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Wednesday, October 7, 2009
FEBRUARY 2010 MENU
Baked chicken fingers and nuggets Cheesy Chicken with Noodles Chicken Pot Pie Coctail Meatballs Cream Cheese Chicken Lynn's Cavitini Michelle's Stuffed Chicken Breasts Mandarin Orange Chicken Ritz Chicken Stuffed Taco Shells
Cheesy Chicken Casserole Supper Swap recipe October 2008
8 oz egg noodles 3 cups cooked chicken 1 ½ cups cottage cheese 2 cups shredded American cheese ½ cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
4 c. Chopped Chicken, cooked 1 c. Sour Cream 1 can Cream of Chicken Soup 1 tube Ritz Crackers, crushed 1 stick Butter, melted 1T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
1 .7-ounce envelope Italian dressing mix 1/2 cup butter 2 pounds boneless skinless chicken breast 1 10.75-ounce can cream of chicken soup 1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
6 boneless chicken breasts, cut up 6 slices American cheese 2 cans (10 3/4 oz) cream of chicken soup 1/2 cup milk 2 cups instant stuffing mix 1/2 cup butter, melted
Place the cut-up chicken breasts in a 9x13 baking dish. Place the cheese slices over the chicken. Combine soup and milk; pour over the chicken. Combine stuffing mix and butter; sprinkle over soup mixture. Bake, uncovered, at 350 degrees for hour.
Additional ingredients (for each casserole): 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar 1 cup Monterrey Jack or mozzarella 1 1/2 cups crushed Tortilla chips (I use Doritos) 1 cup sour cream 3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
1 cup chopped onions 1 cup chopped celery 1 cup chopped carrots 1/3 cup butter/margarine, melted 1/2 cup flour 2 cups chicken broth 1 cup evaporated milk 4 cups chicken, cooked and chopped 1 cup frozen peas, thawed 1-1/2 t. salt 1/4 t. pepper 4 Pie crusts; folded Pillsbury type
Saute onions, celery, and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt, and pepper.
Freezing directions:
Cool and divide filling in half. Place in one gallon freezer bags. Seal, label, and freeze. Keep frozen pie crusts on hand in their original packaging.
Serving day:
Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crusts. Add filling. Cover with top pie crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape. Bake uncovered for 30 minutes at 350 degrees F. Then bake covered with foil for 30 minutes more. Let stand 10 minutes before serving.
Sauce: 1/4 cup mayo 1/4 cup milk 2 t. dry mustard 1 t. onion powder
Coating: 1 cup bread crumbs 1/2 t. Paprika
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
2 lbs lean ground round 1 t. salt 1/4 t. pepper 1/2 cup breadcrumbs 1/2 cup chopped onion 1 clove garlic, minced 2 eggs, beaten 1 10 oz jar grape jelly 1 12 0z bottle chili sauce juice of one lemon (2-3 T)
Makes 48 meatballs
Combine ground beef, salt, pepper, breadcrumbs, onion, garlic, and eggs and from into balls about the size of walnut shells. Arrange meatballs side by side in an oblong baking dish. In a saucepan, mix together jelly, chili sauce, and lemon juice and simmer for 5 minutes, stirring occasionally.
Pour sauce over meatballs and bake at 325 degrees for 1 hour, basting 3 times during baking time.
If freezing meatballs, cut baking time to 45 minutes. Cool completely. To freeze, place desired amount of meatballs along with some sauce into freezer bags. Freeze.
Serving day:
Thaw meatballs and sauce. Over very low heat in saucepan, gently reheat meatballs and sauce, but do not boil. Meatballs may also be placed in oven-proof container and reheated at 300-325 degrees until just heated through.
1 lb box of pasta (I use penne pasta, but you can use a mix of pasta, such as penne and wagon wheels, etc.), cooked 2 jars spaghetti sauce 1 small can tomato sauce 1/2 cup green pepper, finely chopped 1 can mushrooms, sliced and chopped 1 medium onion, chopped 1 small pkg pepperoni, chopped 1 cup shredded cheddar cheese 2 cups mozzarella cheese
Mix all the ingredients together, except for the mozzarella cheese. Top pasta mixture with the 2 cups mozzarella. Label and freeze.
To serve:
Thaw. Bake at 350 for 30 minutes or until heated through.
1 lb boneless, skinless chicken breasts (2 cups), cooked and cut into 1-inch cubes 1 tbsp vegetable oil 2 cups sliced, fresh mushrooms 2 tsp all-purpose flour 1 cup water 1/2 6oz can frozen orange juice concentrate, thawed 1/2 cup thinly sliced green onion bulbs (without greens) 2 chicken bouillon cubes 1 11 oz can mandarin orange sections, drained 1 cup lon-grain, uncooked rice
In skillet, saute mushrooms in oil over medium high heat, stirring constantly. Sprinkle flour over mushrooms , stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3-4 minutes. Cool and freeze.
