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  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Spicy Garlic Chicken

  • 4 garlic cloves - minced
  • 3 Tbs white wine
  • 2 Tbs chicken broth
  • 4 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1 lb peeled shrimp or cut chicken
  • 1 red bell pepper - cut into thin strips
  • 1 tsp corn starch

In a medium bowl, combine the garlic, wine, broth, oil, salt & red pepper flakes. Add the shrimp & toss to coat. Set aside to marinate for about 5 minutes. Lightly grease a non-stick skillet & warm over medium/high heat. Add the bell pepper & cook for 1 min to soften slightly Add the shrimp or cut chicken & all but 1 Tbs of the marinade. Cook for 2 min Turn the shrimp over shrimp or cut chicken are done. In a cup, dissolve the cornstarch in the remaining marinade. Push the meat to one side of the skillet & stir the cornstarch into the sauce in the center of the skillet. Cook for 1 min until the sauce is slightly thickened. Mix well & serve immediately.

Chicken/Turkey/Tuna Salad

  • 1 Lb Cooked Chicken or Turkey Breast, Chopped or cubed small, or 1 can Light Tuna in water
  • 1 Stalk Celery, Chopped finely
  • 1/2 Onion, Chopped finely
  • A few Dashes Black Pepper for taste
  • Mayonnaise, 1-2 cups, Depending on preference
  • 1 Head Lettuce, Broken for Salad
  • 1 Carrot, shredded
  • 1 Tomato, Cut in wedges then halved
  • 2 Eggs, boiled and quartered
In large bowl combine lettuce, carrot, tomato and eggs, toss well. In Separate bowl, combine remaining ingredients and stir until well blended. Refrigerate until ready to serve. Serve a scoop of ham mix over individual salads.

Chicken Noodle Soup

  • 1/2 Chicken, bone-in and skin on *
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic peeled and chopped (or minced)
  • 1 onion peeled (either whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can **
  • 4 ounces fresh or frozen peas or small can **
  • 12 ounces uncooked egg noodles or 2 cups uncooked rice

Rinse chicken well. Place chicken in very large pot and fill with water. Add chicken, celery, garlic, onion, bullion and some salt . Put on stove on high until boil, reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots and peas if they are fresh or frozen. Leaving pot on slow simmer, carefully take chicken out 1 piece at a time. Remove skin and pick meat off bone. Return meat to pot. Do this until all chicken pieces have been done. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, put in noodles or rice, cover tightly and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or rice. Serve piping hot with crackers.

* 1 breast, 1 wing, 1 drum, and 1 thigh. Alternately, you can use 2 breasts and wings or, 2 drums and thighs. This must be bone in and skin on.

** Carrots and peas are optional, however, they add a nice color to the soup without adding any unwanted flavor.

City Chicken

  • Chicken or pork cut into cubes
  • Italian Style Bread crumbs or Chicken Breader
  • Grape tomatoes (Optional)
  • Green Peppers, cut into chunks (Optional)
  • Onions, cut into chunks (Optional)
  • Oil for deep frying
  • Skewers
Skewer meat chunks & veggies in pattern, rinse kabobs in cold water and dip in breading. Place kabobs in large skillet with hot oil and cook, turning occasionally, until meat runs clear and veggies are soft.

Fettuccini Alfredo

I have 2 variations of this family favorite, One with packaged fettuccini Alfredo, and one with jar Alfredo sauce. 

Stir-in ideas include, but not limited to: Chicken, Broccoli, Shrimp, Turkey, Carrots, Cauliflower, Lobster, Crab Meat, Etc.

From the Package:

  • 2 Packages Fettuccini Alfredo
  • 1 Cup Milk
  • 1/2 stick butter, (I think)
  • Water

From the Jar:

  • Salt
  • 1 Lb Package egg noodles
  • 1 Jar Alfredo Sauce
From the Package Make Fettuccini Alfredo according to package directions except add the chicken and broccoli in the beginning.
From the Jar In large pot, fill with water, add salt to taste, and bring to a boil. Add egg noodles and broccoli and cook according to noodle directions. Drain and add sauce and chicken. Reheat in microwave if necessary.

