Warning, Warning....

CHICAS-
For my meals I made, I admittedly did not buy enough big chicken breasts. I had 1 and 1/2 big bags and it didn't stretch far enough. So, JUST SO YOU KNOW, and I know if you comment, that it probably won't feed 4 adults necessarily because each one basically has 2 big chicken breasts and 2 little ones. 2 adults, 2 kids, no problemo. Next time I'll over estimate so it feeds 4 adults for sure.

*** I believe though if you cut it into pieces and do it the skillet way it should be enough for 4 adults. So maybe do it that way****

We'll see! I'm a rookie, guys!!!!! :)

Chicken Macaroni Bake

from the Girlfriend on the Go cookbook

2 cups chicken, cooked and cubed

1 1/2 cups uncooked elbow macaroni

2 cups shredded cheddar cheese

1 can cream of chicken soup

1 cup milk

1/4 tsp. pepper

In a large bowl, combine the chicken, macaroni, cheese, soup, milk and pepper. If freezing put in freezer bag or disposable pan. Otherwise, pour into a greased pan. Cover and bake at 350 degrees for 60-65 minutes or until macaroni is tender.

Lemon Teriyaki Chicken

Hey chicas!! I don't know what else everyone has made in the past, but I thought I would try a marinade due to my spring fever. This has a little punch, but not enough for kids to not like it. Good over rice, and always salad!!! Salad enthusiast here. :) Hope it turns out.

Lemon Teriyaki Chicken
½ Cup lemon juice
½ Cup soy sauce
¼ Cup sugar
3 Tablespoons brown sugar
2 Tablespoons water
2 garlic cloves chopped
½ teaspoon ginger
4 chicken breasts
Add all ingredients together in ziploc bag except chicken. Blend together. Add chicken and freeze. When ready to cook, pour everything into a casserole dish and bake or add to skillet and cook over medium.

Instructions:
* Thaw. To cook either: pour everything into a casserole dish, cover with foil, and bake.
* Or, cut chicken into pieces and cook in skillet over medium.
* Or, Grill.
All options are good over rice (white or brown) with grilled veggies (or you can turn it into a stir fry by adding vegetables when in skillet) or salad. Bon Appetit!

PS-i promise i won't do chicken next time, looks like we've got an abundance! ;)

Taco Soup

Ingredients:
1 lb. cooked ground beef
28 oz. can crushed tomatoes
15 1/4 oz. can whole kernal corn, undrained
15 1/2 oz. can red kidney beans, undrained
15 oz. can black beans, undrained
1 small onion, chopped
1 env. hidden valley ranch
1 env. taco seasoning

Cooking Directions:
Combine all ingredients in crockpot. Cook on low 4-6 hours.

Freezing Directions:
Follow cooking directions above, cool the soup, and place soup in freezer bag or freezer container. Seal, label, and freeze.

Serving Directions:
Thaw soup and reheat on the stove top or in a slow cooker. Garnish with cheese and sour cream. Serve with tortilla chips.

Please let me know if you'd rather have me cook something else. This is the only soup my husband will actually eat as a meal, so I cook it often because I love soups :)

Kalua Pork & Barbara Bush BBQ sauce

Kalua Pork

Ingredients:
2-3 lbs of pork shoulder
2 tbsp of liquid smoke
6-8 tbsp of kosher salt

Marinate:
* Rub the liquid smoke and kosher salt all over the pork shoulder
* Let it marinate overnight.

Cooking:

Bake:

• Wrap pork well with foil and place it in a baking dishes
• bake at 325 degrees for 4-5 hours or until the pork can shred easily. (Depends on your pork size)

• When you believe the pork is ready and easy to shred, take it out of the oven.
• Shred pork and sprinkle a little more salt if not enough to your taste.

Crockpot:

• Set it on High and cook for 4-8hrs until the pork can shred easily. (Depends on your pork size)
• Turn pork once while cooking.
• When you believe the pork is ready to shred, turn off the crockpot.
• Shred the pork in the crockpot so that any left over flavor will soak back into the pork. Sprinkle more salt if needed.

Side dishes: rice and veggies, macaroni salad, romanine lettuce(eat like a burrito with rice) or eat it like a burger

Barbara Bush BBQ Sauce
(Makes about 6 cups)

Ingredients:

2 1/4 cups of water
1/4 cup of cider vinegar
3/4 cup of sugar
1 stick (1/2 cup) butter or margarine
2 onions, coarsely chopped
1/3 cup yellow mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup worcestershire sauce
2 1/2 cups ketchup
6-8 tbsp lemon juice
Cayenne or red chili flakes to taste

Cooking Directions:
* Combine the water, vinegar, sugar, butter, mustard, onions, salt, and pepper in a saucepan over medium-high heat. Bring the liquid to a boil and then reduce the heat to low. Simmer for 20 minutes, or until the onion is tender.
* Add the worcestershire sauce, ketchup, lemon juice, and cayenne or red chili flakes and simmer another 45 minutes.
* Taste for seasoning. Serve immediately, or store in the refrigerator in a sealed container for up to 3 wks. Reheat before serving.

Freezer Meal:
* Thaw the pork in the crockpot or baking dish. Keep the plastic wrap on so any thawed liquid smoke will soak back into the pork.
* Remove the plastic wrap and start cooking as directed above.
* I only gave people about 1 cup of the BBQ sauce just in case they wanted to eat the kalua pork with rice. Reheat the BBQ sauce separately from the pork shoulder.

Tomato chicken

6 chicken breasts
1 t seasoned salt
1 t garlic salt
1/4 c brown sugar
2 T flour
1/2 sliced onion (will use dehydrated chopped onion - they are tiny)
1/2 red bell pepper
1/2 green pepper (am omitting the green pepper and adding extra red)
2 (15 oz) cans stewed tomatoes
1 can tomato soup
2/3 soup can of water
2 t Worcestershire sauce

Crock pot: Thaw. Dump all in the crock pot and bake on high for 4-5 hours, until chicken is baked through.

Serve with rice and veggies.

If anyone would rather bake in the oven, let me know.

Herb and Cheese-stuffed burgers

1/4 cup shredded chedddar cheese
2 Tbsp. cream cheese
2 Tbsp. minced fresh parsley
3 tsp. Dijon mustard, divided
2 green onions, thinly sliced
3 Tbsp. dry bread crumbs
2 Tbsp. ketchup
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. dried sage leaves
1 lb. ground beef

In small bowl, combine cheddar cheese, cream cheese, parsley and 1 tsp. mustard; set aside.

In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties an press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 deg. and juices run clear. Serve burgers on rolls with lettuce and tomato if desired.