Oven Fried Chicken, Garlic Herb Mashed Potatoes & Lemon Pepper Peas 5.15.09

One of my favorite easy meals:

Oven Fried Chicken
2 cups crushed cornflakes
3/4 cup grated Parmesan cheese
1/2 envelope buttermilk Ranch dressing mix (or the whole thing if you like salt)
4 to 6 boneless, skinless chicken breasts
1/4 cup melted butter

Combine the cornflakes, parmesan and Ranch dressing mix in a shallow dish. Dip chicken in butter; dredge in cornflake mixture. Place in a lightly greased 9x13" pan. Bake at 350^ for 30 to 45 minutes or until done. I always line the pan with aluminum foil first....makes cleanup easier. And don't overcook the chicken!

Garlic-Herb Mashed Potatoes
1 lb (6 medium) Yukon Gold potatoes, peeled and cubed
1 (4-oz) pkg Rondele Garlic and Herb Spreadable Cheese
1/4 to 1/3 cup half & half
2 tbsp butter
Salt & Pepper
Shredded cheddar, if desired

Cover the potatoes with lightly salted water and bring to a boil; reduce heat and cook 15 to 20 minutes or until tender. Drain and return potatoes to hot pan. Cook over medium heat about 30 seconds to dry the potatoes out a bit. Remove from heat. Add cheese, half & half, butter and salt & pepper to taste. I always use a hand masher because I like lumps in my mashed potatoes, but the original recipe (and I can't remember where I found it) said to use an electric mixer until smooth. Spoon the potatoes into a buttered casserole dish. Sprinkle with a handful of shredded cheese if desired, and bake at 350^ for 15 minutes. These are good and garlicky!

Baby Peas with Lemon-Pepper and Honey
1 bag (1-lb) frozen Green Giant baby sweet peas
2 tsp honey
1 tbsp butter
1/4 tsp lemon pepper
1/4 tsp salt

Cook peas as directed on bag. Drain; return to saucepan. Add honey, butter, lemon pepper and salt and toss to coat.