MEATS

IN THIS SECTION:
All Day Stew (Versions I & II)
Apple Curry Chicken Thighs
Baked Swiss Chicken Breasts
Beefy Corn Bake
Chicken Taco Casserole
Coke Roast
Company Meat Balls
Cranberry Chicken
Creamy Chicken Enchiladas
Crock pot Chicken Cacciatore
Easy Chicken and Stuffing Casserole
Easy Crock Pot Chicken Cacciatore
Frozen Roast
Honey Mustard Chicken
Italian Baked Pasta
Italian Hunter's Stew
Jubilee Chicken
King's Ranch Chicken
Layered Enchilada Dinner (crockpot)
Lemon Chicken
No roll, no mess, un-stuffed cabbage rolls (Crock pot recipe)
Pecan Honey Salmon
Sicilian Red Devil Chicken
Sunday Chicken (or Stupid Chicken)
Tandoori Chicken
Upside Down Pizza

Jubilee Chicken
All, we had this for bookclub on evening. We try to have themed meals go with the book we are currently reading. This book was set in England, thus we had foods traditional from England.

(A couple of items to note: You can find English Mustard (Colman's) at Super Target. It's thicker and darker colored than the typical mustard used here. Use 1/4 cup heavy whipping cream for the double cream. The USA does not have anything comparable to double cream. Another website that tells you how to make a substitute for double cream but it takes over 24 hours to do, so the chef opted just to use the heavy cream!)
Serves 4

Ingredients
4 Chicken Breasts
1 tbsp Plain Flour
White Pepper
1-2 tbsp Vegetable Oil
1 large Onion, finely chopped
6fl.oz. Dry White Wine
90ml/3fl.oz. Chicken Stock
1 Teaspoon English Mustard
2 Teaspoons Tarragon
A few Tarragon leaves to garnish
1 tbsp Double Cream

Instructions

Preheat the oven to 400 degrees. Season the flour with ground white pepper and lightly coat each chicken breast in the seasoned flour.
Heat the oil in a large flameproof casserole, add the coated chicken and brown on both sides. Remove from pan.
Return the casserole to the heat adding a little water and scrape up any residue from the base.
Add the onion, cover and cook until the onion begins to soften.
Add the wine and stock and boil for 1-2 minutes to reduce slightly.
Add the mustard, tarragon and cream and mix well then add the chicken breasts and bring to a simmer. Cover and and bake for 25-30 minutes or until the chicken is tender.
To serve - either serve hot immediately, or set the casserole aside and allow to get completely cold then transfer the breasts to a serving platter, spoon the sauce over the chicken and garnish with fresh tarragon leaves.

Italian Baked Pasta

My friend Rhonda made this last week and brought in a taste for me. I really enjoyed this one. It is meatless, but you could add browned ground beef if your family insists. But the BEST part of this recipe is, you put it together the night before with UNCOOKED pasta and put it in the refrigerator. Then you pull it out and bake it the next night. I resembles a lasagna dish. YUM. Great for guests and holiday get-togethers.

Try this one for those busy nights, as it is one of those recipes that the kids (or even the spouse!) can put in the oven to bake.

Serves 10
Preparation time: 15 minutes
Chilling time: 24 hours
Baking time: 60 minutes

2 (24-28 oz.) jars fat-free or lower fat marinara sauce
1 (14.5 oz.) can of any chopped tomatoes with juice
2 teaspoons dried Italian seasoning
1 pound multi-grain penne pasta
1 (8 oz.) package sliced baby bella mushrooms
1 (8 oz.) package cream cheese, softened
½ cup reduced fat sour cream
1 cup shredded part skim mozzarella cheese

In a large bowl, combine pasta sauce, tomatoes, Italian seasoning, uncooked pasta and mushrooms. With an electric mixer, beat the cream cheese and sour cream on low until smooth. Spread half the pasta mixture ina 9 x13 inch baking dish coated with cooking spray; spread the cream cheese mixture evenly over the pasta mixture. Top with remaining pasta, sprinkle with mozzarella cheese. Cover and refrigerate 24 hours. Heat oven to 350 degrees. Bake covered with nonstick foil (I used regular foil), for 50 minutes. Uncover and bake an additional 10 minutes or until bubbly and cheese is browned.

