French Toast

We love breakfast for dinner!

One loaf of your favorite bread (we use anything from nutty whole wheat to Texas toast bread)

7-8 eggs (use all egg whites, but only 2-3 yolks)

½ -3/4 cups milk

2 T. brown sugar

1 t. cinnamon (mix in with brown sugar before adding to everything else)

1 t. vanilla

1 t. almond extract

toppings: bananas, chopped walnuts, powdered sugar, and syrup

Mix ingredients, dip bread and cook in skillet with canola oil.  Enjoy!

-Amy

Beef Stroganoff

1 lb. boneless beef sirloin or top round steak, cut into thin strips

2 T oil                                               ½ t salt

2 T margarine                                    ¼ t pepper

8 oz. fresh mushrooms, sliced             1/8 t garlic powder

½ cup chopped onion                            14 oz. beef broth

2 T flour                                            ½ cup sour cream  

1 t sugar                                            12 oz. egg noodles

Heat oil in large skillet.  Add beef; cook just until tender and browned.  Remove beef with slotted spoon.  Add to skillet margarine, mushrooms and onion; cook until onion is tender.  Stir in flour, sugar, salt, pepper and garlic powder.  Blend in broth.  Cook, stirring constantly, until thickened and bubbly.  Stir in beef; heat through.  Blend in sour cream.  Heat through; do not boil.  Cook noodles, drain.  Serve stroganoff over hot noodles. 

-Amy

Koch Family Chicken and Rice Soup

I swear by this soup because when there are “sickies” at my house, it not only helps them feel better, but helps to keep me from getting sick, too.  An added bonus, my kids LOVE this soup.

10 cups chicken broth

1 Tablespoon olive oil

1 medium onion, diced

½ cup sliced celery

1 ½ cup sliced carrots

¼ cup snipped fresh parsley

¼ teaspoon black pepper

¼ teaspoon dried thyme leaves, crushed

1 bay leaf

2 cups cooked chicken

3 cups cooked rice

2 Tablespoons lime juice

Optional: lime slices for garnish

Combine vegetables and seasonings (except parsley) with olive oil in a pot over the stove.  Simmer and slowly add broth until vegetables are tender.  Boil over high heat, stirring regularly.  Reduce heat and add chicken, rice, parsley, and lime juice.  Discard bay leaf and enjoy!

-Amy

Salsa Chicken Salad

Great for crowds, serve buffet-style and everyone can build their own salad

4-6 Chicken Breasts                           *serve with Lighthouse Cilantro Ranch Dressing

1 Jar of your favorite salsa

1 Cup brown sugar

Cook ingredients in crock pot for 6-8 hours.  Shred chicken and serve over a bed of your favorite lettuce.  Top with cheese, tortilla strips, corn, tomatoes, avocados, black/pinto beans, onions, cilantro, etc.

-Amy

BBQ Chicken Salad

A great one for crowds, serve buffet-style and everyone can build their own salad

4-6 Chicken Breasts

Your Favorite BBQ Sauce

Chopped Romaine Lettuce

Toppings: red onions, tomatoes, Monterey Jack Cheese, corn, black beans, avocados, jicama, BBQ sauce, ranch dressing, tortilla chips

Place chicken in crock pot and cook for 6-8 hours.  Cut/dice chicken.  Create your own salad layering the lettuce, chicken, and toppings.

-Amy

Spicy Citrus Chicken Marinade

1 ¼ lb. chicken, tenderloins or cut into strips

½ c. honey

½ c. lemon juice or orange juice

1 envelope zesty Italian seasoning (salad dressing mix)

1 Tbsp. Tabasco sauce

Mix marinade ingredients together.  Reserve ¼ c. of marinade to brush on chicken as it cooks.  Add chicken & marinate at least 1 hr.  Place chicken on broiler pan or barbeque grill.  Glaze chicken w/ the reserved marinade as it cooks.

Serve with a baked potato and grilled corn or broccoli.

-Amy

Amy's Enchiladas

I tweak this recipe a little every time, depending on what I have on-hand or what my tastes are for the day, but this is a general pattern I follow:

10-12 corn tortillas (use flour if you like them better)

2 cups cooked chicken (crock pot overnight with chicken broth, diced onion, and pepper)

1-2 cups Montery Jack cheese

1-2 cups Mexican blend cheese (cheddar with jack cheese)

Cooked rice (see recipe below)

1 10 oz. can enchilada saude (mild green or red)

1 small can pinto or black beans (optional)

Toppings: tomatoes, shredded lettuce, sour cream, salsa, avocado, etc.

Rice:

4 c. water

4 t. chicken bouillon

4t. garlic, minced

½ bunch cilantro

1 can green chilies (4 oz.)

3/4 t. salt

1 T. butter

1/2 onion

2 c. rice

Blend cilantro, green chilies and onion together in food processor.  Cook rice and add remaining ingredients for the last few minutes.

Dice or shred chicken and grease 9 x 13 pan.  Place desired amount of chicken in corn tortilla along with rice, beans, and Monterey jack cheese.  (Alternatively, quarter corn tortillas with pizza cutter and spread half across the bottom of the pan, add filler ingredients, and top with remaining quartered tortillas).  Pour enchilada sauce over the top of the tortillas.  Sprinkle the top with the remaining Mexican blend cheese.  Bake covered (grease foil) in 350 degree oven for 20 minutes.  Take foil off and bake an additional 5 minutes.  Serve with desired toppings.

