Wednesday, December 19, 2007
6 "steaks", thaw
In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat. Cover with brown gravy. Serve with....
Freezer Mashed Potatoes: 2 8x8 pans of mashed potatoes.
Dot with butter. Reheat in oven or defrost, remove from pan & reheat in microwave oven.
Reheat. Add cashews to mixture. Serve with rice.
Beef and Broccoli Calzone: I followed the recipe and didn't cook the calzones. I was going to bake them half way through the cooking process but I didn't want to stay up all night waiting for them to rise, etc. So here is the cooking instructions:
Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 20-30 minutes in a 350 degree oven until golden. Slice and serve.
Wednesday, December 12, 2007
3 celery ribs, thinly sliced
1 med onion, chopped
1 (8 oz) package sliced fresh baby portobello mushrooms
2 t minced garlic
4 (14 oz) cans roasted garlic-flavored chicken broth-if unavailable, use regular broth-double the minced garlic
3 (6 oz) packages roasted chicken breast chunks
1 1/2 cups frozen whole kernel corn, thawed and drained
1 (8 oz) can sliced water chestnuts, drained
1 cup uncooked wild rice
1 t salt
3/4 t freshly ground pepper
2 cups whipping cream
Garnish: toasted slivered almonds
Melt butter in a large skillet over med-high heat. Add celery & onion; cook mins or until almost tender. Add mushrooms and garlic; cook 2 minutes. Combine mushroom mixture; broth, and next 6 ingredients in a 5 quart-slow cooker. Cover and cook on low 5 to 6 hours or until rice is tender. Stir in whipping cream. Garnish, if desired.
Makes: 12 1/2 cups. This is a Big Batch-Company's Coming Recipe.
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole roasting chicken (3-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
2 lb. red potatoes, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 green onions, sliced (about 1/2 cup)
PREHEAT oven to 375°F. Mix cream cheese, 1 tsp. of the rosemary and 1/2 tsp. of the pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, trying not to tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. of the dressing.
TOSS potatoes with remaining 4 Tbsp. dressing, remaining 1 tsp. rosemary and remaining 1/2 tsp. pepper in separate 13x9-inch baking pan. Bake chicken and potatoes 1-1/4 hours or until chicken is cooked through (165ºF), stirring potatoes every 30 min.
TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. before serving. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Spoon off and discard fat from reserved chicken juices in pan. Serve chicken and potato mixture with reserved juices.
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut in small pieces
1 3/4 cups chicken broth
2 cups milk
1/4 cup flour
1/2 t paprika
1/2 t salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, four, paprika, and salt in a bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze.
Thaw. Heat soup in saucepan until hot. Do not boil Serve with your favorite bread.
This soup is excellent with shredded, cooked chicken added.
1 cup onion, chopped
1/2 cup green pepper, chopped
2 T butter or margarine
2 cups cooked chicken or turkey
1-4 ox can green chili peppers, chopped
3 T butter or margarine
1/4 cup flour
1 t ground coriander
3/4 t salt
2 1/2 coups chicken broth
1 cup sour cream
6 oz (1 1/2 coups) Monterey Jack cheese, shredded
12 6 inch tortillas
Recipe yields 12 enchiladas
Cook onion and green pepper in 2 T butter until tender. Combine onion mixture in a bowl with chicken and chili peppers: set aside.
For sauce, melt 3 T butter and stir in four, coriander, and slat. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 mins more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of sauce into chicken mixture.
Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up. Arrange rolls in a lined baking dish for freezing. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Freeze.
Serving day instructions:
Thaw completely. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.
8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture. In a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
China in a Pot (Soup)
Rosemary Roasted Chicken & Potatoes
Chicken & Cheese Soup
Cordon Blue Roll
Apple Butter Glazed Chicken
Chicken and Wild Rice Soup
Broccoli Cheese Coup
Southwest Pasta Bake
Tator Tot Casserole-1 9x13 pan-Bake at 350 degrees until bubbly.
Honey Sesame Pork Chops-1 bag-add sesame seeds (if desired). Cook in crockpot on high for 4 hours or bake at 350 degrees until juices run clear.
Cheesy Chicken Spaghetti-2 bags-Thaw. Cook spaghetti/pasta. Add sauce to spaghetti. Bake at 350 degrees for 25-30 minutes.
Larry's Big Fart Chili-Reheat on stove, microwave or crockpot.
Magnificent Casserole-1 9x13 pan-Bake at 375 covered. Uncover last 5 minutes. Bake until bubbly.
Parsley Parmesan Chicken-1 bag with 7 breast each-Bake at 350 degrees until juices run clear. Add Parmesan cheese, if desired.
Mexican Meatloaf-2 meatloaves each-Thaw and reheat in oven or microwave.
Mexican Manicotti-Bake at 350 degrees for 1 hour, covered. Uncover add sour cream, cheese, onions and olives, if desired. Bake 5-10 minutes more until cheese is melted.
Pretzel Crusted Chicken-1 bag of 6 breast-Bake, uncovered at 350 degrees for 40-45 minutes.
Pork loin with Pineapple-1 bag with 2 pork loins (total 3 lbs) & 1 bag of ginger sauce-pork already has glaze on it. Directions for pork:
Place pineapple on baking pan. Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees as the pork sits.) Turn the pineapple slices; cook until browned in spots, about 10 minutes more. Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.
Pork Enchiladas with Pumpkin Sauce: 1 9x13 pan with 12-13 enchiladas. Thaw and Bake.
Chicken Bruschetta: 1 9x13 pan-Bake at 350 degrees for 45 minutes to an hour.
Misti: will post directions after I prepare your meals :-)
Tuesday, December 11, 2007
COOKED RICE: If you have enough leftover rice, you can make a wonderful rice pudding or fried rice. If you have a small amount, mix it into ground beef for your next meatloaf or into your meatballs. You can also add it to canned soup, such as cream of tomato, or mix it into a salad.
PASTA: Heat leftover pasta in a pan with some butter or margarine and Parmesan cheese...delicious side dish! You can also make pasta just like when it was fresh by dipping it boiling water until just heated through.
MEATLOAF: Crumbled meatloaf can be used in any meal calling for cooked ground beef, such as tacos.
BAKED BEANS: Use leftover baked beans to make chili.
BREAD: If your bread is getting a little stale, consider letting it dry out to make your own breadcrumbs. Or you can make crouton. Another option is to make french toast with day-old bread. Just follow your usual recipe, and then place the french toast on a cookie sheet and "flash freeze" in your freezer. When frozen, remove and place in a freezer-suitable container for easy breakfast any morning.
