PRECIOUS CHICKEN SQUISTO

3-4 large  boneless, skinless chicken breast         3/4 cup chicken broth
4 Tablespoons olive oil                1 small white onion
1 tsp salt                        ½ cup grated carrots
pepper to taste                   
1 clove of garlic minced                1 cup mozzarella cheese grated
1/4 tsp onion powder                    1/3 cup Parmesan cheese
1/4 tsp garlic powder to taste            1/3 cup Romano cheese grated
1 small onion, or ½ of a large onion chopped    1 pkg, Fettuccine noodles
1 (14 oz.) Can Italian seasoned diced tomatoes

Preheat oven to 375 degrees, season chicken breast with salt, pepper, garlic and onion powders.  Heat oil, then add chicken and saute on each side for 2-3 minutes.  Remove chicken and add onion and saute for 3 minutes.  Then add tomatoes and chicken broth and simmer 8 minutes to blend flavors.  Add chicken and stir.  Pour into 9X13 inch oven proof pan.  Mix cheeses together and sprinkle over the chicken.  Bake fro 15-20 minutes.  Serve with fettuccine noddles (cooked) or rice if preferred.  This is a really tasty dish, I serve with a green salad and fresh fruit after.  Garlic toast also taste good served with it.

OLIVE GARDEN ALFREDO SAUCE

1 pint of Heavy Cream            ½ to 3/4 cup Parmesan cheese
1 stick of butter                1 tsp.  garlic powder
2 Tbl. cream cheese

In a saucepan melt butter. When butter is melted add cream cheese. When the cream cheese is softened add heavy cream. Simmer this for 15-20 minutes on low. You may wish to season with a little salt and pepper.   Serve over fettuccini noodles and grilled chicken.

Jeans Bread Sticks                                    Darla McCoy

1 ½ cups warm water                ½ tsp salt
2 Tbl sugar                    1 cube butter
1 Tbl yeast                    Garlic salt
3 to 4 cups bread flour            Grated Parmesan cheese

Dissolve yeast in water and sugar.  Add flour and salt.  Mix and knead 5 to 6 minutes.  Let rest 10 minutes.  Break off into golf ball size balls and roll into bread sticks.  Put in deep cookie sheet.  Melt butter and spoon over each bread stick.  Lift each bread stick to get butter under .  Sprinkle with garlic salt and Parmesan cheese (liberally).  Let rise 15 to 20 minutes.  Bake at 350 degrees for 20 minutes or until lightly browned.

Johnny Carino's Spicy Chicken and Shrimp Pasta

I added a few things, as noted below.

Spicy Shrimp and Chicken Pasta (Like Carino's)

By Sooz Cooks on February 23, 2008

Photo by Marandajo

9 Reviews

  Ingredients

• 2 (8 ounce) boneless skinless chicken breasts, grilled
• 3 tablespoons butter
• 20 medium raw shrimp, peeled, tail removed, and cleaned
• 1 cup fresh button mushrooms, cleaned and sliced
• 1 cup sun-dried tomatoes, sliced (I don't use this much!)
• salt and pepper, to taste
• 3 cups heavy cream
• 1/2 cup romano cheese, grated
• 1 1/2 teaspoons cayenne pepper
• 16 ounces dry penne pasta 
• (Rebecca added about 1/2 cup Parmesan cheese, a little green onion, garlic powder, salt, and black pepper)

Directions

1. Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
2. Add butter to a large sauté pan on medium heat.
3. Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
4. Saute mixture until shrimp and mushrooms are cooked.
5. Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
6. Meanwhile, cook pasta al dente according to package directions; drain excess water.
7. Toss cooked pasta with contents of sauté pan. Serve.

Terriyaki Chicken - Darby Stapelman, April

1 bag frozen chicken tenders

2 C sugar
1 C soy sauce
1 C water
1 1/2 T cornstarch
2 shakes ginger

There are a couple of ways to make this.  Boil the sauce to dissolve the sugar.  You can boil it until it becomes a little thick.  Then, you can grill the chicken and then pour the sauce over the top to serve.  For the purpose of the freezer meal, the sauce is already on the chicken and there is no need to thaw it before cooking it.  Just dump it all in your crockpot and cook on low for 6 hours.  The vegies can be cooked just until barely tender (boil on stove or roast in oven with garlic salt for about 20 minutes at 425).  Then throw it all over rice.  Yummy - kind of like a stir fry.

April 2012 Lyndi

White Chicken Chili

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

April 2012 Angela Rydalch

I will be making Sweet Pork Burrito's or Salads Angela Rydalch

Recipe

2 bottles Pace Picante Sauce
2 cans Coke
2 cups Barbecue Sauce
2 cups Brown Sugar

4-5 lbs of Pork Tenderloin

Take the Pork Tenderloin and place in crock pot. Add enough water to cover 3/4 of the tenderloin and cook on low for 5 hours. Drain water off and shred pork. Add remaining ingredients and heat until warm. I like to let it cook in the crock pot on low for another 2 to 3 hours just so it blends the flavors well.

For the freezer meal take the pork out of the freezer, thaw and place in crock pot for 2-3 hours and let it warm up in there.

We use this pork for burritos or salads whichever you prefer. I usually add lettuce, tomatoes, cilantro, sour cream, rice and cheese. And any other ingredients you like on your burritos.

Enjoy

April 2012 Jen Kempton

I guess Tisha and I were thinking alike, but since I bought my ingredients before I posted (lesson learned) we'll be having two egg dishes this month.  Mine will definitely freeze for up to 3 months (I've done it before) so you don't have to eat it right away if your family isn't big on breakfast for dinner.

Easy Cheesy
8 eggs
2 Tbsp flour
1 c. milk
1/2 tsp salt
1 lb jack cheese, grated
1 lb cheddar cheese, grated
2-4oz cans mild green chilies
salsa

Toss the cheeses together and put half in a 9 X 13 pan.  Blend chilies in a blender (if your kids don't like green things!) or just spread them over the cheese.  Top with the other half of the cheese.  Beat eggs, flour, milk and salt (I use the blender since it is already dirty from the chilies).  Pour over the cheese.  Bake at 350 for 30-35 minutes or until a knife inserted in the center comes out clean.  Allow to stand for 10 minutes before serving.  Serve with salsa.

We also love to eat fresh fruit or smoothies with this and I usually serve English muffins or toast.

Breakfast Burritos

Breakfast Burritos

These are very simple, but are so wonderful to take places. (vacations, park, or just grab and go when you are in a hurry)

I used the raw tortillas you get at Sam's club and cooked them on a griddle. I like these tortillas because they only have 5 all natural ingredients. (No artificial anything!) I also purchased natural pork sausage without all the artificial ingredients. Here are the instructions/ingredients:

Ingredients:

16 tortillas

18 eggs

1 1/2 lbs of sausage

1 to 2 lbs of cheddar cheese

salt/pepper to taste

Scramble eggs as you like. Brown sausage in separate pan. Grate the cheese into a bowl. Cook tortillas on griddle and add scrambled eggs, sausage and cheese in the middle of the tortilla. Wrap the tortilla tightly like a burrito. Some of my kids love to dip these in sour cream or salsa. Jerek loves catsup. I just love them plain.

Each person will receive 2 bags of 8 breakfast burritos. For dinner all you need to do is heat them in the microwave. We love to eat these with a fresh fruit salad or even some yogurt. One nice thing is you can send them with your kids for lunch. Even in the morning if a child is running late for school you can grab one out of the freezer, pop it in the microwave and it is an instant breakfast!