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Friday, September 4, 2009
NOVEMBER 2009 MENU
Beef Chimichangas Campbell's Beef Taco Bake Cheesy Chicken with Noodles Chicken Lasagna Alfredo French Toast Sticks Freezer Quesadillas Oven Chicken Stew Sweet N' Sour Meatballs Taco Rice Wild Rice Chicken
Ingredients > > 6 cups beef broth > 1 small onion, finely chopped > 3 Tablespoons green bell pepper, chopped > 1/2 cup celery, chopped > Carrots (add as many as you want) > Potatoes (add as many as you want) > Ham (add as much as you want) > 1 teaspoon salt > 1/2 teaspoon black pepper > 1 teaspoon paprika > 1 teaspoon dill > 1/2 teaspoon garlic powder > 1 teaspoon Worcestershire sauce > 12 ounces beer > White Sauce: > 5 1/2 cups whole milk > 1 1/2 sticks (6 ounces) unsalted butter > 3/4 to 1 cup flour > 14 ounces cheddar cheese > 1 1/3 cups whipping cream > > SERVES / YIELDS > 1 gallon or 14 servings > > Preparation Instructions > > Put beef broth into a stockpot and bring to a boil. While it's heating, chop onion, green pepper and celery, carrots, potatoes, and ham. Add to Stockpot as broth begins to boil. Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly, add beer. Adjust heat to maintain a simmer and cook for 20 to 30 minutes. While mixture is simmering, grate cheese and set aside. When broth has simmered for 20 to 30 minutes, turn heat to low, keeping the pot on the burner. > > Begin making the white sauce: Melt butter in pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil. Be sure the butter has time to melt before the milk boils. When the butter has melted, keep on low heat and gradually mix the flour into it with a wire wisk. This mixture is called the roux. Add more flour as needed to make a thicker roux. > > Cook for a minute or two on low heat (till roux bubbles slowly), and remove from the burner. As milk comes to a boil, pour into roux all at once. Beat vigorously with a wisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. Continue to beat for three to four minutes to yield a smooth, creamy white sauce. > > Carefully add the broth mixture to the white cheese sauce and mix thoroughly. Add the whipping cream and the soup is ready to serve. > >
1 pound ground beef 1 can Campbell's Condensed Tomato Soup 1 cup salsa 1/2 cup milk 6 flour or 8 corn tortillas, (6 to 8 inches), cut into 1-inch pieces 1 cup shredded Cheddar cheese
In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.Serves 4.
Cheesy Chicken Casserole Supper Swap recipe October 2008
8 oz egg noodles 3 cups cooked chicken 1 ½ cups cottage cheese 2 cups shredded American cheese ½ cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
Contributed By: jensenjulie Pampered Chef Celebrate
Ingredients 10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves Preparation 1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.
4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.
Freezer Quesadillas Supper Swap Recipe November 2008
Ingredients: 1-1/2 C. Chicken; cooked and finely minced* 1/4 C. Reduced fat sour cream 1 C. Thick and chunky mild salsa 1/2 C. Shredded cheddar cheese 1/2 C. Shredded Monterey Jack cheese 1 t. Chili powder 8 Flour tortillas; 6-inch
Assembly Directions: In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions: Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions: Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Oven French Toast Sticks Supper Swap recipe October 2008
12 pieces Texas toast bread 3 cup melted butter 6 eggs 1/2 cup sugar 3/4 tsp. cinnamon 1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet. Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
1 t. salt 2 lbs lean ground beef 2 cloves garlic 2 t. ground cumin 2 t. oregano, crushed 1/2 cup canned green chiles, chopped 1/2 cup taco sauce 1/2 cup sour cream 1/4 cup cider vinegar
Serving day:
1 cup butter or margarine 9 7-inch flour tortillas
Cooking day instructions:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture using freezer bag method.
Serving day instructions:
In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortillas in envelope fashion. Place seam upside down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.
Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado, and additional sour cream.
Hint:
For a lower fat version of this recipe, microwave tortillas wrapped in a kitchen towel for 60 seconds to soften. Then fill with mixture, fold in envelope fashion, and brush tops of folded chimis with butter, rather than dipping them in butter.
Melt butter in a Dutch oven or large saucepan over medium-high heat. Cut chicken into bite-size cubes, adding to butter as you work. Sprinkle with poultry seasoning and ground pepper. Reduce heat to medium and cook, stirring, until chicken is no longer pink.
Add evaporated milk (including any that has settled to the bottom of the can) and soup to the chicken and stir well. Stir in the frozen vegetables. Bring to a simmer, stirring occasionally to keep from sticking. Cook about 10 minutes, until slightly thickened.
Pour stew into a large casserole dish. Separate biscuits and place around the top of the casserole with spaces in between. Place in a 350-degree oven and bake 15 to 20 minutes, until biscuits are lightly brown on top and stew is bubbly.
28 oz canned tomatoes 14 oz beef broth 1/2 cup onion, diced 4 garlic cloves, minced 1/2 cup brown sugar, packed 1 T. lemon juice 1 1/2 lbs ground beef, lean 1 C. dry bread crumbs 1 1/2 t. salt 1/2 t. black pepper 1/2 t. allspice 2 large eggs, beaten
In a dutch oven, combine tomatoes and their juices, broth, 1/2 of the onions, 1/2 of the garlic, all the brown sugar, and all the lemon juice. Bring to a boil, then reduce heat to low and simmer while you prepare the meatballs. Combine all of the remaining ingredients together with your hands, mixing very well. Shape into one inch balls and carefully drop them into the simmering sauce. Partially cover the pan with its lid and simmer about an hour and a half. The sauce should be thick and the meatballs tender. Scoop off any fat that has collected on top with a spoon and discard. Cool and then freeze using freezer bags.
1 6 1/4 oz package quick-cooking long-grain and wild rice 1 cup cooked, chopped chicken 1 8 oz can water chesnuts, sliced and drained 1 cup finely chopped celery 1 1/4 cups finely chopped onion 1 cup light mayo 1 10 3/4 oz can cream of mushroom soup
Cook rice according to pkg directions. Combine rice with chopped chicken, water chesnuts, celery, and onion. Put mixture in a 1-gallon freezer bag. To prepare for serving, thaw rice and chicken mixture, remove from bag, and place in a 2 1/2 quart baking dish. Stir mayo and condensed cream of mushroom soup together and spread over top of chicken. Bake uncovered in a preheated oven (325 degrees F) for 1 hour.
1 lb ground beef 1 cup onion, diced 1 taco seasoning packet 16 oz canned tomatoes 2 cups rice (brown or white, cooked measurement) 2 cups shredded cheese
Brown meat and drain. Combine meat, onion, taco seasoning packet, cooked rice, and tomatoes in saucepan. Simmer until thick, about 30 minutes.
Freezing and cooking directions:
Cool, label, and freeze in bags. Also freeze 2 cups shredded cheese with the freezer bag. To serve: thaw completely. For taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream, and the cheese.
This stuff is great! We use it for main entrees and snacks to fill taco shells or to fill flour tortillas for burritos. Melted cheese on top of corn chips and Taco Rice make yummy nachos!
11 comments:
Beer Cheese Soup:
Ingredients
>
> 6 cups beef broth
> 1 small onion, finely chopped
> 3 Tablespoons green bell pepper, chopped
> 1/2 cup celery, chopped
> