Huntsville Havoc Booster Club Team Meals

Special Thanks to Tracey Maddox for compiling this list of recipes for the Havoc Booster Club

Introduction

Over the years we, members of the Booster Club, have compiled several recipes. As you all know by now, one of our main objectives is to feed the visiting team after the game. This year we are going to make every effort to feed our guys as much as possible. Also, we put food on the bus for the long away bus trips. These same meals can be frozen and the guys can cook them at the arena for a good warm meal after the game before they re-board the bus for the trip to another arena or home.

All of these recipes have been tested and proven to be quite a hit with all the visiting teams. We have changed them from time-to-time to be more pleasing to the teams.

The biggest thing to remember is that if you like it more than likely the guys will to! Mainly they have asked for NO Chili, or items that can be rough on the digestive system. Remember they are in close quarters and need to feel good to play. They like Lasagna, but not for every meal and will eat just about anything Pasta and Chicken.

One measure that has always worked for me is to say 5 pounds of meat to 5 pounds of pasta or rice. It seems to be a good measure with good healthy portions.

If you would like to help with Team Meals please contact our Team Meals committee chair This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Main Directions:

Split food into 3 equal measures and place into 9” x 13” pans.

For Bus Trip Food – freeze, the team will later reheat.

Team Meals - refrigerate overnight and place into the BC Oven at the Arena at the beginning of 2^nd intermission at 350°.

Crane Casserole ((Serves 24 - Arena)

1-1/2 lg boxes of rice 2 bags Broccoli Florets

6-8 p. Chicken Breast 4 cans Cream of Mushroom Soup

Salt & Pepper 2 c Parmesan Cheese – grated

2 cans Cheddar Cheese Soup Onion Powder

Garlic Salt 3 lg Crock Pots

In 1 crock-pot, cook chicken in 1 cup of water, liberally seasoned with salt, pepper, garlic salt and onion powder. Chicken best if cooked on high for 6 hours at least.

In remaining 2 crock-pots, divide rice half into each, water according to amount of rice, plus 3 cups extra in each. Combine with 2 cans mushroom soup and 1 can cheddar cheese soup in each, season as with chicken. Cook on low, stirring occasionally for 6 hours. Add additional water if needed. Beer may also be used to substitute 1-cup water in each for additional flavoring. (This is really good).

With 1 hour remaining to cook on above, cook broccoli on stove in water, salt and butter until soft, allowing for easy mixing with rice mixture.

Take cooked chicken. Chop into coarse pieces, set aside. Take remaining broth and divide into 3 equal parts. Take rice mixture and also divide into 3 equal parts, removing portions from 2 crock-pots and placing it into 3^rd (chicken) crock-pot. Add broth to each. Divide broccoli into 3 equal portions; add to rice mixture. Divide chicken and Parmesan cheese into 3 parts, placing 1 part each to a crock-pot and thoroughly mix into rice mixture. Continue cooking, on low, for 1 to 1-1/2 hours.

Chicken Helper ((Make this 6 Times)

Follow the directions of the box. Place into 3) 9” x 13” pans, freeze for Road Trip. OR refrigerate overnight and place into the BC Oven at the Arena at the beginning of 2^nd intermission at 350°.

Hamburger Helper ((Make this 6 Times)

Follow the directions of the box. Place into 3) 9” x 13” pans, freeze for Road Trip. OR refrigerate overnight and place into the BC Oven at the Arena at the beginning of 2^nd intermission at 350°.

Old Favorite Casserole ((Make this 3 times)

2 c Macaroni - cooked 2 c Onions - diced

2 c Green Peppers - chopped 2 lbs Ground Beef

4 (10 oz) Cans Tomato Soup ¼ tsp Black Pepper

½ lb Brick Cheese - cubed 8 tsp Chili Powder

Preheat oven to 350°. While the macaroni is cooking, sauté green peppers in a frying pan with a couple of tablespoons of oil. When the green peppers are partially cooked, add the onions and continue to cook until both are softened and the onions are translucent. Add the ground beef and cook until brown. Drain fat.

When the macaroni is cooked and drained, return half of the macaroni to the pot. Add the cheese and then the rest of the macaroni. Allow the cheese to melt a couple of minutes, add the soup, and then mix the ingredients together. When the green pepper/onion/ground beef mixture is cooked, add it to the pot alone with the chili powder and black pepper. Stir again so that the cheese finishes melting.

Pour the mixture into a 9” x 13” pan and bake in a preheated 350° oven for 25 min.

