Homemade Chicken Noodle Soup

Sorry about the flash reflection on the broth! Haha Ill get a better pic next time:)

Broth:
1 Whole Chicken
1-3 Breasts of Chicken (If Desired)
1 medium Onion, quartered I have used chopped frozen or dehydrated onions)
2-4 Carrots, whole
3 stalks of Celery, whole or halfed
3 cloves Garlic, whole and peeled
3-4 Tbls Chicken Bullion Powder (or cubes or base, I think base is the best)
Water to cover

Soup
Water
2 Tbls Bullion Powder (or cubes or base)
1 Tbls Salt
4 C Carrots, chopped
4 C Potatoes, chopped
4 C Celery, chopped
1/2 large Onion
1-2 cloves of Garlic, pressed (I have also used dehydrated here)
Egg Noodles (or make your own!! SO GOOD) - Can use Gluten Free 

Noodles
2C. Flour - (Can use Gluten free flour blend but they are a little flaky)
2 Eggs - (Can use JUST eggs for allergy)
Water

Broth:
Place whole chicken and 1-2 breasts (if desired for extra meat) in crock pot, add onion, carrots, celery, garlic and bullion, add water to cover, cook low 6 hrs. Place a strainer over a large stock pot and strain the stock into the large stock pot. Set aside the chicken to cool and toss veggies (you need to pull chicken apart so it needs to be cool enough to touch with your hands).

Soup:
Add water to the stock to thin. I add enough to fill my stock pot about 3/4 full but thats up to you. Add 2 more TBSP of bullion and 1 TBSP of salt (this is to taste. Just keep adding until you like the taste). Bring to a boil.  Meanwhile, chop up carrots, potatoes, celery, onion and garlic. Once the stock is boiling add the veggies, bring back to a boil and boil until veggies are tender. While veggies are getting tender, tear chicken apart with hands. I tend to only use the white meat but when my hubby shredded the chicken he digs more into it and gets out every little bit of meat. Thats up to you too:)  Finally, add  noodles and boil until the noodles are done.

Noodles:
Mix flour and 2 eggs together, add drizzles of water until a ball forms. Set ball aside to rest for 10 minutes. Cut into 4 small balls, roll out and cut each ball as desired. I use the KitchenAid attachment and roll to a thickness of 4 and slice with the fettuccine cutter. Hang to dry or boil immediately. You can make these the night before and refrigerate if you choose. If you choose to make noodles any recipe works but this is the one I use and I use the whole batch.

I also make rolls the day I make this recipe and make atleast 3 dozen. That way my family eats that night and I freeze two bags of soup and 2 bags of rolls for another nights fast easy and still homemade dinner! Yummy:)

FREEZABLE: When you are ready to use it next just set it out to defrost or dump the frozen soup in a pot and warm through. Being frozen with the starch of the noodles and potatoes thickens the broth. Add a little more water as you heat until you have reached your desired thickness. Keep this in mind as you freeze it. You can freeze slightly less per batch and it ends up making plenty once thinned. 

**I have not frozen this with the gluten and egg allergy adjustments- so I don't know how that will work

Sarah's Wheat Bread

2 cups Hot tap water
2/3 cup warm water
1/3 cup oil
1/3 cup honey
1T dough enhancer
1 T gluten
1 T salt
3 pkgs of yeast (equivalent to 4 1/2 Tbsp)
3-4  cups of whole wheat flour

Dissolve the yeast in the warm water. Put hot water in mixing bowl. Add 2 1/2 cups of wheat flour. Add gluten, dough enhancer, oil, honey, salt and dissolved yeast. Mix for a minute.
Put the dough hook on your mixer. Add 2 more cups of flour. Mix while adding 1/4 cup of flour until dough pulls away clean.Remove from bowl and knead into a ball. Spray mixing bowl with PAM and return ball of dough to bowl.  Cover the bowl with a cloth or Pam sprayed Saran Wrap and let the dough double in size.
Punch down and knead until elastic feeling. Add flour if sticky. Divide into two halves. Put into greased bread pans. Cover with Pam sprayed plastic wrap. Let rise.

