Meal Stack - August 29, 2005

Ingredients

  • Olive oil
  • Milk
  • Flour, all purpose
  • Eggs
  • Garlic powder
  • Seasoning salt
  • Cumin
  • Lime juice
  • Garlic, minced
  • Butter/margarine
  • Vegetable oil
  • White wine
  • Tarragon
  • Chicken bouillon granules
  • Salad dressings (opt. side)
  • Salad fixings (opt. side)
  • 6 pork chops, medium to thick
  • 4 lbs. chicken tenders
  • Italian bread crumbs
  • 1 can (10 ¾ oz.) Cream of Mushroom soup
  • 3 jars (4.5 oz.) button mushrooms, drained
  • 1 pt. heavy cream
  • 1 carton (32 oz.) chicken broth
  • 1 onion, chopped
  • 1 pkg. Mozzarella cheese slices
  • 4 pieces cooked bacon
  • 2 jars (4.5 oz.) green chiles, chopped
  • 1 can (15.25 oz.) whole kernel corn
  • 1 can (15.25 oz.) diced tomatoes with green chiles
  • 1 bag frozen bell pepper strips
  • ¼ c. fresh cilantro, chopped
  • Tortilla chips
  • 1 bag white rice
  • 1 pkg. (1.5 oz.) enchilada sauce mix
  • Garnishes: sour cream, avocado, shredded mexi-cheese (opt.)

Directions



How to start stackin':

  1. Preheat oven to 350°.
  2. In a container combine 2 c. flour, 2 T. chicken bouillon granules, 1 t.
    season salt, 1 t. garlic powder ¼ t. pepper; set aside.
  3. Rinse pork chops, pat dry, and season with garlic powder and seasoning
    salt to taste.
  4. Place 2 beaten eggs in a small bowl. Pour ½ c. of flour mixture onto
    flat surface; dredge pork chops lightly in flour mixture; dip in the egg,
    and coat liberally with Italian bread crumbs.
  5. Heat 2 T. olive oil and 2 T. butter in a medium skillet over Medium-High
    heat.
  6. Fry the pork chops 5 minutes per side, or until the breading appears well
    browned.
  7. Transfer the chops to a 9"x13" baking dish; cover with foil.
  8. Bake in the preheated oven for 1 hour.
  9. While pork chops for meal #1 are baking, prepare chicken tenders for
    meals #2 and #3.
  10. Pour another ½ c. of flour mixture onto flat surface.
  11. Dredge chicken tenders in flour mixture onto wax paper.
  12. In the same medium skillet add 2 T. olive oil and 2 T. butter and heat
    over Medium-High until bubbly and hot.
  13. Add chicken and cook until lightly browned on both sides and cooked
    through, 3 to 4 minutes.
  14. Remove chicken and divide in ½. Transfer ½ of the chicken into a 9"x13"
    baking dish (freezer to oven) set aside for meal #3; with the remaining
    chicken, allow chicken to cool and store in a well marked freezer bag for
    meal #2.
  15. To the same skillet, add 3 jars mushrooms and sauté for about 5 minutes.
  16. Remove mushrooms from frying pan and place over chicken in baking dish
    for meal #3.
  17. Combine 2 T. flour mixture, 1 pt. heavy cream and 2 c. chicken broth;
    stir into the drippings in the frying pan. Season with salt, pepper and
    tarragon according to your taste. Cook until sauce thickens; pour 1 ½ c.
    over chicken and mushrooms in casserole for meal #3. Top with 4 slices of
    Mozzarella cheese and 4 pieces of cooked bacon. Meal #3 is complete; allow
    to cool completely and either store in freezer 3-4 mos. or refrigerator for
    3-4 days. To reheat from frozen; preheat oven to 325° and bake covered for
    1 hr. 20 min. remove and let stand 10-15 minutes before serving. To reheat
    from refrigerator; preheat oven to 350° and bake covered for 15-20 minutes
    or until heated through.
  18. In the same medium skillet combine 1 can Cream of Mushroom soup, ½ c.
    milk and ? c. white wine; heat thoroughly. After the pork chops have baked
    for an hour, cover them with the soup mixture. Replace foil, and bake for
    another 30 minutes; meal #1 is complete.