HAMBURGER/HOTDOG BUNS: Do you have just one or two buns left in the package? Freeze them each time you do, and when you have several saved up, make cheesy toast with them. Just remove them from the freezer, let them thaw slightly (no need to be fully thawed), separate the top from the bottom, spread with soft margarine or butter and top with Parmesan cheese. Broil until lightly brown in your broiler.
Another thing I do with leftover/slightly stale bread is to keep a freezer bag in the freezer and cut up the leftover buns and bread into cubes and put in the freezer bag. When I want to make stuffing, all the bread is ready and already cubed.
ROAST: Leftover roast can be used in a variety of ways, but my favorite way is to cook it in a crockpot with seasonings until you are able to shred it. I then use it to make shredded beef tacos. Another favorite is to cut it up into small chunks along with any leftover potatoes and carrots and fry in a skillet with butter and onion for a great roast beef hash.
STEAK: Much like the roast above, I enjoy using leftover steak by slicing it very thin, cooking it in a pan with sliced green bell pepper and onion, adding some fajita seasoning and making fajitas.
BAKED POTATOES: Never waste your extra baked potatoes! If you only have one or two, they are excellent cut up and fried in a pan. If you have several extras you can make stuffed potatoes by cutting them in half lengthwise and scoop out the pulp. Place the potato pulp in a bowl and add any of the following until light and fluffy: milk, margarine/butter, shredded cheese, cheddar cheese soup, chives, bacon, sour cream. Place the mixture back into the potato shells and top with additional shredded cheese, if desired. Place in oven until hot for yummy twice baked potatoes. If you prefer, freeze your twice baked potatoes in the freezer for a meal another day. Leftover baked potatoes are perfect for making Loaded Baked Potato Soup.
MASHED POTATOES: Make into patties, drench in flour and fry in butter. You can also add them to your bread dough for really moist potato bread.
TURKEY OR CHICKEN: Leftover turkey and chicken is one of the most versatile leftovers. By using just meat (removing bone and skin), you can make sandwiches with the meat sliced, chicken or turkey salad sandwiches, or even make enchiladas or tacos. Make delicious turkey/chicken noodle soup or chicken pot pie.
STALE CEREAL: Just about any corn-based cereal, even Capt. Crunch, can be used to coat chicken. Just crush the cereal well, dip your chicken pieces in an egg wash, and roll in the crushed cereal. Bake according to your favorite oven baked chicken recipe. Cornflakes can be used as casserole toppings. Raisin Bran for muffins.
HAM: You can use leftover ham for sandwiches, casseroles, added to scalloped potatoes, omelets, crepes, and quiche. You can use the meat and bone for bean, split pea or lentil soups.
Jannylynn has cut me off from spending money on a fancy pants apron, but I think I really need one - I stumbled onto the kitchen madonna tonight & thought I would see what you thought.
Where did you get it?
Is it a frilly one so you can feel pretty while you cook?
I think because I've cooked so long in my dumpy clothes (mmm doesn't that make you hungry?) that I want to be hot! No wait smokin' hot!
Wednesday, November 28, 2007
2 pounds ground beef
2 cups crushed corn or tortilla chips
1 cup shredded Cheddar cheese
2/3 cup salsa
2 eggs, beaten
4 tablespoons taco seasoning
Combine all ingredients in large bowl; mix well.
Shape meat mixture into loaf and place in slow cooker. Cover; cook on LOW 8-10 hours.
Tip: For a glaze, mix together 1/2 cup ketchup, 2 tablespoons brown sugar and 1 teaspoon dry mustard. Spread over meatloaf. Cover; cook on HIGH 15 minutes.
Freezer modifications: After cooking cool and freeze. To serve, thaw in refrigerator and reheat for 30 minutes in 350 degree oven. Or, from frozen, reheat in 350 degree oven for 90 minutes.
Source: Rival CrockPot Slow Cooker Recipes
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels
Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear. Yield: 4 servings.
Freezer modifications: After assembling, flash freeze individually and place in freezer bags. Thaw and bake as directed, or bake from frozen for 90 minutes.
1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)
In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.
Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.
Tuesday, November 27, 2007
1/2 roast or rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
Fresh ground pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile, quartered (removed ribs an seeds for less heat, if desired)
1 t chili powder
8 corn tortillas (6 inch)
1/2 cups (6 ounces) grated sharp white cheddar cheese
In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoon salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of a baking dish.
Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
Pour the remaining sauce on top; sprinkle with the cheese.
Thaw. Bake at 425 degrees for 25 to 30 minutes, until the cheese in golden and the sauce is bubbling. Let cool for 5 minutes before serving.
Source: Everyday Food's Great Food Fast. From the kitchens of Martha Stewart Living.
4 slices (each 1/2 inch thick) fresh pineapple
3 T dark hoisin sauce
2 t grated peeled fresh ginger
1 garlic clove, minced
1 t Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
Fresh ground pepper
Quick Ginger Sauce (below)
Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.
In a small bow, combine the hoisin sauce, ginger, garlic and mustard.
Place the pork on a broiler pan fitted with a rack. Brush with the hoisin mixture; season with salt and pepper.
Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees as the pork sits.) Turn the pineapple slices; cook until browned in spots, about 10 minutes more.
Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.
Quick Ginger Sauce:
2 T dark hoisin sauce
2 T pineapple juice
2 t grated peeled fresh ginger
1 t soy sauce
fresh ground pepper
In a small bow, stir together the hoisin sauce, pineapple juice, ginger, and soy sauce; season with pepper.
Source: Everyday Food's Great Food Fast. From the kitchens of Martha Stewart Living.
4 teaspoons soy sauce
½ teaspoon salt
2 tablespoons worcestershire sauce
3 tablespoons sugar
1 ½ teaspoons sesame oil
¼ teaspoon cayenne pepper
½ cup chicken broth
2 tablespoons cornstarch
½ teaspoon sugar
¼ teaspoon salt
3 whole chicken breasts, cut into bite size pieces or 1 package chicken tenders, cut into bite size pieces
¼ cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 ½ cups cashews
2 cups cooked white rice
Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
In a bowl, combine cornstarch, sugar, and salt.
Toss the chicken with cornstarch mixture.
Heat a wok or frying pan to a high heat and add cooking oil.
When oil is hot add chicken.
Add gingeroot, garlic and onion.
Stir fry mixture until chicken is cooked through and opaque.
Add bamboo shoots and water chestnuts.
Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
Cool, bag and freeze.
Save cashews for serving.
Thaw bag in fridge overnight. Reheat over medium heat until just boiling. Add cashews. Serve over rice.
1 pound of ground beef
1/3 cup dry bread crumbs
1 egg beaten
1/4 cup finely chopped onion
1 1/2 cups sliced fresh mushrooms
In a bowl, mix together 1/4 cup of the soup, beef, bread crumbs, egg, and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking)
In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.
Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.
Allow to cool and place patties and sauce into freezer bag. Lay flat to freeze.
