Chicken Noodle Soup - Britta
Chicken Pillows - Heidi
Pesto Chicken Parmesan - Julianne
Burritos and Zesty Salsa - Julie
Chicken Parmesan - Kim Roylance
Cranberry Apricot Chicken - Kimberly Summers
Shredded Pork Burritos - Lindsay
Chicken Curry Salad - Melanie
Meatloaf and Cheeseball - Naomi
Chicken Cordon Bleu - Tawnee
Friday, September 18, 2009
Zesty Salsa
10 cups chopped, peeled tomatoes (about 6 lbs. I blanch and peel them and put them through my bosch slicer)
5 cups chopped and seeded long green peppers (bell also work, about 2 lbs. I chop these in my blender with water then strain out water leaving chopped peppers. So much easier than by hand)
5 cups chopped onions (about 1 1/2 lbs. I've used yellow or red, also use blender with water, saves on teary eyes)
2 1/2 cups chopped hot peppers ( I use jalapeno, about 1 lb. I blend these in my blender with some tomatoes, that way I don't have to touch them a lot and get burned.)
1 1/4 cups cider vinegar
3 cloves garlic
2 tablespoons cilantro, minced (I've tried canning with and without this and I can't ever taste it unless its fresh, so just add it when you go to eat it)
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer. ( I let it simmer 30 min to 1 1/2 hours depending on how thin the salsa is. Roma tomatoes make it a lot thicker than slicing tomatoes) Ladle hot salsa into hot jars (so they don't break) leaving 1/4 inch headspace. Put lids and bands on. Process in boiling water bath for 25 min. ( The higher the altitude the longer the processing time) Yield about 6-7 pints.
5 cups chopped and seeded long green peppers (bell also work, about 2 lbs. I chop these in my blender with water then strain out water leaving chopped peppers. So much easier than by hand)
5 cups chopped onions (about 1 1/2 lbs. I've used yellow or red, also use blender with water, saves on teary eyes)
2 1/2 cups chopped hot peppers ( I use jalapeno, about 1 lb. I blend these in my blender with some tomatoes, that way I don't have to touch them a lot and get burned.)
1 1/4 cups cider vinegar
3 cloves garlic
2 tablespoons cilantro, minced (I've tried canning with and without this and I can't ever taste it unless its fresh, so just add it when you go to eat it)
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer. ( I let it simmer 30 min to 1 1/2 hours depending on how thin the salsa is. Roma tomatoes make it a lot thicker than slicing tomatoes) Ladle hot salsa into hot jars (so they don't break) leaving 1/4 inch headspace. Put lids and bands on. Process in boiling water bath for 25 min. ( The higher the altitude the longer the processing time) Yield about 6-7 pints.
Chicken Curry Salad
1 large Rotisserie Chicken (from Costco/Sams), deboned and cut up into chunks
1 pkg. celery hearts, chopped
4-5 green onions, chopped
2 apples, cored, chopped
red grapes, cut in half
2 cups pecan pieces
Mix all ingredients together. Salt and pepper to taste
1 cup lite sour cream
1 cup lite yogurt
2-3 tsp. curry powder (or to taste)
Mix these 3 ingredients together and fold into the salad mixture above until everything is coated.
Serving suggestions: eat over lettuce, in a wrap, croissant, flatbread, Panini, or with Club crackers.
Variations to salad: craisins, yellow raisins, almond slivers, green grapes
1 pkg. celery hearts, chopped
4-5 green onions, chopped
2 apples, cored, chopped
red grapes, cut in half
2 cups pecan pieces
Mix all ingredients together. Salt and pepper to taste
1 cup lite sour cream
1 cup lite yogurt
2-3 tsp. curry powder (or to taste)
Mix these 3 ingredients together and fold into the salad mixture above until everything is coated.
Serving suggestions: eat over lettuce, in a wrap, croissant, flatbread, Panini, or with Club crackers.
Variations to salad: craisins, yellow raisins, almond slivers, green grapes
Pesto Chicken Parmesan
2 lbs chicken (I used chicken tenders--I counted out 16-18 rather than weighing them)
Pesto
Grated Fresh Parmesan (1 cup)
Pasta
Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine ingredients in a food processor and pulse
Directions: Combine Pesto with chicken in pan and top with grated fresh parmesan. Bake 350 for approximately 30 minutes (until chicken is cooked through). While chicken is cooking, boil pasta according to directions. Place the Pesto Chicken Parmesan on top of a bed of pasta and enjoy!
Pesto
Grated Fresh Parmesan (1 cup)
Pasta
Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine ingredients in a food processor and pulse
Directions: Combine Pesto with chicken in pan and top with grated fresh parmesan. Bake 350 for approximately 30 minutes (until chicken is cooked through). While chicken is cooking, boil pasta according to directions. Place the Pesto Chicken Parmesan on top of a bed of pasta and enjoy!
