Broccoli Chicken Potato Parmesan

(AKA Mike's new favorite)

Prep/Cook time: 20 min.

2 tbsp Veggie Oil

1 pound red potatoes, sliced 1/4 inch thick

1 package (about 10 ounces) refridgerated cooked chicken strips ( I use about three chicken breasts, cooked and cut into strips)

2 cups fresh or frozen broccoli flowerets

2 can campbells broccoli cheese soup

1/2 cup milk

1/4 tsp garlic powder

1/4 cup grated parmesan cheese

Heat oil in skillet. aldd potatoes. cover and cook over medium heat 10 min stirring occasionally.

Stir in chicken and broccoli

Mix soup, milk, and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. cover and cook over low heat 5 min or until done. (which means the potatoes are soft)

Recipe from Campbell's 1-2-3 dinner

Chicken Scampi

Chicken Scampi

2 Tbsp butter

4 chicken breast

1 can cream of chicken soup

1/4 cup water

2 tsp lemon juice

2 cloves garlic (minced) or 1/4 tsp garlic powder

4 cups hot cooked capellini or thin spaghetti

1.heat butter in skillet. Ad chicken and cook until browned

2. Add soup, water, lemon juice and garlic. Heat to a boil. Cover and cook over low heat 5 min or until done

3. Serve with pasta

makes 4 servings

from Campells 1-2-3 Cookbook

Vanilla Pudding Sauce

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

**We had this on our waffles this morning. Delicious!**

Lemon Chicken

Lemon Chicken Cutlets
Real Food Has Curves
Makes: 4 servings

4 5-oz. boneless, skinless chicken breasts
6 Tbs. unbleached all-purpose flour
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbs. unsalted butter, divided
2 Tbs. olive oil, divided
3 Tbs. chopped pitted black olives
2 tsp. grated lemon zest
1/2 c. dry white wine, dry vermouth, or reduced-sodium chicken broth
5 Tbs. lemon juice (the juice from about 2 medium lemons)

1. Place a chicken breast between 2 large sheets of plastic wrap on your work surface, then use the bottom of a heavy saucepan (of the flat side of a meat mallet if you have one) to pound the breast to about 1/4 inch thick.

2. Mix the flour, salt and pepper together on a large dinner plate.

3. Unless you have a gigantic skillet that can accommodate all the pounded breasts at once, melt 1/2 Tbs. butter with 1 Tbs. olives oil in a large skillet over medium-high heat.

4. Dredge 2 breasts in the flour mixture, coating both sides. Knock off any excess flour. Slip them into the skillet and cook until lightly browned and cook through (you can slice one open to make sure it's white inside), about 4 minutes, turning once. Transfer the breasts to a serving platter or individual plates.

5. Repeat steps 3 and 4 without cleaning the skillet until all the chicken is cooked.

6. Stir the olives and lemon zest into the skillet; cook for about 20 seconds.

7. Pour in the wine, vermouth, or broth, as well as the lemon juice. Raise the heat to high, and bring the mixture to a full, bubbling simmer, scraping the bottom of the skillet occasionally to get any flavorful brown bits up and into the sauce. Cook for about 1 minute, or until slightly reduced. Pour this wet sauce over the breasts.

Crazy Bread

Crazy Bread
Lauren Manning

1 Tbs. yeast
1 ½ c. warm water
2 Tbs. sugar
3 ½ c. flour
½ tsp. salt
¼ c. butter
Garlic salt or powder or minced garlic
Parmesan cheese

1. Put water in a bowl; add yeast, sugar and salt. When foamy, mix in flour and kneed until smooth. Let dough rise for 20 min.

2. Melt butter in a 13x9 pan. Put dough in pan, punch down to fill. Flip dough. Let rise 10 min. (I use a cookie sheet instead so that they are thinner.)

3. Sprinkle with garlic and parmesan cheese. Cut into 1 inch strips, and then bake at 375 for 20 min.

For pizza crust:

1. Follow step 1 above. After letting dough rise, roll out as crust.

2. Bake at 375 for 15 min., load with toppings, then bake at 325 for 10 min.

Banana Muffins

Banana Muffins
Better Homes & Gardens Cookbook
Makes: 1 dozen

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil
3/4 c. mashed bananas
1/2 c. chopped nuts (opt.)
1 recipe Streusel Topping (opt.)

1. Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin cups (do not use paper baking cups); set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Add mashed bananas and nuts. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel topping over muffin batter in cups. Bake for 18 to 20 min or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Streusel Topping
In a small bowl stir together 3 Tbs. all-purpose flour, 3 Tbs. packed brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 Tbs. butter until the mixture resembles coarse crumbs. Stir in 2 Tbs. chopped pecans or walnuts (opt.).

My Tips:
- I am a huge fan of those big over-sized muffins, which is why that's the only sized muffin tin I own. :) These should be baked at 350 degrees for about 30 minutes.
- I also used Splenda in place of the sugar because I was moving and I ran out of sugar and was in a real pinch. I couldn't really tell the difference, and I think it's because the recipe only calls for 1/3 cup.

White Chocolate Raspberry Scones

Raspberry White Chocolate Scones

Makes: about 18-24, depending on size of scones

3 sticks butter

2 c. brown sugar

6 c. flour

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. baking powder

1 egg, beaten

1 c. buttermilk (may need a little more)

2 c. white chocolate chips

2 c. FROZEN raspberries

Glaze:

powdered sugar

lemon juice

half-and-half or milk

1. Heat oven to 305 degrees (yes..three zero five degrees).

2. Feather together first 6 ingredients with pastry cutter. Make well in dough and add beaten egg and buttermilk. Mix by hand. Add white chocolate chips and mix in by hand. Add raspberries and gently fold in by hand.

3. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes.

3. If desired, make glaze using powdered sugar, lemon juice and milk (or half-and-half) and brush over tops of scones.

My Tips:

- Try this with other frozen fruits. I've done blueberries before, which was also good.