Momity

Somewhere inbetween being a mom & insanity!

Go-To Meals

I’m a horrible cook. Simply put, i burn things. I’m contstantly on the search for new, yummy and EASY recipes! Here are some of our go-to meals:

Italian Chicken

Ingredients:

4 boneless skinless chicken breasts (halves)

3 large eggs, beaten

1 cup Parmesan cheese

1 cup fine dry Italian bread crumbs

1/4 cup Italian salad dressing

1/4 cup butter

Directions:

Preheat oven to 350 degrees. Wash chicken and pat dry. Dip chicken into eggs. Combine cheese and bread crumbs. Coat chicken thoroughly with crumb mixture. Place on greased baking sheet. Drizzle with salad dressing and place pats of butter on each piece of chicken. Bake for 45 minutes.

Taco Chicken

Ingredients:

4 small boneless skinless chicken breasts (1 lb./450 g)

4 tsp. taco seasoning mix

1/2 lb. (225 g) red potatoes, peeled, thinly sliced

1 cup Tex Mex Shredded Cheese

1/2 cup salsa

1/4 cup sour cream

Directions:

Preheat oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on centre of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x3/4-inch baking pan. Bake 30 to 35 min. or until chicken is cooked through (170°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.

Chicken and Dumpling Casserole

Ingredients:

Vegetable cooking spray

2 tbsp vegetable oil

1/2 cup milk

1 cup flour

1/4 tsp salt

1/4 tsp ground pepper

2 tsps baking powder

2 celery stalks, coarsely chopped

1 medion onion, finely chopped

6 boneless skinless chicken breast halves, uncooked

1/2 tsp dried sage, crushed

1 (10 ounce) pkg frozen sliced carrots

2 (13 3/4 ounce) cans chicken broth Directions:

Preheat oven to 325 degrees. Spray a 2 1/2-quart casserole dish with vegetable cooking spray. In a medium bowl combine oil and milk. Gradually stir in baking powder, flour, and salt. Mix well until a dough forms. Place the chicken into the bottom of the casserole dish. Cover with celery, onion, and carrots. Sprinkle pepper and sage on top then pour the broth over everything. Form 2-inch balls from the dough mixture and drop evenly on to the top of the chicken mixture in the casserole dish. Cover tightly and bake for 1 1/2 hours.

Salmon with Lemon Dill Sauce (I cheat this one & buy packaged Lemon Dill Sauce and bake it all together)

Ingredients:

1 pound salmon fillets or steaks

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon dried dill weed

2 tablespoons butter

Directions:

Preheat oven to 400 degrees. Rinse salmon, and arrange in a 9×13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish. Bake for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Lasanga Toss

Ingredients:

2 cups uncooked penne pasta

1 pound ground Italian sausage or ground beef

1 (26 ounce) jar garlic and onion spaghetti sauce

2 cloves garlic

1 large onion, chopped

Italian spice

1 cup cottage cheese

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

Ricotta cheese

Directions:

Preheat an oven to 350 degrees F. Grease a 2.5 quart baking dish. Cook Italian sausage or ground beef in a large skillet over medium heat until browned. Saute garlic and onion. Add to meat. Drain the fat from the meat, pour the spaghetti sauce into the skillet, and stir well to combine. Add Italian spice. Bring the mixture to a boil then simmer. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Add to meat sauce. Layer the dish, sauce, cheese, sauce, ricotta, sauce, cheese. Cover and bake for about 25 minutes, until the casserole is hot and the cheese is melted and bubbling. Let it stand 5 minutes to firm up before serving.

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