Tuesday, December 29, 2009

Buffalo chicken Soup

1  2 1/4 to 2 1/2lb. deli-roasted chicken skinned, boned, and coarsley shredded
2 T butter
1/2 c chopped celery
1/2 c chopped onion
2 14oz. cans redused sodium chicken broth
1 1/2 c milk
1 tsp. salt
1 1/2 tsp bottled hot pepper sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1 1/4 c crumbled bleu cheese (5 oz)
1/2 c shredded parmesian cheese (2 oz)
1/3 c all purpose flour

Serving day- hot pepper sauce (optional)
Cooking Day
In a dutch oven, melt butter over med. heat.  Add celery and onions, cook and stir until tender.  Stir in broth, milk, salt, and hot pepper sauce.

In a med. bowl, toss together the cheeses and flour.  Add gradually to soup, stirring after each addition until just melted.  Stir in shredded chicken; heat through but do not allow to boil.  Cool and freeze. 

Serving Day:
Thaw soup to a slushy consistency.  Reheat in saucepan.  Top with additional bleu cheese crumbles and hot sauce if desired.

Friday, December 25, 2009

Red Beans and Rice

New Orleans Red Beans and Rice (Southern Living 199?)

1lb. dried red beans
7C. water
1 green bell pepper, chopped
1 med. onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 lb. andouille sausage, sliced (I use a whole package of smoked sausage. You can order/purchase andouille from Schnucks, but I haven't tried it yet. Today I am using turkey sausage with Hormel turkey peperoni.)
3 T. creole seasoning (Tony's)
Hot cooked rice
Garnish: sliced green onions

Place first 8 ingredients in a 4 quart slow cooker.
Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired. Makes 31/2 quarts.

Monday, October 19, 2009

Stromboli step by step


Here is how I make my stromboli step by step.  The recipe is on this site already. If you click on the images above it will take you to the album. Then click on the first picture and it will have instructions below each in order.  Good luck!  It’s VERY easy.

Tuesday, September 29, 2009

Kittencal's Thick and Rich Creamy Tomato Soup

Kittencal's Thick and Rich Creamy Tomato Soup

SERVES 8 -10 (change servings and units)

3 tablespoons butter
1 small onion, very finely chopped
1 1/2 teaspoons dried oregano
4 garlic cloves, minced (or finely chopped)
1 pinch crushed red pepper flakes (or adjust to taste)
2 tablespoons all-purpose flour
1 cup milk
3 cups tomato juice, divided
1 (28 ounce) can crushed tomatoes
3-4 teaspoons sugar
1/2 teaspoon salt (or to taste, I use seasoned salt)
parmesan cheese (optional)
crouton (see my Kittencal's Garlic Croutons)
fresh ground black pepper (to taste)

In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
In a saucepan melt the butter over medium-high heat.
Add in onion and dried oregano; saute until softened (about 3 minutes).
Add in garlic and red pepper flakes; cook stirring for 2 minutes.
Add in flour and stir for 1 minute.
Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).
Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.

Wednesday, August 19, 2009

tex-mex beef enchiladas

Serves 4 | Prep time: 1 hour| Total time: 1 hour 20 minutes

This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

2 T. olive oil
1/4 cup flour (spooned and leveled)
1 can chicken broth (14.5 ounce)
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
salt & pepper
8 corn tortillas, 6 inch (I used whole wheat)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro (need on serving day)

Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.

Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about

15 minutes. Let cool 10 minutes; serve.

If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.

source: http://www.pbs.org/everydayfood/recipes/Tex-Mex_Beef_Enchiladas.html


Notes: I doubled the recipe except the sauce because it makes 3 cups of sauce! With larger whole wheat tortillas, I came out with 10 tortillas for each entree. This sauce tastes very authentic like what you would get in a restaurant. Not really like the canned enchilada sauce from the store.

