CINNAMON BAKED FRENCH TOAST

Baked Chicken Chimichangas with Green Sauce

Meatball Subs

Chicken Cordon Bleu Casserole Recipe

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup 
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

*recipe from Six Sister's Stuff

My Pinterest Project...food!!!!

These are some recipes (and pictures) that I have found through Pinterest.

No Bake Energy Bars

Click here for the recipe

Skillet Lasagna

Click here for the recipe

Honey Sesame Chicken

Click here for the recipe


Click here for the recipe

Crispy Coconut Chicken

Click here for the recipe

Philly Chessestake Sloppy Joes

Click here for the recipe

Oreo Truffles

• INGREDIENTS:
• 
  
• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• Your choice of Milk/Semi-Sweet/White chocolate, melted
  

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1-inch in diameter. Place in freezer while you melt the chocolate. 
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. 
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

*Don't forget to sprinkle crumbs right after you dip the ball. This way the crumbs actually stick!

Easy BBQ Bake

• 3/4 cup barbecue sauce
• 3/4 cup honey
• 1/2 cup ketchup
• 1 onion, chopped
• 4 skinless, boneless chicken breast halves
• 
  

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well. Place chicken in a 9x13 inch baking dish. Pour sauce over the chicken and cover dish with foil.
Bake at 400 degrees F (200 degrees C) for 45 minutes to 1 hour, or until chicken juices run clear.

This is especially delicious served with mashed potatoes. Take the excess sauce and pour all over the chicken and potatoes. YUM!!!

Whole Wheat Banana Bread

*This was sorta experimental. Chris and I are trying not to eat white flour and refined sugars. This makes deserts pretty much impossible to have. This recipe helps satisfies that sweet tooth-that I have too much of -and it is pretty healthy {if you ask me...and my opinion totally counts!} I even got to use my wheat grinder! That thing is going to get used a ton from here on out.  Anywho...try it out and let me know what you think.

1/3 c. oil
1/2 c. honey
2 eggs
3 bananas, mashed {see tip}
1 tsp. vanilla
1 3/4 c. whole wheat flour
1/2 Tbsp. dough enhancer
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/4 c. hot water

Preheat oven to 350 degrees.
In a large bowl beat oil and honey. Add eggs and mix well. Stir in mashed bananas, cinnamon, and vanilla. Stir in flour, dough enhancer and salt. Add baking soda to hot water-stir and then mix into batter. Pour into greased bread pans. Bake for 40-45 minutes.

{TIP: to mash bananas without a mess, squish bananas while they are still in the peel. Cut the bottom tip and then you can squeeze the mashed bananas into the bowl.}

Queso

{photo courtesy of crockpotofgold.com}

In a crock pot, melt 8 oz. cream cheese and 16 oz. sour cream. After melted add 1 can nacho cheese soup, 1 can cheddar cheese soup, a medium jar of salsa, and 1 can of chilli. Heat until warmed all the way through. This dip is really yummy with tortilla chip and bread sticks!