Easy French dip

Source: askchefs.net via Bernadete on Pinterest

Ingredients
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Directions
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Review: This tasted good. We loved the sauce for dipping.    I loved that it was simple to prepare!

Parmesan Crusted Chicken

Parmesan Crusted Chicken

(recipe courtesy of Hellmann's/Best Foods)

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Source: theenchantedcook.blogspot.com via Bernadete on Pinterest

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Ingredients:

1/2 cup Hellmann's or Best Food's Real Mayonnaise

1/4 cup shredded Parmesan cheese

4 boneless skinless chicken breasts, about 1 1/4 lbs. total weight or about 5 ounces per breast

4 teaspoons Italian seasoned dry bread crumbs

Preheat oven to 425 degrees F. 


Place mayo and cheese in a small bowl and mix.  
 Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.

Next evenly sprinkle bread crumbs atop each. 


Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with \a dash of fresh cracked pepper and sea salt, if desired.


Review: This was supper simple to put together and tasted good. Great for a busy weeknight dinner!  

Chicken Parm Meatball Subs

Source: foodnetwork.com via Bernadete on Pinterest

Ingredients

Meaatballs
1 1/2 pounds ground chicken

1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

1 large egg

1 cup grated Parmigiano-Reggiano

1/2 cup Italian bread crumbs

Handful of chopped parsley leaves

Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan

Sauce
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan

2 large cloves garlic, cracked from skin and split


1/4 teaspoon red pepper flakes, a healthy couple of pinches


1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)


1 cup chicken stock


Salt


Pepper


8 to 10 leaves fresh basil, torn or shredded

Sandwich:

4 (6 to 8-inch) crusty sub rolls

1 1/2 cups shredded provolone

Directions

Meatballs
1. Preheat oven to 425 degrees F.
2. Place chicken in a bowl and season with grill seasoning.
3. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl.
4. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways!
5. Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

Sauce
While the meatballs bake, heat a medium skillet over medium heat.
1. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves.
2. Add crushed red pepper flakes then tomatoes and stir in the chicken stock.
3. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

Sandwich assembly
1. Remove the meat from oven and loosen with a thin spatula.
2.Turn meat balls in sauce.
3. Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.
4. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano.
5. Cover the subs with cheese and return to broiler to melt the cheese until golden (about 2 minutes).

Mini Chessy Chicken Pot Pies

Source: simplybeingmommy.com via Bernadete on Pinterest

Ingredients:
-1 can of reduced fat biscuits

- 1 cup cooked chicken breast, diced (I used a *large* canned chicken - no cooking!)

- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup

- 2/3 cup shredded low-fat cheddar cheese

- 1 cup of frozen mixed veggies

- 1 teaspoon dried parsley flakes

- 1 teaspoon of onion powder

- 1/4 teaspoon black pepper

Directions:
1. Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Review:
With the use of canned chicken this was yet another recipe thatwas ready in about 30 minutes and oohh so good. The kids ate them because they loved the size/shape

Oven Tacos

Source: lynnskitchenadventures.com via Bernadete on Pinterest

Ingredients:

2 lbs ground beef

1 can refried beans

8 ounce tomato sauce

1 pkg taco seasoning or homemade seasoning

1 ½ cups shredded cheese

18-20 hard taco shells

lettuce, salsa, sour cream, etc for serving.


Directions:

Brown ground beef.

Drain off any fat and add refried beans, tomato sauce, and seasoning.

Spoon mixture into taco shells.

Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.

Bake at 400 for 10-12 minutes or until heated through.

Enjoy!

Review: This item was a hit as well in our family. I personally loved it because it was ready in about 30 minutes.

Tony’s Tilapia

Tony’s Tilapia

Source: eatathomecooks.com via Bernadete on Pinterest

Ingredients

• 6 Tilapia fillets, thawed
• 1/2 stick Butter, melted
• Creole or Cajun seasoning to taste

Instructions

1. Place the fillets on a foil covered baking sheet.
2. Pour the melted butter over them and sprinkle with the seasoning. Tony’s seasoning has a nice kick to it, so you might want to go lightly (or heavier if you like it hot).
3. Bake at 400 degrees for about 17 minutes or until you can flake the fillets with a fork.

Review: This tasted great and was simple to prepare.My family loved this recipe and I loved that it only had 3 ingredients.

Roast beef sandwiches

Source: centsiblesavings.com via Bernadete on Pinterest

1 can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Review:These tasted good and was supper easy to prepare but this recipe is my favorite.

Monte Cristo Sandwich

Monte Cristo Sandwich from here

Source: realsimple.com via Elizabeth on Pinterest

Ingredients
3 tablespoons Dijon mustard
2 6-count boxes frozen French toast
1 9-ounce package thinly sliced ham
1 9-ounce package thinly sliced turkey
12 slices Swiss cheese
3 tablespoons mayonnaise (optional)
6 tablespoons butter, at room temperature


Directions

Heat oven to 400° F.

Spread the mustard on 6 pieces of the French toast. Divide the ham and turkey evenly among them and top each with 2 slices of the cheese.

Spread the remaining 6 pieces of French toast with the mayonnaise (if desired) and sandwich together.

Heat a large skillet over medium heat. Spread ½ tablespoon of the butter on the top and bottom of each sandwich.

Cook 3 sandwiches in the skillet until brown, 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining sandwiches.

Transfer to oven and bake until the cheese is melted and the toast is heated through, about 4 minutes.

Lemon Chicken

Source: thequeenbeeshive.com via Jeanene on Pinterest

Lemon Chicken

1 cube butter
4 chicken breasts
1 package of Italian Seasonings Salad Dressing Mix
Lemon Juice from 2 fresh lemons.


Melt 1 cube butter in fry pan.

Layer on 4 Chicken Breasts, or Chicken Tenders.

Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix

Add juice of 2 lemons.

Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.

Can be done in crock pot. (For chicken breast: Cook on Hi: 4-5 hours, on Low: 6-8 hours. When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.