Amy’s Chicken Parmesan

6-8 Chicken breasts

1 onion diced

4-6 slices provolone or swiss cheese

Your favorite jar of red pasta sauce

Your favorite pasta

Bread crumbs

2 eggs

Olive oil

Beat eggs together and pour onto a plate.  Pour bread crumbs onto another plate.  Heat oil in skillet over the stove.  Dip chicken breasts in eggs on both sides, then repeat with bread crumbs.  Place breaded chicken into skillet and add onions.  Brown chicken on both sides and then place chicken and onions in a crock pot.  Add red sauce and cook on low for 6-8 hours.  Place cheese slices on top of chicken about 10 min. before serving.  Cook pasta and serve chicken over the pasta when ready.  Enjoy!

-Amy

Chicken Piccata

4 chicken breasts

olive oil

flour

salt & pepper

minced garlic

2 lemons, juiced and 2 teaspoons zest

½ cup chicken broth

2 T capers

Dredge chicken breasts in flour, salt and pepper.  Pound flat and cut into desired serving size.  In large skillet heat oil, brown chicken.  Add garlic, broth, lemon zest, juice and capers.  Cook until slightly thickened.   Serve with your choice of noodles (we like noodles with alfredo sauce or buttered noodles with parmesan cheese).

-Amy

Salmon with Cilantro-Citrus Sauce (serves 4)

Cilantro-Citrus Sauce

1 c. cilantro (leaves and stems), chopped

¼ c. flat leaf parsley, chopped

1 clove garlic

¼ c. orange juice

1 T lime juice

1 T rice vinegar

¼ c. pine nuts

¼ c. olive oil

salt and pepper to taste

Combine all ingredients in food processor or blender and blend until smooth. 

Salmon

4 4-6 oz. salmon filets

2 T olive oil

salt

Preheat oven to 4oo degrees.  Heat olive oil in a cast iron skillet over medium high heat, just before beginning to smoke.  Add the filets, skin side up and season with salt.  Cook for about 4 minutes, then flip.  Place in preheated oven and cook for 5-7 minutes, until done.

Top each filet with the cilantro-citrus sauce and serve.

-Amy

French Toast

We love breakfast for dinner!

One loaf of your favorite bread (we use anything from nutty whole wheat to Texas toast bread)

7-8 eggs (use all egg whites, but only 2-3 yolks)

½ -3/4 cups milk

2 T. brown sugar

1 t. cinnamon (mix in with brown sugar before adding to everything else)

1 t. vanilla

1 t. almond extract

toppings: bananas, chopped walnuts, powdered sugar, and syrup

Mix ingredients, dip bread and cook in skillet with canola oil.  Enjoy!

-Amy

Beef Stroganoff

1 lb. boneless beef sirloin or top round steak, cut into thin strips

2 T oil                                               ½ t salt

2 T margarine                                    ¼ t pepper

8 oz. fresh mushrooms, sliced             1/8 t garlic powder

½ cup chopped onion                            14 oz. beef broth

2 T flour                                            ½ cup sour cream  

1 t sugar                                            12 oz. egg noodles

Heat oil in large skillet.  Add beef; cook just until tender and browned.  Remove beef with slotted spoon.  Add to skillet margarine, mushrooms and onion; cook until onion is tender.  Stir in flour, sugar, salt, pepper and garlic powder.  Blend in broth.  Cook, stirring constantly, until thickened and bubbly.  Stir in beef; heat through.  Blend in sour cream.  Heat through; do not boil.  Cook noodles, drain.  Serve stroganoff over hot noodles. 

-Amy

Koch Family Chicken and Rice Soup

I swear by this soup because when there are “sickies” at my house, it not only helps them feel better, but helps to keep me from getting sick, too.  An added bonus, my kids LOVE this soup.

10 cups chicken broth

1 Tablespoon olive oil

1 medium onion, diced

½ cup sliced celery

1 ½ cup sliced carrots

¼ cup snipped fresh parsley

¼ teaspoon black pepper

¼ teaspoon dried thyme leaves, crushed

1 bay leaf

2 cups cooked chicken

3 cups cooked rice

2 Tablespoons lime juice

Optional: lime slices for garnish

Combine vegetables and seasonings (except parsley) with olive oil in a pot over the stove.  Simmer and slowly add broth until vegetables are tender.  Boil over high heat, stirring regularly.  Reduce heat and add chicken, rice, parsley, and lime juice.  Discard bay leaf and enjoy!

-Amy

Salsa Chicken Salad

Great for crowds, serve buffet-style and everyone can build their own salad

4-6 Chicken Breasts                           *serve with Lighthouse Cilantro Ranch Dressing

1 Jar of your favorite salsa

1 Cup brown sugar

Cook ingredients in crock pot for 6-8 hours.  Shred chicken and serve over a bed of your favorite lettuce.  Top with cheese, tortilla strips, corn, tomatoes, avocados, black/pinto beans, onions, cilantro, etc.

-Amy

BBQ Chicken Salad

A great one for crowds, serve buffet-style and everyone can build their own salad

4-6 Chicken Breasts

Your Favorite BBQ Sauce

Chopped Romaine Lettuce

Toppings: red onions, tomatoes, Monterey Jack Cheese, corn, black beans, avocados, jicama, BBQ sauce, ranch dressing, tortilla chips

Place chicken in crock pot and cook for 6-8 hours.  Cut/dice chicken.  Create your own salad layering the lettuce, chicken, and toppings.

-Amy

Spicy Citrus Chicken Marinade

1 ¼ lb. chicken, tenderloins or cut into strips

½ c. honey

½ c. lemon juice or orange juice

1 envelope zesty Italian seasoning (salad dressing mix)

1 Tbsp. Tabasco sauce

Mix marinade ingredients together.  Reserve ¼ c. of marinade to brush on chicken as it cooks.  Add chicken & marinate at least 1 hr.  Place chicken on broiler pan or barbeque grill.  Glaze chicken w/ the reserved marinade as it cooks.

Serve with a baked potato and grilled corn or broccoli.

-Amy

Amy's Enchiladas

I tweak this recipe a little every time, depending on what I have on-hand or what my tastes are for the day, but this is a general pattern I follow:

10-12 corn tortillas (use flour if you like them better)

2 cups cooked chicken (crock pot overnight with chicken broth, diced onion, and pepper)

1-2 cups Montery Jack cheese

1-2 cups Mexican blend cheese (cheddar with jack cheese)

Cooked rice (see recipe below)

1 10 oz. can enchilada saude (mild green or red)

1 small can pinto or black beans (optional)

Toppings: tomatoes, shredded lettuce, sour cream, salsa, avocado, etc.

Rice:

4 c. water

4 t. chicken bouillon

4t. garlic, minced

½ bunch cilantro

1 can green chilies (4 oz.)

3/4 t. salt

1 T. butter

1/2 onion

2 c. rice

Blend cilantro, green chilies and onion together in food processor.  Cook rice and add remaining ingredients for the last few minutes.

Dice or shred chicken and grease 9 x 13 pan.  Place desired amount of chicken in corn tortilla along with rice, beans, and Monterey jack cheese.  (Alternatively, quarter corn tortillas with pizza cutter and spread half across the bottom of the pan, add filler ingredients, and top with remaining quartered tortillas).  Pour enchilada sauce over the top of the tortillas.  Sprinkle the top with the remaining Mexican blend cheese.  Bake covered (grease foil) in 350 degree oven for 20 minutes.  Take foil off and bake an additional 5 minutes.  Serve with desired toppings.

-Amy