Cheesey Crumb-y Chicken!

3 boneless skinless chicken breasts (of good size)
1/2 c Panko Japanese Breadcrumbs (they are lighter than regular bread crumbs), Italian Style
1/2 c parmesan cheese (from the can)
1 egg, beaten
Olive oil
1 Tbsp butter

Mix bread crumbs and cheese in dish. In another dish, beat your egg. Dip chicken in beaten egg. Then roll in bread crumb mixture until coated. Repeat with each chicken breast.

Lightly spray casserole dish. Put chicken in casserole dish in single layer. Drizzle a little olive oil on top (and dot all three breasts with the little bits of butter.)

Bake in a preheated 350 degree oven for 35 minutes until lightly browned. Turn chicken and cook an additional 10 minutes until slightly brown. Eat!

Susan M's Strawberry Pie

Serving Size : 8

4 cups strawberries, sliced -- (Strawberries or peaches)
2 Cups water
1 small SF FF cook and serve vanilla pudding (NOT INSTANT)
1 sm pks SF jello (your choice)

Place cut fruit in pie plate.

Add 2 cups of water to saucepan and add 1 small pkg. cook and serve FF, SF vanilla pudding and stir until smooth and bubbly. (MUST BE COOKED KIND of Pudding).

Remove from heat and add 1 small pkg of SF jello (strawberry, peach, etc) and still until well blended.

Pour over fruit in pie plate and refrigerate until mixture is set.

Yield:
"8 slices"
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Per Serving (excluding unknown items): 25 Calories; trace Fat (9.8% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit.

Serving Ideas : I would dollop with cool free when served.

Basil Chicken Calzones

2 garlic cloves, minced
1 pound ground chicken (or turkey) breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped basil (use fresh basil if it is available)
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide meat mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

4. Optional: Serve with a bowl of pizza sauce if additional sauce is desired.

Yields 4 calzones; these reheat very well in a toaster oven.

This recipe is from Cooking Light.

Mountain Dew Apple Dumplings

2 Cans Crescent Rolls
2 Large Granny Smith Apples
2 Sticks Butter
2 Cups Sugar
2 Tsp. Cinnamon
1 - 12 oz. Can Mountain Dew

Pre-heat oven to 350 degrees

Spray a 9 x 13 baking dish.

Slice apples into wedges. Separate Crescent Rolls into triangles; wrap each apple wedge in one Crescent Roll triangle and place into prepared baking dish.

In a pot on top of the stove, melt butter; stir in cinnamon and sugar. Spread this mixture over the dumplings.
Pour Mountain Dew over the top and bake for approximately 40-45 minutes.

(About 30 minutes into the baking time, I basted the tops of the dumplings with pan liquid, and did so again when I took them out of the oven. Otherwise, the tops get crusty while the bottoms are soft.)

From my niece

Praline Apple Crisp

6 granny smith or braeburn apples -- cut into 1/2 -inch thick slices
1 tsp apple pie spice
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup butter softened -- cut into small pieces
1/2 cup chopped pecans
1/2 cup toffee bits
Ice cream -- optional

Spray a casserole dish with cooking spray. In a large bowl, mix apples and apple pie spice to coat. Place in dish. In a medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork, until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples. Bake at 350 degrees for 35-45 minutes until hot and bubbly and brown. Serve with ice cream.

Cheesy Chicken Crescents

(this recipe is flexible... but here's what I do -- increase as needed)...

1 can of Cream of Chicken Soup
1 soup can full of milk (I drain the mushroom water in the can and fill the rest up with milk)
1 sm can of mushrooms (opt. I had thought about putting a little drained Veg all or any kind of veggies you like in the soup mixture)

Mix and heat until hot. Pour in med. casserole dish. Set Aside

1 can crescent rolls
1 - 2 large cooked chicken breasts, cut up in bite sized pieces
1 cup (or more) sharp cheddar cheese, shredded

Mix this together.

Unroll crescent rolls. Separate.

Take a crescent roll and put a "blob" of chicken-cheese mixture on big end. Roll up. (I close up one side of the crescent and stuff some more chicken-cheese mixture in the roll. Seal up side to make a dumpling like roll.

Take "dumpling" and put seam side UP on the soup mixture. Turn over to coat both sides. Continue with the rest of the dumplings. Don't overcrowd. Adjust dumplings put in as to whether you want lots of "juice" with each dumpling or less.

Bake uncovered for 20-25 minutes.

Sprinkle any chicken-cheese mixture (or just some additional cheese) over the dumplings. Bake another 5-10 minutes until brown and cheese is melted.

Tastes like chicken and dumplings without the fuss.

I serve with a salad or vegetable sides.

Fabulous chicken

Chicken breasts, boneless, one for each person you're feeding
Two large eggs
Dried onion--can be crushed onion rings, onion bits from the spice cabinet, whatever
Honey-mustard dressing

Dredge chicken breasts in egg
Sprinkle onion on chicken
Cook @ 450 for 20 minutes

Healthy drizzle of honey-mustard dressing.

Serve with rice, green beans, salad, whatever.