Tuesday, August 18, 2009

Honey Curry Pork Chops

6 pork loin chops, approx 1 inch thick
3 slices bacon, diced
1 cup onion, chopped
2 garlic cloves, minced
1/2 cup soy sauce
1/3 cup lemon juice (you will want to reduced this to 1/4 if freezing in quantity! Lemon gets stronger in the freezer.)
2 T. honey
1 T. curry powder
2 t. chili powder
1/4 t. salt (I did not add this, bacon & soy sauce & salt???)

Cook bacon in skillet until browned. Add onion and garlic; cook until tender. Add in soy sauce, lemon juice, honey, curry, chili power, and salt. Simmer for 2 minutes. Remove from heat. Allow sauce to stand for 1 hour until flavors are blended. (I let it cool for longer than that!) Put chops in a bag and add the sauce. Place in freezer or marinade in fridge.

Serving day: Thaw. Drain pork chops and save the marinade. Place the chops on broiling pan and place in oven 4 inches from heat. Broil 12-15 minutes; flip and broil 10-15 minutes more. Brush chops with marinade a few times while they are broiling. Or you can grill these and brush with marinade while grilling.

Maui Grilled Chicken {Sandwiches or Wraps}

4 Boneless Chicken Breasts
1/2 t. garlic powder
2 t. Worcestershire Sauce
1 T. brown sugar
1/4 t. ground ginger
1/2 t. black pepper
1 T. cooking oil
2 T. Water
1/2 cup soy sauce
4 pineapple slices

(if you make these into wraps or sandwiches)

4 sandwich buns or tortillas
4-8 slices of provolone or Swiss cheese
fresh pineapple slices
lettuce, tomato, & mayo


In a mixing bowl, stir together all ingredients except chicken and pineapple. Place chicken and pineapples in a freezer bag. Pour marinade over chicken and pineapple and freeze.

Serving Day:

Allow chicken to thaw. Pour marinade from the bag into a saucepan. Heat to a boil and continue boiling for 2 minutes. Grill chicken until done. During final minutes, place cheese on the chicken (if desired) until cheese gets soft but not melted. Remove chicken from grill and place on toasted buns with pineapple slices. (you can grill the pineapple too! yummy!) Spoon marinade over the chicken and then top with whatever you like on your sandwich.


From: More Don’t Panic It’s in the Freezer.  Seriously, if you freezer cook, you need this cookbook!!!

Tuesday, August 4, 2009

Twice Baked Potatoes

twice baked potatoes
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided (optional)

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Spicy Peach Chicken

Spicy Peach Chicken

1/3 cup peach preserves
1/4 cup honey
1 tablespoon spicy brown mustard
hot pepper sauce to taste
1 (2 pound) whole chicken, cut into pieces, skin removed
2 tablespoons Creole seasoning

DIRECTIONSPreheat the oven broiler.In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

Hellman's Grilled Asian Kabobs

Hellman's Grilled Asian Kabobs Appetizer (shrimp) Recipe
1/2 tsp ground ginger
1 tbsp Dijon mustard
1/4 c apricot preserves
1 tbsp reduced sodium soy sauce .
8 raw shrimp, shelled & deveined, can use chicken too .
1 garlic clove, finely sliced .
2 lemons, cut into wedges .
1 c mayonnaise

Step #1 Combine first 6 ingredients & reserve 1/3 of a c.
Step #2 On soaked bamboo skewers, place a shrimp, a piece of scallion & a lemon wedge.
Step #3 Brush the kabobs with remaining sauce & grill until the shrimp turn pink.
Step #4 Serve with the reserved sauce.

Monday, May 25, 2009

Spinach stuffed Flank Steak

Martha Stewart's Spinach-Stuffed Flank Steak Recipe
This version combine asiago, Parmesan, and Romano with spinach and balsamic vinegar to make a savory and delicious stuffing.
by KathyP53
45 min | 35 min prep


2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil

Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.

In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.

Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.

Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

Share your experience with others, and post your comments on the recipe. Type 234889 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Wednesday, May 20, 2009

May Menu Planning

Sticky Chicken
Orange Teriyaki Chicken
Asian Chicken Salad

Beef Fillets
40 Cloves Garlic-Chicken
Apple Chipotle Pork Chops

Cajun Pork Burgers
Pork Enchiladas

Tangy Flank Steaks with Horseradish Cream
Chicken Stuffed Peppers
Pecan Stuffed Burgers

Roasted Veggie Pasta
Parmesan chicken
Cheese & Chicken Shells

Monday, May 11, 2009

April Meal Preps

Spinach Stuffed Flank Steak (1 bag) Thaw and broil 8-10 minutes, turning once. Let rest covered with foil before slicing.
Pork Satay (1-2 bags pork/1-2 bags sauce) Skewer and grill. Heat sauce for dipping. Serve w/rice, broccoli, etc.
Pork Tenderloin Polynesian (1-2 bags) Thaw and pan fry. Add stir-fry veggies (not included). Thicken with cornstarch if desired.

Chicken Gyros (kit includes flatbread, bag meat, bag feta cheese, bag of sauce) Thaw and reheat meat, add a chopped cucumber to sauce.
French Dip (1 container) Thaw and reheat. Serve on hoagies w/provolone cheese suggested.
Chicken Honey Mustard Biscuits (2 bags, 12 each) Thaw and reheat.
Reuben Casserole (9x13 pan) Preheat the oven to 350 degrees. Cover the dish with foil and bake for 1 hour. Remove foil and bake for 30 minutes, until the casserole is browned and bubbly and the layers are heated through.

Marlboro Man Sandwiches (1 container, 3 lb. cube steak & onions, 3 hoagie rolls) Thaw and reheat.
Cashew Chicken (bag w/ small foil pan and bag cashews) Thaw and reheat. Serve with rice.
Inside OUt Bacon Cheeseburgers (bag-6 burgers) Thaw and grill.

Bruschetta Chicken Bake (9x13 pan) Thaw and bake at 300 degrees for 20-30 min.
Beef Tips (bag) Thaw and reheat. Thicken with cornstarch.
Jambalaya (bag + bag shrimp) Thaw and reheat together until shrimp is cooked through. Add cayenne and hot sauce as desired.

Ravioli Soup (container, bag ravioli) Thaw and reheat. Cook ravioli separately and add to soup mixture.
French Toast Casserole (9x13 pan) Thaw completely to cook. Bake at 350 for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top w/pecans if desired.
Sausage Rice Casserole (9x13 pan) Cook until bubbly. Don't need to thaw.
White Trash/Ziploc Chicken (1 bag, 6-7 drumsticks) Thaw and bake or grill, or crock pot.

Cherry Skillet Chicken (2 bags, 5 breasts each) Thaw. Heat 2 tsp. oil in large skillet and pull chicken out of bag, reserving sauce and cherries. Saute chicken on both sides. Add cherries and juice, cover and simmer 12-15 minutes until chicken is cooked through.
Raging Garlic Pork Stir-fry (kit includes bag pork, bag veggies, bag sauce) Thaw. Pour off and discard any accumulated liquid from the bag of pork. Add 1/2 cup cornstarch; seal bag and shake to coat the meat. Heat oil in a large skillet over medium-high heat. Add pork and stir-fry until thoroughly cooked, about 10 minutes. Add vegetables and sauce. Stir-fry just until vegetables are tender crisp.
Hot Colby Ham Sandwiches (9x13 pan) Thaw and bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Or from frozen, bake covered until thawed, then uncover and bake 10-15 min.

Monday, April 13, 2009

Pork tenderloin polynesian

1 pound pork tenderloin cut into 1/2 inch cubes
2 eggs- lightly beaten
1/4 cup flour, whole wheat
2 Tbsp. vinegar
2 Tbsp. brown sugar
1 cup chicken bouillon
1 cup pineapple chunks with juice
1 ea green pepper- chopped
1/2 cup carrot- chopped
1 tsp curry powder
1/2 tsp ginger, ground
1 tsp garlic powder

Roll meat cubes in eggs and then flour.
Place in freezer bags
Add remaining ingred to another bag. Freeze.

Thaw both bags.
Brown the pork in a large skillet sprayed with oil until the juices run clear. 5-7 min. Remove and drain. Add the "sauce" bag to skillet, cook over med. heat until mixture begins to thicken.

