1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta
Cooking Day: Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture. Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto mixture.
Chicken Enchiladas
Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas
Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilies, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & Freeze flat.
Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas
Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilies, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & Freeze flat.
Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.
November Supper Swap
Ritz Chicken
Swiss Potato Chowder (recipe from Jeni)
Mardy's Meatballs
Chicken Enchiladas
Thai Pesto Chicken
Swiss Potato Chowder (recipe from Jeni)
Mardy's Meatballs
Chicken Enchiladas
Thai Pesto Chicken
Pepperoni Pasta Milano
Pepperoni Pasta Milano
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Baked Chicken Dijon
6 chicken breasts, boneless and skinless
2 T. Dijon mustard
1/2 cup butter
1 garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 1/2 cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, covering all sides of the chicken. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in freezer bag. Remove excess air and freeze.
Serving Day Directions:
Thaw chicken pieces. Bake at 400 degrees for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon Mayonnaise.
*Panko bread crumbs are found in the Oriental section of a supermarket or asian market. Panko bread crumbs are coarser than regular style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a freezer bag and rolling it with a rolling pin until coarse crumbs are formed. You can also use plain bread crumbs, but you will have a softer coating.
Lydia's Chicken Casserole
1 -16oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
1/4 cup butter, melted
Cook chiken breasts and cube. Mix soup, mayonnaise, lemon juice and cury. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, Label and freeze flat.
Serving Day:
Thaw completely. In greased 9 x 13 inch pan, spread chicken mixture. Sprinkle cheese on top. Sprinkle bread crumbs on top of cheese. Bake covered at 325 degrees for 45 minutes. Uncover and bake 15 minutes longer.
Moroccan Chicken Pie
Moroccan Chicken Pie
6 carrots, peeled and diced in 1/2 inch cubes
2 large onions, finely chopped
4 tablespoons olive oil mixed with 4 tablespoons melted butter
8 tablespoons curry powder
2 cups cooked medium grain white rice
1 cup currants (look like small raisins, you will find them in the section with raisins. If I remember correctly, you can find them at Cub - I don't think I found them at Target)
1 cup chicken broth
2 lbs cooked light and dark chicken meat, cut into 1 inch cubes (a Rotisserie chicken works well)
Salt and pepper to taste
Add in the bag for serving day:
1 package fillo pastry (found in the freezer section)
1/2 pound butter
Cooking Day
Saute the carrots and onions in the oil and butter until just golden. Add the curry powder and stir. Add the rice, currants, and chicken broth and cook for a few minutes, stirring constantly. Next add the meat, salt and pepper and cook over low heat for 5 minutes. Place the chicken mixture in a gallon ziploc bag. Let the mixture cool some and then freeze. Add 1, unopened, roll of fillo pastry and 1/2 pound of butter for serving day. (Fillo pastry comes in a box with 2 rolls of pastry)
Serving Day
It takes a little bit of time to work with the fillo pastry in putting this meal together. Give yourself about 20 minutes to put the meal together before baking.
Thaw the chicken mixture and the fillo pastry in the refrigerator overnight. When you are ready to start the meal, roll out the fillo pastry on the counter and let it sit. Place the chicken mixture in a 9x13 pan (the deeper the better).
Preheat oven to 375 degrees.
Now you are ready for the fillo pastry. The fillo pastry is very thin sheets of pastry that you are going to layer over the chicken mixture. If the fillo pastry is too big to cover the pan, cut it the same size as the pan. Place 1 sheet of the fillo pastry on top of the chicken. Brush gently but thoroughly with melted butter. Repeat with at least 12 sheets of fillo pastry (or as many as will fit in your pan).
With a very sharp knife, pre-cut serving size portions before you bake.
Bake for 45 minutes until golden. Serve at once
6 carrots, peeled and diced in 1/2 inch cubes
2 large onions, finely chopped
4 tablespoons olive oil mixed with 4 tablespoons melted butter
8 tablespoons curry powder
2 cups cooked medium grain white rice
1 cup currants (look like small raisins, you will find them in the section with raisins. If I remember correctly, you can find them at Cub - I don't think I found them at Target)
1 cup chicken broth
2 lbs cooked light and dark chicken meat, cut into 1 inch cubes (a Rotisserie chicken works well)
Salt and pepper to taste
Add in the bag for serving day:
1 package fillo pastry (found in the freezer section)
1/2 pound butter
Cooking Day
Saute the carrots and onions in the oil and butter until just golden. Add the curry powder and stir. Add the rice, currants, and chicken broth and cook for a few minutes, stirring constantly. Next add the meat, salt and pepper and cook over low heat for 5 minutes. Place the chicken mixture in a gallon ziploc bag. Let the mixture cool some and then freeze. Add 1, unopened, roll of fillo pastry and 1/2 pound of butter for serving day. (Fillo pastry comes in a box with 2 rolls of pastry)
Serving Day
It takes a little bit of time to work with the fillo pastry in putting this meal together. Give yourself about 20 minutes to put the meal together before baking.
Thaw the chicken mixture and the fillo pastry in the refrigerator overnight. When you are ready to start the meal, roll out the fillo pastry on the counter and let it sit. Place the chicken mixture in a 9x13 pan (the deeper the better).
Preheat oven to 375 degrees.
Now you are ready for the fillo pastry. The fillo pastry is very thin sheets of pastry that you are going to layer over the chicken mixture. If the fillo pastry is too big to cover the pan, cut it the same size as the pan. Place 1 sheet of the fillo pastry on top of the chicken. Brush gently but thoroughly with melted butter. Repeat with at least 12 sheets of fillo pastry (or as many as will fit in your pan).
With a very sharp knife, pre-cut serving size portions before you bake.
Bake for 45 minutes until golden. Serve at once
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