6 boneless skinless chicken breasts 1 bottle BBQ sauce 1/2c Italian dressing 1/4c brown sugar 2T Worcestershire sauce Mix all ingredients, pour over frozen chicken and cook on low 5-6hrs Shred about an hr before serving then return to sauce Add to hamburger buns and enjoy!! It melts in your mouth!!
Drama is 2t teaspoons? I am sooo making that this week!! So the chicken can be frozen!
It's Tablespoons! And yes! Frozen chicken! It is sooooooooo easy and my DH LOVES it. I have found that Sweet Baby Rays makes it pretty runny! KC Masterpiece is the sauce we always use. Keeps it nice and thick!
6 chicken breasts, halved 1 c. crumbled herb-seasoned croutons 2/3 c. Parmesan cheese, grated 1/4 c. fresh or 2 tbsp. dried parsley Garlic powder to taste 1/2 c. melted butter
Combine croutons, cheese, parsley and garlic powder in a mixing bowl; mix thoroughly. Dip chicken in melted butter and then crumb mixture. Place in a buttered 12-inch shallow baking dish. Pour remaining butter over chicken. Top with remaining crumbs. Do not turn. Bake uncovered at 350 degrees for 1 hour and 15 minutes.
- crushed ritz crackers (I usually use a whole sleeve) -garlic salt to taste -ground black pepper to taste -3 eggs, beaten -enough pork chops for who you're feeding. I think I usually do 8 good size chops -spray butter
Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs. 3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Spray butter over chops. Cover and bake for 45 minutes to an hour. I flip them the last 15 minutes and remove the foil to the crackers get crispy!!
6 chicken breasts, halved 1 c. crumbled herb-seasoned croutons 2/3 c. Parmesan cheese, grated 1/4 c. fresh or 2 tbsp. dried parsley Garlic powder to taste 1/2 c. melted butter
Combine croutons, cheese, parsley and garlic powder in a mixing bowl; mix thoroughly. Dip chicken in melted butter and then crumb mixture. Place in a buttered 12-inch shallow baking dish. Pour remaining butter over chicken. Top with remaining crumbs. Do not turn. Bake uncovered at 350 degrees for 1 hour and 15 minutes.
Where ARE the croutons in the store? down the condiments isle?
Yay! Glad you liked it! The garlic peeling and mincing is a pain in the booty but I love that dish =) (And fresh garlic taste better than the jarred stuff)
The BEST chicken n' dumplings I have ever had! This is my husband's favorite dish.
5 or 6 chicken breasts 1 can cream of chicken soup 1 can cream of mushroom soup 2 cans chicken broth 1 cup milk seasoning to taste
dumplings: 2 cups flour 4 tsp baking powder 1 tsp salt 1 cup milk 2 Tbs vegetable oil
1. In a big pot, add the cream of chicken and mushrooms soups, the chicken broth, and the 1 cup milk and cook on medium heat.
2. While that's going, cook your chicken however you'd like. You could sautee it and cut it into chunks, but I like shredded chicken in mine, so I boil it with 2 chicken buillion cubes and then shred it with two forks. After you cook and cut/shred the chicken, add it to the soup mix. Add whatever seasonings you'd like. I always use garlic powder, onion powder, salt, and pepper. Also, if the consistency is thicker than you like, add small amounts of milke and water until it is how you want it.
3. Reduce heat to low and simmer for 45 minutes(stirring occasionally).
4. For the dumplings, use a medium mixing bowl and add the flour, baking powder and salt together first to make sure everything is well-blended. Then mix the milk and veggie oil and mix with the dry ingredients. It will be thick and sticky, like biscuit dough (You could probably use biscuit dough instead of making your own)
5. After the soup mixture has cooked for about 45 minutes, drop spoonfuls of the dumplings into the pot. It will seem like there's not enough room for all of them - just gently push them under the soup mixture so they get a good coating of soup on them and they will not stick to each other. Cover and bring it to a boil. Cook for 12-15 minutes.
This recipe will make enough for a small family with leftovers, or enough for a large family for one meal.
