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.