Sherry’s Aussie Chicken (The Finer Things in Life)

Ingredients:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
• seasoning salt
• 6 slices bacon, cut in half
• ¼ cup regular mustard
• ¼ to 1/3 cup honey
• 2 tablespoons mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.

Meanwhile, cook bacon in a large skillet until crisp.  Remove bacon.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.

In a small bowl, mix the mustard, honey, mayo and dried onion flakes.  Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish.  Ask me how I know…)

Serve with honey mustard sauce.

Menu Plan 2/7/12 - 2/20/12

Breakfast:


Bagels
Cinnamon Muffins
Waffles 
Cereal


Lunch:


Southwest Rollups http://lovetocookagain.blogspot.com/2011/05/southwest-roll-ups-money-saving-mom.html
Turkey sandwiches
PB and J
Pizza
Nuggets
Mac and Cheese


Dinner:


2/7/12 - Chalupa Taco's
2/8/12 - Baked Zit http://lovetocookagain.blogspot.com/2011/02/olive-gardens-five-cheese-ziti.htmli/bread/salad
2/9/12 - Crescent Chicken Bundles http://lovetocookagain.blogspot.com/2012/01/crescent-chicken-bundles-taste-of-home.html/broccoli/rice
2/10/12 - Sienna's B-day Party!!!
2/11/12 - Hotdogs/pasta salad/mac and cheese
2/12/12 -  leftovers(lunch)/Chicken Tortilla Soup http://lovetocookagain.blogspot.com/2011/10/crockpot-chickent-tortilla-soup-miller.html (dinner)
2/13/12 - Baked Shrimp Scampi http://lovetocookagain.blogspot.com/2012/01/baked-shrimp-scampi-ina-garten.html
2/14/12 - Valentine's Day!!!
2/15/12 - Mexcian Pot Pie http://lovetocookagain.blogspot.com/2011/04/mexican-pot-pie-aimee.html/Mexican Rice/corn
2/16/12 - Dijon Crusted Chicken /veg/rice
2/17/12 - Hot Mess Burgers http://lovetocookagain.blogspot.com/2011/03/hot-mess-burger-rachel-ray.html/sweet potato fries
2/18/12 - Pizza
2/19/12 - Tomato Pesto Sandwiches http://lovetocookagain.blogspot.com/2011/08/tomato-mozzarella-pesto-paninis.html(lunch)/ French Onion Soup  (dinner)

Inexpensive Broccoli Salad

Do you have an Aldi's near you? If so, this week broccoli is .89 each and grape tomatoes are only .69 a pack!


Here is a recipe you can use. I am making Paula Deen's Broccoli Salad this weekend. 


http://lovetocookagain.blogspot.com/2011/11/broccoli-salad-paula-deen.html

Brown Sugar Blondies (Allrecipes)

Ingredients:


1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1 cup to 1 1/3 cup M&M's

Preheat oven to 350 degrees F (180 degrees C).

Mix together flour, baking powder, baking soda, and salt and set aside. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly. Add egg (beaten) and vanilla and blend well. Add flour mixture, a little at a time, mixing well. Mix in 2/3 cup M&M's. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/3 to 2/3 cup M&M's on top. Bake for 20 to 25 minutes. Store in airtight container at room temperature.

Cream Cheese-Stuffed Lemon French Toast with Strawberries (Our Best Bites)

This recipe is from http://www.ourbestbites.com/2012/01/cream-cheese-stuffed-lemon-french-toast-with-strawberries/

Ingredients:

6 large, stale butter croissants
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups milk
Strawberry Sauce http://www.ourbestbites.com/2009/05/strawberry-sauce/
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream http://www.ourbestbites.com/2008/03/sweetened-whipped-cream/

Instructions:

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.

Strawberry Lemonade Scones (Munchkin Munchies)

Ingredients:

2 1/2 cups of all-purpose flour* 

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (chilled, not softened), cut into cubes

1 cup diced fresh strawberries

1/2 cup freeze-dried strawberries

1 generous tablespoon lemon zest

2 eggs, beaten

1/2 cup heavy cream

Topping:

sugar

Sanding sugar

Cream

Prepared lemon curd

1.   Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking     powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2.    In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.

3.   Place dough onto a well floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4.   Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd and top with sanding sugar.  Makes 8-12 scones.

Free 15 Slow Cooker ebook!

Another free ebook!



http://moneysavingmom.com/2012/01/free-ebook-15-slow-cooker-favorites-facebook-offer.html