Pineapple Chicken (2)

Pineapple Chicken (2)

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Pineapple Chicken (2)
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Prep Time: 6 hours

Cook Time: 1 hour, 5 minutes

Total Time: 7 hours, 5 minutes

Category: Chicken, Main Dishes

Cuisine: American

Servings: 6

Pineapple Chicken (2)

Ingredients

    Pineapple Chicken (2)
  • 6 pieces of chicken
  • 1 cup pineapple juice
  • 1 pkg. Hidden Valley Ranch dressing mix
  • 1 teaspoon seasoned salt
  • 1 tablespoons cornstarch
  • 1/8 cup water

Mix together pineapple juice, dressing mix and the seasoned salt. Marinate chicken pieces for 6-24 hours.

Drain the sauce into a saucepan. Place chicken pieces in a baking pan and bake skin side down for 45 minutes in a 350° oven.

Mix together corn starch and water. Stir into marinade sauce and bring to a boil stirring often.

When the sauce thickens, turn the chicken pieces skin side up and spoon some of the marinated sauce over the chicken. Bake for an additional 20 minutes or until done.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Pineapple Chicken (2)

Serves 6

Amount Per Serving
Calories 219.37 kcal
% Daily Value*
Total Fat 13.51 g 20.8%
Saturated Fat 3.86 g 19.3%
Trans Fat 0.09 g
Cholesterol 67.05 mg 22.4%
Sodium 319.38 mg 13.3%
Total Carbohydrate 6.58 g 2.2%
Dietary Fiber 0.1 g 0.4%
Sugars 4.16 g
Protein 16.78 g
Vitamin A 4.07 % Vitamin C 6.22 %
Calcium 1.56 % Iron 5.23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/pineapple-chicken-2/

Fresh Apricot Crisp

Fresh Apricot Crisp

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Category: Desserts and Sweets, Pies and Cobblers

Servings: 8

Fresh Apricot Crisp

Ingredients

    Fresh Apricot Crisp
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup packed dark brown sugar
  • 2/3 cup quick-cooking rolled oats
  • 1/3 cup golden raisins (optional)
  • 1/3 cup chopped pecans
  • 5 cups pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup granulated sugar

Preheat oven to 350° F. and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.

Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.

Notes: If using supermarket apricots, cut each into quarters, increase lemon juice to 2 tablespoons and granulated sugar to 1/2 cup, and mix a pinch each of cinnamon, ginger, and nutmeg into the fruit before baking.

Servings: 8

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Fresh Apricot Crisp

Serves 8

Amount Per Serving
Calories 293.59 kcal
% Daily Value*
Total Fat 15.75 g 24.2%
Saturated Fat 7.72 g 38.6%
Trans Fat 0.47 g
Cholesterol 30.5 mg 10.2%
Sodium 78.44 mg 3.3%
Total Carbohydrate 37.54 g 12.5%
Dietary Fiber 3.36 g 13.4%
Sugars 24.44 g
Protein 3.65 g
Vitamin A 21.14 % Vitamin C 11.59 %
Calcium 3.36 % Iron 7.02 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/fresh-apricot-crisp/

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Flourless Chocolate Cake

Flourless Chocolate Cake

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Category: Cakes

Servings: 12

Flourless Chocolate Cake

Ingredients

    Flourless Chocolate Cake
    Cake:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (1 stick or 4 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup (2 ounces) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 3 large eggs
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
    Glaze:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (4 ounces) heavy cream
  • 1 teaspoon vanilla extract
    Topping:
  • 1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake:

Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugars, vanilla, salt, and espresso powder. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze:

Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth. Stir in the vanilla.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: one 8" cake, 12 rich servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Flourless Chocolate Cake

Serves 12

Amount Per Serving
Calories 276.07 kcal
% Daily Value*
Total Fat 16.55 g 25.5%
Saturated Fat 9.17 g 45.9%
Trans Fat 0.08 g
Cholesterol 64.53 mg 21.5%
Sodium 49.98 mg 2.1%
Total Carbohydrate 34.05 g 11.4%
Dietary Fiber 3.22 g 12.9%
Sugars 28.91 g
Protein 4.08 g
Vitamin A 8.33 % Vitamin C 0.06 %
Calcium 3.27 % Iron 9.33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/flourless-chocolate-cake/

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Buffalo Wings

Buffalo Wings

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Category: Appetizers and Snacks, Wings

Servings: 8

Buffalo Wings

Ingredients

    Buffalo Wings
  • 3 lb. chicken wings
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1/3 cup vinegar
  • 1/4 cup catsup

Cut chicken wings into 3 pieces, discarding the tip portion.

