Macadamia Nut Chicken

Ingredients:
6-8 chicken breasts
1 c Parmesan cheese
2 c Bread crumbs
1 c Macadamia nuts
salt and pepper
1/2 c butter (melted)

Mix cheese, bread crumbs, and nuts. Defrost chicken (if frozen) and pat dry. Salt and pepper chicken to taste. Dip chicken breasts in melted butter then roll in dry mixture. Place on baking sheet. Bake uncovered in 375 degree oven until cooked through (approx. 45 to 60 minutes).

Notes:
If you cut the chicken breasts in half they will cook quicker
1 1/2 batches of dry mix covers an entire bag of Sam's Club chicken breasts
1 Box Croutons (2 c crushed)
8 oz macadamia nuts (2 c chopped)

Made it at Girls weekend 2009

Pasta Salad

(I don't think pasta salad photographs well...looks yucky, but I promise it's yummy!!)

Contributed by: Karen
(Served at the Pickett Picnic 2009)

DRESSING:

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp oregano
Whisk together.

This is real basic recipe, but we like it. Add whatever you/family likes and it will be yummy!!

I like to use:
12 oz bag tri-color spiral noodles
Cucumber
Cherry tomatoes
Green onion (I've used a red onion for more flavor)
Cheese (I've used Parmesan or Feta and both are yummy!!)
Chicken (I add chicken because I/we eat this as a meal.)
Olives (I've used Mediterranean olives, and oh my...)
Avocado (so yummy)
Fresh garlic (can't go wrong with that, but not to much)
Splash of Balsamic vinegar

Bring a pot of water to a boil. Add 2 TABLESPOON (yes 2 Tbsp!!) salt to water and cook your noodles (8 - 12 minutes depending on brand/noodle). Drain, but DO NOT rinse noodles, let them cool on a cookie sheet. Once noodles are cooled, add other toppings along with dressing, stir to coat everything and put in fridge overnight. I have made this and served on the same day but it is so much better the next day!!

Easy, Moist, Chicken Strips

by Kim

(from my friend Cindy Dabb)

1 Lb boneless chicken tenders of breasts cut into strips
1/2 c mayonnaise
1 1/4 c Italian flavored bread crumbs

Coat chicken with mayonnaise and then roll in bread crumbs. Bake at 425 for 20 minutes or until done.

Quick Pasta Carbonara

from Kim (Kraft Foods)

1/2 pound fettuccine noodles
4 sliced bacon
4oz cream cheese, cubed
3/4 cup milk
1.2 cup grated parmesan cheese
1 cup frozen peas
1/2 tsp garlic powder

cook pasta. Meanwhile cook bacon in large skillet until crisp. Remove to paper towels, reserving 2 Tbsp bacon drippings. Add remaining ingredients to drippings and cook on low until cream cheese is melted and mixture is well blended and peas are hot. pour over drained, hot pasta and stir in sauce.

*note* when I make this again I won't add the peas and put something green on the side. I think that it would be yummy with cooked chicken. This was an easy non oven dish that my family loved.

French Dip Sandwiches

Contributed by: Karen

1 2.5 - 3 lb beef roast
2 Tbsp olive oil
Salt and pepper
2 1 oz packages dry onion soup mix
2 cups water
2 cans beef broth

Large buns
Swiss, provolone or mozzarella cheese

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, place roast in pan and sear on all sides to seal in juices. Place in crock pot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. When meat is ready, shred with a fork. Place meat on crusty rolls. Top with cheese and broil open-faced in the oven for a few minutes, until bread is golden and cheese melts. Ladle juices into small cups for dipping and enjoy!!

Karen's notes: I found this recipe off of another blog and thought I would give it a try since it seems like all I make is chicken dishes!! Now I will let you all know that I'm not a big fan of french-dip sandwiches but this was sooo good!! Ben and the kids all loved the meat. I melted provolone cheese on mine and spread some horseradish sauce on....delish!! I forgot to take a picture after I had toasted it, so the picture was staged!! I will make this again!!

Stuffed Shell (a freezer meal)

40 jumbo pasta shells
32 oz cottage cheese
2 cups mozzarella cheese
3/4 cup Parmesan cheese
3/4 tsp oregano
1/2 tsp salt
1/2 tsp pepper
3 eggs
2 jars spaghetti sauce, keep on hand for when needed

Cook shells for half of the cooking time, just until limp. Drain and rinse with cold water. Lay on cookie sheet in a single layer to cool.

Combine cheeses, eggs, oregano, salt and pepper in a bowl. Mix well. Using a spoon add cheese mixture into each shell/ Flash freeze for about 30 minutes. Put 20 shells into a freezer bag and freeze until ready to use. (i wrote the cooking intrusions on the bag first)

To use: pour 1/3 of the sauce onto the bottom of a 9x13 pan. add shells and the rest of the sauce. Thaw in fridge. Bake at 350 for 30-36 minutes until hot and bubble. Can add more mozzarella cheese on top before baking.