Cook at 350 for 30 minutes. 

Makes 2 loves.

Salsa for Canning

15 tomatoes peeled and chopped
2 green bell peppers, chopped
5 cups chopped onions, chopped
5 cloves garlic, peeled and chopped
10 chopped and seeded  small jalapenos
3/4 cup sugar
1 cup vinegar
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 12oz can tomato paste

I used a food processor to mince all of my veggies but you could chop yours to whatever size you like. Simmer 1 1/2 hrs, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired (I don't but I am told it is good). Jar and water bath, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 3 Quarts (or 4 if you add LOTS of peppers)

Enjoy!

This is a sweet and very mild salsa. If you want it hotter just add more peppers. I did one batch used 20 small unseeded jalapenos and I would say it was a medium salsa. We of course then had to do another batch that my husband was given free rain over and added an unholy amount of all kinds of peppers and it is CRAZY hot!! So do it to your liking:)

Oreo Krispies

1 package Oreos
10 oz bag Marshmallows
1 tbsp Butter

Crush Oreos, I find it best to use a food processor to crush them REALLY well and fast) In a microwave safe bowl pour bag of marshmallows and add the pat of butter. Microwave about a minute and a half until the marshmallows puff up. Add crushed oreos and stir. It will be a little hard to combine and really sticky but tis totally worth it!! Lay out in a well grease pan. You can use 8x8 but I think that makes them to thick so I use the one just bigger but not quite a 9x13 (I dont know what size that is??) Allow to cool. Cut to desired size. If I am taking them somewhere I put a little frosting in a baggie and pipe it over the top to look more decorative. Blackish Brownish mushed oreo doesn't look great...BUT IT TASTES FABULOUS!!

Homemade Butterfingers

16oz bag Candy Corn
16oz cont. Peanut Butter, Creamy
1 bag chocolate chips

Melt candy corn in the microwave, add peanut butter. Mix well. Pour mixture into well greased or lined 8x8 pan and allow to cool completely. Cut into whatever size pieces you want. Melt chocolate chips (in microwave or double boiler) and coat all your peices. Lay out until chocolate hardens. ENJOY!!! I know it sounds like it would make anything resembling a butterfinger but...IT SO DOES:)

Cafe Rio

This was without dressing

Chicken

 5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Corstarch
Water

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Tomatillo Ranch Dressing

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender! Serve with the Chicken Salad.

Pinto Beans

Put ⅓ of a crock pot worth of dried black beans2 tsp. cumin
2 small cans tomato sauce
1 tsp. garlic
1 tsp. salt

Fill a crock pot with water, Put ⅓ of the crock pot worth of dried pinto beans Cook on high for 6-7 hours or until tender, 3 hours into cooking     add: 2 tsp. cumin,2 small cans tomato sauce,1 tsp. garlic,1  tsp. salt

Cilantro Lime Rice

1 lb. long grain rice
1 bunch of cilantro
juice of 2 limes
4 cloves garlic


Chop garlic and cilantro. Heat 2 Tbsp of oil in a skillet. Add rice and all cilantro and garlic chopped. Saute 3-5 min, stirring frequently.  Put 4 c. of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker’s directions. If you don’t have a cooker, combine rice, water, and lime juice in a 3 qt. pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed in the rice.

Tortillas:

I bought the pre-made but unbaked tortillas usually in the refrigerated section somewhere by cheeses or sour creams at the grocery store. They are super easy to throw in a skillet and fresh bake:)





Serve with:
Tortilla Strips
Parmesan Cheese
Sliced Avocados (Guacamole if you prefer)
Salsa (Pico De Gallo if you prefer)
Sliced Limes
Cilantro
Shredded Cheddar (for Quesadillas if anyone wants them)

We made all of these ingredients and everyone walked down the line and made what they wanted, just like at the restaurant:) We preferred this to the actual restaurant mostly because we prefer salsa and sliced avocados to Pico and Guac. I made a salad ..

Layer the tortillas, beans and rice...

Top with lettuce and anything else to your liking:)

My hubby and son both had quesadillas!

