Cheesy Chicken Corn Chowder

4-6 Adult servings

1/4 cup butter

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

1 stalk celery, diced

1/4 cup all-purpose flour

1 tsp garlic powder, or 3 cloves

3 cups chicken broth

4 chicken bouillon cubes

1 medium or 2 small potatoes, diced

1 tsp spicy mustard, or mustard powder

1-2 tsp Worcestershire sauce

2–2 1/2 cups cooked chicken, shredded or chopped

15 oz whole kernel corn [frozen, canned, or fresh all work]

2/3 cup milk, cream or greek yogurt

2 cups shredded sharp cheddar

1 tsp dried thyme

1/2 tsp ground black pepper

Instructions

In a Dutch oven, heat butter until melted. Add onion, bell peppers, carrots and celery and cook until soft, about 5-7 minutes.

Add broth, 3 tablespoons flour-- stir until flour is completely incorporated.
Add potato, bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer— then simmer, covered, on medium low 45-60 minutes- stirring occasionally.

Remove from heat and stir in milk/cream and cheddar cheese. Stir to combine and serve.

Chicken Parmesan Soup

(4-6 servings)

1 large onion, chopped

3 cloves garlic, minced

24 oz diced tomatoes

8 oz tomato sauce

1 tsp salt

1/2 tsp ground black pepper

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried basil

1/8 tsp red pepper flakes optional

4 C chicken broth

2 bay leaves

8 oz. penne [small pasta of choice

1/2-3/4  lb. cooked chicken breast

3/4 cup grated Parmesan

*Optional*: 1 cup zucchini diced

Topping: shredded mozzarella, seasoned croutons

In a large pot over medium-hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.

While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then add pasta and simmer additional 10 minutes.
Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.

Crunchy Baked Garlic Parmesan Breaded Chicken

4 servings

Ingredients:

4 chicken breasts [roughly 1 lb chicken]
1/4 cup olive oil
1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]
1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]

1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)

Directions:
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.

[I like to pound the chicken to about 1/2 inch thickness [in a sealed gallon baggie, with a rolling pin, *but that isn't strictly necessary*.] Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese. 

Cook chicken for 35-40 minutes.

Chicken and Sausage File’ Gumbo

4 servings

My husband and I just got back from our first trip to New Orleans and I immediately had to hunt up a Sausage and Chicken file gumbo recipe after trying some of the authentic stuff while we were there.

1/2 pound cajun sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts [1 lb]
4 TBSP butter
1/2 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped  [I used the whole thing because I dig green pepper]
2 celery ribs, sliced
6 cups hot chicken broth, low sodium
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
1 TBSP Filé powder
1 TBSP dried parsley

Preparation
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

• Add 4 TBSP butter to drippings in Dutch oven. Add flour, and cook over medium heat, stirring constantly, about 20-25 minutes, or until roux is chocolate colored.
• Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. 
• *Gradually* add 6 cups hot water [stirring constantly], and bring mixture to a boil; add sausage, chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. 
• Remove chicken and cool, [I put mine in a bowl with cold water to speed up the process]. Shred and add back to gumbo.—  While chicken is cooling enough to handle: stir in green onions and file' powder; cook for 30 more minutes—just toss chicken back in once shredded during this last cooking phase.
• Remove bay leaves. 

Serve over hot cooked rice or with crust french bread.-- **We like to use just the bread because the rice tends to tame down the flavor. But that's just our personal preference.**
Garnish with additional green onion, if desired.

Sour Cream [ GREEK YOGURT] White Chicken Enchiladas

Makes 8 enchiladas

3/4 lb chicken breast, shredded
1 to 1 1/2 cups refried beans
1 heaping TBSP dried onion flakes, or 1 tsp onion powder
8 flour tortillas, softened (8 inches each)[ *I use LA BANDERITA [found at Walmart] Low Carb - they are soft and easy to work with right out of the package, plus 6 grams of Fiber EACH!]
2 cups sharp white Cheddar [ or whatever kind you like]
2 TBSP butter
3 TBSP flour
2 cloves garlic, minced/crushed
2 cups chicken broth
1.5 cups sour cream [ or I **PREFER** to use non fat greek yogurt. It honestly tastes just like regular Sour Cream with no fat and considerably more Protein. WIN/WIN]
4 oz. chopped green chilies

