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[moreluck]

Zesty Lemon Chicken

12-16 pieces of skinless chicken...like tenders.
3-4 fresh lemons
1/2 cup chicken broth
1/2 cup all purpose flour
1/4 tsp. thyme
2 Tbls. olice oil
1/2 tsp. salt

Marinate chicken overnight in the juice of 3 lemons. When ready to cook, coat the chicken in flour, thyme, salt & pepper. Heat the oil in a skillet over med. heat. Saute chicken 5-10 mins until it is no longer pink.
Remove the chicken and arrange pieces side-by-side in bottom of a large baking dish. Mix the broth with 2 Tbls. of lemon juice and pour over chicken. Cover each piece with strips of lemon zest and sprinkle lightly with thyme. Bake for 35 mins. at 350

 

[moreluck]

Twice Baked Potato Casserole

6 potatoes, baked, cubed & divided
salt & pepper to taste
1 lb. bacon cooked crisp, crumbled and divided
3 cup sour cream, divided
8 oz. pkg. shredded mozzarella cheese, divided
8 oz. pkg. shredded cheddar cheese, divided
Garnish: 2 green onions, chopped

Place half of potatoes in a greased 13 x 9 baking pan; sprinkle with salt and pepper. Top with half each of bacon,
sour cream and cheeses. Repeat layers. Bake at 350* for 20 mins. Sprinkle with onions before serving.

 

[moreluck]

Hamburger Patty Casserole

Ingredients:
2 1/2 pounds ground beef
1 envelope (1 1/2 oz size) onion soup mix
1 cup dry bread crumbs
1 cup water
1/2 tsp. salt
2 cans (10 oz size) condensed tomato soup
2 soup cans water
1 can (10 oz size) canned mushroom pieces with juice



Directions:
Put first 5 ingredients into large bowl. Using your hand, mix together well. Shape into patties. Brown both sides in frying pan. Remove to baking dish.

Stir soup and water together in medium bow. Stir in mushrooms and juice. Pour over meat. Bake covered in 350F oven for 1 hour.

 

[moreluck]

Cool Chicken Salad

2 cups cooked chicken, chopped
1 cup black beans, drained and rinsed
1 1/2 cups tomatoes, diced
1 cup whole kernel corn
1/2 cup red onions
1/4 cup cilantro, chopped

Dressing
2 tablespoons lime juice, freshly squeezed
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

1. Combine first 6 ingredients in a large bowl and mix well.
2. In a small bowl, whisk together dressing ingedients. Pour over bean mixture and stir until dressing is evently distributed.
3. Cover and chill until ready to serve.

 

[moreluck]

Pizza Casserole

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni
sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella
cheese
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C).2.Cook noodles according to package directions.3.In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.4.Bake at 350 degrees friend (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

 

[moreluck]

Fettuccine With Spinach Tomato Cream Sauce

12 ounces fettuccine
2 teaspoons olive oil
1/2 onion, chopped
1 garlic clove, minced
5 ounces spinach or about 2 cups fresh spinach, finely chopped or 1 cup spinach, frozen
1/4 teaspoon salt
3/4 cup ricotta cheese, pureed until smooth (part-skim or low-fat)
1/4 cup parmesan cheese, grated
1 pinch nutmeg (optional)

1. Cook the pasta according to the package directions. Remove 1/2 cup of the pasta cooking liquid and set aside.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and continue cooking for 1 minute. Add the spinach and salt. Cook until the spinach is wilted.
3. Add the cooked fettuccine and 1/4 cup of the pasta cooking liquid. Add the riccota. Toss and cook until just heated through, adding more pasta liquid as necessary to make a creamy sauce. Add the Parmesan and nutmeg. Season to taste with salt and pepper.
4. Serve immediately.

 

[moreluck]

Beef Short Ribs With Mushrooms

Ingredients:

3 1/2 pounds meaty short ribs
1/4 cup flour
4 tablespoons olive oil
1 large diced onion
3 cloves minced garlic
2 cups good-quality beef stock
1 pound button mushrooms - trimmed and thinly sliced
6 sprigs chopped fresh flat-leaf parsley



Directions:
Dredge ribs in flour. Sear ribs in a Dutch oven in half the olive oil on all sides until golden brown, 3 to 4 minutes per side. Remove beef and set aside.

Add onion and garlic and cook until brown, about 2 minutes more. Add stock, scraping up any bits stuck to the pan. Return beef to the pot. Bring to a boil.

Cover pot and transfer to preheated 325 friend. oven. Cook until beef is fork-tender, 2 1/2 to 3 hours.

In last 15 minutes of cooking, heat remaining oil in a heavy skillet over medium heat. Add mushrooms and cook until golden, 6 to 8 minutes. Toss with the parsley.

