Puffy Egg Bake

I make a lot of egg bakes. They're easy, we usually have what we need on hand. I can throw in whatever and we like them. I usually use a combination of recipes or make it up as I go, but we've really been enjoying this one lately so I thought I'd document it. 12-14 eggs 2 Tbsp melted butter 1 C cottage cheese Some shredded cheese (whatever you have works...) Diced Ham (use as much or little as you want - or add a different protein) Minced onions Whisk it all together. Pour it into a greased 9x13 pan and bake at 375 (or 350 convection) for about 30 minutes. You can throw more cheese on top or not. Delicious. And packs a protein punch! You could add a variety of other veggies too but we keep it simple here!

Cauliflower Rice Veggie Bowl

• 1 bag of cauliflower rice (1 cup cooked)
• ½ Avocado
• 2 tablespoons Hummus ( look for no sugar added brands)
• ¼ cup chopped Carrots
• ½ Cucumber, sliced

• Heat pan and spray with cooking spray. Add cauliflower rice and season with some salt, pepper and paprika ( or can use a dash of any hot sauce of choice).
• Cook until golden color and remove from heat.
• Begin layering bowl with the 1st layer as cauliflower rice, then chopped carrots, cucumber, ½ sliced avocado and 2 tablespoons of hummus. Enjoy!

Nutritional Information (per serving):Calories:400 Fat: 10 g Saturated Fat: 1.5 g
Cholesterol: 0 mg Sodium: 42 mg Carbs: 6 g Fiber: 9 g Sugar: 0 g Protein: 22g

Healthy 30-Minute Instant Pot Moroccan Chicken

Moroccan Chicken from Urban Bliss Life

Ingredients

• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil divided
• 1.5 lbs Foster Farms® Simply Raised chicken thighs boneless, skinless
• 1.5 cups chicken broth
• 2 garlic cloves minced
• 1/2 cup finely diced onions
• 1 teaspoon ginger minced
• 3/4 cup uncooked quinoa
• 1 can chickpeas drained
• 1/2 cup dried cherries
• optional: finely chopped cilantro leaves or parsley leaves

Instructions

• In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
• Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
• Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
• Press SAUTE mode on the Instant Pot.
• Add chicken to Instant Pot and cook until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
• Add remaining 1 tablespoon olive oil to the bottom of the pot.
• Add garlic, onions, and ginger. Saute for 2 minutes, stirring slowly.
• Add quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.
• Close the Instant Pot lid and be sure the knob is in SEALING.
• Press POULTRY (or manual) and set to 10 minutes.
• Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure, the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
• Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
• Chicken will be done if a thermometer registers 165 degrees F.
• Plate, garnish with optional cilantro or parsley leaves, and serve immediately.

Notes

You may substitute raisins or dried apricots in place of dried cherries.

I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. (Do not attempt to make this in a 3-quart pressure cooker). If using a 6-quart pressure cooker, just be sure to sauté the chicken in one layer; if they will overlap, then sauté in two batches. 
Carrie's Notes: I didn't add any fruit (raisins, apricots or cherries - because I didn't have them. I also didn't add cilantro because it's the devil.  Overall I really loved this recipe & will be making it again!

Instant Pot Chicken & Wild Rice

from Adventures of a Nurse

Instant Pot Chicken and Wilde Rice

Ingredients

• 1 tbs olive oil
• 4 cloves garlic
• 1 small onion
• 1 pound Chicken Breast
• 1 tbsp Italian Seasonings
• 2 cups wild rice
• 4 cups chicken broth
• Salt
• Pepper
• 16 oz cannellini beans [cans] (I used a can of chick peas...because that's what I had!)

Instructions

1. Place Pot on saute
2. Add Olive Oil, Onion, garlic and cook till tender about 1-2 minutes
3. Add Chicken and brown outside about 2-3 minutes
4. Add Seasonings, Rice, Beans, and Broth 
5. Place Pot on Manual (or pressure cook) LOW PRESSURE Or use your Rice button for 12 minutes. 
6. Do A Quick Release

Gluten Free Monster Cookies

From a patron at the Mt. Royal Library

1 1/2 C peanut butter (I use creamy)
1 C brown sugar
1 C white sugar
1 stick butter, softened

Mix

then add:
3 large eggs
1 Tbsp vanilla

Next add & mix
4 1/2 C quick cooking oatmeal (my old fashioned oats worked fine)
2 tsp baking soda

Stir In
1 C M&Ms
1 C choc chips (optional)

Drop in small mounds to make medium sized cookies. Bake at 350 on a greased cookie sheet (who does this??) or parchment paper for 10-12 minutes. Cool for 5 minutes on a cookie sheet before moving to a cooling rack.

Enjoy!

Editor's Note: I did not have M&M's so used a cup of butterscotch chips & a cup of chocolate chips. Next time I think I would do 1/2 cup of each...I also would maybe reduce the amount of sugar (2 cups!!) but I don't know how that would affect the texture. Since there's not many other ingredients (ie: flour) I didn't want to muck it up my first time making them.

They are chewy & delicious!

Loaded Cauliflower Soup

From Delish. 

This was delicious! Perfect for a cold winter's night and low in carbs too. It could always use more bacon. I did add some shredded cheddar in at the end. Delish!

Ingredients:

2 heads cauliflower, cut into florets

2 tbsp. olive oil

kosher salt

Freshly ground black pepper

6 sprigs thyme, divided  

4 slices bacon

1/2 large onion chopped

2 cloves garlic, minced

1/4 c. white wine

6 c. low-sodium chicken broth

1 bay leaf

1 1/2 c. heavy cream

Shredded cheddar, for garnish

Chopped chives, for garnish

1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
2. Bake until cauliflower is golden and tender, about 20 minutes.
3. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
4. Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes. 
6. Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
7. Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Chicken Tikka Masala

From Tasty Thin

On my on-going quest to be gluten-free (wheat & yeast allergies recently confirmed) and trying the Whole30 diet last year...and trying to be more adventurous with my recipes, I tried this. It was delicious! Super easy in the Instant Pot too (crock pot instructions at the end). I serve with jasmine or cauliflower rice. Enjoy!

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 small onion, chopped
• 1/2 yellow bell pepper, chopped
• 2 tablespoons butter or ghee for Whole30
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 1/2 teaspoon sea salt
• 15 oz can diced tomatoes
• 1/2 cup full fat coconut milk
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Instructions

• Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
• Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
• Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry (or Manual setting for 15 minutes).
• When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

For the Slow Cooker

• Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker.  Place chicken on top.  Cook on High 3-4 hours or Low for 6-8 hours.  Remove chicken and shred.  Puree sauce using an immersion hand blender and return chicken to the slow cooker. 

Calories: 280kcal | Carbohydrates: 6g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 862mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 28.1mg | Calcium: 41mg | Iron: 2.3mg

Sausage Stuffed Squash

from Tasty

Ingredients:
2 Small - Medium Acorn Squash (or 1 Large)
1 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
1 Chopped Apple
1 Cup Of Panko Breadcrumbs*
1/2 Cup Parmesan Cheese*

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.

While squash is roasting - in a large fry pan over medium heat - heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes - adding a sprinkle of parmesan cheese to the top for the final 5 minutes. 

*remove breadcrumbs & parmesan to make Whole30 compliant - as long as you're using approved sausage!

Creamy Tortilla Soup

It was chilly yesterday & I was in the mood for soup. There were several candidates but this one won! It did not disappoint.  Originally this calls for chicken but I was looking for a vegetarian option. Yum.

