Southwest Beef Wraps

 YOU WILL NEED:
FRESH CILANTRO, TORTILLAS, optional: sour cream, cheese, salsa.


1 onion- chopped
2-3 lbs beef roast

1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
3/4 tsp salt

1 green pepper- chopped
1 red pepper- chopped
1 can diced tomatoes with green chilies

Place roast in crock pot.  Sprinkle seasoning on top o the onion and roast.   Add the peppers and can of diced tomatoes.

Cook on low for 6 hours or until it shreds easily.  Add fresh cilantro,  Serve on tortillas with sour cream, cheese, and salsa.

FREEZER INSTRUCTIONS:
Thaw in fridge overnight.  Cook on low for 6 hours or until it shreds easily.  Add fresh cilantro,  Serve on tortillas with sour cream, cheese, and salsa.

Sweet & Sour Chicken

Sweet & Sour Chicken

This recipe was originally done by Kellie Esplin and our family has loved it. 

2 lbs. skinless, boneless chicken breasts
2 eggs, beaten
Cornstarch
olive oil

Trim and cut chicken breasts into desired sized pieces.  Dip the chicken breasts into the egg and then roll and pat them in the cornstarch.  In a small amount of oil, fry the chicken pieces until just browned.  Place the chicken in a shallow baking pan. 

Sauce:

2 ½ C. sugar

2 c. chicken broth or bouillon
1/3 c. soy sauce
1 ½ c. vinegar
1½ c. ketchup
2 tsp. garlic powder

Mix all sauce ingredients together.  Pour the sauce over the chicken in the shallow baking pan.  Bake uncovered for 60-90 min. at 325 degrees.  Turn chicken every 15 minutes while baking, being careful not to knock off the coating.  I like to cook it until it is bubbly and the sauce thickens a little.

An option is to add red and green peppers, onion, and pineapple chunks or tidbits the last 15 minutes of baking time.

Freezer Meal Instruction:

Thaw meat and sauce.  Combine and cook in the crockpot or follow the directions above.

Homemade Bean & Cheese Burritos

First, make Slow Cooker Refried Beans:

SLOW COOKER RE FRIED BEANS
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
I also cooked some in my plug-in pressure cooker.  Process at Med pressure for 30 min with natural pressure release.

For the Burritos:
Ingredients:
12-16 Tortillas
Shredded cheese
Slow Cooker Refried Beans

Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla.

Microwave Baking Instructions: REMOVE FOIL. Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.
Oven Baking Instructions: REMOVE FOIL. Pull out desired number of burritos and thaw for 1-3 hours and then bake at 350 degrees for 20 to 30 minutes until heated through. Serve with salsa, sour cream, shredded lettuce, diced tomatoes, diced avocados, cilantro, and additional cheese if desired.

Oatmeal Butterscotch Cookies

Original recipe makes 4 dozen

3/4 cup butter, softened


3/4 cup white sugar


3/4 cup packed brown sugar


2 eggs


1 teaspoon vanilla extract


1 1/4 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


3 cups rolled oats


1 2/3 cups butterscotch chips


Directions

Preheat oven to 350 degrees F
In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

First, make Slow Cooker Refried Beans:

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

First, make Slow Cooker Refried Beans:

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Directions:
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

For the Burritos:

Ingredients:

18 to 24 Tortillas (I used whole wheat)

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr

Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99

Fiesta Lime Chicken

Ingredients
4 boneless chicken breasts, trimmed, and cut in half horizontally
Marinade:
1/3 C teriyaki sauce
2 tsp minced garlic
1/2 tsp kosher salt
1/4 C tequilla (don't panic :)  I didn't put this in!  I did 1/4 cup water and 1/4 tsp agave)
2 tsp lime juice
1 tsp mesquite liquid smoke
1/2 tsp ground ginger

Marinade meat 2-3 hours or overnight in refrigerator.
Grill chicken until thoroughly cooked (do not overcook though).

Sauce:
1/2 C ranch (can make your own, but this time I did Hidden Valley)
1/2 C salsa ( I used our homemade canned salsa)

Tortilla Strips:
6 corn tortillas sliced thinly with a pizza cutter
1/8 C olive oil for frying
Heat oil and fry strips until crisp.  Let sit on paper towel to cool.

