As you comb the aisles of Costco ever wonder what samples are good what things can feed a whole family. Well a few months back (I am a little far behind) we had a costco night with lots of new ideas for fun things to eat.
*Rotissere Chickens.....they are bigger and cheaper than the grocery store. They make a great main dish, in enchilada's, soups or by itself with noodles, rice, mashed potatoes or as tacos like El Pollo Loco.
*Del Rey Rice and Beans in the refrigereted section in front of the fruit. You just microwave and they taste like yummy restraunt beans and rice.
*Vegetable stir fry.... in the frozen food section it is great and mixes well with chicken.
*Lasagna......either the frozen ones or in the refrigereted section all yummy and easy to feed a crowd.
*Homemade Tortillas....in the refrigeretated section you cook them yourself and they taste super yummy.
*Sonoma Chicken Salad.....in the refrigertaed section you simply open up the container and eat with lettuce, or on bread.
*Baked Ziti....also in the refrigerated section just toss in the oven so yummy!
*The dehydrated apples that come in a box of individual packets.,..my kids actually loved them and they think they are chips
Costco is a great place to get big items but you are not limited there you can freeze just about anything so don't be intimitated by the big quanities....sharing with friends is always a great option too! Happy Costco shopping if you have any other great things that are a staple in your family feel free to leave a comment and share.
Wednesday, May 6, 2009
Saturday, February 28, 2009
Chicken Divan
Contributed by: Kelly Brown, Lisa Rice
1 bunch fresh cooked broccoli
3 cups cooked de-bonded chicken pieces (I boil 4 Costco chicken breasts for 1 hour then break apart)
2 cans cream of chicken soup
1 cup mayonnaise (Best Foods)
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup grated cheese
1/2 cup buttered bread crumbs (optional)
Cook broccoli, drain, and arrange in 9x13 baking dish. Lay chicken pieces on top of broccoli. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder and pour over broccoli and chicken. Top with cheese and bread crumbs. Bake at 350 for 30 minutes. Serve over rice.
1 bunch fresh cooked broccoli
3 cups cooked de-bonded chicken pieces (I boil 4 Costco chicken breasts for 1 hour then break apart)
2 cans cream of chicken soup
1 cup mayonnaise (Best Foods)
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup grated cheese
1/2 cup buttered bread crumbs (optional)
Cook broccoli, drain, and arrange in 9x13 baking dish. Lay chicken pieces on top of broccoli. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder and pour over broccoli and chicken. Top with cheese and bread crumbs. Bake at 350 for 30 minutes. Serve over rice.
French Onion Crock Pot Chicken
Contributed by: Abby Trapp
1 can Cream of Chicken Soup
1 can French Onion Soup
6-8 Boneless/Skinless Chicken Breasts (I use the tenderloins and put about 12 in)
Pam
Spray slow cooker with pam. Place chicken in bottom and pour soups over chicken. Cook on low 6 hours or on high 3 hours.
Serve over rice.
1 can Cream of Chicken Soup
1 can French Onion Soup
6-8 Boneless/Skinless Chicken Breasts (I use the tenderloins and put about 12 in)
Pam
Spray slow cooker with pam. Place chicken in bottom and pour soups over chicken. Cook on low 6 hours or on high 3 hours.
Serve over rice.
Peanut and Salsa Chicken
Contributed by: Brooke Kane
4-6 chicken breasts, thighs, etc
1/2 cup hot water
1/2 cup creamy peanut butter
1/2 cup chili sauce
1/4 cup soy sauce
2 T. oil
2 T. vinegar
2-3 cloves minced garlic
2 tsp grated ginger
1/2 tsp ground red pepper
Combine all marinade ingredients and pour over chicken that has been placed in a large bowl (I like to double the marinade and keep some out for extra "sauce" later when it's served). Marinade chicken for several hours. Grill.
Serve chicken with rice, extra sauce and peanuts (if desired) and the following salsa:
1 cup chopped fruit: peaches, plums or pears
1 cup chopped seeded cucumber
2 T chopped green onion
2 T parsley or cilantro
1 T sugar
1 T vinegar
1 T oil
Combine and chill 1-2 hours before serving.
4-6 chicken breasts, thighs, etc
1/2 cup hot water
1/2 cup creamy peanut butter
1/2 cup chili sauce
1/4 cup soy sauce
2 T. oil
2 T. vinegar
2-3 cloves minced garlic
2 tsp grated ginger
1/2 tsp ground red pepper
Combine all marinade ingredients and pour over chicken that has been placed in a large bowl (I like to double the marinade and keep some out for extra "sauce" later when it's served). Marinade chicken for several hours. Grill.
