Twice a year, moms all over the greater Memphis area get excited about cleaning out their kids' closets because they know it's time for the KidsTown Children's Consignment Event. The 2010 Spring Sale is about to open to the public, which means the founders, Patty, Gynia, and Teresa, are working full-steam-ahead! They are amazing women who must sacrifice an incredible amount of time and energy while working at KidsTown. It's not uncommon for them to work 15 - 18 hours per day and only have time to eat one meal a day for a week or longer. Not only is this tough on the ladies, but they each have families to consider as well. Earlier this week they shared some of their favorite "make ahead" recipes that help them ensure their families are eating well even when they aren't home to cook. The ladies actually shared so many recipes that they wouldn't all fit into one article! Here are the recipes that wouldn't fit in the original article. These recipes can all either be prepared in advance and frozen, to be popped in the oven when needed, or can be started in a slow cooker early in the morning and left to simmer during the course of the day.
Chicken Enchiladas (Courtesy of Patty)
11/2 cups chicken, cooked and cubed
1 can cream of chicken soup
1/2 cup sour cream
1 can red enchilada sauce
1 can green chilies, small can
2 cups cheddar cheese, shredded
Mix the soup, sour cream, enchilada sauce, and green chilies in a bowl. Spoon filling onto edge of each tortilla then top with chicken and sprinkle with cheese. Fold into enchiladas and place in a coated 9x13 pan. Spoon any extra ingredients on top of enchiladas and bake at 350 degrees for about 30 minutes.
Broccoli Casserole (Courtesy of Teresa)
2 10 oz. packages of frozen broccoli
1/2 cup mayonnaise
1 cup sharp cheese (grated)
1 Tablespoon lemon juice
1 can cream of mushroom soup (undiluted)
2 oz. of pimientos (small jar) – Optional
1 cup crushed cheese crackers
1/2 cup almonds or pecans
Prepare broccoli according to package directions and spread evenly into a casserole dish. Mix mayonnaise, cheese, lemon juice, and soup to make the sauce. Pour or spread sauce over broccoli in a casserole dish. Spread the pimientos on top, if desired. Sprinkle the crackers over the pimientos, then top with nuts. Bake at 350F for 20 minutes or until heated through and top is brown.
Crock Pot Chicken and Dressing (Courtesy of Gynia)
3-4 cooked chicken breasts
1 can cream of chicken soup
Large skillet of cornbread
2 Tablespoons Cavender’s Greek Seasoning
1 medium chopped onion
2 hard-boiled eggs, chopped
1 stick margarine, melted
1 can cream of chicken soup (total of 2 cans needed)
2 cans chicken broth
For dressing: Mix together crumbled cornbread, greek seasoning, onion, eggs, margarine and 1 can cream of chicken soup.
Shred chicken breasts.
To assemble: Layer in the crock pot: ½ can (of remaining can) cream of chicken soup, ½ dressing mixture, ½ chicken pieces, ½ dressing mixture, ½ chicken pieces, then the remaining ½ can cream of chicken soup. Pour the chicken broth over the layered mixture. Cover and slow cook on low for 3 hours.
Attention shoppers and consignors!! New to this year's sale: FRIDAY FINDS! KidsTown says, "FRIDAY FINDS! If you have found more items to consign or never made it to drop off due to the weather...have no FEAR, FRIDAY FINDS is here! Drop off your items Thursday between 4-7pm at the AgriCenter. But remember, no clothes or shoes accepted! We already have a special request: two "bigger kid" bikes!
We have heard, sale after sale, people say..."SHOULD HAVE" brought this or that, so we thought we would try it out this sale. It was planned long before the snow on drop off days, so hopefully it will help out those who couldn't make it! Plus sometimes, the sale is wiped out by Friday this will give people who can't shop until then a chance for great bargains too!"
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