8 medium potatoes
1 onion
1/2 cube butter
1 can cream of chicken soup
1 c. sour cream
1/2 c. shredded cheese
1 c. diced ham (optional)
Topping:
2 c. cornflakes crunched up
1/2 cube of butter melted
Wash and dice potatoes. Boil in water for about 10 minutes until done, but not mushy. While that's boiling, dice up onion and saute. In a large bowl mix cream of chicken soup, sour cream, cheese, butter, and ham.
When onions are done, add to mixture. Drain water from potatoes and add to mixture while hot. Stir until butter and cheese are melted and everything is thoroughly mixed. Pour into a casserole baking dish.
Crunch up cornflakes, melt butter and pour into cornflakes. Mix thoroughly and then sprinkle on top of potato mixture in the casserole baking dish.
Bake 350 degrees for 30 minutes.
Tuesday, July 14, 2009
Italian Crock-pot Chicken
2 chicken breasts
1 pkg Italian Seasoning Pwdr
1 cube of butter (I use 1/2 cube)
Sauce:
1 pkg 8 oz. cream cheese
1 can cream of mushroom soup
1 can water
Place chicken breasts in crock-pot. Sprinkle Italian Seasoning packet over chicken. Put in 1 cube of butter (I use 1/2 cube) . Cook on low for 6-8 hours until chicken is done and can shred easily.
Blend together cream cheese, cream of mushroom soup, and water. Pour over shredded chicken in crock-pot. Warm through. (To speed up this process I heat this mixture in the microwave for 1 minute before pouring it into the crock-pot.)
Serve chicken and sauce over rice.
1 pkg Italian Seasoning Pwdr
1 cube of butter (I use 1/2 cube)
Sauce:
1 pkg 8 oz. cream cheese
1 can cream of mushroom soup
1 can water
Place chicken breasts in crock-pot. Sprinkle Italian Seasoning packet over chicken. Put in 1 cube of butter (I use 1/2 cube) . Cook on low for 6-8 hours until chicken is done and can shred easily.
Blend together cream cheese, cream of mushroom soup, and water. Pour over shredded chicken in crock-pot. Warm through. (To speed up this process I heat this mixture in the microwave for 1 minute before pouring it into the crock-pot.)
Serve chicken and sauce over rice.
Chicken Roll-ups
Filling Mixture:
1 pkg 8 oz. cream cheese
3 green onions (cut up)
2 tsp. Worcestershire sauce
2 chicken breasts cooked and shredded
3 pkg (8 count each) crescents
Dipping Stuff:
1 cube melted butter
Italian breadcrumbs (breading not stuffing)
Sauce:
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. milk
1/2-1 c. shredded cheese
Mix cream cheese, green onions, Worcestershire sauce, & shredded chicken in a bowl. Put a "blob" of this mixture in the middle of the crescent roll dough (widest end) and roll up.
Dip the crescent rolls in melted butter and then in breadcrumbs and place on a baking sheet. Follow the cooking temperature and time for crescent rolls. While rolls are cooking, mix the sauce together in a saucepan and heat the first three ingredients stirring constantly as this can scorch easily. Once heated through, stir in the cheese until melted.
Serve chicken roll-ups on top of rice, and drizzle sauce over the top of both. Makes 24 roll-ups.
1 pkg 8 oz. cream cheese
3 green onions (cut up)
2 tsp. Worcestershire sauce
2 chicken breasts cooked and shredded
3 pkg (8 count each) crescents
Dipping Stuff:
1 cube melted butter
Italian breadcrumbs (breading not stuffing)
Sauce:
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. milk
1/2-1 c. shredded cheese
Mix cream cheese, green onions, Worcestershire sauce, & shredded chicken in a bowl. Put a "blob" of this mixture in the middle of the crescent roll dough (widest end) and roll up.
Dip the crescent rolls in melted butter and then in breadcrumbs and place on a baking sheet. Follow the cooking temperature and time for crescent rolls. While rolls are cooking, mix the sauce together in a saucepan and heat the first three ingredients stirring constantly as this can scorch easily. Once heated through, stir in the cheese until melted.
