MAIN DISHES
Chicken
Chicken Parmesan Roll Ups submitted by Kathy Swift
Creamy Chicken Enchiladas submitted by Merrianne Call
Lemon Pepper Chicken submitted by Kathy Swift
Chicken and Wild Rice submitted by Cynthia Fulcher
Chicken Cordon Bleu submitted by Michael D. Tibbs
Chicken Pot Pie submitted by Michael D. Tibbs
Chicken Parmesan Roll Ups submitted by Kathy Swift
Ingredients:
¼ lb. butter, melted
1 c. Italian bread crumbs
1/3 c. finely grated Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
5-6 boneless chicken breasts
Instructions:
Preheat oven to 350°. Pound chicken breasts flat. Melt butter in microwave in shallow baking dish. In another dish, combine the bread crumbs, Parmesan cheese, salt and pepper. Dip chicken into butter and then coat with bread crumb mixture. Roll flattened chicken breasts and place in large, shallow baking pan. Drizzle evenly with remaining melted butter. Bake, uncovered, 45 minutes to 1 hour, until fork tender and browned.
Creamy Chicken Enchiladas submitted by Merrianne Call
Ingredients:
4 boneless, skinless chicken breast halves
2 cans cream of chicken soup
16 oz. sour cream
6 green onions, sliced
1 small can diced green chilies
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
1 tsp. salt
½ tsp. pepper
1 tsp. garlic powder
1 tsp. enchilada seasoning
1 doz. flour tortillas
½ c. milk
1 extra can cream of chicken soup
Instructions:
Cut the chicken into small pieces. Cook until completely done. Place cooked chicken into a large bowl. Add 2 cans of cream of chicken soup. Stir together. Add sour cream, green onions, green chilies, and 1 cup of each type of cheese. Add salt, pepper, garlic powder and enchilada seasoning. Stir all together. Scoop about 1/3 – ½ cup of mixture onto each tortilla, roll up, and place in a greased 13x9 pan. In a separate bowl, stir together the milk and extra can of cream of chicken soup. Stir in the cheese. Spread on top of the enchiladas. Bake at 350° for 45-50 minutes.
Lemon Pepper Chicken submitted by Kathy Swift
Ingredients:
5 boneless, skinless chicken breasts (or any chicken pieces)
Lemon pepper seasoning
2 T. melted or squeeze margarine
Instructions:
Put chicken in slow cooker/Crock Pot. Sprinkle generously with seasoning. Pour margarine over chicken. Cook on low for 10 hours; or on high for 6 hours.
Chicken and Wild Rice submitted by Cynthia Fulcher
Ingredients:
6 chicken breast halves
1 ½ cups water
1 ½ teaspoons salt
1/8 teaspoon pepper
½ teaspoon curry powder
1 medium onion, quartered and sliced
2 ribs celery, sliced
12 ounces sliced mushrooms
4 tablespoons butter
1 pkg. (6 oz.) Uncle Ben’s Long Grain and Wild Rice
1 cup sour cream
1 can (1 ¾ oz.) cream of chicken soup or cream of mushroom soup, undiluted
½ cup slivered blanched almonds
Instructions:
Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.
Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.
Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.
Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and back for 15 minutes longer.
Serves 8.
Chicken Cordon Bleu submitted by Michael D. Tibbs
Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
½ cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Instructions:
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Chicken Pot Pie submitted by Michael D. Tibbs
Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
2/3 cup milk
2 (9 in) unbaked pie crusts
Instructions:
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Turkey
Easy Turkey and Dressing submitted by Donna Bomar
Turkey Cutlets submitted by Nancy Conn
Easy Turkey and Dressing submitted by Donna Bomar
“This is a tasty recipe. I make it very often for my family and they almost lick the dish clean.”
Ingredients:
2-3 c. left over chicken or turkey, cubed
2 boxes Stove Top stuffing mix
2 cans Cream of Chicken soup (undiluted)
1 can water
Instructions:
Mix everything together and pour into 9 x 11 pan and bake at 350° for 30-40 minutes, or until brown.
Serve with cranberry sauce
Turkey Cutlets submitted by Nancy Conn
Heat a non-stick skillet, spray with non-stick cooking spray, and sear 2 turkey cutlets (about 8oz.).
When brown, add 2 tablespoons beef broth and 1 tablespoon soy sauce (light). Let cook at medium low heat until all the liquid has cooked away. Very good and very low fat. No extra salt is needed.
(You may freeze the remainder of the beef broth in a small zip lock bag and chip off enough to use the next time.)
Beef
Slow Cooker Pot Roast submitted by Michael D. Tibbs
Brown Sugar Meatloaf submitted by Michael D. Tibbs
Slow Cooker Pot Roast submitted by Michael D. Tibbs
Ingredients:
2 (10.75 oz) cans condensed cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast
Instructions:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Brown Sugar Meatloaf submitted by Michael D. Tibbs
Ingredients:
½ cup packed brown sugar
½ cup ketchup
1 ½ pounds lean ground beef
¾ cup milk
2 eggs
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 small onion, chopped
¼ teaspoon ground ginger
¾ cup finely crushed saltine cracker crumbs
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear
Fish
Firecracker Grilled Alaska Salmon submitted by Michael D. Tibbs
Firecracker Grilled Alaska Salmon submitted by Michael D. Tibbs
Ingredients:
8 (4 oz) fillets salmon
½ cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 ½ teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
½ teaspoon salt
Instructions:
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
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