Bacon Wrapped Chicken

This is a recipe from Sherie Whimple. It is so easy and SO Delish!


8 boneless, skinless, Chicken Breasts
8 Slices Bacon
2 (10 3/4 oz.) cans cream of mushroom soup
2 (10 3/4 oz.) cans cream of chicken soup
1 (16 oz.) container sour cream

Wrap bacon around chicken, then place in large casserole dish. Mix soup & sour cream. Pour over chicken. Cover and bake at 300* for 3 hours.

Crock Pot Chicken

6 chicken breasts
1 8 0z pkg cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg Good Seasons Italian dressing mix

Put chicken in crock pot. In a separate sauce pan, add next four ingredients and heat until melted together. Pour over the chicken that is in the crockpot. Cook on LOW all day. Serve with rice, pasta or potatoes. You can also use chicken tenders instead of the breasts.

Melanie Bush's Pizza Sauce

1 (8oz) can tomato sauce
1 (6oz) can tomato paste
1 T olive oil
2 T water
1 clove garlic, peeled and crushed
1 t oregano
½ t salt
½ t sugar
1/8 t crushed dried red-hot chili peppers (optional)

Warm all in a covered sauce pan over lowest heat, stirring occasionally about 20 min. keep warm. Makes 2 pizzas

Pizza Roll-ups

1 recipe garlic pizza crust
Pepperoni
Mozzerella Cheese
Pizza Sauce
(Other toppings as desired)

Mix pizza crust as directed. Instead of freezing dough, let it rise until double. Punch it down and roll it into two rectangles. Spread a thin layer of pizza sauce on each rectangle (1/2 cup). Put pepperoni, cheese, and other toppings as desired. (Be careful not to over-top the pizza.) Roll up the dough like cinnamon rolls. Cut into 1" sections and place on a greased cookie sheet. Let rise until double again. Bake at 400* for 20-25 minutes. Serve with pizza sauce as the "frosting."(Makes 30-35 pizza roll-ups)

**If freezing for OAMC, cook the rolls at 350* until done but not browned. Let cool and freeze in ziploc bags. To eat, place desired number of rolls on a cookie sheet, and place in the oven at 400* for 10-15 minutes or until heated through.

Chicken Cordon Bleu

Chicken Breasts
Ham
Swiss Cheese
Eggs
Bread Crumbs

Pound chicken flat until it is ¼ inch thick. Put ham and swiss cheese in the middle. Roll Chicken breasts and toothpick them closed. Dip in beaten eggs and roll in bread crumbs. Bake at 375° until done.

Sauce:
1 can cream of chicken soup
1 TBSP Butter
1 TBSP Flour
1 cup milk

Melt butter, add flour and milk. Simmer until slightly thickened. Add soup and season with salt and/or pepper as desired.

Mannicotti

Manicotti noodles or Large Shells
1 lb ground beef browned and seasoned with Italian Seasoning
1 container Ricotta cheese or Cottage Cheese
1 Jar Pasta Sauce
Mozzerella Cheese, shredded

Mix browned ground beef and ricotta cheese. Stuff shells or manicotti noodles. Put in a casserole dish and top with pasta sauce and mozzerella cheese. Bake at 375° until cheese is melted and bubbly.

Spagetti with Meatballs

MeatBalls:
1 ½ lb. Ground Beef
½ cup Bread Crumbs
1 egg
Parmesean Cheese
Dried Leaf Basil
Pepper
Vegetable Oil

Sauce:

2 cans diced tomatoes
1 can tomato paste
¼ chopped onion
Garlic clove
Parsley
Salt
Oregano

Chicken Alfredo

1/2 Cup Butter
1 pkg Cream Cheese
2 1/2 Cups Milk
3/4 Cup Parmesan Cheese
1 tsp Garlic Powder
Black Pepper to taste
2 Chicken Breasts Cut into strips and browned with salt and pepper
1 pkg. Bowtie Pasta or other pasta of your choice

Melt Butter in sauce pan. Add cream cheese and whisk as you add milk. Add Parmesan cheese, garlic powder, and pepper and whisk until smooth. Simmer until heated through. Serve over pasta and chicken.

