Chicken Mini-Session #2

To assemble and serve: Preheat oven to 400. Spoon filling into crepes and roll up, placing in baking dish sprayed with nonstick cooking spray, seam side down and bake ubtil heated through and crepe is browned., 15 to 20 minutes.

#4 Peanut Chicken (4 servings) Drain 1 14 ounce can diced tomatoes, reserving juice. In blender on high speed blend tomato juice, 1/4 cup peanut butter, 2 cloves garlic, 1/2 t salt, 1 t ground cumin and 1/4 t cinnamon until pureed. In sauce pan add 2 cups cooked diced chicken, tomatoes and peanut butter mixture. Heat to boiling. Cool. Freeze in baggies.

#5 Tato Boats (10 to 12 servings) Bake 10 to 12 potatoes at 400 for 45 minutes or until soft. Slice off top and scoop out “meat” leaving approximately 1/8 inch meat inside skins. These are your boats. (You can use the meat to make mashed potatoes and freeze for other meals.) In medium bowl, combine 2 cups cooked diced chicken and 1/2 cup BBQ sauce. Put the chicken mixture in the sauce. In same bowl, combine 12 ounces sliced mushrooms with 1/4 cups BBQ sauce. Put on top of chicken in boats. Pour remaining sauce over boats. Wrap in foil and freeze. To serve: thaw, bake in 200 degree oven for 20 minutes or until mushrooms are cooked. Remove foil, sprinkle on shredded cheddar cheese and bake until cheese is bubbly. Note: Other suggestions were to substitute other veggies for the mushrooms or omit them or omit the BBQ sauce and use ranch dressing.

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