CRISPY PARMESAN CRUSTED ZUCCHINI

 

INGREDIENTS

• 4 zucchini, halved lengthwise
• ⅔ cup panko breadcrumbs
• ½ cup fresh grated parmesan cheese
• ¼ cup finely chopped parsley
• 4 cloves garlic, minced
• ¼ cup melted butter
• Salt and pepper

INSTRUCTIONS
Preheat oven to 400°F | 200°C. Spray a baking tray or sheet with non stick cooking oil spray Place the zucchini halves, cut side up, on the baking sheet; set aside.
Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through. Broil for a further 5 minutes on medium heat to crisp the topping.
Garnish with parsley and serve as a side accompaniment to any main dish

KFC Original Recipe Chicken

 

Ingredients:

• 1 med onion chopped
• 1 tsp cooking oil
• 1 lb lean ground beef
• 1 can(s) (10)oz tomato soup
• 1/4 c water
• 1 Tbsp italian seasoning
• 3 Tbsp butter
• 1 Tbsp garlic salt
• 32 slice pepperoni (chopped)
• 2 c shredded mozzerella

Directions:
1 Start by adding the onions and a drizzle of canola or vegetable oil in a large skillet on medium high heat.
Heat through. Add the ground beef and cook all the way through,.
Once the meat is cooked,add chopped pepperoni, add the tomato soup, water and pizza seasoning.
Reduce to low and let simmer.
2 While the meat and sauce are simmering, preheat the oven on broil and spread the butter evenly on each
English muffin half. Sprinkle with garlic salt.
Pop these under the broiler on a cookie sheet for about 2 minutes or until they begin to brown just on the edges.
3 Take out of the oven and top each English muffin with about 1/4 cup of the meat and sauce mixture.
Top each of those with the cheese.
Place back under the broiler for another 2-3 minutes or until the cheese turns golden brown and bubbly.
Enjoy!

KFC Original Recipe Chicken

 

For the coating

• 2 cups flour
• 4 teaspoons paprika
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon tarragon
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
  *optional add ketchup to mix

Directions:

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once
browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

SHARE ON YOUR TIMELINE TO SAVE

Corn Fritters

 

INGREDIENTS:

• 1 can whole kernel corn
• 2 eggs
• Salt & pepper to taste
• 1/2 cup flour
• 1 tsp baking powder
• 1/2 shredded cheese
• 1 pat butter
• 2 tbsp oil

DIRECTIONS:
Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.

Hands Down, The Best Healthy Hamburger Slow Cooker Soup Recipe On The Internet

 

Ingredients

• 2 pounds lean ground beef
• 1 large package fRozen mixed vegetables
• 3 sweet potatoes, cut into chunks
• 1 rutabaga, cut into chunks
• 2 tbsp dried chopped onion
• 1 large can of Heinz tomato juice
• 1 cup of College Inn low-sodium beef broth

Instructions
Break up your ground beef and place on the bottom of the Crock Pot.
Add all your vegetables.
Add the can of tomato juice.
Add the cup of beef broth.
Set on high for 5-7 hours.

ONION PARMESAN ROASTED RED POTATOES

 

WHAT YOU NEED:

• 2 lbs red potatoes, sliced 1/2 inch thick
• 1/3 cup vegetable oil…
• 1 (1 ounce) envelope dry onion soup mix
• grated parmesan cheese
• pepper

HOW TO MAKE IT:
1 – Combine all ingredients in a large plastic bag, seal and shake until well coated.
2 – Empty bag into a 13×9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
3 – Uncover and bake 15 minutes longer or until potatoes are tender.

BUFFALO CHICKEN FINGERS

 

INGREDIENTS:

• 1 cup crushed corn flakes
• 1 tablespoon finely snipped parsley
• 1/4 teaspoon salt
• 1 pound skinless, boneless chicken breasts
• 1/3 cup reduced fat blue cheese salad dressing
• 2 teaspoons water
• 1 – 2 teaspoons bottled hot pepper sauce
• Celery sticks
• reduced fat blue cheese salad dressing

DIRECTIONS:
1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping.
Makes 12 Equal Servings

Nutritional Info Per Serving: Calories 184, Carbs 9 g, Fat 12 g, Fiber 2 g, Protein 11 g
6 SmartPoints

