diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 "can" milk (fill one of soup cans), divided
1 - 16 oz pkg shredded cheddar or Mexican blend cheese, divided

1. Preheat oven to 350 degrees. Spray or grease 9x13 pan.
2. Mix together stuffing, mayo, cream of mushroom soup, 3/4 of the milk and 1 cup cheese in a medium mixing bowl.
3. Using a spoon, scoop the stuffing mixture into the shell and place in the baking pan. (Don't know if I've ever ended even using all the shells.)
4. Stir cream of chicken soup and remainder of the milk. (I use the mixing bowl to save on dishes.) Pour over stuffed shells. Sprinkle cheese on top.
5. Bake for 20-25 minutes until warmed through. (I prefer to cover with foil for 10-15 minutes, then remove for the remaining time. This keeps it from drying out but allows for some time to lightly brown.)

I have made a whole recipe and split it between two smaller pans and froze one for later. A 9x13 is a lot for us. Plus it saves on the work for later. Can also make earlier in the day and just put it in the oven at dinner time.

Recipe from Marlene Lott.
To make into a casserole: Mix all ingredients except 1 cup of cheese. Scoop all into a 9x13 pan. Sprinkle remaining cheese on top. Bake for 20-25 mintues.

Chicken Enchilladas, Mexican Layered Salad & Cornbread Casserole

As I was thinking about posting this week's recipe, I realized it is again something that contains chicken! I promise next week I'll come up with something else. We live off the sale ads. I tend to stock up on chicken when it's on sale, so we eat a lot of chicken. You can always replace the chicken in the enchilladas with taco-flavored ground beef and make Beef Enchilladas. Come to think of it . . . I might try that!

Mexican Layered Salad

1 bag chopped Romaine lettuce
1 small cucumber, sliced and quartered
2 tomatoes, chopped
1 ripe avacado, chopped
1 small green pepper, chopped
1 1/2 cups mayonnaise
1/4 can chopped green chilies
2 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese


In a trifle bowl or glass serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Serve immediately.

Yield: 10 servings


Every where I have taken this recipe, it gets rave reviews. We personally opt out of the chilies, but that just a personal preference. Add and omit as you please. I don't care for avacados either, but they are wonderful in this salad.


Chicken Enchilladas

(Please excuse the cell phone picture. I took enchilladas to a friends house and forgot my camera.)

8-10 (10 inch) flour tortillas
1 - 1 1/2 lbs skinless, boneless chicken breasts, cubed
1/2 onion, chopped

1/3 cup chopped green pepper

1 cup sour cream
1 3/4 cup shredded cheddar cheese, divided
1 tbl dried parsley
1/2 tsp dried oregano
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1 (15 oz) can tomato sauce
1/2 tbl chili powder
1/2 tsp garlic powder
1 (12 oz) jar taco sauce


1. Preheat oven to 350 degrees.
2. In a non-stick skillet over medium heat, cook chicken, onion and green pepper. Add sour cream, 1 cup cheddar cheese, parsley and black pepper. Stirring until cheese melts. Add the salt, tomato sauce, chili powder and garlic powder. Stir to combine.
3. Spoon the mixture into tortillas and roll up (fold in sides and roll). Arrange the tortillas in a lightly greased 9x13 pan. (They will slightly over lap and some will have to fit on the side.) Cover with taco sauce and 3/4 cup shredded cheddar cheese. Bake uncovered for 20 minutes, let cool and serve.

And while I'm already typing recipes, this one will round out a whole meal for you . . .


Cornbread Casserole

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 1/2 oz) box corn bread / muffin mix
1 egg
2 tbls butter or margarine, melted
1/2 tsp galric powder
1/4 tsp paprika

1. In a medium bowl, combine all ingredients. Pour into a greased 7" x 11" baking dish.
2. Bake, uncovered at 400 degrees for 25-30 minutes or until the top and edges are golden brown.

Yield: 8-10 servings

Sorry there isn't a picture of the Cornbread Casserole. I hadn't planned to include it until just a few minutes ago. You can bake the enchilladas first and up the temp to cook the cornbread since the enchilladas need to set anyway -- Cover to keep warm.

Creamy Swiss Chicken

This week's recipe comes with a challenge . . . I received this recipe from my sweet mother-in-law. Problem is, we don't have a name for it. She calls it "Triplett Chicken" because the last name of the man that gave it to her was Triplett. We have quite a few oddly named recipes, but that's a whole other story. I named it Creamy Swiss Chicken, but that just shows my inability to creatively name a recipe. (A little side note: Even if you are not a big fan of Swiss cheese, try this recipe. The flavor isn't real stong, and it melts into the sauce and gives the dish a great flavor.)

So when you make this recipe, let your creative juices flow. Leave a comment with a recipe name recommendation. Maybe I'll think of a prize for the winner! If nothing else, I'll be eternally grateful that my recipe no longer bears the name of Triplett Chicken!

6 halved, boneless, skinless chicken breasts
1 can cream of chicken soup
1/3 soup can of milk
3 tablespoons butter, melted (optional)
6 slices Swiss cheese

1/3 cup bread crumbs

1. Layer chicken in 9x13” baking dish. (If you have the time, browning the chicken first adds a lot of flavor. Chicken breast halves can be cut into 2-3 pieces to stretch the servings.)
2. Mix soup and milk in a mixing bowl. Pour over chicken to cover.
3. Layer cheese over chicken. Sprinkle with bread crumbs. Drizzle with butter.
4. Bake at 350 degrees for 35 minutes. Let sit for 3 minutes before serving.

Yield: 6-8 servings

This is really good served with mashed potatoes as the sauce can be served over the potatoes. I have even mixed some of the sauce in with the potatoes to thin it out -- not that I ran out of milk or anything ;) -- just being creative! It added great flavor! If I have the extra money, I buy pre-made mashed potatoes in the refrigerated section. It's a great time saver if you have the money.

Please excuse my lack of color and the two starches in this meal -- corn is what we had that day, so corn is what we ate with dinner. Probably doesn't matter to many people, but I always think of those things since my high school Home Ec teacher ingrained it in my memory.

Don't forget to leave a recipe name suggestion! ENJOY!

Quick & Easy Alfredo Sauce

Lord willing, every week I will post a recipe. Whether you are in a rut and feel like you make the same thing every week or if your recipe box is half empty, we can probably all benefit from 'new' recipes. I am all about quick & easy, so I love this recipe. This is a big hit with my family, and it's requested almost every two weeks when I make out a menu before grocery shopping (except the kids call it "the noodles with the white sauce" despite my many attempts to help them remember the correct name).

Quick & Easy Alfredo Sauce

1/2 cup butter

1 - 8 oz. pkg. cream cheese

2 teaspoons garlic powder

2 cups milk

3/4 cup Parmesan Cheese

1/8 teaspoon black pepper

1. Melt butter in a medium saucepan over medium heat.

2. Add cream cheese and garlic powder, stirring with wire whisk until smooth.

(Note: A low-fat cream cheese works well. Use the recommended 2 tsp. of garlic powder. It seems like a lot, but it makes a big difference in the favor if you use less. I've tried using a spoon to stir before, and the whisk makes a big difference. It helps obtain the desired smoothness. See pics below as a reference -- the butter will blend in.)

3. Add milk a little at a time to thin out sauce to desired thickness. (It will thicken slightly when Parmesan Cheese is added.)

4. Stir in Parmesan Cheese and pepper.

5. Remove from heat when sauce reaches desired consistency adding more milk if needed.

6. Toss with hot pasta to serve.

Yield: 4 servings

I add fettucini pasta and grilled chicken to make Chicken Fettucini Alfredo. Sometimes I will use penne pasta instead of fettucini because it adds variety.

I'm still experimenting on this, but I've added salsa and chili powder to make a salsa-alfredo sauce. If you've even eaten the Southwest Chicken Pasta dish at Red Robin, you'd understand why. It has penne pasta, salsa-alfredo sauce, grilled chicken, tomatoes, cilantro, black olives, sour cream and fresh shredded Parmesan cheese, and I'm sure I've forgotten a few ingredients.

TIP of the day!

As a time saver, I will prepare chicken ahead of time for recipes. Quite a few of the recipes I make include diced, cooked chicken. I've always found it a pain to thaw two chicken breast, cook and dice them while trying to assemble the rest of the casserole or whatever the recipe. It has also bothered me that the chicken seems to lack flavor even if I sprinkle it with a spice blend or garlic powder. So I came up with the idea to marinate a 3 lb. bag of chicken breast or tenderloins with Italian dressing (any kind will do although Aldi's Light Italian Dressing is great), and then grill the chicken on the outdoor grill. I will dice up all the chicken and divide it into 1 1/2 - 2 cup portions (since most of my recipes call for that amount). Then I put it in the freezer and can pull out a bag of already prepared chicken when I need it.

If you have a recipe you would like to share, please contact me in person or at lottewl@juno.com.