Kid friendly parmesan chicken and rice

Ok, now this is as simple as it comes.....and hey, adults like it to. It's not gourmet or anything, but comfort food that kids like:

8-10 chicken tenders
melted butter for dipping
bread crumbs
Parmesan cheese from a can
salt, pepper

Line a large cookie sheet with foil. Dip each chicken tender in the melted butter and then roll in the bread crumb/cheese/saltandpepper mixture (I just mix it to taste). Lay on the cookie sheet.
Bake 350 degrees for 15 minutes (covered with foil) and then another 30 minutes uncovered. They should be browned and cooked through.

For the easy rice, just fill a medium sauce pan with 3 c. water, 1 c. dry long grained rice, 4 T. butter, and a package of lipton chicken noodle soup. Bring to a boil. Then cover and simmer for 20 minutes.

Seriously, we make this once a week. Add a veggie, and you're good to go!

Spaghetti Squash Lasagna

1 spaghetti squash, cut lengthwise and seeded
1 onion, chopped
2 Tbsp minced garlic
2 14 oz cans stewed tomatoes (garlic and onion is my favorite)
1 Tbsp dried basil
1 cube vegetable boullion
salt and pepper to taste
15 oz can black olives, chopped
1 cup mozarella, shredded
1 cup parmesan, shredded

Cook squash, cut side down on a greased cookie sheet at 325 for 35-40 minutes. Cool. Saute onions and garlic. Stir in tomatoes, basil, boullion, salt and pepper. Cook 15 minutes until medium thick. Shred squash and keep shells. Layer each shell with a spoonful of tomato sauce, squash, olives, and mozarella cheese. Repeat, ending with tomato sauce and top with parmesan cheese. Bake at 325 for 20-25 minutes.

Fish with Pineapple Salsa

--From Michele

2 (6 oz.) grouper fillets-we used grouper, but I’m sure any kind of fish would work
½ c coarsely chopped pineapple-(fresh)
¼ c finely chopped red onions
¼ c finely chopped red bell peppers or green bell peppers
¼ c diced fresh tomatoes, seeds removed
2 stalks green onions, finely chopped
1 small jalapeno pepper, seeded and finely chopped
2 T. lime juice
1 T. chopped fresh cilantro
2 T. vegetable oil
Salt and pepper

In a medium bowl, combine pineapple, red onion, bell pepper, tomatoes, green onions, jalapeno, lime juice and cilantro.
Add salt and pepper, to taste.
Set aside
In a medium frying pan, heat vegetable oil over medium heat.
Sprinkle grouper with salt and pepper
Saute grouper for 3-4 minutes each side or until fully cooked
Remove fish from pan, top with pineapple salsa and serve immediately

*We served it over rice and ate it with tortilla chips-it was yummy!*

Tortellini Soup

--From Michele

4 cloves garlic-saute in butter
2 cans chicken broth
8 oz frozen tortellini (I used more)
Bring to boil and simmer 5 min.

1 can stewed tomatoes
½ bunch spinach-no stems
3t fresh basil or 1 t dried basil
put these in blender for a minute and then add mixture to soup
simmer for 10 min.

add parmesan cheese

Creamy Four-Cheese Macaroni

This recipe is from Cooking Light Magazine. I swore I'd never cook or serve anything with Velveeta, but you use a very small amount and it really adds to the creaminess of this dish, so I gave in.

1/2 C flour
1 2/3 C 1% lowfat milk
3/4 C (3 oz) shredded fontina cheese or swiss cheese
1/2 C (2 oz) grated fresh Parmesan Cheese
1/2 C (2 oz) shredded extra sharp cheddar cheese
3 oz light processed cheese (such as Velveeta Light)
6 C cooked elbow macaroni (about 3 C uncooked)
1/4 tsp salt
cooking spray
1/2 C crushed onion melba toast (about 12 pieces)
1 T reduced calorie margarine

Preheat oven to 375
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses. Cook 3 minutes or until cheese melts, stirring frequently. Remove from hear; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. combine crushed toasts and margarine in a small bowl, stir until well blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly. You can omit the crushed melba toast if your kids won't recognize their favorite mac 'n cheese.

For a spicier version, you can add 1 C chopped bottled roasted red pepper, 1 T chopped seeded pickled jalapeno pepper and 1/2 tsp ground red pepper when you add the macaroni and salt.

Sopapilla Cheesecake

Beware...this one is addicting!  I almost ate half the dish!  If you don't like fruit topping its equally good without!  Enjoy!

2 pkgs. crescent rolls

8 oz. cream cheese 

1 1/2 cups granulated sugar

1 T. vanilla

1 cube butter

1 tsp. cinnamon

1 can (12-16 oz) fruit topping (apple, cherry, blueberry)

Press 1 pkg crescent rolls into 9x13 pan.  Beat together cream cheese, 3/4 cup sugar and vanilla. Spread over rolls.  Place 2nd package of crescent rolls on top of mixtures (pat thin to cover). Melt butter; mix with remaining 3/4 cup sugar and cinnamon, then pour over top, and spread to edge.  Bake at 350 for 25-30 minutes, until brown.  Serve with fruit topping.

Mexican Chicken Chili

From Michele....

1 3/4 lb. boneless chicken breasts

1 medium onion, chopped

2 medium stalks celery, sliced

2 cans (14 oz each) stewed tomatoes with garlic and onion, undrained

2 cans (15 oz each) pinto beans, undrained

1 can (10 oz) Old El Paso enchilada sauce

2 tsp. chili powder

1 tsp. ground cumin

1 cup corn chipps

1/2 cup sour cream

2 T. chopped cilantro

In slow cooker, mix all ingredients except Sour Cream and cilantro.  Cover; cook on low heat setting 7-8 hours.  Stir mixture to break up chicken.  Top each serving with corn chips, sour cream and cilantro.