Cheddar Garlic Oven Fried Chicken

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt or white salt (or to taste)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese

Set oven to 350°F.
Butter an 11 x 7-inch pan
In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 30-35 minutes (placing the chicken on a rack in a pan will produce an extra crispy crust).
Cover with remaming cheese during the last 5 mins of cooking.

Chicekn Cordon Bleu Casserole

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk

Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
Brown in a little oil until golden.
Place chicken in a baking dish, add cheese and ham.
Mix soup with 1 cup of milk and pour over all.
Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Pineapple-Black Bean Enchiladas

2 tsp vegetable oil
1 c chopped onion
1 red pepper, chopped
1 can pineapple tidbits, drained
1/3 c pineapple juice
1 can balck beans, drained and rinsed
1 can chopped green chillis
1 tsp salt
1/2 c chopped fresh cilantro
3 c cheddar cheese, grated
1 can enchilada sauce
8 flour tortillas
1/2 c sour cream

Heat oven to 350.
Heat oil in a non stock skillet.
Add onion and red pepper.
Cook 4-5 minutes.
Stir in pineapple, beans, green chiles and salt.
Cook until throughly heated.
Stir in cilantro and 2 c cheese.
Spread 1 tbsp enchillada sauce on each tortilla.
Spoon 3/4 c of vegi mixture over sauce.
Roll up tortillas and place seam side down in 9x13 baking dish.
Mix pineapple juice and remaining enchillada sauce.
Pour over tortillas.
Sprinkle with reaming cheese.
Cover with foil and bake for 40-45 minutes, removing foil for the last 5-10 minutes.

Spinach Casserole

2 pkg froxen chopped spinach
1 egg
1 tsp salt
1/4 tsp black pepper
1 smallonion, chopped fine
1 1/2 c cheddar cheese, grated
1 can cream on mushrrom soup
1-2 c croutons

Preheat oven to 350.
Drain spinach really well.
Combine spinach with the rest of the ingredients except he croutons.
Pour into a casserole dish and cover with croutons.
Bake for 35-40 minutes.

Vegetarian Meatloaf

2 c water
1 tsp salt
1 c lentils
1 small onion, diced
1 c quick cooking oats
3/4 c grated cheddar cheese
1 egg, beaten
4 1/2 oz spaghetti sauce
1 tsp garlic powder
1 tsp dried basil
1 tbsp dried parsley
1/4 tsp black pepper

Add salt to water and bring to a boil.
Add lentils and simmer, covered for 25-30 minutes.
Drain and partially mash l entils.
Scrape into mixing bowl.
Add egg, tomato sauce, garlic, basil, parsley and pepper.
Spoon into greased loafpan.
Bake at 350 for 30-45 minutes until top is dry, firm and golden brown.

Vegetarian Lasagna

1 1/2 quarts spaghetti sauce
1/2 c grated carrot
1/2 tsp oregano
6 cooked lasagna noodles
1 pkg ricotta cheese
1 pkg frozen chopped spinach, thawed and drained
2 eggs
1 1/2 c thinly sliced zucchini
1 c sliced fresh mushrooms
3 c mozzarella cheese, grated
1/2 c grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together.
Mix ricotta, spinach and eggs together in a seperate bowl.
Spread 1/2 pf spaghetti sauce on bottom of a 9x13 pan.
Layer 3 lasagna noodles, 1/2 of remaing sauce, 1/2 of ricotta mixture, 1/2 of the zuchinni, 1/2 of the mushrooms, 1/2 of the mozzarella and 1/2 of the parmesan.
Repeat layers with remaining ingredients.
Bake at 350 for 45 minutes.

Jalapeno Red bean BBQ Burgers

1 tsp olive oil
1/2 c minced onion
1/2 c plum tomato, chopped and seeded
1 tsp minced jalapeno chile
1 clove garlic, minced
1 tsp chili powder
1 can kidney beans, rinsed and well drained
1/4 c breadcrumbs
2 tbsp BBQ sauce
1 egg white, beaten

Heat oil in a non stick skillet.
Add onion, plum tomato, jalapeno, garlic and chili powder; saute for 5 minutes.
Using a fork, moarsely mash beans in a bowl.
Combine with onion mixture, breadcrumbs, bbq sauce and egg white.
Shape mixture into 4 patties.
Cook in skillet for 3-5 minutes per side.