Black Bean Soup

Submitted by: Amanda Slatter

• 3 Cans Black Beans, drained and rinsed

• 1 Can Chicken Broth

• 1 ½ C chunky salsa (I use the fresh salsa from Harmon’s produce area)

• 1 T ground Cumin

• 2 t lime juice

• 1/3 bunch cilantro

• Sour Cream

• Shredded Cheese

• Green onion, cut into ½ inch sections

Blend all but 1 can of black beans. Add blended and whole ingredients and heat. Top with shredded cheese, sour cream and green onions.

Short Ribs

Submitted by: Alisa Chytraus

From http://www.thecookbookcritic.com/archives/2006/01/saras_secrets_b.html

Prep Time: 30 minutes
Cook Time: about 3 hours
Yield: 4 to 6 servings

5 pounds beef short ribs, OR a 3 to 3 1/2 pound chuck roast, tied with string
Salt and pepper
1 Tbsp vegetable oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
3 garlic cloves, minced (about 1 Tbsp)
2 Tbsp tomato paste
1 sprig fresh thyme
1 bay leaf
1 bottle (750 ml) red wine
3 1/2 cups chicken broth (two 14.5 oz. cans)
2 Tbsp flour
2 Tbsp softened butter

Pat the roast dry and season on all sides with salt and pepper. Heat the oil in a large, ovenproof roasting pan. Place the roast in the pan and brown on all sides, 8 to 10 minutes. Transfer the roast to a platter or bowl with tongs.

Preheat the oven to 375 degrees. Reduce the heat under the roasting pan to medium; add the onion and carrots and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme, and bay leaf and cook for 2 minutes. Transfer the vegetables to the platter with the roast. Add the wine to the roasting pan and bring to a boil. Reduce heat to medium and simmer until reduced to 1 cup, about 12 minutes. Add the broth and bring to a boil. Add the roast and vegetables, cover the pan tightly, and place in the oven. Cook until the meat is tender and falls apart when poked with a fork, about 3 hours.

Transfer the roast to a plate with tongs and let stand until cool enough to handle. Strain the broth into a bowl. Discard the solids and return the liquid to the roasting pan. Skim off any fat, bring the liquid to a boil, and reduce to about 1 1/2 cups.

If using ribs: Remove beef from the bones. Pull off and discard excess fat from the ribs. Discard the bones. Reserve the meat on a plate.

If using a roast: Remove the string. Place the roast on a plate until ready to serve.

Knead together the flour and butter in a small bowl. Add a few tablespoons of the reduced broth, stirring to combine. Whisk the butter mixture into the broth in the roasting pan. Bring to a boil and simmer for 5 minutes. Add salt and pepper to taste. Return the beef to the pan and heat through. Serve the meat topped with the sauce.

Lowfat Baked Ziti

Submitted by: Tori Brewer

1 (16 oz. pkg.) ziti or rigatoni pasta

2 (16 oz.) nonfat or lowfat ricotta cheese

1 (16 oz.) nonfat or lowfat cottage cheese

1 (8 oz.) nonfat mozzarella cheese

1 (21 oz.) favorite spaghetti sauce

1 tsp. salt

1/2 tsp. pepper

1 large egg

2 Tbsp. parmesan cheese

2 Tbsp. chopped parsley

Preheat oven to 350. Cook pasta. Mix ricotta cheese, 4 oz. shredded mozzarella cheese, salt, pepper, egg, parmesan cheese, and parsley in bowl. Add 1/2 of spaghetti sauce and mix. In 2 9 x 9 inch baking dishes put some of the remaining sauce in bottom of each dish to coat. Put 1/2 of pasta in each baking dish and then top with 1/2 each of cheese mixture. Pour remaining sauce on top of each dish. Bake at 350 for 30 minutes. Place mozzarella on top of dish and bake another 10 minutes or until cheese is melted. Makes 18 servings. Prep time 1 hour.

If frozen: Cook for 30 minutes at 350 with the lid on and then cook for 15 minutes with the lid off.

Brunch Casserole

Submitted by: Adrienne Jacobs

Makes 12 servings. Assemble and refrigerate this casserole the night before baking.

