Monday, February 22, 2010

Coming in March...

March 4th is our annual Relief Society Birthday Celebration. Put in on your calenders. We'll see you then.

February: Chicken Make Ahead Recipes

February was a fun month. April Mathews again came to the rescue with some fun and delicious recipes that can all be prepared in advance and frozen. We had a great turn out, and had so much fun tasting everything.

Here are the amazing recipes:

Helpful Hints:

*Clean out your freezer & refrigerator the day before shopping

*Plan to use containers designed for the freezer, or purchase Ziploc freezer quality

storage bags

*Have a good permanent marker & masking tape ready for labeling items

*Make your shopping list in pencil. Go through the recipes, making a Master Grocery List

of the ingredients that you will need. Alter the quantity of each item with each new

recipe that you add. Then, go through your spice rack, pantry, & freezer, checking off

each item that you already have.

*Keep a copy of your Master Grocery List, recipes, & any helpful notes for future use.

*A primary goal of Power Cooking is to SAVE MONEY!!!! Purchase items you know you use

often when they’re on sale.

*Shop the day before you plan to cook so that you have the energy to have fun in the


*The night before doing any Power Cooking:

-Clear off & disinfect your countertops & table; you will need the space

    -Gather all ingredients & group them by recipe (I like to use a cookie sheet for each


    -Make sure you have plenty of clean tea towels & dishcloths

    -Unload your dishwasher & empty your garbage cans……In the morning, you will be

    ready to Power Cook!

*Begin by labeling your freezer bags or freezer-safe containers using a permanent marker

(& masking tape, if needed). Write the name of the recipe, the date it was prepared for

the freezer, & anything that will need to be added from the pantry &/or fridge at meal

time. Also, be sure to write cooking instructions.

*Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely

finished using a tool, place it in the dishwasher for less cleanup later.

*Chop & grate all fresh foods at once & place in bowls on your countertop. “Scoop” required

amounts when assembling your meals. Freeze leftover veggies into 1 cup portions for

later use or place in mason jars in the fridge to add to salads, etc… throughout the

coming week.

*Pour boiling water over onions & let stand for several min before peeling or peel under

running water to avoid teary eyes.

*Record the start & finish times of foods that are cooking at the same time.

*Cool your cooked items in an area away from your prep area so that you can continue your

Recipes without feeling short on space.

*To avoid freezer burn, be sure to use freezer bags or containers that are appropriate for

food quantity. Squeeze extra air out of filled freezer bags.

*Most freezer meals will be good for about 6 months, if stored properly. (Appropriate

sized container, freezer set at 00 F, etc…).

*Vegetables & pastas will soften when frozen & reheated……undercook prior to freezing.

*The safest, easiest way to defrost your meals is to place them in the fridge 2 days ahead

Malibu Chicken

1 c. water 6 slices ham

1 t. chicken bouillon 6 slices Swiss cheese

6 skinless, boneless chicken breasts salt & pepper to taste

Bring water to a boil in large skillet. Add bouillon & stir until dissolved. Remove from heat. Add chicken breasts & marinate for 15 min, turning frequently. Bring to a boil on high heat. Lower heat & simmer for about 20 min, turning every 10 min until no longer pink inside. Place a thin slice of ham & a slice of cheese on top of chicken. Cover & cook for another minute or until cheese starts to melt.

Chicken Club Sandwich

1 c. mayo 4 slices crisp bacon

1 T. Dijon mustard 1 tomato, chopped

1 T. parsley 1 c. Swiss cheese, shredded

1 T. green onion chopped ¼ c. green pepper, chopped

2 c. cooked chicken, chopped 2 c. shredded lettuce

Mix together mayonnaise, mustard, parsley & onion. Crumble bacon & add to chicken, tomato, cheese, & green pepper. Stir in dressing mixture & mix well. Spoon onto deli buns. Top with shredded lettuce.

