Asian Grilled Chicken

Ingredients:

3-1/2 cups Swanson® Chicken Broth 1/4 cup soy sauce 2 tablespoons vinegar 2 teaspoons sugar

2 teaspoons garlic powder 1/4 teaspoon crushed red pepper 8 skinless, boneless chicken breasts

Directions:

You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (4).

1.	Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
2.	Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
3.	Heat remaining marinade to a boil and serve with chicken. Serve with white rice and stir fry veggies.

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Printed from Allrecipes.com 3/6/2010

October Exchange

Next Meeting:
Thursday, October 15th
4:45pm @ Kimmi's


Brenda:
*Lasagna
*Tomato Chix
*Turkey Bacon Chix

Nakole:
*Garlic Marinated Pork Chop
*Crispy Chix & Rice
*Turkey Meatloaf

Kimmi:
*Taco Soup
*Beefy 3-Cheese Enchiladas
*Breakfast Burritos

Laker Chicks Expectations

PHILOSOPHY
Being a part of this group is more than just making & exchanging meals. As mothers, we feel it extremely important to put healthy food on the table. Because of this belief, this group stands as a very high priority to all of us. It is important that all members of this group feel the same way.

Because of this philosophy, we feel it necessary to have strict expectations for all members of the group. These following expectations are aside from the "Cooking Among Friends" guidelines agreed upon at the first meeting.

1. Commitment to cooking quality meals. When cooking meals, be sure to stick to the CAF guidelines. All recipes are to be pre-approved at each meeting. We all work very hard on our meals and expect the same in return.

2. Have meals ready on time. You have an entire month to prepare your meals. Plan accordingly. All meals MUST be ready & frozen on the date of the meeting.

3. Be on time. We are all busy mothers. If the meeting starts at 5:30, be there ready to exchange food at 5:30.

4. Be honest & flexible. One reason this group is successful is because we are honest about our opinions. We all must be willing to share how our family feels about the meals that we've eaten.

5. Do your homework. It is important that each of us eat at least one of each meal per month. Ask your family if they would like to have it again. OR what can be done to make that meal better? Grading the meals is a crucial part of this group.

Thanks!

~Kimberly

September Exchange

Next Meeting
When: Sept. 17th, 5pm
Where: Kimmi's House

Nakole:
*Chx Noodle Soup
*Pesto Chix
*Farmer's Casserole

Brenda:
*Veg. Beef Soup
*Urban Chix
*Manicotti

Kimmi:
*Sante Fe Chix
*SW Beef Stew
*Teriyaki Beef Kabobs

Burgundy Slow Roast Beef

Serves 36

16 lbs chuck roast
4 T. oil
4 C. chopped onion
4 cloves garlic
8 chopped carrots
4 T. peppercorns
4 C. Burgundy wine
4 T. maple syrup
4 cans beef broth (14 oz)
4 cans tomato paste (6 oz)
4 t. bay leaf, crumbled
salt & pepper to taste

PROCEDURE
Brown meat in Dutch oven in oil. Add onions & garlic and cook about 3 minutes longer. Add all other ingredients, cool completely, & place in freezer bag. Freeze.

REHEATING INSTRUCTIONS
Place contents of freezer bag in crockpot. Cook slowly for 6 hours. Reserve juice for serving as gravy over meat.

Steak Soft Tacos

Serves 24

4.5 lbs. flank steak
1/2 c + 1 T. olive oil
3 T. chili powder
3 T. ground cumin
2 T. pepper
1.5 t. garlic powder
1 T. dried oregano

PROCEDURE
In a small bowl, mix together olive oil, chili powder, cumin, pepper, garlic powder, & oregano to form a paste. Coat both sides of steak with olive oil paste. Wrap steak in plastic wrap and then place in freezer bag.

REHEATING INSTRUCTIONS
Thaw completely. Let sit at room temp for 20-30 minutes before grilling. Grill over direct medium heat until steak is at desired temperature. Slice steak across the grain into thin strips. Assemble into tacos with desired toppings.

Chicken Marsala

Serves 36

24 chicken breast
4 C butter, melted
2 C flour
6 C mushrooms, sliced
5 C Marsala wine
4 C chicken broth
3 t. salt
1 t. pepper

PROCEDURE
Pound chicken in 1/4 in thickness. Dredge chicken in flour and then saute in 1/2 cup melted butter, 2-4 minutes per side. Place chicken in a lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze.

REHEATING INSTRUCTIONS
Thaw. Bake at 450 degrees for 12-15 minutes. Sprinkle with parmesan & mozzarella cheese.