PECAN HONEY SALMON
Here is the recipe for the salmon -- as promised. This recipe is really, really good and not fishy tasting, did not stink up the house either :-) . This is a great main course that goes together very quickly. I was able to have everything else for dinner ready, then I just cooked the fish when the company arrived. Enjoy! (This is one of the MOST requested recipes.)

1/4 c. extra virgin olive oil

3 tbls. honey

4-5 salmon filets (4-6 oz. each)

1 1/2 c. chopped fine (ground) pecan nuts

parsley

Mix olive oil and honey together in a shallow dish large enough to dip in the salmon pieces. Dip the salmon in the olive oil/honey mixture then place into the ground pecan mixture, pressing in nuts on all sides. Place filets on a lightly greased jelly roll pan or large casserole into a preheated 425 degree oven. Sprinkle fresh or dried parsley over the top of each filet and drizzle some additional honey on top of each filet. (I put the rest of the olive oil/honey on top of mine.)Bake for 10 minutes or until fish flakes. Serve over slightly seasoned rice (wild/brown or white rice or a combination of all three, or we eat a lot of saffron rice at the moment), or serve with the red skinned mashed potatoes. Yum!

Note: Honey is the ONLY food that never goes bad and does not require refrigeration. If you honey crystallizes, and hopefully you purchased your honey in a glass jar you can easily make it pourable again by placing it into the microwave for a short time, or gently boiling it in a pan of water on top of the stove until it become liquid again.

Baked Swiss Chicken breasts Here is something new from my twin sister.

4-6 chicken breasts

4-6 oz swiss cheese , sliced

1 can cream of chicken soup - undiluted (can substitute celery or mushroom soup)

l small can sliced mushrooms, drained (optional)

1 C stuffing mix

1/2 stick margarine, melted (optional)

Place chicken breasts and place them in a 9 X 13 baking dish . Top each breast with a slice of swiss cheese, and top with one can of cream of chicken soup (undiluted) and mushrooms. Top with stuffing mix and melted butter. Bake for 75 min covered and 15 minutes uncovered.

You can double this recipe for company:

8 chicken breasts

6-8 oz. Swiss cheese slices

2 cans of soup

1-2 cans of mushrooms (depends on how much to like mushrooms)

2 c. of stuffing mix

1/2 - 1 stick of melted margarine.

It is really good, a little different and you need that when it comes to chicken.

UPSIDE DOWN PIZZA

LAYERED ENCHILADA DINNER (crock pot version)
1 # lean ground beef
1 small onion, chopped (1/3 c. or throw in a handful of dried onions)
1 clove of garlic, minced
1 (10 3/4 oz.) can of condensed cream of mushroom soup)
1 (4.5 oz.) can of green chilies
1 (10 oz.) can/jar of enchilada sauce
10 (6 in.) corn tortillas
12 oz. (3 cups) shredded cheese (cheddar or Monterey jack)

Brown hamburger, onion, and garlic. Drain. Stir in soup and chilies. Spray the inside of your 3-4 qt. crock pot with PAM. Put 1/4 c. of enchilada sauce on the bottom. Place several corn tortillas over the sauce, overlapping and breaking in half as necessary to make and even layer. Top with about 1/3 of the beef mixture, spread evenly. Put 1/4 c. of the enchilada sauce over that and then some of the cheese. (Just like making lasagna.) Repeat the layers until gone. End with more enchilada sauce and additional cheese. cover and cook on low for 4 1/2 - 5 1/2 hours.

This is a great dish for a church potluck, or a meal to start early on Sunday morning so lunch is ready when you return home from church. I also like to get these types of meals in the crock pot at noon on Saturday, so my Saturday evening is more relaxing.

You could do the same thing in a casserole dish and just bake it at 350 degrees until heated through. When I am in a hurry, and making it in the oven make the stack enchiladas. Many times, I add refried beans to the meat for extra volume (stretching those food $$). We liked it, but the kids (picky...) they prefer the flour tortillas over the corn.

APPLE CURRY CHICKEN THIGHS
I made this recipe to take to a church potluck. I made it Saturday morning and heated it up in the crock pot for lunch the next day. Everyone really enjoyed this as it was just a little bit different. To garnish (which I forgot to do), you can sprinkle a few chopped peanuts, shredded coconut or put some chutney on it as well. Serve with flavored rice or couscous if you wish. If you use breasts, just know that they might not be as moist as the thighs are in this recipe. If you like curry (and you really don't taste it in this recipe) I would suggest that you increase the amount of curry in the dish.

1 large Golden Delicious apple, cored, peeled, and chopped
1 large Yellow onion, finely chopped
1 tablespoon Lemon juice
4 ounces Mushrooms, sliced (I used 8 oz. as I like mushrooms)
1 teaspoon Chicken broth
2 cups Apple juice or cider
3 1/2 pounds Chicken thighs, skinned
1 tablespoon Flour

Place curry powder in a large skillet and stir over medium heat until slightly darker in color (about 3 minutes). Add chopped apple, onion, lemon juice, mushrooms, broth, and 1 1/2 C. of the apple juice; bring to a boil. Rinse chicken and pat dry; add to skillet. Reduce heat, cover, and simmer for 30 to 40 minutes, or until meat near bone is no longer pink; cut to test. Lift chicken from pan; arrange on a warm platter. Keep warm. In a 1 cup measure, blend flour with remaining 1/2 C. apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. Serves 4 to 6

HONEY MUSTARD CHICKEN
You can tell it has been a long winter with too much snow. I must be bored as I have tried several new recipes lately. Here is a good one. We all liked it and my youngest, who said he would not eat it went back for seconds.

Place chicken in baking dish (I use a 9 X 13 cake pan). Combine the rest of the ingredients and blend together in a bowl. Pour this sauce over the chicken pieces. Bake COVERED (I use tin foil to cover cake pan) in a 350 degree oven for 1 hour. Then remove cover and bake for an additional 1/2 hour. Serve chicken with a bit of the sauce over rice or couscous.

Sicilian Red Devil Chicken
A simple chicken entrée infused with the flavors of the Mediterranean. I altered this recipe for the crock pot. I used the entire can of tomatoes with the juice, omitted the wine, used the entire can of the small tomato paste. I did not brown the meat first in the olive oil. I just threw the meat in the crock pot blended the other ingredients together and poured it over the chicken breast in the crock pot on low all day. Come home, take out the bay leaves and you are ready to eat. My husband and I enjoyed it. The 11 year old is going through a picky stage and had mac. and cheese. :-) Either way, we are going to eat this one again.
Prep. time 15 minutes, Cook time: 20 minutes Serves: 4 people

Ingredients
1 lb. boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
3 tbl. olive oil
1 large onion, chopped
3 cloves of garlic, minced (I use the jarred stuff and put in the amount I like)
1 (14.5 oz.) can diced tomatoes, drained
3 tbl. tomato paste
2 tbl. Italian parsley
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. crushed red pepper flakes (use more or less depending how hot you like things)

Directions Cut each chicken breast into 3 equal pieces and season with salt and pepper. Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.

To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.

CROCK POT CHICKEN CACCIATORE
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine (or substitute water)
1/4 c. water

Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water.
Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. 4 servings.

EASY CROCK POT CHICKEN CACCIATORE ( Can it get any easier than this??)
4 boneless skinless chicken breasts
4 cups baby carrots
4 cups cubed potatoes (I left this out as I served it over buttered noodles)
1 jar of spaghetti sauce

Put first three ingredients in crock pot; pour sauce on top. Cook on high for 6 hours. Feeds Four. Serve over buttered noodles, rice or just plain.