Directions:

*if desired: Garnish with thin sliced green onion or chopped parsley.
************************
 I put the butter, 2 cups water, chicken bouillon enough for 2 cups of broth, onion powder [or dried flakes], and garlic powder, in a microwave safe bowl. Heat for 3 minutes. Add flour, whisk till smooth. Add cheese, heat another 1 minute and 30 seconds. Whisk again. Add Greek yogurt. Whisk some more. There is your sauce.

Now I like to boil a whole 3 Lb lb bag of chicken breasts at a time [about 45 minutes to an hour from frozen state] and then separate them into roughy 1 LB portions in freezer baggies, and freeze those babies.

So I pull about 2 frozen cooked chicken breasts from the freezer in the morning. when thawed, shred those babies and put them back into their baggie and back into the fridge until ready to use.
 In small sauce pan I put the green chilies, 1 cup of refried beans, and 2 heaping TBSP of greek yogurt, and the shredded chicken. Stir together and heat on low to med-low while making the sauce.

I pour a bit of the sauce into the pan before I start adding Enchiladas, then add a bit [ 1/3 cup of sauce to the filling mix]. Roll those puppies up, cover with remaining sauce and bake at 400F for 25 minutes until bubbly and lightly browning on top.

Pesto Chicken Stuffed Shells with Alfredo Sauce

Pesto Chicken Stuffed Shells

serves 5-6 adults
Makes about 20-30 jumbo pasta shells

Filling:
1 can petite diced tomatoes [drained]
2 cups grated mozzarella [Italian blend] cheese
15 oz ricotta or cottage cheese

1 egg

1/2 cup prepared pesto (homemade** or store bought)
1.5 cups shredded cooked chicken

Alfredo sauce:
1/2 stick butter
2 cups half and half 
1/2-2/3 cup grated [powdered] Parmesan cheese 
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder

Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.

**Homemade Pesto:
* 3 cloves minced garlic [1 tsp garlic powder]
* 3 TB olive oil
*1 TBSP balsamic vinegar
* 3 tablespoon dried basil - or 2 cups freshly picked young basil leaves
* 1/2 teaspoon salt
* ground black pepper to taste

*optional--add in* 1.5 cups chopped Spinach or Kale [frozen, thawed and squeezed out thoroughly]

    **if adding spinach or kale: also add 1/2 tsp salt, dash of red pepper flakes and 1 TBSP lemon juice**

1] Cook shells according to box directions, and rinse with cold water.
2] In a large bowl, combine ingredients [NOT SAUCE]. I use my hands, but a large spoon would work too.
3]Fill the pasta shells with the filling and place in a baking dish.
4]Pour Alfredo sauce over filled shells.
5]Sprinkle with Paprika for color.

I used a 9x11 glass casserole dish [sprayed with non-stick cooking spray].

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and lightly golden.

Creamy Chicken Broccoli Pie Pockets

Makes 4 pies

INGREDIENTS

• 4 oz. cream cheese [ I like to use Neufchatel, has 1/3 less fat than regular]
• 3 Tbsp. butter or margarine
• 1/4 tsp. onion powder
• 1/4 tsp. garlic salt
• 1/4 tsp salt
• black pepper to taste, abt 1/8 tsp
• 1 1/2 cups cooked and shredded chicken
• 1 1/2 cups frozen chopped broccoli, thawed
• 1/2 cup frozen corn, thawed 
• 1 box refrigerated Pillsbury Pie Crust [or 1 Pepperidge Farm Puff Pastry sheet]

INSTRUCTIONS
1. In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.
2. Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
3. Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. Stir until well combined.
4. Unroll both sheets of refrigerated pie crust dough. Cut each sheet into quarters.
5. On one quarter of pie crust dough, put 1/4 of cream cheese/chicken mixture (about 3/4-1 cup.) Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off.
6. Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing— only for crust Do NOT cut slits in Puff Pastry. Place on a greased cookie sheet.
7. Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

