Dinners Made Easy

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      Italian Chicken Fingers

      Prep Time:20 min

      Start to Finish:40 min

      Makes:4 servings

      1 package (14 oz) uncooked chicken breast tenders (not breaded)

      1 egg, beaten

      1 1/4 cups Original Bisquick® mix

      1 teaspoon Italian seasoning

      3 tablespoons butter or margarine, melted

      1 cup tomato pasta sauce, heated

      1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.


      medium bowl, toss chicken and egg.

      2. In resealable food-storage plastic bag, place Bisquick mix and

      Italian seasoning; seal bag and shake to mix. Add chicken; seal bag

      and shake to coat chicken with Bisquick mixture. Place chicken in

      single layer in pan. Drizzle with butter.

      3. Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes,

      until chicken is brown and crisp on the outside and no longer pink in

      center. Serve with pasta sauce for dipping.


      Quick Chicken Chunks

      Prep Time:10 min

      Start to Finish:20 min

      Makes:6 servings

      1 1/2 cups Corn Flakes cereal, crushed (1/2 cup)

      1/2 cup Original Bisquick mix

      3/4 teaspoon paprika

      1/4 teaspoon salt

      1/4 teaspoon pepper

      1 pound boneless skinless chicken breast, cut into 1-inch pieces

      1 tablespoon vegetable oil

      1. Mix all ingredients except chicken and oil in 2-quart resealable

      plastic bag. Mix chicken and oil.

      2. Shake about 6 chicken pieces at a time in bag until coated. Shake

      off any extra crumbs. Place chicken pieces in single layer on

      microwavable rack in microwavable dish.

      3. Cover with waxed paper. Microwave on High 3 minutes.

      Turn dish 1/2

      turn. Microwave 4 to 5 minutes longer or until chicken is no longer

      pink in center.


      Chicken Kabobs with Peanut Sauce

      Prep Time:40 min

      Start to Finish:2 hr 40 min

      Makes:16 appetizers


      2 large whole bone-in chicken breasts (2 lb)

      1/4 cup soy sauce

      1 tablespoon vegetable oil

      1 teaspoon packed brown sugar

      1/4 teaspoon ground ginger

      1 clove garlic, crushed

      Peanut Sauce

      1 tablespoon vegetable oil

      1 small onion, finely chopped (1/4 cup)

      1/3 cup peanut butter

      1/3 cup water

      1 tablespoon lemon juice

      1/4 teaspoon ground coriander

      3 to 4 drops red pepper sauce

      1. Remove skin and bones from chicken. Cut chicken into 3/4-inch

      pieces. (For easier cutting, partially freeze chicken about 1 hour.)

      In large glass bowl, mix chicken and remaining kabob ingredients.

      Cover and refrigerate at least 2 hours, stirring occasionally.

      2. Soak 14 to 16 bamboo skewers in water at least 30 minutes before

      using to prevent burning.

      3. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in

      oil, stirring occasionally, until tender. Remove from heat. Stir in

      remaining sauce ingredients. Heat over low heat, stirring

      occasionally, just until blended (sauce will separate if overcooked).

      4. Set oven control to broil. Remove chicken from marinade; reserve

      marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken

      with marinade.

      5. Broil chicken with tops about 4 inches from heat 4 to 5 minutes.

      Turn; brush with marinade. Broil 4 to 5 minutes longer or until

      chicken is no longer pink in center. Discard any remaining marinade.

      Serve chicken with sauce.


      Corn and Crab Quesadillas

      Prep Time:5 min

      Start to Finish:15 min

      Makes:6 servings

      1 package (8 oz) cream cheese, softened

      1 can (11 oz) whole kernel corn, drained

      1/2 cup chopped fresh cilantro or parsley

      1/3 cup sliced green onions (5 medium)

      1 jar (2 oz) diced pimientos, drained

      1/2 teaspoon pepper

      1/4 teaspoon ground red pepper (cayenne)

      1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)

      6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to

      10 inch)

      1 tablespoon butter or margarine, melted

      Sour cream and chopped fresh cilantro, if desired

      1. In medium bowl, mix cream cheese, corn, cilantro, onions,

      pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of

      the crabmeat mixture over each tortilla; fold tortilla in half,

      pressing lightly. Brush both sides of each tortilla with butter.

      2. In 12-inch skillet, cook 3 tortillas at a time over medium-high

      heat about 5 minutes, turning once, until light brown. Garnish with

      sour cream and cilantro.


      Chicken Quesadilla Sandwiches

      Prep Time:15 min

      Start to Finish:1 hr

      Makes:4 servings

      2 teaspoons vegetable oil

      1 pound boneless skinless chicken breast

      1/4 cup chopped fresh cilantro

      1/4 teaspoon ground cumin

      8 flour tortillas (8 inches in diameter)

      2 tablespoons vegetable oil

      1 cup shredded Monterey Jack cheese (4 ounces)

      1 can (4.5 ounces) chopped green chiles, drained

      salsa (any variety), if desired

      1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat.

      Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes,

      turning chicken once and stirring cilantro mixture occasionally,

      until juice of chicken is no longer pink when centers of thickest

      pieces are cut. Shred chicken into small pieces; mix chicken and

      cilantro mixture.

      2. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil;

      place oil side down in same skillet. Layer with one-fourth of the

      chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies

      to within 1/2 inch of edge of tortilla. Top with another tortilla;

      brush top of tortilla with oil. Cook over medium-high heat 4 to 6

      minutes, turning after 2 minutes, until light golden brown.

      3. Repeat with remaining tortillas, chicken mixture, cheese and

      chilies. Cut quesadillas into wedges. Serve with salsa.

      To Grill: Heat coals or gas grill for direct heat. Assemble

      quesadillas on platter, brushing outer sides of tortillas generously

      with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches

      from medium heat 4 to 6 minutes, turning after 2 minutes, until light

      golden brown.


      Veggie Quesadillas

      Prep Time:5 min

      Start to Finish:10 min

      Makes:6 servings

      2 cups shredded Cheddar or Monterey Jack cheese (8 ounces)

      6 flour tortillas (8 inches in diameter)

      1 small tomato, seeded and chopped (1/2 cup)

      4 medium green onions, chopped (1/4 cup)

      2 tablespoons chopped green chiles

      Chopped fresh cilantro, if desired

      1. Heat oven to 350ºF.

      2. Spread 1/3 cup of the cheese evenly over half of each tortilla.

      Sprinkle tomato, onions, chilies and cilantro over cheese. Fold

      tortillas over filling. Place on ungreased cookie sheet.

      3. Bake about 5 minutes or just until cheese is melted. Serve

      quesadillas whole, or cut each into 3 wedges, beginning cuts from

      center of folded sides.

      Grilling Directions: Heat coals or gas grill for direct heat. Lightly

      brush vegetable oil on one side of each tortilla; add filling

      ingredients on other side of each tortilla as directed. Fold

      tortillas over filling. Grill tortillas uncovered 4 inches from

      medium heat 2 to 4 minutes, turning once, until cheese begins to melt

      and tortillas begin to brown (watch carefully).


      Greek Quesadillas

      Prep Time:30 min

      Start to Finish:30 min

      Makes:8 servings (1 quesadilla and 1 1/2 Tbsp sauce each)

      Dipping Sauce

      1 container (6 oz) Yoplait Original Fat Free plain yogurt

      1 tablespoon chopped fresh dill weed

      1 teaspoon extra-virgin olive oil

      1 teaspoon lemon juice

      1 clove garlic, finely chopped


      1 cup crumbled feta cheese (4 oz)

      1 cup shredded mozzarella cheese (4 oz)

      1 small cucumber, peeled and diced (1 cup)

      1 large tomato, finely chopped (1 cup)

      1/2 cup chopped pitted kalamata olives

      1/8 teaspoon salt

      1/8 teaspoon pepper

      1 package (11.5 oz) flour tortillas for burritos (8 tortillas)

      1. In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic;

      set aside. In large bowl, mix feta cheese, mozzarella cheese,

      cucumber, tomato, olives, salt and pepper.

      2. Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup

      cheese mixture onto half of each tortilla. Fold untopped half of each

      tortilla over cheese mixture; gently press down with pancake turner.

      3. Cook 3 quesadillas at a time in hot skillet about 2 minutes on

      each side, gently pressing down with pancake turner, until tortillas

      are light brown and crisp and cheese is melted. Remove from skillet;

      place on cutting board. Cut each quesadilla in half. Serve warm with

      yogurt mixture.


      Scary Spiderweb Cupcakes

      Prep Time:20 min

      Start to Finish:1 hr 10 min

      Makes:24 cupcakes

      1 box devil’s food cake mix

      Water, vegetable oil and eggs called for on cake mix box

      1 container Rich & Creamy vanilla frosting

      3 drops red food color

      4 to 5 drops yellow food color

      1 tube (0.68 ounce) black decorating gel

      48 large black gumdrops

      1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and

      cool cupcakes as directed on box for 24 cupcakes.

      2. Tint frosting with red and yellow food colors to make orange

      frosting. Spread frosting over tops of cupcakes.

      3. Squeeze circles of decorating gel on each cupcake; pull knife

      through gel from center outward to make web. To make each spider,

      roll out 1 gumdrop and cut out 8 strips for legs; place another

      gumdrop on top. Place spider on cupcake. Store loosely covered at

      room temperature.


      Kelly in IL

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