Serve over hot rice.

Pork Satay

1 1/2 cups coconut milk
1/4 cup peanut butter
2 tablespoons fresh lime juice
1/4 cup soy sauce
4 cloves garlic, minced
2 Thai chile pepper, seeded and finely chopped
2 tablespoons cilantro
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
Combine all ingredients in a freezer bag, add pork and freeze.

1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Thai red chile pepper, finely chopped
1/4 cup soy sauce
2 tablespoons lime juice
1 1/2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon cumin
1 cup chunky peanut butter
1 tablespoon minced fresh cilantro
Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture.

Freeze sauce in a seperate baggie at this point.

To cook:

Thaw a bag of marinating pork and sauce. Thread the pork on skewers and grill.
The sauce you want to bring the sauce to a simmer over low heat, stirring frequently.

Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

Sausage and Rice

1 6 1/4 ounce box fast-cooking long grain and wild rice (Uncle Ben’s is the kind I used)
1 pound bulk Italian or turkey sausage
1 1/4 cups finely chopped onions
1 8-ounce can sliced water chestnuts, drained
1 cup chopped, green bell pepper
1 cup chopped celery
1 4-ounce can mushrooms stems and pieces
1 10 3/4-ounce can cream of mushroom soup
3/4 tsp. salt

Cook rice according to package directions. Brown sausage; drain. Sauté onions. Combine rice, onions, sausage and remaining ingredients; put in a 1-gallon bag and freeze. (I used a foil dish and mixed it all up in the dish.)

Serving day: thaw casserole. Bake uncovered in a preheated 350 degree oven for 30-45 minutes. (I cooked this one from frozen for a little over 1 hour. Turned out great!!!)

Makes 6 servings.

From Wilson & Lagerborg’s Once-A-Month Cooking

Ravioli Soup

1 Pound Ground Beef
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 tsp onion salt
2 tsp minced garlic (2 cloves)
1 tbsp olive oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14.5 ounce can beef broth
1 cup water
1/2 tsp sugar
1/2 tsp dried basil leave
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 cup chopped fresh parsley
1 12-ounce package plain ravioli without sauce (for serving day)
Grated Parmesan Cheese (for serving day)

Brown the ground beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freezer.

On serving day: Thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for about 30 minutes, stirring occasionally. (the soup is thick and you may want to add water or beef broth to make it soupier).

Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.

Makes 6 servings

From Wilson & Lagerborg’s Once-A-Month Cooking

Spinach stuffed flank steak

2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil
1Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
2In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
3Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.

Flash freeze at this point.
To cook:
Thaw. Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

Wednesday, April 8, 2009

Baked Monte Cristo Sandwiches

Baked Monte Cristo Sandwich

8 slices of bread
8 slices of provolone cheese (any sliced cheese will do)
8 slices thin sliced ham
8 slices thin sliced smoked turkey
2 eggs
2 tablespoons flour
1 tablespoon melted butter
¼ tsp. salt
¼ tsp. pepper
2 tablespoons milk
Powdered sugar for dusting sandwich
Raspberry preserves, warmed, for dipping sandwich

Heat oven to 425°F.Line baking sheet with parchment paper or release foil.Top 4 slices of bread with 1 slice cheese, 1 slice ham, 1 slice turkey,and another slice of cheese. Top with last 4 slices of bread.Mix together, flour and milk till blended. Then add the eggs, meltedbutter, salt, pepper.Dip sandwiches till lightly soaked.Place sandwiches on parchment lined pan. Pour any leftover egg mixtureover the sandwiches.Bake 8 – 10 minutes until bottom is lightly browned on first side. Turn,and continue to brown till second side is golden brown.Cut sandwich with a serrated knife, dust with powdered sugar and servewith warmed raspberry jam for dipping.Serve with Fries and enjoy.Hint:I didn’t have any raspberry jam, so substituted strawberry preserves andit was great.

