Easy Chicken Cordon Bleu Recipe

My husband’s birthday was this week.  He turned 28.  Man, we’re getting old…almost 30!  Yikes!    Mike loves Chicken Cordon Bleu but it was a busy Thursday this week so I tried finding a tasty Chicken Cordon Bleu recipe that I could throw together quickly.  This recipe was quick and easy and came out great.

Boneless chicken breast was on sale this week for $1.99/lb at ShopRite and I always stock up at that price.  I picked up some deli ham and a few slices of Finlandia Swiss Cheese which was on sale for $4.99/lb plus there were $1.00 off coupons on the deli counter which you can use if you bought 1/2 lb or more…so I got a 1/2 lb.  The deli server offered my little Annabelle a slice and she enjoyed her first experience with Swiss cheese…eating it but also putting her fingers through the holes in her slice

After pounding the chicken to 1/4 inch thickness, simply sprinkle with salt and pepper, layer the ham and cheese and roll!  Secure with toothpicks, dip in egg and then breadcrumbs and bake for 35 minutes in sprayed pyrex at 350 degrees.  I decided to make a super quick sauce with ingredients I had on hand to drizzle over top each breast.  Check out the complete recipe and directions below!

I served with AMAZING Risotto which I leftover from my Italian Easter Pastiera Recipe and veggies.  My hubby was happy

Here is your recipe:

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices Swiss cheese
• 4-6 slices cooked ham
• 1/2 cup seasoned bread crumbs
• 1 egg lightly beaten
  

Directions:

1. Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick.
   
4. Dip each rolled chicken breast in egg and then roll in breadcrumbs. Transfer to baking dish.
5. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Optional Quick Sauce Ingredients:

• 1 can of fat free cream of mushroom condensed soup
• 2 tsbp lemon juice
• 3/4 cup light sour cream
• 1 tbsp cooking wine (I used all I had on hand--Marsala)

Directions:

1. Mix all ingredients in a small sauce pan.
2. Cook until warmed, just before mixture comes to a boil.
3. Serve over chicken immediately.

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Have fun and enjoy!

Original recipe adapted from: AllRecipes

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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Cowgirl Cookies Recipe

Two weeks ago was my sister’s baby shower.  She’s expecting a baby girl who will be named Olivia and I had so much fun planning her baby shower!  From the very first moment I started looking up ideas for girl baby showers, (gotta love Pinterest!) I just knew I HAD to make these adorable baby shower favors!  Each guest received a quart size mason jar filled with an entire recipe for a batch of “Cowgirl Cookies” – less the butter, egg and vanilla extract.

These jars were definitely a hit!  My sister loved them and they were really appropriate for her shower as she loves to bake!  Now these favors aren’t just super adorable…the recipe for these cookies are AMAZING!  I am absolutely in love with these cookies.  The combination of lots of chocolate from the chocolate chips and M&Ms, blended with oats and pecans makes these so decadent!  You really won’t be able to each just one!

Photo Credit: www.bakerella.com

Whether you decide to use this idea for the next baby shower you’re planning or just use this recipe to enjoy some delicious cookies, I promise you won’t be disappointed!

For the full recipe and instructions on how to assemble a mason jar favor, head on over to Bakerella!

Have fun and enjoy!

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

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{ 05/18/2013 with 3 Comments }

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Chunky Guacamole Recipe

With Cinco de Mayo coming up on Sunday, I wanted to share a delicious recipe for Chunky Guacamole with you! It has so many ingredients in it that you may already have in your house from your weekly shopping – so why not make Cinco de Mayo a little more festive with this recipe!

Head over the Budget Gourmet Mom for the Chunky Guacamole Recipe!

Also be sure to use the Grocery Price Comparison Tool to search for the best deals on the items needed for this recipe!

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Bacon, Egg & Cheddar Breakfast Cups Recipe

I’m a busy mom.  I’m sure if you are a mom you probably are too!  I don’t know many moms who aren’t busy   Each morning can be a struggle to have breakfast ready and made for my 15-month old and hubby before I start work bright and early at 7 AM.  One thing my little girl Annabelle loves is eggs so when I came across this recipe, I really wanted to give it a try.  I thought it was a nice way to get a few other ingredients into her breakfast in addition to being very convenient.  I can make a bunch early in the week and just warm one up in the morning! My husband can grab one (or two) on his way out the door for work and I could of course enjoy one too

This recipe was simple and fast and we’re all very happy with the end result.  They were very tasty!

