October 14, 2011 - Katie's House

South of the Border Chicken Chowder

2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 can cream style corn
1 can Mexi-corn
2 cups cooked diced chicken
1 can (4 oz) diced green chilies
½ bag frozen cubed potato hashbrowns
½ tsp cumin
1tsp chili powder

** In a separate bag ** 1 ½ cups shredded cheddar cheese

Combine all ingredients except cheese, and freeze.

Thaw, bring to a gentle boil, reduce heat and simmer 8-10 minutes until heated through. Mix in cheese, stir just until melted.  Or cook thawed soup on low in crock pot for 4 hours.

Fajitas

2 lbs of thin cut stir fry beef (you could use chicken)
--1 packet McCormick’s Fajita Mix

--1 onion
--2 bell peppers (I used 1 orange, 1 yellow)
--1/2 cup of water

Dump your meat into ziploc. Cut the onion and the peppers in strips, and add to the bag. Add the seasoning and water.  To prepare:  dump all in crockpot (frozen or thawed).   Cover and cook on low for 8-9 hours, or high for 6. The meat is done when it reaches desired tenderness. I like to cook on low for as long as possible, because I don't like to chew forever. Serve with your favorite fajita fixens'.   

Mini Sausage Pizza

1/2 bulk pork sausage (cooked)

1 jar (5 ounces each) sharp American cheese spread

1/8 cup butter or margarine soften

6 English muffins split

¼ teaspoon pepper

Assembly;

Mix cheese spread, butter and pepper stir in sausage.  Spread on ½ of cut muffin.  Wrap individually.

To Serve:

 To bake unwrap and place on a baking sheet.  Bake at 425 degrees for 10-15 minutes or until golden brown. 

Four Cheese Stuffed Shells

12 Jumbo Pasta Shells-al dente
1 (15oz) container of low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated parmesan
1 egg
1/4 cup chopped fresh parsley
1 t. dried basil leaves
1/4 t. minced dried garlic
dash of salt and pepper
2 c. spaghetti sauce, divided
*1/2 c. shredded mozzarella cheese (need only when ready to serve)

To Freeze:
combine ricotta, provolone and parmesan cheeses, egg, parsley, basil,
garlic, salt and pepper in bowl. Stir until well mixed. Fill shells
with cheese mixture and then place in freezer bag for storage. Put
sauce and shells in separate bags to freeze.

To Prepare:
Thaw filled shells and sauce. Spread 1/2 cup of sauce on bottom of 8"
square baking pan and place shells inside.  Spread remaining sauce over
shells. Bake, covered for 30 minutes.  Uncover and continue baking
15-20 minutes, until sauce bubbles.  Remove from oven and sprinkle with
*mozzarella cheese. Return to oven 1-2 minutes until mozzarella melted.

BAKED ZITI

1 lb box of ziti (or rigatoni) noodles
2 cloves (or 2 tsp.) garlic, minced

1 t. Italian seasoning
2 teaspoons salt
1 jar spaghetti sauce
8 oz. pkg cream cheese

1  cup sour cream

3 T. Parmesan cheese

4  green onions chopped
2 cups mozzarella, grated

Cooking Spray

Directions:

- Boil noodles until 3 minutes before packaged directions; drain.

-Mix spag sauce, seasoning, salt and garlic

-Add in noodles and mix

- Soften cream cheese and blend thoroughly with sour cream and parm cheese. Add green onions.

-Mix cheese mixture  into pasta mixture

- In  sprayed 9x13" (or 2, 8x8") aluminum baking pans spoon mixture.
- Sprinkle mozz cheese on top.

To Freeze:
- Spray foil with non-stick cooking spray and cover casserole. To freeze, cover with foil, label, date and freeze. Use within 3 months


To Serve:. If you want to thaw your ziti, put it in the fridge the night before and bake at 350* for 30-40 minutes uncovered. If the ziti is frozen, bake at 350* for 50 minutes covered and 30 minutes uncovered.

