Meal Stack: November 29, 2004

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

Ingredients

  • Crushed red pepper
  • 4 lbs. cooked cubed chicken (8-9 cups)
  • 2 garlic cloves
  • 8 oz. vermicelli noodles
  • Oriental sesame oil
  • 2- red bell pepper
  • Red wine vinegar
  • 2- cucumber
  • Soy sauce
  • Sugar
  • 2- bag salad
  • Cayenne pepper
  • 1- bunch scallions
  • Salad dressings
  • 4 oz. chopped peanuts
  • Salad fixings
  • 1- container bean sprouts
  • Any additional fresh oriental vegetables
  • 8 oz. lasagna noodles
  • 9 oz. package frozen chopped spinach
  • 2 cups shredded mozzarella cheese
  • 1- 10 ¾ oz. can cream of mushroom soup
  • 1- 8 oz. container sour cream
  • 1- onion
  • 1- 4 oz. can mushrooms, drained
  • ½ cup grated parmesan cheese
  • 1-bag frozen mixed vegetables
  • 2-box wild rice mix
  • 2-can cream of potato soup
  • 1-can chicken broth
  • 1-8 oz. carton half and half
  • 1-package dinner rolls
  • 1-package garlic cheese bread
  • 1- container chow mein noodles

Directions

Start Stacking:

Begin this stack with 4 pounds of cooked and cubed chicken about 8-9 cups. Separate into thirds and store in a well marked freezer bag until time to prepare.





Meal #1- Crunchy Chinese Peanut Chicken Salad

  • ½ cup soy sauce
  • 1 lb. cooked cubed chicken (2 cups)
  • ¼ cup red wine vinegar
  • ¼ cup chopped red bell pepper
  • 3 tbs. sesame oil
  • ¼ cup chopped cucumber
  • 2 cloves minced garlic
  • 1- bunch scallions
  • 2/3 cup warm water
  • 1- jar chopped peanuts
  • 2 tbs. sugar
  • 1- bean sprouts
  • ¼ tsp. cayenne pepper
  • 1- bag salad
  • ¼ tsp. crushed red pepper
  • 1- container chow mein noodles
  • 1-8 oz. vermecilli noodles
  • 1-(½ cup) jar smooth or crunchy peanut butter



  1. In medium bowl comine peanut butter, soy sauce, warm water, red wine vinegar, sesame oil, minced garlic, sugar, cayenne pepper and crushed red pepper. Stir together until well blended.
  2. In large salad bowl combine oriental vegetables, chicken, salad, ½ cup chopped peanuts.
  3. Prepare vermecilli noodles according to package instructions. Let cool.
  4. Add cooled vermecilli noodles to salad.
  5. Top with peanut dressing and chow mein noodles.




Tip:
  1. This is a wonderful cold salad. The vermecilli noodles give the salad a little more substance but can be omitted.
  2. Adjust the cayenne pepper and crushed red pepper to your families taste.
  3. The peanut sauce is a wonderful dipping sauce for raw vegetables.

















Meal #2- Creamy Chicken & Spinach Lasagna w/ Garlic Bread

  • Salad dressings
  • 1- package 8 oz. lasagna noodles
  • Salad fixings
  • 1- cup frozen chopped spinach
  • Salt & pepper
  • 3 cups cooked chopped chicken
  • 2 cups shredded mozzarella
  • 1- can 10 ¾ oz. cream of mushroom soup
  • 1 cup sour cream
  • 1/3 cup chopped onion
  • ½ cup (4 oz.) can chopped mushrooms, drained ½ cup parmesan cheese
  • 1- loaf garlic cheese bread


  1. Prepare lasagna noodles according to instructions, drain well.
  2. Cook spinach- drain well.
  3. Mix chicken, 1 ½ cups cheese, soup, spinach, sour cream, mushrooms, onion, salt and pepper.
  4. Grease 9x13 in pan. Place 3 lasagna noodles on BOTTOM; spread ½ of
    chicken mixture, another layer of noodles, repeat chicken mixture, then noodles again. Sprinkle with cheese.
  5. Bake at 350 degrees for 30 minutes, or until brown.
  6. Serve with garlic cheese bread.




Meal #3- Chicken & Wild Rice Soup with Salad & Dinner Rolls

  • Salad dressings
  • 1 lb. cooked cubed chicken
  • Salad fixings
  • 1- box wild rice mix
  • ¼ cup diced onions
  • 2- cans cream of potato soup
  • 1- can chicken broth
  • 2- cups frozen sliced carrots
  • 1- cup half and half
  • 1- bag sald
  • 1- package dinner rolls


  1. Combine all ingredients except half and half.
  2. Bring to a boil and simmer 20 minutes.
  3. Add half and half simmer an additional 15 minutes.
  4. Serve with garden salad and fresh dinner rolls.


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