Lemon Chicken and potatoes

Lemon Chicken and potatoes

Ingredients:

3 tablespoons butter 

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1/2 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb red potatoes cut into chuncks

1/2 medium  onion sliced

1 lemon, sliced

1/4 teaspoon pepper

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/4 teaspoon of the salt. Sprinkle over chicken thighs.

Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy. (chicken will not be cooked done)

Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut.

OLD-FASHIONED CHICKEN & DUMPLINGS

1 whole chicken cut up

2 stalks celery, diced

1 can peas

3 carrots chopped

1 large sweet onion, diced

1 can cream of chicken soup

1 tsp salt

2 Tbs parsley

1 tsp  pepper

2 cans chicken broth (14oz)each

Boil chicken, veggies in water until done. Remove chicken form pot and remove bones. Put back into the stock, add cream of chicken soup and broth, (may need to add a bit more water). Add salt and pepper to taste.

Dumplings:

1 tsp salt

1/2 cup cream

2 cups flour

2 eggs
Or use Pillsbury Grand biscuits

Drop by small teaspoon into soup and cover. Cook for 20 minutes. 

Chicken, quinoa and broccoli casserole

2 cups reduced sodium chicken broth

1 cup milk

1 teaspoon poultry seasoning ( I like to use 1/2 tsp onion and 1/2 tsp garlic salt)

½ cup flour

2 cups water, divided

1 cup uncooked quinoa, rinsed

¼ cup cooked, crumbled bacon (optional)

1 pound boneless skinless chicken breasts

2 teaspoons seasoning that you like  

¼ cup shredded cheese (any kind will work)

3 cups fresh broccoli florets

Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Krispie Rice Bark

Krispie Rice Bark

1 (12 oz) bag white chocolate chips

2 heaping Tbsp. creamy or chunky  peanut butter

3 cups crispy rice cereal

1/2 to 2/3  cup mini chocolate chips

1 1/2 cups miniature marshmallows

In a large, microwave-safe bowl, melt white chocolate chips with peanut butter for about 40 seconds. 

Just stir together until all the white chocolate chips are melted. Add crispy rice cereal to mixture and wait about 10-15 minutes until the mix has reached room temp. (Don't put it in the fridge.. you don't want it to harden quite yet).

Add mini chocolate chips and marshmallows. Stir until well combined.

Grease a 9x13 baking pan. Gently press mixture down into the pan with a greased spoon or hand.

Place in the fridge for about 30 minutes or until hardened. Cut into squares and enjoy.

Quinoa and Cherry Granola Bars

1 1/2 cups old fashioned oats

1 cup quinoa

1/4 cup flaxseed

1/2 cup peanut butter

3 tablespoons honey

2 tablespoons butter

1/4 cup chocolate chips

1 cup dried cherries

Preheat the oven to 350 degrees F. Line an 18x13x1-inch baking pan with Reynolds Wrap® Aluminum Foil. Toss the oats, quinoa and flaxseed in the pan. Bake for 10 minutes. Turn the mixture and bake additional 10 minutes. Remove from oven and transfer oat mixture to a large bowl.

Line an 8x8x2-inch pan with Reynolds® Parchment Paper.

Combine the peanut butter, honey and butter in saucepan. Cook on medium-low heat, stirring frequently for 2 to 3 minutes or until mixture starts to bubble. Remove from heat and stir in chocolate chips.

Pour the peanut butter mixture over the oat mixture. Fold to incorporate. Add the cherries and continue folding until fully incorporated.

Press the

Oatmeal Krispie bars

1 1⁄2 cups crispy rice cereal (for a firmer bar increase up to 2 cups)
1 1⁄2 cups quick-cooking oats
1⁄2 cup brown sugar, packed
1⁄2 cup dark corn syrup or 1⁄2 cup light corn syrup or 1⁄2 cup honey
1⁄2 cup reduced-fat peanut butter (I use regular peanut butter)
1 teaspoon vanilla
1⁄2 cup dark raisin (or  1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
1⁄3 cup mini chocolate chip (to prevent the chips from melting, refrigerate or freeze the chocolate chips before mixing in)

DIRECTIONS

Lightly grease 11 x 7-inch, or a 13 x 9-inch baking dish if you wish for a thinner bar

In a large bowl combine krispy rice cereal, oats and raisins.
In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
Pour over the dry ingredients in the bowl; mix to combine.
Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
Chill until firm.

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake

1 box, spice cake mix

1 c. canned, pumpkin puree

1 c. water

3 eggs

½ c. vegetable oil

¾ jar caramel ice cream topping, divided

1 (8 oz.) pkg, cream cheese, room temperature

2 Tbsp. milk

1 c. powdered sugar

1½ c. whipped topping (like Cool Whip)

Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.

With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.

As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a ½ cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.

Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.

Drizzle the top of the cake with the remaining ¼ cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

 Recipe from

delightfulemade.com