Bake at 400º F. For 20 minutes or until brown and crispy.

Combine brown sugar, water, soy sauce, vinegar, catsup, and a pinch of salt in a bowl and mix well. Pour over chicken.

Bake 20 – 30 minutes longer.

Makes 6 to 8 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Buffalo Wings

Serves 8

Amount Per Serving
Calories 439.81 kcal
% Daily Value*
Total Fat 22.4 g 34.5%
Saturated Fat 6.91 g 34.6%
Trans Fat 0.12 g
Cholesterol 188.81 mg 62.9%
Sodium 328.96 mg 13.7%
Total Carbohydrate 29.13 g 9.7%
Dietary Fiber 0.04 g 0.2%
Sugars 28.29 g
Protein 30.07 g
Vitamin A 1.92 % Vitamin C 0.34 %
Calcium 4.41 % Iron 5.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/buffalo-wings/
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Viva La Chicken

Viva La Chicken

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Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 30 minutes

Category: Casseroles, Chicken, Main Dishes

Cuisine: Mexican

Servings: 8

Viva La Chicken

Ingredients

    Viva La Chicken
  • 4 chicken breasts
  • 12 corn tortillas
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 medium onion, grated
  • 1 can green chilies
  • 1/2 lb. Cheddar Cheese, grated
  • 1/2 lb. Monterey Jack cheese, grated

Skin chicken breasts; sprinkle with salt and pepper. Wrap in foil and bake at 400° for 15-20 minutes.

Cut tortillas into chips.

Combine soups, milk and onion together. Spray casserole dish.

When chicken is cooked, cut up into bite-size pieces.

Place chilies on bottom, tortillas, chicken, soup mixture; cheese on top; bake at 400° for one hour or until heated thoroughly.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Viva La Chicken

Serves 8

Amount Per Serving
Calories 558.4 kcal
% Daily Value*
Total Fat 33.68 g 51.8%
Saturated Fat 15.32 g 76.6%
Trans Fat 0.43 g
Cholesterol 117.6 mg 39.2%
Sodium 1114.07 mg 46.4%
Total Carbohydrate 26.72 g 8.9%
Dietary Fiber 2.85 g 11.4%
Sugars 3.42 g
Protein 37.09 g
Vitamin A 21.67 % Vitamin C 16.35 %
Calcium 49.3 % Iron 11.87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/viva-la-chicken/

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Roasted Asparagus with Parmesan Cheese

Roasted Asparagus with Parmesan Cheese

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Category: Asparagus, Side Dishes

Servings: 4

Roasted Asparagus with Parmesan Cheese

Ingredients

    Roasted Asparagus with Parmesan Cheese
  • 1 pound asparagus cleaned and trimmed
  • 1 tablespoon olive oil, divided use
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon soft white bread crumbs
  • 2 teaspoons margarine, melted

Heat the oven to 450°.

Place the asparagus on a baking pan. Drizzle the spears with 1 to 2 teaspoons olive oil and toss to coat.

Combine the cheese, bread crumbs and margarine. Sprinkle the asparagus with the cheese mixture and drizzle with the remaining olive oil.

Bake, uncovered, until the asparagus is just tender, about 15 minutes

Yield: 4 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Roasted Asparagus with Parmesan Cheese

Serves 4

Amount Per Serving
Calories 103.7 kcal
% Daily Value*
Total Fat 7.32 g 11.3%
Saturated Fat 2.05 g 10.3%
Trans Fat 0.35 g
Cholesterol 4.82 mg 1.6%
Sodium 127.51 mg 5.3%
Total Carbohydrate 5.86 g 2%
Dietary Fiber 2.46 g 9.8%
Sugars 2.29 g
Protein 5.26 g
Vitamin A 6.42 % Vitamin C 7.06 %
Calcium 11.44 % Iron 14.38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/roasted-asparagus-with-parmesan-cheese/

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Black Bean Lasagna

Black Bean Lasagna

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Category: Lasagna, Main Dishes

Servings: 6

Black Bean Lasagna

Ingredients

    Black Bean Lasagna
  • 2 cups spaghetti sauce of choice
  • 1 1/2 cups cooked Black Turtle Beans
  • 4 whole grain lasagna noodles – (cooked)
  • 2 cups ricotta cheese or- low fat cottage cheese
  • 3/4 lb mozzarella cheese, grated
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian Seasoning

Preheat oven to 350°F.

Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish.

Combine the rest of the sauce with the cooked beans.

Assemble the lasagna in a 7-1/2″ x 12″ baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese.

