I had the pleasure of meeting Shannon when we began working together on the SweeT-Shirt blog. She’s a talented writer and an all around amazing woman. Enjoy!
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By Shannon Milholland
Is your friend having a baby? Did a neighbor recently have a loved one pass? If you’re anything like me you both celebrate and mourn with food. You want to express your love but you don’t have time to spend all day in the kitchen.
Here is my go to menu that’s sure to deliver both your kindness and rave reviews at home.
Main Course – Ranch Chicken
4 – 6 skinless, boneless chicken breasts, cut into three portions
1 package dry Ranch dressing mix
1 cup shredded Parmesan cheese
1 cup crushed Cornflakes
2 – 3 egg whites
Combine Ranch, Parmesan and Cornflakes in one bowl. Place egg whites in another. Dip chicken in egg whites and crumb mixture then place in greased 9×13 pan. Bake 350 for 30-35 minutes or until golden.
Why I love this recipe: The crunchy texture is flavorful and satisfying yet the preparation time is minimal. Best, this dish gets two thumbs up from both two year olds and grown adults.
Veggie Side Dish – Green Bean Bundles
2 cans whole green beans, drained
6 strips turkey bacon, cut in half longwise
½ bottle of Honey French dressing
Wrap 8-10 beans in each strip of bacon. Place in 9×13 greased pan and cover with dressing. Marinate for two hours for best flavor. Bake at 400 degrees for 20 minutes.
Why I love this recipe: Have been dreaming of a veggie recipe which comes from a can but tastes like it’s fresh from the garden? The turkey and salad dressing add a sweet and savory flavor that make canned green beans a busy woman’s dream. No one has to know the beans are canned. It’s our little secret.
Salad – Spinach and Strawberry Salad with Poppy Seed Dressing
Salad:
10 ounces of fresh spinach
1 quart strawberries, sliced
Dressing:
½ cup canola oil
½ cup granulated sugar
ÂĽ cup red wine vinegar
2 tablespoons sesame seed
1 tablespoon poppy seed
½ teaspoon minced onion
ÂĽ teaspoon paprika
ÂĽ teaspoon Worcestershire sauce
Place spinach and strawberries in bowl. Combine dressing ingredients (a shakable, topped plastic jar works great). Pour dressing over salad just before serving.
Why I love this recipe: This salad is my mother-in-love’s favorite. If it’s tasty enough to evoke praise from your mother-in-law, what’s not to love? Honestly, this salad is so good it’s like eating spinach for dessert!
Derby Pie
1 pre-prepared pie shell from the refrigerated bread case
1 cup chocolate chips
1 cup chopped pecans
1 stick butter, softened
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup all-purpose flour
Beat all ingredients except pie shell. Place shell in greased, deep dish pie pan. Fill with mixture. Bake 375 for 30-35 minutes or until golden and set.
Why I love this recipe: This is a one bowl, limited preparation dessert that will have your family and your friends begging for more.
Thanks for stopping by the Milholland dinner table. You’re welcome here for dinner a glass of orange juice anytime.
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Shannon is the author of Jesus & My Orange Juice, a fresh-squeezed oasis for ordinary living. She finds contentment among miles of carpools and piles of laundry and delights in leading others to this place of joy in life.
She is also contributing author to a number of blogs including Sweet Shirt, Encouragement Café and Keeping it Personal. When she isn’t blogging, she’s the Social Media Director for Southern Writers Magazine for whom she blogs and writes articles.
At home she is wife to Scott and mom to four precious daughters. Connect with her online at her blog, her website and on Facebook and Twitter.