Mushroom and Swiss Sliders

Okay, so I have no picture and nothing to write... because PW's recipe can be found HERE. I just wanted to remember this recipe and share with you guys because it was so good! :)

Chicken Marsala

I have found some great recipes off allrecipes.com and here is one! Click HERE for the link!

Cranberry Chicken

Recipe from Amy

INGREDIENTS:

3-4 Chicken Breasts (or you can use chicken tenderloins)

1 can of whole cranberries

1/2 bottle of catalina dressing

1 package of onion soup mix

DIRECTIONS:

Mix the cranberries, dressing and soup mix together. Put the chicken breasts in a pan and cover with sauce. Cook at 350 for 1-2 hours or until chicken is no longer pink inside.

I served over long grain rice (lemon rice would be good, too!) and with a side of steamed broccoli! Yum!

Parmesan Crusted Chicken and Glazed Carrots

This is a great, filling meal that is low fat!

The chicken has about 230 calories per serving and 7 grams of fat, and the carrots have 67 calories and 2 grams of fat.

INGREDIENTS FOR CHICKEN:

3 TBL Dijon mustard

1 tsp white-wine vinegar

1/2 tsp salt

1/2 tsp pepper

6 (5 oz) skinless boneless chicken breast halves

1 1/2 English muffins (I used whole wheat)

3/4 cup finely grated parmigiano-reggiano cheese

1 TBL butter, melted

parchment paper

DIRECTIONS:

Preheat oven to 450 and line a baking sheet with parchment paper. Whisk together mustard, vinegar, salt and 1/4 tsp pepper in a large bowl and add the chicken breast halves, tossing to coat well (you could also marinate chicken up to 2 hours). Pulse English muffins in a food processor until finely ground. Add cheese, butter and remaining 1/4 tsp of pepper and pulse until well combined. Transfer to a shallow soup plate or pie plate. Dredge chicken, 1 piece at a time, in crumbs- coating completely and pressing gently to help crumbs adhere, then transfer to the baking sheet. Bake in the middle of the oven until golden brown and cooked through, 15-20 minutes.

INGREDIENTS FOR CARROTS:

1 1/2 TBL packed brown sugar

1 TBL butter

1/2 cup low sodium, fat-free chicken broth

1/2 cup water

1/2 tsp salt

1 1/4 lb carrots (I used baby carrots)

1 tsp fresh lemon juice

2 tsp minced fresh parsley (optional)

DIRECTIONS:

Bring brown sugar, butter, broth, water and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer covered, until just tender, 4-5 minutes. Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze. Return carrots to the skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.

Pioneer Woman's Summer Stirfry

More PW food! Here's her Summer Stirfry! I made mine with tails off shrimp. I don't like messing with the tails. But that's just me!

Tequila Lime Chicken

Pioneer Woman's Tequila Lime Chicken is AWESOME! Try it out!!

Ellen's Creamy Beef Enchiladas

INGREDIENTS:

1 lb ground beef

8 tortilla shells

1 chopped onion

1 block cream cheese

8 oz sour cream

1 can enchilada sauce

Salsa, to taste (1 cup)

Shredded cheese

DIRECTIONS:

Preheat oven to 350. Brown ground beef with chopped onion. Drain and add cream cheese and salsa to taste. In a separate bowl, mix sour cream and enchilada sauce. Spread 1/4 of the mixture in the bottom of a baking pan. Roll up the meat mixture in the shells and place in pan. Pour sour cream mix on top and sprinkle shredded cheese on top. Tent with foil and bake for 25 minutes. Remove foil and bake 3-5 minutes longer until cheese is fully melted.