Chicken Noodles by Jeanie the Great

CHICKEN NOODLES Serves: 10
1.5 lbs chicken thighs			garlic powder		black pepper
chicken bouillion			onion powder		parsley
egg noodles			seasoned salt
Boil chicken thighs in 8 cups of water seasoned with chicken boullion. Cook until
chicken is cooked through. Place cooked chicken to cool in separate container.
Place chicken broth in refrigerator and allow fat to rise. Skim off the top and strain
through cheesecloth the remaining fat, etc. Add half the amount of water again and
season with more chicken boullion and remaining seasonings (except parsley) to
taste. Cut up chicken and add to broth.
Add parsley to taste. Bag and freeze.
COOKING DAY: Heat. Cook noodles in broth according to package. Serve.

El Pollo Loco Chicken by Jeanie the Great

EL POLLO LOCO GRILLED CHICKEN Serves: 8
1/4 c corn oil				1/4 t ground cumin
1/4 c melted butter				1 t dried oregano
1/4 c onion, minced				4 T fresh lemon juice
2 T garlic, finely minced				4 T fresh orange juice
2-3 drops yellos food coloring				1 chicken, 2 1/2 - 3 lbs
Combine oil, butter, onion, garlic, food coloring, cumin, juices in a large shallow pan. Add
chicken, turning to coat well. Cover and marinate several hours or overnight. Remove chicken
from marinade, cook over medium coals on bbq or in a broiler 4 in under source of heat, until
browned on both sides and meat is done, turning and basting frequently, about 25 min.
Serve with beans, rice, corn or flour tortillas, and fresh salsa.

Chicken Cordon Bleu by Jeanie the Great

CHICKEN CORDON BLEU II (allrecipes.com)					serves: 6
6 skinless, bonelss ch breast halves				6 T butter
6 slices swiss cheese				1/2 c ch broth
6 slices ham				1 T cornstarch
3 T flour				1 c heavy whipping cream (or half and half)
1 t paprika
Pound ch breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2"
of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the
flour and paprika in a small bowl and coat the chicken pieces.
Heat butter and cook chicken until browned on all sides. Add the bouillion. Reduce heat to low,
cover, and simmer for 30 min until chicken is no longer pink and juices run clear. Remove the
toothpicks and bag in freezer bag.
COOKING DAY: Heat the chicken in the oven at 350 10-20 min till heated through. While the ch
is heating, put cream mixture in small saucepan and whisk slowly until thickened. Pour over the
chicken and serve warm.

Hamburgers by Jeanie the Great

HAMBURGERS (8)
Hamburger patties (8)
Hamburger buns
Brown patties; cool. Layer with wax paper, bag and freeze.
COOKING DAY: Griddle fry frozen until warmed through (or microwave).

Italian Sausage Pie

1 pie shell, unbaked
3/4 lb Italian sausage, sweet
1/2 cup onion, chopped
3 eggs, beaten
1/2 cup cream or milk
1 cup mozzarella cheese, shredded
salt & pepper, to taste

Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some. Don't overcook!

Remove casing from the sausage and crumble. Sauté sausage and onions; drain well and spoon into prepared pie shell.

Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.

Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife. Allow to cool slightly.

Cafe Rio Pork Burritos

SWEET PORK

2 pounds pork
1 can Coke (NOT diet)
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1/2 c. brown sugar (1 cup if you want it to be sweeter)

Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and brown sugar. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!



CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Skillet Chicken with Broccoli, Pasta, and Parmesan Cheese (Jean)

2-3 boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
3 tablespoons olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
12 ounces ziti (penne makes a great substitution - I've used both with great results)
4 1/4 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets (depending on how much broccoli you want)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
3/4 cup heavy cream
3/4 cup grated parmesan cheese (asiago was the cheese in the original recipe and can be interchanged, but I always have parmesan on hand so I used that)
1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally.

Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.

Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated parmesan at the table, if desired.