Easy Mexican Casserole

 

Ingredients:

• 1 pound lean ground beef
• 1 can Ranch Style beans
• 1 10-12 ounce bag tortilla chips, crushed
• 1 can Ro-tel tomatoes
• 1 small onion, chopped
• 2 cups shredded cheddar cheese, divided
• 1 package taco seasoning
• 1 can cream of chicken soup
• 1/2 cup water
• sour cream and salsa for serving

Instructions:
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Crockpot Potato Broccoli Cheddar Soup

 

Ingredients:

• 32 oz frozen broccoli (fresh doesn’t stand up well)
• 2 Idaho potatoes cute up
• 1 can of cream of chicken
• 1 can of cream of mushroom
• 1 small sliced yellow onion
• 2 gloves garlic minced (1.5 tsp)
• 1 (14 oz) can of chicken broth
• 1/4 stick butter
• 1 block Velvetta cheese
• 1 Tsp flour
• Salt and pepper to taste

Instructions:
Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste.

An Easy Homemade Bread Recipe — Just Five Ingredients

 

INGREDIENTS:

• 2 Cups of Warm Water
• 2/3 Cup Honey
• 1 3/4 Tablespoons Active Dry Yeast
• 1 1/2 Teaspoons Salt
• 6 Cups Bread Flour

DIRECTIONS:
*In a large mixing bowl, whisk together warm water and honey until honey is dissolved. Add yeast, and cover with a towel.
*In about 10-20 minutes, your mixture should look delightfully frothy.
*Mix in your salt, and then add the bread flour one cup at a time. (Use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups.)
*Add a little extra flour to your hands and knead the dough, about 5 minutes. (Knead the dough right in the large mixing bowl. It keeps your counter cleaner.) Place kneaded dough in a large, greased bowl and cover with towel.
*After an hour, your dough should have risen significantly.
*Punch the dough for awhile then knead again for a couple of minutes. *Divide into two lightly-greased loaf pans and cover with your towel once more.
*After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325 for 30-35 minutes.
*A lot of bread recipes use an oven at 350, 325 works better if you use honey.

These Apple Dumplings Will Take Your Taste Buds To New Heights

 

Ingredients

• 1 recipe pastry for double-crust pie
• 6 large Granny Smith apples, peeled and cored
• 1/2 cup Kerrygold butter
• 3/4 cup Domino brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups water
• 2 cups white sugar

Instructions

Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.

On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.

In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.

Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Oven-Baked Green Bean Fries

 

Ingredients

• 1 pound green beans
• 3 tablespoons Gold Medal all-purpose flour
• 2 1/2 teaspoons Morton kosher salt, divided
• 2 large eggs
• 2 tablespoons milk
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons Bertolli olive oil
• 1 cup yellow cornmeal (not coarse-ground polenta)

Instructions

Arrange a rack in the middle of the oven and heat to 450°F. Line 1 large or 2 medium rimmed baking sheets with parchment paper; set aside.

Trim and rinse the green beans, letting them drip-dry in a strainer or colander so a bit of moisture is retained; set aside.

Whisk the flour with 1/2 teaspoon of the salt in a large bowl; set aside. Beat the eggs and milk together in a second wide, shallow bowl; set aside.

Stir the panko and oil together in a third large, wide bowl until the panko has absorbed the oil. Stir in the cornmeal and the remaining 2 teaspoons salt.

Toss the green beans in the flour until they are evenly and lightly coated, then shake off excess flour in the colander or strainer.

Dip a handful of green beans into the egg to coat, then toss in the panko. Transfer to the baking sheet(s). Repeat until all the green beans are coated.

Bake until the green beans are crisp and golden-brown, 15 to 20 minutes. Serve immediately.

These Meat Pies Are Magical!

 

Ingredients

CRUST:

• 2 c Gold Medal flour
• 2/3 c Crisco
• 1/2 tsp Morton salt
• 1/2 c cold water

FILLING:

• 1 lb Tyson coarse ground beef or chopped steak
• 1/2 c onion, chopped
• 1 1/2 c rutabaga
• 1 1/2 c diced potatoes
• 1 1/4 tsp kosher salt
• 1/2 tsp McCormick pepper
• 1/2 Tbsp parsley, optional
• Land O Lakes butter to dot with

Instructions

Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.

