Dining for 2 or Dining Alone

MATT’S GREEK CHICKEN (Matt Della Vedova)

3 – 4 Chicken Breasts with bones, skinless This recipe is DELICIOUS!
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 pkg. Garlic Herbed Feta Cheese
4 TBSP. olive oil
Garlic powder
Oregano
Parmesan Cheese
2 strips of bacon
½ cup Dry White Wine, or non-alcoholic substitution

Heat oven to 350 degrees. Make a pocket in chicken between breast and bone. Combine spinach and Feta (crumble Feta); stuff into pockets. Save any remaining spinach and cheese mixture.
Put stuffed breasts in casserole dish; rub breasts with oil. Sprinkle with garlic powder (liberally!), oregano and Parmesan cheese. Lay remaining spinach and cheese mixture between chicken. Cover each breast with ½ bacon strip. Sprinkle dry white wine over chicken. Bake uncovered for about 35 minutes.


MEXICAN CHICKEN (Matt Della Vedova)

1 pkg. Of Chicken thighs (6)
3 TBSP. Olive oil
½ medium onion, chopped
1 clove garlic, chopped
1 large jar (14 – 16 oz.) of your Favorite Salsa

Sauté’ onions and garlic in oil. When onions are transparent, add chicken and sauté’ until browned (about 15 minutes). Add salsa and simmer for about 20 – 25 minutes. Serves 2.


BAR‑B‑QUE SAUCE (Fay Curtis)

14 oz. (or 2 cups) ketchup
4 TBSP. (or ¼ cup) Worcestershire sauce
4 TBSP. (or ¼ cup) vinegar
2 tsp. salt
½ tsp. pepper
1-1/2 cup water
½ cup chopped onion
½ cup brown sugar
1 - 2 TBSP. Smoke flavoring, opt.

Combine all ingredients. Simmer for 30 minutes. Pour over chicken and bake at 350* for about 60 - 70 minutes. Or you can use Crock Pot; pour sauce over chicken, cover and cook on slow all day. *Can also pour sauce over country style pork ribs, cover and bake at 300* for 3 hours (very tender).

CREAMY RANCH CHICKEN
Robin Marchand, Apex, N.C. – BH&G Magazine, Mar. 2006.
Prize-tested recipes in the Kid-Pleasing Chicken Entrees category.

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite-size pieces
2 TBSP. flour
2 TBSP. Ranch dry salad dressing mix
1 ¼ cups whole milk
3 cups dried medium noodles
1 TBSP. finely shredded Parmesan Cheese

Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Crain bacon on paper towels; discard all but 2 TBSP drippings.
In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan. Makes 4 servings.

(Side note: I didn’t have bacon, but did have bacon drippings, and precooked “real” bacon bits, which tasted great. I sprinkled the dish with sliced green onions. This would even taste great if mushrooms and/or sun-dried tomatoes were added. Also, if it seems a little thick, add a bit more milk for a creamier texture. )


STUFFED CHICKEN BREASTS (Katherine Suter, Taste of Home Magazine)

¾ cup chopped tart apple
½ cup finely chopped fully cooked ham
¼ cup chopped fresh mushrooms
¼ cup chopped red onion
2 TBSP. vegetable oil, divided
2 TBSP. Dijon mustard
1/3 cup dried bread crumbs
¼ tsp. lemon-pepper seasoning
2 large boneless, skinless chicken breasts halves
2 TBSP. flour

In a small saucepan, sauté the apple, ham, mushrooms and onion in 1 TBSP. oil until onion and apple are tender. Stir in mustard, bread crumbs and lemon-pepper. Flatten chicken breasts to ¼ “ thickness; top each with the apple mixture. Roll up and secure with toothpicks. Coat with flour.
In skillet, brown chicken in remaining oil. Place in an 8-in. square baking dish. Bake uncovered, at 350* for 20 – 30 minutes or until juices run clear. Discard toothpicks. Yield: 2 servings.

CHICKEN POT PIE (Judy Denny)

1 ½ cups frozen mixed veggies
2 refrigerated pie crusts
1 can cream of chicken soup
½ cup milk
2 cups chopped cooked chicken or Turkey
(Options: canned chicken from Costco; chicken breasts cooked in Crockpot, cooled and cut up)
½ tsp. salt
½ tsp. black pepper

Preheat oven to 375 degrees. Defrost the veggies. Cut 2 pie crusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum foil pans (individual pot pie sizes) or 4 ramekins with butter flavored cooking spray. Line the bottom of each pan with a quarter of the crust, molding it with your fingers to fit. In a large bowl, stir together the soup and milk. Add the remaining ingredients. Spoon mixture into each pan (don't fill too full, but full enough to make the top crust fit well). Top each with a pie crust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 minutes until golden brown on top.

FOR FUTURE: you can double the recipe, make several more, and freeze the unbaked pies in the freezer for future baking. After freezing, thaw them out for a time before baking.


BEEF PAPRIKA (Nancy Nielsen, Taste of Home Magazine, Nov. 2002)

¾ lb. beef stew meat, cut unto ¾ -inch cubes
2 tsp. vegetable oil
1 small onion, thinly sliced
1 garlic clove, minced
¾ cup water, divided
¼ cup ketchup
1 tsp. brown sugar
¾ tsp. paprika
¾ tsp. Worcestershire sauce
½ tsp. salt
¼ tsp. Dijon mustard
Dash cayenne pepper
1 TBSP. flour
Hot Cooked Noodles

In a large saucepan, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender. Add ½ cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover securely and simmer for 40 – 50 minutes or until beef is tender.
Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Yield: 2 servings.

AUSSIE CHICKEN (Sue Sheppard)

4 skinless, boneless chicken breast halves Make Sauce ahead of time and save.
2 tsp. seasoning salt For easier preparation, or for just
6 slices bacon, cut in half serving one or two; use prepared
½ cup prepared mustard bacon bits, and brown chicken with
½ cup honey bacon drippings or small amount of
¼ cup light corn syrup oil.
¼ cup mayonnaise
1 TBSP. dried onion flakes
1 TBSP. vegetable oil
1 cup sliced mushrooms
2 cups grated Colby-Monterey Jack cheese
2 TBSP. chopped parsley

Pound chicken breasts to ½ - inch thickness, then rub with seasoning salt; cover and refrigerate for 30 minutes. Preheat oven to 350* degrees. Place bacon in large, deep skillet and cook over medium high heat until crisp. Set aside. In a medium bowl, combine mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half the sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place chicken in the skillet and sauté for 3 – 5 minutes per side, or until browned. Remove from skillet and place the chicken into a 9x13 baking dish. Apply the honey mustard sauce to each breast, then layer with mushrooms and bacon. Sprinkle cheese over the top. Bake in preheated oven for 15 minutes or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.


CHICKEN FRIED RICE (Bonnie Packard)

1 ½ cups diced cooked chicken
2 TBSP. Soy Sauce
1 cup uncooked long-grain rice
¼ cup oil
2 ½ cups chicken broth
½ cup finely chopped onion
¼ cup thinly sliced celery
2 slightly beaten eggs
1 cup finely shredded lettuce

Combine chicken, soy sauce. Let stand. Cook rice in hot oil in skillet over medium heat till golden brown, stirring frequently.
Reduce heat, add chicken mixture and broth. Simmer, covered 15-20 minutes, or till rice is tender. Remove cover last few minutes. Stir in onion and celery. Cook uncovered, over medium heat until liquid is absorbed. Push rice mixture to sides of skillet. Add eggs; cook till almost set; blend into rice. Stir in lettuce; serve at once with soy sauce. Serves 6, or 3 hungry people!!!


CHICKEN ENCHILADAS (Judy Denny)

4-5 Flour Tortillas
2 Chicken Breasts
Green Pepper, chopped
2 cans Cr. Of Chicken Soup
Grated Cheddar Cheese

Cube Chicken and pan fry in a little Olive Oil with chopped green pepper. Mix soup with a little milk and mix a little in with the chicken mixture. Put some of chicken mixture in each of the 4-5 tortillas, roll up and put seam side down in 8x8 square pan. Put some chicken soup mixture in bottom of pan first. Pour rest of chicken soup over the chicken enchiladas, sprinkle with grated cheddar cheese. Bake at 350 degrees 20-30 min. Serve over rice.


