Oven Fried Cajun Chicken

1 frying chicken (or 6 breasts or 6 leg quarters or thighs)
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter

Preheat oven to 425°F.

Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired…I use more), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well. Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done

Bacon Cheeseburger Meatloaf

Recipe courtesy of Paula Deen

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Buffalo Chicken Pasta

1/2 c blue cheese dressing
1/2 c sour cream
3 T Franks buffalo hot sauce
1/2 c skim milk
8 oz chicken breast cut in bite size pieces
2 tsp olive oil
6 oz penne pasta

Season and cook chicken breast in olive oil, when finished add remaining ingredients and heat through.

Crock-pot Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1/2 cup reduced fat sour cream

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Variations and suggestions: Add Black Beans and Whole Kernel Corn.

Leftovers: Use to make a Salsa Chicken Wrap for lunch.

Meatloaf with Pineapple Topping

1 1/2 lbs ground beef
1 cup crushed Ritz cracker
1/3 cup milk
1/4 cup chopped onion
1/4 cup ketchup
1 tablespoon worcestershire sauce
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper

SAUCE

1 (8 1/4 ounce) can crushed pineapple, un-drained
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons cornstarch

Directions

Combine meatloaf ingredients. In ungreased 13x9 pan, form mixture into 9x4 loaf. Bake at 350º for 45 minutes. Combine all sauce ingredients in saucepan. Cook over medium heat until boils and thickens, stirring frequently. Spread on top of loaf; bake 15-20 minutes more. Let stand 5 minutes before slicing.

Here is what we had for dinner

This received high ratings from the hubby.

Grilled Teriyaki Chicken

TERYAKI MARINADE

½ cup soy sauce
4 garlic cloves, crushed
2 tsp grated ginger
2 tsp lime juice
2 tsp honey
¼ tsp red pepper flakes

¼ tsp sesame oil

Mix ingredients.

ASIAN SLAW

6 Ounces Pkg. Shredded Cabbage
2 Packages Chicken Ramen Noodles
2 Tablespoons Vinegar
4 Tablespoons Sugar
1/2 Cup Sliced Or Slivered Almonds
1/2 Cup Oil

Combine cabbage, and crushed noodles and almonds. Mix together
vinegar, sugar, oil, and seasoning packets from ramen noodles. Pour
dressing over slaw and toss at serving.

LEFTOVERS

We had some leftovers. So, I cut up the chicken and mixed with the Asian slaw and plan to make a oriental wrap for lunch.