HAWAIIAN BBQ BEANS

• Prep: 10 min. Cook: 5 hours
• 
  

Ingredients

• 4 cans (15 ounces each) black beans, rinsed and drained
• 1 can (20 ounces) crushed pineapple, drained (I didn't drain mine, because I like the extra sweetness and moisture it adds to the beans)
• 1 bottle (18 ounces) barbecue sauce
• 1-1/2 teaspoons minced fresh gingerroot
• 1/2 pound bacon strips, cooked and crumbled

Directions

• In a 4-qt. slow cooker, combine the beans, pineapple, barbecue sauce and ginger. Cover and cook on low for 5-6 hours. Stir in bacon before serving. Yield: 9 servings.
• I used this side dish with hot dogs and a fresh green salad. It is delish!

SLOW COOKER JAMBALAYA 

Ingredients

• 1 pound skinless, boneless chicken breast halves (I used skinless, boneless thighs) - cut into 1 inch cubes
• 1 pound andouille sausage, sliced (I used kielbasa)
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper (I only used half the recommended amount with children in mind)
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
3. Serve over rice.

Yields 12 servings

Crockpot Beef Stroganoff

1 1/4lbs. cubed beef stew meat
2 cans condensed cream of mushroom soup
1 chopped onion
2 Tbsp Worcestershire Sauce
1/4 c. water or beef broth ( a little more if you want it saucy)
dash of garlic salt
8 oz. cream cheese
egg noodles

In a slow cooker combine all ingredients except the cream cheese and noodles.  Cook on a low setting for 8 hours or high for 5 hours.  Approximately 15-20 minutes before serving, add cream cheese, stir occasionally until melted.  Cook noodles and combine.

Easy 7up Marinade

 Recipe from Chef in Training

Ingredients

• 2 cups 7-Up
• 1 cup soy sauce
• 1/2 tsp. minced garlic
• 1 cup oil

Instructions

1. In a medium bowl, mix all ingredients together.
2. Trim Chicken and poke holes with fork.
3. Place chicken in a 9x13 or a ziploc bag and pour marinade over top and cover. Place in fridge.
4. Marinade 8 hours or overnight
5. Grill chicken and eat up!

Hawaiian Grilled Chicken

Found on chefintraining.com

 

Ingredients

• 3 pounds chicken breasts The original recipe uses thighs, but I just had chicken breasts on hand and it worked perfectly
• 2 cups soy sauce If using Kikoman's, make sure its low sodium
• 2 cups water
• 1 1/2 cups brown sugar
• 1 bunch green onions reserve some for garnish later
• 1/4 cup sweet onion finely chopped
• 1/2 tsp. garlic minced
• 1 tsp. sesame oil
• 1 (13.5 oz) can coconut milk

Instructions

1. Trim chicken of any fat. For chicken breasts, since they are thicker, I poke them with a fork all over so the marinade can soak in.
2. In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk.
3. Pour marinade over chicken and marinate for at least four hours, overnight is preferred. (for chicken breasts, I would definitely say over night is best to ensure the flavor is greatly absorbed)
4. Grill chicken until chicken is cooked through, switching sides half way through.
5. It is delicious over coconut rice, garnished with green onions and any additional soy sauce if needed!
6. To make coconut rice: Replace half of the water in your rice recipe with coconut milk.

Teriyaki Chicken Salad Sandwiches

Teriyaki Chicken Salad Sandwiches
Recipe by Our Best Bites

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas
Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.
Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)

