Main Dishes


Baked Mushroom Chicken
4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken. Bake, uncovered, at 375° for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear. Yield: 4 servings.
Source: PriscillaBakes


Green Beans With Eggs
5 eggs, beaten
1 can of french cut Green Beans, drained
2 tbsp. butter
Melt butter in a pan over medium heat. Dump Green Beans in and mix with the butter. Add eggs and stir until eggs are cooked. Sprinkle with salt to taste. Yield: 4 servings
Rice Pilaf

1 cup long grain rice, uncooked
2 cups chicken broth
1/2 cup vermicelli, lightly browned (Cracked into 3 inch pieces)
1/4 to 1/2 tsp. salt
4 tbsp. butter
Brown vermicelli at 400 degrees for 5 minutes or until lightly browned. In a pan over high heat, combine rice, chicken broth, vermicelli, and salt. Bring to a boil. Reduce to simmer and cover. Cook for 20 minutes or until ready. 5 minutes before ready, drop tablespoonfuls of butter on rice and place top back on to finish cooking. Yield: 4 servings.
Pineapple And Italian Marinated Chicken
4 skinless and boneless chicken breasts, thawed

1 cup Italian Dressing
1 1/2 cups Pineapple Juice
Combine Italian Dressing and Pineapple Juice. Place chicken in a pan, pour dressing all over chicken. Cover and marinate for 3 hours. Grill on BBQ on low heat until no longer pink in the middle. Continue to baste chicken in dressing while grilling. Yield: 4 servings.
Source: PriscillaBakes


Lighter Chicken Parmesan

1 1/2 cups panko (Japanese-style bread crumbs)
1 tablespoon olive oil
1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons garlic powder
Table salt and ground black pepper
3 large egg whites
1 tablespoon water
Vegetable cooking spray
3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
2 cups tomato sauce , warmed (see below)
3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
1 tablespoon minced fresh basil

1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
2. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.
3. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
4. Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes. (I think next time I make it I’ll flip it over to crisp up the other side a bit.)
5. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.

Simple Tomato Sauce
1 (28-ounce) can diced tomatoes
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
1 tablespoon tomato paste
1 teaspoon olive oil
1/8 teaspoon red pepper flakes
1 tablespoon minced fresh basil leaves
Table salt and ground black pepper

Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside. Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.

Per Serving: Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg

Source: Barbara Bakes


1/4 cup all-purpose flour
1 can beef broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon ground ginger
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Source: Barbara Bakes

Szechwan Chicken Stir Fry

Szechwan Chicken Stir Fry

2 boneless, skinless chicken breasts
1/2 c. onion, chopped
1/3 c. chicken broth
1/3 c. soy sauce (I like Kikkoman)
1 T. Szechwan spicy stir-fry sauce (House of Tsang)
4 tsp. cornstarch
1 T brown sugar
6 oz pea pods
1 can La Choy Fancy Chinese vegetables
1 c. broccoli
1/2 c. shredded carrots
1 T. cooking oil

Cut chicken into strips. Combine broth, soy sauce, Szechwan sauce, cornstarch and brown sugar, set aside.

Stir fry chicken in oil in nonstick wok over medium high heat for two minutes. Add onion and stir fry for two minutes. Add remaining vegetables and stir fry two minutes more.

Add sauce, stirring constantly until it thickens and vegetables are heated through. Serve over rice or noodles. Makes 6 servings.

Source: Barbara Bakes