Ingredients:
2-3 chicken breasts; cubed
3-5 small to medium potatoes ( cut into chunks)
2 cans green beans(I used 1 1/2 cans)
1 pkg dry Italian dressing mix
1 melted stick of butter
Place chicken, potatoes and beans in pan. Then sprinkle Italian pack over everything then drizzle the butter over top. Cover with foil and bake at 350 for about 45 minutes.
This was a old TOH recipe- SUPER EASY AND GOOD!
Ingredients:
1/4 cup reduced-sodium soy sauce
1/4 cup orange juice
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon hot pepper sauce
1 teaspoon rum extract
1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger root
4 boneless skinless chicken breast halves (4 ounces each)
In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over indirect medium heat for 6-8 minutes on each side or until juices run clear.
I haven't been doing a lot of cooking. Hurt my back so making easy stuff.
Winn Dixie had a sale on chicken breast and thought I would go through my drafts that were saved. This one sounded good but we don't drink orange juice. I bought a bag of oranges at Aldi's for 2.29. Figured it was better then buying a bottle of OJ that we wouldn't drink.
We reallly liked this one- Make Again!
I gave away lots of lemons. Had quite a few left on the tree but we had two nights in the low 20's. Picked and wanted to make something different.
Found THIS recipe.
It came out great!
For the fish:
1 tbsp dried parsley
1/2 tsp paprika
1.5 lb flounder fillets
1/4 cup melted butter
For the stuffing:
1/4 tsp Worcestershire sauce
1 tbsp mayonnaise
1 cup crabmeat (drained well, lump crabmeat preferred)
3 saltine crackers, crushed
1/4 tsp dry mustard powder
1/4 tsp salt
1 egg white
Topping:
1 egg yolk
5 tbsp mayonnaise
Directions:
Preheat your oven to 400 degrees F .
Take the flounder fillets, rinse them under cold water, and pat them dry gently using paper towels. Lightly grease a shallow baking dish to prevent the fish from sticking.
In a medium-sized bowl, combine the crabmeat, crushed saltines, mustard, Worcestershire sauce, and salt.
In a separate small bowl, mix together the egg white and 1 tablespoon of mayonnaise until smooth.
Add the egg and mayonnaise mixture to the crabmeat mixture and stir thoroughly to combine all the ingredients.
Dip each flounder fillet in melted butter and place them in the greased baking dish.
Spoon the prepared crabmeat mixture evenly over each of the fillets.
If you have any remaining melted butter, drizzle it over the crabmeat-topped fillets.
Place the baking dish in the preheated oven and bake for 15 minutes.
Stir in 5 tablespoons of mayonnaise until the mixture is smooth and uniform.
This topping will add a creamy layer to your dish.
After 15 minutes of baking, remove the flounder from the oven.
Carefully spread the egg yolk and mayonnaise mixture over the crabmeat stuffing on each fillet.
Sprinkle with parsley and paprika for added flavor and color.
Increase the oven temperature to 450 degrees F (230 degrees C) and return the dish to the oven.
Bake until the topping turns golden and bubbly, which should take about 5 to 6 minutes.
Once done, remove from the oven and serve the richly flavored flounder dish warm.
Made this for New Years Eve. VERY VERY GOOD! Easy to put together.
Ingredients:
1 cup grated zucchini
1 cup grated carrot
½ cup self-rising flour
4 large eggs
½ cup grated cheddar cheese
¼ cup olive oil
1 small onion, finely chopped
1 garlic clove, minced
Salt and pepper to taste
Directions:
Preheat your oven to 350.
Grease and line an 8-inch square baking pan with parchment paper.
In a large bowl, combine the grated zucchini and carrot. Use clean kitchen towel to squeeze out excess moisture from the vegetables.
Add the onion, garlic, and chopped herbs to the bowl.
In a separate bowl, whisk together the eggs, olive oil, and cheddar cheese until well combined.
Pour the egg mixture over the vegetables and mix thoroughly.
Gradually add the self-rising flour to the mixture, stirring until just combined. Season with salt and pepper.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the slice is golden brown on top and set in the center.
Remove from the oven and allow to cool slightly in the pan
KC's was closed Christmas and the day after. I knew there would lots of produce in the grocery cart which are a dollar a bag. I picked up cauliflower, tomatoes and zucchini all for a dollar a bag. It was a great way to save some money and have fresh produce.
Ingredients:
1 package of 6 graham cracker tart shells
1 can sweetened condensed milk 14 ounces
3 egg yolks
6 tablespoons fresh squeezed lemon juice
½ to 1 teaspoon grated lemon zest
Directions:
Preheat the oven to 350 degrees F. Place the tart shells on a baking sheet. (Do not remove the crusts from the little aluminum pie pans)
In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Stir in the lemon juice and zest. (The more zest the stronger the lemon flavor). Fill the tart shells with the lemon filling mixture.
Bake the tartlets for 15 minutes. Cool tartlets to room temperature and then refrigerate for at least 2 hours.
