Tasty Tuesday

Have you ever been in this scenerio? It's Thursday night, one day away from payday, no money left in your grocery budget and your family is hungry. You look in the fridge and you find some chicken and a bottle of italian dressing. Then, looking in your pantry, you find a package of hot dog buns (and no hotdogs in the house). Well, here is a yummy idea for you. Take the chicken out, pour the dressing over it. Marinade for about 30 minutes. Grill chicken. In the meantime, take the buns out, split them in half. Spread butter on each half then sprinkle with some garlic powder. Then pop them into the oven to broil for a few minutes. And, here is what you get:






Yummy grilled chicken



and "bread"sticks

Enjoy!!

Tasty Tuesday

After a terrible Sunday afternoon of me feeling nauseous, and only having soup and sandwiches for dinner, I have decided that I need to do more crockpot recipes-especially on Sunday. Who wants to use their oven during the summer? I sure don't. So here is a tried and true crockpot dinner that hopefully your whole family loves. If you would like more slowcooker recipe ideas, go here.

Updated Chicken Cordon Bleu

Serves 8

8 boneless, skinless chicken breasts
1 tsp salt
1/8 tsp white pepper (I just used black pepper)
1 tsp dried thyme leaves
8 thin slices boiled ham
2 onions, chopped
4 cloves garlic, minced
1 (16 oz) bag baby carrots
1 (16 oz) jar Alfredo sauce
1 (10 oz) can cream of chicken soup
2 cups shredded Swiss cheese

1. Sprinkle chicken breasts with salt, pepper, and thyme. Wrap a slice of ham around each breast and secure with toothpicks.
2. Place onion, garlic, and carrots in a 5 to 6 quart slow cooker. Top with wrapped chicken breasts. I decided to cook my veggies in my steamer and serve them on the side instead.
3. In medium bowl, combine remaining ingredients. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is thoroughly cooked. Serve chicken and carrots with sauce.
I served my chicken on top of brown rice with the sauce on the top.

And just so you know, I am NOT pregnant. It's just that when I take my multi-vitamin, it makes me nauseous and dizzy. So, don't go starting any rumors now.

Tasty Tuesday

In honor of Summer, Camping and Father's Day, I have decided to give you our Dutch Oven Peach Cobbler Recipe.

Using 16-22 coals and a 3 (top) to 1 (bottom) ratio. Heat up your dutch oven then add 1 can peach pie filling, 1 box yellow cake mix, 1 can Sprite. Heat for 20-25 minutes and enjoy with a big scoop of vanilla ice cream.

Other variations: Cherry pie filling, chocolate cake mix, coke; cherry pie filling, cherry cake mix, and coke; Apple pie filling, Spice cake mix and rootbeer (we've tried this one with yummy results); Cranberries, butter cake mix, cream soda; fruit cocktail, white cake mix, 7-up; blueberries, white cake mix, cream soda. The possibilities are endless.

Experiment and enjoy!!

Recipes

Here is a website that Meghann G. posts recipes to. Check it out! http://thehungryhusband.blogspot.com/

Sensational Summer Salad

This is the recipe that some of you wanted after the basic training.

Salad
Romain Lettuce
Strawberries
grapes
mandarin oranges

Nuts
in a non stick pan, melt 3T butter or margarine over medium heat. Add 1/2 c sugar. When the sugar starts to melt, add 1-1 1/2 c slivered almonds. Cook until brown and carmelized, stirring constantly. Cool on wax paper.
****When you do this, there is a point that you will think that they look weird and that you ruined them. Keep cooking until the nuts are brown.

Dressing
1/2 C. Sugar
1/3 C. Orange juice
1/3 C. Rice Vinegar
1 C. Oil
1 T. Water
1 pkg Italian dressing mix

mix together and refrigerate. Do not add to the salad until right before you serve it.

Combine everything and enjoy!!!

Great Recipes

Cheeseburger Salad (I know it sounds intimidating but it is delicious…think new take on a taco salad)

Ingredients:

4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
¾ lb 95% lean ground beef
½ cup finely diced dill pickles
¾ cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese

Directions:

Preheat oven to 425°F. Slice bun tops into ¼-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on cookie sheet/bar pan; bake 8-10 minutes or until lightly toasted. Cool completely.

Slice half of the onion crosswise into thin rings. Cut tomatoes into quarters lengthwise and slice. Set onion and tomatoes aside. Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles. Dice remaining half of onion and pickles. In bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well.

To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Yield: 6 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g, Protein 20 g, Sodium 730 mg, Fiber 3 g

Creamy One Pot Pasta

Ingredients:

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchatel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Directions:

Thinly slice garlic. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings
Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g


Asian Pork and Noodle Skillet

Ingredients:

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water

Directions:

Cut carrots into julienne strips. Cut bell pepper lengthwise into ¼-inch strips. Slice green onions; set aside tops for garnish. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in bowl; mix well. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.
Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

If desired, 2 pounds boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloin.

Yield: 6 servings
Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1280 mg, Fiber 2 g

Ham and Cheese Brunch Squares (this is a family breakfast favorite)

Ingredients:

1 teaspoon vegetable oil
2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
12 eggs
½ teaspoon coarsely ground black pepper
8 ounces thickly sliced deli ham
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

Directions:

Preheat oven to 450°F. Lightly brush bar pan with oil using Basting Brush. Grate cheese. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted. Meanwhile, in bowl, whisk cream cheese until smooth using whisk. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving ¼ cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.
Yield: 12 servings
Nutrients per serving: Calories 250, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 4 g, Protein 16 g, Sodium 530 mg, Fiber 0 g

Power Cooking

Power Cooking with Beef and Power Cooking with Chicken. Each recipe uses 1 lb. of the beef or chicken recipe, so you can double or triple the make ahead beef or chicken depending on how many portions you want. And you can make all of the recipes and freeze them all. 3 lbs. is about all that will fit in a normal pan so if you want to do all 5 recipes than cut the ingredients in half and make 2 batches.

Make Ahead Beef

Ingredients:

3 medium onions
3 lb 90% lean ground beef or 93% lean ground turkey
3 garlic cloves, pressed

Directions:

Chop onions. Place onions, beef and garlic pressed with garlic press into (12-in.) Skillet. Cook over medium-high heat 15-18
minutes or until beef is no longer pink, breaking into crumbles. Divide beef mixture into three portions.

Beef Recipes:

Easy Beef Stroganoff

To one portion of Make-Ahead Ground Beef, add:
8 oz sliced mushrooms
1 can (10¾ oz) condensed cream of mushroom soup
¼ cup water
1 tsp ground paprika
½ tsp salt
¼ tsp coarsely ground black pepper
Combine in large resealable plastic bag. Freeze for up to three months.

Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)

Stir 8 oz sour cream into beef mixture. Cook 1 lb egg noodles; drain. Toss with ¼ cup snipped fresh parsley and 2 tbsp melted butter. Spoon stroganoff over noodles and sprinkle with
additional paprika and parsley, if desired.
Yield: 6 servings
Nutrients per serving: Calories 400, Total Fat 22 g, Saturated Fat 11 g, Cholesterol 110 mg, Carbohydrate 27 g, Protein 22 g, Sodium 660 mg, Fiber 2 g

Beef Chili

To one portion of Make-Ahead Ground Beef, add:
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1½ cups water
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.

Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)

Yield: 6 servings
Nutrients per serving: Calories 260, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 50 mg, Carbohydrate 27 g, Protein 21 g, Sodium 980 mg, Fiber 6 g

Zesty Beef Tacos

Ingredients:

To one portion of Make-Ahead Ground Beef, add:
1 cup chunky salsa
1 can (6 oz) tomato paste
¾ cup water
1 pkt (1 oz) taco seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.

Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)

Arrange 12 taco shells on serving platter. Fill with beef mixture, ½ cup shredded cheddar cheese, 1 cup shredded lettuce and 2 seeded and diced
plum tomatoes. Garnish with snipped fresh cilantro and serve with lime wedges, if desired.
Yield: 6 servings
Nutrients per serving: Calories 360, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 55 mg, Carbohydrate 31 g, Protein 22 g, Sodium 1070 mg, Fiber 6 g

Italian Beef Hoagies

To one portion of Make-Ahead Ground Beef, add:
1 each green and red bell pepper, sliced
¼ cup water
2 tbsp red wine vinegar
1 pkt (1 oz) onion soup mix
1 tbsp Italian Seasoning Mix
Combine in large resealable plastic bag. Freeze for up to three months.

Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in. Skillet) and bring to a simmer over medium heat.)

Sprinkle 1 cup (4 oz) shredded Provolone cheese over beef mixture. Cover with lid and simmer 1-2 minutes or until cheese is melted. Spoon into 6 warm hoagie rolls.

Yield: 6 servings
Nutrients per serving: Calories 610, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrate 75 g, Protein 32 g, Sodium 1380 mg, Fiber 5 g

Barbeque Beef Sloppy Joes

To one portion of Make-Ahead Ground Beef, add:
1 cup ketchup
2 tbsp Smoky Barbecue Rub
2 tsp cider vinegar
Combine in large resealable plastic bag. Freeze for up to three months.

Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to
a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)

Divide beef mixture among 6 hamburger buns. Top with coleslaw, shredded cheese, shredded lettuce or sliced green onions, if desired.

Yield: 6 servings
Nutrients per serving: Calories 300, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Carbohydrate 33 g, Protein 20 g, Sodium 860 mg, Fiber 2 g


Make Ahead Chicken

Ingredients:

3 lb boneless, skinless chicken breasts or thighs
1 tbsp vegetable oil

Directions:
Cut chicken into ½-in. cubes. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink,
stirring occasionally. Drain chicken, if necessary. Divide chicken into three portions.

Recipes:

Chicken Stir-Fry

To one portion of Make-Ahead Chicken, add:
1 cup frozen shelled edamame (soybeans)
²/3 cup prepared stir-fry sauce
2 medium carrots, peeled and cut into julienne strips
3 cups small broccoli florets
2 tbsp Asian Seasoning Mix

To finish and serve
1 tsp vegetable oil
½ cup water
6 cups hot cooked rice
Sliced green onions and coarsely
chopped peanuts (optional)

To cook and serve immediately
Heat oil in (12-in.) Skillet over medium-high heat. 1-3 minutes or until shimmering. Add carrots, broccoli and seasoning mix. Cook 3-5 minutes or until broccoli is slightly tender.
Add chicken, edamame and stir-fry sauce. Cook 3-5 minutes or until broccoli is crisp-tender and chicken is hot. Serve stir-fry with rice. If desired, garnish with sliced green
onions and coarsely chopped peanuts

To prepare and freeze
In Bag 1, combine chicken, edamame and stir-fry sauce.
In Bag 2, combine carrots, broccoli and seasoning mix.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To cook and serve from freezer
Omit oil. Add contents of Bag 2 and water to (12-in.) Skillet; cover. Bring to a simmer over medium-high heat. Add contents of Bag 1 to Skillet; cover. Cook 4-6 minutes or until mixture is heated through and vegetables are crisp-tender, breaking chicken apart as necessary. Serve as directed above.

Yield: 6 servings
Nutrients per serving (excluding optional ingredients):Calories 380, Total Fat 4 g, Saturated Fat .5 g, Cholesterol 45 mg, Carbohydrate 58 g, Protein 27 g, Sodium 1050 mg, Fiber 4 g

Greek Chicken and Orzo Skillet

To one portion of Make-Ahead Chicken, add:
2 medium zucchini, cut into ¼-in. pieces
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) garlic and onion flavored diced tomatoes
3 tbsp Greek Rub

To finish and serve
2 cans (14 oz each) chicken broth
½ cup water
1 lb uncooked orzo
2 oz crumbled feta cheese
½ cup coarsely chopped pitted calamite olives (optional)

To cook and serve immediately
Add beans, tomatoes and rub, broth and water to (12-in.) Skillet; cover and bring to a simmer over medium-high heat. Reduce heat to medium; add orzo. Cover and cook 5 minutes (or halfway through cooking time, according to package directions), stirring occasionally. Add chicken and zucchini. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat; top with feta cheese. Sprinkle with olives, if desired.

To prepare and freeze
In Bag 1, combine chicken and zucchini.
In Bag 2, combine beans, tomatoes and rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To cook and serve from freezer
Add contents of Bag 2, broth and water to (12-in.) Skillet; cover and bring to a simmer over medium-high heat. Cook 8-10 minutes or until mixture comes to a simmer, breaking
contents apart as necessary.

Yield: 6 servings
Nutrients per serving: Calories 450, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 68 g, Protein 32 g, Sodium 1220 mg, Fiber 6 g


Black Bean Chicken Wraps

To one portion of Make-Ahead Chicken, add:
1 can (15 oz) black beans, drained and rinsed
2-3 tbsp Smoky Barbecue Rub, divided
2 cups cooked rice

To finish and serve
½ cup water
4 oz shredded cheddar cheese
6 11-in. flour tortillas
Shredded lettuce, diced tomatoes and barbecue sauce or Louisiana hot sauce (optional)

To cook and serve immediately
Omit water. Place chicken, beans, rice and 2 tbsp of the rub to (12-in.) Skillet. Cook over medium-high heat 3-5 minutes or until chicken is heated through.
To assemble wraps, divide cheese evenly among tortillas; top with chicken mixture and optional ingredients, if desired. Roll up tortillas tightly. Cut wraps in half on a bias and serve.

