May Recipe Exchange?

ditzydi_2000

Have we stopped doing the exchanges?  I am in desperate need of new, easy recipes.  We're getting to the point that if I don't cook, DH opts for the most unhealthy fast food ever and then I end up not eating.  It would be nice to eat dinner again.

texasbeachbride

I made this chile relleno bake last week and thought it was really yummy.  Pretty easy to make too, even with roasting the poblanos. 

https://circle-b-kitchen.squarespace.com/food-and-recipes/2011/1/9/meatless-monday-chile-relleno-bake.html

bluestreet

Joyco put this recipe up a couple of months ago, and man, we can't get enough--

garlic butter cheddar chicken

balihaigirl

Here's a couple of my favorites from last month.

Sweet and Sour Chicken (you can sub in pork or shrimp if you want)

2/3 c packed brown sugar

2/3 c cider vinegar

2/3 c ketchup

2 tsps soy sauce (can use g/f)

1 lb boneless chicken breast cut into 1 inch cubes

1 tbls oil

1 medium onion cut into chunks

2 medium carrots sliced

1 medium bell pepper cut into 1 inch pieces

1/2 tsp minced garlic

1/4 tsp ground garlic

1 can (80z) pineapple chunks drained

 

In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a ziplock bag; add meat. Seal bag and turn to coat; refrigerate for at least 30 minutes. Set remaining marinade aside.

Drain and discard marinade from meat. In a large skillet, cook meat in oil for 3 minutes. Add the onion, carrot, green pepper, garlic and ginger; saute until meat is no longer pink. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in pineapple. Serve over rice.

 

Artichoke Spinach Lasagna

Jap Chae

colleenor

These are so yummy!! https://letsdishrecipes.blogspot.com/2011/03/cuban-sandwiches.html I can't remember if it says but you get enough for 8 sandwiches.

MrsNole

I made this yummy chicken recipe last week and it was delicious!

https://www.thenovicechefblog.com/2011/02/winner-winner-chicken-dinner/

smb29

I made these last month, they were good.  It seemed like it would take a while to make, but it wasn't that time consuming.  I used a rot. chicken from HEB rather than cooking chicken breasts.  I only got 9 rolls out of it but you could go with less filling in each one if you wanted 12.

Chicken, Spinach and Artichoke Lasagna rolls. 

3 boneless skinless chicken breasts
2 ? cups of chicken stock
12-15 lasagna noodles (Use the noodles you have to boil, not the oven ready kind) 2 teaspoons of olive oil
1 medium onion diced
3 cloves of garlic minced
1 14 oz can of artichoke hearts (in water, not oil)- diced
4 -5 cups fresh baby spinach leaves or 1 box of frozen cooked spinach
2 teaspoon of salt
? teaspoon cracked pepper
4 teaspoons of Mrs dash
? tsp garlic powder
? cup of grated parmesan cheese
1 cup sour cream
? bar of cream cheese cubed
5 cups of marinara sauce (or 1 Jar of your favorite sauce)
1/2 teaspoon crushed red pepper flakes
2 cups of shredded mozzarella cheese
salt and oil for pasta water
Preheat oven to 375
Start by bringing chicken stock to a simmer, then add chicken breasts. Allow to simmer until chicken is cooked through, 10-15 minutes. Remove from stock and allow to cool enough to shred by hand. Shred into small pieces and set aside.
Cook lasagna noodles to al dente. Add two teaspoons of olive oil to a large pan, saute onions and garlic on medium low until translucent. Add artichokes and saute 2-3 more minutes. Next, add all of your spinach, if you are using fresh it will look like a lot but it will shrink significantly. If you are using frozen spinach, be sure to defrost it before use and using a kitchen towel or a strainer remove as much water as possible from spinach. Add salt, pepper, Mrs. Dash or any other all-purpose seasoning you may have ( italian seasoning would work fine here as well), and garlic powder. Cover and let spinach wilt, 1-2 minutes. Stir in cubes of cream cheese and sour cream. Keep stirring until the cream cheese has melted and the sauce is thick. Next, add parmesan cheese and shredded chicken. Stir to combine. Taste for salt and pepper. Take filling off of the heat and set aside for assembly.
Assembly
Spray a 9?13 pan with cooking spray and spread 2 cups of marinara sauce thinly across the bottom.
Start assembling in an area where you can reach your pan easily, lay out your first noodle flat, spread a thin coating down the entire lasagna noodle, except for the tip of either end. (so you have a piece to start the roll from)
Gently roll each noodle up, looser is better for this, the tighter you roll the pasta, the more filling will come out. Just roll it tight enough so that the filling stays in and you have folded over at least one time. Continue until all filling is gone, which should be about 12 rolls.
Assemble rolls on top of marinara in pan, 3 should fit in each row.
Top the lasagna rolls with the remaining marinara, crushed red pepper flakes and shredded mozzarella cheese.
Bake, covered for 30 minutes, remove cover and broil to brown cheese (1-3 minutes depending on your broiler).
Makes 12 lasagna rolls

maribel922

My new favorite thing is the Fauxtiserrie Chicken.  If I get a big enough chicken, I can get a chicken dinner, chicken enchiladas and a chicken salad with walnuts and curry out of it.  Got one in the crock pot right now.  So easy!

https://www.ourbestbites.com/2008/05/rotisserie-chicken/

Here is my favorite chicken salad recipe.  https://southernfood.about.com/od/chickensalads/r/r81002g.htm