Katie Graham

BBQ chicken wraps

Cook 4 chicken breasts in crockpot with chichen broth on low for 4-6 hours.  Remove and shred chicken. In a sauce pan, combine the shredded chicken and bbq sauce.  Cook over medium heat, stirring occasinally, until heated through.  Serve with fresh tortillas and coleslaw recipe below if desired.   Homemade Coleslaw for BBQ Wraps 1 (16 oz) bag of coleslaw mix ½ cup mayonnaise 2 Tbsp sugar 1 Tbsp honey Dijon mustard 1 teaspoon honey   Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for 30 minutes. Remove the coleslaw from the fridge and drain.  You want to remove the excess liquid so you don’t end up with a soggy wrap. To assemble the wrap:   Place some of the chicken in the middle of the tortilla.  Then top with coleslaw.  Wrap up the tortilla burrito style.  If desired, cut each wrap in half on a diagonal. Kylee

Potion

Ingredients:

2-3 C chicken breasts, chopped

1 green pepper, chopped

1 yellow pepper, chopped

1 can crushed pineapple

1 can pineapple tidbits or chunks

1 C chopped mushrooms

1 onion, chopped

2 bottles of BBQ sauce, different flavors(any kind)

2 C rice, cooked

Directions:

Pour all ingredients, except the rice, into a large pan and cook for 45 minutes to an hour on medium heat. You can also cook in the oven(2 hours, 350 degrees) or crockpot(all day on low). Serve over rice. To serve from frozen, just heat up the rice and warm up the chicken and sauce, and serve. Delish!

Teriyaki chicken Veggie Stir Fry

Baked Manicotti Florentine

Baked Manicotti Florentine


2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh basil
2 cups fresh baby spinach leaves
1 teaspoons salt
1/4 teaspoon pepper
3/4 cup cottage cheese
3/4 cup ricotta cheese
2 eggs
8 ounces manicotti, approximately 12 shells
3 cups spaghetti sauce
1/3 cup Parmesan cheese

Heat olive oil in a medium saucepan. Add garlic and stir for 30 seconds. Add the spinach and basil leaves and cook until wilted. Stir in the salt and pepper. Remove from heat. Mix cottage cheese, ricotta cheese together. Beat eggs and add to cheese mixture. Stir in the spinach.

Spread half of the sauce on the bottom of a 9×13″ pan. Spoon the filling into the shells and place 12 shells into each pan. Cover with the remaining sauce, being certain to cover all the way to the edges of the noodles. Sprinkle with cheese. Cover and place in freezer or the refrigerator.

To cook, bake thawed shells at 350° for 35 to 40 minutes and frozen shells at 325º for 60-65 minutes or until cheese begins to brown.

****I cooked the shells just a bit prior to filling them. Boiled for 3 minutes.

Makes 4-6 servings.

Mock Cassoulet

1 lb smoked sausage (kielbasa) cut in pieces
1 cup chopped onion
2 cloves garlic peeled and halved
2 cans Great Northern beans with their liquid
1 can (14.5 oz) diced tomatoes with onions, peppers, celery and green peppers
1 Tbsp red wine (optional)
1 bay leaf
5 to 6 fresh sprigs of thyme or 1 tsp dried thyme2 Tbsp olive oil
1 1/2 cup coarse bread crumbs
2 Tbsp fresh parsley

1. Place sausage, onion & garlic in 7 qt. pot over medium heat. Cook stirring until the sausage brown lightly. Pour in the beans with their liquid and the tomatoes, wine, bay leaf and thyme, Bring to a boil, then cover the pot, reduce the heat to medium-low and let simmer for 15 to 20 minutes, stirring occasionally.

2. Meanwhile heat the olive oil in a small skillet over medium heat. Add the bread crumbs and parsley and cook, stirring until the breadcrumbs turn golden brown, 3 to 4 min. Set aside.

3. Remove the bay leaf and thyme sprigs, from the pot. Ladle the cassoulet into bowls, sprinkle some of the parsleyed bread crumbs on top, and serve.  Voilà!!

Sheperd's pie


Ingredients
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 cup mixed peas and corn
1 pound ground lamb or beef
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 teaspoon Worcestershire sauce
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Salt, pepper
1/4 cup shredded Cheddar cheese

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, Worcestershire sauce and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas & corn.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork and sprinkle with cheese.
8. Bake until golden, 30 to 35 minutes.
Tip• Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.

Pineapple Black Bean Enchiladas

2 teaspoons vegetable oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 (20 oz.) can pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 (15 oz.) can black beans, drained and rinsed
1 can (4.5 oz.) chopped green chilies
1 tsp. salt
1/2 c. chopped fresh cilantro
3 cups shredded cheddar cheese
1 (10oz.) can mild enchilada sauce
10 flour tortillas

Heat oil over medium heat add onion and bell pepper, cook 4-5 minutes or until softened.  Stir in pineapple, beans, green chilies and salt.  Cook and stir until thoroughly heated.  Remove skillet from heat.  Stir in 1/2 c. cilantro and 2 cups of cheese.  Spoon and spread 1 T. enchilada sauce into each tortilla.  Spoon about 3/4c. vegetable mixture over sauce on each.  Roll up tortillas, place seam side down in baking dish sprayed with cooking spray.  In small bowl, mix reserved 1/3 c. pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish.  Sprinkle with remaining 1 cup cheese.  Bake covered at 350 for 35-40 minutes.  Remove foil during last 5-10 minutes of baking.

Thawed: 350 for 40 minutes covered.  Uncover for 10 additional minutes to melt the cheese.
Frozen: 350 for 1 hour and 40 minutes.  Uncover for 15 additional minutes to melt the cheese.

I may possibly be making salsa as well. (Does salsa freeze well?)
Salsa
1/4 c. red onion
handful of cilantro
1 tsp. minced garlic
2 14 oz. cans Mexican stewed tomatoes
4 oz. can green chilies
1 tsp. lemon juice
1 jalapeno slice
Blend in food processor or blender.

You're on your own with the chips;)

June

For this next exchange I'll be making the pot pie again. Hope that's OK with everyone.

Exchange for June

Hey girls! Its time to start thinking about our meal exchange for next month. Lets right now plan on June 7th at 8pm. You can give it a few days to decide for sure if you want in on the next exchange but let us know as soon as you do and lets nail down a for sure RSVP by May 31st. Also have your recipe posted on this blog by the same day. We were missing some last month so lets try and get them all in. I know there has been some issues in posting. Hopefully they are fixed now. Or just FB message it and I'll put it on.  All rules still apply but here are a few things that should be considered when planning your recipe.

*Quite a few have voiced that we no longer do "crock pot" meals. Heated up in the crock pot ok but all meals must be cooked. We have become so lazy with this, the thought of planning to throw it in in the morning seams unbearable :)

*Nutrition should be taken into consideration as well. Fresh is always best! Every time something is cooked, frozen then reheated it looses some of its nutritional value. With that said, please try and not used canned, processed or already frozen foods. Of course its going to need to happen sometimes. Just try and put your best foot forward with it. If using, lets say frozen peas, keep them frozen in the assembly process so they aren't cooked then frozen again. Use fresh, not already frozen meats. Things like that. Chopping can be a pain when you need to chop a million veggies. (Use that food processor) Just know you only have to do it once a month!

*Each family is to get a good 6 servings out of your meal.

*In my ward (San Destin) a sweet young family lost their Mother. If you would like to make an extra meal or surrender one of yours at the exchange, please let me know. I will be contacting Bro. Marquez to let him know to make freezer room for some meals. I will deliver them after. 

FYI Last month I used my Kitchen Aid with the paddle attachment to shred my chicken. It. Was. Amazing!!

*Also, we have all been doing recipe research on line. Post on the FB page ideas of recipes that you like to help other decide what to make. 