Serve chicken with rice, extra sauce and peanuts (if desired) and the following salsa:
1 cup chopped fruit: peaches, plums or pears
1 cup chopped seeded cucumber
2 T chopped green onion
2 T parsley or cilantro
1 T sugar
1 T vinegar
1 T oil
Combine and chill 1-2 hours before serving.
Baked Chicken
Contributed by: Katie Anderson
4 chicken breasts (boneless, skinless)
4-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. melted margarine
1 c. stuffing mix (crushed)
Arrange chicken in a lightly greased 9 x13 baking dish
Put cheese on top. Put soup on top of that. Next add bread crumbs.
Drizzle butter on crumbs.
Bake at 350 for 45-55 minutes.
4 chicken breasts (boneless, skinless)
4-8 slices swiss cheese
1 can cream of chicken soup
1/4 c. melted margarine
1 c. stuffing mix (crushed)
Arrange chicken in a lightly greased 9 x13 baking dish
Put cheese on top. Put soup on top of that. Next add bread crumbs.
Drizzle butter on crumbs.
Bake at 350 for 45-55 minutes.
Chicken Club Pasta
Contributed by: Stacy Hughes
1- lb. bacon, diced
1&1/2 c. half-and-half
2-3 T. dried parsley
3/4 c. grated Parmesan cheese
1- lb. boneless, skinless chicken breasts, cooked and cubed
Optional: sliced mushrooms
garlic salt and pepper to taste
12-16 oz. pkg. pasta, cooked
Fry bacon until almost crisp; drain. Return bacon to skillet; add half-and-half, parsley, cheese, chicken and mushrooms. Season to taste. Reduce heat; stir and heat for about 4 minutes. Spoon over pasta; toss to coat. Makes 6-8 servings.
Use whatever pasta you have- I usually use bow tie.
1- lb. bacon, diced
1&1/2 c. half-and-half
2-3 T. dried parsley
3/4 c. grated Parmesan cheese
1- lb. boneless, skinless chicken breasts, cooked and cubed
Optional: sliced mushrooms
garlic salt and pepper to taste
12-16 oz. pkg. pasta, cooked
Fry bacon until almost crisp; drain. Return bacon to skillet; add half-and-half, parsley, cheese, chicken and mushrooms. Season to taste. Reduce heat; stir and heat for about 4 minutes. Spoon over pasta; toss to coat. Makes 6-8 servings.
Use whatever pasta you have- I usually use bow tie.
Karin's Enchilada Chicken Bake
Contributed by: Karin Brown
9-12 Flour tortillas
19 oz red enchilada sauce
1 cup frozen corn, thawed
1 can (15 oz) black beans, drained and rinsed
1 lb cooked, shredded chicken
2 cups shredded Mont.-Jack cheese (I probably use 3 but I like things cheesy)
Heat oven to 350 degrees
Combine
the corn, black beans, chicken, 1/2 cup of cheese and a little more than 1/2 of the enchilada sauce
In the bottom of a 9x13 pan (I also use my big, oval corning ware just so the layers are thicker), spread a little enchilada sauce (to help with sticking).
Line bottom of pan with tortillas and top with 1/2 of the chicken mixture. Sprinkle with cheese.
Top with tortillas, top with remaining chicken mixture and sprinkle with cheese.
Top with tortillas and cover with remaining enchilada sauce. Sprinkle with cheese.
COVER and bake for 20 minutes. Remove cover and bake 10 minutes more. (If using corning ware, it sometimes needs a few more minutes to be warm in the center)
Let sit for 5 minutes before cutting.
Can serve with sour cream.
9-12 Flour tortillas
19 oz red enchilada sauce
1 cup frozen corn, thawed
1 can (15 oz) black beans, drained and rinsed
1 lb cooked, shredded chicken
2 cups shredded Mont.-Jack cheese (I probably use 3 but I like things cheesy)
Heat oven to 350 degrees
Combine
the corn, black beans, chicken, 1/2 cup of cheese and a little more than 1/2 of the enchilada sauce
In the bottom of a 9x13 pan (I also use my big, oval corning ware just so the layers are thicker), spread a little enchilada sauce (to help with sticking).
Line bottom of pan with tortillas and top with 1/2 of the chicken mixture. Sprinkle with cheese.
Top with tortillas, top with remaining chicken mixture and sprinkle with cheese.
Top with tortillas and cover with remaining enchilada sauce. Sprinkle with cheese.
COVER and bake for 20 minutes. Remove cover and bake 10 minutes more. (If using corning ware, it sometimes needs a few more minutes to be warm in the center)
Let sit for 5 minutes before cutting.
Can serve with sour cream.
Oriental Cabbage Salad
Contributed by: Shaylyn Johnson
2 chicken breasts – cooked & shredded
1 head of cabbage – shredded
1 bag of salted sunflower seeds
1 bag of frozen peas – thawed
2 packs of ramen noodles – crush the noodles
Add all of the above ingredients in a large bowl and don’t add the dressing or crushed noodles until right before serving
Dressing: mix in a jar or bowl and add on top of the salad just before serving
½ cup oil
3 Tbsp Vinegar
2 Tbsp Sugar
1 tsp salt
½ tsp pepper
2 seasoning packets from Ramen noodles
2 chicken breasts – cooked & shredded
1 head of cabbage – shredded
1 bag of salted sunflower seeds
1 bag of frozen peas – thawed
2 packs of ramen noodles – crush the noodles
Add all of the above ingredients in a large bowl and don’t add the dressing or crushed noodles until right before serving
Dressing: mix in a jar or bowl and add on top of the salad just before serving
½ cup oil
3 Tbsp Vinegar
2 Tbsp Sugar
1 tsp salt
½ tsp pepper
2 seasoning packets from Ramen noodles
Sweet and Sour Chicken
Contributed by: Melissa Pushckor
1 Can Pineapple chunks
1/2 cup Ketchup
1/2 cup Vinegar
1/2 cup brown sugar
3 Tbls Cornstarch
2 Tbls Soy Sauce
2 cups Cooked, Cubed Chicken
Chinese Vegetables (in a can or frozen in a bag from Costco)
Drain pineapple juice into a large saute pan or wok, add ketchup, vinegar, brown sugar, cornstarch, and soy sauce. Cook and stir constantly until thick and clear sauce forms. Add pineapple, vegetables, and chicken. Serve
1 Can Pineapple chunks
1/2 cup Ketchup
1/2 cup Vinegar
1/2 cup brown sugar
3 Tbls Cornstarch
2 Tbls Soy Sauce
2 cups Cooked, Cubed Chicken
Chinese Vegetables (in a can or frozen in a bag from Costco)
Drain pineapple juice into a large saute pan or wok, add ketchup, vinegar, brown sugar, cornstarch, and soy sauce. Cook and stir constantly until thick and clear sauce forms. Add pineapple, vegetables, and chicken. Serve
Cream Cheese Crock Pot Chicken
Contributed by Charise Johnson
4 skinless, boneless chicken breasts, cubed, not cooked
1 cube butter (this is important, do not delete!)
1 package dry Italian salad dressing mix
1 8oz package cream cheese
1 can cream of chicken soup
Put chicken, butter and Italian seasoning mix in the crock pot and cook on low for 6 hours.
Turn to high for 2 more hours.
Half an hour before serving, add cream cheese and cream of chicken soup.
You can add a cup of water if you want.
Serve over rice or egg noodles
4 skinless, boneless chicken breasts, cubed, not cooked
1 cube butter (this is important, do not delete!)
1 package dry Italian salad dressing mix
1 8oz package cream cheese
1 can cream of chicken soup
Put chicken, butter and Italian seasoning mix in the crock pot and cook on low for 6 hours.
Turn to high for 2 more hours.
Half an hour before serving, add cream cheese and cream of chicken soup.
You can add a cup of water if you want.
Serve over rice or egg noodles
Cheesy Chicken and Rice
Contributed by Kate Ingram:
1 can cream of chicken soup (I use campbell's Healthy request)
1 1/3 c water
3/4 c uncooked rice (not instant)
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless boneless chicken breast (I usually cut it into pieces)
1 c shredded cheese
Cover with foil and bake at 375 for 45 min. or until chicken is no longer pink and rice is done. Top with cheese.
Extra: Make this with 2 cups of fresh, canned, or frozen veggies into soup before topping with chicken. We like broccoli and cauliflower with it.
1 can cream of chicken soup (I use campbell's Healthy request)
1 1/3 c water
3/4 c uncooked rice (not instant)
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless boneless chicken breast (I usually cut it into pieces)
1 c shredded cheese
Cover with foil and bake at 375 for 45 min. or until chicken is no longer pink and rice is done. Top with cheese.
Extra: Make this with 2 cups of fresh, canned, or frozen veggies into soup before topping with chicken. We like broccoli and cauliflower with it.
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