Week #4

Menu

1.  Crock-pot- Chicken Tortilla Soup, *rolls, *salad

2.  Meatless- Twice baked potatoes, *corn, *salad

3.  Chicken- Creamy White Chili, *bread, *green beans

4.  Beef- Oriental Kebobs, *rice pilaf, *grilled vegetables

5.  Easy- Baked Salmon, *baked potatoes, *cooked carrots

6.  Light- Bean Burritos, *broccoli

1.  Crock-pot- Chicken Tortilla Soup

(Susan Christensen shared this recipe)

1 1/2 lbs. boneless skinless chicken (if you want to cook for less time use precooked chicken)

1 can whole tomatoes

1 can enchilada sauce (I like mild)

1 medium onion, chopped

1 (4oz) can chopped green chilies

1 clove garlic, minced

2 cups water

1 can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 package frozen corn

6 corn tortillas

2 tablespoon vegetable oil 

1 tablespoon chopped cilantro

parmesan cheese to garnish

In an electric slow cooker combine first 14 ingredients.  Cover and cook on low for 8 hours.

Preheat oven to 400 degrees. Brush both sides of tortillas with oil, cut into 2 1/2 by 1/2 inch strips.  Place on baking sheet, bake turning occasionally, until crisp, 5 to 10 minutes.  Sprinkle tortilla strips, cilantro, and cheese over soup.  

2.  Twice Baked Potatoes

(Tracee Schneiter, Esplin Family Recipes)

7 potatoes (already baked)

1/2 cube of butter

8 oz. sour cream

dash of garlic salt

dash of onion salt

8 oz. cream cheese

cheddar cheese, shredded

Slice all potatoes in half lengthwise.  Scoop out potatoes and save peels.  Mixed baked potatoes, cheese, sour cream, cream cheese, butter, garlic and onion salt.  Place back in potato peels.  Sprinkle with cheese on top and put in oven to warm and melt cheese.

3.  Creamy White Chili

(another great Susan Christensen recipe)

1 lb. boneless skinless chicken breast, cut into 2 inch cubes

1 medium onion, chopped

1 tsp minced garlic

1-2 tablespoons vegetable oil

4 cans great northern beans, rinsed and drained

2 cans of chicken broth

1 can chopped green chilies

1 tsp salt

1 tsp dried oregano

2 tsp pepper

1/8 tsp cayenne pepper

1 cup sour cream

2 cup whipping cream

In a large saucepan, saute chicken (sprinkle a little salt on the chicken before sauteing it), onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream.  Serve immediately.  Serve with shredded cheddar cheese and tortilla chips.

It is possible to substitute reduced fat sour cream for the regular sour cream and half and half for the whipping cream.

4.  Oriental Kebobs

8 oz bottle Italian dressing

1/4 cup soy sauce

2 tablespoons brown sugar

1/2 tsp ground ginger

1 bunch green onions, thinly sliced

1 lb. boneless beef round, cut into 1" pieces

12 large mushrooms

2 zucchini- thickly sliced (can substitute broccoli)

1 medium red pepper

In a large shallow dish, combine 1st 5 ingredients.  Add beef and veggies and turn to coat.  Cover and marinate for 4 hours or overnight.  Remove meat and veggies, reserving marinade.  Put meat and veggies on skewers.  Cook on the grill, basting with the marinade.

5.  Baked Salmon

(Mom's recipe)

1 lb. boneless skinless salmon

Lowery's Garlic Salt

Lemon pepper

Greek Seasoning (optional)

Line 9x13 inch pan with tin foil, place salmon in pan, sprinkle with seasonings.  Broil on middle oven rack for 17 minutes or until salmon flakes apart with a fork.

6.  Bean Burritos

(mom's recipe)

corn tortillas

1 can refried beans

1 can corn

shredded cheddar or monterey jack cheese

salsa and sour cream for the top

Heat an electric griddle or frying pan.  Spray with non-stick cooking spray.  Place tortilla in pan and spread with refried beans, corn, cheese, top with another tortillas.  Cook for 2 minutes, flip and continue to cook until cheese is melted.  Top with salsa and sour cream.