A Recipe for Me

A Collection of Recipes from Lisa and Donna

Easy Crunchy Ranch Dressing Chicken Breasts

This recipe was a pleasant experiment that actually turned out GREAT!

What you need:

  • 1 skinless, boneless chicken breast per person
  • Flour
  • Your favorite bottled Ranch dressing
  • Panko bread crumbs
  • Oven-safe Wire rack
  • Baking sheet


Asian Shrimp, Snow Peas and Rice

  • 1 1/4 cups reduced-sodium chicken or vegetable broth
  • 1 Tablespoon cornstarch
  • 1 teaspoon vegetable oil
  • 3 garlic cloves, minced
  • 2 carrots, finely chopped
  • 2 cups snow peas
  • 3 Tablespoons reduced-sodium soy sauce
  • 2 teaspoons Asian (dark) sesame oil
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1/4 teaspoon crushed red pepper
  • 3 cups hot cooked long-grain rice

1.  In a small bowl, combine 1/4 cup of the broth and the cornstarch; stir until the cornstarch dissolves.  Set aside.

2.  In a large nonstick skillet over medium-high heat, heat the vegetable oil; add the garlic and saute about 1 minute.  Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce, and sesame oil.  Reduce heat and simmer, covered until the snow peas are tender-crisp, about 5 minutes.

3.  Add the shrimp and the rmaining 1/3 cup of broth;  cook, stirring occasionally, just until the shrimp turn pink, 3-4 minutes. Increase the heat and bring to a boil.  Stir in the dissolved cornstarch and add the red pepper; cook, stirring frequently, until thickened, about 2 minutes.  Serve over the rice.


Per Serving (3/4 cup shrimp mix over 1/2 cup rice): 284 Calories, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 108 mg Cholesterol, 627 mg Sodium, 40 g carbs, 3 g Fiber, 20 g protein, 82 mg calcium.  POINTS:  5

Bacon-wrapped, Stuffed Chicken Breasts

This recipe is more about technique for baked stuffed chicken. The filling could easily be substituted with whatever type of cheese or stuffing you like. I started with cream cheese and fresh chives.

What you need:

  • 1 boneless, skinless chicken breast per person, butterflied, and pounded slightly
  • Cream cheese, softened
  • Chopped fresh chives
  • -or-  Pre-packaged cream cheese and chives spread
  • 2-3 Bacon strips per chicken breast (smoked thick-sliced works great)

What to do:

Preheat oven to 350F.

Combined cream cheese and chives in a bowl and blend well. Spread a good spoonful of cheese mixture over chicken breast. Roll chicken breast to conceal the cheese mixture, and then wrap with bacon strips, securing with toothpicks as needed. Repeat for each chicken breast.

Place chicken on a foil-lined baking sheet (for easy clean-up). Bake for 30-35 minutes till cooked through. Broil for an addition 5+/- minutes to crisp up the bacon.


Amazing Baked Chicken

This is more about technique than preparation. You can season the chicken to your own liking. When I made this, I used salt, pepper and Italian seasoning.

You’ll need one boneless, skinless chicken breast per person, about 1/2-3/4 pound each (I’m just guessing; the ones I used were very plump, and weighed not less than half a pound each).


  • Boneless, skinless chicken breasts
  • Seasoning (salt, pepper, garlic, etc. Use what you like)
  • Olive oil

What to do

Preheat oven to 355F.

In an appropriately sized baking dish, drizzle olive oil over bottom of dish. Sprinkle season (to taste) in oil. Dip chicken in oil, coating both sides. Space chicken evenly in dish, and seal with aluminum foil. Bake for 30-45 minutes, till done. I cooked my chicken for about 35 minutes and it was perfect! Tender and tasty!

Crunchy Baked Pork Chops

Crunchy Baked Pork Chops
Adapted from Cook’s Illustrated

Serves 4

CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.

Table salt
4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small shallot, minced (about 2 tablespoons)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.