Once a Month Cooking Group


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Posted by cookingbeaches on June 5, 2009 at 12:45 AM Comments comments (1)

Chicken Pastina

Mexican Rice and Bean Casserole


Swiss Stuffing Chicken

Spaghetti Pie

Parmesan Crusted Chicken

Garlic White Lasagna  (Garners won't eat)

Cheesy Mostaccioli

King Ranch Chicken Casserole

Pizza Pot Pie

Pepperoni Pizza Bake

Corn Tortilla Chicken Lasagna

Upside-Down Deep Dish Pizza

Taco Lasagna

Chicken Enchiladas (a few recipes of this)

Macaroni and Cheese

Stuffed Shells

New Enchiladas

Chicken Pastina (Double this for group)

1 cup pastina pasta (or any small pasta, cooked

1/2 cup cubed chicken breast (1-inch cubes)

1/2 cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

1 (14.5-ounce) can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter, plus more for buttering the bakingdish

Preheatthe oven to 400 degrees F. 

Sautee onions and garlic with chicken.  Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley,salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by2-inch baking dish. In a small bowl mix together the bread crumbs and Parmesan. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.


Mexican Rice and Bean Casserole (Double this for group)

2 cups cooked rice (bring to group pre-cooked)

1 15 oz can drained black beans

8 oz Sour Cream

8 oz can tomato sauce

8 oz salsa

2 cups shredded cheddar cheese

2 chicken breasts, cooked in taco seasoning and shredded


Preheat oven at 350.  Mix all ingredients (just one cup of cheese) together.  Sprinkle remaining cup of cheese on top.  Cook for 30 minutes or until brown on top.  Serve alone or with tortilla chips. Enjoy!


Baked Ziti  (Single then divide into 2 bags)

1 box ziti, cooked

1 jar sauce (LOVE Classico Fire-Roasted Tomato & Garlic)

16 oz. ricotta cheese

1 bag shredded mozzarella or Italian blend

1 lb. Italian sausage, cooked (can use crumbly sausage but usually I get Italian sausage links, cook them, and chunk them up ? or leave out entirely if you?re in a hurry!)

Parmesan cheese

1-2 cloves garlic, minced

Salt & pepper, Oregano, Basil


350 degree oven.  Mix everything together in a giant bowl. Bake in 9x13 pan (or split into 2 8x8?s and freeze one!)  Bake covered 25 minutes, uncovered 20 minutes.


Swiss Stuffing Chicken


4 large skinless boneless chicken breasts

6 oz. Mozerella, Provolone or Swiss cheese slices

1 can Cream of Chicken soup

1/4 cup white cooking wine

1 cup herb-flavored crushed up Pepperidge Farm stuffing mix

1/2 stick butter, melted


Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soupand wine and pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.


Spaghetti Pie

Shell                                                                             Filling

6 oz spaghetti, cooked & drained                            1C cottage cheese

2 T butter                                                                      1C mozzarella cheese, shredded

1 beaten egg                                                                     plus additional mozz for topping

1/3 C grated parm cheese


1 lb ground beef

¾ C chopped onion

½ C chopped green pepper

1 (15 oz) jar sp.sauce

 **Notes**  If we doulbe sauce and noodles, we can triple filling and come away with 3 dishes.  Also need to buy a little more cottage cheese than needed as we seem to always run out before the last dish is complete.

Stir butter, egg,& parm into cooked spaghetti.  Form into a 10 inch pie plate to form the ?crust?

Mix cottage cheese w/ mozz & spread over crust.

Brown onion & green pepper in a small amount of oil. Add meat & brown.  Add sauce & simmer 30 min.  Top pie with meatsauce.

Cover & bake @350 for 30 min (45-60 minutes if recipe has been refrigerated or frozen).  Sprinkle with mozz & let cheese melt.  Let stand before cutting.

Parmesan Crusted Chicken

1 c.bread crumbs         3 cloves garlic,minced

½ t.salt                             Pepper

¼ c.minced fresh basil (or 1 ½ T. dried basil)

4 boneless skinless chicken breasts

½ c.shredded parmesan

2 T.olive oil                    ¼ c.mayonnaise


1. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.

2. Pat chicken dry with paper towels and transfer to 9x13 baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread crumb mixture over mayonnaise, pressing lightly to adhere.

3.  Bake at 350 for 30 minutes or until chicken is 160 degrees


Garlic White Lasagna  (Only make this if Jessica isn't at group)

2 T Olive Oil

1 chicken, cooked and deboned or 3 breasts cooked ? all shredded

4 cloves garlic, chopped

1 medium onion, chopped

12 oz jar roasted red peppers, drained and chopped

½ cup white wine                           10 oz pkg frozen chopped spinach

15oz ricotta cheese                       ½ tsp salt

½ tsp pepper                                  1 large egg, lightly beaten                      

2 17oz jars alfredo sauce            8 lasagna noodles, uncooked     

2 cups shredded mozzarella      1 cup shredded parmesan


Sautee garlic and onion in olive oil until tender.  Stir in chicken, red pepper and wine.  Bring to boil, reduce heat and simmer uncovered 5 minutes or until most of the liquid has evaporated.


