Fancy Mac-n-Cheese

This weeks meal brought to you by Elizabeth.

You'll never go back to plain 'ol mac-n-cheese.

Fancy Mac-n-Cheese

ingredients:

2 boxes of bow-tie pasta

6-8 slices of bacon

2 cups heavy cream

2 cups Gouda cheese, grated

1 large onion

salt and pepper

parsley

butter

chicken- 3 boneless, skinless breasts (optional)

1. Braise chicken breasts and slice into think strips

2. cook pasta according to package

3. fry bacon on stove top, remove bacon and set aside

4. dice up onion and saute in bacon grease, we prefer the onion a little crisp- while cooking onions chop bacon into bite size pieces

5. in a large stock pot combine onions and bacon

6. stir in cream over med-heat until bubbling begins

7. slowly add grated cheese, stir until smooth

8. add cooked chicken and pasta, mix until sauce coats everything

9. serve and enjoy :)

We made this the 3rd week of our Psalms Bible study along with this dessert.

To see week 2 recipe go here. (link up soon)

To see week 1 recipe go here.

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 -2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Change Measurements: US Metric

Directions:
Prep Time: 20 mins

Total Time: 45 mins

1 Preheat oven to 375°F.
2 In a bowl, combine mayonnaise and mustard.
3 Snip parsley.
4 Chop onion.
5 Add parsley and onion to mayonnaise mixture; mix well.
6 In a 2 quart bowl, flake chicken with a fork.
7 Chop bacon.
8 Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9 Unroll crescent dough, separate into 16 triangles.
10 Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
11 Scoop the chicken mixture evenly onto widest end of each triangle.
12 Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13 Slice tomatoes, cut slices in half.
14 Place 1 tomato half over filling between openings of ring.
15 Bake 20 to 25 minutes or until deep golden brown.
16 Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17 Using a v-shaped cutter, cut around bell pepper.
18 Separate halves; remove membrane and seeds.
19 Fill with remaining mayonnaise mixture; place in center of ring.
20 Arrange lettuce around the pepper.

We made this the first week of our Psalms Bible study.

Pecan or Almond Coated Chicken

from the kitchen of my Pastor's wife Karen.
Very yummy, we all enjoyed it!!

1 c. pecans or almonds (I used pecans)
2 slices whole wheat or other healthy grain bread
1/2 cup Parmesan cheese
1 tsp. garlic salt
4-6 boneless, skinless chicken breast cutlets, washed and patted dry
2 eggs beaten
1-2 Tablespoons extra virgin olive oil

In food processor or small chopper combine pecans/almonds, bread, Parmesan cheese and garlic salt. Mix until it is a fine mixture, the finer the better. Pour onto plate.

Dip chicken in egg and then roll in nut/bread mixture.

Preheat oven to 350 degrees.
Heat a skillet over med-high heat before adding olive oil, once skillet is hot add olive oil and let it get hot. (if this is not done the chicken coating will stick to pan)

Carefully place coated chicken into hot oil and brown on both sides, turning gently so breading does not come off. Place browned chicken on a cookie sheet lined with foil.

Bake 12-15 minutes or until chicken is fully cooked, depending on thickness of cutlets.

Serve as an entree or slice and serve on spinach for a salad.
This is a really yummy meal and the leftovers are good even cold!

Chicken Cacciatore

about 30 minutes prep and cook time.

1 package frozen fat-free breaded chicken breast patties, partially thawed
1 medium green bell pepper
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, chopped (about 3/4 cup)
8 ounces uncooked linguine, or thin spaghetti
2 cans (14 1/2 ounces each) Italian-style diced tomatoes, undrained
1 garlic clove, pressed
Parmesan cheese

1. to partially thaw chicken patties follow package microwave heating instructions except microwave on high for 1 minute. Cut patties into 3/4 inch strips

2. chop onion, mushrooms and bell pepper

3. cook linguine, keep warm

4. in a medium skillet over med-high heat lightly spray with olive oil and add chicken patty strips; cook 5 minutes, turning frequently

5. add tomatoes, bell pepper, mushrooms, onion, garlic. Bring to a boil; cover. Reduce heat simmer 8-10 minutes or until veggies are tender.

6. Serve over hot linguine and sprinkle with Parm cheese.

Yummy.

Swiss Cheese Chicken

I have always gotten positive feedback from this recipe.
I got it from my mom before I was married and we have loved it ever since.

So for my friend Michael in Detroit, holla 4 De-troit!, here it is:



Swiss Cheese Chicken

4 boneless-skinless chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1/4 cup white wine or grape juice
1 cup Stove Top stuffing
2 Tbsp melted butter


Preheat oven 350 degrees.
Place chicken breasts in 13x9 pan
Lay cheese on top of chicken
mix cream of chicken and wine, pour over chicken
sprinkle stuffing over the top
sprinkle with melted butter
bake 350, 30-40 minutes or when chicken is done

Serve with more stuffing and carrots!

Cheesy Chicken Enchiladas

This recipe came in from my friend Kelly.
I have made my changes in red

3 Large Boneless Skinless Chicken Breasts
1 Can of Campbell's Condensed cheese soup
1 can Enchilada sauce
1-2 cups of cheese
Sour Cream
1 tomato
1 package of 10 soft tacos
1 package of taco seasoning ( I buy the big one at Sams as we use alot of it throughout a year, and for $4-5, you get your moneys worth!!)

I Crockpot the chicken breast on low heat all day while I am at work. Come home shred it, put it in a pan, use a package of taco seasoning and a cup of water and let it simmer while I get the enchilada sauce ready. Once it cooks through, about 15 minutes, add the can of cheese soup along with 1/2 cup of water. Cook on medium heat for about 15 minutes.
Dip the tacos in enchilada sauce, I did not understand what this meant so I waited and skipped this step, put a couple spoonfuls of the chicken mixture and roll it like an enchilada. I use a 10x13 and can make 10 nicely. Once done, pour enchilada sauce evenly over rolled stuffed tacos then spread the cheese over it and bake 15 minutes at 350 to heat through and melt the cheese.
Serve with Mexican rice or beans and add the tomatoes and sour cream as garnishments

Success with family! Thanks Kelly!