2 c Fat Free Ranch Dressing
1 egg
2 lbs chicken tenders
1/2 box of cornflakes, crushed
2 c flour
Spray a cookie sheet liberally with Pam.
Preheat oven to 425.
Rinse the chicken. Sprinkle with salt and pepper.
Pour ranch into a bowl, add egg, stir to combine.
Put flour in a bowl, add seasoning if you like - garlic powder, salt, pepper.
Put crushed corn flakes in a bowl.
Dredge the tenders in flour first, then dip in egg/ranch mixture to coat.
Roll in corn flakes till covered.
Place on cookie sheet so that the chicken pieces are not touching each other.
After all the chicken has been covered with flour, ranch, and cornflakes and placed on pan, spray the tops liberally with Pam.
Cook about 5 to 7 minutes till browned on bottom. Flip the tenders and cook another 3 to 5 minutes till done.
Sunday, May 31, 2009
Sunday, March 8, 2009
Swiss Steak
A Chuck Roast, about 3 or 4 lbs.
Lawry's meat tenderizer (comes in an envelope)
1 large onion
2 cans stewed tomatoes
Mix up the marinade according to directions on the package in a 9 x 13 baking dish.
Poke holes in roast with a fork, then place roast in marinade. Cover and let sit for an hour or two (not in the fridge. If you want to marinade it over night, put in the fridge.) Turn it a time or two during marinating.
After marinating, slice onion into rings over top of the roast (leave the marinade in the pan with the roast!). Pour both cans of tomatoes over all. Cover. Bake at 350 for about 2 or 2-1/2 hours till tender.
I serve this with egg noodles.
Lawry's meat tenderizer (comes in an envelope)
1 large onion
2 cans stewed tomatoes
Mix up the marinade according to directions on the package in a 9 x 13 baking dish.
Poke holes in roast with a fork, then place roast in marinade. Cover and let sit for an hour or two (not in the fridge. If you want to marinade it over night, put in the fridge.) Turn it a time or two during marinating.
After marinating, slice onion into rings over top of the roast (leave the marinade in the pan with the roast!). Pour both cans of tomatoes over all. Cover. Bake at 350 for about 2 or 2-1/2 hours till tender.
I serve this with egg noodles.
Extra Yummy Lower-Fat "Shepherd's Pie"
1 lb ground turkey
1 large carrot, peeled and diced,
2 ribs celery, diced
1 medium onion, diced
3 T canola oil
4 cups mashed potatoes (I use instant, mixed with skim milk and no butter)
1/2 tsp. dried thyme
1 T. flour
3/4 c. chicken broth
Put the oil in a large pan with diced carrot, celery, and onion. Cook over low heat for about 10 minutes - till soft.
Remove the vegetables from the pan, add the turkey. Cook until no longer pink. Add the veggies back in.
Turn heat up to med-hi and heat through.
Sprinkle with 1 T all purpose flour. Cook, stirring for 2 minutes.
Add the broth.
Turn off heat.
Pour into a deep round baking dish that has been sprayed with Pam.
Plop the potatoes on top, spread to the edges of pan to seal in the filling below.
Sprinkle with a handful on Panko bread crumbs if you have them.
Bake at 400 for about 45 minutes.
(I sometimes put in about 1/2 cup of frozen mixed vegetables including green beans and corn. If I'm adding that, I put it in right at the end of the carrot-celery-onion cooking so they heat through before I remove the veggies from the pan.)
1 large carrot, peeled and diced,
2 ribs celery, diced
1 medium onion, diced
3 T canola oil
4 cups mashed potatoes (I use instant, mixed with skim milk and no butter)
1/2 tsp. dried thyme
1 T. flour
3/4 c. chicken broth
Put the oil in a large pan with diced carrot, celery, and onion. Cook over low heat for about 10 minutes - till soft.
Remove the vegetables from the pan, add the turkey. Cook until no longer pink. Add the veggies back in.
Turn heat up to med-hi and heat through.
Sprinkle with 1 T all purpose flour. Cook, stirring for 2 minutes.
Add the broth.
Turn off heat.
Pour into a deep round baking dish that has been sprayed with Pam.
Plop the potatoes on top, spread to the edges of pan to seal in the filling below.
Sprinkle with a handful on Panko bread crumbs if you have them.
Bake at 400 for about 45 minutes.
(I sometimes put in about 1/2 cup of frozen mixed vegetables including green beans and corn. If I'm adding that, I put it in right at the end of the carrot-celery-onion cooking so they heat through before I remove the veggies from the pan.)
Saturday, January 26, 2008
Lasagna
1 lb ground beef
1 lb ground pork
1 onion
1 T of minced garlic (either from a jar or fresh minced garlic)
2 cans of spaghetti sauce (or homemade sauce which will be another recipe)
1 box lasagna noodles
4 cups shredded mozzarella cheese
1 package sliced provolone cheese
1 lb ricotta cheese
1 egg
Parsley flakes
Preheat oven to 400.
Boil noodles till almost done (not mushy) and drain very, very well.
Brown meat with chopped onion till meat is done. Add garlic and cook for about one more minute - just enough to warm the garlic up a bit. Pour in the spaghetti sauce. You don't have to use all of it. Add the sauce just till the ratio of meat to sauce looks good to you.
Put the ricotta in a bowl. Add 1 egg and about 1 tablespoon parsley and mix well.
