Garlic Cheese Biscuits

These are very good and came from my favorite cookbook, Dining on a Dime. I made them because I happened to have the ingredients on hand one day, and I was impressed with the way they turned out!

Ingredients:
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 tsp garlic powder (I used a little more)
2 Tbsp. chives (I left these out because I didn't have any on hand)
3/4 c. cheddar cheese, finely grated (more or less to taste)
4 Tbsp. shortening
1 c. milk or sour milk

Mix flour, baking powder, salt, garlic powder, chives and Cheddar cheese in a bowl. Cut in shortening with a pastry blender or fork until it resembles cornmeal. Add milk, stirring just enough to combine ingredients. Do not over stir. Drop by tablespoonfulls onto an ungreased cookie sheet and bake 450 degrees for 15-20 minutes or until golden brown. Makes 10 biscuits.

Cindy Davis Green Beans

This green beans are named in honor of the pastor's wife in the church where I grew up. They have a sweet, buttery taste that I honesty cannot get enough of!

Melt & Whisk:
1 c. butter
1 tsp. soy sauce
1/2 c. brown sugar
1/2 tsp. garlic

Pour on top of:
3 drained cans of green beans (we always use the big flat ones for this; they hold the sauce best)
3 slices bacon

Cover and marinate over night.
Bake at 350 for 30-45 mins.

This makes a BIG portion! For Jon & I, I will use one big can of green beans and divide hte sauce somehow (not sure how yet)

Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas

2/3 cup picante sauce or your favorite salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups cooked chicken, chopped

1 cup shredded cheddar cheese

2 green onions, chopped with some tops (about 1/4 cup)

6 (8 inch) flour tortillas

2 tablespoons margarine,

meltedshredded cheddar cheese, for serving

chopped green onions, for serving

picante sauce, for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.Place about 1/4 cup of the chicken mixture in the center of each tortilla.Fold opposite sides over filling.Roll up from bottom and place seam-side down on a baking sheet.Brush with melted margarine.Bake at 400°F for 25 minutes or until golden.Garnish with additional cheese and green onion and serve salsa on the side.

From Deirdre at The Stitching Teacher

Cheesy Ranch Chicken

This was recommended to me by my childhood friend Malerie, but I haven't tried it yet!

Chicken Breasts
1/2 c Ranch Dressing
1 Tbsp. flour
Grated Parmesan
Grated Cheddar cheese

Preheat oven to 375.
Combine ranch dressing.
In a separate bowl, mix cheeses.
Dredge chicken in dressing, then press on cheese.

Saucy Honey Mustard Chicken

I LOVED this. I licked wanted to lick the sauce out of the pan!!

1 Tbsp. oil

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup PHILADELPHIA Cream Cheese Spread

2 Tbsp. GREY POUPON Dijon Mustard

1 Tbsp. honey

HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170°F).

ADD dressing, cream cheese spread, mustard and honey.

COOK and stir 2 min. or until sauce is smooth and bubbly.

From Kraftfoods.com

Chimichurri Sauce

Apparently, my version of Chimichurri sauce is a little bit unconventional. Most recipes seem to be made with parsley, but I found myself with a huge bunch of cilantro that I didn't know what to do with... So it went into a sauce! Soooo good, but it WILL give you killer breath--you can count on it. We ate this on everything for about a week--sandwiches, pasta, fajitas, etc.!


Fresh Cilantro (I used almost a whole bunch)
8 cloves of garlic (yeah, 8)
3/4 c. olive oil
1/4 c. red wine vinegar
3 Tbsp. lime juice
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper

Blend until it looks right.

Shrimp-in-Love Pasta

This was so good! We ate it as the main course for our special first Valentine's meal. I can't remember if I added some extra spices or not... Probably so, because from the ingredients listed, it looks a little bit bland.

4 oz. linguine, uncooked

1 cup cleaned medium fresh shrimp

2 medium tomatoes, chopped (about 1 cup)

1/2 cup PHILADELPHIA Cream Cheese Spread

1-1/2 cups torn cleaned spinach

COOK linguine as directed on package.

MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.

DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture. from Kraftfoods.com

Green Chili Chicken & Rice Skillet

Jonathan didn't like this recipe very much, but I loved it. I froze the left-overs (sans cheese) and when I reheated them, it was like having a healthy (cheap) TV dinner. I also added some Franks' Red Hot hot sauce to it, because I like a lot of heat and spice.

1/2 cup chopped green peppers (I used 1 tiny can green chilis)

1 clove garlic, minced

1 tsp. olive oil

3/4 cup diced tomatoes and green chilies, undrained

3/4 cup canned black beans, drained, rinsed

1 cup water

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips

1 cup instant brown rice, uncooked

1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

COOK and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes with their liquid, the beans and water; mix well. Bring to boil.

STIR in chicken and rice; cover. Simmer 5 min.

REMOVE from heat. Let stand, covered, 5 min. Sprinkle with the cheese. from Kraftfoods.com

Un-fried French Fries

Stephanie recommended this recipe to me. They're super easy, and a really good, healthy alternative to fast food french fries.

1-1/2 lb. baking potatoes (about 3 medium)

1/4 cup KRAFT Light House Italian Reduced Fat Dressing

1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.

ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.

BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp. from Kraftfoods.com

Herbed Tomatoes, Chicken & Rice

I haven't tried this recipe yet, but it definitely looks like something I would like.


Ingredients:

1/4 cup KRAFT Light House Italian Reduced Fat Dressing

4 small boneless skinless chicken breast halves (about 1 lb.)

2 cloves garlic, minced

1 can (28 oz.) diced tomatoes, undrained

1 cup water

2 cups instant brown rice, uncooked

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

1 medium tomato, chopped

2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned. Remove from skillet; set aside.

ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Return chicken to skillet. Sprinkle with cheese; cover.

COOK on low heat 5 min. Top with tomato and cilantro.