This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn’t have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.
Stew beef, condensed golden mushroom soup chopped onion and Worcestershire sauce are combined and slow cooked. Cream cheese is stirred in just before serving.
Breaded chicken breasts; the orange sauce is optional.
The almond breading is so eggy and rich, one could almost forgo the luscious orange sauce, but that would be a shame!
A tasty low-fat loaf that can use ground pork, veal or turkey in place of the beef.
This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.
A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.
Boneless, skinless chicken breasts may be great nutritionally speaking, but they can fall pretty flat when it comes to flavor.
Consider that a plus, a healthy blank canvas on which other flavors can shine. And there are two techniques that can make that easier — cooking them quickly to avoid drying them out and using the cooking process to create a flavorful pan sauce.
Quick and even cooking is easiest when the chicken breasts are thin. Thick breasts take longer to cook and are more likely to become dry. While you can buy thin-sliced breasts, it’s cheaper to buy regular breasts and pound them thin.
To do this, place the chicken breasts on a clean surface, cover them with plastic wrap, then pound them to a uniform thickness using the flat side of a meat mallet, a heavy skillet or a rolling pin.
