Friday, September 23, 2011

Chicken and Potato Bake


Desired amount of chicken tenders or bone-in chicken pieces
1 1/2 lb. baking potatoes (about 3) cut into thin wedges
1/4 cup Kraft Zesty Italian Dressing
1/4 cup grated parmesan cheese
1 tsp. Italian Seasoning

Heat oven to 400 F
Place chicken and potatoes in 9x13 baking dish
Top with dressing; sprinkle with cheese and seasoning. Cover.
Bake 1 hour or until chicken is done (165 F), uncovering after 30 min.

Recipe from

BBQ Chicken Pizza

1 can Pillsbury Pizza Dough (I used the thin crust)
1 cup BBQ Sauce
2 cups or so of left over chicken from BBQ Chicken Sandwiches
2 cups shredded mozarella cheese
1 red pepper
1 green pepper
1 Tbsp Italian Dressing (I use Kraft Free Zesty Italian)

Prepare pizza dough as directed on package
Saute peppers until tender
Spread BBQ Sauce within 1 inch of edge of dough
Layer with cheese, chicken, and peppers
Bake according to package directions or at 450 for 18-22 min. if you make your own dough

Thursday, September 15, 2011

Shredded BBQ Chicken Sandwiches


1 (4 pound) bag frozen boneless, skinless chicken breasts
1 (16 oz.) bottle BBQ sauce (we like Sweet Baby Ray's Honey BBQ)
1 cup water
2 dozen hamburger buns or French rolls


In the morning, place chicken breasts in crock pot, frozen. Pour barbecue sauce and water over top and cook all day on low heat. Before serving, shred chicken with two forks to pull it apart and mix in sauce well. Spoon onto buns or rolls.

Italian Crockpot Chicken

James chowed this down tonight. That's always a good sign :)

4 to 6 boneless, skinless chicken breasts
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) package cream cheese softened
1 packet Good Seasons Italian dressing mix

Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.

Chicken Croissant Sandwiches

2 C. Cubed Chicken (cooked-I boil or bake it)
1 C. Celery (diced)
1 C. Toasted Slivered Almonds
2-4 C. Grapes (depending on how "grapey" you like it)
Mix the above together and then add the dressing:

1 C. Mayonnaise
3 T. Lemon Juice
3 T. Sugar
2 t. Pepper
1 t. Salt

Serve on Croissant Rolls.  Put mixture in rolls just prior to serving so rolls don't get soggy.

Sunday, September 11, 2011

Tortilla in a Bag

Last spring I went to Farm Country at Thanksgiving Point
with my brother and his kids,
and they were making these. 
The kids really enjoyed it, and they were really tasty.

Step 1:  take a gallon ziplock bag and fill it with 1 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, and 3 Tablespoons shortening.

Step 2:  close bag and work mixture with fingers until ingredients form a soft dough and pull away from sides.

Step 3:  Add 1/2 cup hot water

Step 4:  Close bag and work mixture with fingers until ingredients form soft dough and pull away from sides.

Step 5:  let the dough rest for 10 minutes. (while it was resting we made homemade butter by shaking containers of cream)

Step 6:  remove dough from bag and divide into 4-5  equal balls.  roll out balls into thin, round tortillas.

Step 7:  cook in pan, flipping as required until both sides are cooked.

serve with butter, sugar and cinnamon