6 boneless,skinless chicken breasts 1 can cheddar cheese soup 1 jar salsa 1 packet taco seasoning
Put all ingredients in a crockpot, stir together, place lid on. Cook on low, until chicken is no longer pink. Shred & roll into tortillas or scoop onto taco shells.
Roast Beef Sandwiches
3-4lb roast garlic powder to taste a few splashes of Worchester sauce salt 2 cans beef broth Brown gravy
Poke holes in roast, rub salt & garlic powder into it. Place in crockpot, splash Worchester sauce on roast. Pour beef broth over, cover & cook 8hrs. Shred meat after 6hrs or so of cooking. Continue cooking. Once done, drain juices & mix in brown gravy. I serve mine over bread/toast with mashed potatoes.
2 (10oz) packages frozen chopped broccoli 3 cups instant rice 1 can condensed cream of mushroom soup 1 can condensed cream of chicken soup 1 1/4 c water 1 (16oz) package Velveeta, cubed 1 T butter 1 bunch celery, chopped 1 large onion, chopped salt and pepper to taste
1. Cook broccoli and rice according to package directions. Preheat oven to 350. 2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 c water. Gradually stir in cheese until melted. Be careful that the cheese does not burn. 3. Melt butter in a large skillet over medium-high heat and saute celery and onion until soft. 4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into 9x13 inch baking dish. 5. Bake in the preheated oven for 45 minutes, until bubbly and light brown.
1. Preheat oven to 350 degrees. 2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish). 3. Bake for 25-30 minutes or until cheeses are bubbling and melted. 4. Serve with chips or bread and enjoy.
1. Spread hummus onto bottom of 9-inch dish 2. Cover with layers of remaining ingredients 3. Serve with chips
Surprise Supreme (my moms mother made this when they were kids)
4-5 c cooked rice 2 cans cream of mushroom soup, undiluted 2 cans tuna, drained sliced kraft cheese
1. Miss the rice, soup, and tuna thoroughly in large pot. 2. Layer cheese over the top (add as much as you want). 3. Cover, heat on low until cheese melts. 4. Mix thoroughly and voila!
Does anyone have any egg salad or chicken salad recipes that they like?
My favorite Chicken Salad Recipe includes shredded chicken breasts that have been browned in EVOO, garlic salt, salt and pepper then mixed in with mayo, stone ground mustard, finely chopped celery, shredded hard boiled eggs, lemon juice to taste, finely chopped pickles, walnuts, apples with some cranberries or golden raisins thrown in. I sometimes like to add a little more garlic salt and pepper, all to taste of course. I just eye ball all the measurements.
Same for egg salad, minus the chicken and cranberries, apples and raisins. Also, for my egg salad, I add potatoes that had been peeled and boiled until soft yet firm(I like the little crunch). I also add Lawrys Seasoned Salt to my egg salad.
Would you consider doing something similar to Asian Lettuce Wraps except with Turkey? And how much left over ham? I like using sliced ham instead of bacon when I make breakfast sometimes.
Shredded turkey tacos/burritos. Ham/Turkey, gravy, mashed potatoes. Dice the ham and use it breakfast tacos/burritos.
Fuego- I have come up with bbq turkey sandwiches, ham and bean soup, turkey pot pie annnnd I remembered I had this great recipe for a casserole that uses leftover ham...here it is...
Creamy, Cheesy Ham & Noodle Casserole
This exact recipe will lightly serve 4 people, double for extra! ■1 can cream of mushroom ■1/2 soup can full of milk ■7-8 pieces ham, coarsely chopped ■2 cups wide egg noodles or other wide noodles (a little less than half the bag, cooked al dente and drained) ■1/4 onion finely chopped (optional) ■1/2 bag shredded cheddar or to taste
Preheat oven to 350. In a large bowl, mix soup with half can of milk, add pepper/season to taste. Add ham, cheese and noodles and onion to soup mixture, gently fold ingredients into soup mixture as to not tear the noodles. Place into lightly greased 8x12 baking dish. Bake covered 30 minutes.
Serve with a yummy steamed veggie on the side. I served it with broccoli.
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