Sunshine Chicken

Ingredients:

1 1/2 lb. chicken breasts, boneless skinless (chopped breast, strips or whole breast)
2 c. BBQ sauce
1 c. Orange Juice

Instructions:

Cut the chicken in bite-sized pieces and combine it with the BBQ Sauce and Orange Juice.
 Bake in a foil coved pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Freezer Instructions:

Combine all ingredients in a freezer bag. 
Be sure to cover the chicken pieces with your sauce.  Freeze flat.
Thaw at least 12 hours in the fridge.  I recommend taking it out the night before in your fridge and letting it thaw until cooking the next afternoon/early evening. 
Bake in a foil covered pan at 350 degrees for 40 minutes before removing the foil and cooking for another 15 mins. 
Check your chicken to be sure you don't overcook.

Submitted by:  Caroline G.

No Fuss Chicken Cordon Bleu

Ingredients:


6-8 fresh chicken breasts cut in half lengthwise
2 cups sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions:

Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds).
Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl.
Mix well and pour over the carrots.
Slice Chicken breasts into tender strips.
Crack an egg on a plate and beat well.
Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan.
Place ham strips over the top of the chicken.
Top with swiss cheese.

Baking:  Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

Source: http://www.freezerfriendly.blogspot.com/

Submitted by:  Caroline G.
"We had this for dinner tonight and loved it.  I used light sour cream, cheese and soup and it was fabulous!  I made an 8 x 8 for our family of four for this evening and froze the other one".

I would not freeze this one...I found the sour cream doesn't have the same consistency/taste after freezing in this dish.

Cranberry Chicken

Ingredients:

8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts

Instructions:

Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).

This goes really well with steamed rice and veggies.

Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mix together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.

Submitted by: Caroline G.

"I had a friend request this recipe and thought it was worth posting on here. This is a fabulous fall recipe and delicious".

Three Cheese Spaghetti

Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional

Instructions:

1. Cook spaghetti according to package directions (al dente).
Drain and return to pan (remove from heat though!).
Add butter and stir until butter is melted.
Add remaining pasta ingredients, stirring to combine.
Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.


2. Brown ground beef with the garlic and onion.
Drain grease and return to pan.
Add pepper, spaghetti sauce, sugar, and Italian seasoning.
Stir well and then pour over the pasta, spreading evenly.
Sprinkle cheese on top if desired.


3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.

Additional Notes:
*If desired, substitute part of the mozzarella cheese with shredded cheddar cheese.

Preparation Time:
30-40 minutes

Cooking Time:
35 minutes

Submitted by: Caroline G.

Source: www.tammysrecipes.com

Rice Lasagna

Ingredients:

This recipe intrigued me as my family loves lasagna, however, I don't always have lasagna noodles on hand, but always have rice in my pantry.

1 bag Success® White or Brown Rice
2 eggs, slightly beaten
3/4 cup grated Parmesan cheese, divided
2 cups shredded Mozzarella cheese
1/2 cup cottage cheese
1 lb lean ground beef
1 jar spaghetti sauce
1/2 tsp garlic powder

Instructions:

Preheat oven to 375°F.
Coat 13 x 9-inch baking dish with nonstick cooking spray; set aside.
Prepare rice according to package directions. Cool slightly.
Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl.
Mix well; set aside.
Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl.
Mix well; set aside.
Spray large nonstick skillet with nonstick cooking spray.
Add meat and brown over medium heat; drain off excess fat.
Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one-half of rice mixture into baking dish.
Cover with one-half of cheese mixture.
Top with one-half of meat sauce.
Repeat layers.
Top with remaining 1/4 cup Parmesan cheese.

Bake 15 to 20 minutes or until thoroughly heated.

I prepared my rice in our rice cooker (one cup dry rice to two cups of water for this recipe). The dish was great the first night and super reheated too!

SLOW COOKER CRANBERRY ROAST

Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Instructions:

Place onion soup mix in the bottom of a slow cooker/crock pot.
Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.

Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy.
Serve with the roast.

Submitted by: Caroline G.
"This is such a great roast and so incredibly easy to make. It is great served with rice or pasta and a salad or veggies".

Source: http://www.allrecipes.com/

5 ALARM CHILI

INGREDIENTS:

1 pound lean ground beef, turkey, or chicken
1 onion chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
14 oz pinto beans, no salt added
28 oz diced tomatoes (no salt added)
1 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper

INSTRUCTIONS:

Brown ground beef with onion, pepper and garlic. Drain.
Added spices and beans. Stir together for 1 minute.
Add tomatoes and bring to boil. Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Submitted by: Janet I.
"I usually add a couple tsp of diced jalepenos, but you can cut back on cayenne pepper if you don't want it as spicy".

PORK CHOPS

Ingredients:

1 can of apple pie filling
pork chops with or w/o bone
Stove top stuffing

Instructions:

1. Follow package for stuffing, set aside
2. In a baking dish (13x9) pour pie filling
3.Place pork chops on top
4. Place stuffing over chops
5. cover w/ foil and place in a 375 degree oven for 30 mins.
Remove foil and bake for additional 20 mins.