Bake for 20 minutes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Black Bean Lasagna

Serves 6

Amount Per Serving
Calories 372.43 kcal
% Daily Value*
Total Fat 19.65 g 30.2%
Saturated Fat 11.5 g 57.5%
Trans Fat 0.05 g
Cholesterol 67.67 mg 22.6%
Sodium 1135.4 mg 47.3%
Total Carbohydrate 22.42 g 7.5%
Dietary Fiber 2.7 g 10.8%
Sugars 9.64 g
Protein 26.72 g
Vitamin A 24.48 % Vitamin C 5.45 %
Calcium 55.9 % Iron 8.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/black-bean-lasagna/
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Taquitos

Taquitos

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Category: Chicken

Cuisine: Mexican

Servings: 12

Taquitos

Ingredients

    Taquitos
  • 2 chicken breasts, cooked, shredded
  • 12 corn tortillas
  • Butter-flavored cooking spray
  • Leaf lettuce, thinly sliced
  • Diced tomatoes
  • salt and pepper to taste
    Guacamole
  • 2 tomatillos, husked, rinsed, quartered
  • 1 garlic clove
  • 1/4 cup green chiles, diced
  • 3 sprigs cilantro or parsley
  • 1 avocado, peeled, pitted, chunked
  • 3 tablespoons nonfat sour cream
  • dash salt and pepper to taste
  • 1/4 cup diced onion
  • 1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Taquitos

Serves 12

Amount Per Serving
Calories 140.77 kcal
% Daily Value*
Total Fat 6.5 g 10%
Saturated Fat 1.59 g 8%
Trans Fat 0.03 g
Cholesterol 20.12 mg 6.7%
Sodium 52.95 mg 2.2%
Total Carbohydrate 13.51 g 4.5%
Dietary Fiber 3.0 g 12%
Sugars 1.11 g
Protein 8.05 g
Vitamin A 2.09 % Vitamin C 12.51 %
Calcium 3.27 % Iron 4.11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/taquitos/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Greek Homestyle Chicken

Greek Homestyle Chicken

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Category: Chicken, Main Dishes

Servings: 4

Greek Homestyle Chicken

Ingredients

    Greek Homestyle Chicken
  • 4 pieces of boneless, skinless chicken breasts
  • juice of 2 lemons
  • 4 or 5 potatoes, peeled and sliced french-fry style
  • 1/2 cup olive oil
  • 1/2 to 1 cup of water
  • 1 head of garlic, the cloves peeled but whole
  • dash oregano, salt, and pepper to taste

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano.

Bake at 350°, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano.

If potatoes aren’t at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Greek Homestyle Chicken

Serves 4

Amount Per Serving
Calories 776.85 kcal
% Daily Value*
Total Fat 34.5 g 53.1%
Saturated Fat 5.35 g 26.8%
Trans Fat 0.02 g
Cholesterol 198.56 mg 66.2%
Sodium 180.58 mg 7.5%
Total Carbohydrate 48.76 g 16.3%
Dietary Fiber 6.38 g 25.5%
Sugars 2.72 g
Protein 67.16 g
Vitamin A 2.15 % Vitamin C 73.86 %
Calcium 7.53 % Iron 19.11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/greek-homestyle-chicken/

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Chicken and Wild Rice

Chicken and Wild Rice

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Prep Time: 5 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 20 minutes

Category: Casseroles, Chicken, Main Dishes

Servings: 4

Chicken and Wild Rice

Ingredients

    Chicken and Wild Rice
  • 4-5 boneless chicken breast
  • 1/2 cup of frozen green peas
  • 1 box of Uncle Ben’s Wild Rice (not quick cook)
  • butter to grease pan
  • 2 1/8 cups of water

Grease a baking dish with butter this gives added flavor to the chicken and rice too. Empty rice into greased pan. Place peas and then chicken on top of rice, sprinkle the seasoning for rice on top of chicken coating each piece. Sprinkle any remaining seasoning onto the rice. Add 2 1/8 cups of water to rice and chicken.

Cover with foil and bake at 350° for 1 hr 15 minutes.

Note Water should be evaporated and chicken tender at this time.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Chicken and Wild Rice

Serves 4

Amount Per Serving
Calories 437.19 kcal
% Daily Value*
Total Fat 22.17 g 34.1%
Saturated Fat 7.72 g 38.6%
Trans Fat 0.36 g
Cholesterol 135.63 mg 45.2%
Sodium 129.94 mg 5.4%
Total Carbohydrate 13.93 g 4.6%
Dietary Fiber 0.92 g 3.7%
Sugars 1.03 g
Protein 42.78 g
Vitamin A 9.64 % Vitamin C 8.06 %
Calcium 3.23 % Iron 10.17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/chicken-and-wild-rice/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.