Cheesy Chicken

Cheesy Chicken (courtesy of Macey's ad)

2 lbs boneless skinless chicken breasts
2 cans Campbell's cream of chicken soup
1 can Campbell's cheddar cheese soup

Mix it all together in the crock pot and cook 4-6 on high or 6-8 on low.

Pesto Meatball Stew

Makes: 6 Servings

Ingredients

2 14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1 16 ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.


Nutrition Facts
Servings Per Recipe 6,Calories 408,Protein (gm) 17,Carbohydrate (gm) 24,Fat, total (gm) 27,Cholesterol (mg) 34,Saturated fat (gm) 10,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 6,Sugar, total (gm) 6,Vitamin A (IU) 680,Vitamin C (mg) 2,Riboflavin (mg) 0,Cobalamin (Vit. B12) (μg) 0,Sodium (mg) 1201,Potassium (mg) 7,Calcium (DV %) 212,Iron (DV %) 2,Percent Daily Values are based on a 2,000 calorie diet

Chicken Spaghetti

From: The Pioneer Woman
Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• Salt And Pepper, to taste
• 1 cup Additional Grated Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Pork Chops and Potatoes

From the 30 Minutes Meals Cookbook

6 pork chops
1 tsp seasoned salt
1 Tbl canola oil
1 10.75 oz can cream of celery soup
2/3 cup milk
1 cup sour cream
1/2 tsp salt
1/8 tsp pepper
1 cup Monterey Jack cheese, shredded
1 Tbl dried onions
3 cups frozen shredded hash browns
1 cup French fried onions

Sprinkle pork chops with seasoned salt and brown in oil on both sides. Combine soup, milk and sour cream until smooth. Add salt, pepper, cheese and onions. Mix in hash brown potatoes (do not thaw potatoes). Place in greased foil baking pan. Arrange chops on top of potatoes. Press down. Cover with extra heavy foil. Label and freeze.

To serve: Thaw. Bake covered, 1 hour at 350º. Uncover, top with French fried onions (optional). Bake 10 minutes.

6 Servings

November Meal Exchange

Alright, it's that time again. If you would like to participate in the next meal exchange please sign up by Oct. 24th. Spread the word and tell all your friends so we can have a big exchange this month.

Thanks to all that participated last month. So far the dishes have been delicious and I know that my family and I really appreciate it.

What we're cooking in November:

Savanna Sorensen: Pork Chops and Potatoes
Nanci Edwards: Chicken Spaghetti
Rachel Mardis: Pesto Meatball Stew
Natalie Ball: Cheesy Chicken
Bobbi Loosli: Tortilla Chicken Soup

Mexican Lasagna

I'm not sure why blogging is so intimidating to me, but it is! So I've put this off for the shear fear of blogging, and I know it's only a recipe! So sorry, here I go . . .

4 Chicken breasts cooked and chopped
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cups sour cream
1 can (4 oz) of green chile's
1 small can of sliced olives
1 cup of chopped yellow onion
4 cups of Mexican style shredded cheese
9 -12 small corn tortillas

Mix all ingredients together in large mixing bowl (except 1 cup of cheese and tortillas)
Lay down first layer of corn tortillas to cover the bottom of baking dish (3 -4)
Add 1/3 of mixture
Repeat until you have 3 layers, add remaining cup of cheese to the top layer
Bake at 350 for 45 - 50 minutes (until top layer is bubbling).

Once this recipe has been frozen it will cook best if it has been defrosted for at least 2-3 hours.

I'm working on getting the nutritional facts. I'll post them asap

Chicken Taco Soup

Sorry I'm late.

CHICKEN TACO SOUP

1 family size can of Chicken and Rice soup
1 can pinto beans
1 can water
1 T Lime Juice
1 Can corn
1 13 0z can chicken
1 jar salsa

Combine all together breaking up chicken and you mix. Place in crockpot on low for 4-6 hours or place in pot and heat on stove till heated through. Serve with sour cream, cheese, and tortilla chips.