Submitted by: Sandy B.

"I made this last night for dinner and it was delicious. I used fresh sliced apples as the base in lieu of the apple pie filling and sprinkled brown sugar on top of the apple slices". Caroline G.

EASY CHICKEN BAKE

Ingredients:

1 six ounce package of Stuffing Mix for Chicken
1 1/2 pounds of boneless skinless chicken breasts cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup of Sour Cream - can use reduced fat
1 package (16 ounces) frozen vegetables, thawed and drained

Instructions:

Heat oven to 400 degrees.
Prepare the stuffing mix as directed on the package.
Mix the chicken, soup, sour cream and veggies in a 13 x 9 inch baking dish .
Top with the stuffing.

Bake for 30 minutes or until the chicken is cooked through. Enjoy now or cover and put in fridge. To reheat, microwave each serving on high for 2 - 3 minutes.

This size serves 6.

Submitted by: Caroline G.

Source: Kraft Food and Family Magazine Fall 2008

CROCK POT CHILI

Ingredients:

1 package of McCormick Slow Cooker Chili Seasoning (or any other package of similiar type)

2 lbs. lean ground beef or turkey

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (16 ounces each) kidney beans, drained

1 can (15.5 ounces) tomato sauce

Instructions:

Brown the beef in a large skillet. Drain fat.

Place the cooked meat, seasoning, tomatoes, kidney beans and tomato sauce in your slow cooker. Stir until mixed well. Cover.

Cook on low for 8 hours or 4 hours on high.

Submitted by: Caroline G.

Source: McCormick Slow Cooker Chili Seasoning Package

"I actually half the recipe and cook it on low for only 4 hours. The little ones even like it and I serve it with a little grated cheese on top and white corn chips".

FIESTA

FIESTA

Ingredients:

1 lb. of boneless chicken breasts
1 can cream of chicken soup
1 cup salsa
½ cup water
1 cup corn
¾ cup uncooked white rice

Instructions:

Pour into a 2 qt shallow baking pan.
Place 1 lb boneless chicken breasts on top (about four pieces).
Sprinkle paprika on top.
Cover and bake at 375 degrees for 45 minutes or until chicken is cooked.
Remove from oven and sprinkle with 1 cup shredded cheddar cheese.
Return to oven so cheese will melt.
Serves four.

* I think adding a can of drained black beans would also be good--maybe some crumbled cornchips sprinkled on top before the cheese is added. Use your imagination! Have a fiesta!

Source: http://www.marilynnutter.com/

One of my University Professors - Caroline G.
This dish is delicious, easy and requires no prep time!

CHICKEN DELIGHT

Ingredients:

6-8 chicken breasts
2 cans cream of mushroom soup
2 chopped onions
2 T vinegar
2 T Worchester Sauce
2 T lemon juice
1 package Lipton Onion soup mix
Salt and pepper to taste

Instructions:

Place in crock pot.
Cook all day on low (6-8 hours) Break up chicken before serving over rice or our favorite, homemade mashed potatoes.

Submitted by: Andrea K.
I half everything and it is plenty for our family of 4 with 2 small children for 2 meals.

SKILLET STUFFED CABBAGE (BEEF)

SKILLET STUFFED CABBAGE

Ingredients:

1 small head green cabbage
1 can (28 oz) diced tomatoes
1 lbs (90% lean) ground beef
1 package (8.8 oz) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves (coarsely chopped)

Instructions:

Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch or larger skillet. Toss the tomatoes in bowl, add beef. rice, mint, a little salt and pepper, mix to blend. Remove at least 8 large cabbage leaves from head. Hold cabbage leaf like a bowl (even fold over to hold mixture), Spoon about half cup of meat mixture into center of each leaf, arrange open side up in skillet, over tomatoes. Pack them all in snug, then cover skillet and cook over medium-high heat for 20-30 minutes, until beef loses its pink
color. Place 1 or 2 stuffed cabbage leaves on each plate, and spoon tomato sauce from skillet over cabbage.

Source: Magazine

Submitted by: Adele K.
"This was from a magazine, and even the kids will eat it, cabbage and all. It's so filling, and needs no sides along with it. The hardest part of this dish, is trying to pry the cabbage leaves away without tearing, so I try to hold each separated leaf under warm running water, whilst gently prying it away. If you tear some, just fold over, or use 2 leaves inside one another to cover tear."

ZESTY ITALIAN CHICKEN

ZESTY ITALIAN CHICKEN

Ingredients:

4 skinless, boneless chicken breast halves
4 tbspn all-purpose flour
1 tspn dried Italian seasoning
1 tbspn extra-virgin olive oil
quarter tspn black pepper

Sauce:

3 garlic cloves, minced
1 tbspn chopped fresh flat-leaf parsley
quarter cup fat-free, less-sodium chicken broth
quarter cup reduced-fat Italian dressing
Zest and juice of half a lemon

Instructions:

Preheat oven to 350 F.
Combine flour, Italian seasoning, and pepper in a bowl. Dry chicken breasts with paper towel, then coat them with flour mixture. Shake off excess flour. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side, or until golden brown. Remove chicken from skillet and place in ovenproof dish, bake 10-12 minutes. About 3 minutes before chicken is done, make the sauce. Reheat skillet over medium heat, add garlic, and saute 1 minute. Add broth and simmer until reduced by half. Add lemon zest, juice, and dressing, cook another minute, and add parsley. Remove from heat, remove chicken breasts from oven. Spoon the sauce over chicken and serve.

