No-Brainer Recipe Swap

Rose over at Santamaker's challenged us to share 3 No-Brainer Dinner Ideas, so here's mine: Cheesy Garlic Chicken

(you can find the recipe on the back of Lipton's Savory Herb with Garlic box of dried soup mixes)

Ingredients

4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
1 medium tomato, coarsely chopped (I like to use 1-2 Romas)
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Dry Recipe Soup & Dip Mix
1/3 cup water
1 Tbsp. olive oil
1 cup shredded mozzarella cheese (about 4 oz)
1 Tbsp. grated parmesan cheese

Directions
Preheat oven to 400 degrees. In a 9x13 in. baking dish, arrange chicken & top with tomatoes. Mix water, oil, and soup mix and pour over chicken and tomatoes. Bake for 20 minutes. Top with cheeses and bake another 5 minutes or until chicken is thoroughly cooked and the cheese is melted. Yields: 4 Servings Prep Time: 5 minutes Cook Time: 25 minutes

Chicken Potato Bake
(this was taken from an issue of Quick Cooking magazine, and was the recipe of Debbi Mullins of Canoga Park, CA)

Ingredients

1 broiler/fryer chicken (about 3 lbs), cut up (I just use 3-4 boneless skinless chicken breasts)
1 lb. red potatoes, cut into chunks (but any kind will work)
1/2 to 3/4 cup prepared Italian salad dressing (your favorite brand, but you can also use other brands such as Raspberry Vinegarette for a change)
1 Tbsp. Italian seasoning
1/2 to 3/4 cup grated parmesan cheese

Directions
Place chicken in a greased 9x13x2 in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and parmesan cheese. Cover and bake at 400 degrees for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear. Yields: 4 servings Cook Time: 40-50 minutes

Note: To avoid indigestion, do not use too much Italian dressing! :O)

Penne from Heaven (my most favorite out of the 3!)
(taken from the May/June 2002 Quick Cooking magazine by Dorothy Roche of Menomeonee Falls, Wisconsin with my twist :O)

Ingredients

6 ozs uncooked penne or other small pasta
1/2 lb. fresh mushrooms, sliced
1 Tbsp. olive or canola oil
1 can (14-1/2 ozs) diced tomatoes, undrained
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1/4 tsp. salt (this is where I would substitute garlic salt or powder & Lawry's seasoning salt)
1/3 cup crumbled feta cheese

* I also add shrimp (either fresh or frozen), garlic powder/salt, and red pepper and/or Lawry's seasoning salt, to taste.

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms (and shrimp) in oil for 5 minutes. Add the tomatoes, basil and salt (and other spices, to taste); cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in cheese; heat through. Yields: 5 servings