Day 22: Chicken Poppyseed

Chicken Poppyseed

4 chicken breasts

1 pint sour cream

2 cans cream of chicken soup

1/2 cup melted butter

1 1/2 cups Ritz cracker crumbs (about 1 ½ packages)

2 Tbsp poppy seed

2 cups uncooked rice

Bake chicken breasts in a 9 X 13 pan (covered) at 375° for about 30-50 minutes make sure cooked all the way through). Combine sour cream and soup. Cut cooked chicken into bite size pieces and add to soup/sour cream mixture and mix evenly. Pour into 9x 13 dish.

Combine butter, cracker crumbs and poppy seeds and sprinkle over top. Cover and bake an additional 20 minutes at 350°. While baking, cook rice according to package directions. Serve chicken over rice.

Day 21: PIgs in a Blanket

Pigs in a Blanket

1-8oz. can Refrigerated Crescent Roll Dough (8 count)
1 package Hot Dogs (8 count)
Optional: slit hot dog and put in your choice of cheese, have cheese side up when cooking

Place on a cookie sheet and bake according to crescent roll directions.

Day 20: Italian Chicken and Potatoes

Italian Chicken and Potatoes

3 lbs skin and bone Chicken (drumsticks, thighs, etc.)

7-8 Red Potatoes (cut into thick slices)

¾-1 cup Italian Salad Dressing

1-2 Tbsp Italian Seasoning

¾ cup Parmesan Cheese

In a greased 9x13 dish, place chicken surrounded by potatoes. Sprinkle on the salad dressing and top with parmesan cheese and Italian seasoning. Bake at 400*. Cook 20 minutes covered and then 20-30 minutes uncovered until the potatoes are tender and the chicken is cooked through.

Day 19: Breakfast for Dinner-Omelets

Omelet

6 eggs
Any or all of the following:
1-1inch slice of Green Pepper (chopped)
1-1inch slice of Red Pepper (chopped)
1-1/4 inch slice of Onion (chopped)
1-1/4 inch slice of Ham (cut in chunks)
1 Mushroom (chopped)
Shredded Cheese
Salt and Pepper
Optional: top with hot sauce

Heat frying pan on medium low to medium heat and spray with cooking spray. Crack eggs and whip in a bowl (beating eggs makes them fluffy but breaks up the proteins). Pour in heated pan and sprinkle with salt and pepper. Cover for about 2 minutes to settle the bottom. Add peppers, onions, ham and mushrooms and top with cheese. Cover until cheese is melted then fold in half. Makes 2 servings.

Day 18: Vegetarian Chili

Vegetarian Chili

3 cloves Garlic
1 Tbsp Cooking Oil
2-14oz cabs Chunky-style Tomatoes
1-14oz can Beef Broth
1 cup Water
1-8oz can Tomato Sauce
3-4 tsp chili Powder
1 tsp Dried Oregano
1 Tbsp Dijon-style Mustard
1 tsp Ground Cumin
½ tsp Black Pepper
3-15oz cans Beans (pinto or red or white kidney) (drained and rinsed)
1-16oz can Corn (drained)
Cheese (optional)

Cook garlic in hot oil for 30 seconds. Add undrained tomatoes, beef broth, water, tomato sauce, chili powder, oregano, mustard, cumin and pepper. Stir in beans. Bring to a boil then reduce heat and simmer covered for 10 minutes. Stir in corn and simmer covered for 5 minutes. Top with cheese if desired.

Day 17: Cashew Chicken

Cashew Chicken

2 cups Chicken (chopped)

*I used frozen chicken strips from Costco and cut into pieces once warm.

2 Tbsp Olive Oil

2 tsp Chicken Bouillon

1 ¼ cups Boiling Water

2 Tbsp Soy Sauce

1 Tbsp Cornstarch

2 tsp Brown Sugar

½ tsp Ground Ginger

2 cups Mushrooms (sliced)

2 stalks Green Onion (chopped)

1 small Green Bell Pepper (chopped)

¾ cup Cashews

3 cups Cooked Rice

Cook chicken in oil over medium heat. While cooking, dissolve bouillon in boiling water. While boiling the water, in a separate bowl mix together soy sauce, corn starch, ginger and brown sugar. Once bouillon is dissolved in boiling water, add it to the soy sauce mixture. When chicken is cooked, add the soy sauce/bouillon mixture to the pan. Add green onions, peppers and mushrooms and simmer uncovered for 5-8 minutes (until soft). Remove from heat and add cashews. Mix evenly. Serve over rice.

Day 16: Pizza PInwheels

Pizza Pinwheels

½ cup Ricotta Cheese

¼ cup Grated Parmesan Cheese

½ cup Mozzarella Cheese (shredded)

½ cup Hormel brand Pepperoni Minis

¼ cup Mushrooms (chopped)

2 Tbsp Onion (chopped)

¼ cup Green Bell Pepper (chopped)

¼ cup Red Bell Pepper (chopped)

Optional: chopped black olives

¼ tsp Salt

1 tsp Italian Seasoning

1-8oz. can Refrigerated Crescent Roll Dough

Your choice of sauce to dip in. I just used Kroger brand spaghetti sauce but you can actually get pizza sauce in a can.

Combine the cheeses with the seasonings in a bowl and mix evenly. Add the peppers, mushrooms, onion and pepperoni (and olives if adding).

Separate your crescent dough into 4 rectangles and push the perforation together to seal. Spread the filling evenly on the dough. Roll up the dough starting at a short end. Slice each of the four rectangles into 4 slices (totaling16 pinwheels) and place on a cookie sheet.

Bake @ 350 for 10-12 minutes or until lightly brown.

Serve with warm dipping sauce.

This guy came out looking like a face, maybe I should have sold it on eBay!!!