Ingredients:
12 boneless skinless chicken breasts halves
2 (8 oz) cartons chive and onion cream cheese
12 slices of bacon
salt (to taste)
2 tablespoons butter
Step 1: Preheat the oven to 400 degrees. Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½” thickness.
Step 2: Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.
Step 3: Bake uncovered for 35-40 minutes (or until juices run clear).
Step 4: Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.
Label(24) Bacon Wrapped Chicken Thaw and bake uncovered for 35-40 min (til juices run clear) Then broil for 5 minutes 6 inches from heat. Until bacon is crispy. 2/17/11
Wednesday, January 19, 2011
Thursday, January 13, 2011
Cheesesteak Subs
Recipe already on blog
Label (24): Cheesesteak Subs Preheat Broiler. Cook onions till soft, add meat mixture & cook for 2 minutes. Add salt & pepper. Place on rolls on baking sheet, add cheese and broil for 2 minutes. KEEP WATCH SO THEY DO NOT BURN.
Label (24): Cheesesteak Subs Preheat Broiler. Cook onions till soft, add meat mixture & cook for 2 minutes. Add salt & pepper. Place on rolls on baking sheet, add cheese and broil for 2 minutes. KEEP WATCH SO THEY DO NOT BURN.
Three Packet Pot Roast
Recipe already on blog
Label (12) Three Packet Pot Roast Place in crockpot, add 1 cup of water cook on low for 8 hours. (Can cook high for 4-5) 20-30 minutes before done add 2 cups water and flip to high.
Label (12) Three Packet Pot Roast Place in crockpot, add 1 cup of water cook on low for 8 hours. (Can cook high for 4-5) 20-30 minutes before done add 2 cups water and flip to high.
Tuesday, January 4, 2011
Tangy Orange Chops
1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
6-8 thick cut pork chops
1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.
Label (24): Tangy Orange Chops Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking. 01/06/10
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
6-8 thick cut pork chops
1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.
Label (24): Tangy Orange Chops Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking. 01/06/10
Breakfast Casserole
1 lb ham
Small onion
48 oz hasbbrowns
1/4 cup milk
12 eggs
1/2 tsp salt
1/2 tsp pepper
Cheese (place on top at end of baking)
Mix and bake at 350 for 50 minutes, place cheese on top and bake for 10 more minutes.
Label (I will do my own): Thaw and place contents into a pan. Place in oven at 350 for 50 minutes, place cheese on top and bake for 10 more minutes.
1/6/11
Small onion
48 oz hasbbrowns
1/4 cup milk
12 eggs
1/2 tsp salt
1/2 tsp pepper
Cheese (place on top at end of baking)
Mix and bake at 350 for 50 minutes, place cheese on top and bake for 10 more minutes.
Label (I will do my own): Thaw and place contents into a pan. Place in oven at 350 for 50 minutes, place cheese on top and bake for 10 more minutes.
1/6/11
Chicken and Rice
This recipe is already on blog
24 Labels:Chicken & Rice Defrost comp. Place rice mix in bottom of pan.Drop spoonfuls of cr. of mushroom soup on top of rice.Mix 3 bouillon cubes with 2 1/2 c. boiling water; pour over rice.Cover tightly with tinfoil & bake @ 350 for 35 min. Then sear 3 chicken breasts over med-high heat both sides. Add to rice after first 35 minutes.Cont to cook for add 25 min uncovered. 1/6/11
24 Labels:Chicken & Rice Defrost comp. Place rice mix in bottom of pan.Drop spoonfuls of cr. of mushroom soup on top of rice.Mix 3 bouillon cubes with 2 1/2 c. boiling water; pour over rice.Cover tightly with tinfoil & bake @ 350 for 35 min. Then sear 3 chicken breasts over med-high heat both sides. Add to rice after first 35 minutes.Cont to cook for add 25 min uncovered. 1/6/11
Sunday, January 2, 2011
Chicken Pot Pie
Easy Chicken Pot Pie
3 boneless, skinless chicken breasts, cooked and diced (I will provide chicken)
1 (16 oz.) bag of frozen mixed vegetables or 2 cups various veggies of your choice
1 can cream of chicken soup
1/4 cup milk or cream
1 (double) ready-to-bake pie crust
Seasonings to taste
Mix together soup and milk until smooth. Stir in veggies. Add chicken and mix. Pour into pie crust. Cover with top crust. Cut 3-6 slits in top of crust. If freezing, place in a freezer bag or 9x13 disposable aluminum pan; cover with foil and freeze. When thawed, bake at 400 for 30-40 minutes. Top crust should be golden brown. Cool for 15 minutes before serving.
Label(12) Chicken Pot Pie Thaw and bake @ 400 for 30-40 min. Top crust should be golden brown. Cool for 15 min and serve. 01/06/10
3 boneless, skinless chicken breasts, cooked and diced (I will provide chicken)
1 (16 oz.) bag of frozen mixed vegetables or 2 cups various veggies of your choice
1 can cream of chicken soup
1/4 cup milk or cream
1 (double) ready-to-bake pie crust
Seasonings to taste
Mix together soup and milk until smooth. Stir in veggies. Add chicken and mix. Pour into pie crust. Cover with top crust. Cut 3-6 slits in top of crust. If freezing, place in a freezer bag or 9x13 disposable aluminum pan; cover with foil and freeze. When thawed, bake at 400 for 30-40 minutes. Top crust should be golden brown. Cool for 15 minutes before serving.
Label(12) Chicken Pot Pie Thaw and bake @ 400 for 30-40 min. Top crust should be golden brown. Cool for 15 min and serve. 01/06/10
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