Hometown Focus Recipes – Hometown Focus – Low Calorie Diets Tips

We recently bought a side of beef from a friend who raises Angus cows. We ordered many different cuts along with ground beef to have a freezer to last us for quite a while. Good to know we have beef on hand, but not something we need or want to eat every day.

I like seafood so this is a good alternative but you can’t go wrong with chicken. As I was writing this column, I was rummaging in our freezer and pulling out a packet of chicken breasts. I’m not sure which of these recipes I’m going to make yet, but they all look good. These are all from the Taste of Home Every Day Slow Cooker & One Dish Recipes cookbook. I’m cooking chicken tonight!

Fiesta Chicken

Recipe by: Teresa Peterson

• 1 can (10 3/4 oz.) condensed cream
Chicken soup, undiluted
• 1 can (10 3/4 oz. condensed cream from
Mushroom soup, undiluted
• 2 small tomatoes, chopped
• 1/3 c. spicy sauce
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2-3 tsp. chili powder
• 12 corn tortillas (6 inches), cut into 1 inch
• 3c. diced boiled chicken
• 1 c. (4 oz.) Shredded Colby Cheese

In a large bowl, combine the soups, chopped tomatoes, picante sauce, green pepper, onion, and chili powder. In a greased 13×9-inch baking dish, layer half of the tortilla strips, chicken, soup mix, and cheese. Repeat layers. Cover and bake at 350 degrees for 40 – 50 minutes or until bubbly. (yield: 6 – 8 servings)

Fire Department Chicken Spaghetti

Recipe by: Krista Davis-Keith

• 12 ounces. uncooked spaghetti, broken
• 1 can (10 3/4 oz.) condensed cream

Chicken soup, undiluted
• 1 can (10 3/4 oz.) condensed cream
Mushroom soup, undiluted
• 1 c. (8 ounces) sour cream
• 1/2 c. milk
• 1/4 c. Butter, melted, divided
• 2 TBSP. dried parsley flakes
• 1/2 tsp. garlic powder
• 1/2 tsp. Salt
• 1/4 tsp. pepper
• 2 c. (8 oz.) shredded partial skim
mozzarella cheese
• 1 c. grated parmesan cheese
• 2-3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can (4 ounces) mushroom stems and
pieces, drained
• 5c. diced boiled chicken
• 1 1/2 c. crushed cornflakes

Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter, and spices. Add cheese, celery, onion and mushrooms. Stir in the chicken and spaghetti.

Transfer to a greased 3-qt. Baking dish (dish gets full). Combine the corn flakes and the remaining butter; sprinkle over it. Bake uncovered at 350 degrees for 45 – 50 minutes or until bubbly. (Yield: 12 to 14 servings)

company casserole

Recipe by: Ruth Andrew

• 1 pack (6 oz.) of long grain and venison
mix rice
• 4c. frozen broccoli florets, thawed &
• 1 1/2 c. diced cooked chicken breast
• 1 c. diced ready cooked lean ham
• 1/2 c. shredded reduced-fat cheddar
• 1 c. sliced ​​fresh mushrooms
• 1 can (10 3/4 oz.) reduced fat
low sodium condensed cream from
Mushroom soup, undiluted
• 2/3 c. low-fat natural yoghurt
• 1/3 c. reduced-fat mayonnaise
• 1 teaspoon. prepared mustard
• 1/4 tsp. curry powder
• 2 TBSP. grated parmesan cheese

Prepare the rice according to package directions, omit the butter. In a 13×9-inch casserole dish lined with cooking

spray, layer rice, broccoli, chicken, ham, cheddar cheese and mushrooms.

In a small bowl, mix the soup, yogurt, mayonnaise, mustard, and curry powder. Spread evenly over the casserole; sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 40 – 45 minutes or until heated through (yield: 6 servings)

Roasted chicken with rosemary

Recipe by: Isabel Zienkosky

• 1/2 c. butter
• 4 tbsp. freshly chopped or 2 tbsp. dried
Rosemary, crushed
• 2 TBSP. chopped fresh parsley
• 3 cloves of garlic, chopped
• 1 teaspoon. Salt
• 1/2 tsp. pepper
• 1 whole roast chicken (5 to 6 lb.)
• 6 small red potatoes, halved
• 6 medium carrots, halved lengthways
and cut into 2 cm pieces
• 2 medium onions, quartered

In a small saucepan, melt butter and stir in the spices. Place the chicken breast side up on a rack in a roasting pan; Tie the legs together with kitchen twine. Pour half of the butter mixture over the chicken. Place the potatoes, carrots and onions around the chicken. Drizzle the remaining butter mixture over the vegetables.

Cover and bake at 350 degrees for 1 1/2 hours, basting every 30 minutes. Discover; Bake 30 – 60 minutes longer or until a meat thermometer reads 180 degrees and the vegetables are tender, basting occasionally. Cover with foil and let rest for 10-15 minutes before carving. Serve vegetables for roasting. (yield: 9 servings)

Chicken Manicotti

Recipe by: Jamie Valocchi

• 1 TBSP. garlic powder
• 1 1/2 lbs. boneless, skinless chicken
• 16 uncooked manicotti peels
• 2 glasses (26 ounces each) spaghetti sauce,
• 1 lb. Bulk Italian sausage, cooked and

• 1/2 pound fresh mushrooms, sliced
• 4c. (16 oz.) shredded partial skim
mozzarella cheese
• 2/3 c. water

Rub the garlic powder over the chicken; cut into 1 inch strips. Stuff chicken in manicotti shells. Spread 1 cup of spaghetti sauce in each of two greased 13×9-inch casserole dishes.

Place eight filled manicotti shells in each bowl. Sprinkle with sausage and mushrooms. Pour the remaining spaghetti sauce over it. Sprinkle with cheese. Drizzle water around the rim of each bowl. Cover a casserole and bake at 375 degrees for 65 – 70 minutes or until the chicken juices run clear and the noodles are tender. (Yields: 2 casseroles – 4 servings each. Can cover remaining casserole and freeze for up to a month)

Artichoke Chicken

Recipe by: Kathy Peters

• 1/2 tsp. paprika
• 1/2 tsp. Salt
• 1/4 tsp. pepper
• 4 boneless skinless chicken breasts
halves (4 ounces each)
• 2 TBSP. Melt butter
• 1 can (14 oz.) water packed artichoke
hearts, rinsed, drained and cut in half
• 1/2 pound sliced ​​fresh mushrooms
• 1 c. low-sodium chicken broth
• 1/8 tsp. dried tarragon
• 2 TBSP. flour
• 1/2 c. Sherry or extra chicken

Combine paprika, salt and pepper; sprinkle over both sides of the chicken. In a large nonstick skillet, sear the chicken in 1 tablespoon butter until browned on both sides. Transfer to a greased 2 liter casserole dish; Top with artichokes.

In the same pan, sauté the mushrooms in the remaining butter until soft. Stir in the broth and tarragon; bring to a boil. Whisk together the flour and sherry until smooth; stir into the pan; bring to a boil; Stir for 2 minutes or until thickened. Pour over the chicken. Cover and bake at 350 degrees for 25 – 30 minutes or until a meat thermometer reads 170 degrees. (yield: 4 servings)

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