Fun Foodie Family

Cheesy Chicken Bake

I was going through my new Rachel Ray magazine, and I found a recipe that looked easy and delicious; Cheesy Chicken Bake. The first time I read this recipe, I thought it was a mistake. How in the world would a chicken breast cook for 10 minutes on the first side and 8 minutes on the second side without still being raw in the middle? Then there it was…a 6 oz. chicken breast. Where can I find this mysterious 6 oz. chicken breast? The ones I ever see are at least 10 oz… even many organic ones.

I took some liberties with the recipe…I used my 10 oz. chicken breast that was on sale, but I butterflied it. Instead of fresh cubed tomatoes; not a good garden this year, and store ones are not that great, I used 1 28 oz. can of diced tomatoes. Instead of one chopped onion, I used 2 small Vidalia onions, thinly sliced. Then I added crushed, sliced garlic. Add salt, pepper, poultry seasoning, and chopped parsley. I added the chicken breasts on top and add it in a preheated broiled oven. I cooked on one side for 12 minutes and the second side for 10 minutes. Add shredded fontina cheese on top and broil until bubbly!

Meal Plan 8/10

Weekly Meal Plans

Sat- Cheesy Chicken Bake, mushroom risotto https://funfoodiefamily.wordpress.com/wp-admin/post.php?post=393&action=edit, veggie

Sun- Clean our the fridge, Whatever you want night

Mon- Fettuccine with shrimp and mushrooms

Tues- Roast Chicken, salad, couscous

Wed- Mexican Lasagna

TH- Hamburgers, Fries, veggie

Fr- Date Night

French Toast and Eggs

Breads and Muffins, Breakfast and Brunch, Eggs

Some people cook scrambled eggs too fast, which makes them dry and hard. They also don’t scramble them enough and they end up in chunks. I prefer my eggs soft and creamy. You don’t have to add the cream or the extra butter here, but I prefer the addition. They add a velvety and creamy texture that is hard to beat!

I cooked them after my French toast in the same pan, so there were a few yummy crunchy pieces of French toast in them. Sometimes I cook them after I make sausage or bacon. Delicious!

Low and Slow Scrambled Eggs
9 eggs whisked with a couple of splashes of heavy cream, 1 tablespoon of cut up butter, and some salt and pepper cooked over low heat. Stay with your eggs and continue to stir them constantly. Cook low and slow until creamy. Take off heat when the eggs start to loose that “wet” look. Continue to stir your eggs just a few more minutes.

My girls LOVE French toast! I begrudgingly buy them those French toast sticks you get from the freezer section. They are fine for the occasional quick breakfast before school or easy dinner when we have a “whatever-you-want-night.” But there is nothing like a nice homemade French toast breakfast! It is pretty easy to throw together, but not quick enough for early mornings before school. I have thought about making lots and freezing them, but no matter how much I make, everyone seems to just eat more.

French Toast

Mixture- I really don’t use particular recipe…or exact measurements. Today I used 6 eggs, a mixture of heavy cream and milk- about 1 1/2 cups all together. Add some vanilla, nutmeg, cinnamon, salt, and pepper. Whisk it all together, then dunk your bread on both sides. I just used honey wheat loaf bread. Warm up some butter in a pan and cook on both sides until browned. I keep my oven on 200 so that when my first batch comes out, I can keep them warm.

Cheesy Bacon Wrapped Hotdogs

Pork

FINALLY!!! I have been coveting this recipe for 3 weeks now and have finally created my own version! Take some Hebrew National hotdogs and slit them down the middle. Then take a piece of American cheese and cut it in thirds and put down the middle of the hotdog. Take fully COOKED bacon, 2 pieces per dog, and wrap it around the hotdog. Finally, put it in a 350 over for about 10 minutes or so until the cheese is melted and the hotdogs are warmed through. Put it in a toasted bun and top with your favorite toppings; mine are ketchup, mayo, and relish. Easy and delicious!