French Toast Casserole

1 loaf Italian bread
8 oz cream cheese
1/2 C sugar, divided
1/2 t vanilla (or almond) extract
1/2 C pecans, optiona
4 eggs
2 C milk
1 t cinnamon (or more!)
2 T melted butter

Cut bread into 1 inch cubes. Place half of the bread cubes in agreased 9 x 13 baking pan. Melt cream cheese (carefully!) in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese. Pour the cream cheese mixture over thebread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. (I will be giving the nuts on the side for you to sprinkle on top). Top with remaining bread cubes. Beat together theremaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milkmixture over the bread cubes. Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook. Bake at 350 for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.

Monday, March 9, 2009

Lemon Butter Chicken

4 Chicken breast, boneless, skinless
3 teaspoons Butter
3 teaspoons Water
1 teaspoon Lemon juice
1 1/2 teaspoon Chicken bouillon mix
1 Chopped parsley
1 Lemon slices


Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.

Reuben Casserole

2 cups nonfat Thousand Island dressing
∏ cup nonfat sour cream
12 slices rye bread, sliced into 1-in strips
3 cups sliced pastrami in 1/2 –in strips
3 cups sauerkraut, drained
2 cups shredded Swiss Cheese

Spray 9x13 baking dish with nonstick cooking spray. In a bowl, combine the dressing & sour cream and mix until well blended. Set aside. Layer one-third of the bread strips on the bottom of the prepared baking dish. Layer one-third of the pastrami over the bread, then layer one-third of the sauerkraut over the pastrami, followed by one-third of the sour cream mixture and one-third of the cheese. Repeat the layers two more times ending with a layer of cheese.

Cooking instructions:
Preheat the oven to 350 degrees. Cover the dish with foil and bake for 1 hour. Remove foil and bake for 30 minutes, until the casserole is browned and bubbly and the layers are heated through.

Wednesday, February 25, 2009

April 8 Menu

Spinach Stuffed Flank Steak
Pork Satay
Pork Tenderloin Polynesian

Chicken Gyros
French Dip
Chicken Honey Mustard Biscuits
Reuben Casserole

Marlboro Man Sandwiches
Cashew Chicken
Shepherd's Pie

Bruschetta Chicken Bake
Beef Tips

Ravioli Soup
French Toast Casserole
Sausage Rice
White Trash Chicken

Cherry Skillet Chicken
Raging Garlic Pork Stir-fry
Hot Colby Ham Sandwiches

Barbecue Joe Casserole

2 cups low-fat biscuit mix (I use bisquick)
2/3 cup low-fat buttermilk
1/2 cup nonfat egg substitute (I use 2 eggs)
1 pound ground beef, cooked and drained of excess fat
1 1-ounce package of dry onion soup mix
1 cup marinara sauce (spaghetti sauce)
1 cup barbecue sauce
1 cup grated chess blend (Cheddar, Monterey Jack and mozzarella)

Spray 9x13 pan with non-stick cooking spray.

Combine biscuit mix, milk and eggs, stir together until a soft ball forms. Press the dough into the bottom and up the sides of the pan.

Combine the ground beef, onion soup mix, marinara and barbecue sauce, stir until thoroughly incorporated. Spread the mixture evenly over the dough in the pan. Sprinkle with the cheese.

FREEZER CHICKS COOKING INSTRUCTIONS: Thaw. Bake at 375 degrees for approximately 45 minutes, until the cheese is melted and bubbly.

Feb. 24 Meal Preps

Italian Mac & Cheese (2 8x8 pans)
Bacon-Wrapped Pork Tenderloin (1 bag cooked tenderloin, cut in half) Thaw and reheat.
Chili-Maple Chicken (1 bag, 5-6 breasts) Thaw and bake at 350 or grill.

Baked Monte Cristo (10 pre-baked sandwiches in bag) Reheat in skillet, oven or microwave. Sprinkle with powdered sugar and serve with raspberry or strawberry jelly.
Almost White Castle Burgers (24 in bag) Reheat as desired. Suggestions: wrap in paper towel and microwave.
Peking Pork Bites (1 bag cooked meatballs, 1 bag sauce) Thawing not necessary. Put contents of both bags in crockpot and reheat, or reheat in oven.

