1 Family Size Roaster Chicken= 2 days of meals!

If you are anything like me, homemade but easy foods are a must have. Since I have had surgery, my family has been eating better and healthier. It's been great. I do rely on mixes and stuff to help ease the sometimes time consuming chore of cooking. Do not get me wrong I enjoy cooking, but there are just some days where I loathe the time it takes to create a homemade meal so I do use shortcuts and always add my own touch to them... This just happens to be one of them




Day 1

1 French's Rotisserie Chicken Seasoning Mix Oven Bag
1 4 1/2-5 pound Tyson family size roasting chicken.


Follow the directions on the back of the bag except increase time to approx 2 1/2 hours ( or when the little indicator pops up. Chicken should be 180 degrees with temp taken in the thigh area but not touching the bone)
When it tells you to add slits for steam escape, make one around the little pop up thing that indicates the chicken is done.
Let it rest for about 10 minutes before cutting in to it. Just cut open wide enough to cut meat out for family
( DO NOT REMOVE FROM BAG COMPLETELY! IMPORTANT!!!)

There should be plenty of meat left for the next day if not try to hold some back including the juices. What I did was store the entire pan ( once cooled down) in the fridge till the next day.


Day 2

Approx 1 1/2 hours before your dinner hour
Preheat oven to 400 degrees...

While the oven is preheating, let's get the rest of the ingredients together

Large pot( such as a chili pot or something similar)
small mesh filter (like the reusable coffee filters or something similar)
Colander for draining veggies in
2 Mixing Bowls
Rolling Pan
Whisk

7 cans of Butterball or Swanson Chicken Broth
Mrs. Dash Table Blend Seasoning
Weber Beer Can Chicken seasoning
1TBSP of dried onion or 1 tsp of onion powder
Adobo with Pepper seasoning
1 can of sliced carrots (drained)
1 can of green giant niblet corn (drained)

Noodles::
Homemade Noodles
2 egg
2 tablespoon vegetable oil
2 tablespoon water
2 cup all-purpose flour
1/2 teaspoon baking powder

Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.

Cut into thin strips. Throw into chicken soup and simmer about 15- 20 minutes



Throw the whole chicken pan in the oven for about 10-12 minutes just enough to get the juices moving easily ( you can skim off the fat prior to throwing it in the oven if you would like...)

In the large pan add the chicken broth and using the seasonings I listed above or your favorite seasonings add to taste. I hardly ever measure seasonings when I cook, I do it to taste. Usually about 1 complete go around for each except the onion.

Let simmer for about 15 minutes.

Meanwhile pull the chicken out of the oven and let rest for about 5 minutes.Take the chicken out of the bag now and put into bowl and set aside. Going back to the pan with the juices in it, pour pan juices through the mesh strainer, getting as much liquid out as possible. Pour the liquid into the pot with the chicken broth. Now open and dump the corn and carrots in the pot.

Going over to the chicken, pull as much white and dark meat off as you can ( don't forget the underside of the chicken as some meat as well)put all the meat into the pot of broth. Put on a slow simmer meanwhile work on the noodles.


The noodles must rest for about 15 minutes.

once noodles are added, simmer additionally for about 15-20 minutes so they absorb the flavor of the broth. Once the noodles are chewy and have absorbed the flavor your chicken soup is done.


Here is a picture of mine:

Davy Crocketts

Davy Crocketts

*See Note Below*
Serves 4 -2 servings each

2 cans crescent rolls

1 pound ground beef

1 large onion chopped

2 cans whole green chilis

1 to 2 cups shredded mexican or cheddar cheese (I prefer Sargentos 4 Cheese Mexican)

1/2 cup Sour cream or to taste

2 or 3 stalks of geen onion, chopped

sliced black olives


Preheat oven to 375 degrees or the temperature required on the crescent roll can.
Saute ground beef until no longer pink.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet.
Take 4 whole green chilis. Slit each chili down the length and open it up to flatten it. Lay one chili on each rectangle.
Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles.
Top each with chopped onion to taste - we put about 1/4 cup on each.
Top each with cheese - at least 1/4 cup.
Open second can of rolls and separate into rectangles. Gently lay a rectangles over each Davy Crockett. You dont have to stretch the dough down to cover the edges. The dough will bake down and cover most of it.
Bake as long as it says on the can to bake crescent rolls. about 10 minutes.
Let each person top their Davy Crockett with sour cream, chopped green onion, shredded chees and sliced olives. One is a complete meal for me, and they make great leftovers

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This is a just a basic recipe... This recipe is so versatile though...
I have made breakfast ones uses eggs, sausage & cheese....

Our favorite though is Ground beef with a bunch of my seasonings and shredded cheese!!!


