QUICK EASY FRIED MUSHROOMS

8 oz’s mushrooms
2 crushed garlic cloves
 3 tbsp’s Worcestershire sauce
salt and pepper
3 tbsp’s butter

Method

1. First , chop the. mushrooms
2. Melt the butter in a skillet on a medium heat, add the garlic and Worcestershire sauce.
3. Add the mushrooms to the pan and cook on a low to medium heat for 10 – 13 minutes. This recipe is perfect for a side dish.Or .a nice little snack.

QUICK EASY OMELETTE RECIPE

2 large fresh eggs
1 tablespoon of milk
  salt and pepper
  butter

how to:

1. Crack the eggs into a jug and mix together with a fork. Add salt, pepper, milk and beat again.
2. Put a little butter in small frying pan over a medium heat. When the butter starts to melt pour the egg mixture into the center of the pan and cook for approx 1-2 minutes until egg mixture is set.
3. Cook the omelette for approx 1 futher minute then loosen the edges of the egg using a spatula. Lift and fold the omelette in half. Tilt the pan and slide the omelette off onto a plate.

BACON AND EGG OMELETTE

2 slices of bacon
2 large fresh eggs
1 tablespoon milk
pinch of salt and pepper
 butter
how to:
1. First grill the bacon until cooked, then chop the slices into small pieces. In a bowl beat eggs with salt, pepper and milk.

2. Place a  little butter in a skillet over medium heat. When butter is melted, pour the egg mixture into the center of the pieces of bacon in the skillet and place as well. Mix two times and then cook for 3-5 minutes until the egg mixture bacon / set.

3. Loosen the edges of the egg with your spatula, lift and fold it in half and slide out  on a plate. 

QUICK EASY POTATO WEDGES

2 pounds potatoes 2 tablespoons olive oil 3 cloves fresh garlic, minced 2 tablespoons chopped rosemary HOW TO: 1. Preheat oven to 200. 2. Cut the potatoes into chunks and place in bowl. 3. Add remaining ingredients in a bowl and mix well. 4. Place potatoes in a baking tray and bake in middle rack until golden brown and cooked. Serve and enjoy.

QUICK EASY CUMIN POTATOES

4 tablespoons oil
1 teaspoon mustard seeds
3 teaspoons cumin seeds
80-10 curry leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
(1 lb) potatoes, cooked and cut into 1 "cubes
4 tablespoons chopped cilantro
squeeze lemon juice
salt
how to:
1. Heat  oil in large skillet. Add cumin seeds, mustard seeds and curry leaves. heat for about 2 minutes, then add the ground spices and potatoes. Season and cook over high heat for 5 minutes.

2. Remove pan from heat, add fresh cilantro and squeeze more lemon juice to taste.

CHICKEN AND CHEESE

	4 chicken breasts boneless and skinless 4 slices American or cheddar cheese 1 can cream of chicken soup 1.4 Water soup 2 cups cooked rice filling Top Getting There: 1. Place chicken in baking dish. Layer cheese on top. 2. Soup mix and water, place on top of cheese. 3. Place filling on top. Bake uncovered at 350 degrees for 45 minutes or until chicken is done.

PORTABELLO CHICKEN

Ingredients:
3 Tablespoons Olive oil
1 cup sliced Portabello mushrooms
2 garlic cloves, minced
4 boneless, skinless chicken breasts
1 32 ounce jar spaghetti sauce


Directions:

1. Brown mushrooms, garlic, and chicken in olive oil.
2. Add spaghetti sauce and cook until the chicken is tender.
3. Serve over any type of pasta.

