Hawaiian Haystacks

2 large chicken breasts
1 large can cream of chicken
1-2 c. milk
1 can chicken broth
2 T dried minced onion
2 tsp parsley
½ cup corn starch mixed with cold water to liquify
Salt and pepper to taste

Cook the chicken any way you want. I usually throw the frozen chicken breasts in the crock pot for 5-6 hours on high and then shred them. Then add all of the ingredients, including the chicken, into a pan and stir while heating. Once the sauce has simmered for 5 or 10 minutes, you can decide how much of the cornstarch mixture to add. It is a thickener, and the more you add, the more thick the sauce will be. You could add half of it, stir for a few minutes, and then decide if you want to add the rest. Then serve with rice, coconut, almonds, rice noodles, pineapple, or other favorites!

Artichoke, Sundried Tomato, and Chicken Pasta

6.5 ounces Artichoke Hearts (chopped)
1/2 cup Sundried Tomatoes
1 lb chicken (I actually put in a little more than this)
2 cloves garlic
2 T basil
1/8 cup white wine (I used the non-alcoholic cooking version)
chicken stock (I simply used chicken bullion so you may want to add a little water)
salt & pepper to taste
pasta

Saute the ingredients in 2 T olive oil until the chicken is done and serve over pasta. As an alternative, if you prefer a cream sauce you can simply substitute the olive oil for heavy cream (although you would probably want to put in a cup or so).

April Meals

Chicken Salad – Brandi

Taco Salad – Tawnee

Chili Beef Rice – Britta

Brats, Fries, Onions – Margaret

Artichoke, Sundried Tomato, and Chicken Pasta - Julianne

Hawaiian Haystacks – Elisa

Mushroom Chicken – Tonya

Breaded Chicken Ranch – Naomi

Barbeque Chicken – Ariane

Stuffed Pork Chops – Laurie

Chicken Cordon Bleu

6 chicken breasts
6 slices provolone cheese
12 slices deli ham
1/2 cup butter or margarine, melted
2/3 cups Italian bread crumbs
1/2 cup parmesan cheese

Pound chicken breasts until they are 1/2 inch thick. In a medium sized bowl, mix bread crumbs and parmesan cheese. Put 2 slices of ham on the chicken. Roll up a slice of provolone cheese and place in the center of meat. Roll up meat and secure with a toothpick. Dip in melted butter and then in bread crumb mixture. If freezing, place in a freezer bag and freeze. Otherwise, place seam-side down on cookie sheet. Cover and bake at 350 degrees for 30 minutes or until chicken is no longer pink.

White Chili

3 - 15 1/2 oz. cans Northern beans (rinsed and drained)
2 cups chicken broth
1 to 2 cloves garlic, minced
1 Tbsp. oil (or cooking spray for pan)
1 or 2 cans diced green chilis
1/2 tsp. paprika
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
3 to 4 chicken breasts

Put everything in crockpot for 4 hours on high or 8 hours on low. Shred chicken just before serving. Top with chips, cheese, sour cream, or green onions.

Ranch Chicken

2-3 lbs of chicken tenders
1-1 1/2 cups ranch dressing (I used Gregg's brand which is sold at Costco)
bacon strips (I used the pre-cooked kind you can buy at Costco)
mozzerella cheese

Place chicken in baking dish, pour ranch dressing on top, cover with bacon strips and cheese. Bake at 350 for 30 min.

March Meals

Salisbury Steak – Naomi

Green Salad w/Chicken & goodies – Carrie

Pork Sandwiches – Tonya

Chicken Cordon Bleu – Tawnee

Spaghetti & Meatballs – Margaret

White Chili – Britta

Lasagna – Ariane

Ranch Chicken – Julianne

Meatballs – Shari

Sloppy Joes – Hilarie

February Meals

Pot Roast – Tonya

Swiss Chicken – Laurie

Chicken Supreme – Naomi

Taco Soup – Hilarie

Stuffed Burger Bundles – Ariane

Fajitas – Margaret

BBQ Chicken – Shari

Tamales – Tawnee

Mushroom Chicken – Britta