Lemon almond Chicken

Lemon Almond Chicken

1- 1/4 Cup Flour
2- 3/4 tsp Salt
3/4 tsp Pepper
6 Large boneless chicken breasts
2 beaten eggs
2 TBS oil
2 TBS plus 1/4 cup butter (divided)
1 TBS minced green onion
1 garlic clove
1-1/2 cup chicken broth
1/2 cup ginger ale
3 TBS lemon juice
1/2 cup silvered almonds toasted
Minced parsley
1 lemon thinly sliced

In shallow bowl combine flour, salt and pepper. set aside 1/4 cup for sauce. Dredge chicken in remaining flour, then dip in egg.
Heat oil and 2 tbs of butter in pan over high heat. Add chicken;cook until golden brown on both sides. Drain on paper towels. Place in greased 13-9 in baking dish.
FOr sauce, melt butter in small saucepan. Add onion and garlic. Cook 1 min. Stir in reserved flour mixture. cook and stir to a boil. Cook and stir until slightly thickened. Pour over chicken.
Bake uncovered at 375 degrees for 20-30 min. Top with almonds, parsley and lemon. serve.

Yields 6

Shepherd's Pie

1 sm onion
1-10 oz package frozen baby peas, defrosted
1 lb cooked roast beef ( stew meat, ground beef, or an type of cut, cut into sm but thick pieces)
6 oz already made gravey (homemade, or bottled or canned)
1-4 oz package instant mashed potatoes, plain
1-2 oz package ready bacon, diced fine
pinch Kosher salt and freshly ground pepper to taste
Olive oil

1. Preheat oven to 400 degrees
2.Heat large skillet on the stove, add oil and onion and cook until softened, then add peas for a minute
3. While onion is cooking, chop beef into smallish diced pieces and add to onion mixture to heat through
4. Put beef mixture in a large bowl and add gravy - stir well
5. Cook bacon briefly (just to crip slightly) in skillet that the beef came out of
6. Make potatoes according to package directions, season with salt and pepper, stir in diced
bacon
7. Place beef mixture in bottom of a 9x9 casserole dish and top with the potatoes
8. Place in oven about 30 min until top browns and serve

Serves 6-8

Lemon-Blueberry Swirl Cake

1 pkg. (2-layer size) white cake mix
3/4 C water
3 egg whites
2 Tbsp. oil
1 pkg. (3 oz) Jell-O Lemon favor gelatin, divided
1 C blueberries
1 pkg. (8 oz) Cream Cheese, softened
1 whole egg
3 Tbsp. water

Heat over to 350 degrees F. Beat cake mix, 3/4 Cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 C dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
Pour half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan or 9x12 cake pan; cover with layers of cream cheese mixture and remaining cake batter.
Bake 45-50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Place cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on High 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.
(For a sweeter cream cheese filling, add 1/4 C sugar to cream cheese mixture before using as directed.)

Ranch-Style Beefy Taco Soup

1 lb lean ground beef or ground turkey
1 med onion, diced
1 clove garlic, minced
1-15 oz can whole kernel corn, drained
1-15 oz can black beans, drained
2-10 oz cans of RoTel diced tomatoes and green chilies
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix
3 1/2 to 4 cups chicken broth

Brown beef/turkey, onion and garlic. Drain off grease. Drain corn and beans. Add corn, tomotoes, beans, seasonings and broth. Bring to boil and simmer 1 hr. Serve with sour cream, chopped cilantro, shredded cheese and crushed taco chips. Serves approx 8.

French Dip Sandwiches

Delicious French Dip Sandwiches

Ingredients:
-1 med onion, thinly sliced
-cooking spray or oil
-2 tsp Ms. Dash onion&herb seasoning blend
-1/2 cup plus 2 TBS water.
-1 cup beef broth
-12 oz roast beef
-4 hoagie rolls
-4 slices swiss cheese

1. Preheat oven to 500 degree
2. Heat skillet or high heat: add onion/ cooking oil. Stir in 1/2 tsp of Ms. Dash. Saute 11 to 12 min or until onion is tender and golden. While onion cooks, add 2 TBS water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
3. While onion cooks, combine broth and remaining 1 1/2 tsp seasoning blend in med saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. let stand 5 min.
4. While beef stands add hoagie rolls, cut sides up, on baking sheet. Bake at 500 until lightly toasted.
5. Remove beef from broth. Reserve broth.
6. Arrange beef on bottom half, top with onion, cheese and top with bread. Serve with warm broth for dipping.
Yields: 4 Servings

Super fast and Easy. Love this meal with a side of salad.

Easy

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Categories: Chicken, Beef, Pork, Pasta, Veggie, Soups, Salads

Orange Beef & Broccoli

Orange Beef & Broccoli


Ingredients:
-1 (12 oz) broccoli florets
-1/3 cup beef broth
-1/3 cup orange marmalade (sold by the jams)
-2 Tbs soy sauce
-1/4 tsp salt
-2 Tbs cornstarch
-1 (1-pound) flank steak, trimmed and cut into thin slices
-cooking spray or oil


1. Microwave broccoli according to package directions.
2. While broccoli cooks, combine broth and next 3 ingred. in small bowl.
3. Place cornstarch in shallow dish. Dredge steak in cornstarch.
4. Heat large skillet over med-high heat. Add oil or spray. Saute 5 min or until browned on all sides. Add broth mixture; cook 2 min or until thick. Stir in broccoli. Serve!


Yields: 4 servings (1 cup)
238 calories