Avocado Caprese Chicken Breasts

• Ingredients:
• 
  
• 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 6 oz fresh mozzarella , cut into 8 slices
• 4 avocado slices (from a firm but ripe large avocado)
• 2 medium vine ripened tomatoes , sliced
• 3 Tbsp balsamic glaze (I used Bertolli)
• 1/3 cup chopped basil ribbons

Instructions

1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
2. Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.

Chicken Marinades- freezable

Instructions for all marinades:

Combine all ingredients in a heavy duty freezer bag.  Add chicken breasts and turn to coat in marinade.

Fridge- Marinate the chicken in the fridge for 2-24 hours.

Freezer- If freezing, place in the freezer immediately.  Thaw in the fridge overnight or by immersing the bag in a bowl of cold water for a couple of hours.

To bake:  

1. Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
2. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
3. Allow chicken to rest at room temperature for 5-10 minutes before slicing.

Cilantro Lime Marinade:

Ingredients: 
Per chicken breast
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons honey
1/4 cup cilantro leaves, chopped
1 clove garlic, minced
1/8 teaspoon salt

Sweet Chili Marinade (one of our favs)

Ingredients:
Per chicken breast

• 1.5 tablespoons soy sauce
• 3 tablespoons sweet chili sauce
• 2 tablespoons water (add just before baking)

Jerk Chicken Marinade

Ingredients:
Per chicken breast

• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground allspice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 tablespoon garlic powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 tablespoon olive oil
• 1 tablespoon lime juice

Lemon Ginger Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon minced ginger
• 1/8 teaspoon salt
• (optional) 1/8 teaspoon red pepper flakes

Soy Honey Garlic Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 tablespoon soy sauce (I use reduced sodium)
• 2 tablespoons honey
• 1 clove garlic, minced
• 2 tablespoons water (add just before baking)

Curry Yogurt Marinade

Ingredients:
Per chicken breast

• 2 tablespoons yogurt
• 1 teaspoon lime juice
• 1/8 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon brown sugar

The yogurt will become flaky after freezing but gives the chicken so much flavor. If this bothers you, keep this recipe as a fridge marinade.

Strawberry Basil Avocado Chicken

Chicken

Just grill up some chicken without any special seasoning. I actually just cooked mine on the stove top in a pan.

Then I make this salsa and put it on top of the chicken when we eat it.  

Strawberry Basil Avocado Salsa

• 1 cup strawberries , hulled and diced
• 1/4 cup basil leaves , sliced into thin strips (chiffonaded)
• 1/2 cup red onion , diced
• 1 avocado , seeded, peeled, and diced
• 1 tablespoon balsamic vinegar
• salt , to taste

Creamy Pecan Crunch Grape Salad

1 pkg. 8 oz. cream cheese

1 8 oz. sour cream

1/3 c. sugar

2 tsp. vanilla

2 lb. seedless red grapes

2 lbs. seedless green grapes

4 T. brown sugar

5 T. chopped pecans 

In large mixing bowl beat the cr. cheese, sour cream and vanilla

with a hand mixer.  

Add grapes and stir to coat. Transfer to serving bowl and refrigerate

until serving. 

Just before serving add brown sugar and pecans mixed together to 

grapes. Sprinkle top with some of the brown sugar mixture and serve.

Lasagna Soup

For Soup:
Cooking spray
14oz sweet Italian chicken sausage
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley
3 c. low sodium chicken broth
2 1/2 cup water
2 cup quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles (whole wheat)

For topping:
6 tbsp mozzarella cheese
1/2 c. skim ricotta cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped parsley
1/4 c. fresh basil chiffonade

Heat a large pot over medium heat, spray with oil and add the sausage.  Cook until brown, breaking it up.  Add the chopped onion and crushed garlic, cook 2-3 minutes.  Add parsley, broth, water, marinara sauce, bay leaves and fresh black pepper.  Bring to a boil, cover and reduce heat.  Simmer for 30 minutes.

In medium bowl combine ricotta, parmesan cheesen and 2 tbsp parsley. Mix.

Add the broken pasta and cook uncovered according to the package directions.  Top with cheese topping.  Serves 8.

