**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
2 cups bowtie pasta, uncooked 1 lb ground beef 1 onion 2 cloves garlic, chopped 1/2 t. garlic salt 3 cups spaghetti sauce 6 oz cream cheese, cubed 2/3 cup milk 1/2 cup sour cream 1 green bell pepper, chopped 3/4 cup grated parmesan cheese, divided
Cook bowtie pasta according to package directions; drain and set aside. Brown beef, onion, and garlic until beef is no longer pink. Add spaghetti sauce and garlic salt; simmer 10 minutes. In a separate bowl, combine cream cheese and milk. Microwave 1-2 minutes on high, stirring once. Stir with whisk until blended. Stir in sour cream, green pepper, and 1/2 cup parmesan cheese. Place cream cheese mixture in lined 9x9 casserole dish. Spread cooked pasta on top of cream cheese mixture. Top with beef mixture and remaining 1/4 cup parmesan cheese. Freeze.
Serving day:
Return unwrapped meal to original baking dish and allow to thaw to a slushy state. Bake for 25-30 minutes at 350 degrees F, covered. Uncover and bake 5-10 more minutes, until bubbly.
6 boneless, skinless chicken breast halves 2 envelopes dried onion soup mix 1 16 oz can whole berry cranberry sauce
Freeze chicken breasts in bag. When thawed, place chicken in a greased baking pan, mix dry soup mix and cranberry sauce and spread over the top. Cover with foil. Bake 40 minutes at 350 F or until done. Bake last 15 minutes uncovered. The whole house will smell wonderful.
1 1/2 lbs ground beef 2/3 cup oats, uncooked 1/2 cup diced onion 1 t. salt 1/2 t. garlic powder 2 eggs 2/3 cups ketchup
Mix all ingredients. Freeze.
To serve as meatloaf: Thaw mixture. Place in a loaf pan and pack it down. Add sauce. Bake at 350 for one hour.
To serve as meatballs: Thaw mixture. Roll into meatballs. Bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with sauce, put them in a baking dish and pour the sauce over them. Bake at 350 for 20-30 minutes, turning the meatballs occasionally while they are cooking. Serve over rice, pasta, or potatoes or make meatball subs.
Meatloaf sauce:
3/4 cup ketchup 1/4 cup brown sugar 1 1/2 tsp dry mustard
1 pound beef roast or round steak 1 packet onion soup mix 2/3 cup water 1 cup sour cream 2 Tbsp flour 8 oz fresh sliced mushrooms 8 oz egg noodles
Cut meat into thin strips. Brown meat in a small amount of oil. Add mushrooms to sauté. Combine soup mix and water. Add to meat. Bring to a boil. Simmer for as long as you can – approx 1-3 hours until tender. Stir flour into the sour cream and add just until heated through. Cool. Freeze flat in quart size freezer bags.
Serving Instructions: Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
40 jumbo pasta shells (12 oz box) 32 oz cottage cheese 16 oz mozzarella cheese, shredded 3/4 cup grated parmesan cheese 3 eggs 3/4 t. oregano 1/2 tsp salt 1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
2-3 cups cooked chicken, chopped or shredded 1 medium onion, chopped 2 tbsp butter 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup chicken broth 1 10 count package small flour tortillas 2 cups mild cheddar cheese, grated
Brown onion in butter, combine with soups, broth, and chicken. Mix well. Place a layer of tortillas (5) broken in pieces in a 9x11 greased baking dish. Cover with half of chicken and soup mixture and half of cheese. Repeat layers.
Serving day: Thaw. Bake at 350 for 30 minutes. 8 servings.
1 tsp vegetable oil 1 cup finely chopped onion 1/3 cup catsup 1/3 cup water 4 tsp white vinegar 4 tsp brown sugar 1 1/2 tsp Worcestershire sauce 1/2 tsp chili powder 1/4 tsp crushed celery seeds 2 pounds chicken pieces 1 8 oz pkg egg noodles
Heat oil in a large skillet; saute onion until tender. Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, and celery seeds. Bring sauce to boil. Add the chicken to the skillet, placing the side down that has the skin removed; spoon sauce over the pieces. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Turn chicken pieces and simmer covered for 20 minutes more until chicken is cooked through. Cool and freeze chicken and sauce.
To serve: Thaw chicken and sauce; put in a large skillet and cook over medium heat, stirring constantly until bubbly. Cook egg noodles according to pkg directions; serve chicken over noodles.
