A friend posted this on FB and I had to share. Easy and yummy!
Yogurt chicken: dip skinless boneless chicken breasts in plain yogurt, then in Ritz cracker crumbs. Bake uncovered at 350 about an hour. Sauce: mix 1 can cream of mushroom, 1 c. chicken broth, and 2/3 c. sour cream and heat thru. Serve chicken with sauce.
We picked these yummy cucumbers from our garden yesterday. I’m trying to get the kids involved in gardening more and eating more fruits and veggies.
I found this recipe on Facebook, From https://www.facebook.com/superhealthykids
Garden Fresh Herbed Cucumber Bites
Inspired by epicurious.com
1 tsp lemon juice
1/2 tsp lemon zest
2 tbsp chopped pecans (optional)
2 tbsp mint, thinly sliced
2 tsp chopped chives
4 ounces, softened cream cheese
1/8 tsp salt
1 seedless cucumber, medium sliced into 32 rounds
3-4 medium radishes, sliced thinly into 32 rounds
Mix Combine the first seven ingredients together in a large bowl.
Cut Use a decorative cookie cutter (i.e. a flower) to cut the cucumber into shapes.
Assemble Layer the cucumber, then the radish slice on top of each other. Then top with about 1/2 tsp of cheese mixture.
Serve Serve right away and enjoy!
I have mint in out garden as well. Just need some chives and we are ready to go.
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Use your Bundt pan to roast chicken thats crispy all the way around. Place carrots, onions, and potatoes in the pan and then place the chicken, cavity side down, over the center. Season as usual and place pan on a cookie sheet to catch drips. Roast at 400 degrees for 15 minutes per pound plus 15 minutes.