Maple-Bacon French Toast

Ingredients 

6 eggs

2 C. half & half

1 C. 2% milk 

1/4 C. maple syrup

2 tbsp. sugar

1/4 tsp. ground cinnamon 

Dash salt

16 slices French Bread ( 1in. thick ) 

10 bacon strips, cooked & crumbled

additional maple syrup

Directions

1) In a shallow bowl, whisk eggs, cream, milk, syrup, cinnamon & salt. Dip both sides of bread in egg mixture. Arrange bread slices into two singled rows in a greased 13x9 in. baking dish. Pour remaining egg mixture over top. Refrigerate, covered, overnight. 

2) Preheat oven to 350 degrees. Remove French toast from fridge while oven heats. Bake, covered, 25 minutes. Sprinkle with bacon. Bake, uncovered, 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Serve French Toast with additional syrup. 

Prep: 20 minutes + chilling

Bake: 30 minutes

Servings: 8

Crispy Italian Baked Chicken

Ingredients 

non-stick cooking spray

2/3 C. mashed potato, flakes

1/3 C. grated Parmesan cheese

2 tsp. parsley flakes

1 tsp. garlic salt

1 (2 1/2 to 3 lb) broiler fryer chicken, cut up

1/4 C. all-purpose flour

1/3 C. Italian dressing

Directions

1) Heat oven to 400 degrees. Coat baking pan with non-stick cooking spray. Combine potato flakes, Parmesan cheese, parsley flakes and garlic salt in a shallow bowl. Stir until well mixed. 

2) Coat chicken pieces with flour; dip in Italian dressing. Coat with potato flake mixture, patting until chicken is thoroughly coated; shake off excess breading . Place in prepared pan. Bake 45 to 50 minutes or until instant-read thermometer reaches 165 degrees. 

prep: 10 minutes

cook: 50 minutes

serves: 4

With this recipe I used boneless chicken breasts instead of the fryer chicken and it came out great. Just cut down cooking time, depending on how big the pieces of chicken are. 

Pizza in a Bowl

Ingredients 

8 oz. uncooked rigatoni (about 3 C.) 

3/4 lb. ground beef

1/2 C. chopped onion

1 can (15oz) pizza sauce 

2/3 C. condensed cream of mushroom soup, undiluted

2 C. (8oz) shredded part skim mozzarella cheese 

1pkg. (3 1/2oz) sliced pepperoni

Directions

1) Cook rigatoni according to pkg. directions; drain. Meanwhile , in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbs; drain. Add pizza sauce, soup and cheese; cook and stir over low heat until cheese is melted.

2) Stir rigatoni and pepperoni into beef mixture. Heat through. 

Start to finish: 

25 minutes

Serves:

6

Crispy Orange Chicken

Ingredients 

16 oz frozen popcorn chicken (about 4 C.) 

1 tbsp. canola oil

2 medium carrots, thinly sliced

1 garlic clove, minced

1 1/2 tsp. grated orange peel

1 C. orange juice

1/3 C. hoisin sauce

3 tbsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

Dash cayenne pepper

Hot cooked rice

Directions

1) Bake popcorn chicken according to pkg. directions. 

2) In a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly. 

3) Add chicken to skillet; toss to coat. Serve with rice. 

Start to finish: 30 minutes

Serves: 4

Mom's Fried Chicken

Ingredients

1 Qt. peanut oil

1 C. buttermilk

1/3 C. hot sauce

1 egg

2 C. self-rising flour

1/4 C. ea. garlic powder, kosher salt  & paprika

3-3 1/2 lbs. chicken parts, breasts halved crosswise

1/4 C. adobo seasoning

Directions

1) Heat the oil in a large pot over medium until a deep-fry thermometer registers 350 degrees. 

2) Meanwhile, in a medium bowl, whisk the buttermilk, hot sauce and egg. In a large resealable plastic bag, mix the flour, garlic powder, salt, paprika and 1 tsp. pepper. Sprinkle the chicken with the adobo. In batches, coat the chicken in the egg mixture, then add to the bag;seal and shake to coat. 

