Did we ever get someone to host the September exchange? If not, then I'll do it. I'm thinking Tuesday, September 15th at 7pm at my house. Let me know if someone did already volunteer -- I'll do October if that is the case.
Let me know in the next 10 days or so if you can make it!
Thanks,
Erin
Monday, August 24, 2009
Tuesday, August 11, 2009
Mim's Mexican Chicken
Ingredients:
1 package corn totillas (about 12 count)
2 cups cooked chicken (crock pot works great)
12 oz. cheddar cheese, grated
1 can cream of cicken soup, condensed
1 can cheddar cheese soup, condensed
1 cup tomotatoes with green chilis such as Ro-Tel (I just used the full can)
1 1/4 cup milk
1 onion, chopped
Directions:
Chop cooled, cooked chicken. Tear tortillas into 1 inch wide strips.
In a large baking dish (or 2 little ones) alternate layers of tortillas, chicken and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
Cover with aluminum foil. Freeze.
To prepare:
Thaw. Bake covered at 350 degrees until hot (about 30 min.). Remove foil and bake an additional 10 minutes to melt cheese.
Allow to stand 5 to 10 minutes, then cut with spatula and serve.
My family loves to eat it with tortilla chips (Tostitos) and scoop it up, but it is excellent alone too!
1 package corn totillas (about 12 count)
2 cups cooked chicken (crock pot works great)
12 oz. cheddar cheese, grated
1 can cream of cicken soup, condensed
1 can cheddar cheese soup, condensed
1 cup tomotatoes with green chilis such as Ro-Tel (I just used the full can)
1 1/4 cup milk
1 onion, chopped
Directions:
Chop cooled, cooked chicken. Tear tortillas into 1 inch wide strips.
In a large baking dish (or 2 little ones) alternate layers of tortillas, chicken and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
Cover with aluminum foil. Freeze.
To prepare:
Thaw. Bake covered at 350 degrees until hot (about 30 min.). Remove foil and bake an additional 10 minutes to melt cheese.
Allow to stand 5 to 10 minutes, then cut with spatula and serve.
My family loves to eat it with tortilla chips (Tostitos) and scoop it up, but it is excellent alone too!
100th Post! and Chicken Pot Pie
1 pkg of 2 ready made pie crusts
1 can cream of chicken soup
2 cans mixed veggies
1-2 C cooked chicken- cut into pieces
1/2 soup can of milk
salt/pepper to taste
Preheat oven to 425. Grease pie plate, place one pie crust in pie plate and form to plate and then set aside. In bowl mix soup, veggies, chicken, milk, salt, and pepper and then pour into pie shell. Top with 2nd pie shell, seal and flute edges. Brush top with egg mixture (1 beaten egg w/ 1 tsp water). Pierce top crust several times and cover edges of crust with aluminum foil to prevent burning.
Bake 40-50 minutes and let cool 5-10 mins before serving.
**recipe from Joy Kirkham
--I made a few modifications: I don't brush the top with the egg mixture (I don't like the stuff it leaves on top, but then I'm not a pie expert either). I also use just one large can of mixed veggies instead of two smaller ones and I added parsley to the recipe.
--For freezing: Freeze the inner part of the pie separately. Put in fridge the night before to thaw completely and do the rest as directed.
1 can cream of chicken soup
2 cans mixed veggies
1-2 C cooked chicken- cut into pieces
1/2 soup can of milk
salt/pepper to taste
Preheat oven to 425. Grease pie plate, place one pie crust in pie plate and form to plate and then set aside. In bowl mix soup, veggies, chicken, milk, salt, and pepper and then pour into pie shell. Top with 2nd pie shell, seal and flute edges. Brush top with egg mixture (1 beaten egg w/ 1 tsp water). Pierce top crust several times and cover edges of crust with aluminum foil to prevent burning.
Bake 40-50 minutes and let cool 5-10 mins before serving.
**recipe from Joy Kirkham
--I made a few modifications: I don't brush the top with the egg mixture (I don't like the stuff it leaves on top, but then I'm not a pie expert either). I also use just one large can of mixed veggies instead of two smaller ones and I added parsley to the recipe.
--For freezing: Freeze the inner part of the pie separately. Put in fridge the night before to thaw completely and do the rest as directed.
Chicken Parmigiana
Makes 3 Entrees, 4 Servings Each
6 lbs Boneless Skinless Chicken Half-Breasts
1 c. flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices mozzarella cheese
6 cups Basic Red Sauce (or Prego Traditional Sauce)
1 - Rinse and trim chicken as desired. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.
2- Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken (or beat to death with something). Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken pieces. Place coated chicken in one layer on a rimmed baking sheet.
3 - When all chicken is coated, place in the freezer for 1 hour. Discard remaining flour,egg, and breadcrumbs.
4 - Into each 1 quart freezer bag, measure 2 cups red sauce (thats if you made your red sauce). Seal.