Ingredients
1Tbsp canola oil
1 1/2 cup chopped yellow onion (1 medium)
1 Tbsp finely minced garlic (3 cloves)
1 jalapeno, seeded & chopped (1/4 cup) *I omitted this
1 (32oz) carton low-sodium chicken broth
1 tsp of each chili powder, cumin & paprika *I was out of chili powder so used a dash of cayenne
Salt & pepper to taste
1 (15oz) can diced tomatoes with green chilies
1 1/3 cups milk
1/3 cup masa harina *I couldn't find this so used corn meal instead
1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 cup frozen corn
2/3 cup heavy cream
1/4 cup sour cream *I omitted this

For serving: shredded cheese, sour cream (or greek yogurt), diced avocados, cilantro, lime wedges, tortilla chips

Heat canola oil in a large pot over medium heat. Once hot, add onion & jalapeno & saute 3 minutes, adding garlic during last 30 seconds of sauteeing. Add chicken broth, chili powder, cumin, paprika and season with salt & pepper to taste. Bring to a gentle boil, 15 minutes or so (this is where you'd add the chicken)

Add diced tomatoes with green chilies to pot. Then measure milk & whisk in the masa harina until well blended. Pour mixture into pot & cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Add black beans, pinto beans & corn. Stir in cream and sour cream and cook til heated through.



Perfect cozy meal for a cool evening!

Gluten Free Vegan Pancakes

From MOMables.com

Gluten Free Vegan Pancakes

 Since I'm trying this Gluten Free thing, I'm trying to find things that I can make/bake that still make me happy. While these pancakes are not like....um, REAL pancakes, I liked them & I knew they were super healthy for me. The batter is very runny (I did  not mix these up right according to the recipe...) but that was okay. I just made them smack in the middle of my griddle one at a time and they turned out more like thin Swedish pancakes (which ironically I can NEVER get to turn out thin enough!). I enjoyed these more the next day when I spread them with strawberry cream cheese & ate them in my lunch! Yum! I'm planning on making a batch (sans syrup) to take camping so I can use them more like tortillas than pancakes. Enjoy!

Serves: Yields 10-12 4" Pancakes

Ingredients

• 1 cup of gluten free all-purpose flour
• 1 tablespoon ground flax seed (flax meal)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons maple syrup (or sugar, honey)
• 1 teaspoon vanilla
• ¼ cup of unsweetened applesauce
• 1 cup of milk (or non dairy)

Instructions

1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup + 2 isn tablespoons should be just about right.
3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.

Oriental Salad with Ramen Noodles

From Busy Mom Recipes
via My Mom :)

Oriental Salad

1 bag of cole slaw

1 bag of broccoli cole slaw (shown below)

1 pkg. Oriental ramen noodles **see the recipe for homemade Oriental flavor!

1 small bag of slivered almonds

cashews or peanuts (optional)

Dressing

1/2 cup canola oil

1/2 cup sugar

1/4 cup cider vinegar

2 TBS. soy sauce

Season packet from the Ramen noodles

Preheat oven to 300-degrees.

Line a cookie sheet with foil to save on clean up.

Spread the bag of slivered almonds over the foil.

Break up the uncooked noodles in the

packet of Ramen noodles and spread them

out with the slivered almonds.

Bake noodles and almonds

for about 12 minutes or until golden.

If you are making this ahead to serve the

salad later, allow to cool,

then seal in a ziplock bag until ready to toss salad.

While noodles and almonds are baking,

mix up the dressing.

I start by measuring the sugar,

then mixing in the oil so the sugar doesn't stick to

the oil in the measuring cup.

Stir all the ingredients together and

set aside until you're ready to toss salad.

To toss salad, add the cole slaw

and broccoli cole slaw to a large bowl.

Mix the slaws together.

Add the toasted almonds and Ramen noodles

and mix.

Add 1/2 cup cashews or peanuts

if desired.  I think the nuts really add flavor and crunch.

This day, I only had unsalted peanuts, but I prefer cashews

in this salad.

The dressing constantly separates,

so right before you add it to the salad,

stir well.

Then pour it quickly.

