Kimmi's Manicotti

Serves 48

 

INGREDIENTS

4 lbs. hamburger, cooked & drained

6 jars spaghetti sauce

6 pkg manicotti shells (12oz), lightly undercooked

12 eggs, lightly beaten

12 lbs. ricotta cheese

12 c. shr. mozz. chz

5 c. shr. parm. chz

1/2 c. dried parsley

1/2 c. dried basil

2 T. salt

1 T. pepper

 

PROCEDURE

In a large bowl, beat eggs. Stir in cheeses, parsley, salt & pepper until evenly combined. Spoon about 2 T. cheese mixture into each shell. Arrange shells in tins (6 per tin). Pour meat & sauce over shells (1/2 jar per tin). Cover with a sheet of plastic wrap. Apply board lid. Freeze.

 

REHEATING.

Thaw. Bake at 350 for 40 min. Sprinkle with mozz. cheese last 5 minutes.

Honey Mustard & Bacon Smothered Chicken Breasts

SERVES 24

 

INGREDIENTS

24 boneless, skinless chicken breast halves
2 T. garlic, salt & pepper

6 T. butter
1 lb.  bacon
¾ c. Dijon mustard
¾ c. honey
6 T. corn syrup 
6 T. mayonnaise
3 c.  shredded Colby or cheddar cheese

PROCEDURE
Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

In a large skillet over medium-high, heat butter. Season each breast with garlic, salt & pepper. Sauté approximately 5 minutes on each side or until cooked through. Place 4 breasts (or 1 per serving) in each tin.

In the same skillet over medium heat, cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon honey mustard over the meat, then dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

REHEATING INSTRUCTIONS
Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying. Bake precooked chicken until bubbly around the edges and heated through (approximately 20-25 minutes). Bake fresh chicken until done (approximately 30-40 minutes).

December Exchange

Nakole - Cream Cheese Chicken & Margarita Pork Chop

Kimmi - Beefy 3-Cheese Enchiladas & Taco Soup

Brenda - BBQ Meatballs & Chicken Mushroom Foil Pack

Christie - Meatloaf & Stromboli

We're also trading cookies - 2 dozen each - flash freeze them trade in Ziplock bags
Brenda - Chocolate Chip & Buttermilk
Mickey - Peanut Butter & Butterscotch Sugar Cookies
Nakole - Hershey Kisses & Snickerdoodles
Christie - Peppermint Chocolate Chunk & Monster

We will meet for our exchange on Friday, December 12th at 5:30pm.

We'll meet at Huntington Street in Syracuse.

Sante Fe Chicken

Servings: 10

Ingredients:
Cooked & chopped chicken 3 C.
Canned corn, drained 15 oz.
Black beans, drained/rinsed 15 oz.
Black-eyed peas, drained 15 oz.
Pinto beans, drained 15 oz.
Ro-Tel tomatoes* 12 oz.
Picante sauce 15 oz.
Chili powder 1 T.
Cumin 2 t.
Shredded cheddar cheese 1 C.

*Ro-Tel is a brand of canned tomatoes with chopped chili peppers added.

Assembly Directions: In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce. Add the chili powder and cumin, stirring until evenly mixed.

Freezing Directions:  Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.

Serving Directions:  Thaw both bags. Pour the bag of chicken mixture into a spray-treated 9”x13” pan. Cover with foil and bake for 30 minutes at 350 degrees, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.

I like to serve it over brown rice.

*From 30 day gourmet website.

 

Kimmi's Taco Soup

                              

Serves 8

1 lb  Ground beef
1   large onion, chopped
½   green pepper, chopped
1   clove garlic, minced

¼ – ½ tsp   cayenne pepper
1 can  (8oz.) kidney beans
1 can  (8oz.)   refried beans                                     
1 can (8 oz.)  pinto beans
1 cans (16 oz.)  frozen corn
1 can (8 oz)  tomato sauce
2 cups  water
1 can (4 oz)  Diced green chilis
1 can (8 oz.)  Tomatoes, diced
¼ c  Taco seasoning
1 pkg  Hidden Valley Ranch Salad Dressing

Instructions:

In a dutch oven or large saucepan, brown ground beef with onion.  Drain off grease.   Drain and rinse pinto beans.  Add all remaining ingredients.  Heat to boiling.  Reduce heat and simmer 30 minutes.  Allow to cool.  Place in freezer container or bag. 