Remove ribs to serving dishes, place the pot over high heat, and reduce cooking liquid until slightly thickened. Serve with mushrooms and cooking liquid.

 

[moreluck]

Mushroom & Fresh Parsley Noodles

1 (8oz.) pkg. medium egg noodles
3 chicken bouillon cubes
5 Tbls. butter
1 (8oz.) pkg fresh button mushrooms.
1/4 cup finely chopped fresh parsley or basil
fresh ground pepper to taste

Prepare noodles according to package directions, adding chicken bouillon cubes to the water. Meanwhile, melt 4 Tbls. butter in a large skillet over med. heat. Add sliced mushrooms and saute 5 mins. or until liquid evaporates and mushrooms are golden brown. Remove from heat. Stir in chopped parsley, noodles and 1 Tbls. butter. Pepper to taste.

 

[moreluck]

Beefy Cheesy Pie

2 (8 ounce) cans crescent rolls
1 lb hamburger
1/4 cup onions, chopped
2 cups shredded cheese
1 (4 ounce) can mushroom stems and pieces
1 (6 ounce) can tomato sauce
1 teaspoon garlic powder
1 teaspoon oregano

1. Press one can of cresent rolls in a 8 inch pie pan. Brown hamburger with chopped onion. Drain, Return to skillet, add garlic powder, oregano, mushrooms, and tomato sauce to meat. Heat through then spread mixture on top of cresent rolls, place shredded cheese on top. Place last can of cresent rolls on top and pinch edges together.
2. Bake at 375 degrees for 20-25 minutes.

 

[moreluck]

Jack's Red Beans & Rice

2 lbs dried red kidney beans
1 1/2 cups onions, diced
1 cup celery, diced
1/2 cup bell peppers, diced
1/2 cup scallions, thinly sliced 2 tablespoons garlic, minced
1/4 cup parsley, minced
1 tablespoon dried thyme
1 tablespoon dried marjoram or oregano
3 bay leaves
2 hot peppers, minced, I like cayenne
1/2 lb ham, minced
2 quarts water (or more)
salt and pepper

1. Place all ingredients in a large heavy pot, dutch oven or stock pot. Make sure the water covers the ingredients by two fingers depth (real scientfic here).
2. Cover and cook over medium to low heat for about 2 hours stirring occasionally.
3. Add salt and pepper to taste (adding it sooner will make the beans tough).
4. Continue to stir occasionally to ensure that the beans aren't sticking and continue to cook until beans are soft (about another 2 hours).
5. Serve over hot rice.
6. I usually add some Andouille Sausage during the last 1/2 hour of cooking.

 

[moreluck]

Spicy Catalina Chicken

Ingredients:
4 chicken breasts (boneless)
1 cup Catalina salad dressing
3 tablespoons apricot jam
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper (optional, to taste)



Directions:
Mix dressing with jam. Whip until not quite so lumpy. Add spices. Pour over chicken in a baking dish. Cover and bake at 350F for 1 hour or until chicken is tender.

 

[moreluck]

Johnny Marzetti

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (8 ounce) package dry egg
noodles
2 pounds ground beef
1 small onion, chopped
2 strips celery, chopped
1 small green bell pepper,
chopped
1 clove garlic, minced
1 (4.5 ounce) can sliced
mushrooms, drained
1 (10.75 ounce) can
condensed tomato soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
1/2 cup shredded Cheddar
cheese
1/2 cup shredded mozzarella
cheese
salt and pepper to taste
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 350 degrees friend (175 degrees C). Lightly grease a 9x13 inch baking dish.2.Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and set aside.3.In a medium sized saucepan over medium high heat, stir together the ground beef, onion, celery, green bell pepper, garlic, and mushrooms. Cook until beef is evenly brown and vegetables are tender. Drain fat. Stir in the tomato soup and cream of mushroom soup.4.Place half of the cooked egg noodles in the prepared baking dish. Layer with half of the meat mixture and half of both cheddar and mozzarella cheeses. Salt and pepper to taste, then repeat the layers with the remaining cheese being the top layer; salt and pepper to taste once again, if desired.5.Bake in the preheated oven 30 minutes, or until the cheese is completely melted and the surface is hot and bubbly.

 

[moreluck]

Tasty Tuna Macaroni Casserole

4 ounces medium pasta shells, cooked as directed 1 (10 1/2 ounce) can cream of celery soup
1/3 cup milk
1/4 cup mayonnaise
1/2 teaspoon dry mustard
1 cup shredded cheese (I use the Kraft Classic Melts 4 Cheese Blend)
1 (7 ounce) can tuna, drained
1/4 cup chopped pimiento
1/4 cup dry breadcrumbs
1 tablespoon butter, melted
1/2 tablespoon paprika

1. Mix together soup, milk, mayo, and mustard. Blend well.
2. Stir in cheese (I always add more than called for because I like things cheesy!), tuna and pimiento.
3. Stir in cooked shell noodles and put the whole mixture in a 1 1/2 quart casserole dish.
4. Combine bread crumbs, melted buttter and paprika. Sprinkle on the top of the casserole.
5. Bake 45-50 minutes at 350.

