Happenings of our lives

This is a good recipe that we found on the Kraft foods website.

Title: Easy feta chicken bake
Servings: 6
Cooking Time: 50 minutes
Preparation Time: 10 minutes
Category: Entree
Rating: 4/5 stars

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Ingredients
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2 lb chicken breasts
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
4 oz feta cheese
1/4 cup red pepper
1/2 cup chopped tomato
2 tbsp chopped basil

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Instructions
—

PREHEAT oven to 350°F. Arrange chicken in 13×9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black
pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon
juice.
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with
red pepper and parsley.

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Nutritional Information
—

*Nutritional information reflects amount per serving.*
CALORIES 222
TOTAL FAT (g) 5
Saturated Fat (g) 3
CHOLESTEROL (mg) 105
SODIUM (mg) 482
TOTAL CARBOHYDRATE (g) 2
Dietary Fiber (g) 0
Sugars (g) 2
PROTEIN (g) 38

• 2 chicken breasts (1 pound)
• Salt and pepper to taste
• 1 can of cream of chicken soup
• 1 ½ c sour cream (we used reduced fat and fat free sour cream)
• 1 sleeve of Ritz Crackers (8 oz)
• ¾ c butter (we used ¼ c)
• 1 T poppy seeds
• Rice or noodles

Preheat oven to 350°F. Cut 2 chicken breasts (1 pound) into bite size pieces, fry, and season with salt and pepper to taste. Place cooked chicken at the bottom of a greased 9 X13 pan. Mix the can of cream of chicken and 1 ½ c sour cream together and pour over chicken. Crush the Ritz crackers (I used a food processor) and mix with the poppy seeds. Melt the butter and mix with crackers and poppy seeds. Bake at 350°F for 30 minutes (if you don’t cook it long enough the crackers on top aren’t crispy). Serve over rice or noodles.

Here’s a recipe for really yummy pizza, and it’s pretty healthy as long as you don’t eat too much. (It makes a lot)

Pizza crust–use your favorite or a store bought one (this isn’t the one we used, but it’s still good)

• 2 tablespoons yeast
• 1 tablespoon sugar
• 1 cup warm water
• 2-2 1/2 c flour

Pizza Toppings

• 1 tablespoon of cornmeal (so the pizza doesn’t stick to the stone or pan)
• 3 tablespoons Olive Oil
• 1 1/3c to 2 c mozzarella cheese, grated
• 1/4 c Parmesan or Gruyere (a hard cheese with a lot of flavor)
• 2-3 roma tomatoes (sliced about 1/4 inch thick)
• 1 chicken breast, cut into slices or cubes
• 1/4 medium green bell pepper, cut in slivers (they make it pretty, nice green color)
• 1/4 medium onion, cut in slivers
• 1 1/2 cloves of garlic, minced
• 6-10 fresh basil leaves
• salt and pepper to taste

Directions:

1. make pizza crust by adding yeast to warm water (make sure it’s not too hot) and adding
2. sugar. Set aside until doubled.
3. Preheat oven to 450 F (if you have a pizza stone, let it heat up with the oven)
4. After yeast has doubled (or gotten really bubbly) mix with flour and cover with a towel and let it double.
5. While the pizza dough is doubling, cook the chicken. Put some olive oil in the pan, then put 1/2 the garlic, then chicken and pepper, cook until done and set aside.
6. After the dough has doubled, roll out the dough and put the cornmeal on the bottom (or if you have a pizza pan, put on the pan, DO NOT put it on the pizza stone yet, it will start to cook the pizza dough)
7. Now comes the fun part. Roll out the dough until it’s 1/4 to 1/2 inch thick, spread some of the remaining oil on the crust. Now sprinkle the mozzarella cheese over the crust.
8. Lay the tomatoes around the crust, then sprinkle with the chicken, bell pepper, and onions.
9. Arrange 6 of the basil leaves on the top, and then put Parmesan or Gruyere on the top, as well as the rest of the garlic on the top. (for some nice browning, put some more oil on the top, just a little)
10. Put the pizza in the oven and cook for 10 to 15 minutes. While cooking cut the remaining basil leaves to garnish.
11. Take out of the oven, let cool for a couple of minutes, cut and enjoy!

Here are the pictures:

altered from BettyCrocker.com

• 1 2/3cups Green Giant® frozen mixed vegetables
• 1 cup cut-up cooked chicken
• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 1 cup Original Bisquick® mix
• 1/2 cup milk
• 1 egg

To the crust we added:
1 T of minced garlic
1 cup of cheddar cheese

To the chicken:
Cooked in 1 T of garlic and pepper

1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9×1 1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 30 minutes or until golden brown.

High Altitude (3500-6500 ft) Heat oven to 425ºF.

From the Foodnetwork.com

Jordan and I both really liked this, you may shudder when you see it has a cup of mayo in it; but honestly you’re probably only going to eat 1/10 of the whole thing, so that’s really not too bad.

2 cups broccoli florets (I used frozen broccoli)
1 1/2 pounds boneless, skinless chicken breasts
2 cans cream of mushroom soup
1 cup mayonnaise ( I used 3/4 c and used light)
Juice of 1 lemon (2-3 tablespoons of juice from a bottle)
1 teaspoon curry powder
1 cup shredded cheddar cheese
1 cup dried bread crumbs (we used Italian flavored)
Butter (We didn’t put the butter pieces on the top)

2 c rice

Preheat oven to 350 degrees. Steam broccoli in microwave for 2 minutes or in a saucepan with water until tender. Drain and set aside. Cut chicken into 2” chunks. In a skillet bring 1 inch of water to a boil, add chicken and cook just until opaque, about 5 minutes. Drain chicken and pat dry with paper towels. In a bowl combine mushroom soup, mayonnaise, lemon juice, and curry powder. Place broccoli in a buttered casserole dish. Top broccoli with chicken and pour on soup mixture. Top with shredded cheddar cheese and bread crumbs. Dot with bits of butter. Bake for 30 minutes until lightly browned and bubbly.

Cook rice while baking.

Altered from Kraftfoods.com

• 16 oz. angel hair pasta, uncooked
• 2 tsp.  oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups  milk
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1 large  red pepper, cut into strips
• 1/4 cup KRAFT 100% Grated Parmesan Cheese
• 1/2 can of black olives

COOK pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.

STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers and  Parmesan cheese; stir. Cook 3 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to cream cheese mixture; toss to coat.

Here are the pictures: