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.

September's Chicken Enchiladas

1 T. butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz.) can diced green chiles
1 (10.75) can condensed mushroom soup
1/2 c. sour cream
1 1/2 c. cubed, cooked chicken breast
1 c. cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 c. milk

1.  Preheat to 350 C.  Lightly grease large baking dish.
2.  In a medium saucepan over medium heat, melt butter and saute green onion until tender (3-4 min.).  Add garlic powder, green chiles, soup, and sour cream.  Save 3/4 of this sauce.  With the other 1/4 in the pan, add chicken and 1/2 c. cheese.  Stir.
3.  Fill each tortilla with chicken mix and roll up.  Seam-side down.
4.  In small bowl, combine the 3/4 sauce with milk.  Spoon this mix over tortillas and top with 1/2 c. cheese. Bake 30-35 min. or until cheese is bubbly.

*  I found the filling to be yummy but a little wimpy, so as I prepared them I reserve more sauce for the inside and less for the top.  Next time I make these, I'd also add more chicken to them. *

These enchiladas are entirely cooked, so just thaw them out and cook or try cooking them from frozen.

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.  

Directions for frozen soup: Thaw, heat, and serve!

Dinner in a Pumpkin September

Ingredients:


1 medium pumpkin, remove top and clean insides out
1 1/2- 2 lbs of ground beef 1 cup chopped celery
1 onion, chopped
1/4 cup green onion, chopped
3 c. cooked rice

1 can cream of chicken soup

1 can cream of mushroom soup1/2 cup chopped or sliced mushrooms (omit if you aren't a mushroom fan)
3 tablespoons brown sugar
4 tablespoons soy sauce

salt and pepper 

Brown hamburger. In another pot, cook rice (white or brown) as directed on package. Chop and saute celery, onion, and green onion. Once tender combine vegetables with hamburger, cream of chicken, cream of mushroom, mushrooms, brown sugar, soy and salt and pepper. Mix well.

Put mixture inside the pumpkin, replace lid. Place on baking sheet and into a 400 degree oven. Bake until pumpkin is tender (1 1/2 to 2 hours). Scoop out to serve, scraping sides of pumpkin to get the cooked pumpkin in the mixture. It is so good it melts in your mouth!

The World's Best Chicken September

The World’s Best Chicken
Serves 4
1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper
Rosemary
Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper.