Just a Thought

I wanted to tell everyone thank you for all the yummy dinners.  My family has loved this.  I wanted to throw a thought/suggestion out there... maybe this summer while we're taking out break, find some new recipes and try out some new meals.  It would be wonderful to have some new recipes on our fall lineup.  When I'm trying a new recipe, I try it a few weeks ahead of time.  I make it fresh, then freeze it for a few days so I can see how it defrosts and cooks after being frozen.  Also, lets all do some recruiting over the summer so we can get our group back up to size.  Thanks again everyone.

Nanci

Spaghetti and Company

This recipe is already listed with the nutritional information. Look under "Pasta" label.

Chicken and Stuffing Casserole Recipe

Chicken and Stuffing Casserole (Makes approx 8 servings)

8-10 chicken tenders cooked and shredded (enough to cover bottom of pan)
6 slices of swiss cheese
1 10.75oz can cream of chicken soup
1 14oz can green beans
1 box of chicken stuffing (prepare according to box directions)

In a greased 9x13 pan put already cooked and shredded chicken in the bottom of the pan. Layer with swiss cheese, a can of cream of chicken soup, a can of green beans, and a box of already made chicken stuffing mix.

Cover with tinfoil and bake at 350 degrees for 20-30 minutes until hot and bubbly.

You can serve this with cranberries to put on top. It makes it taste like thanksgiving dinner. Serve with a fruit and you have a well balanced meal.

Nutritional Information-per serving

Calories 238.9

Total Fat 8.8 g

Saturated Fat 4.5 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.3 g

Cholesterol 43.8 mg

Sodium 755.8 mg

Potassium 79.7 mg

Total Carbohydrate 15.2 g

Dietary Fiber 0.7 g

Sugars 2.3 g

Protein 17.7 g

Sticky Coconut Chicken

In honor of the warm weather, this is a grilling meal.  If you don't have a grill or don't want to grill, it works in the oven too.  Instead of grilling, put the chicken and all the sauce in a 9x13 pan and cook at 350 for 40-50 minutes until chicken is done.  Serve over rice or salad.  Use the glaze sauce as a dipping sauce.

Adapted from www.melskitchencafe.com

6 boneless, skinless chicken breasts

1 cup canned coconut milk
1/2 Tbsp. minced fresh ginger
1/2 tsp. fresh ground pepper
1/2 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1/2 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Calories:  204

Fat 9.5 g

Cholesterol  68.4 mg

Sodium  81.6 mg

Carbs 1.1 g

Fiber 0

Protein 28 g

Next Exchange

Our last exchange before the summer will be next Tuesday, May 10th at my house (Savanna's) at 9:30am. Please come with your meals frozen and ready to exchange.

I just wanted to thank everyone that has participated over these last 9 months or so. This really has been an amazing thing and I appreciate all the wonderful meals that everyone has made.
I look forward to a break for summer but can't wait til fall for more yummy recipes.

Savanna