Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Healthy Buffalo Chicken Tenders- Dr. Josh Axe

These are so delicious. I made them tonight for dinner and thought I was in heaven! 

This recipe was posted on Dr. Josh Axe's website.  He even has a video of him cooking them. Yummo! 

Chicken:

Mix dry ingredients and coat chicken. 

Cook Chicken in Coconut Oil until golden brown- about 6 min

Remove from pan to plate with paper towel  then finish cooking all chicken. 

Sauce:

Wipe out excess oil and breading in pan. 

Add butter to pan and hot sauce to taste. 

Add Chicken to pan and stir to coat with sauce. 

Serve with Lite Ranch Dressing and celery sticks for a wonderful healthy meal! 

Ingredients:

• 10 Chicken Strips
• 1/2 cup, Gluten Free Flour
• 1/2 tsp. Paprika
• 1/4 tsp. Cayenne
• 1/4 tsp. Sea Salt

• 1/4 tsp. Black Pepper
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Hot Sauce (Tobasco)
• 1/4 cup Organic Butter
• 2 Tbsp. Coconut Oil

Oven-Fried Chicken

Marinate skinless chicken pieces in buttermilk and coat with a seasoned flour mixture, then spray with canola cooking spray, and bake in the oven, followed with a quick turn under the broiler. This chicken is great cold, too!

Ingredients:

• 1 whole chicken, cut into pieces (I used Boneless Skinless Chicken Breast)
• 1 cup low-fat buttermilk
• 1 cup unbleached white flour
• 1/2 teaspoon ground chipotle pepper (cayenne red pepper can be substituted -- increase to 1 teaspoon if extra 'heat' is desired)
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• Canola cooking spray

Preparation:

1. Remove skin from chicken pieces and discard. Combine chicken pieces and buttermilk in a gallon-sized zip-top bag. Refrigerate sealed bag in a medium-size bowl for several hours or overnight.
2. Preheat oven to 450°F. Add flour, chipotle pepper, cumin, salt, and white pepper to a new gallon-sized, zip-top bag or medium-size shallow bowl. Stir with fork to blend ingredients well.
3. Remove a piece of chicken from buttermilk and gently shake off excess buttermilk. Immediately dip chicken into flour mixture; coat well. Holding chicken piece over a plate, spray top and bottom well with canola cooking spray. Dip chicken piece into flour mixture a second time and spray again with canola cooking spray. Place chicken bone-side down onto a cookie sheet.
4. Repeat with remaining pieces of chicken.
5. Bake until chicken is cooked throughout and coating is golden brown (about 25-30 minutes). Switch the oven to broil, and broil the chicken 6 inches from the heat for a minute or two (until outside of chicken is nicely browned), watching very carefully so as not to burn.

Yield:

4 servings

Nutritional Information:

Per serving: 261 calories, 32 g protein, 13 g carbohydrate, 8 g fat (2 g saturated fat, 3.2 g monounsaturated fat, 1.9 g polyunsaturated fat), 92 mg cholesterol, 0.5 g fiber, 365 mg sodium, 2 mg iron, 35 mg calcium.

Recipe off WEB M.D.

Roast

Preheat oven (or gas grill to highest temp.) to 500 degrees. Place roast on rack in pan - line pan with foil for easy clean up - rub roast with your favorite "rub" or herb/spice mixture - or just a little salt and pepper -

Place roast in preheated oven for 10 minutes per pound (for most smaller roasts that isn't long). At end of time - turn oven off and DO NOT OPEN OVEN DOOR - leaving roast in oven for another 10 minutes per pound. Remove roast and slice - or chill to serve later - It is perfectly cooked unless you have people that like everything "well done" and if so - don't serve them good beef (oven)roasts - serve them pot roast!!!!
You can also do this with other good oven roasts, e.g. sirloin tips, etc. but slice the eye of round fairly thin and serve as an entree or on great bread or rolls for sandwiches. You can make gravy with the drippings, if you wish. This makes great French Dip sandwiches, for sure. You can add a bit of good beef broth to make more "au jus".

Now if you have people that like a rarer roast - 8 minutes per pound will work for them. We find the 10 minutes works well for almost everyone as it comes out medium rare - with the ends being slightly less rare than the middle.

Easy Salmon

Salmon Fillet
Olive Oil
Seasoning - Whatever you like, We like Dill, Salt and Pepper
,
Preheat oven to 200 degrees. yes you heard me right 200 degrees. Line pan with foil, add a little oil, put fish on foil drizzle with oil and sprinkle with salt, pepper, and seasoning of choice. Bake uncovered for 45 minutes to 1 hour depending on the thickness of Salmon. I use Publix Salmon. I have used the frozen from Sam's and it wasn't near as good.