Everyone LOVED!! We have enough leftovers to feed an army so this would be great to do for a party or large group of people

Recipes courtesy of Recipe Reviews by Jen and TasteBook.com

Red and White Pasta

4 cups penne noodles
1 (15 oz.) jar Alfredo sauce (Classico is the best)
1 (24 oz ) jar Marinara sauce (Emerils Kicked Up Tomato)
2 cups shredded mozzarella cheese (great with cheddar cheese too)
1 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta.
Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
Sprinkle Parmesan on top and bake another five minutes. Sprinkled with fresh/dried parsley just before serving. Enjoy!

Recipe courtesy of Real Mom Kitchen and Jens Recipe Reviews.

Pour into one 8x8 pan for tonight and pour the other half into a prepared (see freezer how to) pan, freeze and store in baggie. When ready to use...remove form baggie and replace in pan. Cook at 350 until heated through and bubbly around the edges. Approximately 45 min.

Beer Battered Fish Fillets

The pics fuzzy and my "helper" couldn't figure out where to hold the "backdrop" :(

4 small fillets Tilapia (or fish of choice)

1 (12-ounce) bottle/can Beer

2 cups all-purpose flour

1/2 tsp Salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 cup all-purpose flour
Oil for frying (Canola or Peanut)

Mix beer, 2C flour, salt, pepper, and garlic powder together in shallow dish, place 1C flour in separate dish, cut each fillet into strips (the fillets I used cut in half nicely so that’s all I did) Dredge fish strips in flour then in beer batter. Place in hot oil and fry, turning halfway through until golden brown on both sides and fish is white and flaky, approximately 3-5 minutes total. Serve with your choice of dips or sauces and some fries (chips)

If you like spicy...add red pepper flakes, chili powder, and/or cayenne pepper to the dry flour dish. 

Orange Glazed Pork Chops

1C Fresh Squeezed Orange Juice
1/3C. Orange Marmalade
3T Butter
4T Veggie Oil
4 Pork Chops (whatever cut you like)
1tsp Salt
1/4 tsp Pepper

Season chops with salt and pepper. Combine OJ and marmalade. Heat butter and oil in skillet over medium heat, add seasoned chops and brown both sides. Remove chops from pan and cover in tinfoil tent. Reserve 3Tbs drippings in pan (discard the rest) add OJ mixture, turn up heat, combine and let reduce to glaze consistency (about 8 minutes) Return chops to pan and turn to coat both sides in glaze. Reheat  for a few minutes. Serve:)

Mac-n-Cheese Cupcakes

Technically Mini Mac-n-Cheese Pies, but Noah says they are cupcakes:)

2C. Ritz Crackers-crushed
3C. Shredded Cheddar Cheese, divided
5Tbs Butter, melted
2Tbs Butter, COLD and chopped
3C. Macaroni Noodles, cooked
2 Large Eggs
1/2C Milk
1/4C Sour Cream
1/4tsp Salt

Combine cracker crumbs, 1C cheese, and melted butter. Scoop into muffin tin (one with 12 cups) Press down and up the sides to make a "crust" for your pies. Set Aside. Combine eggs, milk, sour cream, cold butter, and salt. Add the macaroni noodles and 1/2 C cheese, stir until combined. Spoon noodle mixture on top of your crusts (approximately 2Tbs each but just divide evenly into all of the crusts) Top with reaming shredded cheese. Bake at 350 for 25 min. until cheese is golden and slightly crisp. Allow to cool before removing them from the pan if you want them to keep their "cupcake" shape.

This is the exact recipe I used but I think next time I will add a little more Sour Cream and Cheese to the noodle mixture for a creamier center! But they were a BIG hit!!!

Recipe courtesy of "Food Network" and "Paula Dean"

Cinnamon Rolls & Glaze

Dough:

•  2 (1/4-ounce) packages dry yeast
• 1/2 cup warm water
• 4 eggs
• 1/2 cup sugar
• 2 teaspoons salt
• 5 cups all-purpose flour
• 1/2 cup butter, melted

Filling:

• 2 tablespoons all-purpose flour
• 1 stick butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup chopped pecans(optional)
• 1/2 cup raisins (optional)

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

 

Dough:

Spray a large mixing bowl with nonstick spray.