Prepare and freeze
In Bag 1, combine chicken, beans and 1-2 tbsp of the rub.
In Bag 2, combine rice and remaining 1 tbsp rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To cook and serve from freezer
Add contents of Bag 1 and water to (12-in.) Skillet; cover. Cook over medium-high heat 6-8 minutes or until hot, breaking chicken apart as necessary using Bamboo Spatula.
Add contents of Bag 2 to Skillet; cook 4-6 minutes or until mixture is heated through. Assemble wraps as directed above.
Yield: 6 servings
Nutrients per serving (excluding optional ingredients): Calories 460, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 65 mg, Carbohydrate 51 g, Protein 32 g, Sodium 1120 mg, Fiber 4 g

Dijon Chicken Noodle Toss

To one portion of Make-Ahead Chicken, add:
2 cups frozen peas
¼ lb deli ham, diced into ¼-in. pieces
1 can (10¾ oz) condensed cream of chicken soup
2 tbsp Dijon mustard

To finish and serve
12 oz uncooked retina pasta
½ cup water
8 oz sour cream
1 oz grated fresh Parmesan cheese (optional)
¼ cup snipped fresh parsley

To cook and serve immediately
Cook pasta according to package directions; drain.
Meanwhile, place water, ham, soup and mustard in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat, stirring occasionally. Add sour cream to Skillet. Reduce heat to medium; add chicken and peas. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally. Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.

To Prepare and freeze
In Bag 1, combine chicken and peas.
In Bag 2, combine ham, soup and mustard.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To cook and serve from freezer
Cook and drain pasta as directed above. Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat; cook 8-10 minutes, stirring occasionally and breaking contents apart as necessary. Add sour cream to Skillet. Reduce heat to medium; add chicken and peas. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally. Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.

Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 480, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 56 g, Protein 34 g, Sodium 850 mg, Fiber 5 g


Cheesy Chicken Tortilla Soup

To one portion of Make-Ahead Chicken, add:
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub

To finish and serve
2 cans (14 oz each) reduced-sodium chicken broth
Optional toppings, such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips

To cook and serve immediately
Combine cheese, tomatoes, broth and rub to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.
Add contents chicken, chips and corn to Casserole; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.

To prepare and freeze
In Bag 1, combine chicken, chips and corn.
In Bag 2, combine cheese spread, tomatoes and rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To cook and serve from freezer
Bring contents of Bag 2 and broth to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally. Add contents of Bag 1; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.

Yield: 6 servings
Nutrients per serving (excluding optional ingredients):
Calories 370, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 75 mg, Carbohydrate 29 g, Protein 30 g, Sodium 1770 mg, Fiber 2 g

Lion House Chicken

Here is the recipe from the enrichment dinner last night! Thanks to everyone that came!!!!

10-12 Chicken breasts
2 Cups ground bread crumbs
4 cups stuffing mix (just the mix, don’t make up the stuffing)
1 Cups Mushrooms sliced
1 cup butter melted
Coat chicken with bread crumbs. Mix stuffing, mushrooms, and butter together and place some on each chicken breast. Fold chicken so stuffing is on inside of chicken. Bake at 375 for 45-55 minutes

Sauce:
½ C. honey
2 cups Mayo
1/3 C. Dijon Mustard
Heat in sauce pan over med heat until warm, serve over chicken.

BBQ Beef Sandwiches

BBQ Beef Sandwiches
3-4 lb. beef roast
pkg. onion soup mix (like Liptons)
1 c. BBQ sauce
1 onion, sliced
Put all ingredients in crockpot, cook for 9-10 hours on low (4-5 on high). Shred roast and mix all ingredients together. Cook on high (still in crockpot) for 30 min. Serve on hamburger buns.

Cornflake Chicken

Cornflake Chicken

8 boneless skinless chicken breasts
3/4 cup cornflakes, crushed
3/4 cup parmesan cheese (fresh shredded is best, but can use grated)
1 packet Ranch Dressing and Dip powder
1 stick of butter

Preheat oven to 350. Grease a 9x13 baking pan (or just cover in foil for easy cleanup).
Mix cornflakes, cheese, and ranch powder in shallow dish. Melt stick of butter in another shallow dish.
Dip and roll chicken in butter, then in cornflake mixture until completely covered. Place in baking pan.
Continue process with the rest of the chicken. Bake for 45 minutes, maybe a little longer if chicken
breasts are thick.

Pie Crusts From Demo

***Remember this demo is tonight*****

Pate Brisee by Martha Stewart
Prep Time: 2 hours

Ingredients
Makes enough for 1 double-crust 9-inch pie.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Pastry cutter directions:
Mix flour, salt, and sugar with a fork. Cut butter into ½ inch cubes and add to mix. Blend lightly with a pastry blender until butter chunks resemble raisin size. Add ice water and blend until mixture just comes together. Do NOT over mix. Shape dough into two disks. Wrap each in plastic and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).

