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.

May Menu

Sorry I forgot to post that the new menu is up...You can view it on the sidebar, along with the past two month's menus. I like keeping my old menus close at hand, because there are always changes in my schedule and several meals that do not get made as planned. This also gives you more options so that if you do not like something on the menu, you can choose something from one of the other months. Most of the menu items have been posted before, so you should be able to find the recipe on my site or use your favorite. The exceptions:

Hot Ham and Cheese on Pretzel Rolls: They sell these rolls in several stores around Chambersburg...not sure about our surrounding towns. I have seen them at Giant/Martins (in the deli), ButcherShoppe (at the front counter), and Windy Knolls (in the freezer section). I like to look for them when they go on clearance since they are kind of expensive. But they are sooo worth it for a "once every couple of months" treat! I just put deli ham and cheese, whatever is on hand (prefer mozzi or provalone), and a little squirt of honey mustard. Cover with foil and bake at 350 degrees for 10 min. to melt the cheese.

Pita Pocket Chicken Sandwiches: I am going to make extra BBQ chicken in the crockpot to make this yummy sandwich later in the week. Stuff the pita pocket halves with shredded BBQ chicken, salsa, black beans, cheese, and shredded lettuce. You could also add some ranch dressing if it seems too dry for you.

Spam: Honestly, I don't believe I've ever made this since we've been married, but Shane says he wants it so I guess I'll be making it! He says he likes it fried and then put on a sandwich. I grew up with it being baked in the over, smothered in a brown sugar/mustard sauce. I remember helping my mom stick little cloves in each slice. I guess we ate it too much as kids, because now I really have no desire to eat it! Oh well, guess we'll see how the kids like it.

Italian Chicken: marinate chicken breasts in Italian dressing for a few hours (or overnight). Remove from dressing when ready to bake. Place chicken in baking dish, single layer thick. Cover chicken with a can of diced tomatoes (seasoned with basil and oregano). Bake at 350 degrees for 20-30 min, or until chicken is done.

Smokey Mountain Chicken Panini: this is my interpretation of another recipe (from the Top Secret Restaurant Cookbook). I will use grilled chicken breasts (shredded or cubed), and top them with BBQ sauce, a slice of deli ham, and mozzarella or provalone cheese. Put the sandwich on nice thick bread and grill in the panini maker for a few minutes until toasted. I like a sprinkle of rosemary spice on mine, but this is too strong for some people's tastes.

Orange Chicken: This is a recipe from my new favorite site...www.weelicious.com. Check it out!! It has tons of great recipes, and I love their ideas for kids' lunches. I'm also using their chicken fajita recipe for this month.

Enjoy your spring with it's longer days...we love working outside in the evenings, it's like getting 2 days for the price of one!

Homemade Creamy Tomato Soup

I've been craving tomato soup, so when a couple of my kids tell me, "mom, when are we having tomato soup?"...I jump at the chance to have it. I am a huge fan of the Campbell's and Progresso brands out of the can, but since I already got groceries for this week, I decided that I better try some homemade soup. I have yet to find a recipe that comes close to Campbell's (it is sooo smooth and I can't figure out how they do that!), but this recipe is pretty darn close to the Progresso soup. It is a little chunkier, and has more spices in the recipe than the Campbell's. This is my adapted version of the Martha Stewart recipe for "Creamy Tomato Soup".

Creamy Tomato Soup

2 Tbsps butter ( I used margarine)
1 med. onion (I didn't use this because I thought the kids might get picky about it)
3 cloves garlic, minced
3 (28 oz) cans crushed tomatoes (I used crushed tomatoes with added basil)
5 1/4 c. chicken stock
oregano ( I didn't use since I already had the basil in the tomatoes)
1/2 c. half and half (I would've used this had I had it on hand, but I didn't so I used milk)

Melt the butter in a large sauce pan over medium-low heat. Add the onions and garlic, cook until translucent. Add the tomatoes, stock, and oregano, and bring to a boil. Reduce the heat, and simmer gently until thickened, about 45 min. Slowly add the half and half. Season with salt and pepper.

*I also added a bit of sugar, since it tasted better to me that way.

Yummy! Can't wait to dip my grilled cheese in a big bowl of this soup!

Menu for April 2011

Click on the link below to find this month's menu. I am in the process of getting all the recipes into the tabs on the sidebar. I'm not a techie person...so I'm still learning all of this! Thanks for bearing with me! http://30boxes.com/widget/8282295/AngieSmith/04c6ad7049775165c8094cd146a81832/0/

Brown Gravy Patties

Absolute comfort food!! This reminds me of something you'd get in a 1950's style diner. In fact, the original recipe that this is based on is called "Blue Plate Special". One of our family's favorites! Brown Gravy Patties: make hamburger patties out of standard meatloaf recipe (meat, egg, onion, salt/pepper). Brown patties on both sides in a frying pan. Add 2 packages of brown gravy (mixed with water, according to package directions) or 2 packages of mushroom gravy. Simmer the patties until cooked through. Serve with mashed potatoes.

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.

Chicken Bruschetta

Chicken Bruschetta: (from the Kraft magazines) Combine 1 can diced tomatoes, 1 box Stovetop Stuffing mix (6 oz.), 1/2 c. water, and 2 cloves garlic in a medium bowl. Place 1 1/2 lb. diced chicken breasts in a 13x9 baking dish. Sprinkle chicken with 1 tsp. basil and 1 cup shredded mozzarella. Top with stuffing mixture and bake 30 min at 400 degrees.