Meanwhile, cook spinach according to package.  Drain and squeeze excess liquid.  Combine spinach, ricotta cheese, salt, pepper and egg. Stir well.


Spread 1 cup alfredo in greased 9x13 pan (or use 2 8x8 or 9x9?s and half everything).  Top with 4 uncooked noodles, half of spinach mixture, ½ of chicken and half of cheese. Repeat layers ending with cheese on top.


Cover and bake at 350° for 45 minutes.  Uncover and bake 15 minutes more.  Let stand 15 minutes before serving.


Cheesy Mostaccioli

1 package (16 oz) mostaccioli, uncooked

1 C green pepper, coarsely chopped

1 C onion, chopped

1 ½ lbs ground beef

1 ½ tsp Italian seasoning

¾ tsp black pepper

1 jar (28 oz)spaghetti sauce

a can (10 ¾ oz) condensed cheddar cheese soup

2 C (8 oz) shredded mozzarella, divided


Preheat oven to 350.  Cook mostaccioli according to directions; drain.  Cook ground beef, bell pepper, and onion over med heat 10-12 minutes or until no longer pink; drain.  Stir in seasonings.  Add spaghetti sauce & soup; mix well.  Combine pasta, meat sauce, & 1½ C of mozzarella cheese; mix well. Cover. Bake 35 minutes. Sprinkle with remaining ½ C cheese overtop.  Bake, uncovered, 10 more minutes or until heated through.


King Ranch Chicken Casserole

2 lbs. shredded chicken

¾ c. chicken broth

½ med. onion, chopped (I've already cut this down from 1 whole onion in original recipe)

1 green pepper,chopped

1 clove garlic, minced

2 cans cream of chx soup (can substitute 1 can cream of mushroom-if you're crazy)

2 10-oz cans diced tomatoes and green chiles, drained

1 t. dried oregano

1 t. ground cumin

1 t. chili powder

3 c. shredded cheddar

12 6-inch fajita-size corn tortillas, cut into ½-inch strips (can substitute 3 c. crumbled lime-flavored tortilla chips)


Mix onion, bell pepper, garlic, chx broth, cream soup, ro-tel, oregano, cumin, and chili powder.  Layer half of shredded chicken in bottom of 9x13 pan (or 2 8x8?s).  Top with half of soup mixture and 1 c. cheese. Cover with half of tortilla strips. Repeat layers once.  Top with remaining 1 c. of cheese.  Bake at 350 55 minutes - 1 hour or until bubbly.  Let stand 10 minutes before serving.

**NOTE**  Need to cut down chx broth to about 1/4 cup.


Italian Pizza Pot Pie (we will want to double this)

¾ lb. ground beef (or sausage)

¼ lb. Italian sausage links

½ onion, chopped (already reduced from original whole onion)

2 cloves garlic,minced

8 oz. sliced mushrooms (if you?re crazy)

1 26-oz. jartomato-and-basil pasta sauce

½ t. dried Italian seasoning

¼ t. salt

1 13-oz. package pizza dough

1 c. shredded Italian blend cheese


Cook beef and sausage together; drain.  Combine onion, garlic,mushrooms, beef mixture, sauce, seasoning, and salt.  Pour beef mixture into 9? round baking dish.  Top with cheese.  Cover all with dough to make top crust.  Cut X in top of dough to let steam escape.  Bake at 450 16-20 minutes.  Let stand 10 minutes before serving.

**NOTE**  Majority of group liked calzones better.  This cooked up strange.


Spiral Pepperoni Pizza Bake

16 oz spiral pasta          2 pounds ground beef (or Italian Sausage)

1 onion                            1 t. salt

½ t. pepper                     30 oz pizza sauce

½ t. garlic salt                ½ t. Italian seasoning

2 eggs                            2 cups milk

½ c. shredded parmesan

4 cups shredded mozzarella

1 pkg sliced pepperoni

 **NOTE** For group we left out the milk and egg and just mixed everything together in a ziplock.

Cook pasta according to package.  Cook beef, onion, salt and pepper.

Stir in pizza sauce, garlic salt and Italian seasoning. 

Combine eggs, milk and parmesan and toss with noodles in 9x13 dish. Top with beef mixture, mozzarella cheese and pepperoni.  Cover and bake at 350 for 20 minutes.  Uncover and bake 20-25 minutes longer or until golden brown.  (12 servings)


Corn Tortilla Chicken Lasagna

(This is potluck size makes 2 9x13s.  We can cut down for group)


36 corn tortillas (6 inch)

6 cups cubed cooked chicken

44 oz kidney beans, drained and rinsed

48 oz salsa

3 cups sour cream

3 large green peppers,chopped

3 cans (3.8 oz each)sliced ripe black olives,  drained

3 cups shredded monterey jack cheese

3 cups shredded cheddar


Grease 2 9x13?s.  Arrange six tortillas in each dish.  Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, ½ cup sour cream, ½ cup green pepper, 1/3 cup olives, ½ cup of each kind of cheese.  Repeat layers2x. 