Meal Stack #1: Tender Pork Chops in White Wine Cream Sauce

  • 1 t. garlic powder
  • 1 t. seasoning salt
  • 2 eggs
  • 2 T. flour, all purpose
  • 2 T. olive oil
  • 2 T. butter/margarine
  • ? c. white wine
  • ½ c. milk
  • Salad dressings (opt. side)
  • Salad fixings (opt. side)
  • 6 pork chops, medium to thick
  • 2 c. Italian bread crumbs
  • 1 can (10 ¾ oz.) Cream of Mushroom soup
  • White rice (opt. side)


  1. Preheat oven to 350°.
  2. Rinse pork chops, pat dry, and season with garlic powder and seasoning
    salt to taste. Place the beaten eggs in a small bowl; dredge the pork chops
    lightly in flour, dip in the egg, and coat liberally with bread crumbs.
  3. Heat the oil and butter in a medium skillet over Medium-High heat. Fry
    the pork chops 5 minutes per side, or until the dreading appears well
    browned. Transfer the chops to a 9"x13" baking dish, and cover with foil.
  4. Bake in the preheated oven for 1 hour. While baking, combine the Cream
    of Mushroom soup, milk and white wine in a medium bowl. After the pork
    chops have baked for an hour, cover them with the soup mixture. Replace
    foil, and bake for another 30 minutes.
  5. Serve with a side salad and white rice.


Meal Stack #2: Enchilada Soup

  • 2 t. garlic, minced
  • 1 T. lime juice
  • 2 t. cumin
  • 1 carton (32 oz.) chicken broth
  • 1 onion, chopped
  • 2 jars (4.5 oz.) chopped green chiles
  • 2 c. prepared chicken tenders, cut into cubes
  • 1 can (15.25 oz.) whole kernel corn
  • 1 can (15.25 oz.) diced tomatoes with green chiles
  • 1 pkg. frozen bell pepper strips
  • 1 pkg. (1.5 oz.) enchilada mix
  • 1 bunch fresh cilantro, chopped
  • Garnishes: tortilla chips, mexi-cheese, avocado, sour cream (opt.)


  1. Spray large soup pot with cooking spray; add 2 T. chicken broth and heat
    over Medium-High heat. Add onion, garlic, chiles and enchilada mix to pot;
    cook, stirring frequently, 3 to 5 minutes, until soft.
  2. Add remaining broth, prepared chicken, corn, bell pepper, ¼ c. chopped
    cilantro, lime juice, diced tomatoes with green chiles, and cumin; bring to
    a boil over high heat.
  3. Reduce heat to low and simmer 10 to 15 minutes.
  4. Soup can be refrigerated or frozen; reheat on stovetop or microwave oven.
    Just before serving, garnish with baked tortilla chips, mexi-cheese, avocado
    and sour cream.

    Meal Stack #3: Creamy Chicken and Mushrooms with Mozzarella and Bacon
    Topping

    • 2 t. butter/margarine
    • 2 t. vegetable oil
    • ¼ t. garlic powder
    • 2 T. chicken bouillon crystals
    • 2 c. flour, all purpose
    • Salad dressings (opt. side)
    • Salad fixings (opt. side)
    • 3 c. prepared chicken tenders
    • 3 jars (4.5 oz.) button mushrooms, drained
    • White rice (opt. side)
    • 1 pkg. Mozzarella cheese slices
    • 4 pieces cooked bacon
    • 1 pkg. white rice (opt. side)


    1) Refer to: How to Start Stackin': for complete directions; begin at
    number 10.



    Family Tip

    Effective Behavior Management



    All parents and adults that deal with children develop strategies to shape
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    1. The Tattletale

    2. The Aggressive Child

    3. The Teaser and the Teased

    4. The Child Who Lies

    5. The Attention Seeker

    6. The Bully

    7. The Lacking in Motivation Child



    Just to name a few. There are resources that will assist you in managing
    these behavior types effectively. Visit
    www.specialed.about/od/behavioremotional/
    On this site you will find many skills and techniques to help isolate the
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    Here are a few things to remember when you are trying to change unwanted
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    1) One thing at a time.

    2) Stay Calm!

    3) A Firm Routine!

    4) Establish a plan.

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    Above all be consistent in dealing with your child and remember they are
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