Taco Soup

This is great dish when you are having company. Everyone seems to like it. Even the kids.

1 pound Ground Beef
1 medium onion
2 garlic cloves minced
2 cans (14.5 ounces each) can use 2 beef bullion cube with 14.5 ounces of water
1 14.5 ounce can of diced tomatoes undrained
1.5 cups of Picante Sauce
1 Cup uncooked, small pasta shells
1 medium green pepper chopped
2 tsp chili powder
1tsp dried parsley flakes

Brown ground beef, add all the remaining ingredients and simmer for about an hour on low and serve with:

cheese
sour cream
fritos or corn chips

CHICKEN TORTILLA SOUP

4 chicken breast ( I cook these in the crockpot and then shred) or you can use canned EASY!
1 large onion
garlic about 5 cloves or (as much as you like)
olive oil
1 large can of tomato sauce
3 cans of chicken broth
1 bag frozen corn
salt and pepper
cumin to taste

optional- some taco seasoning ( a couple of Tablespoons) I don't usually do this but I have and it is good.

Saute onion in olive until translucent add rest of ingredients and simmer on low for a couple of hours or an even easier way is to throw it all in crockpot. I serve this with tortilla chip, cheese, and sour cream.

Peggy's Famous Sweet Chicken Wings

Our kids love these. They are a little messy to eat but well worth it. They are So Easy to make.

4 to 5 pounds Frozen Chicken Wings
1/2 cup Soy Sauce
1/3 cup or 5 T Dijon Mustard
2 T Garlic Powder
2 cups to 2.5 cups of brown sugar

Mix together all ingredients and pour over frozen chicken wings in a deep 9x13 casserole dish. Cook for one hour and 45 minutes to two hours at 400 degrees. Open oven and stir wings every 30 minutes or so. The sauce will start to thicken and get sticky and that is when they are done.

MRS HARVILL'S MEAT LOAF

This is a comfort food for Alllen. He grew up eating this at his friend's house and I fix it for him every once in a while, even thought the rest of the family isn't much on meat loaf. This really is good meatloaf though if you like meatloaf.

1 1/2 pound ground beef
1/2 cup fresh bread crumbs
1 Onion (finely chopped)
1 Egg (beaten)
1 1/2 tsp salt
2- 8 ounce cans Tomato Sauce
1/4 tsp Pepper
!/2 cup Water
3T Vinegar
3T Brown Sugar
2T Mustard
2 tsp Worchestshire Sauce

Combine beef, crumbs, onion, egg, salt, pepper, and 1/2 can of tomato sauce. Form into loaf and put in a shallow 7X10 baking dish or loaf pan.
Combine the rest of the ingredients and pour over loaf and bake in the oven for 1 hour and 15 minutes at 375 degrees basting occasionally.

Chicken with Sweet Potatoes and Peppers

Thanks to Julie Clark for this Mouthwatering Recipe

A whole chicken - thawed or Chicken Pieces
red peppers
sweet potatoes
onion
garlic
sea salt / fresh ground pepper
parsley

don't peel the garlic or the sweet potato
cut the vegetables in big chunks
Toss veggies with olive oil, sprinkle with sea salt and cracked black pepper
Rub chicken with olive oil, sea salt and cracked black pepper

* if you pack the roasting pan, the veggies get soft and yummy.* if you don't, they roast more than mush

* I will actually usually do 2 pans - One with the chicken just laid on top of some of the veggies and a pan of veggies alone.roast at 400 until chicken & veggies are nice & golden and caramely - about an hour - use a meat thermometer if you're not sure!sprinkle with fresh chopped parsley when done (you may be tempted to leave this ingredient out but it does add a lot to the dish!)
*Takes about an hour to cook - AT the 1/2 hour mark, turn the chicken over and the veggies as well. Turn veggies about 3 or 4 times starting at the 1/2 hour mark.

MARINATED LIME CHICKEN

6 servings

• 6 chicken breast portions (about 8 ounces each)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 4 limes (or 4 tablespoons bottled lime juice)

• 4 teaspoons white wine vinegar

• 9 tablespoons olive oil

• 2 teaspoons basil

Preparation:

Squeeze limes into a medium sized bowl. Stir in vinegar, olive oil, basil, salt and pepper. Place chicken breast portions into labeled freezer bags. Pour lime sauce over top; seal and freeze.

To Serve:

Thaw completely. Pour marinade into small saucepan. Heat to boiling. Place chicken pieces into shallow oven-proof dish. Pour boiled marinade over chicken. Bake in preheated 350 degree oven for 35 - 40 minutes or until chicken is tender and cooked through. Serve hot, sprinkled with fresh basil sprigs if available.

Comments: from Frozen Assets Lite & Easy)
I found this recipe here http://thesimplemom.wordpress.com/ and Allen loved it .