No roll, no mess, un-stuffed cabbage rolls (Crock pot recipe)
This is really simple, easy and tasty. It is also this is great to come home to as well after working all day.

1 small head cabbage, shredded (or buy the already shredded stuff in the store)
1-2 lbs ground beef raw, break up in crock pot (can use ground turkey as well)
1 large onion, sliced
salt and pepper
l tsp garlic powder
dash hot sauce (about 5 dashes are good)
l cup rice, uncooked (I suggest 3/4 c. of brown or white rice)
l/2 c raisins (I left out - sounded gross to me)
28 oz can crushed tomatoes with juice
lemon juice to taste.

Cover bottom of large crock pot with cabbage. Next, layer the remaining ingredients in the order given. Cook on low for 8-10 hours...the longer the better.

TANDOORI CHICKEN (serves 4)
Bored of the same old, same old chicken recipes (especially if you are on a diet)? Well, here is a new one I tried. (I am into Indian cuisine of late.) This is very mild, easy to prepare and tasty. Prep. time: 10 minutes, cook time: 25 minutes

2 tsp. tandoori spice mix (see note below if you cannot find tandoori spice at your store*) To make it hotter see **
1 onion, chopped fine
2 cloves garlic, minced (I used the stuff in the jar)
1 c. fat-free yogurt (plain)
1 tbl. fresh lime juice (I used bottled juice)
4 boneless, skinless chicken breasts

In a large plastic bag or container with lid, mix spice mix, onion, garlic, yogurt and lime juice. Make diagonal cuts across the chicken breasts about 1" apart. Add chicken breasts to the plastic bag or container. Refrigerate for 6 - 24 hours.

Heat broiler. Cover baking sheet with aluminum foil. Place chicken on sheet, cover with sauce. Broil 4 inches from element until cooked through (until juices run clear) about 15 minutes.

NOTES: *If spice mix is unavailable, substitute: 1 tbl. fresh minced ginger, 1 1/2 tsp.. coriander, 2 tsp. cumin, 1 tsp. paprika, 1 tsp. salt and 1/2 tsp. pumpkin pie spice. **If you want to "kick it up a notch", add 1/2 tsp. ground red pepper to make the tandoori spice (or the spices you mixed up) hotter. If you are on Weight Watchers, this is worth 4 points per serving. Calories 181.

CREAMY CHICKEN (OR TURKEY) ENCHILADAS
1 can (10 3/4 oz.) condensed cream of chicken soup
1 container (8 oz.) sour cream
1 c. Pace Picante sauce (I used regular salsa)
2 tsp. chili powder
2 c. chopped cooked chicken (or turkey)
1 c. shredded Monterey jack cheese (4 oz.) (I used cheddar)
12 flour tortillas (6 inch)
1 medium tomato chopped (about 1 cup)
1 green onion sliced

Mix soup, sour cream, Picante sauce and chili power together. RESERVE 1 cup. Mix 1 c. Picante sauce mixture, chicken and cheese together. Spread about 1/4 c. down the center of each tortilla. Roll up and place seam side down in the 3-quart casserole. (I sprayed the casserole with vegetable spray first.) Pour remaining sauce mixture over enchiladas. Cover and bake at 350 degrees for 40 minutes (I added additional cheese on top.) Serves 6.

COMPANY MEAT BALLS
2 lbs hamburger
l/2 C sour cream
1 pkg. onion soup mix
1 egg, beaten
1 l/2 C soft bead crumbs
1/4 C oil or margarine
l/2 C flour
l/2 t paprika
10 l/2 oz can cream of chicken soup
l l/2 cans water
l can whole or sliced mushrooms and liquid

Mix first five ingredients into meatballs. Roll meatballs in flour that has been blended with paprika until well coated. Brown meatballs slowly in butter or oil. Mix and add last three ingredients. Pour over meatballs and simmer for 20 minutes in fry pan. Bake 325 degrees for 30 minutes. (Or you can do what I did and just pour the sauce over and throw it in the oven for 45 minutes.) Makes it own gravy...yummy!

