bacon-chicken alfredo

This recipe comes from my new Gooseberry Patch. One of my favorite subs is the Chicken Carbonara from Quizno's and I thought this might just give me the flavors of that sandwich. It didn't disappoint. While I was making our menu for the week my hubby kept saying "bacon, bacon it's all you want this week", might have been because I had an extra pound of it in the fridge, or because I do love it. He tells me while we are eating it that he isn't much of a bacon person, but that that it was very good! So I think kuddos from my hubby!

5 slices bacon
2-3 boneless skinless chicken breasts, pounded and sliced thinly
16 oz jar alfredo sauce
2/3 cup parmesan cheese
2 cloves garlic minced
4 cups cooked egg noodles

Cook bacon in skillet over medium heat. Remove bacon. Reserve drippings and crumble bacon.
Cook chicked in drippings. Remove Chicken.
Heat alfredo sauce, parmesan cheese, and garlic. When heated through (aprox 5-10 mins), add crumbled bacon, chicken and noodles, let heat through and then serve!

Goat Cheese Chicken

This is another recipe brought about due to me having some goat cheese on hand. We absolutely love goat cheese and I thought what could be better than combining it with chicken!
1/4 of a log of soft goat cheese
3 large boneless skinless chicken breasts pounded to 1/8"
3 Tbl marinara sauce (again I use Prego)
1/3 cup italian bread crumbs
1/3 cup parmesan cheese

Combine bread crumbs and parmesan cheese together in a shallow dish. Spread enough goat cheese to cover the chicken and then place 1 tbl of the marinara on each chicken breast. Roll the chicken up. Coat in the parmesan cheese/bread crumb mixture. Place on a baking sheet and bake at 400 for about 20 mins (I use a meat thermometer so I'm not sure on cooking time).

Pepperoni and Cheese Bread

I was doing my usual surfing on all of the wonderful food blogs that I frequent and came across this recipe not only once, but twice! The first was on Amber's Delectable Delights and the second on Mrs Sac's Purple Kitchen. I thought if these two wonderful women like it then we must too! They did not disappoint and I have another pizza dish to add to our Pizza Friday rotation!

Pepperoni and Cheese Bread

Ingredients:

1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)
Regular or turkey pepperoni
Mozzarella cheese
Parmesan cheese
Extra Virgin Olive oil
Dried Italian seasoning
My pizza sauce---I used Prego three cheese

Directions:

Preheat oven to 350.
Roll out bread dough, and drizzle with olive oil, a few small dollops of sauce, sprinkle with mozzarella, Parmesan cheeses, Italian seasoning, and place pepperoni on top of the cheese.

Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides with some olive oil.

If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking.
Bake at 350 for ~20 min. Remove from oven and let cool for 5 minutes before slicing.

Serve with pizza sauce.


I also made breadsticks with a can of Crescent rolls I had on hand. I seperated the crescents into the 4 rectangles that they naturally fall in. I cut each one in 1/2 and then into 1/2 again so each rectangle gave me 4 sticks. I then twisted each strip and placed on a foil lined baking sheet sprayed with cooking spray. I then sprayed the twists on cooking spray and then sprinkled parmesan cheese over them. I baked at 375 for 14 mins (which was a min or 2 too long) and then brushed them with 1/2 cup of butter that was melted and had 1 tsp of garlic powder added. They were very good!

Fast and easy Chicken & Noodles

This is another recipe from the Gooseberry Patch Speedy Suppers cookbook that has been my bible, especially with being down from my MS, it's been a lifesaver these last few months! This is yummy and easy! There are some additions/changes I have made, but I think for the better =)

1 bag frozen egg noodles
1 1b. boneless chicken breasts cut into bite size pieces (I used 3 chicken breasts)
pam for pan
1/2 tsp garlic salt
1 can cream of chicken soup
1/2 cup milk
1/2 cup parmesan cheese
1 can cream of corn

Cook egg noodles according to package.
Cook chicken in Pam over med-high heat until cooked through and golden. About 1/2 way through sprinkle the garlic salt over the chicken for flavor.
Drain egg noodles and put chicken in pot and the rest of the ingredients. Cook until heated through.

I served this with Crescent Rolls that had been covered with butter and parmesan cheese before baking, they were DELICIOUS!

Taco Chicken

I had a recipe for Taco chicken, but decided I needed to spice it up a little so I combined ideas from a different chicken recipe to come up with this! It was wonderful. I served it with a can of black beans mixed with a can of corn, with a Tbl of a cilantro mix I have from TasteFully Simple, I heated it up and it was a great addition it will definitely stay in our sides rotation! Sorry about the photos, all I had at the time was my camera phone!


4 boneless skinless chicken breasts pounded as thin as you can get them
1/4 cup light sour cream
1 1/2 cup shredded cheese (I used Mexican blend)
1 taco seasoning packet
1/4 cup parmesan cheese

Preheat oven to 400 degrees.