4 cups cubed, day-old, firm white or French bread, or 1 pkg of hash browns

2 cups (8 oz) shredded cheddar cheese

10 eggs, lightly beaten (Egg Beaters may be used)

2 cups milk

1 tsp. dry mustard

1 tsp. salt

¼ tsp. onion powder

Dash of freshly ground pepper

8 to 10 slices cooked bacon, crumbled

Throw on whatever veggies you like (mushrooms, tomatoes, fresh salsa, peppers, onions, etc.)

Generously butter 9x13 inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato (or the veggies of your choosing). Cover and chill overnight.

Preheat oven to 325. Bake casserole, uncovered, until set, about 1 hour (Tent with foil if top begins to overbrown.)

This casserole is great for family get-togethers or for Sunday morning as it can cook while you are getting ready for church.

Peking Chicken

Submitted by: Adrienne Jacobs

Sauce for 2 lbs. chicken:

1 c. hoisin sauce (found in Oriental section of the grocery store in glass jar)

¼ c. honey

¼ c. soy sauce

1 Tbsp. grated ginger root

¼ c. rice vinegar

4 garlic cloves

Combine all ingredients in a med. bowl; stir well. Reserve 1 c. of sauce mixture and set aside. Cut chicken diagonally across the grain into thin slices. Add chicken to remaining hoisin sauce. Cover and marinate in fridge for 8 hours.

Coat a large non-stick skillet with cooking spray. Add ½ t. oil. Place over med-high heat until hot. Add chicken and cook for about 5 minutes or until done. Serve in flour tortillas with jasmine rice and sliced green onions. Pour a small amount of reserved hoisin sauce over meat in each tortilla wrap.

Naan Bread

Submitted by: Alisa Chytraus

I combined it until the dough cleaned the sides of the mixer bowl; let it kneed the dough for a few minutes; & then let it rise for 2 hours. I also added some chopped garlic on top & brushed it with butter when it came out. I would add more garlic & an olive oil & butter mixture, it needed a little more flavor!

SERVES 6

Ingredients

• 2/3 cup warm skim milk
• 2 teaspoons melted butter
• 2 teaspoons active dry yeast
• 1 lb all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil
• 2/3 cup plain low-fat yogurt
• 1 large egg
• 2 teaspoons sugar

Directions

In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.

On a piece of waxed paper sift together flour, salt and baking powder.

Add to bread machine bowl.

Add olive oil, second half of sugar, yogurt and egg.

Set the bread machine to the dough setting and let it run through the cycle.

When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.

If you have a baking stone, place it in the top rack of the oven to preheat as well.

Take dough out and separate it into six equal sections.

Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.

When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.

Bake on top shelf of the oven for 90 seconds; the naan should start to puff.

Switch the oven from bake to broil for an additional minute or until the top starts to brown.

When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.

You can brush the naan with butter before serving if desired.

Tikka Masala

Submitted by: Alisa Chytraus

Marinate:

3-4 chicken breast

3-6 T. Tikka Masala Paste

1/2 cup plain yogurt or 1/2 can coconut milk (I did a mix of both)

Marinate overnight or 4 hours.

Heat 1-2 T. Oil in pan. Add 1/2-1 onion thinly sliced (I add peppers also), sauté. Add marinated chicken, with marinade, to pan & cook to seal. Once sealed, add 1/2 can stewed tomatoes or 1/2 cup fresh tomatoes & 1/2 cup water. I also added some fresh grated Ginger. Simmer for 30 minutes or until cooked through. Add 1/2 can coconut milk or cream.

Top with fresh cilantro, cashews, golden raisins, & or fresh coconut or just eat plain! Serve with Jasmine rice (I like it cooked with cilantro & a squeeze of lime). It usually is served with Basmati, but I love Jasmine & it is more assesible.

BYU Pendulum Court Chicken Calzones

Submitted by: Jacquelynn Sokol

1 loaf 6 -inch Rhodes Frozen bread dough (for the kids I used two rolls- one for the top and one for the bottom)
1 chicken breast
3 oz. frozen spinach (use as much as you like)
1 cup mozzarella cheese
6 green onions (If you have them)
1/3 cup Italian dressing
1/2 Cup ricotta cheese
1/4 cup yellow onion, diced

Thaw bread dough, split in half and roll into 2 7-inch diameter circles. Rise for 2 hours. Marianate chicken in Italian dressing for 2 hours and cut into bite sizes and grill.