Beef/Chicken and Broccoli

  • 2 Tbs Wok Oil (or Vegetable oil)
  • 1 Lb Beef sliced thin or 1 Lb Chicken Breast, sliced thin
  • 1 Lb Broccoli Floret's
  • 1/2 Onion, sliced
  • 1 Cup Beef Gravy
  • 2 Tbs Soy Sauce (Kikkoman is the best)
In wok or large deep skillet, heat oil and add beef. Stir fry until just a little pink. Add broccoli, onion and soy sauce and continue to stir-fry 5 more minutes or until meat is done, which ever is longer. Add gravy, mix well and serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Stir Fry

  • 3-5 Tbs Wok or vegetable oil
  • 1 Lb Chicken Breast, Pork, Shrimp or beef, sliced thin
  • 1 Bell Pepper, Sliced (Optional)
  • 1 Onion, Sliced (Optional)
  • 6 Oz Snap Peas (Optional)
  • 1 Can baby corn (Optional)
  • 6 Oz Broccoli (Optional)
  • 1 Can Sliced Water Chestnuts
  • 1 Can Bamboo Shoots6 Oz Bean Sprouts, or 1 can
  • 1 Carrot, shredded or sliced thin
  • 2 Stalks Celery, chopped
  • 3 Green Onion (Scallions) chopped
  • Mushrooms, sliced
  • 4-8 Tbs Soy Sauce (Kikkoman is the best)

In wok or large deep skillet, heat oil and add veggies and soy sauce and stir-fry 5-10 minutes or until veggies are done to your liking. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Fried Rice

  • 2 Cups uncooked Rice
  • 4 Cups Water
  • 4 Tbs Butter or Margarine
  • 1 Tsp Salt
  • 4 Eggs
  • 1 Carrot shredded (Optional) *
  • Other desired veggies (Optional) *
  • 1Lb Cooked Chicken, Beef, Pork, or Shrimp (Optional) **
  • Wok Oil for Cooking
First, put first 4 ingredients in a microwave rice cooker or microwave pressure cooker. Seal lid and microwave on high 20 minutes. Let stand 5 minutes more. (Or read directions on cookers)
Scramble 2 eggs in a bowl while heating oil and 1 tsp soy sauce in a large deep skillet or wok over medium high heat. Pour egg into hot pan, then 1/2 veggies, 1/2 meat (optional) and finally 1/2 rice. Stir using spatula until egg is all cooked and no longer runny. Remove to a Large serving bowl and repeat to finish the other half. Serve hot as a stand alone meal or a side dish.

* Veggies can be changed to include those you like and exclude those you don't. Suggestions are Peas, Onions, Broccoli, Water Chestnuts, Bamboo Shoots, Baby Corn, Green Peppers, etc.

**Cooked chicken, cooked pork or cooked beef may be added to complete this dish as a meal.

Enchiladas

  • 1 lb ground beef, 1 lb chicken sliced thin, or 1 cup shredded colby, cheddar and monterey jack cheeses
  • 1 - 2 Cans refried beans
  • 1 tablespoon minced garlic (Optional)
  • Onion powder or 1/2 cup chopped onions (Optional)
  • Salt and Pepper
  • One 4 1/2 ounce can chopped green chilies (Optional)
  • Two 10 ounce cans enchilada sauce
  • Corn tortillas
  • 2 cups shredded Colby, cheddar and Monterey jack cheeses
If not using meat, heat 2 cans refried beans then stir in 1 cup shredded cheese and 2 Tbs enchilada sauce. If using meat, cook meat with onions or powder, garlic, salt, pepper and the green chilies until meat is no longer pink, drain off fat and add 1 can refried beans and heat thoroughly. Add just enough enchilada sauce to bind mixture together. Heat corn tortillas either by dipping one at a time into simmering water to soften (only takes a minute or two), or place 4 at a time between wet paper towels and microwave 40 seconds on high. You may either dip the tortillas in the sauce or not (I prefer dipping since its the sauce that makes the dish). Place 1 TBS of the mixture off center on the tortilla. Roll tortilla firmly in greased baking pan. Continue 

until all the mixture is gone. Pour remaining enchilada sauce over the rolled enchiladas making sure to cover the entire pan. Bake for 10 minutes at 400 degrees; then add the Cheeses and bake 10 minutes more for a total of 20 minutes. Serve with chips or salad.

