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.