Oven Ranch Chicken

**This is a recipe that my friend Monique shared when I did a recipe group. The recipe was shared as one that is a kids favorite. We have enjoyed it ever since** I'm borrowing the picture from Pillsbury though until I take my own picture. :) At least you will be able to see what it is suppose to look like.

Oven Ranch Chicken

1/3 cup plain bread crumbs
1 pkg ranch salad dressing mix
1/3 cup sour cream
4 boneless skinless chicken breasts

Spray cookie sheet with cooking spray.

In shallow dish or pie plate, mix bread crumbs and dressing mix. In another shallow dish or pie plate, place sour cream.

Dip each chicken breast in sour cream, coating well, then roll in bread crumb mixture; place on cookie sheet. If desired, spray chicken with cooking spray.

Bake 30 to 35 minutes at 375 degrees

2nd option:
6-8 Chicken breasts
1 cup Cornflakes
1 cup Shredded Parmesan cheese
1 cube butter (melted)
1 packet Ranch dressing mix

Preheat oven to 350.  Mix together the Cornflakes, Parmesan cheese and Ranch packet.  Dip each chicken breast unto the melted butter and then into the Cornflake mixture.  Place on baking dish.  If there is remaining butter, you can pour this over top and bake uncovered for 45 minutes.

Lentil Shepherds Pie

*Here is a healthier and meatless twist on the normal Shepherds Pie. My kids all liked it, and their friend did too, so that is a good thing. As I was making it though, I didn't follow the original recipe as directed. I simply took the lentils and barley and then finished it the way I make my normal shepherds pie. I will leave both recipes below. You can make this though just as you would make your own recipe of shepherds pie (if you have one), just let the barley and lentils act as the meat.**

Lentil Shepherds Pie

4 cups vegetable broth, water, chicken broth etc. ( I used 4 cups water and 2 boullion cubes)
1/2 cup barley
1 cup uncooked lentils

*In a saucepan, add water, barley and lentils. Heat on high until the mixture just begins to boil, then reduce heat to a simmer and simmer for 45 minutes. You may need to add more water, but I did not need to.

1/2 onion diced
1 small zuchini grated
1 small carrot grated
1 packet taco seasoning

*Saute vegetables in a large skillet until mixture becomes soft, then add the already cooked lentil mixture to the vegetables. Stir well. Add the taco seasoning packet and follow the directions on the back of the packet for water and cooking time.

1 can corn - drained
*sprinkle the corn over the top of the lentil and vegetable mixture.

For the topping, you can use fresh potatoes or boxed potatoes. I used boxed potatoes. Follow the directions for serving 6-7 people if you are using boxed potatoes. If you are using fresh potatoes, I would use about 5 medium sized potatoes, then boil them, and mash them with milk, salt, pepper and butter (optional). The directions say to put 1/4 cup nutritional yeast in the potato mixture for you vegans out there.

I sprinkled the top of mine with a little 2% grated cheddar cheese.


From the recipe from the vegan society.....

Cook the Lentils and barley as above.

In a seperate skillet saute vegetables as above, but add about 2 cups diced mushroom to the vegetable mix also. When the vegetables are tender, add the already cooked lentil and barley mixture.

Season lentil and vegetable mixture with 1tsp caraway seed, 1/3 cup soy sauce, 1 tsp garlic powder, and 1 TB gravy master (this is a browning sauce). You can also add some salt and pepper to taste also.

Then make the potatoes as above and spread over the vegetable and lentil mixture.