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Cranberry-Glazed Turkey

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

from: CookingLight.Com

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Info (1 slice, 1/18 th recipe(
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72mg;

from: MarthaStewart.com

Ingredients
1 1/2 cups (3 sticks) unsalted butter, plus 4 tablespoons, room temperature
1 bottle dry white wine
1 fresh whole turkey (14 to 16 pounds), rinsed and patted dry
Coarse salt and freshly ground pepper
7- 8 Cups Cranberry-Cornbread Stuffing
5 red onions (about 2 pounds), peeled and quartered
Cranberry Glaze
Pan Juice Gravy
1 Cheese Cloth

Directions
1. Preheat oven to 450°, with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.

2. Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.

3. Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.

4. Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.

5. Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350°. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.

6. When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155°, about 40 minutes more.

7. Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165°).

8. Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.

Posted on

Baked Chicken 'n' Dressing

from: Girl Scouts

Ingredients
bananas
milk chocolate chips
mini marshmallows

Directions
Take your banana, skin on, and slice it lenthwise, through the skin, cutting through the banana, but not penetrating the skin on the opposite side. Carefully pull apart the cut of the banana and stuff it with the marshmallows and chocolate chips. Use lots!! You'll need 'em.

Then all that's left to do is cook the banana. Wrap it in some tin foil and cook it on a bed of hot coals (or in the oven if you don't happen to be camping). You want the marshmallows and chocolate chips to get melty and the banana to get nicely cooked.

Once it's done, pull back the foil and consume with a spoon and maybe some milk…. mmmmmm

from: 98

Ingredients
1 med z ucchini, sliced
1 med yellow squash, sliced
1 med onion, sliced
6-12 chinese pea pods
1 cup fresh green beans, sliced
1 small green pepper, chopped
4 tablespoons butter
3/4 teaspoon seasoning salt
2 teaspoons seasoning pepper
1/2 teaspoon dill weed

Directions
Sautee all veggie slightly in melted butter. Cover tihgtly for 10 to 12 minutes and stir occasionally. Sprinkle with seasoning salt, seasoning pepper and dill weed.

from: Paula Kafer

Ingredients
8 chicken breasts (boneless, skinless)
3/4 cup sherry
med block of swiss cheese
2 cans cream of chicken soup (can use healthy request)
2 cups pepperidge farm dressing (the crushed, not cubed kind)
1 cube (about 2 tbsp) melted butter

Directions
Heat oven to 350. Place chicken breasts in a greased baking pan. Slice swiss cheese and lay over the chicken breasts. Mix soup with sherry and pour over the chicken. Bake about one hour. Toss dressing with butter and spead evenly over chicken. Bake 30 minutes longer.

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Mexican Chicken Casserole

from: Judd Terrell

Ingredients
5-6 chicken breasts (or a family-sized pack for Matt =P)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can sliced black olives
1 medium white onion, chopped
1 can Ro-tel style tomatoes (tomatoes w/ green chiles)
1 bag Nacho Cheese Doritos, crushed
2 C grated cheddar or Mexican style cheese

Directions
Boil chicken breasts until done (at least 1 hour) and de-bone and tear into strips. Mix in large bowl with soups. Add onions and olives. In a 9 x 13 casserole dish, layer the bottom with half the crushed Doritos, followed by half the chicken mixture. Repeat with Doritos and the rest of the chicken mixture. Bake for 30 minutes at 350 degrees. Remove, layer top with cheese and bake again until cheese is melted and golden.

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Mexican Chicken

from: Grandma P.

Ingredients
4 boneless, skinless chicken breasts
salt
pepper
4 tablespoons butter
1 cup good quality salsa (Ortega, Herdez)
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
12 corn tortillas cut into 1” squares
8 ounces (approximately) sour cream
1 cup or more sharp cheddar

Directions
Heat oven to 350. Take the chicken breasts and salt and pepper them on both sides. Place them in a shallow baking dish. Put a pat of butter on each and
bake, covered, 1 ½ hours.

Mix the chicken soup, mushroom soup, salsa, onion and tortillas together. Combine the drippings from the chicken and enough sour cream to make a cup and mix that in too. Cut chicken into small cubes and combine it with the soup mixture. Refrigerate over night. Spread in a casserole dish and top with shredded sharp cheddar.

Bake, uncovered, at 350 for 1 ½ hours. Then uncover and bake 10 minutes more.

Posted on

Cheesy Baked Chicken

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.

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Savory Chicken Packets

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.

from: Grandma P.

Ingredients
3 oz cream cheese
3 tbsp melted butter
2 cups cubed, cooked chicken OR 10 oz canned chicken
2 tbsp milk
2 tbsp mayo
1 tbsp chopped chives (optional)
8 oz can of crescent rolls (you'll want extra)
¾ cup seasoned croutons (crushed) or bread crumbs

Directions
Preheat oven to 350. Blend cream cheese and butter until smooth. Separate rolls into rectangles and flatten, making sure to seal the perforation between triangles. Add other ingredients and mix. Spoon mixture onto rectangles and pull four corners closed. Brush top with butter and sprinkle with croutons or crumbs. Bake for 20-25 minutes.

Posted on

Garlic Lime Chicken

from: Martha Stewart Kids

Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper

Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.

Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.

Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

from: Paula Kafer

Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted

Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.

Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.

from: Grandma P.

Ingredients
3 oz cream cheese
3 tbsp melted butter
2 cups cubed, cooked chicken OR 10 oz canned chicken
2 tbsp milk
2 tbsp mayo
1 tbsp chopped chives (optional)
8 oz can of crescent rolls (you'll want extra)
¾ cup seasoned croutons (crushed) or bread crumbs

Directions
Preheat oven to 350. Blend cream cheese and butter until smooth. Separate rolls into rectangles and flatten, making sure to seal the perforation between triangles. Add other ingredients and mix. Spoon mixture onto rectangles and pull four corners closed. Brush top with butter and sprinkle with croutons or crumbs. Bake for 20-25 minutes.

from:

Ingredients
1 lb boneless, skinless chicken breasts
½ cup low-sodium soy sauce
¼ cup fresh lime juice
1 tbsp Worcestershire sauce
2 cloves garlic, peeled, minced
½ tsp dry mustard
½ tsp coarsely ground black pepper

Directions
Mix soy sauce, lime juice, Worcestershire sauce, garlic, and mustard.
Marinate chicken in mixture for 30 minutes.
Spray skillet with cooking spray and heat on medium. Add chicken and cook 6 minutes on each side or until done.

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Chicken Italitano

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

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Fresh Raspberry Chicken

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

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Apricot Glazed Chicken

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

from: meals.com

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth