Main Courses

Coconut Shrimp Curry and Zucchini

1.) Saute some onions in a skillet with about a tablespoon of oil.
2.) Thinly slice 1 zucchini and add to the skillet with 1 teaspoon of ginger and continue to saute
3.) Pour in 1 can of coconut milk and let boil
4.) Add the shrimp (I used mini shrimp that were precooked and deveined with their tails cut off) and 1tsp of each salt and pepper
5.)  Add the curry!  I used i block (1/5 of the packet) of mild Golden Star brand curry (they just had it in the Asian section of Walmart)
6.) After the curry dissolves continue to simmer until it thickens.  I added some cornstarch to help the process along.
Serve on noodles or rice and enjoy!


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Hatch Green Chili Chicken Enchiladas

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup of chicken broth or a little more (from cooking the chicken)

1 cup of sour cream

2 dozen tortillas

1 pound grated cheese

Chopped onion

Garlic powder to taste

3 chopped roasted green chilles

4 boneless chicken breasts (cooked, cooled, shredded)

Mix soup, broth, sour cream, garlic and chili.  Cook soup for a few minutes. Warm tortillas.  Place small amount of soup mixture in bottom of 13x9” pan.  Roll small amounts of cheese and onions in tortillas and place in greased pan.  Pour soup mix over tortillas and bake for 30-40 minutes.  Top with grated cheese.
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Tuna Tetrazini

Blend over low:

½ cup butter

½ cup flour

Garlic salt

Add:

2 cups milk

1 can cream of mushroom soup

1 can cheddar cheese soup

1 sm. can undrained mushrooms

1 lg. can tuna (or two small)

1 cup sour cream

Heat through.  Mix with 1 medium pkg. cooked spaghetti.  Pour into 13” X 9” pan sprayed with non-stick spray.  Sprinkle with parmesan cheese.  Bake at 350 for 30 mins.

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Frito Casserole

1 ½ cups frito corn chips

1 lb. ground beef or turkey (cooked & drained)

1 (16 oz.) can chili with beans

1 cup shredded cheddar cheese

1 carton sour cream

Taco sauce

Mix ground beef with chili. Layer in 9x13 pan; Fritos, Meat/Chili Mixture, Cheddar Cheese. Bake for 25 mins. At 350 degrees. Top with taco sauce, sour cream and fritos to taste when serving.

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Crescent Chicken Newburg

2 Tbs. margarine or butter

4-6 boneless, skinless chicken breast halves, cut into ½” pieces

¼ cup all purpose flour

¼ to ½ tsp. salt

¼ tsp. pepper

1 ½ cups half-and-half

3 Tbs. apple juice

1 (16oz.) pkg. frozen vegetables of your choice, cooked and drained

2 Tbs. grated Parmesan cheese

1 (8oz.) can refrigerated crescent dinner rolls

1 Tbs. margarine or butter, melted

1 Tbs. grated Parmesan cheese

¼ tsp. paprika

Heat oven to 350 degrees.  In large skillet, melt 2 Tbs. margarine.  Add chicken, cook and stir until browned and no longer pink.  Reduce heat to medium; stir in flour, salt, pepper, half-and-half and apple juice.  Cook until mixture boils and thickens, stirring constantly.

Stir in vegetables and 2 Tbs. Parmesan cheese.  Cook an additional 4 to 6 minutes, or until thoroughly heated.  Spoon hot mixture into ungreased 12x8” (2 quart) baking dish.

Remove crescent roll dough from can in rolled section; do not unroll.  Cut roll into 12 slices; cut each slice in half.  Arrange slice halves, curved side up, around outside of chicken mixture.  Brush with 1 Tbs. melted margarine; sprinkle with 1 Tbs. Parmesan cheese.  Sprinkle entire casserole with paprika.

*Bake at 350 degrees for 23-27 minutes, or until rolls are deep golden brown.

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Garlic Roasted Chicken

3 to 3/12 lbs. cut up frying chicken, skin removed

3 Tbs. margarine or butter, melted

1 Tbs. dried parsley flakes

2 Tbs. soy sauce

1 tsp. cornstarch

½ tsp. grated gingerroot

4-6 garlic cloves, minced

Heat oven to 350 degrees.  Arrange chicken pieces in ungreased 12x8 inch (2 quart) baking dish.  In small bowl, combine remaining ingredients; blend well.  Brush chicken with soy mixture.  Bake at 350 degrees for 45 to 55 minutes, or until chicken is fork-tender and juices run clear, basting with drippings halfway through cooking.

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Chicken Divan

2- 10oz. pkgs. frozen broccoli

4 cups cooked chicken breasts (cooled & shredded)

2 cans cream of chicken soup

1 tsp. lemon juice

1 cup mayonaise

1/4-1/2 tsp. curry powder

1 cup shredded cheddar cheese

1/2 cup bread crumbs

- Cook the chicken & broccoli ahead of time.  Don't cook the broccoli a long time as it will cook when it is in the casserole dish.

- Mix the 2 cans of soup & the 1 cup of mayo., the curry, lemon juice and ½ cup of the cheese.

- Arrange the broccoli in the 9x13 baking dish- arrange chicken on the top.  Pour the soup mixture over the broccoli and chicken & spread out evenly.  Sprinkle the rest of the cheese & then bread crumbs. 

- Bake at 350 degrees for 30 minutes.  Serve over cooked rice.

* Note:  If you want this more as a casserole, cook the rice ahead of time and put as first layer, before the broccoli and then add the rest of the layers and bake.

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Shepherd’s Pie

1 lb. of ground beef or ground turkey

1 can of green beans (drained)

1 can of tomato soup

Chopped onions

Chili powder (opt. for spice)

4 cups (approx.) cooked mashed potatoes

Shredded cheddar cheese or (cheese slices if you are in a pinch)

Cook the ground beef with the chopped onions.  Add the chili powder, if wanted.  Add a can of tomato soup and the green beans.  Take off the heat.  Place in a sprayed medium casserole dish.  Cover evenly with the cooked mashed potatoes.  Sprinkle with shredded cheese or cheese slices.

Cook in a 350 degree oven for 30 mins.

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Mom’s Easy Chili

1 lb. of ground beef (lean) or ground turkey

½ an onion, chopped

3 Tbs. chili powder (or to taste)

¼ cup medium or hot green chopped chiles

2 (14.5 oz) cans diced tomatoes

1 (14.5 oz.) can pinto beans

1 (14.5 oz.) can kidney beans

1 (28 oz) can Bush’s Country Style Baked Beans

Brown turkey burger and onions in bottom of dutch oven. Sprinkle some salt and pepper. Add cans of tomatoes, pinto beans, kidney beans and baked beans, all without draining. Add in the green chiles and simmer for about 15 minutes. Taste and add more chili if needed. Top with shredded cheese or sour cream.
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