To COOK: Allow to thaw. Reheat and eat!
2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper -- minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese -- grated
8 ounces Egg Noodles -- (package)
1 pound Cottage Cheese
1/3 cup Green Onion -- chopped
2 cups Tomato Sauce
1.In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside.
2. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside.
3. Brown ground beef & drain any fat. Add tomato sauce to ground beef.
4. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese.
5. Bake at 375 degrees F for 30 minutes.
Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.
Recipe from Group Recipes.
Beef & Broccoli Calzones (10)
Simple Salisbury Steak with Brown Gravy (6 steaks)
Freezer Mashed Potatoes
Tator Tot Casserole (1 9x13 pan)
Cheesy Chicken Spaghetti
Honey Sesame Pork Chops
Bruschetta Chicken Bake (1 9x13 pan)
Pork Tenderloin with Pineapple
Enchiladas with Pumpkin Sauce
Parsley Parmesan Chicken (8)
Pretzel Crusted Chicken
Many of the recipes are already posted. We will post the others shortly!
Calzones w pepperoni & sausage-2 packs of 5. Thaw & reheat.
15 Bean Soup-1 container. Add water if needed. Thaw & reheat.
Raspberry Chicken-6 breast. Bake at 350 degrees for 45-60 minutes.
Cajun Pork Burger:Each received 3 mild and 6 spicy (Misti-2 mild & 7 spicy) Cook until no longer pink. Plus each receive a bag of special sauce for burgers. Add 1/4 c mayo.
Crockpot Beef Tips-Thaw. Crockpot on low for 6-10 hours or high for 4 hours. Add bag one & two to crockpot. Stir in bag 3 during the last hour.
Baked Chicken with Butter & Cream-Bake for 30 minutes uncovered at 350 degrees. Add butter-re butter at cream time-add powdered milk with 1 1/2 cup water pour over after 30 mins. Pour around the chicken.
Green Chili Pork Stew: 1 container. Thaw and reheat.
Hot Colby Ham Sandwiches: Thaw. Bake at 350 degrees for 30 minute/until cheese is melted.
Maple Roasted Chicken with Sweet Potatoes-1 9x13 pan. Thaw and bake at 400 degrees for 15 minutes.
Fabulous Freezer Chicken: 10 drumstick. Thaw. Crockpot. Or make coating-recipe on website.
Steak with Blue Cheese: 1 bag of steak and ziplock bag of blue cheese butter. Thaw and grill. Top with blue cheese butter.
Fall Harvest Pasta-Thaw. Serve with pasta.
Blue Cheese Pasta-Thaw. Serve with pasta.
Grandma's Secret- 1 9x13 pan. Bake 350 degree. Bake for 30 minutes if thawed or 1 1/2 hours if frozen.
Weeknight Enchiladas-1 9x13 pan. Thaw and bake at 350 degrees for 1 hour.
Cheesy Chicken & Noodles-Thaw. Place in pan. Bake for 45 to 60 minutes at 350 degrees.
Friday, November 23, 2007
so what is a cook supposed to do with that?
I got tired of my poor feedback and thought maybe the problem is in how I ask them to respond. I really respect their opinion in this matter - since they have to eat it, like it or not - but I let them answer with an open ended question. I really want to hear their honest answers, the problem is that I live with a bunch of non-talkers (except Quinten - we can talk together for hours!).
The solution? I instituted a rating system. A simple 1 to 10 scale.
1 being - don't you dare feed me this dogfood again - wait don't even feed this to the dog!
5 being - this is OK, my life will go on with or without this dish - it's 'not bad.'
10 being - for adults we would say 'just as good as s*x, my life would be incomplete without it!' for kids we would say 'just as good as my favorite toy or the Disney Channel.'
There are a few recipes that hit 10 (Loaded Baked Potato Soup & Sweet & Sour Kielbasa). But most hit above a 5 and I can tell if a recipe hits above 7.5 then it's a keeper. It's especially a keeper if the hubby and the kids rate it the same. Tonight we had the Maple Roasted Chicken with Sweet Potatoes and it got a score of 9's across the table! We all liked something different about the recipe. I couldn't get enough of the onions, Cole loved the chicken, Rebekah loved the Sweet Potatoes & Larry loved it all.
So if you want a good feel for a meal without all the complaining or whining..try the number system. I know I have been surprised more than once just how much my family enjoyed a meal!
Tina aka queenbusick
Monday, November 19, 2007
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Yield: 4 servings
To use frozen casserole: thaw in refrigerator and finish cooking at 400° F. It may be helpful to baste the potatoes with the juice in the bottom of the pan.
Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.
CALORIES 625.18 (49% from fat); FAT 34.5g (sat 8.64g); PROTEIN 56.66mg; CHOLESTEROL 222.91mg; CALCIUM 59.39mg; SODIUM 457.81mg; FIBER 1.41g; CARBOHYDRATE 19g; IRON 3.98mg
From Real Simple, DECEMBER 2005
1 tablespoon vegetable oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional
In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired.
Yield: 8 servings.
Nutrition Facts: One serving (prepared with reduced-sodium chicken broth and without added salt, and served without corn bread or tortillas) equals 306 calories, 12 g fat (0 saturated fat), 60 mg cholesterol, 466 mg sodium, 27 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds
2 to 3 teaspoons sugar
15 dinner rolls (about 3-inch diameter), sliced
15 slices Colby cheese
15 thin slices deli ham (about 1 pound)
2 cups (8 ounces) shredded mozzarella cheese
In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with Colby cheese, ham and mozzarella. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 15 servings.
Here are instructions from another recipe that calls for similar sandwiches to be wrapped individually in foil.... Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted.
Yield: 8 servings.
Wednesday, November 14, 2007
This recipe is known in the freezer world as the ''Crowd Pleaser Casserole" or "Feed the Crowd Casserole" but as you know us - we've changed the name and kicked it up a notch!
The name was changed in honor of Janet's grandmother who introduced her to freezer cooking at a young age. Grandma always had this casserole ready to go for when someone came over. After Janet was married, she asked her Grandma about it and learned the art of the freezer!
Here is her scrapbook page capturing this memory:
Click the image to read the story in her own words.
On to the recipe:
1 1/2 lb ground beef
1 c chopped onions
12 oz frozen corn
1 can cream of mushroom soup
1 can cream of celery soup
2 c macaroni noodles
1 c cheddar cheese
Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Brown beef with onions set aside. In 9x13 aluminum freezer pan, mix ingredients except cheese. Season casserole with parsley, celery salt, season all and pepper to taste. Sprinkle cheese on top. Cover with foil and freeze!
To cook: Thaw and cook covered until bubbly at 350.
