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Posted on 08.27.07 by itscrazydelicious @
I made this tonight and it is always a hit! I got it off of the Lipton box and it is a must add to your weekly dinners. My whole family just loves it and that is just so hard to do sometimes…actually find that meal that everyone likes. So when that happens that becomes a weekly meal for all! Not to mention that my father who normally does not like chicken just love this recipe too! Here is the Recipe… 4 Boneless Skinless Chicken Breast Preheat oven to 400 degrees. Filed under: Meals Comments: None |
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Posted on 08.11.07 by itscrazydelicious @
This is Pepper Jack Meatloaf from Susan at Disney for Families and More. Thanks Susan…Can’t wait to try it – it sounds delicious!!! 1 egg 1 cup seasoned breadcrumbs ¼ cup chopped onions ½ to 1 teaspoon salt ½ teaspoon pepper 1 ½ pounds lean ground beef 1 cup (4 ounces) shredded pepper Jack cheese or Monterey Jack cheese, divided (I’ve also used a Colby/Monterey Jack combination package of pre-shredded cheese and it tasted great) In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture into the bottom and halfway up the sides of a greased 8†x 4†x 2†loaf pan. Sprinkle ¾ cup cheese over meat to within ½†of sides. Pat remaining beef mixture over cheese. Bake, uncovered, at 350 degrees for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees (I don’t use the thermometer). Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Yield: 6 servings For an extremely quick complete meal, this recipe is great served with a frozen vegetable and the pre-made mashed potatoes you can find in the refrigerated section of your grocery store. Filed under: Meals Comments: None |
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Posted on 03.30.07 by itscrazydelicious @
Personally, I love chicken so this is a recipe that I do use quite a bit and love. It is from Food Network Kitchens Making it Easy, Meredith, 2004 6 large carrots, peeled and cut into 11â„2-inch chunks Put the carrots, onions, lemon zest, dill sprigs, and olive oil in a 7-liter pressure cooker. Season the vegetables with the 1/2 teaspoon salt and the chicken with salt, to taste. Pour the broth in the pot, then nestle the chicken meat side down on top of the vegetables. Stir the chopped dill into the chicken stew. Put 1 chicken breast in each of 4 large soup bowls and ladle some carrots and broth over each one Filed under: Meals Comments: None |
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Posted on 03.04.07 by itscrazydelicious @
This Recipe is from Sharron and you can check out her site at Teach ESLTo Kids. This is for Chickpea Curry and it sounds really good. Recently I have had acquire quite a liking for chickpeas! 1 can chickpeas 1. in a sauce pan, heat up the oil and sautee the garlic. Filed under: Meals Comments: None |
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