Stromboli

2 Frozen Bread Loaves, thawed
Sliced Ham
Cotto Salami or Pepperoni
Mozzarella Cheese, shredded
Basil
Oregeno
Salt
Pepper

Roll dough into large rectangles. Layer ingredients and repeat. Fold up ends and sides and tuck under (will look like a loaf of French Bread). Brush with egg. Bake 20 minutes at 400°.

Spaghetti and Meatballs

SAUCE:
4 – 6 oz. Cans tomato paste
6 cups water
1 clove garlic (she used 1/8 tsp. Garlic powder)
2/3 cup sugar
1 tsp. Sweet basil

In a 3 quart pan, blend tomato paste and water until smooth. Stir in garlic. Cook, uncovered, until sauce begins to boil. Stir and lower heat. Simmer with lid on, stirring occasionally. After 3 hours, add sugar and basil. Stir and simmer 1 more hour. Pan will be about ½ full.

MEATBALLS:
1 lb. Ground beef
½ lb. Sausage
2 eggs
½ cup stale bread crumbs
2 stalks celery, chopped fine (optional)
1 clove garlic (she used 1/8 tsp. Garlic powder)
½ cup grated Romano cheese (2 oz. Package)
salt and pepper to taste

Mix ground beef, sausage and salt and pepper in a large bowl. Add eggs and mix well. In another bowl, blend remaining ingredients and add a little at a time to meat mixture. Blend well, and form into meatballs. Fry, turning as needed.

Simmer meatballs in sauce 15 minutes before serving with spaghetti.

To freeze: Divide meatballs and sauce into two 1 gallon Ziploc freezer bags. Lay flat to freeze.

NOTE: I have found it easier to lay all of the formed meatballs on cookie sheets and bake them at 350 rather than fry them. Often, I am doubling this recipe (like I said, life wouldn’t go on without it!), and would rather skip the splatter cleanup afterwards.

Pizza Kit

In separate bags, place the following:

3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well.
½ of Garlic Pizza Dough Recipe (See OAMC or Breads)

Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.

PIZZA KIT INSTRUCTIONS:

Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.

Makes 1 cookie sheet size pizza.

Crockpot Lasagna

Lasagne noodles
Spaghetti sauce
Browned ground beef (optional)
Mozzarella cheese (shredded)
Ricotta or small curd cottage cheese
Grated Parmesan cheese
Eggs

You’ll also need:
1 – 1 gallon ice cream tub (for family of 4-6) or ½ gallon tub (for family of 2 – 4)
2 gallon freezer bags

Cook noodles ½ the time indicated on the box. Drain and rinse with cold water. Combine spaghetti sauce and meat (if desired) in bowl. Combine cheeses and 1 – 2 eggs in another bowl, reserving about 1/2 -1 cup of Mozzarella for the top. Place freezer bag in the tub, and press into bottom and sides, removing air bubbles. (I found it helpful to fold the opening of the bag over the sides of the tub.) Spray with non-stick cooking spray. Place small amount of sauce in bottom. Cutting or tearing noodles as you go to make them fit, layer noodles, then cheese mixture, then sauce. I usually fill the tub about ½ way (using the gallon tub), and it makes about a 5 – 6 layer lasagne. Finish off with noodles, sauce and sprinkle with shredded mozzarella.

Freeze in the container until solid, then remove bag and seal, pressing out the air.

To serve, remove FROZEN lasagne from bag. Place in crock pot and cook on high for 3 – 3 ½ hours (1/2 gallon container) or 4 – 5 hours (1 gallon container).

This is the BEST lasagne! ;o)

Chicken Parmesan

1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese

To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.

Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.

Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.

To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.

Makes 4 servings