Saturday, September 20, 2008

Week in Recipes

This was our menu this week! We tried some new things and they were all great! Monday: Broccoli Cheese Soup 1/2 cup butter 1 onion, chopped 1 (16 ounce) package frozen chopped broccoli 4 (14.5 ounce) cans chicken broth 1 (1 pound) loaf processed cheese food, cubed 2 cups milk 1 tablespoon garlic powder 2/3 cup cornstarch 1 cup water DIRECTIONS In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. Tuesday: Fajitas Ingredients Olive Oil Green and Red Peppers Onions Chicken Breast Fajita Seasoning Tortilla Shells Desired toppings Directions Add 2 TBSP in a saute pan add in peppers and onions cook until onions turn clear. Cook chicken until no longer pink in pan with leftover olive oil and onion and pepper flavor, season with fajita seasoning. Slice in think strips and serve over warm tortillas. Wednesday: Campfire Hash Ingredients: 1 large onion, chopped 3 garlic cloves, minced 2 Tbsp olive oil 4 large potatoes, peeled and cubed 1 pound smoked kielbasa, halved and sliced 1 can (4 ounces) chopped green chilies 1 can (15-1/4 ounces) whole kernel corn, drained In large skillet over medium heat, cook and stir onion and garlic in oil until tender. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally. Add kielbasa, cook and stir until potatoes are tender and well browned, about 10 minutes longer. Stir in chilies and corn; heat through. Thursday: Potato Chip Chicken Strips Ingredients: 1 cup sour cream 1/8 Tsp garlic salt 1/8 Tsp onion salt 1/8 Tsp paprika 1 package 12 ounces potato chips 2 pounds chicken breast, cut into 1-inch strips 1/4 cups butter ranch In bowl, combine sour cream and seasonings. Place potato chips in another bowl, use a potato masher and crush chips. Dip chicken into sour cream mixture then coat with potato chips. Place in greased 15x10 baking pan. Drizzle with butter. Bake at 400 degrees for 25 minutes or until chicken is no longer pink. Serve with ranch. Friday: White Bean Chicken Chili INGREDIENTS: 1 lb chicken 1 cup chopped onion 1 can (or the equivalent) chicken broth 3 cloves of garlic, chopped 2 tsp Cumin seed (ground will not withstand long cooking as well) 1/2 tsp dried oregano leaves 3 -15oz cans white beans (great northern or cannellini), drained and rinsed 1 or 2 chopped red, green or yellow bell peppers, or combination jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!) PREPARATION: In a 4 or 6 quart slow cooker combine the chicken, beans, onions, chicken broth, garlic, cumin and oregano. Chicken will shred during cooking. Let cook 4-6 hours on low. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving. Saturday: Lemon Pepper Chicken Caesar Salad Ingredients: Chicken Breast Fresh Romaine Lettuce Lemon Pepper Seasoning Shredded Parmesan Cheese Caesar Croutons Ken's Original Steakhouse Caesar Lite Dressing Bake 2 chicken breasts seasoned with lemon pepper earlier in the day (so you can cool them) Place all ingredients in bowl, add thinly sliced chicken.

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