Lemon Chicken Italiano

This was the dinner I requested for my birthday on Sunday. When it's made with the Kirkland marinara sauce, it is easily in my top five favorite meals. Hint: for those who don't like butter, cut it and use 2-3 T. olive oil for the topping instead.

6 boneless, skinless chicken breasts

1/2 cup flour

5 T. butter, divided

1 T. olive oil

salt & pepper to taste

2 cups Kirkland marinara sauce (or whatever you like)

4 T. chopped onion, or 1 T. dried

2 T. lemon juice

1/2-1 T. dried parsley (2 T. fresh chopped)

Pound chicken breasts between waxed paper until flat (or do what I do and slice them into chicken fingers). Put flour and chicken in a plastic bag and shake to coat. Melt 2 T. of butter and 1 T. olive oil in a large skillet (cut the butter if desired). Place chicken in skillet and cook over medium-high heat until cooked through. (5 min/side for chicken breasts.) Sprinkle with salt & pepper. Place marinara sauce in a 9x13 baking dish, top with chicken. Keep in a warm oven while making the lemon sauce.

For lemon sauce, melt remaining 3 T. butter (or use olive oil) in the same skillet, scraping up chicken bits. Add onion and cook until tender. Remove from heat and add lemon juice and parsley. Pour over chicken and serve. 

Italian Meatloaf

Mike's favorite. :) 

2 lbs. extra-lean ground beef

2 cups soft bread crumbs (or 3/4 c. dry)

1/2 cup favorite marinara sauce

1 large egg

2 T. dried onion

1-2 t. minced garlic

1/4 t. pepper

1 t. salt

1 t. garlic salt

1/2 t. Italian seasoning

marinara sauce for topping

Line a cookie sheet or crock-pot with foil, spray with non-stick spray.

Combine beef, bread crumbs, marinara sauce, egg, onion, garlic, and seasonings in a mixing bowl with hands or potato masher until well-mixed. Shape into a loaf and place on cookie-sheet or into crock-pot. Spread desired amount of marinara sauce on top. 

If cooking in the oven:

Bake at 375 for 1 hour or until internal temperature reaches 160 F. Scrub 6-8 potatoes, poke with a fork, and bake next to the meatloaf for an easy side.

Crock-pot instructions:

Cook on High 2 1/2-3 hours or Low 5-6 hours.

GRANDMA LISTER'S VEGETABLE CHOWDER

This is an old family favorite that we still like to make.

2 cups diced potatoes
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup chopped onion

Don't worry about exact measurements on the veggies.  I usually get a glass 4 cup measure and chop until it's full.

1 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups boiling water
2 cups milk
1/4 cup butter or margarine
1/4 cup flour
10 oz shredded sharp cheddar cheese (medium works OK)
1 16 oz can cream style corn.

In a sauce pan that will fit, combine veggies with salt & pepper and water.  Cover and simmer for 10 minutes.  Do not drain.

In a large pan Make cream sauce with butter, flour & milk (melt butter, while stirring add flour and then slowly add milk)
Add cheese and stir until melted.  Add creamed corn and undrained veggies and heat through.  Do not boil.  Serves 6-8 rest-home patients or 4 normal people.

Lynn

FAVORITE SLOPPY JOES

This is pretty basic, but has a good flavor and seems to be liked by everyone.  It can easily be doubled or tripled or more.

1 lb ground beef

2-3 stalks celery, chopped

1 small onion, chopped

1 8 oz. can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon firmly packed brown sugar

1 teaspoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

salt and pepper to taste

In a large skillet, brown ground beef, celery and onion - drain fat.

Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.

If too much liquid remains, leave the cover off and simmer to let moisture evaporate.

It's pretty versatile.  If you don't have dry mustard, use regular mustard.  You could also add garlic or other seasonings.

Lynn