use a lot of recipes that call for cooked chicken, so I came up with a way that saves time and money. Instead of buying cans of diced chicken, I use my slow cooker to cook chicken. In the morning I put a cut-up broiler/fryer in the cooker with two cups of water and a couple of chicken bouillon cubes,and cook it on low for eight hours. I then remove the chicken from the pot,cool a little, and de-bone the chicken, storing the meat in one-cup amounts in the freezer. I also drain and freeze the broth for other recipes. Both the chicken and broth are easy to defrost in the microwave and are so handy to have on hand for dishes I want to prepare.
Oven Fried Chimichangas
Serving size: 4
1 1/2 cups cooked chicken, chopped or shredded
2/3 cup salsa
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 cup cheddar cheese, shredded
1/4 cup green onions, (chopped, including some tops)
1/2 teaspoon cilantro
4 burrito sized flour tortillas
Cheddar cheese, shredded
Guacamole or chopped avocado
green onion, chopped
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. In a bowl, mix chicken with next six ingredients (salsa through cilantro). Lay one tortilla on baking sheet. Place 2/3-1/2 cup of filling down center of tortilla. Fold sides over filling, tucking in ends and place seam side down on baking sheet. Repeat until all tortillas are filled. Spray tops and sides of tortillas with cooking spray. Bake in preheated oven for 20-25 minutes or until golden brown. Serve immediately with desired garnishes.
Venison Swiss Steak
Serving size: 6
2 pounds venison steak or beef stew meat
1 package dry onion soup mix
2 bay leaves
2 teaspoons packaged spaghetti sauce seasoning
Salt and pepper, to taste
1 cup Burgundy wine or other dry white wine
16 ounces tomato sauce
Dredge meat in flour. Brown on both sides in oil. Drain off grease. Combine soup mix, seasonings, wine and tomato sauce. Pour over meat. Bring to a boil, reduce heat and simmer covered about 1-1/2 hours or until tender. If sauce gets too thick, add more wine or water. This works well in the oven at 300 degrees for about two hours or in a crockpot according to instructions.
Crescent Roll Cheese Bars
Serving size: 16
2 cans crescent rolls
12 ounces cream cheese
1 cup sugar
1 teaspoon vanilla or almond flavoring
Cinnamon and sugar for topping
Spread one package of crescent rolls in bottom of ungreased 9-by-13 inch pan. Mix with mixer, cream cheese, sugar, egg and vanilla. Spread over dough
in pan and top with second package of crescent rolls. Sprinkle cinnamon and sugar over the top. Bake at 350 degrees for 30-35 minutes. Drizzle powdered sugar frosting with almond flavoring over the top.
FOOD FOR THOUGHT: When you speak, always remember that God is one of your hearers.
GARY’S TIP: Deodorize your garbage disposal by running lemon pieces from ice water through it.