Coconut Ginger Rice

Coconut Ginger Rice (w/ Chicken)

Coconut Rice

1/2 Medium Yellow Onion
2-3 TBL of grated ginger
1-2 garlic clove minced
1/2 tsp of tumeric
4 cups of rice
1 15 oz can of Coconut Milk
4 cups of water
1 tsp of salt
2 lbs of chicken

Saute onion, ginger, garlic, & chicken in 1 TBL of oil. (About 8 minutes) Stir in Tumeric, salt, and rice to coat. Add can of coconut milk and water. Bring to boil. Turn heat to low. cover and cook until rice is done (15 to 18 minutes).

This recipe was adapted from "The Art of Asian Cooking"


Frozen Meal Instruction:  Place Chicken in large pan. Put in 4 cups of water, coconut milk, and rice bag.  Cook until rice is done (20 to 30 minutes)

BBQ Chicken Sandwiches

INGREDIENTS:

1 small to medium yellow onion, thinly sliced into half moons
2 pounds boneless, skinless chicken breasts, fresh or frozen
1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt

Freezer Instructions:
Thaw chicken and sauce. Slice one onion and sprinkle in bottom of crockpot (optional).  Add chicken and sauce to crockpot and cook on low 5-6 hrs.  Remove the chicken and shred the meat.  Return it to the crockpot and mix it with the sauce.  Serve hot on rolls.

CHICKEN CORDON BLEU    

Skin and bone six large chicken breasts.  Pound them until they're thin.  Lay 1-2 slices Swiss cheese over each breast.  Next lay 1-2 thin slices of ham over the cheese.  Roll up each piece of chicken.  Hook together with a toothpick.  Dip in milk, roll in flour, dip in buttermilk, and then roll in dried bread crumbs.  Brown in butter.  Bake at 350̊ for 30-45 minutes.  Serve with Rich Cheese Sauce, and Oven Baked Rice.

RICH CHEESE SAUCE

1  cup medium white sauce (2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt and 1 cup milk)

                                               

Add to the white sauce, and stir until cheese is melted:

1  cup grated nippy cheddar cheese

1  teaspoon dry mustard

½  teaspoon Worcestershire sauce

OVEN BAKED RICE - Cook uncovered with the chicken:

1  cup rice                          ½  diced onion

1  can beef consume          ½  cube butter

1  can water

We also like green beans served with this meal, with the cheese sauce over the beans.

August SLOW COOKER FRENCH DIP SANDWICHES

2 Tbl olive oil                                         2 cups water
1 (2 ½ -3 pounds of beef roast               2 (14.5 ounce) cans beef broth
Kosher salt                                             1 (16- ounce) package sliced Swiss cheese
2 (1-ounce) packages dry onion soup mix   

1.    Heat olive oil in a large pot or skillet over medium heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2.   When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn’t take more than a few minutes– you just want to quickly brown the roast to add flavor and seal in the juices.
3. Transfer the roast to you slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth.
4. Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook it on high until it begins to boil and then switch the heat setting to low: thi9s is the preferred method because it seems to make the meat more tender, but it’s not always possible to be there to switch the heat setting in the middle of the day.
5.   When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty roll with a slice of Swiss cheese. If desired you can slide it under the broiler on your oven to toast the bun and melt the cheese. Serve with the juice from the slow cooker as au jus for dipping.

**Alternative way make French bread and place on a greased cookie sheet and flatten out to fit the pan. Put meat and cheese down the middle of the bread and slice the edges of the bread to the meat area, about 2 inches apart. Then braid the bread.  Bake at 375 degrees for 20 minutes and rub butter on the loaf when it comes out of the oven.  Make the package of Au Jus sauce and dip sandwiches in the sauce.

FRENCH BREAD

1 Tbl. Active dry yeast                3 Tbl. Vegetable oil
1 ½ cups warm water                  1 egg
1 ½ Tbl. sugar                              4–51/2 cups flour, divided
1 tsp. salt                   

