Pork chops, gravy, and carrots

1lb pork chops
1 cup onion
2 can. Cream of chicken soup
2 cups water
1 tbsp Worcester sauce
1/2 tsp garlic salt
1 tbsp sugar
2 cups baby carrots
Brown pork chops and onions in oil.Remove from pan. Add water, cream of chicken soup, Worcester sauce , sugar, and garlic salt. Mix until smooth add pork chops, carrots, and onions. Cover and cook on low heat for hour.

Warm up in pan and serve over mashed potatoes.

September - Broccoli Calzones

Broccoli Calzones (For the sausage and pepperoni version I kept everything, but added sausage and pepperoni instead of broccoli)

From Martha Stewart Living

Serves: 8
Total Time: 1 hr 30 min

Prep Time: 1 hr

Ingredients

• 1 tablespoon(s) olive oil
• 2 package(s) (10 ounces each) frozen chopped broccoli, thawed
• 4 clove(s) garlic, chopped
• 1/4 teaspoon(s) red-pepper flakes
• Flour, for rolling dough
• 2 package(s) (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
• 1 cup(s) part-skim ricotta cheese
• 1/2 cup(s) grated Parmesan cheese
• 1 1/2 cup(s) (6 ounces) shredded part-skim mozzarella cheese
• Coarse salt and ground pepper
• Prepared tomato sauce (optional)
• 1 medium red onion, finely chopped

---

Directions

1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
2. Preheat oven to 400 degrees F. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
4. Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
6. To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.

November - Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake - Taste of Homes

“I got this recipe from a friend, years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I don’t have much time myself.” Rea Newell - Decatur, Illinois

 

12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 2 packages (6 ounces each) reduced-sodium stuffing mix
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 8 cups cubed cooked chicken
• 1/2 teaspoon pepper
• 3/4 pound sliced deli ham, cut into 1-inch strips
• 1 cup (4 ounces) shredded Swiss cheese
• 3 cups (12 ounces) shredded cheddar cheese

Directions

Prepare stuffing mixes according to package directions. Meanwhile, in
a large bowl, combine soup and milk; set aside.

Divide chicken between two greased 13-in. x 9-in. baking dishes.
Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar
cheese, soup mixture and stuffing. Sprinkle with remaining cheddar
cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 350° for 30 minutes. Uncover; bake 10-15
minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake at
350° for 45 minutes. Uncover; bake 10-15 minutes longer or until
heated through and cheese is melted. Yield: 2 casseroles (6 servings
each). 

 

Nutrition Facts: 1 cup equals 555 calories, 29 g fat (15 g saturated fat), 158 mg cholesterol, 1,055 mg sodium, 26 g carbohydrate, 1 g fiber, 46 g protein.

© Taste of Home 2012

White Chili with Chicken

1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15-ounce) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced uncooked chicken
1 can of corn kernels
1 (7-ounce) can diced green chilies
2 cups chicken broth, plus more for thinning, if desired
1/4 teaspoon salt
Pepper
3 to 4 tablespoons half-and-half or light cream (optional)
Grated Cheddar or Monterey Jack (optional)

Instructions

 

Put all the ingredients in your crock-pot and cook on high for 5 hours or low for 8 hours. You can add cream and serve with cheese if desired. 

 

** For the freezer meal I already added cream so all you have to do is thaw the meal and heat it up! 

Chicken A La King

Directions for Chicken A La King Freezer Meal- Made by Amanda Riggs

Completely thaw entree in the refrigerator.  Simmer the chicken and sauce in a large skillet over medium heat until warmed through.  Do not boil.  Serve over mashed potatoes, rice, noodles, or biscuits.  Frozen Biscuits provided.

Each packet contains: 1 tsp celery flakes; 1 (4 oz) can sliced mushrooms, drained; 2 TBSP butter; 1/2 cup cold water mixed with 3 TBSP cornstarch for thickening; 2 cups chicken broth; 1 cup milk; 1 tsp chicken bullion granules;  3 cups diced cooked chicken; 1 (12 oz) pkg. frozen peas and carrots;1/2 chopped green pepper; salt & pepper to taste.

When cooking chicken, remove fat from chicken broth.  Save 2 cups broth for sauce.

Saute mushrooms and green pepper in butter. To make thickening, mix 1/2 cup cold water with 3 TBSP cornstarch. Add thickening to mushrooms, green pepper and butter.  Slowly add  milk and seasonings.Cook 5 minutes stirring constantly until thick. Add chicken and vegetables.  Simmer for 10 minutes.  Serve over mashed potatoes, rice, noodles, or biscuits.  Frozen Biscuits provided.

Note: The original recipe was very fattening.  It called for 1/2 cup butter and 2 cups half and half.  It was very good but it gave my husband a stomach ache.  So, I trimmed down the fat in this recipe.  However, the new version is still very good.  It is a meal you can feel good about eating! Enjoy!

Thai Chicken Satay & Peanut Sauce

Chicken Marinade:
2 T. vegetable oil
2 T. soy sauce
2 t. tamarind paste (I substituted Worcestershire sauce.)
1 stalk lemon grass, chopped (I used 1 tsp. dried lemon peel.)
2 cloves garlic, crushed
1 t. ground cumin
1 t. ground coriander
1 T. lime juice
1 t. muscovado sugar (I repaced it with brown sugar.)
1/2 t. chili powder

2 lbs. chicken breasts, cut into strips
wooden skewers

Peanut Sauce:
2 T. crunchy peanut butter
2 T. chopped peanuts (I used 3.)
1 (14 oz.) can coconut milk
2 t. red Thai curry paste
1 T. fish sauce
1 t. tomato paste
1 T. brown sugar

Directions: 
1)  Place all of the marinade ingredients into a blender and processs to a smooth paste.  In a large, resealable bag, or bowl, toss chicken stripss with marinade.  Refrigerate 1 hour or longer.
2)  In a saucepan, combine all of the peanut sauce ingredients.  Stir over med-low heat until smooth.  Keep warm.
3)  Skewer chicken.  (Remember to soak your skewers for 20 min. prior)
4)  Grill on med-high, or high heat, for 3-5 minutes/side over a lightly oiled grate.  Serve with sauce.

If you don't have a grill, reviewers on allrecipes.com mentioned they just cooked the chicken in the over at 375 in their oven until it was cooked.  Sorry, but they didn't leave a time.

(I know we said "no nuts," but peanuts are really a legume, like a bean, right??  Sorry if you have any peanut allergies in your family.  At least that person can enjoy some Thai chicken!  My husband has nut allergies, but I know that the rest of us appreciate having a meal every once in a while that indulges our nutty side.)

Beef and Broccoli Stir Fry-September

2 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
2 cloves garlic
1 1/2 lb boneless round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
6 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
2 teaspoons black pepper
hot cooked rice

1
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2
Add beef and toss.
3
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5
Return beef to pan.
6
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7
Cook and stir for 2 minutes.
8
Serve over rice.