Cover and bake at 350 for 25 minutes.  Uncover and bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.


Upside Down DeepDish Pizza

1 lb ground beef, browned

1 jar spaghetti sauce

2 cups shredded mozzarella chese

1 can refrigerated pizza dough (could do Trader Joe?s)

Toppings of choice (pepperoni, ham, onion, peppers?)


Combine sauce with cooked beef.  Pour into 2 quart baking dish.  Top with toppings then cheese.  Press dough over dish, sealing edges.  Bake at 375 for 20 minutes or until crust is golden.  Let stand 10 minutes.


Taco Lasagna

1 lb ground beef

½ cup chopped green pepper                  ½ cup chopped onion

2/3 cup water                                               1envelope taco seasoning

1 can (15oz) black beans, drained and rinsed

1 can Mexican diced tomatoes, undrained  (drained for cooking group)

6 flour tortillas (8 inch)

1 can refried beans

3 cups shredded Mexican cheese blend


Cook beef, pepper and onion.  Drain fat.  Add water and taco seasoning; bring to boil.  Reduce heat and simmer uncovered for 2 minutes.  Stir in black beans and tomatoes. Simmer uncovered for 10 minutes. 

Place 2 tortillas in a greased 9x13 pan.  Spread with half refried beans and beef mixture. Sprinkle with 1 cup cheese. Repeat layers.  Top with remaining tortillas and cheese.  Cover and bake at 350 for 25-30 minutes.  Serves 9.


Chicken Enchiladas in white sauce

2 cups chopped chicken                         ¼ cup chopped onion (cook with chicken)

1 bell pepper (cook with chx)                 1can of white corn, drained

1 can great northern beans                   4oz can diced green chilies

3oz pkg cream cheese                           1 cup plus 1T. milk

¼ t.ground cumin                                    1T. lemon or lime juice

8-10 flour tortillas                                    1can cream of chicken soup

8 oz sour cream                                      Cooking spray

¾ cup shredded cheddar or jack cheese


Cook chicken.  Add peppers and onions and cook for 5 minutes.  Add corn and beans to meat.  In bowl, combine softened cream cheese, 1 T. milk, cumin and lemon juice. Add 1 T. of green chilies (save rest for topping).  Add all to the chicken mixture.  Spoon about 3 T. mixture into each tortilla.  Roll and place seam-side downin greased baking dish.


For sauce, combine rest of chilies, soup, sour cream, 1 cup milk.  Pour mixture evenly over enchiladas.  Top with shredded cheese and tin foil.  Bake covered at 350 for 25-30 minutes.  Remove foil and bake 5-10 minutes more.

**For group, cook chicken then add pepper and onions to cook down.  We put this in bags so we don't need cooking spray!**


Sour Cream Chicken Enchiladas

3 cups cooked, shredded chicken         2 cans cream of chicken soup

2 cups grated cheddar                             ¾cup water

10 flour tortillas                                         8oz sour cream

1 small can green chilies                       1 can red enchilada sauce


Mix soups, sour cream, water and chilies until well blended. 

Fill each tortilla with 2 T. soup mixture, shredded chicken and sprinkle with cheese.  Roll up and place in greased baking dish.  Top with enchilada sauce and cheese.

OR:  Make as a layered casserole.  Combine chicken with soup mixture then layer with sauce, tortillas and cheese, ending with cheese. 


Either way, bake at 350 for 30 minutes or until heated through.


Macaroni and Cheese

2 cups macaroni, uncooked

2 c. milk

2 cups cheddar cheese, cubed

1 can cream of something soup (I always use chicken)  **USE LOW SODIUM**

1/4 cup onion chopped (optional - I add it but cook it with the meat to soften the flavor)

3/4 to 1 lb meat cooked (ground sausage, beef, ham, cocktail smokies...)

*NOTE* For group we doubled this recipe and added the milk at home

Preheat oven to 350. Combine all ingredients in a casserole dish. Bake one hour uncovered, stirring once during baking. Serves 6-8


Stuffed Shells (amounts are doubled)

1 jar marinara or spaghetti sauce

1/4 cup parmesan cheese to top

Mix together following then spoon into 1 box pre-cooked shells

4 cups (32 oz) ricotta cheese

1 cup (8 oz.) mozzarella cheese

1/3 cup parmesan cheese

2 eggs, slightly beaten

1 tsp. salt

¼ tsp. pepper

1 Tbsp. parsley


Spoon a little spaghetti sauce in the bottom of each pan (just enough to moisten and spread around). Place equal amounts of shells in each pan. Pour remainder of sauce over shells.  Sprinkle with ¼ cup of parmesan cheese.


Directions:  Thaw completely.  Bake uncovered at 350 degrees for 25-30 minutes or until bubbly.


New Enchilidas (these are the ones we all really like!) - single recipe and divide into 2 8x8's

3 cups chopped cooked chicken

8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco

1/2 cup sour cream

1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*

1/3 cup chopped fresh cilantro

1/2 teaspoon ground cumin

8 (8-inch) flour tortillas

1 (10-ounce) can enchilada sauce

Toppings: sour cream, fresh salsa, avocado slices, lime wedges


1. Preheat oven to 350°.

2. Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.