Here is your recipe:

Ingredients:

• 5-6 strips of turkey bacon (or crumbles)
• 5 eggs
• 3/4 cup cheddar cheese, shredded
• 2 slices of bread, cubed
• 1/2 bell pepper, diced
• 1/2 yellow onion, diced (you can use green onion if you prefer)
  
• 2 tablespoons milk
• salt & pepper to taste

Directions:

1. Preheat oven to 350 degrees
2. Cook the bacon as directed on the package and crumble.
3. Whisk eggs in bowl and add all ingredients, mixing together.
4. Divide mixture into muffin tin filling 2/3 full.
5. Bake 17-20 minutes
   

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Have fun and enjoy!

Original recipe adapted from: CookingWithMarcy

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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{ 04/27/2013 with 2 Comments }

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Potato & Buffalo Chicken Casserole Recipe

A friend of mine shared this recipe and ever since I saw it I knew I had to try it!  It just looked so good.  Like a loaded baked potato with chicken. Mmmm.  I thought I could make a few alterations to this recipe to make it a bit healthier without changing the deliciousness of the finished product.  I was pleasantly pleased with the result!  I used turkey bacon in place of regular bacon and low fat shredded cheddar in place of Colby Jack Cheese and we still thought this was a super satisfying and filling “comfort meal.”  My husband thought it’d be good to add some sour cream on top and that really completed the dish.

This made for some good leftovers as well.  We will definitely be keeping this on our menu rotation!

Here is your recipe:

Ingredients:

• 1/3 Cup Olive Oil
• 1 1/2 teaspoons Salt
• 1 Tablespoon Black Pepper
• 1 Tablespoon Paprika
• 2 Tablespoons Garlic Powder
• 6 Tablespoons Hot Sauce
• 6-7Medium Potatoes, cut into 1/2 inch cubes
• 2 lbs Boneless, Skinless Chicken Breasts, cut into 1 inch cubes
• 1 Cup Cooked & Crumbled Turkey Bacon
• 2 Cups Shredded Reduced Fat Cheddar
• 1 Cup Green Onion Chopped

Directions:

1. Preheat oven to 500°F.
2. Whisk together the oil, salt, pepper, paprika, garlic powder and hot sauce in a large bowl.  Toss in the cubed potatoes (I boiled the cubed potatoes for 10 minutes to cut down on baking time) and coat with the mixture.  Using a slotted spoon, transfer to a lightly greased casserole dish.  Leave the extra marinade in the bowl. Bake, stirring every 15 minutes until browned and crisp, about 45-50 minutes.
3. While the potatoes are in the oven, add the chicken to the bowl the potatoes were in and toss to coat.
4. Cook the bacon, drain on paper towels and crumble.  Combine the cheese, bacon and green onions together in a bowl.
5. When the potatoes are cooked, top with the chicken and bacon mixture.  Lower the oven temperature to 400°F.  Bake for an additional 15 minutes to cook the chicken and melt the cheese.
6. Optional: Top with sour cream or ranch dressing

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Have fun and enjoy!

Recipe Adapted From: Chloe’s Tray

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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{ 04/13/2013 with 1 Comment }

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Italian Easter Pastiera Recipe

Nothing is better than carrying on family traditions.  I love that I’m 100% Italian-American and grew up in a home with some serious traditions, most of which included food!  One of my favorite Easter traditions in an Italian household is making Easter Pastiera!  This Italian Dessert, rich with eggs and creamy ricotta cheese is also known as Neapolitan Easter Pie to some.  The best way I can describe Pastiera is like a firmer, more decadent version of rice pudding that melts in your mouth.  The hint of pineapple in this recipe is what makes it for me!  After doing some research, I found there are many different variations to this Easter tradition.  I love my family’s recipe however, and I hope you do too!

Here is a quote I found while doing some research on other version’s of Italian Pastiera and I couldn’t agree more:

“Pastiera is a dessert to grow into, after which it reveals itself as a marvel of balanced flavors and contrasting textures. I’m so glad my mom plugged away with this one because now I cannot imagine Easter without it.” ~ Gina dePalma, the pastry chef at Babbo

Here is your recipe:

Ingredients:

• 8 eggs
• 3 pounds Ricotta Cheese
• 2 cups cooked Arborio Italian-Style Rice (I've also used regular white rice)
• 2 tablespoons vanilla
• 2 cups sugar
• 1 can crushed drained pineapple
• 1 tablespoon corn starch

Directions:

1. Cook rice as directed, yielding 2 cups cooked
2. Beat eggs
3. Add cooled rice, ricotta, sugar and vanilla to eggs
4. After mixed, add drained pineapple and cornstarch and mix well
5. Pour into greased 13 x 9 pan
6. Bake at 350 degrees for 60-80 minutes (You want the outside edges to look a little brown and the center should not be watery or runny but firm).
7. Let cool.  Best served chilled in the refrigerator. 