Serve chicken roll-ups on top of rice, and drizzle sauce over the top of both. Makes 24 roll-ups.
Broccoli Cheese Soup
1 qt. water
2-4 C. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli or 1 bunch fresh broccoli chopped
Add at the end:
1 can cream of chicken soup
2 c. shredded cheese
Put water, potatoes, bouillon, onion, and broccoli in a large pot. Bring to a boil and then turn down a bit. Cook until done, about 10-15 minutes. Add soup and cheese, stirring constantly. Heat through and serve.
(We like this with either garlic or cheese toast.)
2-4 C. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli or 1 bunch fresh broccoli chopped
Add at the end:
1 can cream of chicken soup
2 c. shredded cheese
Put water, potatoes, bouillon, onion, and broccoli in a large pot. Bring to a boil and then turn down a bit. Cook until done, about 10-15 minutes. Add soup and cheese, stirring constantly. Heat through and serve.
(We like this with either garlic or cheese toast.)
Creamy Pesto Chicken and Bow Ties
Serves 5
1 – 16 oz. package bow tie pasta, uncooked
2 T. butter
3 chicken breasts, cubed and cooked
1 can cream of chicken soup
½ c. pesto sauce
½ c. milk
1 clove garlic, minced
Cooking Day Instructions
Heat butter. Add chicken, soup, pesto, and milk. Bring to boil. Cook over low heat 5 mins. Freeze in freezer bags.
Serving Day Instructions
Thaw. Cook pasta and mix with chicken pesto sauce.
1 – 16 oz. package bow tie pasta, uncooked
2 T. butter
3 chicken breasts, cubed and cooked
1 can cream of chicken soup
½ c. pesto sauce
½ c. milk
1 clove garlic, minced
Cooking Day Instructions
Heat butter. Add chicken, soup, pesto, and milk. Bring to boil. Cook over low heat 5 mins. Freeze in freezer bags.
Serving Day Instructions
Thaw. Cook pasta and mix with chicken pesto sauce.
Cheesy Chicken Bundles
Serves 6
1 c. bread crumbs
½ c. cheddar cheese
½ c. fresh Parmesan cheese, grated
1 tsp. salt
¼ tsp. pepper
6 boneless chicken breasts (about 5 lbs)
½ c. butter, melted
Serving Day
2 T butter, melted
¼ c. fresh Parmesan cheese, grated
Cooking Day Instructions
Mix together bread crumbs, cheeses, salt, and pepper. Dip chicken pieces in melted butter, then in cheese mixture. Tuck sides of chicken breast under to form individual bundles. To freeze, wrap each bundle in plastic wrap, and then place in freezer bags.
Serving Day Instructions
Thaw, then place chicken bundles in large, shallow baking dish. Melt remaining 2 T. butter and pour over bundles. Sprinkle with ¼ c. Parmesan cheese. Bake uncovered at 350 degrees for approximately 1 hour, until chicken is crispy.
1 c. bread crumbs
½ c. cheddar cheese
½ c. fresh Parmesan cheese, grated
1 tsp. salt
¼ tsp. pepper
6 boneless chicken breasts (about 5 lbs)
½ c. butter, melted
Serving Day
2 T butter, melted
¼ c. fresh Parmesan cheese, grated
Cooking Day Instructions
Mix together bread crumbs, cheeses, salt, and pepper. Dip chicken pieces in melted butter, then in cheese mixture. Tuck sides of chicken breast under to form individual bundles. To freeze, wrap each bundle in plastic wrap, and then place in freezer bags.
Serving Day Instructions
Thaw, then place chicken bundles in large, shallow baking dish. Melt remaining 2 T. butter and pour over bundles. Sprinkle with ¼ c. Parmesan cheese. Bake uncovered at 350 degrees for approximately 1 hour, until chicken is crispy.
