Teresa- April Recipe- Pan Fried Chicken

This is my April plan. Let me know if it is something that will work for everyone.

Homemade Pan Fried Chicken

30 crackers, crushed fine (we usually use wheat saltines, whole grain club, but any kind works.)

2 TBS flour

2 TBS potato flakes

½ tsp pepper

1 TBS seasoned salt

1 TBS garlic powder

2-3 eggs

A few TBS flour

*¼ C olive oil- you will need to provide this. Use sparingly and add as needed when frying. You don't need much.

1 1/2 lbs. Chicken breast halves (pounded thin if desired)

Crush crackers in a bag. Add all seasoning, 2 TBS flour, and potato flakes. Beat the egg. Dip the chicken in the extra flour, the eggs, and then the coating. Pan fry in a little olive oil until cooked through (about 5-7 min on each side) Tip:get two pans going at once and then you can have them all done at the same time. You can also bake @ 375* for 15-25 min as well, but it is MUCH better pan cooked. After being frozen I recommend the pan method.

Freezer Directions:

Thaw chicken. I separated mine before thawing. Then cook as directed above.

Serving Suggestions: We like Au-gratin potatoes, or any type of potatoes, and a fresh veggie, salad, or corn on the cob.

LEFT OVER TIP: It is super yummy cold, cut up, and put on a salad.

Month of April's exchange

Hi Everyone,

The first Saturday of April happens to be during Spring Break. We are planning on being out of town. I thought I'd just get feedback to see how many others might be out of town as well. I can drop off my meals before we leave, but if there are a lot of us gone, maybe we ought to change the date. I'm guessing that most of you will be here. I'm not in charge, though, so maybe I should have let Jen or Tisha bring this up! :)

Also, I noticed if we label our meals for April as "Our Name, April", then they are going to show up under April's (Dummar's) name, so maybe we should label, "Our name, Month of April." Just a thought!

Thanks, Everyone! We love your food!

Becky

Spinach Salad (BYU-Idaho)

Spinach Salad

1 head of lettuce
1 bunch of spinach
1/2 lb of Swiss Cheese
1 red onion
3/4 lb of sliced mushrooms
1/2 lb bacon, cooked & crumbled
1 lg can mandarin oranges (drained)
1/2 c sugared almonds (see recipe)

Mix lettuce, spinach, cheese, onion, and mushrooms together. Lay bacon and oranges on top; add dressing and sugar almonds just before serving.

Sugared almonds:
1/2 c slivered almonds
1/4 c butter
3 T sugar

Melt butter and sugar. Add nuts. Stir until nuts are coated. Bake on cookie sheet at 300 for 20 min, stirring every 5 minutes to avoid burning.

Poppy seed dressing:

3/4 T poppy seeds
1/3 c white vinegar
3/4 c oil
1/3 c sugar
1/4 c onion (chopped)
3/4 5sp salt
2 T prepared mustard

Put all ingredients in a mixer to blend.

YOU will need: Red Onion, Mushrooms and any type of lettuce for this salad. Everything else is provided!

We like to eat breadstick or rolls with this meal. Remember this is a BIG salad. You use a lot of lettuce and spinach and should fill a large bowl!

Grilled Chicken Nachos

Grilled Chicken Nachos

1.5 pounds or so chicken breasts, sliced
marinade or spice rub

rice
tortilla chips

Whatever your family likes of the following:
refried and/or black beans
lettuce
tomatoes
cheese
avacados or guacamole
tomatos and/or salsa
olives
sour cream/plain yogurt/ranch dressing

(I'll provide the chicken and then probably chips, rice, beans, cheese)

Grill chicken and cook rice.

Layer rice, chips, chicken and toppings.

**I'm planning on making a homemade marinade with spices and oil, so there shouldn't be any preservatives. I'll let you know for sure.

Navajo Tacos for April's meal

Optional Items to add:  lettuce, tomatoes, sour cream, onion, olives, salsa , cheese, and corn
Taco Meat:

1 1/2 lbs. ground beef
onion flakes
salt and pepper
2 cans light red kidney beans
2 cans tomato sauce
Ole' Taco Seasoning Taco Seasoning (mine has wheat, but I'm happy to use a different one if needed)
(I used Chile Powder in Jen's)

Scones:
(I included a double batch with the frozen meal)
1 T. yeast
1 c. warm water
1 egg
3 T. oil
1 tsp. salt
1 T. sugar
3 c. flour

Scones:
Soften yeast in water and sugar.  Add egg, oil, salt, and half the flour.  Mix and add the remaining flour and knead for 4-5 minutes.  Let raise until double.  Roll out and cut dough into desired sizes and then fry in hot oil. 

For frozen dough:
Take dough out of bag and place it in a bowl covered with platic wrap or a towel.  Let it thaw and rise for 3-4 hours (I'm guessing).  Roll or Stretch dough into desired pieces apx. 1/4 "-1/2" thick and then fry in heated oil.  You can replace scones with Fritos or Tortilla corn chips if you'd rather not deal with the grease.

For April

OK - I have a few ideas for my meal this coming month but I wanted your HONEST opinion about this idea:

BYU-Idaho's famous spinach salad with the poppy-seed dressing.

Would your families like to eat a big salad for dinner??

If you haven't had this salad it has:
Lettuce, spinach, bacon bits, swiss cheese, sugared almonds, grilled chicken, and a homemade poppy-seed dressing to die for.

The only reason I am hesitating is because it is a really different thing for dinner to just have a salad for many families. PLEASE COMMENT ON THIS POST AND LET ME KNOW (BE HONEST!!! It won't hurt my feelings and I have several other options.