6 chicken breasts 10 oz Monterrey Jack cheese with jalapenos (not shredded) 4 eggs, beaten 1/4 cup bottled salsa (not chunky) or taco sauce 1/4 t. salt 2 cups Panko breadcrumbs 2 t. chili powder 2 t. ground cumin 1 1/2 t. garlic salt 1/2 t. dried oregano
Serving day: 1/4 cup butter sliced avocado, cherry tomatoes, sour cream, and salsa
Cut Monterrey Jack cheese into 6 equal pieces measuring 3/8x4 inches. Cut a horizontal slit or pocket into the side of each chicken breast-don't cut all the way through! Place one piece of cheese in the pocket of each chicken breast. To secure the cheese in the pocket, use 2-3 wooden toothpicks if needed. In a shallow pan, mix together eggs, salsa, and salt. In a separate pan, combine the Panko, chili powder, cumin, garlic salt, and oregano. Dip each chicken breast in the egg mixture to coat, then dip the breast into the panko crumb mixture. Place coated breasts in a shallow baking dish. Freeze for 1 hour; then carefully wrap each chicken breast in plastic wrap and place in a freezer bag. Freeze using freezer bag method.
Serving day: Carefully unwrap chicken breasts. Place 1/4 cup butter in a 9x13 baking dish and put in oven while it is preheating to 375 degrees. As soon as the butter is melted, remove the pan from the oven. Place chicken in dish, turning to coat with butter. Bake uncovered 35-40 minutes, or until just done. Serve immediately and garnish with salsa, sour cream, avocado, and tomatoes.
In a pan, combine chicken, salsa, beans, and taco seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 c. meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.
Freezing directions: Wrap each tortilla in foil. Put the individually wrapped in freezer bags. Freeze.
Serving day: Remove the needed amount from the freezer. Bake in the foil at 350 degrees for 30-40 minutes. Serve with sour cream if desired.
1 lb Maple Flavored Sausage 4 medium fresh mushrooms, sliced 1 small onion, chopped 2 cups shredded hashbrowns 1 dozen eggs, beaten 1 cup milk 1/2 tsp salt 1/2 tsp pepper 2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain. Mix together eggs and milk. Add sausage mixture, salt, and pepper. Pour into freezer bag and seal.
Put 2 cups shredded hashbrowns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal, and lay flat.
Serving day:
Thaw completely. Pour egg mixture into a greased 9x13 pan. Sprinkle with potatoes and top with cheese. Cover with foil. Bake at 350 degrees F for approximately 50 minutes or until center is set.
10 comments:
Beef Pasta Bake:
2 cups bowtie pasta, uncooked
1 lb ground beef
1 onion
2 cloves garlic, chopped
1/2 t. garlic salt
3 cups spaghetti sauce
6 oz cream cheese, cubed
2/3 cup milk
1/2 cup sour cream
1 green bell pepper, chopped
3/4 cup grated parmesan cheese, divided
Cook bowtie pasta according to package directions; drain and set aside. Brown beef, onion, and garlic until beef is no longer pink. Add spaghetti sauce and garlic salt; simmer 10 minutes. In a separate bowl, combine cream cheese and milk. Microwave 1-2 minutes on high, stirring once. Stir with whisk until blended. Stir in sour cream, green pepper, and 1/2 cup parmesan cheese. Place cream cheese mixture in lined 9x9 casserole dish. Spread cooked pasta on top of cream cheese mixture. Top with beef mixture and remaining 1/4 cup parmesan cheese. Freeze.
Serving day:
Return unwrapped meal to original baking dish and allow to thaw to a slushy state. Bake for 25-30 minutes at 350 degrees F, covered. Uncover and bake 5-10 more minutes, until bubbly.
Cranberry Chicken:
6 boneless, skinless chicken breast halves
2 envelopes dried onion soup mix
1 16 oz can whole berry cranberry sauce
Freeze chicken breasts in bag. When thawed, place chicken in a greased baking pan, mix dry soup mix and cranberry sauce and spread over the top. Cover with foil. Bake 40 minutes at 350 F or until done. Bake last 15 minutes uncovered. The whole house will smell wonderful.
Serve with: Twice-baked sweet potatoes
Meatloaf (Master meat mix): 6 servings
1 1/2 lbs ground beef
2/3 cup oats, uncooked
1/2 cup diced onion
1 t. salt
1/2 t. garlic powder
2 eggs
2/3 cups ketchup
Mix all ingredients. Freeze.
To serve as meatloaf: Thaw mixture. Place in a loaf pan and pack it down. Add sauce. Bake at 350 for one hour.
To serve as meatballs: Thaw mixture. Roll into meatballs. Bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with sauce, put them in a baking dish and pour the sauce over them. Bake at 350 for 20-30 minutes, turning the meatballs occasionally while they are cooking. Serve over rice, pasta, or potatoes or make meatball subs.
