Cheez-It Chicken

Cheez-It Chicken

Ingredients:

Boneless Skinless Chicken Breasts

Sour Cream

1 Box of Cheeze-It Crackers

Melted Butter

Directions: 

I didn't put exact measurements, because you can totally cater this recipe to your needs.  I usually do 2-3 chicken breasts. 

Smother the chicken breasts in the sour cream (I usually use 8 oz.).  Smash up the crackers, and coat the chicken with the crackers.  Place on a tin foil lined baking sheet, and drizzle the melted butter over the sour cream and cracker coated chicken breasts.

Bake in the oven at 350* for about 45 minutes to an hour.  (Baking time will depend on the size of the chicken as well as how many you are baking.  Chicken is done when juices run clear.)

Enjoy!  I usually serve with steamed broccoli and baked potatoes.  Yummy!

Recipe from Megan F.

Black Bean and Mango Tostadas

Servings: 4

Ingredients

• 1 15-oz. can black beans, drained and rinsed 
• 1 tablespoon olive oil
• 2 scallions, white and light green parts, finely chopped
• 1/2 teaspoon chili powder
• 3/4 teaspoon salt
• 4 8-inch flour tortillas
• 6 ounces grated low-fat Monterey Jack
• 1 ripe mango, peeled, pitted and diced
• 1/4 small red onion, finely chopped (2 Tbsp.)
• 1 tablespoon lime juice
• chopped avocado (This is listed as an optional topping below, but it compliments it so well and I'm an avocado lover so I wanted to include it as a regular ingredient.)

Preparation

1. 1. Preheat oven to 425ºF. Combine beans, olive oil, scallions, chili powder and 1/2 tsp. salt in a bowl.
2. 2. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp, about 10 minutes.
3. 3. While tostadas are baking, combine mango, onion, lime juice and 1/4 tsp. salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.

Notes: 

Spice it up. If you like more heat, use pepper Jack cheese instead of plain Monterey Jack.
Swap salsas. Don't care for mango or can't find one? Sub in tomato salsa instead.
Go green. To add another layer of flavor, sprinkle on some chopped avocado and fresh cilantro after assembling.
Put in more fruit. Mango gives the dish a touch of sweetness. Substitute or add chopped papaya, pineapple or kiwi for even more of a tropical taste.
Try another base. We used small flour tortillas for these tostadas, but you can use corn tortillas if you prefer.

Original source: http://www.myrecipes.com/recipe/black-bean-mango-tostadas-10000001976658/

Broccoli Cheese and Potato Soup

About This Recipe (from original author)

"This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm...."

Ingredients

• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup flour
• 4 cups diced peeled potatoes
• 2 1/2 cups chopped broccoli, steamed until crisp tender
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• 2 cups skim milk
• 1/4 teaspoon pepper
• 1 dash paprika
• salt
• minced fresh parsley, if desired

Directions

1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt, and paprika and stir until smooth.
3. Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
6. Sprinkle individual servings with parsley if desired.
   Shelley's notes: I used red potatoes and left the skins on - just scrubbed them good.  It was delicious!  
   Source: http://www.food.com/recipe/broccoli-cheese-and-potato-soup-139511

Applesauce Muffins

Muffins:
                 6 tablespoons butter

                   1 1/2 cups all-purpose flour

                   1 teaspoon baking powder

                   1/2 teaspoon baking soda

                   1 teaspoon cinnamon

                   ½ teaspoon apple pie spice*

                   1/2 teaspoon salt

                   2 eggs

                   2/3 cup brown sugar

                   1 1/4 cups applesauce

                   1 cup chopped apples, peeled

                    

                        Topping:

                        ¼ cup flour

                        3 tablespoons brown sugar

                        1 ½ tablespoons butter, softened

                        1 teaspoon cinnamon

                       OR

                       1/3 cup sugar

                       1 tablespoon cinnamon

Directions:

1.     Preheat oven to 375 degrees.

2.    Melt butter, then let cool for about 5 minutes.

3.    Sift together flour, baking powder, baking soda, cinnamon, apple pie spice, and salt. 

4.    In a separate bowl, whisk eggs and brown sugar.  Add melted butter, applesauce, and chopped apples.

5.   Combine wet and dry ingredients, but do not over mix.

6.   Fill greased muffins tins  or paper liners ¾ full.

7.   Prepare a topping if desired by mixing the listed ingredients.

8.   Bake for 20 minutes or until an inserted toothpick comes out clean.

Source: http://www.yourcupofcake.com/2010/10/applesauce-muffins.html

*According to Mastercook, you can substitute 1 tsp of Apple Pie Spice with: 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice, 1 tsp cloves, 1 tsp ground nutmeg.
Also according to Mastercook, you can substitute 1 TBSP of allspice with: 1 tsp ground cinnamon, 1 tsp cloves, 1 tsp nutmeg.

Baked Sweet and Sour Chicken

I think that this is probably the best homemade sweet and sour chicken I've ever had!  Definitely a keeper recipe!  You can find the original recipe along with step-by-step pictures HERE.

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 apple cider vinegar (original recipe calls for distilled white vinegar)

1 tbs soy sauce

1 tsp garlic salt

       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 9x13 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.  

Goes great with this delicious fried rice recipe!

Recipe source: http://life-as-a-lofthouse.blogspot.com

Fried Rice

This fried rice recipe is delicious! For step-by-step pictures and instructions, see original recipe HERE.

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

Goes great with the following recipes:

Baked Sweet and Sour Chicken

Sesame Chicken

Recipe source: http://life-as-a-lofthouse.blogspot.com

Chocolate Chip Cookie Dough Cheesecake Bars

9-12 servings

INGREDIENTS:

Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

Cheesecake Filling:

• 10 oz cream cheese, room temperature (I just used an 8 oz pkg and then went shy on the rest of the ingredients)
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

INSTRUCTIONS:

1. Preheat then oven to 325° F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray.  Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined.  Press the mixture into the bottom of the prepared pan.  Bake in preheated oven for 6 minutes.  Remove pan to a cooling rack.  Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cooking dough.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute.  Mix in the flour on low speed, and mix until just incorporated.  Mix in the chocolate chips. Set aside.  (*Note: This mixture is going to be dry...that's okay.  It's rather like a crumble topping.  You're going to crumble it on top of the cheesecake layer.)
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth.  Mix in the egg and vanilla on low speed just until incorporated.  Pour the cheesecake batter onto the prepared crust. Use your hands to form "clumps" of the cookie dough, smooth it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps.  Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake.  Move bars to a cooling rack and allow to cool completely.  Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

Source: brandysbaking.blogspot.com found on pinterest.