Okey Dokey? Thanks everyone!U

Mom's Best Lasagna Ever - from World Wide Ward Cookbook

1lb lean ground beef or turkey (I used turkey)
1 Tbs. olive oil
1 tsp. hot pepper flakes
2 cloves garlic, minced
1 13-oz. can of tomato paste
2-3 Tbs. sugar
Salt and pepper to taste
1 28 oz. can whole tomatoes
1 medium onion, chopped
1/2 C. grated Parmesan cheese, plus 3Tbs.
1 16-oz. container cottage cheese (I used ricotta)
2 C. cheddar cheese, shredded
2 C. mozzarella cheese, shredded
1 pkg. oven-ready lasagna noodles

In a skillet, brown ground beef or turkey; set aside. In large saucepan, combine oil and hot pepper flakes. Cook about 1 minute. Add garlic and cook for another minute. Add tomato paste and 2 1/2 cans of water.
Bring to a boil, then reduce heat to a simmer. Add sugar to desired sweetness and salt and pepper to taste. Process tomatoes in food processor until smooth and add to saucepan. Add onion. Cook for about 30 minutes, until sauce starts to thicken. Add 1/2 C. Parmesan cheese and ground beef or turkey. Cook another 10 minutes. Cool 10 minutes. Place a small layer of sauce in a 9x13-inch casserole dish. Place 5-6 lasagna noodles in casserole dish and cover with sauce. Sprinkle half the cheddar and mozzarella cheese over the sauce. Place another 5-6 noodles over this layer. Spread sauce over noodles and top sauce with cottage cheese or ricotta. Spread evenly. Place another layer of 5-6 noodles and spread with remaining sauce. Top with remaining cheddar and mozzarella cheese and sprinkle with 3 Tbs. Parmesan cheese. Bake at 350 for about 1 hour or until bubbly and noodles are soft. Allow to cool before cutting. Makes 12 servings.

This recipe makes 2 freezer meal dinners. From frozen you bake covered with tin-foil at 400 for about 1 hr and 20 min.

Katie Graham

Chicken Florentine Casserole

1 t oil
1 1b boneless skinnless chicken breasts, cut into bite size pieces
2 cloves garlic, minced
1 tub Piliadelphia Italian cheese and herb cooking creme
3/4 cup milk
1 box bow tie pasta (farfalle), already cooked
1 package fresh spinach (10 oz)
1 cup mozzarella cheese (I used 2%)
4 slices bacon, cooked and crumbled 

Heat oven to 375 and heat oil in large skillet on medium heat. Add chicken and garlic, cook and stir 6-7 minutes or until chicken is done. Stir in all remaining ingredients except bacon.  Spoon into 9x13 baking dish that is sprayed with cooking spray and bake covered for 25 minutes or until heated through, uncovering and sprinkling with bacon after 15 minutes. 


When frozen: thaw and then double the baking time or until heated through!!!

Honey lime chicken enchiladas

HONEY LIME CHICKEN ENCHILADAS   Makes 10 taco sized enchiladas; 6-8 people   6 Tbsp honey 5 Tbsp lime juice (usually 1 large lime) 1 Tbsp chili powder 1/2 tsp garlic salt 1 lb chicken, cooked and shredded (about 3-4 chicken breasts) 8 to 10 taco sized flour tortillas 1 lb monterey jack cheese, shredded 1 (16 oz) can green enchilada sauce 1 cup heavy cream (or you can use sour cream to lighten it up)   In a medium mixing bowl, mix the first 4 ingredients then toss with the cooked, shredded chicken.  Place in a ziplock bag and let it sit in the fridge for at least 30 minutes.  I usually let it sit for an hour or two.  Pour ½ cup of the enchilada sauce in the bottom of a 9x13 pan.  Fill the flour tortillas with chicken mixture and cheese.  Reserve about 1 cup of cheese for the top of the enchiladas.  Mix the remaining enchilada sauce with the unwhipped heavy cream.  Pour sauce on top of the enchiladas and sprinkle with reserved cheese.  Bake at 350 degrees for 30 minutes, until browned and crispy on top.   To freeze: Freeze prior to baking.  If you put it in an aluminum pan, cover with foil and bake at 350 degrees for 1 hour, then remove the foil and bake for an additional 30 minutes.  If you prefer to put it in a ziplock bag, here is what I do:  Place the cheese in 1 quart sized bag.  Put the sauce in another quart sized freezer bag.  Roll up the enchiladas, and place them in a gallon ziplock bag; insert the 2 quart bags with cheese and sauce.  Then seal the gallon bag.  To cook; I thaw out the ingredients earlier in the day.  Then bake at 350 for 30 minutes uncovered.