10 lb Chicken Leg Quarters (I substituted boneless skinless chicken breasts)
1 1/2 bottles of Italian salad dressing
2 1/2 c shredded Parmesan cheese
1 2/3 c dry bread crumbs (seasoned italian crumbs are my fave)
1/2 c parsley flakes
2 1/2 T paprika
S & P
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.
Place in ziploc and freeze.
To cook: thaw & bake at 350 uncovered for 30 minutes or until done.
5 lbs potatoes, peeled and quartered
8 oz cream cheese, at room temperature
1 cup sour cream
Salt to taste
1/4 tsp pepper
2 tbsp butter
1. Cook the potatoes in boiling salted water until tender - Drain well.
2. Mash the potatoes until smooth. Add the cream cheese, sour cream, salt and pepper. Beat until smooth and fluffy.
3. Place potatoes in a greased casserole, dot with butter, cover and heat at 350 for 45 minutes, or until heated thru.
OR: Place potatoes in a freezer proof dish such as aluminium pie plates, allow to cool and cover.
5. Can be thawed in oven, or remove from pie plate and microwave.
Tuesday, November 13, 2007
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons soy sauce
1 TB dijon mustard
1 tsp salt
1/8 tsp white pepper
1/4 cup butter, softened
1/4 cup crumbled blue cheese
1 Tbsp heavy cream
Place steak in a zipper lock bag. In a small bowl, combine vinegar, honey, soy sauce, mustard, salt, and pepper and mix to blend. Pour equal amounts in each bag over steaks and seal bags.In a small bowl, combine butter, cheese, and cream and blend well. Divide into four portions and place in four small ziplock bags.Attach to bags with steaks, seal, label, and freeze.To thaw and cook: Thaw overnight in fridge. Prepare and preheat grill. Grill thawed steaks 4-5 min. per side, When steaks are cooked, place on serving plate and top each with the blue cheese butter. Cover steaks and let stand 5-6 min. before serving.Serves 4-6.
Source: Missouri Gourmet Girls @ http://mogourmetgirls.blogspot.com/2007/10/marinated-steak-with-blue-cheese-butter.html
24 chicken drumsticks, divided
2 small onions, chopped
1/4 cup chopped fresh garlic
3/4 cup vegetable oil
1/4 cup soy sauce
1/2 teaspoon cayenne
3 cups fresh breadcrumbs
3 tablespoons mustard
1/4 cup dry white wine (can use chicken broth in place of wine)
salt and black pepper
1. To prepare the drumsticks, divide 12 drumsticks between two large resealable bags.
2. In a bowl whisk together onions, oil, garlic, soy sauce and about 1/2 teaspoon cayenne pepper.
3. Divide the onion mixture between the two bags, then add in 12 drumsticks in each bag.
Seal the bags, then turn to coat the drumsticks in the marinade.
4. Place in the refrigerator overnight, then the following day place in the freezer (or you can cook them!).
5. When ready to cook 12 drumsticks, set oven to 375 degrees.
6. Prepare a foil-lined baking sheet.
7. Remove the thawed drumsticks from the marinade and scrape off any onion and garlic.
8. Place the drumsticks in a large bowl.
9. In another bowl whisk together mustard and wine; drizzle over the drumsticks; toss well to coat.
10. Sprinkle the drumsticks with salt and pepper.
11. Coat each drumstick in the fresh breadcrumbs (coating lightly but evenly).
12. Place on prepared baking sheet.
13. Bake for 35 minutes.
14. Increase the oven heat to 400 degrees and bake for another 15 minutes longer.
Tuesday, November 6, 2007
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 c. shredded mozzarella cheese
½ c. chopped onion
¾ c. sour cream
¼ tsp. Salt
¼ tsp. Garlic powder
½ tsp. Italian seasoning
1 loaf frozen bread dough, thawed
To FREEZE: Combine ground beef with other ingredients (except bread dough) in a bowl. Roll our bread dough to a 9”x13” rectangle. Spoon filling onto one side of the dough, leaving a border of dough on three sides. Fold over bare side of dough and pinch ends together. Spray lightly with cooking spray and wrap in plastic wrap. Wrap again in tin foil and freeze.
To COOK: Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 20-30 minutes in a 350 degree oven until golden. Slice and serve.
Fall Harvest Pasta (Pumpkin & Sausage Pasta-recipe posted in post for Oct Exchange)
Blue Cheese Pasta
Blue Cheese Steaks
Ziplock Chicken (all legs)
Cheesy Chicken & Noodles
Cajun Pork Burgers
Cream & Butter Chicken
Calzones with Sausage & Pepperoni
Raspberry Chicken (8 breast)
15 Bean Soup with Ham
Green Chili Pork Stew
Maple-Roasted Chicken with Sweet Potatoes (6 thighs)
Hot Colby Ham Sandwiches (12 Sandwiches)
Sunday, November 4, 2007
1/2 c flour
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 frying chicken (I use chicken thighs)
1/4 c butter
1 1/2 c hot water
1/2 c nonfat dry milk powder
Dip chicken into water, then coat chicken with mixture of flour and seasonings. Recipe suggest putting the skin side down in the pan (I cook skin side up, it gets crunchy). Dot chicken with butter, and then bake at 350 for 30 minutes. Mix water & milk powder and pour around chicken. Bake 1 1/4 hours more or until chicken is tender.
I always add another dab of butter ontop of the chicken when I pour the milk in..it gets super crunchy then!
Tuesday, October 16, 2007
Creamy Burrito Casserole
2 Lb ground beef
1 cup onion
1 packet taco season (or more if you want it)
1/2 cup water
16 ounces refried beans
10-12 burrito sized flour tortillas
2 cups cheddar cheese, shredded
1 can cream of chicken soup
8 ounces sour cream
Optional garnishes: chopped green onions, sour cream, chopped tomatoes,olives, salsa, guacamole
Directions:Preheat oven to 350*. Spray 9x13 casserole dish w/cooking spray. Cook ground beef, onions and peppers until done; drain Add water and refried beans Mix soup with sour cream in a separate bowl. Put meat/bean mixture into tortillas, top with a little cheese (you need to save some cheese for the top.) Wrap like a burrito, and place seam side down in casserole dish. Put the remaining sour cream mixture on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350* for 20-30 minutes After cooking, garnish with optional toppings as desired NOTE: This casserole is delicious and freezes well. If you want to freeze, freeze before baking.
Tator Tot Casserole
Serves/Yields: 6-8 Prep.
1 lb. gound beef
small onion, chopped
1 can Cream Mushroom Soup
1/4 cup milk
1 cup sour cream
16 oz. pkg frozen mixed vegetables
3 cups shredded cheddar cheese (medium or sharp)
Brown gound beef and drain. Sautee onion until translucent. Mix. In bowl mix soup, milk, sour cream. Stir until well blended. In 9'x13' freezer/oven pan layer ingredients evenly as follows:
1. Ground beef/onion mixture.
2. Frozen Vegetables (break up any clumps of vegetables)
3. Soup/milk/sour cream mixture.
4. Cheddar cheese.
Top with layer of tater tots.
