Greek Chicken Bowls

-With spring just around the corner, we wanted to share a lighter Entree for the warmer months

Makes 4 servings -

Dressing/Marinade -

• 1/4 c Olive Oil

• 2 lemons juiced OR 1/4 cup

• 1 TBSP Honey

• 1/2 TBSP Lemon zest

• 1 garlic clove, minced OR 1 tsp pre-minced from jar

• 2 tsp dried oregano

• 1 tsp dried basil

• Salt & Pepper to taste

Bowls -

• 1 1/2 cups Quinoa OR 1 1/2 cups rice, cooked to package directions

• 4 Chicken Breast, boneless/skinless

• 1 Cucumber, diced

• 4 Roma tomatoes, chopped

• 1 Red onion, small, diced

• 1 cup Feta cheese, crumbled

• 1 cup Kalamata olives, pitted

1. Cook quinoa or rice to package directions. Set aside.

2. To a jar or bowl, add all dressing/marinade ingredients and stir whisk vigerously to emulsify.

3. Pour about 1/3 of marinade over chicken and toss to completely coat. Reserve the remaining to use as dressing.

4. Cook chicken in saute pan or on grill, 6-8 minutes each side or until cooked through and internal temperature reaches 165 degrees or above. Sliced each breast into strips.

5. Divide quinoa or rice between 4 bowls. Top with chicken and prepared vegetables.

6. Add feta cheese and kalamata olives over chicken bowl and drizzle with remaining dressing.

7. ENJOY!

White Chicken Enchiladas

- Quick and easy are always best after a long day at work. Use leftover baked chicken or rotisserie chicken to help save time!

Makes 4 servings

• 8-10 flour tortillas (soft taco size)

• 2 cups cooked & shredded chicken

• 2 cups shredded monterey jack cheese

• 3 TBSP Butter

• 3 TBSP Flour

• 2 cups Chicken Broth

• 1 cup Sour Cream

• 1 (4 oz) can of diced green chilies

1. Preheat oven to 350 degrees.

2. Mix chicken and 1 cup of cheese together. Evenly separate between tortillas. Roll up and place in a sprayed 9x13 pan, seam side down.

3. Melt butter in sauce pan over medium heat, whisk in flour and cook 1 minute while stirring. Add broth and whisk until smooth.

4. Continue heating and stirring until sauce is thickened. Turn off heat and add sour cream and chilies. Mix to combine.

5. Pour sauce over enchiladas and top with remaining 1 cup of cheese.

6. Bake @ 30 degrees for 20-25 minutes.

7. Remove from oven and serve.

Pair with a side of mexican rice, beans or corn. ENJOY!

Swedish Meatballs

- This is always a good, economical and quick meal during the colder months. I have provided a recipe that takes advantage of purchased, frozen meatballs, but you can always make from scratch if you like!

Makes 4 servings

Sauce:

• 4 Tbsp Butter

• 4 Tbsp Flour

• 2 cups Beef Broth

• 2 tsp Worchestershire Sauce

• 1 tsp Dijon mustard or ground mustard powder

• 1 tsp Parsley, dried

• 1/2 cup Sour Cream

32 Meatballs, prepared, frozen (8 per serving)

1. Add butter to skillet. Melt on medium heat.

2. Once melted, add flour and whisk, cooking for 1-2 minutes stirring continuously until it begins to brown.

3. Add beef broth, in small amounts, stirring continuously. Bring to a boil, then reduce to a simmer. Add worchestershire, mustard and parsley.

4. Add sour cream, whisking immediately so it does not curdle.

5. Add thawed meatballs and allow to heat 6-12 minutes in partially covered skillet.

6. Serve over your choice: Rice, egg noodles, or mashed potatoes

7. ENJOY!

Apple Crisp

- This is a favorite with our students and staff... A definite winner! A perfect sweet treat for a cold day. You can make this with fresh apples, canned sliced apples, or use the canned fried apples. Either way you will have a family favorite! Don't forget the vanilla ice cream to top it off with!

