Hey everyone,
I ended up with two extra Wendy's Chili's at my house. Please claim them! My freezer is completely full!!
Thanks,
Libby
Sunday, November 28, 2010
Friday, November 12, 2010
Wendy's Chili in 30 Minutes
1 lb. Ground Beef
10 oz. Campbells French Onion Soup
6 oz. Tomato Paste
8 oz. Tomato Sauce
27 oz. Kidney Beans
1 tsp. Chili Powder
2 tsps. Cumin
1 tsp. Pepper
Brown beef, drain. Add the rest of the ingredients, cover ans simmer for 30 minutes.
Serve with corn bread or corn chips or just eat alone. Enjoy!!!!
Thaw and heat on stovetop or microwave until hot
10 oz. Campbells French Onion Soup
6 oz. Tomato Paste
8 oz. Tomato Sauce
27 oz. Kidney Beans
1 tsp. Chili Powder
2 tsps. Cumin
1 tsp. Pepper
Brown beef, drain. Add the rest of the ingredients, cover ans simmer for 30 minutes.
Serve with corn bread or corn chips or just eat alone. Enjoy!!!!
Thaw and heat on stovetop or microwave until hot
Tuesday, November 9, 2010
Plum Chicken
8 chicken breast
1 cup buttermilk
1 tsp. Worcesterhire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Mix together in a bag and marinate over night.
Remove chicken from marinate and coat chicken in 2 cups dry bread crumbs and 1/2 cup sesame seeds.
Place in baking dish and drizzle with 1/4 cup butter over top. (This can be opt. if counting calories.)
Bake covered for 40 min. at 350 degrees.
Plum Sauce
1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label:
Defrost chicken, drizzle butter if desire and bake covered for 40 min. at 350 degrees.
May cook from frozen but cook longer.
Heat plum sauce and pour over chicken.
1 cup buttermilk
1 tsp. Worcesterhire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Mix together in a bag and marinate over night.
Remove chicken from marinate and coat chicken in 2 cups dry bread crumbs and 1/2 cup sesame seeds.
Place in baking dish and drizzle with 1/4 cup butter over top. (This can be opt. if counting calories.)
Bake covered for 40 min. at 350 degrees.
Plum Sauce
1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label:
Defrost chicken, drizzle butter if desire and bake covered for 40 min. at 350 degrees.
May cook from frozen but cook longer.
Heat plum sauce and pour over chicken.
Wild Rice and Chicken Stew
Bringing back an old favorite.
Label: Defrost and heat until warmed through.
If you want to make this for a larger crowd, just add an extra can of cream of chicken soup.
*If you like it less thick, add a can of chicken broth or water.
Label: Defrost and heat until warmed through.
If you want to make this for a larger crowd, just add an extra can of cream of chicken soup.
*If you like it less thick, add a can of chicken broth or water.
Thursday, November 4, 2010
BLACK BEAN BURGERS
INGREDIENTS
1 1/4 C Dried Black Beans (rinsed and picked over, then soaked for 4 hrs and drained.)
Kosher Salt
3 1/2 Tbl Extra Virgin Olive Oil
1/3 C Farro or Spelt (Special high-nutrient, high fiber wheat)
One small Onion, finely diced
1/4 tsp crushed red pepper
1 clove garlic, minced
2 large eggs, lightly beaten
1 C coarse fresh bread crumbs
1/4 C Chopped Basil
1/4 C Chopped Cilantro
1/4 tsp freshly ground pepper
Vegetable oil for sauteing
8 Toasted Buns
DIRECTIONS
1. In saucepan cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender (about 1 hour). Add water as needed to keep the beans covered by 2 inches of water. When the beans are tender, season them with salt and let stand for 5 minutes. Drain.
2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro or spelt and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 C water and a pinch of salt. Bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
3. In a small skillet, heat the remaining 3 Tbls of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
4. In a food processor, pulse all but 1/2 C of the beans to a chunky puree; Transfer to a bowl. Fold in the remaining 1/2 C of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper, and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes or freeze until ready to cook.
5. (Label) In a large, non-stick skillet, heat 1/8 inch of vegetable oil. Add the patties and cook over moderate heat, turning once, until browned and heated through, about 6 to 8 minutes. While they cook, toast the buns on a dry, hot skillet. Top with spicy jack cheese and your favorite burger condiments.
1 1/4 C Dried Black Beans (rinsed and picked over, then soaked for 4 hrs and drained.)
Kosher Salt
3 1/2 Tbl Extra Virgin Olive Oil
1/3 C Farro or Spelt (Special high-nutrient, high fiber wheat)
One small Onion, finely diced
1/4 tsp crushed red pepper
1 clove garlic, minced
2 large eggs, lightly beaten
1 C coarse fresh bread crumbs
1/4 C Chopped Basil
1/4 C Chopped Cilantro
1/4 tsp freshly ground pepper
Vegetable oil for sauteing
8 Toasted Buns
DIRECTIONS
1. In saucepan cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender (about 1 hour). Add water as needed to keep the beans covered by 2 inches of water. When the beans are tender, season them with salt and let stand for 5 minutes. Drain.
2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro or spelt and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 C water and a pinch of salt. Bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.
3. In a small skillet, heat the remaining 3 Tbls of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.
4. In a food processor, pulse all but 1/2 C of the beans to a chunky puree; Transfer to a bowl. Fold in the remaining 1/2 C of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper, and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes or freeze until ready to cook.
5. (Label) In a large, non-stick skillet, heat 1/8 inch of vegetable oil. Add the patties and cook over moderate heat, turning once, until browned and heated through, about 6 to 8 minutes. While they cook, toast the buns on a dry, hot skillet. Top with spicy jack cheese and your favorite burger condiments.
Wednesday, November 3, 2010
Tater Tot Casserole
Ingredients:
1 lb extra lean ground beef
1 onion (chopped)
1 clove garlic (minced)
Seasoning (I like Season All & Garlic Salt-plus salt & pepper) everything is "to taste" with me
1 can cream of mushroom soup
1 can cream of mushroom soup
1 pkg frozen mixed vegetables (or whatever kind of vegi's your kids will eat)
1 cup grated cheddar cheese
1 pkg tater tots
Saute' onion, garlic and seasoning in a little oil in a skillet, add ground beef and cook until brown. Spread the ground beef into the bottom of the casserole dish. Add vegi’s. Spoon the soup over the meat (I usually add a little milk to help with the consistency plus sour cream or cream cheese to fatten it up and tastify it but you all are silly and health conscious - geeze!!!) and cover with cheese. Put tater tots over the cheese.
Cover and bake for 45 minutes at 350 degrees
Remove cover and bake for another 15 minutes
Label: Thaw!!! Cover and bake for 45 minutes at 350 degrees
Remove cover and bake for another 15 minutes
Monday, November 1, 2010
Baked Chicken-Bacon Alfredo
16 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
3 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
Guiltless Alfredo Sauce
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Label: Defrost, if you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you're cooking it from the freezer, bake at 400 for about 90 minutes.
Serve with a green salad and breadsticks.
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
3 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
Guiltless Alfredo Sauce
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Label: Defrost, if you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you're cooking it from the freezer, bake at 400 for about 90 minutes.
Serve with a green salad and breadsticks.
Chicken Tortilla Soup
1 medium onion, chopped
2 cloves of garlic, minced
1-2 T oil for sauteing
2 lbs chicken, baked or boiled, chopped or shredded
14 oz can diced tomatoes
5 oz can RO*TEL tomatoes
1-14.5oz can beef broth
1-14.5oz can chicken broth
1-10oz can tomato soup
1 1/2 cans of water (use a soup can)
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. lemon pepper seasoning
2 t. Worcestershire sauce
1/2 t Tabasco sauce
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Cool. Freeze.
Label: Thaw. Reheat in stock pot until heated through. Ladle soup into bowls and top with corn chips and cheese. Optional: you may also top with sour cream, avocado, diced tomatoes or cilantro.
2 cloves of garlic, minced
1-2 T oil for sauteing
2 lbs chicken, baked or boiled, chopped or shredded
14 oz can diced tomatoes
5 oz can RO*TEL tomatoes
1-14.5oz can beef broth
1-14.5oz can chicken broth
1-10oz can tomato soup
1 1/2 cans of water (use a soup can)
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. lemon pepper seasoning
2 t. Worcestershire sauce
1/2 t Tabasco sauce
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Cool. Freeze.
Label: Thaw. Reheat in stock pot until heated through. Ladle soup into bowls and top with corn chips and cheese. Optional: you may also top with sour cream, avocado, diced tomatoes or cilantro.
Thursday, October 28, 2010
Breakfast McBiscuits
2 packages Grands flaky biscuits, baked
cooked meat of your choice - bacon, sausage or Canadian bacon (ham)
Scrambled eggs
Cheese slices (cheddar or American)
Split baked biscuits and layer with your choice of above ingredients. For example, layer egg, bacon and cheese or sausage and cheese or just scrambled egg and cheese. Whatever you like! Wrap individually, label and freeze. To serve, place thawed foil-wrapped biscuit in oven at 400 degrees for 20 min. or just microwave thawed biscuit for approximately 20-30 seconds.
cooked meat of your choice - bacon, sausage or Canadian bacon (ham)
Scrambled eggs
Cheese slices (cheddar or American)
Split baked biscuits and layer with your choice of above ingredients. For example, layer egg, bacon and cheese or sausage and cheese or just scrambled egg and cheese. Whatever you like! Wrap individually, label and freeze. To serve, place thawed foil-wrapped biscuit in oven at 400 degrees for 20 min. or just microwave thawed biscuit for approximately 20-30 seconds.
Wednesday, September 22, 2010
Western Corn Chowder
2 cups water
2 cups potatoes, diced
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion (or you can use 1 Tbsp. dried onion)
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. chili powder
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz.) creamed corn
Ham (optional)
Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to the chili powder on the list). Return to boiling and simmer for 10 minutes. Do not drain.
Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly.
Boil one minute and remove from heat. Add cheese, stir until melted.
Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.
Label: Thaw. Reheat on low to medium on stovetop. Do not bring to a boil.
2 cups potatoes, diced
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion (or you can use 1 Tbsp. dried onion)
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. chili powder
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz.) creamed corn
Ham (optional)
Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to the chili powder on the list). Return to boiling and simmer for 10 minutes. Do not drain.
Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly.
Boil one minute and remove from heat. Add cheese, stir until melted.
Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.
Label: Thaw. Reheat on low to medium on stovetop. Do not bring to a boil.
Tuesday, September 21, 2010
Chicken Enchiladas
Past Favorite cooked by Melissa McKay and Shelly Snapp
2 cups chopped cooked chicken
1 cup sour cream-reduced fat
1 cup chopped onion
2 tablespoons of butter
1/4 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 can of mild enchilada sauce
Green onions to garnish, chopped
Combine chicken and sour cream. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in pan. Pour can of enchilada sauce over enchiladas and sprinkle top with remaining shredded cheese.
2 cups chopped cooked chicken
1 cup sour cream-reduced fat
1 cup chopped onion
2 tablespoons of butter
1/4 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 can of mild enchilada sauce
Green onions to garnish, chopped
Combine chicken and sour cream. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in pan. Pour can of enchilada sauce over enchiladas and sprinkle top with remaining shredded cheese.
Monday, September 20, 2010
Chicken Fajita Soup
2-3 cooked chicken breasts
2 can white beans
2 cans black beans
1 can chicken broth
1 can corn
1 cup salsa
1 ranch packet
1/2 packet taco seasoning
mix and heat.
label: defrost and warm.