Hawaiian Chicken
Serves 8 -10
6 lbs. boneless, skinless chicken breast halves
2 – 16 oz. cans pineapple slices, drained
2 – 15 oz. cans mandarin oranges, drained
¼ c. cornstarch
½ c. brown sugar
¼ c. soy sauce
¼ c. lemon juice
1 tsp. salt
1 tsp. ground ginger
½ tsp. ground red pepper
Serving day
Steamed rice
Toasted almonds
Green pepper chunks (optional)
Cooking Day Instructions
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over chicken in bag. Freeze, using freezer bag method.
Serving Day Instructions
Thaw chicken mixture. Place in Crock-Pot and cover. Cook on low 4-5 hours or high 2-3 hours. Add green pepper to Crock-Pot one hour before serving. To serve, spoon over steamed rice and top with toasted almonds.
6 lbs. boneless, skinless chicken breast halves
2 – 16 oz. cans pineapple slices, drained
2 – 15 oz. cans mandarin oranges, drained
¼ c. cornstarch
½ c. brown sugar
¼ c. soy sauce
¼ c. lemon juice
1 tsp. salt
1 tsp. ground ginger
½ tsp. ground red pepper
Serving day
Steamed rice
Toasted almonds
Green pepper chunks (optional)
Cooking Day Instructions
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over chicken in bag. Freeze, using freezer bag method.
Serving Day Instructions
Thaw chicken mixture. Place in Crock-Pot and cover. Cook on low 4-5 hours or high 2-3 hours. Add green pepper to Crock-Pot one hour before serving. To serve, spoon over steamed rice and top with toasted almonds.
Orange Teriyaki Chicken
Makes 8 servings
¼ cup soy sauce
3 T. chopped onion
2 cloves minced garlic
1 T. olive or canola oil
½ t. ground pepper
½ t. ground ginger
½ t. red pepper sauce
1-6oz can orange juice concentrate
8 boneless, skinless chicken breasts
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Freeze, using freezer bag method.
Serving Day Instructions
Thaw chicken breasts. Grill 4-6 inches from the heat source for 35-40 minutes.
¼ cup soy sauce
3 T. chopped onion
2 cloves minced garlic
1 T. olive or canola oil
½ t. ground pepper
½ t. ground ginger
½ t. red pepper sauce
1-6oz can orange juice concentrate
8 boneless, skinless chicken breasts
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Freeze, using freezer bag method.
Serving Day Instructions
Thaw chicken breasts. Grill 4-6 inches from the heat source for 35-40 minutes.
Sweet and Sour Chicken
Makes 6 servings
2 cans pineapple chunks
1 cup ketchup
1 cup brown sugar
6 Tablespoons white vinegar
2 envelopes Kikkomen sweet and sour seasoning
Green or red pepper
4 chicken breasts
6 Tablespoons cornstarch
Cold water
Cook chicken thru in skillet, cut into bite size pieces
Mix: pineapple, ketchup, brown sugar, vinegar, Kikkomens, and pepper-simmer until boil.
Thicken with cornstarch and cold water
Add chicken
Freeze
Thaw
Serve over rice
2 cans pineapple chunks
1 cup ketchup
1 cup brown sugar
6 Tablespoons white vinegar
2 envelopes Kikkomen sweet and sour seasoning
Green or red pepper
4 chicken breasts
6 Tablespoons cornstarch
Cold water
Cook chicken thru in skillet, cut into bite size pieces
Mix: pineapple, ketchup, brown sugar, vinegar, Kikkomens, and pepper-simmer until boil.
Thicken with cornstarch and cold water
Add chicken
Freeze
Thaw
Serve over rice
Chicken Pot Pie
1 – 10 oz. package frozen peas and carrots
½ cup onion, chopped
½ cup fresh mushrooms, chopped
¼ cup butter or margarine
1/3 cup flour
½ t. salt
¼ t. sage
1/8 t. pepper
2 cups water
¾ cup milk
1 T. chicken bouillon
3 cups cooked chicken (or turkey)
¼ cup chopped pimiento
¼ cup snipped parsley
Cooking day instructions:
Cook peas and carrots according to package directions; drain. Cook onion and mushrooms in butter or margarine until tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk, and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Freeze, using freezer bag.
