Italian Style Cream Cheese Chicken

1 Good Seasons Italian dressing recipe made up according to directions on package (you can use your favorite Italian dressing but I recommend the Good Seasons packets you make yourself with good quality extra virgin olive oil.)

Boneless Skinless Chicken breasts(enough to feed your family)cut into strips.
Onion-chopped
Parsley to taste
1/2-whole container of Cream Cheese
Roma tomatoes-sliced

Pour enough of the Italian dressing in the skillet to cover the bottom. Place cut up chicken strips in skillet on medium heat. Add chopped onion and season the tops of chicken strips with parsley. When chicken is cooked through, turn heat to low and add 1/2-whole container of cream cheese and stir in. Add sliced Roma tomatoes on top. Heat until cream cheese is melted.

Yum.

Skillet Chicken

1 Tablespoon olive oil
1/4 cup butter
2 pounds boneless skinless chicken breast cut into 1/2 inch pieces
6 garlic cloves chopped
1/2 onion thinly sliced
1 tablespoon parsley
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

In a large skillet, heat oil and melt the butter over medium heat. Add chicken and saute for 3-4 minutes or until browned on all sides. Add the rest of the ingredients, saute for 2-3 minutes or until garlic is golden. Serve over noodles or rice.

Tatertot bake Oven Version

Usually around here we are light on the meat because of it's high cholesterol content but this is a favorite recipe we don't mind indulging in from time to time. This version generates two adult size portions and three children size portions. Please adapt it to fit your family! Enjoy!

1 pound hamburger
1 small onion
salt and paper to taste
1 package 16 oz frozen tater-tots
1 can condensed cream of mushroom or cream of potato, undiluted
2/3 cup milk or water
1 cup shredded cheddar cheese

In a skillet cook beef and onion until beef is browned and onion is tender. Drain fat. Season with salt and pepper. Transfer to a greased 1 1/2- 2qt casserole dish. Top with tater-tots. Combine soup and milk or water. Pour over tater-tots. Sprinkle with cheese. Bake uncovered at 350 degrees for 30-40 minutes.

Three fun ways to eat Oatmeal

1. Peanut Butter Banana Oatmeal
2 large bananas sliced
1/2 tsp vanilla extract
2 Tablespoons peanut butter

2. Maple Oatmeal with Dried Fruit
1 1/2 tsp ground cinnamon
3 Tablespoons maple syrup
1/3 cup golden raisins
1/3 cup cranberries



3. Amaretto Peach Oatmeal
2 Tablespoons refrigerated Amaretto
Non-dairy creamer
2 snack size cups (4oz each) diced peaches

Oatmeal Instructions:
3 cups milk
1/4 tsp salt
1 1/2 cups quick cooking oats
(And your stir in selection from above)

In large sauce pan bring milk and salt to boil. Stir in oats and cook for 1-2 minutes or until thickened. Stirring occasionally. Remove from heat and add stir in selection from the above list.

Enjoy!

Vegetarian Egg Bake

10 eggs beaten
1/4 cup reduced fat milk
1/4 tsp black ground pepper
cooking spray
1 lg onion
2 cups tomatoes chopped
1 cup fresh spinach
1/2 cup salsa


Preheat oven to 300 degrees.
Combine first three ingredients in a large bowl and set aside.
Spray a large heavy non-stick skillet with the cooking spray and heat over medium heat.
Saute onions for five minutes. Add tomatoes and spinach. Saute another 10 minutes stirring frequently.
Transfer veggies to egg mixture and combine thoroughly.
Pour into a lightly oiled glass pie plate and back for 15 minutes or until the eggs are set. Do not over cook.
Serve at room temperature. Cut into wedges and serve with salsa.