Breaded Ranch Chicken by Jen

Re-run from Breaded Ranch Chicken by Debbie

 

Ingredients:
3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 chicken breasts
1/2 cup butter or margarine, melted

Assembly:
In a shallow bowl, combine corn flakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat. Place in a greased 9 x 13 baking dish. You can freeze at this point.

Serving Day:
When ready to eat, thaw chicken completely. Bake uncovered in 350 degree oven for about 45 minutes. Enjoy!

Southern Living Turkey Chili by Amy

Ingredients:
1 medium onion, chopped
1 Tablespoon of vegetable oil
2 garlic cloves, chopped
1 pound of ground turkey
1 Tablespoon of chili powder
2 teaspoons of ground cumin
3 Tablespoons of tomato paste
1 (28 oz.) can of diced tomatoes
3 cans of kidney (dark and light) and chili beans - 1 of each - rinsed and drained- except for the chili beans
2 cups of chicken broth
1 teaspoon of salt
1/2 teaspoon of pepper

Assembly:
1. Saute chopped onion in hot oil in a large Dutch oven over medium-high heat for 5 minutes; add garlic - 1 minute.

2. Add turkey, chili powder, cumin, salt , and pepper - cook, stirring often, until meat crumbles and is no longer pink.

3. Stir in tomato paste - 2 minutes. Add tomatoes and cook for about 5 minutes.

4. Add the rest of the ingredients and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, 30 minutes.

*For your meal, I did not put in the chicken broth.  You will need to thaw the chili and add the broth.  Bring to a boil.  Cover, reduce heat to low and simmer, stirring occasionally - 30 minutes.

Beth's Beef Broccoli Lo Mein

Ingredients:
1 1/2 lb. boneless round steak, sliced into thin strips
3 T. cornstarch
3 T. soy sauce
1 t. garlic powder
4 c. cooked spaghetti (12 oz. uncooked)
2 t. dark sesame oil
3 c. broccoli florets
1/2 large onion, sliced vertically
3/4 c. beef broth
2 T. oyster sauce
1/4 c. brown sugar
1/4 c. soy sauce
1 T. cornstarch
1 t. ginger

Assembly:
Combine first 4 ingredients in resealable bag and marinade in fridge for at least 20 min.  If freezing, cook spaghetti noodles for 2-3 less minutes than the minimum time on the box directions.  Drain noodles, run under cold water, then toss with sesame oil until coated, dump into gallon size Ziploc bag.  In large skillet saute onion and broccoli (use a little cooking oil), until crisp tender, dump into freezer bag over noodles.  In the same skillet, cook steak over med-high heat and saute for about 5 min, or until done.  Dump cooked beef strips in bag over broccoli.  Combine beef broth, oyster sauce, brown sugar, soy sauce (1/4 c.), cornstarch (1 T.), and ginger in small saucepan.  Heat and whisk until all is dissolved, pour into bag over beef.  Seal bag and freeze flat.

Day of Serving:
Completely thaw.  Pour into glass serving dish (9x13 works well).  Pour 1/4 c. water into bag to get any residual sauce (plus, the dish needs more moisture).  Heat in microwave for 5 min.  Stir.  Heat another 5 min.  Stir and check temperature (adding additional time, if needed).

Jackie's Creamy Chicken Tortelloni with Peppers

Ingredients:
2 (9 oz.) packages BUITONI Refrigerated Chicken & Prosciutto Tortelloni

1 tablespoon extra-virgin olive oil
2 cups cooked, boneless, skinless chicken shredded
1 can Progresso Creamy Basil with Parmesan Cooking Sauce
1 (12oz)bag frozen 3 Pepper and Onion Blend

Assembly:
Combine chicken and cooking sauce in a quart size Ziploc freezer bag.  Freeze remaining ingredients in their original packages.  Place all items in a large 2.5 gallon Ziploc bag and lay flat to freeze.

Serving Day:
Thaw chicken/sauce packet and tortelloni only.  Keep peppers/onions frozen.  Cook tortelloni according to package instructions.  Keep hot.  Heat oil in large skillet over medium-high heat.  Cook peppers and onions until soft.  Add chicken and sauce until heated through.  Gently stir in tortelloni.  Enjoy!