Lemon and Garlic Grilled Chicken (Jean)

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Lemon Cream Pasta with Chicken (Jean)

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Lasagna Casserole (Celise)

1 lb ground beef
¼ c. chopped onion
½ tsp salt
½ tsp pepper, divided
1 lb medium shell pasta, cooked and drained
1 lb (4 cups) shredded mozzarella cheese, divided
1 carton (24 oz) small-curd cottage cheese
2 eggs, beaten
1/3 c. grated parmesan cheese
2 tbsp parsley flakes
1 jar (26 oz) spaghetti sauce

In skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and /4 tsp pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, parmesan cheese, parsley, and remaining pepper. Stir gently. Pour into greased 13x9 baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350 for 45 minutes. Sprinkle with remaining mozzarella. Bake, uncovered 15 minutes longer or until the cheese is melted. Let stand 10 minutes before serving.

Sloppy Joes (Celise)

1 lb ground beef
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar

In a large skillet, brown ground beef and onion. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally. If Joes appear too'loose', leave cover off and let moisture evaporate. Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.

Mexican Casserole (Celise)

2lbs ground beef
Small onion
16oz tomato sauce
Can of corn
½ cup water
4oz diced green chilis
10oz enchilada sauce
½ lb grated cheese
5 corn tortillas

*Mix together. Bake 25-35 min at 350.

Jeanie's March Chicken recipes

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.
HOT'N'SPICY BUFFALO CHICKEN SALAD Serves: 6
1/3 c crumbled bleu cheese					2 T butter
3/4 c Ranch-style salad dressing					1/4 c Louisiana-style hot sauce
4 large skinless, boneless ch breast halves, cut into 1-in cubes
1 T vegetable oil					1 T salad seasoning mix
					3 heads romaine lettuce, chopped
Combine crumbled bleu cheese and ranch-style dressing; put into storage container. Season
cubed chicken with salt and pepper. Heat oil. Just before the oil starts to smoke, add the chickne
and cook to brown evenly, about 3 min. Reduce heat to low and add butter, hot sauce and salad
seasoning mix. Simmer until chickne is cooked through, about 5 min. Bag chicken, label and f
freeze.
COOKING DAY: Thaw and heat chicken (can serve cold if desired). Stir the dressing and
pour over the lettuce. Top salad with chicken and serve.
BOB'S MEXICAN STUFFED CHICKEN allrecipes.com Serves: 6
3 c crushed corn flakes				1/2 c finely chopped fresh mushrooms
1 T chili powder				1/2 med red onion, finely diced
1 (1.27 oz) packet dry fajita seasoning				6 skinless, boness chicken breast halved, pounded
1/3 c finely chopped red bell pepper				thin
1/3 finely chopped yellow bell pepper				1 1/2 c shredded cheddar cheese, divided
1/3 c finely chopped orange bell pepper				1/3 c salsa
				4 oz cream cheese
				toothpicks
Preheat oven to 350 degrees. Lightly grease baking dish. In a bowl, mix corn flakes, chili pwder
and fajita seasoning. In a separate bowl, mix the peppers, mushrooms and onion. Dredge the
chicken in the corn flakes mixture to evenly coat. Drop 1 t cream cheese, sprinkle 2 T
cheddar cheese, and 1/6 of the vegetable mixture. Top with equal amounts of salsa. Carefully
roll the breast halves over the filling. Seal seams with toothpicks, then dredge again with corn
flakes mixture. Arrange the chicken in the baking dish. Bake 30 min. Top with remaining cheese
and bake 10 min or until juice runs clear. Allow to cool, bag, label and freeze.
COOKING DAY: Bake 350 20 min or till heated thoroughly.

Meals from January (recipes need to be entered)

Chili Verde
Stuffed French Bread
Italian Dunkers
Sesame Orange Pork Chops
Ham and Cheese Bake
Mexican Egg Rolls
Meatball Sandwiches
Ham & Cheese Braid
Sweet BBQ Beans
Italian Wedding Soup
Beef and Bean Chimichangas
Dinner Nachos
Herb Lemon chicken
Chicken Fajitas
BBQ Chicken
Chicken & Cilantro drumsticks
Popcorn Chicken
Ch Bacon Casserole ? (couldn't tell what it said)