Honey mustard chicken
Ingredients
4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese
What’s next
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly
Chicago style hotdogs
Ingredients
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
What’s next
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!
Easy chicken pot pie
Ingredients
1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg
What’s next
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.
Serving Size: 4
Quick meatloaf
Ingredients
2 pounds lean ground beef
1 (10.75 ounce) can condensed tomato soup
1 onion, finely diced
1 cup rolled oats
2 eggs, beaten
1 tablespoon steak sauce
1/2 cup ketchup
3 tablespoons prepared mustard
What’s next
In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well. Shape into a loaf, and pat Into a loaf pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until done.
Getting creative with cereal
Cereal isn’t just for breakfast. You can use it in salads, baking, even the main course. Try this hot chicken salad recipe. You can find other cereal recipes here.
Ingredients
2 c. chicken, cooked
1 c. rice, cooked
1 c. celery
3/4 c. mayonnaise
1 c. mushrooms, sliced
1 tsp. chopped onion
1 tsp. lemon juice
1 tsp. Salt
1 can cream of chicken soup, undiluted
1 c. water chestnuts
1/2 stick margarine
1/2 c. almonds
1 c. crushed corn flakes
What’s next
Mix all ingredients next day put in casserole. In separate pan melt margarine, and stir in crushed corn flakes and slivered almonds. Spoon over casserole. Bake for 35 minutes, uncovered, in 350 degree oven.
Instant menus for the week
Bored with casseroles and fried chicken? Tired of thinking about what to serve your family? While there are thousands of recipe sites available on the web, we love Yahoo’s Weekly Menu Guide. Not only does it provide links to some of the best recipes on the web, but it actually plots out what you can serve for the rest of the week, from appetizers to desserts.
Cheesy easy Chicken Breasts
Some kids can be really picky eaters, eating nothing but fried chicken or hotdogs. Try serving this. Delicious, easy, and (with a little food styling) can be elevated to a special meal in case your mother in law suddenly drops by for dinner.
Ingredients
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves
What’s next
Prepare a 13×9″ pan with foil, then set the oven to 375 degrees. Mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes. Coat chicken in this, then roll in crumbs (use homemade bread crumbs). Stick the bird into the oven, and bake for 20-30 minutes.
Marinade mistakes
Marinades are a busy cook’s best friend. Pour ingredients in a bowl, soak, and then go off and do your thing. Then, bake or fry for an idiot-proof meal.
It’s easy, but many people make marinade mistakes. First, they soak it too long. Poultry and seafood can turn into a yucky mush if they’re left in anything for longer than one night (sometimes, vinegar can actually cook the fish).
Second, they set themselves up for food poisoning by reusing leftover marinade. Throw it out, and make a fresh batch for the sauce. If you’re feeling frugal, boil the marinade for at least 5 minutes to zap any bacteria.
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