1.   Combine the yeast,  water, and sugar in a large mixing bowl and allow to stand 10 minutes or until bubble.
2.   Add salt vegetable oil, and egg and combine. Add 3 cups flour and mix well until well combined. Add enough remaining flour to make a soft dough that barely sticks to your fingers. Knead, either by hand or in mixer for another 2–3 minutes. Cover and allow to rise 1 hour and 45 minutes. (1 ½ hours will do in a pinch).
3.   Punch down the dough. Spray a cookie sheet with non stick cooking spray. For a loaf of bread, shape into a loaf and place on a greased cookie sheet. For buns or hoagies, divide equally into 8–10 (or even 12) pieces and shape as desired. Use a scale, if you have one, to ger equal-sized buns.
4.  It’s okay if dough pieces touch (or will touch after having risen). Cover and allow to rise another 1 1/4 – 1 ½ hours or until doubled. Keep an eye on things–if they seem like they’re getting so big that they might collapse, hurry and get them into the oven.
5.   Preheat oven to 375 degrees. Place in oven for 20 minutes or until the loaf is golden brown. Spread butter over the top when it is hot.

For the Freezer meal: I put the bread in the bags right from making it. The best way to thaw the bread it to put it in your refrigerator the night before and let thaw out in the refrigerator. About 1 hour before you are ready to bake your sandwich spread the dough out on the cookie sheet and follow instructions on the bag. The Au Jus sauce tasted fatty so I included the Au Jus package to go with your sandwiches.

Southwest Egg Rolls (Natalie & Kendra)

Natalie & Kendra's September Plan:

We will be doing Southwest Egg Rolls. Here's a picture of them that my friend had posted on her blog. I wanted you to all see a picture so you could see that they are actually wrapped in tortilla shells, not actual egg roll wraps that you fry.

















1 chicken breast fillet, diced
½ red bell pepper, minced
2 tsp dry onion
1 can corn
1 can black beans, rinsed and drained
1 small can green chilies
½ T parsley
½ t cumin
½ t salt
Dash cayenne pepper

1 c. cheddar cheese, shredded
Flour Tortillas

Optional Dipping Sauce: (Will not include ingredients for this, but you can make it if you wish)
*Tastes great served with salsa

Avocado-ranch dipping sauce:
1 c. ranch
1 whole avocado, mashed
1 tsp. minced onion
Salt & pepper
Blend together with blender

Cook chicken and dice. In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place 1/3 c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape (fold ends and roll up center). Place inside a panni grill or George Forman to grill (can also just do it with a warm pan- turn often to avoid burning- just want to crisp the outside a bit.) and melt cheese. Serve with dipping sauce or salsa.

Arroz Con Pollo

Arroz Con Pollo

This is a Peruvian recipe that I learned from watching a couple different times from different Peruvian ladies. Neither had recipes, so this is my first time trying to get it into recipe form.

1/2 onion
1 to 2 garlic cloves
1/2 bag of spinach
1 bunch of cilantro
1 TBL of chicken bouillon
1 - 2 tsp of Cumin
1 tsp Oregano
1/2-1 tsp of pepper
5 - 6 cups of water
4 cups of Rice
1 to 2 lbs of chicken
1 cup of diced carrots
frozen peas (optional)

Brown chicken in large skillet.  I usually use olive oil, fresh garlic, and lightly salt/pepper.  While browning chicken I put 1 cup of water in my blender with the following ingredients:  onion, garlic, washed spinach, cilantro, bouillon, cumin, oregano, & pepper. Blend well.  Once blended you should have 2 cups of very green liquid. Add remaining water so that you have 6 cups total.  Put rice in large skillet with the chicken.  Chicken does not need to be fully cooked.  Pour green sauce over rice and chicken. Stir & put in the carrots.  Cover for 20 minutes.  Be careful!  This tends to burn quickly.  Most Peruvians will put in the frozen peas just a few minutes before serving, just to get warm.

FREEZER MEAL INSTRUCTIONS:

Thaw green liquid. Be careful, I am afraid this will leak.  Place chicken in large skillet with rice. Pour liquid over rice and chicken and cook on low for 20 minutes.  Stir periodically so that it won't burn.

Side dishes:  
When I make this I usually use the other 1/2 of bag of spinach and make a spinach salad to go with.

September Grilled Pepperoni Sandwiches

For Sept I'll do these sandwiches, similar to pizza but enough of a twist to seem like a different meal!

For 10-12 servings we use

2 loaves crusty italian bread (we like Broulim's Artisan)
1 28 oz jar of spaghetti sauce or pizza sauce
butter for the outside of the bread
6 oz pepperoni
1/2 lb mozarella, sliced

Slice bread into 1/2" slices.  Make sandwiches with cheese on both sides of bread and pepperoni in the middle.  Butter both sides of the bread and grill on a griddle, in a skillet or if you have a panini grill use it.  Serve with spaghetti sauce, pizza sauce or marinara for dipping.