Reheating Instructions:

Thaw.  Heat until hot & bubbly.  Serve with tortilla chips, shredded cheese and sour cream. 

Foil-Pack Chicken & Mushroom Dinner

SERVES 40

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).
6 2/3 (6 ounce) boxes chicken stuffing mix
11 2/3 cups water, divided
40 boneless skinless chicken breast halves, about 1/2 inch thick (total weight 1.5 pounds)
26 2/3 slices smoked ham (thin)
6 2/3 cups fresh mushrooms, sliced (or canned)
6 2/3 cups frozen peas
6 2/3 (10 ounce) cans cream of mushroom soup
salt and pepper
Preheat oven to 400 F (if you are not making these ahead).
Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray.
In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time).
Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.

**This would also be a great grilling item if weather permits!**

Amazing BBQ Meatballs!!

Combine:
1 pound hamburger
1 c. fresh bread crumbs
5 T chopped onion
1 t salt and pepper
1/2 c. milk

Mix well and shaped into meatballs. Brown on all sides in skillet.

Sauce:
Combine
1 c. ketchup
1/4 c. worchestershire sauce
2 T. vinegar
1/4 c. sugar

Pour over meatballs and freeze.

Thaw and cook at 350 for 30 minutes. These could also be put in a crock pot and left to simmer.

Penne Alla Vodka

Serves 6

3 T. Butter
3-4 Garlic Cloves, finely chopped
1 C. thinly sliced prosciutto
1 (28 oz) can whole tomatoes, drained and chopped
1/2 c. half and half
1/4 c. Vodka (the good kind!!)
Salt and Pepper
1 Pinch crushed red pepper flakes
1 lb penne pasta
3/4 c. freshly grated parmingiano-reggiano cheese

In a large pot, melt the butter. Add garlic and cook until golden brown. Stir in proscuitto, and cook for a minute or two. Add tomatoes, crushed red pepper, pepper and salt. Simmer for 5 minutes. Stir in half/half and cook for 2 minutes, stirring a lot. Add vodka and cook until it no longer smells strongly of vodka (3-5 min). Cook the pasta as direct on box, but al dente. Add the pasta to the pot and mix until it is well coated. Toss w/ cheese and freeze.

**Reheat in oven at 350 until warm or on the stove in a saucepan!

White Chili

2 lbs northern beans
1 1/2 cups diced onion
1 TBS Veg. oil
1 TBS ground oregano
2 tsp ground cumin
1/4 tsp Ginger
1 1/2 tsp season salt
1/2 tsp Cayenne pepper or red pepper flakes
4 1/2 quarts chicken broth
2 garlic cloves minced
8 bnls chicken breast halves
1 can sweet corn
1 c heavy cream
2 4oz cans chopped green chilies
Shredded cheddar or Jack for Topping

Place beans in saucepan, cover w/water & bring to a boil for 2 min. Remove from heat & let soak 1 hr. drain & rinse
In soup pan saute onion & oil til tender. Combine seasonings & divide. add half seasonings to onions for 1 min then add beans, broth, garlic & corn. simmer for 2 hrs.
Coat chicken in remaining seasonings & bake @ 350 until juices run clear. Add chicken, chilies & cream to beans. Simmer for 1 1/2 hrs.
Top each bowl with cheese when serving.

Cheesy Potatoes

1 Bag of Shreded Hashbrowns
1 small Chooped Onion
1 can of cream of Chicken & Mushroom
1 16 oz sour cream
1 8 oz bag of shreded cheddar cheese
1 stick of butter
1 lb sliced smoked sausage
1/2 c Milk

Heat butter & onion, add sausage, sour cream, soup & cheese & mix. Then add hashbrowns, milk & mix until creamy. You can top with crushed corn flakes, potato chips or crackers (your choice).

