Oven-Fried Chicken

Ingredients

• 1 1/2 cups mashed potato flakes
• 1 tspn. salt
• 1/2 tspn. paprika
• 1/4 tspn. garlic powder
• 1/4 tspn. pepper
• 1/4 cup butter, melted
• 1 tbspn. water
• 1 egg
• 1 frying chicken

Preparation

1. Heat oven to 400°F. Spray 13x9-inch pan lightly with nonstick cooking spray.
2. In large bowl, combine potato flakes, salt, paprika, garlic powder and pepper. Add margarine. Mix. In medium bowl, combine egg and water; beat well.
3. Dip chicken pieces in egg mixture. Coat all sides with potato flake mixture. Place chicken, skin side up, in pan.
4. Bake uncovered at 400°F. for 55 to 60 minutes or until chicken is fork tender.

Chicken With Chipotle Alfredo Sauce

Ingredients

• 2 cups penne pasta
• 1 tbspn. olive oil
• 1 lb skinless chicken breasts, cut into 1/2 in. pieces
• 2 cloves garlic, minced
• 1 chipotle chile in adobo sauce, chopped
• 1 jar Alfredo pasta sauce
• 2 tbspn. cilantro, chopped

Preparation

1. Cook and drain pasta as directed on package.

2. Heat oil over medium-high heat in skillet. Cook chicken and garlic in oil 5 to 7 minutes, stirring occasionally, until chicken is ready. Stir in chile and Alfredo sauce; cook 2 minutes, stir frequently.

3. Serve chicken mixture over pasta; garnish with cilantro.

Chicken Bacon Ranch Bake

Ingredients

• 1 1/2 lb boneless, skinless chicken
• 8 oz bacon, crumbled
• 1 1/4 cups ranch dressing
• Pepper
• 1 can biscuits
• 1 cup shredded cheddar cheese

Preparation

1. Heat oven to 350 degrees F.
2. In skillet, cook cubed 1 1/2 lb boneless skinless chicken until ready.
3. In ungreased 13x9-inch glass baking dish, place cooked chicken, 8 oz crumbled, cooked bacon, and 1 1/4 cups ranch dressing. Stir until chicken and bacon are coated with dressing. Sprinkle with pepper.
4. Separate dough from 1 can biscuits. Cut each biscuit into 8 pieces. Spread biscuit pieces over chicken mixture in dish evenly.
5. Bake 20 to 25 minutes.
6. Sprinkle shredded cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares for serving.

Caprese Pizza Bake

Ingredients

• 3 tspn. extra virgin olive oil
• 1 lb Italian sausage
• 4 cups pizza sauce
• 1/2 cup basil leaves, chopped
• 1 can biscuits
• 20 mozarella cheese balls
• 1/4 cup Parmesan cheese

Preparation

1. Heat oven to 400°F. In skillet, heat 1 teaspoon of the oil over medium heat. Add sausage and stir until browned.

2. Stir in pizza sauce, 1/4 cup water, and 1/4 cup of the basil leaves.

3. Cook over medium-low heat until thoroughly heated.

4. Meanwhile, separate dough into 10 biscuits; separate each biscuit into 2 layers to create 20 biscuits. Place 1 cheese ball in center of each biscuit. Stretch dough around cheese; pinch edges to seal.

5. Pour meat sauce into ungreased 13x9-inch glass baking dish. Place biscuits, seam sides down, on top of sauce.

6. Brush tops of biscuits with oil. Bake 13 to 20 minutes or until biscuits are golden brown and sauce is bubbly. Sprinkle with shredded cheese and remaining 1/4 cup basil.

Taco Stuffed Pasta Shells

Ingredients

• 8 oz uncooked jumbo pasta shells
• 1 lb lean ground beef
• 1 package taco seasoning mix
• 1 can organic fire roasted crushed tomatoes, undrained
• 1 package shredded Mexican cheese
• 1 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped

Preparation

1. Heat oven to 350°F. Cook and drain pasta shells as directed on box.
2. In non-stick skillet, cook beef over medium-high heat for 5 minutes, stirring frequently, until thoroughly cooked; drain.
3. Add taco seasoning mix, crushed tomatoes, and 1 cup of shredded cheese; stir well until cheese is melted.
4. Season with salt and pepper.
5. Toss to combine all the ingredients.
6. Set to refrigerate until chilled and serve with crispy tortilla chips to enjoy your snack time in style!