Our great big bowl of ?!?!?!?!?

chicken enchilada filling, dinner group January 30, 2009

Laura, Nichole and Merilynne

Sticky Chicken

Ingredients:
· 1/2 cup balsamic vinegar
· 1/2 cup low sodium soy sauce
· 1/2 cup sugar
· 2 garlic cloves, minced
· 1 Tbsp. grated fresh ginger root
· 1/8 tsp. pepper
· 3-4 lbs. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8

Label: Sticky Chicken Place chicken and sauce into a skillet. Bring to boil over med, reduce to low and simmer for 15 minutes. Remove Chicken increase heat and cook marinade until syrupy 8-10 min. Return chicken coat & serve over rice. 1/30/09

William Sonoma Creamy Carrot Soup

2 yellow onions- coarsely chopped
2 TBS butter
10-12 peeled carrots- coarsely chopped
3 mint sprigs
4 cups chicken stock
2 cups milk
1 cup cream
dash of salt
dash of paprika

Sautee onions in 2 TBS butter for 2 minutes. In large pot add carrots, sauteed onions, chicken stock and mint. Cook till tender; about 25 minutes. Discard mint. Separate veggies from chicken stock in a strainer. Puree veggies and pour back into chicken stock. Add milk, cream, salt and paprika. Bring to a boil. Remove from heat and serve. Garnish with sour cream and fresh mint.

For label:
Defrost completely. Pour into large pot and warm through. Garnish with sour cream and fresh mint. Serve with rolls.

Pizza Meatloaf

1 1/2 pounds ground beef or turkey
1/2 cup bread crumbs
1/4 cup chopped onion
1 egg, slightly beaten
1/2 cup Parmesan cheese
1 t salt
1/2 t oregano
1/2 cup evaporated milk
1/4 cup chopped green pepper
4 fresh mushrooms or 1 small can
1/2 cup spaghetti sauce

*1 cup shredded Mozzarella cheese

Mix all ingredients except Mozzarella cheese. Place in quart freezer bag with cheese in separate bag. Label and freeze.

To serve: Thaw. Place in greased loaf pan or shape into a loaf and bake on greased baking sheet. Bake at 350 for 45 minutes. Top with 1 cup mozzarella cheese. Return to oven and bake for 10 minutes longer.

Chicken Enchiladas (I will provide the chicken)

2 cans cream of chicken soup
1 small can olives
1 small can diced green chilies
1 pint sour cream
3-4 green onions (sliced with tops)
1 dozen flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups diced chicken

In large container combine soup, chilies, olives, sour cream, onions and Jack cheese. Take 2 cups of mixture and add to chicken. Place chicken mixture into tortiallas and roll up (about 2 Tbs.). Place in large dripper pans. Spoon remaining soup mixture across top and add remaining cheese. Thaw completely - Bake at 350 for 40 - 45.

Mexican Beef & Chip Casserole

1 lb. Ground Beef
1 clove garlic, minced
1 (4 oz.) can green chilies
1 (10 oz.) can mild enchilada sauce
1 small onion, chopped
1 can cream of mushroom soup
1 (6 1/4) can corn or tortilla chips
2 c. shredded cheese

Brown ground beef with onion and garlic, drain fat. Stir in soup and chilies. In 12 x 8 inch casserole dish, layer 1/3 corn chips and half each of meat mixture, enchilada sauce, and cheese. Top with another third of corn chips and remaining meat mixture, sauce, and cheese. Sprinkle with remaining corn chips. Bake at 350 for 25-30 minutes.

FOR FROZEN MEAL: Thaw ingredient bags completely. Follow instructions above.

Label:Mexican Casserole Thaw completely in 12x8 pan layer 1/3 chips and 1/2 meat,ench sauce & cheese. Repeat layer and top with chips. Bake 350 for 25-35 min

Canadian Bacon Stuffed French Bread

1 Loaf French Bread, split in half lengthwise
1 Stick low-fat spread or butter
1/2 C Low-Fat Cream Cheese
1/2 C Onion, diced
1 Tbsp Dried Parsley
1 Tbsp Poppy Seeds
1 C Precooked sausage
20 Slices Cooked Canadian bacon
9 Slices Swiss Cheese

In a large bowl, cream together the spread, cream cheese, onion, parsley and poppy seeds. Blend the sausage into the cream cheese mixture. Spread the mixture evenly on the bread halves. Layter the Canadian bacon on the bottomhalf of the loaf and top with the swiss cheese slices. Place the top half of the bread over the toppings and wrap tightly in foil.
Preheat the oven for 400 or heat a grill to medium. Bake the bread in the foil for 15-20 minutes. Unwrap and slice into 2" slices.

Easy Crockpot Pork Chops

Ingredients:
6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
1 Medium onion sliced (1/2 Cup)
1 Can (10-3/4 oz.) Condensed cream of mushroom soup
1/4 C. water
pepper, to taste
dry boxed stuffing mix, optional, see instructions
Preparation:
Place chops in crockpot. Cover with sliced onions, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.

Label: Easy Crockpot Pork Chops Place in crockpot cover and cook 7-8 hours on low or 3-4 on high 1/30/09

Southwest Pork Chops

6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup frozen whole kernel corn

Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

Label: Southwest Pork Chop Defrost completely. Put in crock pot, cover, cook on high for 2-1/2 hours or low for 5 hours. Stir in corn and cook on high-heat for 30 minutes longer. Serve over rice. 1/30/09

Frittata

Frozen potatoes
1 lb sausage cooked
1/2 lb bacon cooked (cut into bite size pieces)
1/2 lb ham cooked
1 cup diced onions
1 cup diced bell pepper
12 eggs
1 cup milk
salt & pepper
1/4 tsp dry mustard
shredded cheese


Spray 13x9 with oil. Layer potatoes, sausage, bacon, ham, onions, & peppers. Wisk milk, eggs, salt, pepper and dry mustard, pour evenly over top and top with cheese. Refrigerate over night. Bake at 350 for 40-60 minutes.


Frittata: Thaw completely. Pour egg mixture over top evenly and top with cheese. Bake at 350 for 40 to 60 minutes. 1/30/09

Slow Cooker Italian Beef

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Label:Italian Beef Put liquid mixture in the crock pot add roast and top with salad dressing. Cover and cook on low 10 to 12 hours or high 4 to 5 hours. Shred 45 minutes before done and remove bay leaf. If desired serve on crusty rolls with cheese. 1/30/09

Balsamic Asparagus Chicken

6 chicken breasts

Marinade:
1 c. balsamic vinegar
3/4 c. olive oil
2 tsp. brown sugar
pepper (to taste)

Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)

Topping:
12 asparagus spears
4 slices provolone cheese

Marinate Chicken in bag for at least 2 hours. While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 20-30 minutes (or until chicken is cooked through). While cooking chicken heat oil in a large skillet. Add mushrooms and saute, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).

Also steam Asparagus and put to side. Remove Chicken and layer on provolone cheese and asparagus then broil for 3 minutes on high. Add sauce on top and serve.

Label:Balsamic Chicken Place chicken and marinade in glass pan and bake for 20-30 min or until chicken is done. Bring sauce to boil and then simmer for 30 min Cook asparagus Take chicken out top with cheese and asparagus broil for 3 minutes on high Add sauce to top. 1/30/09