November menu?

I am sorry that I haven't gotten a menu up for the month.  I'll work on it soon and even add menus for the days that have already passed to help with other ideas.  We've had visitors the last two weekends and this weekend was spent catching up on a few things.

October's Monthly Menu

Download here

Salisbury Steak

Prep Time: 10 min   Cook Time: 25 min   Makes: 4

Ingredients: 

1 lb ground beef

1/3 cup dry bread crumbs

1/4 cup chopped onion

1 egg, beaten

1 tsp. salt

1/4 tsp. black pepper

2 cups beef broth

1 lg. onion, sliced thin

1 cup mushrooms, sliced

3 Tbsp. cold water mixed with 3 Tbsp. corn starch

Directions:

Combine beef, bread crumbs, onion, egg, salt and pepper with hands.  Shape into 4 patties, about 3/4" thick.  Brown patties for 5 minutes per side.

Add broth, onion and mushrooms to skillet.  Heat to boiling, then reduce heat to low, cover and simmer 10 minutes.

Remove patties from skillet.  Keep warm.

Bring onion mixture to boil.  Add water/cornstarch, bring to boil, stirring constantly for 1 minute.  Pour gravy over patties.

Pasta Fagioli

Prep Time: 20 mins   Cook Time: 1 hr 10 mins   Makes: 8

Ingredients:

• 1 lb ground beef
• 1 sm. onion
• 1 lg. carrot, julienned (1 cup)
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 14.5oz cans diced tomatoes
• 1 15oz can red kidney beans, undrained
• 1 15oz can great northern beans, undrained
• 1 15oz can tomato sauce
• 12 oz can V-8 juice
• 1 tbsp white vinegar
• 1 1/2 tsp salt
• 1 tsp basil
• 1/2 tsp thyme
• 1 tsp oregano
• 1/2 tsp pepper
• 1/2 lb ditali pasta

Directions:

Brown beef in lg. saucepan.

Add onion, carrot, celery and garlic; sauté 10 minutes.

Add remaining ingredients, except pasta and simmer for 1 hour.

About 50 minutes into simmer time, cook pasta in 1-1/2 to 2 quarts water over high. Cook 10 minutes or until pasta is slightly tough. Drain.

Add pasta to soup. Simmer for 5-10 minutes.

Herb Roasted Chicken

Prep Time: 10 min   Cook Time: 1 hour 40 min

Ingredients:

2 tablespoons butter

1 teaspoon dried sage

1 clove garlic, crushed

1/8 teaspoon black pepper

1 whole chicken (3.5 lbs)

1 teaspoon dried rosemary

1 onion, peeled

2 cups chicken broth

Directions:

1.  Preheat oven to 375° F.  In a small bowl, combine butter, sage, garlic and pepper.  Carefully loosen the skin from the chicken breast, being careful not to tear it.

2.  Spread half of the herb mixture under the skin; rub the rest on top.  Sprinkle with rosemary.  Place onion in chicken cavity and tie legs together with kitchen string.

3.  Place the chicken on a rack in a roasting pan and pour broth into pan.  Cover pan with foil and roast for 1 hour.

4.  Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer.  Transfer to a serving dish.  Let stand for 15 minutes before serving.

Homesteader Cornbread

Prep Time: 10 mins   Cook Time: 35 mins

Ingredients:

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Directions:

Preheat oven to 400° F.

In sm. bowl, combine corn meal and milk; let stand for 5 minutes.

In lg. bowl, whisk flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour into a prepared 9x13 pan or a 9x9 for thicker pieces.

Bake 30-35 minutes, or until a knife inserted into the center comes out clean.

Bourbon Glazed Salmon

Prep Time: 1.5 hours   Cook Time: 8 min   Makes: 4 servings

Ingredients:

• 3 tablespoons brown sugar
• 3 tablespoons bourbon
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon fresh lime juice
• 3 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets
• Cooking spray
• 1/4 cup thinly sliced green onions
• 1 tablespoon sesame seeds, toasted

Directions:

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 

Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 

Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

Source: http://www.health.com/health/recipe/0,,10000001662929,00.html

Taco Pizza

Prep Time: 10 mins | Cook Time: 5 mins | Makes: 4 | Difficulty: Easy

Ingredients:

• 1 pound lean ground beef
• 1 envelope taco seasoning mix
• 1 (10 ounce) can refrigerated Pillsbury pizza dough
• 1 (16 ounce) can refried beans
• 2-3 cups shredded cheddar cheese
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

Directions:

Heat oven to 375 degrees. 

Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.

Unroll pizza dough onto an ungreased cookie sheet. (I used a 10x15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. 

Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. 

Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

Source: http://www.life-as-a-lofthouse.blogspot.ca/2012/06/taco-pizza.html

Chili Macaroni

Prep Time: 10 min   Cook Time: 20 min   Makes: 6 serving

Ingredients:

• 1 lb ground beef
• 1 clove garlic, minced
• 1 (14.25 oz) can tomatoes, cut
• 1 med. onion
• 2 cups water
• 1 (8oz) can tomato sauce
• 1 tbsp chili powder
• 1/2 tsp oregano
• 1 can kidney beans, undrained
• 8 oz uncooked macaroni

Directions:

Brown beef, onion and garlic in saucepan, drain.

Add tomatoes, water, tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer 10 minutes.

Stir in uncooked macaroni and kidney beans. Bring to a boil; reduce heat to medium. Simmer 9-10 minutes or until macaroni is tender, stirring occasionally.

Chuck Roast & Vegetables

Prep Time: 15 min   Cook Time: 4 hours 20 min

Ingredients:

• One 4-pound boneless chuck pot roast
• 2 tablespoons oil
• 6 cloves garlic - chopped
• 2 teaspoons kosher salt
• 1 teaspoon large grind pepper
• herbs such as thyme or rosemary - as desired
• 8 large potatoes
• 1 pound bag peeled baby carrots
• Flour

Directions:

In a large roasting pan, heat the oil over medium-high heat. Add the roast and brown on all sides. This really only ensures flavor - it's been found that it does nothing to seal in juices. 

Top with salt, pepper, garlic and herbs. Add enough liquid to come about 1/3 of the way up the side of the roast. This can be beef stock or just plain water. I also sometimes add a tablespoon or so of tomato paste for extra flavor.

Roast, covered, in a 300° F oven for 2 1/2 hours. After that time, add the potatoes and carrots, recover and put back into the oven for another 1 1/2 hours - 4 hours total time. 

Remove from the oven and let stand, covered, for 20 minutes. Remove roast and vegetables and heat remaining liquid over high heat. Thicken with flour and water as necessary, adjust seasonings and serve with roast.

Your roast should be fork-tender and very easy to serve. There's no cutting involved, simply dole out large forkfuls of this along with the roasted veggies and plenty of gravy.

Source: http://www.cookingwithanne.com/2009/01/sunday-dinner-chuck-roast.html?m=1

Quick and Easy Black Beans

Prep Time: 10 mins | Cook Time: 10 mins | Makes: 410

Ingredients:

• 2 Cans Black Beans, drained and rinsed
• 1/2 T olive oil
• 2/3 C diced onion
• 2-3 garlic cloves, pressed or finely minced
• 2/3 C chicken broth (or water, I use broth for extra flavor)
• 1/4 t cumin
• 1/4 t coriander
• 1/4 t oregano
• 1/2 t salt
• 1/4 t pepper
• 1 lime

Directions:

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil.

Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Source: http://www.ourbestbites.com/2008/07/quick-and-easy-black-beans/

Creamy Lime-Cilantro Dressing

Prep Time: 5 min

Ingredients:

• 1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
• 1C mayo
• 1/2 C milk
• 1 lime
• 2 cloves garlic, roughly chopped
• 1/2 C roughly chopped cilantro
• 1/4 C green salsa*
• hot sauce

Directions:

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

A Note About Green Salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Herdez. Herdez brand is a lot spicier than any of the others I’ve tried. Even their medium green salsa is way too spicy for my liking. There’s no way I could put the whole 1/4 C in my dressing like the recipe calls for (but then again, I’m a wuss.) I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you’re not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you’re getting into!

Source: http://www.ourbestbites.com/2009/03/creamy-lime-cilantro-dressing/

Baked Creamy Chicken Taquitos

Prep Time: 15 min  Cook Time: 20 min  Makes: 12-16

Ingredients:

• 1/3 cup (3oz) cream cheese
• 1/4 cup green salsa
• 1tbsp fresh lime juice
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp granulated garlic, or garlic powder
• 3 tbsp chopped cilantro
• 2 tbsp sliced green onions
• 2 cups shredded cooked chicken
• 1 cup grated pepper jack cheese
• Small corn or flour tortillas
• Kosher salt
• Cooking spray

Directions:

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.  You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

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, keeping it about 1/2 inch from the edges. Then roll 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.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Serve with black beans and a green salad with Creamy Cilantro-Lime Ranch Dressing.