We usually have a green salad and root beer with this dinner.

For the freezer meal, I will have the sandwiches made and bagged.  You will just need to thaw with the bag open so the bread doesn't get soggy and grill them until cheese is melted and bread is browned.

Upside-Down Meatloaf

1/2 C brown sugar
1/2 C ketchup
1 1/4 lbs. extra lean ground beef
1 3/4 C oats
3/4 C buttermilk (can use regular milk)
2 eggs
1 tsp salt
1 onion, chopped
1/4 tsp ginger

On the bottom of a greased 5x9 loaf pan, press brown sugar, then spread the ketchup over the sugar.  in a large mixing bowl (I use my kitchen aid), combine all other ingredients.  Make a loaf out of the mixture and place it on top of the sugar/ketchup mixture.  Bake @ 350* for 45-60 min or until juice runs clear. (I tend to cook it more for 60 min, but I'm a little paranoid about having it cooked all the way through.

FREEZER DIRECTIONS:

Loaf has been frozen uncooked.  I would suggest thawing it for a full 24 hours or more in the fridge before cooking.  I have read online that you can cook it frozen but just do 1 1/2 to 2 times the cook time.  I haven't tried this though.

SERVING SUGGESTIONS:

Creamy Au Gratin Potatoes (they are YUMMY!)

 Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings or chunks
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
   (I just usually spray the pan good.)
2. Cut potatoes and onions.
   
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
4. Layer 1/2 of the potatoes into bottom of the prepared casserole dish.  Top with 1/2 the onions, sprinkle with salt and pepper to taste, and pour half the sauce over it.  Add remaining potatoes, onions, sprinkle with salt and pepper to taste and pour remaining sauce over it.  Cover dish with aluminum foil.
5. Bake 1 1/2 hours in the preheated oven.

Green Beans

Chicken Burgers

I know, the name is interesting, but my friend's sister is an award-winning cook, and she recently won $20,000 for this recipe that she created in a national contest!! I had heard about it but hadn't tasted the burgers yet, but my mom made them on Sunday when I was in Utah. I think it is a real winner, and I can't wait to make them. But I'll let you be the judge in September! I'll post the recipe soon.

Tin Foil Dinners OR Oven Bake

FYI: I'm so sorry about the repeat meal! I tried to post it when I was in Pennsylvania, but after typing the whole post, I accidentally erased it and just gave up! Bethany made the meals when I was gone since I didn't get them taken care of before I left. Anyway, she saved the day by making the meals, but I do apologize about you getting two of the same meal! Anyhow... You can also bake the meat and vegetables in a baking dish or roasting pan in your oven, if you don't mind heating up your kitchen. I have also made tin foil dinners and baked them in my oven, if you aren't going camping or don't have a fire pit. Recipe: ground beef, sliced onion, carrots, sliced potatoes, seasoning to taste. Some people like to add creamed soup or onion soup mix. You can either make patties, or just crumble the ground beef on top of the vegetables - that way the flavors mix through the vegetables, and it is easier! If you are using foil rather than a roasting pan or baking dish, I like to double wrap the dinners and seal them very tightly.

Chicken Fettuccine Alfredo

4-6 boneless chicken breasts, cubed, cooked
(Grilled chicken tastes great)
1/2 c. butter
2c. heavy whipping cream
1/2 tsp salt & dash pepper
1/2 c. grated fresh parmesan cheese

Melt butter in saucepan.  Add cream, salt & pepper.  Stir and simmer on low for 2-3 minutes. 
Add cheese.  Add chicken.  Place in freezer bag.  Seal and freeze. 
To serve: Thaw.  Heat Alfredo mixture and serve over hot fettuccine noodles.  (I gave everyone bowtie, that's what my kids like.)
Top with grated parmesan cheese if you like. 

This is the original recipe, but I melted my butter and then sauteed onions, and mushrooms in the butter.  I also cooked bacon and then added that with my chicken. 

I did slightly under cook the chicken, so just cook it for about 20-30 minutes on the stove top to heat up.  Make sure that is after it is thawed. 

Serve with green salad and some bread sticks, enjoy!