November Exchange

The following is a list of meals to be prepared for the month of November:

• Kimmi - Jambalaya & Spaghetti Pie
  
• Christie - Chicken Cordon Bleu & Mom's Chili
  
• Brenda - Penne alla Vodka & Chicken Tetrazzini
  
• Nakole - Cheesy Potatoes w. Sausage & White Chili
  
• Mickey - SW Chicken Stew & Beef Stew
  

It was also decided that we will start to meet on the first Friday of every month.

Our next meeting will be at 5:30pm on Friday, November 7th at the Frog in Syracuse.

Thanks to everyone for your promptness this month...let's continue to be on time to make the meetings efficient. Maybe next time we can cut the actual "business-part" to one hour. What do you think? Is that a good goal?

I love you all!!

~Kimberly =)

Spaghetti Pie

Serves 8

1 jar spaghetti sauce
1 lb.  Hamburger

6 oz.  Cooked spaghetti
2 T.   margarine
1/3 cup  Parmesan cheese
2  well beaten eggs 
1 cup  cottage cheese
½ cup  mozzarella cheese 

Brown hamburger.  Drain.  Combine with the spaghetti sauce (or purchase meat sauce).  Stir margarine into cooked, drained pasta.  Stir in Parmesan and eggs.  Form into “crust” in buttered CAF tin.  Spread cottage cheese over the bottom of the “crust”.  Fill pan with meat sauce.  Cover with plastic wrap and the tin lid with the silver side down.

 

Reheating Instructions:  

Thaw in refrigerator 24-48 hours. Bake uncovered @ 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese, bake 5 minutes longer. 

Hearty Jambalaya

Serves 8  

1 lb polish sausage, cut into ½ inch slices 

1 lb boneless/skinless chx breasts, cubed 

1 large onion, chopped 

½ c chopped celery 

½ c chopped green pepper 

4 garlic cloves, minced 

2 T butter 

1 can (14.5 oz) diced tomato’s, undrained 

1 can (6 oz) tomato paste 

½ t hot pepper sauce 

¼ to ½ t cayenne pepper 

1/8 t garlic powder 

1/8 t white pepper 

1/8 t pepper 

1/2 lb  uncooked med. shrimp

In a dutch oven or large saucepan , saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomato’s, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink. 

Stir in the shrimp. Cover and simmer for 4 minutes or until shrimp turn pink. 

Cool and pour into CAF tins. Cover with plastic wrap and the tin lid with the silver side down. 

Can freeze up to 2 months. 

Thaw, warm and serve over rice. 

Mom's Chili

10 lbs lean ground beef
10 lbs italian sausage
light red kidney beans
dark red kidney beans
stewed tomatoes
tomato sauce
chili seasoning
oregano
brown sugar
diced onions
diced green peppers
minced garlic

I can't give you the exact measurements because I would have to kill you all. OK...maybe it's not that much of a secret. I just know how much to put in. I don't measure. It's the recipe my mother has made since we were little kids. And we LOVED it....trust me...most Floridians don't eat chili so you know it has to be good! My suggestion is to stick it in the crockpot and let it simmer for 6 hours. Let those juices jive. It's a beautiful thing.
Let me know what you think.

Chicken Cordon Bleu w/ Gruyere Cheese Sauce

Gruyere Cheese Sauce
olive oil
1 medium onion minced
3/4 c butter
1 c all-purpose flour
10 c milk
2 c shredded gruyere cheese
2 c shredded parm cheese
salt & pepper to taste

saute onions till tender. remove from pan and set aside. in same pan, melt butter over medium heat. stir in flour and cook 3-5 min. slowly add milk, stirring constantly until well blended. whisk over med. heat till thickened. remove from heat. add shredded cheeses, stirring till melted. stir in onions. season with salt & pepper. set aside.