I'm not a big fan of freezer meals, but this was yummy! I still have a big in my freezer now for those busy night!

Shis-ka-bobs

Contributed by: Karen

1/3 cup oil
2 Tbsp lime juice
1/2 tsp lime zest
2 cloves garlic, pressed
1 1/2 tsp fresh oregano
1/4 tsp red pepper flakes
1 tsp salt
1/4 tsp black pepper

Chicken - cut into chunks
Veggies - cut into chunks

Place cut chicken & veggies onto skewers. Cover with marinate. Marinate for several hours. Grill.


Karen's notes: Sorry for the picture of the "raw" ka-bobs...forgot to take one after Ben cooked them!! I like to use separate skewers instead of "layering" the meat and veggies. I thread all the skewers, place in a 11x14 glass dish, pour the marinade on and occasionally brush the ka-bobs throughout the day ... basically every time I open the fridge :)

Easy Chicken Parmesan

by Kim

1 jars (14oz) spaghetti sauce
8 Tbsp grated Parmesan cheese
3 chicken breast, halved
1 1/2 cups grated Mozzarella cheese

Preheat oven to 375. Pour sauce into a 9x13 glass pan. Stir in 4Tbsp Parmesan cheese. add chicken, turning to coat on both sides. Cover with foil.

Bake 30 - 40 minutes or until chicken is cooked. Uncover.

Top with mozzarella cheese and remaining Parmesan cheese and continuing baking for 5 more minutes or until cheese is melted.

Serve over hot cooked pasta.

Shaley's favorite Marinade

I'm not trying to overload the Mexican food recipes, but every time I make fajitas I love this marinade more and more. I want to drink it by itself! So, I marinade my chicken in this, then cook it, and add my onions and peppers and a little more marinade! I just buy it at Lee's, I bet most stores carry it. It's great!

Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas

6 Tb honey
4-5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded

flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce
1 c. heavy cream

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Mix the rest of the green enchildada sauce, cream, and any leftover marinade together, and pour over enchiladas. Sprinkle with more cheese. Bake at 350 for 30 minutes.

I got this recipes from my friend and made them last week. They were great. Sorry no picture. Hope you enjoy them.. I have made the muffins and soup. It's been fun to try some new recipes. Thanks for letting me join in.

Oven Baked Chimichangas

Contributed by: Karen
(Recipe came from Good Things Utah)

2/3 cup prepared salsa
1 tsp cumin
1/2 tsp oregano
1 - 2 cups shredded chicken or beef
1 cup cheese (I usually use 1/2 cheddar and 1/2 Monterey Jack)
Onion, diced (to preference or leave out)
6 flour tortillas
1 Tbsp melted butter

Mix together salsa, spices, meat, cheese & onion. Place mixture on tortillas, fold sides in then roll from bottom. Place seam side down in baking dish or cookie sheet and brush with butter. Bake at 400 degrees for 20-25 minutes or until lightly browned. Top with usual taco toppings.

**Karen's note: This is very simple but yummy recipe. This freezes well, so I usually make a double batch and put 6 in the freezer for another quick dinner. **

Lemon Spaghetti

Lemon Spaghetti
(Rachael Ray)
Contributed by: Karen

Spaghetti
3 Tbsp olive oil
4 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
2 lemons, zested & juiced
1/2 - 3/4 cups heavy cream or milk
1 cup grated Parmesan cheese

Bring water to boil. Salt water and drop pasta. Heat a large deep skillet over low heat. Add oil, garlic and red pepper flakes. When pasta's been cooking three minutes, add lemon juice, a ladle of the pasta cooking water and cream to skillet. Raise heat a bit to bring sauce to a bubble (Karen's tip: Stir constantly or sauce will separate). Add lemon zest and half the cheese to cream sauce. Salt to taste. Drain pasta and add to pan. Toss to allow noodles to soak up sauce. Top with remaining Parmesan cheese.

Karen's tip: When we make this we usually add either chicken or shrimp (as pictured). We just flavor the meat with lemon pepper and cook. The red pepper flakes add heat, if you don't want this "hot" use less red pepper flakes. The pasta water acts as a thickening for the sauce.

Salsa Chicken

Contributed by: Christie
This is one of our favorite recipes!

4 chicken breast
1 jar salsa
1/2 bottle of ranch dressing

Place chicken on bottom of crockpot. Cover all the chicken with the salsa. Cover all of the salsa with Ranch dressing.

Crockpot on low for about 6-7 hours.

Serve over rice. I think good side dishes for this are salad or corn.