For filling: Combine spinach, cheeses, onions. Spread 1/2 of mixture onto 1/2 of circle. Fold over and seal edge. Cut 2 1-inch slits. Bake at 350 degrees for 18-22 min.
Serve with marinara or alfredo.

*When making for lots of people I would just boil and shred the chicken. Also, you can use any amount of the ingredients for the filling (just put in what you like) I put in more Italian dressing into the filling as well.

Chicken Enchilada Soup

Submitted by: Leah Jacobson

1 pound chicken, cut up and cook

1 diced onion sautéed with 1 garlic clove

Add 4 c. chicken broth

Whisk together 2 c. of water with 1 c. Masa flour (found in the Mexican aisle of the grocery store). Whisk til smooth. Add to previous ingredients.

Add:

1 c. water

whole can of enchilada sauce (green or red)

16 oz. Velveeta cut up

1 tsp. salt

1/2 tsp. cumin

1 tsp. chili powder

Add red pepper

Stir until cheese melts. Garnish with cilantro, sour cream, chips.

Curry Chicken

Submitted by: Taryn Richardson

So delicious you'll want to lick your plate!

2 tsp. canola oil

1 tbsp. grated fresh ginger

1 clove garlic, minced

1 1/2 tsp. Thai red curry paste

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1 1/2 cups coconut milk

1 1/2 tbsp. packed brown sugar

1 tbsp. fish sauce (nam-pla)

1/4 tsp. salt

In a small saucepan, heat the oil over medium-high heat. Add the ginger and garlic; cook until fragrant, 30 seconds. Add the curry paste, coriander, and cumin; cook 30 seconds longer. Stir in the coconut milk, brown sugar, fish sauce, and salt. Reduce the heat to medium and cook, stirring often, until the sauce just begins to simmer, 6-8 minutes. Remove from heat.

Makes 6 servings at 1/4 cup each serving.

Notes:

I never simmer it for 6-8 minutes. I just mix in the last few ingredients really well, and then I feel like it's ready to eat. Also, we love the red curry flavor, so when I make it for my family, I usually double or triple the amount of curry we put in the sauce.

I have Trav grill a couple pieces of chicken on the BBQ, then I slice it up into small pieces and put it into the sauce when the sauce is done. Then I serve it over brown rice. But I'm sure any rice will be good with it.

Chicken Enchiladas

Submitted by: Katie Lowder

3 medium to large chicken breasts

Cumin

Jalapeno salt

Chile powder

pepper

1 onion finely chopped

Garlic about 1 TBLS

3 to 4 cans cream of chicken

Milk- about 1 to 1 1/2 Cups. Add a little at a time. It should be thicker rather than runny

Green chile finely chopped to taste

18 Corn tortillas

Cheddar Cheese (sometimes I blend in pepper/jack as well)

Note: This amount makes a casserole dish about 9X13.

Directions:

1. Pat Chicken Dry with paper towel and season with Mexican spices. Cumin, jalapeno salt, pepper, chile powder.
2. Heat small amount of oil or Pam in a pan and grill chicken on both sides until fully cooked.
3. Let rest until cool. Shred chicken or cut into small cubes. Set aside.
4. In same pan add small amount of oil or butter and grill onion until caramelized.
5. Add green chile to taste. Cook for about 1 minute.
6. Add garlic and cook for 30 seconds
7. Add cans of cream of chicken and milk. Stir well and season with Mexican spices to taste.
8. Add Chicken and simmer until heated through.
9. While sauce is cooking, heat oil in pan. Fry corn tortillas for about 10 to 20 seconds on each side or until slightly firm. Cool between paper towels to soak up oil.
10. Spread small amount of sauce on bottom of casserole dish. Layer 6 corn tortillas flat side by side over the sauce. Pour a couple scoops of sauce and spread over tortillas. Sprinkle with cheese. Repeat 2 more times so there are 3 layers total. You will finish with a good amount of cheese on the top layer. Cook covered in a 375 degree oven for 1 hour. Remove foil and bake another 15 minutes or until golden brown. It may need more time. Do no under cook. Keep baking until golden on top and crisp on the edges. If you freeze this, be sure to unthaw completely before baking. I hope this works frozen. I didn’t have time to test it. Sorry! Enjoy!

