4 boneless, skinless chicken breast halves, thawed
1/4 teaspoon salt
1/8 teaspoon black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs (if I don't have bread crumbs, I use ground-up Ritz crackers)
butter
PREHEAT oven to 350 degrees. Coat a 7x11 baking dish with nonstick spray.
CUT a deep slit into the side of each chicken breast. STUFF each chicken breast with one slice of ham and one slice of cheese. Place in baking dish.
BRUSH each chicken breast with eggwash (an egg beaten with 1/2 tablespoon water), then sprinkle evenly with breadcrumbs. Put a small pat of butter on top of each chicken breast.
BAKE for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each chicken breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Serve immediately.
Manicotti with Beef
Cook 8 to 12 oz. of noodles according to package directions (depending on how many people you're feeding) and add to this mixture:
1 lb. cooked ground beef, drained (can season with italian or spaghetti seasoning while cooking)
1 lb. shredded mozzarella
1 egg
1/2 cup grated parmesan
4 oz. cream cheese, softened
Spaghetti sauce (as much as you like)
Pour in a baking dish and cover with sauce. Cover with foil and bake for 45 min. at 350.
1 lb. cooked ground beef, drained (can season with italian or spaghetti seasoning while cooking)
1 lb. shredded mozzarella
1 egg
1/2 cup grated parmesan
4 oz. cream cheese, softened
Spaghetti sauce (as much as you like)
Pour in a baking dish and cover with sauce. Cover with foil and bake for 45 min. at 350.
Ham & Cheese Quiche
4 oz. chopped ham
1 onion, chopped
8 oz. shredded mazzarella cheese
8 oz. shredded cheddar cheese
PREHEAT oven to 350.
SPREAD above ingredients in 8x8 inch pan.
BLEND following ingredients in blender:
3 eggs
1/2 cup bisquick mix
1 cup milk
POUR mixture over other ingredients.
BAKE at 350 for 40 minutes.
1 onion, chopped
8 oz. shredded mazzarella cheese
8 oz. shredded cheddar cheese
PREHEAT oven to 350.
SPREAD above ingredients in 8x8 inch pan.
BLEND following ingredients in blender:
3 eggs
1/2 cup bisquick mix
1 cup milk
POUR mixture over other ingredients.
BAKE at 350 for 40 minutes.
Baked Manicotti
2 cups spaghetti sauce, divided (I use more)
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pesto (I found it in the deli section)
12 manicotti shells, cooked, rinsed in cold water, drained
PREHEAT oven to 350. spread 3/4 cup of spaghetti sauce on bottom of 13x9 inch baking dish. Mix egg, cheeses, and pesto until well blended. Spoon cheese mixture into a large ziploc bag. Using scissors, cut off a small hole from the bottom corner of the bag.
FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell (If you're having problems with this, cutting the hole bigger helps). Place filled manicotti over sauce in baking dish; pour remaining spaghetti sauce over manicotti. Cover with foil!!!
BAKE 40 min. or until heated through. Optional: sprinkle with additional parmesan cheese before serving.
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pesto (I found it in the deli section)
12 manicotti shells, cooked, rinsed in cold water, drained
PREHEAT oven to 350. spread 3/4 cup of spaghetti sauce on bottom of 13x9 inch baking dish. Mix egg, cheeses, and pesto until well blended. Spoon cheese mixture into a large ziploc bag. Using scissors, cut off a small hole from the bottom corner of the bag.
FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell (If you're having problems with this, cutting the hole bigger helps). Place filled manicotti over sauce in baking dish; pour remaining spaghetti sauce over manicotti. Cover with foil!!!
BAKE 40 min. or until heated through. Optional: sprinkle with additional parmesan cheese before serving.
Wheat Bread
5 C hot tap water
2 Tbl Yeast
2 Tbl Salt
2/3 C Oil
2/3 C Honey
12-14 C of Whole Wheat Flour
1/3 C Gluten
Add of the ingredients and only 8 C of the flour and mix for a couple of
minutes on high. Add the rest of the flour only until the bowl comes clean
and knead for 8-10 min. Shape into 5 loaves and let double in size and cook
at 350 degrees for 40-45 minutes. Let cool on rack.
2 Tbl Yeast
2 Tbl Salt
2/3 C Oil
2/3 C Honey
12-14 C of Whole Wheat Flour
1/3 C Gluten
Add of the ingredients and only 8 C of the flour and mix for a couple of
minutes on high. Add the rest of the flour only until the bowl comes clean
and knead for 8-10 min. Shape into 5 loaves and let double in size and cook
at 350 degrees for 40-45 minutes. Let cool on rack.
Chicken Cordon Bleu
4 boneless, skinless chicken breast halves, thawed
1/4 teaspoon salt
1/8 teaspoon black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs (if I don't have bread crumbs, I use ground-up Ritz crackers)
butter
PREHEAT oven to 350 degrees. Coat a 7x11 baking dish with nonstick spray.
CUT a deep slit into the side of each chicken breast. STUFF each chicken breast with one slice of ham and one slice of cheese. Place in baking dish.
BRUSH each chicken breast with eggwash (an egg beaten with 1/2 tablespoon water), then sprinkle evenly with breadcrumbs. Put a small pat of butter on top of each chicken breast.
BAKE for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each chicken breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Serve immediately.
1/4 teaspoon salt
1/8 teaspoon black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs (if I don't have bread crumbs, I use ground-up Ritz crackers)
butter
PREHEAT oven to 350 degrees. Coat a 7x11 baking dish with nonstick spray.
CUT a deep slit into the side of each chicken breast. STUFF each chicken breast with one slice of ham and one slice of cheese. Place in baking dish.
BRUSH each chicken breast with eggwash (an egg beaten with 1/2 tablespoon water), then sprinkle evenly with breadcrumbs. Put a small pat of butter on top of each chicken breast.
BAKE for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each chicken breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Serve immediately.
Blender Wheat Pancakes
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.
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