Shredded Pork Burritos
3 lbs pork tenderloin
1 cup water
1 1/2 tsp minced garlic
1 tsp salt
1/2 tsp fresh ground pepper
Cook from frozen in the crock pot for 8 hours. Shred. Serve on tortillas with refried beans, cheese, and sour cream... and *not included* lettuce, diced tomatoes, and salsa.
1 cup water
1 1/2 tsp minced garlic
1 tsp salt
1/2 tsp fresh ground pepper
Cook from frozen in the crock pot for 8 hours. Shred. Serve on tortillas with refried beans, cheese, and sour cream... and *not included* lettuce, diced tomatoes, and salsa.
Meatloaf
2 eggs
3/4 cup milk
1/2 cup oatmeal
1 TB minced dried onion
2 TB parsley
1 tsp. salt
1/2 tsp. ground sage
1 1/2 pounds lean ground beef
6 oz uncooked bacon, finely chopped
Mix together and bake 50-60 minutes at 400. Mix 1/4 cup ketchup, 2 TB brown sugar and 1 tsp dried mustard together, spread across meatloaf after it's cooked, and bake another 10 minutes.
3/4 cup milk
1/2 cup oatmeal
1 TB minced dried onion
2 TB parsley
1 tsp. salt
1/2 tsp. ground sage
1 1/2 pounds lean ground beef
6 oz uncooked bacon, finely chopped
Mix together and bake 50-60 minutes at 400. Mix 1/4 cup ketchup, 2 TB brown sugar and 1 tsp dried mustard together, spread across meatloaf after it's cooked, and bake another 10 minutes.
Favorite Cheeseball
8 oz cream cheese
1/2 cup mayo
2 cups cheddar cheese, finely grated
3 TB bacon bits (I usually add a little extra)
3 green onions, finely chopped
1/2 tsp dill weed
1/2 tsp celery seed
Beat the cream cheese with a mixer until smooth, then beat mayo into it. Then add the rest of ingredients, and refrigerate a few hours to set. Serve with any crackers.
1/2 cup mayo
2 cups cheddar cheese, finely grated
3 TB bacon bits (I usually add a little extra)
3 green onions, finely chopped
1/2 tsp dill weed
1/2 tsp celery seed
Beat the cream cheese with a mixer until smooth, then beat mayo into it. Then add the rest of ingredients, and refrigerate a few hours to set. Serve with any crackers.
Chicken Parmesan
1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Chicken Pillows
2 cups cooked diced chicken
2 pkgs. Crescent rolls
8 oz. cream cheese (low fat)
4 TBS butter
1/8 tsp pepper
1 TBS grated yellow onion or chives
1 TBS Fresh chopped parsley
2/3 cup chopped mushrooms
3 TBS melted butter
1 cup bread crumbs
Cream the cream cheese, butter and pepper. Add chicken, onions, parsley and mushrooms. Set aside. Roll out dough. Put 2 TBS on roll. Fold like a diaper. Pinch closed. Roll pillows in melted butter, then bread crumbs. Bake on cookie sheet at 350° for 20-30 minutes or until golden brown.
*Other variations on this leave out the mushrooms and bread crumbs and add a cream of chicken or mushroom sauce on top. We like the crunch from the bread crumbs. My husband likes the chives, and I like the yellow onions. (I used chives this time.) Have fun with the variations!
*For larger recipes:
To triple the recipe you need:
1 8 oz. mushroom slices
1 15 oz. bread crumbs
4.5 lbs. chicken
1 box (1 lb.) butter
2 pkgs. Crescent rolls
8 oz. cream cheese (low fat)
4 TBS butter
1/8 tsp pepper
1 TBS grated yellow onion or chives
1 TBS Fresh chopped parsley
2/3 cup chopped mushrooms
3 TBS melted butter
1 cup bread crumbs
Cream the cream cheese, butter and pepper. Add chicken, onions, parsley and mushrooms. Set aside. Roll out dough. Put 2 TBS on roll. Fold like a diaper. Pinch closed. Roll pillows in melted butter, then bread crumbs. Bake on cookie sheet at 350° for 20-30 minutes or until golden brown.
*Other variations on this leave out the mushrooms and bread crumbs and add a cream of chicken or mushroom sauce on top. We like the crunch from the bread crumbs. My husband likes the chives, and I like the yellow onions. (I used chives this time.) Have fun with the variations!
*For larger recipes:
To triple the recipe you need:
1 8 oz. mushroom slices
1 15 oz. bread crumbs
4.5 lbs. chicken
1 box (1 lb.) butter
Burritos
Pork Carnitas and Black Bean Burritos
4 lbs. boneless, lean, country-style pork ribs
2 tsp. salt
3 tsp. ground black pepper
4 tsp. dried oregano (preferably Mexican)
3 tsp. minced garlic
3 tsp. cumin
sprinkle with red pepper flakes
2 onions cut into quarters (place on top)
Place pork in slow cooker and add all ingredients (leaving onions for top). Mix and let cook on low 6-8 hours or until meat is tender and flaking. Discard onions and shred. Add with beans, rice and cheese for Burritos.
