Grandma's Sunday Chicken

This is a great fix it and forget it meal. You can even make it all up the night before and stick it in the refrigerator then cook it the next day. I like it served with steamed rice or pasta tossed with garlic, olive oil and grated parmesan or romano cheese. ~~Amber~~

3 to 3 1/2 lbs. boneless, skinless chicken breasts
2 packages Carl Budding (or similar) honey-ham lunchmeat
2 cans of cream of mushroom soup (you can use cream of chicken if you prefer)
16 oz of sour cream
Garlic powder
Ground black pepper
Salt
Toothpicks

Directions
Preheat oven to 250 degrees F.
In a large bowl mix sour cream and mushroom soup together and season to taste with garlic powder, pepper and salt. Set aside.
Cut chicken breast into pieces that will be small enough to wrap the lunchmeat around. Wrap each piece of chicken breast in a piece of ham and secure with a toothpick. Arrange the wrapped pieces of chicken in the bottom of a 9x13 baking pan.
Pour soup mixture over the top and cover with aluminum foil. Bake degrees for 3 hours.

Whole wheat Buttermilk Pancakes

I made this recipe up when I was 18, I have since added the ground flax and sometimes I add nuts, the pancakes are really fluffy and good. The recipe can be used in a waffle iron and come out really good as well. Serena

3/4 tsp salt
3 T brown sugar
1 1/2 cups whole wheat flour ( I think I add about 1/4 cup more or so of flour for waffles)
1 tsp baking powder
1/2 tsp baking soda
2 T ground flax (optional)
2 1/2 T oil
2 eggs
1 1/2 c. buttermilk (can substitute with-1 1/2 cups milk minus 1 1/2 T of the milk and add 1 1/2 T white vinegar)
1 tsp vanilla


Mix dry ingredients first and then add liquids. Cook on a prepared pan or waffle iron.

Oh, I forgot to mention that I first used regular whole wheat and then recently I have been experimenting with whole white wheat, both work great, the white winter wheat is a little closer to all purpose flour, but has more nutrition.

Cajun Chicken Pasta posted by Kate

from All Recipes.com
Submitted by: Carol Spradling
Rated: 5 out of 5 by 466 members
Prep Time: 20 Minutes Cook Time: 20 Minutes
"Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine."
INGREDIENTS:
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning or Creole
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream (I use 1% milk or fat free half and half and add cornstarch to thicken)
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Li'l Cheddar Meat Loaves

I found this in Taste of Home 2000 and everyone loved it. So I kept it to myself. Ha ha ha. But I'll share now, 8 years later.-Kendra

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1- 1/2 teaspoon prepared mustared

In a bowl, beat the egg and milk. Stir in the cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, brown suger and mustard; spoon over loaves. Bake, uncovered, at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160. Serves 8.

Chili's Southwestern Egg rolls

These are great as a main dish or as an appitizer, this is a healthier version of Chili's Southwestern Eggrolls.

1 chicken breast fillet
1/2-1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/2 tablespoon minced cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2-1 tsp minced garlic
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack and cheddar cheese
egg roll wrappers

Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/2 cup freshly made Hidden Valley ranch dressing, made with half mayo, half sour cream (instead of all mayo).

Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, cilantro, cumin, chili powder, and salt to the pan. Cook for another 4 minutes. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Spoon a heaping 1-2 Tbls. of the mixture into the center of an egg roll wrapper, moisten the edges and then fold in the ends and then roll the wrapper over the mixture., keeping it very tight, Repeat with the remaining ingredients until it’s all gone. Make the avocado ranch dipping sauce in a bowl. Pan fry the egg rolls with a little Pam or vegetable oil spray.Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Serve with fresh lime slices.

The Best Sweet and Sour Chicken

If you like sweet and sour chicken this is yummy!


2 big boneless skinless chicken breasts, cut into chunks
1 egg, beaten
1/2 cup flour
1/2 cup cornstarch
Salt and pepper to taste

4 Tablespoons ketchup
1 T soy sauce
1/2 can crushed pineapple
1/4 cup chopped red peppers
3/4 cup sugar
1/3 cup white vinegar

1. Mix flour, cornstarch, salt and pepper in a gallon size zip lock bag. Mix an egg in a bowl and drop chicken into it then take chicken out and drop chicken in it to bag of flour mixture to coat. Heat a little oil in pan and brown chicken on both sides on med heat. Bake at 350 degrees for 30 min (or until temperature is 170 in middle of chicken pieces). While the chicken is cooking, saute the peppers in a tiny bit of olive oil in a small saucepan until they are a little brown, but still crunchy, then mix together the sauce ingredients, add peppers, and then cook on med/high until bubbling, then turn down to low and simmer for 15 min. Pour over crispy chicken to coat right before you serve.