June - Turkey Marinade 

1/2 cup oil
1/2 cup Soy Sauce
1 cup Sprite
1 tsp.  prepared horseradish
1 clove garlic minced

Put the above ingredients in blender and pour over Turkey Tenders (or chicken) pounded thin. Grill until cooked. Great in salads, tortilla wraps, we like to make shish-ka-bob with the turkey, red potatoes (boiled to just tender), zucchini, peppers and onions.

JUNE- TERESA

If it's ok with everyone, I am going to do my Baked Creamy Chicken Taquitos again this month.  We have been craving it!  I hope that's ok.  Let me know if you have any special concerns or  needs with the meal.  Jen, can your family use regular tortillas?  :)
Teresa

Almond / Grape Chicken Salad Sandwiches

Sounds like Jen and I had the same idea.  OK, I really had a hard time deciding what to do this month. I have been craving SUMMER food.  I found this recipe (Grand Prize Winner) in Taste of Home Magazine a few years ago, but I have modified it A LOT over the years and combined it with another recipe I have.  Here is the all new original version of Almond / Grape Chicken Salad Sandwiches:

Ingredients

• 4 cups cubed cooked chicken
• 2 to 3 cups seedless red grapes, halved
• 1 cup chopped celery
• 1/2 cup sliced green onions 
• 1/2 cup Neufatel cream cheese and a scoop of plain yogurt
• 1/8 teaspoon paprika
• 1 cup slivered almonds, toasted
• Optional Chow Mein Noodles
• Add salt and pepper to taste
  

Directions

• In a large bowl, combine chicken, grapes, celery, onions. In another bowl, combine the next five ingredients; stir until smooth.
• Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving.  Yield: 6-8 servings.
   
• FOR FREEZER MEAL GROUP:   I have frozen the chicken mixture for you. Set out to thaw.  I have also included the celery, grapes, almonds and chow mein noodles.  YOU WILL NEED CROISSANTS OR ROLLS OR PITA Sandwiches. In a bowl mix Chicken Mixture with the other ingredients. Stir well.  Put mixture on rolls or croissants and serve immediately.  We also like to put on the bread spinach or lettuce before adding the chicken mixture.  
• NOTE:  If after you thaw your chicken and it too dry you can add a spoon of plain yogurt.  (Sour cream, or miracle whip would work as well)
• AS A SIDE DISH:  A fun summer salad (fruit, pasta, or even potato salad is fun to serve with these sandwiches.) or a big slice of watermelon!

June 2012 Oriental Chicken Salad

So, Tisha's spinach salad was so good and with summer coming, I thought I'd do one of our favorite dinner salads for June.  We usually serve fresh rolls with the salad. 

Oriental Chicken Salad—Yield 8 servings

½ c. soy sauce

2 Tbsp rice vinegar

1 Tbsp sesame oil

4-5 green onions, chopped

1 Tbsp fresh ginger, chopped

2 cloves garlic

1 ½ -2  lb chicken breasts, cut in tender size pieces

Large bowl of mixed salad greens (½ spinach/½ dark leaf lettuce is good)

½ c. red onion, diced

1 tsp rice vinegar

22 oz mandarin oranges, drained

½ c. sunflower seeds

½ c. chow mien noodles

Sesame-Ginger Vinaigrette (recipe follows)

Combine first 6 and marinate chicken for 2-8 hours.  Boil for 15 minutes and then grill or broil.  Cut into strips.  Combine remaining ingredients on a platter.  Top with sliced chicken.  Serve with dressing.  

For the freezer meal, I will have the chicken par-boiled and then frozen.  You will either need to grill it or broil it until it is completely cooked and then thinly slice it for the salad.  We put it on the salad warm, but you can do it early and chill it if you prefer.  I will supply everything but the greens.  If anyone wants fresh spinach for their salad, call me, we are eating it as fast as we can from the garden and it is getting away from us already!   

Sesame-Ginger Vinaigrette—Yield 2 c.

3 Tbsp chopped fresh ginger

¾ c. rice vinegar

3 Tbsp soy sauce

¾ c. oil

3 Tbsp sesame oil

2 tsp orange zest

Combine and refrigerate until serving.

I was hoping to make the Marinated Turkey Breast for the month of June. We are leaving for California tomorrow morning but will check when we get back if that work for everyone. I think Rebecca made this recipe with chicken in February. Let me know if that will work.

Also I want everyone to know how much we are enjoying all of your meals. Thanks!
Darla McCoy

Calzones

Calzones: (Yield: 8 large calzones)- {May Meal}
32 frozen dinner roll dough, thawed
1 can pizza sauce (about 15 oz. jar)
2 c. (8 oz.) shredded mozzarella or pizza blend cheese
Sliced olives
Pepperoni slices (about 4 pieces per calzone or a pinch of the mini ones for kids)
Vegetable oil

Homemade pizza sauce:
1 6 oz. can tomato paste
1 can water
1 tsp. salt, garlic salt, basil and oregano
1/4 tsp. pepper

Idea: This meal is so fun to do on family night or for another get-together. My kids love rolling out and creating their own- I just put out all of the toppings in a bowl, give each kid a paper plate with a little flour on it and let them have at it. (Supervise with sauce- they tend to want to do too much or too messy). It makes for some fun kitchen time with your kids, if you're into that. ;)

*Add: Any other toppings your family enjoys: Chopped green pepper, mushrooms, pineapple, diced tomatoes, canadian bacon, sausage, etc.