Chicken Casserole ((Make this 3 times)

3 c Chicken, cooked & diced 4 hard-boiled Eggs – chopped

2 c Broccoli - chopped 1 c Sour Cream or Mayonnaise

2 cans Cream of Mushroom Soup 1 sm Onion - chopped

1 c Crushed Ritz Crackers 3 Tbs Butter, 1 tsp Salt – Melted

2 c Rice – cooked in left-over Chicken Broth

Mix all ingredients except cracker and butter. Place mixture in a 9” x 13” pan. Sprinkle crackers over casserole and evenly pour butter over crackers. Cover and refrigerate overnight. Put into BC Oven at the beginning of 1^st Intermission at 350°, OR Freeze for Road Trip.

Bar-B-Que ((6 Pounds – 24 Men)

Tear up the meat and place into several 9” x 13” pans, freeze for Road Trip. OR refrigerate overnight and place into the BC Oven at the Arena at the beginning of 2^nd intermission at 350°.

As a suggestion – fix potato salad and baked beans to go alone with this. The less bread the better. Make a meal out of it instead of a sandwich.

Good-Bye Chicken Casserole ((4 times)

1 can Mushroom Soup ½ c Grated Cheese

½ c Water 1-1/2 c Asparagus – cooked

1-1/3 c Instant Rice 2 c Chicken – sliced

1-1/2 c Chicken Broth 2 Tbs Almonds - slivered

Pour minute rice from box into 9” x 13” pan and sprinkle half of cheese over rice. Top with asparagus, then chicken. Pour mushroom soup and water, which have been mixed together over entire mixture. Pour broth over the soup mixture; top with remaining cheese. Bake in a preheated 350° oven for 25 min. Top with Almonds and serve.

Italian Herb Chicken

25 Chicken Breast – boneless & skinless (3 frozen pks from Wal-Mart)

3 box Instant Rice 6 Bottles Italian Dressing

1 pkg Sliced Cheese (To cover the chicken breast with)

Place chicken breast in a baking pan and pour Italian Dressing over the top of the chicken until fully covered. Bake at 350° for ~30 minutes. Cook the rice by the directions on the box, and split into even portions into 3) 9” x13” pans. Pour the chicken breast and the cooked down mixture of dressing over the bed of rice. Top with a slice of cheese as you serve.

Spaghetti ((easy and fast way)

6 lg jars Sauce – from Sam’s

1 Parmesan Cheese

1 5lb bag of Egg Noodles – from Sam’s

3 bag of Meat Balls – fully cooked - from Sam’s

OR

5 lbs Hamburger Meat

Brown hamburger meat or meatballs and drain. Cook pasta, and split even into 3) 9” x13” pans. Pour 2 jars of sauce into each pan. Split the browned burger or meatballs into each of the 3 pans and mix well.

Chicken Alfredo ((easy and fast way)

8 lg jars Alfredo Sauce – from Sam’s

1 lg bottle of Parmesan Cheese

1 5lb bag of Egg Noodles – from Sam’s

5 lg Cans of Sweet Sue Chicken in a Can – from Sam’s

I put extra garlic and sour cream in mine. Just to taste!

Cook pasta, and split even into 3) 9” x13” pans. Pour 2-1/3 jars of sauce into each pan. Split chicken into each of the 3 pans and mix well. I also mix in a lot of Parmesan Cheese. (I like a lot)

Chicken Noodle Soup Casserole ((3 times)

2 pkg Bear Creek Chicken Noodle Soup Mix

2 bx Chicken Broth 1 sm pkg Egg Noodles

4 Eggs – hard-boiled & chopped 1 pkg Shredded Cheese

In a large stock pot mix Soup Mix, chicken broth, eggs, and egg noodles, and water. Cook per the directions on the pakage of soup mix. I put enough egg noodles and broth in mine to make up into a casserole instead of soup. I let it get thick. Pour mixture into 9” x 13” pan and sprinkle with shredded cheese.

Pinto Bean Casserole ((Make this 5 times)

1 lb Ground Beef 2 cans Pinto Beans

1 Onion – chopped 1 can Rotel Tomatoes

1 Bell Pepper – chopped 1 can Cream of Mushroom Soup

Brown ground beef, onion, and pepper. Drain. Mix beans, Rotel tomatoes, and soup with ground beef, pour into 3 9” x 13” pans and bake in a preheated 350° oven for 25 min. Make cornbread as usual for 24 plates, and when serving, pour mixture over the top of the cornbread.

This would be a good Southern Meal at home.