Ingredients:
1 can enchilada sauce
1 can cream of chicken
1 can black beans
4 chicken breasts (or your preferred cut)
14 tortillas
cheese
Directions:
Combine the first 4 ingredients together into the crockpot. Cook on low for 4-5 hours or on high for 2 hours or until chicken is done. Once it is cooked, pull the chicken out of the crockpot into a separate bowl. Shred the chicken. Fill the tortillas with chicken and cheese, roll them up, place them into an 8x11 *cooking dish. With the remaining sauce and beans in the crockpot, pour over the tortilla rolls. Cover the dish with cheese and place in the oven at 375 until the cheese is **melted (about 5-10 minutes). Serve with rice, beans, sour cream, and guacamole!
*I was able to fit 8 rolled tortillas into an 8x11 and then used an 8x8 to put the remaining 6 tortillas. It was a good way to ensure that we had lunch for the next day.
**Another way to split the preparation for this meal was to do the crock pot portion earlier in the day. I completed the recipe all the up until the oven part, covered, and placed the enchiladas in the fridge. Once I was closer to dinner time I pulled it out and put into a preheated oven for 20 minutes.
Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts
Wednesday
Monday
Oven Baked Chicken
Prep: 10min || Total Time: 1hr || Makes 5 servings
1 TBS butter or margarine
2/3 cup Original Bisquick mix
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/3 cup Parmesan cheese
1. Heat oven to 425 degrees F. Melt butter in 9x13 pan.
2. Stir together Bisquick, paprika, salt, pepper, Italian Seasoning, and Parmesan cheese.
3. Cover chicken in the mixture.
4. Place skin down in dish (dish and butter should be hot).
5. Bake 35 Minutes, turn chicken. Bake about 15min longer or until juice is no longer pink when centers of thickest pieces are cut.
1 TBS butter or margarine
2/3 cup Original Bisquick mix
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/3 cup Parmesan cheese
1. Heat oven to 425 degrees F. Melt butter in 9x13 pan.
2. Stir together Bisquick, paprika, salt, pepper, Italian Seasoning, and Parmesan cheese.
3. Cover chicken in the mixture.
4. Place skin down in dish (dish and butter should be hot).
5. Bake 35 Minutes, turn chicken. Bake about 15min longer or until juice is no longer pink when centers of thickest pieces are cut.
Artichoke Chicken
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
Directions
Preheat oven to 375 degrees F (190 degrees C).In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Sunday
Marinated and Grilled Chicken
Ingredients:
1 lb boneless skinless chicken breast1 cup 7-up or other lemon -lime soda
1/2 cup vegetable oil
1/2 cup soy sauce
1/4 tsp garlic powder
Direction
Cut chicken into 2" strips. Combine remaining ingredients in a bowl. Place the chicken in a bowl and make sure chicken is covered. Cover tightly and place in refrigerator. Shake bowl occasionally. To grill chicken: Place on grill and cook several min on each side until chicken looks done. If you don't have a grill, you can broil chicken in your oven by placing broiling pan on bottom rack of oven.
*Cooking for Two cookbook
Cream Cheese Chicken
Ingredients:
6-8 chicken breasts
1 cube butter or margarine
1 packet zesty Italian dressing mix
1 8 oz cream cheese, softened
1 can cream chicken soup
Directions:
Cook chicken, butter and Italian dressing in a crock pot for 5 hours on high. Mix together cream cheese and soup. Pour over chicken. Heat in crock pot for another 30 minutes. Serve over rice or pasta.
*Fall 2001 Platte City Stake, Missouri Relief Society Cookbook
6-8 chicken breasts
1 cube butter or margarine
1 packet zesty Italian dressing mix
1 8 oz cream cheese, softened
1 can cream chicken soup
Directions:
Cook chicken, butter and Italian dressing in a crock pot for 5 hours on high. Mix together cream cheese and soup. Pour over chicken. Heat in crock pot for another 30 minutes. Serve over rice or pasta.
*Fall 2001 Platte City Stake, Missouri Relief Society Cookbook
Chicken Divan
Ingredients:
2-3 C cooked chicken, cubed
1 pkg. frozen broccoli
1 can cream of chicken
1/2 C sour cream
1 tsp. lemon juice
1/4 tsp. curry powder
1 C grated chedder cheese
buttered bread crumbs
Directions:
Cut up and cook the chicken. Start cooking rice. Boil frozen broccoli. Mix together cream of chicken, sour cream, lemon juice, and curry powder. Put broccoli in a 9x11 baking pan. Add the chicken on top. Cover with mixture. Add cheese and bread crumbs on top. Cook for 25 minutes at 375. Serve over cooked rice.
*Recipe from Anika Busby
2-3 C cooked chicken, cubed
1 pkg. frozen broccoli
1 can cream of chicken
1/2 C sour cream
1 tsp. lemon juice
1/4 tsp. curry powder
1 C grated chedder cheese
buttered bread crumbs
Directions:
Cut up and cook the chicken. Start cooking rice. Boil frozen broccoli. Mix together cream of chicken, sour cream, lemon juice, and curry powder. Put broccoli in a 9x11 baking pan. Add the chicken on top. Cover with mixture. Add cheese and bread crumbs on top. Cook for 25 minutes at 375. Serve over cooked rice.