3) In two batches, fry the chicken , turning occasionally, until browned, crispy and cooked through, 10 to 12 minutes per batch. Transfer to a rack set in a baking sheet to drain. 

Prep: 15 minutes

Cook: 20 minutes

Serves: 4

Basil-Lemon Chicken

Ingredients 

1 1/2 lbs. chicken tenderloins 

1/2 tsp. salt

1/4 tsp. pepper

2 tbsp. butter

1 tbsp. olive oil

1/2 C. white wine or chicken broth

3 tbsp. lemon juice

1/2 C. heavy whipping cream 

2 fresh basil leaves, thinly sliced

1/4 tsp. minced fresh thyme

hot cooked angel hair pasta

Directions 

1) Sprinkle chicken tenderloins with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan. 

2) Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in cream, basil and thyme. Return chicken to pan. Reduce heat, simmer, uncovered , 4-6 minutes or until chicken is no longer pink. Serve with pasta.

Start to finish: 

25 minutes

Serves: 4

Slow-Cooker Saucy Orange - BBQ Chicken

Ingredients 

1 tbsp. . vegetable oil

2 pkg.  (1.5lb ea.) bone-in chicken thighs, skin removed

Sauce:

3/4 C. chili sauce

1/3 C. orange marmalade 

1 tbsp. packed brown sugar

1 tbsp. Dijon mustard

1 tbsp. red wine vinegar 

1 tsp. Worcestershire sauce 

Directions 

1) Spray 4 Qt. slow cooker with cooking spray. In 12 in. nonstick skillet, heat oil over medium high heat. Cook chicken in oil 8 to10 minutes, turning occasionally , until brown on both sides (cook a few pieces at a time if all don't fit in skillet). 

2) Place chicken in slow cooker. Cover; cook on low heat setting, 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1 qt. saucepan , heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened. 

3) Drain excess liquid from slow cooker. Pour sauce over chicken ; cook 10 to 15 minutes longer. 

Prep: 35 minutes

total: 7 hours 35 minutes

Serves: 4

Roasted Pork Loin

Ingredients 

3 cloves garlic, minced

1 tbsp. dried rosemary

salt and pepper, to taste 

2 lbs. boneless pork loin roast

1/4 C. olive oil

1/2 C. white wine

Directions

1) Preheat oven to 350 degrees. 

2) Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.

3) Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center , about 1 hour. An instant read thermometer inserted into the center should read 145 degrees (63 degrees C) Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. 

Prep: 20 minutes

Cook: 1 hour 

Ready in: 1 hour 20 minutes

Serves: 8

Cheesy Pepperoni Pizza Sticks

Ingredients 

1 tube pizza crust 

40 Pepperoni slices

10 mozzarella sticks

2 tbsp. butter

1/2 tsp. garlic powder

1/2 tsp. dried parsley

marinara sauce for dipping

Directions

1) Preheat oven to 450 degrees. 

2) Spread pizza dough out on a lightly greased baking sheet. Cut dough into 10 equal size rectangles. 

3) Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick. 

4) Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed. 

5) Melt  butter and add garlic powder and dried parsley. Brush the pizza sticks with butter. 

6) Bake for 10 to 12 minutes or until golden brown. 

7) Enjoy warm with a side of marinara sauce for dipping, if desired. 

Prep: 10 minutes

Cook: 10 minutes

total: 20 minutes

Serves: 10

This makes a great party side dish. Just make sure to double or tripe the recipe to ensure you have more than enough. 

Spaghetti Tacos

Ingredients

1 can (15 oz) tomato sauce

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp. sugar

3/4 tsp. dried parsley flakes

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

12 frozen fully cooked Italian turkey meatballs , thawed & quartered

1 pkg. (13 1/4 oz) whole grain thin spaghetti

12 taco shells, warmed

3/4 C. Shredded reduced fat Italian cheese blend

Thinly sliced fresh basil, optional

Directions

1) In a large saucepan, combine the first nine ingredients ; stir in the meatballs. Bring to a boil. Reduce heat ; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

2) Meanwhile, in another saucepan, cook spaghetti according to package directions; drain and return to pan. Remove 1 1/2 c. sauce from meatball mixture; add to spaghetti and toss to coat.

