Hello Friends and Happy Fri-Yay!
I don’t know about you but I am still dragging from last week’s change to Daylight Saving Time, I need a nap! This week’s feature is another non-Crock Pot dish, but that doesn’t mean I’ve abandoned them, as a matter of fact one of them is home cooking dinner right now.
and the recipe is on the back of the jar.
- 4 boneless chicken breast – I used 2 packs of tenderloins
- 1 jar Ragu Cheese Creations Creamy Mozzarella Sauce, divided
- 1 cup Italian seasoned dry bread crumps
- 1 medium tomato, seeded and chopped
- 1 Tbsp. basil leaves / Italian seasoning
Pour 1/2 cup of Mozzarella sauce into a bowl ~ coat chicken with sauce and then with dry bread crumbs.
Place coated chicken into 13×9 baking pan, spray with cooking spray for easier cleanup. Bake in preheated oven 450 degrees for approximately 15 minutes.
Spoon remaining sauce around chicken in the pan, bake another 5 minutes or until chicken is thoroughly done.
I cooked a package of Knorr Pasta Sides for chicken which complimented this dish perfectly as would a side of mac n cheese!
This was another family meal that my men loved and no leftovers!
Top cooked chicken with tomatoes and Italian seasoning for an easy breezy mid-week meal.
Stay Blessed – No Stress in 2014!
*Don’t forget to come back at 6:00 pm for this week’s #WWDParty where I’m sure there will be some great St. Patrick’s Day recipes and crafts!
“Use what you got to make what you want“ was the inspiration for this mid-week meal.
I usually buy Ground Turkey but this week purchased Perdue Ground Chicken, and using ingredients that I already had on hand I jazzed up an ordinary loaf.
Mixed Ground Chicken, an egg, leftover salsa, Taco Seasoning and bread crumbs to form loaf
Top with slices of onion and peppers (cheddar cheese optional)
Placed in loaf pan and baked for 40 minutes @ 350~
Served with Tortilla Strips and mild pepper rings.
Another easy breezy recipe- leftovers can be used to make a Taco Salad when added to lettuce, tomatoes, Avocado and dressing.
In our house a store bought Rotisserie Chicken is always a two day meal. The leftover chicken is usually cut up, covered with a cream soup and mushrooms then served over rice. Today a co-worker gave me a recipe that added a twist and it was an easy, breezy dinner that the family enjoyed.
Rotisserie Chicken ~ Package of Frozen Broccoli ~ Can of Cream of Mushroom/Chicken soup ~ 3 tablespoons of mayo ~ 3 tablespoons of lemon or lime juice ~ shredded cheese
I didn’t have lemon juice so I used lime
Added 3 tablespoons of mayo to a can of cream of chicken soup
Added 3 tablespoons of lime juice
Steamed the broccoli according to package then layered in casserole dish
Cut up leftover chicken over top of broccoli
Poured mayo mixture over chicken and broccoli
I grated Pepper Jack cheese because I didn’t have a bag of shredded cheddar cheese
Placed in a pre-heated oven set on 350~ and cooked for 30 mins. Last 5 mins turned oven to broil to give it a crispy top
Served over Jasmine rice
Dinner is served