48 boneless skinless chicken breast halves
48 slices ham or pastrami
48 slices swiss cheese
2 c butter, melted

pound the hell out of the chicken boobies till 1/8 in thickness. place slice of ham and slice of swiss on the middle of each breast and roll them up. brush with butter. bake until cooked through (30-40 min) @ 350˚. cool. place 4 rolls in each tin. pour sauce over the chicken breasts.

This recipe is a bitch, but well worth it. I will do it because I love you all.

Thaw. bake @ 350 for 30 min.

Favorite Beef Stew

1/2 bag of carrots
3 ribs celery (cut up)
2 large potatoes (peeled and cut up)
1.5 C chopped onion
1/2 bag of green beans (opt.)
1/2 bag of corn (opt.)
3 cloves garlic
1 bay leaf
1.5 T Worcestershire sauce
3/4 t dried thyme leaves
3/4 dried basil
1/2 t black pepper
1.5 lbs. slew meat
1 can diced tomatoes
1 can reduced sodium beef broth
1/4 c flour
1/2 c cold water

Layer: carrots, celery, potatoes, onions, garlic, bay leaf, Wor. sauce, thyme, basil, pepper, beef, tomatoes, with juice and broth. Cover and cook LOW 8-9 hours.

LATER AFTER COOKING: To thicken--turn slow cooker on high. Mix flour and water (I use a whisk to get rid of lumps) and then add 1/2 C of cooking liquid. Add mixture to cooker. Stir to mix well. Cover and reheat.

***I usually add a splash or red wine to this--makes it yummy!
***I have also added extra broth and water to this and then added tapioka if anyone is interested.
***Since I'm making these separately, I can mix/match veggies for how each family would want their recipe.

Southwest Chicken Stew--slow cooker meal

1.5 lbs. b-less/s-less chix breast cut up
1 T chili powder (I can adjust this for you)
1 t cumin
3/4 t salt
1 red pepper cut up
1 green pepper cut up
3/4 c chopped onion
3 cloves garlic
1 can chili beans in spicy sauce (I can use mild sauce)
1 can chili-style stewed tomatoes
3/4 cup salsa

Place chicken in cooker. Add chili powder, cumin, and salt. Stir to coat. Add red and green peppers, onion, garlic, beans, tomatoes, and salsa. Mix well. Cover and cook LOW 5 hours. (I have cooked this all day while at school and it is fine.) If you prefer a thicker stew, you can add a little corn starch about 30 minutes -1 hour before serving. Mix well and allow it to come back up to heat and it will thicken.

October Exchange

Next Meeting: Tuesday, September 30th @ 5:30 SHARP  

Meet at the Frog in Syracuse.

Look at your calendars, we would like to choose a regular meeting time for each month.  Try to find two hours on your calendar each month that we could have these meetings.  More importantly, why do the other dates not work?  Are you coaching a game?  Are you taking a class? Are you hosting a party? ...

If you have any questions about this, contact me.  

Thanks!

Kimberly  =) 

Seafood 'n' Shells Casserole

Ingredients:
6 cups water
1 teaspoon lemon-pepper seasoning
1 bay leaf
2 pounds cod fillets, cut into 1-inch pieces
1 cup uncooked small pasta shells
1 each medium green and sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon butter
3 tablespoons all-purpose flour
2-1/2 cups fat-free evaporated milk
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup (4 ounces) shredded Mexican cheese blend

Directions: In a large skillet or Dutch oven, bring the water, lemon-pepper and bay leaf to a boil. Reduce heat; carefully add cod. Cover and simmer for 5-8 minutes or until fish flakes easily with a fork; drain and set aside. Discard bay leaf. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute peppers and onion in butter over medium heat until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, thyme and pepper. Remove from the heat; stir in cheese until melted. Drain pasta. Stir fish and pasta into sauce. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Easy Chicken & Dumplings

Serves 6
prep time 30 min.

Ingredients:
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Directions: In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).

Manicotti w/ Meat Sauce

stay tuned for recipe

October Exchange

Recipes were evaluated for last month and new recipes decided for October. We revisited the topic of making healthier meals, choosing lowfat options when available, and using ONLY boneless, skinless chicken boobies and lean ground beef.
HAPPY COOKING!!

