Sauce: 1 ½ cup sugar 1 cup cider vinegar ½ cup ketchup ½ cup chicken broth 2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag. Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions: Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
Crispy Garlic Chicken Supper Swap recipe – April 16th, 2009
2.5 lbs. boneless, skinless chicken breasts 1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix OR Savory Herb with Garlic Soup Mix 1/3 cup mayonnaise 1/3 cup grated Parmesan cheese 2 Tbsp. Plain dry breadcrumb
Place chicken in a freezer bag. Combine soup mix, mayonnaise and cheese. Place in a separate plastic bag. Place bread crumbs in another separate plastic bag. Bundle bags together in a freezer bag. Seal, label and freeze flat.
Serving Day instructions: Thaw completely. Preheat oven to 400 degrees. Place chicken breasts on a baking sheet. Top with soup mixture. Sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink.
Ham and Cheese Stuff'n Puff Supper Swap – April 16th, 2009 Kraftfoods.com
5 eggs 1 cup milk 1/2 cup Sour Cream 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 9 oz. chopped Smoked Ham 1.5 cups Shredded Cheddar Cheese, divided
BEAT eggs, milk and sour cream in large bowl with whisk until well blended. Add broccoli, stuffing mix, ham and 1/2 cup cheese; mix lightly. Place in a freezer bag. Place remaining cheese in a separate bag. Place egg mixture bag and cheese bag in another freezer bag. Seal, label and freeze flat.
Serving Day: HEAT oven to 375ºF. Thaw completely. Pour egg mixture into a 2-quart casserole; cover loosely with foil. Bake 1 hour. Uncover. Sprinkle with remaining cheese. Bake 5 minutes or until cheese melted and broccoli mixture is heated through.
Lydia Circle’s Chicken Casserole Supper Swap recipe – April 16th, 2009 Lori Toso
1 – 16 oz pkg. California blend vegetables 4 cups chicken breast meat 2 cans cream of chicken soup 1 cup real mayonnaise 1 tsp. lemon juice ½ tsp. curry ¾ cup shredded cheddar cheese 8 oz. can water chestnuts 1 cup herb seasoned stuffing crumbs ¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day: Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Hash brown casserole Supper swap – April 16th, 2009
32 oz frozen shredded hash browns 1 can cream of chicken soup 1 pint sour cream ½ cup milk 2 cups shredded cheddar cheese 1 ½ lbs ground beef 1 tsp. garlic salt ¼ tsp. black pepper ½ cup chopped onions
Brown beef with garlic salt, pepper, and onions. Mix together soup, sour cream, milk and cheese. Place beef in a plastic bag. Place sour cream mixture in a separate bag. Bundle both bags together with the hash browns. Seal, label and freeze flat.
Serving day: Thaw beef and sour cream mixture. Preheat oven to 350. Scatter half of the hash browns on the bottom of a 9x13 pan. Put half of the beef on top, then half of the sour cream mixture. Repeat layers. Bake for 45 minute or until heated through.
Old-time beef stew: Supper swap – April 16th, 2009
1.5 lbs beef cubes (stew meat) 1 T. oil 4 cups boiling water 1 T. lemon juice 1 t. Worcestershire sauce 1 clove garlic, minced 1 onion, sliced 1 T. salt 2 bay leaves – purchase at Northwoods for the best price 1/2 t. pepper 1 t. sugar 1/2 t. paprika dash of allspice
Cooking day instructions: Brown meat in oil. Add rest of ingredients except carrots, potatoes and peas and cook 1-2 hours, until meat is tender. Cool, and then add carrots, potatoes and peas. Seal label and freeze flat, using freezer bag method.
Serving day instructions: Thaw completely and place stew in a stockpot. Simmer 1-2 hours, until vegetables are tender. Remove ½ cup of stew liquid. Stir in 2 Tbsp flour. Stir back into stew.
Chicken Breasts Supreme Supper Swap – April 16th, 2009
2 lbs boneless chicken breasts 4 slices provolone cheese 1 cans cream of chicken soup ½ cup sour cream 1 cup fine breadcrumbs ¼ cup melted butter or margarine
Serving Day: Remove all bags from chicken bag before thawing. Thaw completely. Spray a baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Spread sauce over cheese. Sprinkle bread crumbs over top to cover sauce layer. Drizzle ¼ cup melted butter over bread crumbs if desired (this is optional). Bake at 350 degrees for 1 hour or until chicken tests done.