Makes 6 servings

Topping:

• 3/4 cup + 2 TBSP All-purpose flour

• 3/4 cup Quick Oats

• 1/2 c Brown Sugar

• 1 1/8 tsp Cinnamon

• 1/8 tsp Salt

• 5 TBSP Butter or Margarine, melted

Filling:

• 1/4 cup Sugar

• 1/2 tsp Cinnamon

• Apples - (select one choice) -

  • 3 med to lrg fresh apples, peeled, cored and sliced (Gala or Granny Smith), or

  • 2 cans (15 oz ea) Canned sliced apples, or

  • 2 cans (15 oz ea) Canned Fried Apples

1. Preheat oven to 350 degrees.

2. For topping - Combine Flour, oats, brown sugar, cinnamon, and salt in mixing bowl. Add melted butter and mix until crumbly. Set aside.

3. If using canned sliced apples, or fresh apples - place apples in mixing bowl and add sugar and cinnamon. Mix to coat. If using canned fried apples - place directly into baking dish and omit the sugar.

4. Spray desired baking dish with pan spray. Add apples and layer in pan evenly.

5. Evenly pour topping over apples.

6. Bake until topping is browned and filling is bubbly, approximately 35-45 minutes. If using a thermometer, product internal temperature should reach 165 degrees for at least 15 seconds per USDA and CDC guidelines.

7. Serve warm. If desired, top with vanilla ice cream. ENJOY!

Sloppy Joes

Makes 6 to 8 Sandwiches

Ingredients:

1 lb. Ground Beef

3/4 c onion, diced

1 c Ketchup

2-1/2 tsp Mustard

2-1/2 tsp Sugar

2-1/2 tsp White Vinegar

6-8 Hamburger Buns

Directions:

1. In a large frying pan, place ground beef and diced onions.

2. Brown/cook beef on medium heat, breaking beef into fine pieces while cooking. Beef should be cooked to 160 degrees for at least 15 seconds per USDA and CDC guidelines. Drain off excess grease.

3. Add remaining ingredients (except for buns). Cook an additional 1-2 minutes on low to heat through.

4. To Serve: Portion desired amount onto bun and enjoy!

Cole Slaw

Makes approx. 8 - 1/2 cup servings

Ingredients:

1 lb. Shredded coleslaw mix

1/4 c Mayonnaise

2 tsp White Vinegar

2TBSP Sugar

1/4 tsp Salt

1/4 tsp Black Pepper

Directions:

1. Place all measured ingredients in a mixing bowl.

2. Toss/stir well to cover slaw mix.

3. Place in refrigerator until ready to serve.

4. To Serve: Place desired amount on plate or on Sandwich.

ENJOY!

Baked Mostaccioli

-This is an easy 'put together' meal that takes minimal work and can feed an Army! I love this for quick get togethers, as an additional entree around the holidays, and is easy on the budget. This can be layered the day before to save time.

Serve with a tossed salad and garlic bread to finish it off! ENJOY!

Makes 12 servings - 9 x 13 pan or roaster pan

Ingredients:

1 lb Ground Beef

1 16 oz box Mostaccioli Noodles (can use Penne or Rigatoni)

1 24 oz jar Spaghetti Sauce, whichever you prefer

1 15 oz container Ricotta Cheese

1 lb Shredded Mozzarella Cheese

Directions: (Heat oven to 375)

1. Cook noodles to Al Dente, per package directions. Rinse and set aside.

2. While noodles are cooking, place ground beef in a pan.

3. Brown/cook beef on medium heat, breaking beef into fine pieces while cooking. Beef should be cooked to 160 degrees for at least 15

   seconds per USDA and CDC guidelines. Drain off excess grease.

4. Add spaghetti sauce and mix together.

5. Have all items on counter, ready to layer.

6. Spray pan with pan spray. Place approximately 1 -1/2 cups of sauce in bottom of pan to lightly coat bottom.

7. Add half of the noodles. Top noodles with half of the remaining sauce, making sure to spread evenly.

8. Using a spoon, scoop out half of the ricotta cheese, placing in small spoonfuls on sauce. lightly spread. Top with half of the shredded mozzarella cheese.

9. Repeat layers a second time....keeping Mozzarella aside.

10. Bake at 375 degrees for 40 minutes. Remove from oven and top with remaining mozzarella cheese. Place back in oven for an additional 6 to 8 minutes, or until cheese is browned to your liking.

11. Remove and allow to rest approximately 5-10 minutes.

Chicken & Stuffing Casserole

-This is another quick 'put together' dish that uses cooked chicken. You can cook and pull your chicken a day or two before, or utilize the meat you have left over from a rotisserie chicken earlier in the week.