Fajitas

  • 1 Lb sliced Beef (Sirloin works best) or Boneless, Skinless Chicken breast
  • Green Peppers, sliced
  • Onions, sliced
  • Fajita seasoning pack
  • 1 Cup Water
  • 8-10 Soft Flour Tortilla shells
  • Sour Cream (Optional)
  • Chopped Tomatoes (Optional)
  • Shredded Cheese
If not using meat, use more peppers and onions. Cook beef & veggies in large skillet until meat is no longer pink and veggies are slightly soft. Add Fajita mix and water and cook according to package directions. Heat tortillas by placing 4 at a time between wet paper towels and microwave 40 seconds on high. Place in soft warm flour tortilla shells and sprinkle with tomatoes, sour cream and cheese if desired.

Burritos

  • 1 Lb Hamburger or chicken
  • 1 Packet Taco or Burrito Seasoning
  • 1 - 2 Can Refried beans
  • 6-10 Soft Tortilla Shells
  • 1/2 Head Lettuce, shredded (Optional)
  • 1-2 Tomatoes, chopped (Optional)
  • 1/2 Onion, chopped (Optional)
  • 6-8 oz Shredded Cheddar Cheese (Optional)
  • Taco Sauce (Optional)
  • Sour Cream (Optional)

If not using meat, heat refried beans, mix in some shredded cheese and stir in seasoning packet. In large skillet, brown hamburger and follow directions on seasoning pack. Now add refried beans and continue to cook until heated through. Heat tortillas by placing 4 at a time between wet paper towels and microwave 40 seconds on high. Fill, roll and enjoy!

Tacos

  • 1 Lb Hamburger, chopped or ground chicken, turkey, or 1 can refried beans
  • 1 Packet Taco Seasoning
  • 10-12 Soft or Hard Taco Shells
  • 1/2 Head Lettuce, shredded (Optional)
  • 1-2 Tomatoes, chopped (Optional)
  • 1/2 Onion, chopped (Optional)
  • 1/2 Bell Pepper, chopped (Optional)
  • 6-8 oz Shredded Cheddar Cheese (Optional)
  • Taco Sauce (Optional)
  • Sour Cream (Optional)

If not using meat, fallow directions on taco package with out the meat. Stir in refried beans and heat through. If using meat, in large skillet, brown meat and follow directions on seasoning pack. If using hard shells, dip each in very warm water, lay on cookie sheet and heat in 350 oven for 10 minutes. If using soft shells, place 4 at a time between wet paper towels and microwave 40 seconds on high.  Fill and enjoy!

Eggplant/Veal/Chicken Parmesan

  • 1 1/2 Lbs Boneless Veal (Steak), Boneless, Skinless Chicken Breast (or Tenderloins), or *Italian Breaded Veal or chicken patties
  • Batter or Breading Mix (If using veal steak or boneless chicken)
  • Oil for Frying (If using veal steak or boneless chicken)
  • 1 Lb Rotini, cooked and drained
  • 1 Tomato, sliced thin
  • 1 Jar or Can Spaghetti Sauce mixed with 3/4 Cup Water
  • 1/2 Lb Shredded Mozzarella Cheese
  • Parmesan Cheese

* If using Italian breaded veal patties, simply thaw.

Carefully pound meat with mallet. Cut if very large pieces. Rinse in cold water. Dip meat in breading or batter and let sit in single layer on plate for a few minutes. Place meat pieces, 1 or 2 at a time, in hot oil and cook until meat floats in indicating doneness.

Mix Rotini, 3/4 sauce mix, half the mozzarella cheese and some parmesan cheese together and spread in oblong baking dish. Lay tomato slices over top then cooked veal steak pieces or patties over them. Spread the rest of the sauce mix over top. Sprinkle parmesan and the rest of the mozzarella cheese on top and cook in a 375 oven for 30 minutes or until hot throughout and cheese is bubbly.

Awesome served with a little tossed salad and garlic bread!

Chicken Cacciatore

  • 3-5 Chicken breast halves (bone-in)
  • 1 Green Pepper, sliced
  • 1 Onion, sliced
  • 3-5 Cloves garlic finely chopped or minced
  • 1 Jar favorite Spaghetti Sauce
  • 1 Cup Water
  • 1 Lb Cooked Pasta
  • 2-3 Tbs Olive Oil or vegetable oil

Heat olive oil in large, deep skillet. Add chicken and allow to cook for 5 minutes over medium high heat with lid on. Add peppers, onions, garlic, sauce and water. Put lid back on and continue to cook over medium low or low heat, stirring or turning every so often, for about 1 1/2 hours or until chicken is done, which ever takes longer. Serve chicken and sauce over hot cooked pasta.