**Alternately: This can be baked in a 9x4 loaf pan, the only difference being an addition of 1/2-2/3 cup of chicken broth or milk added to the cream cheese mix, and breaking the pie crust up over the top of the filling in the loaf pan. Same cook time, same delicious results.**

Asian Chicken Salad With Toasted Sesame Dressing

Salad:
1 head savoy or napa cabbage, shredded[very finely chopped] [ makes about 5 or 6 cups]
4 green onions, sliced thin
1 pkg chow mein noodles
1/2 cup sliced blanched almonds
  3 TBSP sunflower seeds
1 rib celery, sliced thin or diced
1 large carrot finely julienned, or grated
2 or 3 cooked chicken breasts, sliced thin [grilled, baked, or rotisserie]

Toasted Sesame Ginger Dressing:

1/3 cup canola or vegetable oil [*olive oil solidifies when cold, but if you want to use it then just know the dressing will require a tiny bit of heating, or time sitting out on the counter at room temperature before use*]
2 tsp sesame oil
1/3 cup Dark Soy Sauce
1/3 cup Rice Vinegar
  2 or 3 TB water
  not quite 1/4 tsp onion powder
1 TBSP lemon juice
1 to 2 tsp freshly minced garlic (to taste) [1/2- 1 tsp garlic powder]
1/4 tsp ginger powder
3 TBSP honey [or you can also use peach or *orange marmalade*]
1 TBSP cornstarch [*optional* thickening agent]
2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.
**You can toast almond slivers at the same time as the sesame seeds if you want them toasted**

Prepare the dressing in a blender if using fresh diced ingredients.
 I used powders and simply had to combine all ingredients except olive oil in small sauce pan with a wire whisk.
Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
  If you are using cornstarch and water as a thickening agent, bring to a medium boil until the dressing is thickened (from 2 to 5 minutes)
Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Mix the cabbage, celery, green onions, sunflower seeds and carrot in a large bowl.
Top with sliced chicken, almond slivers, and chow mein noodles.
Add the dressing to taste and serve.

Yields 6 to 8 servings.
Keeps in the refrigerator for a few days up to a week.

**I sometimes add baby spinach leaves and/or romaine lettuce to the salad mix too**

Barbecue BBQ Chicken Quesadillas

BBQ Chicken Quesadillas

Serves 4-6 [depending if you add more veggies]

• 8-10 tortillas [sundried tomato would be good too]
• 2 cups chicken, shredded
• 1 small vidalia onion [or white or yellow works too, vidalia are a tad sweeter]
• 1/2 medium yellow, green, or red bell pepper, diced small
• 2 whole green onions, chopped small
• *optional* 1 cup black beans, rinsed
• 1 tablespoon olive oil
• 2 cups shredded, sharp cheddar cheese
• 1/2 cup [give or take, depending how much you like] your favorite barbecue sauce
• sour cream to taste [ I like to put about 1/2 cup in a plastic zip sandwich baggie, and snip a tiny piece off of one corner, so I can squeeze drizzle lines of sour cream just where I want it]

                                                             

Heat a skillet on medium heat and add 1 tablespoon olive oil. Slice the onion, and green pepper, sprinkle with salt and add it to the pan to caramelize – about 10- 15 minutes. Transfer onions to a bowl when finished.

1. To assemble quesadillas, add some cheddar cheese on the bottom. Top with layer of chicken, a drizzle of barbecue sauce, drizzle of sour cream, caramelized onions [and green peppers], sprinkle of chopped green onions [about 1 TB per Quesadilla], and bit more cheese on top.
2. Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.

