Italian Chicken

Super easy.

Ingredients:

Chicken breast(s)
Italian dressing (I used low-fat)


Partially cook chicken in frying pan. Pour a little dressing over the top and finish cooking.

I served it with some rice on the side. It was delicious, and can it get any easier?


Nutrition Facts:

Serving size: 1/2 chicken breast

• Calories: 154.7

• Total Fat: 1.4 g
• Cholesterol: 65.7 mg
• Sodium: 1,033.7 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.0 g
• Protein: 26.2 g

Mexican Chicken and Rice

I found this recipe on a blog I look at regularly, tried it, and it has been a keeper in our house ever since. We scoop it onto our plate and garnish it with sour cream, salsa, guacamole, etc. You can eat it straight with a fork, but we love to scoop it up and eat it with tortilla chips. The best part is, you make it all in one big skillet so you only dirty one dish. It's a fast and easy recipe, and most the stuff I usually have in my cupboard so it's a nice go-to meal.

Mexican Chicken and Rice

2-3 tablespoons oil
3 chicken breasts cut up in large pieces
taco seasoning to taste
1 cup salsa
1 can corn or 1-1/2 cups frozen corn
1 can black beans, drained
1 package (7 ounces) Zatarain's New Orleans Style Black Beans and Rice
2 cups water
1 cup grated cheese

Directions:
In a large skillet heat oil, add chicken and sprinkled with taco seasoning. When the chicken is white on all sides add salsa, corn and black beans. Cook on medium heat for 3 minutes. Add box of rice and 2 cups of water. Bring to a boil, cover, and then simmer for 20-25 minutes. Just before serving, add grated cheese. Cover and let cheese melt for 2-3 minutes. **When I haven't had a lot of chicken, I have even used 1-2 pieces of chicken and it still turns our great.

Tomato-Cream Penne for 2

Super quick and easy, and delicious.

1/2 jar tomato pasta sauce
1/4 cup half-and-half
3 cups hot cooked penne

Mix and sprinkle with grated parmesan cheese!

Hot Fudge Sauce

It's not really fudge, because it's rather thin, but it's yummy. (Summer has had it before, so she can be a witness. I love this stuff.) I got the recipe from my mom, who I think got it from her mom...I don't really know where it came from. Absolutely delicious on ice cream.

1 cup sugar
2 tbsp unsweetened cocoa
dash of salt
2 tbsp butter
1-2 tbsp white corn syrup
1/4 cup milk
1 tsp vanilla

Mix all ingredients (except vanilla) in pan and cook 3-4 minutes. Add vanilla.

Ramen Shrimp and Vegetables - 20-Minute Recipe

Makes 4 servings

1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
2 cups water
1 package (3 oz) Oriental-flavored ramen noodle soup mix
1 bag (1 lb) fresh stir-fry vegetables (I use frozen and thaw them before use)
1/4 cup stir-fry sauce

Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet. Keep warm.

Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.

Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.


210 calories per serving
4 g fat
160 mg chol.
1160 mg sodium
21 g carbs
22 g protein

Only takes 20 minutes to cook!

(I added a "nutrition facts" label and a "quick" label)

From Betty Crocker Cookbook, Bridal Edition