1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce ***
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, and then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
***I substituted spaghetti sauce for the tomato sauce and included pasta for you to serve it on.
Tuesday, November 10, 2009
Tuesday, October 27, 2009
OCTOBER MEALS
I have heard rave reviews for our meals this month! Thanks for all your hard work! If something didn't work out well with this month's meals please let me know so we can all learn as we go.
Wednesday, October 21, 2009
Wednesday, July 1, 2009
Sweet Shredded Pork by Melanie Longmore
2 lb pork loin
1/2 C Worcestershire sauce
1/2 C water
1 tsp garlic powder
1 tsp salt
1/2 tsp chili powder (you can add more for more of a kick)
1 tsp ginger
2 TBSP minced onion
1 C enchilada sauce (Spicy or mild)
1 C brown sugar
Mix worc. sauce, water, garlic powder, salt, chili powder, ginger and onion and pour over pork loin. Cook in crockpot low for 9-10 hours or high for 5-6 hours (until shreddable). Shred and drain. Add enchilada sauce and brown sugar. Mix well and serve on tortillas with your favorite toppings
1/2 C Worcestershire sauce
1/2 C water
1 tsp garlic powder
1 tsp salt
1/2 tsp chili powder (you can add more for more of a kick)
1 tsp ginger
2 TBSP minced onion
1 C enchilada sauce (Spicy or mild)
1 C brown sugar
Mix worc. sauce, water, garlic powder, salt, chili powder, ginger and onion and pour over pork loin. Cook in crockpot low for 9-10 hours or high for 5-6 hours (until shreddable). Shred and drain. Add enchilada sauce and brown sugar. Mix well and serve on tortillas with your favorite toppings
Chicken Enchiladas by Lori Copling
1 (10.75 oz) can condensed cream of chicken soup
1/2 C Sour Cream
1 TBS margarine
1 onion, chopped
1 tsp chili powder
2 C chopped cooked chicken breast
1 (4 oz) can chopped green chile peppers, drained
8 (8 in) flour tortillas
1 C shredded Cheddar Cheese
Directions:
1. Preheat oven to 350*
2. in a small bowl mix the soup, sour cream and set aside
3. melt margarine in a med. saucepan over med hugh heat. Add onion and chili powder and saute until tender. Stir in the chicken, chile peppers, and 2 TBS of the soup mixture. cook and stir until heated through.
4. spread 1/2 C of the soup mixture in a 9X13 in baking dish. Spoon about 1/4 C of the chicken mixture down the center of each tortilla. Roll up tortillas, and place seam side down in the baking dish. Spoon remaining soup mixture on top and sprinkle with cheese.
5. Bake 25 min in the preheated ove or until bubble and lightly browned.
1/2 C Sour Cream
1 TBS margarine
1 onion, chopped
1 tsp chili powder
2 C chopped cooked chicken breast
1 (4 oz) can chopped green chile peppers, drained
8 (8 in) flour tortillas
1 C shredded Cheddar Cheese
Directions:
1. Preheat oven to 350*
2. in a small bowl mix the soup, sour cream and set aside
3. melt margarine in a med. saucepan over med hugh heat. Add onion and chili powder and saute until tender. Stir in the chicken, chile peppers, and 2 TBS of the soup mixture. cook and stir until heated through.
4. spread 1/2 C of the soup mixture in a 9X13 in baking dish. Spoon about 1/4 C of the chicken mixture down the center of each tortilla. Roll up tortillas, and place seam side down in the baking dish. Spoon remaining soup mixture on top and sprinkle with cheese.
5. Bake 25 min in the preheated ove or until bubble and lightly browned.
Tuesday, June 16, 2009
Chicken Tortilla Casserole
Chicken Tortilla Casserole
By Maranda Carlile
1 can cream of mushroom soup
1 can cream of chicken soup
1 c cooked chopped onion
1 (4oz) can chopped green chili
1 ½ c sour cream
6 Corn tortillas (cut into fourths)
4 c cooked, chopped chicken
2 c shredded cheddar cheese
Combine soups, onion, green chili, and sour cream. Cut tortillas into fourths. In greased foil pan (makes 9x13 in or two 9x9 inch), make the following layers, using half for both layers: Tortillas, chicken, cheese, sauce. Repeat layers. Cover with heavy foil, Label and freeze.
To serve: Thaw and bake, covered, for 60 minutes at 350 F, uncover, top with more shredded cheddar cheese. Return to oven long enough for cheese to melt. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.
By Maranda Carlile
1 can cream of mushroom soup
1 can cream of chicken soup
1 c cooked chopped onion
1 (4oz) can chopped green chili
1 ½ c sour cream
6 Corn tortillas (cut into fourths)
4 c cooked, chopped chicken
2 c shredded cheddar cheese
Combine soups, onion, green chili, and sour cream. Cut tortillas into fourths. In greased foil pan (makes 9x13 in or two 9x9 inch), make the following layers, using half for both layers: Tortillas, chicken, cheese, sauce. Repeat layers. Cover with heavy foil, Label and freeze.
To serve: Thaw and bake, covered, for 60 minutes at 350 F, uncover, top with more shredded cheddar cheese. Return to oven long enough for cheese to melt. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.
Monday, June 15, 2009
Shephard's Pie
Shepherd's Pie
By Aneisa Phelps
1 c. each of cooked carrots, corn and green beans (I used fresh and frozen, but I have also used canned vegi's when I'm in a hurry and they work just fine)
1 lb. ground beef (seasoned to you liking)
1/4 c. onion
1 can Tomato Soup
1 can tomato sauce
S&P to taste (you can also add oregano, basil, parsley flakes etc. if desired)
Saute onion in a little olive oil until translucent. Add ground beef and brown until cooked through.
Mix the vegi's with the meat and then add the tomato soup and sauce and mix. (I usually do all of this in the bowl I'm going to cook it in)
Spread 3 cups mashed potatoes (about 8 large) over the meat/vegi mixture and top generously with grated cheddar cheese.
Bake at 375 for about a half hour (if not frozen) or until heated through.
By Aneisa Phelps
1 c. each of cooked carrots, corn and green beans (I used fresh and frozen, but I have also used canned vegi's when I'm in a hurry and they work just fine)
1 lb. ground beef (seasoned to you liking)
1/4 c. onion
1 can Tomato Soup
1 can tomato sauce
S&P to taste (you can also add oregano, basil, parsley flakes etc. if desired)
Saute onion in a little olive oil until translucent. Add ground beef and brown until cooked through.
Mix the vegi's with the meat and then add the tomato soup and sauce and mix. (I usually do all of this in the bowl I'm going to cook it in)
Spread 3 cups mashed potatoes (about 8 large) over the meat/vegi mixture and top generously with grated cheddar cheese.
Bake at 375 for about a half hour (if not frozen) or until heated through.
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