January's Quiche

2 pie crusts
1 pint cottage cheese
4 green onions
1 cup ham diced
1/2 of a fresh red pepper, diced
1 large handful of spinach cut in strips with pizza cutter
8 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
1 cup grated cheddar cheese
1 cup milk

Combine ingredients.  Bake at 375 for 45 minutes.  Let set 5 minutes before eating. 

Freezer directions:  Thaw your egg, ham, and spinach mixture until there are no more frozen chunks.  Divide evenly between the two pie crusts and bake as directed. Enjoy!

Orange Chicken

Asian Orange Chicken

Rated: Submitted By: HARRY WETZEL Photo By: footballgrl16 Prep Time: 40 Minutes Cook Time: 40 Minutes Ready In: 3 Hours 20 Minutes Servings: 8

"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."

FOR YOUR FREEZER MEAL: THAW CHICKEN.  FOLLOW STEP 4.  WITH A LARGE SKILLET, YOU'LL COOK THE CHICKEN IN TWO BATCHES.  HEAT THE SAUCE ON STOVETOP - IF IT ISN'T THICK ENOUGH, JUST GRADUALLY ADD A LITTLE CORNSTARCH MIXED WITH A LITTLE WATER.  POUR THE SAUCE OVER THE CHICKEN IN A SERVING BOWL AND SERVE OVER RICE.

Ingredients:

Sauce: 3 cups water 1/4 cup orange juice 1/2 cup lemon juice 2/3 cup rice vinegar 1/4 cup and 1 tablespoon soy sauce 2 tablespoons grated orange zest 2 cups packed brown sugar 1 teaspoon minced fresh ginger root 1 teaspoon minced garlic 1/4 cup chopped green onion

1/2 teaspoon red pepper flakes 1/4 cup and 2 tablespoons cornstarch 1/4 cup water Chicken: 4 boneless, skinless chicken breasts, cut into 1/2 inch pieces 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup and 2 tablespoons olive oil

Directions:

You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (4).

1.	Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2.	Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3.	In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4.	Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5.	Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 1/23/2013

Cheesy Chicken Chowder

1 pt. water
2 chicken bouillon cubes
1/2 cup diced onion
2 medium potatoes, peeled and diced
1 pt. milk
1 (16 oz) winter mix frozen vegetables
2 cans cream of chicken soup
1-2 cups cheddar cheese
2 cups cooked and diced chicken

Boil water, add bouillon cubes, onion, and potatoes.  Simmer until potatoes are almost tender.  Add milk and frozen vegetables. Simmer until frozen veggies are heated through.  Add soup, chicken, and cheese.  Heat until cheese is melted.

Freezer Instructions:  Thaw and reheat on low in crock pot or stove top.
I under cooked the veggies slightly so they didn't overcook with reheating.  You may want to check and see how tender they are and simmer a little longer.

Chicken Fajita's for JANUARY 2013

This is Lyndi.  I will be doing Chicken Fajita's for January.  The recipe is on a previous post of mine if you need it.  The only thing I will do different is decrease the cayenne pepper from the original recipe so it is less spicy.  And substitute chicken for the steak.  Thank you and Happy New Year!!

Baked Chicken Penne

Baked Ravioli/Penne 

Ingredients

• 1 Tablespoon Olive Oil
• 1-½ Tablespoon Minced Garlic
• 1 teaspoon Thyme
• ½ teaspoons Oregano
• 1 can Stewed Tomatoes (14.5 Oz)
• 1 can Diced Italian Flavored Tomatoes (14.5oz)
• Salt To Taste
• Pepper To Taste
• 2 pounds Frozen Ravioli or penne noodles
• ¼ cups Parmesan Cheese
• 1 cup Shredded Mozzarella
• If you choose to make the Penne I added some cooked cut up chicken to the recipe to give it a little more protein.

Preparation Instructions

1. Preheat your oven to 425 degrees F.
2. Heat olive oil in a large sauce pan over medium heat.
3. Add minced garlic and saute with salt and pepper for about 1 minute.
4. Add thyme, oregano and tomatoes.
5. Bring sauce to a boil and reduce heat to a simmer.
6. Break up tomato chunks with a spoon as much as possible.
7. Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone. (There will still be some chunks, but small ones, you don’t want any full sized tomatoes in your sauce).
8. Return blended mixture to the sauce.
9. Simmer for about 15 minutes.
10. Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven). You can use the package instructions for al dente.
11. When it’s done, drain water from pasta.
12. Toss pasta and sauce in a large bowl.
13. Pour pasta into a 9×13 pan.
14. Top pasta with Parmesan cheese, then mozzarella cheese.
15. Bake for 20 minutes, until pasta is golden.

Barbecue Meatballs

Barbecue Meatballs

Meatballs

1 3 oz can of Evaporated Milk
1 Cup chopped onion
2 tsp. salt
3 Lbs. Hamburger
2 eggs
1/2 tsp. garlic powder
2 tsp. chili powder

Mix in a large bowl. Make into balls the size of walnuts and put in a large shallow dish.

Barbecue Sauce

2 Cups Ketchup
1 Tbsp. Liquid Smoke
1/2 cup chopped Onion
1 Cup Brown Sugar
1/2 tsp. garlic powder

Mix well and pour over meatballs. Bake at 350 degrees for 1 hour. Keep warm in crock pot if you need to.

Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna
LDS Living Magazine
 
1 pound chicken, cooked and shredded
1 16-ounce container sour cream
1 15-ounce can black beans, drained and rinsed
1-1/2 cups green salsa
1-1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-sized flour tortillas
1 8-ounce package shredded Mexican blend cheese
 
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro, and
spices in a large bowl.  Taste and adjust seasonings to your
preference.  Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan.
Spread evenly.  Place one layer of cut tortillas (about 4 tortillas)
on chicken mixture to cover.  Top with 1/3 of the amount of shreaded
cheese.  Repeat with chicken mixture, tortillas, and shredded cheese
two more times.  There should be three layers total.
 
Bake in oven for 20-25 minutes or until cheese is bubbly and casserole
is warmed through.  Serve with sour cream and additional cilantro.
 
 
 
 
Best Spanish Rice
allrecipes.com
 
3 Tablespoons and 1/2 teaspoon oil
3 Tablespoons and 1/2 teaspoon chopped onion
2-1/3 cups and 1 Tablespoon uncooked white rice
3-1/4 cups chicken broth
1-1/2 cups and 2 Tablespoons chunky salsa
 
Heat oil in a large, heavy skillet over medium heat.  Stir in onion,
and cook until tender, about 5 minutes.
 
Mix rice into skillet, stirring often.  When rice begins to brown,
stir in chicken and broth and salsa.  Reduce heat, cover and simmer 20
minutes, until liquid has been absorbed.
 
Makes 8 servings.