French Bread Chicken Sandwhich

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Cook in crock pot on high for four hours with chicken broth and Montreal Steak Seasoning
(feel free to add more chicken, chicken broth and Steak Seasoning for future dinners)
It is easier for me to shred the chicken in the crock pot so that it soaks up all the marinade. Chicken freezes well for future meals!

Cut French bread loaf long ways in half.
Spread Ranch dressing on both sides of the loaf.
then add layers...chicken, bacon, cheese, tomato and avocado.
Bake at 375 for 10 minutes, and then I like to broil it for another 2 minutes but if you do this please be careful. Slice and serve.

Cornflake Chicken Tenders

4 bonelss skinless chicken breasts, cut into 1 inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion salt
1/4 teaspoon groung black pepper
8 Tablespoons (1/2 cup) melted butter
2 cups finely crushed cornflakes cereal

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Place an oven safe cooilng rack on a baking sheet and set aside.

Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a meduim-sized bowl or pie plate.

Dip the chicken pieces in the seasoned flour, then butter, then cereal. Place the coated chicken strips on the rack in the baking sheet.

Bake the coated chicken pieces in the preheated oven for 20-30 minutes, until chicken is no longer pink. Serve with your favorite sauce.

Serve with some pasta sprkinled with butter and spices you like. I use the Dean Jacobs oil seasonings you can get at Broulims and sprinkle some of it on the pasta with a little olive oil or butter. It is easy and a delicious side.

Barbeque Pork Ribs

Barbeque Pork Ribs

3 lbs of ribs
1 bottle of your favorite barbeque sauce, or homemade sauce

Cook in crockpot or in oven at low temp (225 or so) for several hours until meat falls apart.

I like to serve ribs with baked or mashed potatoes, corn, and a salad. 

*I've had a busy week, so this is what you get!

Rosemary Ranch Chicken Kabobs

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

FREEZER MEAL DIRECTIONS:

Thaw skewers.  Preheat grill medium-high heat.  Lightly oil the grill grate.  Grill for 8-12 minutes.  If you don't have a grill, cook for 2o minutes in oven at 450 degrees with all the marinade in the pan.

Serve with wild rice and hot bread.

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Cheesy Sausage Penne

Cheesy Sausage Penne

1 lb Italian sausage

1 clove garlic

26 oz spaghetti sauce

1 lb penne

8 oz cream cheese

1 c. sour cream

4 green onions, sliced

2 c. grated cheddar

Cook sausage and garlic, add sauce. Cook 20 min. Cook pasta. Combine cream cheese, sour cream, cheddar and onions. Combine sausage and pasta and put ½ in a 9X13. Dollop ½ of the cheese mixture, then repeat layers. Bake at 350° for 30 minutes. Yield: 10-12 servings.

Freezer Meal Instructions:

Do NOT cook penne. Defrost on counter or in refrigerator, do not microwave this one. Combine sauce and raw penne in a 9 X 13 pan. (The sauce has 1 1/4 c. water added to it already to cook the penne) Cut one corner off of the cheese bag and squeeze blobs of it into the sauce. I put the end down into the pan, almost to the bottom and squeeze until it starts to bubble up. Do this all over the pan of pasta until it is gone. This will nearly fill your pan. Tightly cover with foil and bake at 350 for 50-60 minutes or until the pasta is cooked to your liking.

Side Dish Ideas:

We like to eat this with a green salad and french bread

** This recipe is Jenn Kempton's recipe.  I was totally craving it again!

June 2012