A Few of My Favorites.....

Sweet and Sour chicken

4-5 chicken breasts chopped into chunks. Put in plastic bag with 1 c. flour and salt, peppe,r garlic salt. Shake. Fry chicken (I use olive oil.)
Sauce-boil
3/4 c. sugar
1 T. soy sauce
1/2 c. white vinegar
pinch salt
5 T. ketchup
1/4 c. pineapple juice and some chunks pineapple

Mix chicken and sauce and pineapple pieces in pan. Bake 45 min at 350. Make 2 cups rice.


BBQ chicken

2 frozen chicken breasts
1/2 c. bbq sauce
2 T. vinegar
1/4 c. brown sugar
4 T. ketchup
Any spices you want to put in, I use Mrs. Dash.
Crock pot on low for 6 hours, on high for 4 hours.

Chicken Pillows (the greatest guilty pleasure ever!!!) I use fat free/low fat on all the ingredients.Then you can have more.=)

Cream together 6-8 oz. cream cheese, 2 c. grilled/cooked chicken, 4 T. butter softened, 1/8 tsp. pepper
Add 1/2 c. chopped celery

Put into crescent rolls and roll up. Dip in butter and coat in italian seasoned breadcrumbs. Bake at 350 for 15-20 min.
Cook cream of chicken soup and 1/2 c. milk together on stove and use as gravy.

Cream cheese banana bread (the softest ever!!!!!)

3/4 c. butter
1-8 oz. pkg cream cheese
2 c. sugar
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 c. mashed bananas (approx 3)

Top with cinnamon crumble topping before cooking
1 T. flour
1/2 tsp. cinnamon
1 T. butter
1/2 c. brown sugar
Makes two loaves. BAke at 350 for 45 min to an hour.

Lemon Zest Cheese Spread/Whipped Topping/Fruit Dip

This is a versatile recipe that can be used as a spread for rolls, scones and bread. OR you can add the optional whipped topping and have it be a frosting for a cake or a fruit dip. I always use it as a fruit dip. This is from my cookbook Sensational Splenda Recipes by Marlene Koch

1/2 c. low-fat cottage cheese
1/4 c. light cream cheese
3 Tbsp Splenda
Zest of 1 lemon
1-2 drops lemon extract (optional)
1 c. light whipped topping (Cool Whip) (for the frosting/dip version)

1. In a food processor, blend the cottage cheese until completely smooth.
2. Add teh cream cheese, Splenda, lemon zest, and lemon extract. Pulse lightly until just blended.
3. Move to a small bowl; cover and refrigerate until time to serve.
*** For the topping/dip: Fold in the whipped topping at the end

Nutrition info: Per Serving (2 Tbsp)
Calories 45, Fat 2g (1.5 sat), Carbs 2g, Fiber 1g, Protein 4g, Sodium 105mg
diabetic exchange = 1/2 fat
WW point comparison = 1 point

Pollo Italiano

So here's Morgan's American version of what I think good Italiam chicken tastes like. :)

4-6 Chicken Breasts (boneless, skinless)
1 Can diced tomatoes
1 bottle Italian dressing (I like the Wishbone Robust one)
1 sm can sliced olives
Mozzarella cheese

Lay raw chicken in a 9x13 baking dish (I prefer glass), add tomatoes (with juice), then the Italian dressing (basically filling up the dish a little more than 1/2 way), top with olives.

Bake at 375 for about 30 minutes or until chicken is cooked thoroughly. Top with cheese, let melt in oven another 5 minutes or so. And voila! An easy main dish to feed a small family or a big crowd (you can usually fit 8 breasts in one baking dish and use the same amount of ingredients).

Morgan

Roasted Chicken with Herbs and Garlic

I made my first roasted chicken on Sunday and it turned out dang good! This recipe came from my Joy of Cooking cookbook, though I am modifying the way it is written.

1 roasting chicken (the following proportions are for one that is 4 1/2 lbs or less. Adjust accordingly)

2 tsp minced fresh rosemary (may sub thyme), or 3/4 tsp dried

1 tsp grated lemon zest (optional but makes it so good)

2-3 medium garlic cloves, minced

1/4 tsp red pepper flakes

1/2 tsp salt

additional salt

2-3 Tbsp melted butter

Preheat oven to 400.

Remove neck and giblets from chicken. Rinse and pat dry.

Sprinkle skin with the additional salt and generously rub body and neck to get it in well.

Arrange chicken, breast side up, in roasting pan and brush with butter, especially breast and legs.

Combine all other ingredients in small bowl.

Using your fingers, loosen the skin and spread the herb mixture over the meat of the breast, thighs, and drumsticks.

Roast for 55-65 minutes (for a 4 lb bird). Remove chicken to a platter and let stand for 10-15 minutes before carving.

** For larger birds, figure 1 hour for first 4 lbs and an additional 8 minutes per additional pound.

** If you want moist breast meat consider the chicken done with the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175 F. If you like dark meat falloing off the bone and are willing to risk a dry breast, roast until the thigh registers 180.

I had a 6 lb bird and increased the measurements by 50%. I cooked it, with a lid on, in a roasting pan on my oven's convection roast setting for about 1 hr 15 minutes. It was perfect and the breast meat was so juicy.

Combine a

Charred Asparagus tips

asparagus
Olive oil
salt
pepper


Preheat oven to 500. Trim asparagus and spread on ungreased cookie sheet. Drizzle olive oil across them. Sprinkle with salt and pepper (kosher salt is better). Bake for 5-6 minutes.

Italian Strawberries

1 lb strawberries
2 Tbsp balsamic vinegar
1/4 c. sugar
1/4 tsp. black pepper (fresh ground preferred), or to taste

Place strawberries in bowl, cutting larger ones in half. Drizzle vinegar over top. Sprinkle sugar over the top. Cover and let sit out (NOT in refrigerator) for 1-4 hours (not more). Put pepper on just before serving. For a sugar free version you can use stevia packets or splenda and just do it to taste.

*this might sound like a very strange recipe but it is delectable.

Looking for a recipe....

So I'm looking for a few recipes and this is my call to see if any of you happen to have them:

Almond French Toast. This was my favorite breakfast as a kid but, for the life of me, I cannot find the recipe in any of my mom's recipes. It does not get baked with almonds, just almond flavoring. Then there was a special almond or honey butter that she made to go with it.

Cranberry Chicken (Brianna, I am referring to you)
Italian Chicken (Morgan Baldwin- the one you always make)
Tomato Soup (I think this was the request- Krystal: Stephanie Richardson was requesting it. it is some recipe you had made but probably a while back)