3) Place 1/2 C. spaghetti in each taco shell; top with meatball mixture and cheese. If desired, sprinkle with fresh basil.

Prep: 25 minutes

Cook: 25 minutes

Makes: 6 servings

Cheesy Hamburger Pizza

Ingredients

1 pkg. (1/4oz.) active dry yeast

3/4 C. warm water (105 degrees-110 degrees)

1/2 tsp. sugar

2 C. flour

1 tbsp. oil

1/2 tsp. salt

1/2lb. ground beef

1 C. spaghetti sauce

2 C. shredded mozzarella, divided

1/4 C. grated parmesan cheese

Directions

1) Sprinkle yeast over combined warm water and sugar in large bowl ; stir until yeast is dissolved. Let stand 5 minutes. Mix flour, oil and salt. Add to yeast mixture ; stir until mixture forms soft dough.

2) Place on lightly floured surface; knead 5 minutes. or until dough is smooth and elastic. Shape into ball ; flatten slightly. Place on large baking sheet sprayed with cooking spray ; cover with plastic wrap. Let rise in warm place 20 minutes.

3) Meanwhile, microwave meat in microwavable bowl on high 2 minutes or until done; drain. Break up meat with spoon. Add sauce ;mix well.

4) Heat oven to 425 degrees. Divide dough into 4 pieces ; stretch  and pat each piece into 7 inch round pies. Place on baking sheet ; top with meat mixture and mozzarella.

5) Bake 18 to 20 minutes or until cheese is melted and crust is golden brown. Top with parmesan.

Prep:

20 minutes

total:

1 hour (including standing)

Makes:

8 servings

Parmesan Chicken Breast Tenders

Ingredients

1 1/2 oz. all-purpose flour (about 1/3 C)

3 tbsp. fine ground cornmeal

1 oz. parmesan , finely grated (about 1/4 C)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. pepper

1/4 tsp. salt

1/2 C nonfat buttermilk

1 large egg, lightly beaten

8 chicken breast tenders (about 1 1/4 lbs)

1 1/2 tbsp. canola oil

cooking spray

Directions

1) Preheat oven to 425 degrees. Combine first 7 ingredients in a medium shallow dish.

2) Combine buttermilk and egg in another shallow dish.

3) Dip chicken tender in buttermilk mixture.

4) Dredge chicken tender in flour mixture. Repeat steps 3 & 4 for each piece.

5) Warm oil in a nonstick skillet over medium high heat. Add chicken to pan; cook 3 minutes on each side or until browned.

6) Transfer chicken to a baking sheet coated with cooking spray. Bake at 425for 5 minutes or until chicken is done.

Hands On:

15 minutes

Total:

20 minutes

Serves:

4

Slow Cooker Mac & Cheese with Bacon

Ingredients

12oz (about 4 C.) uncooked radiator pasta (or your favorite shape)

8 slices bacon, cooked

2 C. milk

1 can (12oz) evaporated milk

2 tsp. Dijon mustard

1 tsp. onion powder

1/4 tsp. salt

1/4 tsp. black pepper

6 oz. thinly sliced deli American cheese, cut into think strips

1 C. (4oz) Grated Gouda Cheese

Directions

1) Coat a 4 to 5 qt. slow cooker with non stick cooking spray.

2) Bring a pot of lightly salted water to a boil and cook pasta 2 minutes less than package directions. Drain. Crumble 6 slices of the bacon and add to slow cooker with milk, evaporated milk, mustard, onion powder, salt and pepper. Whisk until blended, then stir in pasta. Cover and cook on low for 2 1/2 hours.

3) Stir in cheeses and cook an additional 30 minutes. Crumble remaining 2 slices bacon and sprinkle on top.

Makes: 6 servings

Prep: 15 minutes

Slow Cook: low for 3 hours

You can replace the Gouda with mozzarella or monetary jack cheese if you can't find the Gouda or if you prefer not to use it.