Category Archives: 5 Ingredient or Less

Baked Chicken Breasts

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Baked Chicken Breasts

This is my go to recipe now when I need cooked chicken for another recipe.  Although you can make and serve these in a short time as your main entree.  They are so juicy, tender and flavorful!!

  • 4 boneless skinless chicken breasts, pounded thinner or not, brined
  • 1 tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

To brine your chicken breasts, fill a large bowl with 1 quart water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also cover the bowl and refrigerate for up to 6 hours.  No longer than that.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.

Preheat oven to 450 degrees.

Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined.  Then sprinkle mixture evenly over chicken on both sides.

Bake 15 to 18 minutes, or until chicken is cooked through and no longer pink.  Chicken should read 165 degrees on your thermometer.  Check temperature in the thickest part of the breast.

If you want the chicken to be a little bit more browned and crispier on top, you can turn the broiler on high for the final 3 – 5 minutes and broil until golden.  Keep a close eye on it.  Do not overcook it!

Once cooked, remove pan from oven and transfer chicken to a clean plate and loosely tent plate with foil and let it rest for 5 to 10 minutes.

Serve warm.

“Trials can be God’s road to triumph.”

 

 

 

Butterscotch Cream Pie

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Butterscotch Cream Pie

My husband was hungry for butterscotch pie so I made this really quick and easy pie for him.  I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie.  This was really good, but we thought it was a bit too sweet.  Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.

  • 2 cups cold milk
  • 3 packages (4-serving size) butterscotch flavor instant pudding & pie filling
  • 1 tub (12 oz.) Cool Whip
  • 1 Graham cracker pie crust (2 extra servings)

In large bowl beat milk and pudding mix with wire whisk for 1 minute.  (Mixture will be very thick.) Whisk in half of the Cool Whip.  Carefully spread in crust.

Spread remaining Cool Whip over top.

Drizzle with butterscotch topping, if desired.

Enjoy immediately or refrigerate until ready to serve.

Makes 8 servings.

“Kind words smooth, and quiet, and comfort the hearer.”

Spanish Olive Spread

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Spanish Olive Spread

My daughter fell in love with this spread.  This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler.  Yum!

  • 1 1/2 cups (6-oz.) finely shredded Swiss cheese
  • 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
  • 1/2 cup mayonnaise
  • Assorted crackers

In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives.  Stir in mayonnaise.  Cover and refrigerate spread for at least 4 hours or up to 24 hours.

Before serving, gently stir mixture. Serve with crackers.

Makes about 20 servings.

“Christ gave everything to make something beautiful of His church.”

Quick Banana Milkshake (Ice Cream Free)

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Quick Banana Milkshake (Ice Cream Free)

This milkshake is so refreshing and a wonderful pick-me-up when you need one. Also, good to have before going to bed.  Makes you sleep like a baby.

I have used frozen bananas also and left out the sugar depending on how ripe your banana is.  The riper it is, the sweeter it is.

  • 1 banana
  • 1 cup whole milk
  • 3 ice cubes
  • 1 tablespoon sugar
  • Pinch of cinnamon

Put all in a blender and puree until smooth.

Makes 2 servings.  130 calories per serving

“It is fitting for a great God to forgive great sinners.”

Quick Kielbasa Skillet

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Quick Kielbasa Skillet

I love skillet meals.  They are so quick and easy when you need a meal on the table in a hurry.  This is also a pantry meal.  You just need to keep canned potatoes and green beans in it.  We loved it!

  • 1 lb. kielbasa, sliced 1/2-inch thick
  • 1 tablespoon oil
  • 2 (15-oz.) cans sliced potatoes, drained
  • 2 (14.5-oz.) cans French-style green beans, drained

Brown kielbasa in oil in a skillet over medium heat.  Add potatoes and beans; cook over low heat until heated through.

Serves 4.

375 calories/serving

“The secret of peace is to give every anxious care to God.”