Food processor directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).

Pastry for Single-Crust Pie by Better Homes and Gardens
Prep: 10 minutes
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Directions
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Crumb Crust
One 9 or 10 inch single piecrust and topping
The flavor of the filling should determine which cracker or cookie to crumble.
Put in a bowl, reserving a tablespoon or two for topping, if desired.

Ingredients:

1 ½ cups fine graham cracker, vanilla or chocolate wafer or gingersnap crumbs
¼ to ½ cup sugar, depending on sweetness of the cookies
6 tbs butter, melted and cooled

Place the crumb mixture in a pie pan, distributing the crumbs fairly evenly, and then press another pie pan of the same diameter firmly into the dough. Trim any excess that is forced over the edge or just pat back into the pan. Freeze 20 minutes. OR Bake at 350° for 10 – 12 minutes. Cool completely before filling.

Crust making tips from The Joy of Cooking:

Measure carefully: too much flour toughens pastry; too much liquid makes it soggy; too much oil makes it greasy and crumbly.
Handle dough lightly to inhibit excessive development of gluten.
For Pate Brisee, keep butter very cold, follow all refrigeration guidelines.
Keep the pastry cool, do not roll next to a hot oven or stove.
Transfer the rolled pastry to the pan by rolling it loosely around the rolling pin.

Impossibly Easy Cheesburger Pie

Impossibly Easy Cheesburger Pie
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

1.
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4.
Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Great Recipes

HOMEMADE GRANOLA
3/4 C brown sugar
1/3 C oil
1/3 C honey
5 C oatmeal
1/2 C raisins
1/2 C dry milk
1 tsp cinnamon
pinch salt
(you can also add sunflower seeds or other nuts to taste)Mix brown sugar, oil and honey in saucepan. Dissolve sugar. Combine ingredients (except raisins) in large cake pan. Pour sugar mixture over top and mix well. Bake at 375 for 10 minutes. Let cool in pan.Add raisins, nuts, etc.

CREAM-SOUP MIX
2 C dry milk
1 1/4 C cornstarch (or 2 1/2 C flour)
1/4 C chicken-bullion powder
2 T dried onion flakes
1/2 t pepper
1 t thyme
1 t basil
Mix and store in air tight container. If made with cornstarch use 1/3 C mix to 1 1/4 C water. If made with flour, 1/2 C mix to 1 1/4 C water. This is used as a replacement for Cream of Chicken, Cream of Mushroom, etc. soups for casseroles and other recipes. If you want the concentrated consistency, use the ratios listed. If you want a soup-like consistency double the amount of water.

Pumpkin Stew

This recipe is not necessarily cheap, but it is fun to make on Halloween.

Pumpkin Stew
8-10 servings
2 lbs. beef stew meat, cut into 1 inch pieces
3 Tbsp. cooking oil, divided
1 C. water
3 large potatoes, peeled and cut into 1 inch pieces
4 medium carrots, sliced ( I use baby carrots)
1 large green pepper, cut into ½ inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
½ tsp pepper
2 Tbsp. instant bouillon granules
1 can (14-1/2oz) tomatoes, undrained, cut up
1 pumpkin (10-12 pounds)

In a large pot, brown meat in 2Tbsp. oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours.

Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6 to 8 inch circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.

Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil.

Bake at 325 for 2 hours or until the pumpkin is tender. DO NOT OVERBAKE.


*You can simmer the first part and add the bouillon and tomatoes, the night before and then refrigerate it overnight. Just heat it up on the stove on Halloween and put it in the pumpkin and bake it.
* It is great in bread bowls!!!

Pot Pie

Pot Pie

Maire Calendars Frozen Pie Shell (It comes with two shells..one for the top one for the bottom)

1-2 Chicken Breasts, cooked and chopped

1/4 lb baby carrots, chopped

2 stalks celery, chopped

3-4 potatoes, peeled and chopped

onion to taste

Frozen peas

Let pie shells thaw for 20 minutes. Cook carrots, celery, potatoes, and onions in two cups chicken broth until tender, about 20 minutes. Drain. Mix one can cream of chicken soup and milk (less than 1/4 cup) to desired consistency. Combine soup, veggies, chicken, and frozen peas, and place in bottom of pie shell. Remove top shell from pie dish and place on top of pie. Pinch the edges together. Put fork hole in top and bake at 415 degrees for 30 minutes.