December Menu:
*Chicken Cacciatore
*Stromboli (buffalo chicken or pepperoni)
*Chicken and Stuffing Bake
*Meatball Sandwiches
*Beef Stew
*Mac and Cheese Soup
*Baked Ziti
*Roasted Tomato Soup
Meg's Chicken 
Meg's Stromboli
Chicken Cacciatore
3 lbs chicken, cut up and skin
removed
1 28 oz can whole peeled tomatoes
(use poultry shears and cut the tomatoes into chunks - I do this while they're
still in the can)
1 package sliced mushrooms
1 large onion, chopped
1 red bell pepper, diced
3 garlic cloves, minced
3/4 cup dry white wine
3 tablespoons drained capers
1/4 cup chopped kalamata olives
1 tsp dried oregano
Salt and pepper chicken and sauté
in a skillet until both sides are browned. Remove and set aside. In
the same pan, add a little oil and toss in the onion, pepper, and
mushrooms. Cook for a few minutes until veggies are tender then add
in minced garlic, cook until fragrant. Add the wine and simmer until it
reduces by half, then add in the tomatoes with their juice, capers, olives, and
oregano. Add the chicken pieces to the pan and coat them in the sauce.
Continue to simmer, covered, for about 30 minutes until chicken is completely
cooked through. Serve over pasta, rice, or egg noodles!
Stromboli
1.5 cups shredded chicken
1/4 cup buffalo sauce (Frank's
Red Hot)
1/2 cup shredded mozzarella
OR
1/2 to 3/4 cup shredded
mozzarella
1/2 packet thinly sliced
pepperoni
Make dough according to
directions (or use pre made bread or pizza dough). Flatten dough out into
a rectangle. If making a buffalo chicken Stromboli: mix together
ingredients and then spread evenly over dough, making sure to leave a 1 inch
border. If making pepperoni: lay pepperoni slices in one layer across
dough, leaving the border. Top with cheese.
Start at one end (long side) and
roll tightly towards other side. Pinch and seal all edges, sides and
bottom.
*At this point, you may wrap
tightly and freeze.*
If ready to bake, pre heat oven
to 375 and line a sheet with foil. Brush top of Stromboli with melted
butter and a sprinkle of garlic powder and Italian seasonings. Bake for
30 minutes or until brown and bubbly. Enjoy!
Chicken and Stuffing Bake
Ingredients:
* 1 box stuffing mix
* 4 pieces raw chicken breast
* 10.5 ounces cream of chicken soup
* 0.33 cup milk
* 1.67 cup hot water
Directions:
Mix stuffing mix with hot water; set aside. Place chicken in
baking dish. Mix soup and milk and pour over chicken. Spoon prepared stuffing
over top. Bake uncovered at 375F for 45 minutes or until chicken is no longer
pink.
Freezing Directions:
After preparing, do not bake. Cover with foil, seal, label,
and freeze. To serve: Thaw in fridge, then bake as directed above
Beef Stew
Beef Stew
2 1/2 pounds of Beef round cut, cubed
2 whole onions diced
1 pound carrots cuts in 1 inch pieces
4 cloves of garlic minced
2 pounds potatoes cut in 1 inch pieces
2 cups of red wine
14 oz can of beef broth or stock
flour (enough to dredge beef)
bay leaf
salt n pepper to taste
Salt & pepper beef cubes. Dredge in flour, enough to
coat. In big cast iron or regular pot, brown beef in oil in
stages by removing then adding more until all is browned. Add more oil in
between if needed. Sauté onions in same pot until soft. Add in
Garlic, sauté for 1 minute. Add in carrots & potato. Sauté
for about 5 minutes. Add 2 cups of red wine & deglaze the
pan. Scrap up any bits from the bottom of the pan. Cook for a few minutes.
Add in the beef stock or broth, & bay leaf. Cover with lid &
simmer for about an hour or if using cast iron put in over for 1-2 hours. If
broth is a little thin after cooking time mix up equal parts of corn starch
& water(1-2 tbsp of each) to make a slurry & add into the
broth. Stir until thickened until desired. Remove bay leaf before serving.
Reheating Instructions:
Thaw dish completely, turn into saucepan & Simmer
on low until hot. Enjoy!
Mac and Cheese Soup
10 slices of thick-cut
bacon
1 medium onion, finely chopped
2 cloves garlic, crushed
1/4 cup all purpose flour
one 14 oz can vegetable broth
3 cups whole milk
1 TBS chili powder
1 tsp black pepper
1 tsp dry mustard
1 tsp salt
1 TBS garlic powder
4 cups (1lb) shredded sharp
cheddar cheese
1 1/2 cups dried elbow macaroni,
COOKED
chopped fresh parsley, for
garnish
Cut the bacon in strip quarters.
In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to
paper towels to drain. Add a little oil to the pan if needed, then add the
onion. Sauté the onion for about min or until it changes color. Add the garlic
and continue cooking until the onion is slightly brown. Add the flour and mix
well (it will have the consistency of like a paste and that's ok) Cook that for
about 2 min. Add the broth and bring to a simmer, Stirring often, this is very
important. Add the milk, chili powder, pepper and mustard. Return the soup to a
simmer, stirring occasionally. Cook for 3 min. Add the cheese and the bacon,
continue cooking and stirring until well blended, about 4 minutes add the
cooked macaroni and return to a simmer. Remove from the heat and serve,
sprinkling with parsley.
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