Skillet Chicken Cordon Bleu

4 Chicken Cutlets or 2 Butterflied Chicken breasts
1/2 tsp kosher salt
1/4 c. all purpose flour
1/2 teaspoon butter
1 1/2 teaspoons olive oil
1 tbsp lemon juice
2/3 c. reduced sodium chicken broth
1/2 tbsp dijon mustard
4+ thin slices deli ham
4 slices swiss cheese
chopped fresh parsley

Season chicken with salt and pepper to taste.  Place flour in shallow dish.  Lightly dredge the chicken with flour on both sides, shake off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, dijon mustard and 1 tsp flour.  Whisk until smooth. (I doubled the sauce)

Heat large skillet over medium-high heat.  Melt butter and add 1 tsp olive oil and half of the chicken. (I did everything together). Cook 2 minutes on each side until golden then transfer to dish.  Add remaining 1/2 tsp olive oil and remaining chicken.  Cook 2 minutes on each side, set aside on dish.

Reduce heat to medium-low, add chicken broth mix.  Whisk scraping up any bits stuck on pan.  Simmer for 2 minutes to reduce slightly.  Return chicken to pan, top each with a slice of ham and swiss cheese.  Cover skillet and simmer for 3-4 minutes until cheese is melted.

Serve chicken with sauce spooned over top.

Teriyaki Turkey Lettuce Wraps

Serves 4

Teriyaki Sauce:
1/2 cup low sodium soy sauce
1/4 cup water
2 tbsp red wine vinegar
2 tbsp brown sugar
1/4 cup sugar
2 tsp minced garlic
1 tsp ground ginger
1 tbsp cornstarch
2 tbsp warm water

1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic, and ginger in a small saucepan over medium heat.  Stir with whisk until sugar is dissolved.
2. In a small bowl, whisk together 2 tbsp warm water and cornstarch until cornstarch is completely dissolved.
3. Heat sauce over medium high heat and slowly whisk in cornstarch mixture. Simmer until thickened.

Turkey Lettuce Wrap:
1 tbsp vegetable oil
1 lb ground turkey
1 cup finely chopped broccoli
2 lg carrots, peeled and grated
1/2 cup diced onion
8 lg lettuce leaves

1. Heat vegetable oil in a large skillet over medium high heat.  Add diced onions and cook until soft.
2. Crumble ground turkey and garlic into pan.  Cook until turkey is no longer pink.  Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
3. Pour teriyaki sauce over cooked turkey and veggie mixture.  Stir and let simmer for about 5 minutes to combine flavors.
4. Spoon meat mixture into individual lettuce leaves. Serve immediately.

No Bake Pumpkin Cheesecakes

If you like cheesecake, these were soooooo good.

16 Biscoff cookies, finely crushed
2 T. butter, melted
1 2/3 c. heavy cream, divided
8 oz. cold cream cheese
2 T. caramel ice cream topping
6 T. packed brown sugar
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 pinch ground cloves
1 c. pumpkin puree, chilled

In a mixing bowl or food processor blend together butter and crushed Biscoff cookies.  Divide mixture among 6 small cups and gently press into an even layer.  In a mixing bowl, using a hand mixer, whip 1 c. heavy cream until stiff peaks form.  In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy.  fold in pumpkin puree, then fold in whipped heavy cream.  Pipe or spoon pumpkin cheesecake mixture over cookin crum layer in cups, then whip remaining 2/'3 c.heavy cream until stiff peaks form and pipe or dollop over tops.  Drizzle each with caramel sauce and serve.  YUMMMMM!!!

Just my thought:  you might need a little sugar in the whip cream so you don't make butter.

Beef Ball Paprikash

Mom made this while we were living there, very good!

50 meatballs (frozen Costco ones or a homemade recipe)
3 tbs butter
3 c. onion, peeled and sliced
1 1/2 tbs paprika
1/2 tsp salt
1/8 tsp pepper
2 cans (10.5oz) condensed beef broth
4 tbs flour
1 1/2 c. sour cream
egg noodles
butter
parsley

Heat 3 tbs butter in skillet.  Add onion and saute until tender and golden brown, about 10 minutes.  Add paprika, salt and pepper stirring until well blended.  Stir in 1 1/2 cans of broth, bring to a boil.  Add meatballs, then reduce heat and simmer, covered for 30 minutes.  (Watch the meatballs, stirring occasionally to make sure the simmer doesn't turn into a boil.)

In small bowl, combine flour and remaining beef broth, whisk until smooth.  Gradually add to beef mixture, stirring constantly.  Simmer, uncovered stirring occasionally, 5 minutes longer.

Just before serving place sour cream in small bowl.  Slowly add 1/2 cup of the hot gravy.  Once smooth, slowly add to beef mixture, stirring until well blended.  Heat, but do not boil.

Serve over parsley buttered noodles.

