Chicken Breasts Lombardy

1 cup sliced fresh mushrooms
2 tbls. butter, melted
8 chicken breast halves
1/3 cup flour
1/3 cup butter
3/4 cup Marsala wine
2/3 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions

Cook mushrooms in 2 tbls. butter in a large skillet, stirring constantly, until tender. Remove from heat, and set mushrooms aside.

Cut each chicken breast half in half lengthwise. Place chicken between 2 sheets of heavy duty plastic wrap or wax paper; flatten to 1/8 inch thickness using a meat mallet or rolling pin.

Dredge chicken lightly in flour. Place 5 or 6 pieces of chicken in 1 to 2 tbls. butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden.

Place chicken in a lightly greased 9 x 13 inch dish, overlapping the edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add wine and broth to reserved pan drippings in skillet. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken.

Combine cheeses and green onions; sprinkle over chicken. Bake uncovered, at 375 for 20 minutes. Broil 6 inches from heat, with door open, for 1 to 2 minutes or until lightly browned.

Enjoy!

Chicken Cordon Bleu Pockets

yields- 8 pockets

Ingredients:
2 tubes refrigerated crescent rolls
1/3 cup sour cream
1/4 cup grated parmesan cheese
1/2 cup shredded swiss cheese
1 cup ham, cooked and diced
2 cups cooked chicken, diced
a little salt and pepper to taste

(I also added about a 1/4th cup of mayo cause it seemed a little dry when i made it for my family)

in a large mixing bowl combine sour cream, parm cheese , swiss cheese salt and pepper. Mix well, then toss in diced ham and chicken, coat meat well with mixture.

open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together so they don't fall apart, you will get 4 pockets from each tube of crescent rolls. Spoon about 1/4 cup of mixture close to the end of each rectangle, then fold over remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing down with tines of a fork. Place pockets on a cookie sheet and bake at 375 for 12-14 minutes or until golden brown.

French Dip Sandwiches

1 Sirloin Tip Roast
1/2 cup Soy Sauce
1 tsp. Garlic Powder
1/4 tsp. Pepper
2 cups Water
1 Can Beef Broth
Rolls Buttered and frosted with Parmesan Cheese

Place Roast, soy sauce, garlic powder, pepper, and 2 cups of water in crock pot. Cover and cook for 10 hours on low. Take beef out and shred. Add beef broth to drippings. Serve sandwiches with au jus sauce in crock pot. Enjoy!

Freezer meal instructions: Thaw then place contents of bag and 2 cups of water into the crock pot. Follow the above instructions.

Chicken Mozzarella

1 T Olive Oil
2/3 cup Bisquick
2 T grated Parmesan Cheese
2 tsp Italian Seasoning
1 tsp paprika
1/4 tsp pepper
6 lg. Chicken Breast halves
3/4-1 cup shredded Mozzarella Cheese
2/3 cup marinara sauce
1 T fresh chopped parsley
cooked pasta or rice

Preheat oven to 425 degrees. Brush bottom of 9x13 inch dish with oil. Mix Bisquick, Parmesan, Italian seasoning, paprika and pepper; coat chicken with mixture and arrange in pan. Bake 45 minutes. Turn chicken and pour marinara sauce on top; sprinkle with mozzarella and bake until cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve with angel hair or other thin pasta, or rice.

Freezer meal instructions: Remove from freezer and thaw. Bake at 425 degrees for 20 minutes until chicken is cooked through. I already cooked the chicken for 30 minutes so the 20 minutes is just to finish and reheat. Cook pasta and serve chicken over warm pasta. Enjoy!

Chicken Tortellini Soup

1 - 9oz pkg filled chicken tortellini

2 Tbs. olive oil

3 cloves garlic

6 cups chicken broth

1 cup water

1 tsp. Italian seasoning

1 carrot

4 cups thinly sliced fresh spinach leaves

1/4 cup shredded parmesan

1/8 tsp. freshly ground pepper

12 oz shredded chicken

1/2 cup diced onions

Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.

FREEZER MEAL INSTRUCTIONS:
Prepare soup according to directions above.  Do NOT add the parmensan cheese.  Put into individual bags and freeze.  When ready to serve, remove from freezer and thaw.  Reheat on stovetop.  Sprinkle with parmensan cheese and serve.

Chili w/ Sour Cream Cornbread

Chili

1 lb. ground beef
1 cup onion, chopped
3/4 cup green pepper, chopped
1 clove garlic, minced
1-16oz. can tomatoes, cut up
1-16oz. can dark red kidneey beans, drained
1-8oz. can tomato sauce
2 t. chili powder
1/2 t. dried basil, crushed
1/2 t. salt
1/4 t. pepper

Recipe yields 4-6 servings

Cooking day instructions
Cook ground beef, onion, green pepper, and garlic until meat is browned.  Drain off fat.  Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper.  Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer.  Cool, place in gallon bags, freeze using freezer bag method.

Serving day instructions
Thaw competely.  Simmer until heated through and serve.

Hints
Serve with homemade cornbread or totillas.  Top with grated cheese, sour cream, chopped onions, or your favorite condiments.

Sour Cream Cornbread

3/4 cup flour
1/4 cup sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 & 1/4 cups cornmeal
1 egg, slightly beaten
1 & 1/4 cups sour cream
1/3 cup vegetable oil

Recipe yields 16 servings.

Cooking day instructions
Preheat oven to 400 degrees.  Sift together flour, sugar, baking powder, baking soda, and salt in medium bowl.  Stir in cornmeal.  In seperate bowl, combine egg, sour cream, and vegetable oil.  Add to dry ingredients until moistened.  Pour into greased 8-inch square pan.  Bake for 15-18 minutes.  For muffins, bake for approximately 12 minutes, or until knife inserted in center comes out clean.  Do not overbake.  Freeze using instructions for baked goods. 

Serving day instructions
Remove cornbread from freezer bag and allow to thaw at room temperature until served.

Italian Sausage Lasagna

1 lb. ground Italian sausage 12 uncooked lasagna noodles
1 clove garlic, crushed 1 container (15 oz.) cottage cheese
3 Tble chopped fresh parsley ¼ cup parmesan cheese
1 tsp. dried basil 1 ½ tsp. dried oregano
1 tsp. sugar 2 cups shredded mozzarella
1 can (14 ½ oz.) diced tomatoes
1 can (15 oz.) tomato sauce

Cook sausage and garlic over medium heat, stirring occasionally, until sausage is no longer pink.

1. Stir in 2 T. of the parsley, the basil, sugar, tomatoes, and tomato sauce.
2. Heat to boiling, stirring occasionally. Reduce heat to low. Simmer uncovered about 45 min. or till slightly thickened.
3. Heat oven to 350˚
4. Mix cottage cheese, ¼ cup parmesan, 1 T. parsley, and oregano.
5. Layer in baking dish 9X13. Sauce, noodles, cheese mixture, sauce, mozzarella, repeat.
6. Cover and bake for 30 min. Uncover and bake 15 min. longer. Let stand 15 min. before cutting.

I always improvise this recipe. I use oven ready noodles, Hunts spaghetti sauce in the tall cans. I use about 1 ½ cans. I don’t use the diced tomatoes either. I buy the bigger containers of cottage cheese as well, because the 15 oz. container does not seem to go as far as I’d like.