Easy Baked Chicken Parmesan (No Breading) Recipe

Easy Baked Chicken Parmesan (No Breading)

Easy Baked Chicken Parmesan (No Breading)

Easy Baked Chicken Parmesan (No Breading)

Although this  Baked Chicken Parmesan has several steps, it is still a lot easier then traditional Baked Chicken Parmesan. What I love most about this recipe is it is Gluten Free, so I get to enjoy it with my family.

Ingredients
6 boneless skinless chicken breasts
1 (16 ounce) bottles light Italian dressing
1/2 cup light ranch salad dressing
2 tablespoons olive oil
5 tablespoons minced garlic, divided ( I used the pre-minced stuff from the jar)
2 1/4 cups shredded Parmesan cheese, divided ( not the stuff in the green jar)
1 tablespoon dried parsley
olive oil flavored cooking spray
1/3 cup finely chopped white onion ( mild in flavor)
1 (8 ounce) cans tomato sauce
1 (6 ounce) cans tomato paste
3 tablespoons dried basil, divided
3 tablespoons dried oregano, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 1/2 cups 2% mozzarella cheese, grated

Directions
The morning or the night before serving, combine Italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours.

When ready to cook, Preheat oven to 400*F. Then mix 2 cups Parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).

Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.
Remove chicken from baggie one by one and “dredge” in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.
When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F).

While chicken bakes, in a large non stick sauce pan, make the sauce.
Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent.

Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. ( if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it.

When chicken has baked 20 minutes, remove from oven and top each breast with sauce, Cover the whole thing, then top with 1/4 cup of mozzarella cheese, put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional).
Remove from oven and sprinkle with remaining Parmesan cheese.
Serve it up.
I usually serve my Baked Chicken Parmesan with some Gluten Free Penne Noodles (Barilla Makes the best) I just add a little butter, garlic and add some grated Parmesan. But you can certainly pick the side dish your family will love most.

 

7-Up Biscuit Recipe

7-Up Biscuits! If you have never tried these you are missing out on one of the BEST biscuit recipes out there. SUPER easy to make and they always turn out PERFECT!!

7 Up Biscuits

7 Up Biscuits

Ingredients

    • 2 cups baking mix ( Jiffy or Bisquick)
    • 1/2 cup sour cream
    • 1/2 cup 7-Up soda ( any clear carbonated drink will work)
    • 1/4 cup melted butter

Directions

  1. Preheat oven to 450 degrees.
  2. Cut the sour cream into your biscuit mix. “Cutting in” is simply incorporating your sour cream, butter or shortening into your dry baking mix without using a mixer. You can use a fork, knife, pastry cutter or the tools God gave you, your fingers. You just want to make sure that each portion of your {wet} ingredient gets coated with the dry mix.
  3. Stir in 1/2 cup 7 Up. The dough will be very soft, don’t worry.
  4. Sprinkle additional baking mix on to your counter, about a 1/2 cup seems to work just fine.
  5. Knead and fold dough until coated with your baking mix. Pat dough out, (no rolling pin needed) and cut biscuits using a round biscuit/cookie cutter. Don’t have one, no problem, you can certainly use a glass or empty soup can to cut out your biscuits. Where there’s a will, there’s a way! Improvising is fine.
  6. Melt butter in a 9 inch square pan. I stick my pan and butter in the oven for a few minutes. Just a few though, the butter will burn, so watch it.
  7. Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.

EASY CREAM CHEESE CHERRY CRESCENT BAKE RECIPE

Easy Cream Cheese Cherry Crescent Bake

Easy Cream Cheese Cherry Crescent Bake

photo courtesy of Pillsbury Facebook

Easy Cream Cheese Cherry Crescent Bake

Ingredients:

1 tube crescent rolls

1 block of cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 large can cherry pie filling

3 tablespoons butter, melted

1/4 cup sugar in the raw

Directions:

Unroll and lightly press four of the crescent rolls into the bottom of an 8×8 inch greased pan. The bottom of the pan should be lined with crescent roll dough.

With a mixer, beat together sugar, cream cheese and vanilla until smooth and creamy. Spread it on top of the crescent rolls in the pan. Pour and spread the pie filling on top of the cream cheese layer.

Spread the last four crescent roll pieces on top of the cherry filling. Stretch it out and seal the seams to make a nice top crust. Pour the melted butter on top of the crust and sprinkle the raw sugar on top of the butter.

Bake for 40 minutes at 350 degrees.

 

 

Corn Dog Bites Recipe, Kids (both big and small) love these!

These cute little bite sized corn dogs were always a big hit with my kids when they were younger, and even today as adults if I make these appetizers they are the first things gone!

Corn Dog Bites

Corn Dog Bites

Corn Dog Bites!

Ingredients
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2/3 cup milk
1/4 cup butter, melted
3 eggs
1/2 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry
1 package (7 oz) cooked chorizo sausage links
4 oz chipotle or habañero Cheddar cheese, shredded (1 cup)
Directions
Directions

Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.

Photo Courtesy of Bettycrocker.com

Loaded Smashed Sweet Potatoes Recipe

A great appetizer that combines the light sweetness of sweet potatoes and traditional loaded potato toppings! These would make an AWESOME Thanksgiving appetizer, give them a try and let me know what you think. If you like recipes and want more please feel free to follow me on Facebook. https://www.facebook.com/Natalee.tilley

Loaded Smashed Sweet Potatoes

Loaded Smashed Sweet Potatoes

Loaded Smashed Sweet Potatoes

Ingredients
2 strips thick bacon
3 large sweet potatoes, cut into quarters
1/4 cup olive oil
Salt and pepper
1/2 cup sour cream
4 ounces cheddar cheese, grated
Fresh chives
Directions
Directions

Cook bacon until crispy, either in a skillet or baked in the oven. Once the bacon is crispy, let cool and chop into bits for topping. Set aside.
Preheat oven to 350ºF. Cut off the ends of the sweet potatoes, then cut them into quarters. Pour olive oil on a baking sheet and rub potatoes on both sides to coat. Sprinkle potatoes with salt and pepper.
Bake potato pieces for 25-30 minutes until they are fork tender. Then let cool briefly until you can handle them.
Use a small plate to smash each potato down a bit. Return smashed potatoes to baking sheet.
Bake smashed potatoes a second time for 10 minutes to crisp them up a bit.
Remove potatoes from oven and top with sour cream, shredded cheese, crispy bacon bits, and fresh chives.

recipe and photo courtesy of http://www.bettycrocker.com