Crockpot chicken

1 can of cream of chicken soup

1 envelope of dry onion soup mix 

1 pint of sour cream

4 boneless skinless chicken breasts 

Mix together in bowl.  Put mixture and chicken in Ziploc bag.  Freeze flat.

To serve:  Put in crockpot and cook on low 8 hours

August 2011 - Thanks Karen!

Stromboli

Italian Bread – cut in half
6 slices Mozzarella Cheese
6 slices Provolone Cheese
1 – 1 ½ lb Italian Sausage browned with onion
Pizza Sauce – ¾ cup

Assemble sandwich(es), wrap tightly in foil and freeze

From Frozen: Thaw, bake until hot and cheese is melted.

Burrito Pie
1 pound ground beef
½ onion, chopped
1 tsp minced garlic
½ (4 oz) can of sliced black olives
½ (4 oz) can of diced green chile peppers
½ (10 oz) can of diced tomatoes with green chili peppers
½ (16 oz) jar taco sauce
1 16 oz can refried beans
6 (8 inch) flour tortillas
8 oz shredded Colby Cheese

Cook ground beef with onions and garlic. Drain excess fat. Mix in olives, peppers, tomatoes, taco sauce, and refried beans. Stir thoroughly.

Spread a thin layer of meat mixture in the bottom of a 9x13 pan. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all tortillas are used, topping off with a layer of meat mixture and cheese. Freeze.

To cook: Thaw and bake at 350 for 20-30 minutes or until cheese is slightly brown and bubbly.

Chicken Pizza Rollups
6 boneless, skinless chicken breasts
1 ½ teaspoon Italian seasoning
18 slices pepperoni
¾ cup shredded mozzarella cheese
At home: 2-3 cups spaghetti sauce

Using a meat mallet, flatten chicken to ¼ inch thickness. (Done before you came.) Sprinkle each breast with ¼ t. Italian seasoning. Place 3 slices of pepperoni on each chicken breast. Top each breast with 2 T. mozzarella cheese. Roll up tightly and secure with toothpicks. Place in pan (sprayed with cooking spray) to freeze.

To use: Remove toothpicks. Thaw in refrigerator. Pour 2-3 cups spaghetti sauce over chicken. Cover and bake for 35-40 minutes. Remove cover and bake for an additional 10 minutes. At this time, you may want to sprinkle a little mozzarella cheese on top, too.

Chicken Cordon Bleu

6 boneless chicken breast halves
6 slices ham
6 slices Swiss cheese
1 (10.75 oz) can cream of chicken soup
1 cup sour cream
½ cup white wine
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon salt
1 teaspoon pepper
1 (6 oz) package herb-seasoned dry bread stuffing mix

Place chicken breasts in lightly greased 9 x 13 baking dish. Lay a slice of ham, then a slice of cheese on top of each chicken breast.

In bowl, combine soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken pieces. Cover baking dish. Freeze along with the dry stuffing mix.

To prepare from freezing:
.°Thaw overnight in refrigerator. Preheat oven to 350 Remove cover from baking dish. Sprinkle dry stuffing mix over chicken. Bake at  for 30 minutes or until chicken is cooked through.°350

Bacon Swiss Meatloaf

2 strips                  bacon, crumbled

2 eggs                   beaten

2/3 C.                     crumbled “Ritz” crackers

10 T.                       shredded Swiss cheese

10 T.                       chopped onions

2 t.                           minced garlic

1/2 t.                       salt

1/4 t.                       pepper

2 lb.                        ground beef or turkey (your preference)

In bowl, combine egg, crackers, cheese, onion, garlic bacon, salt and pepper.  Add beef to mixture.  Shape into loaf and place in loaf pan or wrap in aluminum foil and place in Ziploc bag.

Instructions from freezer:

Thaw completely and place in preheated 350° pan.  Top with more bacon if desired.  Bake for 30 – 60 minutes.  Test with meat thermometer.

Carolina marinated Pork Tenderloin

• 1/4 cup molasses
• 2 tablespoons spicy brown mustard
• 1 tablespoon cider vinegar
• 1 pork tenderloin (1 pound)

Directions

• In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing. Yield 4 servings.

