Smothered Chicken

This is one of my all-time favorite standbys. It's so easy and quick and you can substitute whatever vegetables you have on-hand. The other day I made this with fresh squash and zucchini from our garden and cauliflower, with marinara sauce on the side. Deelish!

Smothered Chicken
4 boneless, skinless chicken breasts
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp cayenne pepper
1 T butter or stick margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Spray nonstick skillet with cooking spray and heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, black and cayenne pepper. Cook in skillet 8-10 minutes, turning once until chicken is cooked through. Remove chicken from skillet and keep warm.

2. Melt butter in same skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, until crisp tender. Stir in mushrooms and cook another 3-5 minutes, until all vegetables are tender.

3. Place chicken back in skillet; spoon vegetables over chicken. Sprinkle cheese over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted.

Recipe from The Big Red Cookbook from Betty Crocker

Welcome to IHOP!

24-Hour Breakfast
Serves 12

12 slices bread, cubed
1/2 pound (2 cups) cheese, grated, divided
2 to 3 cups ham or sausage, cooked, cubed
8 eggs
2 cups milk
1 tsp salt
1/2 cup butter melted

Grease a 9x13" baking dish. Place half of bread cubes on bottom. Cover with half of the cheese and ham or sausage. Repeat layers. In a medium mixing bowl, combine eggs, milk, and salt. Pour over casserole and drizzle with melted butter; refrigerate overnight. Bake at 350 degrees, uncovered, for 1 hour 15 minutes.

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This is such a great recipe to use up almost-stale bread and older eggs! I always half this recipe, though, except for the cheese :) !!! It is so good! When I half it, I use a 8x8" pan and bake it for 30-40 minutes. Also, when I make this, it's always for dinner, so don't let the title limit your meal options. Because of this dinner meal, I have never refrigerated it overnight. It makes enough for me and my husband for dinner and a meal for the next day, whether it's breakfast, lunch or dinner. Welcome to IHOP!

Swedish Pancakes

Pretty much the easiest thing ever. We love these for breakfast AND dinner. They taste a lot like crepes, just a little thicker. Perfect with syrup, butter, whipped creme, fruit... pretty much anything!!

Mix together:
3 eggs
2 cups milk
1 Tbs butter
1 1/2 cups flour
3 Tbs sugar
1/2 tsp salt

Cook until they start bubbling like this and then flip.

Penne Chicken

Here is what you will need. Amounts depend on your family size just make it so that it looks right.

Penne pasta

1 jar Alfredo sauce

Roma tomatoes

Broccoli

Peas and carrots

Sliced cooked chicken

Cook pasta. In another pan sauté broccoli and peas and carrots, add the sauce, add diced tomatoes and mix with pasta. Add chicken. Enjoy.

My sister-in-law came up with this dish-it's a spin off of a meal she serves at Johnny Carino's. Of course you can make your own sauce if you prefer but this is an easy, quick dish.