 **I also like to add some corn, and diced tomato [1 heaping TBSP of EACH per quesadilla] to these to get a nice complete meal out of the deal**

Baked Bruschetta Chicken

4 boneless, skinless chicken breasts [I like to pound my to about 1/2 inch thickness, if you do this, reduce cook time to 20-25 minutes]

1/2 cup grated parmesan cheese

2 tsp garlic powder
1 cup Panko bread crumbs
1/2 tsp salt

3 tablespoons butter, melted


*Topping*
2 large tomatoes, sliced or diced

2 TB dried basil

1 teaspoon garlic powder

1 tablespoon olive oil

 1/2 tsp salt
pepper to taste

*Optional* 1 cup [at least] Mozzarella cheese

Preheat oven to 400 degrees. Grease 9x13 baking dish. Place chicken into baking dish. Combine parmesan cheese, Panko, garlic powder, & melted butter then sprinkle on chicken. 30 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last 4 ingredients. Spoon mixture over chicken, and return to oven for 7-10 minutes or until tomato mixture is heated through.
*I like to add a nice layer of shredded or sliced Mozzarella cheese over the pesto tomatoes in the final step* Nom,nom,nom!

Crispy Baked Chicken Chimichangas

Servings: 4-6

Chicken filling:

2 large skinless, boneless chicken

breast halves

2 cups water

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper or red pepper flakes

1 (7 ounce) can chopped green

chilies, divided [ I use about 2 TB]

1/2 cup diced onion [1 tsp onion powder]

3 large cloves garlic, minced [1 tsp garlic powder]

4 (8 inch) flour tortillas

2 cups shredded Monterey Jack cheese [ I used sharp white cheddar]

sour cream

shredded lettuce

DIRECTIONS:

1.

Place the chicken breasts into a large saucepan. Pour in the water, and seasonings. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 35 minutes.
2.
Remove the chicken, shred, and return to the onion mixture.

3.

Remove Chicken from liquid with slotted spoon [don't worry if a little juice comes along for the ride]. Roll up about 2/3 cup portions in tortilla and spray with cooking spray, or lightly brush with oil [canola/vegetable/ or EVOO]. Place on foil-lined baking pan that has been lightly sprayed with non stick spray. Bake at 450 degrees for 15-20 minutes--until golden in color.

4.
Remove pan from oven and immediately sprinkle [read: LOAD] with cheese while hot. [ replace back in oven if you want to help melt the cheese more quickly.] Then top with sour cream just prior to serving.

** Or** 

I made a white cheese sauce [see below] and served the chimis on a bed of shredded lettuce, covered in the sauce, with refried beans [also with a bit of the sauce], and mexican rice as sides. Soooooo GOOD!

WHITE CHEESE SAUCE:

1 cup milk

1 TB butter

1 TB flour 

1 cup shredded sharp white cheddar

1/2 grated or shredded Parmesan

1. In microwave safe bowl or 32oz. glass measuring cup stir milk and flour until smooth then add butter and heat for 2 minutes in microwave.

2. Stir well, then add 1 cup shredded sharp white cheddar [or whatever cheese you prefer]

 plus 1/2 cup grated or freshly shredded parmesan.

3. Stir well [again] and heat for 1 or 2 more minutes.

4. Stir until smooth [again] when thoroughly heated. Pour over goodies.

Nana Hank's Mexican Lasagna

My wonderful mother in law made this fantastic lasagna for my birthday dinner last weekend, and I loved it so much I am making it again for my family tonight.

Ingredients

• 1 pound ground turkey
• 2 TB chili powder
• 2 tsp ground cumin
• 1 cup onion, chopped [or 1 tsp powder, or 1 TB dried, minced]
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed, or fire roasted tomatoes
• 1 cup frozen corn kernels
• 1/2 tsp garlic powder
• 8 (8 inch) spinach flour tortillas, [yep, the green ones!]- the multi-grain ones are good too!
• 3 cups shredded Sharp Cheddar
• 3 or 4 scallions, finely chopped

Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add turkey and season with chili powder, cumin, and onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Spray 9 X11, or whatever similar sized baking dish you have, with cooking spray. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 15 minutes until cheese is brown and bubbly. Top with scallions and serve.

This Cook's Notes: ok, I added about 1/2 cup worth of the white part of the scallion, thinly sliced, to the meat mixture [in addition to the onion powder listed above] and saved the dark green parts for on top.

I also added 1 large tomato, diced, just because I wanted to!

