Food Bank ~ Option to Help

We are all at the grocery store each week. Those of us that coupon can get some of these items for pennies. There is a drop off at Central Church of God in front of the Discipleship Center. Here are some of the items requested.

Requested items:

dried pasta, jarred pasta sauce, boxed macaroni and cheese, rice

breakfast cereal, granola bars, bottles of 100% juice

canned soups, canned vegetables, canned fruit, canned meats

peanut butter & jelly

paper towels, toilet paper, diapers, baby wipes, toothbrushes and toothpaste for children and adults

We can now accept frozen items such as vegetables, fruit, pizzas, and waffles. We would also love to receive sandwich breads, as they can be frozen. Please contact the outreach department to arrange a drop-off time for cold items.

Here is a link to the ministry webpage ~ http://www.centralchurchofgod.org/ministries/detail.cfm/min_id/20/min_cont_id/217

Please contact us to see how you can help further~
Ashley Whitener
704.364.5003 Ext. 6866
Lynn Pace
704.364.5003 Ext. 6888

Thanks for serving him!

Mexican Chicken

Wonderful and Easy! You can use this in burritos, tacos, salads, and on potatoes!

6-8 Chicken Breast
2 jars of salsa
3 cans of black beans
2 bags frozen corn

Put all in Crockpot for 6-8 hours on low and it will fall apart.

Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Quick and Easy Goulash

Ingredients

2-1/2 (12 ounce) packages egg noodles
2-1/2 pounds lean ground beef
2-1/2 (26 ounce) jars spaghetti sauce
2-1/2 (15.25 ounce) cans whole kernel corn
2-1/2 onion, chopped
2-1/2 cups shredded Cheddar cheese
Directions

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the beef; drain.
Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.

Source ~ http://allrecipes.com


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Broccoli Chicken Casserole

10 skinless, boneless chicken breast halves
2-1/2 pounds broccoli florets, cooked
2-1/2 (10.75 ounce) cans condensed cream of mushroom soup
2 tablespoons and 1-1/2 teaspoons mayonnaise
2-1/2 cups shredded Cheddar cheese
2-1/2 cups dry stuffing mix

Directions

Preheat oven to 350 degrees F (175 degrees C).
Boil chicken, in chicken broth, until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Source ~ http://allrecipes.com


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Zesty Slow Cooker Chicken

Ingredients

10 frozen skinless, boneless chicken breast halves
1-3/4 (12 ounce) bottles barbeque sauce
3/4 cup and 1 tablespoon and 1 teaspoon Italian salad dressing
1/3 cup and 1 tablespoon and 1 teaspoon brown sugar
3 tablespoons and 1 teaspoon Worcestershire sauce


Directions

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Source ~ http://allrecipes.com


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

White Bean Chili

White Bean Chili
10 Cups chopped, cooked chicken
6 (15 oz) cans Great Northern Beans, drained
2 (32 oz) box chicken broth
2 (16 oz) jar mild salsa
2 (8 oz) pkg Monteray Jack Cheese (you can use the one with peppers), cubed
4 tsp ground cumin
Garnish: cheddar cheese, sour cream,

In a 6 qt slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring occasionally. Garnish with cheddar cheese, sour cream and jalepenos, if desired.

Thanks Hannah!


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Chicken and Rice

Easy Chicken and Rice Casserole
6-8 chicken breasts, boiled and shredded
1.5 cup sour cream
2 regular sized can cream of chicken soup
2 box of Zatarin's chicken flavored rice (follow directions on box)
Garlic salt and pepper to taste

Instructions
Boil your chicken, in chicke stock, the same time you're cooking the rice (separate saucepans of course). It takes about 25 minutes for each. Combine the cooked, shredded chicken with the sour cream and soup, stir in the rice. I add a bit of the chicken broth that I boiled the chicken in to make it a bit more 'saucy'. Add your rice and salt and pepper and plop it all into a medium sized casserole dish. Place in oven to heat through - 350 degrees for about 20 minutes.

To fancy it up a bit, I sprinkled some dried stuffing mix I had with a few tablespoons of butter on the top. It's not necessary, but was a fun little add. It's simple and delicious - a good home cooked meal. You could pair this with a side salad and some green beans. Enjoy!

Thanks Catherine ~ http://musingfoodie.blogspot.com


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Chicken Casserole

Chicken Casserole ~ Serving Size 4-6 (Please double for outreach dinner)

40 Cheez-It Crackers, crushed (approx. 2 cups for those of you who don't want to count to 40)
2 T. Poppy Seeds
1 Stick of Butter
3 Chicken Breasts, cooked and shredded
1 Can of Cream of Celery Soup (I've never in my life used Cream of Celery before this recipe)
8 oz. Sour Cream
Salt and Pepper

Crush the crackers and toss in the poppy seeds. Melt one stick of butter and pour it over the cracker mixture, stirring to ensure every bit is covered in fattening delicious butter. Set aside.

