Parmesan-Crusted Chicken in Cream Sauce

Wow! This recipe is so good and the best part about it is that you can have it ready in 20 minutes!

2 cups instant brown or white rice, uncooked

1 can (14 oz.) fat-free reduced-sodium chicken broth, divided

6 butter type Crackers, finely crushed

2 Tbsp. Parmesan Cheese (the stuff you keep in your refrigerator and put on pizzas)

2-4 small boneless skinless chicken breast halves ( I just used two)

2 tsp. oil ( I just used Pam and sprayed the pan a lot)

1/3 cup Cream Cheese ( I used the 1/3 less fat stuff and it turned out great)

1. Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
2. While rice is cooking, mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.
3.Add oil ( I used Pam) in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm.
4.Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and vegtable (we used our canned green beans)

When I cook this I only used two chicken breasts and their was left over sauce.I really liked the taste of the rice mixed with the chicken and sauce over it. This is sooo good. Let me know if you try it!

Olive Garden Fettucine Alfredo

I've made it and it acually is Olive Gardens recipe. Yummy. I also add strips of chicken that I've grilled in a pan with olive oil.

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.

Chicken Tetrazzini

2 tablespoons butter
6 green onions chopped
8 oz of fresh mushrooms, sliced
4 chicken breasts, cooked and cubed
12 oz. package of egg noodles, cooked according to package
1 1/2 cubes of butter
3 Tablespoons flour
2 1/2 cups whipping cream or half and half
1 1/2 cups sour cream
salt and pepper
3 oz Parmesan cheese (the stuff in the green can just won't do, ya gotta have the real stuff)

Saute the mushrooms and green onion in 2 Tbsp. butter and set aside.Combine butter, whipping cream, and flour in a sauce pan and cook over medium heat. Cook until it starts to thicken then remove from the heat and mix in the sour cream plus salt and pepper to taste. Mix sauce with noodles, chicken, mushrooms and green onion. Put half of the noodle mixture into a 9x13 pan and top with half of the Parmesan cheese. Then top with remaining noodle mixture and top with remaining Parmesan cheese. Bake at 300 for 45 minutes.

**Sorry about two posts the last one i've tried and is yummy, but I wanted to have this recipe on hand the next time I make my menu...sounds delicious!

Ravioli Casserole

1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese

Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish. Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving. 6 to 8 servings.

Old World Mac and Cheese

I know this is a busy week for everyone so I figured I'd choose and easy theme for week, I hope other people think it is easy too! PASTA!!!

I saw this recipe in a magazine about a month ago and made it a couple weeks ago and it is really yummy!

• 1 1/2 cups fresh breadcrumbs (from 3 oz firm textured sandwich bread)


• 2 Tbsp cold butter, cut into bits


• 1/4 cup grated Parmesan cheese


• 4 cups chicken or vegetable broth


• 1/8 tsp nutmeg


• 2 cups elbow macaroni ( 8 oz)


• 1 large egg yolk


• 1 3/4 cups shredded cheddar cheese

1. Preheat the oven to 350. Coat the bottom of a 9 inch square baking dish with cooking spray.
2. In a food processor combine the breadcrumbs, butter and Parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs.
3. In a medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender 8 to 10 minutes.
4. In a medium bowl, beat the egg yolk.
5. Reserving the cooking broth, drain the pasta. One tablespoon at a time beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
6. Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the breadcrumb mixture.
7. Bake for 16 to 18 minutes, until the crumb topping is nicely browned.

I added some ham and used a little bit more cheese and it made for a really easy and yummy dinner!

Peanut Butter Blossoms

Peanut Butter Blossoms Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Bread Bowl Artichoke Dip

Not a goodie, but boy is it YUMMY!!

2 - 16 ounce bread bowls
4 oz cream cheese
1/2 C milk
1 -14 ounce artichoke hearts drained
1 - 1.4 ounce envelope veggie soup mix
1 garlic clove, pressed
1 lemon juiced or 2 TBS lemon juice
1 - 8 ounce soure cream
parmesan cheese

-preheat oven to 450 degrees
-Slice off top of one bread round, remove inside. Place on baking stone. Cut other bread bowl into cubes and put around bread bowl. spray with veggie oil.
- whip cream cheese until smooth
- add milk to cream cheese and whip
- chop artichoke and add it with garlic and soup mix.
- microwave for 5-7 minutes until hot...do not boil
- Mix 2 tbs lemon juice and sour cream to hot mixture. Pour in bowl.
- Sprinkle parmesan cheese overall everything
- Bake 13-15 minutes or until top of bread is golden brown.

---Try not to eat it all :)!!