Sweet & Sour Kielbasa (1 bag) Thaw and heat in crockpot on low 2 hours, or on stovetop or microwave. Serves with potatoes or rice. Suggestion: add pineapple.
Beef Fajitas (1 bag meat, 1 bag onions/peppers, 12 tortillas) Saute meat and veggies.
Beef Stew (1 container) Thaw and reheat.

Rosemary Chicken with Zucchini (2 bags w/3 breasts each or 1 bag w/6) Place in baking dish and thaw. Bake uncovered at 400 degrees for 20 min. Stir, flip chicken and bake another 25 min.
Sesame Pork Ribs (1 container+bag sesame seeds and scallions) Fully cooked. Thaw and reheat on stove. Top with seeds and onions and serve over rice or noodles.
Sweet & Sour Chicken (1-2 bags chicken. 1-2 bags sauce) Thaw and reheat in skillet. Serve with rice. Suggestion: add pineapple onion and green pepper in skillet.

Cheesy Manicotti with Meat Sauce (2 9x13 pans, 14 manicotti each) Thaw and bake covered at 350 degrees for 40 min. Sprinkle with mozzarella and bake until melted.
Chicken Parmesan Bundles (7-8 rolls+bag marinara) Thaw and place, seam-sides down in greased dish. BAKE at 375ºF. 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
Barbecue Joe Casserole (1 9x13 pan) Thaw and bake at 375 degrees for 45 min. or until bubbly.

Mozzarella Meatballs (1 bag) Pour meatballs and sauce into ungreased baking dish. Bake uncoveredat 350 degrees for 30 minutes or until meatballs are heated through. Serve over rice or noodles.
Chicken Broccoli Spaghetti (1 9x13 pan) Thaw, cover and bake at 350° for 45-50 minutes or until heated through.
Chicken with Cider and Bacon Sauce (1 bag, 6 cooked breast pieces) Thaw and reheat.
Blackberry BBQ Chicken (1 bag, 5-6 breasts in marinade) Thaw, pour into baking dish and bake at 350 degrees until juices run clear (about 30 min.)

Monday, February 16, 2009

Parmesan Chicken Bundles

From Kraft

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Wednesday, January 21, 2009

Feb. 24 Menu

Italian Mac & Cheese
Bacon-Wrapped Pork Tenderloin
Chili-Maple Chicken

Baked Monte Cristo
Almost White Castle Burgers (new name?)
Peking Pork Bites

Sweet & Sour Kielbasa
Beef Fajitas
Beef Stew

Rosemary Chicken with Zucchini
Sesame Pork Ribs
Sweet & Sour Chicken

Cheesy Manicotti (with Meat Sauce?)
Chicken Parmesan Bundles
Barbecue Joe Casserole

Mozzarella Meatballs
Chicken Broccoli Spaghetti
Bacon-Cider Chicken???

January Meal Preps

Steak Soup (2 containers) Thaw and reheat. Add water or beef stock as needed. Contains MSG.

Chicken w Butter and Cream (2 bags, 3 breasts, 4 thighs total) Thaw in baking dish, separate pieces. Put a pat of butter on each piece. Bake 45 min. at 350 degrees. Mix 1/2 cup powdered milk in 1 cup hot water, and pour around chicken. Add more butter if desired. Bake another 75 min.

Ham and Beans (2 containers) Thaw and reheat. Check for bones.

Farmer's Casserole (1 pan) THAW!!! Bake at 350 degrees until center sets up, about 45-60 min.

Bacon Wrapped Chicken (1 bag) Bake at 350 degrees until juices run clear.

Parsley Parmesan Chicken (2 8x8s) Bake at 350 until juices run clear.

Italian Sub Stoup (2 containers, 1 box pasta) Thaw and heat on stove. Bring to boil, add 1/2 lb. pasta per container. Good topped with garlic cheese bread cut into croutons.

Tater Tot Casserole (1 pan) Bake from frozen at 350 degrees about 90 min.

Lewis & Clark White Chicken Chili (1 container, 1 bag) Thaw and reheat. Add cayenne pepper and chopped green chilies as desired.

