Marie Callender Chicken Pot Pie

Marie Callender Chicken Pot Pie 

Filling

2 cups water
14 ounces boneless, skinless chicken breasts,
cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas

Homemade Crust (I used premade frozen crusts)
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make homemade crust: Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Cover with foil and write directions for freezer meal. Cover with foil and label for freezer meals.

Thaw completely in fridge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

Quick and Easy Chinese Chicken by Cassie

Quick and Easy Chinese Chicken 

6 boneless, skinless chicken breast halves
3/4 C. ketchup
1/4 C. soy sauce
1/2 C. firmly packed brown sugar
2 Tbs. white vinegar
1/4 C. chopped onion
1/2 tsp chopped garlic
1/2 tsp seasoned salt

Place the chicken in a 1-gallon freezer bag. Combine the remaining ingredients, stir well, and pour over the chicken. Label and freeze.

To serve, thaw and bake in a 9x13 pan, uncovered, at 350 degrees for 50 minutes, our until the chicken is done, turning chicken over after 30 minutes, and basting occasionally

angel chicken pasta

6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1/2 can chicken broth
4 ounces cream cheese with chives (I also added an additional 4 oz of regular cr. cheese)
* Your fave pasta noodles/ rice/ or potatoes

Meal Preparation Directions:
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. ( Pour over chicken breasts in freezer containers if making freezer meals). Arrange chicken breasts in crockpot and pour sauce on top of chicken. Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as whole chicken breasts.Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Directions for cooking freezer meal:
Thaw bag enough to pour chicken and sauce into crockpot. Cook for 3-4 hours on high (I do 4 hours and shred chicken). You may shred the chicken OR leave them as whole breasts for your meal. While chicken in cooling down prepare noodles/rice/ potatoes. Serve chicken and sauce over noodles/ rice/ potatoes.

Arroz Con Pollo

Submitted by Jessica McFadden

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• 1 whole chicken in pieces or 6 thighs with skins
• ¾ cup flour
• Salt & pepper
• Olive oil
• 1 large onion, diced
• 2-3 cloves garlic, diced
• 1 green, 1 red and 1 yellow bell pepper, sliced
• 1 small can corn, drained
• 2 cups rice
• Cooking spray
• Chili powder
• 1 can chicken broth
• 1 large can diced tomatoes, undrained

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  Dust chicken in flour and season with salt and pepper. Heat oil in pan and brown chicken. Don't worry about cooking chicken all the way through, just brown the outside.
• 
  Set chicken aside on a plate and brown onions and garlic in the same pan and oil. Add peppers and corn and stir. Add rice and stir until just combined.
• 
  Pour rice mixture into a casserole dish sprayed with cooking spray. Nestle in chicken pieces. Season with salt, pepper and chili powder. If making ahead, cover and refrigerate until 40 minutes before you'd like to serve.
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  Before placing in oven, add broth and tomatoes (undrained). If making for someone else, just direct them to open up the cans and add before baking.
• 
  Bake covered at 350 degrees for 30 minutes (if warm or room temp) or 40 minutes (if chilled).

Baked Rigatoni With Sausage and Eggplant

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Submitted by Jessica McFadden

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• 1 lb dry rigatoni
• 6 links of your favorite pre-cooked sausage (beef, pork or chicken)
• Extra-virgin olive oil
• 1 onion, chopped
• 2-3 cloves garlic, chopped
• 1 large eggplant cut into 1-inch pieces
• Handful of fresh basil
• 2 cups shredded mozzarella cheese
• Pepper
• 1 jar thick pasta sauce (the kind marked "for baking" is great, but any kind will do)
• 1 cup Parmesan cheese

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  Bring a pot of water to a boil and cook pasta only 6-7 minutes. It will be firm (and will soften when it's baked).
• 
  While waiting for water to boil, chop the sausages (into big pieces) and the onion and garlic. Cook together in olive oil in a skillet 3-4 minutes (they'll cook further when baked). Put sausages, onion and garlic in a large casserole dish.
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  In the same oil fry as many eggplant pieces as you can fit. Cook until both sides are browned and then add eggplant to casserole. Repeat with all of the eggplant pieces, adding more oil when necessary.
• 
  Add the cooked rigatoni (drained) and ½ cup of the pasta water to the casserole. Roughly chop or tear basil and add to casserole and add 1 cup of mozzarella. Grind in some black pepper. Pour in pasta sauce. Stir until all ingredients are combined.
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  Sprinkle remaining cup mozzarella and Parmesan over pasta. Cover with foil and refrigerate if making ahead, or immediately bake at 450 degrees for 15 minutes.

Broiled or Grilled Pollo Sabroso

Broiled or Grilled Pollo Sabroso
Servings: 6 • Serving Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 154.1 • Fat: 9.5 g • Protein: 15.5 g • Carb: 0.4 g • Fiber: 0.1 g 

• 6 medium chicken thighs
• 1 tbsp vinegar
• 2 tsp soy sauce
• 1 packet Sazon (in Spanish aisle, I prefer Badia brand with no MSG)
• Adobo (in Spanish aisle)
• garlic powder
• oregano

Season chicken with vinegar and soy sauce. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange) Let chicken marinade at least 20 minutes. Broil or grill on low until chicken is cooked through, careful not to burn. Enjoy with rice and salad.

Asian Grilled Chicken Recipe

Asian Grilled Chicken Recipe
Gina's Weight Watcher Recipes
Servings: 3 • Size: 2 cutlets • Old Points: 3 pts • Points+: 3 pts
Calories: 55 • Fat: 3.0 • Carbs: 5.7 • Fiber: 0.6 • Protein: 1.9

• 6 thin boneless skinless chicken cutlets (3 oz each)

Marinade:

• 2 tbsp lemon juice
• 2 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 2 tsp fresh ginger, peeled and minced
• 2 green onions, minced
• 1/4 cup low sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 tsp honey
• 2 tsp sesame oil

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter