Greek Chicken

Take 4 bone-in chicken breasts & place 2 garlic cloves under the skin. Rub the breasts with olive oil & season with salt & pepper & oregano.

Place 4 lemons sliced in a lightly greased 13 x 9 baking dish & arrange the chicken breasts over the lemon. Sprinkle about 20 pitted greek or black olives around.

Bake at 350 degrees for 45 minutes. Sprinkle with Feta cheese & serve.

Family Fried Rice

This is perfect for left-over rice or make some earlier in the day and it’s a breeze to put together. Simply brown about 4 or 5 pieces of diced bacon in a skillet until crispy. Remove bacon and turn down the heat. Slightly beat 3 or 4 eggs and pour them into the hot bacon drippings. Add about a cup of rice and chopped green or regular onions and mix together. Add the bacon and any leftover chopped meat you have on hand. Add (low sodium) soy sauce until the rice is as brown as you like it. Stir well and cook on low heat about 15 more minutes. This is so good for any leftover meat or seafood. Your family will like it better than Chinese takeout. Red pepper flakes are optional.

Pork Chops & Apples

Place 1 medium unpeeled sliced apple in a baking pan. Sprinkle with 2 tbsp of brown sugar and 1/2 tsp of cinnamon.

In a frying pan brown 2 pork chops in a little hot oil about 3 minutes on each side.

Place the pork chops in a single layer over the apples. Season with 1 tsp of sage.

Cover & bake at 350 degrees for 45 minutes.

Sunshine Chicken

Place chicken pieces in seasoned flour & coat well.

Brown chicken in a skillet & place in a sprayed baking pan.

Combine 1 cup of barbecue sauce & 1/2 cup of orange juice.

Pour over the chicken & cover & bake at 350 degrees for 45 minutes. Spoon sauce over the chicken & bake uncovered for an additional 20 minutes.

Swiss Chicken

Mix 1/4 cup of white wine & 1 can of cream of chicken soup.

In a 2 quart casserole dish layer 6 deboned chicken breasts with 6 slices of swiss cheese, the soup mixture & top with 1 cup of herb stuffing.

Pour 1/4 cup of melted butter on top. Bake at 325 degrees for 1 hour.


Fried Chicken

Combine 1 cup of milk & 1 egg in a bowl.

Season 3 pounds of cut up chicken.

Shake the chicken in seasoned flour in a plastic zip top bag.

Dip each piece in milk & then back in the flour.

Heat about 2 inches of oil in a pan. Add chicken & cook covered for 10 minutes.

Uncover, turn & continue cooking 15 minutes. Drain on a paper towel.

Quick Chick

Dip 6 boneless chicken breast halves in 3/4 cup of mayo. Combine 2 cups of crushed corn flake crumbs & 1/2 cup of parmesan cheese in a bowl. Dip mayo-covered chicken in the corn flake mixture. Place in a baking pan coated with cooking spray & bake for 1 hour.

Crock Pot Hawaiian BBQ Chicken

Only 3 ingredients.

Spray Crock Pot with cooking spray.

Place 4-6 boneless chicken breasts in Crock Pot.

Cover with a bottle of Hawaiian BBQ sauce. (Target’s Archer Farms makes a good one.)

Empty in a 20 oz drained can of pineapple chunks.

Cook on high for 2 1/2 hours or low for 5 hours.

Shred chicken with a fork & mix with the sauce. Serve over rice or pasta.