Lemon Pepper Chicken

6 Chicken Breasts
1 can cream of chicken soup
1 C. grated cheese
1 tsp. lemon pepper
1/2 C. mayonnaise
1/2 C. milk
1 TBLS parsley
Sprinkle chicken with lemon pepper. Bake in a foil lined dish at 350 for 30 minutes. Meanwhile, mix the remaining ingredients to make the sauce. Pour over chicken and bake an additional 20 minutes. Serve over rice or pasta. (Provided by Shauna Flammer)

Apricot Chicken

2-4 Chicken Breasts
1 1/2 C. flour
Salt
Pepper
Garlic salt
1 C. apricot jam
1/2 C barbecue sauce
2 TBLS. soy sauce
1 small onion, diced

Mix together flour, salt, pepper and garlic salt (to taste). Dip chicken in flour mixture and brown well in a skillet. Mix remaining ingredients and pour over chicken. Cover and bake at 350 for 1 1/2 hours. Serve with rice.

Beef and Tater Tot Casserole

1 lbs. ground beef
1 pkg. frozen tater tots
1 can cream of mushroom or chicken soup
1 medium onion, chopped
1/2 can evap. milk
1/2 C. water

Mix ground beef and onion. Press mixture in the bottom of a 6x9-inch casserole dish. Dilute the soup with the water and set aside. Place tater tots over the meat/ onion mix. Pour mixed soup over the tots. Bake at 350 for about 50 minutes. Serve hot. (provided by Deon Green)

Chili Taco Salad

1/2 C Chunky Salsa
1/2 C Chili Sauce
1 tsp. Cumin
1 tsp. Chili powder
1 lb. extra lean ground beef
4 Tbls. Garlic salt (That can't be right... I'll update after I make this!)
1 Can Mexican style whole kernel corn with red and green peppers, drained.
1 bag mixed salad greens (about 6 C)
1 medium tomato, chopped
corn chips
In small bowl, mix salsa, chili sauce and chili pwd until well blended. Set aside. In a non-stick skillet, break up ground beef, sprinkle with garlic salt. Cook over medium-high heat until beef is no longer pink; drain. Add corn and 1/4 C Salsa mixture. Cook and stir 1 minute. On individual plates, layer salad greens, beef mixture and tomato. Drizzle with some of the salsa mixture; sprinkle each with corn chips. Drizzle with remaining salsa mixture.
OPTIONAL: Sprinkle with chopped red onion and sliced avocado. (Recipe by Elaine Daniels)

Chicken Pesto Salad on Bagels

1 C. cooked, diced chicken
1 C. chopped celery
1 C. chopped tomato
1/2 C. finely chopped onion
1/2 C. pesto sauce
4 bagels, split

In a large bowl, combine all ingredients except bagels; mix well. Spread about 1/4 C chicken mixture on each bagel half. (Recipe provided by Elaine Daniels)

Amazing Crispy Fried Chicken

1 1/2- 3 lbs frying chicken or chicken parts
Enough Crisco/oil for deep frying - (to cover each piece about 1/2-3/4 of the way)

Seasoned Flour:
1 1/2 C Flour
1 tsp Garlic Salt
1/4 tsp. poultry seasoning
1 1/2 tsp pepper
1 1/2 tsp Paprika
1 1/2 tsp Season All or other multi-purpose seasoning

Crispy Batter:
2/3 C. Flour
1/2 tsp salt
1/8 tsp. pepper
1 egg yolk beaten
3/4 C flat beer or water




Combine ingredients for seasoned flour in medium sized bowl and set aside.


Combine Egg yolk with beer/water and add slowly to dry batter ingredients.


Heat Crisco to 265 degrees in a deep sauce pan or deep fryer to a depth of about 2 inches. moisten chicken pieces. Dip in seasoned flour, then batter and back in seasoned flour. Fry 10-15 minutes, until done and crispy. Drain on paper towels.

The leftovers make AWESOME Chicken tacos. Just cut the left overs up into bite-sized pieces and re-heat in a skillet to keep them crispy.

Grilled Pork Chops

This recipe was in my George Foreman handbook, and it's really good and super easy!

1/2 C Honey
1/2 C Hot Sauce
4 pork chops

Mix honey and hot sauce then brush over pork chops. Grill until no longer pink. Serve with rice and vegetables.