Italian Chicken Sticks

1 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping

Preheat the oven to 400 degrees F.

In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

Chicken Mushroom Tenders

• 1.5 lbs chicken tenders
  
• 2 T olive oil
  
• 2 T green onions, sliced
  
• 103/4 oz can cream of mushroom soup
  
• 4 oz can mushrooms, sliced
  
• 1/3 c milk
  
• 8 oz egg noodles, cooked and drained
  

• Heat oil in a large skillet; add chicken and brown on both sides.  Remove chicken, add onions and mushrooms and saute for 3-4 minutes.  Add chicken to skillet.  Mix soup and milk and pour over chicken.  Simmer, covered, for 10 -12 minutes.  Serve over hot egg noodles.

Chicken Tacos

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
     
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream

In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients

Pizza Bubble Ring

6-8 Tbsp. butter or margarine, melted
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated

--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping

Spicy Garlic Chicken Pizza

12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
1/2 cup sliced green onion
2 cloves minced garlic
2 Tbsp. vinegar
2 Tbsp. soy sauce
1 Tbsp. oil

1/2 tsp. crushed red pepper or 1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 Tbsp. oil

1 Tbsp. cornstarch
1 large Boboli pizza shell
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tsp. pine nuts or sliced almonds

In a large bowl, combine the onion, garlic, vinegar, soy sauce, 1 Tbsp. olive oil and the peppers. Add the chicken and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Heat remaining 1 Tbsp. olive oil in skillet. Add chicken and cook until done. Stir cornstarch into reserved marinade, then add to skillet. Cook and stir until thick and bubbly, making small amount of sauce. Spoon chicken and sauce onto pizza shell. Sprinkle with cheese. Bake at 400ºF. for 12 minutes.

Mushroom Soup Meatloaf

Mushroom Soup Meatloaf

1 can cream of mushroom soup
2 lbs ground beef
1 pkg dry onion soup mix
1/2 cup dry bread crumbs
1 egg beaten
1/4 cup water

In a large bowl mix 1/2 cup of mushroom soup, ground beef, onion soup mix, bread crumbs and egg. Shape mixture into a 4x8" loaf and place into a greased 8x12" loaf pan.

Bake at 350°F for 1 hr 15 min or until done. Spoon off drippings, reserve. In saucepan, beat remaining soup, water and drippings at med. heat until boiling. Stir occasionally. Thin sauce w/additional water if desired. Spoon over meat loaf servings.

TOMATO DUMPLING DINNER

1 can Pillsbury Refrigerated Biscuits
1 tablespoon chopped green pepper
2 tablespoons chopped onion
2 tablespoons shortening
1 tablespoon flour
1  can tomatoes (use one 28 oz. can)
2 tablespoons chopped celery leaves
1 teaspoon sugar
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
1 cup grated cheese, if desired

Saute green pepper sod onion in shortening in large covered skillet.

Blend in flour. Add tomatoes, celery leaves, sugar, salt and pepper. Simmer 5
minutes, stirring constantly.

Cut Biscuits into halves. Place on top of tomato sauce; sprinkle with cheese.
Cover tightly and steam for 25 minutes without removing cover. Serve hot.