Baked Chicken Nuggets

A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

Ingredients

• 3 skinless, boneless chicken breasts


• 1 cup Italian seasoned bread crumbs


• 1/2 cup grated Parmesan cheese


• 1 teaspoon salt


• 1 teaspoon dried thyme


• 1 tablespoon dried basil


• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).


2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.


3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Baked Chicken Nuggets

A Good Easy Garlic Chicken

Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt – then sautee and enjoy. Couldn’t be easier! Great recipe for quick and easy meal, even for the pickiest eater!

Ingredients

• 3 tablespoons butter


• 4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves


• 2 teaspoons garlic powder


• 1 teaspoon seasoning salt


• 1 teaspoon onion powder

Directions

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

A Good Easy Garlic Chicken

Jenn"s Out Of This World Spaghetti and Meatballs

This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.

Ingredients

• 3 tablespoons olive oil


• 3/4 cup chopped onion


• 4 cloves garlic, minced


• 2 (16 ounce) cans crushed tomatoes


• 3 (6 ounce) cans tomato paste


• 1 cup water


• 1/2 cup sugar


• 1/4 cup chopped fresh oregano, divided


• 1 dried bay leaf


• salt and pepper to taste


• 1 pound ground round


• 1/2 cup Italian seasoned bread crumbs


• 1/4 cup chopped fresh parsley


• 2 eggs, lightly beaten


• 1/2 cup grated Parmesan cheese


• 1 (16 ounce) package uncooked spaghetti

Directions

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.


2. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).


3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Jenn"s Out Of This World Spaghetti and Meatballs

Harvest Salad

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can’t find walnut oil, olive oil may be substituted.

Ingredients

• 1/2 cup chopped walnuts


• 1 bunch spinach, rinsed and torn into bite-size pieces


• 1/2 cup dried cranberries


• 1/2 cup crumbled blue cheese


• 2 tomatoes, chopped


• 1 avocado – peeled, pitted and diced


• 1/2 red onion, thinly sliced


• 2 tablespoons red raspberry jam (with seeds)


• 2 tablespoons red wine vinegar


• 1/3 cup walnut oil


• freshly ground black pepper to taste


• salt to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.


2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.


3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Harvest Salad

Mama"s Best Broiled Tomato Sandwich

A broiled sandwich, made of fresh seasoned tomatoes, with an Italian taste. A perfect match for soup.

Ingredients

• 2 tablespoons olive oil


• 2 tablespoons balsamic vinegar


• 4 ripe tomatoes, sliced


• 3 tablespoons mayonnaise


• 1/2 teaspoon dried parsley


• 1/4 teaspoon dried oregano


• 1/4 teaspoon black pepper


• 3 tablespoons grated Parmesan cheese, divided


• 4 slices bread, lightly toasted

Directions

1. Preheat oven to broil.


2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.


3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.


4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Mama"s Best Broiled Tomato Sandwich

Convenient Vegetarian Lasagna

This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired.

Ingredients

• 2 (12 ounce) packages lasagna noodles


• 2 pounds ricotta cheese


• 4 eggs


• 1 cup grated Parmesan cheese


• 1/3 cup chopped fresh parsley


• 2 teaspoons dried basil


• ground black pepper to taste


• 1/2 cup olive oil


• 1 1/2 cups chopped onion


• 1 cup sliced carrots


• 1 1/4 cups chopped green bell pepper


• 1 (16 ounce) package chopped frozen broccoli, thawed and drained


• 3 cups chunky-style spaghetti sauce


• 2 cups shredded mozzarella cheese, divided

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.


2. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.


3. Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.


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


5. Ladle 1 cup of spaghetti sauce into a 9×13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.


6. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

Convenient Vegetarian Lasagna

Lemon Cream Pasta with Chicken

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.

Ingredients

• 3 skinless, boneless chicken breast halves


• 1 lemon, quartered


• 2 teaspoons garlic powder, divided


• 1 teaspoon ground black pepper, divided


• 2 (14.5 ounce) cans chicken broth


• 1/4 cup fresh lemon juice


• 1 (8 ounce) package rotelle pasta


• 1 cup heavy cream


• 1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.


2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.


3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Lemon Cream Pasta with Chicken