-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >>
Recipe from Donna of Ark.
3/4 lb skinless chicken breast
1 can whole green beans
2 to 3 large potatoes (cut into small pieces)
1 stick of butter (melted)
1 package of Italian dressing mix (any kind)
In the middle of a 8x13 pan place the chicken breasts. Pour the can of green beans on one side of the pan, and place the cut up potatoes on the other side of the pan. (Both of these should almost cover the chicken.) Then mix the melted butter and the Italian dressing mix together. Pour the mixture over the entire pan. Cook uncovered at 350 degrees for 45 minutes to an hour or until the chicken is no longer pink and potatoes are done. Makes 3 to 4 servings.