Meatloaf sauce:
3/4 cup ketchup
1/4 cup brown sugar
1 1/2 tsp dry mustard
15 Minute Beef Stroganoff (5/08 swap)
1 pound beef roast or round steak
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles
Cut meat into thin strips. Brown meat in a small amount of oil. Add mushrooms to sauté. Combine soup mix and water. Add to meat. Bring to a boil. Simmer for as long as you can – approx 1-3 hours until tender. Stir flour into the sour cream and add just until heated through. Cool. Freeze flat in quart size freezer bags.
Serving Instructions: Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Cheese-filled shells:
40 jumbo pasta shells (12 oz box)
32 oz cottage cheese
16 oz mozzarella cheese, shredded
3/4 cup grated parmesan cheese
3 eggs
3/4 t. oregano
1/2 tsp salt
1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
Chicken Enchilada Casserole:
2-3 cups cooked chicken, chopped or shredded
1 medium onion, chopped
2 tbsp butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 10 count package small flour tortillas
2 cups mild cheddar cheese, grated
Brown onion in butter, combine with soups, broth, and chicken. Mix well.
Place a layer of tortillas (5) broken in pieces in a 9x11 greased baking dish. Cover with half of chicken and soup mixture and half of cheese. Repeat layers.
Serving day:
Thaw. Bake at 350 for 30 minutes. 8 servings.
Stove-top BBQ Chicken:
1 tsp vegetable oil
1 cup finely chopped onion
1/3 cup catsup
1/3 cup water
4 tsp white vinegar
4 tsp brown sugar
1 1/2 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp crushed celery seeds
2 pounds chicken pieces
1 8 oz pkg egg noodles
Heat oil in a large skillet; saute onion until tender. Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, and celery seeds. Bring sauce to boil. Add the chicken to the skillet, placing the side down that has the skin removed; spoon sauce over the pieces. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Turn chicken pieces and simmer covered for 20 minutes more until chicken is cooked through. Cool and freeze chicken and sauce.
To serve:
Thaw chicken and sauce; put in a large skillet and cook over medium heat, stirring constantly until bubbly. Cook egg noodles according to pkg directions; serve chicken over noodles.
Monterrey-Jack stuffed chicken:
6 chicken breasts
10 oz Monterrey Jack cheese with jalapenos (not shredded)
4 eggs, beaten
1/4 cup bottled salsa (not chunky) or taco sauce
1/4 t. salt
2 cups Panko breadcrumbs
2 t. chili powder
2 t. ground cumin
1 1/2 t. garlic salt
1/2 t. dried oregano
Serving day:
1/4 cup butter
sliced avocado, cherry tomatoes, sour cream, and salsa
Cut Monterrey Jack cheese into 6 equal pieces measuring 3/8x4 inches. Cut a horizontal slit or pocket into the side of each chicken breast-don't cut all the way through! Place one piece of cheese in the pocket of each chicken breast. To secure the cheese in the pocket, use 2-3 wooden toothpicks if needed.
In a shallow pan, mix together eggs, salsa, and salt. In a separate pan, combine the Panko, chili powder, cumin, garlic salt, and oregano. Dip each chicken breast in the egg mixture to coat, then dip the breast into the panko crumb mixture. Place coated breasts in a shallow baking dish. Freeze for 1 hour; then carefully wrap each chicken breast in plastic wrap and place in a freezer bag. Freeze using freezer bag method.
Serving day:
Carefully unwrap chicken breasts. Place 1/4 cup butter in a 9x13 baking dish and put in oven while it is preheating to 375 degrees. As soon as the butter is melted, remove the pan from the oven. Place chicken in dish, turning to coat with butter. Bake uncovered 35-40 minutes, or until just done. Serve immediately and garnish with salsa, sour cream, avocado, and tomatoes.
Tip--Use disposable gloves when dipping chicken.
Make-Ahead Chimichangas:
2 1/2 cups cooked, shredded chicken
16 oz salsa
16 oz refried beans
1 taco seasoning envelope
8" flour tortillas (16 total)
4 cups shredded cheddar cheese
In a pan, combine chicken, salsa, beans, and taco seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 c. meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.
Freezing directions:
Wrap each tortilla in foil. Put the individually wrapped in freezer bags. Freeze.
Serving day:
Remove the needed amount from the freezer. Bake in the foil at 350 degrees for 30-40 minutes. Serve with sour cream if desired.
Egg and Sausage Bake:
1 lb Maple Flavored Sausage
4 medium fresh mushrooms, sliced
1 small onion, chopped
2 cups shredded hashbrowns
1 dozen eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain. Mix together eggs and milk. Add sausage mixture, salt, and pepper. Pour into freezer bag and seal.
Put 2 cups shredded hashbrowns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal, and lay flat.
Serving day:
Thaw completely. Pour egg mixture into a greased 9x13 pan. Sprinkle with potatoes and top with cheese. Cover with foil. Bake at 350 degrees F for approximately 50 minutes or until center is set.
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