Dissolve yeast in water in a bowl of a stand mixer with dough hook. Let sit for 5 minutes.

Beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Remove from bowl and knead slightly. Spray bowl with cooking spray and return dough to bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour. The dough is a little heavy (which is what makes them good gooey cinnamon rolls) so it doesn't rise really easily. Place in a warm oven or microwave to help the process along. I set it in the oven at 100 degrees with the door open a crack.

Filling:

Preheat oven to 400 degrees F. Grease a 9x13 pan

On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar,cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 -12 portions. Put in greased pan, pinwheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly Watch closely after 15 min. as
all ovens cook differently. Remove from the oven and allow to cool completely. 

Glaze:

Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the partially cooled rolls.

Recipe courtesy of "The Neelys" and "Food Network"

Pumpkin Spice Cookies

ONLY 1 WEIGHT WATCHERS POINT EACH!!!

1(14oz)Can Pumpkin
1Box Spice Cake Mix
1/2 pkg Chocolate Chips

Mix all 3 ingredients together. DO NOT use cake box directions, mix only the three listed ingredients. Scoop onto cookie sheet (I use stoneware) Bake 350 12-15 min. It is easier to tell when they are done by touch then sight. Lightly touch the top of the cookie when you think they are done. You should be able to feel slight resistance, like it's not soft and mushy in the middle anymore. Points value is based on getting roughly 36 cookies out of the entire recipe. If you make them bigger or smaller it would vary slightly.

I get exactly 36 when I use a medium scoop:)

Chile Rellenos Chicken

This picture is kinda off color...sorry:( But, still so YUMMY!!!

4 boneless skinless Chicken Breasts
1 Lime, juiced
1 Egg White
1 clove Garlic, pressed
1C Crushed Nacho Cheese Doritos
1can Green Chilies
1/2C Shredded Monterey Jack Cheese
1Tbs. Fresh Cilantro, chopped
Salsa

Flatten Chicken to even thickness. Combine lime juice, garlic, and egg white, whisk together until combined and slightly foamy. Place chips in large ziploc baggie, CRUSH!:)-my kids LOVE to do that part- I use a meat mallet or rolling pin for this. Dump chips out on a plate or shallow dish. Dip chicken in egg mixture and then crushed chips to coat. Transfer to cooking sheet (I use stoneware) Bake at 400 20-22 minutes. Top chicken with chilies, top chilies with cheese. Bake 3 more minutes until cheese is melted. Remove from oven, sprinkle with cilantro, serve with salsa!!! DELISH

BBQ Chicken Pizza

My husband says this beats Iggys BBQ chicken pizza...hands down!!

2 Chicken Breast, cooked and cubed
8oz. Mozzerella Cheese Shredded
8oz. Parmesan, shredded
3/4 of a bottle Famous Daves "Sweet and Zesty" BBQ Sauce
1Tbs. Fresh Cilantro, chopped
1 small Red Onion, chopped or sliced (I omit these)

Roll out 1 "Pizza Crust",spread thin layer of BBQ Sauce on dough, then half of the mozzarella and half of the Parmesan cheeses, layer on the chicken, followed by the onions over chicken, cover with remaining half of cheeses, drizzle the top with more BBQ Sauce, sprinkle with cilantro. Bake at 450 for 15 minutes. Enjoy!!


Recipe adapted from "Jamie Cooks It Up"

FREEZABLE: Make pizza, flash freeze by placing it on the freezer on the pizza pan for about 1 hour. Remove from the freezer when frozen enough to move and wrap. But in a large baggie or wrap in Saran Wrap, freeze. Cook straight from freezer 350 15-30 minutes. Dough doesn't rise as much as when fresh but is still delish!!