Fettucine Alfredo with homemade pasta

Alfredo Sauce:

1 tbsp butter
2 C half and half(or you can use heavy cream, or half of each)
1 C fresh grated parmesan cheese
1-2 chicken breasts, cubed
1/4 C Sundried tomatoes
1 C mushrooms, chopped
1 tsp minced garlic
1 tbsp parsley
1/2 tsp salt
1/4 tsp pepper

Saute mushrooms, chicken and garlic in a pan with a tbsp of oil and set aside. In another pan, melt Butter over medium heat. Add in cream, cheese, tomatoes, salt and pepper, and parsley; cook to boiling for one minute, stirring constantly. Reduce heat and allow the sauce to sit for a minute. If using half and half(not heavy cream), cook for a little longer until sauce thickens. Add cooked pasta, stir to coat. FROM FROZEN: Place frozen alfredo in a saucepan and heat on low, stirring occasionally, until sauce is warm. Serve over noodles.

Makes 6 servings

Homemade Fettucine:

1 egg, beaten

1/2 teaspoon salt

1 cup all-purpose flour

2 tablespoons water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the egg, and mix. Mixture should form a stiff dough. If needed, stir in 1-2 tbsp water.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width. Allow pasta to dry on racks or cook immediately. Can be frozen or stored in an airtight container at room temperature for up to one month. COOKING INSTRUCTIONS: Add dried pasta to boiling water(add a few tbsp of salt to your water for better flavor) and cook about 3-5 minutes, until al dente. Serve with pasta sauce.

Creamy White Chili

3 lbs boneless skinless chicken breast (chopped in 1/2 in. cubes)
1 lg chopped onion (or about 1/2 C dehydrated onions)
1 Tbsp garlic powder
1 stick butter
8 to 10 cans Great Northern beans (drained and rinsed)
3 can chicken broth
1 to 2 cans green chilies
1 Tbs salt
1 Tbsp cumin
1 Tbsp oregano
1 1/2 tsp black pepper
1/2 to 1 tsp cayenne pepper
1 pt heavy cream
1 16oz container sour cream

In a large heavy bottom stockpot, melt the butter and sauté the chicken, the onion and garlic until the chicken is no longer pink.
Add the remaining ingredients (except the creams) and bring to a boil, reduce the heat and simmer uncovered for 30 min.
Remove from the heat, stir in sour cream, heavy cream (to make it a bit lighter, replace some of the heavy cream with milk or add only part of both creams. Most times I use olive oil to cook the chicken instead of butter). It's up to you to tweak this recipe if you want it hotter too.
Serve immediately and enjoy.

Crock Pot Italian Chicken

4 chicken breasts
1 packet zesty Italian dressing seasoning
8 oz. cream cheese (softened)
2 cans cream of chicken soup

Mix Italian dressing seasoning, cream cheese and cream of chicken soup together and pour over chicken in crock pot.  Cook 5-6 hours or until chicken in done and falls apart.

Frozen:
Chicken is already cook so just warm up the sauce in a sauce pan on low.  Cook pasta as directed.  Serve over pasta.  My family also likes it on rice.

