Chicken Supreme

Here are two variations of the same recipe...one for the crockpot and one for stove-top. Both recipes are from the "Meals for a Month" cookbook (Linda Larsen), which means they freeze well.

Crockpot Version:

4 slices bacon
1 onion, chopped
2 cloves garlic, chopped
1/2 c. apple juice
6 boneless chicken breasts
2 c. baby carrots
1 c. shredded or cubed cheese (gouda, muenster, or cheddar)
1 can condensed cream of mushroom soup
1/2 c. evaporated milk (or whole milk)
1 10 oz. package couscous (or rice)

1. Cook bacon until crisp. Remove bacon from pan, drain on paper towels.
2. Cook onion and garlic in remaining bacon drippings 2-3 minutes.
3. Add apple juice, milk, and soup to pan. Stir to combine.
4. Place soup mixture, chicken, and carrots into crockpot. Cook on low for 7-8 hours. Top with bacon and cheese and let melt.
5. Cook couscous (or rice) according to package directions. Serve chicken mixture over the couscous (or rice).

*If freezing for later use: Cook the bacon, then remove to drain. Cook the garlic and onion in the drippings. Add apple juice and chicken to pan, but do not cook. Stir to combine. Pour all into ziplock bag. Attach a bag with carrots, and a bag with the cooked bacon and shredded cheese. Keep together in the freezer with cooking instructions. Reserve soup and couscous in pantry. Reserve milk in refrigerator. When ready to cook, thaw in fridge overnight and then follow above instructions.

Stove-Top Recipe:
This recipe uses the same basic ingredients as the crockpot recipe, except it is reduced to 4 chicken breasts and their is no apple juice used.

1. Cook bacon until crisp, remove from pan to drain on papertowels.
2. Add chicken to drippings, cooking 2-3 minutes on each side.
3. Add onion and garlic to skillet, cooking 4-5 minutes. Add soup and milk, stir to blend.
4. Simmer until chicken is thoroughly cooked.
5. Add bacon and cheese, cover and cook until cheese is melted.
6. Serve over hot cooked rice or couscous.

*Freezing Instructions: Follow directions to step 4. Chill chicken and soup mixture. Place in ziplock bag. Attach separate bag with cooked bacon and shredded cheese. When ready to use: thaw in fridge overnight. Reheat chicken and sauce in pan, until hot. Add bacon and cheese, cover and cook until cheese is melted. Serve over hot cooked rice or couscous.

Two in One Meal: Burritos and Mexican Pizza

Isn't it nice to make two meals with the effort of only one?? This is a great way to reduce your prep time, while still having two home-cooked meals for the week. I make the filling for the burritos, and then use the leftover filling for Mexican Pizza later. If you find you only like the burritos or only like the Pizza, then make the filling, use what you need right now, and freeze the rest for a duplicate meal later. It's a win-win deal! Burritos: I make mine with 1 lb browned, ground beef, 1 can refried beans, and 1 jar salsa. Combine ingredients, add 1 cup shredded cheddar cheese. Place in tortillas and roll up. You can eat immediately, or bake them in a casserole dish with more cheese on top. Save the leftover fillling for Mexican Pizza. Mexican Pizza: use the leftover filling from the burritoes to make a fast pizza. I spread the leftover filling on a store-bought pizza crust (the ones in the can). I top with mozzarella and cheddar cheese and bake at 400 degrees for 20 min (or until crust is starting to brown and cheese is melted). I serve a slice with lettuce, tomato, and sour cream on top.

Homemade Hot Pockets

It is so easy to create your own hot pockets at home, and much cheaper!! Plus, you can make them to suit your family's tastes and you know EXACTLY what is going into them! Our family prefers the pizza flavored ones, but just about any cooked filling will do. Go to the hotpocket area in the frozen food section for inspiration!
These will also freeze well for quickie lunches later. Just wrap the frozen hotpocket in a paper towel, and microwave on 50% power for 1-2 min.

1 package jumbo biscuits (in a can)
Pizza filling: pizza sauce, cheese, mini diced ham cubes, pepperoni...or whatever you like!
Breakfast filling: eggs, cheese, meat (diced up ham, bacon, or sausage)

1. Flatten the biscuits to a 5 inch round circle.
2. Place about 2 Tbsp. of filling in center of biscuit. Fold sides of biscuit over each other, and then tuck the ends up, pinching closed. **If if is easier to fold, you can also fold it empanada style (place filling on one side of biscuit, fold biscuit in half over filling, and crimp shut with tines of a fork).
3. Sprinkle some Italian seasoning or sesame seeds on top of biscuit before baking.
4. Bake according to directions on side of biscuit can.

