Chicken Caesar Sandwiches

These are eaten at our house at least once a month, if not twice.  They are literally the easiest thing to make and they taste really delicious.

Chicken Caesar Sandwiches

2 pounds boneless skinless chicken breast
1 cup caesar dressing
1/2 cup shredded parmesan cheese
1/2 teaspoon ground pepper, or more
hamburger buns or biscuits to serve with chicken

Place chicken in a slow cooker, cover with 1 cup of water, salt and pepper, and cook on low for 4-6 hours.   Remove chicken from cooker and shred.  Drain the water from the slow cooker, place the chicken back in and add the dressing, cheese, and pepper.  Stir and cook on high for about 30 minutes. Spoon it up onto buns or biscuits and serve.  Serve with extra parmesan cheese and lettuce.

Healthy Baked Chicken Nuggets

Healthy Baked Chicken Nuggets
aka:  The chicken nuggets that my children would have instead of going to McDonalds.

Chicken Nuggets {Baked}

Adjusted from melskitchencafe.com

*Serves 6

2-3 thick slices whole wheat bread (for about 1 cup of crumbs)

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 cup freshly grated Parmesan cheese

1/2 cup panko crumbs

1 tablespoon olive oil

4 large (about 2 pounds) boneless, skinless chicken breasts, cut into 1-inch or so sized pieces

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.

In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish (like a pie plate) and mix in the panko crumbs.

Toss the chicken cubes in the olive oil before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.

Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces). Serve immediately.

Green Bean Casserole-The Best

This is the best Green Bean Casserole ever.  And I don't like Green Bean Casserole.  But I couldn't get enough of this the last time I made it.


Green Bean Casserole

2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1/4 cup onion, diced

1 cup sour cream 3 (14.5 ounce) cans French style green beans, drained 2 cups shredded Cheddar cheese 1/2 cup crumbled buttery round crackers 1 tablespoon butter, melted

	Preheat oven to 350 degrees F (175 degrees C).
	Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
	Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
	Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Apple Dumplings

This is one of Zoey's very most favorite desserts.  She loves it with vanilla ice cream on top.  It is really easy to make and dangerously delicious.

Apple Dumplings
recipe from thepioneerwoman.com

2 whole apples, peeled and sliced into 8 slices each.  I use gala or granny smith apples.
2 cans (8oz cans) crescent rolls
2 sticks butter
1 1/2 cup sugar
1 tsp vanilla
cinnamon for sprinkling
1 can (12 oz) mountain dew or sprite

Roll each apple slice in a crescent roll (or use more apples and put more than one slice in each roll).  Place in a 9 X 13 buttered pan.

Melt butter, then add sugar and barely stir.  Add vanilla, stir, and pour mixture over apples/rolls.  Pour soda around the edges of the pan.  Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  When you serve, pour some of the sweet sauce from the pan over the top.  Serve with vanilla ice cream.

African Pancakes a.k.a. German Pancakes

I got this recipe from a friend's blog, and my kids pretty much as for it once a week.  Or more.  They love this for dinner and it is so easy to make.

Recipe from: doublethedeliciousness.blogspot.com

African Pancakes a.k.a. German Pancakes

1 cube butter

1 cup flour

1 cup milk

6 eggs

dash of salt

dash of sugar

Preheat oven to 350 degrees.

Mix flour and milk together in a blender until smooth.  Add the eggs one at a time and then the salt and sugar.  Set aside.

Place butter in the bottom of a 9 x 13 pan.  Put in the oven until butter is melted.  Pour the egg mixtures into the pan and return to the oven. 

Bake for 20-30 minutes.  Sprinkle with powdered sugar and serve with syrup.

Creamy Lemon Crumb Squares

Creamy Lemon Crumb Squares

Ingredients:

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Instructions:

Preheat oven to 350 degrees.

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. 

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Let the bars cool for a few hours before cutting into them.  Store in the refrigerator.

Creamy Garlic Pasta

So easy and so delicious.  I have added chicken to it and it is really good with that too.  

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.