Monday, October 4th Meal Stacking

By: Robin Shea - marketdays@insightbb.com
By: Robin Shea - marketdays@insightbb.com

Ingredients

Cubboard Check:
  • worcestershire sauce
  • cummin seed
  • chili powder
  • flour
  • butter
  • chicken bouillon cubes
  • pepper
  • salt
  • catsup
  • lemon juice
  • brown sugar
  • vinegar
  • prepared mustard
  • jar of chopped garlic
  • vegetable oil
  • milk
  • salad dressing


Grocery List:
  • 6 pounds boneless skinless chicken
  • 2 onions
  • celery
  • 28 oz. diced tomatoes
  • 10.5 oz. beef broth
  • 10.5 oz. chicken broth
  • 1 can tomato soup
  • picante sauce
  • frozen peas
  • 1 can buttermilk biscuits
  • sour cream
  • shredded cheese (fiesta blend)
  • avacodo (optional)
  • 1 bag tortilla chips
  • hamburger buns
  • 2-3 potatoes
  • 2 carrots


Sides of your choice:

baked beans

bag of salad

sliced peaches

vegetable sticks

Directions

Barbecued Chicken Sandwiches, Baked Beans & Vegetable Sticks
  • 2 ½ to 3 pounds Boneless Skinless Chicken
  • ½ cup Onion
  • ¼ cup Chopped Celery
  • ½ cup Catsup
  • 1/3 cup Water
  • 2 tablespoons lemon juice
  • 1 tablespoon each of lemon juice, Worcestershire sauce, brown sugar, vinegar, prepared mustard


  1. In a skillet cook ½ cup chopped onion and ¼ cup chopped celery; cook until tender.
  2. Add ½ cup catsup, 1/3 cup water, 2 tablespoons lemon juice, 1 tablespoon each lemon juice, Worcestershire sauce, brown sugar, vinegar, prepared mustard.
  3. Add diced chicken and simmer together for approximately 30 minutes.
  4. Before serving on buns take a fork and shred the chicken.
  5. Add baked beans and vegetable sticks for a kid friendly dinner.



Chicken Tortilla Soup with salad
  • 2 ½ to 3 Cups (1 pound) cooked, diced chicken
  • ½ cup Onion
  • ¼ cup Celery
  • 1/8 teaspoon garlic
  • 28 oz. Diced Tomatoes
  • 10.5 oz. Beef Broth
  • 10.5 oz. Chicken Broth
  • 1 can Tomato soup
  • 1 cup Water
  • ½ cup Picante Sauce
  • 2 tablespoons Worcestershire
  • 1 teaspoon Cumin Seed
  • 1 teaspoon Chili Powder


  1. Sautee ½ cup onion, ¼ cup celery, 1/8 teaspoon garlic until soft.
  2. Add remaining ingredients and simmer 15 minutes.
  3. Garnish with Sour Cream, Avocado, Fiesta Cheese and crumbled Tortilla Chips.


Tips:
  • I love to make my own tortilla strips by buying flour tortillas, cutting them into strips and baking @ 350 until crispy.
  • To lower the salt content purchase broths with a reduced salt content.
  • Consider sautéing red, green and yellow bell peppers with the onion and celery.


Creamed Chicken over Biscuits with Sliced Peaches & Salad
  • 2 ½ to 3 cups (1 pound) cooked, diced chicken
  • 2 cup cubed peeled potato
  • 1 cup diced carrots
  • 4 tablespoons butter or margarine
  • 4 tablespoons all-purpose flour
  • 5 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 2 cups frozen peas, thawed
  • 1 - 2 cans buttermilk biscuits
  • 2 cups milk


  1. Prepare biscuits according to package.
  2. In a small saucepan place potato and carrots cover with water and bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Set aside.
  3. In a large skillet, melt butter, stir in flour until smooth. Gradually whisk in milk. Add bouillon granules and pepper. Bring to a boil.
  4. Cook and stir for 2 minutes or until thickened.
  5. Stir in chicken, peas and potatoes; heat through.
  6. Serve with cold sliced peaches and a crisp green salad. YUMMM.


TIP:
  • Consider adding corn to the mixture.
  • This dish can also be served over toast.
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