Meal Stacking - Oct. 25, 2004

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Ingredients

Cupboard Check/Grocery List:

  • Butter
  • 4 lbs. Boneless Chicken
  • Rosemary
  • (8 cups cubed chicken)
  • Thyme
  • 8 oz. Cheddar Cheese
  • Basil
  • Chopped Pecans
  • Cayenne Pepper
  • 8 oz. Sour Cream
  • Dill Seed
  • 64 oz. Chicken broth
  • Black Pepper
  • 32 oz. Beef broth
  • Paprika
  • 2 Onions
  • 2 Cloves Garlic (bottled minced garlic)
  • Hot Pepper Sauce
  • Salt & Pepper
  • Wide Egg Noodles
  • Flour
  • Celery Stalks
  • Vegetable Oil
  • Box Mashed Potatoes
  • Mayonnaise
  • Green Bell Pepper
  • Eggs
  • 16 oz. Cooked Smoked Sausage
  • Salad Dressing
  • White Rice (optional)
  • Croutons for salad
  • Bag of Salad
  • Fruit of Choice

How to Start this Meal Stack:

  1. Begin this meal stack by preparing your chicken. Roast, boil, bake, grill, crock pot or pan-fry your chicken (You can also purchase a pre-roasted chicken and remove the meat).
  2. Reserve 3 cups of Chicken for Meal #1, reserve 2 ½ cups for Meal #2, and reserve 2 ½ cups for Meal #3.

Meal #1: Chicken & Noodles over Mashed Potatoes

  • Butter
  • 1 ½ lb. Cooked Diced Chicken
  • Rosemary
  • Thyme
  • 32 oz. Beef Broth (4 cups)
  • 32 oz. Chicken Broth (4 cups)
  • Basil
  • 1 tsp. Rosemary
  • Salt & Pepper
  • ½ tsp. Thyme
  • Salad Dressing
  • 1 tsp. Basil
  • Croutons
  • Raisins
  • 3 diced Celery Stalks
  • Nuts (for Salad)
  • ½ cup chopped Onion
  • 1 bag Wide Egg Noodles
  • Mashed Potatoes (Box)
  • Bag of Salad

Tip: Adjust Rosemary, Thyme and Basil to individual taste. This meal is wonderful when prepared in the stock of boiled hen but is also great with a pre-roasted chicken from the grocer and the beef and chicken stock as the base.

  1. Sauté onion & celery in 3 tbs. of butter until soft.
  2. Add Beef Broth, Chicken Broth, Chicken, Rosemary, Thyme and Basil bring to a boil.
  3. Add ½ bag (about 8 oz.) of Wide Egg Noodles and boil 6-8 minutes
  4. Prepare Mashed Potatoes according to package directions in a separate pot.
  5. In a bowl dish a serving of mashed potatoes and a ladle full of the Chicken and Noodles. Salt and Pepper to taste.
  6. Serve with a crisp green salad.

Meal #2: Chicken Sausage Gumbo with Cornbread

  • 1 cup Flour
  • 1 cup chopped Celery
  • 2/3 cup Cooking Oil
  • 1 cup chopped Bell Pepper
  • ½ cup Onion
  • 1 tsp. minced garlic
  • 16 oz. cooked smoked sausage cut into 1-inch pieces
  • 2 ½ cups cooked diced chicken
  • 32 oz. Chicken Stock
  • 1 tsp. salt
  • ½ to ¼ tsp. cayenne pepper
  • ¼ tsp. black pepper
  • White Rice

Tips: Serving this dish over rice is not required but is recommended. Roux is a mixture of fat and flour cooked together to form a thickening agent. Weigh out fat and flour on a portioning scale. Melt the fat in a skillet; add flour all at once stirring continuously with a wooden spoon. Continue to stir until desired color is achieved. Roux for Gumbo’s needs to be reddish-brown and should have a strong nutty smell.

  1. Prepare roux: In a large heavy Dutch-oven stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes, reduce heat to medium, cook and stir for 10 - 15 minutes or until reddish brown. Stir in celery, sweet peppers, onion, garlic; cook for 5 minutes more, stirring occasionally. Add smoked sausage and brown.
  2. Add chicken, chicken stock, salt, cayenne pepper & black pepper to
    sausage mixture. Bring to boil for 2 - 3 minutes, lower heat and simmer for 5 minutes.
  3. Serve over rice with salad.

Meal #3: Chicken Pecan Casserole with Fruit and Salad

  • 1 cup Flour
  • 4 oz. Shredded Cheddar Cheese
  • ½ tsp. Salt
  • ¾ cup chopped pecans
  • ¼ tsp. Paprika
  • 1 cup Chicken Broth
  • 1/3 cup Vegetable Oil
  • ½ cup Shredded Cheddar Cheese
  • 4 Eggs
  • ¼ cup finely chopped onion
  • ¼ cup Mayonnaise
  • 2 ½ cups diced cooked Chicken
  • ¼ tsp. Dill Seed
  • 8 oz. Sour Cream
  • 1/8 tsp. Hot Pepper Sauce

  1. In a bowl, combine flour, 1 cup shredded cheddar cheese, pecans, salt, paprika and vegetable oil. Set aside ½ cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13in. x 9in. x 2in. baking dish. Bake at 350 for 25 - 30 minutes or until lightly brown. Crust will remain crumbly after baking.
  2. In a bowl, beat eggs. Add the remaining ingredients (4 eggs, mayonnaise, dill seed, hot pepper sauce, chicken broth, shredded cheddar cheese, onion, chicken, sour cream). Pour over baked crust. Sprinkle with reserved crumb mixture and bake at 350 for 25 - 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
  3. Serve with fresh chilled fruit and a garden fresh salad.

Directions

 
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