Thursday, September 16, 2010
White Bean Spinach Ravioli
Pasta
1 1/2 cups of unbleached flour
1/4 cup semolina flour
1 tsp salt in a bowl
1 tsp olive oil
2 eggs
Filling
2 cups white beans, cooked
1 cup ricotta cheese
1/2 cup mozzarella cheese
1/2 cup spinach leaves
Sauce
2 tbsp olive oil
Medium onion chopped
2 tsp dry oregano
2 tsp dry basil
1 bay leaf
1 clove garlic, minced or pressed
1 tsp sugar
1 large can tomato sauce
Salt to taste
Combine filling ingredients in food processor. Add salt or pepper if desired.
Roll out pasta and make 1 inch squares. Place small spoonful of filling in the middle, place top ravioli piece and pinch edges closed - if pasta is not moist enough, brush around the edges with water before sealing with top piece.
Boil water in pot. Add frozen ravioli and let boil 4-6 minutes. Ravioli becomes tender, slightly translucent and floats when fully cooked. Serve with favorite tomato or cream sauce (to make sauce above, place onion and olive oil in large pan with medium heat, cook until onion is softened but not quite brown, stirring frequently. Add garlic, tomato sauce, herbs, sugar and lower heat and simmer for 20 minutes, again, stirring frequently).
Enjoy!
~Snapps, McKays
Ritz Cracker Chicken
We are going to do a repeat of a favorite. We hope you like it the second time around. The recipe in posted under chicken as an old post. Connie let me know if you have trouble getting the label from the old post. Thanks!
Wednesday, September 15, 2010
Beef & Chicken Kabobs
Beef Kabobs (serves 8)
1/4 C. red wine vinegar
1/4 C. vegetable oil
3 Tbs. ketchup
1/2 C. soy sauce
1/4 C. brown sugar
2 lbs. cubed sirloin steak
16 sauteed mushrooms, cut in half
4 onions, cut into 2 inch pieces
2 large bell peppers, cut into 2 inch pieces
Skewers
Mix vinegar, oil, ketchup and tarragon leaves in large bowl. Add steak and marinate for at least 1 hour. Skewer meat on sticks alternating with sauteed mushrooms, onions and red or green peppers. To cook: Grill until meat is cooked to your desire and brush with marinade while grilling.
Honey Chicken Kabobs (serves 12)
1/4 C. vegetable oil
1/3 C. honey
1/3 C. soy sauce
1/4 tsp. ground black pepper
8 skinless, boneless chicken breast halves, cut into strips
2 cloves garlic
5 small onions, cut into 2 inch pieces
3 red bell peppers, cut into 2 inch pieces
skewers
In large bowl, whisk together oil, honey, soy sauce and pepper. Reserve small amount of marinade to brush onto kabobs while cooking. Place chicken, garlic, onions and peppers in the bowl and marinate in the refrigerator for at least 2 hours (the longer the better!) To cook: Preheat grill and remove chicken and vegetables from marinade. Discard marinade. Skewer meat and vegetable alternately onto skewers. Grill for 12-15 minutes or until chicken is completely cooked. Turn and brush with marinade about every 5 min. during cooking time.
PLEASE NOTE: Soak wood skewers in water before assembling kabobs if cooking right away. No need to do this if freezing kabobs.
Label: Thaw in refrigerator, grill kabobs until meat is cooked thoroughly and enjoy!
1/4 C. red wine vinegar
1/4 C. vegetable oil
3 Tbs. ketchup
1/2 C. soy sauce
1/4 C. brown sugar
2 lbs. cubed sirloin steak
16 sauteed mushrooms, cut in half
4 onions, cut into 2 inch pieces
2 large bell peppers, cut into 2 inch pieces
Skewers
Mix vinegar, oil, ketchup and tarragon leaves in large bowl. Add steak and marinate for at least 1 hour. Skewer meat on sticks alternating with sauteed mushrooms, onions and red or green peppers. To cook: Grill until meat is cooked to your desire and brush with marinade while grilling.
Honey Chicken Kabobs (serves 12)
1/4 C. vegetable oil
1/3 C. honey
1/3 C. soy sauce
1/4 tsp. ground black pepper
8 skinless, boneless chicken breast halves, cut into strips
2 cloves garlic
5 small onions, cut into 2 inch pieces
3 red bell peppers, cut into 2 inch pieces
skewers
In large bowl, whisk together oil, honey, soy sauce and pepper. Reserve small amount of marinade to brush onto kabobs while cooking. Place chicken, garlic, onions and peppers in the bowl and marinate in the refrigerator for at least 2 hours (the longer the better!) To cook: Preheat grill and remove chicken and vegetables from marinade. Discard marinade. Skewer meat and vegetable alternately onto skewers. Grill for 12-15 minutes or until chicken is completely cooked. Turn and brush with marinade about every 5 min. during cooking time.
PLEASE NOTE: Soak wood skewers in water before assembling kabobs if cooking right away. No need to do this if freezing kabobs.
Label: Thaw in refrigerator, grill kabobs until meat is cooked thoroughly and enjoy!
Monday, September 13, 2010
Case Lot Sales
Case lot sales going on at Smith's and Harmon's. Smith's has Libby's can vegetables for 33 cents/can.
Taco Soup
3/4# ground beef
1 C. thickly chopped onion
2 T. taco seasoning
1/2 t. garlic powder
1/2 t. chili powder
1 14 oz. can stewed tomatoes
1 14 oz. can sweet corn
1/2 can (7 oz.) kidney beans
1/2 can (7 oz.) chili beans
1/2 can (7 oz.)chicken broth
Brown ground beef; add spices and rest of ingredients. Heat on stove top or slow cooker.
LABEL: Defrost; warm on stove top til heated through or defrost just enough to cut taco soup out of bag and heat in slow cooker on LOW for 6 hours. Optional toppings: shredded cheddar, sour cream and Frito or tortilla chips.
1 C. thickly chopped onion
2 T. taco seasoning
1/2 t. garlic powder
1/2 t. chili powder
1 14 oz. can stewed tomatoes
1 14 oz. can sweet corn
1/2 can (7 oz.) kidney beans
1/2 can (7 oz.) chili beans
1/2 can (7 oz.)chicken broth
Brown ground beef; add spices and rest of ingredients. Heat on stove top or slow cooker.
LABEL: Defrost; warm on stove top til heated through or defrost just enough to cut taco soup out of bag and heat in slow cooker on LOW for 6 hours. Optional toppings: shredded cheddar, sour cream and Frito or tortilla chips.
Thursday, September 9, 2010
July Favorites
July Favorites
Mom's Chicken Enchiladas
Italian Turkey Burgers
Mini's Old Fashioned Mac & Cheese
Simmering Chinese Chicken
Spaghetti Sauce
May Favorites
Chicken with Plum Sauce
Mustard Stuffed Chicken
Asian Pork Marinade for the Grill
Chicken Fijitas
Mom's Chicken Enchiladas
Italian Turkey Burgers
Mini's Old Fashioned Mac & Cheese
Simmering Chinese Chicken
Spaghetti Sauce
May Favorites
Chicken with Plum Sauce
Mustard Stuffed Chicken
Asian Pork Marinade for the Grill
Chicken Fijitas
Chicken-Bacon Stuffed Pizza Rolls
1 roll refrigerated pizza dough* (or make your own)
Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
cheese (I used chedder jack mix)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T Parmesan cheese. Set aside. Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.
Place cheese and desired toppings on each square.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the Parmesan-ranch mixture.
Freeze.
Label: Thaw in fridge. Bake at 400 degrees. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top. Serve them warm with a side of freshly made ranch dressing for dipping.
Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
cheese (I used chedder jack mix)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T Parmesan cheese. Set aside. Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.
Place cheese and desired toppings on each square.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the Parmesan-ranch mixture.
Freeze.
Label: Thaw in fridge. Bake at 400 degrees. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top. Serve them warm with a side of freshly made ranch dressing for dipping.
Monday, August 16, 2010
CHICKEN CACCIATORA -Hunter's Style
(This recipe will feed eight hungry Italians!)
5 Pounds chicken, trimmed, skinned, and cut into pieces
(I use thighs because they're inexpensive and tasty!)
1/4 C Olive Oil or Canola Oil
1 C Flour
1 C Chopped Onion
1 C Sliced Mushrooms
1 C Julienned Carrots
1 C Julienned Green Bell Pepper
1/8 C Minced Garlic
8 C Tomatoes, Diced and Peeled. (I use canned)
6 oz can Tomato Paste
2 T Chicken Broth granules
1 tsp Oregano
1 tsp Basil
1 1/2 tsp Salt
1 tsp Black Pepper
Freshly Ground Romano or Parmesan Cheese (Optional)
Wash and drain chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour, and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.
Saute the onion, mushrooms, carrot, green pepper, and garlic in the hot oil until onions are translucent. Add tomatoes, paste, broth, herbs, salt and pepper. Stir and cook over medium heat for another 5 minutes.
Add all of the chicken pieces and mix well. Turn down the heat very low. Simmer, covered, for at least 1 hour. The longer you simmer the more tender the chicken becomes. Adjust the salt and pepper to your taste. Serve with freshly grated cheese atop your favorite pasta noodles, or with a crusty loaf of Italian bread that you dip in the sauce. Recipe is VERY saucy!
Label:
Place frozen mixture in crock pot. Cook on "High" 3-4 hours, or on "Low" for 6-8 hours. Chicken should be as tender as butter and falling off the bones. If thawed first, decrease cooking time substantially.
5 Pounds chicken, trimmed, skinned, and cut into pieces
(I use thighs because they're inexpensive and tasty!)
1/4 C Olive Oil or Canola Oil
1 C Flour
1 C Chopped Onion
1 C Sliced Mushrooms
1 C Julienned Carrots
1 C Julienned Green Bell Pepper
1/8 C Minced Garlic
8 C Tomatoes, Diced and Peeled. (I use canned)
6 oz can Tomato Paste
2 T Chicken Broth granules
1 tsp Oregano
1 tsp Basil
1 1/2 tsp Salt
1 tsp Black Pepper
Freshly Ground Romano or Parmesan Cheese (Optional)
Wash and drain chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour, and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.
Saute the onion, mushrooms, carrot, green pepper, and garlic in the hot oil until onions are translucent. Add tomatoes, paste, broth, herbs, salt and pepper. Stir and cook over medium heat for another 5 minutes.
Add all of the chicken pieces and mix well. Turn down the heat very low. Simmer, covered, for at least 1 hour. The longer you simmer the more tender the chicken becomes. Adjust the salt and pepper to your taste. Serve with freshly grated cheese atop your favorite pasta noodles, or with a crusty loaf of Italian bread that you dip in the sauce. Recipe is VERY saucy!
Label:
Place frozen mixture in crock pot. Cook on "High" 3-4 hours, or on "Low" for 6-8 hours. Chicken should be as tender as butter and falling off the bones. If thawed first, decrease cooking time substantially.
Monday, August 2, 2010
Broccoli Chicken Divan
I'm so sorry I didn't post this before I left for Texas but my mind was elsewhere....on my baby getting her endowments out which was AMAZING - more amazing than I even anticipated!!!!
So my wonderful daughter did it all for me - Cass the Great!!!
So my wonderful daughter did it all for me - Cass the Great!!!
- 2 packages (10 ounces each) broccoli spears, or 1 bunch fresh trimmed broccoli
- 2 cups sliced cooked turkey or chicken
- 2 cans condensed cream of chicken soup
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 cup shredded mozzarella
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Cook broccoli until crisp-tender; drain. Arrange the broccoli stalks in a greased baking dish. Arrange chicken over the broccoli spears. Combine the soup with mayonnaise, lemon juice; pour over all. Sprinkle with shredded cheese. Bake at 350° for 25 to 30 minutes, until heated through.
Tuesday, July 27, 2010
CARNE ASADA
1.5 to 2 lbs. beef, thinly sliced across the grain
Marinade:
4 Garlic Cloves
1 Jalapeno, seeded and minced
Large handful Cilantro leaves
2 limes, juiced
1 orange, juiced
2 T white Vinegar
1/2 C Olive Oil
Salt and Pepper
Place garlic, jalapeno, and cilantro in food processor. Process into a smooth paste. Add juices, vinegar and oil. Dredge each slice of beef in marinade and place in plastic Ziplock bag. Pour any remaining marinade in bag and seal. Marinate at least 2 hours in refrigerator or overnight.
