Recipes

Football is not a sport, it's a way of life. And, not just for our boys, for the entire family!! Our lives will be arranged around the football schedule for the next couple months, and that can make our home schedules very tight! With a quick after school snack before practice, and late dinners just before bed, it is hard to come up with nutritional and tasty meals during the season. I have included a few recipes we like at my house, and welcome any new recipes from everyone else! It's always nice to find recipes that take little effort, or can be cooking all day in the crock pot, or thrown in the oven after prepping the night before. Let's use this page to add fun, easy meals and snacks that we can all enjoy!!

Brazilian Chicken

makes:

4 servings

1 lemon

1 lime

1 Tb ground flax seed

1 can (8oz) tomato sauce

1 can (6oz) frozen OJ concentrate

1 1/2 cloves garlic, minced

1 tsp dried Italian seasoning

4 boneless, skinless chicken breasts

Grate zest of lemon and lime and squeeze juice from both fruits into resealable bag. Mix everything else and add chicken to resealable bag and store in fridge for a few hours (or overnight). Grill chicken on grill or throw in crock pot.

Jenn Thompson

Pot Pie

Makes:
6 servings

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tb Kraft Zesty Italian Dressing (I use 3 Tbsp)
2 C frozen mixed vegetables (I use the broccoli, cauliflower, carrot mix)
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes (I use 1/3 lb.)
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

HEAT oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done (Or you can put the chicken in the crock pot with dressing during the day). Stir in vegetables and soup. Spoon into greased 9-inch square baking dish; top with Velveeta.

UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape.

PLACE dish on baking sheet. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

Brandy Nye

Baked Ziti

8 oz. ziti or penne noodles, uncooked (2 1/4 cups)
1 jar spaghetti sauce
1 1/2 C water
1 (16oz) carton cottage cheese (or ricotta cheese)
2 1/2 C mozzarella cheese (divided in 2)
1/4 C Parmesan cheese
dash of Italian seasoning and garlic salt

(This is also great with a pound of ground turkey [Jenn], or a can or two of chicken [Rob])

Combine all ingredients in bowl (using only 1 1/4 cups mozzarella). Pour into 9x13 pan and cover with foil. Bake at 350 for 55 minutes. Remove from oven. Take off foil and top with remaining 1 1/4 coups mozzarella. Put back in oven uncovered for 5 more minutes. Sauce will thicken as it stands

Brandy Nye

Turkey Chili

Makes:

4 servings

1 pound ground turkey

1 can (14oz) Mexican style diced tomatoes (sometimes I add an extra can for moisture and volume)

1 can (14oz) tomato sauce

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

1 can (14oz) whole kernel sweet corn, drained (I use frozen corn and measure with diced tomato can)

1 pkg (1 1/2oz) dried chili mix

1 Tb ground flax seed

1/4 C water

Brown turkey, add everything else to pot, cook over low heat 10 min. Serve with corn bread.

 

Jenn Thompson

 

 

Chicken Vegetable Soup

 

makes:

4 servings

 

1/2 lb chicken breasts

1 c chopped onion (I do much less)

1 tsp olive oil

2 cloves garlic, minced

6 C low-sodium chicken stock

1 C canned navy beans, drained

1/2 C minced carrots

1 C corn

1/2 C canned peeled tomatoes

1/4 tsp ground black pepper (add to taste)

2 Tb chopped basil or parsley to garnish

 

In large sauce pan on low heat, cook chicken and onion in oil for about 10 minutes, or until onion is golden brown. Add garlic, cook another minute. Add stock, beans, carrots, bring to boil. Add corn and tomatoes (with juice). Cook for additional 15 minutes. Add basil or parsley to garnish and pepper to taste.

Jenn Thompson

 

Shepherd's Pie

 

 

1 lb ground turkey
1 Tb flax seed

4-6 medium sized potatoes, peeled and diced

1 can cream of mushroom soup (cream of anything soup)

2-3 Tb butter

1 to 2 can french style green beans

2 C mozzarella cheese

1 clove garlic

1 can diced stewed tomatoes (optional)

 

Boil potatoes while browning ground turkey with garlic. When potatoes are soft, drain, and mix potatoes, cream of mushroom soup, flax seed and butter with mixer. (do not add milk, this will make potatoes too runny for pie). Spread potatoes in pan, top with ground turkey, green beans and tomatoes (optional). Cover with cheese, bake in oven at 350 for 10-15 minutes or until cheese is melted.

Jenn Thompson

Curry Chicken

makes:

4 servings

1 C fat free plain yogurt

1 C fat free mayonnaise

3 Tb finely chopped onion

1 tsp (generous) finely chopped fresh ginger

2 tsp curry powder

2 lbs boneless, skinless chicken breasts cubed

1 tsp paprika

1/2 tsp ground pepper

2 C uncooked brown rice

In bowl, mix yogurt, mayo, ginger and curry powder. Sprinkle diced chicken with paprika and pepper. Cook chicken in skillet for 4-5 min, then stir in yogurt mixture. Cook, stirring for additional 2-3 minutes. Serve over rice.  For added heat, I like to sprinkle cayenne pepper instead of paprika.

Jenn Thompson

Tangy Pork Chops

makes:

4 servings

2 Tb maple syrup

2 Tb Dijon mustard

2 tsp Olive oil

salt and pepper

4 thin cut boneless pork chops

In small bowl, mix syrup, mustard, oil, salt and pepper until well blended, then pour into zip-lock bag with chops. Shake until well coated. Cook chops on medium-high heat 2-3 min per side. In last minute of cooking, pour marinade into skillet.

Jenn Thompson