Assembly and Freezer Directions:
After grilling chicken, place cooked chicken on a foil lined cookie sheet.  Spoon sauce over each piece of chicken.  Then sprinkle with Montery Jack and Chedder Cheese.

Bake in oven @ 350 for 10 min.

Serve on plates with a small pile of tortilla strips under the chicken.
Sprinkle with fresh lime juice and ENJOY!

Serving Suggestions:
Spanich Rice
Black Bean Refreid Beans
Chips/ Salsa
Fresh Fruit

JUNE- Grilled Chicken Wraps

Chicken Marinade
1/4 C  soy sauce  (used western family brand)
3 TBS honey
2 TBS distilled white vinegar
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
3/4 C vegetable or canola oil
2 chopped green onions
1 tsp course ground pepper

Mix ingredients.  Add chicken.  Marinate at least 4 hours.

Grill chicken and then cut into thin strips.

-Take wrap or tortilla and put desired dressing on.  (We all love ranch the most. :) )
-Add any of the following or your own ideas:
                - spinach, romaine lettuce, sprouts, tomatoes, jalepano peppers, sliced cucumbers, mozzeralla       cheese, feta cheese.

Black Bean Soup

2 TBL Olive Oil
1 1/2 cup diced carrots
1 1/2 cup diced celery
1 1/2 - 2 cups of onion
6-8 cloves garlic, roughly chopped
4 cans black beans, rinsed and drained
2 cans (3.5 ounce) diced green chilies
60 ounces of low-sodium beef broth
2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano leaves
1 bay leaf
1-2 imes, juiced, plus other limes for gvarnish

Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

1 Heat olive oil in a large sokpot oer medium heat. Add carros, celerey, onion, and garlic and saute for 4-5 minutes.

2. Add black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncoveredfor about 20-25 min or until carrots are tender. Remove from heat. Remove bay leaf.

3. Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.

4. Puree soupe untildesired consistency is reached. Squeeze in the juice from lime and pulse to combine.

5. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.

** Recipe taken from "Our Best Bites"

Freezer meal instructions:  Warm up soup and enjoy!!

Italian Meatball Soup

(By the way... I finally posted the Breakfast Taquitos recipe.  Sorry I forgot I hadn't done that!)

Italian Meatballs
1/2 lb ground beef
1/2 lb sweet Italian sausage
2 eggs, beaten
1/4 C plain bread crumbs
2 TBS fresh grated Parmesan cheese
1 tsp basil
1/2 tsp parsley
1/4 C dehydrated onion
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp pepper

Combine all ingredients.  Line a baking sheet with foil and lightly spray.  Shape the meat into meatballs. (For the soup I do more a bite-size meatball).  Bake for 7-10 min with oven on BROIL or until the meatballs become browned.  (If they are bite-size only cook for 5 min.)  If you are using the meatballs in soup or freezing the meatballs under cook them just a bit.  Cook only until they start to turn brown.

Italian Meatball Soup
1 recipe of Italian Meatballs
1-2 TBS of olive oil
1 onion, chopped
 4-5 cloves of garlic, minced
5 (14 oz cans chicken broth)
1 cup water
1 (28oz) can crushed tomatoes
1 TBS Italian seasonig
2 carrots, peeled and diced
1 C small pasta uncooked
2 C spinach, thinly sliced

Heat the oil and saute onions and garlic until translucent.  Add broth, water, tomatoes, and Italian seasoning.  Heat to boiling.  Gently add the meatballs, carrots, pasta, and spinach.  Reduce heat and simmer.  Cook for 10 min.

TO FREEZE:
Make meatballs and put them in bag.  Saute onions and garlic and add to bag.  Add carrots, tomatoes, broth and spinach.  Freeze

TO SERVE AFTER FREEZING: 

-Thaw soup (I would recommend thawing it inside a pan or bowl just in case it leaks.

-Transfer to a crockpot.

-ADD 1 CUP WATER

-Cook on low for 8-10 hours or high 6-8 hours. (recommended method)

-Can also cook on stove.

-Right before serving cook the pasta on stove until al dente, drain and add to soup.

SERVING SUGGESTIONS: 
Serve with homemade breadsticks or french bread.