 

 

Strawberry Jell-O Pie

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Strawberry Jell-O Pie

This is the most refreshing, creamy and easy pie to make!  Summer is coming and will be the perfect dessert.  You can use any flavor Jell-O you like.  This makes 8 servings, but I cut mine in 12.  Just the right amount for a treat.

  • 2/3 cup boiling water
  • 1 (3-oz.) pkg. strawberry Jell-O
  • 1/2 cup cold water and enough ice to make 1 cup
  • 1 (8-oz.) tub Cool Whip, thawed
  • 1 ready-to-use graham cracker crumb crust (6 oz.)

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.  Add enough ice to cold water to measure 1 cup.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice.  Whisk in Cool Whip until blended.

Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.

Spoon gelatin mixture into crust.  Refrigerate 4 hours or until firm.

Makes 8 servings.

“What worries do you need to give to God today?”

Pineapple Coconut Fruit Dip

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Pineapple Coconut Fruit Dip

This is the most scrumptious fruit dip I have ever eaten!  It is totally addictive.  And so easy to make.  I used strawberries, pineapple and grapes but you can use any fruit you like.

  • 1 can (8-oz.) crushed unsweetened pineapple, undrained
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 3/4 teaspoon coconut extract
  • 1 package (3.4-oz.) instant vanilla pudding mix
  • Fruit of your choice

In a blender, combine all ingredients except fruit; cover and process for 1 minute or until smooth.

Serve dip with fresh fruit.  Store in the refrigerator.

Yield:  2 cups

“What are some practical ways you can remind yourself or others that God is in control and He is able?”

Real Cheez-its

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Real Cheez-its

If you like Cheez-its, you will love these.  Low carb and healthier.  Bet you can’t just eat one.

  • Sargento Ultra Thin cheese slices

I used Sharp Cheddar slices, but I think Pepper-Jack, Swiss or anything would be good.

Cut each slice into 4 squares and put them on a parchment lined cookie sheet.  Bake at 250 degrees for 35 minutes.

“How sweet is the sound of God’s amazing grace!

Rustic Pear Tart

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Rustic Pear Tart

Our good friends, Peg and Harve, had an abundance of pears on their tree this year, so I took a few off of their hands and this is what I made.  I have to say, those pears were so sweet and juicy!  And this tart is so easy to make, you will have a dessert ready to eat in 35 minutes.  (Although you will need to cool it a little before eating it.)  Absolutely delicious!!

  • Pastry for single-crust pie (9 inches)
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 4 cups sliced, peeled, fresh pears
  • 1 to 3 tablespoons sliced almonds

On a lightly floured surface, roll pastry into a 10-in. circle.  Transfer to a parchment paper-lined baking sheet.

In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat.  Spoon over the pastry to within 2 inches of edges.  Fold up edges of pastry over filling, leaving center uncovered.  Sprinkle with remaining sugar.

Bake at 450 degrees for 15 minutes or until crust is golden and filling is bubbly.  Sprinkle with almonds; bake 5 minutes longer.  Using the parchment paper, slide tart onto a wire rack to cool.

Serves 6 – 8.

“A friend’s presence in the midst of suffering provides great comfort.”

Banana Layered Pie

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Banana Layered Pie

This pie is so easy to make and so delicious.  You will get rave reviews and will make this over and over again.

  • 2 1/4 cups cold milk
  • 1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
  • 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
  • 2 medium to large bananas
  • 1/2 cup thawed Cool Whip whipped topping

Pour cold milk into bowl.  Add pie filling mix.  With electric mixer at low speed, beat until blended, about 1 minute.  Pour 1/2 cup of the pie filling into pie shell.

Slice 1 banana; arrange slices on filling in shell.  Top with 3/4 cup of the pie filling.

Blend whipped topping into remaining pie filling.  Spread over filling in the shell.  Chill about 3 hours.  Slice remaining banana; brush with lemon juice.  Arrange banana slices on pie.  Garnish with additional whipped topping, if desired.

Makes 1 (9-inch) pie.

“For all eternity, God’s love endures forever.”