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Recipes
Parmesan Chicken
By CindyBrown
Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm
- 4 boneless, skinless chicken breasts
- 2 tsp. crushed garlic (garlic puree from a jar is perfect here)
- 1/4 cup extra virgin olive oil
- 1/2 tsp poultry seasoning
- 1/4 cup whole wheat Panko bread crumbs
- 1/4 cup Parmesan cheese
Chicken Rollatini Stuffed with Zucchini and Mozzarella
By CindyBrown
Wash and dry cutlets, season with salt and pepper
- 1 tsp olive oil
- 4 cloves garlic, chopped
- 1 1/2 cups (1 medium) zucchini, shredded
- 1/4 cup + 2 tbsp Romano cheese (or parmesan)
- 3 oz part skim shredded mozzarella
- salt and pepper to taste
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup Italian seasoned breadcrumbs
- 1 lemon, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
Creamy Cajun Chicken Pasta
By CindyBrown
Place chicken and Cajun seasoning in a bowl and toss to coat
- 2 boneless skinless chicken breasts, cut into thin strips
- 4 ounces linguine, cooked al dente (I used whole wheat linguine)
- 2 teaspoons cajun seasoning
- 2 tablespoons butter
- 1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream)
- 2 tablespoons chopped sun-dried tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
1-Dish Pepperoni Cheese Pizza Bake
By CindyBrown
Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate
- Batter: Mazola Pure® Cooking Spray 1 3/4 cups all-purpose flour 2 envelopes Fleischmann's® RapidRise Yeast 2 teaspoons sugar 1/2 teaspoon salt 3/4 cup very warm water (120 degrees F to 130 degrees F)
- Topping: 1/2 cup pizza sauce 2 ounces pepperoni slices 2 cups shredded mozzarella cheese
Baked Tortellini
By CindyBrown
To prepare the Tortellini Alfredo, boil pasta according to package directions and drain
- 20 oz. of tortellini, cheese-filled, cooked
- 15 oz. of Alfredo sauce, prepared
- 4 oz. of prosciutto, minced
- 8 oz. mozzarella cheese, shredded
Cheesy Ranch Potato Bake
By CindyBrown
1. Preheat oven to 400 degrees F (200 degrees C)
- 4 pounds russet potatoes, cut into 1/4 inch cubes
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter, cubed
- 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
- 1 (8 ounce) bottle Ranch dressing
Kentucky Derby Pie
By CindyBrown
Preheat oven 350 degrees Cream together butter, sugar
- 1 stick butter
- 1 cup sugar
- 2 eggs, beaten
- 1/2 cup flour
- pinch salt
- 1 tsp. vanilla
- 1 cup chocolate chips
- 1 cup chopped pecans
- 1 9" homemade pie shell, partially cooked
Egg Brunch Casserol
By CindyBrown
Spray crock pot with non-stick cooking spray
- 6-8 strips of bacon
- 1 onion (chopped)
- 1 clove of garlic (minced)
- 1 red or green pepper (chopped)
- 1 (2 lb.) bag of frozen hash browns
- 1.5 cups of shredded cheese
- 12 eggs
- 1 cup of milk
- 1 tsp. dried dill
- 0.5 tsp. salt
- 0.5 tsp. pepper
Roasted Garlic Chicken Pesto Pizza
By CindyBrown
1. Measure the warm water into a 2-cup liquid measuring cup
- 1/2 cup warm water (about 110 degrees)
- 1 envelope (2 1/4 tsp.) instant yeast
- 1 1/4 cups water, at room temp
- 2 tbsp extra virgin olive oil
- 4 cups (22 oz.) bread flour, plug more for dusting
- 1 1/2 tsp salt
- Cornmeal
- olive oil or non-stick cooking spray for greasing bowl
Chicken Marsala Recipe
By CindyBrown
Split each chicken breast through the middle to make 2 pieces
- 2 skinless, boneless, chicken breasts
- salt and freshly ground black pepper
- 1/2 cup all purpose flour or corn starch for gluten-free
- up to 1/2 cup olive or vegetable oil
- 8 ounces container of mushroom, sliced and cleaned
- 2 tablespoons butter
- 1/2 cup sweet Marsala wine
- 1/4 cup chicken stock
- 1/4 cup sherry or dry white wine
- Optional: 2 tablespoons heavy cream
- Garnish with chopped parsley or oregano