More recipes

Well, I have not pulled out the camera during dinner this week, but we have had some yummy meals. I must admit that it is nice to not have to do a lot of cooking each night, but I wish I could somehow have a once a month dish washing plan!! Also, I kind of miss eating out! Dave is saving me tonight, though. He is taking me out to eat without the kids! Yeah!!

But I thought I would share some more favorites. We have eaten chicken and rice twice now and love it! Poulet de France (or chicken and stuffing) was good also, although more of a meal to provide sustenance and not too much palatal pleasure. Taco pie was not the biggest hit in our family; maybe because I forgot to add the extras like cheese, sour cream, lettuce, tomatoes... And we also had a very yummy chicken tetrazinni. I think that is it. With Nathan and Camden both in ball and AWANA's started, it has been tricky to eat at home this week even with meals prepared!

Chicken Tetrazinni

1 16 oz package spaghetti (use half)
1 1/4 cups chopped onion (or onion powder for me)
3 tbsp margarine (not needed unless you use a real onion)
1 cup chopped green bell pepper (omitted at my house)
5 1/2 cups cooked, diced chicken
4 cups grated Monterey Jack cheese
2 cans cream of mushroom soup
1 soup can of milk
salt and pepper to taste

Break spaghetti in half and cook as directed on package until al dente; drain. (Saute onions in margarine) Or throughly mix some onion powder and all the remaining ingredients with spaghetti in a large bowl. (Using your hands works well if spaghetti is not too hot) Put spaghetti mixture in 2 containers and freeze.

Te prepare, thaw tetrazinni and put in a baking dish. Bake uncovered in preheated 350 degree oven until bubbly, about 30-40 minutes.


Poulet De France

1 12 oz package seasoned bread stuffing (6 cups)
2 tbsp melted margarine
2 cups chicken broth (I strained our chicken broth through cheese cloth from where we cooked the chicken and it worked well)
3 cups chopped, cooked chicken
1/2 cups finely chopped onion (or onion powder)
1/4 cup minced chives (we omitted this time)
1/2 cup finely chopped celery (normally is blend my celery, but omitted this time)
1/2 cup light mayo
3/4 tsp salt
2 eggs
1 1/2 cups milk
1 can condensed cream of mushroom soup
1/2 cup grated mild cheddar cheese

In a medium bowl, mix stuffing, melted margarine, and 1 1/4 cups broth. Mix chicken, 3/4 cup broth, onion, chives, celery, mayo and salt in another bowl.

Spread half the stuffing in a 13x9x2 inch baking dish treated with nonstick spray. Spread chicken mixture over stuffing. Cover with remaining stuffing. Whisk eggs, milk and soup in a large bowl. Pour sauce evenly over stuffing. Cover dish with foil and freeze. Put cheese in small freezer bag and attach it to dish. **

To prepare for serving, thaw grated cheese and chicken dish. Bake covered in a 325 degree oven for 30 minutes. Remove foil, sprinkle with cheese, and continue to bake uncovered for 10 minutes.

**If you take it out of the freezer before it freezes too hard, you can cut it in half and put it in separate freezer bags. One half is enough for our family and it helps with freezer space.


Chicken and rice

2 (1 1/4 lb) roasted chickens (we used about 1 1/2 cups cooked chicken)
1 small onion minced (or onion powder of course!)
1/2 cup light mayo
2 cans cream of chicken soup
1 (8 oz) can water chestnuts (omitted)
1 (14 1/2 oz can chicken broth
1 (6.2 oz) package long-grain and wild rice mix, cooked

Remove chicken from bones and chop chicken. Stir together chicken and remaining ingredients. Spoon evenly into 2 lightly greased 8 inch square baking dishes. Wrap in aluminum foil. (or divide into 2 gallon freezer bags).

For serving, thaw and bake at 350 degrees for 55 minutes or until throughly heated. This serves 4, but without any leftovers in my family and sometimes with asking for more than I have. When the boys get older, I will have to serve both dishes at one time!!


The first recipe came from my Once-a-Month Cooking cookbook, but the last came from Southern Living's 2001 cookbook.