November Recipes

Chicken Vegetable Bundles

You’ll need heavy duty foil and cookie sheet

3 boneless chicken breasts

2 large baking potatoes, cut in cubes

1 -16 ounce can of green beans, drained

1/2 cup of Italian dressing

Tear off 3 large sections of foil, and place it on the cookie sheet. Pre heat the oven to 375.

On 2 of the sheets of foil, place the chicken, lay the potatoes on top, add the green beans to the side, drizzle a little dressing on each, and fold up the sides of the foil to make a tight bundle. On the 3rd sheet of foil, place the chicken breast, drizzle dressing over it, and fold the it up into a bundle. Place all 3 on the baking sheet, and bake for about 55 minutes or so. The extra chicken breast is for dinner tomorrow night, so stash it in the fridge. Zero clean-up. Serve the bundles on plates, and toss the foil away.

For dinner tomorrow night, cube the chicken breast and serve it with a garden salad of romaine lettuce, cucumbers, chopped tomatoes, black olives and shredded cheese.  I’ll cook some lemon thyme rice to go with the salad and chicken.

Lemon Thyme Rice

1 tablespoon of butter or margarine

1 cup uncooked white rice

1- 14 ounce chicken broth

1 tablespoon each, fresh lemon juice, and lemon zest

1 teaspoon of fresh or dried thyme

Melt butter or margarine in a medium sauce pan over low heat. Stir in the rice and cook until rice is golden in color. Pour in the chicken broth, lemon juice and zest, and thyme. Cover and cook over low heat until liquid has been absorbed.

Three Ingredient Chili

1 pound of ground beef or ground turkey

1 large jar of salsa, mild, medium, or hot

2 cans of chili beans or black beans, drained and rinsed

Brown the beef or turkey in a large skillet, add the salsa and the beans, cover and simmer for 15 minutes. Quick and easy. Freeze the left-overs, and serve it over baked potatoes with shredded cheese, or brown rice.

Pumpkin Cream Cupcakes.
Good for potluck dinners or parties. Perfect with coffee as well.

1 package [ 2 – layer size ] spice cake mix, eggs and oil, water

1 3 ounce package Jell-O Vanilla Flavor Instant Pudding

1 cup canned pumpkin

1 package [ 8 ounce [ cream cheese, softened

1/4 cup sugar

1 egg

Preheat oven to 350. Prepare cake as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a butter knife. Bake 18 to 21 minutes. Cool in pan 30 minutes and remove. You can frost the cupcakes if you like. Stir  1/4 teaspoon ground nutmeg into 1 cup of thawed whipped topping; spread over cooled cupcakes.

~Reflect upon your present blessings, of which man has many- not on your past misfortunes, of which all men have some- Charles Dickens

Blessed Be, sweet ones

Meadow Walker