TO COOK:
Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.
LABEL:
Thaw in refrigerator overnight. Knead bag of beef to mix marinade and oil. Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.
LEFTOVERS:
Makes fabulous fajitas. Warm, serve with tortillas, sour cream, guacamole, pico de gallo, shredded lettuce, grated cheese and salsa.
Marinade:
4 Garlic Cloves
1 Jalapeno, seeded and minced
Large handful Cilantro leaves
2 limes, juiced
1 orange, juiced
2 T white Vinegar
1/2 C Olive Oil
Salt and Pepper
Place garlic, jalapeno, and cilantro in food processor. Process into a smooth paste. Add juices, vinegar and oil. Dredge each slice of beef in marinade and place in plastic Ziplock bag. Pour any remaining marinade in bag and seal. Marinate at least 2 hours in refrigerator or overnight.
TO COOK:
Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.
LABEL:
Thaw in refrigerator overnight. Knead bag of beef to mix marinade and oil. Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.
LEFTOVERS:
Makes fabulous fajitas. Warm, serve with tortillas, sour cream, guacamole, pico de gallo, shredded lettuce, grated cheese and salsa.
Sunday, July 25, 2010
Friday, July 23, 2010
Layered Pasta
1 lb. italian sausage
4 1/2 cups uncooked bowtie pasta
12 oz. shredded italian cheese
40 oz. spaghetti sauce
2 small cans chopped olives
Cut up sausage into slices and cook with italian seasoning. Cook pasta 1/2 the time it states on the box.
Layer in a pan: pasta, meat, sauce, cheese, pasta, meat, sauce, cheese. Freeze.
Thaw: Bake covered 350 for 30 minutes or until top cheese is melted.
4 1/2 cups uncooked bowtie pasta
12 oz. shredded italian cheese
40 oz. spaghetti sauce
2 small cans chopped olives
Cut up sausage into slices and cook with italian seasoning. Cook pasta 1/2 the time it states on the box.
Layer in a pan: pasta, meat, sauce, cheese, pasta, meat, sauce, cheese. Freeze.
Thaw: Bake covered 350 for 30 minutes or until top cheese is melted.
Thursday, July 22, 2010
Beef Enchiladas
(Kristin Winter's)
Ingredients:
4 flour tortillas
1 lb ground beef
salt and pepper
1/2 yellow onion-diced
Sm can diced green chilis
3 cups shredded cheese
Sm can sliced black olives
2-8oz cans tomato sauce
1 packet Enchilada mix
1 can water
Inst: Brown ground beef. Drain. Salt and pepper to taste. Add in diced onion and green chilis and cook with meat for several minutes. In a large bowl, combine tomato sauce, water and enchilada mix. Place a few spoons of the sauce mixture in the bottom of baking pan. Dip tortilla in sauce. Place a large scoop of meat down center of tortilla, sprinkle 1/2 cup cheese on top, and roll tortilla. When pan is full, pour remaining sauce and beef on top, sprinkle remaining cheese, and top with sliced olives. Cover with aluminum foil and bake.
If thawed, bake at 375 degrees for 30 minutes.
If frozen, bake at 350 for 60 minutes
Optional toppings: sour cream, guacamole
Ingredients:
4 flour tortillas
1 lb ground beef
salt and pepper
1/2 yellow onion-diced
Sm can diced green chilis
3 cups shredded cheese
Sm can sliced black olives
2-8oz cans tomato sauce
1 packet Enchilada mix
1 can water
Inst: Brown ground beef. Drain. Salt and pepper to taste. Add in diced onion and green chilis and cook with meat for several minutes. In a large bowl, combine tomato sauce, water and enchilada mix. Place a few spoons of the sauce mixture in the bottom of baking pan. Dip tortilla in sauce. Place a large scoop of meat down center of tortilla, sprinkle 1/2 cup cheese on top, and roll tortilla. When pan is full, pour remaining sauce and beef on top, sprinkle remaining cheese, and top with sliced olives. Cover with aluminum foil and bake.
If thawed, bake at 375 degrees for 30 minutes.
If frozen, bake at 350 for 60 minutes
Optional toppings: sour cream, guacamole
Tuesday, July 20, 2010
Summer Chicken Tacos
1 1/2 Lbs. chicken, cubed
4-5 green onions, chopped
3 Tbsp. taco seasoning (or 1 packet)
4 Tbsp fresh cilantro (or to taste)
salt & pepper (to taste)
1/4 - 1/2 c. water
juice of 1 lime (or to taste)
Flour tortillas
Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Add green onion, taco seasoning, cilantro, and salt & pepper to chicken. Add water and simmer (covered) for an extra 8-10 minutes or so until chicken is cooked through (if the water is cooking out too fast and chicken seems dry, just add a more water a little at a time). Add lime to chicken just before serving. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!
Label: Defrost, Heat and serve
Thursday, July 15, 2010
BBQ Chicken Pizza
Back by popular demand!
1 chicken breast
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced
Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.
Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.
1 chicken breast
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced
Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.
Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.
Apricot chicken
1/4 cup sugar (or honey)
3 tablespoons water
1 cup vegetable oil
1/2 cup catsup
2-3 tablespoons lemon juice
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1 tablespoon Worcestershire sauce
1 packet onion soup mix
1 cup apricot jam
8 pieces chicken
1) In a sauce pan, cook sugar and water until thick
2) cool syrup
3) combine the rest of the ingredients except chicken.
4) Place chicken in Pyrex dish, cover with sauce
5) Cook in oven at 350 degrees for 1 hour
Label: Thaw and cook for 1 hour at 350 degrees
Posted for Nate Snapp
3 tablespoons water
1 cup vegetable oil
1/2 cup catsup
2-3 tablespoons lemon juice
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1 tablespoon Worcestershire sauce
1 packet onion soup mix
1 cup apricot jam
8 pieces chicken
1) In a sauce pan, cook sugar and water until thick
2) cool syrup
3) combine the rest of the ingredients except chicken.
4) Place chicken in Pyrex dish, cover with sauce
5) Cook in oven at 350 degrees for 1 hour
Label: Thaw and cook for 1 hour at 350 degrees
Posted for Nate Snapp
Kalua Pork Tacos
pork roast
liquid smoke
Hawaiian sea salt
shredded cabbage
Cook pork, shred and freeze
mango salsa
8 tortillas
Defrost and heat pork, add salsa and sour cream. If you like you can add cabbage, lettuce, tomato, or avocado, whatever you like
liquid smoke
Hawaiian sea salt
shredded cabbage
Cook pork, shred and freeze
mango salsa
8 tortillas
Defrost and heat pork, add salsa and sour cream. If you like you can add cabbage, lettuce, tomato, or avocado, whatever you like
Wednesday, July 14, 2010
Ham & Potato Bake
4 c. Diced Potatoes, Cooked
1 1/2 c. Diced, Cooked Ham
1 Can Cream of Chicken Soup
1/2 Cup Milk
1/2 tsp. Paprika
1/4 tsp. Pepper
4 tsp. Dried Onion
1 c. Grated Cheese
Layer ham and potatoes in 9x9 casserole dish. Combine soup, milk, pepper, paprika and dried onion in bowl and mix well. Pour soup mixture over ham and potatoes making sure all pieces of ham are covered. Cover with aluminum foil and bake @ 400 degrees for 30 minutes. Uncover, sprinkle with grated cheese and return to oven to melt cheese. Let stand 10 minutes. Sauce will thicken as it stands.
Label: Thaw, bake covered @ 400 degrees for 30 minutes or until heated through.
1 1/2 c. Diced, Cooked Ham
1 Can Cream of Chicken Soup
1/2 Cup Milk
1/2 tsp. Paprika
1/4 tsp. Pepper
4 tsp. Dried Onion
1 c. Grated Cheese
Layer ham and potatoes in 9x9 casserole dish. Combine soup, milk, pepper, paprika and dried onion in bowl and mix well. Pour soup mixture over ham and potatoes making sure all pieces of ham are covered. Cover with aluminum foil and bake @ 400 degrees for 30 minutes. Uncover, sprinkle with grated cheese and return to oven to melt cheese. Let stand 10 minutes. Sauce will thicken as it stands.
Label: Thaw, bake covered @ 400 degrees for 30 minutes or until heated through.
Wednesday, June 9, 2010
May Exchange Info
May Favorites
Chicken with Plum Sauce
Mustard Stuffed Chicken
Asian Pork Marinade for the Grill
Chicken Fijitas
Cost per meal $4.35
Cost for supplies $2.26
Chicken with Plum Sauce
Mustard Stuffed Chicken
Asian Pork Marinade for the Grill
Chicken Fijitas
Cost per meal $4.35
Cost for supplies $2.26
Thursday, May 27, 2010
Honey Lime Chicken
4 chicken breasts
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
Combine soy sauce, lime juice and honey. Stirring well. Put chicken in ziplock bag and pour sauce over top. Refirgerate for about 1 hour, turning every 15 minutes. Place bag in freezer.
To Cook: Thaw chicken in fridge overnight. Barbeque on grill or bake in oven at 350 for 35-45 minutes.
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
Combine soy sauce, lime juice and honey. Stirring well. Put chicken in ziplock bag and pour sauce over top. Refirgerate for about 1 hour, turning every 15 minutes. Place bag in freezer.
To Cook: Thaw chicken in fridge overnight. Barbeque on grill or bake in oven at 350 for 35-45 minutes.
Monday, May 24, 2010
Spaghetti Sauce
1 lb hamburger browned
1 onion chopped
2 cloves of garlic chopped
1 can tomato paste
4 cups canned tomatoes
1 c. water (I use juice from the tomatoes)
1 Tbl salt
1 Tbl sugar
1/4 tsp pepper
1/8 tsp all spice
1/8 tsp chili powder
1/4 tsp thyme
1/3 cup chopped parsley
1 bay leaf
Brown hamburger, onion, and garlic. Add rest of ingredients and simmer for 45 min to an hour. I also sprinkle a little oregano and basil into the pot while cooking.
Label:
Defrost. Warm up and serve over noodles.
Saturday, May 22, 2010
MINI PIZZA MEAT LOAVES
Serves 6 (Recipe can be doubled)
• 1 (26 ounce) jar pasta sauce, divided
• 1 1/2 cups Italian Bread Crumbs
• 2 eggs, beaten
• 1 medium onion, chopped
• 1/4 cup chopped fresh green pepper
• 2 large carrots, finely shredded
• 1 medium potato, finely shredded
• 1 teaspoon Oregano (dry)
• 1 T. Minced Garlic, or 2 cloves chopped fine
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 lbs ground meat (beef, turkey, Italian sausage, etc.)
• 1 mozzarella cheese stick per loaf (optional)
• Shredded mozzarella for topping, if desired
1. Combine 3/4 cup pasta sauce, bread crumbs, eggs, onion, vegetables, oregano and garlic; Mix well. Add ground meat and mix again until well incorporated.
2. Shape firmly into six rectangular single-serving loaves, inserting one cheese stick in center of each loaf. Place loaves in baking pan. (You can use single-serving sized loaf pans if desired.)
3. Bake at 400 degrees for 30 minutes or until no pink remains and meat thermometer reads the appropriate temperature for the meat you’ve chosen. (If you use mixed meats determine the setting using the meat that needs to be cooked highest.)
4. Cool. Wrap in foil and freeze.
5. Freeze or refrigerate remaining pasta sauce.
6. To reheat: Place meat loaves and remaining pasta sauce in a skillet, cover and heat through. Serve covered with sauce. (To make them look fancy try shredding a little cheese on the top as you serve them.)
Note: You can obviously bake these and serve them immediately, topped with the heated sauce. For a fun twist try grinding some pepperoni to add to the meat mixture. It does add some calories, but kids love it!