October meals:
Brenda: Chicken & Broccoli Bake & Taco Soup
Kimberly: Chicken Parisienne & Southwest Beef Stew
Nakole: Chicken Stir Fry & Beef Stir Fry
Christie: Manicotti w/ Meat Sauce & Chicken with Raspberry Sauce

NEXT MEETING: SEPTEMBER 30 5:30PM SHARP @ the FROG (no kids please)

Chicken with Raspberry Sauce

Serves: 6

Ingredients:
1/2 c. rasp. preserves (fruit only type)
1/2 c. frzn pineapple juice concentrate, thawed
1/2 c. soy sauce
2 T. rice wine vinegar
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic powder
1/4 c. fresh rasp. mashed
6 bnls-sknls chix breasts

Procedure:
Combine preserves, juice, soy sauce, vinegar, spices & mashed rasp. Place rasp. mixture together with chix breast in a tin. Freeze.

Reheating Instructions:
Thaw. Bake at 350 for 30-40 minutes. Garnish with fresh 1/4 c. raspberries. Serve with white rice.

Chicken Parisienne

8 Servings

Ingredients
*8 boneless skinless chicken breasts
*salt & pepper to taste
*paprika to taste

*poultry seasoning
*1 c. dry white wine (Oliver Soft White)
*1 (10.75 oz) cans condensed cream of mushroom soup
*1 (4.5 oz) cans sliced mushrooms, drained
*1 cup sour cream
*1/4 cup all-purpose flour


Directions
1. Sprinkle chicken breasts lightly with salt, pepper, paprika & poultry seasoning to taste. Place in slow cooker.
2. In a mixing bowl, combine wine, soup & mushrooms.
3. In another bowl, mix together sour cream and flour.
4. Stir together the sour cream mixture and the wine mixture.
5. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
6. Cover and cook on LOW for 6 to 8 hours.

7.  Serve over noodles.

SouthWest Beef Stew

8 servings

2 pounds lean ground beef
1½ cups chopped onions
1 can (28 oz) diced tomatoes, undrained
1 package (16 oz) frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 cup picante sauce
¾ cup water
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
½ cup shredded cheddar cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Garnish with cheese.

Reheating Instructions: Defrost in refrigerator for 24 – 48 hours. Heat on the stove over medium heat until it is warmed through. Sprinkle with cheese. Serve with cornbread.

4 B's Grilled Chops

1 tray of chops
1 1/2 C light beeer
1/4 C ketchup
1/4 C brown sugar
1/4 C balsamic vinegar
1/4 C dijon mustard
2 t minced garlic
1/2 t pepper

1. Rinse & trim chops.
2. Mix together ketchup, brown sugar, vinegar, and mustard. Pour over chops.
3. Into each meal add 1 t garlic and 1/4 pepper.
4. Seal and freeze.

Continental Beef

6 T butter
1 C minced onion
1 C minced garlic
1 lb. fresh mushrooms (sliced)
2 1/2 lbs. stew meat
8 oz. tomato sauce
2 t. worcestshire sauce
1 T sugar
2 t. paprika
2 t. salt
1/8 t. papper
2 cloves garlic

*Serve With*
1 C sour cream
2 C rice

1. Melt 2 T butter in dutch oven over low heat. Add onion and mushrooms and brown lightly. Remove from pan. Add 1-2 T more butter to pan and melt. Add beef in 2-3 batches and brown. Put beef, mushrooms, and onions back into pan.

2. Combine tomato sauce, Wor. sauce, sugar, paprika, salt, papper, and garlic. Pour over meat. Cover and cook slowly over low heat for 2 1/2 hours or until meat is tender. Stir occasionally. Cool the meat mixture. Seal and freeze.

To Serve:
1. Thaw mixture completely. Warm in saucepan, do NOT allow to boil. Serve over rice or noodles. Add sour cream before serving and stir until creamy.

