Recipes

Sweet and Sour Chicken
Submitted by Jessica Jackson

1-2 lbs chicken, cut up
1/2 c. flour
1/3 c. vegetable oil, hot
1/2 tsp. salt
1/4 tsp pepper
1 c. sugar
4 T flour
3/4 c. vinegar
1 T soy sauce
juice from 1 (20 oz) can pineapple chunks and added water, to make 1 1/4 c. liquid
green pepper (as much or as little as you want)

Coat chicken with flour. Brown chicken in oil. Place chicken in a greased 9X13 pan and sprinkle with salt and pepper. Drain and reserve juice from pineapple chunks and add water to make 1 1/4 c. of liquid. In a large saucepan combine sugar, flour, vinegar, soy sauce, and liquid mixture. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake at 350 degrees for 30 minutes. Add pineapple chunks and sliced green pepper. Bake for 30 more minutes. Serve with rice.

Cook’s Note: It takes a little while to make the first time, but after that this is a quick one to throw together - and absolutely delicious!


Creamy Tomato-Basil Soup
Submitted by Heather Wrigley
1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
3 pounds tomatoes - cored, peeled, and
quartered
1/2 cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.

Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.


Lemon Garlic Tilapia
Submitted by Amy Petersen










4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

 

Nutritional Information

Amount Per Serving: Calories: 142 | Total Fat: 4.4g | Cholesterol: 49mg

Cook’s Note: This is my husband’s favorite Tilapia dish. I often serve it with a rice pilaf and asparagus or broccoli. Delicious!

Easy Crockpot Fajitas
Submitted by Hannah Dimond

1-2 lbs chicken breasts
3 peppers (I use the red, orange, and yellow in a package)
1-2 onions
1 packet chicken fajita seasoning
1 Tbsp water
1 Tbsp oil
Tortillas
Fajita toppings
Cheese
Sour cream
Salsa
Guacamole

Slice the peppers and onions.  Put the seasoning packet contents in a large Ziploc bag.  Add the water, oil and chicken (no need to slice the chicken) and shake until coated.  Pour into crockpot and put on high for 3 hours.


Ranch Chicken Mac
Submitted by Emily Fife

1 box of Macaroni and Cheese
1 (10 oz) can chicken, drained  *I usually cooked and cut up a frozen chicken breast, your preference
2 T. Ranch Salad Dressing
1/2 c. Chopped tomato
3 T. sliced green onion *I have also used chopped red/white onion, just put a small amount in

Prepare mac n' cheese according to package directions. Add other ingredients, stir gently, and heat through.

Serves 2.  


Cook’s Note: I got this recipe from a mac n' cheese box.  So it's not original but it's so good and you don't even have to follow the measurements.  Just put things in until it looks good!

Chicken Enchiladas
Submitted by Becky Holdaway

1 bag of 30 corn tortillas
Vegetable or Canola oil (for frying)
2 cans of chicken
1-2 cans (14 oz)/ or one 28 oz can of Old El Paso Medium Enchilada sauce (RED) (SAUCE TYPE DOES MAKE A DIFFERENCE)
2 cups of shredded cheddar cheese
Olives (optional)
Green onions (optional)

Heat a frying pan of oil on the stove. After the oil warms up, put one tortilla in at a time and fry three seconds on each side (you'll know it's done because the tortilla will begin to bubble). Preheat oven to 350 F. After all the tortillas have been fried, take each tortilla individually and put a handful of chicken inside each tortilla. Roll up the tortilla and place it in a baking dish (I fit 20 in a 9 x 13 pan and 10 in an 8 x 8 pan). Once all the tortillas are rolled up and aligned in the baking dishes, pour the enchilada sauce on to your liking. Be sure to cover all of the enchiladas, otherwise parts left without are dry and will crack. Add the shredded cheese on top.Add any olives or optional toppings. Bake uncovered at 350 for 20 minutes or until cheese bubbles

Cook’s Note: Suggested sides: Refried beans, Salad, Corn, or Spanish Rice

Slow Cooker Chicken Stroganoff
Submitted by Jessie Wilcox
 








4 skinless, boneless chicken breast halves - cubed
1/8 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm
Cook’s Note: If your crockpot is notorious for burning things (like mine) add 1 cup water in with the chicken, butter and salad dressing mix.