To serve:
Thaw chicken mixture and cook rice according to pkg directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.
10 comments:
Cheesy Chicken Casserole
Supper Swap recipe
October 2008
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Ritz Chicken
Supper Swap January 29, 2009
4 c. Chopped Chicken, cooked
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day:
Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Michelle's Stuffed Chicken Breasts:
6 boneless chicken breasts, cut up
6 slices American cheese
2 cans (10 3/4 oz) cream of chicken soup
1/2 cup milk
2 cups instant stuffing mix
1/2 cup butter, melted
Place the cut-up chicken breasts in a 9x13 baking dish. Place the cheese slices over the chicken. Combine soup and milk; pour over the chicken. Combine stuffing mix and butter; sprinkle over soup mixture. Bake, uncovered, at 350 degrees for hour.
Taco-filled Pasta Shells:
2 pounds ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional ingredients (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar
1 cup Monterrey Jack or mozzarella
1 1/2 cups crushed Tortilla chips (I use Doritos)
1 cup sour cream
3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Chicken Pot Pie: Serves 12, makes 2 pies
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter/margarine, melted
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk
4 cups chicken, cooked and chopped
1 cup frozen peas, thawed
1-1/2 t. salt
1/4 t. pepper
4 Pie crusts; folded Pillsbury type
Saute onions, celery, and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt, and pepper.
Freezing directions:
Cool and divide filling in half. Place in one gallon freezer bags. Seal, label, and freeze. Keep frozen pie crusts on hand in their original packaging.
Serving day:
Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crusts. Add filling. Cover with top pie crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape. Bake uncovered for 30 minutes at 350 degrees F. Then bake covered with foil for 30 minutes more. Let stand 10 minutes before serving.
Baked Chicken Fingers and Nuggets: Serves 6
2 lbs boneless, skinless chicken breasts
Sauce:
1/4 cup mayo
1/4 cup milk
2 t. dry mustard
1 t. onion powder
Coating:
1 cup bread crumbs
1/2 t. Paprika
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
Cocktail Meatballs:
2 lbs lean ground round
1 t. salt
1/4 t. pepper
1/2 cup breadcrumbs
1/2 cup chopped onion
1 clove garlic, minced
2 eggs, beaten
1 10 oz jar grape jelly
1 12 0z bottle chili sauce
juice of one lemon (2-3 T)
Makes 48 meatballs
Combine ground beef, salt, pepper, breadcrumbs, onion, garlic, and eggs and from into balls about the size of walnut shells. Arrange meatballs side by side in an oblong baking dish. In a saucepan, mix together jelly, chili sauce, and lemon juice and simmer for 5 minutes, stirring occasionally.
Pour sauce over meatballs and bake at 325 degrees for 1 hour, basting 3 times during baking time.
If freezing meatballs, cut baking time to 45 minutes. Cool completely. To freeze, place desired amount of meatballs along with some sauce into freezer bags. Freeze.
Serving day:
Thaw meatballs and sauce. Over very low heat in saucepan, gently reheat meatballs and sauce, but do not boil. Meatballs may also be placed in oven-proof container and reheated at 300-325 degrees until just heated through.
Serve over rice or mashed potatoes.
Lynn's Cavitini:
1 lb box of pasta (I use penne pasta, but you can use a mix of pasta, such as penne and wagon wheels, etc.), cooked
2 jars spaghetti sauce
1 small can tomato sauce
1/2 cup green pepper, finely chopped
1 can mushrooms, sliced and chopped
1 medium onion, chopped
1 small pkg pepperoni, chopped
1 cup shredded cheddar cheese
2 cups mozzarella cheese
Mix all the ingredients together, except for the mozzarella cheese. Top pasta mixture with the 2 cups mozzarella. Label and freeze.
To serve:
Thaw. Bake at 350 for 30 minutes or until heated through.
Mandarin Orange Chicken:
1 lb boneless, skinless chicken breasts (2 cups), cooked and cut into 1-inch cubes
1 tbsp vegetable oil
2 cups sliced, fresh mushrooms
2 tsp all-purpose flour
1 cup water
1/2 6oz can frozen orange juice concentrate, thawed
1/2 cup thinly sliced green onion bulbs (without greens)
2 chicken bouillon cubes
1 11 oz can mandarin orange sections, drained
1 cup lon-grain, uncooked rice
In skillet, saute mushrooms in oil over medium high heat, stirring constantly. Sprinkle flour over mushrooms , stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3-4 minutes. Cool and freeze.
To serve:
Thaw chicken mixture and cook rice according to pkg directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.
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