Posted by cookingbeaches on June 4, 2009 at 1:15 PM Comments comments (2)


Simple Salsa Chicken

Pecan Stuffed Chicken Breasts

Foil Pack Fajitas


Mexican Meatloaf

Beef Skillet Fiesta


Chicken Rollatini

Bacon BBQ Kabobs

Henry Bain Beef Tenderloin

Chicken Cacciatore

Chicken Curry

ChickenThighs with Brazilian Vinaigrette Salsa

Bacon Wrapped Chicken

Chicken Nuggets

Spaghetti Sauce

Swiss Chicken Rolls

Oven-Fried Panko Chicken

Asian Glazed Chicken Thighs

Tina's Chicken and Rice

Chicken Burritos (Already Doubled)

 8  10 inch tortillas

16 oz. cream cheese

2 c. medium salsa

4 chicken breasts, cooked & shredded

32 oz (2 cans) black beans


In pan,medium heat, combine cream cheese & salsa. Stir in chicken & black beans. Fill burritos, wrap, and freeze. Serve w/melted cheese, sour cream, and other favorite Mexican toppings.


Simple Salsa Chicken

4 boneless, skinless chicken breasts

1/8 tsp. salt

2/3 cup salsa

4 Tbs. taco sauce

2/3 c. shredded Mexican cheese blend


Put chicken in greased baking dish and sprinkle with salt.

Combine salsa and taco sauce; drizzle over chicken and sprinkle with cheese.

Cover and cook at 350 degrees for 25-30 min.


Pecan Stuffed Chicken Breasts (Double this)

4 T. Butter + melted butter (or spray butter) to brush on breasts

1 Lg celery stalk

1 small onion,chopped

1 ¼ t. salt

¾ t. pepper

2 cups crumbled toast (4 slices) ? or 1 cup progresso bread crumbs

1 cup pecans,chopped

2 t. parsley flakes

¼ cup water

4 chicken breasts

2 T. lemon juice

**NOTES**  We have done this and left out the breadcrumbs and water and it turns out fabulous!  Also, we use spray butter to coat the breasts.

Melt 4T butter and cook celery, onion, ½ t. salt and ¼ t. pepper until tender.  Stir in crumbled toast, pecans, parsley and water.  Remove from heat.

Flatten chicken breasts to 1/8 inch thick.  Place each breast in center of 12 inch square of heavy duty foil.  Brush both sides of chicken with lemon juice and melted butter.  Sprinkle with salt and pepper.  Spoon stuffing mix into center of each breast, folding chicken around the stuffing.  Bring foil up over chicken and seal tightly. 


Cook at 400 degrees for 20 minutes.  Open bundles and brush chicken with juices.  Bake uncovered for 20 minutes or until chicken is fork tender. 

Foil Pack Fajitas

1 1/2 c. instantbrown rice

1 T. taco seasoning

1 green pepper            1 red pepper

1/2 c. salsa                   1/2 c. shredded cheddar

4 boneless skinlesschicken breasts (bring our own)

Spray each foil square with Pam before putting rice down. 

Bake at 350 for 30 minutes or until chicken is done.


Jen's Meatloaf (values below show doubled recipe)

Topping: combine and split into 2 quart size ziplocs

½ c. brown sugar

1 c. catsup

2 T. Worcestershire sauce

Loaf:  combine and split into 2 ziplocs

2 lb. hamburger

2 eggs

2 cloves garlic

12 club crackers

Thaw and cover with topping.  Bake at 325 for 25 minutes,covered.  Uncover and bake 25 minutes more.


Mexican Meatloaf

1 c. Panko (Japanese bread crumbs)

2 lg.eggs, beaten                      ½ cup shredded Mexican cheese blend

¾ c.salsa, divided                      2 T. Dijon mustard

1 pound ground beef                1 pound ground pork


Combine all ingredients, saving ¼ cup salsa for topping.  Shape into a loaf and spread salsa on top.  Bake at 350 for 50-60 minutes.  Let rest 10 minutes before serving.


Beef Skillet Fiesta (need to double this for group)

1 lb. ground beef        1/4 c. diced onion

1/2 c. Minute rice        1 tsp. salt

Pepper to taste           1 can diced tomatoes

1 can corn (drained)

1 1/2 c. beef broth

1/2 c. diced green bell pepper

Cheddar cheese as a topping when served


Brown meat with onion; Add salt and pepper, corn, tomatoes, and broth. Bring to a boil.  Stir in green peppers and rice. Remove from heat and let stand 5 min. Serve with cheddar cheese as a topping.


Pizza dough                                    Meatballs (or other fillings)

1/2 c. mozzarella per calzone      Italian seasoning (lots)


To bake: Brush tops with egg whites and sprinkle with more Italian seasoning. Bake at 350 for 30-40minutes. Serve with warmed sauce if desired.

