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Easy Chicken Dinner

Ingredients:
Chicken-whatever pieces your family likes (on the bone works best)
Vegetables      -tomatoes, onions, mushrooms, potatoes, washed and left whole/halved (par boil the potatoes)
1 Packet Good Seasons Italian Salad dressing (prepared using balsamic vinegar & olive/canola oil-follow pkg directions)
Italian Seasoning  (I use the cheapy Mexican Adobe seasoning in the Mexican food isle, I like it best
Bay leaves      
Instructions:
Broil both sides of the chicken pieces until crispy & brown. Transfer chicken to a roasting pan and tuck the veggies in and around, trying to cover with the chicken. Pour the Salad Dressing all over the chicken & veggies. Sprinkle Italian Seasoning all over and tuck in bay leaves. Bake 350 degrees – uncovered – one hour – baste occasionally

Chicken and Sausage Jambalaya submitted by Tanya Raber

2 TBS olive oil
3 1/2 - 4 lbs. chicken
2 C. chopped onion
2 C. chopped green pepper
1/4 cup chopped fresh parsley
1 TBS minced garlic
2 lbs. fully cooked smoked sausage (cut in 1/2 inch slices)
2 bay leaves
2 tsp. chili powder
1 tsp. dried thyme
3/4 tsp. cayenne pepper
1/4 tsp. ground cloves
3 cups long grain white rice
8 cups (64 oz) canned chicken broth

1.  Heat oil in a heavy large pot over high heat.  Working in batches, brown the chicken. Transfer chicken to platter. 

2.  Reduce heat to med. high heat;  add onions, green pepper, parsley and garlic to pot.  Sauté until onions are tender, about 5 minutes. 

3.  Add sausage, bay leaves, chili powder, thyme, cayenne, and cloves;  sauté 5 minutes. 

4.  Add rice; stir to coat.  Pour broth over rice mixture in pot.  Add chicken;  bring to a boil. 

5.  Reduce heat to low, cover and cook until liquid is absorbed (35 minutes). 

Easy Pepper Roast submitted by Kelly Garcia

1 Large 7-bone Chuck Roast.
1 Large Can Peppercini's (hmm.. how do you spell that? Anyway, they are those yellow hot rings found by the pickles) 

Set in crock put for a bout 5 hours or until done. 

Easy Chicken Enchilada submitted by Kelli Johnson

1 lb de-boned chicken (or hamburger)
2 cans cream of chicken soup
2 cups sour cream
2 cans diced green chilies
2 cups chicken broth (from cooked chicken is fine--put 1 cup aside)
1 T. Chili powder
1/4 tsp. Cumin
1/4 tsp. oregano
1 small chopped onion
2 cups cheddar cheese (save 1 cup for top)
12 corn tortillas (or flour if you prefer)

Fry tortillas to soften. Set aside 1 cup of broth and 1 cup of cheese for top of enchiladas. Mix all ingredients above into a large bowl. Spoon a large scoop into each shell and roll. Lay in a greased 9x13 pan. Pour 1 cup of broth on top of rolled enchiladas and top with Cheese

Great topped with Fresh pico de gallo and shredded cabbage.

Ruby Tuesday Pasta submitted by Kelli Johnson

EASY SAUCE:

2 pkgs. Parma Rosa Knorr packets (usually found somewhere by the pasta aisle)
2 cups milk
3 T. Butter
2 T
Bring to boil as you whisk on stove in a deep pan until thickened.
Add 2 cans of black beans (drained)

Cook 2 boxes of Penne pasta shells.