Pour a little bit of the sauce in the bottom of a 9 x 13 pan - not a lot, just enough to make the noodles not stick to the bottom of the pan.
Lay the noodles in the pan, overlapping them a bit. You can put as many as nine (overlapping) on each layer. It's up to you to decide how noodly you want it. Take about half the ricotta, and plop it in blobs on top of the noodles, then gently spread it out to cover the noodles. Next pour about half the sauce on top of the ricotta. Lay five slices of provolone on top of that, then sprinkle with 2 cups of mozzarella.
Then do the same thing again, making another layer. Put in the oven and bake till the top is golden brown and bubbly (about 45 minutes or so). You might want to set your pan on a cookie sheet because sometimes it will bubble over and make a mess of your oven
Take it out of the oven and let it sit for 15 minutes before you cut it.
1 lb ground pork
1 onion
1 T of minced garlic (either from a jar or fresh minced garlic)
2 cans of spaghetti sauce (or homemade sauce which will be another recipe)
1 box lasagna noodles
4 cups shredded mozzarella cheese
1 package sliced provolone cheese
1 lb ricotta cheese
1 egg
Parsley flakes
Preheat oven to 400.
Boil noodles till almost done (not mushy) and drain very, very well.
Brown meat with chopped onion till meat is done. Add garlic and cook for about one more minute - just enough to warm the garlic up a bit. Pour in the spaghetti sauce. You don't have to use all of it. Add the sauce just till the ratio of meat to sauce looks good to you.
Put the ricotta in a bowl. Add 1 egg and about 1 tablespoon parsley and mix well.
Pour a little bit of the sauce in the bottom of a 9 x 13 pan - not a lot, just enough to make the noodles not stick to the bottom of the pan.
Lay the noodles in the pan, overlapping them a bit. You can put as many as nine (overlapping) on each layer. It's up to you to decide how noodly you want it. Take about half the ricotta, and plop it in blobs on top of the noodles, then gently spread it out to cover the noodles. Next pour about half the sauce on top of the ricotta. Lay five slices of provolone on top of that, then sprinkle with 2 cups of mozzarella.
Then do the same thing again, making another layer. Put in the oven and bake till the top is golden brown and bubbly (about 45 minutes or so). You might want to set your pan on a cookie sheet because sometimes it will bubble over and make a mess of your oven
Take it out of the oven and let it sit for 15 minutes before you cut it.
333 Candy
1 bag of the pretzels that are square and look like windowpanes.
1 bag of Rolo candy
1 bag of pecan halves
Heat oven to 300. Lay pretzels on a cookie sheet. Put a Rolo on top of each pretzel.
Bake for 3 minutes. Immediately press a pecan half on the Rolo, kind of smushing the candy down.
(Get it? 3 ingredients, 300 degrees, 3 minutes.....)
1 bag of Rolo candy
1 bag of pecan halves
Heat oven to 300. Lay pretzels on a cookie sheet. Put a Rolo on top of each pretzel.
Bake for 3 minutes. Immediately press a pecan half on the Rolo, kind of smushing the candy down.
(Get it? 3 ingredients, 300 degrees, 3 minutes.....)
Chicken and Rice
3 c Minute Rice
1 chicken, cut up (or various chicken pieces - best with skin, but skinless will work too)
2 can cream of chicken soup with herbs
Put rice in the bottom of a 9 x 13 baking dish. Mix soup with 1 can water or chicken broth. Pour into rice, and mix up. Lay chicken pieces on top of rice. Sprinkle lightly with poultry seasoning (or just salt and pepper). Cover with foil. Bake at 400 for 30 minutes. Remove foil and continue baking for 20 minutes more. Chicken should be done and crispy.
(To test cooking chicken to see if it's done: Poke the chicken deeply with a toothpick or fork. Juice will bubble out. If the juice is clear, the chicken's done. If it's the slightest bit pink or red, cook longer.)
1 chicken, cut up (or various chicken pieces - best with skin, but skinless will work too)
2 can cream of chicken soup with herbs
Put rice in the bottom of a 9 x 13 baking dish. Mix soup with 1 can water or chicken broth. Pour into rice, and mix up. Lay chicken pieces on top of rice. Sprinkle lightly with poultry seasoning (or just salt and pepper). Cover with foil. Bake at 400 for 30 minutes. Remove foil and continue baking for 20 minutes more. Chicken should be done and crispy.
(To test cooking chicken to see if it's done: Poke the chicken deeply with a toothpick or fork. Juice will bubble out. If the juice is clear, the chicken's done. If it's the slightest bit pink or red, cook longer.)
Potato Casserole
Michael's Potatoes (Named after your Uncle Mike)
1 bag frozen hash browns (Not the shredded kind and not the McDonald's hash brown kind. Get the small square chopped potato kind)
1 small onion, chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese
3 T butter
1/2 c sour cream
Spray a 9 x 13 pan with Pam. Pour the frozen hash browns in. Mix in everything else except the butter. Dot the top with little pieces of butter. Bake at 400 for about 30 or 45 minutes, till bubbly and hot and golden on top.
1 bag frozen hash browns (Not the shredded kind and not the McDonald's hash brown kind. Get the small square chopped potato kind)
1 small onion, chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese
3 T butter
1/2 c sour cream
Spray a 9 x 13 pan with Pam. Pour the frozen hash browns in. Mix in everything else except the butter. Dot the top with little pieces of butter. Bake at 400 for about 30 or 45 minutes, till bubbly and hot and golden on top.
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