Cheez It Chicken, Twice Baked Potatoes and Sweet Baby Carrots
Cheez It Chicken
4 pieces of chicken
30 Cheez It crackers
1/2 cup french fried onions
1 T flour
1 egg
Salt & Pepper
Gallon ziploc bag
non-stick cooking spray
1. Crush cheez its & french fried onions in a ziploc bag. Add flour and S&P.
2. Place egg in bowl and lightly scrabble. Next dip each piece of chicken into the egg mixture and place in ziploc bag. After all 4 pieces are placed in the bag, shake until coated.
3.Heat skillet over medium heat and spray with cooking spray. Place chicken onto hot skillet. Press the extra cheez it mixture into the chicken.
Turn chicken several times and cover with glass lid. Takes about 15-20 minutes over medium-low heat. 4 servings.
Twice Baked Potatoes
6 yukon gold potatoes, diced in small equal pieces
(I leave the skin on the potatoes)
1/2 cup butter
1/2 sour cream
3 oz cream cheese
3 T skim milk
1 cup shredded sharp cheddar cheese, divided
2 pieces turkey bacon
4 green onions
Salt & Pepper
9x9 glass dish
non-stick cooking spray
1. Pre-heat oven to 350 degrees.
2. Boil potatoes about 20 minutes, drain and then mash.
3. Combine butter, sour cream, cream cheese, and milk in a separate bowl. Mix well and then stir in 1/2 cup cheese, cooked turkey bacon, green onions, and add S&P. Stir in the mashed potatoes.
4. Spray non-stick cooking spray into the glass dish. Place potato mixture into dish, top with remaining 1/2 shredded cheese and bake 30 minutes.
4 servings.
Sweet Baby Carrots
1/2 small bag of fresh baby carrots
1/2 cup butter
1/2 cup brown sugar
1 T of Ranch packet seasoning mix
Boil baby carrots over medium heat for 10-15 minutes depending on how tender you like them.
Drain carrots, and set aside. In same cooking dish add butter, brown sugar and ranch seasoning until mixed together, and then add the carrots back the pan. Continue to cook for 5 minutes. 4 servings.
Makes a good Sunday night dinner.
Dana Rae
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