Chicken Marsala

This is one of my families favorite meals!! So it is probabily appropriate that it is what we had for dinner the day I started the recipe blog! :)

Here is what is needed:
Chicken - I use BL/SL chicken breast. I cut out the fat and cut into thin chunks.
Marsala Cooking Wine - I like Holland House (available at Walmart or Smiths)
Mushrooms - slice them
Salt
Pepper
Parsley
Fresh Rosemary
Heavy Whipping Cream - can use any whipping cream or milk if do not have any
Butter and/or cooking oil

Instructions.
Place Mushrooms, Rosemary, Parsley and Butter in Pan and Saute.
Add chicken and cook until mostly cooked through.
Add Marsala Wine and let cook until reduces down. You can decide how much or how little you like to put in. Depends on how strong you want the marsala taste veres the cream.
After the wine has reduced add cream to taste for s nice creamy sauce.
We like to serve over rice.

Cream Cheese Chicken – Crock Pot Meal

Cream Cheese Chicken – Crock Pot Meal

4-5 Chicken Breasts

1-2 dry Italian Dressing

2-3 Cans Cream of Chicken Soup

8 oz Cream Cheese

Combine all but cream cheese in crock pot. Cook on low 6-7 hours.

Take out about 1 cup of hot sauce and beat in cream cheese. Stir back in and cook for an additional 1 hour.

Can cut chicken into smaller pieces  when serving if desired. 

Enchiladas – Freezer meal

Enchiladas – Freezer meal

Canned Chicken

Tortillas

Cream of Chicken (or mushroom)

Sour Cream

Grated Cheese

Spices:

Chili Powder

Adobo

Pepper and Salt

Minced Onions

Sauce – Cream of Chicken Sauce and some milk (this goes on bottom of pan and on top of tortillas).

Mix Chicken, Rest of Cream of Chicken, Sour Cream, Cheese, and sauces.

Spray bottom of pan.

Put some of the sauce on bottom of pan.

Place mixture inside tortilla and roll up.  Works best if you have mixture all over tortilla and not just in the middle.

Place that in your pan.

Repeat until fill full pan.

Place sauce on top of Enchiladas. Make sure that sauce completely covers edges of tortillas.

Cover with plastic Wrap and then tin foil (make sure to remove plastic wrap before cooking).  Freeze.

To make – Put in fridge night before. If  seems dry can add more cream of chicken to top. Bake 350 for 30-40 minutes.

To make 2 small pans of enchiladas you need. 2 cans chicken, (cannery size). 4 cans of cream of chicken. 

Pesto Chicken – Crock Pot Meal

Pesto Chicken – Crock Pot Meal

Frozen Chicken Breasts (3-4)

Pesto Sauce (whole bottle)

Dry Ranch Dressing Packet

½ cup Chicken Broth (maybe try more)

To Make – place Chicken in Crock Pot. Pour Pesto over chicken. Sprinkle on Ranch Dressing. Pour chicken broth over.

Cook  low for 6-8 hours.

Serve with mashed potatoes, vegetable or a salad. 

Hawaiian Chicken – Crock Pot Meal

Hawaiian Chicken – Crock Pot Meal

Frozen Chicken Breasts (3-4)

Hawaiian BBQ Sauce (from Target)

1 can Pineapple Chucks

To Make – combine all ingredients in crock pot. Cook on high 2-3. Shred chicken in crock pot to completely cover with sauce. Cook 1 hour more.

Serve with Rice.

Italian Chicken – Freezer Crock Pot Meal

Italian Chicken – Freezer Crock Pot Meal

4 Chicken Breasts

16 oz Italian Dressing

½ cup Parmesan Cheese

Dry Italian Season packet

4-6 potatoes cut up in chunks
Half Onion cut up in chunks

½ bag mini carrots (or 4 carrots peeled and cut into chunks)

To prepare to freeze-

Combine all ingredients but Parmesan cheese in large freezer bag.

Put Parmesan cheese in small freezer bag and keep with rest of meal.

To Make – Dump large freezer bag of ingredients in crock pot. Cook on low for 6-8 hours or high 3-4 hours. Add Parmesan for last ½ hour.

Serve with rice or noodles.

(we doubled the wet Italian dressing and made enough for 2 freezer meals.)

Sweet and Sour Chicken – freezer meal

Sweet and Sour Chicken – freezer meal

Chicken

Cut up chicken into small chunks and dip in flour then egg then fry on stove so that browned on all sides. (does not need to be cooked all the way thru). Set aside (or freeze if using later.

Sauce

¾ cup Sugar

4 TBSP Ketchup

½ cup Distilled Vinegar

1 TBSP Soy Sauce

1 tsp garlic salt/sauce

Preparation: Whisk until smooth. Set aside (or freeze in separate bag if using later).

To Make –

Pull chicken and sauce out of freezer in the morning.

When ready to make. Put chicken in casserole dish and pore sauce over chicken.

Bake 350 degrees for 15 minutes on each side. (Total of 30 minutes).

(we doubled the recipe for the sauce to have extra for rice etc) made enough for two small freezer meals. 

Scratch Alfredo Sauce

I wanted to make a favorite dinner tonight that we use canned aldredo sauce for but we did not have any....so I tried making some of my own. Turned out great!! Here is the recipe from online here that I used as a starting point.

Alfredo 

This recipe is just fopr the pasta and sauce. If I want to add chicken, I usually just saute some chicken tenders in a little butter with lemon pepper seasoning or even just salt/pepper, and add that

Ingredients:

• 1lb fettucine
• 1/2 cup butter
• 1 1/3 heavy cream
• 1 cup chicken stock
• 1 egg yolk
• 1/2 cup parmesan cheese
• salt and pepper

Directions:

1. Boil salted water and cook fettucine until it is soft on the edges, but still hard in the center (slightly less than al-dente). Drain pasta.
2. Melt butter in a large pot and add chicken stock and cream.
3. Add semi-cooked pasta to the cream mixture and bring to a boil. Continue cooking until almost all of the liquid is absorbed.
4. Add the egg yolk and stir it in quickly. This should further thicken the sauce.
5. Stir in parmesan cheese
6. Salt and pepper to taste
7. Enjoy!   

I followed the recipe pretty close to the originally. However, I did not use the egg and I added minced garlic to the sauce. 

I then served it with chicken and peppers that had been cooked with onions, garlic, and adobo seasoning. 

Bow Tie Tuna Pesto Pasta

This recipe was inspired by this recipe here.

Ingredients:
Bow Tie Pasta
Pesto (from Costco)
Cream
2 Firm Tomatoes (garden is the best..so yummy!!!)
2 cans Mushrooms (or fresh if you have them)
Butter
2 cans Tuna

To make:
Cook the pasta as package states.
Put some butter, mushrooms, and tuna in a frying pan with a little of the pesto sauce. Saute a little.
Add pasta, cream, and more pesto sauce til get desired flavor and thickness. Cover until ready to serve.

We had with garlic bread.
Next time I want to try adding some fresh rosemary.