Buffalo Chicken Wraps

Buffalo Chicken Wraps Recipe

2 lbs. boneless skinless chicken breasts
1/2 tsp. salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing
10 tortillas

Lettuce

Place

chicken and salt in the crockpot.  Cover and cook for 6 - 7 hours on low.  Remove chicken and empty crock pot of water. Shred the chicken and add back to the slow cooker.  Add buffalo wing sauce to the chicken and stir. 

Freeze in a bag.  To serve:  Thaw in refrigerator.  Heat up and serve on tortillas with lettuce and dressing.

Mini Meatloaves with Mashed Potatoes

Mini Meatloaves

Ingredients:

Base Recipe

• 1 1/2 lbs ground beef
• 1 (120 g) package Stove Top stuffing mix
• 1 cup water

For the Italian version

• 1 teaspoon italian seasoning
• 1/2 cup pasta sauce
• 1/2 cup mozzarella cheese, shredded

For the Fiesta version

• 2 teaspoons chili powder
• 1/2 cup salsa
• 1/2 cup monterey jack cheese, shredded

For the Mediterranean version

• 1 teaspoon dried oregano
• 1/2 cup roasted red pepper
• 1/2 cup feta cheese, crumbled

For the BBQ version

• 1 teaspoon garlic powder
• 1/2 cup barbecue sauce
• 1/2 cup cheddar cheese

Directions:

Preheat oven to 375 degrees.  Mix meat, stuffing mix, water, and seasoning (choose one: italian seasoning, OR chili powder, OR oregano OR garlic powder) until well blended.  Press evenly into 12 greased muffin tins.  Make a small indentation in the middle of each with the back of a spoon.  Fill the indentation with your choice of filling. (Choose one: pasta sauce OR salsa OR roasted red peppers OR BBQ sauce following the version of your choice.).  Bake for 30 minutes or until loaves are cooked through. Top with the cheese specified in the recipe of your choice and bake 5 minutes or until cheese is melted.  Let stand 10 minutes before removing from baking pan. 

Freezing:  Remove from baking pan and let cool. Flash freeze on a cookie sheet until frim. Transfer to a labeled ziploc bag.

To serve: Defrost overnight, then reheat in oven or microwave until heated through.

Make Ahead Mashed Potatoes

Ingredients:

Serves: 6-7, 

• 5 lbs any potatoes
• 1 egg
• 1/2 teaspoon garlic powder
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 8 ounces cream cheese
• 1 pinch paprika
• ½ cup of milk

Peel and quarter potatoes.  Place the potatoes in a saucepan and cover completely with water.  Bring to a boil, then gently cook until tender. Drain well.
In a large bowl, combine potatoes, cream cheese, egg, milk, garlic powder and salt. Mash well by hand or with and electric mixer.  Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes.  Sprinkle with paprika for color if desired.
TO SERVE:  Thaw completely. Bake at 375 degrees for 30-40 minutes until the top is golden.

Exchange Date

Next exchange date is 1/8/11

Misti - Mini Meatloaves with Mashed Potatoes

Jennifer - Baked Ziti & Crock pot meal

Kerry -

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.