Pizza Crust

Shown with "BBQ Chicken" toppings

1 t yeast

1 1/2 C warm water

4 C flour

1 t salt

1/3 C olive oil

Dissolve yeast in water until foamy. In a separate dish combine flour and salt, add oil until just combined, add yeast/water mixture until just combined, dough will be sticky. Cover bowl with saran wrap and let rise until doubled size. Punch dough down, split evenly. Spray pizza pan and let dough ball rest about 5 minutes on pan. Stretch or roll out to the edges of the pan as thick or thin as you like it. Top as desired and bake @450 for about 15 minutes.

FREEZABLE: Once you split the dough, if you are only using one, stick the other in a freezer baggie and stick it in the freezer. When you are ready to use it again...pull it out to defrost and rise slightly over a few hours, roll out and use as directed:) 

Recipe from "Jaimie Cooks It Up"

Fried Zucchini

Oil, for frying
3 large Zucchini, sliced
1/2C. Flour
11/2C. Panko Bread Crumbs
1/4C. Grated Parmesan Cheese
2Tbs. Fresh Parsley, chopped
1/2tsp. Crushed Red Pepper Flakes
Salt and Pepper, to taste
3 eggs, lightly beaten
1/4C. Water

Preheat Oil in deep fryer or stockpot. place flour in one dish, in another dish combine Panko, Parmesan, parsley, red pepper flakes, salt, and pepper. In a third plate place whisk together eggs and water. Dredge the sliced zucchini in flour, eggs, then breadcrumb mixture. Place in hot oil until golden brown and crispy (about 3-4 minutes) Drain on paper towel, immediately sprinkle with salt and pepper. Serve with dipping Sauce

Dipping Sauce:
1C Sour Cream
2Tbs. Buttermilk
1Tbs. Chopped Chives (I use dry)
1/4tsp. Cayenne Pepper
Salt and Pepper, to taste

Add all ingredients in a bowl, mix until incorporated, cover and cool at least one hour.

Smore's Galore

20 Graham Crackers
1(16oz)pkg. Mini Marshmallows
3Tbs. Milk
6 Chocolate Bars (small Hershey's like you would use for smore's)
6Tbs. Butter

Cover bottom of cookie sheet with graham crackers in a single flat layer, toast at 350 for 2 min., chop unused crackers into chunks and set aside,chop chocolate bars and set aside, combine 3c. marshmallows, 3tbs. butter, and milk, melt in the microwave add  half of the chopped chocolate, hand mix until smooth and chocolate is melted. Spread chocolate sauce over graham crackers, melt remaining butter and toss together with remaining marshmallows, and chopped graham crackers, pour over top of chocolate sauce, spread evenly, sprinkle with remaining chopped chocolate, bake @ 350 for 10 min. Cool, cut, and serve.

Lion House Caramels

This made 80 pretty large caramels, you could easily make smaller ones:)

 1 cube salted butter
1 cube margarine
1 cup packed brown sugar
1 cup white sugar
1 cup light corn syrup
1 14 oz. can sweetened condensed milk
Dash of salt (and since I use salted butter, I literally mean a dash, just a tiny tiny bit barely in the palm of your hand)...then throw it in.

Butter a 13x9 pan....I use at least 2 or 3 Tbsp to butter the pan really good, this will prevent any sticking. Combine butter, margarine, sugar, corn syrup, sweetened condensed milk, and salt in a heavy sauce pan. Bring to a boil over MEDIUM heat STIRRING CONSTANTLY to firm ball stage 245 degrees. Mixture forms a ball when dropped into cold water and won't flatten when removed). This will take 15 to 20 minutes. Pour into prepared pan. Cool, then cut into squares and wrap each piece in waxed paper.

