Ranch Chicken

This is one of my favorite chicken recipes. So easy and yummy!

3/4 c. cornflakes, crushed

3/4 c. Parmesean cheese, grated

1 pkg. ranch salad dressing mix

4-6 boneless, skinless chicken breasts, cut in half

1/2 c. butter or margarine, melted

In a shallow bowl (I use a pie tin) combine the crushed cornflakes, Parmesean cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place chicken in 9x13 baking dish. Bake uncovered at 35o for 45 minutes or until chicken juice runs clear.

Chicken Zucchini Casserole

Sometimes I have way too much zucchini, and I don't have any idea what to do with it all. I stumbled across this recipe & thought I'd share. It's really yummy!

Chicken Zucchini Casserole

6 C. chopped zucchini/summer squash

1 chopped onion

1 C. chopped carrots

1 16oz. container sour cream

1 can Cream of Chicken soup

1 C. Shredded cheddar cheese

4 C. cooked chicken cubes (3-4 chicken breasts, or I just buy a whole rotisserie chicken & shred it.)

1 6oz. pkg Stuffing

1/2 C. melted butter

salt & pepper

Put zucchini, carrots, and onions in a large pot. Cover with water and add 1 tsp. salt. Bring to a boil and boil for 5 min. Drain. Put vegetables back into pot. Add sour cream, soup, cheese and chicken and stir until combined. In a separate bowl, stir together the stuffing & butter. In a 9 x 13 pan spread 1/2 the stuffing mixture. Pour on the zucchini mixture. Top with the other 1/2 of the stuffing mix. Sprinkle w/ salt & pepper. Cover with foil and bake at 325 for 1 hour. (Take foil off for the last 15 minutes.)

Posole Mexican Lasagna (Rachael Ray)

Jeremy told me there was no way I would be able to take a really appetizing photo of this dish. He was right, but I have to say my picture isn't any more or less appetizing than the one on Food Network's website....Regardless, this dish is AH-MAZING.

Rachael Ray's Posole Mexican Lasagna

Ingredients


•2 tablespoons extra-virgin olive oil

•2 pounds ground pork

•1 tablespoon ground cumin

•1 tablespoon ground coriander

•Salt and freshly ground black pepper

•1 (15-ounce) can hominy

•1 large red onion, chopped

•4 cloves garlic, grated or chopped

•2 jalapeno or serrano peppers, chopped

•12 large tomatillos (14 to 16 if small), peeled and coarsely chopped

•A handful cilantro or parsley leaves

•3 avocados

•2 limes

•2 tablespoons honey

•1 package large flour tortillas

•1 pound pepper Jack cheese, shredded

•Sour cream, to pass at table

Directions

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.





Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.





While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.





Char all of the tortillas over an open flame or in dry hot skillet.





In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Easy Eclair Squares

This is one of my most favorite desserts!

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk, divided
1 tub (8 oz.) Cool Whip, thawed
22 graham crakers
4 squares BAKER'S Unsweetened Chocolate
1/4 cup (1/2 stick) butter or margarine
1-1/2 cups Powdered sugar

BEAT pudding mix and 1-3/4 cups milk in large bowl with whisk for 2 min. Stir in Cool Whip. Layer about 1/3 of the grahams and half the Cool Whip mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in medium microwaveable bowl on high 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar and remaining milk; stir until well blended. Immediately spread over grahams.

REFRIGERATE 4 hours.

Burrito Bake

1 1b ground beef (I usually use ground turkey)
1 small onion, chopped
1 green pepper, chopped
1 pkg. taco seasoning
1 1/4 cup water
1 cup Bisquick
1 (16 oz) can refried beans
1 cup salsa
2 cups shredded cheddar cheese

Brown ground beef, onion, and pepper together. Drain and rinse well. Add taco seasoning and 1 cup of water. Simmer 2o minutes. Combine Bisquick, 1/4 cup water and refried beans. Mix well and spread bean mixture on bottom of 9x13 baking dish. Next, spread ground beef mixture, salsa, and then cheese. Bake at 400 degrees for 25-30 minutes. Cut into squares and top with lettuce, olives, tomatoes, and sour cream.