August Dinner is Done!!

We had a great eclectic group at our last "Dinner is Done." We had a great time creating dinners for each other. I love to look across the table and think, "Hey, I'm making dinner for the Olsen's and Nelson's." I then think, "And look at all these ladies making dinner for me." The camaraderie, service for one another, and laughs made for a very entertaining evening. Here are the recipes we made. Watch for the next chance to make freezer dinners on September 4th.

Spicy Lime Chicken
INGREDIENTS
Large Ziplock
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 - 5 boneless, skinless chicken breast halves

Small bag separate:
1 lime - all juice
DIRECTIONS
In each large Ziplock, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Rub spice mixture into both sides of chicken breasts.
In a brown bag one lime.

Cooking day: After defrosting in refridgerator over night:
Heat 4 Tablespoons butter and 2 Tablespoons olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.


Chicken Tetrazzini - American Style!
1 bag spaghetti noodles
½ cube butter
1 onion chopped
1 C green bell pepper
3 c cooked chicken, cubed
8 oz fresh mushrooms, sliced
2 c. grated Monterey Jack Cheese
2 cans Cream of Mushroom soup
3 c milk
Salt and pepper to taste
Parmesan Cheese

Break spaghetti in half and cook as directed on package (minus a couple minutes … if you undercook, it will not get mushy when you cook the pasta again); drain
Saute onion and bell pepper in butter for 5 min. Toss with spaghetti and remaing ingredients in large ziplock. Double bag & remove all air.

Defrost 24 hrs. Heat covered at 350 fro 45 min. until bubbly. Grate Parmesan over top.


Baked Stuffed French Toast

8 - 2” slices of French Bread
¼ C butter, softened
¼ C Neufetel Cheese (low fat cream cheese)
½ C Raspberry Jam
1 ½ C Egg Substitute
1 C Milk
½ C sugar
½ tsp. ground cinnamon
1 C sliced almonds
¼ C dark brown sugar
¼ C rolled oats
1/4 C butter
2 T flour
¼ t vanilla

Create pocket in each slice bread. In a bowl mix butter, cream cheese, jam and mix. Spoon 2 T of jam mixture into each pocket. Lay in “pamed” 9x13.

In a bowl mix egg, milk, sugar, and cinnamon and mix. Pour over the bread.

In a bowl combine the almonds, brown sugar, oats flour, remaining cinnamon, butter and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread.

Cover with aluminum foil & label.

Thaw at room temperature before baking. Preheat oven to 325. Bake uncovered for 1 hour or until the egg mixture is no longer liquid and the toast is browned.


Caribbean Blackened Turkey

2 lbs. turkey breast tenderloin
¼ tsp. black pepper
1 tsp. kosher salt
¼ tsp. ground allspice
¼ tsp. cinnamon
¼ tsp. cumin
1 T soy sauce
2 T lime juice
1 tsp. hot pepper sauce
2 T apricot preserves
½ C minced shallots
2 tsp. minced garlic
1 tsp. lime zest

Slice the tenderloin into 1 inch thick rounds, resulting in 6 slices. Place the turkey slices into a 1 gal. Ziplock bag. Sprinkle the pepper, salt, allspice, cinnamon, and cumin on the turkey and seal tightly. Toss the bag to coat the slices. Add the remaining ingredients and seal tightly, tossing to coat again.
LABEL!!

Defrost in refridge 24 hours. Prepare a grill to med. Heat. Remove the turkey from the bag, reserving the marinade, and grill for 5 min. per side, depending on the thickness. Alternatively, heat and oven broiler to high and spray a broiler pan with cooking spray. Place the turkey on the sprayed pan and broil for 5 min. per side, depending on the thickness. Meanwhile, boil the remaining for 5 min on the stove and serve over the turkey tenderloin slices.


Cranberry Chicken


1 Can jellied cranberry sauce with cranberries
1 C French dressing
1 pkg. lipton onion soup

Knead to mix.

Add 4-6 chicken breasts

Defrost 24 hours in fridge. Bake 350 for 30-40 min or until chicken is not pink.
Serve with rice & veg


Lime Slushy

3 C Water
3 C Sugar
Dissolve over heat

Add 1 can limeade + 4 cans of water
3 C Water

Put in gallon Ziplock bags - freeze. Take out 1 hour before you want to serve mush it up and add a 2 L sprite to each bag of lime slush. YUMMY GOODNESS!