Honey Sesame Chicken (1 bag, 3 lb. tenders) Thaw and bake 30 min. at 350 degrees.

Beef-Stuffed Potatoes (1 pan, 6 large bakers) Thaw and bake 15-20 minutes, until warm/cheese melted.

Pretzel-Crusted Chicken (1 bag, 6 breasts) Thaw and bake at 350 until juices run clear.

Bourbon Chicken (1 bag) Thaw and reheat. Stir in vegetables and serve over rice if desired.

Mexican Meatloaf (1 bag) Remove frozen meatloaf from bag and place in baking dish to thaw. Reheat (fully cooked).

Blue Cheese Pasta Sauce (1 small container) Thaw and reheat gently. Serve over 1 lb. pasta. Add chicken and veggies as desired. Peas and chicken would be delicious.

Slow-Cooker Pork Roast (with Apricots and Cranberries) (1 bag, 3.5 lb. roast) Thaw and reheat. Serve over rice.

Sharon Dougherty's Lasagna (1 pan) Thaw and bake at 350 degrees for 30 min. Let stand for 15 min.

Marinated Steak with Blue Cheese Butter Thaw and GRILL. Top with a pat of blue cheese butter.

Tuesday, January 13, 2009

Lewis and Clark White Chicken Chili

Lewis and Clark's White Chili Recipe By :
Serving Size : 8-12

3 pounds Great Northern beans -- canned
2 pounds Chicken breast; skinless/boneless
1 tablespoon Olive oil
Garlic -- minced
2 medium Onions -- chopped
2 teaspoons Ground cumin
1/8 teaspoon Ground cloves
1/4 teaspoon Cayenne pepper
1 teaspoon Ground oregano
2 cans Mild green chilies; chopped -- 4oz each
4 cups Chicken stock or broth
20 ounces Monterey Jack -- grated
Sour cream
Canned jalapenos; chopped

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2″ cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

Monday, January 12, 2009

Slow-Cooker Pork Roast (with Apricots and Cranberries)

16 oz can whole-berry cranberry sauce
5.5 oz can apricot nectar
2 tsp cider or distilled white vinegar
1 tsp dry mustard
1/4 tsp crushed red pepper
1 medium onion, chopped
1/2 cup sugar
1/2 cup dried apricots, coarsely chopped (I increased to 1 cup.)
1 tsp salt
2-1/2 pound boneless pork loin roast

Mix all ingredients except pork in 3 qt or larger slow cooker. Trim fat off pork. Add meat to slow-cooker and spoon some of mixture over it. Cover and cook on low for 6-8 hours or until pork in done and tender. Remove pork, slice. Spoon fat, if any, off sauce and serve with pork. (My friend who passed along this recipe said to add extra onions and apricots.)

Sharon Dougherty's Lasagna

Brown 1-1/2 lb ground beef. Add 1 tbsp parsley, 1/2 tsp salt, 12 oz tomato paste, 1 clove garlic, minced, 1 tsp basil, 2 cups tomatoes. Simmer 30 minutes. Refrigerate overnight. (Not sure this is important when freezing, but definitely a must when making to eat right away).

Cook and drain 6-8 lasagna noodles. Combine 3 cups cottage cheese (24oz container), 2 beaten eggs, 1/2 tsp black pepper, 1/2 cup parmesan cheese, and 2 Tbsp parsley flakes. Shred 1 pound mozzarella cheese.

In a 9x13 greased pan, layer 1/2 noodles, 1/2 cheese mixture, 1/2 mozzarella, 1/2 meat sauce. Repeat layers and save some mozzarella for the top of the lasagna.

Bake at 375 degrees for 30 minutes. Let stand 15-30 minutes before serving.

Sunday, January 11, 2009

Rachael Ray's Italian Sub Stoup

From Rachael Ray/Food Network


2 tablespoons olive oil
3/4 lb sweet Italian sausage
1/4 lb pepperoni, dixed
1/2 lb ham, diced
1 green pepper, sliced
1 medium onion, diced
28 ounces diced tomatoes
6 cups chicken stock or broth
1 cup gemilli pasta
4 cups arugula

Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and season with salt and pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
Stir the arugula into the stoup just before you serve it up.