Calories: 247
Fat: 9
Fiber: 6
Nutrional information per serving

Chicken Cacciatore

2 medium onions diced
4 gloves garlic, minced (I used one)
2 T. olive oil
3 lbs chicken (I used boneless skinless breasts) cut up
1 (16 oz.) can diced tomatoes in juice
1 (8 oz)  can tomato juice
1 medium green pepper diced
1/2 lb mushrooms
1-2 bay leaves
2 tsp. dried basil
1/2 tsp. crushed rosemary


I added a couple cans of tomato sauce and a little more juice because I was freezing it and I wanted to NOT be dry but if you are just making it on the stove this is plenty juicy.
In a large skillet brown the chicken pieces over medium heat until browned evenly.  Remove from pan.  Heat olive oil and cook the onions and garlic over medium heat for about 5 minutes then add green pepper and the mushrooms and cook until the onions are tender.  Mix all ingredients and heat in a heavy pot so sauce won't burn.  Cook on low heat for 30 minutes covered then for 30 minutes uncovered.


Serve over cooked pasta (I used ziti).  I also tried putting it over the dry noodles in an 8x13 pan and baked it in the oven for 30 minutes at 350 and it turned out really really good topped with some mozzarella cheese.  But it is also really good over noodles served with  a side salad.


A serving is about 1 cup.

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 74.2

• Total Fat: 0.7 g
• Cholesterol: 20.6 mg
• Sodium: 279.2 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.6 g
• Protein: 9.8 g

Sweet and Sour Meatballs

1lb. Ground turkey
1 egg
1tsp. salt
1/2 tsp. pepper
3Tbsp finely grated onion
1Tbsp. cornstarch.

Form into meatballs and brown ( I baked them so there is no extra fat added)

3Tbsp. Vinegar
1/3 C water
2T cornstarch
1 can crushed pineapple with juice.
1/3 c. sugar
1Tbsp. soy sauce

Nutrition

Calories 212.4
Total Fat 6.2 grams
Total Carb 23.7
Total Protien 16.1 grams
Sodium 612 mg

BBQ Pork/Chicken Sandwiches

So I put off shopping all month long. I missed the great chicken sale so I drug myself to Wal-Mart on a Saturday. I found that LOTS of people shop @ Wal-Mart on Saturday. I purchased what I thought was a TON of Pork. So finishing up Sunday Morning I realized I did not have enough. Pit in my stomach as it was less than 24hrs till exchange time and it was Sunday. So I thawed out some chicken and finished Monday morning @ 7:30am.
The point of this story is 8 BBQ Pork 3 BBQ Chicken. I will post both nutritional facts. Lesson learned..... I hope so!

BBQ Pork/Chicken Sandwiches Ingredients
Pork/chicken
Your favorite BBQ sauce I used (Famous Dave's original)


Cook meat in slow cooker on low 6-8ish hours
Shred meat then add BBQ sauce and return to cooker until warm

Serve on rolls, potatoes, or rice

Serve with Favorite veggies, french fries, or tater tots.

Nutritional Facts for BBQ Pork (Does not include rolls)
Amount Per Serving

• Calories: 248.7

• Total Fat: 7.0 g
• Cholesterol: 89.5 mg
• Sodium: 476.3 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 0.4 g
• Protein: 32.8 g

Nutritional Facts for BBQ Chicken

• Amount Per Serving
• Calories: 183.9

• Total Fat: 7.4 g
• Cholesterol: 32.9 mg
• Sodium: 1,149.0 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 0.2 g
• Protein: 13.3 g

Italian Chicken

Just as an FYI, my ziploc bags that I use are freezer, but they don't say "freezer" on the actual bag. The box says "freezer" and they are thicker than the normal bag. They should hold up in the freezer, but if you ever have a problem with them let me know.

For the cooking times listed on the bag the meal needs to be put in the crockpot frozen, but if you defrost it a little it comes out of the bag a little easier.