Cover with plastic wrap and then pan lid or aluminum foil and freeze. Freezes about 6 months.
To heat: Preheat oven to 350'. Bake UNCOVERED 35-45 minutes until tater tots are brown and casserole is bubbly.
Source: SNRPMom from organizedhome.com
Last fall, I made a big batch of this chili for the group. I asked DH to please dump the beer into the pot so that it can finish cooking. He gladly did so, but in the process of doing that, he dropped a cap into the pot. Makes you wonder if all the beer made it into the pot? He figured we could fish it out when we were packing the chili for the freezer. uh-huh. Try to remember to do that after a couple hours of crazy bulk cooking! Naturally he forgot until the meals were well into the freezer. I was mortified! We had new people in our group that might not find this so humorous. So at the meeting, I jokingly said that whoever finds the bottle cap in their chili will get my last pan of a dish that was a total disaster (won't even feed it to the dog criteria. Yes, there are some of those and we have to joke about them!). A few days later Tina called to tell me that she was the winner! lol
So here's the recipe for you. It came from my friend Mer who is a wonderful cook and used to be a freezer cooking cohert with me 6 years ago! Thanks for the great recipe, Mer!
Bottle Cap Chili
1.5 lb boneless skinless chicken breast
1 - 10 oz can Rotel
2 - 15 oz cans black beans with the liquid
1 - 15 oz plus 1 8 oz can of tomato sauce
1 - 12 oz. bottle of beer
1 large red bell pepper, chopped
3 garlic cloves, minced
1/2 tsp cummin seed
1 T chili powder
1 tsp dried oregano
Heat oil, saute chicken, add garlic, pepper, onions & cummin. Simmer 5 minutes. Stir in the chili powder, oregano, rotel, tomato sauce, and beer. Cover and simmer 20 mins. Add beans, simmer a bit longer.
(note: when I make this in bulk, I put the chicken in the slow cooker, covered with salsa. Then I shred the chicken. I still saute the veggies but add the chicken to the pot after they are finished. and this recipe makes a lot!!!)
And don't worry, bottle caps are not included in this batch!
Pasta with Pumpkin and Sausage
Spinach Salad with Apples and Red Onions
Recipe for Pasta with Pumpkin and Sausage:
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
Serve pumpkin sausage pasta with pumpernickel or whole grain bread.
A Rachael Ray recipe!
Monday, October 15, 2007
3 boneless, skinless chicken breast halves
1/2 cup flour
1/2 t pepper
1/4 cup butter, melted
1/4 cup honey
1/4 cup lemon juice
1 T soy sauce
Cooking day instructions: Pound chicken breast to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken through flour mixture. Lay breast flat on cookie sheet, cover with plastic wrap, and flash freeze for one hour.
Mix together butter, honey, lemon juice, and soy sauce. Place in quart-size freezer bag (mixture will be watery). Freeze glaze, using freezer bag method. Place frozen chicken breast in separate freezer bag and freeze.
Serving day instructions:
Allow chicken breast and glaze to thaw. Place chicken in baking dish, pour glaze over chicken breast, and bake at 350 degrees for one hour. Glaze will thicken as it cooks.
1 1/2 pounds beef skirt steak or flank steak
1 cup orange marmalade
1/4 cup hoisin sauce
3 T teriyaki sauce
2 T soy sauce
1 T minced fresh garlic
12 ounces fresh broccoli florets
ONE If desired, place meat in freezer until partially frozen for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
TWO In a large bowl toss together beef strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce, and garlic.
THREE In a medium saucepan cook broccoli in boiling water 5 to 6 minutes until crispy tender; drain and cool.
FOUR Preheat a wok or large nonstick skillet over high heat. Add meat mixture to hot wok. Stir-fry 4 to 6 minutes or to desired doneness. Add cooked broccoli, heat through.
FREEZE AHEAD: Place all ingredient, except broccoli, in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Add broccoli and continue according to Step Three.
Recipe from Super Suppers Cookbook by Judie Byrd.
3/4 Cup vegetable -- blanched, thawed
1 Cup Cheddar cheese
1/4 Cup onion -- diced
1 3/4 Cups Milk
1/8 Teaspoon Tabasco sauce
1/2 Cup flour (whole wheat works fine)
2 Teaspoons baking powder
Combine meat, vegetable, cheese and onion. Place this mixture in a gallon Ziploc bag. With a mixer or blender combine milk, eggs, Tabasco sauce, flour and baking powder. Mix well and pour into the bag with the meat/vegetable mixture. Seal bag label and freeze.
To serve thaw completely. Shake bag well and pour into a spray treated or greased deep dish pie plate or quiche pan. Sprinkle with paprika if desired.
Bake at 350 degrees for 35 to 45 minutes until lightly browned on top and well set in center. Cool about 5 minutes before serving
1 box (10 ounces) frozen chopped spinach
1 package (15 ounces; 2 crusts) refrigerated pie crusts, such as Pillsbury
1 large onion (for about 1 cup chopped)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
6 large eggs
1 tablespoon all-purpose flour
1/3 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Preheat the oven to 350 degrees. Place the spinach on a microwave-safe plate and microwave on high for 2 minutes to thaw. Remove the spinach from the microwave and place in a colander to drain. Press well to remove excess water. Set aside.
Place one crust in each of two deep-dish pie plates, following the directions on the package to form edges. Peel and coarsely chop the onion and divide it between the two crusts. Scatter half of each cheese over the onion in both pie crusts. Set aside.
Break the eggs into a medium-size mixing bowl and whisk until light and foamy. Add the flour and vigorously whisk to blend well. (All of the lumps may not disappear.) Add the half-and-half, Worcestershire sauce, basil, garlic powder, pepper and reserved chopped spinach. Stir well to mix.
Ladle (or spoon) half of the egg mixture into each crust. Bake, uncovered, until set and lightly browned, about 45 to 50 minutes. Let the quiche rest for 10 minutes before slicing and serving.
Do-ahead: Cool to room temperature and cover tightly with foil. Can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen quiches in the refrigerator for 24 hours and reheat, uncovered, in a 325-degree oven for 20 minutes, or until heated through.
Start to finish: 15 minutes preparation, 45 minutes unattended baking time, 10 minutes resting time.
Per serving: 483 calories (59 percent from fat), 32 g fat (16 g saturated), 214 mg cholesterol, 17 g protein, 33 g carbohydrates, 1 g dietary fiber, 429 mg sodium.