*Recipe from Anika Busby
Sweet & Sour Chicken
Ingredients:
4 boneless, skinless chicken breasts
garlic salt
1/2 C flour
1/2 C cornstarch
2 eggs
3/4 C sugar
1/2 C white vinegar
1 Tb soy sauce
3-4 T ketchup
Directions:
Season chicken with galric salt and let sit for at least 10 minutes (while you prep everything else). Combine the flour and cornstarch on a plate or shallow bowl. Beat the eggs in a shallow bowl. Set both aside. Combine sauce ingredients in a saucepan and simmer until sugar is dissolved. Dip chicken in egg, then flour, and brown in skillet coated with oil. Place chicken in baking dish and pour sauce over. Bake at 350 for 25-45 minutes depending on the thickness of your chicken. Serve over rice.
*We cut up the chicken into bite size pieces before we start the dipping process. We also double the sauce.
**BYU MBA Cookbook 2008-2009
4 boneless, skinless chicken breasts
garlic salt
1/2 C flour
1/2 C cornstarch
2 eggs
3/4 C sugar
1/2 C white vinegar
1 Tb soy sauce
3-4 T ketchup
Directions:
Season chicken with galric salt and let sit for at least 10 minutes (while you prep everything else). Combine the flour and cornstarch on a plate or shallow bowl. Beat the eggs in a shallow bowl. Set both aside. Combine sauce ingredients in a saucepan and simmer until sugar is dissolved. Dip chicken in egg, then flour, and brown in skillet coated with oil. Place chicken in baking dish and pour sauce over. Bake at 350 for 25-45 minutes depending on the thickness of your chicken. Serve over rice.
*We cut up the chicken into bite size pieces before we start the dipping process. We also double the sauce.
**BYU MBA Cookbook 2008-2009
Chicken with Peanut Sauce
Ingredients:
2 chicken breasts
1 1/2 Tb creamy peanut butter
2 1/2 Tb olive oil
2 Tb soy sauce
2 Tb sugar
2 tspn white vinegar
1/2 tspn sesame oil
1/4-1/2 tspn ground red pepper/cayenne
1 Tb minced green onions
1 Tb chopped cilantro
Directions:
Boil chicken until tender. Drain and cool; then shred. Stir together peanut butter and oil until blended. Stir in soy sauce, sugar, white vinegar, sesame oil, and ground red pepper. Add green onions and cilantro. Serve with rice. Mound shredded chicken on top of cooked rice. Drizzle with peanut sauce.
*We recommend to double or triple the sauce
**BYU MBA Cookbook 2008-2009
2 chicken breasts
1 1/2 Tb creamy peanut butter
2 1/2 Tb olive oil
2 Tb soy sauce
2 Tb sugar
2 tspn white vinegar
1/2 tspn sesame oil
1/4-1/2 tspn ground red pepper/cayenne
1 Tb minced green onions
1 Tb chopped cilantro
Directions:
Boil chicken until tender. Drain and cool; then shred. Stir together peanut butter and oil until blended. Stir in soy sauce, sugar, white vinegar, sesame oil, and ground red pepper. Add green onions and cilantro. Serve with rice. Mound shredded chicken on top of cooked rice. Drizzle with peanut sauce.
*We recommend to double or triple the sauce
**BYU MBA Cookbook 2008-2009
Saturday
Garlic Artichoke Pizza
Ingredients
2-3 Boneless, Skinless Chicken Breasts
1 large clove garlic, minced
4 Roma tomatoes, sliced
1/2 teaspoon dried basil leaves
1 1/2 cups shredded mozzarella cheese
Easy No-Rise Pizza Dough recipe
White Sauce
Combine 1-cup milk and 1 T. cornstarch in a small saucepan over medium heat. Stir in 2 T. butter, 1/4 tsp. salt, and 1/8 tsp. ground black pepper (start this first so that the sauce will thicken up, this is plenty for two pizza’s depending on how thick you let it get)
Directions
Preheat oven to 425 degrees
Wash hands. Cut chicken into 3/4-inch pieces. Wash hands and cutting board. Drain artichoke hearts, reserving liquid. chop artichoke hearts. Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until done (internal temp 170 degrees F). Stir in artichoke hearts. Remove from heat.
Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted. SERVING SUGGESTION: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.
2-3 Boneless, Skinless Chicken Breasts
1 large clove garlic, minced
4 Roma tomatoes, sliced
1/2 teaspoon dried basil leaves
1 1/2 cups shredded mozzarella cheese
Easy No-Rise Pizza Dough recipe
White Sauce
Combine 1-cup milk and 1 T. cornstarch in a small saucepan over medium heat. Stir in 2 T. butter, 1/4 tsp. salt, and 1/8 tsp. ground black pepper (start this first so that the sauce will thicken up, this is plenty for two pizza’s depending on how thick you let it get)
Directions
Preheat oven to 425 degrees
Wash hands. Cut chicken into 3/4-inch pieces. Wash hands and cutting board. Drain artichoke hearts, reserving liquid. chop artichoke hearts. Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until done (internal temp 170 degrees F). Stir in artichoke hearts. Remove from heat.
Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted. SERVING SUGGESTION: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.
Smoked Turkey
Ingredients
Turkey (size doesn’t matter)
5-gallon bucket
2 cups Morton Tender Quick
1-cup table salt
3.5 oz liquid smoke
2 gallons of water
Vegetable oil
Directions
urkey. Put water in 5 gallon bucket and put Morton Tender Quick, salt, liquid smoke, and let dissolve in the water. Completely submerge turkey in bucket and fill with extra water if needed. Soak for 24 hours. Take it out and pat it dry, then rub it down with vegetable oil. With the breast side down, put in pan. Oven at 350 for 1 hour. Turn heat down to 200 and cook for another 6-10 hours.
Subscribe to:
Posts (Atom)