Source: http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

Favorite Crockpot Chili

Prep Time: 10 min   Cook Time: 10-12 hours   Makes: 8-10

Ingredients:

• 2 lbs ground beef
• 2 (16 oz) cans red kidney beans, drained
• 2 (14 oz) cans diced tomatoes, drained
• 2 med. onions, chopped
• 1 green pepper, seeded and coarsely chopped
• 2 cloves garlic, minced
• 2-3 tbsp chili powder
• 1 tsp black pepper
• 1 tsp cumin

Directions:

In lg. nonstick saucepan brown the beef and drain off fat.

Put the beef and other ingredients in a 3.5-4 qt. crockpot.  If you have a smaller crockpot cut the recipe in half.

Stir well. Cover and cook on low for 10-12 hours.

Meatloaf Muffins

Prep Time: 10 min   Cook Time: 30 min   Makes: 6 

Ingredients:

1 teaspoon olive oil

1 cup onion, finely chopped

1/2 cup carrot, finely chopped

1 teaspoon dried oregano

2 garlic cloves, minced

1 cup ketchup, divided

1 1/2 pounds ground beef, extra lean

1 cup saltine crackers, finely crushed (about 20)

2 tablespoon prepared mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground pepper

2 large eggs

Cooking spray

Directions

1.  Preheat oven to 350°F.

2.  Heat the olive oil in a large nonstick skillet over medium-high heat.  Add onion, carrot, oregano and garlic; saute 2 minutes.  Cool.

3.  Combine onion mixture, 1/2 cup ketchup and remaining ingredients except cooking spray in a large bowl.

4.  Spoon the meat mixture into 12 muffin cups coated with cooking spray.  Top each with 2 teaspoons ketchup.  Bake for 25 minutes or until a thermometer registers 160°.  Let stand for 5 minutes.

Hamburger Soup

Prep Time: 10 min   Cook Time:  6-8 hours   Makes: 4-6

 Ingredients:

1 lb ground beef, browned and drained

28 oz can crushed tomatoes  

1 cup potatoes, peeled and diced

1 cup carrots, peeled and chopped

1 cup onion, sliced

1 cup celery, sliced

4 cups hot water

1 Tbsp. salt

1/2 tsp. pepper

1/2 tsp. dried basil

1/2 tsp. dried thyme

1 bay leaf, crumbled

Directions: 

Mix together all ingredients in a slow cooker.  Heat on low setting for 6-8 hours or until vegetables are tender.

Source: Gooseberry Patch "One Pot Meals"

Chicken Parmesan

Prep Time: 10 min   Cook Time: 25 min  Makes: 4

Ingredients:

• 1 1/2 cups panko breadcrumbs
• 1 tbsp. olive oil
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 cup all-purpose flour
• 1 1/2 tsp. garlic powder
• salt and pepper
• 3 large egg whites
• 1 tbsp. water
• vegetable cooking spray
• 2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
• 2 cups marinara sauce, warmed
• about 1/2 cup shredded mozzarella cheese
• 1 tbsp. minced fresh basil

Directions:

Adjust an oven rack to the middle position.  Preheat the oven to 475° F.  

Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes.  Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together.  In a third shallow dish whisk together the egg whites and water.

Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.  

Pat the chicken dry with paper towels, then season with salt and pepper.  Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess.  Then dip into the egg whites and finally coat with the breadcrumb mixture.  Press on the breadcrumbs to make sure they adhere.  Place the chicken pieces on the prepared baking sheet.

Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 25 minutes. Remove the chicken from the oven.  

Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella.  Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes.  

Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.  Serve over spaghetti noodles.

Source: adapted fromBrown Eyed Baker, originally from Cook’s Illustrated, October 2006

Source: http://annies-eats.com/2009/02/17/chicken-parmesan/

Buttermilk Pancakes

Prep Time: 10 mins   Cook Time: 10 mins   Makes: 4-6

Ingredients:

• 1 3/4 cup low fat buttermilk
• 2 eggs
• 4 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 4 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons milk

Directions:

Blend the buttermilk, eggs, butter, and vanilla in a blender at a medium – low speed until well combined.