Makes 4 to 6 servings - 8 x 8 pan

Ingredients:

1 Box (6 oz) Chicken Flavored Stuffing Mix, whichever you prefer

2 to 3 cups of cooked, pulled chicken

1-1/2 c Water

1/4 c Butter or Margarine (1/2 a stick)

Directions:

1. Heat oven to 350 degrees.

2. In a medium saucepan or microwave-safe bowl, place water and butter. Heat until butter is completely melted.

3. In a mixing bowl, pour stuffing mix, seasoning packet and chicken.

4. Pour liquid mixture over contents in bowl and mix well, allowing stuffing mix to absorb liquid.

5. Using pan spray, coat an 8 x 8" pan. Pour mixture into pan and pat down and spread evenly.

6. Place in oven and bake at 350 degrees for 35-40 minutes or until lightly browned on top. If using a thermometer, product internal temperature should reach 165 degrees for at least 15 seconds per USDA and CDC guidelines.

7. Cut or scoop to serve.

Sauteed Vegetable Medley

Makes 4 servings

1 Bag (12 oz) Fresh Vegetable Medley, located in the produce case

1 TBSP Oil

1 TBSP Butter or Margarine

1 /2 tsp Garlic powder OR 1 tsp Minced garlic

Salt & Pepper to Taste

Directions:

1. Over medium heat, place oil and butter in a large skillet.

2. Once pan is heated and butter is melted, add the vegetables, and garlic.

3. Toss vegetables to lightly coat and cover with lid.

4. Make sure to monitor vegetables, stirring occasionally. If needed, lower heat to medium-low.

5. Cook until vegetables are tender and lightly crisp, approximately 5-8 minutes.

6. Salt and pepper to taste.

Chicken or Turkey Tetrazzini

-This creamy & cheesy chicken dish is a favorite in our cafeterias! Another dish that utilizes cooked chicken.

Serve with garlic bread to finish it off! ENJOY!

Makes 6 servings - 8 x 8 pan

Ingredients:

• 2 1/2 c Water, reserve 1 cup

• 2 1/4 c Chicken Stock

• 1/4 c Onions, chopped or 1 TBSP dried onions

• 1 TBSP margarine or butter

• 1 tsp parsley flakes

• 8 oz spaghetti noodles, broken in half

• 12 oz cooked & pulled chicken or turkey

• 6 oz sliced american cheese (12 slices)

• 1 pkg Country Gravy Mix (2.5 to 2.75 oz)

Directions:

1. Heat oven to 350 degrees.

2. In a med to lrg pot add water, chicken stock, onions, margarine and parsley. Bring to a low to medium boil.

3. Add spaghetti noodles and stir thoroughly and occasionally to prevent sticking. Cook for approximately 6 to 8 minutes until noodles are al dente. *Note - Most of the liquid will be absorbed. If needed, you can add a small amount.

4. Lower heat and add chicken and cheese slices. Mix together and allow cheese to melt. Turn of burner.

5. Mix 1 cup of reserved water with country gravy package. Add to pot and mix until combined.

6. Place in sprayed dish evenly.

7. Bake at 350 degrees for 25-35 minutes or until lightly browned on top. If using a thermometer, product internal temperature should reach 165 degrees for at least 15 seconds per USDA and CDC guidelines.

8. Cut to serve. ENJOY!

Roasted Baby Carrots

- These are a dream for carrot lovers!

Makes 6 servings

Ingredients:

• 1 lb Baby Carrots

• 3/8 tsp Salt

• 1/8 tsp Black Pepper

• 1 tsp Parsley Flakes

• i TBSP Oil, oil or canola

• 1 TBSP butter or margarine

Directions:

1. Heat oven to 350 degrees.

2. In a mixing bowl, place carrots.

3. Add salt, pepper, parsley and oil. Mix to coat.

4. On a sprayed or foil lined pan, evenly spread carrots.

5. Bake at 350 for 30-40 minutes. If using a thermometer, product internal temperature should reach 165 degrees for at least 15 seconds per USDA and CDC guidelines. Carrots should be fork tender but still maintain shape.

6. Place in serving bowl and top with butter. Mix and allow butter to melt before serving.

7. ENJOY!