The meals we swapped this month were:
Poppy Seed Chicken- Polly
Chicken Cacciatore- Ginger
Lasagna and Garlic Bread-Yahnira
Ham/Tuna Pockets- Sheryl
Chili Lime Chicken- Candi
Kid Friendly Chimichangas-Diana
Chicken Fajita Kits-Odessa
*Recipes to follow shortly!
polly- April Swap
Poppy Seed Casserole
2 lbs chicken, cooked and cubed
1 sm can crm chicken soup
1 sm can crm celery soup
8 oz sour cream
1 ½ packs ritz crackers, crushed
1 stick butter, melted
2 Tbsp poppy seeds
Mix soup and sour cream together. Mix crackers and butter together. Add chicken to 9X13 pan. Pour soup mixture over chicken. Add crushed cracker mixture on top. Sprinkle poppy seeds over crackers. Bake at 350 degrees for 30 minutes or until bubbly.
Bagels (I used the large wheat ones from Wal-Mart and square ones)
pizza sauce
mozzarella cheese
toppings (I used green pepper, onion, mushrooms, and of course pepperoni)
To make them:
1- Place Bagels on cookie sheet or stone
2- Put thin layer of sauce on top
3- Load up with cheese and toppings
4- Place in the oven on “Broil setting” for approx. 2mins. (watch first batch carefully to determine time)
5- Cool and then freeze in zip-lock bags
Notes:
* I found that browning the cheese made a better tasting pizza.
Italian Meatballs
Ingredients:
2 lbs. lean ground beef
1 small onion, chopped (1/2 cup)
2 eggs, slightly beaten
3/4 cup of breadcrumbs
1/4 cup of Italian herb seasoning OR a packet of Ranch dressing seasoning
1-2 Tbsp. sofrito (pureed green pepper, onion, garlic, cilantro, and a little olive oil)
-Mix ground beef, onion, eggs, bread crumbs, and seasoning.
-Make 1-in balls using a tablespoon.
-Place on baking pan and bake at 375 degrees for 20 minutes.
-Serve with dipping sauce. (Suggestions: BBQ, Ranch Dressing, Marinara Sauce)
Chicken Crunch Casserole
Ingredients:
3 cups cooked chicken, diced
2 1/2 cups cooked rice
4 hard boiled eggs, chopped
1 1/2 cups celery, chopped
1 small onion
1 cup mayo
1- 2 1/2 oz can sliced almonds
2 cans mushroom soup
1 tsp. salt
2 tsp. lemon juice
2 cups bread crumbs
4 tbsp. margarine
-Mix all ingredients except for bread crumbs and margarine.
-Place in 9 x 12 in. buttered baking dish.
-Brown bread crumbs lightly in margarine
-Sprinkle crumbs over casserole.
-(Optional): Put in refrigerator overnight; remove 1 hr. before cooking
Just Like Thanksgiving Dump Chicken
4 frozen skinless chicken breasts
2 apples peeled & sliced
2 sweet potatoes peeled & sliced
1 onion thinly sliced
1/4 c. maple syrup
1 TBSP poultry seasoning
1/4 c. chopped pecans
1/4 cup dried cranberries
4 TBSP butter
1. Put chicken in 9×13 baking pan. layer the apples, sweet potatoes, & onion on top. Sprinkle with nuts and cranberries. Place one pat of butter on each chicken breast. Mix maple syrup & seasoning together and drizzle on top. Freeze.
2. To cook: Thaw in fridge. Bake covered at 350 for 35-40 minutes.
1 lb red potatoes, cut in 1-inch cubes
1 lb chicken breast tenders
1 (12 ounce) bag frozen broccoli florets
10 1/2 ounces cream of chicken soup
8 ounces ham, cut into 1/2-inch chunks
1 cup swiss cheese, shredded
1/2 cup milk
2 tablespoons chopped fresh parsley leaves
1 garlic clove, minced
1/2 teaspoon salt
Preheat oven to 350 degrees.
Meanwhile, in microwave safe bowl, place potatoes and 2 Tblsp water. Cover with waxed paper and microwave on high for 3-4 minutes until potatoes are tender.
Add remaining ingredients and toss to mix.
Put in 13×9 baking dish and bake, uncovered, 50-55 minutes until chicken is done and cheese begins to brown.
Porcupine Meatballs
1 ½ lbs hamburger
¾ cup uncooked regular rice
¾ cup water
1 med, chopped onion
1 ½ tsp salt
¾ tsp celery salt
¼ tsp garlic powder
¼ tsp pepper
1 large can tomato sauce or spaghetti sauce
1 ½ cup water
3 tsp Worcestershire sauce
Mix hamburger, rice, ¾ cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place in 9X13 dish. Mix remaining ingredients, pour over meatballs. Cover and cook at 350 degrees for 45min-1 hour. Uncover and cook 15 minutes longer.
This is not one we have had….it was in Diana’s email with her first month’s recipe choices. Hope she doesnt mind me putting it up here. I thought it sounded delicious, and someone might want to give it a shot! (sounds easy too!)
· 1 pound ziti or penne pasta
· 6 cups Marinara Meat Sauce
· 4 cups four cheese blend, shredded
1. Directions for Cooking Day:
2. Line a 9×13inch baking pan with foil, leaving enough overhang to cover food and seal foil. Cook ziti 5 minutes until tender but not quite done and drain. In large bowl, combine ziti, Master Sauce, and ½ of the cheese. Place in the baking pan. Top with remaining cheese. Cool, seal, label, and freeze. Once ziti is frozen, remove from pan and return to freezer.
3. Directions for Serving Day: To prepare for dinner, peel foil from ziti and place back into baking pan. Thaw 24 hours in the refrigerator. Cover loosely with foil and bake at 350 F for 15 minutes. Remove foil and bake 30 minutes longer or until hot and bubbly.
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Portions : |
8 servings |
This recipe is Dianna’s from our first month! I just found it in my email, so here it goes! It was yummy!:)
King Ranch Chicken Casserole
1 cup Onions — diced
1 cup Green Bell Peppers — diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese — shredded
2 cups Chicken — cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic — minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas — torn into quarters
In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9×13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.
Serves 6
(When freezing, put in freezer after assembling casserole, and bake when ready to eat.)
