1 Chicken or Chicken Parts: Remove skin from chicken and arrange in lightly greased 12 x 8 x 2 Dish
1 Can - Tomato Soup 1 Can - Tomato Paste
1 Can - Mushrooms (drained) 1/4 Tsp - Onion Salt
1/4 Tsp - Garlic Saltp 1/4 Tsp - Oregano
Mix all ingredients in Bowl. Spoon sauce over Chicken bake 1 1/4 hours at 350 Degrees (Cover with Tin Foil). Once chicken is cooked add the following:
2 Cups - Grated mozzarella 1 1/4 Cups - Parmesan Cheese - Mix Sprinkle over Chicken. Broil till bubbly (a few min usually)
Serve with Noodles
Piccata Pork Chops
(Approx 30 min to do)
1 Tbsp - Veg. Oil 2 Tbps - Lemon Juice
4 Lean Pork Chops 1 Med. Onion, Sliced
1 Clove Garlic (minced) 1/2 Tsp - Thyme
1 (19 oz or 28 oz) Herb and Spice Tomatoes 1/4 Tsp - Pepper
1/4 Cup - Dijon Mustard 1 Tbsp - Cornstarch
Brown Chops in Oil, Onions and Garlic. Stir in Tomatoes (breaking apart with fork), Mustard, Lemon Juice, Thyme and Pepper. Bring to boil, cover and simmer for about 25 min or until Chops are cooked.
Dissolve Cornstarch in Tbsp of water. Mix (stirring well in sauce) until bubbly and thick. Serve on Hot Noodles or serve with Creamed Potatoes.
Prep Time: 15 Min Cook Time: 6 Hrs Ready In: 6 Hrs 15 Min Servings: 8
4 - 5 Lbs Boneless Chuck 1 Env Italian Dressing Mix
1 Env Ranch Dressing Mix 1/2 Cup Water 1 Env Brown Gravy Mix
In large skillet, sear roast. Place in crock-pot. Combine all three envelopes with water; pour over roast. Cover and cook on Low for 6 to 8 hrs.
You can use the juice as is,or thicken with a flour or cornstarch slurry in a saucepan on the stove, not in the crock-pot.
Chili Mac
1 lb. ground beef 1 16 oz. can chili beans (optional)
1 - 16 oz. can corn 1 can tomato soup
1 cup elbow macaroni (uncooked) 1 1/2 cups water (adjust as needed) 1/2 diced onion
Season to taste with any or all of the following:
Chili powder, Garlic, Cumin, Salt, Pepper, Sugar 1 cup shredded Cheddar Cheese (optional)
Brown ground beef. Drain and season to taste. Add onions and cook until clear. Add beans, corn, tomato soup, macaroni, and water. Heat to boiling, stirring frequently. Cover and simmer for approximately 15 - 20 min, until noodles are tender. The macaroni will absorb the liquid, so adjust water to desired thickness. Once the macaroni is tender, stir in the cheese. This is a quick and easy one skillet meal.
Eat well and eat healthfully: chicken breasts are saut�ed with mushrooms, herbs and Marsala wine. Yields: 4 servings
1/4 cup all-purpose flour 1/2 tsp garlic salt
1/2 tsp dried oregano 1/4 tsp ground black pepper
4 boneless, skinless chicken breast halves 1 tbsp butter
1 tbsp olive oil 1/2 cup Marsala wine
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 min, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 min, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low simmer for 10 min, or until chicken is no longer pink and juices run clear.
Jagerschnitzel
Prep Time: 15 Min Cook Time: 25 Min Ready In: 40 Min
It is best served with a nice garden salad and some French fries to soak up the gravy Yields: 4 servings
1 Cup Bread Crumbs 1Tbsp All-Purpose Flour
Salt and Pepper to taste 4 Pork Steaks or Cutlets, pounded thin
2 Tbsp Vegetable Oil 1 Egg, beaten
1 medium Onion, diced 1 (8 ounce) Can Sliced Mushrooms
1 1/2 Cups Water 1 Cube Beef Bouillon
1 Tbsp Cornstarch 1/2 Cup Sour Cream
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 min per side. Remove the pork to a platter and keep warm.
Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 min. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Prep Time:15 Min Cook Time: 6 Hrs Ready In: 6 Hrs 15 Min Servings: 8
1 tbsp olive oil 3 lbs boneless venison roast
1 large apple, cored and quartered 2 small onions, sliced
4 cloves crushed garlic 1 cube beef bouillon 1 cup boiling water
Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hrs. When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.
Chicken and Zucchini With Garlic Cream Sauce
1/4 cup butter 3 whole chicken breasts, halved
3 cups zucchini, sliced 1/8-inch thick 1/2 cup diced green onions
Garlic Cream
2 tbsp butter 1 large clove garlic, minced
3 tbsp flour 1 (3 oz) package of cream cheese
1 can chicken broth 1/2 tsp. pepper
Chicken: In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
Garlic Cream Sauce: In 2 qt saucepan, melt 2 tbsp butter; add garlic. Cook for 1 min, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened. This is pretty served on a bed of rice - layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast