March 2012 Supper Swap
Chicken Chow Mein - Sara D.
Augie Doggie's Bow Wow Pulled Pork Sandwiches - Jen R
Pepperoni Pasta Milano - Sarah B.
Grilled Chile-Lime Chicken - Jeni M
Broiled Roll-Ups - Dana
Augie Doggie's Bow Wow Pulled Pork Sandwiches - Jen R
Pepperoni Pasta Milano - Sarah B.
Grilled Chile-Lime Chicken - Jeni M
Broiled Roll-Ups - Dana
January 2012
Italian Chicken with Angel Hair Pasta - Jen Ries
Spaghetti Casserole - Jeni Messner
Italian Hot Beef - Dana
Chicken Tortilla Soup - Sara
Spaghetti Casserole - Jeni Messner
Italian Hot Beef - Dana
Chicken Tortilla Soup - Sara
Cream Cheese Chicken
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix.
Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix.
Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
October 2011
Swiss Potato Chowder (Jeni Messner recipe)
Chicken Enchiladas
Beef Stroganoff
Hawaiian Chicken
Pizza Burgers
Chicken Enchiladas
Beef Stroganoff
Hawaiian Chicken
Pizza Burgers
Buffalo Chicken Calzones
Buffalo Chicken Calzones
onceamonthmom.com
2.67 cups chicken, cooked & diced
0.5 cup ranch dressing
3 tbsp hot sauce, or your favorite buffalo wing sauce
1.33 cups celery, diced
1 cup Mozzarella cheese
2 cans refrigerated pizza dough
4 tbsp olive oil
1 tsp garlic powder
0.25 cups Parmesan cheese
***Note - this will make a total of 8 calzones
Heat oven to 425 degrees. Mix chicken, ranch, hot sauce celery and Mozzarella cheese in a large bowl. Stretch out pizza dough on flat surface, cut into 4 squares (2 cans will yield 8), insert filling, wrap up calzone and pinch shut. Brush with just a bit of olive oil the sprinkle garlic powder and Parmesan cheese. Bake for 15 minutes or until golden brown. Allow to cool or flash freeze and place in gallon freezer bag.
Serving Day:
Reheat in microwave for 30 seconds - 1 minute. Or reheat in oven at 350 degrees for 10 minutes. Can also be put into a lunch box frozen and eaten for lunch.
onceamonthmom.com
2.67 cups chicken, cooked & diced
0.5 cup ranch dressing
3 tbsp hot sauce, or your favorite buffalo wing sauce
1.33 cups celery, diced
1 cup Mozzarella cheese
2 cans refrigerated pizza dough
4 tbsp olive oil
1 tsp garlic powder
0.25 cups Parmesan cheese
***Note - this will make a total of 8 calzones
Heat oven to 425 degrees. Mix chicken, ranch, hot sauce celery and Mozzarella cheese in a large bowl. Stretch out pizza dough on flat surface, cut into 4 squares (2 cans will yield 8), insert filling, wrap up calzone and pinch shut. Brush with just a bit of olive oil the sprinkle garlic powder and Parmesan cheese. Bake for 15 minutes or until golden brown. Allow to cool or flash freeze and place in gallon freezer bag.
Serving Day:
Reheat in microwave for 30 seconds - 1 minute. Or reheat in oven at 350 degrees for 10 minutes. Can also be put into a lunch box frozen and eaten for lunch.
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