Recipe taken from Lion House Cookbook and Melissa's Kitchen

Cheese Manicotti

Also a borrowed picture, but looks exactly the same:)

14(or so) Manicotti Noodles
15oz.Part Skim Ricotta Cheese
2C Shredded Mozzarella Cheese(+little extra for topping)
1/4C Parmesan Cheese, grated(+little extra for topping)
2Tbs. Fresh Parsley, chopped
1/2tsp. Salt
1/4tsp. Pepper
3 Cups Marinara Sauce

Boil noodles according to package directions, Drain and cool in single layer, Stir together cheeses, parsley, salt, and pepper, Spoon or pipe into cooled noodles, Spread thin layer of sauce on bottom of 9x13 baking pan, place filled noodles on top of sauce, pour remaining sauce over noodles, cover with foil, bake @350 for 40 min. Sprinkle with remaining Mozzarella and Parmesan, cook until melted, Let cool, Enjoy:)

FREEZABLE: I read somewhere that you can make this recipe without boiling the noodles and freeze it. Then bake it the same as directed as if the noodles had been boiled. I haven't tried it yet so I can't say but you are welcome to (as long as you let me know how it worked:))

Frog Eye Salad

Definitely one of those "tastes WAY better than it looks" recipes:)

1C. Sugar
2Tbs. Flour
2 1/2 tsp. Salt
1 3/4C. Pineapple Juice
2 Eggs, Beaten
1Tbs. Lemon Juice
3Qt Water
1Tbs. Oil
16oz Acini De Pepe (its a pasta, you'll find it with the other noodles)
3 (11oz.)cans Mandarin Oranges
1(20oz) can Crushed Pineapple
2(20oz)cans Chunked Pineapple
1 (9oz) tub Whipped Topping (like Cool Whip)
1(4.5oz) tub Whipped Topping
1C. Mini Marshmallows
1C. Coconut


Combine sugar, flour, 1/2tsp. salt. Stir in pineapple juice and eggs, heat in large saucepan or pot and stir until thick. Add lemon juice. Cool until close to room temp but still a little warm.  In a separate pot, boil noodles according to package directions. Add to sauce mixture. COOL COMPLETELY! Add remaining ingredients, mix. Eat immediately or refrigerate to combine flavors until ready to serve. Makes a very large batch. Feel free to half recipe or split and give some away:)

Dill Batter Bread

2 pkg Active Dry Yeast (41/2 tsp.)
1/2C. Warm Water (110 degrees if yeast is room temp/116 if refrigerated)
4 Tbs. Honey, divided
2C large curd Cottage Cheese
2Tbs. Fresh Onion, grated (I omit this)
4Tbs. Butter, softened
3Tbs. Dill Seed
3tsp. Salt
1/2tsp. Baking Soda
2 Eggs
4-41/2C. Flour (I do 1 Wheat and the rest White)

Dissolve yeast and 1Tbs. honey in water until foamy, Add cottage cheese, remaining honey, onion, butter, dill seed, salt, and baking soda. Mix on low speed about 30 seconds, add eggs, mix about 15 seconds, add 1C flour, mix, add 2C flour, mix until combined, add remaining flour a little at a time until batter is stiff, cover and let rise until doubled, stir dough down and place in 2 well greased bread pans, cover and let rise until doubled. Bake @ 350 for 40-50 minutes. Remove from pan immediately and let cool.

Garlic Cheese Bread

Use any bread you like!! Sandwich, french, rolls, breadsticks, anything:)

Spread with Butter
Sprinkle with Garlic Salt
Sprinkle with Shredded Parmesan and Mozzerella Cheeses
                            OR
Sprinkle with Shredded Cheddar Cheese

Broil for a few minutes, until cheese is melty and bubbly:) YUMMY!!!

Sweet Asian Chicken

Makes 3 meals, 4 servings each

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened
1C Brown Sugar, packed
1C. Soy Sauce
1/4C. Lime Juice
1/2 tsp. Curry Powder
3Tbs Minced Garlic
21/4 tsp. Crushed Red Pepper

Divide Chicken between 3 large freezer bags. Combine brown sugar, soy sauce, lime juice, and curry powder in med. bowl. Divide marinade and pour over chicken. Add 1 Tbs garlic and 3/4 tsp crushed red pepper to each bag. Freeze them all or allow one to marinade for a few hours to have tonight and freeze the rest for another night. Grill chicken flipping every 5 minutes and basting with marinade each time. If the weather doesn't permit grilling, heat a little oil in a skillet brown chicken then pour marinade in with chicken and simmer, covered, over medium heat until chicken is no longer pink.