Bourbon Chicken

From Recipezaar #45809


2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Party Time Mini Cheeseburgers

From Simple & Delicious
Kids and adults alike will love the taste of these moist and mouth-watering mini burgers from our Test Kitchen. Juiced up with pickle relish and topped with cheese slices in pumpkin shapes, these “sliders” will disappear in no time flat! Be sure to make plenty.

1 egg, beaten
2 tablespoons dill pickle relish
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/4 cup quick-cooking oats
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
3 slices process American cheese
10 dinner rolls, split

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 10 patties. Broil 3-4 in. from the heat for 4-6 minutes on each side or until meat is no longer pink.
Meanwhile, using a 1-in. pumpkin-shaped cookie cutter, cut out 10 pumpkin shapes from cheese slices. Immediately place on burgers; serve on rolls. Yield: 10 servings.

Pineapple-Ginger Chicken Bake

From "Make-Ahead Meals Foodsaver Cookbook" by Jyl Steinback
Serves 12

3 cups sugar
1/2 cup + 1 tbsp. cornstarch
1 1/2 cups apple cider vinegar
3-8 oz. cans pineapple chunks, undrained
3/4 cup lite soy sauce
1 1/2 tsp. minced garlic.
1 1/2 tsp. ground ginger
2 1/2 lbs. boneless, skinless chicken breasts, cooked and cubed
3 cups sliced mushrooms
3- 8 oz. cans sliced water chestnuts, drained
6 cups frozen diced celery and onions

Combine sugar, cornstarch,vinegar, reserved pineapple juice, soy sauce, garlic and ginger in a large pot. Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring frequently, until thickened. Combine chicken, mushrooms, waterchestnuts, celery and onions in large bowl and mix well. Pour sauce over chicken mixture and toss. Cool to room temperature and freeze.

To serve: Thaw overnight in refrigerator. Preheat oven to 350 degrees. Spray 2 baking dishes with cooking spray. Divide chicken mixture and bake, uncovered, 35-45 minutes until bubbly hot. Serve over cooked rice.

Beef-Stuffed Potatoes

From Taste of Home

6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 can (4 ounces) chopped green chilies
3 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese

1. Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain.
2. Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells.
3. Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through. Yield: 6 servings.

January 20 Meal Plan

Steak Soup
Chicken w Butter and Cream
Ham and Beans

Bacon Wrapped Chicken
Parsley Parmesan Chicken
Italian Sub Stoup

Tater Tot Casserole
Lewis & Clark White Chicken Chili
Pineapple-Ginger Chicken Bake

Beef-Stuffed Potatoes
Pretzel-Crusted Chicken
Bourbon Chicken

Slow-Cooker Pork Roast (with Apricots and Cranberries)
Sharon Dougherty's Lasagna
Marinated Steak with Blue Cheese Butter

Wednesday, January 7, 2009

Basic Red Sauce: Large Batch

From "Fix, Freeze Feast" by Kati Neville and Lindsay Tkacsik

Makes about 40 cups, or 10 quarts, or 2 1/2 gallons

1 (111-ounce) can tomato paste, halved, or 4 (12-ounce) cans
8 cups hot water
1/2 cup dried parsley
1/2 cup minced onion
1/4 cup minced garlic (about 36 cloves)
1/4 cup sugar
2 tablespoons salt
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 (106-ounce) can tomato sauce, or 4 (28-ounce) cans
1 (102-ounce) can diced tomatoes, or 4 (28-ounce) cans [NOTE: I used crushed tomatoes instead.]
several 1-gallon freezer bags

1. Mix tomato paste and hot water in a large stockpot until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme.
2. Add tomato sauce and diced tomatoes; mix well. Do not cook.
3. Measure sauce into appropriate portions for immediate use. Divide remaining sauce evenly among 1-gallon freezer bags for later use.
4. Seal and label each bag with the amount of sauce inside. Freeze.

1. Completely thaw one bag in the refrigerator.
2. Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta.
3. To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.