Crispy Parmesean Tilapia Fillets
This came on the package of fresh Tilapia that I bought at Publix. I can’t find it on their website though.
Ingredients:
-2/3 C. Italian Bread Crumbs
-1/2 Tsp. Paprika
-1/4 C. Garlic Flavored Parmesan Cheese (I usually use regular parmesean cheese and sprinkle some garlic powder in for good measure)
-1/4 C. Milk
-1 Egg
-4 (8 oz) Fish Fillets
-Cooking Oil (if pan frying) I use Canola or Olive Oil
Directions:
Mix together bread crumbs, paprika, and parmesan cheese ina shallow pan. (Or use a gallon sized ziploc bag). In shallow bowl, mix together milk and egg. Dip fish fillets in milk/egg mixture, then coat fillets with crumb mixture. Pan fry or oven fry according to the following instructions:
To pan fry: Preheat skillet with small amount of conola oil or butter flavored oil (we use Olive Oil) on medium-high heat. Place breaded fillets in the preheated skillet and saute for 5 mins on each side, or until golden brown. Serve hot.
To oven fry: Preheat oven to 450 Degrees. Place breaded fillets on a baking sheet that has been sprayed with non-stick cooking spray. Bake approximately 5-6 mins, then turn fillet once and continue cooking for another 5-6 minutes.
Taco Soup (Crock Pot)
Shamelessly stolen from http://crockpot365.blogspot.com
Kristen’s note: This is really more like a chili than it is a soup. Makes for very yummy leftovers as well.
–stir.
Oven-Fried Pork Chops
From Better Homes and Gardens, New Cook Book, 1996
Prep: 10 minutes Bake 20 Minutes
Oven 425 Degrees
Inredients:
-4 Pork Loin Chips, cut 3/4 in thick
-2 Tbsp. Margarine or Butter, melted
-1 beaten Egg
-2 Tbsp. Milk
-1/4 tsp. Pepper
-1 C. herb-seasoned stuffing mix or corn bread stuffing mix, crushed. (I use Italian seasoned bread crumbs)
Directions:
1- Trim fat from meat. Pour margarine or butter into a 13 x 9 x 2 inch baking pan. Combine egg, milk, and pepper. Dip chops into egg mixture. Coat with stuffing mix. Place in pan.
2. Bake in a 425 degree oven for 10 minutes. Turn chops. Bake about 10 minutes more or till no pink remains and juices run clear.
Makes 4 servings.
Banana Bread
Courtesy of Christy C’s grandma.
Ingredients:
-1/2 C. Butter/Margarine, softened
-1 C. Sugar
-2 Eggs
-1 C. (2 medium) mashed bananas — the riper, the better
-1/4 C. Milk
-1 Tsp. Vanilla
-2 C. UnsiftedFlour
-1 Tsp. Baking Soda
-1/2 Tsp. Salt
-1/2 C. Chopped Nuts (optional)
-Brown Sugar (optional)
Directions:
Preheat oven to 350 degrees. In large mixing bowl, cream together butter and sugar. Beat eggs one at a time. Stir in bananas, milk, & vanilla. Add remaining ingredients and stir by hand until well combined. Grease 9 x 5 pan on bottom only. Sprinkle small amount of brown sugar on bottom of pan (if desired). Pour batter into pan. Sprinkle top of batter with small amount of brown sugar (if desired) too. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Remove from pan & cool before slicing.
Banana Chocolate Chip Muffins
Fairly healthy and great for the morning rush. Filling and a great excuse to eat chocolate early on in the day.
3/4 Cup Sugar
1/4 Cup Canola Oil
2 Over-Ripe Bananas
1/2 Cup Applesauce
2 Eggs
1 Tablespoon Milk
2 Teaspoons Vanilla Extract
1 1/4 Cups Unbleached Flour
1/2 Cup Whole Wheat Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Chocolate Chips (or Chopped Nuts)
Oil or Cooking Spray to Grease Muffin Pans (or Use Those Nifty Paper Cupcake Liners)
- Preheat oven to 325 degrees. Lightly oil or spray the muffin pan(s)
- In a mixer bowl, combine sugar, oil, bananas, applesauce, eggs, milk and vanilla, and beat until blended.
- In another bowl, combine flours, baking soda and salt. Gradually add this and the chocolate chips (or nuts) to the banana mixture, stirring until combined. Do not overmix.
