Chicken Tetrazzini

This is roughly the recipe I used.

1 can Cream of Mushroom Soup (Reduced fat)
3/4 cup water (see directions)
1/2 cup grated cheese (cheddar, or I used the Mexican 4 cheese)
4-5 celery stalks, diced
1/4 cup chopped red pepper OR cup pimiento (optional)
4 cups cooked spaghetti
1 lb chicken breast

Directions:

Boil chicken breast in water for 15-20 min. Pull out and set aside to chop. Using "broth", boil spaghetti noodles until done. Reserve 3/4 water for mix.

Mix soup, water, cheese, celery, pepper, chicken and spaghetti in saucepot. Heat through. (or place in 8x8 and bake 20 min at 350 until melted and hot.

Chicken Pot Pie

Prep: 7 minutes
Bake: 1 hour
Bake from frozen: 1 hour 20 minutes
Serves: 6

2 skinless chicken-breast halves (about 12 oz total), cooked & cubed
10.75-oz can low-sodium cream of chicken soup
1/2 c milk with 2 chicken bullion cubes (nuke for 2 min. to dissolve)
1/2 tsp pepper
2 cup frozen peas and carrots/mixed veggies (or chop fresh carrots/celery/onion if you have)
1/2 tsp dried oregano
1/2 cup grated parmesan cheese
9-inch refrigerated pie crust

1. In a bowl, combine all ingredients except pie crust. Pour into 8- or 9-inch round foil pan. Place pie crust on top and tuck edges under. Cut a steam vent in the top of the crust. Cover with foil and freeze until ready to use, or bake, covered, at 400 degrees for 45 minutes, then uncovered for 15 minutes. Cool 10 minutes before serving.

To bake frozen pot pie: Preheat oven to 400 degrees. Place pie on a baking sheet and bake, covered, for 1 hour. Uncover and continue baking until golden brown and sauce is bubbling, about 20 minutes more.

*Cranberry-Blueberry Cake*

Just saw this recipe at Pleasant View Schoolhouse Blog and I think I'm going to make it (not for swap. Yet.) Sounds awesome! She also made it with apples/cranberries. Just wanted to share!

This beautiful and delicious cake picnics easily if left in its pan until needed. Just slice in the pan, and flip each serving out onto the diner's plate so she can enjoy the beautiful deep colors.

Grease an 8-inch cake pan, and preheat the oven to 350.

Whisk together in a bowl, and then sprinkle in the pan:
1/2 c. sugar
1/2 t. cinnamon
1/4 t. allspice.

Evenly distribute:
1 c. fresh or frozen cranberries and
1 c. fresh or frozen blueberries
over the sugar. Set aside.

In electric mixer, cream:
1/2 c. margarine
1/2 c. sugar
until light and fluffy.

Beat in:
1 egg
1 t. vanilla.

In another bowl, whisk together:
1 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt.

Blend into creamed mixture.
On low speed, beat in:
1/2 c. rice milk. Or use regular milk.

Spoon batter into the pan over the berries, slide into the oven, and bake 30-35 minutes, until a toothpick poked in comes out clean. Cool in the pan, and if serving at home, turn out onto a platter.

Beef Stew

2 lbs. boneless beef top round steak, cut into 1 -inch cubes
8 medium carrots, cut into 1 -inch pieces
1 lb. small red potatoes, quartered
1/2 lb. sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 can 14 oz. diced tomatoes, undrained
1/4 cup all-purpose flour
1 6 oz. can tomato paste
3/4 cup beef broth
1/3 cup pomegranate juice (may use red wine or beef broth)
1 1/2 teaspoons salt
1 tsp minced garlic
1/2 tsp dried thyme

In a large skillet, brown beef on all sides. In a slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top.

In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the pomegranate juice, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. Cover and cook on low for 6-8 hours or until meat is tender.

Yield: 6 servings

*I forgot the mushrooms w/this swap. Also, in the future, I'd omit the potatoes and instead serve the stew over a heap of buttery mashed potatoes.

Pasta di Prima

4 Chicken Breast halves
1 can diced tomatoes
1/4 cup sun-dried tomato pesto
1 14 oz can artichoke hearts, quartered
8 oz pkg sliced mushrooms
8 oz Penne, Rigatoni or other pasta
fresh grated parmesan

1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and cut into pieces. Set aside.
2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
3. Pour sauce and chicken mixture over pasta. Sprinkle with cheese.
   

Quick and Hearty Turkey Chili

1lb Ground Turkey
2 14 1/2 ounce Cans Chopped Stewed Tomatoes (undrained)
1 can Spicy Chili Beans
3 tps Chili Powder


Cook turkey until it is no longer pink. Drain. Stir in remanining ingredients; bring to a boil. Reduce heat, simmer, for 5 minutes. Stir occasionally.


* Serve with crackers
** You can also use 1 lb ground beef, if you cannot find ground turkey.
Jessica

Tuscan Chicken Stew

1 lb boneless skinless chicken breast
1/2 tsp crushed dried rosemary
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
2 tsp minced garlic
1 (14 oz) can chicken broth
1 (16 oz) can cannellini beans, rinsed & drained
1 (7 oz) jar roasted red bell peppers, drained & chopped
3 1/2 cups torn spinach (I've used a thawed, drained frozen box before too)

Cut the chicken into 1 inch pieces. Combine with rosemary, salt & pepper and toss to coat well. Brown in heated olive oil in large nonstick skillet over med-high heat for 3 minutes. Add garlic and saute for 1 minute longer.

Add the chicken broth, beans and roasted bell peppers and bring to a boil. Reduce heat and simmer for 10 minutes or until chicken is cooked through. Stir in spinach and simmer for 1 minute.

Serves 5-6
From Notably Nashville, Jr League cookbook.

(I serve over rice. Not sure on freeze-ability, but was really good as leftovers for a couple days!! - Nicole)