Ritz/Triscuit/Cornflake/Breaded Chicken

The above title was used because I've tried basically the same recipe with a variety of breading options, depending on what you have on hand.  I really like all of them and have even used homemade bread crumbs on my most recent venture.  This is DELICIOUS and simple to put together.

1-2 C Breading (Crushed crackers, cereal or bread crumbs)

3 TBLS Parmesan Cheese

2 tsp Garlic Salt

1 tsp Season Salt

1/2 C Melted butter

1 small container of plain yogurt (I have also used sour cream when no yogurt on hand, still good)

1 lb Chicken Tenders  (I usually just cut up chicken breasts into thinner strips...is that what tenders are?)

Mix all dry ingredients together in a bowl or zip lock bag.  Wash chicken and dry with paper towels.  Dip chicken into yogurt then in dry mix.  Place in a greased pan.  After chicken is in pan pour melted butter over the top.  Bake uncovered at 350 degrees for about 30 minutes.

This recipe came from our SLC ward cookbook.  My friend Jaclyn made it for us one time and since then my husband declared I can make anything in the cookbook by her, because he liked it so much.

Creamy Chicken Noodle Soup

OK, one more from Lara...then I'm off to make dinner and will post another tonight if it turns out good.

Chicken Noodle Soup and Breadsticks:

Dump 3 cans of chicken broth in a large pot, throw in 3 stalks of celery sliced, 3-4 big carrots that have been peeled and sliced, 1/2 of a small onion chopped (or 1 TBSP dried onion) and a chicken breast that has been cut into bite size chunks. Set that to boil for about 20 minutes till the chicken is done and the veggies are as tender as you'd like.

Dump in about 16 oz. of dry noodles (penne holds up the best for this soup). Add more water if you need to - you don't want a whole lot of liquid, just a couple of inches over the top of the noodles and stuff. Boil (stir often) till the noodles are done. Stir in 2 cans cream of chicken soup and serve.

We eat this about once a week in the fall/winter. I always mix up a batch of breadsticks to go with it.

Those are easy too - after you get the veggies and chicken boiling, put 1 1/3 cups really warm water in your mixer bowl. Add 1 TBSP yeast, 1 TBSP sugar, 1 tsp salt, and mix. Let this sit for just about a minute to get started. Then add in 3 1/4 cups flour (sometiems a bit more or less depending on the humidity - you want a soft dough that is not sticky). Mix for 10 minutes by hand or machine. (You can do this in a bosch, kitchenaide, or bread machine). Melt 1/4 cup butter and pour it onto a large jellyroll pan. Spread the dough onto the pan. You'll have to stretch and press the dough to get it as close to the edges as you can. Cut the dough into breadsticks - we do one cut across the middle and then about 7 the long way, but you can cut them however big or small you'd like. Let rise until puffy (sometimes I put them in the oven and then turn it on to pre-heat if I'm in a hurry). Bake at 425 for 10-15 minutes. Brush with butter and sprinkle with garlic salt. Really good!

If you want sweet breadsticks for a treat, at the end instead of using garlic salt, sprinkle with cinnamon/sugar.

Honey Mustard Chicken

This is another recipe from Lara's blog. Again, I haven't tested it, but sounds good...

Honey Mustard Chicken (from Rachael Ray)

Ingredients:
3 TBSP honey
2 TBSP spicy brown mustard
2 TBSP vegetable oil
2 limes, 1 juiced & 1 cut into 8 wedges
8 skinless, bone-in chicken thighs (I actually used about 10-12 chicken tenderloins and it worked fine)

In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes (I thawed my chicken in the microwave first.)

Grill chicken for 10 minutes on each side, or if you are grill-less like me, pan fry it!. Serve with lime wedges. Enjoy!

Crock Pot Fettucine

Disclaimer:  I haven't tried this recipe.  I stole it off of my friend Lara's blog.  She's who basically inspired the idea of this website with her post asking for help.  She got a lot of recipes in response to her request...this is one of them.  I might post more later.  This is just one of the first and sounds good.  PLEASE post a review if you try it...

Fetuccine in crock pot
2 chicken breasts (frozen or not)
1/4 C butter or margarine
1 pkt. italian dressing mix
Cook for 4-6 hrs in crockpot, cut up chicken, then add 
1 8oz cream cheese
1 can cream of chicken
1/2 can water
cook for another half hour. while this is cooking, boil fetuccine noodles. Mix together with chicken/cream cheese mix. I always serve this with french bread.

Cream of Mushroom Pork Chops and Potatoes

This recipe is very similar to the pork chop recipe with sour cream in it, but just a little different. It is so easy and my family LOVED it. Give it a try and let me know what you think.

4-6 pork chops
2 cans of cream of mushroom soup
about 6-10 potatoes(cut up)
salt
pepper
garlic salt if desired

Wash potatoes and cut them up in chunks and put cream of mushroom soup, potatoes, pork chops and seasonings in crock pot. Let cook for approximately 3 hours depending on if pork chops are frozen or not.