WOW Chicken

I saw this recipe on Pinterest and it looked easy so i decided to make it last night and Paul loved it. (I liked it but too but i haven't been able to eat chicken breasts as easily while i'm pregnant so it wasn't a super home run for me) But, based on his reaction i decided to share.

It's just a standard chicken breast that you bake with some stuff on top but it makes it moist and gives it some extra flavor. It goes great with any sides too so if you just need something simple and fast but with flavor, try this!

 Ingredients:
 4 chicken breasts
1/2 C sour cream and/or greek yogurt and/or mayonnaise
1/4 C grated parmesan cheese
Italian (or just regular) bread crumbs

-Preheat oven to 425
-Line a cookie sheet with foil (makes for super easy cleanup)
-Put your chicken breasts down on the pan. (Mine were thawed already but you could maybe experiment with frozen ones.) 
-Mix Sour Cream and/or Yogurt and/or mayonnaise and Parmesan cheese in a bowl. 
*I'm really into Greek Yogurt right now because it's so healthy so i used mostly plain greek yogurt with a little sour cream to equal a 1/2 C 
-Spread mixture over top of chicken breasts, then sprinkle Italian bread crumbs on top 
-Bake for 20-30 minutes until chicken is cooked.

**I also think it would be really yummy to add some Italian Dressing seasoning from a pouch to the mix on top. I'll probably try that next time.

original recipe adapted from:http://theenchantedcook.blogspot.com/2011/10/parmesan-crusted-chicken-hellmanns-mayo.html

Popcorn

• Parmesan Garlic Popcorn
• 
  
• 3 tablespoons unsalted butter $
• 2 cloves garlic, minced $
• 2 tablespoons vegetable oil $
• 1 cup unpopped popcorn $
• 1/2 cup finely grated Parmesan $
• 1/2 teaspoon cayenne pepper
• Salt $

Preparation

1. In a small saucepan over medium heat, melt butter. Add garlic and cook 1 minute, stirring, then remove saucepan from heat and set aside to cool slightly.
2. Warm vegetable oil in a large, deep pot with a tight-fitting lid over high heat. When oil is hot, add unpopped popcorn, cover pot, and cook 1 minute. Vigorously slide pot back and forth over burner until popcorn begins to pop. Continue cooking and shaking pot until popping subsides, about 5 minutes. Remove pot from heat and transfer popcorn to large serving bowl.
3. Pour butter-garlic mixture over popcorn, sprinkle with Parmesan and cayenne and toss to coat. Season with salt and serve.
4. (from Myrecipes.com)

Marshmallow Popcorn Cake

2 1/2 quarts popped popcorn

1 10.5 ounce bag marshmallows

3 tablespoons butter

assorted Halloween mix-ins – I used M&Ms, candy corn and peanuts

Melt butter and marshmallows together.  Add popcorn and mix slightly.  Add in mix-ins and mix until the melted marshmallow mixture has coated all the popcorn.

Pour mixture into a bundt pan that has either been sprayed with cooking spray or buttered.  Turn out onto a serving dish and enjoy!

(from zupas.com)

Jello Popcorn

• 12 cups popped popcorn
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (3 oz.) package cherry or other flavored gelatin

Instructions

• HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
• REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
• COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
• POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

(from eaglebrand.com)