The salad will be tastier when marinated

with the dressing for one to two hours before serving.

If you bring this salad to a potluck,

they'll EAT IT UP!

I have only ever used just 2 bags of broccoli slaw for this. I LOVE IT SO MUCH. I'm not a huge cabbage fan.

I also omit the extra nuts....but I'm sure it'd be good (I usually just don't have them).

I could eat this salad every day. I love it so much. 

Homemade Oriental Ramen Flavoring (ie: NO MSG!!)

From Mix It Up

Ramen Noodle Seasoning Mix (Single Use)

1 teaspoon nutritional yeast
1 teaspoon dried chives
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon dried onion flakes


I use this for the incredibly addictive Oriental Salad with Ramen Noodles. Primarily so I don't get that yucky MSG aftertaste. I think it works great. I've only used it with onion powder though as I am out of onion flakes. You can buy nutritional yeast at your local co-op.

Sweet Spinach Detox Smoothie

from The Ninja Kitchen Website

I got a Ninja Master Prep blender/processor for Mother's Day. I'm so excited to make healthy green smoothies! :) This is the first one we tried & we both really liked it! Enjoy!

Sweet Spinach Detox

PREP TIME: 5 MINUTES,

1-2 SERVINGS

The health benefits of spinach, lemon and ginger are phenomenal! Apple and agave add sweetness, creating a winning combination.

Ingredients

2 crisp apples, peeled, cored, cut in half,
1 lemon, peeled,
1-inch ginger, peeled,
1 1/2 cups fresh spinach,
2 tablespoons agave or honey,
1/2 cup apple juice,
1/2 cup water,
1 cup ice cubes

Directions

1. Place the Top Blades in the Pitcher and add all of the ingredients in the order listed.*
2. Select Speed 1 and flip the switch to START. Slowly increase to Speed 8 and blend until smooth.

Chicken Broccoli Rice Casserole

From Crystal at www.moneysavingmom.com 

 

Chicken Broccoli Rice Casserole

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped (she bakes hers in the oven like this.)
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
• 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.
Recipe adapted from Once a Month Mom

Aunt Ellen's Irish Soda Bread

via Katy Foley

2 cups flour
1 Tbsp sugar
3 1/2 tsp baking powder
3 Tbsp Shortening (like Crisco)
3/4 cup raisins (plumped)
1/2 tsp salt
1 cup milk

*To plump raisins: soak in boiling water 1/2 hour (boil water, dump raisins, take off stove) Drain and dry thoroughly with paper towel before adding to bread

Sift dry ingredients. Cut in shortening with pastry blender. Add raisins (toss with small tsp of flour first). Add milk and mix together (by hand) to make a moist batter. Spread in a greased round pan (I use my aunt's old metal pan - it's higher than a round cake pan but no hole in the middle or anything like a bundt pan and not as high).
Bake 400 degrees 25-30 minutes. Decrease oven temp to 375 if using glass pan.
Enjoy! (the top should be crusty and bumpy)

Roasted Brussels sprouts with bacon & balsamic glaze

From the Health Partners "Yum Power" Cook book

Serves 8

2 lbs med Brussels sprouts

3 Tbsp olive oil

Salt & freshly ground black pepper

4 slices uncooked thick-sliced bacon, cut into 1/2 inch pieces

1/4 C balsamic vinegar

Place rack in the middle of the oven & preheat the oven to 450*.

Using a small, sharp knife, trim the ends from the Brussels sprouts. Tear off the loose outer layer of leaves and cut in half. Place the sprouts in a baking dish. Drizzle with oil & season with salt & pepper. Toss to coat evenly. Sprinkle the bacon over the top of the sprouts and roast for 25 minutes, stirring the vegetables halfway through baking.

After baking for 25 minutes, add the balsamic vinegar and stir to mix the flavors. Roast for another 5 minutes until the sprouts are browned and tender and the bacon cooked.

