Idaho Sunrise or Egg Stuffed Baked Potato

Recipe inspired by The Village Cook


Recipe and photo found on Our Best Bites


Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese-I used cheddar
eggs
Hormel Real Bacon Bits

Instructions
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add bacon. Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Rate It!
Jen: 7.5
Kile: 7
Kiley: don't ask me..I hate eggs and potatoes
Madee: 6.5
Destrie: ok

SLOW COOKER CHICKEN CORDON BLEU

Recipe slightly adapted from: Get off your butt and Bake

4 to 6 skinless, boneless chicken breasts
4 to 6 slices Swiss or Provolone cheese
4 to 6 thin slices smoked ham
1/4 to 1/2 cup all-purpose flour to shake the chicken in.

Instructions:
Place chicken breasts between sheets of plastic wrap. Using a mallet, pound each chicken breast to 1/4-inch thickness. Season each piece on both sides with salt and pepper. Place 1 cheese slice (Swiss or Provolone) and 1 ham slice on each breast. Roll up each breast (tucking loose ends in if necessary) and using a toothpick, secure the end. Dredge each in flour & shake off any excess. In a skillet, add a few tablespoons of oil and turn your heat to med/high. When the oil is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden brown.

Place Chicken in Crockpot.

Mix 2 cans of soup and 1 can of milk and 1 cup sour cream together and pour it over the chicken.

Cook 5-6 hours on low.

Rate It! (coming soon!)
Jen:
Kile:
Kiley:
Madee:
Destrie:

Healthy Cashew Chicken

3/4 C orange juice
1/3 C agave nectar
1/4 C soy sauce (can use low sodium)
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp olive oil, divided
4 green onions, chopped
2 large carrots, julienne
1 celery stalk, sliced
4 boneless, skinless chicken breasts, cut into 1 inch squares
1 cup cashews

In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Per serving: 256 calories, 15g protein, 31g carb

Recipe and photo from: What's Cooking With Ruthie

Rate It!
Jen: 8
Kile: 7.5
Kiley: 6
Madee: 8
Destrie: not good

Baked Potato Wedges

Recipe and Photo from Life as a Lofthouse

4 Russet Potatoes
2 Tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons vegetable oil


DIRECTIONS: Preheat oven to 450 degrees. Drizzle the vegetable oil evenly onto a cookie sheet with sides.

Clean potatoes with water then pat dry with paper towels. Cut each potato into 8 wedges (Cut in half lengthwise, then quarters).

Combine all of the dry ingredients in a large zip-lock baggie. Add 4 potato wedges at a time into the mixture and shake to coat well. Place coated potato wedges onto the cookie sheet, spreading out evenly. Repeat with all of the wedges.

Bake for 20 minutes, then flip potatoes and bake for another 15 or 20 minutes. Remove from oven and serve them while their still hot!

Rate It!
Jen: 7.5
Kile: 7
Kiley:
Madee: 7.5
Destrie: kinda good

Pumpkin Curry Soup

Recipe from Mary McBride

2 cups canned pumpkin
1/2 c onion chopped
2 cloves garlic
4 c water
6 chicken bullion cubes
1 1/2 tsp curry powder
1/4 tsp pepper
1 1/2 tsp salt
2-3 cups cooked rice
2 c half and half
3 cups cooked chicken
1 bay leaf
pinch of nutmeg

Saute onion and garlic. Add everything but cream, and rice. Reduce heat and simmer for about 30 min. Add rice and cream at the end. Heat through. Remove bay leaf and serve.

Rate It!
Jen: 8
Kile: 7
Kiley: 7
Madee: 6
Destrie: not good

Sticky Chicken Salad

This recipe and photo is from my brother, Kelly Godfrey

Make a batch of Sticky Chicken....but double the sauce.

For this variation add to the sauce, an extra Tablespoon of Vinegar, Red Pepper Flakes (to taste), an extra 1/2 Tablespoon Soy Sauce and a pinch of Ground Red Pepper


Serve chicken and extra sauce on salad made with red leaf lettuce, mandarin oranges, La Choy Chinese noodles, and shredded sharp cheddar cheese. Serve with a side of rice with sauce on top.

Rate It!
Jen: 9
Kile: 7.5
Kiley: 8
Madee: 8.5
Destrie: 8

Parmesan Pull Aparts

Recipe and photo from: Life as a Lofthouse

2 cans (7.5 oz each) of refrigerated Homestyle Biscuits
3 tablespoons Butter, melted
1 teaspoon Garlic Powder
1/2 teaspoon dried Parsley
1 teaspoon dried Minced Onion
1 tablespoon grated Parmesan Cheese
1/3 cup shredded Mozzarella Cheese



Directions: Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella cheese evenly over the top of the butter mixture.

Remove biscuits from cans. Place biscuits close together over the top of the cheese and butter mixture. (You might not need all the biscuits. I had a few left over that would'nt fit)

Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!

Forgot to get ratings...Yummy Yummy though.