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Have fun and enjoy!  Buona Pasqua!

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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{ 03/30/2013 with 10 Comments }

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Recipe Idea Using Leftover Hardboiled Easter Eggs

How many of you guys picked up your FREE PAAS Egg Decorating Kits this week at CVS and plan to color hard boiled eggs as an Easter tradition in your house?  This was such a great memory for me growing up.  I looked so forward to coloring eggs every Easter and then having a fun Easter Egg hunt with my sisters and brother.  I’m looking forward to carrying on this tradition with my family now!

I remember my mom would use the leftover Easter Eggs for Egg Salad Sandwiches.  There are a ton of delicious recipes out there to inspire you to use up those eggs instead of tossing them in the trash.  Just be sure you’ve handled the eggs properly and they’re safe to consume.

Here are some tips on Egg Safety:

• If your eggs have only been out of the refrigerator for a few hours, they are safe to consume. However, if they’ve been rolling around in the back yard for a day it’s best to discard them.
• Always discard cracked or dirty eggs
• Hard boiled Easter eggs can be safely stored in the refrigerator for 7 to 10 days, if they were not out of the refrigerator for more than a few hours

So, if you’ve got some safe-to-eat color eggs, check out this yummy recipe for English-Muffin Egg Pizzas.  What a creative way to use up those eggs!

Head on over to RealSimple for the full recipe and step-by-step directions!

Have fun and enjoy!

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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Photo Credit: SeriousEats.com

Homemade Jelly Bean Pop Tarts Recipe

This week at CVS you can pick up a FREE Bag of Gold Emblem Jelly Beans.  The 7 oz bags are priced at $0.99 and this week you will receive a $0.99 ECB back (limit 1) when you buy 1, making them completely Free!  I’m sure we’ll continue to see more great deals on jelly beans as Easter quickly approaches.

What kid doesn’t love Jelly Beans and Pop Tarts?  Well why not combine the two and make your own!  If you’re looking for a super fun treat to make with your kids, check out this unique homemade Jelly Bean Pop Tart Recipe!  I love this idea.  How creative!  Surprisingly, this doesn’t seem as hard to make as you might think.   I’m sure this will make for a memorable and delicious treat this Easter season!

Head on over to SeriousEats for the full recipe and step-by-step directions!

Have fun and enjoy!

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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{ 03/09/2013 with No Comments }

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Photo Credit: SkinnyTaste.com

Chicken with Shallots in Red Wine Vinegar Recipe

One of the easiest freebies this week in the ShopRite Dollar Days Deals is the Pompeian Red Wine Vinegar.  This vinegar is priced at $1.67 this week plus there is a $0.50/1 Pompeian Vinegar printable available making these only $0.67 after doubled coupon.  When you buy 4 participating Pompeian Products, including the red wine vinegar, you will receive a $3.00 Catalina, making these FREE when you buy 4.

Now that I’ve got a bunch of red wine vinegar, I’m checking out some new recipes that call for red wine vinegar.  If you guys haven’t picked up on it by now, I’m a big fan of chicken dishes, so this Chicken with Shallots in Red Wine Vinegar Recipe definitely sparked my interest.  Doesn’t it look divine?  The recipe calls for skinless chicken thighs, but we’re chicken breast snobs in this house so I’ll probably be substituting breasts for thighs.  The recipe calls for sour cream, which I will be substituting with Greek Yogurt to save some calories, as we talked about last week

Head on over to SkinnyTaste for the full recipe!

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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{ 02/23/2013 with 1 Comment }

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Recipe Greek Yogurt Healthy Alternatives

Instead of featuring a recipe this week, I wanted to share this recipe tip that I love!  How many of you have heard of substituting plain Greek yogurt in place of items such as butter, oil, sour cream, mayo, cream cheese, and more!?  I recently discovered this handy Greek Yogurt Conversion Chart by Chobani indicating how Greek Yogurt works great as a substitute for many of these high calorie and fatty ingredients we find ourselves using often in everyday recipes.  Not only is Greek Yogurt a healthier alternative, we can often find some great deals on Greek Yogurt!  Healthier lifestyle + frugal living = a happy me

This week Liberte Greek Yogurt is FREE at ShopRite!  I love Greek Yogurt for a snack or with my lunch, however I’m also going to start keeping some plain Greek Yogurt in the house along with the handy chart above created by Chobani to reference while making my meals in the future!

 What’s your favorite recipe using Greek Yogurt? 

 

Melinda Dilione is a contributor at Living Rich With Coupons. She lives in New Jersey with her husband Mike and their little bundle of joy, Annabelle.

 

 

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{ 02/16/2013 with 5 Comments }

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