Favorite Dinner Recipes!!

We have officially started the recipe blog!!! As you know, the first theme was Favorite Dinner Recipes. Thank you everyone for emailing me your recipes...ENJOY!


SUMMER ITALIAN TORTELLINI SOUP Melissa Wilson

1 lb Turkey Kielbasa links, sliced (or Italian ground sausage)
1-8 oz can tomato sauce
1 cup chopped onion
2 small zucchini, sliced
2 cloves crushed garlic
8 oz cheese tortellini (fresh)
5-7 cups water w/ chicken bouillon
4 medium carrots, sliced
2-14 ½ oz cans Italian Stewed tomatoes
1 large green pepper, chopped§
Italian Seasoning to taste (2+ Tbs)
Parmesan Cheese to taste

Brown sausage, onions, and garlic in a LARGE pot. Add water, broth tomatoes, carrots, Italian Seasonings and tomato sauce. Bring to boil, reduce heat and simmer uncovered for 30 minutes. Stir in zucchini, green pepper and tortellini and a little Parmesan cheese and more Italian seasoning, if necessary. Simmer covered for 35 minutes or until tortellini is tender. Sprinkle with Parmesan cheese.



SWEET AND CHUNCKY CHICKEN Carly Dunn

3-4 boneless skinless Chicken breast cut into bite size pieces sprinkle lightly with garlic salt (can refrigerate if you have time)
Dip each piece of chicken in a bowl with 2 eggs slightly beatenthen into a bowl with corn starch (or flour), (or a little of each it is up to you)brown chicken in a frying pan with 1 tbsp crisco (you might have to keep adding crisco as needed)

SAUCE
3/4 cup sugar
1/2 cup vinegar( I add a little less)
3 1/2 Tbsp Ketchup
1 Tbsp Soy Sauce(I usually double the sauce recipe)

Bake 325-1hr. uncovered



CHICKEN ADOBO Emily Geddes

2 lbs. chicken legs and thighs, skinned
1 c. soy sauce
1 c. vinegar
2 c. water
1 large onion, sliced
6-10 (to taste) cloves garlic, crushed
2 T brown sugar
2 t whole peppercorns

Place all ingredients in a large pot over medium high heat until boiling. Turn heat down to simmer for an hour. Serve with rice and a green veggie.



TACO LASAGNE Heidi Schaber

1lb ground beef
1/2 c chopped green pepper
1/2 c chopped onion
2/3 c water
1 package taco seasoning
1 can black beans drained and rinsed
1 can mexican diced tomatoes
6 flour tortillas
1 can refried beans
3 cups shredded cheddar cheese

Cook beef with peppers and onion. Drain, add water and taco seasoning. Bring to boil and simmer 2 minutes. Stir in black beans and tomatoes. Simmer 10 min. Place two tortillas in a greased
9 x 13 dish. Spread with half of refried beans then half of meat mixture, then cheese. Then repeat layers and top with remaining tortllas and cheese. Cover and bake at 350 for 25-30 min. Enjoy.



LEMON CHICKEN Kimberly Rippy

4 skinless, boneless chicken breast halves (1 1/4 pounds)
3 Tbsp flour
2 Tbsp butter
2 Tbsp olive oil
1 3/4 cups chicken broth
1/4 cup fresh lemon juice
salt and pepper to taste
cooked rice

1. Pound chicken breast with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.
2. In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning over once, until juices run clear. Remove chicken to plate.
3. Stir reserved flour into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly. Return chicken to pan to heat through. Season to taste with salt and pepper. Serve chicken with lemon sauce over rice. Makes 4 servings.


YUMMY CHICKEN TACOS Camie Oakey

3-5 chicken breasts-- cut into bite size pieces
salt and pepper
chili powder
1/2 cup sour cream
1/2 cup frozen or canned corn
1 small can of diced green chilis
1/4 cup salsa (the chunkier the better)
Flour or corn tortillas
Toppings for tacos (lettuce, tomatoes, chesse, ranch dressing)

Cube chicken and season it with salt and pepper and chili powder (if you like it a little spicy) and brown it for about 10-15 minutes in a frying pan. When the chicken is almost done, add about 1/2 of the sour cream, the corn, the diced green chilis, and the salsa. Let the mixture simmer until it is heated through. If you want to add more sour cream you can add the other half but it just depends on how much you like sour cream and how creamy you want your mixture. All the of measurements can be changed based on personal taste preference. Turn the heat to low as you prepare the tortillas.