Source: I got this recipe from a health magazine

Submitted by: Adele K.
"This one we cook often, it always impresses guests. I like this recipe with Near East brand, whole grain, roasted pecan & garlic flavored rice."

EASY MEATLOAF

EASY MEATLOAF

Ingredients:

2 lbs. lean ground beef
one half cup finely chopped onion
1 jar spaghetti sauce (14 oz)
1 box savory herb stove top
1 cup water
2 beaten eggs

Instructions:

Preheat oven to 400 F.
Mix ground beef, water, eggs, box of stove top mix, one quarter cup of spaghetti sauce, and onion. When well mixed, shape the meat mixture into 4 - 6 small oval loaves, place into shallow casserole dish, then top with remaining spaghetti sauce. Bake for 30 minutes, or until loaves are no longer pink in centers.

Source: Unknown

Submitted by: Adele K.

"Sometimes I sprinkle grated cheese ontop of loaves 10 minutes before they're ready. I find this a quick easy recipe for when we need to eat within an hour."

ORANGE OVEN CHICKEN

ORANGE OVEN CHICKEN

Ingredients:

4 chicken breasts (boneless, skinless)
1/4 cup margarine melted
1 small can orange juice (frozen 6oz)
1/4 cup honey
3/4 cup bread crumbs
1/2 cup flour
1/4 teaspoon thyme
1/2 teaspoon salt

Instructions:

Brush Chicken with marg. Combine orange juice (frozen) and honey in a shallow dish. Mix bread crumbs, flour, thyme and salt. Roll chicken in orange/ honey mixture, then in bread mix. Place in a large baking dish, coated with non stick spray. Drizzle with any remaining honey mixture. Bake at 375 for 45-50 minutes.

Source: Unknown

Submitted by: Julie U.

PORK TENDERLOIN

PORK TENDERLOIN

Ingredients:

2 tablespoons creamy peanut butter

4 cloves minced garlic

2 tablespoons of soy sauce

1/2 jar Smucker's pineapple preserve

Pork Tenderloin

Instructions:

Mix 2 tablespoons creamy peanut butter
4 cloves minced garlic, and
2 tablespoons soy sauce in a small dish.

Baste the top of the tenderloin.
Bake 30-35 minutes at 350 degrees. Take out of oven and spread 1/2 jar Smucker's pineapple preserves on top. Cook another 10-15 minutes until done.

Source: Jenn S. (Sister-in-law)

Submitted by: Julie U.

SKILLET STEW

SKILLET STEW

Ingredients:

5 bacon strips, cooked
1 onion, sauteed
olive oil
1 to 1-1/2 lbs. smoked kielbasa (fully cooked), thinly sliced
2 - 15.5 oz. cans great northern beans, undrained
2 - 8 oz. cans tomato sauce
1 can chopped green chiles
2 medium carrots, thinly sliced
1/2 green pepper, chopped
1/2 tsp. Italian seasoning
1/2 tsp. dried thyme
1/8 tsp. pepper

Instructions:

In a large skillet, cook sausage in a couple of tablespoons of olive oil. Add remaining ingredients except bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occassionally. Crumble bacon. Serve hot with bacon on top.

Source: Unknown

Submitted by: Susan M.

RED AND WHITE TORTELLINI

RED AND WHITE TORTELLINI

Ingredients:

2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar alfredo four cheese sauce
2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 350 degrees. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender.

Serves 8

Source: About.com

Submitted by: Susan M

ORIENTAL CHICKEN SALAD

ORIENTAL CHICKEN SALAD

Ingredients:

6 boneless, skinless chicken breasts - cooked and chopped
4 pkgs. Oriental flavor ramen noodles, broken (I don't cook them - save the seasoning packets)
6 green onions, chopped
3 Tbsp. toasted sesame seeds
8 oz. (about 2 1/4 cups) sliced almonds lightly toasted in olive oil (toast with sesame seeds)
1 large pkg. (16 oz) classic cole slaw with carrots

Dressing:

3/4 cup salad oil
1/3 cup white vinegar
1/3 cup sugar
4 flavor pkgs. from ramen noodles
3 Tbsp. soy sauce
1 tsp. pepper
1/2 tsp. salt

Instructions:

Mix 6 salad ingredients together. Mix dressing and toss with salad. Makes quite a bit.

Source: Lynn K.

Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. Nearly every time I make it for a function, someone requests the recipe."

I have had this entree and it is fabulous - Caroline G.