Mexican Chicken Casserole

1 whole chicken cooked and cut into pieces(i just use canned chicken, cuz im lazy)

12 tortillas (cut up into bite size pieces)

4 oz. can chopped chilies

1 can of cream of mushroom soup

1 can cream of chicken soup

1 empty soup can with milk

½ lb. shredded cheese

salt and pepper to taste

Mix chili’s soup & milk in large bowl… layer tortillas, mixture, and chicken, twice in casserole dish, then top with cheese. Bake 350 for 30-45 minutes.

*** I use canned chicken(cuz i'm lazy and you can't taste the difference, you can also leave the chili's out for the kids, sometimes i do add onions for more flavor for the hubby=)***

I LOVED this as a kid, same with my siblings and it is soooo easy and cheap!!

Salsa Chicken

4 pieces chicken or pork

1 cup brown sugar

1 cup salsa

Put all in crockpot and cook 3-4 hours on low. Eat on rice or with tortillas.

Chicken Parmesan

I made this for dinner tonight and it was so YUMMY! Johnny even skipped using his fork and double fisted it into his mouth....I know, no shock there:)

1 1/3 cups bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika (i just realized I left this out. whoops. I guess this can be optioinal:)
1/2 tsp salt
1/2 tsp black pepper
2 egg whites
1/2 skim milk
1/2 cup all purpose flour
4 skinless bonless chicken breast halves, pounded to 1/2 inch thickness
1 jar marinara sauce (about 3 1/2 cups)
3/4 cup shredded mozzarella cheese
2 Tbs shredded parmesan cheese

DIRECTIONS:
Preheat oven to 400.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 tsp salt and 1/4 tsp pepper.
In another bowl whisk the egg whites and milk together.
In a 3rd bowl stir together the flour, and the remaining 1/4 salt and 1/4 tsp pepper.
Dip each piece of chicken, 1 piece at a time, in flour, shaking off the excess, then egg, then bread crumbs, shaking off the excess.
Place breaded breasts in a glass baking dish that is spray with nonstick spray.
Bake breasts until cooked through and crumbs are browned, and about 15 min.
Top with marinara sauce and cheese and return to oven for an additional 10 min until cheese is bubbling.

Lime Chicken Picante

1/2 cup chunky salsa
2 Tbs butter
1/4 cup dijon mustard
6 Tbs plain yogurt
2 Tbs fresh lime juice
6 boneless chicken breasts
1 lime (slice into segments)

Combine: salsa, mustard, lime juice.
Add: chicken then cover dish and put in the fridge for at least 30 min.
Melt butter in large skillet. Add chicken to skillet. Saute (turn frequently) til brown on both sides.
Boil remaining marinade 4-5 min.
Add marinade to chicken and saute 3-5 min or til juice runs clear and glazing.
Remove chicken-boil marinade high for 1 min.
Spoon over chicken.
Add 1 Tbs of yogurt and 1 lime wedge on top and serve:)

EASIEST HONEY WHEAT BREAD EVER!!!

THIS IS FOR YOU CARLIE :)

No Knead Whole Wheat Honey Sandwich Bread
2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110F)
5 tsp active dry yeast (2 packages/ .5-oz)
2 tbsp honey
1/4 cup vegetable oil
1 1/2 tsp salt

In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch.
In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9×5-inch loaf pan. Turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1-inch above the sides of the pan.
Preheat oven to 400F.
Once bread has risen, remove plastic wrap and place loaf pan in the oven.
Bake for 30-35 minutes, until bread is dark golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

thank you bakingbites.com

DUKAN DIET TURKEY BALLS

ground turkey (1 pkg)
pepper to taste
sugar free ketchup
mustard
cottage cheese (I usually use about 1/2 C.)
2 T. oat bran
grated onion - or onion powder


Roll int small balls and place on a cookie sheet. Use only a little bit of spray or it cooks onto the sheet. Cook on 350 for about 20 mins - then turn and cook a bit longer until it starts to brown.

I usually take out and put in a bowl and add a spoonful of teriyaki sauce (low sodium) and shake. Keep in the fridge in a air tight container for up to 5 days. These have almost no fat (if you use extra lean turkey. I find it comes out better and cooks better to use 93%-97% as opposed to 99%). tons of protein and fiber. Yum!

White Chocolate Raspberry Bundt Cake

I got this recipe from my friend while at a baby shower a couple of months ago and it was so good!

CAKE INGREDIENTS:
white cake mix
1/2 cup applesauce (no cinnamon)
package of vanilla pudding
1/2-3/4 cup frozen raspberries (thawed and mashed)
1 Tbs flour
1/2-3/4 cup white chocolate (melted)

Directions:
-Pre-heat oven 350 degrees
-Mix white cake mix as directed. Add applesauce and pudding mix.
-Mix batter well: remove 1/3 of the batter and place in separate bowl.
-Take the thawed mashed raspberries (I use a little mmore than 1/2 cup) and add flour and mix. Add berries to 1/3 batter and set aside.
-With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.
-Grease bundt cake pan and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
-Then add dollops of raspberry/cake batter mix to the chocolate in the pan.
-Then add the remaining white chocolate cake/batter mix to the pan.
-Make an "S" pattern throught the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
-Bake 42-45 min. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and put it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8oz)
Mix butter and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.

Add 4-5 cups powdered sugar, one cup at a time. Beat until smooth.

Put in the fridge and let set an hour before frosting the de-frosted cake.

*I haven't made this yet so I don't know if her instructions to freeze the cake actually makes a difference*