Chicken Stuffing Bake- Sara

CHICKEN STUFFING BAKE-Sara
1¼ cups boiling water
4 T butter, melted
4 cups cubed herb seasoned stuffing
4-6 chicken breasts (skinless, boneless)
Paprika
1 can cream of mushroom soup
1/3 cup milk
1 T chopped fresh parsley

• Preheat oven to 400 degrees. Mix water and butter. Add stuffing, toss lightly. Spoon stuffing in center of 3-qt. shallow baking dish.
  Arrange chicken on each side of stuffing. Sprinkle paprika over
  chicken. Mix soup, milk and parsley. Pour over chicken.
  Cover and bake for 30 minutes or until chicken is done.
  Serves 4.

Fettuchine Primavera- Mylinda

FETTUCINE PRIMAVERA-Mylinda

• 8 oz uncooked fettuccine
  1 T olive or vegetable oil
  1 C broccoli flowerets
  1 C cauliflowerets
  1 C frozen green peas, rinsed to separate
  2 med carrots, thinly sliced (1 cup)
  1 small onion, chopped (1/4 cup)
  1 container (10 oz) refrigerated Alfredo sauce
  1 T grated parmesan cheese
• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat.  Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir Alfredo sauce into vegetables mixture; cook until hot.  Stir in fettuccine; heat through.  Sprinkle with cheese. 

Mom's Lasagna

MOM'S LASAGNA

• Part 1
  30 oz Prego spaghetti sauce (or whatever kind you like)
  2 cans (8oz) tomato sauce
  1 lb hamburger
  Noodles (8-10 servings worth) *I sometimes use curly or egg noodles mixed with the other stuff and sometimes use lasagna noodles layered over the stuff but I rarely cook any of them.
• Part 2
  1 ½ C sour cream
  8 oz cream cheese
  2 T minced onion *I usually chop and onion and cook it with the hamburger and leave the minced onion out but it’s great either way.
• Part 3
  1 lb frozen spinach
  Part 4
  grated cheese and or sliced mushrooms
  • In a 9X13 put half of part one. Top with part two then part three. 
  • Cover with the other half of part one and top it all off with part four. 
  • When I use lasagna noodles I put a layer between each part.
  • Bake at 350 for about 45 min.

Chicken Souvlaki

• CHICKEN SOUVLAKI-Heather
• Marinate at least 15 minutes, the longer the better:
  2-3 boneless chicken breasts cut into strips (depending on size of family)
  1 Tbl + 1 tsp lemon juice
  2 tsps olive oil
  2 garlic cloves minced
  1 tsp dried oregano leaves
  1/2 tsp cumin
  1/4 tsp freshly ground black pepper
  1/4 tsp salt
  
  • Grill on skewers or tin foil or in broiler pan for 4-5 minutes turning frequently
  • Sauce:
    1 cup plain yogurt
    1/2 medium cucumber, pared, seeded, and shredded
    2 Tbl fresh mint leaves, minced
    1 tsp minced fresh dill
    (I usually don't have most of these ingedients on hand so I use sour cream, the cucumber, 1/2 tsp dried dill , 1/2 tsp Bon Appetite, and 2 Tbl cilantro chopped.) We like it both ways.
  • Assemble with warm greek flat bread, chicken sauce, shredded lettuce, sliced tomatoes and sliced onions. Yummy!

Panang Chicken- Ivalou

• PANANG CHICKEN-Ivalou
• 1 lb. chicken, cut into strips
• 1 c. coconut milk
• 1-2 Tbsp. red curry paste (depending on how SPICY you
  like it)
• 1 Tbsp. fish sauce
• 2 Tbsp. peanut butter
• ½-1 Tbsp. sugar
• 2 Tbsp. sesame oil
• 10 basil or mint leaves (optional)
  
  • Sautee chicken in oil until brown, use leftover oil in pay to try curry paste over low heat or 2 minutes.Add coconut milk. Stir together. Add peanut butter, sugar, fish sauce and chicken. Cook for 5 minutes. Place in serving dish sprinkle top with basil or mint leaves. Serve over rice. Serves 4

Favorite Chicken Enchiladas- Sara

• FAVORITE CHICKEN ENCHILADAS-Sara
• 2 Tbsp. butter
• 1 yellow onion, diced
  1 tsp. minced garlic
  1 (16 oz) can tomatoes, crushed
• 8 oz. tomato sauce
  1 tsp. ground cumin
  ½ tsp. oregano
  4 oz. chopped green chilies
  1 tsp sugar
  ½ tsp. salt
  ½ tsp. basil
  8 flour tortillas
  1 cup grated cheddar cheese
  1 tsp. minced garlic
  2 cups cooked, diced chicken
  3 cups grated jack cheese
  ¾ cup sour cream (optional)
  
  • Saute onion and garlic in butter. Add tomato, chilies, tomato sauce, sugar and spices. Bring
    to a boil and simmer 20 min. (I like to quadruple this sauce and save ¾ of it in 3 ziplock bags in the freezer. That way I can thaw them and make the enchiladas quickly.)
  • Spoon some of the sauce over the tortillas, one at a time to soften a little. Top with a few pieces of chicken breast, and both kinds of cheese, reserving 1 cup for topping. Roll up and place seam side down in a greased baking
    dish. Blend sour cream with remaining sauce; pour over top. Sprinkle with remaining cheese. Bake for 40 minutes.

No Peek Curry Chicken- Sara

• NO PEEK CURRY CHICKEN-An added twist by Sara to Mom's classic
• 1 ½ cups rice (uncooked)
• ¾ cups shredded cheese
• 3 cups hot water
• 4 chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 tsp salt
• 1 Tbsp lemon juice
• 1 Tbsp curry powder
• Spread rice and cheese on 9x13 pan. Sprinkle slightly with salt.
• Pour hot water over rice. Place chicken on next.
• Mix soups with salt, lemon and curry.
• Spread over chicken. Cover and Bake 1 hr at 350° (if using brown rice, cook 2 hrs)
• Traditional Variation:
  Instead of salt, lemon and curry add a pkg of dry soup mix for more traditional flavor.

Black Bean Vegetable Chowder- Mylinda

BLACK BEAN VEGETABLE CHOWDER-Mylinda

• 2 T margarine or butter
  1 large onion, chopped (1 cup)
  3 T all-purpose flour
  ¾ teaspoon ground cumin
  ½ t garlic salt
  4 cups skim milk
  1 pkg. (16oz) frozen corn, broccoli and sweet red peppers
  1 can (15oz) black beans, rinsed and drained
  1 ½ cups shredded Monterey Jack cheese (6oz)
  2 T chopped fresh cilantro or parsley
  • Melt margarine in 4-qt Dutch oven over medium heat (heavy pot).  Cook onion in margarine, stirring occasionally, until crisp-tender.
  • Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk.  Stir milk mixture into onion.  Stir in vegetables and beans.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.
  • Stir in 1 cup of the cheese until melted.  Sprinkle each serving with remaining cheese and cilantro.

Chicken Cordon Blue Casserole- Sara

8 slices Canadian Bacon
8 boneless/skinless chicken breast halves
1 can cream of mushroom soup
1 C sour cream
8 slices Provolone cheese
Chopped chives (optional)
Garlic Salt

• Preheat oven to 350 degrees
  Place chicken in bottom of pan.
  Lay cheese and ham on top of chicken.
  Sprinkle with garlic salt. Mix soup and sour cream together and spread on top. Bake for 40 minutes. Top with chives and serve over hot rice.

Black Bean & Sausage Burritos

BLACK BEAN AND SAUSAGE BURRITOS-Heather

• 12 ounces italian sausage
  3/4 cup chopped onion
  1/2 cup chopped green pepper
  1 clove garlic minced
  1 cup ricotta cheese
  3/4 cup monterey jack cheese
  1 4oz can diced green chili peppers
  1 15 oz can black beans, rinsed and drained
  8 10-inch flour/wheat tortillas
  • For the filling, in a large skillet cook the sausage, onion, green peppers, and garlic till meat is browned and onion is tender.  Drain off fat.  Stir in the ricotta cheese, Jack cheese, green chilis and black beans.  Spoon 1/2 cup filling onto each tortilla and fold up tortilla so that filling is enclosed.  Place on a baking sheet.  Bake in a 350 oven for 10-12 minutes.  Serve on a shredded lettuce bed and top with salsa and cheese.