5 - Divide cheese into three portions of 4 slices each; wrap in plastic wrap. Divide frozen chicken evenly among the 1-gallon freezer bags. Place on bag sauce and one packet of cheese into each bag of chicken.
6 - Seal and freeze.
To Cook One Entree:
1 - Completely thaw one entree in the refrigerator.
2 - Preheat the oven to 375
3 - Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170. Place a slice of cheese on top of each piece of chicken and bake until melted.
6 lbs Boneless Skinless Chicken Half-Breasts
1 c. flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices mozzarella cheese
6 cups Basic Red Sauce (or Prego Traditional Sauce)
1 - Rinse and trim chicken as desired. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.
2- Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken (or beat to death with something). Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken pieces. Place coated chicken in one layer on a rimmed baking sheet.
3 - When all chicken is coated, place in the freezer for 1 hour. Discard remaining flour,egg, and breadcrumbs.
4 - Into each 1 quart freezer bag, measure 2 cups red sauce (thats if you made your red sauce). Seal.
5 - Divide cheese into three portions of 4 slices each; wrap in plastic wrap. Divide frozen chicken evenly among the 1-gallon freezer bags. Place on bag sauce and one packet of cheese into each bag of chicken.
6 - Seal and freeze.
To Cook One Entree:
1 - Completely thaw one entree in the refrigerator.
2 - Preheat the oven to 375
3 - Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170. Place a slice of cheese on top of each piece of chicken and bake until melted.
Cranberry Chicken
Ingredients:
6 boneless, skinless chicken halves
2 envelopes dried onion soup
1 16oz can whole berry cranberry sauce
Mix onion soup and cranberry sauce together. Pour over chicken breast. Freeze in gallon freezer bag.
Cooking Directions:
Thaw. Place chicken and sauce in a greased baking pan. Cover with foil. Bake for 25 minutes at 350. Uncover, bake for 15 more minutes or until done. Serve with sweet potatoes and salad.
6 boneless, skinless chicken halves
2 envelopes dried onion soup
1 16oz can whole berry cranberry sauce
Mix onion soup and cranberry sauce together. Pour over chicken breast. Freeze in gallon freezer bag.
Cooking Directions:
Thaw. Place chicken and sauce in a greased baking pan. Cover with foil. Bake for 25 minutes at 350. Uncover, bake for 15 more minutes or until done. Serve with sweet potatoes and salad.
Saturday, August 8, 2009
Meal-In-One Potatoes
Meal-In-One Potatoes
½ pound ground turkey
½ cup finely chopped onion
1 tsp minced garlic
1 15-oz. Can red kidney beans, drained
1 15-oz. Can tomatoes, diced, not drained
1 8-oz. Can tomato sauce
½ cup chile sauce
1 tsp dried oregano leaves
¼ tsp salt
4 medium baked potatoes
In a medium skillet, cook ground turkey, onion and garlic until turkey is browned, about 10 to 15 minutes; add remaining ingredients except potatoes. Bring to a boil; reduce heat. Simmer 5 minutes. Cool & freeze in a 1-qt bag.
To serve, thaw filling. Wash and prick potatoes and bake in a preheated 400 degree oven for 1 hour or until done. Heat filling. Split tops of baked potatoes lengthwise and fluff pulp with a fork. Top each potato with filling.
Once-A-Month Cooking by Mimi Wilson & Mary Beth Lagerborg, pg 101
½ pound ground turkey
½ cup finely chopped onion
1 tsp minced garlic
1 15-oz. Can red kidney beans, drained
1 15-oz. Can tomatoes, diced, not drained
1 8-oz. Can tomato sauce
½ cup chile sauce
1 tsp dried oregano leaves
¼ tsp salt
4 medium baked potatoes
In a medium skillet, cook ground turkey, onion and garlic until turkey is browned, about 10 to 15 minutes; add remaining ingredients except potatoes. Bring to a boil; reduce heat. Simmer 5 minutes. Cool & freeze in a 1-qt bag.
To serve, thaw filling. Wash and prick potatoes and bake in a preheated 400 degree oven for 1 hour or until done. Heat filling. Split tops of baked potatoes lengthwise and fluff pulp with a fork. Top each potato with filling.
Once-A-Month Cooking by Mimi Wilson & Mary Beth Lagerborg, pg 101
Tuesday, August 4, 2009
August Exchange Next Week!
For August I have 5 people:
- Mitzi
- Becca
- Alisha
- Erin
- Jamie
Let me know if I am missing anyone or if anyone else is interested in participating! See you next week at my house!
12514 Fern Creek Trail at 7:00pm
- Mitzi
- Becca
- Alisha
- Erin
- Jamie
Let me know if I am missing anyone or if anyone else is interested in participating! See you next week at my house!
12514 Fern Creek Trail at 7:00pm
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