Tisha

Asian Lettuce Wraps

(from allrecipes.com)

Ingredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger (I used fresh ginger and minced it myself)
• 1 tablespoon rice wine vinegar (I used white)
• Asian chile pepper sauce (optional - I didn't use it, but I think it would be great if you like a things spicy!)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Broccoli Cheese Soup

1 1/2 C. butter
1 1/2 C. flour
4 C. chicken broth
4 C. milk
1 cup grated cheese
1 bunch broccoli
1/4 large onion
1 tsp. salt
1/4 tsp. pepper

Cook chopped broccoli and chopped onion - boil on stove until barely tender.  I like mine still a bit crisp and pretty green, not yellowed.  Drain the broccoli and set aside.  In a large pot, melt butter.  Add the flour and stir together. Quickly stir in chicken broth so the butter and flour don't get too pasty.  Then add the milk and let thicken.  Stir in cheese and let it melt.  Add salt and pepper.  Then add the cooked broccoli and onion.  Stir well  and serve.

Creamy Italian Chicken

Creamy Italian Chicken

1 bag frozen chicken tenders
8 oz. cream cheese
1 can cream chicken soup
1 can water
1 pkg. dry Italian dressing

Put chicken in crockpot.  In saucepan, heat the cream cheese, soup, water and Italian dressing until well mixed.  Pour over the chicken.  Cook in crockpot for about 5 hours.  Serve over rice. 

Blueberry Syrup

I think someone forgot to take some Blueberry Syrup. Let me know! Tisha

Cafe Rio Pork Salad/Taco

Attention: Will everyone please check to see if you got accidentely got 2 bags of Cafe Rio Pork- you should only have one. Amber did not end up with one. Please let us know if you got extra ASAP so their family can enjoy it too. Thanks

Will need:
Additions you may need (options for toppings):
Ingredients for *Tomatillos Ranch Dip * (recipe below), 2 C. rice

Cheese

Chopped romaine lettuce

Black beans

Cilantro

Salsa

Avocados

Zest of Lime

Crunchy strips of pan fried tortillas (or crushed chips)

1 TBS. Lime Juice for rice (optional)

How to Serve: You can eat this as a salad on a bed of lettuce or melt some cheese on a tortilla in a pan and serve underneath the whole salad. You can also just roll this up like a taco for kids.

Freezer Meal Prep: Unthaw shredded pork meat and cilantro-lime rice topping from freezer. Re-heat the meat (this goes pretty far with all the other toppings- it's a very filling meal- about 1/4-1/2 C. per person is suggested). Take 2 C. of dry rice and brown it in olive oil in a pan. Add the unthawed rice liquid mixture to rice and bring to a boil. Reduce heat and simmer 20 mins.  When cooked add 1 TBS lime juice and fluff with fork.

Dressing Recipes: (We have included two options- both are great)

{Not Included:}

Tomatillo Ranch Dip

3 tomatillos- unwrapped, rinsed and quartered.

1 package ranch buttermilk mix

½ C mayo

½ C sour cream

2 cloves crushed garlic

½ C buttermilk

¼ tsp cayenne pepper (less if you want it less spicey)

Blend and chill.

Tomatillo Dressing:

1 pkg. Hidden Valley Ranch

1/2 bunch of cilantro

1/2 jalapeno

1 Cup Mayo

2 tomatillos (unwrapped, rinsed and quartered)

1 clove garlic

1 tsp. lime juice

1 C. buttermilk

Put all ingredients in a blender and mix together.

Café Rio

Meat:

In a Crockpot mix pork rubbed with A.  Add B to Crockpot.

4-6 lb pork

A

2 TBS brown sugar

2 tsp red pepper

2 tsp kosher salt

2 tsp cumin

2 tsp paprika

B

1 sliced onion

2 cloves garlic crushed

1 C chicken broth

1 C cocoa cola 

Cook on low for 8 hours.  Refrigerate overnight or at least a few hours.  Scrape off fat and onions off the top.  Shred the meat leaving the liquid.  Add C.

C

½ - ¾ C brown sugar (I use on the low end)

2 tsp paprika

Cook 3-4 hours on low.

Serve with:

Warmed tortillas

Cheese

Romaine lettuce

Black beans

Shredded meat

Cilantro

*Cilantro- Lime rice*  (see recipe below)

Salsa

Avocados

Lime

*Tomatillos Ranch Dip *

Crunchy strips of pan fried tortillas

Cilantro-Lime Rice

1 C rice

1 TBS olive oil

½ bunch cilantro (clean and cut stems off)

½ tsp salt

½ C chopped onion

2 C water with 2 chicken bouillon cubes

Zest of lime (finely grated)

Brown rice in hot oil until light brown.  In a blender place water, onion, bouillon, cilantro, lime zest, salt and blend thoroughly.  Add liquid to rice and bring to a boil.  Reduce heat and simmer 20 mins.  When cooked add 1 TBS lime juice and fluff with fork.

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*There are many variations of this recipe- here's a quick version in case you want a faster way to basically the same result. It is not as "by scratch" ingredients wise, but I've made it this way before and it's also good.

Quicker Cafe Rio Pulled Pork:
Put pork roast in crock pot around 10 pm on low. Fill crockpot 1/2 full with water. Take off fat in the morning. Drain water. Add 20 oz. of Coke or Dr. Pepper, 1 bottle of taco sauce, 1 cup brown sugar and 1 tbs. of cumin. Cook until noon. Shred & Serve.