No Fuss Chicken Cordon Bleu

Ingredients:


6-8 fresh chicken breasts cut in half lengthwise
2 cups sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions:

Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds).
Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl.
Mix well and pour over the carrots.
Slice Chicken breasts into tender strips.
Crack an egg on a plate and beat well.
Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan.
Place ham strips over the top of the chicken.
Top with swiss cheese.

Baking:  Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

Source: http://www.freezerfriendly.blogspot.com/

Submitted by:  Caroline G.
"We had this for dinner tonight and loved it.  I used light sour cream, cheese and soup and it was fabulous!  I made an 8 x 8 for our family of four for this evening and froze the other one".

I would not freeze this one...I found the sour cream doesn't have the same consistency/taste after freezing in this dish.

Yummy Bars!

Ingredients:

2 c. quick cooking oats
1/2 c. whole wheat pastry flour
1 t. baking powder
1/2 t. salt
1/4 c. raisins
1/4 c. chocolate chips
1/2 c. nut butter (I used peanut butter)
1/4 c. maple syrup
1/4 c. granular sweeter (I used NuNaturals Stevia Baking Blend)
2 T. ground flax seed + 6 T. water

Instructions:

Preheat oven to 375 degrees.
Combine flax and water. Set aside.
Combine all dry ingredients in mixing bowl.
Stir in raisins and chocolate chips.
In a separate bowl, combine syrup, sweetener and nut butter and mix until smooth. Combine nut butter mixture with flax/water mixture.

Add wet to dry ingredients and mix well.

Note: The mixture will be dry, but just keep stirring.
Press the mixture into an 8 x 8 pan sprayed with non-stick cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.

Submitted by:  Caroline G.

This recipe comes to me via Jenny T.  As we sat at the pool and she let me sample this homemade delight I knew I had to have the recipe.  They are moist and yuumy!

Berry Lover's Delight Pie

Ingredients:

1 box refrigerated pie crusts, softened as directed on box

Powdered sugar for dusting hearts

4oz white chocolate 

3 cups halved hulled fresh strawberries

2 cups fresh blueberries

10 tablespoons granulated sugar

4 tablespoons water

2 tablespoons cornstarch

Instructions:

Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.

Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.

Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.

Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.

Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.

Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.

Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.

Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings

Pillsbury indicates it would be awesome served with whipped cream, if desired. Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Submitted by: Caroline G.
"I love that the second pie crust is cut in shapes and this was much easier to prepare than the instructions make it appear".

Source: http://www.pillsbury.com/

Minestrone Soup

Minestrone is the name for a variety of thick Italian soups made with vegetables and often with pasta or rice.  Nine grams of fiber and 14 grams of protein per serving make this minestrone soup a health-conscious  meal.

Ingredients:

3 14-ounce cans beef broth

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can garbanzo beans, rinsed and drained

1 14-1/2-ounce can low-sodium stewed tomatoes

1 11-1/2-ounce can vegetable juice (did not use in mine as I didn't have it on hand)

1 6-ounce can tomato paste

2 teaspoons sugar

1 teaspoon dried Italian seasoning, crushed

1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)

2 cups fresh spinach leaves, cut into strips

2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli

Finely shredded Parmesan cheese (optional)

Instructions:

In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning.
Bring to boiling.
Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through.
To serve, ladle into bowls.
If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

Submitted by:  Caroline G.
Source:  Yahoo Shine Recipes

Crock Pot Chicken Barbeque

Ingredients:

6 skinless chicken breast halves (boneless)
1 (12 ounce) bottle barbeque sauce of your choice
1/2 cup Italian salad dressing (I use fat free)
1/2 cup brown sugar
2 tablespoons Worchestershire sauce

*The ingredients give it a wonderful flavor. I recommend using a barbeque sauce that you really like to secure you get a great flavor*

Directions:

Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar and Worchestershire sauce. Pour over the chicken. Cover and let it cook 3-4 hours on high or 6-8 on low (if chicken breasts are frozen). If the chicken is not frozen I recommend 4 hours on low depending on your individual slow cooker.

If you plan to serve it as barbeque about an hour before eating take out chicken and cut in small pieces or shred and return to the slow cooker.
 
Submitted by:  Caroline G.
"This is easy and delicious. Serve with a side of rice, noodles or on a baked potato with sour cream and some veggies on the side. A great lunch meal to place in the slow cooker before leaving for church. Easier still; shred the meat and put on a hamburger bun. Will serve our family of four two meals".

Farmer's Casserole

This is a new favorite in our house.  This is a great dish for a weekend lunch, brunch or dinner for the family.

Ingredients:

3 cups frozen shredded hash brown potatoes (24 ounce bag)

3/4 cup of shredded  Monterey Jack Cheese (3-4 ounces)

3/4 cup of shredded Cheddar Cheese (3-4 ounces)

1 cup ham or Canadian-style bacon (5 ounces)

1 can of mild green chilis (4.5 ounce can - optional)

1/4 cup green onions, sliced (2-3 medium)

4 beaten eggs

1 - 12 ounce can of evaporated milk (the full fat kind works best)

1/4 teaspoon of pepper

1/8 teaspoon of salt

Note:  You can use whatever kind of cheese you like.  It is yummy with a shredded cheese mix.

I make mine without the chilis and onions as my children don't like them, but I bet it is fabulous with them included!

Directions:

Grease a 2 quart square baking dish. 

Arrange potatoes evenly in bottom of dish.

Sprinkle with cheeses, ham, green chiles, and green onions. 

In medium mixing bowl, combine eggs, milk, pepper and salt.

Pour egg mixture of potato mixture in dish.

NOTE:  Chill for several hours over overnight in the fridge before baking or immediately cover and place in freezer for future meal.

Serving Instructions:

Thaw completely (if frozen). 

Bake uncovered at 350 degrees for 40-45 minutes or until center appears set.

Let stand 5 minutes before serving. 

If you prefer extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Submitted by:  Caroline G.

Pancake and Sausage Muffins

http://heavenlyhomemakers.com/pancake-and-sausage-muffins