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.