Beefy Corn Bake
1 lb. hamburger, cooked and crumbled
Onion added to taste and fried up with hamburger
1 can drained whole kernel corn
1/2 c. Pace salsa
1 can (8 oz) tomato sauce
cheese, grated
spices of your choice or leave out -- mix together
1 box "Jiffy" corn mix (make according to directions on package)

Mix together the fried hamburger, onion, drained corn, salsa, tomato sauce and spices. Put into an 8 in square pan, add a layer of shredded cheese and then mix up one of those "Jiffy" box mixes of corn muffin mix according to the directions. Pour muffin mix over the top and bake for 30 or more minutes at 350 degrees. It says it serves 6 -- right serves 4. :-)

Spray bottom of cake pan or 9 X 13 baking dish with Pam. Place chicken breasts in baking dish (do not layer chicken). In a separate bowl mix together the Catalina dressing, cranberry sauce and soup mix. Spoon cranberry mixture over the chicken. Bake uncovered for one hour at 350 degrees.

I served this with brown rice and broccoli. Kids even liked it. We spooned additional cranberry mixture over the chicken. This would also be good served with couscous, or white rice flavored with chicken seasoning/broth.

The original recipe called for the same ingredients but only 4 chicken breasts. Because there is SO much sauce (my sister warned me), 8 chicken breasts really work better. You can either have leftovers or freeze the rest for a fast meal another night. This would be a great recipe for company as it is not a last full of last minute details and it is attractive to serve as well.

Put the whole FROZEN chicken in a roasting pan with a lid. Scrub (do not peel) potatoes and cut in two. Add them to the pan. Scrub carrots and add them to the pan. Cut up the onion and lay the rings around the top of everything. Season all that is in the pan with salt, pepper, and whatever else you like (use garlic and onion blends of spices that you have at home).

Then add two cans of cream of chicken soup and four cans of cream of mushroom soup (just slop on top). Add two soup cans of water. COVER THE ROASTING PAN TIGHTLY, PUT IN OVEN AT 400 DEGREES, and cook for 3-4 hours.

You do not have to remove the giblets or the papers that are in the innards of the chicken (just leave them in and enjoy later or let them flavor things).

***(I followed the directions above, but I baked this ALL DAY IN THE OVEN AT 250 DEGREES. I was lazy and used those "baby carrots" -- they work great. When I got home, the house had a wonderful smell. I pulled out the chicken, placed the veggies in a separate dish and took the juice & soup that had turned into a gravy and placed it in a bowl. This recipe was just way too simple, and I LOVE SIMPLE!)

Lemon Chicken
6 to 8 pieces chicken (I used 4 chicken breast cut in l/2)
1 whole lemon
1 thin sliced lemon
1/2 C flour
1 l/2 t salt
l/2 t paprika
1/4 C salad oil
2 T brown sugar
l C chicken broth
2 sprigs of fresh mint (I did not use)

Grate peel from whole lemon and set aside (this is the lemon zest). Cut lemon in l/2 and squeeze juice over chicken and rub in. Coat chicken with flour, salt and paprika. Brown slowly in salad oil. Arrange in baking pan. Sprinkle lemon zest over chicken, next sprinkle brown sugar over chicken then cover with sliced lemon. Pour on the broth and place mint on top. Bake 375 degrees for 40 to 45 minutes. Very good.

The meat falls off the bone and you have a wonderful brown gravy. Wow, throw together a salad, or veggie, bread or potatoes and you have a instant meal.

