Bacon Cheeseburger Chicken

Bacon Cheeseburger Chicken

6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, cook bacon. When bacon is fully cooked, remove from pan. Using about 1-2 TBSP bacon grease, add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Crockpot Rice Pudding with Fruit

Crockpot Rice Pudding with Fruit

4 C. skim milk

1/2 C. rice

1/4 C. sugar

1 TBSP. butter

1/8 tsp. salt

1/2 tsp. vanilla

1/4 C. minced drited apricots or peaches

1/8 tsp. cinnamon

Put all ingredients in crockpot. Stir well. Cover and cook on high 1 1/2 hours stirring once after an hour. Keep cover on . Add a dollop of cool whip if desired.

REVIEW:

I really like rice pudding so I thought I would give this a try (and if you can't tell, I am loving the crockpot more and more!). Anyway, this was good, but it needed a little more sugar for us. Maybe try 1/3 of a cup instead of 1/4 cup. Otherwise, quite tasty!

Winger's Sticky Fingers

Winger's Sticky Fingers

For the sauce (this covers about 8-10 sticky fingers):
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce!!)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over. Serve with ranch.

REVIEW:
Seriously, this tastes exactly like the real thing! So yummy, so easy, and so much cheaper than going out to dinner to get these!! The only thing I did different was I didn't cook the whole package of chicken, so I used about a half cup oil instead.

Hawaiian Hamburgers

Hawaiian Hamburgers

1 can sliced pineapple
1 lb. extra lean ground beef
4 whole wheat buns
2 TBSP. pineapple juice
1/4 c. brown sugar
1/2 c. ketchup
2 drops liquid smoke

Drain pineapple, reserving 2 TBSP. juice. Make 4 patties. In a separate bowl, mix juice, brown sugar, ketchup, and liquid smoke. Pan fry patties and pineapple rings. Brush with sauce while cooking.

REVIEW:
These hamburgers were a nice refreshing twist on just our usual hamburgers. We quite enjoyed these! Easy to make, and they were good! 2 thumbs up here!

Crockpot Breakfast

Crockpot Breakfast

32 oz. frozen hash browns
1 lb. cooked lean ham, cubed
1 1/2 C. shredded cheese
12 eggs
1 C. milk
1 tsp. salt
1 tsp. pepper
Mushrooms, peppers, and/or onions

Spray crockpot with cooking oil. Divide potatoes, ham, veggies, and cheese so you create several layers. Start with the potatoes, then ham, then veggies, then cheese. Repeat. Beat eggs, milk, salt and pepper. Pour over layers. Cover and turn on low for 10-12 hours. Servings: 12

REVIEW:
This was actually really good. I added some ketchup and a little sprinkle of cheese on top and it was tasty. The one thing I would try different next time would be not to cook it as long. I actually turned the crock pot off at 9 hours and I could have easily turned it off sooner.

Crockpot Pineapple Chicken

Crockpot Pineapple Chicken

6 boneless, skinless chicken breasts halves
Dash of pepper
Paprika to taste
20 ounce pineapple chunks in juice
2 TBSP Dijon mustard
2 TBSP soy sauce
1 clove garlic, minced

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprkia. In a small bowl, combine pineapple, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH for 3-4 hours.

REVIEW:
So this is going to be a little funny on my end. I thought that this recipe was really good, but felt that it could have used a little more juice (or water) for the chicken. The chicken was just on the dry side when I made it, but as I am typing the recipe out, it said not to drain the pineapple, and I did (mistakenly!). So if you follow the actual recipe, I bet this will turn out just right for you!!!

Salsa Chicken

Salsa Chicken

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

REVIEW:
This was an easy recipe (like all of the ones I try!). It was good and simple. Nothing to die for, but it is something I will still do in the future.