Label: Reheat loaves in remaining pasta sauce. Serve warm, covered with sauce and shredded mozzarella cheese.
Serves 6 (Recipe can be doubled)
• 1 (26 ounce) jar pasta sauce, divided
• 1 1/2 cups Italian Bread Crumbs
• 2 eggs, beaten
• 1 medium onion, chopped
• 1/4 cup chopped fresh green pepper
• 2 large carrots, finely shredded
• 1 medium potato, finely shredded
• 1 teaspoon Oregano (dry)
• 1 T. Minced Garlic, or 2 cloves chopped fine
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 lbs ground meat (beef, turkey, Italian sausage, etc.)
• 1 mozzarella cheese stick per loaf (optional)
• Shredded mozzarella for topping, if desired
1. Combine 3/4 cup pasta sauce, bread crumbs, eggs, onion, vegetables, oregano and garlic; Mix well. Add ground meat and mix again until well incorporated.
2. Shape firmly into six rectangular single-serving loaves, inserting one cheese stick in center of each loaf. Place loaves in baking pan. (You can use single-serving sized loaf pans if desired.)
3. Bake at 400 degrees for 30 minutes or until no pink remains and meat thermometer reads the appropriate temperature for the meat you’ve chosen. (If you use mixed meats determine the setting using the meat that needs to be cooked highest.)
4. Cool. Wrap in foil and freeze.
5. Freeze or refrigerate remaining pasta sauce.
6. To reheat: Place meat loaves and remaining pasta sauce in a skillet, cover and heat through. Serve covered with sauce. (To make them look fancy try shredding a little cheese on the top as you serve them.)
Note: You can obviously bake these and serve them immediately, topped with the heated sauce. For a fun twist try grinding some pepperoni to add to the meat mixture. It does add some calories, but kids love it!
Label: Reheat loaves in remaining pasta sauce. Serve warm, covered with sauce and shredded mozzarella cheese.
Friday, May 21, 2010
ConNate CoNnoction Paper-Wrapped Chicken
Nate and I like to make up our own recipe's - hence the name - Con/Nate - he's the "noction" part of the 2nd word :). We love these when we go out to eat so we went "surfing" and then put together our own recipe. The family really loved these.
4 chicken breasts cut into pieces
Aluminum Foil
Cooking Oil
MARINADE:
2T Soy Sauce
2T Teriyaki Sauce
1T Teriyaki Glaze
2T Hoison Sauce
1t Sesame Oil
1t ginger
3 Green onions, slivered
Marinade chicken for 2 hours.
Place 1 piece of chicken on a square of aluminum foil. Fold the foil over to form a triangle, then seal the open edges with small, double folds. Repeat with the remaining pieces of chicken.
Heat oil in a skillet to a depth of about 1/2". Carefully place chicken packets into the skillet and cook/deep fry for about 2-3 minutes on each side. Drain on paper towels and serve.
Serve with rice and fresh steamed vegi's.
Label:
Thaw completely then: Heat oil in a skillet to a depth of about 1/2". Carefully place chicken packets into the skillet and cook/deep fry for about 2-3 minutes on each side. Drain on paper towels and serve.
Serve with rice and fresh steamed vegi's.
4 chicken breasts cut into pieces
Aluminum Foil
Cooking Oil
MARINADE:
2T Soy Sauce
2T Teriyaki Sauce
1T Teriyaki Glaze
2T Hoison Sauce
1t Sesame Oil
1t ginger
3 Green onions, slivered
Marinade chicken for 2 hours.
Place 1 piece of chicken on a square of aluminum foil. Fold the foil over to form a triangle, then seal the open edges with small, double folds. Repeat with the remaining pieces of chicken.
Heat oil in a skillet to a depth of about 1/2". Carefully place chicken packets into the skillet and cook/deep fry for about 2-3 minutes on each side. Drain on paper towels and serve.
Serve with rice and fresh steamed vegi's.
Label:
Thaw completely then: Heat oil in a skillet to a depth of about 1/2". Carefully place chicken packets into the skillet and cook/deep fry for about 2-3 minutes on each side. Drain on paper towels and serve.
Serve with rice and fresh steamed vegi's.
Thursday, May 20, 2010
Mom's Chicken Enchiladas
4 portions chicken breast (about 1 lb.)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped (optional)
1 jalapeno, seeded and minced (I use can of green chilies)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup (or more) cheddar cheese, shredded (reduced fat for lower fat enchiladas)
Preheat oven to 350 and coat a 9 x 13 baking dish with cooking spray.
Boil chicken for about 15 minutes or until done. Let cool slightly, then shred by pulling apart with two forks. Set aside.
Lightly coat a skillet with cooking spray. Add green onions, cilantro and jalapeno. Saute over medium heat for 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook until heated through, about 5 minutes.
Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mix. Add some cheese if you would like. Roll up and place, seamside down, in 9 x 13 dish. Continue until all the chicken mix is gone.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
To make it look pretty you could serve this on a bed of lettuce and top with salsa, sour cream, tomatoes and olives. Enjoy!!!
Label: Thaw. Bake in 350 oven for 15-20 minutes.
4 green onions, sliced
2 Tbsp fresh cilantro, chopped (optional)
1 jalapeno, seeded and minced (I use can of green chilies)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup (or more) cheddar cheese, shredded (reduced fat for lower fat enchiladas)
Preheat oven to 350 and coat a 9 x 13 baking dish with cooking spray.
Boil chicken for about 15 minutes or until done. Let cool slightly, then shred by pulling apart with two forks. Set aside.
Lightly coat a skillet with cooking spray. Add green onions, cilantro and jalapeno. Saute over medium heat for 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook until heated through, about 5 minutes.
Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mix. Add some cheese if you would like. Roll up and place, seamside down, in 9 x 13 dish. Continue until all the chicken mix is gone.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
To make it look pretty you could serve this on a bed of lettuce and top with salsa, sour cream, tomatoes and olives. Enjoy!!!
Label: Thaw. Bake in 350 oven for 15-20 minutes.
Wednesday, May 19, 2010
Sweet Salsa Dump Chicken
For Rachael Parry, substituting for Melissa McKay
Ingredients
1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken breats
Directions
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Label
Take the bag out of the freezer the night before
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Ingredients
1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken breats
Directions
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Label
Take the bag out of the freezer the night before
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Italian Turkey Burgers
This recipe is on the blog. I'm having a hard to copy and pasting it so I am going to leave it at that. I will be making Italian Turkey Burgers and the recipe can be found under favorites.
Friday, May 14, 2010
Mini's Old Fashioned Mac & Cheese
For Libby Berret
Cook the following, drain and set aside the following:
4 C. Dry Elbow Macaroni
Only Cook to al dente, approximately 8-10 min. The macaroni will finish cooking with the cheese sauce in the oven.
In a bowl combine the following:
6 C. Shredded Cheddar and jack blend cheese
1/4 C. Shredded smoked Gouda
1/4 C. Flour
Toss well to coat all the cheese with the flour
In a large saucepan combine the following:
2 Qts. Heavy Cream
2 C. Milk
1/4 C. Dijon Mustard
Place on medium heat and bring to a simmer. Slowly whisk in cheese mixture. Make sure that each hand full of cheese is thoroughly melted before you add the next hand full.
After mixture is melted add:
1 t. freshly grated Nutmeg
Salt and Pepper to taste
Place the cooked macaroni in a large bowl and pour in approximately 1/4 to 1/2 of the hot cheese mixture to thoroughly coat the macaroni. Store the leftover cheese sauce in small freezer bags in the freezer for quick and easy meals for future use.
1 C. Shredded Cheddar and Jack Blend Cheese
1 C. Bread crumbs (optional), Can top with crumbled bacon too (optional)
Put mixture in a casserole dish, top with grated cheddar cheese and optional bread crumbs.
Bake uncovered in oven 350 degrees until mixture is bubbly and bread crumbs are browned. Approx. 15 minutes.
Cook the following, drain and set aside the following:
4 C. Dry Elbow Macaroni
Only Cook to al dente, approximately 8-10 min. The macaroni will finish cooking with the cheese sauce in the oven.
In a bowl combine the following:
6 C. Shredded Cheddar and jack blend cheese
1/4 C. Shredded smoked Gouda
1/4 C. Flour
Toss well to coat all the cheese with the flour
In a large saucepan combine the following:
2 Qts. Heavy Cream
2 C. Milk
1/4 C. Dijon Mustard
Place on medium heat and bring to a simmer. Slowly whisk in cheese mixture. Make sure that each hand full of cheese is thoroughly melted before you add the next hand full.
After mixture is melted add:
1 t. freshly grated Nutmeg
Salt and Pepper to taste
Place the cooked macaroni in a large bowl and pour in approximately 1/4 to 1/2 of the hot cheese mixture to thoroughly coat the macaroni. Store the leftover cheese sauce in small freezer bags in the freezer for quick and easy meals for future use.
1 C. Shredded Cheddar and Jack Blend Cheese
1 C. Bread crumbs (optional), Can top with crumbled bacon too (optional)
Put mixture in a casserole dish, top with grated cheddar cheese and optional bread crumbs.
Bake uncovered in oven 350 degrees until mixture is bubbly and bread crumbs are browned. Approx. 15 minutes.
Monday, May 10, 2010
Simmering Chinese Chicken
1 (4 lb) chicken parts (dark meat works best)
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. catsup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tbsp. cornstarch
1 tbsp. water
2 tsp toasted sesame seeds
Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, catsup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.
To prepare, thaw the chicken overnight in the refrigerator. Place the chicken in a 3 qt. casserole and cover. Microwave on high for 5 minutes then, for 15 minutes on medium high.
Turn the chicken pieces and return to the microwave for 15 to 20 minutes on medium high. Remove the chicken to a platter.
Blend the cornstarch and the water and add to the remaining sauce. Microwave on high for 1 to 2 minutes or until thick. Sprinkle the sesame seeds over the chicken and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.
Note: This dish may be baked at 350°F for 1 hour, stirring once.
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. catsup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tbsp. cornstarch
1 tbsp. water
2 tsp toasted sesame seeds
Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, catsup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.
To prepare, thaw the chicken overnight in the refrigerator. Place the chicken in a 3 qt. casserole and cover. Microwave on high for 5 minutes then, for 15 minutes on medium high.
Turn the chicken pieces and return to the microwave for 15 to 20 minutes on medium high. Remove the chicken to a platter.
Blend the cornstarch and the water and add to the remaining sauce. Microwave on high for 1 to 2 minutes or until thick. Sprinkle the sesame seeds over the chicken and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.
Note: This dish may be baked at 350°F for 1 hour, stirring once.
Thursday, May 6, 2010
Lion House Sweet & Sour Meatballs
1 lb. lean ground beef
1/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion or 1 TB. dried minced onion
1/2 cup milk
1 tsp. salt
Few grains pepper
1 tsp. Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes.
SAUCE
1/2 cup brown sugar
1/4 cup vinegar
1 tsp. prepared mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
Thaw, heat and Serve
1/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion or 1 TB. dried minced onion
1/2 cup milk
1 tsp. salt
Few grains pepper
1 tsp. Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes.
SAUCE
1/2 cup brown sugar
1/4 cup vinegar
1 tsp. prepared mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
Thaw, heat and Serve
Saturday, May 1, 2010
Reminder- Post by May 13th.
There is a little shorter time inbetween exchanges this time. Meals need to be posted by May 13th. The exchange is on May 27th at my house. May I suggest that you make it a little easier on yourself by doing a meal you've already done that made it in the top three.
Heather
Heather
Friday, April 30, 2010
April Exchange Info
We have more then 3 favorites this month, since the scores were all so close.