Bavarian Meatball Subs

32oz Frozen Italian meatballs (Costco meatballs)
1/2 c. chopped onion
1/4 c. brown sugar
1 envelope onion soup mix
12oz Coca Cola
12 buns - split
3 c. shredded swiss chesse

In crockpot combine meatballs, onion, brown sugar, soup mix and coke.  Cover and cook on low 3.5-4.5 hours or until heat through. (Mom and I both took out the meatballs and thickened sauce.  I used some cornstarch to thicken.  Then replace the meatballs before making subs.)

Place meatballs on each bun, sprinkle with swiss cheese and put on a baking sheet.  Broil for 2 minutes or until cheese is melted.

Enjoy!

Chicken Broccoli Casserole

1 bag frozen broccoli - defrosted
3-4 chicken breasts cooked, shredded or cubed
2 cups uncooked rice, Cook according to directions
1 can cream of chicken
1 cup mayo
Cheese

Layer in 9x13 in order
-broccoli
-rice
-chicken
-sauce (Mix cream of chicken and mayo)
-cheese

Cover with foil and cook @ 350* for 25 minutes.  Remove foil and cook 5 minutes.

Sugar Cookies

These are delicious!

1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
3 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 c. sour cream

Cream butter and sugar, add eggs and vanilla

Combine all dry ingredients in separate bowl, then add to butter mixture.

Mix well and add sour cream very last

Chill overnight or at least 4 hours.

Cut cookies with cookie cutters

Place on greased cookie sheet and bake at 350 for 8-11 minutes.

Hawaiian Haystack Sauce

8 Tbs (1 stick) unsalted butter
1/2 cup flour
1 tsp salt
1/2 c. sour cream
1/4 tsp pepper
32oz reduced sodium chicken broth
2 tsp dry ranch dressing seasoning
1/4 tsp garlic salt
2 cup cooked, shredded chicken

Place butter into saucepan over medium heat, stirring to melt.  Slowly whisk in flour, salt and pepper until smooth and thick.  Slowly whisk in chicken broth.  Increase heat to high whisking until thick.  Add sour cream, ranch seasoning, garlic salt, and cooked chicken.

Can transfer to crock pot to keep warm or serve immediately.

Serve over rice and favorite hawaiian haystack toppings.

Buffalo Chicken Lettuce Wraps

24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth (I ended up using a 32 oz boxed one)
1/2 cup Franks Hot Sauce

In crock pot, combine chicken, onion, celery stalk, garlic and broth (enough to cover your chicken).  Cover and cook on high for 4 hours.

Remove the chicken from pot.  Drain off broth & veggies.  RESERVE 1/2-1 cup broth.  Shred chicken and return to slow cooker.  Add broth and hot sauce until chicken is well coated. Cook an additional 30 minutes.

For wraps:
large lettuce leaves
1 1/2 cup shredded carrots
1 large celery stalks, cut into 2 inch matchsticks
blue cheese dressing
blue cheese crumbles

Place buffalo chicken into lettuce leaf.  Top with carrots and celery.  Drizzle dressing and cheese,  Wrap up and enjoy!

Dad's Famous Caramel Popcorn

Brown sugar
Sugar
Butter
Milk
Karo syrup

Dry ingredients twice as much as wet ingredients.  Dad uses 1 cup dry and 1/2 cup wet to make his two big bowls.  Adjust accordingly for your batch side.

Cook in saucepan until it balls when put in water.

Strawberry Cream Cake

1/2 white cake mix
1 egg
3/4 c. water
2 T. flour
4 oz. cream cheese (softened)
1 c. powder sugar
1/2 pint whipping cream
2 c. fresh strawberries or 2 pkgs. frozen berries, thawed, and drained but save the juice
1 pkg. danish dessert or strawberry glaze

Mix cake mix with egg, water and flour.  (Can use a whole cake mix and follow directions, Just makes a thicker cake under toppings.)  Pour into 13x9 pan.  Cook at 325 degrees for 30 minutes if in glass pan.   350 degrees for 20 - 25 minutes in a metal pan.  Cool.

Place softened cream cheese in mixing bowl add pwdr sugar and beat until smooth. Whip cream and fold into the mixing bowl of cream cheese mixture.

Follow pkg. directions to make danish dessert using 1 3/4 c. liquid. (use liquid drained from frozen berries if using frozen).  Let mixture cool and add berries.

Spread cream cheese/whip cream over cake.   Spread berry mixture over the cheese mixture.
Chill for 4 hours or over night.