Chicken Broccoli Rice Bake

20 lbs Chicken Breast (cooked and cut)
10 pkgs Chicken Flavored Rice Mix
10 pkgs frozen Broccoli
6 lbs shredded Cheddar Cheese
20 cans Cream of Chicken Soup
3 (32 oz) jars Mayonnaise
approx 1/4 c. Lemon Juice
2/3 c. Curry Powder (optional)
2 1/2 c. Milk

Spread slightly undercooked rice in the bottom of baking dish. Mix sauce ingredients together (soup, mayo, lemon juice, curry powder and milk). Spread 1/3 of sauce over rice. Layer the broccoli and spread 1/3 of the sauce on top. Evenly spread chicken on top of the sauce and add remaining sauce on top. Top w/ cheese. Freeze.

Serving Day Instructions: Thaw completely and bake at 375 for 45-55 minutes. Before baking top with crushed crackers and a dab of butter.

Taco Soup

10 lbs cooked Ground Beef
10 cans Corn
10- 4.5 oz cans Green Chilies
10 cans Diced Tomatoes w/ Chilies
10 cans Diced Tomatoes
10 cans Pinto Beans
10 cans Navy Beans
10 cans Red Beans
10 pkgs HiddenValley Ranch
10 pkgs Taco Seasoning
30 cups Water
Add all ingredients and simmer. Cool, then place in freezer bags and freeze flat.

Serving Day Instructions: Thaw and put in crock pot on low for 8 hours or high for 3 hours. This soup tastes better the longer it simmers! Serve with tortilla chips and cheese.

Dave's Swamp Blues Barbeque Chicken

I have no idea who Dave is.

15 lbs boneless skinless chicken boobies
5 tsp vegetable oil
2 c chopped onion
6 c ketchup (I am already in love!)
1 c water
1/2--3/4 c bourbon
5 tbsp lime juice
2 tbsp smoked paprika
2 1/2 tbsp brown sugar
5 tbsp jerk seasoning (will have to find my ex boyfriend for this ingredient)

Heat oil in large saucepan over medium heat. Add onion until soft--about 2-3 min. Add ketchup, water, bourbon, lime juice, paprike, brown sugar, and jerk seasoning. Reduce heat, simmer for 30 minutes, stirring frequently. Cool sauce.
While sauce is cooling, rinse and trim chicken. Divide cooled sauce evenly over chicken.
THE CHICKEN IS NOT PRECOOKED. REMEMBER THAT WHEN FIXING DINNER!

Serve with rice, french fried potatoes, a can of beer, WHATEVER!!!

Mexi-Stuffed Peppers

15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.

Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.

To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.

Serve with salad and rolls.

Curry Beef Stir-Fry

Cook time - 30 min -reheat
Servings - 8

INGREDIENTS
1 tablespoon and 1 teaspoon cornstarch
1 tablespoon and 1 teaspoon reduced-sodium soy sauce
1/2 cup cold water, divided
2 tablespoons and 2 teaspoons vegetable oil, divided
1-1/4 pounds boneless sirloin steak, cut into thin strips
1-1/3 garlic clove, minced
1/8 teaspoon ground ginger
1-1/3 small onion, cut into wedges
1-1/3 cups sliced celery
1-1/3 medium green pepper, cut into 1-inch pieces
4 Roma tomatoes, cut into wedges

SAUCE:
1 tablespoon and 1 teaspoon cornstarch
2/3 cup cold water
1/4 cup ketchup
1 tablespoon and 1 teaspoon reduced-sodium soy sauce
1-1/4 teaspoons curry powder

Serve over Hot cooked white or fried rice

Stir-Fry Chicken/Broccoli w/ Orange Sauce

Cook time - 30 min - reheat
Servings - 8

INGREDIENTS
1 tablespoon and 1 teaspoon sesame oil
1 tablespoon and 1 teaspoon canola oil
6 cups broccoli florets, bite-size
4 Lg Chicken Breast sliced or cubed
1 Lg sweet onion
1 Lg or 2 Sm red or yellow bell pepper sliced
2 cups sliced or chopped water chestnuts, drained
2 cups orange juice
1/4 cup cornstarch
1/4 cup light soy sauce

