This is one of my favorite recipe for chicken. It literally takes me 5 minutes to put together, and the chicken is soo juicy! I never get oven baked chicken that takes like this.
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
2-4 chicken breasts (depending on how much you feel like eating!)
4 tablespoons italian seasoned bread crumbs
Preheat your oven to 425 degrees.
Mix together your mayo and parmesan cheese in a small bowl.
Put your chicken in a baking dish (I usually line mine with tinfoil to make for easier clean up)
Evenly spread your mayonnaise mixture on each chicken breast, and then sprinkle with your bread crumbs. You can add less if you like – but I say the more the merrier! It adds such a nice flavor and crunch.
Bake for 20 minutes or until chicken is cooked thoroughly and juices run clear.
This paired with Parmesan Roasted Green Beans is such an amazingly easy and delicious dinner! Prep time is 5 minutes and you’ve got a mean dish. I love it because I can justify buying the shredded parmesan cheese when I use it for 2 things in one meal!
Making buffalo chicken pizza is a favorite of mine. This recipe is exactly that but rolled all up into a loaf of goodness!
The best part is that it is as easy as throwing a bunch of toppings onto some pizza dough!
2 breasts cooked and chopped chicken
2 cups shredded cheese (I used mexican blend, because I always have it on hand and some mozzarella I had as well)
1 can pillsbury pizza dough
1/2 cup Franks Red Hot Buffalo Sauce
1/3 cup ranch dressing
Preheat the oven to 425 degrees
Once you have chopped and cooked your chicken add 1/4 cup buffalo sauce to the pan and let it simmer all together for a few minutes.
Press our your pizza dough onto a baking sheet and spread it with the rest of your buffalo sauce and ranch dressing. I love condiments so I really just eye-balled it on how much I was in the mood for.
Start at the skinny edge and fold over the dough and keep rolling it until it is in one big loaf. Make sure to press the edges together as you go to keep from losing any gooey goodness.
I was a bit nervous about halfway through that the dough would start to rip as it was pretty packed with fillings. But it went completely fine, it was just a bit messy!
This is boyfriend AND roommate approved! 😀
I mean it — this is THE simplest!
How many ever cuts of salmon you feel like cooking – mine were prepared and cut already
a few pads of butter
salt and pepper to taste
On a sheet of tinfoil, place the salmon on top of some sliced up lemons. Top with a few pads of butter and salt and pepper to taste.
Wrap tightly and cook at 300 degrees for 35 minutes.
It really is that easy — and it was so delicious! We ate it with corn on the cob and biscuits, but you could make any side dish with this.
I have been majorly slacking on putting up a new recipe lately. so I apologize. Mostly I am just too busy to cook. But then I realized, that is one of the main points of my blog – that anyone can make time to cook a simple dinner every night. So I’m trying to prove it 🙂
This was so delicious, I wasn’t sure how it was going to turn out but I really loved it. I had leftovers for a few days, and I seriously ate this for every meal until it was gone! The more time went on, the better it got as well! I am wishing I could have it as I write this!
1 1/2 – 2 pounds stew meat, or beef. Cubed. (I used a super cheap flank and its as still delicious)
2 10 ounce cans enchilada sauce
2 beef bouillon cubes
1 can refried beans
6-8 large flour tortillas
a bag of shredded cheese
If you have a crock pot – this is for you. If you don’t….GET ONE! It will change your life in the kitchen. I can’t tell you how many times I throw a bunch of somethings in there before going to work, and come home to have a perfect dinner ready. Okay, now that I’ve said that — I will give directions for both ways.
Put cubed beef, enchilada sauce and beef bouillon cubes in your crock pot on low for 7-8 hours. I didn’t think about this until a little last minute, so I put it on high for 4 hours. Whatever works!
If you don’t have a crock pot you can cook it in a large saucepan. Bring to a boil, reduce heat to low and cover. Let it cook for probably 2 hours likes that. I didn’t try this way – so thats a guess on time. but probably close.
Like I said, I put this on the fast track – I didn’t give the meat enough time to flake and shed, but it was delicious no matter what.
Now all you have to do, is warm up your refried beans. Spread a generous amount of beans on the middle of each tortilla, spoon in the meat mixture, top with shredded cheese, and roll it up! Top with the sauce from the pan and some shredded cheese.
Put in your oven on broil for a few minutes, until the cheese is melted and enjoy!
I didn’t eat those all, so they were perfectly fine to reheat the next day! I just kept all the rest of the ingredients on hand, and made one every time I wanted a little lunch or dinner.
These Chicken Pockets are a favorite at my apartment! I have made them a few times for my boyfriend dan, and he loves it so much! The next day he actually looks forward to me going to work, so he can get to the leftovers before me!
This recipe and super easy and delicious, but what I like about it most is it makes me feel just a *little* bit fancy. It seems fancy and looks fancy, but I don’t have to work hard at it.
2 chicken breasts
pack of shredded cheese
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
salt and pepper to season
1 can of crescent rolls
1 can cream of chicken soup
1 cup of milk to make the soup with
First you need to dice up your chicken into little cubes, throw it into a pan with garlic powder, onion powder, and salt and pepper to taste. I always add more or less of these seasonings as I see fit.
Next, make the soup according to directions on the can – using milk instead of water.
Once those two things are done you are ready to start making your little “pockets” of chicken.
Roll out the crescent roll dough and separate each crescent, fill each crescent with a scoop of chicken and a big pinch of cheese. Place all rolls in a 9×13 sprayed glass pan. Finally, pour the cream of chicken soup on top of the pockets. I had extra cheese and chicken so I just threw that in the pan as well. Top with a little bit of cheese just for good measure!
Then you just bake it at 350 for 30 minutes! The last few minutes I take it out and separate all the pockets to ensure the edges of the crescent rolls gets cooked all the way, but that’s totally up to you!