Creamy Chicken & Rice

  • 4-6 Cups Cooked Rice
  • 2 Cans Cream of Chicken Soup
  • 2 Cups Milk
  • 1/2 Bag Broccoli (Optional)
Mix well cream soups and milk in pot and heat over medium heat until hot. Mix in hot rice, stir in broccoli if desired and serve. 

Chicken Rice Bake

My Kids' all time favorite!

  • 4-6 Cups Cooked Rice
  • 4-6 Pieces Chicken
  • 2 Cans Cream of Chicken Soup
  • 1 Can Cream of Mushroom Soup
  • 3 Cups Milk
  • 1/2 Bag Broccoli (Optional)

Mix well cream soups and milk in large mixing bowl. Spread rice in oblong baking dish. pour most of the soup mix over rice, making poke holes if and where needed. Place chicken on top and pour the rest of the soup mix over chicken. Bake in 350 oven for 1 hour or until chicken, when poked, runs clear indicating doneness. Serve with tossed salad to square off the meal!

Broccoli Chicken/Turkey Bake

  • 3 cups cooked white rice, Alternately you can use Cooked Pasta
  • 2 cups cooked, chopped chicken or Turkey
  • 1 (10 ounce) package frozen broccoli, thawed 
  • 1 cup shredded Cheddar cheese 
  • 1 (7 ounce) package whole wheat crackers, crushed 
  • 3 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). 
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 
In a 9x13 inch baking dish combine chicken, broccoli, cheese and cooked rice. 
In a small bowl combine crushed crackers and melted butter. Spread over rice mixture. 
Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy. 

Chicken Stew/Dumplings/Pot Pie

  • 1/2 Chicken, bone-in and skin on *
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic peeled and chopped (or minced)
  • 1 onion peeled (either whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can
  • 4 ounces fresh or frozen peas or small can
  • 2 1/2 Lbs potatoes, cubed
  • 4 Tbs Cornstarch
  • 8 Tbs Cold Water
Place bones and meat in very large pot and fill with water. Add turkey meat, celery, garlic, onion, bullion and some salt. Cook on high until boil, reduce to low and slow simmer for 2-3 hours refilling water as needed. Add potatoes, carrots and peas if they are fresh or frozen. Leaving pot on slow simmer, carefully take turkey carcass and bones out and pick meat off. Return meat to pot. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Slow simmer until veggies are done. Remove from heat. Mix cornstarch and cold water until well blended and stir into pot slowly to thicken. Let cool a little before serving.

* 1 breast, 1 wing, 1 drum, and 1 thigh. Alternately, you can use 2 breasts and wings or, 2 drums and thighs. This must be bone in and skin on.

Pot Pie: I like to have enough crust to line inside as well as top outside of large casserole bowl Biscuit mix for crust: Bisquick or another brand baking mix and water or milk for biscuit batter. Prepare according to directions.

Biscuit mix for crust, Homemade: 2 Cups flour, 1/2 Tsp salt, 4 Tsp baking powder, 1 Tbs sugar, 1/2 cup shortening or margarine, 2/3 cup milk. Mix dry ingredients in large mixing bowl. Cut shortening in and blend until looks like coarse meal. Add milk and stir just until dough forms around fork. Turn dough onto lightly floured surface and need 14 times. Pat or roll 1/2 inch thick or slightly thinner.

Omit Corn Starch from stew recipe. Remove from heat and allow to cool 15-30 minutes. Now is a good time to begin to prepare biscuit mix. Line inside of large and tall bowl with layer of biscuit mix like a pie, if desired. Pour in stew and cover with biscuit mix, like a pie top. Seal to sides and cut slits in top. Cook in 425 oven 25-30 minutes or until crust is nicely browned.
Dumplings: I usually double the recipe on the Bisquick Box Dumpling Batter: Bisquick or another brand baking mix and water or milk for dumpling batter. Prepare according to directions.

*Homemade: 1 Cup flour, 2 Tsp baking powder, 3/4 Tsp Salt, 1 Egg well beaten, 2 Tbs Melted butter or margarine, 1/3 cup milk. Mix flour, baking powder and salt in large mixing bowl. In separate bowl, lightly beat egg, melted butter and milk together. Stir into flour mix to make a stiff batter.