PEANUT BUTTER CHICKEN SKEWERS
(Jeanne Bennett, Taste of Home Magazine, May 1997)

½ cup creamy peanut butter
½ cup water
¼ cup soy sauce
4 garlic cloves, minced
3 TBSP. lemon juice
2 TBSP. brown sugar
¾ tsp. ground ginger
½ tsp. crushed red pepper flakes
4 boneless, skinless chicken breast halves
2 cups shredded red cabbage
Sliced green onion tops

In a sauce pan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce. Slice chicken lengthwise into 1-in. strips; thread onto skewers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill uncovered over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4 – 6 minutes or until juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onions. Serve with reserved sauce. Yield: 4 servings.


TIME TO SPARE SPUDS (Dorothy Bateman, Taste of Home Magazine)

6 large potatoes, baked
1 cup sour cream
1 cup (4 oz.) shredded cheddar cheese
1 green onion
¼ cup milk
2 TBSP. butter or margarine, melted
1 TBSP. chopped fresh parsley
1 tsp. salt
Additional melted butter or margarine

Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley and salt. Fill shells; brush with butter. Cover and refrigerate. Wrap shells individually in plastic wrap; place in freezer containers. Freeze. To serve, thaw and place in an ungreased shallow baking dish. Bake uncovered, at 400* for 20-25 minutes or until golden and heated through. It can be frozen for up to 1 month. Yield: 12 servings.


TORIE’S EASY-AWESOME BREAD STICKS (Torie Johnson)

3 cups flour
½ tsp salt
2 TBSP. sugar
1 TBSP. yeast
1 ½ cups warm water
1 cube butter or margarine
Garlic SALT
Parmesan Cheese

Mix salt, sugar, yeast and water together. Add flour; knead lightly. Cover and let rest 10 minutes. While dough is resting, melt butter in a 9x13, or 10x15 pan. Divide dough into 18 balls. Shape dough into cigar shapes. Place in pan and roll in butter. Sprinkle with garlic salt and parmesan cheese. Bake 20 minutes at 375*.


QUICK DINNER ROLLS (Bobbie Brooks)

Mix well and let rise for 10 minutes:
1 ¾ cups warm water
½ cup oil
1/3 cup sugar
3 TBSP. dry active yeast
Add the following:
1 ½ tsp. salt
2 eggs
5 – 6 cups flour
Mix and knead; let rise 10 minutes. Shape and put in greased pans. Let rise. Bake at 375* for 15 -18 minutes.


NEVER-FAIL YEAST ROLLS (Kayla Gentry, Taste of Home Magazine)

1 pkg. active dry yeast / or 1 TBSP. yeast
1 ½ cups warm water
3 ¼ cups flour
1 pkg. (9 oz.) yellow or white cake mix
½ tsp. salt
Melted butter or margarine

In a large mixing bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes. Bake at 350* for 12 – 15 minutes or until golden brown. Yield: 2 dozen rolls.


LAYERED PUDDING DESSERT (Taste of Home Magazine)

1 cup crushed vanilla waters, divided
1 pkg. (3 oz.) cook-and-serve vanilla pudding mix
2 medium bananas, divided
1 pkg. (3 oz.) strawberry Jell-O
1 cup whipped topping

Spread half of the crushed wafers in the bottom of a greased 8-in. square pan. Prepare pudding mix according to package directions; spoon hot pudding over wafer crumbs. Slice one banana; place over pudding. Top with remaining crumbs. Chill for 1 hour. Meanwhile, prepare Jell-O according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over Jell-O. Spread whipped topping over all. Chill for 2 hours. Yield: 9 servings.


FUDGY BUTTONS (Taste of Home Magazine)

2 TBSP. butter
1 ½ tsp. cocoa
½ cup powdered sugar
½ tsp. milk
2 TBSP. creamy peanut butter

In a small saucepan, melt butter; remove from heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoons onto wax paper; flatten tops and shape into 1 inch patties. Yield: 1 ½ dozen.