Too much Chicken

I noticed we are pretty chicken heavy this time around with the posted recipes. Those that haven't posted yet may consider doing something other that chicken.

KICKIN' MEXICAN CHICKEN

3 Chicken Breasts
1 Large Can Diced Tomatoes
1 Can Black Beans
1 Can Kidney Beans
(do not drain beans or tomatoes)
1 Can Black Olives
1 Can Green Chiles (optional)
1 Pkg Taco Seasoning
1 Pkg Cream Cheese

Layer chicken in the bottom of crock pot. Add the rest of the ingredients in the order written (except for cream cheese). Do not stir. Cook on low for 7-8 hours. Take out chicken and shred. Return to crock pot and stir in cream cheese.

Serve with tortilla chips, on a flour tortilla or with rice. Serve with chopped lettuce, tomatoes and shredded cheese if desired.

Turkey Tettrazini

Sauce:
1/2 C. Butter (melt with 1/2 t. garlic)
1/3 C. Flour (add to butter til browned)
Add:
1/2 C. Parmesean Cheese
2 1/2 C. milk (stir til thickened)
2 bullion cubes
Stir until thickened.
Add:
2 C. cooked cubed turkey
1 C. steamed brocolli
1/2 C. sauteed sliced mushrooms

Prepare Noodles as per instructions.
Heat Sauce thoroughly. Serve over noodles
sprinkle with Parmesean Cheese.

Directions: Thaw Sauce 24 hours in
refrigerator before planning
to serve. Cook Pasta as per
instructions. Heat sauce on
medium until hot. Serve
sauce over noodles, sprinkle
with parmesean cheese.
ENJOY!

July 21, 2009 5:36 PM

Hawaiian Chicken

8 servings of chicken
1-16oz. can pineapple slices, drained
1-15oz. can mandarin oranges, drained
1/8 cup cornstarch
1/4 cup brown sugar
1/8 cup soy sauce
1/8 cup lemon juice
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground red pepper

Optional:
Green bell pepper chunks

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.

Directions: Thaw chicken mixture. Place in crockpot and cook on low for 4-5 hours or on high for 2-3 hours. (Add green pepper to crockpot one hour before serving, if desired.) Serve over rice.

Melissa McKay- sister of Heather Gibson and sub for Julie Overfelt.

Chicken on Sale

Chicken is on sale this week for $1.69/lb at Reams. Remember that Walmart will price match so if you don't have to go to Reams, you can buy it at Walmart, but you have to buy their cheaper chicken which I think is the Spring River Farm brand found in frozen in 3 lb bags.

Zesty Italian Chicken

4 chicken breast
1/2 cup fat free Italian dressing

Directions: Cut out of bags frozen and place in crockpot on low for 4 hours. Serve with pasta and sauce or in salad.

This is quick and easy, but one of my kids favorites. Cooking in the crockpot really adds to the flavor, but you can also bake it in the oven.

Remember to check the inventory

Hi Hot Moms!
I just put the inventory list up. Please check this as you post so you can use the items we have stored before you go out and buy more. Michelle Miner has the inventory at her house. Also remember to buy in bulk and bring leftover items to inventory for next time. I hope you are all doing well and I hope the frozen meals are helping ease dinnertime stress. We will be meeting at Michelle's in two weeks. There are a few of us going to Girls Camp. We need to arrange for meals to be brought and exchanged. Let us know if you are having problems. We will have a sub this month. Heather Gibson's sister will be substituting for Julie Overfelt.

Stuffed Hard Rolls

9 med. size hard rolls
1 lb. cooked ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 can cream of mushroom soup
1 cup grated cheese

Cut the rolls in half and hollow out the insides. Stir all ingredients together gently. Tear the bread in tiny pieces and mix with the meat mixture. Stir gently, but thoroughly. Spoon meat mixture into each roll and put the top on. Wrap in foil and bake at 350* for 12-15 mins. Take out of the oven and let them sit for about 10 mins. before serving.

Label: Thaw. Take each foil wrapped roll out of the bag and place on a cookie sheet. Bake at 350* for 15-20 mins. Check one roll to see if meat mixture is hot. Cook longer if not hot enough. Remove from oven and let cool for 5-10 mins. Enjoy!

New Members

Please remember that we have added Becca Hales, and Jessica Hales as new members of our group so you will need to have 24 half meals.

Thanks

Trish's Pork Tenderloin

1 large pork tenderloin
1 (8oz) pkg, cream cheese
1/2 jar roasted red peppers
1/2 pkg bacon, cooked, crumbled
1 pkg. dried pesto seasoning (like Knorr, or McCormic brand, can be found by the gravy/dressing mixes)
Spinach leaves (to taste)
olive oil
salt & pepper
paprika

If you are using the large round tenderloin, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat. (If you are using another kind of pork tenderloin, try to spread it out and get it nice and flat). Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 things of kitchen twine. Next, then rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (or you can put it on a greased cookie sheet). Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!

Label: Defrost pork, Bake in greased pan, 350-degrees for 60-90 minutes. Use a meat thermometer to check center of roll, should be 170-degrees in center.

Chicken Kabobs

1 1/2 pounds chicken breast pieces
1/4 cup soy sauce
2 T. brown sugar
1 t. crushed red pepper flakes
2 T. Water
1 T. sesame oil
2 T. olive oil
1/2 t. salt


DIPPING SAUCE

2 C. mayonnaise
1/4 cup sugar
1/4 cup soy sauce
1/2 t. white pepper
toasted sesame seeds, optional


Label: Thaw. Put meat on Skewers and grill

THAI GRILLED CHICKEN

4 Large Chicken Breasts, Skinless and Boneless

Marinade:
1/4 C. Low Sodium Soy Sauce
2 tsp. Red Pepper Flakes
2 tsp. Minced Garlic
2 tsp. Lime Juice
2 Tbl. Honey
1 Tbl. Canola Oil

Prepare marinade, stirring well until honey dissolves. Place chicken breasts in large Ziploc bag. Pour marinade over breasts. Seal bag and shake to coat. Let marinate at least 30 mins. or up to 24 hours, in refrigerator. Place breasts on hot grill, searing well on both sides. Turn off direct heat, but leave burners on opposite side of the grill burning at medium flame. Cover grill and let bake until done but not dry, approximately 15 to 20 minutes. Breasts should be firm but not hard when direct pressure is applied.

Serve with lightly steamed vegetables and brown rice. Chicken can be sliced and placed on skewers before marinating and grilling, if desired.