Meatball Pasta Bake

Meatball Pasta Bake
(adapted from a Paula Deen recipe)
*********I love this dish because it is sooo creamy, and doesn't dry out like some other baked pasta dishes************************
for 8x8 baking dish, serving 4-6

12-14 prepared meatballs (more or less, depending on taste)
8 oz small shell pasta (or small pasta of choice), cooked and kept warm
4 oz cream cheese, softened
1/4 c. sour cream
1 jar of prepared spaghetti sauce or homemade
1/4 c. shredded mozzarella cheese (more if desired!!)
3 Tbsp. grated parmesan cheese

1. Preheat oven to 350 degrees. Lightly grease 8x8 baking dish. In separate large bowl, combine hot, cooked pasta with cream cheese and sour cream, stirring to melt cheeses.
2. Spoon half of pasta into baking dish. Top with half of meatballs (may want to cut meatballs in half if they are large size meatballs). Spoon half of spaghetti sauce over meatballs. Sprinkle evenly with all of the mozzarella cheese.
3. Repeat pasta, meatballs, and sauce layers. Sprinkle with parmesan cheese. Bake for 35-40 min or until hot and bubbly.

note: This dish can be made up to 1 day ahead of baking, or it can be prepared and frozen for up to 1 month. Thaw in fridge before baking.

Baked Salisbury Steak

This is a Taste of Home Recipe that I'm looking forward to trying. It's on the menu for October.

Baked Salisbury Steak

1 c. quick cooking oats
2 eggs, lightly beaten
1/2 c. each: chopped green pepper, celery, and onion (I will probably just use onion)
1/2 tsp. salt
2 lbs. ground beef
1 can condensed golden mushroom or cream of mushroom soup, undiluted
3/4 c. water
1/4 tsp. pepper

1. In a large bowl, combine the oats, eggs, green pepper, celery, onion, and salt. Crumble beef over mixture and mix well. Shape into eight oval patties. In a large skillet, brown patties on both sides; drain.
2. Place patties in an ungreased 13x9 baking dish. Combine soup, water, and pepper; pour over beef. Cover and bake at 350 degrees for 30-35 min or until the meat is no longer pink.

8 servings.
* This could be frozen after the patties have been browned and combined with the soup. Thaw in fridge overnight and continue with step 2.

Cheesy Chicken Supreme

Serves 4

4 slices bacon
4 boneless, skinless chicken breasts (I cut into bite-size pieces for faster cooking)
1 onion, chopped
2 cloves garlic, chopped
1 10oz can condensed mushroom soup
1/2 c. milk
1 c. shredded Havarti cheese (I substitute cheddar)
1 6oz pkg couscous ( I substitue rice or orzo)

1. In large skillet, cook bacon until crisp; remove from pan and drain on paper towels. Add chicken to drippings in skillet; cook 2-3 min on each side.
2. Add onion and garlic to skillet; cook and stir for 4-5 min, until crisp-tender. Add soup and milk; stir to blend. Simmer until chicken is throughly cooked. Chill chicken mixture in refrigerator or ice-water bath. (Do not refrigerate if serving immediately. Add bacon and cheese, cover and cook for 4-5 min till cheese is melted)
3. Crumble bacon and place in zipper-lock bag. Place cheese in zipper-lock bag. Place chilled chicken and sauce in zipper-lock bag. Place all bags inside larger bag; label and freeze. Reserve couscous or rice in pantry.
4. To thaw and reheat: Thaw overnight in fridge. Place chicken mixture in skillet and heat for about 10 min, until hot. Add bacon and cheese to skillet; cover and cook on low heat for 5-6 min, until chicken is thoroughly heated. Serve over hot cooked couscous, rice, or orzo).

*from Meals for a Month (Larsen)

Pepper Jack Burgers

*caution: may be too spicy for the kiddos!
makes 4 burgers

1 lb lean ground beef
1 c. shredded pepper jack cheese
1 Tbsp. worchestershire sauce
1 Tbsp. water
2 tsp. grill seasoning (recipe follows)
2 Tbsp. paprika
2 Tbsp. onion powder
2 tsp. cumin
1 Tbsp. sugar
2 tsp. salt
2 tsp. dried oregano
1 Tbsp. garlic powder
1 tsp. black pepper
1/2 tsp. red cayenne pepper
*combine all of the above, store in airtight container. Sprinkle on meats or veggies.

