Beki's Chicken & Veggies

Chicken & Veggies -
Thaw chicken in refrigerator for 24 hours (remember to leave the veggies in the freezer!)
Heat oven to 400* - place foil on baking pan for easier clean up
Cook for 8-10 minutes on each side
After flipping the chicken, put in veggies in the microwave and follow directions on package

Thanks for letting me be a part of the group this month!

Beki 😊


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Grilled Burger Packs

 

Grilled Burger Packs

This will be my last month to make grill packs. They are so yummy. Next month...fall food! :)

 

Ingredients:

1 pound lean ground beef

1 tablespoon Worcestershire sauce

2 medium green onions, chopped (2 tablespoons)

1 tbs garlic pepper blend

2 cups seasoned potato wedges

1 1/2 cups cut carrots

4 medium green onions, sliced (1/4 cup) 

 

Steps:

• Heat grill
• Spray foil with cooking spray
• Make patties, season patties w/Wocestershire sauce and garlic pepper blend
• Season veggies with garlic pepper blend 
• Add potato wedges
• Fold foil over patties, potatoes, and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.

BBQ Chicken Packets

Boneless, skinless chicken breasts
Corn on the cob, halved
salt, pepper, butter, BBQ sauce
pinto beans, drained

Place one piece of chicken, half corncob and pinto beans on middle of sheet of foil over a pat of butter.  (I use one can of pinto beans for every 2-3 packets)
Add salt & pepper to season.
Cover with BBQ sauce.  I just wing it with amount, guessing 1/4-1/2 cup per packet?

Seal packet.

Cook on baking sheet, to catch any escaping juices/sauce, at 450 degrees for 40 minutes.  Or grill.

FROM FROZEN:
Thaw 24-48 hours.  Cook as above.

Crockpot Gumbo

Ingredients

1 pound boneless, skinless chicken breasts, cubed

1 (10 oz) bag, frozen okra, thawed

1 cup chopped onions

2 celery stalks, chopped

1 green bell pepper, chopped

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp salt

2 bay leaves

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp mustard powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

2 cups of low sodium tomato juice

2 cups of low sodium chicken stock

Rice

Directions

In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

Divas, 

Thaw, reheat and serve over rice provided.

Manicotti Spinach

Ingredients

• 1  box (8 oz) uncooked manicotti shells (14 shells)
• 1 1/2  cups shredded Italian cheese blend (6 oz)
• 1/4  teaspoon crushed red pepper flakes
• 1  container (15 oz) reduced-fat ricotta cheese
• 1  box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
• 2  cloves garlic, finely chopped
• 1  egg, slightly beaten
• 1  jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

Directions

1. 1Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and egg.
2. 2In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
3. 3Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.