chicken (2) Chinese (1) fish (1) Italian (1) meatballs (1) Mexican (2) money saver (1) tips (4)

Friday, June 19, 2009

Mushroom Chicken


6 boneless, skinless chicken breasts
1 jar sliced mushrooms - drained
1 can cream of mushroom soup (Progresso has the best flavor.)
1/2 can of water
1 tblsp parsley
2 tblsps poultry seasoning


Place chicken in a baking dish.
Shake poultry seasoning over chicken.
Sprinkle parsley over chicken.
Pour mushrooms over chicken.
Pour mushroom soup over chicken.
Pour water over chicken.
Place the chicken in the oven at 350 degrees.
Bake the chicken for approximately 45 minutes to an hour, turning chicken every 20 minutes.
After 45 minutes or so, cut the chicken and check to see if it's done.

Wednesday, June 17, 2009

Salmon Loaf


  • 1 can (16 ounces) salmon
  • 3 cups fine dry bread crumbs
  • 1 1/2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 2 eggs, beaten
  • reserved salmon liquid and enough milk to make 3/4 cup


Drain salmon, reserving liquid, and break into large pieces in a bowl. Remove the bones and any excess skin. Stir in bread crumbs, parsley, lemon juice, salt, pepper, and butter; blend well.

Place mixture in a well greased loaf pan.

Add enough milk to the salmon liquid to make 3/4 cup. Combine eggs with liquid and pour over the salmon mixture. Bake loaf at 350° for 45 minutes or until loaf is set in the center.
Salmon loaf serves 6.


NOTE: For a less eggy loaf, mix the egg and liquid with the salmon before placing the mixture into the loaf pan instead of pouring the liquid over the top of the mixture.