Teryaki Ginger Chicken

7up
Soy Sauce
oil
Salt/Pepper
Lemon juice
ginger powder

I just mix these ingredients to however I like and pour over cut up chicken to marinate, then grill.

I like to cut up veggies and throw them on the grill with this, and have some cut up watermelon.

Kellie's August Plan

Hello Ladies!!!  I have been craving Summer salad.  Tisha said it would be okay if I repeated her BYU Spinach Salad from a few months back.  The recipe can be found under the label "Tisha" or "other." 

I have found when I serve salad, my family eats it best if I set it up like a salad bar and they pick and choose their own toppings and amount of dressing. 

Have a Great day!

Kellie

Creamy Chicken Enchiladas

2 cloves of garlic, crushed
1 medium/small onion, chopped
2 tsp olive oil
3 C cooked and shredded chicken
1 can cream of chicken soup (or homemade soup mixture)
1 1/2 C low fat sour cream
1/3 C green chillies
10-12 tortillas
1 lb. grated cheddar cheese

Saute garlic and onion in oil until translucent. Remove garlic and onions.  I then saute the cooked chicken a minute just to give it a little extra flavor.
In a medium/large bowl combine garlic, onion, soup, sour cream, chillies.  Set aside 1/4 of the mixture.  To the remaining mixture add chicken and 1/2of the cheese.
Scoop chicken mixture in tortillas, roll and arrange in lightly sprayed casserole dish.  Cover with remaining 1/4 of the mixture and top with second 1/2 of cheese.
Bake @ 350 for 20-30 minutes.

FREEZER INSTRUCTIONS

You will have three frozen bags. 1) Chicken filling mixture.  2) Topping mixture.  3) Topping Cheese.

Thaw all three bags.

Scoop chicken mixture in tortillas, roll and arrange in lightly sprayed casserole dish.  Cover with topping mixture and sprinkle with topping cheese.  Bake @ 350 for 20-30 minutes.

SERVING SUGGESTIONS

Large green salad

Fresh fruit

Shredded Beef Burritoes

I just cooked the roast in a slow cooker overnight.  Then shredded it in the morning.  You only need to use part of your roast (I actually like to make these with the leftover roast from Sunday dinner).  Then I pour 1/2 can enchilada sauce and 1/2 can tomato soup over the shredded beef.  Mix together.  You may need to add a little water if it seems too thick.  Fill each burrito with meat and cheese.  Roll up.  Place burritoes in a baking dish.  Mix the rest of your enchilada sauce and tomato soup with half can of water.  You may need to use more sauce and soup to cover the burritoes.  Pour over the top and bake at 350 for about half an hour.  Spinkle with more grated cheese if you wish when they come out of the oven.  Serve with lettuce, sour cream and tomatoes or salsa if you wish.

Corn on the cob or fresh beans from the garden boiled and sprinkled with garlic salt would be yummy with the burritoes.

Hamburger Tin Foil Dinners

Kendra & Natalie are doing hamburger tin foil dinners for August. Here's the basic idea.

Hamburger Patties
Chopped Onions
Chopped Carrots
Bag of freezer corn

Will Need:
Tin foil
Diced potatoes

Options to add to tin foil meal:
Cream of Mushroom Soup
Cheese
Add any other veggies or spices/seasonings that your family enjoys

These can be cooked in your oven, fire pits or on the camp fire if anyone has a camping trip planned.

Cheesy Sausage Penne

Cheesy Sausage Penne

For the freezer meal, put the pasta and sauce in a 9 X 13 pan.  Cut one corner off the cheese bag, push the cut end down into the pasta and squeeze a blob into the pasta. Repeat the blobs until you are out of cheese.  Bake at 350 for 30 minutes if your pasta is precooked, if you put the pasta in raw, pour 1 c. of water over pasta after squeezing in cheese blobs, cover tightly with foil and bake at 350 for 1-1 1/2 hours.

Cheesy Sausage Penne

1 lb Italian sausage

1 clove garlic

26 oz spaghetti sauce

1 lb penne

8 oz cream cheese

1 c. sour cream

4 green onions, sliced

2 c. grated cheddar

Cook sausage and garlic, add sauce.  Cook 20 min.  Cook pasta.  Combine cream cheese, sour cream, cheddar and onions.  Combine sausage and pasta and put ½ in a 9X13.  Dollop ½ of the cheese mixture, then repeat layers.  Bake at 350° for 30 minutes.  Yield: 10-12 servings.