Mrs. Farmer's Creamy Baked Chicken Breasts

This recipe is good and easy to make. If you need to make a meal for someone this is a great dish. 

Ingredients:

4 chicken breasts

8 slices of swiss cheese

1 can cream of chicken

1/4 cup of dry white wine

1 cup Pepperidge Farm stuffing mix

1/4 cup butter

Instructions:

Grease a 9x13 pan. 

Cut chicken in half and place in pan. 

Place a slice of cheese over each piece of chicken.

Mix cream of chicken and wine. Pour over top of chicken and cheese.

Crush stuffing and pour over top.

Melt butter and pour over top of stuffing. 

Bake at 350 for 45-55 min. uncovered

Great with rice or creamed potatoes.

Five Healthy Snacks for Kids! (exercisetv.tv/blog/post/2011/03/14/TOP-5-HEALTHY-SNACKS-FOR-YOUR-KIDS!)

ExerciseTV's Mom Initiative Launch!

How are we celebrating?  By posting 5 Great Healthy Snacks for your kids with good old fashion ingredients that have a twist!

1. ANTS ON A LOG

Tell a toddler you're giving him peanut butter on celery and he may give you an uneasy look in return—but tell him you're making Ants on a Log and you're likely to pique his interest. Simply spread some peanut butter or cream cheese on a celery stick and let your child put on the raisins or chocolate chips for the ants. If you have animal crackers in the house, you could try "Tiger on a Log" or "Lion on a Log" too!

2. GRAHAM CRACKER TREATS

Moms are sure to appreciate this snack that can be made ahead of time and frozen—great for when you or the kids want a sweet treat in a jiffy! Spread your child's favorite fruity yogurt on a graham cracker square. Top this with another graham square, wrap it in plastic wrap, and freeze.

3. SWEET MAPLE DIP AND FRUIT

Are you trying to get your kids to eat more fresh fruit? This creamy Sweet Maple Fruit Dip is especially yummy with bananas, apples, and strawberries—and busy parents are sure to love how quickly the dip comes together.

Recipe for Sweet Maple Fruit Dip

Ingredients:
1/2 cup fat-free or reduced-fat vanilla yogurt
1/2 cup reduced-fat whipped topping
4 teaspoons reduced-calorie maple syrup
Sprinkle of cinnamon

Directions:
In a small bowl, combine all the ingredients. Cover and chill until you're ready to serve. Serve with fresh fruit.

4. ORANGEY ORANGE DRINK

Kids love unusual ways to eat and drink—did you know that an orange can serve as its own drink container? Roll an orange in your hands or microwave it for 15 seconds to soften it. Cut a small hole in the top of the fruit, insert a straw, and put the orange in a plastic bag. Your child can suck the juice right out of the fruit. How's that for fun and convenient?

5. PEANUT BUTTER AND TORTILLA SNACK

There are a variety of tortillas on the market today, including some great high-fiber tortillas that are soft and don't fall apart when you roll them. Choose one type or try a variety when making this versatile snack for your family.
Spread peanut butter on a tortilla (your child can do this with the back of a spoon) and then add what your little one likes. Try jam or honey spread on another tortilla, or let your child sprinkle diced apples or bananas on the peanut butter. Put the two tortillas together and use your pizza cutter to cut them into small triangles. Children will also like this snack as an easy-to-hold wrap.

Read more: http://www.exercisetv.tv/blog/post/2011/03/14/TOP-5-HEALTHY-SNACKS-FOR-YOUR-KIDS!.aspx#ixzz1GfchMsA9

Menu Plan 3/16/11 - 3/30/11

Breakfast:
Chocolate Chip Muffins/yogurt

Bagels/fruit

Struessel Coffee Cake

Oatmeal/fruit

Cereal

French Toast Sticks/yogurt

Lunch:

Sandwiches (PB& J, deli, tuna, etc)/pasta salad

Mac-n-cheese/fruit/veg

Hot dogs/fruit/veg

Nuggets/fruit/veg

Dinner:

3/16 Creamy Chicken Ranchiladas/Mexican Rice

3/17 Seasoned Tilapia/roasted potatoes/zucchini

3/18 Reuben Pizza/salad

3/19 Meatball Subs/mac and cheese/raw veggies

3/20 b-day lunch/Shepherd Group (no cooking for me!)

3/21 Stuffed Pork Chops/green beans/sweet potatoes

3/22 White Chicken Chili/Heidi's bruchetta

3/23 Spaghetti and meatballs/corn on the cob/cheese toast

3/24 Leftovers!

3/25 Date night

3/26 Paula's Pot Roast/carrots/biscuits

3/27 Mrs. Farmer's Chicken Casserole/broccoli/mashed potatoes

3/28 Hudson's Tilapia/rice/veg

3/29 Brazilian Chicken/rice/veg

3/30 Stoffers/bread/veg

Paula Deen's Pot Roast

Ingredients

1 (3 to 4-pound) boneless chuck roast
1 teaspoon Paula Deen House Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. 

I added carrots.  Ready to go into the oven! :)

Hudson's Baked Tilapia

Ingredients

* 4 (4 ounce) fillets tilapia
* salt and pepper to taste
* 1 tablespoon Cajun seasoning, or to taste
* 1 lemon, thinly sliced
*
* 1/4 cup mayonnaise
* 1/2 cup sour cream
* 1/8 teaspoon garlic powder
* 1 teaspoon fresh lemon juice
* 2 tablespoons chopped fresh dill

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Olive Garden's Bruschetta (Heidi)

Thanks Heidi for sharing. This looks so good and I can't wait to try this. Our family LOVES bruschetta!

Ingredients

• 3 firm Roma tomatoes, finely diced (about 1 1/2 C.)
• 1 Tbs. minced fresh basil
• 2 tsp. minced garlic
• 1 tsp. extra virgin olive oil
• 1 tsp. balsamic vinegar
• 1/4 tsp. salt
• 9-10 slices ciabatta bread (or Italian bread)
• 1 Tbs. grated parmesan cheese
• Pinch dried parsley flakes

Directions

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.

Creamy Chicken Ranchiladas (Aimee's)

Another recipe from Aimee! This looks so good, can't wait to try this.

3 LARGE Boneless / skinless chicken breasts, boiled and shredded
1t cumin 1/2 t salt 1/2 t pepper

1 bell pepper diced
1 onion diced
1tb minced garlic
8 oz sour cream
8 oz ranch dressing- about half a bottle (we used newman's own bc no MSG)
1tb hotsauce
Dash ground red pepper
16 smaller soft taco size flour tortillas or 8 LARGE burrito size flour tortillas
3 cups shredded mexican cheese
salsa to taste

Boil and shred chicken, in large bowl mix chicken, salt, pepper and cumin to season
In a LARGE saute pan, add 2 tb oil and saute peppers and onions about 2 minutes. Add garlic, sour cream, hot sauce, ground red pepper and ranch, turn pan down to med-low. Mix well, then add cheese a little at a time until all has melted. Stir in chicken and mix well.

Heat your flour tortillas for about 24 seconds in the microwave to soften.

In 2 (9 x 13) glass pans- spray each with PAM. Scoop out enough of the mixture for each burrito, roll up and place seamed side down in pan. Each pan will hold 8 smaller sized tortilla rolls, or 4 LARGE ones (turned long-ways).

Bake at 350 for 25-30 mins
You can top with salsa and sour cream when you are ready to eat.
This will serve around 8 people. We had with mexican rice and refried beans