Crock Pot Lasagna - Britta
Sweet and Spicy Chicken with Rice - Julianne
Honey Sesame Chicken - Julie
Cheesy Potatoes and Ham - Kimberly
Stir Fry Chicken - Laurie
Curry Chicken with Rice - Margaret
Chinese Chicken Salad - Melanie
Mexican Chicken Casserole - Naomi
Cheddar Broccoli Soup - Rachel
Cafe Rio Pork Salad - Tawnee
Thursday, March 12, 2009
Mexican Chicken Casserole
25 corn tortillas
1 cup cooked chicken
12 oz. cheddar cheese, grated
1 small can cream of chicken soup
1 small can cheddar cheese soup
1 can mild Ro-Tel tomatoes with green chilies
1 1/4 c. milk
1 onion, chopped
Shred cooked chicken. Cut tortillas into 1-inch wide strips. In large baking dish, alternate layers of tortillas, chicken and cheese (reserve 1/2 cup cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
(Thaw if frozen). Bake covered casserole at 350 degrees until hot and bubbly (at least 20-25 min.). You may remove foil 10 minutes before taking the casserole out of the oven to melt cheese. Allow to stand 5 to 10 minutes, then cut with spatula and serve.
Triple Chocolate Chip Cookies - a Chocolate Lover's Dream!
3/4 cup white sugar
3/4 cup brown sugar
1 cup soft butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2/3 cup cocoa
2 1/4 cup flour
1 bag chocolate chips, any kind (I tripled the recipe and used one milk, one white, and one semi-sweet)
Cream sugar and melted butter. Add eggs and vanilla. Mix dry ingredients together separately, then stir into sugar mixture. Stir in chocolate chips. Bake 10 minutes (12-15 min. from frozen) at 350. Leave on cookie sheet 3-4 minutes, then remove. If you eat them while they are warm, they melt in your mouth. Yields 2-3 dozen cookies.
1 cup cooked chicken
12 oz. cheddar cheese, grated
1 small can cream of chicken soup
1 small can cheddar cheese soup
1 can mild Ro-Tel tomatoes with green chilies
1 1/4 c. milk
1 onion, chopped
Shred cooked chicken. Cut tortillas into 1-inch wide strips. In large baking dish, alternate layers of tortillas, chicken and cheese (reserve 1/2 cup cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
(Thaw if frozen). Bake covered casserole at 350 degrees until hot and bubbly (at least 20-25 min.). You may remove foil 10 minutes before taking the casserole out of the oven to melt cheese. Allow to stand 5 to 10 minutes, then cut with spatula and serve.
Triple Chocolate Chip Cookies - a Chocolate Lover's Dream!
3/4 cup white sugar
3/4 cup brown sugar
1 cup soft butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2/3 cup cocoa
2 1/4 cup flour
1 bag chocolate chips, any kind (I tripled the recipe and used one milk, one white, and one semi-sweet)
Cream sugar and melted butter. Add eggs and vanilla. Mix dry ingredients together separately, then stir into sugar mixture. Stir in chocolate chips. Bake 10 minutes (12-15 min. from frozen) at 350. Leave on cookie sheet 3-4 minutes, then remove. If you eat them while they are warm, they melt in your mouth. Yields 2-3 dozen cookies.
Honey Sesame Chicken
Buy the season packet at Petersons or oriental market off 90th south (not at Walmart). It is made by SUN-BIRD and is called Honey Sesame Chicken seasoning mix. Follow the directions on the back for the chicken. I like to add pineapple and peanuts for something different. Also, I added half the sugar to make up for the sweet in the can of pineapple.
Prepare half the bag of rice noodles (found at oriental market) as directed. If you don't want them as sticky, add a tablespoon of oil to the boiling water.
Serve the honey sesame chicken over warm rice noodles.
From frozen:
Everything is precooked and seasoned, so defrost and heat in pan with pineapple (including the juice) and peanuts (optional). Serve over warm rice noodles. If the sauce is too thick, add more pineapple juice. Enjoy!
Prepare half the bag of rice noodles (found at oriental market) as directed. If you don't want them as sticky, add a tablespoon of oil to the boiling water.
Serve the honey sesame chicken over warm rice noodles.
From frozen:
Everything is precooked and seasoned, so defrost and heat in pan with pineapple (including the juice) and peanuts (optional). Serve over warm rice noodles. If the sauce is too thick, add more pineapple juice. Enjoy!
Sweet -N- Spicy Chicken
Chicken (1 1/2 lbs.)
1-lb boneless chicken breasts
3T four
3T taco seasoning
1-2T oil
Cut chicken into 1/2 cubes. Put in a Ziploc bag with taco seasoning and flour. Toss to coat. In a skillet, brown chicken in oil until no longer pink.
Sauce
1 jar chunky salsa
1/2 - 1 cup peach or apricot preserve
Combine salsa and preserves. Add to chicken in skillet. Bring to a boil. Reduce heat, cover and simmer 2-3 minutes. Serve over rice.
1-lb boneless chicken breasts
3T four
3T taco seasoning
1-2T oil
Cut chicken into 1/2 cubes. Put in a Ziploc bag with taco seasoning and flour. Toss to coat. In a skillet, brown chicken in oil until no longer pink.
Sauce
1 jar chunky salsa
1/2 - 1 cup peach or apricot preserve
Combine salsa and preserves. Add to chicken in skillet. Bring to a boil. Reduce heat, cover and simmer 2-3 minutes. Serve over rice.
Chinese Chicken Salad
1 head Cabbage, sliced and diced
3-6 Chicken breasts, boneless, skinless
1-2 pkgs Top Roman noodles, chicken flavored
4-5 Green onions, chopped
4-6 oz Almonds, slivered
1/3 cup Rice vinegar
1/3 cup Olive oil
1/3 cup Sugar
1-2 pkgs Seasoning packets from Top Roman noodles
1. Boil chicken breasts. Once cooled, cube or shred and put into a large salad bowl.
2. Add diced cabbage, chopped green onions and slivered almonds.
3. Break up the Top Roman noodles and add to the salad.
4. In a separate bowl, whisk together vinegar, olive oil, sugar and the chicken seasoning
packet(s) from the Top Roman package(s).
5. Pour dressing over salad and toss together until everything is coated well.
6. Salt & Pepper to taste
7. Let salad chill before serving. Bon Appetite!
3-6 Chicken breasts, boneless, skinless
1-2 pkgs Top Roman noodles, chicken flavored
4-5 Green onions, chopped
4-6 oz Almonds, slivered
1/3 cup Rice vinegar
1/3 cup Olive oil
1/3 cup Sugar
1-2 pkgs Seasoning packets from Top Roman noodles
1. Boil chicken breasts. Once cooled, cube or shred and put into a large salad bowl.
2. Add diced cabbage, chopped green onions and slivered almonds.
3. Break up the Top Roman noodles and add to the salad.
4. In a separate bowl, whisk together vinegar, olive oil, sugar and the chicken seasoning
packet(s) from the Top Roman package(s).
5. Pour dressing over salad and toss together until everything is coated well.
6. Salt & Pepper to taste
7. Let salad chill before serving. Bon Appetite!
Curried Chicken
(Better Homes and Garden Magazine- Prize tested recipe)
Ingredients:
1 1/4 lb. skinless, boneless chicken
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeno chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped
Preparation:
1. In 3 1/2 - 4 quart slow cooker combine chicken, peppers, onions, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.
2. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture.
4. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened.
5. Serve over rice. Sprinkle with nuts. Enjoy!
My Notes: I did not include the cornstarch, so you will need to add that. Also, I did not put in the cayenne pepper. So, if you want it a bit more spicy, you could add that to yours. I have made this before and enjoyed it, but I have not tried freezing it, so I hope it is good after freezing. ;-) Enjoy!
Ingredients:
1 1/4 lb. skinless, boneless chicken
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeno chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped
Preparation:
1. In 3 1/2 - 4 quart slow cooker combine chicken, peppers, onions, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.
2. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture.
4. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened.
5. Serve over rice. Sprinkle with nuts. Enjoy!
My Notes: I did not include the cornstarch, so you will need to add that. Also, I did not put in the cayenne pepper. So, if you want it a bit more spicy, you could add that to yours. I have made this before and enjoyed it, but I have not tried freezing it, so I hope it is good after freezing. ;-) Enjoy!
Cafe Rio Pork Salad
There are 3 parts to the salad: the rice, the pork, and the dressing.
[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
[ CAFE RIO PORK ]
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
[ CREAMY TOMATILLA SALAD DRESSING ]
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
[ SERVING ]
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.
[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
[ CAFE RIO PORK ]
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
[ CREAMY TOMATILLA SALAD DRESSING ]
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
[ SERVING ]
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.
Cheddar Broccoli Soup
8 oz frozen broccoli
3 carrots, sliced
1/2 med. onion, chopped
1 1/2 cubes butter
3/4 flour
5 cups water
5 chicken boulillon cubes
8 oz container of Velveeta cheese
Steam vegetables until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large pot dissolve bouillon cubes in boiling water. Add a cup of the bouillon water to the butter and flour mixture and whisk together. Then add to boiling water and stir. Add drained veggies to soup. Add Velveeta cheese. Stir until melted. Serve hot with rolls.
3 carrots, sliced
1/2 med. onion, chopped
1 1/2 cubes butter
3/4 flour
5 cups water
5 chicken boulillon cubes
8 oz container of Velveeta cheese
Steam vegetables until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large pot dissolve bouillon cubes in boiling water. Add a cup of the bouillon water to the butter and flour mixture and whisk together. Then add to boiling water and stir. Add drained veggies to soup. Add Velveeta cheese. Stir until melted. Serve hot with rolls.
Cheesy Potatoes and Ham
32. oz bag of frozen shredded hash browns - thawed
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/4 cup melted butter
1/3 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs melted butter
Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
**Dinner group directions (from frozen): thaw, remove ham slices from pan and bake as directed above. For the last 15-20 minutes, return ham slices and serve hot.
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/4 cup melted butter
1/3 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs melted butter
Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
**Dinner group directions (from frozen): thaw, remove ham slices from pan and bake as directed above. For the last 15-20 minutes, return ham slices and serve hot.
Crock Pot Lasagna
1 lb. ground beef, browned
1 jar spaghetti sauce
shredded cheese
8 oz. cottage cheese
1 box lasagna noodles
Layer all ingredients in a greased crock pot. Start with meat and sauce, cheese, noodles (will need to be broken to fit), cottage cheese, meat and sauce, cheese…. End with cheese. Put ¼ cup water in sauce jar, shake, pour on top. Cook on low for 7-8 hours or high for 3-4 hours. Check periodically to push dry noodles down.
1 jar spaghetti sauce
shredded cheese
8 oz. cottage cheese
1 box lasagna noodles
Layer all ingredients in a greased crock pot. Start with meat and sauce, cheese, noodles (will need to be broken to fit), cottage cheese, meat and sauce, cheese…. End with cheese. Put ¼ cup water in sauce jar, shake, pour on top. Cook on low for 7-8 hours or high for 3-4 hours. Check periodically to push dry noodles down.
Subscribe to:
Posts (Atom)