Chicken Curry

3-4 cups cooked rice
16oz broccoli
3 chicken breasts, cooked and diced
2 10 1/2oz cream of chicken
1 tsp curry powder
2 tsp lemon juice
1 cup mayonnaise
1 cup shredded cheese

In 9X13 layer rice, broccoli, and chicken. Combine other ingredients in separate bowl. Pour over chicken. Sprinkle with paprika. Cover and bake 30 to 40 min at 350.

15-Minute Dinner Nachos

Ingredients

• 1 pound ground beef
• 1 (1.12 ounce) taco Seasoning Mix
• 1 (10.75 ounce) can condensed Tomato Soup
• 1 1/2 cups water
• 1 1/2 cups uncooked instant white rice
• Salsa
• Shredded Cheddar cheese
• Shredded lettuce
• Tortilla chips

Directions

1. Cook beef and taco seasoning in skillet until browned. Pour off fat.
2. Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
3. Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.

We also like to add sour cream, black olives, tomatoes, and avocado. 

Apple or Cherry Crisp

6 apples, peeled and diced into 1/2-inch pieces
the juice of 1/2 lemon
1 tsp. ground cinnamon
1/2 tsp. nutmeg
2 Tbsp. granulated sugar
1/2 flour of fine graham cracker crumbs
1/2 cup brown sugar
1/2 stick butter
1 pint vanilla ice cream


Preheat oven to 400.

In a 9x12 baking dish, combine apples, lemon juice, cinnamon, nutmeg, and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar, and butter together using the tines of a fork and  your fingers, work until small even crumbles form. Sprinkle this mixture evenly over apples and back, 15 to 20 minutes until they are just tender and topping is golden brown. Serve apple crisp with small scoops of vanilla ice cream. Yum.

I like to change it up and do cherry sometimes. All I do is buy to cans of cherry pie filling. Make the topping and put it over the cherries and bake the same.

Crock Pot Chicken Taco Meat

5-7 boneless, skinless chicken breasts
1 can RoTel, drained
1 can black beans, rinsed and drained (optional)
1/2 medium onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
2 cloves garlic, minced OR approx. 1 tsp garlic powder
1/2 tsp cumin (approximately)
1/2 tsp paprika (approximately)
8oz cream cheese
3/4 to 1 cup fresh salsa, drained, or pico de gallo
juice from 1/2 of a lime
salt and pepper to taste

Place chicken, RoTel, beans, onion, pepper, jalapeno, garlic, and spices into a crockpot. Adjust heat to how long you want to cook meal (between 4 and 6 hours). About 20 minutes before mealtime, shred chicken with two forks. Add cream cheese and stir until melted through. Add fresh salsa/pico and lime juice. Salt and pepper to taste. Let shredded chicken mixture cook for about 20 or so more minutes. Serve hot on fresh steamed flour tortillas topped with shredded lettuce and cheese.

Parmigiano and Herb Chicken

Ingredients

• Olive oil, for frying
• 1 1/2 pounds chicken breast tenders
• Salt and pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten with 1/4 cup water

Breading:

• 2 cups Italian style bread crumbs
• 1 cup shredded Parmesan 
• 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
• 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
• 2 handfuls chopped flat-leaf parsley leaves 
• 4 cloves of garlic, finely chopped
• 1 teaspoon crushed red pepper flakes 
• Chicken Parmigiano, recipe follows

Directions

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.

Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.

Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.

Simple Tomato Sauce for Chicken Parmigiano:

• 2 tablespoons extra virgin olive oil
• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1 (14 ounce) can chunky style crushed tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 cup chicken broth or stock
• A handful fresh basil leaves, torn into small pieces
• Coarse salt
• 1 1/2 cups shredded provolone 
• 1/2 cup grated Parmigiano-Reggiano  
• 1 pound spaghetti, cooked to al dente

Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.

Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.

Enjoy!