Chicken Rollatini

4 skinless, boneless chicken breast halves         1 pinch black pepper

1/2 cup shredded Parmesan cheese                     1 clove garlic, finely chopped

4 teaspoons butter                                                      4 ounces thinly sliced prosciutto

10 ounces sliced whole milk mozzarella               1/3 cup white wine 

1/4 cup olive oil


Pound chicken breasts flat. Sprinkle with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 t. butter in the center of each breast. Cover each with a layer of prosciutto and mozzarella. Roll up each breast, and secure with toothpicks.

In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

Bake at 325 for 30 minutes, or until chicken is no longer pink.


Bacon-Wrapped Barbecue Chicken Kabobs

2/3 c. BBQ sauce

1/3 c. chili sauce

1 ½ T Worcestershire sauce

1 ½ lbs. chicken tenders

6 bacon slices, cut in half crosswise

12 6-inch wooden skewers


Whisk together first 3 ingredients; add chicken and marinate. Before cooking, soak skewers in water 30 minutes.  Microwave bacon, in 2 batches, on high 1minute.  Let cool.  Remove chicken from marinade.  Thread chicken and bacon ribbon-style onskewers.  Grill 5-6 minutes on each side till done.


Beef Tenderloin with Henry Bain Sauce (cut this in half?)

¼ c. butter, softened

2 t. salt

1 t. pepper

4 ½-5 lb. beef tenderloin

1 9-oz. bottle chutney

1 14-oz. bottle ketchup

1 12-oz. bottle chili sauce

1 10-oz. bottle steak sauce

1 10-oz. bottle Worcestershire sauce

1 t. hot sauce

Stir together butter,salt, pepper.  Rub on tenderloin.  Freeze in its own bag.  Separate bag: Process chutney till smooth.  Add ketchup and remaining ingredients and blend. Bake tenderloin at 500 (yes, 500!) for 30-35 minutes until thickest portion registers 145 on meat thermometer (medium-rare).  Cover tenderloin loosely with foil and let stand 15 minutes before serving.  Serve with sauce.


Chicken Cacciatore

2 pounds chicken pieces                 1 medium onion

1 clove garlic, minced                        7 ½ oz can tomatoes, cut up

6 oz tomato paste                              ¾ cup dry white wine

4 oz can mushrooms,drained (Optional)

2 T. fresh parsley                               1 t. sugar

½ t. salt                                                1/8 t. pepper

½ t. dried crushed rosemary           ½ t. dried crushed thyme

¼ t. dried crushed oregano


Cook chicken and add onion and garlic in last 5 minutes. 

Combine remaining ingredients and pour over chicken in skillet. Bring to boiling; reduce heat. Cover and simmer for 35-40 minutes or till chicken is tender.  Turn once during cooking.  If desired, serve over hot cooked spaghetti.  (Serves 6)

**NOTE**  Several didn't like this too well.  Basically chicken spaghetti with too much flavor.


In a Hurry Chicken Curry

1 lg.onion, chopped                      1 c. water

3 c.cooked, chopped chicken      Salt and pepper to taste

2 cans cream chicken soup        1-2 T. curry powder

**NOTE**  We haven't tried this recipe and won't in group as several of us don't like curry.

Mix everything together in a ziplock and freeze. To cook:  Heat mixture til bubbly.  Serve over rice.

Chicken Thighs with Brazilian Vinaigrette Salsa

8 boneless chicken thighs

2 tsp coarse sea salt

6 T butter, melted

2 t. minced garlic

1 t. bay leaf, ground

1 cup diced tomato

1 cup bell peppers, diced

3 T. white wine vinegar

3-4 T. olive oil

Salt and pepper

*NOTE*  For group we double the top part but 1.5x the salsa portion.

Season chicken with salt. Combine butter, garlic and bay leaf. Brush on chicken.  Grill.  Combine tomato, peppers, vinegar, olive oil and salt and pepper in a bowl.  Allow to sit at room temp for at least an hour before serving.


Bacon Wrapped Chicken

6 chicken breasts, pounded out to ½ inch thickness

8 oz carton of whipped cream cheese with onion and chives

2 T.butter

Salt to taste

6 bacon strips


Spread cream cheese over chicken.  Dot with butter and sprinkle with salt.  Roll up and wrap with a strip of bacon.  Bake,uncovered, at 400 for 35-40 minutes. Broil 6 inches from heat for 5 minutes or until bacon is crisp.


Chicken Nuggets

In first Ziploc bag, pour

3 Tbsp. melted butter

2 tsp. Worcestershire sauce

Raw chicken pieces


In second bag, pour

½ cup breadcrumbs

1/3 cup parmesan cheese


Directions:  Thaw chicken in marinade.  Pour chicken pieces into bread crumb mixture.  Shake to coat.  Place on a greased baking sheet and cook for10-15 minutes or until done at 450 degrees.


Spaghetti Sauce

Saute in skillet on low 10 minutes:

2 T olive oil, 1 onion chopped, 4 cloves garlic, minced

Add:     1 lb ground beef - cook on med high, 5 min.

Add:     ¼ C balsamic vinegar – cook 5 min.

Add:     ½ C beef bouillon (prepared) – cook 5min.