- Spoon batter into the muffin pans, filling all the way to the top. Bake for about 30 minutes, until the muffins are golden and a toothpick inserted comes out clean. Cool and enjoy!
Easy Chicken Parmesan
CHICKEN PARMESAN
Prep: 15 min; Cook: 20 min – Easy
Serves 4 – 6
- 2 large whole boneless skinless chicken breasts (about 1 – 1 1/2 pounds total), **OR** use Perdue Fit & Easy Thin Sliced Chicken Breasts (to avoid the slicing/flattening of regular chicken breasts. WAY FASTER!)
- 2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) – you can also use plain flour
- 4 tablespoons extra-virgin olive oil, or cooking oil of your choice
- 4 tablespoons unsalted butter
- 2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
- 1/2 pound fresh mozzarella cheese, thinly sliced or grated
- Salt and freshly ground black pepper to taste
Skillet, oven-proof dish; oven with broiler
TRIM and carefully slice the chicken breasts in half. (skip if you’re using the thin sliced Perdue chicken).
OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4″).
SPREAD the bread crumbs on a flat plate.
PREHEAT oven to 400 degrees F.
SET the tomato sauce on low heat to warm (it will spread more easily).
THOROUGLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.
PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so – keep an eye on it so the cheese does not burn.
VARIATION: For a thicker ‘crust’ bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteeing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don’t get soggy.
SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.
Crusted Stuffed Meatloaf
**This is one of those “eyeball” recipes…you sort of eyeball the measurements. Measurements are approximate, but the recipe is pretty forgiving.**
-1/2 lb Ground Turkey
-1 stack saltines, crushed
-1 egg
-salt and pepper to taste
-chopped onion (1/4 cup or less)
-1 cup mozzerella cheese, shredded*
-1/2 Roma tomato, sliced into 1/4 inch slices*
Preheat oven to 375 degrees.
Mix ground turkey, crushed saltines, egg, salt & pepper together. Roll out on a sheet of greased tin foil. Work into a rectangle, roughly 13″ x 10″ (I’m guessing here!). Layer cheese, onion, and tomato in a 3-4 inches wide strip on the middle of the meat. Fold remaining edges of meat over the layers of filling to form a roll. Pinch ends and smooth out seams.
Bake on a greased baking sheet for 30 minutes or until brown.
*You can stuff this with just about anything you like. This is normally what we use.
Creamy Italian Chicken
Thanks Roxy!
-4 Boneless Chicken Breast Halves
-1 Italian Salad Dressing Mix envelope
-1/3 c. of water
-8 oz. cream cheese
-1 can cream of chicken soup
-1 (4 oz) can of mushrooms
Place chicken in the slow cooker.
Combine salad dressing mix with water and pour over chicken. Cover and cook for 3 hours.
After 3 hours: wisk together cream cheese and soup until well blended. Stir in mushrooms.
Pour cream cheese mixture over chicken and cook for another 2 hours.
Serve over rice or egg noodles. Excellent on reheat! (I think it’s better on reheat than on the first night).
Homemade Spaghetti Sauce
-3/4 cup chopped onion
-5 cloves garlic, minced
-1/4 c. olive oil
-2 (28 oz) cans whole peeled tomatoes
-2 tsp salt
-1 tsp white sugar
-1 bay leaf
-1 (6 oz) can tomato paste
-3/4 tsp dried basil
-1/2 tsp ground black pepper
-1 lb ground beef or turkey (optional)
In large saucepan over medium heat, saute onion & garlic in olive oil until onions are translucent. Stir in tomatoes, salt, sugar, and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomate paste, basil, ground pepper and cooked ground meat (if desired), simmer 30 mins more. Serve.
Five Ingredient Lasagna
Serves 6
-8 oz. ground beef (or ground turkey)
-1 jar spaghetti sauce (usually Ragu)
-6 lasagna noodles, UNcooked
-8 oz. cottage cheese
-2 cups mozzerella cheese
Preheat oven to 350 degrees.
In an 11″ x 7″ lasagna dish, spread a thin layer of sauce. Place two noodles on top of sauce, then layer ground beef, cottage cheese, mozzerella cheese, and sauce. Repeat layers, until ingredients are used up. (I usually reverse the sauce and mozzerella cheese on the last layer).
Cover with aluminum foil and bake for 1 hour or until done. Works really well as leftovers (even if it’s a little runny on the first night).