Chicken Fold-Overs

1 pkg. refrigerated crescent rolls or ½ t. lemon pepper

homemade crescent roll dough*see recipe below ½ c. mushrooms, chopped

4 oz. cream cheese 1 T. onion, finely chopped

1 c. chopped, cooked chicken chicken gravy*see recipe below

Mix cream cheese, chicken, lemon pepper, mushrooms, & onions together until well blended. Place 1 heaping T. meat mixture in half of roll dough (you should have 8 portions of dough). Fold over & seal edges. Place on baking sheet sprayed with cooking spray & bake at 3750 for 15 to 20 min or until lightly browned. Serve with chicken gravy.

Chicken & Broccoli Casserole

1 can cream of chicken soup*see recipe below 2 c. cooked, cubed chicken pieces

1 can cream of mushroom soup*see recipe below 1 c. broccoli

1 c. mayo 1 c. rice, uncooked

½ c. water 1 c. cheddar cheese, shredded

1 t. lemon juice

Mix together soups, mayo, water & lemon juice. Toss chicken & broccoli together in bottom of greased casserole dish. Pour ½ of the sauce on top. Pour rice on top of sauce & cover with remaining sauce. Bake at 3500 for 30 minutes. Remove from oven & sprinkle with cheese. Return to oven for 10 min.

Crusted Parmesan Chicken

2 egg whites salt

½ c. parmesan cheese, finely grated pepper

3 boneless, skinless chicken breasts basil

In a shallow bowl, lightly beat the egg whites; set aside. Finely grate the cheese & spread onto a plate; set aside. Place the chicken between 2 sheets of plastic wrap &, using a rolling pin, gently flatten each piece to an even thickness of between ¼ & ½ inch. Cut each piece in half. Season with salt, pepper & basil. Dip the chicken in egg whites & then in the cheese, turning to coat both sides & pressing to ensure an even coating. The coating may become goopy; this is okay. Place on baking stone or foil-lined baking sheet sprayed with cooking spray. Bake at 3500 for 20 min or until chicken is no longer pink.

Chicken Enchiladas

2 c. cubed, cooked chicken 1 small onion, finely minced

2 cans cream of chicken soup*see recipe below 2 c. grated cheese

1 c. sour cream 10 flour tortillas

1 small can green chiles

Mix chicken with 1 can cream of chicken soup, sour cream, chiles, onion, & 1 c. cheese. Spoon onto center of tortillas & roll up. Place filled tortillas in 9 x 13-inch pan. Top with remaining soup & cheese. Bake at 3500 for 30 min.

Chicken Taco Casserole

2 cans cream of chicken soup*see recipe below 2 c. cooked, cubed chicken

1 ½ c. sour cream 6 flour tortillas

2 T. taco seasoning 1 ½ c. cheddar cheese, shredded

Heat soup, sour cream & seasoning in saucepan. Stir in chicken. Tear tortillas into pieces & layer half of them in 9 x 13-inch baking dish. Spoon half the chicken mixture over tortillas & repeat. Top with cheese. Bake at 3500 for 15 to 20 min, until bubbly.

Chicken Haystacks

2 c. cooked chicken, cubed tomatoes

2 c. water mushrooms

2 t. chicken bouillon shredded cheese

1 can cream of chicken soup*see recipe below green onions

3 c. rice pineapple chunks

1 can chow mein noodles celery, chopped

water chestnuts slivered almonds

Bring water to a boil. Add bouillon & stir until dissolved. Stir in cream of chicken soup until smooth. If gravy is too thin, make a paste with cold water & cornstarch. Stir gradually into gravy until of desired consistency. Stir in chicken & heat through. To serve, pour gravy over rice & noodles. Top with remaining ingredients.

Chicken Bowtie Salad

2 c. bowtie pasta 1 lime

1 mango, diced 2 c. cooked chicken, cubed

1 avocado, diced ½ c. coleslaw dressing*see recipe below

1 c. grapes ¼ c. mayo

3 green onions 2 t. basil

1 c. celery, diced ¼ c. slivered almonds

Cook bowtie pasta according to package directions. Drain & place in large bowl. Add fruits & vegetables. Grate rind of lime into salad. Squeeze in lime juice. Add chicken & toss. Mix together coleslaw dressing, mayo, & basil. Pour over salad & mix well.