Also one additional note.... To make these for 6 or more people..... Bake time is about 12-15minutes

take 2 1/2 cans of crescent rolls and line a jelly roll style pan ( or a cookie sheet that has some edges but jelly roll pan works best) do whichever filling you want then another 2 1/2 cans of the rolls on top bake as directed above and cut into squares.... YUMMY!

Cider-Sauced Chicken Breast

3 TBSP Extra Virgin Olive Oil
6 Boneless,Skinless Chicken Breats
1-2 TBSP Mrs Dash Table Blend
1 TBSP Garlic Powder( NOT salt)
Salt & Pepper
1 large red onion finely chopped
5 fresh Thyme sprigs ( leaves removed and chopped)
3 garlic cloves minced( or the preminced garlic 1 1/2 TBSP)
1 Gala Apple peeled,cored and cut into thin wedges
2 TBSP Dark Brown Sugar
1/2 Cup Apple Cider
3 TBSP Apple Cider Vinegar
2 Cups Chicken Stock(or Broth)
3 TBSP Cold *real* Butter
1/2 cup of fresh parsley ( we used Italian flat leaf) ( about 2 generous handfuls) Chopped


Preheat oven to 500 degrees

You will need a large oven-safe skillet that will be able to hold all 6 chicken breasts.

Preheat skillet over medium-high heat with the Olive Oil ( Do a circle 3 times around the pan. Season the chicken breasts liberally and add them to the skillet and brown on both sides ( about 6 minutes total). Place skillet in oven to cook for about 10 minutes more or until juices run clear.

Return the skillet to the stove over medium high heat and add the onions,thyme,minced garlic,apples and brown sugar. Cook, stirring frequently, for about 4-5 minutes. Add both the apple cider and apple cider vinegar and cook for about 3-4 minutes. Add the chicken stock(broth) then turn heat up to high and simmer until liquid is reduced bu 1/2 and is slightly thickened. Turn the heat off and add the butter and parsley and stir gently until butter is incorporated. Place chicken breast on plate and serve the sauce over the top of it.

Lemon Chicken by Barefoot Contessa

Ok y'all I am going to share this link with you for another amazing Lemon Chicken Dish

This is what we had for dinner tonight.... Of course I tweaked it a bit since I don't normally cook with wine so I used some chicken broth in place of white wine. Still came out really good

http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/reviews/index.html


Rae

SUPER Easy Chicken Marinara!

Ok all this is a super easy & fast recipe to make....

4 Banquet chicken patties
1 jar of Barilla marinara ( I find this has the freshest taste of all of them)
1 to 1 1/2 cups of shredded mozzarella cheese( or Italian cheese blend)
1/2 box of spaghetti noodles

Ok bake the chicken patties according to the directions on the back of the bag.
Meanwhile get a pan of water going for the spaghetti and cook it till its Al Dente ( about 8-10 minutes depending on heat source)drain the spaghetti well.
Also grab a pan and heat up the marinara sauce


When the chicken is done, remove it from the oven... Flip each patty over and put about 1/4 to 1/2 cup of sauce over each one. Sprinkle some shredded cheese on and return to the oven for about 4-6 minutes until cheese is melted.

When chicken is done pull it out and let set for about a minute. While it is setting dish up a plate with a bit of spaghetti add just a bit of the marinara sauce to the top if you would like. On top of the spaghetti place your chicken marinara patty and Voila!
Easy Chicken Marinara!

If you try this would love your thoughts on this..... This is what we are having for dinner tonight!

Busy Mom Lasagna

Busy Mom Lasagna
1 lb ground beef
1/2 cup onion - diced
16 oz jar spaghetti sauce
4 oz cream cheese - softened
4 oz sour cream
12 oz pkg wide egg noodles - uncooked
1 1/2 cup shredded mozzarella cheese
1 1/2 cup shredded cheddar cheese
Brown beef with onion - drain. Add spaghetti sauce, cream cheese, and sour cream & mix well. Spray a 5 qt crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full Cover and cook on high for 2 hrs. reduce heat to low for an additional 4 hrs.

30 Minute Taco Chicken Bake

30 Minute Taco Chicken Bake

1 1/2 pound chicken breasts, skinless and boneless, chopped
1 tablespoon oil
1 box taco dinner (tortillas, seasoning and taco sauce)
1/2 cup sour cream
1 package (8 oz size) shredded Mexican blend cheese, divided

Cook and stir chicken pieces in oil in large skillet until cooked
through; drain. Add seasoning mix and 3/4 cup water. Bring to boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Stir in sour
cream.

Spray 12x8 baking dish with nonstick cooking spray. Line baking dish
with 5 of the tortillas; sprinkle with 1 cup of the cheese. Spoon
chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce. Bake at 350 for 30 minutes. Sprinkle with remaining
cheese. Bake an additional 5 minutes or until cheese is melted.