Bruschetta Minute Steaks (contains Dairy)

1 teaspoon oil
3 boneless skinless beef steaks (minute-fry steaks)
1 large tomato, chopped
½ yellow pepper, finely chopped (you can freeze the other half for later use)
¼ cup zesty italian dressing
½ package of stove top stuffing mix for chicken (prepared as directed on package)
½ cup shredded mozzarella cheese

Heat oil in a large skillet on medium-high heat. Add steaks; cook 1 minute on each side, or until lightly browned on both sides.
Meanwhile, mix tomatoes, peppers and dressing; spoon over steaks.
Top with prepared stuffing; sprinkle with cheese.
Reduce to a medium-low; cover. Simmer 3 to 5 minutes or until cheese is melted and steak is cooked to your liking.

Cheddar Bacon Chicken

4 skinless, boneless chicken breasts, pounded to ½ inch thickness
salt and pepper
1 tablespoon olive oil
¼ cup barbecue sauce
½ cup diced tomatoes
¼ cup Hormel real bacon pieces
1 cup shredded cheddar cheese

Season chicken breasts with salt and pepper. Heat the oil in a large non-stick pan over medium high heat. Add the chicken and cook on both sides until done. Place chicken on a baking sheet and top with barbecue sauce, tomatoes, bacon pieces and cheese, in that order.
Place in oven and broil just long enough for cheese to melt.

Roast Chicken

(While I know Roast Chicken seems VERY intimidating at first, it's super easy to make - and you can get a few meals out of it - making it very economic!)

1 whole chicken (washed, patted dry)
4 tablespoons unsalted butter, softened
¾ teaspoon coarse salt
Freshly ground pepper to taste

Heat oven to 450.
Rub the chicken on the outside with butter.
Sprinkle with salt and pepper.
Place chicken in oven.
Reduce heat to 340.
Cook until juices run clear when thigh is pierced with a knife (about 1 hour).
Allow chicken to sit 10 minutes before cutting into serving sizes.

Mexican Chicken (contains Dairy)

4 boneless chicken breasts
salsa
½ cup shredded cheese

In a 9x13 pan, cover the chicken breasts with salsa.
Cover with foil, bake at 350 degrees for 25 minutes.
Layer on cheddar and mozzarella (or just one kind).
Bake for 5-10 minutes, until cheese is melted.
Serve with white rice and tortilla chips.

Will you answer the call?

Ok, so I will tell you a little bit about me, and why this blog is here.

My name is Amanda-Lee, I am 18 years old, I come from Sydney Australia. Ok so introduction over.
I want to create a blog to house all the recipes that i want to take with me when i leave home.
I also would like these recipes to be available to others (namely, you, the reader) because although it sounds easy to just go find a recipe, when you don't really have a clue as to what you're looking for, it can be a little daunting.

Of course I'm going to need some help, because my tastes aren't everybody's, for example, not everyone would think to put Mayonnaise on their Scrambled Eggs in the morning.

I want to collect recipes from everywhere and put them all in here.

I have the next two days off work, and some starting recipes in mind.

And also this is a call-out, I need a food critic to help me, as I can't make all this food by myself. So if anyone is in the mood to cook and eat random recipes contact me via the comment box and I will get in touch.

Basically, my reasoning for collecting recipes is that I will move out of home soon, and I want to be ready. Ready to cook up a storm, make a mess and eat good food.

Much love,
xoxo