Combine shredded chicken with soup and sour cream, plus salt and pepper to taste. Place half of the Cheez-It mixture in the bottom of a greased casserole dish. Carefully spread all of the chicken mixture on top of this. Sprinkle the remaining cracker mixture over the chicken and bake at 350 for 25-30 minutes.

Thanks Catherine ~ http://musingfoodie.blogspot.com/


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Chicken Parmesan

Chicken Parmesan

Ingredients: Please 1.5 this recipe for outreach dinners
6 chicken breasts, pounded flat
2 c. store bought seasoned breadcrumbs
2 c. homemade breadcrumbs
1 c. grated parmesan cheese
2 jar of pasta sauce
1 box angel hair pasta
2 stick of butter
several tablespoons of olive oil

Put each chicken breast in a large ziploc bag and began pounding to your heart’s content.

Combine the store bought crumbs with a cup of your own fresh made crumbs and 1/2 a cup of parmesan cheese for a delicious breading.

Now I have chicken and breading...but how do I make it into Chicken Parmesan? Easy! Take two bowls - melt a stick of butter in one bowl and place your breading in another. Have a skillet heated and ready on the stove with several tablespoons of olive oil. From here, it's basically an assembly line. One chicken breast gets dipped into the butter on both sides, then makes a giant leap into the breading for a nice coating and then sizzles and sears for several minutes on each side in the skillet until the outside is cooked to golden brown and the inside is raw. What?!

Then transfer the chicken to a pyrex dish and pop it into the oven to finish baking for about 20 minutes at 350. While this is happening, cook angel hair pasta and open a jar (shhh! store bought!) of your favorite pasta sauce and heat it in a sauce pan.

Plate the angel hair pasta, topped with the sauce and then a chicken breast and a sprinkling of parmesan cheese

Thanks Catherine ~ http://musingfoodie.blogspot.com/


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Minestrone

Minestrone with Beef ~ Serving size 4-6 (double for outreach dinner)

Ingredients:
1 two pound flank steak
2 cans (14 oz. each) beef broth
1 c. thinly sliced carrot
1 c. thinly sliced celery
1 c. chopped onion
1 clove of crushed garlic
2 T. butter
2 cans (14 oz. each) diced tomatoes
2 t. salt
1 t. dried oregano
1 t. dried basil
1 t. pepper
1 16 oz. can navy beans, undrained
1 16 oz. can kidney beans, undrained
1 large zucchini, cut in half lengthwise and sliced.
1 c. uncooked elbow macaroni noodles
Grated Parmesan Cheese.

When you wake up in the morning, put the flank steak in your crockpot with 1 can of the beef broth and a few shakes of salt and pepper to cook all day.

Slice your veggies and sauté over medium high heat in butter. You want them crisp tender.

Next, add the 2 cans of tomatoes - add in the spices and bring to a boil. Reduce heat and simmer for 15 minutes.

Now that it's the end of the day and your flank steak is tender and delicious, pull it from the crockpot and cut it into bite size pieces. Add to the stockpot, along with the juices from the crockpot and the additional can of beef broth.

Pour in the beans, noodles and the sliced zucchini. Bring all of this to a boil, reduce heat and simmer and additional 15 minutes until the noodles are tender.

Serve in individual bowls and top with grated parmesan cheese for a hearty meal.

Thanks Catherine ~ http://musingfoodie.blogspot.com/


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.

Chicken Enchiladas

CC's Chicken Enchiladas
Please double for outreach dinners
2-3 c. shredded chicken - don't talk back, it must be shredded
1 c. salsa
1 can cream of chicken soup
1 c. sour cream
1 c. cheddar cheese (plus more for sprinkling, an extra cup?)
3 T. finely chopped onion
Salt and pepper to taste
Fajita Sized Flour tortillas (they are about 6 inches wide)

So, take your cooked and shredded chicken and put it in a large bowl.

To this you add salsa, sour cream, cream of chicken soup (throw in a can of green chilies if you have them hanging out in the pantry).

Stir it all up.

Add in the onion, salt, pepper and cheese. Stir some more.

Now place generous heaping spoonfuls in the center of each tortilla.

Fold it over and place it seam side DOWN in a GREASED glass pyrex dish.

Bake at 350 for about 25-30 minutes. Just before you're ready to pull them out, sprinkle some more cheese on top and put it back in the oven to melt. (please put this cheese in ziplock and on top of the plastic wrap before putting lid on dish.

Thanks Catherine ~ http://musingfoodie.blogspot.com/


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.