April Favorites
Ritz Cracker Parmesan Chicken
Breaded Pork Chops
Grandpa's Chicken
Sweet and Sour Chicken - Crockpot
Greek-inspired Phyllo Wraps
Chicken Enchiladas
Cost per meal $4.99
Cost for supplies $3.76
April Favorites
Ritz Cracker Parmesan Chicken
Breaded Pork Chops
Grandpa's Chicken
Sweet and Sour Chicken - Crockpot
Greek-inspired Phyllo Wraps
Chicken Enchiladas
Cost per meal $4.99
Cost for supplies $3.76
Wednesday, April 21, 2010
Breakfast Burrito
4 small potatoes, par boiled
1/2 pkg. bacon, cooked and crumbled
2 cups ham, diced (approx.)
1/2 onion, chopped
6 eggs or egg substitute
Cheddar Cheese
8 tortilla
Par boil the potatoes and then dice into small cubes OR my hubby likes to dice the potatoes first and then he bakes them in the microwave for about 10 minutes or so, just until they are soft but still a little crunchy. Scramble the eggs separately, then mix above ingredients together (except cheese and tortilla's) in a large frying pan or skillet until everything is mixed and cooked to your liking. (approx. 15 minutes).
Fill 8 tortilla's with the mix, sprinkle cheese on top of mix, roll tortilla and serve with hot sauce, or wrap in foil or other dish and freeze for later.
If frozen - bake in 350 oven for 20-30 minutes just to heat through.
*We like to use the uncooked tortilla's, if you use these be sure to cook your tortilla before you fill them with the mix.
1/2 pkg. bacon, cooked and crumbled
2 cups ham, diced (approx.)
1/2 onion, chopped
6 eggs or egg substitute
Cheddar Cheese
8 tortilla
Par boil the potatoes and then dice into small cubes OR my hubby likes to dice the potatoes first and then he bakes them in the microwave for about 10 minutes or so, just until they are soft but still a little crunchy. Scramble the eggs separately, then mix above ingredients together (except cheese and tortilla's) in a large frying pan or skillet until everything is mixed and cooked to your liking. (approx. 15 minutes).
Fill 8 tortilla's with the mix, sprinkle cheese on top of mix, roll tortilla and serve with hot sauce, or wrap in foil or other dish and freeze for later.
If frozen - bake in 350 oven for 20-30 minutes just to heat through.
*We like to use the uncooked tortilla's, if you use these be sure to cook your tortilla before you fill them with the mix.
Tuesday, April 20, 2010
Ready to cook chicken on sale!
If you are a late started like me, you might be interested in the chicken that is on sale at Harmons this week. If comes in a 3lb bag and is 4.98. That works out to be just 1.66 per lb. It is already frozen, but it's the kind that needs no trimming to be ready to use.... very nice!
Heather
Heather
Monday, April 19, 2010
Chicken with Plum Sauce
8 chicken breasts
Marinate: 1 cup buttermilk
1tsp. worcestershire
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Marinate overnight. Remove chicken from marinate and coat with mixture of 2 cups bread crumbs and 1/2 cup toasted sesame seeds.
Place in baking dish and drizzle with 1/4 cup over top the chicken.
Bake covered for 40 min. at 350 degrees.
Plum sauce: 1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label: Thaw chicken in fridge. Drizzle with 2-4 Tbsp. melted butter. Bake 350 degrees for 40 mins. Heat sauce in microwave or stove and serve over the chicken.
Marinate: 1 cup buttermilk
1tsp. worcestershire
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Marinate overnight. Remove chicken from marinate and coat with mixture of 2 cups bread crumbs and 1/2 cup toasted sesame seeds.
Place in baking dish and drizzle with 1/4 cup over top the chicken.
Bake covered for 40 min. at 350 degrees.
Plum sauce: 1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label: Thaw chicken in fridge. Drizzle with 2-4 Tbsp. melted butter. Bake 350 degrees for 40 mins. Heat sauce in microwave or stove and serve over the chicken.
Thursday, April 15, 2010
Savory Chicken Breasts
Ingredients
4 skinless, boneless chicken breast halves
Ground pepper to taste
4 slices swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons melted butter
Directions
1. Place chicken breast in a 9 x 13 baking dish. Season with ground black pepper. Top each breast with a slice of cheese.
2. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine.
3. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Label
Defrost completely in fridge. Bake covered in preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown and chicken is cooked through.
4 skinless, boneless chicken breast halves
Ground pepper to taste
4 slices swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons melted butter
Directions
1. Place chicken breast in a 9 x 13 baking dish. Season with ground black pepper. Top each breast with a slice of cheese.
2. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine.
3. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Label
Defrost completely in fridge. Bake covered in preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown and chicken is cooked through.
Pulled Pork
3 to 4 lb. pork roast (or pork loin)
sweet onion slices
Sauce:
3/4 to 2 cups brown sugar (for sweetness)
1/2 cup soy sauce
1/2 cup ketsup
1/4 cup honey
2 Tbsp. vinegar
3 cloves garlic, minced
1/4 tsp. dry ginger
1 tsp. salt
Slice onion and place on bottom of crock pot. Add roast. Mix sauce ingredients and pour over roast. Cook according to crock pot instructions. (2 to 3 hours on HIGH, then 4 hours on LOW) Shred pork and leave in pot for last hour of cooking.
Label: Thaw overnight, Heat and use in Burritos, Pulled Pork sandwiches, Cafe Rio salad, etc.
sweet onion slices
Sauce:
3/4 to 2 cups brown sugar (for sweetness)
1/2 cup soy sauce
1/2 cup ketsup
1/4 cup honey
2 Tbsp. vinegar
3 cloves garlic, minced
1/4 tsp. dry ginger
1 tsp. salt
Slice onion and place on bottom of crock pot. Add roast. Mix sauce ingredients and pour over roast. Cook according to crock pot instructions. (2 to 3 hours on HIGH, then 4 hours on LOW) Shred pork and leave in pot for last hour of cooking.
Label: Thaw overnight, Heat and use in Burritos, Pulled Pork sandwiches, Cafe Rio salad, etc.
Wednesday, April 14, 2010
Mustard Stuffed Chicken
4 skinless boneless chicken breasts
8 pieces of bacon
1 T wholegrain mustard
1 c strong grated cheddar
1 c mozzarella or swiss - grated.
Season - salt and pepper, garlic salt, whatever your favorite seasonings are.
Heat oven to 350. Mix the cheeses with the mustard to form a sort of ball. Cut a slit into the side of each chicken breast - from one end to the other (as far as you can). Stuff with the mustard mixture. Wrap each stuffed breast with 2 pieces of bacon. Tightly enough to hold the chicken together. Place on a baking sheet and bake for 20-25 minutes.
Label: Thaw completely. Bake for 20-25 minutes at 350.
8 pieces of bacon
1 T wholegrain mustard
1 c strong grated cheddar
1 c mozzarella or swiss - grated.
Season - salt and pepper, garlic salt, whatever your favorite seasonings are.
Heat oven to 350. Mix the cheeses with the mustard to form a sort of ball. Cut a slit into the side of each chicken breast - from one end to the other (as far as you can). Stuff with the mustard mixture. Wrap each stuffed breast with 2 pieces of bacon. Tightly enough to hold the chicken together. Place on a baking sheet and bake for 20-25 minutes.
Label: Thaw completely. Bake for 20-25 minutes at 350.
Sunday, April 11, 2010
Kal Bi (Korean BBQ)
3-4 Pounds thinly sliced beef
3-4 crushed cloves of garlic
1 T. Sesame seeds lightly toasted and crushed
2 Stocks green onions chopped
1 t. black pepper
1 t. sesame oil
2 C. soy sauce
1 C. Sugar
Marinate, then BBQ.
Label:
Defrost and BBQ
Saturday, April 10, 2010
BBQ Chicken Pizza
1 chicken breast
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced
Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.
Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced
Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.
Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.
Friday, April 9, 2010
Asian Pork Marinade for the Grill
1/3 cup soy sauce
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
3/4 teaspoon pepper
1 tsp ground ginger
1 ½ lbs pork tenderloin, cut into single serving pieces
Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.
Label
Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. If desired when pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
3/4 teaspoon pepper
1 tsp ground ginger
1 ½ lbs pork tenderloin, cut into single serving pieces
Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.
Label
Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. If desired when pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top
Wednesday, April 7, 2010
Trish’s Pork Tenderloin
(Here's a blast from the past - and one that ranked as a favorite. Thank you Jennifer for this delicious recipe! We liked that it was not only delicious, but beautiful as well.)
Trish’s Pork Tenderloin
1 Large Pork Tenderloin
1 8 oz. package of cream cheese
½ jar roasted red peppers
½ pkg bacon cooked and crumbled
1 pkg dried pesto seasoning (like Knorr or McCormic)
Spinach leaves (to taste)
Olive Oil
Salt and Pepper
Paprika
Pound the tenderloin flat. Spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese. Sprinkle on the crumbled bacon. Evenly sprinkle the dried pesto seasoning over the roll. Arrange the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 lengths of kitchen twine. Rub the roll with olive oil, paprika, salt and pepper. Place in a greased baking dish, or onto a greased cookie sheet. Bake at 350 degrees, about 60-90 minutes, or until pork is cooked through. Let stand 5 minutes. Slice and serve.
To cook from frozen: Defrost by enclosing in a paper grocery bag on your counter overnight, or in fridge over 24 hour period. Bake in a greased pan, 350 degrees for 60-90 minutes. Use a meat thermometer to check center of roll. Needs to be 170 degrees in the center. Let stand 5 minutes. Slice and serve.
Trish’s Pork Tenderloin
1 Large Pork Tenderloin
1 8 oz. package of cream cheese
½ jar roasted red peppers
½ pkg bacon cooked and crumbled
1 pkg dried pesto seasoning (like Knorr or McCormic)
Spinach leaves (to taste)
Olive Oil
Salt and Pepper
Paprika
Pound the tenderloin flat. Spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese. Sprinkle on the crumbled bacon. Evenly sprinkle the dried pesto seasoning over the roll. Arrange the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 lengths of kitchen twine. Rub the roll with olive oil, paprika, salt and pepper. Place in a greased baking dish, or onto a greased cookie sheet. Bake at 350 degrees, about 60-90 minutes, or until pork is cooked through. Let stand 5 minutes. Slice and serve.
To cook from frozen: Defrost by enclosing in a paper grocery bag on your counter overnight, or in fridge over 24 hour period. Bake in a greased pan, 350 degrees for 60-90 minutes. Use a meat thermometer to check center of roll. Needs to be 170 degrees in the center. Let stand 5 minutes. Slice and serve.
Chicken Fijitas
1 ld boneless chicken breasts, cut into 1/4 inch strips
1 tsp cumin
1 tsp chili powder
1/2 tsp Pepper
1 green, red, or yellow bell pepper seeded and sliced
1 cup sweet onion sliced
1/4 cup lime juice
For Serving Day:
12 (6-inch)flour tortillas
8-oz (2 cups) grated cheddar cheese
1 cup salsa
Sour Cream
Preparation:
Slice onion and bell pepper. Cut chicken into ¨ù inch slices. Store in refrigerator until ready to use.
Sprinkle chicken on all sides with cumin, chili powder and black pepper. Spray large skillet with cooking spray. Heat. Add bell pepper and onion; cook over high heat stirring constantly until vegetables are lightly browned. Add chicken, stirring constantly until chicken is no longer pink. Add lime juice; toss to combine. Cool. Put into labeled freezer bag. Freeze
To Serve:
Thaw completely. Reheat meat mixture in large skillet until heated through. Warm tortillas in microwave if desired. To assemble Fajitas, place an equal amount of chicken mixture onto center of each tortilla, an equal amount of cheese, 1-2 TB sour cream and 2 TB. salsa. Roll tortillas to enclose filling.