Nonstick cooking spray
4 cups corn bread stuffing mix
2 cups canned apple slices, undrainted
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onion
2 t dried sage, crushed
1/2 t black pepper
2 cups chicken broth
1/2 cup butter, melted
6 pork loin center-cut chops, cut 1 to 1 1/4 inches thick
1 T seasoned salt
ONE Preheat over to 350 degrees. Coat a 13x9x2 inch baking dish with cooking spray.
TWO For dressing, stire together suffing mix, undrained apple slices, celery, onion, sage, and pepper. Add broth and melted butter; toss to coat. Transfer dressing to the prepared baking dish; top with chops. Sprinkle chops with seasoned salt.
THREE Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until chops are done.
FREEZER METHOD: Prepare through step TWO. Cover with plastic wrap and foil. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to Step Three.
Recipe from Super Suppers Cookbook by Judie Byrd.
2 T Dijon mustard
2 T maple syrup
2 T honey
2 t freshly squeezed lemon juice
1- 3 to 3 1/2 pound chicken, cut into 8 pieces
2 T vegetable oil
ONE is a large glass or stainless-steel bowl stir together the mustard, maple syrup, honey and lemon juice. Add chicken pieces, turning to coach. Cover and refrigerate for 1 to 6 hours.
TWO Drain chicken, reserving mustard mixture. Preheat oil in a large skillet over medium-high heat. Brown chicken pieces on both sides. Turn heat to low. Pour mustard mixture over chicken. Cover and simmer gently for 30 to 40 minutes or until chicken is no longer pink.
THREE To serve, place chicken pieces on a large serving platter. Pour pan juices over chicken.
FREEZER OPTION: Place chicken pieces and mustard mixture in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Continue according to STEP TWO.
Recipe from Super Suppers Cookbook by Judie Byrd
Sunday, September 23, 2007
Tuesday, September 18, 2007
Lettuce, tomatoes, radishes, and cucumbers do not freeze well because their cell structure breaks down. You can freeze fresh tomatoes, but then only use them in cooked dishes like tomato or spaghetti sauce.
Watermelon, grapes, apples, and citrus fruits do not freeze well. Generally, any fruit with a high water content loses quality when frozen.
COOKED EGG WHITES
Cooked egg whites become rubbery when frozen. You can freeze them in a salad or sandwich filling if finely chopped and mixed with other ingredients.
Mayonnaise separates when frozen. In a casserole, mayonnaise can freeze well. Use cooked salad dressings instead of mayonnaise.
Cooked and raw potatoes become mushy when frozen. Use purchased frozen potato wedges, chunks, or hash browns when making a casserole to be frozen.
FLOUR THICKENED SAUCES
These sauces and gravies separate when thawed. Freeze without the thickening agent, then add flour when reheating.
CORNSTARCH THICKENED SAUCES
These sauces and gravies thickened with cornstarch separate when thawed. Freeze without the thickening agent, then add cornstarch when reheating.
If you want to freeze cooked pasta, mix it with a sauce or gravy before freezing. Plain cooked pasta becomes too mushy if frozen alone.
The cell structure of salad greens is destroyed when frozen; do not freeze.
Cream cheese becomes crumbly and grainy when frozen by itself. It will freeze well when mixed with other ingredients, like milk or cream, in a sauce.
SPICES AND HERBS
Freezing can change the quality and strength of spices and herbs. If you want to freeze a highly spiced recipe, especially one containing cloves, paprika, peppers, and curry, add the seasonings during reheating. Season lightly when preparing the food for the freezer.
From Linda Larsen, Your Guide to Busy Cooks.
Thursday, September 13, 2007
Lemon Glazed Chicken
Orange Beef & Broccoli Stir-Fry
Creamy Burrito Casserole
Chunky Chicken Chili
Red Beans & Rice
BFF Chicken Bake
Italian Sub Stoup
Pork Chops w Apple & Herb Dressing
We will meet at Tina's house & Misti is cooking :-)
Loaded Baked Potato Soup-Thaw & heat. If soup is too thick add some more milk to it.
2-9x13 pans of Spaghetti Pie-Remove plastic wrap under foil. Cover, bake at 350 degrees for 25 minutes, uncover & bake for another 5 mins.
1-2 lbs of meatloaf, reheat for an additional 30 minutes at 350 degrees. Already baked but directions call for an extra baking time.
1-8x8 pan of Jamaican Jerk Pork, it's shredded, add to buns & top with BBQ sauce, if desired.
1-bag of Apricot Pork Chops, thaw-bake, cook in crockpot or grill.
Stromboli-Thaw & bake.
Shredded Chicken-2 bags-2 cups each. Use in casserole, salads, etc.
BBQ Fillets-Thaw & grill.
Greek Goddess-Thaw & bake.
White Trash Chicken-thaw, bake or grill.
Sesame Chicken with Garlicky Broccoli-Need 4 cups of chopped broccoli and garlic powder to taste. Serve over noodles or rice.
White Castle Burgers-thaw, warm up & serve on buns.
Rouladon Beef-1 bag, thaw & warm. Serve with potatoes.
Chicken Kabobs-Thaw & grill.
French Dip Sandwiches-1/2 lb of beef & 1 quart bag of the Au jus. Thaw, heat & serve on buns.
Fettuccine Carbonara-Cook noodles, add ham, peas & sauce.
New Orleans Steak-Thaw & grill or bake.
Sweet & Sour Kielbasa-heat & serve with rice, noodles or eat straight out of bag:-)
Mexican Meatloaf-Bake at 350 degrees for 30 minutes or longer depending of your likeness.
Grandma's Secret-Thaw & bake.
Parsley & Parmesan Chicken-1 bag, Bake at 350 degrees until done.
Sunday, September 9, 2007
It's Sunday evening, I got home from the soccer fields around 4:00 pm this afternoon and have completed the following meals/done the following to prepare OAMC meals:
1. 3 Meatloaf-they are cooling & I will be putting them in the freezer before I go to bed.
2. Apricot Pork Chops-sealed & in the freezer.
3. Jamaican Jerk Pork-in crockpot cooking.
4. Potatoes in the oven cooking.
5. Thawing out the hamburger that is needed for one more meat loaf & for the spaghetti pie.
Tomorrow, I plan on making the Baked Potato Soup, shredding the pork for the Jamaican Jerk Pork & cooking & assembling the Spaghetti Pie! I will have both August & September meals done TWO days before our exchange!
This recipe can easily be double, or tripled. The original Spaghetti Pie recipe calls for a full pound of ground beef, but I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP (texturized vegetable protein), or no meat (or meat substitutes) at all.
6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese (mozzarella, cheddar, American, or Jack), shredded
Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.
Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.
