Wednesday, September 16, 2009

Grandma's Baked Chicken Breasts

This is one of my Grandma Harper's recipes, and I just love it! She made it for us once when I was about 13 and I remember asking what it was called and my uncle David said it was called ambrosia. He was right on target because it is really good, and rather simple to make.Ingredients:
8 chicken breasts, thawed and cut in half
1 jar dried beef
16 slices of bacon
1 can Cream of Mushroom soup
1 pint sour cream
dried parsley

Cook the bacon, but don't let it get crispy. Place 2 slices of dried beef (you can find it at the grocery store near the canned sardines and such) under 1/2 a chicken breast and wrap in a slice of bacon. Place in a shallow baking dish. Repeat 15 more times.

Mix sour cream and cream of mushroom soup together and spoon over the chicken. Sprinkle parsley over everything. Cover with foil and back at 250 degrees for 2-1/2 hours.
Serves 16
Points: 6

Sunday, September 13, 2009

Mexican Lasagna

I realized that I have now posted 3 lasagna recipes. This one is a lot of fun and very different from your traditional lasagna. I found it in one of my Taste of Home magazines and then modified it to fit my style.
1-1/2 pound lean ground chicken (or turkey or ground beef if you prefer)
1 c. diced red onion
1 c. diced bell pepper
2 tsp. minced garlic (or 4 cloves)
1 c. canned black beans, drained and rinsed (I used the full 14.5 oz can)
1 c. diced tomatoes
1/2 c. frozen corn
1-1/2 tsp. chili powder
1 tsp. cumin
1 14.5 oz can diced tomatoes with green chilies
1 8 oz can tomato sauce
1 c. medium salsa
1/4 tsp. fresh ground pepper
2 T. minced fresh cilantro
4 large 10 inch tortillas (you can use whole wheat of you prefer)
1-1/2 c. shredded Monterey Jack cheese (or sharp cheddar is also good)
1 c. light sour cream
1/4 c. green onions, chopped

Preheat oven to 375 degrees and grease a 9x13 pan.

In a large skillet cook the ground chicken, onion, garlic and bell pepper. Make sure to break up the meat as it is cooking. Once fully cooked add the black beans, tomatoes, corn, chili powder and cumin and cook for 2 more minutes at medium heat. Add the canned diced tomatoes, tomato sauce, salsa and black pepper. Bring it to a boil. Reduce heat and allow to simmer for 5 minutes, covered. Stir in cilantro and remove from heat.

Spread 1/3 of the sauce mixture over the bottom of the pan. Layer 2 tortillas on top. *I ripped one in half, placed one in the center and the 2 halves on each end of the pan* Spread another 1/3 of the sauce mixture on top of tortillas and then 1/2 of the cheese. Repeat with the remaining tortillas, sauce mixture and cheese.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes. Let stand for 10 minutes before serving. Serve with a dab of sour cream and green onions on top.
Serves 8
Points: 5 per serving

Friday, September 4, 2009

Prosciutto Chicken Stromboli

I love it when I play around in the kitchen and something great comes out of it! We had a few slices of leftover prosciutto in the fridge and I was trying to come up with something to do with it. I had made a ham and cheese Stromboli a few weeks ago so Tyson suggested that we try a prosciutto Stromboli. So, I gave it a go and I really like how it turned out.
Someday I'll figure how to take better food pictures. Until then, I'm sorry for the poor quality, but I still think that it is helpful to have pictures.Ingredients:
1/2 c. hot water
1/2 T. yeast
1/2 t. sugar
1/2 t. salt
1 T. olive oil
1-1/4 c. flour
6 slices of prosciutto
1 chicken breast, cooked and cubed
1/4 c. Italian dressing
8-10 fresh basil leaves
1 green onion, chopped
1-1/2 c. Mozzarella cheese
1 egg white, slightly beaten
1/4 c. Romano cheese

Dissolve the yeast in water in a medium mixing bowl. Add sugar, salt, olive oil and flour. knead for about five minutes. Roll out into a rectangle on a greased baking dish (I use my pizza stone).

Spread the Italian dressing over the top leaving about 1/2 inch all the way around. Layer the prosciutto, basil leaves, chicken, green onion, and mozzarella cheese. Carefully roll it into a log and pinch seal the side and edges closed.

Baste with the beaten egg white and top with Romano cheese. The Romano cheese adds a great flavor and makes for a nice look when finished baking.Bake at 400 degrees for 20 minutes. Allow it to cool for a few minutes before serving.
Yields 8 slices
Serves 4
Points: 5 per slice