Chicken Cordon Bleu

                                     
                                                       Recipe inspired by taste of home


I was feeling very adventerous in the kitchen the day I made this. Something about chicken cordon bleu intimidated me but now I know I can do it! I'm not afraid to try and make or bake anything in the kitchen. It's all trial and error and learning from your mistakes! (and I've made plenty in the kitchen. You should ask my hubby about the time I made white chicken chili!! YUCK!)
Chicken Cordon Bleu
Ingredients:

• 8 boneless skinless checken breast halves
• 1/2 tsp pepper (or to taste)
• 8 slices (about 1oz each) lean deli ham
• 8 slices (about 1oz each) part skim mozzerella
• 2/3 cup fat free milk
• 1 cup bread crumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt

Directions:
1. Preheat over to 350 degrees. Flatten chicken to 1/4 inch thickness. (important!! I learned the hard way it will be super hard to roll if you don't!) Sprinkle with pepper; place a ham slice and slice of cheese on the center of each piece. Roll up and tuck in ends. This is the idea but my ends wouldn't tuck. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in bread crumbs.

2. Place in a 13x9 inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 40-45 minutes or until juices run clear.

Chicken with mushroom sauce and green bean casserole

                                     

Chicken with Mushroom Sauce
Ingredients:

• 2 tsp cornstarch
• 1/2 cup fat free milk
• 4 boneless skinless chicken breast halves
• 1 Tbs olive oil
• 1/2 lb fresh mushrooms, sliced
• 1/2 medium onion, sliced and sparated into rings
• 1 Tbs butter
• 1/4 cup chicken broth
• 1/2 tsp salt
• pepper to taste

Directions:
1. In a cmall bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4 in thickness. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes, or until juices run clear. (I am super picky about my chicken so I actually boil it first until it is cooked and then brown on each side). Remove and keep warm.

2. In the same skillet, saute mushrooms and onion in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; Cook and stir for 2 minutes or until thickened. Add chicken and serve.

                                        
                                                              recipe courtesy taste of home

Green Bean Casserole
Ingredients:

• 1 can (10-3/4 oz) condensed cream of mushroom or celery soup
• 1 cup (8oz) reduced-fat sour cream
• 1 cup (4 oz) shredded cheddar
• 1/2 cup finely chopped onion
• 1 package (16 oz) fozen green beans
• 1/4 cup crushed ritz crackers or those dried onion things (Ha!Ha! I forget what they're called)

Directions:
1. in a large bowl, combine the soup, sour cream, cheese and onion. Stir in the beans. Transfer to a 2-qt. baking dish that has been coated with cooking spray. Cover and bake at 350 degrees for 25 min.

2. Uncover; sprinkle cracker cumbs or dried onions around the edges. Spritz several times with spray. Bake 10-15min. longer or until heated through and edges are lightly browned.
                                         
                                                       recipe inspired by taste of home: guilt free cooking

Stuffed Pork Chops with Corn Bake

                                   

Stuffed Pork Chops
Ingredients:

Ingredients

• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter or margarine, divided
• 1/2 cup stuffing croutons
• 3 tablespoons milk
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 (1-inch thick) boneless pork loin chops (I used 4 smaller and had plenty of stuffing with some left over)
• 3/4 cup beef broth
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

I opted not to make the gravy because I didn't make mashed potatoes and decided I didn't want it over the pork chops today. Still turned out delicious! I also used toothpicks to hold my pork chops shut because mine were on the smaller side.

recipe courtesy of allrecipes.com

Corn bake
Ingredients: 

• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 Tbs sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 egg
• 1 cup (8oz) reduced fat sour cream
• 1/4 cup unsweetened applesauce
• 1/4 cup butter, melted
• 1 can (15-1/4  oz) whole kernel corn, undrained
• 1 can (14-3/4 oz) cream-style corn

Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whishk the egg, sour cream, applesauce and butter. Stir in corn. Stir into dry ingredients just until moistened. Transfer to a 13x9 inch baking dish coated with cooking spray.


2. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm and refrigerate leftovers. (I froze mine in individual servings).

recipe courtesy taste of home