MEAL STACKING AUGUST 8, 2005

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Ingredients

  • 4 garlic cloves, minced
  • parsley, chopped
  • ¼ t. lemon pepper
  • salt & pepper to taste
  • 1 c. water
  • milk
  • 3 T. flour
  • 2 Traditional Flavored Roasted Chickens or 3 lbs. Chicken Breast (cubed and cooked)
  • 5 c. chicken broth
  • 1 ½ c. onion, chopped
  • 1 c. bell pepper, chopped
  • 1 ¼ c. celery, chopped
  • 1 can sliced mushrooms
  • 2 can cream of mushrooms
  • 2 can cream of celery
  • 10-12 oz. dry spaghetti
  • 1 can butterflake biscuits
  • ½ c. evaporated milk
  • 1 jar Mole sauce
  • 1 can enchilada
  • 4 oz. sour cream
  • 1 jar roasted red peppers
  • 1 can Ortega chilies, chopped
  • fiesta cheese
  • corn chips

Let’s Start Stackin’

  1. Prepare and divide into ⅓ 6 cups cooked chicken (each meal uses 2 cups prepared chicken).
  2. Dice onion, bell pepper, celery and divide (onion 1 c. for Meal Stack #1 and ½ c. for Meal Stack #2) (bell pepper 1 c. for Meal Stack #1) (celery 1 c. for Meal Stack #1 and ¼ c. for Meal Stack #2) Store diced vegetables for Meal Stack #2 in refrigerator for 3-4 days or freeze for up to 2 months.
  3. Store divided chicken for Meal Stack #2 and Meal Stack #3 in refrigerator for 3-4 days or freezer for up to 3 months.

Directions


Meal Stack #1: Chicken Spaghetti

  • 2 c. cooked diced chicken
  • 1 cups water
  • 1 c. onion, chopped
  • 1 c. bell pepper, chopped
  • 1 c. celery, chopped
  • 2 cloves garlic, minced
  • ¼ c. parsley, chopped
  • 1 can sliced mushrooms
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • ¼ t. lemon pepper
  • salt and pepper
  • 2 c. chicken broth
  • 10-12 oz. dry spaghetti


  1. Add all ingredients (except spaghetti) in a large pot and cook over medium heat for 30-40 minutes.
  2. Cook spaghetti according to pkg. directions. Drain well and add to chicken mixture. Turn burner as low as possible and let stand until ready to serve.


NOTE: You may serve the chicken mixture on top of spaghetti instead of mixed together. You can also use any pasta that you wish.




Meal Stack #2: Down Home Chicken and Biscuits

  • 3 c. chicken broth
  • 2 c. cooked diced chicken
  • ½ c. onion, chopped
  • ¼ c. celery, chopped
  • 2 cloves garlic, minced
  • salt to taste
  • pepper to taste
  • ½ c. whole or low-fat milk
  • ½ c. evaporated milk
  • 3 T. flour
  • 1 can butterflake biscuits


  1. Combine chicken broth, chicken, onions, celery, garlic, salt and pepper. Bring to a boil, reduce to a simmer.
  2. In a small bowl, mix milks and flour, dissolving flour well. Add to broth mixture and return t stove. Stir frequently over low heat until broth thickens. Pour into greased casserole.
  3. Pull biscuits apart into individual thin slices and place on top of mixture. (use all biscuit flakes)
  4. Bake at 400° for 10-15 minutes or until biscuit flakes are an even golden brown.



NOTE: You can also add peas and carrots to the chicken and vegetables before bringing to a simmer.



Meal Stack #3: South of the Border 3 Sauce Chicken Casserole

  • 2 c. cooked diced chicken
  • 1 jar Mole sauce
  • 1 can enchilada sauce
  • 1 can cream of mushroom
  • 1 can cream of celery
  • 4 oz. sour cream
  • 1 jar roasted red peppers
  • 1 can Ortega chilies, diced
  • 4-6 oz. fiesta cheese
  • 1 bag corn chips


  1. Prepare Mole sauce according to pkg. directions (prepare all sauce).
  2. Ladle Mole sauce in the bottom of a 9x13 casserole dish (about ½ inch thick- reserve remaining sauce).
  3. Combine cream of mushroom, cream of celery, sour cream and chilies blend well.
  4. Layer on top of Mole sauce roasted red peppers, chicken, fritos.
  5. Pour cream soup mixture over entire casserole.
  6. On top of cream soup mixture ladle enchilada sauce and about ½ of the remaining mole sauce (in alternating stripes)
  7. Top with crushed fritos (about 1 cup) and cheese.
  8. Bake at 350° for 45 minutes.




Family Tip - Enjoy Guilty Free Fast Food

  1. 85% of families do not know what is for dinner until time for dinner.
  2. Fast Food establishments are strategically located in grocery store parking lots in order to when the dinner bell battle. Run into the store to purchase the few remaining ingredients needed for dinner preparation- go home and prepare dinner- OR- Drive thru and be done with it? Pretty difficult decision for any tired Mom or Dad.


SOLUTION

  1. Choose the nights on the calendar that your family is going to enjoy a drive thru dinner.
  2. The emotional impact is completely different when you make a conscious decision to choose the quick and easy solution ahead of time versus the guilt that is often associated with taking the easy way out.


With a little planning, Fast Food can work for busy families, allowing parents to stay in control.

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