Friday, January 13, 2017

Parmesan Chicken Bake!


Ingredients:
2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
1/4 teaspoon crushed red pepper flakes
6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce
1/4 cup chopped fresh basil
1 (8 ounce) package shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons

Directions:
Preheat oven to 350 degrees F

Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.

Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.

Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.  An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F.

Full recipe here

Friday, January 6, 2017

Easy Tuna Casserole

 
Ingredients:
3 cups cooked macaroni
1 (6 ounce) can tuna, drained 
1 (10.75) can condensed cream of chicken soup
1 cup shredded cheddar cheese
1.5 cups french fried onions

Directions:
Preheat oven to 350 degrees F

In a 9x13 inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.

Bake at 350 degrees F for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.



Friday, December 30, 2016

Looking for a new chili recipe?

INGREDIENTS

    • 4 tablespoons extra-virgin olive oil, divided
    • 3 cups chopped onions
    • 6 garlic cloves, finely chopped
    • 3 pounds ground lamb
    • 2 tablespoons unsweetened cocoa powder
    • 1 1/2 teaspoons ground allspice
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons cayenne pepper
    • 1/4 teaspoon ground cloves
    • 4 2/3 cups (about) low-salt beef broth, divided
    • 1/3 cup tomato paste
    • 3 tablespoons apple cider vinegar
    • 1 1/2 tablespoons chili powder
    • 1 tablespoon dried oregano
    • 1 tablespoon (packed) brown sugar
    • 1 tablespoon Worcestershire sauce
    • 4 tablespoons chopped fresh Italian parsley, divided
    • 1 pound spaghetti
    • 2 15-ounce cans kidney beans, rinsed, drained coarsely
    • Coarsely rated goat's-milk gouda cheese or goat's-milk
    • Cheddar cheese
    • Chopped onions
  1. PREPARATION

      1. Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.
      2. Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.
      3. Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.