Chicken Tetrazzini

2 c. chicken, cooked & cubed ½ t. salt

4 T. butter 1/8 t. garlic powder

4 T. flour 1/8 t. pepper

3 c. milk 1 c. cheddar cheese, shredded

2 T. parmesan cheese, finely grated 3 oz. angel hair pasta

1 T. parsley

Melt butter in saucepan. Stir in flour, whisking until blended in. Gradually stir in milk, whisking until smooth. Add parmesan cheese & spices. Cook until mixture boils & thickens, stirring constantly. Cook pasta as directed on package.

Layer half of the chicken in a casserole dish sprayed with cooking spray. Put half of the spaghetti on top of chicken. Pour half of sauce over spaghetti & top with half of the cheese. Repeat. Bake at 3500 for 25 min.

Chicken Fajitas

2 lbs. chicken tenders, cut into strips 6 large flour tortillas

1 T. oil shredded cheddar cheese

1 onion, sliced sour cream

1 green pepper, sliced guacamole

1 t. minced garlic salsa

½ t. cumin ½ t. salt

½ t. chili powder 1 T. chopped cilantro

In large skillet, heat oil. Add chicken & stir-fry for 5 min. Add spices & juices of lime. Cook for 2 to 3 min until chicken is done. Add onions & green pepper. Stir-fry for a few minutes until vegetables are crisp-tender. Place fajita filling in center of tortilla. Sprinkle with cheese. Top with salsa, sour cream & guacamole. Tuck ends in & roll up.

Chicken Pockets

Pita pockets*see recipe below 1 cucumber, chopped

½ head lettuce ½ c. chopped celery

2 c. chicken, cooked & cubed 3 green onions, sliced

Tear lettuce into bite-size pieces. Add chicken, cucumber, onions, & celery. Toss lightly. Just before serving, pour dressing over salad & fill pockets.

Chicken Pot Pie

1 ½ c. evaporated milk ½ c. cold water

1 ½ c. water ½ c. frozen peas & carrots

2 t. chicken bouillon 2 c. cooked chicken, cubed

3 T. flour 2 unbaked pie crusts*see recipe below

Bring water & milk to a boil. Add chicken bouillon stirring until dissolved. Whisk together flour & cold water until smooth. Gradually pour into chicken gravy. Cook & stir until thick. Stir in chicken & vegetables. Pour mixture into pie crust. Cut decorative slits in top crust & place over chicken mixture, cutting dough 1-inch beyond rim of pan. Fold edges under & crimp. Bake at 4000 on lower rack for 45 min. or until crust is golden brown.

Chicken Gravy

½ c. water 1 can cream of chicken soup*see recipe below

½ c. milk salt & pepper

2 t. chicken bouillon

Measure water & milk in small saucepan & bring to a boil. Add bouillon & stir until dissolved. Stir in soup until smooth. Salt & pepper to taste.

Pita Bread

1 ¼ c. warm water 1 t. salt

1 T. yeast 3 c. flour

1 T. sugar corn meal

Mix all together & knead for a few min. form into a long roll about the size of a French loaf. Cut length-wise in half. Cut each lengthwise piece into about 12 pieces. Roll each piece into a thin circle. Put on a floured counter. Let rise 45 min. Spray baking sheets with cooking spray & sprinkle with corn meal. Bake at 4500 for 3 – 4 min until brown. To serve, cut circles in half, forming pockets.

Crescent Rolls

1 T. yeast 1 t. salt

½ c. warm water 3 eggs, beaten

½ c. butter, softened ½ c. sugar

¾ c. milk, scalded 4 c. flour

Sprinkle yeast in water & set aside. In mixing bowl, combine butter, milk, & salt. Beat eggs & add to milk mixture. Stir in sugar & 2 c. flour. Add yeast & 2 c. flour. Mix with spoon. Cover & refrigerate for 1 hour. Roll dough into a rectangle, ¼ - inch thick. Brush with melted butter. Cut in thirds lengthwise with a pizza cutter. Starting at end of one row cut in zigzag pattern forming triangles. Repeat with other rows. Starting from wide end of triangle, roll toward point. Place on baking sheet sprayed with cooking spray, point down. Let raise until double in size. Bake at 3500 for 12 to 15 min until golden brown.

