What's for Dinner @ Taylors

What's For Dinner? Sharing creative, seasonal, healthy, simple meal ideas

Have you ever struggled with what to serve for dinner and wondered what your neighbors were having? Well, here is your chance to find out! As a Relief Society, we will be sharing our meal ideas with our "What's For Dinner?" project. On a regular basis, we will hand out a seven-day meal plan by one of YOU, with recipes and notes included. Our objective is to provide a variety of ideas, from the expertise and talent within our own Relief Society, to help us improve our meals at home. Let someone in the RS Presidency know if you have some ideas that you want to share!

Here is the first edition: What's for Dinner @ the Taylor's

'09 Christmas Dinner Recipes

Apple Bacon Nut Salad with Poppy Seed Dressing:

Romaine and Spinach lettuce
Gala apples cut into chunks
Bacon cooked and crumbled
Candied Walnuts

Dressing:
1 c mayo
1/2 c sugar
3 T apple cider or red wine vinegar
2 t poppy seeds
1 T red onion (optional)
put everything but the poppy seeds in a blender and blend on high til combined. add the poppy seeds and blend on low or stir in. refrigerate.


Parmesan Chicken
4 Chicken Breasts
1/2 c bread crumbs
1/2 c parmesan cheese
1/4 t garlic salt
1/4 t pepper
1 t season salt
parsley flakes (for color)
1 stick butter
1 T grated onion
1 T lemon juice

Combine dry ingredients. Melt butter and mix with onion and lemon juice. Pierce chicken with a fork all over to tenderize and dip in butter mixture. Roll in bread mixture and place on ungreased cookie sheet. Bake @ 400 for 30 minutes.

Roasted Potatoes - Dave Prows

I still need to get this recipe from Cindy and Dave.

Ritz Chicken Casserole - Karlene Von

4 chicken breasts cooked, cubed
1 can cream of chicken soup
8 oz sour cream
1/4 cube butter melted (2T)
ritz crackers

put chicken on bottom of casserole dish. mix cream of chicken and sour cream together and put on top of chicken. top with crushed ritz crackers and butter. bake at 350 for 20 minutes

Chicken Stir Fry - Karlene Von

1 T oil
1 tsp garlic
1 lb chicken breast
1 1/4 c water
16 oz pkg frozen stir fry vegis
1/4 c soy sauce
1 T sugar
2 c minute rice

brown chicken breast with oil and garlic in a large skillet. (used pre-cooked chicken for a faster meal) add water, vegis, soy sauce, and sugar. bring to a boil. stir in rice, cover, remove from heat, and let stand 5 min.

Sticky Chicken - Lisa Mercer

3-4 chicken breasts cut into strips
2 eggs beaten
cornstrach

line 9x13 pan with foil, dip chicken in egg and roll in cornstarch, fry in hot oil. place chicken in a single layer and baking dish, sprinkle with garlic salt, pour sauce on top. bake 30-40 min at 350. serve over rice.

sauce: (double it)
1 T soy sauce
1/4 c pineapple juice
3 T ketchup
1/4 tsp salt
3/4 c sugar
1 T red wine vinegar

Chicken Pasta Salad - Stacey Kjar

rotini noodles - cooked and drained
ranch dressing - use packaged and make thick
celery
tomatoes
grilled chicken
bacon bits
salt & pepper

make ranch dressing using a mix and reduce the amount of milk added to make it a little thicker, use regular milk not buttermilk. chop the celery, tomatoes and grilled chicken. combine all the ingredients using enough of the ranch dressing to make it creamy.

Pastel Azteca - Liliana Pena

10-12 corn tortillas
8-9 oz (250 g) queso fresco (fresh cheese - buy at Mexican market)
17.5 oz (500 g) sour cream
1 pkg cream cheese
2 cans corn
2-3 poblano peppers
1/2 med red onion
1 chicken breast
2 c shredded mozzarella cheese

roast the peppers for about 3 minutes and then place them in a plastic bag so that they sweat and you can peel the skin off easily. remove the seeds and chop in strips about 2 inches long and 1/4 in thick.

fry the tortillas in a small amount of vegetable oil until just crisp.

cook the chicken breast in water with salt (garlic and onion can also be used) and shread.

blend together 1 can of corn (not drained), fresh cheese, cream cheese, and sour cream until smooth.

slice the onion and saute in vegetable oil until it starts to brown, add the peppers and saute a few more minutes. add the chicken and 1 can of corn (drained). cook for a few more minutes.

Layer the ingredients into a foil lined 9x13 pan. tortillas, mozzarella, chicken mixture, sauce. layer until the pan is full and top with the rest of the mozzarella cheese. bake covered @ 350 for 15 minutes and then uncover and bake for another 15 minutes until the cheese is browned.

What's for - Chicken Salad

since I have leftover chicken from last night and I still have lettuce to use up...

Chicken Salad:
romaine and iceberg lettuce
chopped olives
tomato
grated mozzarella cheese
green onion
leftover chicken (pan fried with salt, pepper, olive oil, and thyme)
I wish I had an avocado, I would add it.

On the side:
oven roasted carrots (see recipe box)

Prep time/Cook Time:
salad: 10 min prep, 20 min cook (for chicken)
carrots - 10 min prep, 40 min cook

What's for Dinner - Chicken Tacos

Call me corny but I thought this could be fun... This is what I made for dinner tonight.

Chicken Tacos

Pan fried chicken breast (salt, pepper, and olive oil - with a little thyme cause it smelled good)

cook on med or medium low for about 8 - 10 min per side until the chicken feels firm not squishy when poked. cut into chunks after cooking - it cooks slower than cutting it up then cooking but I think it is moister.

shredded cheddar cheese
lettuce
diced tomatoes
salsa (Peterson Salsa recipe found in the canning section:)
ranch dressing

wrap in tortillas and serve:) yum and fast. if your chicken is thawed this only takes about 30 min from start to eat.

Creamy Chicken Vegi Soup - Lisa Mercer

2 c chicken broth
3/4 c chopped celery
3/4 c chopped carrots
1/3 c chopped onion
1/2 - 1 c cubed chicken
cook until chicken is done and carrots are soft.

1/2 c flour
1 1/2 c broth
blend together and add to veggies. cook until thickened stirring constantly.

1 c milk
1/2 c light cream
1/2 c butter
add to soup, warm and serve.