Salsa Chicken

Boneless Skinless Chicken Breasts

4 tsp Taco Seasoning

1 c Salsa

1 c Shredded Cheddar Cheese

2 Tbsp Sour Cream

• Preheat oven to 375.

• Rub chicken breasts with taco seasoning.

• Brown chicken in pan with butter then place in baking dish.

• Pour Salsa over chicken.

• Cover and bake for 25-35 minutes.

• Sprinkle chicken with shredded cheese and bake uncovered until cheese is melted and bubbly.

• Top with Sour Cream, if desired.

Basic Crackers

2 c Flour

1 tsp Baking Powder

½ tsp Salt

2/3 c Warm Water

1/3 c Oil

• Preheat oven to 400.

• Lightly grease 2 large cookie sheets.

• Combine dry ingredients.

• Mix in oil and water to make a smooth dough.

• Divide dough in half and flatten each half thinly on a cookie sheet.

• Cut with a sharp knife into squares.

• Sprinkle with toppings if desired. (Salt, Seasonings, Parmesan, etc)

• Bake 10-12 minutes until golden and crispy.

Sticky Chicken over Rice

½ c Balsamic Vinegar

½ c Low Sodium Soy Sauce

¼ c Sugar

¼ c Brown Sugar

2 tbsp Honey

3 cloves Garlic, minced

1 tbsp Ginger

1/8 tsp Pepper

3-4 Skinless Chicken Breasts

• Mix all ingredients except chicken until sugars dissolve.

• Cut chicken breasts into thirds. Stir into sauce and coat well.

• Transfer chicken and sauce to a large skillet.

• Bring to a boil over medium heat. Reduce heat to low, cover and simmer, stirring occasionally.

• Remove chicken from sauce when fully cooked. Keep warm.

• Increase heat and reduce sauce until thickened. 8-10 minutes

• Return chicken to sauce and serve over rice.

Crockpot Pork Chops with Onions

1 tbsp Oil

4 Pork Chops

Salt & Pepper

1 Sliced Onion

1 can Cream of Chicken

¼ c Beef Broth

2 tbsp Soy Sauce

Rice (optional)

• Season chops with salt and pepper.
• Brown chops in oil with onions.
• Place chops in crockpot with onions layered on top.
• Mix soup, broth, and soy sauce.
• Pour over onions and chops.
• Cook on Low 6-8 hours.
• Serve over rice.

Passatini - From my Nonna

 

1 ¼ c Breadcrumbs

1 ¼ c Grated Parmesan or Asiago

Pinch of Salt & Pepper

Pinch of Nutmeg

1 Grated Lemon Rind

½ c Flour

5 Eggs

Broth

 

• Mix all dry ingredients together.
• Add eggs and mix until it becomes a sticky dough.
• Squish dough through passatini press or cookie press with a disc with large holes to create long thick noodles.
• Cut off 3-4 inches long and drop directly into boiling broth.
• Cook for a few minutes, then serve.