 

[moreluck]

Ww Grilled Jalapeno Chicken

1/3 cup fresh lime juice
1/4 cup honey
2 tablespoons fresh cilantro leaves
2 tablespoons soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
3 jalapeno peppers, halved and seeded
3 garlic cloves, chopped
6 (6 ounce) skinless chicken breast halves (bone in) cooking spray

1. Place first 8 ingredients in a blender; process until smooth (or chopped them fine).
2. Combine lime juice mixture and chicken in a large, heavy-duty zip-lock plastic bag.
3. Seal bag, and marinate chicken in refrigerator 1 to 8 hours. (I have done over night).
4. Prepare grill.
5. Remove chicken from bag, reserving marinade.
6. Place chicken on grill rack coated with cooking spray; cover and grill 12 minutes on each side or until done, basting occasionally with reserved marinade. Toss marinade when done cooking.

 

[moreluck]

Chili Sour Cream Dip

1 (16oz.) carton sour cream
2 (7oz.) cans diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 tsp. mild or hot chili powder
2 tsp. zest of lime
1/2 tsp. salt
Bottled hot pepper sauce to taste
Veggies to dip

In large bowl, combine sour cream, chilies, cilantro, salsa garlic, chili powder, lime zest, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with veggies to dip.

 

[moreluck]

Fettuccini With Creamy Mustard Chicken Sauce

This is from 365 One Dish Meals. Too easy! A 10 minute meal.

9 ounces fresh spinach fettuccine
3/4 cup heavy cream
2 tablespoons Dijon mustard
1 1/2 cups shredded cooked chicken or cooked turkey
1/2 cup roasted red peppers, chopped

1. In a large pot of boiling salted water, cook fettuccini until just tender, 2-3 minutes. Drain well. Return pasta to pot.
2. Add cream and mustard to the pot. Cook over medium heat, tossing, until well mixed and hot, about 2 minutes.
3. Mix in chicken and red peppers. Heat through. Serve immediately.

 

[moreluck]

BAKED ROSEMARY CHICKEN

1 chicken...the equivalant in boneless skinless pieces
1 teaspoon Oil -- vegetable
1/2 teaspoon Rosemary
1/2 teaspoon Paprika
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Wine, white -- dry or chicken broth

- Preheat oven to 350° friend.

- Place the chicken, skinned side up, in
a baking dish. Brush oil over the chicken.

- In a small dish, mix together the rosemary,
paprika, salt and pepper.

- Sprinkle this mixture over the chicken.

- Pour the wine around the chicken in the baking dish.

- Bake, uncovered, basting frequently with pan juices,
for 50 minutes or until the chicken is brown and
fork tender.

 

[moreluck]

Swiss Cheese Chicken

4 boneless chicken breasts
21 ounces cream of chicken soup
1/2 cup water
8 slices swiss cheese
1 cup seasoned stuffing mix, crumbled
1/4 cup butter, melted

1. Prepare baking dish by spraying with no-stick spray.
2. Lay chicken breasts in baking pan.
3. Place 2 slices of swiss cheese on each chicken breast.
4. Mix together water and soup. Spoon over chicken.
5. Sprinkle stuffing mix over chicken and soup.
6. Drizzle with melted butter.
7. Bake at 350 degrees for 45 minutes.
8. Try serving over noodles or rice

 

[moreluck]

Chicken Rice Mexicana

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk
2 cups cooked white rice, divided
1 cup shredded Monterey Jack cheese
6 (10 inch) heated flour tortillas for serving
2 cups cooked, cubed chicken meat

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 375 degrees friend (190 degrees C).

2.Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.

3.Spread 1 cup rice in the bottom of a lightly greased 9x13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.

4.Bake at 375 degrees friend (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.

 

[moreluck]

Meatball Soup

Ingredients:

2 tablespoons extra-virgin olive oil
2 carrots - peeled and chopped
2 chopped celery ribs
1 medium chopped onion
2 fresh or dried bay leaves
coarse salt and freshly-ground black pepper to taste
1 pound ground beef (or meatloaf mix)
1 beaten egg
2 cloves minced garlic
1/2 cup grated Parmigiano-Reggiano or Romano
1/2 cup plain bread crumbs
1/2 teaspoon freshly-grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cup dried pasta, rings, broken fettuccini or ditalini
1 pound triple-washed fresh spinach - coarsely chopped



Directions:
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.

When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust seasonings to taste.