June 3, 2011 - Katie's Get Your Grill On!

Ranch Burgers

2 pounds lean ground beef

1 (1 ounce) package ranch dressing mix

1 egg, lightly beaten

3/4 cup crushed saltine crackers

1 packet onion soup mix

Thaw completely.  Preheat the grill for high heat.   Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Island Chicken

6 Chicken Breasts
1/4 cup pineapple juice
3 tbsp. rum (I used spiced Captain Morgans)
1 tbsp. chipotle chili powder

1 tbsp. brown sugar
1 tbsp. lime juice
1 clove of garlic, minced

Mix up marinade, reserve 3 - 4 tbsp. for cooking. Put the chicken in a zip lock bag and mix with the rest of the chicken and mix to coat. Let marinate all day or overnight. Cook the chicken on the grill over medium heat with grill closed for 15 - 20 minutes, brushing chicken with marinade after 10 minutes. Turn chicken over and brush with reserved marinade and continue to cook until done.

Herb Marinated London Broil

1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons Worcestershire sauce
2 teaspoons Italian Seasoning
1 1/2 teaspoons Garlic Powder
1 teaspoon Seasoning Salt
1 teaspoon Coarse Grind Black Pepper
1 London Broil or top round steak or Flank Steak (about 1-inch thick)

Combine wine, olive oil and seasonings in a large self-closing plastic bag. Place steak in bag and seal. Turn bag gently to distribute marinade.

From Frozen: Thaw in refrigerator.

Lightly grease grill rack. Preheat grill to medium heat. Remove steak from marinade; reserving marinade. Grill 8-10 minutes per side or until desired doneness. Brush with reserved marinade after turning. Discard leftover marinade. Cut into thin slices across the grain.

Marinated Pork Chops

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed (You can use pork steaks, pork tenderloins, etc.)

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Put ½ marinate in large bag and add pork chops. Place ½ marinate into small bag to save for basting during cooking.

From Frozen: Thaw Pork Chops. Bake pork chops 30 minutes in the preheated 350 degree oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F.   OR  Grill and baste with extra marinate during cooking.

Potato Casserole

1 package             frozen hash browns

1/2 C.                     melted butter

1 t.                           salt

1/2 t.                       ground pepper

1 – 10 oz. can       Cream of Chicken soup

1/2 C.                     chopped onion

1 pint                      sour cream

10 oz.                     shredded cheddar

In a large bowl combine all ingredients.  Pour into 1 - 9x13 or 2 8x8 pans. 

Instructions from freezer:

Defrost and bake in preheated 350° over for 30 – 40 minutes or until heated through.

Broccoli Corn Casserole

6T Butter

2 C. Stuffing Mix – crumbs not cubes

2 eggs

20 oz. frozen chopped broccoli

32 oz. can of creamed corn

2T chopped onion

1/2 tsp. salt

Dash Pepper

Melt the butter. Add stuffing mix to butter and toss to coat. Combine eggs, broccoli, corn, onion, salt, and pepper. Stir 3/4 of stuffing mixture into the vegetables. Turn into an ungreased 9x13, two 1-1/2 qt. casseroles OR two aluminum pie pans. Sprinkle remaining crumbs on top of casserole. 

From Freezer:  Thaw and bake at 350 degrees for 45 minutes.

April 8, 2011 - Thanks Nancy for Hosting!

Two Mustard Chicken

Ingredients:
6 breasts of chicken
1/2 cup of Dijon mustard
2 Tbs. of sweet and hot mustard
2 Tbs. of honey
Assembly:
Mix ingredients together and spread on chicken

Serving Day:
Thaw completely. Cook at 350 degrees for 25 min or until chicken is done

Sirloin Tip Roast with Carrots and Potatoes  

Ingredients:
1 sirloin tip roast (3 1/2 to 4 lb.)
Salt and Pepper
2 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
2 lb. baby carrots or 8 large carrots cut into pieces
2 lb. potatoes (about 6 med. size cut into quarters)
Assembly:. Place in gallon size Ziploc bag and freeze.
Place carrots and potatoes in a large Ziploc bag and toss with 1 Tbsp. of oil. Freeze in freezer.
To serve: Thaw completely. Place roast in roasting pan placing vegetables in pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140 degrees, or cook for 1 hour 30 minutes to 1 hour 45 minutes. Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Thinly slice roast and serve warm with carrots and potatoes.

