February 2012 Dinner Exchange

TACO CASSEROLE
by Jen Atwood

2 (15 oz.) cans chili
1 can cream of mushroom soup
1 pkg. taco seasoning
1 lb. ground beef, browned and drained
1 pkg. Fritos Corn Chips
2 c. shredded cheddar cheese, divided

Mix together chili, soup, taco seasoning, 1 cup cheese and ground beef. For freezing, place meat mixture in gallon size freezer bag; seal and freeze. Include a bag of Fritos and 1 cup shredded cheese. Otherwise, place the meat mixture in a 9x13 pan and top with chips. Bake at 350 degrees for 30 minutes or until bubbly. Take out of oven and top with remaining cheese. Top with other family favorites such as sour cream, olives, tomatoes and salsa.




CREAMED CHICKEN & BISCUITS
by Kenna Mills

1/2 large onion
1 1/2 tsp. butter
4-5 c. chopped cooked chicken
1 1/2 cans cream of chicken souop
1 c. sour cream (light)
3/4 c. milk
1 large jar chopped pimientos
1 c. shredded cheddar cheese
2 containers of biscuits

Preheat oven to 350 degrees. Grease a 9x13 pan. Chop onion and saute in butter. Combine sauted onion, chicken soup, sour cream, milk, 3/4 c. cheese and pimiento in a medium bowl. Mix well. Spoon mixture into 9x13 pan. Bake for 20 minutes. Arrange biscuits over top. Sprinkle remaining cheese over biscuits. Bake another 20 minutes or until biscuits are golden brown and sauce is bubbly. Makes 6 servings.



APRICOT CHICKEN
by Kari Brown

1/3 c. Apricot Preserves
1 c. Italian Dressing
Boneless, skinless, chicken breasts

Measure out marinade into freezer bags, and mix by squeezing bag around. Add raw chicken and freeze. Great for grilling or if frozen, thaw overnight in fridge and can bake in 11x7 pan at 350 degrees for an hour.

Kelly's Poppyseed Chicken

3 lbs of boneless/skinless chicken

3 cans of cream of chicken soup

1 onion

2 c. lite sour cream

2 c. plain nonfat yogurt

2 sleeves of Ritz crackers

3 T. poppy seeds

2-3 T. butter, melted

Salt and pepper chicken breasts and cook chicken breasts in some butter until cooked through. Fry up the onion in a little butter. Cut up chicken breasts into cubes; mix together with soups, sour cream, onion and yogurt. Put into 9X13 pan. Mix the 2-3 T. of melted butter, crushed crackers and poppy seeds and sprinkle on top. Put in oven @ 375* until crackers are browned and mixture is bubbly. about 30 min. Serve on top of rice. YUM!!! This makes enough for an army approx. 10 serv.

Sour Cream Chicken

6 Chicken Breast halves (boned and skinned)
1 Cup Sour Cream ( I used Fat free)
1 can Cream of Chicken Soup ( I used the reduced fat)
1/8 C. Lemon Juice
1 tsp. Paprika
1/4 tsp. garlic powder
salt and pepper to taste

1/2 cup butter
1 1/2 cup bread crumbs

In 9 x 13 pan, spray pan with non stick spray, lay your chicken down and salt and pepper each one. In a mixing bowl, combine the sour cream, lemon juice, cream of chicken soup paprika, garlic powder. Pour over chicken making sure everyone gets a good layer. In a seperate bowl, melt butter and add bread crumbs, mix until bread crumbs are coated. Sprinkle bread crumbs on top of chicken. Cover and Bake at 325 degrees until chicken is tender, about 1 hour. Remove cover and bake for 15-20 more min.

Rosemary Chicken Marinade

September Meal Swap
This one is super easy and super yummy!

Put in a gallon sized Freezer Storage Bag:

5 or 6 raw boneless chicken breasts
1/2 C. Olive Oil
1/2 C. Ranch Dressing ( a good one, not a cheap one, for more flavor)
3 Tbsp. of Worcestershire Sauce
1 Heaping Tbsp. Rosemary
1 tsp. Lemon Juice
1/4 tsp. Pepper
1 tsp. White Vinegar

Let chicken marinate at least half a day in mixture before grilling. **I have substituted Lime Juice for the Lemon before and for the marinade I made for swap, I reduced the Olive Oil to 1/4 cup.

Provolone Chicken

This recipe has a lot of "give" in it. It was one of my favorites that Mindi Redd's neighbor did a couple years ago. Here it goes:

6 Slices Provolone Cheese
6 Chicken Breasts
2 Cans Cream of Chicken
1/4 c. Water
Italian Seasoned Bread Crumbs
Italian Dressing Season Packet
4 Tbsp. Butter


Place cleaned breasts in a greased 9x13 pan. Place a slice of cheese on top of each piece of chicken. In a separate bowl, mix together the Cream of Chicken, Italian Dressing Season packet, and water. Scoop sauce over chicken. Sprinkle Bread crumbs on top. Drizzle butter on top of that. Bake at 350 degrees for an hour and a half or until thoroughly cooked.

If your are using frozen chicken breasts, you are supposed to omit the water with the Cream of Chicken soup.

Baked Honey Soy Chicken Wings

This was Kelly Kennard's May Contribution:

¼ c. Soy Sauce
2 Tbsp. Honey
1 Tbsp. Vegetable Oil
1 tsp. Garlic Powder
1 ½ lb. Frozen Chicken Wings

Allow about 1 hour. Preheat oven to 400 degrees. In small bowl, combine all ingredients
except chicken; stir or whisk to blend well.

In an ungreased 9x13 inch baking dish, arrange frozen wings, skin side down. Drizzle with
honey mixture. Cover tightly with foil and bake 20 minutes. Remove cover; turn chicken over
and bake, uncovered for 25-30 minutes more, brushing with juices occasionally, until golden
brown and cooked through.

If chicken wings are thawed, arrange skin side up, bake uncovered 25-30 minutes, without
turning, brushing occasionally with juices

April Mealswap

Steak Tortillas

2 cups thinly sliced cooked beef rib eye steak (about 3/4 lb) --see recipe below
1 small onion, chopped
1/4 cup salsa
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 1/2 tsp. all-purpose flour
1/2 cup cold water
6 flour tortillas (8-inches), warmed
shredded cheese, chopped lettuce and tomatoes and additional salsa, optional

In a large nonstick skillet, saute steak and onion until meat is no longer pink; drain. Stir in salsa, cumin, chili powder and garlic powder.

In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place steak slices on tortillas; top with cheese, lettuce, tomatoes and additional salsa if desired. Fold in sides.

Grilled Rib Eye Steaks

1/2 cups soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 cloves garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
2 1/2 pounds beef rib eye steaks

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Discard marinade. Grill steaks, uncovered over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness.

*****For meal swap, I didn't marinate the meat overnight, just for about 1 hour. Then I dumped everything in the crockpot and cooked all day. Once done, I discarded the juice and sliced the meat for the steak tortillas***