Cajun Black Beans and Rice

Cajun Black Beans and Rice

Serves 4

1 can black beans, drained and rinsed

3/4 cup uncooked brown rice

1/2 of a large onion, diced [or 1 tsp onion powder]

3 cloves garlic crushed or [1/2- 1 tsp garlic powder]

1/2 green pepper, diced small

2 cups chicken or vegetable broth

1 medium tomato, diced *optional*

1 cup cooked chicken, shredded *optional*

1 or 2 tsp cajun seasoning of preference or:

*THE FOLLOWING IS A MILD/MED. FLAVORED SEASONING, bump up peppers to taste:

      1 tsp dried thyme

      1/4 tsp white or black pepper

      1/4 tsp basil

      Cayenne pepper to taste

In covered medium sauce pan cook everything together [ including chicken breast if you want—this way it collects the flavors as it cooks and you simply remove, shred or cube, and add it back in before serving.] Bring to boil then reduce to medium low [ about #3 on my dial]  and simmer for 30-45 minutes [depending on rice doneness] minutes. Stirring occasionally.

If using instant rice wait to add it until 10 minutes before end of cook time to give everything a chance to cook for a while in the broth before the rice sucks it all up.

 If using regular rice, go ahead and add it in from the start.

Salt to taste when finished simmering, Broth will add salt so be sure to TASTE it first before adding more.

 GREAT served with hot, crusty bread!

Baked Chicken and Spinach Flautas

Yields 6 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions.

This is what mine looked like using whole grain tortillas and generous amounts of Monterey Jack cheese. YUM!!

Ingredients
2 large boneless, skinless Chicken breasts [boiled and shredded]
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1/2 cup refried beans *optional*
3 cups Baby Spinach, chopped [I used frozen, thawed, about 2.5 cups before thawing]
1 TB dried onion flakes, of half of small onion diced small
6  10 inch tortillas shells [ I used burrito sized whole grain]
2 cups grated Monterey Jack or Pepper Jack cheese

Preparation
1. Preheat the oven to 450*F.
2. Put the chicken breasts in a deep sided saute pan and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken, seasonings, and refried beans [if using].
3. Pour out all but 1/2 cup of the cooking liquid. Add the spinach and TB dried onion flakes, and cook over low heat until for 2-3 minutes, or until the spinach is wilted. [I did all this in a microwave safe bowl for about 2 minutes]
 4.  Add spinach to chicken mixture.
5. Spoon  (about 1/2 cup) chicken, spinach mixture one edge of tortilla. Cover with about 1/2 cup shredded cheese. Roll the tortilla up, leaving ends open,  and place seam-side down on a well sprayed, aluminum foil lined baking sheet. Repeat with remaining tortillas.
6. Spray  the flautas with cooking spray. Bake for 10-15 minutes until golden and crispy crispy.

Serve with sour cream and/or salsa

Chicken and Shrimp Penne Rustica

If you like Romano's Macaroni Grill Penne Rustica, this is for you.

*DISCLAIMER* This is NOT their original or even a copycat recipe. This is my own recipe that simply tastes like what you get at the restaurant.

Gratinata Sauce

3 tablespoons butter 

2 tablespoons minced garlic [1 tsp garlic powder]

1/4 cup marsala wine [or any good white wine, heck or none at all, it was good when I made it without too]

2 cups heavy cream  [I used 2 % milk]

1 cup freshly grated Parmesan cheese from Block

1/2 cup cream cheese 

1 cup chicken broth 

2 TBSP cornstarch , or 2 TBSP flour

1/2 teaspoons dried rosemary 

1/8 tsp [pinch] dried thyme 

1 pound penne rigate pasta, cooked 

12 large shrimp [or 1 lb], peeled and deveined 

2 large, skinless chicken breast fillets  [grilled or pan seared, and sliced thin]
1/2 cup red bell pepper, slided thin [I used fire roasted from a jar]

1/2 cup (about 2 ounces) thick-sliced smoked prosciutto, chopped [*didn't use it, didn't miss it*]

Topping

1 cup grated Parmesan cheese 

1 teaspoons paprika

1. Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown.
[* I used garlic powder and skipped that step.]

Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.

