Recipes from this morning's show :)

LAYERED GRILLED CHICKEN SALAD

HAM ROLLUPS

MARINATED VEGETABLES

BANANA PUDDING CUPS

LAYERED GRILLED CHICKEN SALAD

8 (16-ounce) mason jars

Iceberg lettuce, washed and shredded

Small seashell pasta cooked and drained

3 grilled chicken breasts cut into bite-size pieces

1 small package frozen green peas, thawed

Shredded cheese

Package of ranch dressing

½ cup mayo

½ cup sour cream

Layer the ingredients in the order they are listed in each jar.  Mix the packet of ranch dressing with the mayo and sour cream and place 2 tablespoons over the cheese in each jar.  Refrigerate.

HAM ROLLUPS

6 large flour tortillas

1 lb. ham or turkey

8-ounce carton of garden vegetable cream cheese

Romaine lettuce

Spread a generous amount of cream cheese over each tortilla, top with ham then lettuce.  Roll up and cut in half.  Wrap and refrigerate.

MARINATED VEGGIE SALAD

8 (8-ounce) mason jars

1 can chickpeas, rinsed and drained

1 small package frozen edamame, thawed

1 can cannelloni beans, rinsed and drained

1 small red onion, chopped

Pitted kalmata olives

½ bottle Balsamic Vinaigrette

In a large bowl, mix all ingredients together and place in the jars.

BANANA PUDDING CUPS

8 (8-ounce) mason jars

2 cups vanilla wafers, crushed

1 large box vanilla pudding, prepared according to directions

4 to 5 bananas

1 small frozen pound cake, thawed and cubed

Cool Whip

Place crushed wafers at the bottom of each jar.  Place a tablespoon full of pudding over wafers, and then add a few sliced bananas.  Next add a few pieces of cake and a little more pudding.  Top with cool whip and a wafer.

I posted this last year, but I made it for dinner last night and forgot how delicious it was. I wanted to share again in case you missed it! :)

CHICKEN PARMESAN

3 thick chicken breasts, sliced in half

1 cup Italian breadcrumbs

1 cup grated Parmesan cheese

2 large eggs

2 tablespoon milk

Italian seasoning, garlic powder, onion powder, pepper

Oil for cooking chicken

1 small jar of your favorite spaghetti sauce

1 cup shredded mozzarella cheese

Split each chicken breast to make 6 pieces and pound with the flat side of a meat mallet.  I like to put a piece of wax or parchment paper over the chicken and then pound it.  Pound for about 20 seconds then flip the chicken and pound the other side.  Season each side of the chicken breasts with Italian seasoning, garlic powder, onion powder and pepper.  Combine the breadcrumbs and cheese, mixing well.  Beat the eggs, milk and 1 teaspoon of the Italian seasoning together.   Dip chicken on each side into the egg mixture then into the breadcrumb mixture, coating well.  In a large non-stick skillet, place just enough oil (I use Mazola) to cover the pan.  Heat on medium high and cook 2 chicken breasts at a time for 2 minutes on each side or just until browned on each side.  Place chicken on a rack or pan to drain off excess oil.  Once all chicken is cooked, place in a large baking dish, top each breast with 2 tablespoons spaghetti sauce and mozzarella cheese.  Cover with foil and bake at 375 for 20 minutes.  Serve with your favorite pasta.  This chicken with be moist, delicious and fork-tender J

Here are the recipes from yesterday's show. This crispy oven-baked chicken is so good!!

OVEN-BAKED CHICKEN

CHEESY POTATOES

ROASTED CORN ON THE COB

CRUNCHY PEA SALAD

BEST-EVER CRISPY OVEN-BAKED CHICKEN

3 thick,  boneless, skinless chicken breast, cut in half

Salt, pepper, garlic powder, onion powder

1 cup sour cream

½ cup Hellmann’s mayo

3 cups Italian breadcrumbs

4 tablespoons butter, melted

After cutting the chicken breasts in half, pound each one with a meat mallet on one side for about 6 seconds per breast.  Season both sides of chicken breasts.  In one dish, mix together sour cream, mayo and 1 tablespoon each of above seasonings.  Place Italian bread crumbs in another dish.  Dip both sides of each chicken breast into the sour cream mixture (scraping excess off with a knife) J Now dip the chicken breast into the breadcrumbs, coating each side well.  Shake off excess and place on a large cookie sheet that has been sprayed with cooking spray.  Drizzle butter evenly over each chicken breast and bake at 375 for 45 to 50 minutes. 

CHEESY POTATOES

1 (32-ounce) bag frozen potatoes

2 cartons chive & onion cream cheese

2 cans cream of celery soup

8 ounces Sharp cheddar, grated

Place the cream cheese and soup in a large saucepan, and heat on medium high for 5 minutes, stirring often.  Stir in the potatoes and pour into a greased 13x9x2-baking dish.  Bake for 40 minutes at 350.  Remove from the oven and sprinkle the cheese evenly over the top.   Bake for an additional 5 minutes or just until the cheese is melted.

ROASTED CORN ON THE COB

4 ears fresh corn on the cob, shucked and cleaned

Salt and Pepper to taste

4 tablespoon melted butter

Place the corn in a baking dish and sprinkle with salt and pepper.  Pour melted butter over the corn and bake for 400 about 30 minutes.

CRUNCHY PEA SALAD

1 (16-ounce) bag frozen green peas, thawed

1 tablespoon mayo

1 tablespoon sour cream

1 tablespoons sugar

Salt and pepper to taste

2 boiled eggs, chopped

½ cup chopped sweet onions

4 ounces chopped red pimento

½ cup sharp cheddar cheese cut into small cubes

Mix all together and refrigerate at least 2 hours.