Lower heat to medium

Add:     oregano, basil, fennel, thyme, red pepper flakes, salt, pepper.

Add:     1 large can tomato sauce & small can tomato paste; Simmer.


Swiss Chicken Rolls (do as-is for a total of 6 per family)

6 boneless, skinless chicken breasts, pounded to 1/4 in thick

2 T. Dijon mustard

6 thinly sliced deli smoked ham

1 jar (12 oz) roasted red peppers, drained and cut into strips

6 slices swiss or provolone cheese

Spread each chicken breast with about 1 tsp. mustard; top with one slice ham.  Arrange red peppers crosswise over center of ham.  Place half slice of cheese over peppers.  Roll up and place (seam-side down) onto broiling pan.  Lay 1/2 slice of cheese on top of each chicken roll. 

Place baking sheet 4 inches from heating element and BROIL for 10-14 minutes.  If rolls start to brown too quickly, move rack to lower position.

(For group we wrapped each roll in a foil packet and sent home cheese slices to top)

Oven-Fried Panko Chicken (single recipe and split into 2 bags)

2 cups panko (Japanese bread crumbs)

1/2 t. cayenne

1/2 t. salt

1/4 t. pepper

1 stick unsalted butter, softened

1 chicken, cut into 10 serving pieces

Preheat oven to 450.  Coat chicken with butter (and salt and pepper to taste).  Shake chicken in panko mixture to coat completely.  Bake until well browned and cooked through.  Let stand, uncovered for 5-10 minutes to crisp.

Asian-Glazed Chicken Thighs

8 chicken thighs

For the marinade:

Finely grated zest of 2 oranges

3/4 cup fresh orange juice

1/4 cup honey

3 tablespoons soy sauce

2 tablespoons toasted sesame oil

1 tablespoon minced fresh ginger

1 tablespoon garlic

1/4 teaspoon crushed red pepper flakes

8 ounces rice noodles

4 scallions, thinly sliced, for garnish


1. The day before serving, rinse the chicken and pat dry. Place in a bowl.

2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.

3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.

4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.

5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.

6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.

*NOTE* We felt this recipe was bland.


Stacy's Meatloaf

Meatloaf recipe:


1 1/2 pounds ground beef or turkey

1 cup fresh bread crumbs                  1 egg, beaten

1 medium onion, chopped                1 1/2 tsp salt

1/4 tsp pepper                                     1/2 can tomato sauce


Sauce that goes over the meatloaf while baking:


 1/2 can of tomato sauce                  2 Tbsp lemon juice

1 cup water                                        2 Tbsp mustard

2 Tbsp brown sugar


Bake 1 1/2 hours at 350.


Tina's Chicken and Rice

1 Onion, chopped                            2 garlic cloves, chopped or minced

1/4 t. cumin                                       Salt to taste

1 pound chicken, diced

2 cans diced tomatoes                1 can pinto beans

1-2 cups chicken broth                1 cup cooked brown rice

1 ounce cream cheese                1 ounce cheddar cheese

Cilantro to top

Saute onion, garlic, cumin, and salt to taste; add chopped, cooked chicken & continue sauteing for a couple minutes; add diced tomatoes, pinto beans, chicken broth, rice; bring to a simmer and add an oz. of cream cheese, an oz of cheddar cheese, and chopped cilantro; simmer on low for 20-30 minutes; dish up and serve with crushed tortilla chips on top.



Posted by cookingbeaches on May 11, 2009 at 1:05 PM Comments comments (1)


Spiced Honey Glazed Chicken

Korean BBQ

Marinade to Die For

Lemon Marinade

Italian Rosemary Chicken

Honey Pork Chops

Rosemary Grilled Chicken (Mustard one)

Roast Marinade

Steak house style marinade

Tender Flank Steak

BBQ Chicken Pasta

Pepper Steak

Pork Tenderloin Kebabs

Lexington Chicken

Beef and Chicken Fajitas

Teriyaki Chicken

Spicy Honey Glazed Chicken Breasts (coats 4 chicken breasts)

¼ c. olive oil                              1 small onion, finely chopped

1 clove chopped garlic            ½ c. honey

2 tsp. hot pepper sauce          ½ tsp. chili powder

1 tsp. lemon juice                    8 boneless chicken breasts

Salt                                              Pineapple rings (for when you grill it)


Korean BBQ Chicken (coats 8 breasts or pieces of meat)

1 cup white sugar                         1 cup soy sauce

1 cup water                                    1 teaspoon onion powder

1 teaspoon ground ginger          1 tablespoon lemon juice(optional)

1 t. minced garlic                          1 heaping t. redpepper flakes


A Marinade to Die For (single recipe but divide into 2 bags)

1/3 cup steak sauce

1/2 cup packed brown sugar

1 (12 fluid ounce) can Sprite

1/2 cup butter, melted

4 tablespoons red wine vinegar

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper


Lemon Marinade (coats 3-4 chicken breasts)

2 T olive oil                             1/2 small onion, finely minced

1 clove garlic, minced          2 T chopped fresh rosemary

Grated zest of one lemon    1/4 cup fresh lemon juice

Freshly ground black pepper, to taste

Italian Chicken Marinade (single recipe but divide into 2 bags)

1 bottle (16 oz) Italian dressing

½ c. white wine

¼ c. soy sauce

¼ c. brown sugar

1 t. pepper

2 to 4 t. fresh rosemary (Equivalent measurement of dried is fine)


Honey pork chops  (6 servings)

6 boneless pork chops

½ cup honey                             ¼ cup cider vinegar

¼ t. ground ginger                      1 clove garlic, minced

2 T. soy sauce                           Dash of pepper

Place allingredients except pork into a blender and mix thoroughly.  Place chops and blended mixture in freezerbag and seal.  Freeze.


