Easy & Delicious Baked Beans


The 4th of July is quickly approaching (yay), and I am thinking of all of the wonderful traditional dishes associated with this holiday as my department at work is having a little potluck lunch to celebrate (my mouth is already salivating).  Clearly, I have long list of possibilities of what I can bring, but one of my favorite sides comes to mind… baked beans. When I went to look for my recipe on here, I was shocked to find that I did not post it previously. My bad! So… here it is!

This recipe calls for bacon, but I believe it would be just as tasty if you choose to omit it.

Ingredients

  • 8 strips of bacon, thick cut
  • 2 (28 ounce) cans of Bush’s baked beans w/bacon
  • 1/3 cup brown sugar
  • 1/4 cup ketchup
  • 1/8 teaspoon garlic powder
  • 1/2 small Vidalia onion, chopped
  • 1 tbsp. Dijon mustard

Directions

  1. Cook bacon in microwave, checking after each minute, so it’s still soft. Don’t let it get crisp.
  2. Cut into small, bite-size pieces, set aside.
  3. Put the remaining ingredients in a crock pot. *
  4. Add the bacon and mix.
  5. Cook on low for 4-6 hours.

* This can also be prepared in the oven at 350 for 1 hour in a 3-quart baking dish.

Serves 10

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Crunchy Onion Chicken


I’m back! Sorry I’ve been away for so long! Thought I’d share a very quick and easy chicken dish that I made tonight. This is not my recipe, but one that I found on the can of French’s French Fried Onions… and it’s so good! That is, if you like onions. It’s also pretty low in calories, so definitely guilt-free 🙂

~ Makes 4 servings

Ingredients

  • 2 cups French’s® Original or Cheddar French Fried Onions
  • 2 tablespoons all-purpose flour
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 egg, beaten

Directions

  • In a resealable plastic bag, combine onions and flour. Lightly crush with hands or a rolling pin.
  • Transfer to pie plate or waxed paper.
  • Dip chicken into egg; then coat with onion mixture. Place on a lightly greased baking sheet.
  • Bake, uncovered, at 400° for 20 minutes or until juices run clear and no longer pink in the middle.

Enjoy!

* To add a sweet & tangy taste, substitute 1/4 cup honey mustard instead of using the egg when coating the chicken with the onion pieces.

360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium