Crunchy Onion Chicken

Crunchy Onion Chicken

1 1/3 cups French's Original French Fried Onions (the stuff you use on green bean casserole)
4 boneless skinless chicken breasts
1 egg, beaten

• Crush the french fried onions in a plastic bag.
• Dip chicken in to egg. Coat in onion crumbs. Press firmly to adhere.
• Place chicken on baking sheet. Bake at 400 degrees for 20 minutes or until no longer pink in center.

Chicken Stuffed with Bacon and Feta

Ingredients
4 boneless chicken breasts (Next time I will use the thin chicken breast)
4 oz. feta cheese, crumbled
1 package bacon, cooked and crumbled
14.5 oz can of tomatoes ( I used the ones with basil, oregano, and garlic)
olive oil

The first thing I did was to cook the bacon, pour the grease into a container, and set it aside to use later. The recipe says to cut a slit in each chicken so you can stuff it. This is where I will use the thin chicken breast next time so I can just fold them over. Stuff or fold the chicken with the feta cheese and crumbled bacon.
Use a toothpick either way to secure the chicken closed. Brown the stuffed chicken in olive oil in a fry pan until golden brown. (I added some of the bacon grease in at this point for a little more flavor on the outside of the chicken) Once the chick is brown add the tomatoes and cover, cooking until chicken is thoroughly done.

Tomato-Cream Sauce for Pasta (All Recipes)

• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, minced
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1 tablespoon dried basil leaves
• 3/4 teaspoon white sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon butter

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DIRECTIONS

1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Tip: This dish probably would taste really good with some meatballs, italian sausage or even proscuitto for those of you who are meat lovers!

Meatloaf Options

Since all my spices are in storage I've had to be selective and a bit creative about what I cook. I refuse to go out and buy more spices I know I already have.

This week I made meatloaf and the recipe I had called for breadcrumbs. I know I have some breadcrumbs in our shipment and the price for breadcrumbs at Wal-mart was too high for me to justify. So I used Shake N' Bake and it turned out great!

Pork Chops N' Stuffing

4 pork chops
1 package or box stuffing mix any flavor
1 can condensed cream of mushroom soup
1/3 cup water

In frying pan sprayed with Pam, brown chops on both sides over medium high heat. Place in shallow casserole. Prepare stuffing according to package directions. Place a mound of stuffing on top of each chop. Blend soup and water, pour over chops and stuffing. Bake uncovered at 350 degrees for 1 hour until chops are tender. Do not over bake and let the chops dry out. Makes 4 servings.

*I used boneless chops. I also skipped the step about preparing the stuffing and just mounded it on the chops. It made a super simple and yummy dinner.

Foil Packets by Chez Dishman

3-4 chicken breasts or chicken thighs (boneless, skinless)
1 jar of sundried tomato pesto (you won't use even half of it, but it keeps for a long time in the fridge, so you can make this dish again before it has gone bad!)
4 oz. of shredded mozzarella cheese
salt and pepper to taste
2 garlic cloves, minced
fresh green vegetables of your choice (I usually prefer squash and zucchini, but asparagus, broccoli and leeks are also great to use; I use 1 squash and 1 zucchini)
olive oil
aluminum foil

Tear off of piece of aluminum foil that is roughly 20 by 20 inches wide. Place one chicken breast or thigh in the center of it, drizzle a little bit of olive oil on top, salt and pepper to taste, and rub some of the fresh minced garlic on it. Then place the sliced or cut vegetables of your choice next to it and salt and pepper it as well. Put 2 tablespoons of the sundried tomato pesto on top of the chicken and then add mozzarella cheese on top (however much you like:)) and wrap it up. Make sure no wholes are present....that way the chicken and veggies will cook in more moisture and be tastier. Repeat this with every individual chicken breast or thigh you want to make. Preheat the oven to 350 degrees and bake the foil packet for about 25 minutes or until done.

This dish goes well with some long grain rice, a salad and some bread.

Tip: You can use any meat you want and substitute it with a marinade instead of using sundried tomato pesto and then add the veggies as well with garlic, salt and pepper.

Spinach Artichoke Dip

1 box frozen chopped spinach, thawed
1 cup sour cream
1/2 cup grated Parmesan Cheese
1 cup shredded mozzarella cheese
8 oz cream cheese, softened
2 cloves garlic, crushed
1/2 tsp freshly ground black pepper, plus more as needed
1 tsp hot pepper sauce, plus more as needed
1 (14 oz) can artichoke hearts, drained and chopped
pita bread, broiled till lightly browned, baked tortilla strips, carrots
and celery sticks, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, mix with sour cream, Parmesan,
1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot
sauce. Mix until just blended. Add artichokes and mix again. Place in a
1-quart baking dish. Top with remaining mozzarella. Bake until bubbly,
about 30 minutes. Serve with carrot and celery sticks or baked tortilla
strips or pita bread chips.