Omit Corn Starch from stew recipe. Drop dumplings in boiling stew by rounded teaspoons. Reduce heat to slow simmer, cover and cook 20 minutes, (or as directed on dumpling package)

Sweet & Sour

  • Oil for frying
  • 1Lb Large Shrimp, Cleaned, 1Lb Pork, Sliced Thin, 1Lb Chicken, Sliced Thin
  • 1 Green Pepper, Sliced (Optional)
  • 1 Onion, Sliced (Optional)
  • Can Pineapple Chunks (Optional)
  • 1/2 Cup Ketchup
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Vinegar
  • 4 Tsp Soy Sauce
  • 2 Tbs Cornstarch mixed with 4 Tbs Cold Water
In large deep skillet or wok, stir fry shrimp, peppers and onions until meat is no longer pink. Remove from heat. Stir in pineapples, ketchup, sugar, water, vinegar and soy sauce. Stir frequently over medium heat just until the boil point. Remove from heat and stir in cornstarch mixture until thickened. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

Stuffed Tomatoes

These are great to make with or with out meat. My favorite is with chopped chicken.

  • 6 med tomatoes
  • Chopped meat (bacon, chicken, ground beef, steak, pork, sausage, etc.) (Optional)
  • 1-2 Stalks celery, finely chopped (Optional)
  • 2 green onions, finely chopped (Optional)
  • 1/2 Cup seasoned bread crumbs
  • 1 - 2 tablespoon margarine, melted
  • 1 beaten egg (Optional)
  • 1/4 cup Broth, any flavor (Optional)
  • 1/2 cup chopped green bell pepper (Optional)
  • 1 med. onion, diced (Optional)
  • 2 cloves garlic minced (Optional)
  • 1/4 cup Grated or shredded cheese (Optional)
  • thyme, oregano, rosemary, basil, sage, garlic powder, ground black pepper, to taste
Cut a 1/2-inch slice from the top of each tomato; discard tops. Scoop out pulp; squeeze juice out. Season insides of tomatoes with salt and pepper, turn upside down on paper towels and set aside. In a medium skillet cook garlic, vegetables and any meat, if desired, in margarine for 2-5 minutes or until slightly tender and meat is fully cooked. Chop pulp and mix all ingredients. Spoon mixture into tomatoes packing them tightly. Sprinkle cheese or other topping if desired. Arrange stuffed tomatoes in a baking dish with a little water in the bottom and bake covered or uncovered at 350 for 20-35 minutes or until until tomatoes are cooked and tender and stuffing is hot.
 

Baked Chicken

Simple, basic, and full of flavor!

  • Bone-in and Skin on Chicken (as many as you need
  • Season Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Optionally, you can use lemon-pepper seasoning instead
Place chicken on un-greased cookie sheet or shallow baking dish. Sprinkle desired seasonings evenly on chicken and cook in a 375 oven 45 minutes or until done.

BBQ Chicken

  • 4-8 pieces Chicken
  • 1/2 Bottle BBQ sauce (your favorite kind)
  • 1/2 Cup Water

In shallow baking dish, mix well BBQ sauce and water. Put chicken in and coat well on all sides. With meaty side down, cover and let set in refrigerator 2 hours or overnight (the longer, the better). 

Grill Method: Place on top rack on hot grill and cook until done, turning over and brushing on BBQ mixture occasionally. Note: Keeping cover on grill helps to cook.

Oven Method: Leave in baking dish and cook in 400 oven 45 minutes or until done. Keeping a foil cover on until last 15 minutes helps to keep juicy.

Slow Cooker or Crock Pot Method: Place chicken and all sauce in pot and turn on low and cook 6 hours or longer or until done.

Chicken Cordon Bleu

  • 4-6 Boneless, Chicken Breasts, gently pounded thin
  • 4-6 Slices Ham
  • 4-6 Slices Swiss Cheese
  • 2-4 Oz Crumbly Bleu Cheese
  • Egg Wash
  • 1 cup Chicken Breader or Italian style bread crumbs
  • Oil (if frying)
  • Tooth picks to hold together during cooking

Rinse chicken well. On each laid open breast, first lay a slice of Swiss cheese then a slice of ham. Put some crumbly bleu cheese in middle. Now, starting with wide side, begin rolling breast. When rolled, pierce with tooth picks to hold close. Dip each in egg wash then in Breader or breadcrumbs. Place on dry plate and allow to sit for a few minutes before rolling in Breader or bread crumbs again.

