November Meals

Sweet & Sour Chicken - Angie

Lion House Chicken Noodle Soup - Cheryl

Broccoli Cheese Soup - Julie

Corn Chowder - Kim Rogers

Zesty Cream Cheese Chicken - Kim Roylance

Chicken Stuffed Crescent Rolls - Michele

Island Teriyaki Chicken - Michelle Williams

Beef Stroganoff  - Sheri

Brown Sugar Crock Pot Chicken  - Stacey

Chicken Broccoli Casserole - Tamara 

Sweet & Sour Chicken

2-3 lbs raw chicken, cut into cubes

Sauce

¾ cu sugar

½ c vinegar

1 Tbs soy sauce

½ c water

1 chicken bouillon cube

3 ½ Tbs ketchup

1 Tbs cornstarch (for sauce, you will need extra see below)

2 eggs, beaten with a little water

• Dip chicken pieces in cornstarch and then in egg. Then brown chicken pieces in non-stick frying pan (outside will brown slightly and inside will be raw).
• Put chicken pieces in 9 X 13 baking dish.
• Boil sauce ingredients (mix in cornstarch first) for 1 minute and then pour over chicken.

To cook
• Bake at 325 degrees for 1 hour. Spoon sauce over chicken once during baking time. (If you are baking this after it has been in the freezer - plan on longer for baking time.)

Serve over rice. The sauce is really good – I always double the sauce recipe so you can spoon it over your rice.

Broccoli Cheese Soup

1 Cup Butter

1 Cup Flour

5 ½ Cups Milk

1 ½ cups onion

3 cups potatoes

2/3 pound broccoli

½ pound Velveeta Cheese

1/3 teaspoon pepper

1 teaspoon salt

2 ½ Tablespoons Red Wine Vinegar

Melt Butter in a large saucepan.  Slowly stir in flour and milk.  Cook until thick.  In another pan cook diced onions and potatoes until tender (crisp tender if you plan on freezing it so that your veggies don’t get too mushy).  When veggies are almost tender add in broccoli for the last few minutes.  Drain excess water off veggies.  Combine sauce and veggies.  Mix in Velveeta Cheese (cut into chunks so it will melt quicker), salt, pepper and red wine vinegar.

When reheating soup you can thin it down with milk if the soup seems too thick.

Corn Chowder

2 lbs. potatoes, cubed (can use frozen bag)
1 onion, chopped
1 can corn
1 pint heavy cream
salt & pepper to taste
Bacon
Chives

Saute the onions in butter in a sauce pan until they start to brown. Put the potatoes into a large pot. Open the can of corn. Pour just the juice over the potatoes. Then add the sauteed onion, salt, pepper, and more water to the potatoes until they are almost covered with water. Cook over medium heat for about 30 minutes, stirring frequently to prevent burning. Then add the corn and cream. Warm for another 5 minutes.Season with salt and pepper to taste, add chives and bacon if desired.

Chicken Stuffed Crescent Rolls

1 pkg crescent rolls

3 oz soft cream cheese

1 ½ chicken breasts, cooked & shredded

1 onion, chopped fine

Dash of salt and pepper

1/2 tsp seasoning salt

1 Tbsp parsley flakes

1 clove garlic, minced

Gravy:

½ cup milk

1 can cream of chicken soup

Optional:

Stove Top dry mix

2 tbsp Butter, melted

Mix cream cheese, chicken, onion and seasonings together. Roll out rolls, fill with chicken mixture (approx. ¼ cup) and roll up.

Optional - Roll in melted butter and in dry Stove Top mix.

Bake at 375 for 12-15 minutes.

Mix milk and soup in pot over low heat. Pour over cooked chicken rolls.

This would be great to do with your leftover Turkey after Thanksgiving.

Island Teriyaki Chicken

1 cup soy sauce 

1 cup white sugar

1 cup water

3 cloves garlic

1 teaspoon ground ginger (more to taste), or a 1-inch piece of ginger root

2 pounds boneless, skinless chicken breasts, or 3 pounds any type bone-in chicken

Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight.

(For a quick-cook method, you can skip marinating, but the flavor of the meat won’t be as strong.)

To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. 

To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired.

Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours.

Serve with white rice.Serves 6.

Note: To make shoyu chicken, a Hawaiian version of teriyaki chicken, add the following ingredients to the marinade, then follow the rest of the directions as stated:

1 teaspoon black pepper

1⁄2 teaspoon oregano

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

1 teaspoon cayenne pepper

Beef Stroganoff

1 pound cubed beef stew meat
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
Can mushrooms (with juice)
1 - 16 oz container of sour cream
1 package bow tie pasta

In a slow cooker, combine the meat, onion, Worcestershire sauce and mushrooms.

Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in sour cream just before serving.

Serve over noodles.

Brown Sugar Crock Pot Chicken

4-5 chicken breasts
1 cup brown sugar
1/4 cup lemon-lime soda (don't use diet)
2/3 cup vinegar (I used half apple cider and half white)
3 cloves smashed and chopped garlic
2 T soy sauce
1 t ground black pepper

Place your chicken in the crock pot. Cover with the brown sugar, garlic, pepper and soy sauce. Pour the vinegar over the top and then add the soda. It will bubble. Cook on high for 4-5 hours or low for 6-9 hours. The longer you cook it, the more tender it will be.

Broccoli Chicken Casserole

1 1/2 cups chopped or pulled chicken breast
1 chopped onion
1 1/2 cups diced celery
1 cube butter
1-2 cups frozen broccoli
Slivered almonds (optional)
Sliced mushrooms (optional)
1 can cream of chicken soup
1 cup sour cream (sometimes I add more)
1 tsp thyme
1 tsp basil
1/2 tsp rosemary
3/4 cup milk
1/4 cup chicken broth (if needed)
2 cups cooked rice
salt/pepper to taste
1 Box Stove Top Stuffing

In a pan melt butter and cook celery and slivered almonds for 5 minutes. Add onion, seasonings, salt & pepper to taste. Cook an additional 3-4 minutes. Add cream of chicken soup, sour cream, cooked rice, diced chicken and combine until done and warm. Add chicken broth or additional milk if the mixture is too dry. Combine with frozen broccoli and pour into a 9x13 dish. Cook stove top stuffing according to mix and sprinkle on top. Cook 400 degrees for 25 minutes or until stove top stuffing is lightly browned.

**If cooking an already prepared freezer meal let casserole thaw out, remove plastic wrap and cook with tin toil at 375 degrees for 1/2 hour or so. Pull from oven, add stove top stuffing mix on top and cook uncovered at 400 degrees for an additional 25 minutes or until done.