Sweet and Sour Chicken
ReplyDeleteSupper swap – April 16th, 2009
2.5 lbs boneless, skinless chicken breasts
Beaten egg
Cornstarch
Sauce:
1 ½ cup sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken broth
2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag.
Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions:
Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
Crispy Garlic Chicken
ReplyDeleteSupper Swap recipe – April 16th, 2009
2.5 lbs. boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix OR Savory Herb with Garlic Soup Mix
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
2 Tbsp. Plain dry breadcrumb
Place chicken in a freezer bag. Combine soup mix, mayonnaise and cheese. Place in a separate plastic bag. Place bread crumbs in another separate plastic bag. Bundle bags together in a freezer bag. Seal, label and freeze flat.
Serving Day instructions:
Thaw completely. Preheat oven to 400 degrees. Place chicken breasts on a baking sheet. Top with soup mixture. Sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink.
Ham and Cheese Stuff'n Puff
ReplyDeleteSupper Swap – April 16th, 2009
Kraftfoods.com
5 eggs
1 cup milk
1/2 cup Sour Cream
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
9 oz. chopped Smoked Ham
1.5 cups Shredded Cheddar Cheese, divided
BEAT eggs, milk and sour cream in large bowl with whisk until well blended. Add broccoli, stuffing mix, ham and 1/2 cup cheese; mix lightly.
Place in a freezer bag. Place remaining cheese in a separate bag. Place egg mixture bag and cheese bag in another freezer bag. Seal, label and freeze flat.
Serving Day:
HEAT oven to 375ºF.
Thaw completely.
Pour egg mixture into a 2-quart casserole; cover loosely with foil.
Bake 1 hour. Uncover. Sprinkle with remaining cheese. Bake 5 minutes or until cheese melted and broccoli mixture is heated through.
Lydia Circle’s Chicken Casserole
ReplyDeleteSupper Swap recipe – April 16th, 2009
Lori Toso
1 – 16 oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
½ tsp. curry
¾ cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day:
Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Hash brown casserole
ReplyDeleteSupper swap – April 16th, 2009
32 oz frozen shredded hash browns
1 can cream of chicken soup
1 pint sour cream
½ cup milk
2 cups shredded cheddar cheese
1 ½ lbs ground beef
1 tsp. garlic salt
¼ tsp. black pepper
½ cup chopped onions
Brown beef with garlic salt, pepper, and onions. Mix together soup, sour cream, milk and cheese. Place beef in a plastic bag. Place sour cream mixture in a separate bag. Bundle both bags together with the hash browns. Seal, label and freeze flat.
Serving day:
Thaw beef and sour cream mixture. Preheat oven to 350. Scatter half of the hash browns on the bottom of a 9x13 pan. Put half of the beef on top, then half of the sour cream mixture. Repeat layers. Bake for 45 minute or until heated through.
Old-time beef stew:
ReplyDeleteSupper swap – April 16th, 2009
1.5 lbs beef cubes (stew meat)
1 T. oil
4 cups boiling water
1 T. lemon juice
1 t. Worcestershire sauce
1 clove garlic, minced
1 onion, sliced
1 T. salt
2 bay leaves – purchase at Northwoods for the best price
1/2 t. pepper
1 t. sugar
1/2 t. paprika
dash of allspice
1 lb carrots, chopped
3-4 potatoes, chopped
1.5 cups frozen peas
Cooking day instructions:
Brown meat in oil. Add rest of ingredients except carrots, potatoes and peas and cook 1-2 hours, until meat is tender. Cool, and then add carrots, potatoes and peas. Seal label and freeze flat, using freezer bag method.
Serving day instructions:
Thaw completely and place stew in a stockpot. Simmer 1-2 hours, until vegetables are tender. Remove ½ cup of stew liquid. Stir in 2 Tbsp flour. Stir back into stew.
Chicken Breasts Supreme
ReplyDeleteSupper Swap – April 16th, 2009
2 lbs boneless chicken breasts
4 slices provolone cheese
1 cans cream of chicken soup
½ cup sour cream
1 cup fine breadcrumbs
¼ cup melted butter or margarine
Serving Day:
Remove all bags from chicken bag before thawing.
Thaw completely. Spray a baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Spread sauce over cheese. Sprinkle bread crumbs over top to cover sauce layer. Drizzle ¼ cup melted butter over bread crumbs if desired (this is optional). Bake at 350 degrees for 1 hour or until chicken tests done.
Serve with Rice Mix.