Thursday, May 13, 2010

Grilled Bruschetta Chicken

4 blsl chicken breast halves
¼ c KRAFT Sun-Dried Tomato Dressing, divided (**STOP**)
1 tomato, finely chopped
½ c Mozzarella Cheese
¼ c chopped fresh basil or1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in Ziploc bag. Add 2 TBS dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF). (Our Version -- Chicken and dressing only to make a dump recipe).

Apricot Pound Cake

2 sticks butter, softened
2 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking powder
¼ tsp salt
1 c sour cream
10 oz apricot jam

In a mixer bowl, beat the butter and sugar together. Add the eggs, one at a time. Add the vanilla.
In a separate bowl, stir together the flour, baking powder and salt. Add to the butter mixture, alternating with the sour cream. Mix just until blended after each addition. Place 1/3 of the batter in a greased and floured bundt pan. Spread the apricot jam over the top of the batter. Add another 1/3 batter over the jam, then spread the rest of the jam. Finish with the last of the batter. Bake at 350 for 50-55 minutes or until a toothpick comes out clean. Remove from the pan and cool completely. I made a simple glaze of powdered sugar and milk to drizzle over the top.  (Our version will be made into mini loaves).

Breakfast Pinwheels

from Hungry Girl

Pillsbury Crescent Recipe Creations Dough
Meatless Breakfast Sausage

Preheat oven to 350. Roll out the entire package of dough so you have a big rectangle. Then scatter 6 oz crumbled meatless sausage on top. (Get a pre-crumbled type -- like the frozen kind by Morningstar Farms -- or thaw some patties and crumble them yourself.) Starting with one of the short sides of the dough, roll it up into a log. Cut it into eight little breakfast biscuits with a serrated knife. Plop 'em on a baking sheet sprayed with nonstick spray, with the swirls facing up. Then just bake them in the oven for about 15 minutes.

Slow Cooker Chicken Lettuce Wraps

1 TBS sesame oil
3 lb ground chicken
1 ½ TBS ginger
¾ c hoisin sauce
3 TBS soy sauce
1 ½ TBS chili sauce with garlic
8 oz water chestnuts, chopped
2 head Bibb lettuce

Heat sesame oil in a large skillet and add ground chicken. Cook until no longer pink, breaking up into chunks. Add ginger root and cook for another minute. Drain meat and transfer to a slow cooker. Combine hoisin sauce, soy sauce and chili garlic sauce. Stir into meat. Cover and cook on high for 2 - 3 hours or low for 3 - 4 hours. Stir in water chestnuts. Keep on warm until ready to serve. Scoop spoonfuls of chicken mixture into each lettuce leaf and serve.  Serves 12

To Die For Pot Roast

1 beef roast
1 pkg each:     Brown gravy mix, Italian salad dressing mix, Ranch dressing mix
1 c water

Place beef roast in slow cooker. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for seven to nine hours. Side Dish Fare: You can put vegetables (carrots and potatoes) into the slow cooker and cook them with the roast. This creates an all-in-one meal! Amy’s Tips: This roast is the best roast ever! It is a challenge, in our house, to have any leftover. If you want to add to the color of the meat sear it in a pan before placing it into the slow cooker.

New Orleans Flank Steak

This is from Robin Miller's Quick Fix Cookbook

2 TBS red wine vinegar
2 tsp light brown sugar
2 tsp Creole or Cajun Seasoning
2 tsp teriyaki sauce
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper
1 ¼ lb flank steak

Mix marinade and pour over steak. Refrigerate up to 3 days or freeze 3 months. Thaw & grill.

Taco Quiche

2 unbaked pastry shells
2 c cubed cooked chicken/ground beef (use soy crumbles)
2 pkg taco seasoning, divided
1 c salsa
2 c cheddar cheese
8 eggs
2 c half & half
2 TBS butter, melted
4 oz green chilies
½ c ripe olives

Line unpricked pastry shells w/ a double thickness of heavy-duty foil. Bake @ 400 degrees for 4 minutes. Remove foil, bake 4 minutes longer. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top w/salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. Pour over cheese. Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely w/ foil; place on a baking sheet. Bake at 400 degrees for 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. To use frozen quiche: Remove from freezer 30 minutes before baking (DO NOT THAW). Cover edges of crust loosely w/ foil; place on a baking sheet. Bake @ 400 degrees for 70-75 minutes or until a knife comes out clean. Let stand 10 minutes before cutting.

Wednesday, May 12, 2010

Taco Mac and Cheese

12 oz whole wheat spiral pasta
1 lb hamburger
2 small onions, chopped
1 TBS flour
1 TBS butter
2 c milk
2 c Mexican-blend shredded cheese
1 pkg taco seasoning
1 can Rotel

Cook pasta according to package directions. Drain and set aside. Meanwhile, brown hamburger with onion. When browned, remove from skillet with slotted spoon, leaving the drippings. Set aside meat/onion. Add butter and flour to skillet; whisk together. Let bubble 1 minute. Whisk in milk. Stir constantly for 8-10 minutes or until slightly thickened. Remove from heat. Stir in cheese. Add hamburger mix, taco seasoning, and drained Rotel to the sauce. Toss with pasta and serve immediately.

Bacon & Bleu Burgers

Servings: 16

4 lb ground beef
2 2/3 c bacon crumbles
1 1/3 c bleu cheese crumbles

Cook bacon at 400 in the oven on a cookie sheet for 15-20 minutes, or until crisp. Remove, allow to cool and chop in food processor. In a large bowl, mix together all of the ingredients until well incorporated. Make a large ball of the meat and then divide into fourths. Make 4 quarter pound hamburger balls and then mold into patties. Using sheets of wax paper to divide them, place them in freezer bags and freeze. To serve: Thaw. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired. Containers Needed: wax paper & quart freezer bags
(Our change -- use bacon bits from Sam's. Our regular Bacon Burgers have cheddar cheese added to them)

Buffalo Chicken Wraps

Servings: 16 (MAKE ½ RECIPE)

5 C blsl chicken breast, cooked & diced
2 c celery, diced
2 c bleu cheese crumbles
1 ½ c ranch dressing
3TBS buffalo wing sauce
16 flour tortillas, large

In a small bowl, mix together ranch dressing and buffalo wing sauce. In a large bowl, mix together chicken, bleu cheese crumbles and celery. Add ranch mixture to the chicken mixture and stir. Add 1/2 C of the mixture to each tortilla and fold tortilla like a burrito. Wrap in plastic wrap. {**If you are concerned about soggy tortillas (they shouldn't be but there is a chance) you can simply put the 1/2 C mixture in sandwich bags and put those inside a gallon freezer bag to freeze. Then assemble the tortillas when you are ready. You can add fresh veggies to them this way also.} Place in gallon freezer bag and freeze. To serve: Thaw. Cut in half. Containers Needed: plastic wrap & 2 gallon freezer bag

Black Bean & Mango Chicken Salad

Servings: 16 (MAKE ½ RECIPE)

3 c blsl chicken breast, cooked & diced
60 oz black beans, rinsed
40 oz frozen corn
4 c mangoes, diced
2 c red peppers, diced
1 1/3 c red onions, diced
1 1/3 c cilantro, diced
1 c lime juice
4 envelopes GOOD SEASONS Italian Dressing Mix

Combine all ingredients. Mix well. Divide into 4 quart size freezer bags and freeze. To serve: Thaw. Serve with tortilla chips or in a tortilla wrap. Containers Needed: 4 quart freezer bags (Our version will be portioned out into lunch sized portions and then frozen).

Tuesday, May 11, 2010

Baked Ziti with Chicken in Queso Sauce

2 c Chicken (cooked) 2 cans Cream of Chicken Soup
1 can mild ROTEL
2 inches Velveeta "cheese"
2 c Shredded Cheese
1 box Ziti Noodles (cooked as directed on box)

Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, ROTEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!! Freezing Instructions Mix shredded chicken, cooked Ziti, soup, ROTEL, and melted Velveeta and place wet ingredients into a freezer safe container. Place into freezer. On baking day, thaw completely and place in oven safe dish. Bake as directed and serve.

Beer & Brown Sugar Steaks

2 small steaks
¼ c beer
2 TBS Worcestershire sauce
2 TBS brown sugar
½ TBS seasoned salt
½ tsp black pepper
½ tsp garlic powder

Heat grill to high. Slightly oil grill. Using a fork, poke holes on the surface of the stake and place is a dish to marinade. Mix beer, worcestershire sauce, & brown sugar, then pour over steaks. Marinade 5 minutes. Sprinkle with salt, pepper, and garlic powder. Set aside in marinade for 10 minutes. Turn steaks over, and sprinkle other side, then let sit for 10 more minutes. Remove steaks from marinade and place on grill. While the steaks cook for approximately 7-10 minutes per side, boil marinade on the stove. During the last few minutes, baste with marinade.

Ranchero Casserole

2 boxes Zatarain’s Spanish Rice
2 cans Rotel (mild) cooked w/rice
3 c cooked shredded chicken/ground beef
¾ - 1 c sour cream
1 can black beans, drained and rinsed
1 c frozen corn, thawed
1 c Mexican cheese (plus extra for topping)

Heat oven to 375. Cook rice as directed; minus 5 minutes with rotel (sub rotel for diced tomatoes as directed on box). Spray 9x13 baking dish. In large bowl combine cooked rice, meat, sour cream, beans, corn and cheese; mix well. Spread in dish, bake covered for 20 – 25 minutes or until heated. Uncover, top with cheese, bake until melted, 5 – 10 minutes.  Can be put in 8 x 8's or freezer bags and frozen.

Cafe Rio Chicken

2 lg chicken breasts
½ bottle Italian Dressing
½ TBS cumin
½ TBS chili powder
2 cloves garlic

Place in crockpot and cook on low for 4-6 hours. Shred chicken and return to pot for the last hour.

What we will be cooking in May

Ok, so we alway think we are OVER doing when we plan -- sometimes we are right!!
I find most of our recipes from other blogs (I've been bad on not noting where recipes are from -- I'll be better).  Most of this month is new.  There will alway be a few things we do every session as they are family favorites.

Asian Flank Steak
Sweetheart Flank Steak
To Die for Pot Roast
Fajita Burgers
Bacon  & Bleu Burgers*
Ranchero Casserole (w/soy crumbles)
Taco Mac  and Cheese (w/soy crumbles)*
Taco Quiche (w/soy crumbles)*
Beer and Brown Sugar Steak*
New Orleans Flank Steak*
Flank Steak Pinwheels*
Bake Ziti w/Queso Sauce*

Buttermilk Chicken
Sesame Chicken
Ranchero Casserole
Buffalo Chicken Wrap* (1/2 recipe)
Black Bean and  Mango Salad* (1/2 recipe)
Chilie Lime Chicken*
Lettuce Wraps*
Bruchetta Chicken*
Cafe Rio Chicken*
Pecan Chicken*
Oven Baked Chicken Fingers*

Side Dishes

Twice Baked Potatoes


Hummingbird Cake*
Lemonade Pie*
Apricot Pound Cake*


Crecent Pinwheels