I made a delicious dinner tonight. My kids ate every bite, even the salad. I doubled the mushrooms and sauteed them before adding them to the chicken. I also added more cheese. I served it with rice and bread.
http://allrecipes.com/Recipe/Mushroom-and-Swiss-Chicken/Detail.aspx Mushroom and Swiss ChickenPrep Time: 25 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 10 Minutes
Yields: 4 servings
"Cajun seasoning and garlic add lots of zest to chicken baked with Swiss cheese and mushrooms."
INGREDIENTS:
4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
**4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.
**I added the cheese after I put on the green onion and mushrooms and baked it as well.
http://allrecipes.com/Recipe-Tools/Print/PrintFourBySix.aspx?RecipeID=14469&servings=8Jamie's Cranberry Spinach Salad Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 20 Minutes
**Yields: 8 servings
"Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds."
INGREDIENTS:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size
pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS:
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly
toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
**I cut this recipe in 1/2 for my family but made the full amount of salad dressing to use at another time.
