“A great make-ahead freezer meal! When I made this I didn’t have bay leaves, I skipped the celery, I used dry noodles (cooked and drained) and used a can each of chicken and turkey.”

Ingredients
1 tablespoon butter
1 large carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 teaspoon dried thyme
3 chicken bouillon cubes
1-1/2 cup frozen egg noodles
1-1/2 cup diced chicken breast

1. In a medium pot, melt butter. Added carrots and celery; sauté until cooked but not browned. Add 5 cups water, bay leaf, thyme and chicken bouillon cubes to pot. Bring to a boil and let simmer for about 10 minutes. Add noodles and simmer for an additional 20 minutes. Add chicken and return to a boil.

If freezing: Transfer cooled soup to a freezer bag and lay flat in freezer.
To prepare frozen soup, thaw before heating. Use a double-boiler on stovetop to reheat.

(Submitted by Tiffany)

“Delicious take on an Olive Garden dish. (Actual recipe?) If you like a bit more apricot topping, double the preserves and chicken stock. I made only two chicken breasts and had the perfect amount of topping.”

Ingredients
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
1/2 cup chicken stock or broth
1/2 cup apricot preserves
Salt and pepper to taste
Chopped parsley for garnish

1. For sauce, in a sauce pan over medium-high heat, add chicken stock and apricot preserves. Add salt and pepper to taste. Bring just to a boil and remove from heat; set aside.

2. Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning once. Remove from grill and place on a large serving platter or individual serving plates.

3. Top chicken breasts with Apricot Sauce and garnish with chopped parsley.

Ingredients
1 1/3 cups French’s Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

1. Preheat oven to 400 degrees F.

2. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.

3. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.

4. Bake at 400 degrees F for 20 minutes or until no longer pink in center.

(Submitted by Webmaster)

“We got the idea to make this pizza after seeing a Chicago deep-dish pizza in the BC cookbook.  I used Tammy’s crust recipe and we just kinda improvised from there!  This may make more than one pizza, but I’m terrible at getting dough to rise, so this was only enough for one for us.  Oh yeah, this pizza is made in a jelly roll pan or a springform pan!”

Ingredients
CRUST:
3/4 cup water
1 teaspoon sugar
2 tablespoons butter, melted
2 1/2 cups flour
1 tablespoons yeast

TOPPING:
Mozzarella cheese (optional)
Cooked, shredded chicken (Used about 1/2 cup canned chicken)
Pineapple, cut into small pieces  (We used 3-4 pineapple rings)
BBQ sauce
Chopped onion (We used about 1/4 cup)

1. Mix water, sugar and butter.  Add some flour, mix well.  Add remaining flour and yeast and mix.

2. Knead 6-8 minutes.  Grease top of dough, place in bowl, cover and let raise in warm place.

3.  Punch down dough.  Spread dough onto bottom and up sides of greased springform or jelly roll pan. 

4. Top crust with cheese if desired.  Bake crust for a few minutes (We did it for about 5 minutes on 375-ish)

5. Saute onions in oil.  Add pineapple, chicken and BBQ sauce.. simmer for a few minutes.

6. Spoon filling into crust.  Top with more cheese if desired.  Bake about 10 minutes, or until crust is lightly browned.

(Submitted by Webmaster

“This is my favorite sweet & sour sauce recipe so far!”

Ingredients
1 frying chicken, 3lbs., cut up (or 4-6 boneless chicken breasts)
2 T. butter or margerine
1/2 t. garlic salt
Dash Paprika
4 green onions, sliced
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup pineapple juice
2 T. ketchup
2 T. soy sauce
Dash Paprika
1 T. corn starch
1/4 cup water or pineapple liquid
1 can (12 oz.) pineapple, sliced

1. Brown chicken pieces well on all sides in butter in Dutch over or large skillet.  sprinkle with garlic salt and paprika.

2. Saute green onion.

3. Place chicken in baking pan.  Sprinkle with onion.

4. Bake at 400°F for 35 to 40 minutes, turning once, until juices run clear with pierced with a fork.

5. Meanwhile, prepare the sauce.  Mix vinegar, sugar, pineapple and ketchup in saucepan.  Bring to a boil.

6. Add soy sauce and paprika.

7. Simmer over low heat for about 5 minutes.

8. Mix cornstarch with water or pineapple liquid.  Add mixture to pan and heat, stirring constantly, until thickened and clear, about 3 minutes.

9. Place chicken in serving dish.  Pour a little sauce over chicken.  Garnish with pineapple slices.  Serve with remaining sauce.

(Submitted by Webmaster)

“I made this and my boyfriend absolutely loved it!  He said it was the best s&s sauce he’s ever had.  It’s very gingery though, and definitely not the typical s&s sauce.”

Ingredients
1 carrot, in chunks
1 green pepper, cubed
1 medium onion, quartered
2 Tablespoons tapioca
4 chicken breast, cut up
8 ounces dark brown sugar, packed
1/3 cup red wine vinegar
1 Tablespoon soy sauce
1 teaspoon chicken bouillon
2 Tablespoons fresh ginger root, minced
1/2 teaspoon garlic powder
1 teaspoon dried cilantro, or 10 fresh leaves
Rice, cooked

1. Put veggies in bottom of crockpot.  Sprinkle tapioca over veggies.  Place chicken on top of veggies.

2. Combine remaining ingredients, except rice, in a small bowl.  Pour over chicken.  Cover and cook 8-10 hours on low.

3. Serve over hot cooked rice

(Submitted by Webmaster)

“I wasn’t able to find queso fresco so I used pepper jack cheese.  I also didn’t have the salsa verde so I used regular salsa.  I added about half a jalapeno as well. It all tasted so good!”

Ingredients
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (shopping hint: it’s green)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3 less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth (or chicken bouillon cube with 1 cup water)
8 6-inch corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco (OR shredded monterey jack or monterey jack with jalepenos)
1/2 teaspoon chili powder
4 lime wedges (optional)

1. Preheat oven to 425 degrees (F)

2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in large bowl. Stir in 1/2 c. salsa mixture. Reserve remaining mixture.

3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan, cook 20 seconds or until moist, turning once. Remove tortilla, drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11×7″ baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth and chicken mixture.

4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

(Submitted by Webmaster

“Such an easy recipe. My husband & I enjoyed it.”

Ingredients
Chicken (drumsticks, breasts, wings)
Your favorite bbq sauce

1. Put chicken in slow cooker (crock pot). Pour as much bbq sauce as you want over the chicken. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

(Submitted by Angela)

Ingredients
1 whole 3lb chicken
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 teaspoon worcestershire sauce
2 teaspoon balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 Tablespoons minced garlic

1. Remove skin from chicken and empty inner cavity. Pat dry with paper towel and place inside crockpot.

2. In a small bowl, stir together brother, soy sauce, olive oil, honey, worccestershire sauce, vinegar, lemon juice, sesame oil, and garlic; pour over mixture over chicken and cover.

3. Cook 8 hours on low or 4 hours on high.

(Submitted by Webmaster)