-Amy

Teriyaki Chicken Stir Fry

This recipe, I use as a freezer meal, or when I make stir-fry fresh. I make the sauce and use it whenever I need Teriyaki sauce.  It's the best!

4 boneless chicken breasts
2 c. broccoli crowns, sliced
1 medium onion, sliced or diced
8 oz. mushrooms, sliced
1 c. red bell pepper, chopped (optional)
canola oil, for sauteing

Sauce:
1 c. soy sauce
1 c. sugar
1/2 c. Mirin (rice cooking wine)
1 t. fresh ginger, grated
1 t. garlic, minced

In a medium saucepan, mix together all sauce ingredients and cook over medium heat, stiffing constantly, until sugar is dissolved.  Set aside to cool.

In a large skillet or wok, heat 1-2 T. of oil over medium heat.  Stir-fry broccoli, onion and red pepper for 2-3 minutes, adding more oil as needed.  Add mushrooms and cook 1-2 minutes more.  Remove from heat and set aside to cool slightly.  Add about 1/2-3/4 cup of the stir-fry sauce to the vegetables and stir gently to coat.  In a separate skillet, heat 2-3 T. oil over medium-high heat; add chicken slices in separate batches and stir-fry just until chicken starts to lightly brown.  The chicken will not be completely cooked through at this point.  Add more oil as needed for each batch of chicken.  Add another 1/2-3/4 cup of stir-fry sauce to the cooked chicken, mixing well to coat.  When food is cool, place chicken and vegetables in two separate freezer bags.  Freeze.  Any unused stir-fry sauce may be stored for approx. 1 week in the refrigerator in an air-tight container; then used on serving day.  The sauce will also keep in the freezer for up to 6 months.

Thaw chicken and vegetables completely.  To reheat, place 1-2 T. oil in a large skillet or wok and stir-fry chicken and vegetables just until heated through.  Add more stir-fry sauce as needed.  Serve over rice or stir-fry noodles.

-Jen

Orange Chicken

(adapted from Blog Chef)

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side.

-Jen

Curried Chicken Rice Soup

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 c. butter or margarine3/4 c. flour
1 tsp. seasoned salt
1/2 to 1 tsp. curry powder
3 cans (12 ounces, each) evaporated milk
4 c. chicken broth
2 to 3 c. cubed cooked chicken
2 c. cooked long grain rice

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add chicken broth. Stir in chicken. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. I keep the rice separate, otherwise it sucks up all the juice. I add the rice to the bowl and then the soup on top. I separate leftovers in the fridge this way as well. Serves 10-12.

-Jen

Parmesan Chicken Pasta

1 lb. box penne pasta, cooked al dente according to package directions 4 Tbl. (1/2 cube) butter or margarine
3 tsp. flour
1 can evaporated milk PLUS enough milk to equal 1 quart (powdered milk is fine)
½ cup shredded parmesan cheese
5 Tbl. powdered parmesan cheese, divided into 3 Tbl. and 2 Tbl.
2 chicken bouillon cubes
Scant ½ tsp. black pepper
½ tsp. salt
1 large can (9.75 – 12 oz.) white chicken, drained
3 medium-sized Roma tomatoes, seeded and cubed
2 green onions, sliced thinly (use both white bulb and green tops)
2 Tbl. chopped fresh mushrooms
2 cups shredded Mozzarella cheese

--Boil pasta to al dente, approx. 11 minutes. While pasta is boiling, make sauce in medium-size pan: Melt butter, sprinkle flour over and remove from heat. Whisk together until it’s smooth with no lumps. Add 1 qt. of mixed milk (evaporated plus regular or powdered) and stir together over heat again to blend. Add shredded parmesan cheese, 3 Tbl. of the powdered parmesan cheese, chicken bouillon, and salt & pepper. Stir constantly over med-high heat to thicken. Sauce should almost come to a boil; it will thicken more as it bakes and cools.

Put cooked pasta in a 9x13 pan and sprinkle with chicken, tomatoes, green onions, and mushrooms. Add sauce and gently stir together. Sprinkle top with Mozzarella cheese and 2 Tbl. of powdered parmesan cheese. Bake in 400 oven for 5-10 minutes, until cheese is bubbly on top. Leave casserole on lower rack where it has been baked and turn oven to “broil.” Broil for 20-30 seconds to brown. Watch carefully because this happens quickly! Makes 10-12 servings.

-Jen

Bread Salad

(not really a main dish but I LOVE it!) 2-3 green bell peppers--diced
5 or so tomatoes (usually this many if they are small, like roma tomatoes)--diced
1 small block of mozerella--cubed
basil--I buy the small fresh container and use about half to 2/3 of it--finely chopped
2-3 cloves of garlic--finely chopped
4 table spoons of balsamic vinegar
8 table spoons of olive oil
2/3 to 3/4 italian round bread--ripped into bite sized pieces and lightly toasted

First I toast the bread on a cookie sheet on broil in the oven, be careful it burns really easily. Then I mix the peppers, tomates, mozerella, bread and basil in a bowl. In a seperate container I mix the vinegar, oil and garlic. Shake it really well. Then put it over the other stuff and mix it around, right before it is to be served. That way the bread doesn't get as soggy.

-Jen