Nonstick cooking spray
2 pounds ground beef
1 cup finely crushed saltine crackers
1 egg, beaten
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup tomato sauce
1 T Worcestershire sauce
1 1/2 teaspoons salt
1 t dried thyme, crushed
1/2 t black pepper
1/2 cup ketchup
3 slices bacon
Preheat over to 375 degrees. Coat a 13X9X2 inch baking dish with cooking spray.
For meat loaf mixture, in a large bowl combine ground beef, crackers, egg, onion, bell pepper, tomato sauce, Worcestershire sauce, salt, thyme, and pepper. Use a fork or your hands to mix well.
Form meat loaf mixture into an 8X5X2 inch loaf in prepared baking dish. Spread ketchup over top of loaf. Place bacon slices on top.
Bake, uncovered, about 45 minutes or until internal temperature reads 155 degrees. Let stand 5 minutes before serving.
FREEZE: Place cooked meat loaf in a freezer bag and freeze up to 2 months. Defrost in refrigerator. To reheat, preheat over to 300 degrees. Place meat loaf in baking dish. Bake, covered, for 20-30 minutes or until internal temperature reads 155 degrees.
Mom's Homemade Barbecued Meat Loaf-Prepare as directed, except substitute barbecue sauce for the tomato sauce in the meat loaf mixture and for the ketchup on top of the loaf.
Recipe from "Super Suppers Cookbook" by Judie Byrd.
Hands on Prep Time 20 minutes
Cook: 1 hour 10 minutes
4 medium baking potatoes, scrubbed
4 strips center-cut reduced-fat bacon
2 onions, chopped
4 garlic cloves, minced
1 (12-ounce) can evaportated skim milk
1/4 cup all-purpose flour
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/4 teaspoon red pepper sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
1/2 teapsoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded reduced-fat sharp cheddar cheese
2 scallions, finely chopped
Preheat the oven to 400 degrees. Prick potatoes all around with a fork. Place on the overn rack and bake until tender when pierced with the tip of a knife, about 1 hour. Let the potatoes stand until cool enough to handle, about 20 minutes. Peel the potatoes, cut 2 into 1/4-inch dice. I scoop them out with the Pampered Chef melon scooper.
Meanwhile, heat a large nonstick Dutch overn over medium heat. Add the bacon and cook, turning occasionally, utnil crips, 4-5 minutes. Transfer with tongs to a plate lined with paper towels; drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven; cook, stirring occasionally, until the onions begin to brown, 5-6 mintues.
Combine the evaportaed milk and flour in a medium bowl, beating with a whisk until smoothe. Add the milk mixutre, broth, potatoes, and pepper sauce to the Dutch overn; increase the heat and bring to a simmer. Reduce the heat and cook, stirring, until the soup is thick and creamy, 6-7 minutes.
Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper. Divide the soup among 12 bowls; top each serving with the cheddar cheese, scallions, and reserved bacon. Serve at once.
If your tste buds gravitate toward the spicier side, increase the red pepper sauce to 1/2 teapoon.
Put all chicken in crockpot (no need to thaw chicken) and cook on high for 4 hours with 1 can of chicken broth. Drain when chicken is done and shred with 2 forks. If you don't want to shred it you can chop it into chunks. Package in 2 cup quantities in quart size ziplocs. I have to do this in two batches because my crockpot isn't quite big enough for 6 lbs of chicken breast.
* For use in soups, casseroles, salads, etc
6 Pork Chops (about 1/2-3/4 inch thick)
Salt & Pepper
1 tbsp. olive oil
2 cups apricot jam or preserves
2 cups french dressing
2 (1oz.) packages of dry onion soup mix
2 garlic cloves, crushed
To put in freezer: Package pork chops in quart ziploc bags (3 per bag). Mix jam, french dressing, soup mix and garlic in bowl. Divide mixture into 2 quart ziploc bags. Put chops and marinade packages into gallon ziploc with instruction card and freeze.
To cook: Thaw. Season chops with salt and pepper and brown in olive oil. Place chops in baking dish lined with foil and cover with apricot mixture. Bake about 40 minutes on 400 until pork is no longer pink in the center.
Saturday, September 8, 2007
Anyway the recipe is fairly greek in origin because of the feta cheese. You can adapt to suit your families needs. It also originated as a PIZZA, not a stromboli or calzone. But I adapted it because a stromboli just fits better into the freezer, not to mention how much easier it is to package.
Now that I talked your ear off, here's the recipe. Quanities are non existant because I never had quanitites. LOL
Greek Godess (or Chicken Pesto Pizza/Stromboli/Calzone)
1 dough ball of your choice
(I suggest that you try Rhodes bread dough loaves or get dough balls from Sam's!)
Pesto Sauce, prepared
(I get the package of Knorr but since I'm making a larger quanity I will buy it premade from Sam's)
Cooked Chopped Chicken (however you like it cooked! Use leftovers)
1 Roma Tomato, chopped
1 Red Onion, chopped
Crumbled Feta Cheese
1/2 cup Italian Cheese
(optional toppings: Artichokes, Black Olives)
packet of italian dressing
Grease a cookie sheet with Olive Oil. Preheat oven to about 350 degrees. Allow the dough to rise and then roll it out into an oval. Spread the Pesto Sauce onto the dough down the center. Top with all the other ingredients in whatever order you like. I prefer the cheese to be on top when I'm working with a stromboli but if it is pizza, I like all the veggies on top.
For the stromboli, cut the edges of the dough so that you can braid it. If that is too complicated, then just fold and seal the dough and cut some slats on the top to allow it to steam. Mix 1 egg and the italian dressing and brush that on top of the dough.
Place into the hot oven and allow it to bake. I don't have a time but it will smell soooooo good and you will want to dive right into it! LOL You'll know when it is done because it will be a nice golden brown all around.
Serve with a salad or a Greek Pasta salad. ENJOY! Questions? Ask!
Wednesday, September 5, 2007
1 1/4 lb boneless, skinless chicken thighs, cut into 1 in pieces
2 T sesame seeds
1 c chicken broth
1/2 c Chinese black bean sauce
1/2 t black pepper
1 -2 t garlic powder (to your taste..or lots in my house!)
4 c broccoli florets
Heat sesame oil over medium heat. Add the chicken & cook until golden brown on all sides. Add the sesame seeds and stir to coat the chicken. Cook 1 -2 minutes until the seeds turn golden. Add the broth, black bean sauce & pepper - bring to a simmer. Cover pan & cook until the chicken is cooked through ( about 5 minutes).
Cool mixture and freeze.
Thaw chicken mix & reheat over medium heat. When the sauce is simmering, add broccoli & sprinkle with garlic, cook until broccoli is crisp & tender. Serve over angel hair noodles.
