If you make any of these recipes send me a picture and a little blurb on it if you have time. I'll add it to the right post. =)

Sunday, March 10, 2013

Chicken Stuffed Manicotti

3/4 lb boneless skinless chicken breast
1/4 cup onion, minced
1/4 cup mushrooms, minced
1 1/2 T. butter
1/4 lb ground pork
3/4 cup cottage cheese  (I'll probably replace this with ricotta cheese)
1/3 cup cream
1/2 tsp salt
1 dash pepper
1 8 oz pkg manicotti, uncooked
3 cups spaghetti sauce

Bake chicken breast, uncovered, for 20 minutes at 350 degrees, until cooked through.  Meanwhile, cook onion and mushrooms in butter until soft.  Add ground pork and brown.  Remove from heat.  Finely chop chicken breast (in food processor or use the cookie paddles in your Bosch mixer.)  and add to ground pork.  Stir in cottage cheese (ricotta in my case), cream, salt and pepper.  Cover bottom of a greased foil baking pan with spaghetti sauce.  Place filling into a quart freezer bag.  Zip closed.  Snip off corner.  Squeeze filling into each uncooked manicotti.  Arrange on spaghetti sauce in pan.  Pour spaghetti sauce over all.  Cover with extra heavy foil.  Label and freeze.

There were no cooking instructions but I think you just thaw and cook covered for 30 minutes and then maybe uncovered for 20 minutes like the rest of them.

Chicken Enchiladas

1/2 cup onion, chopped
2 T. butter
1 4oz can diced green chilies
3 cups boneless skinless chicken breast, cooked, chopped
1 12 oz can evaporated milk
1 10.75 oz can cream of chicken soup
1 1/2 cups sour cream
2 cups monterey jack cheese, shredded
10 flour tortillas

Cook onion in butter until soft.  Remove from heat.  Stir in green chilies and chicken.  In a bowl combine evaporated milk, soup and sour cream.  Dip tortillas, one at a time, in sauce.  Place 3 T. chicken mixture down center of tortillas.  Sprinkle with cheese.  roll up.  Place seam down in greased foil baking pan.  Repeat with remaining tortillas.  Top with remaining sauce.  Cover with extra heavy foil.  Label and freeze.

To serve: Thaw:  Bake covered, 60 minutes at 350 degrees.

Chicken and Rice

1 1/2 cups rice, uncooked
1 1/2 cups baby carrot
1 10.75 oz cream of chicken soup
1 10.75 oz cream of mushroom soup
1 10.75 oz cream of celery soup
1/2 cup evaporated milk
2 lbs boneless skinless chicken breast
3 T. butter melted

Cook rice according to package directions.  Boil carrots in salted water for 2 minutes.  Drain.  Mix soups, milk and rice.  Add carrots.  Place in greased foil baking pan.  Arrange chicken pieces on top.  Brush with melted butter.  Cover with extra heavy foil.  Label and freeze.

To serve:  Thaw.  Bake covered, 40 minutes at 350 degrees.  Uncover and bake 20 minutes.

Chicken and Dressing

2 cups chicken broth
1/2 cup butter, melted
1 8 oz box chicken stuffing mix
1 cup sour cream
1 10.75 oz can cream of mushroom soup
4 cups boneless skinless chicken breast, cooked, chopped

Combine chicken broth and butter.  Stir in stuffing and seasoning mix from stuffing.  combine sour cream and soup.  Stir into stuffing.  Add chicken. Place in freezer bag.  Label and freeze.

To serve:  Thaw.  Bake in greased dish, covered, 30 minutes at 350 degrees.  Uncover, bake 20 minutes.

School Lunch Peanut Butter Bars

1 1/2 Cup Flour
1 1/4 tsp. salt
1/2 tsp. baking soda
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp. vanilla
1 1/2 cup creamy Peanut Butter
2 eggs
1 1/2 cup quick oats


1/2 cup butter
3 1/2 cup powdered sugar
2 T cocoa powder
1/4 cup milk
1 tsp. vanilla

Preheat oven to 350 degrees.  In small mixing bowl, mix together flour, baking soda and salt.  In large mixing bowl, cream together 3/4 cup peanut butter, butter, eggs vanilla until light and fluffy.  Gradually add dry ingredients,  just until incorporated.  Then stir in the oats.  Spread onto a greased 11x15 jelly roll pan.  Bake for 12-15 minutes, or until golden brown.  Cool for 10 min.

The frosting is a two step process.  First, whip the remaining 3/4 cup peanut butter until it becomes lighter in color and fluffy.  Carefully spread the whipped peanut butter over the cookie.  Then add butter to a small sauce pan and melt.  Add milk and cocoa.  Cook over medium heat, stirring constantly.  Heat just until boiling.  Remove from heat and add vanilla.  Then gradually add powdered sugar.  Stir until thickened.  Pour over Peanut Butter gently spread.  Cool completely

This is one of my FAVORITE recipes.  It tastes just like the ones they used to serve for school lunch.  I replaced the peanut butter with soy butter in a pan for my niece who is allergic to peanuts.  She didn't like it, but my Dad thought they were lovely. *Melanie*

Monterey Chicken

4 boneless, skinless chicken breasts
1/4 c. BBQ Sauce (I love KC Masterpiece Original)
1/4 c. real bacon bits
1 c. Colby Jack Cheese, shredded
1-14oz can Ro-tel Tomatoes, drained  (The come in mild, original, and hot I'm a wimp so we get mild.)
Sliced green Onions

Marinade (*optional*)
1/4 C. olive oil (only marinade about 30 min.)
2 T. Soy Sauce
2 tsp. McCormick Montreal Steak Seasoning.

Preheat oven to 400 degrees.  Pound out chicken breasts to flatten.  Season with pepper.  Grill chicken until no longer pink, and place on baking sheet covered in foil.  Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. Cheese, 1/4 C. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 min.)

My kids loved this recipe.  They raved about it.  Maybe it's just because there is bacon, but they couldn't get enough.  *Melanie*