Wednesday, March 19, 2008

Murder Mystery Chicken

Taken from

8 boneless chicken breasts
8 slices swiss cheese
2 cans cream of chicken soup (10 1/2 ounce)
1 cup white wine
1/4 cup melted butter
1 cup crushed croutons, herb seasoned

1. Grease a baking dish.

2. Place chicken breasts in the dish.

3. Top with slices of Swiss cheese.

4. Combine soup and wine, pour over chicken and cheese.

5. Drizzle with melted butter and sprinkle the top with the crushed croutons.

6. Bake covered at 350 for 1 hour, then uncovered for 10 minutes.

7. Serve over rice.

8. For Once a Month Cooking:.

9. Put together cheese, chicken soup, wine and put chicken on top.Freeze uncooked. When ready to cook, top with croutons or bread crumbs with butter and cook at temp in recipe.

Servings: 8

Wild Rice Soup

Recipe from Kristi
Lori's Notes: Doubling this recipe called for the big dog yellow stock pot. A single recipe would probably have fit into my crock pot. I didn't keep track of how long it cooked, exactly. I didn't realize the rice had to be pre-cooked, so I had everything else boiling while I cooked the rice. Probably 1 hour, and then added the rice and cooked for another hour or so?

Used Kitchen Aid shredder to do carrots and potatoes. Next time, will try on the coarse blade, instead of the thin OR use the food processor. The Pampered Chef mandolin didn't work well.

1/2 c. white rice
1/2 c. wild rice
1 lb. ground beef, browned and drained
2 c. chicken broth
1 can cream of chicken soup
3 c. milk
1/2 c. shredded cheddar cheese
1 pkg. Hidden Valley Ranch buttermilk dressing mix
1 c. shredded potatoes
1 c. shredded carrots
1 c. mushrooms, optional
1 c. onion, chopped

1. Prepare rice according to package directions.

2. In a large pot, combine broth, soup, milk, cheese, dressing mix, hamburger, vegetables and rice.

3. Warm over medium heat until thoroughly cooked.

Servings: 6

Lil' Cheddar Meatloaves

I made into the egg-shaped loaves, put on wax paper, flash froze and then we vacuum-sealed them 4 to a pack. We'll thaw them, cover with sauce and bake as directed.

1 egg
3/4 cup milk
1 cup shredded sharp cheddar cheese(4oz)
1/2 cup quick-cooking oats
1/2 cup chopped onions
1 teaspoon salt
1 teaspoon rubbed sage (optional)
1 lb lean ground beef
2/3 cup catsup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk.

Stir in cheese, oats, onion, salt and rubbed sage.

Add beef and mix well.
(It will seem runny at first but will thicken up as you mix.) Shape into 8 equal sized loaves (oval/egg shaped) and place in a greased 9X13X2" baking dish.

Sauce: Combine catsup, brown sugar and mustard.

Spoon over each loaf so they are all covered in the sauce.

Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.

For OAMC:.

To Freeze:Place the meat loaves in the casserole dish (without sauce).

Wrap with foil and freeze.

To Reheat: Defrost overnight.

Mix together the sauce and top each meat loaf with sauce.

Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.

Cooked meat loaves (already topped with sauce) also freeze very well and then can be defrosted and heated in the microwave for a quick meal.

Servings: 8

Italian Hero Calzones

I altered this from

2 tablespoons cornmeal
1/2 pound sausage meat, spicy
3 ounces thinly sliced smoked turkey or pepperoni, chopped
3/4 cup shredded mozzarella cheese (3 ounces)
2 packages pizza dough (refrigerated or frozen) (10 ounce)
parmesan cheese, finely shredded or grated
1 green pepper, chopped
1 cup diced tomatoes, drained

1. Preheat oven to 425f degrees.

2. Lightly grease a very large baking sheet and sprinkle with cornmeal, set aside.

3. Drain tomatoes well.

4. In a medium bowl, combine the tomatoes, tukey and/or pepperoni, and olives.

5. Stir in the mozzarella cheese.

6. On a lightly floured surface, roll each package of pizza dough to a 12 x 9 retangle.

7. Using a round cutter, cut each rectangle into circles.

8. Place a small portion of the meat/cheese mix slightly off centre on each dough circle.

9. Fold dough over mixture, forming a semicircle.

10. Seal the edge of each semicircle with the tines of a fork.

11. Place the calzones on a prepared baking sheet.

12. Brush the tops with the reserved oil from tomatoes and sprinkle with parmesan cheese and, if desired, cayenne pepper.

13. Bake for 12 to 15 minutes or until calzones are golden.

14. Serve warm.

15. MAKE AHEAD: Prepare and bake calzones as directed.

16. Remove to a wire rack and cool completely.

17. Place the calzones in a freezer container or freezer bag.

18. Seal, label and freeze for up to 2 months.

19. To reheat, preheat oven to 350f degrees.

20. Place the frozen calzones on an ungreased baking sheet.

21. Bake for 12 to 15 minutes or until heated through.

22. If necessary, cover loosely with foil to prevent overbrowning.

Servings: 6

March OAMC

So Sharon inspired me to get back into the OAMC routine! Here's what we made:
* Italian Calzones
* Lil' Cheddar Meatloaves *NEW*
* Murder Mystery Chicken *NEW*
* Three-Way Chili
* Healthy Chicken Fingers and Fries
* Wild Rice Soup *NEW*
* Chicken Lo Mein

I'll add reviews as we try the new stuff.

Tuesday, March 04, 2008

Lemonade Cheesecake (low calories)

This is very easy to make, low fat and tastes great!

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz. or 9 inch)

BEAT cream cheese and drink mix in large bowl with electric mixer on
medium speed until well blended and smooth. Gradually add milk,
mixing until well blended. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 4 hours or FREEZE for 1 hour until firm.
Garnish with fruit, if desired.

Chicken Lo Mein

Another good recipe I found on Kraft's website.

1 lb. spaghetti, uncooked
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 lb. boneless skinless chicken breasts, cut into strips
4 cloves garlic, minced
1 onion, strips
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. peanut butter
1/2 cup lite soy sauce
4 Tbsp. chopped cilantro
1 green and red bell pepper, cut into strips
1 can waterchestnuts

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat.
Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink.
Add onions, broth and peanut butter; stir-fry an additional
3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix.
Spoon onto serving platter; sprinkle with cilantro. Serves 8.

Healthy Chicken Fingers and Fries

This is a healthy recipe I found on Kraft's website. This is sooooo good when you stick it in the toaster or regular oven after it has been frozen.

4 large baking potatoes (about 2 lb.), unpeeled
1/2 cup KRAFT Fat Free Zesty Italian Dressing
1/2 cup KRAFT 100% Fat Free Grated Parmesan Cheese
2 lb. boneless skinless chicken breasts, cut into strips
2 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix

PREHEAT oven to 425°F. Cut potatoes into 1/2-inch-thick strips;
place in large bowl. Add dressing and cheese; toss to coat.
Place in single layer on large greased baking sheet.
BAKE 12 min. Meanwhile, coat chicken strips with coating mix.
TURN potatoes over with large spatula; push to one side of
baking sheet. Place chicken strips on other side of baking sheet.
Bake an additional 15 min. or until potatoes are tender and
chicken is cooked through. Serves 8.