Rosemary Grilled Chicken Thighs

1 clove garlic, minced            1 T. olive oil

2 T. dijonmustard                    2 T. honey

1 t. salt                                      1/2 t. pepper

1 t. chopped fresh rosemary (or thyme or cilantro may be substituted)

1 1/2 lb. skinned and bones chicken thighs (breasts may be substituted)


Roast marinade (says it is for a 4-6 pound roast):

¾ cup dryred wine       ½ cup chopped onion

¼ cup water                  ¼ cup lemon juice

1 TWorcestershire       ½ t dried rosemary

½ t dried marjoram       4 t garlic salt


Steak-House Style Marinade

½ c. dark beer

2 T. olive oil

1 T. Worcestershiresauce

1 T. steak sauce

1 t. lemon zest

½ t. salt

¼ t. pepper

Covers 3 beeftenderloin fillets.


Tender Flank Steak

1 cup reduced sodium soy sauce***

¼ cup lemon juice

¼ cup honey

6 garlic cloves, minced

1 ½ pounds flank steak


***Definitely use reduced sodium soy!!

Combine all in ziplock bag and marinade for at least 6 hours. 

Grill over medium heat for 8-10 minutes on each side or until desired doneness is reached.  Thinly slice steak across the grain. 


BBQ Chicken Pasta

3 cups boneless chicken breasts, chopped  (Doesit have to be cooked??  Couldn?t findthat answer!)

1 cup onion, chopped

2 T.Vinegar

2 T.brown sugar

¼ cup lemon juice

3 T.Worcestershire sauce

1 c.catsup

½ T.mustard

1 cup water

½ cup celery, chopped


Combine all ingredients in ziplock and freeze. Thaw, bake uncovered at 350 for 45 minutes.  Serve over pasta


Pepper Steak

1 ½pounds beef bottom round cut into ½ inch strips (across grain)

2 cups bell peppers

1 cup chopped onion

15 oz can diced tomatoes, undrained

1 t. minced garlic

¼ cup Worcestershire sauce

1 T. cornstarch

1 T. sugar

½ t. kosher salt

½ t. pepper

½ cup water

**NOTE**  This does not make enough to split between 2 bags.  Need to double it or try 1.5x it.

Combineall in ziplock.  Cook in crock pot on low for 6-8 hours


Pork tenderloin kebabs

(we just do the meat part – add your pineapple and onion when you make the kebabs)

3/4 cup  low-sodium soy sauce

1/4  cup  honey

1/4  cup  pineapple juice

1/4  cup  fresh lime juice (about 2 limes)

1 1/2  tablespoons  grated peeled fresh ginger

1  tablespoon  olive oil

2  teaspoons  minced garlic

1/4  teaspoon  five-spice powder

1/2  teaspoon  freshly ground black pepper

2  pounds  pork tenderloin, trimmed and cut into 32 pieces

32  (1-inch) cubes fresh pineapple (about 1 medium)

16  (1-inch) pieces red onion (about 1 small)

Cooking spray


Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally. Prepare grill.  Remove pork from bag, reserving 1/2 cup marinade.

Thread 4 pork pieces, 4 pineapple cubes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers.  Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until done,turning and basting occasionally with reserved marinade.


Lexington Chicken (says it serves 8-10 just split between 2 marinade bags)


2 c. cider vinegar

¼ c. brown sugar

¼ c. veg. oil

3 T. dried crushed red pepper

4 t. salt

2 t. pepper

chicken for marinade



Beef & Chicken Fajitas (says 8 servings)


½ c. Italian dressing

1 T. chili powder

1 t. ground cumin

½ t. brown sugar

½ t. pepper

¼ t. salt

1/8 t. garlic powder

1/8 t. chipotle seasoning

3 boneless skinless chx breasts (about  2 lb)

2 lb. flank steak


Split marinade between 2 bags – 1 for chicken, 1 for steak


Teriyaki Chicken – DOUBLE THIS for group

1 T. Corn Starch                      1T. Cold Water

½ Cup White sugar                 ½Cup soy sauce

¼ Cup cider vinegar                1clove garlic, minced

½ t. ground ginger                  ¼t. ground black pepper

12 skinless chicken thighs

Preheat oven to 425

Over low heat, combine all ingredients but chicken.  Let simmer, stirring frequently, until sauce thickens and bubbles.