Italian Chicken

Frozen Chicken Breasts (4-6 depending on how large)
1 can cream of chicken soup (I use the low fat kind)
1 brick of cream cheese (don't use the low fat kind because it doesn't cook very well)
1 package dry Italian salad dressing

Combine all ingredients in crockpot. Cook 4-6 hours on high or 6-8 hours on low. The cream cheese can stay lumpy, so I heat it up in the microwave and stir it until all the lumps are out and then add it to the crockpot.

Serve over pasta or mashed potatoes and with your favorite veggies.

Calories 332.2
Fat 16.3 grams
Sodium 480.1
Total Carbs 4.5 grams
Fiber 0.3 grams

Honey Lime Chicken Enchiladas

from www.melskitchencafe.com

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Calories: 517.7

Fat: 23.8 g

Protein: 24.1 g

Fiber: 3.2 g

Easy Chicken Pot Pie

• 2 cups cooked shredded chicken (I use rotisserie because it's fast and yummy)
• 1 can cream of chicken soup
• 2 TBS. milk (or add a little more to make creamier)
• 1/4 C. frozen mixed vegetables (or less if you don't like a lot of veggies in your pie)
• 1/8 tsp. black pepper
• 1 package of refrigerated pie crust.  (2 crusts are in package)

Mix chicken, soup, milk, veggies and pepper together.

Line 9 inch pie tin with one crust. 

Put mixture into pie tin and cover with second crust. 

Roll and pinch edges and make slits on top of pie.

Place in freezer bag and FREEZE.

To Bake:

Preheat oven to 400.  Place pie on cookie sheet. 

If you want, you can cover edges with foil and remove foil last 15-20 minutes of baking. 

Bake at 400 for 40-45 minutes or until golden brown. 

Cooking time may vary on oven so just keep your eye on it.

If you're not going to freeze, just bake for 25-30 minutes or until golden brown.

My family loves to eat this with a side of white rice and a green salad.  Enjoy!

Nutrition Facts
6 Servings
Amount Per Serving
Calories		395.7
Total Fat		19.2 g
	Saturated Fat	5.9 g
	Polyunsaturated Fat	2.9 g
	Monounsaturated Fat	8.4 g
Cholesterol		39.5 mg
Sodium		675.1 mg
Potassium		382.4 mg
Total Carbohydrate		37.5 g
	Dietary Fiber	4.2 g
	Sugars	4.5 g
Protein		19.0 g

Spaghetti Pie

Spaghetti Pie

1 pound spaghetti or angel hair pasta
1/2 stick butter (4 TBS), melted
1 cup parmesan cheese
3 eggs, lightly beaten
1 16 oz. carton cottage cheese
1 pound ground beef
1 1/2 to 2 jars of your favorite spaghetti sauce
mozzarella cheese, grated

Cook meat. Drain fat and add sauce to meat.

Cook pasta and drain. Place pasta in baking dish (9x13) and toss with melted butter, parmesan and eggs. Top with cottage cheese and then meat mixture.

Bake at 350 degrees for 1 hour.

Top with mozzarella cheese the last 5 minutes.

*adapted from http://www.cjaneinthekitchen.blogspot.com/

We like this with a big green salad or peas and garlic bread.

328 Calories
20 grams fat
1204 mg sodium
18.4 grams carbs
24.7 grams protein
2.1 grams fiber

November Menu

Please post what you will be making for November. Instead of just commenting, please come in and edit the post so we have the list all here on one page. Thanks.


Bobbi: BBQ Chicken Sanwich
Lisa: Honey Lime Enchiladas
Nanci : Spaghetti Pie
Carrie: Sunday Chicken (aka Italian Chicken)
Cari J: Sweet and Sour Meatballs
Savanna: Beef Empanadas
Erika: Chicken Taco Soup
Natalie: Crock pot chicken (now you know why I need the cooking group, cuz I repeat:))
Shannon: Pizza Pasta Casserole
Brandie: Chicken Cacciatore
Merrilee: Mexican Lasagna
Ku'uipo: Chicken pot pie