Sunday, September 14, 2008

Easy Skillet Parmesan Chicken

3-4 boneless, skinless chicken breasts
2 tbls. olive oil
1 jar of spaghetti sauce
1 cup mozzerella cheese
1/4 cup parmesan cheese

1. Cook chicken in oil in skillet (Some will cook them whole and then cut up, I usually cut the chicken up raw and then cook the chunks, but it's up to you)

2. Add spaghetti sauce and cheese and cook until all the cheeses are melted and well mixed.

3. Serve over noodles, or as a main dish with veggies and whatever.

Tuscan Dip

A friend found this from Kraft and it is a new staple of mine that I use for everything.

1 (8oz.) package cream cheese
2 tablespoons of sour cream
1 tomato, chopped**
1 handful of spinach, chopped
1 small can chopped or sliced olives
1/2 purple onion, chopped
salt and pepper to taste

1. Blend softened cream cheese and sour cream.

2. Add the rest of the ingredients and stir.

Enjoy! My favorite thing to dip in it is the multi-grain crackers, but veggies or Ritz crackers work great, too.

**The original recipe called for sun-dried tomatoes which is really good, too, they are just more expensive, and I rarely have them on hand, so we have just been using regular tomatoes and it works great.

Cookie Monster Salad

Anything that involves Cool Whip and instant pudding is totally white trash, but I can't resist. This salad is a complete indulgence, and even good with the "sugar free" stuff. It almost tastes like fluffy cake batter, or (with the blueberries) muffin batter. Oooh, my mouth is watering. Enjoy!

2 small boxes instant vanilla pudding
2 cups buttermilk
1 (16 oz) tub of Cool Whip
2 cans mandarin oranges
1 large can pinapple tidbits
1/2 package of fudge striped cookies

1. Mix pudding and buttermilk until well blended. Add Cool Whip.

2. Dump fruit in and stir

3. Crumble cookies and stir in just before serving

Tips: I added some canned blueberries and it was YUMMY!! Also, you can make the night before, just wait to add the cookies until right before you serve.