3. Cook pasta following directions on the package. You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside.

4. Pound the thick end of your chicken breasts a bit with a kitchen mallet [side of hammer] to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper.  Pan sear the chicken for 2 minutes per side on medium-hi heat. If there is any pink in chicken when slicing, don't worry, there will be plenty of time for it to cook completely through in the oven.

5. Preheat oven to 400 degrees F. 

Grease  9X11 [ or similar size] casserole dish. Add all of pasta, top with sliced chicken, raw shrimp, and red pepper slices. Pour all of the sauce over the top.

Sprinkle with 1 cup grated Parmesan and dust top generously with paprika. [The Paprika is mostly for color].

Bake, uncovered, for 20 minutes. Then broil for 2 or 3 minutes --WATCH IT during this phase, bake until cheese starts to brown slightly. Remove immediately, and serve with hot, crusty Italian bread and a side of broccoli or spinach.

Feeds 4-6 adults.

Panko Crusted Garlic Parmesan Chicken

1 lb chicken breasts pounded to 1/2 inch thick. [I slice mine into 2" wide strips too, just to keep cook time uniform]

COATING:

1 cup Panko crumbss

1/3 cup flour

2 tsp garlic powder

1/2 cup parmesan cheese

1 tsp salt

pepper to taste

Nice and easy:

Dredge flattened chicken pieces in coating mixture and pan sear in 2 TB coconut [ or olive] oil and 2 TB butter, 3 minutes per side on med-hi.

Baked Pasta Romana with Pan-Seared Chicken

Layers of steamed Spinach and pasta in a bubbling Romano-Asiago cheese sauce, topped with garlic pan-seared chicken

So, I just went to Olive Garden yesterday and tried their new Baked Pasta Romana with Chicken and this is my recipe for the same at home at considerably less than $13 a plate. Enjoy!

Serves 4

Sauce:

2 cups Italian Cheese blend: Mine contained: Asiago, Parmesan, Romano, and Mozzarella

2.5 cups milk

2 TB butter
3 tb flour

1 tsp salt

2 tsp garlic powder

black pepper to taste

1/2 cup powdered Parmesan Cheese

2 chicken breasts pounded flat [about 1/2 thick] and cut into about 2X2 inch pieces
1/2 box favorite pasta [I used 10 Lasagna noodles for mine]

1/2 bag of baby spinach 

1 large tomato diced

Chicken coating:

 1 cup flour

 2 tsp garlic powder

 1 tsp salt

1. To make sauce: In microwave safe bowl add milk, and flour [whisk together until flour is well incorporated] then add: butter, salt, and pepper. Heat on high for 4 minutes [not until boiling, but still very hot.  Whisk, then add Shredded cheese, stir well and heat another minute until all cheese is melted. Stir to combine thoroughly.
2. While cheese sauce is heating, cook pasta according to package directions.
3. Put pasta together in greased pan like you would a traditional lasagna— Sauce, noodles, sauce, spinach leaves, noodles, sauce, spinach, pasta topped with cheese sauce last. Cover with foil and bake for 25-30 minutes at 350 F degrees.
4. While pasta is baking, dredge flattened [ I hammered mine until about 1/2 inch thick], quartered, chicken pieces in flour mixture.
5. Heat 2 or 3 TB olive [or coconut] oil in large skillet over med-hi [my dial was at between7 and 8] heat. Add chicken in one layer and cook for 3 minutes. Turn pieces over and reduce heat to medium and cook about 3 more minutes until juices run clear.
6. Set chicken aside on plate and keep heated.
7. Serve baked pasta topped with pan-seared chicken and garnish generously with diced tomato.