2 T red wine vinegar
2 t light brown sugar
2 t Creole or Cajun Seasoning
2 t reduced sodium teriyaki sauce
1 t dried oregano
1/4 t salt
1/4 t black pepper
1 1/14 lb flank steak
Mix marinade and pour over steak. Refrigerate up to 3 days or freeze 3 months. Thaw & grill.
The beauty of it is that our freezer cooking has kept our families bellies full and our hair intact!
To update you on our planning meeting in August -
We were treated to a fabulous Chicken Pesto Stromboli by Jannylynn that was quickly renamed the Greek Goddess! The result was adding the Greek Goddess to Janny's Sept recipes! Also, Jen whipped up a perfect Greek Pasta salad with lots of black olives and kalamatta's! As if that wasn't a big enough treat - Jen opens up her freezer to reveal a tasty frozen desert of peanut butter, cream cheese & nutter butters! It was a very rich lunch that we all enjoyed immensely!
It was almost sad to start business! Yet, we created a great September menu!
Loaded Baked Potato Soup (to kick off the soup season!)
Spaghetti Pie (a Misti classic!)
Jerk Pork (*new*)
The Greek Goddess
White Trash Chicken (or Ziploc Chicken)
Sesame Chicken with Garlicky Broccoli (*new*)
New Orleans Flank Steak (*new*)
Crowd Pleasing Casserole
All the recipes marked (*new*) are well - new - but they come from Robin Miller's Quick Fix Meals Cookbook. I checked it out at the library and was really pleased by how Robin thinks about mealtimes and how to use prep time efficiently.
We meet next week to exchange and have another meal - which I think I'm cooking...ummm what will I make?
Thursday, August 16, 2007
Here are the suggestions I am taking to the group:
Creamy Blue Cheese Pasta
**not sure if this is freezer friendly, but I know for sure 2 families love this stinky cheese! there maybe some ways to make it freezer friendly!
**this looks like some serious fall comfort food!
Loaded Baked Potato Soup
**this is a classic recipe for our group - Misti is the expert on this entree
Taffy Apple Muffins
**breakfast after school snacks
Chicken Enchiladas Suizas
Tuesday, July 31, 2007
I found a great little tool that I thought I would share - Menu Planning Template
Tina's Menu (warning it's in Xcell)
Also, let's hope this works and you can actually SEE my menu and swipe what you'd like for yourselves. I need help with planning snacks - I really don't want to spend a lot of $$ on store bought snacks, so something simple would be great - leave a comment with your suggestions!
- Taco Mac Salad
- Yogurt With Berries
- Chicken Ham and Rice Casserole
- Broccoli Salad
- Fruit of Your Choice
- Homemade Pesto with Angel Hair Pasta
- Garlic Bread
- Easy Feta Chicken Bake
- Zucchini Herb Casserole
- Italian Bread dipped in Olive Oil with Pesto sauce
- Hawaiian Pizza
- Snow Cones
Saturday, July 28, 2007
I found this new recipe site that's a lot of fun and people friendly (kind of like kaboodle for recipes). I am using this version of mexican lasagna this month. It's close to the original recipe I used to make years ago. I found this recipe originally in a friend's church cookbook from Montana! As you can guess, I can't find the friend or remember the church in Montana! But this is close.
FYI - I will substitute regular lasagna noodles for the tortillas - this is a preference as well as making it freezer friendly. Tortillas are a total mystery when it comes to freezing in a casserole like this.
Join the site and feel free to add queenbusick to your friends!
Friday, July 27, 2007
Thank you to everyone who left us a comment & posted one of their family's favorite recipes! We are excited to try some of these delicious recipes! Check back & visit our blog often, we will be posting some recipes, secrets to OAMC and our experience with OAMC!
Again-congratulations to the Robertson Family!
Thursday, July 26, 2007
Monday, July 23, 2007
Tuesday: Sweet & Sour Chicken and Rice
Wednesday: (soccer meeting/practice) Roast in the crockpot with veggies.
Thursday: (dance meeting-boys home-hubby will cook) T-Bone Steaks on the grill, potatoes & salad.
Friday: Sloppy Joe's (using Where's the Beef? Beef otherwise know as Magic Meat.
Not sure about Saturday and Sunday-CWH has Show-Me State soccer games.
Tuesday, July 17, 2007
I used drumsticks, honey bbq sauce, and beer for our recipe!
Monday, July 16, 2007
This evening I grilled the Ziploc Chicken-basically it's a BBQ sauce & a bottle of beer, poured into a ziploc bag with the chicken legs. Thaw & grill or bake in oven or crockpot. My orginal plan was to cook it in the crockpot but with it being summer, I thought it would be much better on the grill! I served it with fresh from the garden potatoes, zucchini & onions and the cucumber, onion & tomato salad. We have acquired lots of cucumbers & I made cucumbers & onions
I sauteed the new potatoes in olive oil & added the zucchini & onions after the potatoes started to crisp up on one side. They were really yummy and went great with the chicken.
The awesome thing about the freezer meals is that you can cook healthy and without much preparation-no need to eat out! It has be a life saver for my family & our food budget!
WOW! I'm so blessed! Between Angel Food Ministries and Freezer Chicks, my freezer is stuffed so full I had to use two sheets to do an inventory. I sorted the freezer today. I have 3 freezers; 2 fridge/freezers & one small deep freeze. One of my struggles has been that I can NEVER find anything. I have tried organizing to make it easier but stuff still gets all mixed up and I can't remember what's in what freezer. So when I did the inventory, I color-coded it, so I know what freezer it is in. (ok so I'm uber-geeky LOL)
I have a goal for the rest of the month to NOT eat out and to try to just eat out of our panty or freezer. I think I can do this with just 15 days left to go.
Monday: Inside-out burgers & french fries
Tuesday: Sweet 'n Sour Chicken, Veggies, Rice
Wednesday: Mexican Meatloaf, Mashed potatoes, Salad
Thursday: Tuna Helper, peas, fruit
Friday: Sweet 'n Sour Kielbasa, rice, veggies
Saturday: Calzones, Salad
Sunday: Bruschetta Chicken, Salad, green beans
Visit http://orgjunkie.blogspot.com for more information on menu plan Monday.
I thought I would share with you how my family uses the freezer meals each week. I join in with Organizing Junkie's Monday Menu Planning. Here's what we are having this week with a link to the recipes from our blog (if posted).
Monday- Ziploc Chicken in the crockpot, zucchini & salad
Tuesday- Italian Mac n Cheese,, salad & bread
Wednesday- Honey-Pecan Chicken, Rice, Peas & Salad.
Thursday- Creamy Burritos, Mexican styled-rice & salad.
Friday- Sausage Calzones, Corn on the Cob & Salad
Sunday- Tuna Tortellini Gratin, Green Beans & Salad.
Check out more menu plans with I'm an Organizing Junkie!