Life Happenings: Excursions in the Kitchen

Life Happenings: Excursions in the Kitchen

So, several of my girlfriends in Lemoore and I have started a recipe swap, each Sunday one of the girls sends out a favorite recipe or something they have been hoping to try and it give us all a chance to try some new things. It rotates every week sends the recipe and its been really fun so far! So I figured I would start posting them on here when they come in. Im a little behind, so there will be three new ones this week, and from now on Ill try to post the new one each week when I get it! 

Sarah's Bacon Wrapped Chicken

Needed

3-4 boneless, skinless chicken breasts (1'ish per person)

1 lb. precut bacon (I'm sure you could use turkey bacon, I never have)

16oz Sour Cream (you can use lite)

1 can cream of mushroom soup (you can use health choice)

1 can mushrooms (we like mushrooms so I use a bigger can)

Wrap each chicken breast in 1-2 pieces of chicken.

Combine sour cream, cream of mushroom soup and canned mushrooms

Place chicken in casserole dish and cover in sour cream mixture. Put in 350 oven for 1 hour.

Two additions to this:

1) you can use frozen chicken which I do all the time, b/c I forget to take it out of the freezer

2) you can put this in the crock pot on low for 6 hours, stir once or twice during cooking. I do it this way the most b/c it makes the chicken just fall apart!!

I serve this over rice

It's a family favorite, super easy (esp. in the crock pot) and makes GREAT left overs

Jacquee's Thai Coconut Chicken

1 Tbs vegetable oil

1 lb boneless, skinless chicken breasts- cut into bite-size pieces

1 tsp grated lime peel (can use lime juice)

1 tsp grated ginger root (can use powder)

1 clove garlic, finely chopped

1 jalapeno chili, seeded and finely chopped (if you want it spicy, use the seeds.)

1/4 cup finely chopped fresh cilantro

1 can (about 14oz) coconut milk (not cream of coconut)

1 tsp packed brown sugar

1/2 tsp salt

1 Tbs soy sauce

1 cup sugar snap pea pods

1/2 medium green bell pepper, cut into 1/2 in cubes

1 medium tomato, chopped

1 Tbs chopped fresh basil leaves

Hot cooked jasmine rice

In a nonstick wok or 12in nonstick skillet, heat oil over high heat.  Add chicken; cook until chicken is no longer pink in center.  Add lime, ginger, garlic, jalapeno, and cilantro.  Stir-fry for about a minute.

Pour coconut milk over chicken.  Stir in brown sugar, salt, soy sauce, pea pods, and bell pepper.  Reduce heat to medium.  Simmer uncovered for 3-5 minutes, stirring occasionally, until vegetables are crisp-tender.  Stir in tomato.

Spoon over rice and top with basil.

Kristin's Slow Cooker Pizza Casserole

1 1/2 lbs Ground Beef 

1 lb   Bulk Pork Sausage  

4 jars (14 ounces each) Pizza Sauce 

2 cups (8 ounces) shredded mozzarella cheese 

2 cups grated parmesan cheese 

2 packages (3 oz each) sliced pepperoni 

1/2 cup finely chopped onion       (Or ultra minced to hide it from your hubby )

1/2 cup finely chopped green bell pepper 

1 clove garlic minced   (The 50 cent jars of garlic at the commissary . . .  great deal!) 

1 lb Rotini pasta, cooked and drained

1. Brown beef and sausage in large nonstick skillet over medium-high heat, stirring to break up meat. Drain. 

    Place meat in slow cooker. 

2. Add all remaining ingredients except pasta; stir til blended. 

3. Cover; cook on low 3 1/2 hours or high 2 hours.

4. Stir in pasta. Cover; cook 30 minutes until pasta is hot. 

Bon Appétit!