Note: If the layers come to the top of the baking dish, don’t use foil. The cheese will stick to it. Just bake uncovered until crisp on edges. About 1 to 1 ½ hours.

Healthy Note: To cut fat and calories use low fat Cream of Chicken, steam the tortillas or grill using Pam, use Pam for onions instead of oil, use skim milk and low fat cheese.

Poppy Seed Chicken and Rice Casserole

Submitted by: Amy Taylor

3-4 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 Tbsp poppy seeds
3/4 cup chopped onion
1 1/3 cup uncooked minute rice
1 cup water
1 roll Ritz crackers
1 cup grated cheese
1/4 cup water or melted butter

Line 9x13 dish with uncooked rice and pour 1 cup water over it. Stir rice and water.
Combine chicken, soups, sour cream, poppy seeds, and onion in a bowl.
Pour soup mixture over rice and top with cheese.
Crush crackers and moisten with water or butter and put on top of casserole.
Bake at 325 for 35 minutes

If freezing, do not bake. Cover with saran wrap and tin foil. When ready to bake,
thaw in refrigerator for 24 hours then bake at 325 for 35 minutes.

Taco Soup

Submitted by: Amy Taylor

Serves 12-18 (I made this before I had Mya, and we ate it for dinner that night and I split the rest into two freezer bags for later. It makes a lot!!!!)

2 lbs fresh lean ground beef
1 onion, coarsely chopped
1 (4 ounce) can green chilies
1 taco seasoning packet
1 ranch dip packet
2 (11 ounce) cans corn, undrained
4 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1/2 cup fresh cilantro, chopped (optional)
grated monterey jack cheese and/or cheddar cheese

1. Brown meat with onions in 8 quart stockpot then drain any grease
2. When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
3. Eat now if you are not freezing. Serve with grated cheese, sour cream, tortilla chips, etc.
4. If freezing, let cool completely and pour into freezer bags. Mark bags with date and directions to Reheat to Serve.
5. Let bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.

Creamy chicken and pasta

Submitted by: Misty Anderson

3 cups pasta, any shape
1 can cream of chicken soup
1 12-oz can evaporated milk
1/3 cup Parmesan cheese
1 cup shredded Mozzarella cheese
2/3 cups French fried onions
3 cups cooked chopped chicken

Cook pasta in salted water for half the time recommened on pkg. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 45 min at 350 degrees. Uncover and top with more French fried onions. Return to oven for additional 5 min.

Chicken Tortilla Casserole

Submitted by: Misty Anderson

1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped onion
1 4-oz can chopped green chilies
2 cups sour cream
12 corn toritillas
4 cups cooked chopped chicken
1 cup shredded monterrey jack cheese
1 cups shredded cheddar cheese

Combine soups, onion, green chilies and sour cream. Cut tortillas in fourths. Ingreased foil baking pan make the following layers, using half for both layers: tortillas, chicken, cheese, suace. Repeat layers. Cover with foil. Label and freeze.

To serve: Thaw. Bake covered for 60 min at 350 degrees. Uncover. Top with more shredded cheese. Return to oven long enough to melt cheese. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.

Makes 1 9x13 or 2 9x9 pans.

Wild Rice Soup

Submitted by: Misty Anderson

Make 2 pkgs. Uncle Ben's Wild Rice (original) according to box directions.

In pan:
Saute 1 diced onion in 5 Tbsp butter until translucent.
Add 6 Tbsp. flour, 8 Cups chicken broth (about 4 cans), and 1 pint heavy whipping cream.
Add rice and simmer.

Tres Leches Cake

Submitted by: Taryn Richardson

This is the cake we had the March Relief Society dinner. Taryn discovered the recipe on Pioneer Woman's Blog. Click here for the recipe. She has a great tutorial.