For Dee Bianucci and Leslie
1 tsp cumin
1 tsp chili powder
1/2 tsp Pepper
1 green, red, or yellow bell pepper seeded and sliced
1 cup sweet onion sliced
1/4 cup lime juice
For Serving Day:
12 (6-inch)flour tortillas
8-oz (2 cups) grated cheddar cheese
1 cup salsa
Sour Cream
Preparation:
Slice onion and bell pepper. Cut chicken into ¨ù inch slices. Store in refrigerator until ready to use.
Sprinkle chicken on all sides with cumin, chili powder and black pepper. Spray large skillet with cooking spray. Heat. Add bell pepper and onion; cook over high heat stirring constantly until vegetables are lightly browned. Add chicken, stirring constantly until chicken is no longer pink. Add lime juice; toss to combine. Cool. Put into labeled freezer bag. Freeze
To Serve:
Thaw completely. Reheat meat mixture in large skillet until heated through. Warm tortillas in microwave if desired. To assemble Fajitas, place an equal amount of chicken mixture onto center of each tortilla, an equal amount of cheese, 1-2 TB sour cream and 2 TB. salsa. Roll tortillas to enclose filling.
For Dee Bianucci and Leslie
Monday, March 1, 2010
Evans Family's Jalapeno Garlic Pork Roast
INGREDIENTS:
Large pork roast, any cut
8-10 cloves garlic peeled and split
3 jalapenos, seeded and cut in 4 strips, then split to form 8 pieces
Salt, pepper, rosemary, thyme, etc. Any seasoning you like on meat.
Instructions:
(Use a very sharp paring knife, and wear disposable kitchen gloves.DON'T TOUCH YOUR FACE, YOUR NOSE, YOUR EYES, OR ANY BODY PART THAT YOU DON'T WANT TO BE BURNED. The jalapeno juice stays on your skin a very long time!)
Cut deep slits all over the roast. Tuck a chunk of garlic clove inside a sleeve of jalapeno and insert it deeply into each slit. Be sure to cover top, bottom, and sides of roast. Sprinkle roast with seasonings, wrap in plastic wrap and then tin foil. Freeze for later, if desired.
This pork roast recipe is great for a Sunday dinner. You can place the frozen roast in a 250 degree oven the night before and let cook through the night and next morning. Or put the roast in a crock pot the night before and cook on low. If you thaw the roast it will cook to well done in 4 to 5 hours on high, or 6 to 7 hours on low. Since these roasts will be cut in half, they will cook faster, so cut the cooking time in half. Pour off drippings, add corn starch and water to drippings and boil to thicken. Serve as gravy on the side. Don't like jalapenos because they're too hot? You will be surprised that this roast has great flavor without the heat normally associated with jalapenos.
Try serving them with country mashed potatoes: Red potatoes and carrots cut in large chunks and boiled 'til soft. Mash gently. Stir in a carton of sour cream, salt and pepper to taste. Should be chunky and somewhat creamy. Yum!
Large pork roast, any cut
8-10 cloves garlic peeled and split
3 jalapenos, seeded and cut in 4 strips, then split to form 8 pieces
Salt, pepper, rosemary, thyme, etc. Any seasoning you like on meat.
Instructions:
(Use a very sharp paring knife, and wear disposable kitchen gloves.DON'T TOUCH YOUR FACE, YOUR NOSE, YOUR EYES, OR ANY BODY PART THAT YOU DON'T WANT TO BE BURNED. The jalapeno juice stays on your skin a very long time!)
Cut deep slits all over the roast. Tuck a chunk of garlic clove inside a sleeve of jalapeno and insert it deeply into each slit. Be sure to cover top, bottom, and sides of roast. Sprinkle roast with seasonings, wrap in plastic wrap and then tin foil. Freeze for later, if desired.
This pork roast recipe is great for a Sunday dinner. You can place the frozen roast in a 250 degree oven the night before and let cook through the night and next morning. Or put the roast in a crock pot the night before and cook on low. If you thaw the roast it will cook to well done in 4 to 5 hours on high, or 6 to 7 hours on low. Since these roasts will be cut in half, they will cook faster, so cut the cooking time in half. Pour off drippings, add corn starch and water to drippings and boil to thicken. Serve as gravy on the side. Don't like jalapenos because they're too hot? You will be surprised that this roast has great flavor without the heat normally associated with jalapenos.
Try serving them with country mashed potatoes: Red potatoes and carrots cut in large chunks and boiled 'til soft. Mash gently. Stir in a carton of sour cream, salt and pepper to taste. Should be chunky and somewhat creamy. Yum!
Monday, February 22, 2010
Ritz Cracker Parmesan Chicken
8 chicken breast
2 cups plain yogurt
3 cups ritz crackers crushed
6 Tbsp. parmesan cheese
3 tsp. garlic salt
1 1/2 tsp. Italian seasoning
Mix crackers, cheese and seasonings together.
Dip chicken in yogurt then in the cracker mixture.
Place in baking dish or cookie sheet and drizzle with 4-6 Tbsp. butter.
Cover with foil for first 30 minutes and uncover for last 10-15 mins. to crisp up.
Bake at 350 for 40-45 mins. until juices run clear.
LABEL: Place on well greased cookie sheet or baking dish. THAW. Drizzle with 4-6 Tbsp. butter optional. Bake at 350 covered with foil for the first 30 mins. then uncover for the next 10-15 mins. until coating is golden and crispy. Test center of chicken to make sure it's done.
2 cups plain yogurt
3 cups ritz crackers crushed
6 Tbsp. parmesan cheese
3 tsp. garlic salt
1 1/2 tsp. Italian seasoning
Mix crackers, cheese and seasonings together.
Dip chicken in yogurt then in the cracker mixture.
Place in baking dish or cookie sheet and drizzle with 4-6 Tbsp. butter.
Cover with foil for first 30 minutes and uncover for last 10-15 mins. to crisp up.
Bake at 350 for 40-45 mins. until juices run clear.
LABEL: Place on well greased cookie sheet or baking dish. THAW. Drizzle with 4-6 Tbsp. butter optional. Bake at 350 covered with foil for the first 30 mins. then uncover for the next 10-15 mins. until coating is golden and crispy. Test center of chicken to make sure it's done.
Pizza Pasta Casserole
Serves 10
Ingredients:
1 lb ground beef
1/2 large onion, chopped
1/3 tsp garlic powder
1/2 tsp italian seasoning
1 Tbsp olive oil
1 (26 oz) jar spaghetti sauce
8 oz of rotini or other shaped pasta, cooked and drained
8 oz cottage cheese
2 cups shredded mozzarella cheese, divided
4 oz sliced pepperoni
Directions:
Brown ground beef, onion, galic and seasoning in oil. Drain. Stir in pasta & spaghetti sauce & 1 cup of the mozzarella cheese. Layer mixture with cottage cheese in a greased 9x13 pan or 2 square pans. Sprinkle with the remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.
Label: Thaw in refrigerator overnight and bake at 350 for 35-40 mins, till hot.
Ingredients:
1 lb ground beef
1/2 large onion, chopped
1/3 tsp garlic powder
1/2 tsp italian seasoning
1 Tbsp olive oil
1 (26 oz) jar spaghetti sauce
8 oz of rotini or other shaped pasta, cooked and drained
8 oz cottage cheese
2 cups shredded mozzarella cheese, divided
4 oz sliced pepperoni
Directions:
Brown ground beef, onion, galic and seasoning in oil. Drain. Stir in pasta & spaghetti sauce & 1 cup of the mozzarella cheese. Layer mixture with cottage cheese in a greased 9x13 pan or 2 square pans. Sprinkle with the remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.
Label: Thaw in refrigerator overnight and bake at 350 for 35-40 mins, till hot.
Friday, February 19, 2010
Grandpa's Chicken
GRANDPA'S CHICKEN
This was my dad's favorite so we had to give it his name....it was one of the first meals I ever learned to make as a kid :)
- 4-6 skinless, boneless chicken breast (they don't have to be boneless if you'd rather not - plus some in our family prefer thighs and legs so.....)
- 1 1/2 (1 ounce) packages dry onion soup mix (lipton is the best)
- 1 (10 fluid ounce) bottle Russian-style salad dressing (sometimes it's hard to find - I have substituted Catalina before but it's not as good).
- 2 cups apricot preserves
Directions
- Preheat oven to 350 degrees
- Place the chicken pieces in a casserole dish. Mix the soup mix, dressing and jam together - pour over the chicken.
- Cover dish and bake (thawed) for 1 hour in preheated oven. Frozen would be more. 1 1/2 hours????
- I'm sure you could crock-pot it too if you'd prefer.
Our favorite side is funeral potatoes. But as much as I love you all I'm not making that for everyone in the group ;) Rice is good too.
Thursday, February 18, 2010
Sweet and Sour Chicken - Crockpot
4 boneless, skinless, chicken breasts, cubed or whole
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar and brown sugar. Pour over chicken. Freeze in bag. Bake in crockpot on low 6 hours or in oven on 350 for about 45 minutes. Serve with rice.
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar and brown sugar. Pour over chicken. Freeze in bag. Bake in crockpot on low 6 hours or in oven on 350 for about 45 minutes. Serve with rice.
Chicken Enchiladas
2 cups chopped cooked chicken
1 cup sour cream
1 cup chopped onion
2 tablespoons of butter
1/4 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 can of mild enchilada sauce
Green onions to garnish, chopped
Combine chicken and sour cream. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in pan. Pour can of enchilada sauce over enchiladas and sprinkle top with remaining shredded cheese.
LABEL: Thaw completely. Bake uncovered at 350 for 20-30 minutes.
1 cup sour cream
1 cup chopped onion
2 tablespoons of butter
1/4 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 can of mild enchilada sauce
Green onions to garnish, chopped
Combine chicken and sour cream. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups of cheese to chicken mixture. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in pan. Pour can of enchilada sauce over enchiladas and sprinkle top with remaining shredded cheese.
LABEL: Thaw completely. Bake uncovered at 350 for 20-30 minutes.
Greek-inspired Phyllo Wraps
THIS RECIPE IS FROM MY GREAT SISTER-IN-LAW APRIL MCKAY ANDERSON. SHE IS FILLING IN FOR MELISSA R. THIS MONTH :) - MELISSA M.
Greek-inspired Phyllo Wraps
3 T olive oil
1 c onion, diced
2 t garlic minced
1 ¼ lb ground turkey
½ c red bell pepper, diced
2 T lemon juice
1 T oregano
½ t kosher salt
½ t cinnamon
½ t nutmeg
½ t pepper
¼ c scallions, chopped
4 oz. feta cheese, crumbled
16 sheets phyllo pastry
¾ c olive oil
Dill sprigs optional
Heat oil over medium heat, sauté onion 3 min. Add garlic; sauté 1 min. Stir in turkery and cook until browned (5 min). Add bell pepper, lemon juice and seasonings; cook 1 min. Remove from heat, spoon off any excess fat, and cool 5 min. Stir in scallions and feta.
Preheat oven to 425.
To assemble wraps: brush one phyllo sheet with oil; add a dill sprig, if desired. Top with second phyllo sheet; brush with oil. Spoon ½ cup turkey mixture on a short end, leaving a one inch margin. Fold sides over mixture, then roll. Place wrap seam side down on baking sheet lined with foil or parchment; brush with oil. Repeat with remaining turkey, phyllo, and oil.
Bake 15 minutes, or until browned. Let stand 5 minutes to cool.
Label- Place frozen wraps on baking sheet lined with foil or parchment paper, then bake in a preheated 425 oven for 20 minutes, or until browned. Let wraps stand for 5 minutes before serving.
Greek-inspired Phyllo Wraps
3 T olive oil
1 c onion, diced
2 t garlic minced
1 ¼ lb ground turkey
½ c red bell pepper, diced
2 T lemon juice
1 T oregano
½ t kosher salt
½ t cinnamon
½ t nutmeg
½ t pepper
¼ c scallions, chopped
4 oz. feta cheese, crumbled
16 sheets phyllo pastry
¾ c olive oil
Dill sprigs optional
Heat oil over medium heat, sauté onion 3 min. Add garlic; sauté 1 min. Stir in turkery and cook until browned (5 min). Add bell pepper, lemon juice and seasonings; cook 1 min. Remove from heat, spoon off any excess fat, and cool 5 min. Stir in scallions and feta.