RANCH CHICKEN BREASTS

Ingredients:

2 / 3 cup dry bread crumbs
1 (0.4 ounce) package butter ranch salad dressing
1 teaspoon dried basil leaves
1 / 3 cup sour cream
4 chicken breasts boneless and skinless




Getting There:


1. Combine bread crumbs, mix basil and salad dressing in a shallow dish. Mix well.

2. Place sour cream in a bowl.

3. Dip chicken breasts without skin in the form of sour cream to coat well.

4. Roll chicken coated in bread crumb mixture, pressing to coat.

5. Place on baking sheet and bake at 400 degrees F for 18-24 minutes.

CHICKEN AND VEGGIES

1-1/2 lbs. boneless, skinless chicken breasts, sliced
1.2 flavorful cup Italian dressing
1 / 2 tsp. dried Italian seasoning
4 cloves garlic, minced
4 potatoes, cubed




Getting There:


1. Combine all ingredients in 3-4 quart slow cooker.

2. Cover and simmer for 6-8 hours until chicken is cooked through and potatoes are tender.

SWEET CHICKEN

Ingredients:

6 boneless, skinless chicken breasts
2 cups salsa
1/3 cup brown sugar
2 Tablespoons honey dijon mustard


Directions:

1. heat oven to 350 degrees.
2. Combine all ingredients and place in 13x9" pan.
3. Bake at 350 degrees F until chicken is thoroughly cooked.

PEPSI COLA CHICKEN

Ingredients:


4 skinless chicken breasts boned 

12 oz can pepsi-Cola
1 / 2 cup tomato sauce
1 / 4 cup honey barbecue sauce




HOW TO:


1. Place all ingredients in a medium saucepan and bring to a boil.

2. Cover and reduce heat to medium.

3. Cook for 35 minutes, stirring occasionally.

4. Uncover and cook additional 5 minutes until done.

CHEEZY MUSHROOM CHICKEN

Ingredients:
4 cups sliced fresh mushrooms
4 skinless chicken breasts boned and halved
2 eggs
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces sliced mozzarella cheese
3 / 4 cup chicken broth


HOW TO:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place half the mushrooms in a 9x13 inch pan.

3. Dip chicken into beaten eggs, roll in bread crumbs.

4. In a skillet, melt the butter over medium heat. Brown both sides of chicken in the pan.

5. Place chicken on top of mushrooms, arrange mushrooms left over chicken and cover with mozza rella cheese.

6. Add the chicken broth to pan.

7. Bake in oven for 35 minutes or until chicken is no longer pink and juices run clear.

QUICK EASY CHICKEN CASSEROLE

7 tablespoons butter
8 oz mushrooms, sliced (3 cups)
1 / 4 teaspoon dried rosemary
1 / 2 cup flour
2 cups chicken broth
1 1 / 2 cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
1 / 2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter

Getting There:

1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.

2. Melt butter in large sauce pan over medium heat.

3. Stir in mushrooms and rosemary, cook until soft. Stir in flour until well blended.

4. Slowly whisk in chicken broth and half and half or milk.

5. Bring to a boil, reduce heat and simmer until sauce is thickened and smooth (about 5 min.).

6. Combine the chicken and cooked rice, mix well.

7. Pour into prepared pan.

8. Combine bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, mix well. Sprinkle over chicken mixture and rice.

9. Bake for 25-35 minutes, until sauce is bubbling and topping the browned.

CURRY CHICKEN

Ingredients:

  1 1/2tablespoons curry powder
1  teaspoon salt
1  teaspoon black pepper
6 boneless chicken breasts
2 tablespoon cooking oil
1 (14 ounces) coconut milk
1 / 2 onion, thinly sliced
2 cloves garlic, minced
1 (14,5 oz) of cooked tomatoes, diced
1 (8 ounces) tomato sauce
3 tablespoons sugar
1 / 2 cup toasted coconut


how to:

1. In a small b owl combine  curry powder, salt and pepper. Rub chicken breasts with curry mixture.

2. Heat oil in large skillet, cook chicken, garlic and onion for 4 minutes or until chicken is brown (turning once). Remove chicken from pan.

3. In a small bowl, mix a small amount of coconut milk with remaining tablespoon of curry powder until well blended. Whisk in the remaining coconut milk.

