Bbq Dinner Or Snack Cups For Hungry Teens Oamc Recipes

IMPOSSIBLE SOUTH WESTERN CHICKEN PIE

Steps:

• Heat oven to 400°.
• Grease 10-inch pie plate.
• Mix chicken, corn and seasoning mix; spread in plate.
• Sprinkle with chilies and cheese.
• Beat remaining ingredients until smooth.
• Pour over chicken and cheese.
• Bake until knife inserted in center comes out clean, about 30 minutes.
• Cool 5 minutes.
• Cut into wedges.

BLACKBERRY BBQ DUMP CHICKEN (OAMC)

Steps:

• For immediate cooking: Preheat oven to 350º.
• Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To cook from the freezer: Thaw in the refrigerator.
• Preheat the oven to 350º.
• Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.

BBQ DINNER OR SNACK CUPS FOR HUNGRY TEENS-OAMC

Steps:

• Heat oven to 400 degrees.
• Brown ground beef, drain.
• Remove from heat.
• Add BBQ sauce and corn.
• Spray your muffin tins with non-stick spray, press a biscuit dough in each, forming a "cup" (some ppl fill and bake them, I don't because the dough seems more cooked if you don't).
• Bake for 10 minutes.
• Fill with some meat, top with cheese and pepperoni if you're using it.
• Cool, freeze on a baking sheet, then put them in baggies with zippy tops. I use quart sized not gallons. Make them easier to handle and they get closed more often by the kids.
• **To cook**.
• Take out of freezer, place on cookie sheet, bake at 350 for 10-15 minutes.
• Or if you're a teen in a hurry (normal!) Just microwave them, but they're not as good of course.

DUMP COKE/BBQ CHICKEN (OAMC)

Steps:

• Mix barbecue sauce, garlic powder, onion powder, coke, salt and pepper in large freezer bag.
• Add chicken.
• Freeze.
• When ready to serve thaw in fridge.
• Cook in oven or grill.
• In oven, place in pan sprayed with Pam.
• Cook at 350 for about 30 minutes.
• Baste with marinade during cooking.

CHILI VERDE (OAMC)

Steps:

• Rinse pinto beans, soak them in cold water overnight, then drain.
• Cut chicken into 1" cubes; cook until no longer pink in small amount of water.
• Combine chicken with chilies and seasonings; refrigerate until needed.
• At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
• Reduce heat and simmer until beans are soft, about 1 hours.
• Add more water if necessary.
• Combine chicken and spices with beans; simmer 10 more minutes.
• cool and freeze.
• Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
• To serve, thaw chili and cheese.
• Simmer chili 30 minutes, stirring occasionally.
• Top chili with salsa and grated cheese; serve on warmed corn tortillas.

BEEF TAQUITOS (OAMC)

Steps:

• Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
• Cook at 325F for 34-38 minutes per pound.
• Let cool thoroughly overnight in fridge.
• Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
• Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
• Roll up tortilla.
• To soften tortillas, microwave between two damp paper towels for a few seconds.
• To freeze for later, simply put seam side down on cookie sheets and freeze.
• Flash freeze on wax papered covered cookie sheets.
• When firm, transfer to ziplock freezer bags.
• To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
• To eat them now, continue with directions for frying below.
• Heat electric skillet to 300°F covering bottom with oil.
• Fry taquitos with open edge down to seal.
• Turn over fry other side.
• Serve hot with condiments.

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.