Cheddar & Cauliflower Soup

From The Mom 100 Cookbook

Super yummy. It's like a creamy potato soup - but no carbs! Save the carbs for some crusty bread on the side. Delish!

1 tbsp kosher or coarse salt, plus more to taste
1 large head cauliflower (2 lbs or so), cored and cut into 1" pieces
2 Tbsp unsalted butter
1 onion, chopped
1/2 tsp minced garlic
2 Tbsp all-purpose flour
1/2 tsp dried thyme, OR 1 big pinch of ground nutmet
4 C low-sodium chicken or vegetable broth
2 tsp Dijon mustard
1/8 tsp cayenne, or a few shakes of Tabasco sauce, or 1 squirt of Sriracha sauce (all optional)
1 C heavy (whipping) cream or whole milk, or a combination of the two
1 1/2 C (6oz) grated sharp or extra-sharp cheddar cheese
Freshly ground black pepper

Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbsp of salt and the cauliflower, cover the pot, reduce the heat to medium-high and let simmer until the cauliflower is tender, 7 to 9 minutes. Drain the cauliflower and set it aside.

Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned, about 4 minutes. Add the garlic and cook until the garlic starts to turn golden and becomes fragrant, 1 to 2 minutes. Whisk in the flour and thyme or nutmet and cook, whisking, until the flour starts to color, about 3 minutes.

Gradually whisk in the broth, mustard and whatever spicy ingredient you may be using, if you are using one at all. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cooked cauliflower.

At this point you can transfer the soup to a blender or food processor, and puree it, or better yet, use an immersion blender to puree it right in the pot until smooth. Make the soup as smooth or chunky as you like.

Return the soup to the pot if necessary and reheat it over medium-high heat. Add the cream or milk and cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don't let the soup come to a boil or it might separate. Taste for seasoning, adding more salt as necessary and black pepper to taste.

**I used nutmeg & just a teeny bit of cayenne. This was a hit with everyone in my family! Dahlia said I could "write that one down." :)

Chickpea Poppers

From The Mom 100 Cookbook

These are yummy. The cookbook compares them to chips. And hey, that's fine for me! A great, pretty dang healthy snack. I'm very happy to have discovered this recipe!

Nonstick Cooking spray
2 cans (15 oz each) chickpeas, rinsed & drained
2 Tbsp olive oil
1 1/2 tsp kosher or coarse salt, or more to taste

1. Preheat the oven to 375*. LIghtly spray a rimmed baking sheet with nonstick cooking spray.

2. Pat the chickpeas dry with a clean dish towel or a few paper towels.  Toss the chickpeas on the baking sheet with the olive oil & salt.

4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly & crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning adding more salt as necessary. Serve the chickpeas warm or at room temperature.

Other suggestions for seasoning. Each of the following is good for one 15oz can of chickpeas. So either double or make one of each!

* a mixture of 1/4 tsp chili powder and 1/4 tsp ground cumin

* a mixture of 1 tsp minced fresh rosemary and 1/2 tsp finely minced garlic


YUM!

Thelma's Oven-Fried Lemon Chicken

from Hollyhocks & Radishes

3 Chicken breasts - halved
1/2 C lemon juice
1/2 C olive oil
2-3 cloves garlic minced
1-2 tsp Italian mixed herbs
1 tsp salt
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Place chicken in a shallow, glass baking dish. In a small bowl combine remaining ingredients and pour over chicken, coating well. Cover and refrigerate overnight or a minimum of 6 hours turning occasionally.

Preheat oven to 325*. Bake chicken in same dish, uncovered, for 35-40 minutes, periodically basting with marinade.

Thelma liked serving this with barley cooked in chicken broth, broccoli florets tossed in lemon butter and "Baked Tomatoes in Cream"

Taco Seasoning

From Annie's Eats

Ingredients:
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
Directions:
Combine all ingredients in a bowl, and mix well to blend.  Store in an airtight container until ready to use.
To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)