Lady and Sons' Chicken in Wine Sauce

Recipe courtesy Paula Deen

Prep Time: 10 min

Inactive Prep Time: --

Cook Time: 45 min

Level: Easy

Serves: 4 servings

Ingredients

• 4 large skinless boneless chicken breasts
• 4 tablespoons butter, melted, plus more for casserole
• Kosher salt and freshly ground black pepper
• 6 ounces (about 8 slices) Swiss cheese
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 1/4 cup white wine
• 1 cup herb-flavored stuffing mix, crushed

Directions

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
*Cook's Note: If desired use more butter. \

NOTE: 
I use shredded mozzarella and no butter, I also use cream of mushroom and one package of fresh mushrooms, but have made it like the recipe says too (swapping the cheese, as I don't like swiss and the butter is just not necessary)

Chicken and Brocolli

What You Need:

·        ½ lb. angel hair pasta, uncooked

·        2 cups fresh broccoli florets

·        1 lb. boneless, skinless chicken breast, cut into chunks

·        ½ c. Kraft Asian Toasted Sesame Dressing

·        2 Tbps. Soy Sauce

·        ¼ tsp. ground ginger

·        ¼ tsp. garlic powder

·        ¼ tsp. crushed red pepper

How You Do It:

1.       Cook pasta in large pot, according to package directions, without salt.  Add broccoli to the boiling water the last 3 minutes.

2.      Spray a large skillet with cooking spray, cook chicken 6-8 minutes until done.

3.      Stir in dressing, soy sauce, and seasonings.  Cook additional 1 minute, stirring occasionally.

4.      Drain pasta and broccoli.  Add to chicken mixture and toss to coat.

Lemon Chicken

What You Need:

·         1 package sugar-free lemon JELL-O

·         1 Tbsp. cornstarch

·         ½ cup chicken broth

·         2 Tbsp.  Kraft Zesty Italian dressing

·         2 cloves garlic, minced

·         1 Tbsp. oil

·         1 lb. boneless, skinless chicken breasts, cut into chunks

·         2 cups snow peas

·         1 red bell pepper, cut into strips

How You Do It:

1.       Mix dry gelatin and cornstarch in small bowl.  Add broth, dressing, and garlic – stir until gelatin is dissolved.

2.      Heat oil in large skillet.  Add chicken and cook 4 minutes, or until done. 

3.      Add snow peas and peppers, cook and stir 2 minutes.

4.      Stir gelatin mixture and add to skillet.  Cook on medium-high heat 3 minutes or until thickened, stirring frequently.

Cheddar Bacon Ranch Dip

16 oz sour cream 1 packet Ranch dressing mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Slow-Cooker Thai Chicken

Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes
Servings: 4


"Chicken thighs get lots of Thai flavor when slow cooked with salsa with peanut butter, coconut milk, and fresh ginger.
Serve over lots of hot white rice."
Ingredients:
3/4 cup hot salsa
1/4 cup chunky peanut butter
3/4 cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce 1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
1/2 cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Directions:

1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
2. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Homemade Noodles

1 beaten egg
1/2 teaspoon salt
2 tablespoons milk
1 cup flour

Combine beaten egg, 1/2 teaspoon salt, milk, add enough flour to make stiff dough. Roll very thin on floured surface, let stand 20 minutes.

Rollout, let sit 20 minutes. Roll again and let sit for an hour.
Turn over for another hour, then cut into fat slices.
Drop into water for 10 minutes.

( I typically do this recipe doubled, noodles are so darned good you eat them all anyway!)

Wilma's Mahogany Beef Stew

What You Need:
• 4 Tbsp. olive oil
• 3 ½ lb. boneless beef chuck roast, cut into 1” pieces
• 3 ½ c. chopped onions
• 2 c. Cabernet Sauvignon
• 1 14.5 oz. can diced tomatoes with Italian herbs, UNdrained
• ½ c. hoisin sauce
• 2 bay leaves
• 1 lb. (+) carrots, peeled and cut diagonally into 1” lengths
• 1 Tbsp. cornstarch mixed with 1 Tbsp. water

How You Do It:
1. Heat 2 Tbsp. oil in large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes.
2. Remove meat and juices to another bowl. Reduce heat to medium and add 2Tbsp. oil. Add onions; sauté until golden brown, about 15 minutes.
3. Return meat and juices to onions, add 1c. wine, tomatoes with juice, hoisin sauce, and bay leaves. Bring to a boil.
4. Reduce heat to low; cover pot and simmer 1 hour, stirring occasionally.
5. Add carrots and 1 c. wine. Cover; simmer 30-45 minutes, stirring occasionally.
6. Uncover, increase heat to medium high and boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
7. Reduce heat to medium low and add cornstarch mixture, stirring occasionally, about 8-10 minutes.
8. Discard bay leaves.

Serves 6-8

Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to a simmer before serving.