Ravioli and Cheese Bake 

Ingredients:
1 jar (16 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup Zesty Italian Dressing
18 oz. cheese-filled ravioli
1 cup shredded mozzarella cheese
Assembly:Combine spaghetti sauce, tomatoes, broth and dressing in freezer bag (or in a 9 x 13 pan). Add ravioli. Seal and freeze.
Serving Day:
Thaw. Pour into a 9 x 13 baking dish. Cover with foil. Bake at 375 degrees for 50 minutes or until ravioli are tender. Remove foil. Stir. Sprinkle with cheese. Let stand 5 minutes or until cheese melts. Enjoy!

Teriyaki Beef   

Ingredients:

1 1/2 lb. flank steak

2 cloves garlic, minced

2 T. white wine

1 T. sesame or olive oil

1/2 c. soy sauce

6 T. sugar

1/2 t. pepper

1 green onion, chopped

1 bag frozen stir fry vegetables

Assembly:

Cut thin strips of steak against the grain. Mix all other ingredients in gallon bag. Add meat and marinate for 1 hour or freeze.

Serving Day:

Defrost meat and vegetables. Discard marinade. Stir fry 2-4 min in hot wok or skillet turning to brown on each side. This works best if you do a few pieces at a time. Next stir fry veggies to desired doneness, then return meat to pan to mix and heat through. Serve over rice.

Mini Sausage Pizza

Ingredients

1/2 bulk pork sausage (cooked)

1 jar (5 ounces each) sharp American cheese spread

1/8 cup butter or margarine soften

6 English muffins split

¼ teaspoon pepper

Assembly;

Mix cheese spread, butter and pepper stir in sausage.  Spread on ½ of cut muffin.  Wrap individually.

To Serve:

 To bake unwrap and place on a baking sheet.  Bake at 425 degrees for 10-15 minutes or until golden brown. 

Spaghetti Ham Bake

Ingredients

 7 ounces elbow macaroni

2 cups fully cooked ham

1 cans cream of chicken soup

1 cups sour cream

¼ pound fresh mushrooms sliced

¼ cup chopped onions

½ teaspoon ground mustard

½ teaspoon seasoned salt

1 teaspoon Worcestershire sauce

Topping

1 cup soft bread crumbs

1/8 cup butter melted

1 cup shredded cheddar cheese

Assembly:

Combine all the ingredients except for the topping and place in an 11 X 7 pan.  In a bowl combine topping and spread over casserole. 

To Serve:

 Baked uncovered at 325 degrees for 30 minutes. 

 Baked Pasta and Lemon Chicken

Ingredients   

Nonstick cooking spray

4 cups (6 ounces) cooked spaghetti

1 ½ pounds cooked chicken, diced

½ cup fresh parsley, chopped

2 ½ teaspoons minced garlic

2 teaspoons grated lemon zest

1 ½ teaspoons dried marjoram

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

2/3 cup white wine

½ cup chicken broth

¼ cup olive oil

2 tablespoons lemon juice

Spray one 9 x 13-inch baking dish with nonstick cooking spray.

Putting the pasta together

In a large bowl, combine the ingredients and stir to combine. Transfer the mixture to a

Resalable freezer bag. Seal the bags tightly

For dinner tonight

Preheat the oven to 350°F. Transfer the chicken and pasta mixture from the bag into the prepared baking dish. Cover with aluminum foil and bake for 20-25 minutes or until the chicken is heated through or until internal temperature reaches 145°F. Alternatively, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Heat the chicken and pasta mixture for 15 to 20 minutes until the chicken is heated through.

February 2011 Recipes - Thanks Chris!