Chicken and Dressing Casserole II

Chicken and Dressing Casserole II

Ingredients

Serves 4

• 1 pound skinless, boneless chicken breast--boiled, shredded[keep 3 cups of the water to make broth]
• 1 tsp celery salt
• 2 tb butter
• 3 tsp chicken bouillon
• 1 cup milk
• 1 TB rubbed sage, or Poultry seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 of  14 oz package seasoned Pepperidge Farm cornbread stuffing mix

Directions

1. Place chicken in a large saucepan fill with enough water to cover chicken. Bring to a boil; boil for 40 minutes. Remove chicken from pan, reserving broth. 
2. Run cold water over chicken to help cool. Set aside.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Shred chicken.
5. To 3 cups of reserved broth add all spices, bouillon, butter, and milk. 
6. Add 1.5 cups stuffing and stir until well blended, then add shredded chicken, combine well.
7. Pour mixture into greased 8X8 casserole dish or 9" pie plate. Top with thin layer dried stuffing crumbs and bake, uncovered, for 30-35 minutes until bubbly and stuffing is lightly browned.

**Just FYI: Most "Cream of" soups are nothing more than bouillon, water, and flour. It's fast and easy to make. Save your money and make your own for healthier, more flavorful dishes.**

Cheesy Chicken Veggie Casserole

Serves 4

Ingredients:

1/2 lb. shredded cooked chicken

1 tsp onion powder, or 1 TB onion flakes [or 1 small onion]

2 cloves garlic, minced [1/4 tsp garlic powder]

2 Tablespoons flour

1 cup chicken broth

1/2 cup milk

8 oz. Sour Cream

2 cups thawed frozen vegetables of choice [I like a broccoli/cauliflower/carrot blend]

1 cup shredded cheddar

Topping:

1/2 cup shredded cheddar cheese. 

1 sleeve crushed reduced fat Ritz crackers [*you can also use dry cornbread stuffing*] [for this photo I had also crushed about a handful of Cheese Its in with my Ritz crackers—just because...]

2 Tablespoons melted butter or margarine

Directions

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, add milk and broth, whisk in flour, and add onion flakes or powder, and Garlic powder.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.

In a separate bowl, combine  crushed Ritz with 2 TB melted butter and 1/2 cup shredded cheddar.  Spread over top of casserole mixture.  

Bake uncovered for 30 minutes until heated through and bubbling.

Loaded BBQ Chicken Pizza- with NO WAIT Crust

 Toppings:

• 1/4 pound chicken [baked topped with BBQ sauce for about 25-30 minutes at 400]. Diced.
• 2/3 cup barbecue sauce (recommended: Bullseye Original)
• 2 or 3 cups shredded or thin sliced mozzarella
• 1/2 cup freshly shredded Parmesan
• 1 cup shredded sharp cheddar Cheese
• 1 half of medium red onion, thinly sliced, or diced
• 2 green onions, chopped
• 2/3 cup sliced, or diced plum tomatos
1/2 green pepper , sliced in pieces that appeal to you

Crust:
*enough for 2 9 inch, thin crust, medium or 1 15-17 inch, regular thickness, large Pizza*

Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2.5  cups all-purpose flour
2 TBSP oil of choice: extra virgin olive, canola, vegetable, or even melted butter
1 Tsp salt
1 Tsp sugar

Directions:

In a large bowl, dissolve yeast, sugar, and salt in warm water. Let stand 5-10 minutes. Add 2.5 cups stir with wooden spoon until smooth. [I did all mixing with my hands]

Turn onto a floured surface; just until smooth and elastic, about 2 minutes. --I just hold it in my hands and knead it which avoids the floury mess and makes it easier to judge the elasticity.

No need to wait around, dough does just fine as is.
[Divide dough in half if making 2 medium pizzas] roll out into thin 15-in. circles. - For large rustic pizza, I just spread my whole ball of dough out by hand until the size I wanted and about 1/4 inch thick.
**I rolled mine out on lightly floured parchment paper, witha  light sprinkling of flour on top if the rolling pin wanted to stick.**
Transfer to large enough baking pan-- or edged cookie sheet for Large Pizza,  letting dough drape over edges. **If making pan-pizzas I drape the dough over pan edges and fold over for crust, but for my large pizza, I just left the edges a little thicker when I spread out the dough.**

Spread sauce over crust, thin and even, then add shredded cheddar, then tomatoes, then rest of cheeses. Then add all desired toppings.

Bake for 400° for 23-25 for Medium--until crust is browned/ 28-30 for a large pizza.

Let stand for 10 minutes before slicing. —NO EASY FEAT, I ASSURE YOU!!