4 boneless skinless chicken breasts
1 can of Campbell’s Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt
Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
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Makes 10 popsicles
12 oz. pineapple ( about half of a large pineapple)
3 oz. raspberries (about 13 regular-size raspberries)
4 oz. vodka
2 oz. Pama Pomegranate liqueur
(For non alcoholic pops, use 6 oz. Pomegranate Juice and omit the Vodka and the Pomegranate liqueur )
1. Place the pineapple and vodka in a food processor or a blender and process until pureed and well blended. Set aside.
2. Place raspberry and Pama Liqueur in the food processor or a blender and process until pureed and well blended.
3. Pour 1/2 oz of pineapple mixture into each popsicle well, then pour 1 oz of rasberry mixture on top of it. Fill remainder of the popsicle wells with pineapple mixture. Use the narrow handle of a spoon or fork to gently drag raspberry mixture through the pineapple mixture and against the walls of the mold for a soft swirling effect.
4. Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the hole. Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for 2-3 seconds.
I’m pretty excited for tonight! Every so often I will hostess a girl’s night with some girlfriends at our house. We usually play board games, talk, laugh a lot and enjoy fun snacks we all chip in on. Since it is after the kids bedtime we don’t have a meal. Each of us brings a snack, homemade or store bought doesn’t matter. I like to make something though since I love to bake/cook. This morning my little helpers and I made cornflake cookies!
My youngest son used to have quite the sweet tooth. Dealing with this problem can always be frustrating. Starting early is always best, but if you are trying to make changes now, you can still be successful.
I call my technique “whittling.” Making small changes until you get where you want to be. One of those changes was introducing muffins like these. Whole wheat and natural sugars help keep you full and prevent blood sugars from spiking. They are an excellent substitute for cupcakes.
Do they still want icing? Try some different toppings, dried coconut (unsweetened) with a tiny sprinkling of raw sugar has far fewer carbs than a big dollop of icing. Not a coconut fan? Try toasted nuts. Even just the sprinkle of sugar will give them that little shot of sweet as they get used to not being slapped with sugar. Involving your family in the process…
I have to make an apology. In my vacation excitement I totally forgot to post the last winning recipe from my Super Bowl Potluck. So, I’m sending out a big “I’m sorry” to my friend Sayyad for not giving his winning recipe the attention it deserves! I mean, really, is there anything better than bacon dipped in chocolate? So, without further ado…
Sayyad’s Chocolate Covered Bacon
(Adapted from The Paleo Recipe Book)
– 2 lbs thickly cut bacon
– 1 lb good quality chocolate, milk or dark (reserve a small amount to grate over the bacon as a garnish)
– 4 tbsp coconut oil or butter
1. Bake the bacon on a sheet pan in the oven until crisp. Baking the bacon, rather than frying it, helps keep the bacon’s straight shape.
2. Remove the bacon from the oven and lay on a paper towel, to soak up the…