Preheat oven to 425.
To assemble wraps: brush one phyllo sheet with oil; add a dill sprig, if desired. Top with second phyllo sheet; brush with oil. Spoon ½ cup turkey mixture on a short end, leaving a one inch margin. Fold sides over mixture, then roll. Place wrap seam side down on baking sheet lined with foil or parchment; brush with oil. Repeat with remaining turkey, phyllo, and oil.
Bake 15 minutes, or until browned. Let stand 5 minutes to cool.
Label- Place frozen wraps on baking sheet lined with foil or parchment paper, then bake in a preheated 425 oven for 20 minutes, or until browned. Let wraps stand for 5 minutes before serving.
Wednesday, February 17, 2010
Yankee Doodle Stew
¼ cup flour
2 lb. boneless beef chuck roast, cut into
1-inch pieces
3 Tbsp. Cooking oil
4 cups water
½ cup chopped onion
1 clove garlic, minced
2 bay leaves
2 tsp. Worcestershire sauce
1 tsp. Sugar
1 tsp. Lemon juice
½ tsp. Salt
½ tsp. Pepper
½ tsp. Paprika
Dash ground allspice
6 small new potatoes, halved
6 medium carrots, quartered
1 lb. frozen small whole onions
2 Tbsp. Cold water
1 Tbsp. Flour
¼ cup apple, grape or cranberry juice
(optional)
1. Place the ¼ cup flour in a plastic bag. Add the meat pieces, shaking to coat. In a 4-quart Dutch oven, brown meat, one third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, chopped onion, garlic, and bay leaves. Stir in the Worcestershire sauce, sugar, lemon juice, salt, pepper, paprika, and allspice. Bring to boil. Cover and simmer for 1 1/2 to 2 hours until meat is tender.
2. Add the potatoes, carrots, and frozen whole onions to Dutch oven. Return to boiling. Cover and simmer for 20-30 minutes until vegetables are tender. Discard bay leaves.
3. To thicken, mix 2 Tbsp. cold water and 1 Tbsp. flour in a small bowl until smooth. Stir into Dutch oven mixture, cook and stir until thickened and bubbly. Add optional apple, grape or cranberry juice.
Serves 6-8
May cook in slow cooker – 10-12 hours on low, 5-6 hours on high.
By Dee Bianucci
2 lb. boneless beef chuck roast, cut into
1-inch pieces
3 Tbsp. Cooking oil
4 cups water
½ cup chopped onion
1 clove garlic, minced
2 bay leaves
2 tsp. Worcestershire sauce
1 tsp. Sugar
1 tsp. Lemon juice
½ tsp. Salt
½ tsp. Pepper
½ tsp. Paprika
Dash ground allspice
6 small new potatoes, halved
6 medium carrots, quartered
1 lb. frozen small whole onions
2 Tbsp. Cold water
1 Tbsp. Flour
¼ cup apple, grape or cranberry juice
(optional)
1. Place the ¼ cup flour in a plastic bag. Add the meat pieces, shaking to coat. In a 4-quart Dutch oven, brown meat, one third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, chopped onion, garlic, and bay leaves. Stir in the Worcestershire sauce, sugar, lemon juice, salt, pepper, paprika, and allspice. Bring to boil. Cover and simmer for 1 1/2 to 2 hours until meat is tender.
2. Add the potatoes, carrots, and frozen whole onions to Dutch oven. Return to boiling. Cover and simmer for 20-30 minutes until vegetables are tender. Discard bay leaves.
3. To thicken, mix 2 Tbsp. cold water and 1 Tbsp. flour in a small bowl until smooth. Stir into Dutch oven mixture, cook and stir until thickened and bubbly. Add optional apple, grape or cranberry juice.
Serves 6-8
May cook in slow cooker – 10-12 hours on low, 5-6 hours on high.
By Dee Bianucci
Fiesta Chicken Pasta Salad
Salad:
4 cups uncooked rainbow Rotini pasta
1 lb. chicken breast strips
1 pkg. taco seasoning mix
1 Tbl. olive oil
1 11-ounce can mexi corn
1 15-ounce can black beans drained and rinsed
Dressing:
1/2 cup fresh orange juice
1/4 cup olive oil
1/4 cup sour cream
3 Tbl. fresh lime juice
1 tsp. sugar
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup loosely packed fresh cilantro leaves
1 can chopped grean chiles
1. Thaw sauce.
2.Cook pasta. Rinse with cool water and drain well.
3. In a serving bowl toss cooked rotini and chicken sauce. Serve warm or cold. Garnish with lime wedges.
4 cups uncooked rainbow Rotini pasta
1 lb. chicken breast strips
1 pkg. taco seasoning mix
1 Tbl. olive oil
1 11-ounce can mexi corn
1 15-ounce can black beans drained and rinsed
Dressing:
1/2 cup fresh orange juice
1/4 cup olive oil
1/4 cup sour cream
3 Tbl. fresh lime juice
1 tsp. sugar
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup loosely packed fresh cilantro leaves
1 can chopped grean chiles
1. Thaw sauce.
2.Cook pasta. Rinse with cool water and drain well.
3. In a serving bowl toss cooked rotini and chicken sauce. Serve warm or cold. Garnish with lime wedges.
Tuesday, February 16, 2010
Breaded Pork Chops
4 large eggs
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil
In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops
Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil
In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops
Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
Friday, January 22, 2010
January Exchange Info
January Favorites
Crockpot Swiss Steak
Wild Rice & Chicken Stew
Savory Chicken Breasts
Cost per meal $4.09
Cost for supplies $2.47
Crockpot Swiss Steak
Wild Rice & Chicken Stew
Savory Chicken Breasts
Cost per meal $4.09
Cost for supplies $2.47
Thursday, January 14, 2010
Western Corn Chowder
2 cups water
2 cups potatoes, diced
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion (or you can use 1 Tbsp. dried onion)
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp chili powder
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz.) creamed corn
Ham (optional)
Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to chili powder on the list). Return to boiling and simmer for 10 minutes. Do not drain.
Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly.
Boil one minute and remove from heat. Add cheese, stir until melted.
Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.
Label: Thaw. Reheat on low to medium on stovetop. Do not bring to a boil.
2 cups potatoes, diced
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion (or you can use 1 Tbsp. dried onion)
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp chili powder
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz.) creamed corn
Ham (optional)
Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to chili powder on the list). Return to boiling and simmer for 10 minutes. Do not drain.
Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly.
Boil one minute and remove from heat. Add cheese, stir until melted.
Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.
Label: Thaw. Reheat on low to medium on stovetop. Do not bring to a boil.
Wednesday, January 13, 2010
Italian Chicken Rice Dinner
2 T dried Basil
1 T Oregano
1 T Salt
1/2 T Pepper
1 c uncooked rice (white or long-grain)
2 cups of baby carrots
1 cup sliced celery
4-6 chicken thighs or legs
2 c water
Mix seasonings and rice. Place in slow cooker. Top with vegetables. Coat chicken with salt and pepper. Place on top. Add the water and cook on low for 6-7 hours. Can de-bone chicken at this point if you'd like. Can also add Italian style cheese blend to the rice mixture if you'd like.
1 T Oregano
1 T Salt
1/2 T Pepper
1 c uncooked rice (white or long-grain)
2 cups of baby carrots
1 cup sliced celery
4-6 chicken thighs or legs
2 c water
Mix seasonings and rice. Place in slow cooker. Top with vegetables. Coat chicken with salt and pepper. Place on top. Add the water and cook on low for 6-7 hours. Can de-bone chicken at this point if you'd like. Can also add Italian style cheese blend to the rice mixture if you'd like.
Tuesday, January 12, 2010
Italian Turkey Burgers
1/4 cup canned crushed tomatoes (I use jarred spaghetti sauce.)
1/4 cup bread crumbs
2 Tbsp. grated parmesian cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground turkey burger
provolone cheese
favorite marinara sauce
Combine first 7 ingredients the crumble turkey into it and mix well. Cook on a well greased grill, or broil 6-8 min. per side. Top with your choice of cheese, we like provolone. Serve on a bun or plain with marinara sauce as a condiment.
1/4 cup bread crumbs
2 Tbsp. grated parmesian cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground turkey burger
provolone cheese
favorite marinara sauce
Combine first 7 ingredients the crumble turkey into it and mix well. Cook on a well greased grill, or broil 6-8 min. per side. Top with your choice of cheese, we like provolone. Serve on a bun or plain with marinara sauce as a condiment.
Saturday, January 9, 2010
Heavenly Sloppy Joe Sandwiches
12 ounces 95 % lean ground beef
1/2 cup chopped onion
1 garlic clove pressed
1/4 cup ketchup
2 teaspoons yellow mustard
1/2 teaspoon chili powder
1/2 cup grated cheese
Serves: 4 large Sandwiches
In 10 inch skillet cook and stir beef, onion, chili powder and garlic (pressed) over medium heat 8-10 minutes or no longer pink.
Drain well, pat with paper towel. Stir in ketchup mustard and cheese. Stir until cheese is melted.
Slice rolls, Fill evenly with beef mixture. Place on baking stone, Bake 6-8 minutes remove from oven. ( Toasting is optional )
Can serve sloppy Joe's with lettuce and fresh tomato.
Directions:
Let beef mixture and rolls thaw completely. put beef mixture in skillet until heated through.
Slice rolls, Fill evenly with beef mixture. Place on baking stone, Bake 6-8 minutes remove from oven. ( Toasting is optional )
Can serve sloppy Joe's with lettuce and fresh tomato.
1/2 cup chopped onion
1 garlic clove pressed
1/4 cup ketchup
2 teaspoons yellow mustard
1/2 teaspoon chili powder
1/2 cup grated cheese
Serves: 4 large Sandwiches
In 10 inch skillet cook and stir beef, onion, chili powder and garlic (pressed) over medium heat 8-10 minutes or no longer pink.
Drain well, pat with paper towel. Stir in ketchup mustard and cheese. Stir until cheese is melted.
Slice rolls, Fill evenly with beef mixture. Place on baking stone, Bake 6-8 minutes remove from oven. ( Toasting is optional )
Can serve sloppy Joe's with lettuce and fresh tomato.
Directions:
Let beef mixture and rolls thaw completely. put beef mixture in skillet until heated through.
Slice rolls, Fill evenly with beef mixture. Place on baking stone, Bake 6-8 minutes remove from oven. ( Toasting is optional )
Can serve sloppy Joe's with lettuce and fresh tomato.
Thursday, January 7, 2010
Steak en Papillotte
2-3 lbs. sirloin steak cut thick
1/4 cup softened butter
1/4 cup vegetable oil
1 large clove garlic, minced
2 tsp. season salt
2tsp. season pepper
1 cup grated sharp cheddar cheese
1 cup bread crumbs
In a small bowl blend butter, oil, garlic, salt and pepper. Spread on all sides of steak. Mix cheese and bread crumbs and press into butter mixture coating the steak well. Place steak in a brown paper grocery bag. Fold over and secure. Before cooking bring steak to room temperature. Preheat oven to 375 degrees. Place bag on baking sheet and bake for 15-20 minutes. Increase oven temperature to 425 degrees and bake for 5-10 minutes longer for medium rare. Remove steak from bag and let it stand for 5 minutes before carving into thin slices.
Label:
Bring steak to room temperature. Coat steak with cheese and bread crumbs. Place in paper bag and secure. Bake at 375 degrees for 20 minutes. Increase temperature to 425 degrees and bake for and additional 5-10 minutes. Let stand for 5 minutes before carving. (No peeking into paper bag while baking!).
