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) Ranch Chicken, Green Bean Salad, Savory-Baked Rice & Orange-Cranberry Cake

) Ranch Chicken, Green Bean Salad, Savory-Baked Rice & Orange-Cranberry Cake


RANCH CHICKEN
GREEN BEAN SALAD
SAVORY-BAKED RICE
ORANGE-CRANBERRY CAKE

RANCH CHICKEN
4 small boneless, skinless chicken breasts
Garlic powder, onion powder, salt & pepper
1 stick melted butter
1 packet (1 ounce) Ranch dressing seasoning mix
2 cups crushed corn flakes
1/3 cup grated Parmesan cheese
Preheat oven to 375° Spray a 9×13 glass baking dish with cooking spray.
Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a dish and mix well. Sprinkle both sides of chicken with garlic powder, onion powder, salt & pepper.
Dip each chicken breast into the melted butter, and then dip the chicken into the cornflake mixture making sure to generously coat each piece. Place chicken into the baking dish.
Bake chicken for 35 to 40 minutes or until internal temperature of chicken is at least 165 degrees F.

GREEN BEAN SALAD
4 cups fresh green beans, trimmed and halved
2 cups cherry tomatoes, halved
1 large English cucumber, seeded and chopped
1 cup fresh baby carrots, sliced
1/2 cup chopped fresh parsley, optional
DRESSING:
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons sugar
1 tablespoon grated lemon zest
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

SAVORY BAKED RICE
6 tablespoons butter
1 cup fresh, sliced mushrooms
1 cup chopped onion
1 cup uncooked rice
1 can cream of mushroom soup
1 can beef consommé’
Melt the butter in an ovenproof skillet and sauté onions and mushrooms until tender. Stir in the rice and sauté for about 2 minutes. Stir in the cream of mushroom soup and consommé. Place a lid on the skillet and bake in a 350 oven for 1 hour. If you don’t have an ovenproof skillet and lid, you can pour the rice mixture into a baking dish and cover tightly with foil.
ORANGE-CRANBERRY CAKE
1 box yellow cake mix
4 eggs
¾ cup orange juice
½ cup vegetable oil
¼ cup water
1 cup dried cranberries
Preheat oven to 350. Spray a Bundt pan with cooking spray with flour. Combine first 5 ingredients. Beat for 2 minutes then stir in the cranberries. Pour into Bundt pan and bake 45 minutes or until an inserted toothpick comes out clean.



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