Sloppy Joes

2lbs ground beef
1 tsp salt
4Tbls Sugar
1/2 cup chopped onion
2-3 Tbls. Vinegar
1 Tbls. Worcestershire sauce
small jar chili sauce

*Cook meat with onions and Salt and bring it prepared to Freezer
Friends!
Add chili sauce, stir in vinegar, sugar and Worcestershire sauce. Place
in zip loc bag to freeze!

Four Cheese Stuffed Shells

12 Jumbo Pasta Shells-al dente
1 (15oz) container of low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated parmesan
1 egg
1/4 cup chopped fresh parsley
1 t. dried basil leaves
1/4 t. minced dried garlic
dash of salt and pepper
2 c. spaghetti sauce, divided
*1/2 c. shredded mozzarella cheese (need only when ready to serve)

To Freeze:
combine ricotta, provolone and parmesan cheeses, egg, parsley, basil,
garlic, salt and pepper in bowl. Stir until well mixed. Fill shells
with cheese mixture and then place in freezer bag for storage. Put
sauce and shells in separate bags to freeze.

To Prepare:
Thaw filled shells and sauce. Spread 1/2 cup of sauce on bottom of 8"
square baking pan and place shells inside.  Spread remaining sauce over
shells. Bake, covered for 30 minutes.  Uncover and continue baking
15-20 minutes, until sauce bubbles.  Remove from oven and sprinkle with
*mozzarella cheese. Return to oven 1-2 minutes until mozzarella melted.

Pasta Fagioli Soup-Olive Garden Style

2 lbs ground sirloin or chuck browned
1 small onion, chopped
3 carrots chopped
4 stalks celery, chopped
2 cans diced tomatoes, undrained
1 can red kidney beans, drained
1 can white kidney beans, drained
*2 (14oz) cans beef broth (on day of preparing)
3 tsp oregano
2tsp pepper
5 tsp parsley
1 tsp Tabasco sauce
1 jar spaghetti sauce
8 ounces elbow macaroni (or pasta of your choice uncooked)

To freeze: place all of the ingredients EXCEPT for beef broth into
gallon-size Ziploc bag. Freeze Flat.

Serving Day: Thaw and put in crock put with 2 (14 oz) cans of beef
broth and cook on low for 7-8 hours or high 4-5 hours!

Parmesan Garlic Chicken

6 Boneless chicken breasts (pound thin)
1 cup freshly grated parmesan cheese
1 envelope Italian salad dressing mix packet
2 cloves garlic, minced
1/2 cup olive oil

To Freeze: mix together cheese, garlic and Italian dressing mix. Dip
chicken breasts in olive oil then coat with cheese mixture. Wrap each
coated chicken breast individually in plastic wrap then place in a
freezer bag.

On serving day: Thaw completely, pre-heat oven to 350 degrees. Unwrap
desired number of chicken breasts and place in greased baking dish.
Bake at 350 degrees for 35-45 minutes until chicken is tender and no
longer pink.  (Check after 35 minutes so it doesn't dry out).

Chicken Cacciatore

2 medium onions, sliced thin
2 cloves garlic, minced
1 (15 oz) can of diced tomatoes
1 (8oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tsp oregano
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
1/4 cup white wine
6 chicken breasts.

*Pasta of your choice on serving day

To Freeze: Place all ingredients in a bag with chicken breasts.
On serving day: Place in crock pot on low 6-8 hours and serve with your
choice of pasta.

Hash Brown Potato Pie

3 cups Ore Ida country style hash browns
5 eggs
1/2 cups milk
1/3 cup green onions thinly sliced
1/2 tsp salt
1/4 tsp hot sauce
1 1/2 cups sharp cheddar cheese shredded, divided
4 bacon slices cooked crisp and crumbled

To freeze:  beat together eggs and milk in medium bowl.  Stir in potatoes, green onions, salt and hot sauce. Stir in one cup of the cheese and half of the bacon. Pour into a greased 9 inch pie plate or quiche dish. Sprinkle remaining cheese and bacon on top and freeze.