Mix the sour cream with the shredded cheese. Spread an over-flowing tsp of mixture on each chicken breat. Roll up starting with smallest end. Combine parmesan cheese and taco packet together on a plate. Roll chicken through this mixture to coat. Place on sprayed cookie sheet and bake 20 mins or until 160 degrees.

Ranch-Parmesan Chicken

I got this recipe from one of my May 07 girls--princessannie--I didn't have the recipe the night I went to make it, so I had to kind of remember it from my mind...this is what I came up with.

4 boneless skinless chicken breasts pounded as thin as you can
1 packet of dry Ranch dressing
4 tsp light sour cream
1/2 cup of dry parmesan cheese

Turn oven to 400. Spray flat baking sheet very well with cooking spray.
Mix sour cream and Ranch packet together. Rub Ranch mixture all over chicken breasts, then dredge in parmesan cheese. Place on baking sheet.
Bake on 400 for about 20 mins until temp reaches 165.

I roasted some asparagus alongside the chicken for a complete meal.

Green Chile & Cheddar Stuffed Chicken--Phase 1

Like most of my South Beach Diet Recipes I must give Kalynskitchen.blogspot the credit for this recipe and the picture!

4 boneless skinless chicken breasts pounded as thin as you can get them
1 1/2 cups cheddar/jack low fat cheese (I used Krafts 2% Mexican blend)
1/4 cup light sour cream
1/2 of a 4 oz can of diced green chiles (you can find this in the Mexican aisle of your store)

Enough parmesan cheese to cover the chicken when rolled in it.

Preheat oven to 375 F. Spray a medium sized flat baking sheet with nonstick spray. Pound chicken breasts until they are very thin, about 1/4 inch.

In a bowl with a fork, mash together cheese, chiles with juice, and sour cream until barely combined.

Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with smallest end, and secure each chicken breast with 2 toothpicks. Put parmesan cheese on a plate. Roll chicken in parmesan cheese.

Place chicken on baking sheet and bake about 30 minutes or 160 degrees by meat thermometer, or until the chicken is firm, but not hard, to the touch. I did turn the broiler on high for about 5 minutes to get the top nice and brown.

These can be frozen, dethaw them in the fridge all day and reheat wrapped in foil in the oven or toaster oven. If you're only making four, freeze the extra green chiles for another time. And you will want another time, these are Excellent!

Parmeasan breadsticks

Okay this recipe came to be, because my husband has problems with crescent rolls coming home from the store. The first time, he had slammed on the brakes when we were driving home and a can rolled under the seat in my car. We didn't realize this and so a few days later (after really hot summer days) the can exploded all over my brand new car. So Friday night we go to the store and again buy crescent rolls. This time we are in his truck so the bag gets set in the back floor board. He is bringing all of the groceries in to me and brings me an open thing of crescent rolls. When he opened the truck door they slid out and hit the concrete. So I hop on Pilsbury.com to search for a recipe to use. I was making calzones and thought breadsticks would be a good thing to go with them!

1 can Crescent rolls
1/4 cup parmesan cheese
1/2 tbl parsley flakes
1/4 tbl garlic powder
2 tbl butter melted

Seperate rolls into 2 sections. Seal the perforations. Stir together the rest of the ingredients and spread on top on one of the sections. Then top with the other section, making sure to seal all of the sides/perforations. Cut into 6 strips. Twist each strip.

Brush 1 egg white on top and sprinkle with more parmesan cheese.

Bake at 375 for about 10 minutes until nice and golden.

Tilapia Au Gratin

I did 6 Tilapia fillets
probably about a cup of bread crumbs (I used leftover beer bread)
1/4 cup parmesan cheese
2 tsp lemon pepper seasoning
3/4 cup shredded cheddar cheese

Mix breadcrumbs, parmesan cheese and lemon seasoning together. Put the tilapia on bottom of greased 9X13 pan. (I put three pieces down first). Top with 1/2 breadcrumb mixture. Top with remaining 3 fish filets and rest of breadcrumb mixture. Bake at 400 for 15-20 minutes until fish flakes easily with a fork. Top with shredded cheese and bake an additional 5-10 minutes until cheese is melted.

We served this with steamed new potatoes and green beans. It was so good I didn't get a picture. The original recipe was from Gooseberry patch with modifications by me!

Parmesan-Ranch Crispy Chicken

Parmesan-Ranch Crispy Chicken

4 boneless skinless Chicken Breasts
1/2 cup mayo (I used miracle whip)
1 Tbl lemon juice
2 Tbl dry ranch mix
25 crackers crushed (I used the new multi-grain Club)
1/4 Cup Parmesan cheese

Mix mayo, lemon juice and ranch dressing together in a bowl. Mix crackers and cheese in another bowl. Place chicken in mayo mixutre then the cracker mixture place on a cookie sheet sprayed with pam. Cook at 400 degrees for 20-30 min until chicken reaches 170 degrees.

I served mine with steamed green beans and new potatoes, stuffing and breadsticks.

Recipe from Kraftfoods.com will adjustments by me