Emmanuel Lutheran Church
Menominee - Michigan
Recipe Exchange: Meats & Main Dishes
A great recipe from Karen Sylvester.
Crock Pot Santa Fe Chicken
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
Pastor Scott’s Favorite “SAUERKRAUT, POLISH SAUSAGE & DUMPLINGS”
1-Can Frank’s sweet Bavarian style kraut
1-can (large or small) store brand kraut
2-cans of water
1-pound (ring) Hillshire Kielbasa or Polish sausage, cut into bite size pieces
Combine all ingredients in a sauce pan, cover and simmer until kraut is tender.
Dumplings: (These are optional)
Here is a recipe for dumplings or use your own.
1-cup all-purpose flour ½-teaspone salt
2-teaspones baking powder 1-tablespone margarine (butter)
1-teaspone white sugar ½-cup milk
- Stir together flour, baking powder, sugar and salt in a medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
2. Drop by spoonful’s into boiling kraut. Cover and simmer 15 minutes without lifting the cover.
Swede’s Walleye Chowder
2-4 lbs. Fresh walleye, cut in 2” squares.
4-6 slices of bacon, chopped
2-cups chicken stock
1-1/2 cups heavy cream
1 can cream style corn
4-lg potatoes-diced to ½”
2 medium carrots, diced
1 medium onion, chopped
1 lg. Celery stalk, chopped
1 dry bay leaf
3 cloves minced garlic
Salt & pepper to taste
¼ cup chopped parsley
In a 4-qt saucepan, sauté bacon until crisp, drain. Pour of fat, leaving 2 tablespoons in pan. Sauté garlic, onion and celery in grease until garlic is golden brown, celery and onion are nearly tender.
Add chicken stock, bay leaf, corn, salt and pepper and bring to a low boil. Slowly stir in heavy cream and return to a low boil. Cook for 3 minutes, stirring often. Add potato and carrot. Simmer uncovered until potato and carrot are tender on outside but still firm in center, about 12-15 minutes.
Add bacon and walleye. Let the chowder simmer until walleye is cooked through and begins to flake, 10-12 minutes, then remove bay leaf.
Thicken if desired with ¼ cup instant potato flakes. Best if served with cornbread.