T o a s t e d C o c o n u t L i m e C o o k i e s

Cookies

· 1c Unsalted Butter Softened
· 1 1/4c Sugar
· 3/4c Powdered sugar
· 2/4c Vegetable Oil
· 2Tbsp cream
· 2 Eggs Room Temperature
· 1/2Tsp Cream of Tarter
· 1 1/2Tsp Salt
· 2c Unsweetened Coconut
· 5 1/2c Flour
Frosting
· 6c Powdered Sugar
· 6Tbsp Unsalted butter softened
· 4Tbsp Lime Juice
· 10Tbsp Cream
· 1/2Tsp vanilla extract
· 1 1/2Tbsp Lime Zest + more for topping (I would purchase 7-9 limes)

Directions
· Preheat the oven to 350 degrees.
· While oven is heating, toast the coconut. On medium heat, place the coconut in a large saucepan or skillet so it covers the bottom of the pan. Using a wooden spoon, stir the coconut around as it begins to brown. Keep stirring until the coconut is a nice even golden brown. Remove from heat and pour the coconut into a bowl. Divide in half. One cup will go into the batter and one cup will be used for the topping.
· In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy. Add the eggs one at a time beating well between each one. Add the oil and cream and mix until it’s all combined.
· In a separate bowl, mix the baking soda, cream of tarter, salt, 1 cup of the toasted coconut and flour. Whisk together. Turn the mixer on low and gradually add the dry ingredients to the wet. The dough will be very thick and will not be very sticky like a traditional cookie dough.
· Roll dough into large golf sized balls. Place evenly on a cookie sheet. Approx, 3 across. Pour some sugar onto a plate. Using a dish cloth, lightly wet the bottom of the glass, just so when pressed into the sugar, the sugar will stick to it. Take the sugared glass and press down to flatten the cookies and give them a rough edge. Repeat dipping the glass every other cookie (you will not need to re-wet the glass once you start pressing the cookies.
· Bake cookies for 8-10 minutes. Once done, remove from the oven. Let cool on the pan for a few minutes then remove and place onto a wire rack.
For the Frosting
· In a stand mixer, fitted with a paddle attachment or a strong hand mixer, combine the powdered sugar, butter (make sure it really is soft so it will blend in), lime juice, cream and vanilla. Add in lime zest.

· Frost the cookies once they have cooled and sprinkle with the extra toasted coconut and lime.

Frog Eye Salad

1/3 cup sugar                                     5 oz acine de pepe
2 tsp flour                                          1 can mandarin oranges, drained
1 tsp salt                                            1 sm can pineapple chunks, drained
1/2 cup pineapple juice                     1 sm can crushed pineapple
1 egg, beaten                                     1/3 cup coconut
1 T lemon juice                                 1 cup mini marshamallows
1/2 cup cool whip
1 tsp oil

Bring water and 1/4 tsp salt and 1 tsp oil to boiling.  Add acine de pepe and boil for 8-10 minutes.  Drain in colander and rinse in cold water until cool.
Combine sugar, flour and 1/4 tsp salt in a sauce pan.  Gradually stir in pineapple juice and egg.  Cook over medium heat stirring until thickened.  Add lemon juice and stir to blend.  Cool mixture in the fridge.
Then mix together acine de pepe, thickened sauce, cool whip, coconut and marshmallows.  Refrigerate until ready to serve.

Spicy Rice, Bean, and Cheese Skillet

1 1/2 cups chopped green peppers
3 garlic cloves, minced
1 tbsp olive oil
1 can (15 oz) diced tomatoes and green chiles, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups instant brown rice, uncooked
1 cup shredded colby and monterey jack cheese

Cook and stir green peppers and garlic in hot oil in large skillett on medium-high heat 1 minute.  Add tomatoes, beans and water; mix well.  Bring to boil.
Stir in rice.  Reduce heat to medium-low; cover.  Simmer 5 minutes.  Remove from heat.

Top with cheese.  Let stand, covered, 5 minutes.

BBQ Pork and Pepper Wraps

2 tbsp italian dressing
1 lb pork tenderloin, cut into strips
1 green pepper, cut into strips
2 red pepper, cut into strips
1/2 cup barbecue sauce
1/2 cup cheddar cheese
tortillas

Heat dressing in large skillet on medium-high heat.  Add meat and peppers; cook and stir 3 to 4 min or until meat is no longer pink.
Stir in barbecue sauce.  Reduce heat to medium-low; simmer 6 to 8 min or until meat is cooked through and sauce is thickened, stirring occasionally.  Remove from heat; stir in cheese.