4. In the saucepan combine the coconut milk mixture, tomatoes, tomato sauce and sugar. Bring to a boil, stirring occasionally. Add chicken breasts to skillet.

5. Cover and simmer for 20 minutes or until chicken is tender and no longer pink (170F).

6. Sprinkle with coconut before serving. Serve with hot cooked rice.

QUICK EASY MEXICAN CORNBREAD

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
* 4 teaspoons baking powder
* 1 / 2 teaspoon salt
* 1 large egg
* 1 cup milk or buttermilk
* 1 / 3 cup sour cream
* 1 / 4 cup vegetable oil
2 tablespoons jalapeno, or to taste

Directions

Preheat oven to 425 degrees F.

Grease an 8 inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry the mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes or until golden brown.

TACO SOUP

* 2 pounds ground beef
* 2 cups chopped onion
* 2 (15 1/2-ounce) cans pinto beans
* 1 (15 1/2-ounce) of pink kidney beans
* 1 (15 1/4-ounce) can corn, drained
* 1 (14 1/2-ounce) of Mexican-style stewed tomatoes
* 1 (14 1/2-ounce) diced tomatoes
* 1 (14 1/2-ounce) tomatoes with chiles
* 2 (4 1/2-ounce) cans diced green chiles
* 1 (4.6 ounce) black olives, drained and chopped, optional
* 1 / 2 cup green olives, sliced, optional
* 1 (1 1/4-ounce) package taco seasoning
* 1 (1 ounce) package salad dressing mix ranch
* Corn Chips
* Sour cream
* Grated cheese
* Green onion chopped
* Pickled Jalapeños
Directions

Brown the ground beef and onion in large skillet; drain  fat, then transfer the browned beef and onions to a large slow cooker. Add beans, corn, tomatoes, green peppers, olives, taco and ranch dressing mix, and cook in a crock pot on low temperature of 6 to 8 hours. To serve, place a few corn chips in each bowl and pour soup over them. Top with sour cream, cheese, green onions and jalapenos

CAJUN CHICKEN AND PASTA

* 2 boneless chicken breasts, skinless, cut into thin strips
* 4 oz linguine, cooked al dente
* 2 teaspoons Cajun seasoning
* 2 tablespoons butter
* 1 onion, thinly sliced
* 1 to 2 cup heavy whipping cream
2 tablespoons dried tomatoes
* 1 / 4 teaspoon salt
* 1 / 4 teaspoon dried basil
* 1 / 8 teaspoon black pepper
* 1 / 8 teaspoon garlic powder
* 1 / 4 cup grated Parmesan cheese


How To:

Preparation time: 10 minutes

Total time: 25 minutes

1. 1 Place chicken and Cajun seasoning in a bowl and mix.
2. 2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. 3 Reduce heat add green onion, sour cream, tomatoes, basil, salt, garlic powder, black pepper and hot.
4. 4 Pour over hot linguine and mix with Parmesan cheese.

CHICKEN CHILI

* 1 1 / 4 pound boneless skinless chicken
* 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans white beans
* 1 (15 ounces) of ground corn or 1 (15 ounce) can white corn
* 1 (1 1 / 4 ounce) on tacos
* 1 (4 1 / 2 ounces) chopped green chiles
* 1 (10 3 / 4 ounces) condensed cream of chicken soup
* 1 (14 ounces) chicken broth
* 1 / 2 cup sour cream
* Green onion (optional)
* Monterey Jack cheese (optional)

Measures of Change: United States | Metric

Getting There:

Preparation time: 5 minutes

Total time: 1 / 2 day

1. 1 Place the chicken in a 4-quart slow cooker.
2. Top with beans and corn 2.
3. 3 In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in crock pot.
4. 4 Cover and cook on low for 8 to 10 hours.
5. 5 Before serving, mix gently to break the chicken, then add sour cream.
6. 6 Serve with green onions and cheese, if desired.