1. In a medium bowl, combine beef, pepper jack cheese, worchestshire sauce, seasoning and water. Mix gently. Form into 4 patties. Grill immediately or freeze for later use.

Sticky Chicken

makes about 1 1/2 cups of marinade/sauce

1/2 c. balsamic vinegar
1/2 c. honey
1 c. heinz ketchup
4 cloves garlic, minced (I use a little less)
1 Tbsp. olive oil (I have used vegetable and canola too)
1 Tbsp. chopped fresh rosemary ( or 1 tsp. dried)
1 tsp. grated lemon zest (I have substituted lemon juice)
1 tsp. black pepper

1. Place vinegar and honey in a small saucepan set over medium-high heat. Bring to a boil. Simmer for 5 min. Stir in ketchup, garlic, oil, and rosemary: reduce heat to med-low and simmer for 2 min.
2. Stir in lemon zest and pepper. Cool completely (unless using immediately as a sauce).
3. Coat chicken pieces (or chicken breasts) in marinade. Place in ziplock bag and freeze for later use. If using immediately, coat chicken and then grill or bake.
4. To thaw, thaw in bag overnight in fridge. Remove from bag and grill or bake. Delicious!!

*marinade can also keep in fridge for up to 1 week
*recipe from back of Heinz ketchup bottle (originally called Honey-Balsamic Chicken Glaze)

Bacon and Egg Breakfast Empanadas

Makes 8 empanadas, great for on-the-go breakfasts

6oz cream cheese, softened
1 1/2 tsp. dried parsley
3/4 tsp seasoned salt
1/4 tsp. black pepper
2/3 c. shredded sharp cheddar cheese
2 Tbsp. butter
5 large eggs, beaten
1 17.3 oz can refrigerated jumbo flaky biscuits
8 slices bacon, cooked and crumbled
1 egg white, lightly beaten
1-2 tsp. sesame seeds (opt)

1. Stir together first 4 ingredients in a medium bowl until blended; stir in cheese.
2. Melt butter in a skillet over medium heat; add eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not stir constantly) Remove from heat, and let cool.
3. Flatten each biscuit into about a 5 inch circle. Spread cream cheese mixture evely over tops of dough circles, leaving 1/2 inch border around edge. Top evenly with scrambled eggs an bacon.
4. Fold dough circles in half over mixture, pinching edges to seal (I crimp with edge of a fork). Place on a greased baking sheet about 2 inches apart. Brush tops evenly with egg white, sprinkle with sesame seeds (if desired).
5. Bake at 375 degrees for 14-16 min, or until golden brown. Remove from baking sheet to wire rack. Serve warm.
6. To freeze: cool completely, flash freeze in single layer on cookie sheet in freezer, seal in a ziplock bag.
7. To reheat: wrap individual empanadas in a paper towel. Microwave at 50% power 1-2 min or until heated through.

*Southern Living, 1/03

Spaghetti Casserole

Serves 8-10

8oz pkg spaghetti
2 eggs
1/4 c. cream (or whole milk)
1 tsp. dried basil
1 lb bulk pork sausage
1 onion, chopped
2 cloves garlic, chopped
1 14oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 6oz can tomato paste
1 cup beef broth
1 tsp Italian seasoning
2 c. shredded colby-jack cheese

1. Cook spaghetti in boiling water. Meanwhile, beat eggs, cream, and basil in large bowl. Drain spaghetti and immediately add to egg mixture. Toss spaghetti with egg mixture until coated. Place in 9x13 baking dish and put in refrigerator. (If serving immediately, do not put in fridge. Go directly to step 2.)
2. In skillet, cook pork with onion and garlic until pork is browned. Drain off excess fat. Add remaining ingredients except for cheese and bring to a boil. Reduce heat, cover, and simmer for 15-20 minto blend flavors. Pour sausage mixture over spaghetti in baking dish. Refrigerate until cold, then wrap, attach bag with colby-jack cheese, label with reheating instructions, and freeze. (If serving immediately, sprinkle with cheese, and bake at 375 degrees for 30-35 min)
3. To thaw and reheat: Thaw casserole overnight in fridge. Preheat oven to 375. Uncover, sprinkle with cheese, and bake 40-50 min, until thoroughly hot and cheese is melted and beginning to brown.


*from Meals for a Month (Larsen)