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.