Potato cheese soup

Potato Cheese Soup 1 ½ cups diced carrots 1 cup celery ½ cup onion diced 1 large potato diced ½ cup butter Cook until tender Stir in : 1 cup Bisquick ½ teaspoon paprika 1/8 teaspoon pepper 1/8 teaspoon cayenne pepper Remove from heat Gradually stir in: 4 10oz Chicken broth (5 cups) Heat again until boiling stirring constantly Boil 1 minute reduce heat Add 2 cups half and half 2 cups cheddar cheese

Red Pepper Pasta with Sausage   (from April) 3 red bell peppers 3 cups half and half, or cream 1 jar of Spaghetti sauce (24 oz) 1 Tbsp. California style garlic salt  2 tsp. chicken bullion granules  1/8 tsp. Cayenne red pepper powder (optional) Italian seasoning to tasta (optional) 1 Kielbasa sausage 1 box of penne pasta                                                                         1. Bake the red peppers at 400* for about 45 minutes, turning over every 10-15 minutes 2. Let peppers cool, then peel them 3. Throw the peels and stem away, puree the pepper flesh with the cream and spaghetti sauce, pour in pan, add the spices, and simmer. 4. Brown the sausage and cook the pasta as directed. 5. Pour sauce on top of individual pasta servings and top with sausage. Serves 8-10  Frozen Meal: - Thaw Sauce on low in sauce pan - Brown Sausage (It's pre-cooked but tastes better browned :)) - Cook Pasta - Serve as directed above. Salad and french bread are easy sides. Ashlee Jensen

Pulled Pork Tacos

2 to 2 1/2 lbs. boneless pork tenderloin
2 tsp. salt
1 tsp. pepper
2 tsp. cumin
1/2 c. apricot jam
1 jalapeno, seeded and sliced into rings
1 red onion roughly chopped
Put everything in the crock pot and cook on low for 6 to 8 hours.  Shred meat and serve on warm tortillas.  Garnish with: fresh cilantro and limes.

To reheat, thaw on counter for a few hours and warm it up in a pot on the stove. Or defrost in the microwave until it will melt enough to fit in a pot.

**I am planning to get some uncooked flour tortillas from Costco.  I freeze these all the time, because they come in such a large pack and I can't use them all before they go bad.  You can put these in your fridge or if you decide to freeze them, you just need to be able to defrost them enough to separate them from the stack, either on the counter or in the microwave.  Spray Pam in the bottom of a skillet pan over medium heat and cook them up until done on each side. 

Make your tacos and squeeze on some lime juice.  Don't leave that part out, it really makes the recipe:)

Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken & Artichoke Lasagna
Ingredients
2 cups boneless skinless chicken breast, cooked and shredded
1 can (14 oz.) artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
Directions
Heat oven to 350°F.
Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan.
Beat cream cheese, milk, and garlic powder with mixer until well
blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
Spread half of the remaining cream cheese sauce onto bottom of
13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken
mixture. Repeat layers of noodles and chicken mixture twice. Top
with remaining cheese sauce and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil.

I will be making this for our May 1st exchange. Tested the recipe and loved it but want to add red onion and possibly cut the cream cheese down and add ricotta. Please let me know if there is an ingredient your family would not appreciate (artichoke, sun dried tomatoes or red onion). Don't want to waste anything. 

When re heating I did mine for a little over an hour from frozen. It just needs to be heated through not cooked. **Poor water (about 1/2 cup) around the edges and cover tight with foil.** 

Enchiladas

1 can of cream of chicken

4 chicken breasts

16 oz. cream cheese

30 oz. of cheese

20-30 small corn tortillas

28 oz. can of green sauce

Cook at 350 degrees for 40 minutes.

Cook and shred chicken breast and put aside. Mix cream cheese, soup, and sauce together set aside. Cut tortillas into half and set aside. Put a layer of mix on the bottom of the pan to coat it. Lay out the layer of tortillas. Put a layer of mix. Put a layer of chicken. Put a cheese. Repeat until you reach the top. Make sure the top layer is sauce and cheese.

Place in a preheated oven and cook uncovered for 40 minutes or until cheese is good and melted.

If cooking frozen the time will have to be increased.