Baked Breakfast Taquitos with Lime Chipolte Dip

Here is the recipe... FINALLY  :)

2 tsp extra virgin olive oil
12 large eggs
1/2 C sour cream
1/2 tsp kosher salt
1/4 tsp finely ground pepper
1/2 tsp garlic powder
1 1/2 C shredded pepper jack cheese
1/4 C chopped red bell peppers
1/4 C chopped green onion
1/4 C chopped cilantro
1-2 tsp hot sauce (like Tabasco)
16 6 inch flour tortillas
cooking spray or olive oil

Lime-Chipotle Dipping Sauce
1 1/2 C sour cream
1 TBS fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt


Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.
Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.
Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.
While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

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

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

Spicy Southwest Chicken

INGREDIENTS
1 tomato, quartered
1/2 onion, cut into chunks
1/4 jalepeno
2 cloves of garlic
1/4 C. extra virgin olive oil
1/4 C. soy sauce
1 TBS lime juice
1/4 C. cilantro

2 1/2 lbs. chicken  (I like to cut my chicken breasts horizontally into cutlets.)

DIRECTIONS
Put ingredients in blender until smooth.  Add  marinade to a bag.  Add chicken.  Let marinade for desired time. (at least 30 min.)  Then cook on a grill, or you can bake them at 350 degrees for 15-20 minutes. (much better grilled!)

FREEZER DIRECTIONS:  Thaw, marinade, and then grill.

Serving Suggestions:
-corn on the cob or a fresh garden salad
-Spanish Rice  (see recipe below.)
-fresh fruit
or
- serve chicken grilled and sliced on top of a Southwest Salad with greens, corn, black beans, tomatoes, avocados, and ranch dressing.

SPANISH RICE

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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

ZESTY CHICKEN BARBECUE - MAY   (Teresa)

Ingredients

•   3-4 skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce (high quality works best)
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1/2 cup diced onions  (optional)
• 4 cloves of garlic minced (optional)

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. 
3. Shred and serve on toasted buns

 FREEZER DIRECTIONS-  Thaw, reheat in microwave or in a crock pot on low.  Be sure to not over heat and dry it out.

SERVING SUGGESTIONS

Serve with fresh fruit (watermelon, pineapple, etc.), chips or homemade fries, carrot sticks and celery sticks, and/or pasta or potato salad.

LEFTOVER SUGGESTION

-Use cold shredded chicken on a salad with black beans, corn, onions, and chipolte cheddar cheese.
-Put shredded chicken on homemade pizza with Alfredo or ranch sauce with mozzarella cheese, bacon, tomatoes, etc.

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.

Baked Creamy Chicken Taquitos

Serving Suggestions Include: chips, salsa, and a fruit salad and/or green salad.
We usually like to double the recipe and get left-overs.
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepper jack cheese
flour tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Minestrone Soup

Minestrone Soup

Suggestions:

*You will need 2 C. cut zucchini and 2 C baby spinach for soup(optional... but it's super yum! )

Serve with a light salad and rolls or breadsticks.

To Prepare:  Thaw- Bring to a low boil and simmer for 30-45 min.-or- Crock Pot for 3-4 hrs on low.

Ingredients:

1/2-1 lb. ground Italian sausage

1 C chopped onion

1C chopped celery

2-3 cloves of garlic- minced

1 C chopped carrots

1 tsp oregano

1 can tomato paste

1 can diced tomatoes (I used Italian style)

5 C chicken stock

1 can white kidney cannellini beans with liquid

1 can red kidney beans, drained

2 C cut zucchini

2 C baby spinach

1 cooked bowtie pasta

fresh grated Italian blend or Parmesan cheese

Directions: Stove Top

1. Brown sausage in a large skillet.

2. Add onion, celery, garlic, carrots and oregano.

3. Add paste and tomatoes, stir.

4. Add stock and beans.

5. Simmer for 30-45 minutes.

6. Add zucchini, spinach and cooked pasta. 7. Simmer until zucchini is tender.

8. Serve with cheese on top.

Directions: Crock-Pot

1. Brown sausage in a large skillet.

2. Add onion, celery, garlic, carrots, paste and oregano.

3. Put in crock pot with tomatoes and stock.

4. Cook 6-7 hours on low.

5. Add beans, zucchini, spinach and pasta.

6. Cook on high until zucchini is tender.

7. Serve with cheese on top.

Teresa