Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix

2 Tbsp. flour

1 each green and red pepper, cut into 1-inch-wide strips

1 cup frozen corn

1-1/2 cups Salsa

1 cup Cheese

Toss chicken with taco seasoning and flour. Stir in vegetables and salsa. To freeze place in freezer bag, and thaw before cooking

Cook in slow cooker on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Stir just before serving; top with shredded cheese.

I use frozen pepper strips when fresh ones are expensive.

Poppyseed Chicken

4 cups chopped or shredded chicken

1 cup chicken broth

2 cans cream of chicken soup

½ cup sour cream

Topping

1 cup melted butter or margarine

3 cups crushed Chicken in a Biskit crackers

2 Tbsp poppy seeds

Combine chicken, chicken broth, cream of chicken soup, and sour cream. Combine butter, crackers, poppy seeds in a separate bowl. Pour chicken mixture into 1 9x13, or 2 8x8 baking dishes. Top with cracker topping. Bake at 350 for 25 minutes. Serve over rice

This is the recipe I use, but I’ve seen several variations. My mom puts more chicken in, and you can use Ritz crackers instead of Chicken in a Biskit. The original recipe has ½ cup of butter, 1 ½ cups crushed crackers, and 1 Tbsp poppy seeds, but my family likes more topping, so I double it.

The Best Meatballs

2 lb. ground beef

1 pkg. Stuffing Mix for Chicken

1-1/4 cups water

2 eggs

12 oz grape jelly

16 oz barbecue sauce

Mix ingredients until blended; shape into 32 (1-1/2-inch) balls. Line 2 cookie sheets with foil; spray with cooking spray. Place 16 meatballs in each prepared pan. Bake at 400 degrees for 16 to 18 min. or until done (160ºF). Bring grape jelly and barbecue sauce to a boil over medium heat, stirring occasionally. Combine half the meatballs with sauce. Freeze remaining meatballs when cool. Makes two 4 serving meals. This recipe makes enough sauce that half of the sauce can be frozen also.

Thaw meatballs. Add frozen sauce and thawed meatballs to skillet. Heat until both are hot. Serve with rice, noodles, or potatoes.

Chicken Divan

Ingredients:
1 Cup Real Mayo (I like Best Foods the best)
2 cans (10.5oz each) condensed cream of chicken soup
1/2 Teaspoon Curry
Bag of Frozen Broccoli
About 4 cooked Chicken Breasts

1 to 2 cups shredded cheese
1/4 cup sliced almonds (optional, but very good!)

Directions:
In a 13 x 9 pan place the frozen broccoli along the bottom. Cut up the cooked chicken breasts on top of the broccoli. (I either boil the chicken until cooked or place in a crock pot for 4 to 6 hours with a can of chicken broth) Mix the Mayo, 2 cans of cream of chicken and the curry in a bowl. Spoon over the chicken and broccoli. Cover with foil and freeze.



Cook:
Thaw and remove foil. Bake for 30 to 45 minutes at 350 degrees. The last 10 to 15 minutes of cooking put cheese and sliced almonds on top.

Chicken Quesadillas

4 Boneless Skinless chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp pepper
1/2 green pepper diced
1 medium onion chopped
1 15 oz can diced tomatoes
2 cloves garlic
8 flour tortillas
2 cups monterey jack or cheddar cheese, grated

In a large skillet, cook chicken with garlic powder, and pepper until thoroughly cooked.  Remove from skillet and set aside.  Next, simmer tomatoes, green peppers, onion and garlic.  Continue simmering until liquid is evaporated.  Remove from skillet and set aside.

Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet.  Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla.  Press gently and place in a zip loc freezer bag or wrap for the freezer.

On cooking day Preheat oven to 375.  Do NOT thaw!  Simply place the quesadillas on the cookie sheet straight from the freezer and bake for 15-20 minutes or until cheese is melted.  Cute into wedges with pizza cutter.  Serve with salsa, guacamole and sour cream.

Baked Ziti

This will make 2 9x9 pans

1 pkg pasta ( I used Rigatoni)

1 lb hamburger

1 Jar Spaghetti Sauce

1 Onion Chopped

1 clove garlic

1 Cup Mozzarella cheese

1 Cup low fat sour cream


Brown hamburger with onion, garlic and salt and pepper.  Cook noodles according to package directions.  Mix cheese and sour cream together.  Add sauce to cooked hamburger.  In a 9x9 pan layer noodles, sauce/hamburger mixture, and a layer of cheese/sour cream mixture.  Repeat noodles, sauce/hamburger and top with a little bit more cheese.  REMEMBER THIS MAKES 2 PANS.
Cook at 350 and cook for 30 min.
If frozen, thaw completely before cooking.

Chicken Pot Pie

2 tablespoon butter

2 tablespoon flour

1 teaspoon salt

⅛ teaspoon pepper

⅛ teaspoon thyme

1 cup chicken broth

½ cup milk

2 cup cubed chicken or turkey

10 oz frozen mixed vegetables

Melt butter in large saucepan over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in chicken broth and milk. Bring to boil stirring constantly. Boil and stir for one minute. Add chicken and vegetables. Heat until all ingredients are hot. Pour chicken mixture in serving dish, and top with stuffing or biscuits. Serves 4

Filipino Chicken Empanadas

Filling

1 1/2 lb boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tbsp garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

1/4 cup raisins

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp sugar

1/2 piece chicken cube

2 tbsp cooking oil

Crust

3 cups flour

4 tbsp sugar

6 tbsp water, cold

1 piece raw egg

1 cup butter, cold

1/2 tsp baking powder

1/2 tsp salt

1. Cook the Filing
1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Sauté the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
2. Make the dough
2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until dough is formed. You may use a pastry blender to ease the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.
3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

3. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water. Glaze the crust by brushing the egg wash.
4. Put a wax paper on top of a baking tray or grease the baking tray then arranged the empanadas.
5. Bake for 25 minutes at 400 degrees.
6. Remove from the oven.
7. Serve hot. Share and Enjoy!