Slowly add the flour, sugar, baking powder, baking soda, and salt.

Continue to blend until the batter is thick and smooth.

Add the milk, 1 tablespoon at a time, until the batter is as thick as honey or cake mix batter.

Heat a non-stick frying pan on medium heat and coat it with non-stick spray.

Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.  Gently but quickly flip the pancake over and cook for 30 seconds or until golden.

Spray non-stick spray between cooking new pancakes.

Serve immediately with butter and maple syrup.

If you don’t have a blender, all the ingredients can be whisked in a bowl until the batter is smooth.

Source: http://savorysweetlife.com/2012/01/buttermilk-pancakes/

Spicy Sausage Pasta

Prep Time: 15 min   Cook Time: 20 min   Makes: 4

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
• 1/2 cup heavy cream
• 8 oz penne pasta
• 1/2 teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• 1/3 cup thinly sliced scallions

Directions:

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Notes:

Try to find butterball turkey sausage

Source: http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#_a5y_p=668423

Mexican Rice

Prep Time: 10 mins   Cook Time: 30 mins   Makes: 8

Ingredients:

• 1/4 cup oil
• 2 cups long grain rice
• 4 cups chicken stock
• 3 garlic cloves, mashed
• 1/2 onion in thick slices
• 1/4 cup tomato sauce
• salt & pepper

Directions:

Heat oil in deep saucepan and sauté the rice until golden. Add chicken stock, garlic, onion and tomato sauce. Season with salt and pepper.

Bring to a boil; lower the heat, cover and cook until almost all liquid is absorbed.

Beef Enchiladas

Prep Time: 10 min   Cook Time: 30 min   Makes: 4 serving

Ingredients:

• 4 tbsp oil
• 1 lb ground beef
• 1 sm. onion, chopped
• 1/2 tsp salt
• 1/3 cup olives, sliced
• 1 (16 oz) can refried beans
• 1/4 cup hot taco sauce
• 1-2 cloves garlic, minced
• 1 (10 oz) can enchilada sauce
• 1 1/2 cup shredded cheddar cheese
• Corn tortillas

Directions:

Heat oil in med. skillet. Dip tortillas in hot oil on both sides to soften; set aside.

Cook beef, onion and garlic in same skillet until meat is browned. Remove from heat, drain fat. Stir beans, taco sauce, salt and olives into beef mixture; roll up.

Place enchilada sauce into 9x13 pan. Roll filled tortillas in sauce to moisten all around. Place seam side down in sauce. Cover with foil.

Bake in 350° oven for 30 minutes or until hot. Sprinkle cheese; bake uncovered 2-3 minutes or until cheese is melted.

Serve with Mexican Rice

Sausage Potato Soup

Prep Time: 30 min   Cook Time: 30 min   Makes: 6 

Ingredients:

• 1/2 pound smoked kielbasa, diced
• 6 medium potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups chicken broth
• 1 celery rib, sliced
• 1/4 cup sliced carrot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups whole milk
• 2/3 cup shredded cheddar cheese
• 1 teaspoon minced fresh parsley

Directions:

In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. 

Tips:  I usually use more broth to cover vegetables and a little more cheese to thicken.

Source: http://www.tasteofhome.com/Recipes/Sausage-Potato-Soup

Pork Carnitas

Prep Time: 10 min   Cook Time: 6-7 hours   Makes: 6 

Ingredients:

• 3 lbs boneless pork roast; shoulder or butt
• 4 cups chicken stock
• 1 med. onion, quartered
• 2 garlic cloves, peeled and left whole
• 1 tsp salt
• 1 tsp cumin
• 2 tsp dried oregano

Directions:

Place pork and all ingredients in a crockpot with enough water to barely cover meat.

Cook on low 6-7 hours or until meat is cooked.

When ready to serve, transfer meat to platter and shred with two forks removing as much fat as possible. Serve warm.

