Monday, April 6, 2009

Swiss Chicken

Here's a great recipe from the Dream Dinners cookbook that has made it on to my list of easy and favorite dishes (and the kids loved it too!) I had made this a couple of months back and had frozen two dishes and it was great coming out of the freezer.

6 (4-oz.) boneless, skinless chicken breast halves
6 slices Swiss cheese
1 10-oz. can cream of mushroom soup
1 cup white wine
2 cups seasoned dry stuffing mix
3/4 stick low fat yogurt based spread or butter, melted

Spray one 9x13 pan with nonstick cooking spray

Place 6 chicken breasts in the prepared baking dish and cover each cutlet with a slice of cheese. Set aside. In a bowl stir together the soup and wine until combined. Spoon equal amounts of the soup mixture over each chicken cutlet. Sprinle equal amounts of the stuffing mix and melted spread over the entire dish.

Bake at 350 degrees for one hour.

Sunday, March 15, 2009

Zippy Beef Tips

Here's a quick fix and forget it meal that you can put in the slow cooker and come home ready to eat!

2 lbs. stewing beef, cubed
2 cup sliced fresh mushrooms
1 can cream of mushroom soup
1 envelope dried onion soup mix
1 cup Sprite or 7-up

Place meat and mushrooms in slow cooker. Combine mushroom soup , onion soup mix and soda. Pour over meat. Cover and cook on low for eight hours. Serve over rice or noodles.

Impossible Cheeseburger Pie

Here's a family favorite and I love it because it's easy to make and very filling!

1 lb. ground beef
1 cup chopped onion
1/2 t. salt
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Heat oven to 400 degrees. Grease 9" pie plate. Cook ground beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese. Stir in remaining ingredients with a fork until blended. Pour into pie plate.

Bake 25 minutes or until knife inserted in center comes out clean. Six servings.

Saturday, February 28, 2009

Chicken with Sun-Dried Tomato Cream Sauce

This first post is for a recipe that Dave found about eight months ago and it's now a staple in our menu planning (we have it about three times a month.)

3T. unsalted butter
1T olive oil
4 skinless, boneless chicken breasts, cut up into 1/2 inch strips
All purpose flour
2 shallots minced (about 1/4 cup)
2/3 c. whipping cream
1/2 c. dry white wine (be generous with this as I think 1 cup makes it taste better)
1/3 c. (generous) chopped sun dried tomato
3T. chopped fresh basil or 2 tsp. dried (I prefer fresh)

Melt butter with olive oil over medium high heat. Season chicken with salt and pepper.
Dust chicken with flour; shake off excess.
Add chicken to skillet and saute until light brown.

In new pan, add shallots and saute, one minute.
Add whipping cream, white wine, basil and tomatoes.
Bring to a boil; cook until sauce thickens.

Return chicken to pan, cook until heated. Mix sauce over chicken and enjoy!