Pie Crust

1 c. flour 1 ½ T. cold water

1/3 c. plus 1 T. shortening ½ t. salt

Measure flour, shortening & salt in mixing bowl. Mix on low speed of mixer until shortening is the size of small peas, about 30 seconds. Sprinkle water over flour & mix gently with fork. Form dough into a ball handling as little as possible. If dough is too dry, add a little more water. Lay a square piece of plastic wrap on counter (wipe counter with wet rag first. This will keep the plastic wrap from moving). Sprinkle with flour & press dough onto plastic wrap. Turn over to flour other side. Lay another piece of plastic wrap on top of dough & roll with rolling pin until dough extends just beyond plastic wrap. Fold dough in half. Carefully, remove bottom piece of plastic wrap. Keeping dough still folded in half, carefully center crease in center of pie pan. Unfold & remove top piece of plastic wrap. Pat dough into pan. Trim dough 1 inch beyond rim of pan, turn under & flute edge. Prick dough with a fork to prevent bubbling. Bake at 4250 for 5 minutes or until edges of crust start to brown.

Cream of Mushroom Soup

2 T. butter 1 t. instant beef bouillon granules

2 T. flour ½ c. finely chopped mushrooms

¾ c. milk

Melt butter in medium saucepan over medium-high heat. Add flour, stirring with wire whisk. Gradually add milk, stirring until smooth & thickened. Stir in bouillon & mushrooms

Cream of Chicken Soup

2 T. butter 1 t. instant chicken bouillon granules

2 T. flour ½ c. finely chopped chicken (optional)

¾ c. millk ¼ t. onion powder

Melt butter in medium saucepan over medium-high heat. Add flour, stirring with wire whisk. Gradually add milk, stirring until smooth & thickened. Stir in onion powder, bouillon & chicken.

Coleslaw Dressing

1/3 c. sugar ¼ c. milk

1/8 t. pepper ¼ c. buttermilk

½ t. salt 1 ½ T. vinegar

¼ t. celery seed 2 T. lemon juice

½ c. mayo

Mix all ingredients together well & chill.

Master Grocery List

2 lbs. chicken tenders

28 chicken breast halves

6 slices swiss cheese

1 c. shredded swiss cheese

7 ½ c. shredded cheddar cheese

½ c. plus 2 T. finely grated Parmesan cheese

4 oz. cream cheese

2 ½ c. sour cream

4 T. butter

3 c. milk

2 eggs

1 pkg. refrigerated crescent roll dough

2 refrigerated pie crusts

3 c. mayo

½ c coleslaw dressing

1 T. dijon mustard

1 can chow mein noodles

1 small can green chiles

1 jar of salsa

1 can pineapple tidbits

1 can water chestnuts

7 t. chicken bouillon granules

7 cans cream of chicken soup

1 can cream of mushroom soup

4 c. rice

1 T. plus 1 t. dried parsley

1 t. lemon pepper

2 T. taco seasoning

1/8 t. garlic powder

½ t. cumin

½ t. chili powder

3 t. basil

6 thin ham slices

1 pkg. bacon

1 pkg. frozen peas & carrots

1 ½ c. evaporated milk

¾ c. slivered almonds

7 T. flour

1 T. oil

2 c. bowtie pasta

3 oz. angel hair pasta

10 green onions

4 tomatoes

2 green peppers

2 heads lettuce

1 cucumber

1 mango

1 avocado

1 c. grapes

1 lime

2 ½ c. celery

1 bunch of cilantro

1 lemon

4 c. broccoli

1 ½ c. mushrooms

1 clove garlic

3 onions

1 pkg. deli buns

1 pkg. pita pockets

1 loaf bread (make BLTs w/ leftover bacon)

22 large flour tortillas

Book of Mormon Craft and Potato Recipes

In January, we had a great activity. We covered Books of Mormon in some cute paper and glamed them up. Also fun to cover is the RS manual.

Along with the craft, April Mathews demonstrated several recipes that you could make with left over potatoes. Pretty ingenious! My kids loved the potato logs.