Swiss Cheese Chicken

This is another new and tasty dinner I tried tonight! (I got it off of Macaroni Mamas blog) And of course like always, very simple and inexpensive! To start off I would like to say I am not a huge fan of swiss cheese so I wasn't sure if I would like this but it was yummy! The kids loved it and I didn't even have to fight them to try it!
So here you go...

Swiss Cheese Chicken--(I will give the normal recipe and in the brackets have how much I used)

8-9 chicken breasts (2 chicken breasts sliced in half to become 4 and thinner)
Sliced swiss cheese--enough to cover each piece of chicken
2 cans of cream of chicken soup (1 can)
1/2 cup sour cream (1/4 cup)
2 cups Ritz crackers crushed- about 1 1/2 bags (1/2 bag of crackers)
1/2 cup butter (1/4 cup)

Place chicken breasts in a 9x13-inch pan (mine was in a 11x7). Place cheese over each chicken breast. Mix soup and sour cream then put it on over the cheese and chicken. Sprinkle the crackers crumbs over the top. Melt the butter and drizzle over the cracker crumbs. Bake uncovered at 275 degrees for 2 1/2 to 3 hours. ( I cooked mine for about 2 1/2)

We enjoyed this chicken dinner with a side of Uncle Bens Wild Rice(fast cook), and some steamed carrots with a bit of butter on top. It was delicious! Enjoy!

Crock Pot Chicken!

Another new easy recipe I tried tonight! This recipe I got from Macaroni Mamas and I really enjoyed it. Normally I am not a fan of cream cheese but this was good. Here you go...

Crock Pot Chicken

4 frozen chicken breasts
1 envelope of Italian dry dressing mix .....(Look down the salad dressing aisle! It took me forever to find this. haha)
1 8oz. Cream Cheese
1 can Cream of Chicken Soup
Cooked Rice

Put raw chicken(frozen and all) in crockpot. Sprinkle with dressing mix. Cook on high for 4-5 hours. (Don't add water) If you half the recipe and only use 2 chicken, you can cut the time. Maybe only 2 1/2-3 1/2 hours. Shred chicken; then return to crockpot.(you could also just shred the chicken in the crockpot.) Add cream cheese and soup; warm. Note: If only cooking 2 chicken, I still would probably use all the soup and most of the cream cheese. Serve over rice.

The chicken sauce was more on the thicker side but it actually tasted quite nice! We had asparagus on the side. A roll would have been nice too but hey, I was sick today! :)

Enjoy!

Toasted Ravioli

So this recipe I tried last night I got off of the blog Macaroni Mamas. I am an extremely picky eater and so ravioli with ricotta cheese is not part of my diet(the texture kills me) but I still try to make things that Darrin and the kids will eat, and I eat something else. I did however bite one small corner of the ravioli and it tasted good, but Darrin said it was good, so we will go with that!! This recipe was very simple to make and didn't take long at all. Here is the recipe...

Toasted Ravioli

Ingredients:
1 bag (13oz) of Ravioli-frozen or fresh....I used frozen which worked great.
1 1/2 cup Italian style bread crumbs....I think I only used one cup.
1/2 cup grated Parmesan cheese
1 cup Buttermilk
oil for frying...I used olive oil

Directions:
-Cook ravioli until al dente(whatever that means)..Follow directions on package. Let them cool.
-While cooling, mix bread crumbs and 1/4 cup of cheese.
-Heat oil to approx. 350 degrees. (I just let the oil get hot enough and tried one to see if it was ready)
-Dip the ravioli in the buttermilk and then in the bread crumb mixture to cover well.
-Gently place in the hot oil....Warning: HOT! haha and fry until golden brown, I did it for about 2 minutes.
-Sprinkle the remaining Parmesan cheese on the cooked ravioli.
-Serve with spaghetti sauce for dipping.

This would be nice with a salad on the side.

Enjoy!

Southwestern Chicken Wraps!

For the last couple of months, every time I was grocery shopping, a bag of wraps kept calling my name to buy them. I finally gave in a few weeks ago and bought some, not knowing what I was going to make with them. Yesterday I decided I better search online to find a yummy recipe to make before the wraps go bad. I searched, wrap recipes with chicken and black beans and here is the recipe I found and made last night!

Southwestern Chicken Wrap
(here is the recipe it has online but I changed a few things and will tell you what I did)

Serves/Makes: 4 Ready in: Less than 30 minutes

Ingredients:
1 roasted chicken (2 lb size) skin discarded, meat removed from bones and shredded.
(I think boneless skinless chicken breasts would work the best if you don't already have a roasted chicken!)
1/2 cup barbeque sauce
1 cup canned black beans-rinsed
1/2 cup frozen corn--thawed, or canned corn, drained
1/4 cup light sour cream (I just used what I normally get)
4 leaves of romaine lettuce
4 whole-wheat tortillas (10 inch size)---(I used traditional softwraps and heated them in the microwave)
2 limes cut in wedges (I didn't have any, but you only have it as a side)

Directions:
Place a large nonstick skillet over medium-high heat. Add chicken, barbeque sauce, beans, corn, and sour cream.Stir to combine and cook until hot. 4 to 5 minutes.
Assemble by placing chicken mixture on wrap and top with lettuce, roll it up as you would a burrito. Slice in half diagonally and serve warm, with a wedge of lime.

Now here are the modifications I made:
I didn't have a roasted chicken and I also didn't want to boil chicken, so I just used a can of Swanson chunk chicken that was 12.5 oz. I think a chicken breast would be the best but it was still delicious with what I used and easier!
I still only used 1/2 cup of bbq sauce because I didn't want it too strong, but I put in about a can of black beans and a can of corn because I wanted more of those. Also for the sour cream, I used a little less than 1/2 cup instead of 1/4 cup.
I just used my normal lettuce that I would put on a burrito or tacos. And then of course a soft wrap.
Here is everything I put in my wrap when putting it together.
So you have the wrap, put the chicken mixture, then shredded cheese, mexican rice(I don't know why they didn't put those in the recipe because it was delicious with those!), lettuce and a little more sour cream in with it. (Darrin also put fresh salsa in his)

So extra stuff you might need, cooked mexican rice from rice a roni, cheese shredded, and salsa if you want.

This recipe was extremely delicious. You could taste a little bit of barebeque flavor but it wasn't overwhelming!

Enjoy!

Dinner!

I love it whenever someone posts about a meal they made for dinner because I always love new recipes! I decided I would post what I made last night.
Dinners for me, I like them fast, easy, cheap, and also yummy!

I got this recipe from my cousin's blog when she made it for dinner. (Thanks Maury) It is really fast to make and tastes delicious!

Ranch Chicken

Take boneless skinless chicken breasts and cut them in half so they are thinner. Then cut them into strips. For kids, you can cut the strips into cubes like chicken nuggets.

Dry mixture:

1 dry Ranch dressing packet
3/4 cup Kellogg's Corn Flake crumbs (I put it into a ziploc bag and smash, and then measure 3/4 cup)
3/4 cup shredded parmesan cheese


Combine dry ingredients and mix.

preheat oven to 350 degrees. Line a 9x13 dish with foil.

melt 1/2 cup butter in medium bowl

dip chicken in butter, then in the dry mixture, and place in the lined 9x13 dish. (I usually have a little bit of the mixture left over so I sprinkle that on top of the chicken to give it a little more flavor and crunch)

Place in oven and cook it all the way through. For about 25-30 minutes. For me, it is 30 minutes.
And there you have it! For side dishes to go with this, we usually have rice-a-roni or wild rice and some steamed broccoli.