Chicken Scampi

Chicken Scampi
¼ cup chopped green onions
3 tsp chopped garlic
½ cup of butter
¼ cup of olive oil
1 Tbsp lemon juice
4lbs boneless skinless chicken breast, cut into 1 inch strips
2 Tbsp parsley
½ tsp pepper
1-16oz package of fettuccini*
1 chopped tomato*

Cooking Instructions:
Saute the green onions and garlic in the butter and oil.  Add the lemon juice, chicken, parsley, and pepper.  Cook the chicken, stirring occasionally for 12-15 minutes until it is no longer pink inside.  Cool.  Pour into a labeled freezer bag and freeze.

Serving Day:
Thaw the chicken mixture.  Cook the pasta.  Cook the chicken mixture over medium heat for 6-10 minutes or until heated through.  Spoon the chicken over the pasta and garnish with tomato.

Chicken Chili

Chicken Chili

2lbs chicken

1 Tbsp Vegetable oil

1 onion, diced

1 clove garlic, minced

1-14.5 oz can of diced tomatoes, undrained

1-15oz can of tomato sauce

1-10oz can of Rotel tomatoes, undrained

1-14oz can diced green chiles, undrained

¾ tsp of salt

½ tsp of pepper

½ tsp of cumin

¼ tsp of cayenne pepper

Cooking Day:

Cut up chicken and cook in oil, with onion and garlic.  Add remaining ingredients and simmer.  Can be cooked in the crockpot after meat is browned on low for 4-6 hours.  Cool completely and freeze.

Serving Day:

Thaw completely.  Heat on stove until chili is heated through.  Can be topped with cheese.

Chicken Tetrazzini

Chicken Tetrazzini
10 oz. dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbsp. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3 cups cooked diced chicken
salt & pepper

To freeze: Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze.
To serve: thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.

Chicken Orient Express

Chicken Orient Express (Single Recipe)
1 can (about 14 oz.) chicken broth
1 Tbsp. Corn starch
1 Tbsp. Soy sauce
½ tsp. Ginger
2 Tbsp. Vegetable oil
2 cloves garlic, minced
¾ lb. Boneless chicken breasts, cut into strips
6 c. cut up vegetables (I use frozen stir-fry veggies)
2 c. cooked rice

In bowl, stir first 4 ingredients; set aside. In large skillet, heat oil over medium- high heat. Stir in garlic. Add chicken; cook, stirring 2 minutes. Stir in broth mixture. Bring to a boil, and let boil 1 minute, stirring constantly. Allow to cool. Add vegetables.
To freeze: ladle into 1 gallon Ziploc freezer bag.
To serve: Thaw sauce, and place in skillet. Heat to almost boiling. Serve over rice.

Tomato Chicken Soup

Tomato Chicken Soup (Single Recipe)

1 can (14 oz.) chicken broth
½ 1b. hot sausage links or Polish Sausage, cooked and sliced
1 can (26 oz.) chunky spaghetti sauce
2 cups cooked diced chicken
1 can (11 oz.) canned corn, drained
1 green bell pepper, diced
1 ½ cups cooked white rice

To freeze: Dump all ingredients except rice into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: In 6-quart pot, bring soup to a boil. Add cooked rice. Cover; cook over medium heat 10 minutes or until heated through. Add additional water or broth for a thinner soup. For spicier soup serve with hot red pepper sauce.

November Menu

Misti - Tomato Chicken Soup and Chicken Orient

Kerry - Chicken Tetrazzini and Chicken Chili

Jennifer - Chicken Enchiladas and Chili

Did we ever decide on an exchange date?  I thought we decided on December 4th, but I could be mistaken.

Italian-Style Chili

Italian-Style Chili

1 lb. ground beef

1 jar  (26 oz.) spaghetti sauce

2 cups water

2 cups  medium-size pasta shapes, any variety, uncooked

1 can (15 oz.) kidney beans, drained, rinsed

1 medium  onion, chopped

1/3 cup KRAFT Grated Parmesan Cheese, divided

1 Tbsp.  chili powder

BROWN meat in large saucepan; drain.
ADD spaghetti sauce, water, pasta, beans, onions, 1/4 cup of the cheese and the chili powder; stir. Cover; cook on medium heat 10 to 12 min. or until pasta is tender, stirring occasionally.
SPRINKLE with the remaining cheese just before serving.

http://www.kraftrecipes.com/recipes/easy-italian-style-chili-91551.aspx

Minestrone Soup

Minestrone Soup
Ingredients

• ½ lb. lean ground beef
• 2 slices bacon
• 4 tablespoons margarine
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup chopped carrots
• 1 (19 ounce) can kidney beans
• 1/2 cup shredded cabbage
• 1 (14.5 ounce) can diced tomatoes
• 1 1/2 cups cubed potatoes
• 1 quart chicken broth (I used mostly vegetable and some chicken.)
• 2 cloves garlic, minced
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 cup elbow macaroni

Directions

1. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes. Add beef and bacon and cook until browned.
2. Add beans, cabbage, tomatoes, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
3. Add pasta, and simmer for 30 minutes more.

Servings: 6

Stuffed Shells directions

To reheat the stuffed shells coat the bottom of a pan with sauce. Lay the frozen shells open side down on the sauce (you can overlap if needed) top shells with sauce. Cover and bake at 350 for about 1 hour. You can top with additional sauce when you serve.