Place chicken pieces in lightly greased 9x13.  Brush chicken with sauce, turn pieces overand brush again.

Bake for 30 minutes.  Turn pieces over and bake for another 30 minutes, brushing with sauce every 10 minutes during cooking. 


**When Jen made this I omitted stovetop portion, just poured marinade over chicken and basted every 10 minutes after the first 30.  Turned out great!**



Posted by cookingbeaches on May 9, 2009 at 5:25 PM Comments comments (3)


White Turkey Chili


Taco Soup

Spicy Chicken Stew

Black Bean soup with Sausage

Hearty Hamburger Soup

Speedy Cassoulet


White Turkey Chili

1 tsp. olive oil

1 lb. ground turkey   (could also do chicken)

1 sm. Onion, diced

Cook turkey and onion in olive oil then add:

1 tsp. ground coriander

1 tsp. ground cumin

¼ tsp. salt

2 cans navy or small white beans (rinsed and drained)

1 can chicken broth

1 pkg. (10 oz.) frozen corn

1 can chopped mild green chiles  (for group, use half the amount)

2 Tbs. cayenne pepper sauce (Tabasco)  (for group, use half the amount)

1 c. chopped fresh cilantro leaves

 Cook in crock pot on low 3 hrs. Add mozzarella cheese to top if desired.

**We triple recipe and divide into 2 bags - when we do this, we use one bunch of cilantro per person**

4/10/2012 - Cut chili's and tobasco in half and this is fantastic!



Albondigas Soup  (only do this recipe if Alison is NOT participating)

Meatballs: (Try with ingredients, not made into meatballs)

1 lb ground beef                            3T rice (uncooked)

2 T onion (finely chopped)           1 clove minced garlic

salt and pepper

Mix everything together and then form into meatballs.  Brown in skillet with olive oil.

Remaining soup ingredients:

Water for broth (approx 3 quarts)   6 Beef bouillon cubes

One can tomato soup                      Two cans (14 oz each) mexican style stewed tomatoes

2 c chopped carrots                          1 c chopped celery

1/2 sliced onion                                 A dash of crushed red pepperflakes

Salt and pepper (to taste)                1 T dried cilantro

Combine everything in a large pot, including themeatballs.  Bring to a boil, then letsimmer for at least an hour, until vegetables are done and flavors havecombined.



Taco Soup

 2 lbs. ground beef (cooked w/onion)

1 onion, chopped

3 cans stewed tomatoes

1 can kidney beans

1 can pinto beans

1 can corn

1 c. water

salt & pepper

1 envelope Ranch dressing

1 envelope taco seasoning


Add all ingredients to cooked beef & onion.  Cook 1 hour.  Serve w/cheese & tortilla chips.



Spicy Chicken Stew (values below show 1 ½ x recipe)

4 ½ chicken breasts, cooked and shredded (bring our own)

3 cloves garlic

1 ½ c. chopped yellow onion

¾ c. chopped green pepper

¾ t. salt

1 ½ t. cumin

1 ½ T. chili powder

3 cans pinto beans or Kidney beans

3 cans diced tomatoes

¾ c. picante sauce

3 c. chicken broth

**NOTE**  If we buy the huge cans of beans (111oz) and tomatoes (102 oz), we can get 2 cans of each and put 4 cups of each per person.



Black Bean Soup with Sausage

1 ½ cups chicken broth              2 cups water

1 cup chopped onion                  1 cup chopped celery (2stalks)

4 cloves minced garlic                1 t. ground coriander

¼ t. salt                                           1/8-1/4t. ground red pepper

2 cans (15 oz each)black beans, rinsed and drained

8 oz fully cooked polish sausage or smoked turkey sausage, chopped

3 T. dry sherry(optional)


Add all ingredients.  Bring to boil, reduce heat.  Cover and simmer 15 minutes or till vegetables are tender.  Top with sour cream and cheese if desired.  Makes 6 cups (4 main dish servings)

**Try cooking sausage before adding to soup next time**

Also yummy with a can of diced tomatoes and adding Trader Joe's black bean soup in place of 1 cup of water.


Hearty Hamburger Soup

1 ½ lbs ground beef or stew beef, browned

1 minced onion

4 minced carrots

3 celery ribs, sliced thin

½ cup barley

28 ounce can diced tomatoes

2 cups water

30 oz. beef broth

1 can (10.75 oz) condensed tomato soup

1 bay leaf

1 T. parsley

1 t. minced garlic

½ t. dried thyme

Pepper to taste


Combine all ingredients and bring to boil.  Reduce heat and cover; simmer for 2 hours,stirring frequently.  Discard bay leaf before serving.

Speedy Cassoulet

 32oz Chicken broth (use low sodium chicken broth and NOT chicken base or boullion)

1 can Great Northern beans(drained)

1 can diced tomatoes (don't drain)

1/2 chopped bell pepper

1/2 lb Kielbasa sliced to about 1/3 to 1/2 inch thick pieces


This will all go in a pot, bring to a boil and then simmer for 15 minutes.

 Makes 4 servings

***Triple this recipe then split into 2 bags for cooking group***