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| Breakfast Casserole |
Tue - Cilantro Grilled Chicken Breast
Wed - Burgers and Vegetable Chips (Food Network)
Thur - Sun Dried Tomato Meatballs
Baked All in One Chicken Dinner
2 lb boneless chicken (skinless or skin on)
2 cups fingerling potatoes (I used multi-colored)
2 cups fresh green beans
1/4 olive oil
4 tbsp butter, cut into small bits
1 bay leaf
3 cloves of garlic, smashed
2 tsp each salt and pepper
2 tbsp Mrs. Dash (any flavor, I used original)
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| Baked All In One Chicken |
2 tbsp AP flour 2 tbsp butter for gravy
Preheat oven to 350F. Salt and pepper chicken and veggies. layer veggies in a 9x13 pan, with bay leaf and garlic. Add in broth. Put chicken on top, sprinkle with Mrs. Dash. Sprinkle bits of butter on chicken and veggies. Cover with foil and bake for 45 minutes to 1 hour, or until chicken is cooked through and veggies are tender. Drain liquid into a pan to make gravy. Put on high heat on stove. Mix butter and flour with a fork. Mix butter.flour mixture into liquid. Stirring constantly, biol until desired thickness is reached (remember, gravy will thicken a bit after cooling).
Note: you can also do this recipe with just chicken, any veggies you like that take about the same time to bake, and Italian salad dressing or vinegrette instead of broth and seasonings. There will be no gravy, and it will bake quicker.
Breakfast Casserole Bake
1 lb roll breakfast sausage
8 eggs
3 oz cream cheese, softened
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 tsp each salt and pepper
Preheat oven to 350F. Brown and drain the sausage. In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.
Vegetable Chips (Food Network)
Ingredients
Vegetable oil, for frying
All-purpose flour, for dredging
2 medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick
Kosher salt
1 sweet potato, peeled and sliced 1/8-inch thick
Directions
Make the dip: Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.
Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down.
Transfer the chips with a slotted spoon to the rack and season with salt. Let cool at least 5 minutes; the chips will crisp up as they cool. Return the oil to 350 degrees F between batches.
Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes. Transfer to the rack, season with salt and let cool. Serve the chips with the blue-cheese dip.
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/vegetable-chips-with-blue-cheese-dip-recipe.html?oc=linkback
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