August Recipes: Week Four

Chicken and Rice
1 C. uncooked rice
6 boneless, skinless chicken breast
1 pkg dry onion soup mix
1 can cream of mushroom soup
2 cups milk

Pour rice in bottom of greased 9x13 pan. Lay chicken breasts on rice. Sprinkle with onion soup mix. Combine soup and milk, pour over top. Cover with foil. Bake at 300 degrees F for 2-1/4 hours. Remove foil last 20 minutes of cooking time.

Chicken Diapers
2-3oz pkgs of cream cheese with chives
2 C. cooked chicken breasts, shredded
1/8 tsp salt
1/8 tsp pepper
1/4 tsp dried onion
3/4 C. margarine
2/3 C. crushed bread crumbs
2 pkgs crescent rolls

Cream together the cream cheese, 1/4 C. of butter, salt, pepper and onions. Shred or chop the chicken into small pieces. Mix together. Put a large spoonful of the chicken on crescent roll. Tuck in corners and roll crescent. Melt the rest of the margarine, dip the roll in the butter and then in the bread crumbs. Bake for 20 minutes at 350 degrees F.

1 can cream of mushroom soup
1 small sour cream

Mix together and warm. Spoon over rolls.

Toscano Soup
2 3/4 C. chicken stock or broth
1/4 C. heavy cream
1 medium potato
2 C. Kale, chopped
1/2 lb Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into quarters and cube. Add to soup. Add Kale. Grill or sauté sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.

Impossible Vegetable Pie
1 C. chopped fresh broccoli
1/4 C. chopped onion
1/4 C. chopped green pepper
1/2 C. shredded cheese
1/8 tsp pepper
3/4 C. milk
1/4 C. and 2 Tbsp Bisquick
2 eggs
1/2 tsp salt

Cook broccoli in glass measuring cup with 1 inch of water covered with plastic wrap, until tender in microwave. Drain thoroughly. Mix broccoli, onion, green pepper, and cheese in pie plate. Beat remaining ingredients until smooth. Pour into 10-inch pie plate. Bake until golden brown at 350 degrees F about 35-40 minutes. Let stand 5 minutes before cutting.

Sometimes I'll brown some ground beef and add it to the pie before cooking.

Chicken Parmigiana
4 chicken breast halves, skinless boneless
1 egg
1/2 tsp salt
1/4 tsp pepper
1 C. dry bread crumbs
1/2 C. butter
10 oz spaghetti sauce or pizza sauce
4 slices mozzarella cheese
Parmesan cheese

In a bowl beat the egg and add the salt and pepper. Pour the bread crumbs into another bowl. Dip chicken breast halves into the egg, then coat with crumbs. In large skillet sauté chicken in butter to brown then remove and drain well. Arrange chicken in the bottom of a 6 qt. crock-pot. Pour sauce over the chicken. cover and cook on low 6-8 hours. Put a slice of mozzarella cheese on top of each chicken breast half and sprinkle with Parmesan cheese. Cover and cook for an additional 15 minutes to melt in the cheese. Serve with spaghetti and tossed greens.

Homemade Pizza
2 1/2 to 3 C. Flour
1 pkg yeast
1/4 tsp salt
1 C. Warm Water
2 Tbsp oil
Pizza Sauce
Mozzarella Cheese

Combine water and yeast with 1/4 tsp sugar to activate. In a mixing bowl, mix half the flour, salt and oil. Slowly add yeast mixture. Continue adding flour until a soft ball forms. Knead until elastic. Divide dough in half and cover. Let raise for 10 minutes. Bake at 375 F for 10 minutes. Take out of oven and add toppings. Bake for 10-15 more minutes.

This recipe also makes really good calzones. I can get 10-12 calzones and then I can freeze them for lunches.

Shish-K-Bobs (courtesy of Fabulessly Frugal)
2 Breasts (equal to 1 pound) of Chicken
1 med steak (or stew meat is great option)
2 Bell peppers (assorted peppers if desired)
1/3 Onion, largely chopped
½ can Slice Pineapple
1 Packet Italian dressing
8 skewers

In quart-sized bag place chicken (cut into chunks) – mix Italian dressing in.
Place already cut beef in quart-sized bag (we put a marinade in with this as well)
Chop peppers, onion, and pineapple into large chunks and place in separate bags, then place beef, peppers, onion, and pineapple in large bag. (We have a person chop the onions and peppers before hand, so all we need to do is bag them).

Thaw enough to pull small bags out of gallon-sized bag. Soak skewers in water for one hour. Place items on skewers, keeping steak and chicken on separate skewers, alternating ingredients as wish. Place grill on high and put skewers on top rack of grill, off of direct heat, once grill is heated. If grill does not have an upper grill, heat grill on high, once heated up, turn off middle burners and place skewers in middle. Turn often and cook until chicken completely cooked and steak as desired. **May cut down on amount of chicken & beef, as provides several k-bobs. Decrease by one steak, or 2 chicken breasts. If getting stew meat, try to get approx ¾ lb per family (4.5 lbs), if not decreasing amount.

Check out Organizing Junkie for more menu ideas.