JLZD's profile page
Recipes
Simple Southern-Style "Unfried" Chicken
By JLZD
REMOVE skin from chicken breasts
- Chicken breasts
- 1/2 cup Kraft Light Ranch Dressing
- 1 pkt. Shake 'N Bake Extra Crispy Seasoned Coating Mix
Pan-Seared Pork Chops with Cideer Sauce
By JLZD
Season the pork chops on both sides generously with salt and pepper
- 4 boneless pork chops, 1-inch thick
- salt and pepper to taste
- 1 tbsp. vegetable oil
- 2 tbsps. butter, divided
- 2 shallots, minced
- thyme
- 1/4 cup cider vinegar
- 1 cup appple cider
- 1/2 cup chicken stock
Beef Brisket in Beer
By JLZD
Trim fat from roast. Cut to fit crock pot Put meat in, cover with onions, bay leaf
- 3 lbs. lean beef roast
- 2 onions, sliced
- 1 bay leaf
- 1 cup beer
- 1/4 cup barbeque sauce
- 2 tbsp. brown sugar
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
- garlic
- 2 tbsp. cornstarch
- 2 tbsp. water
Chicken Stew; Quick & Creamy
By JLZD
Place potatoes in crockpot
- 3/4 lb. new potatoes (about 8), quartered
- 2 tbsp. water
- 1 tbsp. oil
- 1 lb. bite-size pieces of chicken
- 1 can (10-3/4 oz.) cream of chicken soup
- 1/4 cup Kraft Light Zesty Italian Dressing
- 2 cups frozen peas and carrots
- 1/2 cup Breakstone's reduced Fat Sour Cream
Hunter's Chicken Stew
By JLZD
Hunter's Chicken is found across Northern Italy, with many variations
- 2 tsp. plus 2 tbsp. extra-virgin olive oil, divided
- 3 medium onions, finely chopped
- minced garlic
- 1/2 cup all-purpose flour
- 3-4 boneless, skinless chicken breasts or 12 bone-in
- chicken thighs, skin removed, trimmed
- 1 tsp. salt, divided
- 1/4 tsp. freshly ground pepper, plus more to taste
- 1 cup dry white wine, or vermouth
- 1 1/2 lbs. button mushrooms, halved or quartered
- tomato paste
- 2 bay leaves
- 3/4 tsp. dried rosemary
- 1 1/3 cups cornmeal
- 6 cups cold water
- 1 tsp. salt
- 1 tbsp. basil
Chicken Pot Pie; Savory
By JLZD
Heat oven to 400 Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely mel...
- 1 pkg. (8 oz.) Philadelphia Cream cheese, cubed
- 1/2 cup chicken broth
- 3 cups cooked, chopped chicken
- 1 pkg.(16 oz.) frozen mixed vegetables, thawed
- 1/2 tsp. garlic salt
- 1 egg
- 1/2 cup milk
- 1 cup all-purpose baking mix
Chicken Florentine Casserole
By JLZD
Heat oven to 375 Heat oil in large skillet on medium heat
- 1 tsp. oil
- 1 lb. chicken cut into bite size pieces
- minced garlic
- 1 tub (10 oz.) Philadelphia Italian Cheese and Herb
- Cooking Creme
- 3/4 cup milk
- 2 cups cooked farfalle (bow-tie pasta)
- 1 pkg. (10 oz.) frazen chopped spinach, thawed, and
- drained
- 1 cup low-fat mozzarella cheese
- 4 slices Oscar Mayer bacon, cooked, crumbled
Portobello au Poivre
By JLZD
Filet mignon fams will recognize the classic French sauce of cognac and peppercorns drizzled over meaty portobello ...
- 2 Tbsp. flour
- Salt and pepper
- 6 Tbsps. extra-virgin olive oil
- 8 large portobellow mushroom caps, stemmed and gills
- scraped out (or about 2 lbs. mushrooms).
- 1 bunch scallions, thinly sliced
- 1/2 cup cognac or brandy
- 1 Tbsp. peppercorns
- 1 cup beef stock
- 1/2 cup heavy cream
- 2 tsp. dijon mustard
Creamy Chicken with Bacon & Penne
By JLZD
Wrap 1 bacon slice around each chicken breast
- 4 slices Oscar Mayer Bacon
- 4 small boneless skinless chicken breast halves
- 2 cups penne pasta, uncooked
- 1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive & Onion Cream Cheese Spread
- 3/4 cup fat-free reduced-sodium chicken broth
- 1/2 cup cherry tomatoes, halved
- 2 green onions
- mushrooms
Honeyed Pork
By JLZD
In large resealable plastic bag, combine first 5 ingredients
- 1 cup apple juice
- 1 Tbsp. apple cider vinegar
- 2 tsp. honey
- 1/2 tsp kosher salt
- 1/2 Italian herbs
- 4 boneless pork loin chops