Delicious Crock Pot Roast
Submitted by Adriana McEwen

2-3 lb. Beef Roast (picnic roast or rump roast are two cuts that I use)
1 can Cream of Mushroom Soup
1 jar Franco American Beef Gravy
1 envelope Lipton Onion Soup Mix
1/2 C. Brown Sugar
3 T. White Vinegar
2 T. Worcestershire Sauce
1 T. Soy Sauce

Poke holes in your roast with a large fork or knife and season as desired. Combine all your ingredients and poor over seasoned roast in crock pot. Set your crock pot for six to eight hours on low. 

Cook’s Note: This recipe is awesome for a Sunday dinner. Put it in the crock pot before you go to church and when you come home your house will smell like heaven and you barely have to lift a finger to make dinner. Enjoy!
          
Eggplant Parmesan
Submitted by Emily Adams

1 bottle Ragu Pasta sauce
Approximately 3 teaspoons Pesto
1 small to medium eggplant
 Bread Crumbs
2 eggs beaten
2 teaspoons basil

Preheat oven to 375. Peel the eggplant (the rind is very tough and bitter). Thinly slice the eggplant, with slices as close to uniform as possible. There will be seeds. Don't worry, the seeds are edible. Dip the eggplant into the beaten eggs, and then into the breadcrumbs. Lay them out on cookie sheets. Put the breaded eggplant in the oven. Toast each side for five minutes. In a 9x13 casserole dish, pour a thin layer of Ragu, mix in one teaspoon pesto. Sprinkle with Parmesan. Put a layer of eggplant on top of the Ragu/pesto mixture. Continue the layering pattern until all the eggplant has been used. Finish with the ragu/pesto/Parmesan layer on top. Sprinkle with Basil. Put in the oven (still at 375) and bake for 35 minutes. If the eggplant is not tender, put back in the oven for another few minutes.
 
Crock Pot Mango chicken
Submitted by Anna Hart

The recipe was originally posted at ourrecipeclub.blogspot.com.

4 boneless, skinless chicken breasts
2 cups tomato based mango salsa- i use the one with peach from Costco
2/3 cup brown sugar
1 TBSP salt

Put all ingredients in the crock pot on low for 8-10 hours or high for 4-6.  Shred chicken.  Use in tacos, burritos, enchiladas, nachos, etc. 




Baked Creamy Chicken Taquitos



Submitted by Trisha Chase

1/3 cup (3 ounces) cream cheese
¼ cup green salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
Nonstick cooking spray
2 tablespoons vegetable oil (optional)
Kosher salt

Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20–30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.





P.F. Chang’s Chicken Cashew Lettuce Wraps
Submitted by Kate Allen

Makes 6-8 lettuce wraps.
For stir fry sauce:
2 tablespoons soy sauce           
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 teaspoon sesame oil
Mix all ingredients making sure to dissolve brown sugar. Set aside.
For Cashew Chicken:
2 chicken breasts (about 3/4 lb. total), diced
8 leaves of greenleaf or iceburg lettuce
3 tablespoons canola oil (or oil of choice)
1 cup onion, diced
2 garlic cloves, minced
1 teaspoon soy sauce
1/4 cup cashews, chopped
Salt and pepper to taste
Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.
Crockpot Beef Burritos
Submitted by Carly Cook

2-3lbs. Top-round Steak or London Broil
1 or 2 cans of **Rotel original diced tomatoes and green chilies
1 pkg taco seasoning
(**Special brand--I use 2 cans with 3 lbs. of meat.  You could do 2 lbs. and 1 can)
Place all of this in crockpot on medium.  Cook 7-8 hours (depends on the strength and size of your crockpot. I would check at 6 hours.)
Shred meat with a fork and serve in tortillas with lettuce, cheese and salsa.

Crock Pot Pork Loins
Submitted by Lauren Error

1 pork loin (or substitute chicken breasts)
1 can of salsa (choose a flavorful one that isn't too spicy)
1 cup of brown sugar
Put the meat in a crock pot. Cover meat with salsa. Pour sugar on top. Cook on Medium for 4 hours. Best served with rice.

No comments:

Post a Comment