Cut cost with slow-cooked chicken
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: 41 1/2 cups cooked chicken, chopped or shredded2/3 cup salsa1/2 teaspoon cumin1/2 teaspoon dried oregano1 cup cheddar cheese, shredded1/4 cup green onions, (chopped, including some tops)1/2 teaspoon cilantro4 burrito sized flour tortillasCooking spray
Garnishes:Cheddar cheese, shreddedSour creamGuacamole or chopped avocadogreen onion, choppedcilantro, choppedtomatoes, choppedPreheat 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 SteakServing size: 62 pounds venison steak or beef stew meatFlourCooking oil1 package dry onion soup mix2 bay leaves2 teaspoons packaged spaghetti sauce seasoningSalt and pepper, to taste1 cup Burgundy wine or other dry white wine16 ounces tomato sauceDredge 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 BarsServing size: 162 cans crescent rolls12 ounces cream cheese1 cup sugar1 egg1 teaspoon vanilla or almond flavoringCinnamon and sugar for toppingSpread 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 doughin 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.