January 2014 Supper Swap

Swiss Potato Chowder - Jen R

 

Chicken Enchiladas - Julie

 

Slow Cooker Pork - Lisa

 

Thai Pesto Chicken Pasta - Sara D

 

Beef Stroganoff - Sarah B

Beef Stroganoff

Beef Stroganoff:

1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey

2 tablespoons flour

1 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/2 cup chopped onion

1/4 cup butter or 1/4 cup margarine

1 (10 1/2 ounce) can cream of chicken soup

1 (6 ounce) jar sliced mushrooms (optional)

1 cup sour cream

8 oz egg noodles

Directions:

1.Combine meat, flour, salt, pepper and paprika.

2.In a large skillet, cook onion in butter until golden.

3. Add meat and brown while stirring.

4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.

5. Add sour cream. Cool and freeze.

Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles.

Chicken Enchiladas

Chicken Enchiladas

 

Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas

Instructions
Cook onion in butter. Combine onion in a bowl with the chicken and green chilies, set aside.

For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & freeze flat.

Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.