Serve with: Tossed green salad, calzones are also good dipped in sauce (marinara, alfredo or ranch)

Tip/Recommendation: We have included enough to make 8 large calzones, however, if you have smaller children, I would recommend just doing 1 dough ball for the top and one for the bottom rather than pressing 2 together for both (read instruction below). Once rolled out, this is plenty big for a child (more Bambino size). You can also make these open-face if you don't want all the carbs. Another option is to roll a bunch of dough balls together into one big pizza. Do whatever works, but my kids enjoy having their own individual one.

Instructions:
Remove calzone pack from freezer. Set dough balls out on greased cookie sheet to thaw individually(unthaw however many you want to make- may not need them all. For large calzone, 4 dough balls per person, for small bambino- 2 balls per person). The dough just needs to be unthawed, you don't want it to rise (I'd say allow about 2 hrs for unthaw- they just need to be soft throughout). Also unthaw your cheese and pepperoni slices. Prep any other toppings needed. Place all ingredients in a bowl.

For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 4-5 inch circle. Spread 1/4 cup sauce to within 1/2 inch of edge. Top with 1/4 cup cheese, olives and about 4 pepperoni slices (and any other desired toppings). Press two more rolls together and roll into a lightly larger oval. Place over filling; firmly press edges to seal.

Transfer to a greased baking sheet. Lightly brush tops with oil. Cover and let rise in a warm place for 15 minutres. Bake, uncovered, at 375 degress for 16-17 minutes or until golden brown.

Onion Bacon Marinara

1 clove garlic, minced
1 medium onion, diced
2 Tbsp. olive oil
three slices bacon (I used more)
1 can diced Italian style tomatoes

Cook bacon until crisp.  Drain excess fat.  Saute onion and garlic in olive oil.  Add tomatoes.  Serve over cooked pasta.

***For your freezer meal:  I didn't cook the onion because last time I froze meals with sauteed onions, they seemed mushy after reheating.  You'll need to just dice the onion, saute it, and add to the sauce when you are ready to serve it.

Grandma's Swiss Chicken

6 skinless, boneless chicken breast

6-8 slices of swiss cheese

1 family size can of cream of chicken soup,(or homemade version)

1 pkg chicken flavored stove top stuffing

1 stick butter

Lightly spray a 9x13 pan with oil. Cut your chicken into thirds and lay them out in your pan. Lay your swiss cheese across the top of your chicken. Spread your soup on top of the cheese. Melt the stick of butter and mix into you stove top stuffing that is dry until coated. Spread Stove top on top of the soup and bake at 350 for 45-50 minutes.

Baking instructions: If pulling right from freezer bake at 350 for 11/2- 2 hours

If thawed out bake at 350 for 45-50 minutes.

Sides

Green beans or salad and fruit

Yoshida Chicken

1 lb bacon

1 large onion, chopped

1 Tbsp. olive oil

6 skinless, boneless chicken breast

1/2 cup Yoshida's original sauce

1 cup ranch dressing

1 cup grated Parmesan cheese

First I cut the chicken into at least thirds, then brown chicken and onions in oil. Cook bacon crisp and cut in half. Combine Yoshida's sauce, ranch dressing and cheese. Place all ingredients in bag, label and freeze.

Baking instructions: Thaw, place in casserole dish. Bake 350 for 45 minutes.

I also have taken it from the freezer and put it in the crock pot on low for most of the day as well.

Sides

You don't have to, but I like to have brown rice with the dish.

Green salad and fruit or a roll.

Grilled Lemon Herb Chicken

Grilled Lemon Herb Chicken

I realize we have had this recipe before, but I am craving it on my grill!  Grilled is my favorite, however you can throw it in your oven or your crock pot as well. Jen did something FANTASTIC with it for our second meal group.  You can either cook and shred it or grill and cut it up and put it in pita bread with lettuce, diced, tomatoes, feta cheese and Greek Tsatziki Sauce. (See recipe below). OR another idea is to make this a grilled chicken salad with the Greek Sauce as a dressing.  (Wow! My mouth is watering)

I think our group is ready for summer . . . .

Lemon Herb Chicken: (MARINADE)
1/2 c lemon juice
1 grated rind of lemon
2 tsp of salt
1 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp basil
1/2 tsp thyme
2 cloves garlic
1 c oil

 Greek Tzatziki Dip/Sauce (This is amazing . . . Thanks Jen!!)

2 c. plain yogurt (use greek because it is thicker)
2 large cucumbers
1 Tbsp minced garlic
1 Tbsp white vinegar
2 Tbsp olive oil
salt and pepper to taste

Peel, seed and coarsely grate cucumber. Squeeze to drain well. Add remaining ingredients and mix well. Refrigerate until ready to use. Yummy as a dressing, sauce or veggie dip.

Big Batch Hamburgers May, Jen Kempton

1 1/2 c. crushed Ritz Crackers
1 c. applesauce
1 envelope Lipton Onion Soup mix
2 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 1/2 tsp seasoned salt
5 lbs hamburger
20 buns

Combine first seven ingredients.  Shape into 20 patties.  Broil, grill or pan-fry (we prefer to grill!).  To freeze, layer between waxed paper and freeze on a cookie sheet until solid.

 These are our family favorite burgers for grilling season.  I've done 50 lbs before for college choir socials and they beat the pre-frozen store bought stuff hands down!  No problem freezing them for 4 months.