Frying Method: In large deep skillet, heat 1 inch of oil. Gently place chicken rolls in hot oil and cook over medium heat with lid on until done, turning a few times. Remove and drain on paper towels before serving.

Baking Method: In lightly greased shallow baking dish, place chicken rolls not touching. Bake in 350 oven for 45 minutes or until chicken runs clear indicating doneness.

Chicken Wings

  • Bag Chicken Wings, thawed.
  • Wing Sauce (Optional)
  • Bleu Cheese Dressing for dipping (Optional)
  • Celery sticks  (Optional)

Put desired sauce in bucket with a few wings and tight lid. Shake well. You can make many types in one night pleasing every pallet. Enjoy!

Oven Method: Lay chicken wings in single layer on shallow baking pan and cook in 375 oven for 40 minutes or until done.

Fried Method: In hot oil, put 3-8 wings in at a time depending on size. Fry in oil until wings float indicating doneness. Drain on paper towels.

Hot Sauce: Combine 1 stick melted margarine with 1 Tsp hot sauce. You can adjust to desired heat level by adding more hot sauce or less.

Garlic Sauce: Combine 1 stick melted margarine with 1 Tsp garlic powder. You can adjust to desired heat level by adding more garlic powder.

Sweet & Sour Sauce: 1/4 Cup Ketchup, 1/2 Cup Sugar, 1/4 Cup Water, 1/4 Cup Vinegar, 2 Tsp Soy Sauce, 1 Tbs Cornstarch mixed with 2 Tbs Cold Water. Keeping cornstarch mix aside, combine all other ingredients in saucepan. mix well and cook over medium high heat just until boiling point. Remove from heat and stir in cornstarch mix until thickened.

Breaded Fried Boneless Chicken

Chicken Cutlets

Rinse chicken well and shake off excess water. Put Chicken Breader in a wide bowl. Dip each piece in egg wash and then in Chicken Breader. Lay on a dry plate. Do all the chicken. Allow to sit for a few minutes then recoat in Chicken Breader. Heat 1 inch of oil in deep skillet over medium heat. Gently place chicken in pan and cook until chicken is done turning 2 times during cooking. Chicken will run clear, indicating doneness. Drain on paper towels and serve.
  • 4-6 Boneless, Skinless Chicken Breasts, gently pounded thin
  • Egg Wash
  • 1 cup Chicken Breader
  • Oil for frying

Chicken Nuggets

  • 1 Lb Chicken Breasts or Tenderloins, cut into bite sized pieces
  • 1 cup Chicken Breader
  • Oil for deep frying
Put Chicken Breader in a zipper bag. Rinse a small handful of chicken in cold water at a time, shake off excess water and put in bag and shake well. Lay on a dry plate. Do all the chicken. Now, drop a few at a time in ready hot oil and cook until chicken floats. Drain on paper towels and serve.

Chicken Fingers

  • 1 Lb Chicken Tenderloins, or Breasts cut into strips
  • 1 cup Chicken Breader
  • Oil for deep frying
Put Chicken Breader in a wide bowl. Rinse chicken in cold water one at a time, shake off excess water and roll in bowl of Chicken Breader. Lay on a dry plate. Do all the chicken. Now, drop a couple at a time in ready hot oil and cook until chicken floats. Drain on paper towels and serve.

Shake & Bake Chicken 

  • 1 Lb Chicken Quartered or boneless
  • 1 Pouch shake & bake and its bag
Rinse chicken in cold water, shake off excess and put in shake & bake pouch of shake & bake in it and shake well. Arrange in single layer on baking sheet. Repeat until all the chicken has been done. Cook in oven according to package directions and serve

Stuffed Roasted Chicken

  • Whole Chicken
  • Stuffing Mix
  • Butter
  • Season Salt, Pepper, Garlic Powder, Onion Powder
  • 1 Cup Water
Rinse chicken well. Fill inside with stuffing. Rub butter on skin and evenly sprinkle seasonings over chicken. Tightly cover and cook in 325 oven 30-35 minutes per pound of chicken, or until drains clear when thick breast is poked. Remove foil 15-20 minutes before chicken is due to be done.
 
Seasoned Chicken Biscuits in Gravy
   
   
 

 
 

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