Meat Filling:

Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.

Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.

Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking

Crock Pot Orange Chicken – Make Tonight’s Supper FUN!

 

Ingredients

• Tyson boneless skinless chicken thighs
• 3 tablespoons Gold Medal flour
• 1⁄3 cup Smuckers orange marmalade
• 1⁄3 cup Sweet Baby Ray’s barbecue sauce
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon grated fresh gingerroot

Instructions

Toss chicken with flour in slow cooker.

Stir in all remaining ingredients; cover with lid.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Serve with hot cooked rice and lima beans.

Baked Sweet and Sour Chicken

 

The chicken coating:

• 3-4 boneless chicken breasts
• salt + pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

The sweet and sour sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup distilled white vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt

Instructions:
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes

French Onion Chicken Pasta Casserole

 

INGREDIENTS

• 10 oz. fettuccine noodles, broken into thirds, cooked and drained
• 2 cups cooked chicken, shredded
• 2 1/2 cups beef broth
• 2 large onions (5-6 cups), halved and thinly sliced
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon fresh thyme, minced
• 3 tablespoons all-purpose flour
• 2 cups swiss cheese, grated
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground pepper, to taste

Topping:

• 1 cup panko or seasoned breadcrumbs
• 2 tablespoons unsalted butter, melted

PREPARATION
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, melt butter and sauté onions for 6-8 minutes, or until softened. Season with thyme, garlic powder, salt and pepper.
Reduce heat to medium and cook, stirring frequently, until onions have darkened and caramelized. Add balsamic vinegar and cook for another 5 minutes.
Once caramelized, sprinkle flour over the onions and stir to incorporate. Cook for 2-3 minutes, or until flour has cooked, then stir in beef broth. Bring to a boil, then reduce heat to low and simmer for 3-5 minutes, or until thickened.
Remove from heat and stir in chicken and cooked pasta.
Transfer pasta mixture to baking dish and top with Swiss cheese. Place baking dish in oven and bake for 20 minutes.
While cooking, whisk together melted butter and seasoned breadcrumbs.
Remove baking dish from oven and top with breadcrumb topping. Return to oven and cook for another 5-8 minutes, or until golden brown.
Remove from oven and serve hot!
Adapted from Pillsbury.

Fried Pickles Recipe!

 

Ingredients

• Dill Pickle Chips
• 3/4 to 1 cup of beer
• 2 eggs
• 1 -2 cups of flour
• Cholesterol free oil

DIRECTIONS:
Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.

Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Timber Lodge’s Lumberjack Hash Browns

Ingredients:

• 40 ounces frozen shredded hash browns, about 13 1/3 Cups
• 1/3 cup onion, chopped to about 1/2 inch
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup butter, melted

Directions:
Preheat oven to 450.
In a Large mixing bowl, combine the hash browns, onion, shredded cheeses, salt and pepper.
Add soup and mix thoroughly.
Add melted butter and mix thoroughly.
Grease a 9X13 pan with additional butter.
Transfer the hash brown mixture into greased pan and spread evenly. *DO NOT pack down*.
Bake for 1 hour until golden brown.
Rotate pan for even browning if necessary.
Let stand for 5 minutes before serving.

Fantastic Taco Casserole

 

Ingredients

• 1 lb lean ground beef or ground turkey
• 1 (1 1/4 ounce) packages taco seasoning
• 1 (15 ounce) cans refried beans
• 1 cup shredded regular or low fat monterey jack or mexican mix cheese, divided (I would not use fat free with this recipe, it doesn’t melt very well)
• 1 cup salsa, any type
• 2 green onions, chopped
• 1 tomato, chopped
• 2 cups corn chips ( coarsely crushed or chopped)

Directions
Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 8×8″ dish.
Cook refried beans on stove until hot.
Add 1/2 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions over cheese.
Bake in a 375 degree oven until the cheese is nicely melted.
Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Stuffed mushrooms!

 

INGREDIENTS:

• 1 pkg cream cheese
• 1 lb bacon, cooked and chopped
• 1 bundle chopped green onion
• 1 handful shredded cheddar cheese
• Mushrooms (of course!)

DIRECTIONS:

Clean and take the stems out of the mushrooms
Combine remaining ingredients and place a small amount in each mushroom cap
Bake at 350 for about 20-25 minutes