Serve over white or freid rice

Sausage Gravy for Biscuits

Cook time 30 min
Servings 8
Make your own Biscuits

Brown 2 lbs pork sausage & drain
Melt
1/2 C Butter add
1 tsp season salt
1/2 tsp paprika
2/3 C Flour till thick
then add cooked sausage &
4 C Milk slowly until thick
serve over Biscuits

Hawaiian Chicken

Cook time 1.5 Hrs
Servings 6

3-4 lbs Boneless Skinless Chicken Breasts
1/4 C Melted Butter
1 (20 oz) Can Pineapple Chunks
1 Can Mandarin Oranges
1/4 C packed Brown Sugar
1 Tbl Cornstarch
1 tsp Salt
1 tsp Ground Ginger
1/3 C Ketchup
1/4 C Cider Vinegar
1 tsp Chili Powder
1 tsp Worcestershire Sauce
1 tsp Soy Sauce

Place chicken in 13 X 9 baking dish, add pineapple & oranges, pour sauce over the top & cook for 1.5 hrs or until chicken juice runs clear.

Chicken Divan

Makes 8 servings

Ingredients
* 1 package frozen chopped broccoli, cooked
* 2 lbs cubed cooked chicken breasts
* 1 can cream of chicken soup
* 1/2 cup mayonnaise
* 2 cup mozz cheese


Instructions
1. Mix everything together with 1 cup mozz cheese.
2. Top with remaining cheese.
3. Cook 30-45 min. at 350

Chicken Fajitas

Makes 16 servings

Ingredients
16 lbs boneless, skinless chicken breasts
1/2 c lime juice
1/2 c soy sauce
1/2 c vegetable oil
2 tsp. cumin
2 tsp. dried oregano
2 tsp. chili powder
1 tsp. black pepper
8 tsp. minced garlic
4 large onions, strips
4 large bell peppers, strips
40 flour tortillas

Instructions
1. Rinse chicken and trim excess fat. Cut chicken into narrow strips. Divide evenly among four 1-gallon freezer bags.

2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, & black pepper in a medium bowl. Divide the marinade evenly over the chicken. Into each bag of chicken strips measure 2 tsp garlic. Seal.

3. Divide onion and green pepper strips evenly among four 1-quart bags. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.

4. Into each of the 2-gallon bags, place a bag of chicken marinade, a bag of onions and peppers, and a bag of tortillas.

5. Seal, label & freeze.


Reheating Instructions
1. Thaw completely.
2. Heat 2 tsp. oil in a large skillet over med-high heat. Add onions and peppers and stir-fry until soft (3 mins). Remove vegetables from skillet and add chicken. Stir fry chicken until well-browned (10 min). Remove pan from heat and return veggies, stirring to combine.
3. Serve with tortillas and shredded cheese. Add other fajita toppings if desired.

Chicken Cacciatore

Ingredients
16 medium Onions, sliced thin
16 cloves Garlic, minced
8- 15 oz can Diced Tomato
8- 8 oz can Tomato Sauce
8 t Salt
2 t Pepper
16 t Oregano
4 t Basil
4 t Celery Seed
8 Bay Leaves
2 cup White Wine
48 boned Chicken Breast

Cooking Day Instructions
Mix together onion, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.

Serving Day Instructions
Place in Crock-Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta.

Makes 12 4 serving dishes.

Please purchase pasta to serve this dish with.

Serving suggestions: garlic bread and salad.

Honey Pork Chops

Ingredients
40 Pork Chops
3 1/2 cup Honey
1 3/4 cup Cider Vinegar
1 3/4 t Ground Ginger
7 Cloves Garlic, minced
3/4 C + 2 T Soy Sauce
Dash of Pepper

Cooking Day Instructions
Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.

Serving Day Instructions
Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turn chops occasionally while baking. Pork chops are best on the grill!!

Makes 10 4 serving dishes.

Serve with rice, potatoes or veggies.