1/4 cup softened butter
1/4 cup vegetable oil
1 large clove garlic, minced
2 tsp. season salt
2tsp. season pepper
1 cup grated sharp cheddar cheese
1 cup bread crumbs
In a small bowl blend butter, oil, garlic, salt and pepper. Spread on all sides of steak. Mix cheese and bread crumbs and press into butter mixture coating the steak well. Place steak in a brown paper grocery bag. Fold over and secure. Before cooking bring steak to room temperature. Preheat oven to 375 degrees. Place bag on baking sheet and bake for 15-20 minutes. Increase oven temperature to 425 degrees and bake for 5-10 minutes longer for medium rare. Remove steak from bag and let it stand for 5 minutes before carving into thin slices.
Label:
Bring steak to room temperature. Coat steak with cheese and bread crumbs. Place in paper bag and secure. Bake at 375 degrees for 20 minutes. Increase temperature to 425 degrees and bake for and additional 5-10 minutes. Let stand for 5 minutes before carving. (No peeking into paper bag while baking!).
Manicotti Crepes
Sauce
2 Qts. Marinara Sauce, any kind (Especially if it's on sale for cheap!)
Pasta
2 C Flour
1/4 C Olive Oil
2 Large Eggs
2 C Water
1/8 tsp. salt
Combine the pasta ingredients in a large mixing bowl. Beat til smooth. Heat a crepe pan or 8-inch non-stick skillet. If skillet is not hot enough the batter will stick. Lightly coat skillet with olive oil. Ladle a small scoop of batter into the center of the pan and tip the pan to spread it evenly over the whole pan. The batter should spread easily because it is very thin.
Cook over medium heat until the crepe changes color and starts to curl up around the edges, about 2-3 minutes. No need to turn over. Crepe should cook all the way through. If it doesn't, the batter may be too thick.
Use a spatula to gently loosen the Manicotti Crepe from the pan and lift. If it will not lift it is not done clear through. Cool on waxed paper. Spread a new crepe and cook. You should only need to oil the pan every three to four crepes.
Filling
2 lbs Ricotta Cheese
3 Eggs
1/2 C Chopped Fresh Parsley
Salt and Pepper to taste
1 C Grated Romano Cheese
1/2 lb. Shredded Mozzarella Cheese
Assembly:
Set oven to 325 degrees.
Cover the bottom of a baking dish with 1/2 inch of Marinara sauce. Fill each cooled crepe with one heaping tablespoon of the filling mixture. Fold one half of the crepe over the other. Place in the baking dish, lining each filled crepe next to the others. Drizzle with remaining sauce. Bake for 20 minutes in 325 degree oven until center is heated through.
If Freezing: Complete all steps above. Cover with foil. Freeze, or cook first then freeze. Either way works. You can place the crepe pan in the oven fully frozen if desired. Cooking time will vary depending on how hard frozen they are, and how close together they are lined. Cook until center is heated through.
2 Qts. Marinara Sauce, any kind (Especially if it's on sale for cheap!)
Pasta
2 C Flour
1/4 C Olive Oil
2 Large Eggs
2 C Water
1/8 tsp. salt
Combine the pasta ingredients in a large mixing bowl. Beat til smooth. Heat a crepe pan or 8-inch non-stick skillet. If skillet is not hot enough the batter will stick. Lightly coat skillet with olive oil. Ladle a small scoop of batter into the center of the pan and tip the pan to spread it evenly over the whole pan. The batter should spread easily because it is very thin.
Cook over medium heat until the crepe changes color and starts to curl up around the edges, about 2-3 minutes. No need to turn over. Crepe should cook all the way through. If it doesn't, the batter may be too thick.
Use a spatula to gently loosen the Manicotti Crepe from the pan and lift. If it will not lift it is not done clear through. Cool on waxed paper. Spread a new crepe and cook. You should only need to oil the pan every three to four crepes.
Filling
2 lbs Ricotta Cheese
3 Eggs
1/2 C Chopped Fresh Parsley
Salt and Pepper to taste
1 C Grated Romano Cheese
1/2 lb. Shredded Mozzarella Cheese
Assembly:
Set oven to 325 degrees.
Cover the bottom of a baking dish with 1/2 inch of Marinara sauce. Fill each cooled crepe with one heaping tablespoon of the filling mixture. Fold one half of the crepe over the other. Place in the baking dish, lining each filled crepe next to the others. Drizzle with remaining sauce. Bake for 20 minutes in 325 degree oven until center is heated through.
If Freezing: Complete all steps above. Cover with foil. Freeze, or cook first then freeze. Either way works. You can place the crepe pan in the oven fully frozen if desired. Cooking time will vary depending on how hard frozen they are, and how close together they are lined. Cook until center is heated through.
Baked Chicken Parmesan
Serves 8
8 egg whites
1 1/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced-fat Parmesan Cheese
8 portions chicken breast
8 Tbsp reduced-fat Parmesan Cheese to garnish
In a pie tin, beat egg whites until slightly frothy. Then in another pie tin mix breadcrumbs and cheese. Dip breasts in egg whites and then into the breadcrumb mixture, coating both sides. Place on cookie sheet in freezer until frozen then transfer to freezer bags.
Place frozen on cookie sheet coated w/ cooking spray. Cook 20 mins on each side. Garnish with extra cheese. Serve with pasta and sauce or on salad.
8 egg whites
1 1/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced-fat Parmesan Cheese
8 portions chicken breast
8 Tbsp reduced-fat Parmesan Cheese to garnish
In a pie tin, beat egg whites until slightly frothy. Then in another pie tin mix breadcrumbs and cheese. Dip breasts in egg whites and then into the breadcrumb mixture, coating both sides. Place on cookie sheet in freezer until frozen then transfer to freezer bags.
Place frozen on cookie sheet coated w/ cooking spray. Cook 20 mins on each side. Garnish with extra cheese. Serve with pasta and sauce or on salad.
Potato Bacon Chowder
4 cans condensed cream of potato soup
4 soup cans filled with milk
1 large onion, chopped
4 sliced of bacon, cooked and crumbled into small pieces
1/2 tsp pepper
2 large uncooked potatoes, cut into
1/2" pieces (russet best)
1/2 cup chopped chives (fresh) (split into two 1/4 cup sizes)
2 cups shredded cheddar cheese.
Combine soup, milk, onion, bacon, pepper, potatoes and 1/4 cup chives into slow cooker. Stir well. Cover and cook on high for 3-4 hours or until potatoes are soft and cooked through. Add cheese to slow cooker, stirring until the cheese is fully melted. Serve into bowls and top with chives.
Label: Place in slow cooker. Cook on high for 3-4 hours or until potatoes are soft and cooked. Add cheese and stir until fully melted. Serve - top with chives if desired.
4 soup cans filled with milk
1 large onion, chopped
4 sliced of bacon, cooked and crumbled into small pieces
1/2 tsp pepper
2 large uncooked potatoes, cut into
1/2" pieces (russet best)
1/2 cup chopped chives (fresh) (split into two 1/4 cup sizes)
2 cups shredded cheddar cheese.
Combine soup, milk, onion, bacon, pepper, potatoes and 1/4 cup chives into slow cooker. Stir well. Cover and cook on high for 3-4 hours or until potatoes are soft and cooked through. Add cheese to slow cooker, stirring until the cheese is fully melted. Serve into bowls and top with chives.
Label: Place in slow cooker. Cook on high for 3-4 hours or until potatoes are soft and cooked. Add cheese and stir until fully melted. Serve - top with chives if desired.
Chicken Tostadas
(1/2 meal or made for 4)
1/2 4oz bottle Kraft Zesty Italian Dressing
1 1/2 t Chili Powder
1 1/2 t cumin
1 1/2 clove of garlic minced
3 chicken breasts
corn tortillas
Thaw and cook all ingredients in a crockpot for 3 to 4 hours . Shred chicken and cook an additional hour on low. Serve on warm corn tortillas with fixings of your choice (lettuce, tomatoes, beans, cheese -not provided) and put dressing from crockpot on top if you desire or add your own salsa.
1/2 4oz bottle Kraft Zesty Italian Dressing
1 1/2 t Chili Powder
1 1/2 t cumin
1 1/2 clove of garlic minced
3 chicken breasts
corn tortillas
Thaw and cook all ingredients in a crockpot for 3 to 4 hours . Shred chicken and cook an additional hour on low. Serve on warm corn tortillas with fixings of your choice (lettuce, tomatoes, beans, cheese -not provided) and put dressing from crockpot on top if you desire or add your own salsa.
Yummy Lasagna
2 cups ricotta cheese
1/4 cup Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon oregano
12 lasagna noodles
12 oz ground beef
1 egg
2 tbsp Parsley
2 jars spaghetti sauce
(this recipe makes a large Pyrex dish of lasagna)
1. Brown the ground beef, drain, and set aside.
2. Mix ricotta cheese, egg, Parmesan cheese, parsley, and 1 cup of the mozzarella cheese in a large bowl.
3. Cook lasagne noodles in a large pot until tender.
Layer a small amount of tomato sauce on the bottom of the pan then place 3 Lasagne noodles side by side on top of the sauce. Spread ricotta cheese mixture over the noodles with a rubber spatula. Sprinkle 1/3 of the ground beef on the cheese mixture. Pour ample spaghetti sauce on the beef and cheese mixture.
Start a new layer with 3 lasagna noodles. Repeat steps by adding cheese mixture, ground beef and sauce. Add final layer by adding last 3 lasagna noodles. Repeat steps by adding cheese mixture, ground beef, and sauce. Sprinkle the final 1 c. of mozzarella cheese that was held back from the cheese mixture on the top.
Cover with tin foil and bake at 350 for 35 minutes. Uncover and bake an additional 5 minutes.
LABEL: Thaw completely in the fridge. Bake with tin foil at 350 for 35 minutes. Uncover and bake an additional 5 minutes.
PS My rancher grandfather just sent us about 50 lbs of frozen ground beef so there will be no cost for the meat :)
1/4 cup Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon oregano
12 lasagna noodles
12 oz ground beef
1 egg
2 tbsp Parsley
2 jars spaghetti sauce
(this recipe makes a large Pyrex dish of lasagna)
1. Brown the ground beef, drain, and set aside.
2. Mix ricotta cheese, egg, Parmesan cheese, parsley, and 1 cup of the mozzarella cheese in a large bowl.
3. Cook lasagne noodles in a large pot until tender.
Layer a small amount of tomato sauce on the bottom of the pan then place 3 Lasagne noodles side by side on top of the sauce. Spread ricotta cheese mixture over the noodles with a rubber spatula. Sprinkle 1/3 of the ground beef on the cheese mixture. Pour ample spaghetti sauce on the beef and cheese mixture.
Start a new layer with 3 lasagna noodles. Repeat steps by adding cheese mixture, ground beef and sauce. Add final layer by adding last 3 lasagna noodles. Repeat steps by adding cheese mixture, ground beef, and sauce. Sprinkle the final 1 c. of mozzarella cheese that was held back from the cheese mixture on the top.
Cover with tin foil and bake at 350 for 35 minutes. Uncover and bake an additional 5 minutes.
LABEL: Thaw completely in the fridge. Bake with tin foil at 350 for 35 minutes. Uncover and bake an additional 5 minutes.
PS My rancher grandfather just sent us about 50 lbs of frozen ground beef so there will be no cost for the meat :)
Monday, January 4, 2010
Mexican Chili
1 can Kidney beans
1 can black beans
1 can refried beans
1 can Mexican style chili beans
1 can corn
1 can diced tomatoes
1 can tomato sauce
1 can chopped chilie's
1 C. water
1 pkg. taco seasoning
1 pkg. hidden valley ranch dry mix
1 pound lean ground beef
1/2 c. onion finely chopped
Brown meat ad onion. Put in large cooking pot and add all remaining ingredients without draining. Simmer for 20-30 minutes.
Label: Defrost. Warm on stove top.
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