To serve: Thaw and bake at 350 degrees for 25-30 minutes or until center is set.

January, 2011 - Thanks Anna Marie!

Spicy Chicken Vegetable Soup (Repeat)

3-4 chicken breasts cooked and shredded OR Deli Rotisserie Chicken -take off skin, deboned

and shredded

1 bag miropoix (chopped carrots/onion /celery) available at Kroger

1 can Italian tomatoes

1 can fire roasted diced tomatoes

1 can diced potatoes

1 can diced carrots

4-5 cups Chicken stock or vegetable stock

2 t. minced garlic

1/8 t. cracked pepper

1 t. salt

6 drops hot sauce

1 t. seasoning mix

Blend Italian tomatoes in blender. If kids do not like tomato chunks blend both cans of

tomatoes. Mix all ingredients together. Can be split between 2 large Ziplocs-double bagged.

Freeze.

To serve: Thaw. Put soup in sauce pan and bring to boil over medium-high heat. Reduce heat

and simmer for 15-20 minutes. Stir occasionally.

Meatloaf (Repeat)

2 eggs

1 clove garlic

I med. Onion

8 oz. can tomato sauce

8 oz. can v8 juice

2 teas. Salt

½ teas pepper

1 teas. Celery salt

I cup ketchup

½ lb Tennessee Pride Mild Sausage

2 ½ lb ground sirloin (Doesn’t have to be – can be any grade meat, just watch the grease when cooking)

1 cup quaker oats

Uncooked Bacon slices – Lay over meatloaf when ready to cook

Put the eggs, garlic, onion, tomato sauce, v8 juice, season salt, pepper, celery salt, and ketchup

in a blender and liquefy. In a separate bowl, mix up the sausage and ground sirloin, mix in the

one cup of Quaker Oats and finish by mixing in the liquefied ingredients. Mold into a loaf shape

in a 9x13 dish or into two loafs in separate pans. Put on as much uncooked bacon as you like.

The more the better. Cook covered with foil for 1 hour on 350.Take off foil and turn heat down to

325 and cook for 45 more minutes. Turn up the oven to 425 and baste the top of the meatloaf until browned to your liking.

Slow Cooker Barbecue Beef

1 boneless beef sirloin tip roast (About 3 pounds), cut into large chunks.

3 celery ribs, chopped

1 large onion, chopped

1 medium green pepper, chopped

1 cup ketchup

1 can (6 ounces) tomato paste

½ cup packed brown sugar

¼ cup cider vinegar

3 tablespoons chili powder

2 tablespoons lemon juice

2 tablespoons molasses

2 teaspoons salt

2 teaspoons Worcestershire sauce

1 teaspoon ground mustard

8 to 10 sandwich rolls.

Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine

the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt,

Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9

hours or until meet is tender. Skim fat from cooking juices if necessary. Shred beef. Toast rolls if

desired. Serve beef on rolls.

Marinated Pork Tenderloins (Broil in oven or grill)

1 cup Soy Sauce

½ Cup Water

¼ cup Brown Sugar

1 tbls. Dark Molasses

½ tsp. Salt (optional)

Marinate pork tenderloins in marinade for at least 24 hours and grill or broil until done. Do not

overcook.

Corn Tortilla Chicken Lasagna

36 (6 inch) corn tortillas

6 cups cubed cooked chicken breast

2 cans (one 28ounces, one 16 ounces) Kidney beans, rinsed and drained

3 jars (16 ounces each) salsa

3 cups (24 ounces) sour cream

3 large green peppers, chopped

3 cans (3.8 ounces each) sliced ripe olives, drained

3 cups (12 ounces) shredded Monterey Jack cheese

3 cups (12 ounces) shredded cheddar cheese

In each of two greased 13x9x2 baking dishes, arrange six tortillas. Top each with 1 cup chicken,

2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup

olives, ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Repeat layers twice. Cover

and bake at 350 for 25 minutes. Uncover; bake 10-15 minutes longer or until the cheese is

melted. Let stand 10 minutes before serving. (2) casseroles (12) servings each.