Serving day instructions:
Thaw completely. Roll out bottom pie crust and place in 9-inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400-degree oven for 25-30 minutes or until golden brown.
½ cup onion, chopped
½ cup fresh mushrooms, chopped
¼ cup butter or margarine
1/3 cup flour
½ t. salt
¼ t. sage
1/8 t. pepper
2 cups water
¾ cup milk
1 T. chicken bouillon
3 cups cooked chicken (or turkey)
¼ cup chopped pimiento
¼ cup snipped parsley
Cooking day instructions:
Cook peas and carrots according to package directions; drain. Cook onion and mushrooms in butter or margarine until tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk, and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Freeze, using freezer bag.
Serving day instructions:
Thaw completely. Roll out bottom pie crust and place in 9-inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400-degree oven for 25-30 minutes or until golden brown.
Buttermilk Herb Chicken Breasts
8 servings
1 cup buttermilk
1 T. Dijon Mustard
1 T. honey
1 T. fresh rosemary, finely chopped
½ t. dried thyme
½ t. dried sage
½ t. dried marjoram
½ t. pepper
1 t. salt
8 boneless split chicken breasts
Cooking day instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breast. Freeze, using freezer bag.
Serving day instructions:
Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.
Hint:
For a “Kid-friendly” version, after grilling, cut chicken breasts into strips. Serve with a ranch-dressing dipping sauce.
1 cup buttermilk
1 T. Dijon Mustard
1 T. honey
1 T. fresh rosemary, finely chopped
½ t. dried thyme
½ t. dried sage
½ t. dried marjoram
½ t. pepper
1 t. salt
8 boneless split chicken breasts
Cooking day instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breast. Freeze, using freezer bag.
Serving day instructions:
Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.
Hint:
For a “Kid-friendly” version, after grilling, cut chicken breasts into strips. Serve with a ranch-dressing dipping sauce.
Monday, July 13, 2009
Lemon Glazed Chicken Breasts
6 boneless, skinless chicken breast halves
1 cup flour
1 tsp pepper
1/2 cup butter, melted
1/2 cup honey
1/2 cup lemon juice
2 T. Soy Sauce
Pound chicken to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken through the flour mixture. put in a ziplock bag. Mix together butter, honey, lemon juice, and soy sauce. place in a small ziplock bag. Freeze
TO COOK:
Place chicken in greased backing dish and pour glaze over chicken breasts. Bake at 350 degrees for 1 hour. Glaze will thicken as it cools.
1 cup flour
1 tsp pepper
1/2 cup butter, melted
1/2 cup honey
1/2 cup lemon juice
2 T. Soy Sauce
Pound chicken to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken through the flour mixture. put in a ziplock bag. Mix together butter, honey, lemon juice, and soy sauce. place in a small ziplock bag. Freeze
TO COOK:
Place chicken in greased backing dish and pour glaze over chicken breasts. Bake at 350 degrees for 1 hour. Glaze will thicken as it cools.
Cranberry Chicken
Serves 4
8 oz Catalina Dressing
1 pkg Dry onion soup mix
1 - 1lb can whole-berry cranberry sauce
4 Chicken breasts
Mix together the dressing, onion soup mix, and the cranberry sauce. Pour into plastic bag over the chicken. freeze
TO COOK:
Thaw. Place chicken and and sauce in a greased baking dish and cook uncovered in 350 degrees for 1 hour or until done. Serve over rice.
8 oz Catalina Dressing
1 pkg Dry onion soup mix
1 - 1lb can whole-berry cranberry sauce
4 Chicken breasts
Mix together the dressing, onion soup mix, and the cranberry sauce. Pour into plastic bag over the chicken. freeze
TO COOK:
Thaw. Place chicken and and sauce in a greased baking dish and cook uncovered in 350 degrees for 1 hour or until done. Serve over rice.
Hey Girls
So now we have a blog that we can post all our recipes at, so they are easy to keep track of. We can also leave comments about what we like or don't.
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