FROZEN ROAST
One FROZEN, flat beef roast
1 pkg. of dry (Lipton's) onion soup mix

Place your frozen roast in a Dutch oven or oven proof casserole, sprinkle on the dry onion soup mix and cover casserole. You can cover this with foil if you don't have a lid for your casserole. (I have made this in a cake pan with foil covering the top as frozen roasts don't bend too well :-). ) Bake on low (250 degrees) for 8 or more hours (all day 10-12 hours is ok). When you get home you will have a wonderful roast done to perfection. No need to add water as the roast provides that as it thaws and bakes. I made the years ago while in a hurry, and thought if it works ok, if not I am not out that much (I still make this all the time), and now noticed years I found this recipe in a cookbook from Minnesota. So, others like it as well. Try this one too as it really does not heat up the kitchen too much.

Combine in heavy casserole or Dutch oven. Cover tightly. Bake in oven. For the 5 hour version - bake at 250 degrees. For the all day version - bake at 200 degrees (8-10 hours). Yum! Serves 6 people

ALL DAY STEW (version II)
7-10 hour stew
Put stew meat (at least 2 pkgs. several pounds worth) in casserole or Dutch oven leaving 2 1/2" of head room. Sprinkle 1 pkg. of dry onion soup mix over meat, add one can cream of mushroom soup, or cream of celery. Add 1 soup can Full of either: water, tomato juice, or broth (or a combination of any). Cover and bake at 200 for 7-10 hours. Serve with either mashed potatoes, buttered noodles or rice. Serves 6 people.

Toss meat with flour, brown in oil. Add garlic, onions and sauté until tender. Stir in broth, seasoned salt, chili powder, oregano, and rosemary. Cover and simmer for l l/2. Add tomatoes, paste, parsley and carrots. Cover and simmer for another hour. Stir in macaroni, heat through. Top with cheese. Serves 8-10 people

I browned the meat, got the onions tender and dumped in everything else. Cooked for a couple of hours or you can put in the crock pot. Added pasta at the end. It is really good and just a little bit different.

6 boneless skinless chicken breast halves pounded to 1/4 in thickness
1can cream of chicken soup
2 C natural shredded mild cheddar cheese---divided
1/2 C milk
1pkg. taco seasoning mix
3 C Fritos corn chips (can use the chili-n-cheese kind)
(You can also add1/2 C sour cream to zest it up too.)

Place chicken in 13x9 baking dish Mix soup, 1 1/2 C cheese, milk, and taco seasoning. Spoon this over the chicken top with the chips. Cover the dish and bake 375 for 30 min. Remove from oven. uncover dish top with remaining cheese and bake uncovered 10min. You can add additional cheese and more chips before serving.

Easy chicken/stuffing casserole
Preparation time - 10min.
Baking time - 35 min.

1pkg. Stove Top stuffing mix for chicken
4 boneless skinless chicken breasts (about 1 ¼#)
1 can (10oz.) condensed cream of mushroom soup
1/3 cup sour cream

Make stuffing according to package. Set aside Place chicken in greased 2qt. baking dish. Mix soup and sour cream and pour over chicken. Spoon stuffing mix evenly over chicken. Bake at 375 degrees for 35 minutes or until chicken is cooked. Makes 4 servings. I cooked this a bit longer and I salt and pepper the chicken before adding the soup mixture. Enjoy.... this is so easy and good.

KING RANCH CHICKEN
I made a recipe from a Pace Salsa cookbook I received for a Christmas gift last night. It was great. The only problem was the recipe said it serves 8, and with us it served only 4! :-) Here is the recipe:

1 can cream of chicken soup )
3/4 c. salsa ) Blend together
3/4 c. sour cream )
1 tsp chili powder )
3 c. turkey or chicken cooked and cubed (I used leftover turkey)
6 flour tortilla shells, cut into 1" cubes
cheddar cheese

Mix the above together. Cut 6 flour or corn or flour tortilla shells, cut into 1" cubes. Layer 1/2 of cut tortillas in a two quart baking dish and 1/2 of the chicken stuff, then layer it again. End with a layer of shredded cheddar cheese on top. Bake for 30-40 minutes at 350 degrees. (Or do as I did and mix the soup, sour cream, salsa and chili powder together and then mix in the chicken and cut up tortilla shells. End with cheese on top.) YUM!