Warm your tortillas either in the microwave or in a frying pan with a little oil. These are really good if you cook your corn tortillas in some oil until they are crisp and make tostadas! Put the chicken mixture in a tortilla and top with your favorite taco garnishings.



BAKED CHICKEN Debbie Allen

Place 6-8 chicken breasts in 9x13 pan. Can be fresh or frozen breasts.Put a slice of swiss or provolone cheese on top of each breastIn a bowl, mix 3 cans of cream of chicken soup with 1 cup of sour cream and1 tablespoon of lemon juice.Pour mixture on top of chicken breasts,Crunch Ritz crackers on top ( can use potatoe chips or dry crunchedbread crumbs)

Bake at 275 degrees for 2 1/2 hours uncovered
Serve over rice or potatoes, use sauce for gravy.



CHICKEN FLORENTINE Amy Forrest

3 Tbsp. Zesty Italian Dressing, divided
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves (1 lb.)
8 slices OSCAR MAYER Shaved Smoked Ham
1 cup KRAFT Shredded Swiss Cheese

HEAT 1 Tbsp. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
ADD remaining 2 Tbsp. dressing and the chicken to a different skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through (170°F).
TOP evenly with ham and cheese; cover. Reduce heat to low; cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto four plates; top each with a chicken breast.




CHICKEN ROLLS Jan Allen


1 pkg. crescent rolls (makes 8)
8 oz. lite cream cheese
2 c. cooked chicken - cubed or 2 chicken breasts or 2 cans.
1/4 c. melted butter or margarine
1/2 c. melted butter or margarine
1 tbs. minced onion
few sprinkles of salt (optional)
1/8 tsp. pepper
1 c. seasoned bread crumbs

Mix cream cheese, butter (1/4 c.), onion, salt & pepper, until well blended. Add chicken to cream cheese mixture. Put 1 lg spoonful of mixture on larger part of crescent roll, then roll up and seal all edges. (like a ball). Dip each roll in (1/2 c. ) melted butter then roll in seasoned bread crumbs. Place on ungreased cookie sheet and bake at 350 F. for 30 minutes. Serve with chicken gravy or gravy made from cream of chicken soup (1 can cream of chicken soup mixed with 1/2 can of milk mix and warm)

WHITE CHILI Gayle Lambert

1/4 cup butter or margarine
1 finely chopped clove of garlic or 1/2 tsp garlic powder
3 cups chicken broth
1 tablespoon dried basil leaves
1/4 teaspoon ground cloves
1 large onion chopped
4 cups of 1/2 inch cubed cooked chicken
2 tablespoons fresh cilantro, chopped fine
2 teaspoons ground chili powder
2 cans undrained Great Northern Beans
1 pint sour cream (optional)
2 cups grated cheese (optional)
1 bag fritos or tortilla chips (optional )

Melt butter over medium heat, and then add onion and garlic; cook until translucent. Add remaining ingredients, heat to boil, then reduce heat and let simmer for 1 hour, stirring occasionally. Sometimes I mash some of the beans to make a thicker chili. Serve chili topped with crumbled chips, sour cream and cheese. Sometimes I top with an avocado, too. This is a great winter substitute for those of us who are allergic to tomatoes!!!


YUMMY ZUPA TOSCANA Jin Hee Lambert
Serves 6

1 (16 ounce) package italian sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream

Directions
1 Preheat oven to 300 degrees F (150 degrees C).
2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3 Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
4 Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5 Add crumbled bacon, sausage, kale, and cream.
Simmer 4 minutes and serve.


CHICKEN STIR-FRY DIJON Noelle Allen


1 c. chicken broth
1 T. soy sauce
2 t. cornstarch
4 c. cut-up assorted vegetables ( carrots, pepper, onion, broccoli. sugar-snap peas, anything
you want really)
1 clove garlic, crushed
1 T vegetable iol
1 pound boneless, skinless chicken breasts cut into strips
1/2 c. dijon mustard
Hot cooked rice

In a small bowl, conbine broth, soy sauce, and cornstarch; set aside.

In large skillet, over medium-high heat, saute vegetables and garlic in oil until tender-crisp. Remove from pan; keep warm. In same skillet, saute chicken strips until no longer pink, about 3 to 5 minutes. Return vegetables to pan. Stir in broth mixture; heat to boil. Reduce heat; simmer 5 minutes or until mixture thickens slightly. Stir in mustard; heat through. Serve over rice.


LEMONADE CHICKEN Emily Sharp


4 to 6 pieces chicken
1 6 ounce can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar and ketchup and mix well. Pour over chicken. Cover. Cook on high 3 to 4 hours or low 6 to 8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.