Top with sauce, 5-6 chicken breasts (or equiv. Tenders) cut up, and Pico de gallo

(Pico de gallo: Basically this is homemade chunky salsa. Roma tomatoes, onion, cilantro, jalapenos, salt and pepper)

Savory Crescent Chicken Bundles submitted by Tanya Raber

1-  8 oz package cream cheese, softened
4 cooked chicken breasts, shredded
6 T. melted butter
½ t. sat
¼ t. pepper
4 T. milk
¼ cup minced onion
2 cans refrigerated crescent rolls

Blend cheese and 4 T. butter til smooth.  Add chicken, salt, pepper, milk, and onion, mix well.  Separate rolls into 4 rectangles; seal perforations.  Spoon ½ c. meat mixture onto center of each rectangle.  Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.  Brush tops with remaining butter and sprinkle with bread crumbs or crush.  Ritz crackers.  (This is optional)  Bake at 350 degrees for 20-25 minutes. 

Serve with French Style green beans and oven roasted potatoes.

Pacific Salmon with Roasted Garlic submitted by Tanya Raber

2 med. Heads of garlic, broken into separate cloves, peeled
¼ cup olive oil
3 T. butter
8 (6 oz) salmon fillets
4 t. fresh lemon juice
4 t. chopped fresh rosemary

Preheat oven to 400 degrees.  Place garlic in ramekin (I use a shallow pan).  Pour enough oil over to cover (just stir it so tat the oil gets on it).  Wrap ramekin in double thickness of foil.  Bake until garlic is very tender, about 35 min.  Using slotted spoon, transfer garlic and 1 T. oil to food processor, puree.   Season with salt and pepper.  (this can be made a . day ahead; chill)

Preheat oven to 450 degrees.   Place salmon on baking sheet.  Season with salt and  pepper.  Drizzle each fillet with ½ t. lemon juice, then spread 1 T. garlic puree over each.  Bake salmon uncovered until just cooked through, about 15 minutes.  Sprinkle rosemary over and serve. 

Serve with sugar map peas, wild rice mix and hot rolls.

Tater Tot Casserole submitted by Kelli Johnson

1 lb ground beef
1 package Lipton onion soup mix
2 Cans Cream of Mushroom soup
1 Large bag frozen medley vegetables (carrots, beans, corn)
1 Large bag tater tots

Brown beef, drain grease, add Lipton soup mix and 2 cans of cream of mushroom soup. Stir until warm. Add package of Frozen vegetables. Mix well. Put into Large casserole dish (9x12 or a deep dish) Line tater tots sitting up and tight until the top is covered. Bake 350 for 45 minutes or until bubbling over through the top.

Russian Chicken Submitted submitted by Liz Hawkes

6 chicken breasts
1 jar of Apricot preserves
1 jar of WishBone Russian Dressing
1envelope of Onion Soup Mix
 

Line Chicken breasts on the bottom of a 9x13 greased casserole dish. Mix all 3 seasonings and pour over the chicken. Bake 350 for 40 min. Serve with cooked white rice.

Quick and Easy Italian Chicken  submitted by Liz Hawkes

Red Potatoes
1 lg can green beans
6 chicken breasts
1 bottle Italian Dressing

Line potatoes on the bottom of a 9x13 greased casserole dish.  Layer beans and chicken on top of potatoes. Tope with 1 bottle dressing and cook for 40 min 350.

Creamy and Quick Chicken Fettuccini Alfredo submitted by Kelli Johnson

2 packages cream chees
2 T minced garlic
1/2 tsp garlic salt
1 package fresh mushrooms
2 packages fettuccini noodles
3/4 cup sour cream
3/4 cup mayonnaise
3/4 cup parmesan cheese
6 chicken breasts grilled and sliced

Simmer sauce over stove until all is melted. Add mushrooms to heated sauce.   Cook chicken on the grill. Serve over fettuccini noodles and garnish with fresh parsley.

Carmel French Toast submitted by Denise Shapiro

1 cube butter
1/2 cup Karo Syrup
1/2 cup Brown sugar
12 slices of bread (white, wheat, or multi-grain)
 

1 tsp. vanilla extract
1 cup milk
2 eggs
1/2 tsp. cinnamon 1/2 tsp. nutmeg

On stove bring to a quick boil the butter, syrup, sugar and extract. Quickly