FREEZABLE :)

Chicken Parmigiana

This recipe makes 3 meals, 4 servings each!!

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1C. Flour
4 eggs, lightly beaten
2C. Dry Bread Crumbs
1/2 C Parmesan Cheese, grated
Italian Seasoning, to taste
Handful Fresh Parsley, chopped
6C. Marinara Sauce of choice
12 Slices Mozzerella Cheese

Lay out 3 shallow dishes. Put flour in one, eggs in one, and breadcrumbs-Italian seasoning-Parmesan cheese and Parsley in the other. Once chicken is trimmed and flattened dunk in flour, then egg, then breadcrumb mixture. Set on baking sheet. Repeat with all 12 chicken breasts, set aside any not being used tonight.  Coat skillet with veggie oil and fry each side of chicken until breading is crisp and lightly browned. transfer to oven and bake @ 375 until no longer pink. Top each chicken with a scoop pf marinara and slice of cheese. Bake to warm sauce and melt cheese. Serve on top of pasta
.
FREEZABLE: Wrap each chicken breast in saran wrap(or you can flash freeze them- by freezing them on a cookie sheet for an hour before bagging them -and bag them in the kit without saran wrap). In a large baggie make a kit that fits your family. I put 2 cups sauce in a baggie, wrap 4 slices mozzerella cheese in saran wrap and then fill a large baggie with one bag of sauce, one package of cheese slices, and 4 individually wrapped breaded chicken breasts (still raw) When you are ready to use this meal again, set it out in the fridge to defrost overnight and cook according to recipe directions:)

Cherry Skillet Chicken

2lb Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1/2C. Chopped Dried Sweet Cherries
1/3C. Hot Water
1/2C. Chicken Broth
2Tbs. Balsamic Vinegar
1 tsp. Sugar
1/4 tsp Salt
Vegetable Oil

Put cherries in water and let stand for 5 min. Place chicken in baggie. Mix together other ingredients and pour into baggie with chicken. Marinate 2 hours-overnight. Heat veggie oil in bottom of a skillet over medium heat. Brown chicken, reduce heat to low, pour juice over chicken, cover and simmer 15 min.

FREEZABLE: Triple the recipe and make 3 marinade bags at a time. Put one in the fridge to marinate and make tonight. Put two more in the freezer to have another night. When ready to use, defrost at room temp. cook as directed.

Biscuits

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk


In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of  round cake pan and place biscuits in pan. Bake 400 for 12 minutes or until golden brown.

You can always add anything you'd like. If we are having it with gravy I leave it at that but if its a side to another meal I add things like chives, or garlic, or different kinds of cheese, or jalapeno flakes.



FREEZABLE: Roll out and cut and freeze for later use. Bake from frozen approximately the same temp and time.

Broccoli Slaw

 

2 packets Oriental flavor Ramen Noodles
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw
1/4 cup sunflower seeds
Chopped green onions, if desired
3/4 cup canola oil
1/2 cup brown  sugar
1/8 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a baggie and crush them up.  Melt butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together the last 4 ingredients in a small bowl to make dressing. Place the shredded broccoli cole slaw into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours but overnight is best. Garnish with chopped green onions if desired.

Orange Julius

6oz Orange Juice Concentrate

½ C Sugar

1C. Water

1C. Milk

1Tsp. Vanilla

Ice Cubes, to desired consistency

Blend all ingredients together except ice. Once everything is combined add ice and blend to desired consistency.

TRY THIS:  Use any flavor of juice concentrate to make any flavor julius you want. Add fresh fruit if desired:)

Grape Rickey

½ can Frozen Grape Juice Concentrate

1 liter Lemon Lime Soda

Lime, sliced

Ice

 In a pitcher combine grape juice concentrate (not diluted) and lemon lime soda. Stir gently to combine without making the soda flat. Add sliced limes. Add ice on top of limes to keep them down in the drink and add fresh lime flavor:)

TRY THIS: Use any other flavor of juice concentrate and  combination of citrus fruit  sliced to make any flavor rickey you want:)