Creamy Tuscan Garlic Chicken

1 and 1/2 pounds boneless, skinless chicken breasts, thinly sliced.
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup shredded parmesan cheese
1 cup spinach, chopped
1/2 cup sun dried tomatoes

In a large skillet, add olive oil and cook the chicken on medium-high for 3-5 minutes on each side or until brown on each side and no longer pink in the center.
Remove chicken and set aside on a plate.

To the skillet, add the heavy cream, chicken broth, seasonings, and parmesan cheese. Whisk over medium heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer just until the spinach starts to wilt. Add the chicken back to the pan, mix well, and serve over pasta, if desired.

Hawaiian Chops (thanks Shanna!)

Pork Chops
Can of Sliced Pineapple
Soy Sauce
Brown Sugar
Ginger
butter slices


Spray a pan with sides with Pam and lay chops down flat. Put a dab of butter on each one. set aside.

In a bowl, combine some soy sauce, brown sugar, a little ginger, and a little of the pineapple juice or syrup from the can of pineapples. Mix well. You may want to heat this mixture a little to melt the sugar.

Pour the mixture over chops. Put pineapple rings on top of chops. Cook (she doesn't say how long, but cook until meat is done, prolly about 40 minutes or so).

Taco Casserole -- Family Fave and Super Easy

1 7-ounce bag Nacho Cheese Doritos, crushed
1 lb ground hamburger, browned
1 pkg Taco Seasoning, mixed with meat according to package directions
(Or you can season meat with salsa, coriander, garlic and cilantro)
1 8-oz package Shredded Cheddar Cheese
1 8-oz package Shredded Mozzarella cheese
Shredded lettuce
Sliced tomatoes

Preheat to 350
In a lightly greased or sprayed 9 x 13 pan (or the next size larger) layer ingredients as listed:
Crushed Chips, Seasoned Meat, 2/3 of both Cheeses, Lettuce, Tomato, and then the remaining Cheese.
Bake for about 15 minutes.

Sweet n Salty Coconut Chicken

4 cups Honey Nut Chex cereal, coarsely crushed
2 cups shredded coconut, unsweetened
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 eggs
1 & 1/2lb uncooked chicken breast tenders (not breaded)

Heat oven to 425°F.

Generously spray large cookie sheet with cooking spray, or grease lightly.

In shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs.
Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture; place on cookie sheet. Repeat to use up chicken.

Bake about 20 minutes or until chicken is golden on outsides and no longer pink in center.
Take up on paper towel lined plate.

*Alternately, use plain rice chex cereal and sweetened coconut*

Corned Beef Goulash

3 cups uncooked elbow macaroni
1 tablespoon olive oil
1 onion, finely chopped   2 cloves garlic, minced
1 small green bell pepper, finely chopped
1 (12 ounce) can corned beef
1 (10.75 ounce) can condensed tomato soup
1/3 cup ketchup salt and ground black pepper to taste
1 cup freshly shredded Parmesan cheese


 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.

(May sub Cream of Mushroom for the tomato soup)

Crack Chicken

1 c. all-purpose flour
2 lb. chicken tenders
2 c. panko breadcrumbs
3 large Eggs, beaten
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
Ranch dressing, for serving (optional)

Preheat oven to 425 degrees F. In a large resealable Ziploc bag, combine flour and chicken. Shake until fully coated.

Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip chicken in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.

Bake until golden and crispy, 20 to 25 minutes.

Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked chicken in sauce and serve with ranch, if desired.

Chex Chicken (Uses the cereal for the crust)

Four to six chicken thighs
Flour (enough to coat chicken pieces)
3 eggs and 1/4 milk, whisked together
Crushed rice or corn chex, seasoned to taste.

Skin chicken. Coat each piece one at a time in flour, then egg wash, then roll in crushed cereal.
Place on baking sheet that has been greased lightly or sprayed with non stick cooking spray. Make sure sides are not touching, so you will need a large cookie sheet or baking pan.

Bake in a preheated 375 degree oven for 35-40 minutes. Turn gently halfway through cooking time.