Serve with warm tortillas and any toppings you like (salsa, sour cream, guacamole, etc)\

Source: Joyce Swan

Chicken Spaghetti

Prep Time: 30 min   Cook Time: 45 min   Makes: 8

Ingredients:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Directions:

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Source: http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/

Cheesy Chicken & Rice Bake

Prep Time: 5 min   Cook Time: 45 min   Makes: 4-6

Ingredients:

1 can (10.75 oz) Cream of Chicken Soup

1-1/3 cup water

3/4 cup uncooked long grain rice

1/2 tsp. onion powder

1/4 tsp. black pepper

1-1/2 lbs skinless, boneless chicken breast halves (4-6)

1 cup shredded cheddar cheese

Directions:

Mix soup, water, rice, onion powder and black pepper in 2-qt shallow dish.  Top with chicken. Sprinkle with more pepper.

Cover and bake at 375° for 45 minutes or until chicken is no longer pink and rice is done.

Uncover. Sprinkle cheese over chicken and cook until melted.

Autumn Chowder

Prep Time: 15 min   Cook Time: 30 min

Ingredients: 

6 slices of bacon, chopped

1 cup onion, chopped

2 cups water (or enough to cover vegetables)

2 1/2 cups potatoes, chopped

1 cup carrots, thinly sliced

2 chicken bouillon cubes

3 cubs milk

2 (16 oz) cans corn, drained

1/2 tsp. pepper

3 cups shredded cheddar cheese

3 Tbsp. flour

Directions:

Chop bacon.  In a large soup pot fry bacon until crisp; drain grease as needed.  Add onion and cook until onion is tender.  Stir in water, potatoes, carrots and bouillon.  Simmer until vegetables are tender (15-20 min).  Stir in milk, corn and pepper and heat until simmering.  Mix cheese and flour.  Add this to soup mixture; stirring until cheese melts.

Source:  Luann Baker

Shredded Chicken Tacos

Prep Time: 5 min  Cook Time: 6 hours

Ingredients: 

4-6 chicken breast halves

1 onion, coarsely chopped

1 can Rotel tomatoes w/ chiles

1 med. can Enchilada sauce

Directions:

Place all ingredients into crockpot; stir.  After cooking shred the chicken in crockpot.

Put shredded chicken into tortillas w/ refried beans, cheese, lettuce and any other things you want.  

Serve with Mexican Rice.

Source:  Jennifer Arntson

Chicken Pot Pie

Prep Time: 20 min   Cook Time: 50 min   Makes: 4-6

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed1 cup sliced carrots
1 cup frozen peas
3-4 medium russet potatoes
1/2 cup sliced celery
1/3 cup butter
1/3 cup onion
1/3 cup all-purpose flour
1/4 teaspoon black pepper
3/4 teaspoon garlic salt
3/4 teaspoon poultry seasoning
2 cups chicken broth (plus what is needed to cover veggies)
2/3 cup plus 1/4 cup milk
2 (9 inch) unbaked pie crusts

Directions:
1. Preheat oven to 425°F.

2. Bake bottom pie crust for 4 minutes, pierce it with a fork.

3. In a saucepan, combine chicken, carrots, peas, potato and celery. Add broth to cover and boil for 20 minutes. Remove from heat, drain and set aside. (I drain into a strainer sitting in a large pot to collect the broth; I then use the broth for the broth called for in the recipe)

4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, pepper, garlic salt and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.

5. Add vegetables and chicken mixture to soup mixture. Pour into prepared bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

6. Brush top crust with egg white.

7. Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Source:  I think I originally found this on Allrecipes

Bow Tie Skillet Lasagna

Prep Time: 15 mins | Cook Time: 20 mins | Makes: 6

Ingredients:

• 1 lb. ground beef
• 1 lb. box or pkg of mini farfalle or mini bow tie pasta
• 24 oz jar or spaghetti sauce
• 1 Tbsp olive oil
• 1 tsp salt
• ½ tsp garlic powder
• 1 tsp Italian seasoning
• ½ cup shredded mozzarella cheese
• ½ cup sour cream
• Parmesan cheese, if desired

Directions:

In a skillet, brown the ground beef until fully cooked; drain.

Meanwhile, cook the pasta according to package directions. I use the mini because they cook in about 7 minutes.

After pasta is cooked, drain. Return to pot and toss with the olive oil.

Add the spaghetti sauce to the pasta and stir to coat.

Next, add the cooked ground beef, seasonings, mozzarella cheese and sour cream to the pasta. Fold together and cook over low heat until cheese is melted.

Serve and sprinkle with Parmesan cheese if desired. Serves 6.

Source: http://realmomkitchen.com/9612/bow-tie-skillet-lasgna/

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