Grilled Chicken and Pinto Bean Burritos
2 lbs. chicken
lime juice
salt
pepper
cumin
minced garlic
onion salt
(Do this to both sides) Coat chicken in lime juice, then sprinkle with salt, pepper, onion salt, and cumin. Rub minced garlic onto chicken. Place chicken on hot grill and cook through. Slice and place with beans, rice, and cheese for burritos.
Slow Cooked Black or Pinto Beans
6-8 cups water
1 lb. dry pinto or black beans (about 2 cups)
Cook in crock pot on low for about 5-8 hours (some take longer depending on hardness and dryness of beans). About an hour before beans are fully cooked, stir in the seasoning mix from below. Continue cooking until done.
Seasoning Mix
1 onion, chopped
2-4 garlic cloves, minced
1/4 tsp. ground pepper
1-2 tsp. salt
1/2 tsp. tapatio (Mexican hot sauce)
Heat skillet with 1 Tbsp. olive oil. Add onions and garlic. Cook until clear and soft. Add pepper, salt, and tapatio. Mix into cooking beans.
Lime Cilantro Rice
2 cups white rice
2 cans chicken broth
1 bunch cilantro, chopped finely
1/4 cup butter
2 Tbsp. lime juice
salt to taste
Boil chicken broth and add rice, butter, and half the cilantro. Simmer for 15-20 min. Mix in lime juice and remaining cilantro.
Burritos from Frozen
For a quick meal, microwave for about 1-2 min. each. Sometimes halfway through I will cut them in half to cook more evenly.
For oven: Remove plastic wrap and place in pan and cover with foil. Cook 350 for 30-45 min. or until heated through.
If defrosted, decrease cooking time.
These also work great wrapped in foil on the grill or campfire.
4 lbs. boneless, lean, country-style pork ribs
2 tsp. salt
3 tsp. ground black pepper
4 tsp. dried oregano (preferably Mexican)
3 tsp. minced garlic
3 tsp. cumin
sprinkle with red pepper flakes
2 onions cut into quarters (place on top)
Place pork in slow cooker and add all ingredients (leaving onions for top). Mix and let cook on low 6-8 hours or until meat is tender and flaking. Discard onions and shred. Add with beans, rice and cheese for Burritos.
Grilled Chicken and Pinto Bean Burritos
2 lbs. chicken
lime juice
salt
pepper
cumin
minced garlic
onion salt
(Do this to both sides) Coat chicken in lime juice, then sprinkle with salt, pepper, onion salt, and cumin. Rub minced garlic onto chicken. Place chicken on hot grill and cook through. Slice and place with beans, rice, and cheese for burritos.
Slow Cooked Black or Pinto Beans
6-8 cups water
1 lb. dry pinto or black beans (about 2 cups)
Cook in crock pot on low for about 5-8 hours (some take longer depending on hardness and dryness of beans). About an hour before beans are fully cooked, stir in the seasoning mix from below. Continue cooking until done.
Seasoning Mix
1 onion, chopped
2-4 garlic cloves, minced
1/4 tsp. ground pepper
1-2 tsp. salt
1/2 tsp. tapatio (Mexican hot sauce)
Heat skillet with 1 Tbsp. olive oil. Add onions and garlic. Cook until clear and soft. Add pepper, salt, and tapatio. Mix into cooking beans.
Lime Cilantro Rice
2 cups white rice
2 cans chicken broth
1 bunch cilantro, chopped finely
1/4 cup butter
2 Tbsp. lime juice
salt to taste
Boil chicken broth and add rice, butter, and half the cilantro. Simmer for 15-20 min. Mix in lime juice and remaining cilantro.
Burritos from Frozen
For a quick meal, microwave for about 1-2 min. each. Sometimes halfway through I will cut them in half to cook more evenly.
For oven: Remove plastic wrap and place in pan and cover with foil. Cook 350 for 30-45 min. or until heated through.
If defrosted, decrease cooking time.
These also work great wrapped in foil on the grill or campfire.
Cranberry Apricot Chicken
1 lb. chicken
1 can whole cranberry sauce
1/2 apricot preserves
1 C. french or catalina dressing,
1 pkg. onion soup mix
Directions:
Put all ingredients except chicken in ziploc freezer bag and squash and mash to mix (this the the kids' favorite part!). Add chicken and mix well. Pour into 9 x 13 greased pan at 350 for 30-40 minutes and serve over rice.
1 can whole cranberry sauce
1/2 apricot preserves
1 C. french or catalina dressing,
1 pkg. onion soup mix
Directions:
Put all ingredients except chicken in ziploc freezer bag and squash and mash to mix (this the the kids' favorite part!). Add chicken and mix well. Pour into 9 x 13 greased pan at 350 for 30-40 minutes and serve over rice.
Wednesday, September 16, 2009
Meal Exchange Guidelines and Tips
These pages are taken from the book Girlfriends on the Go: A Busy Mom's Guide to Make-Ahead Meals by Suzie Roberts. Please share with new members of the group and substitutes. Click on image to view larger.
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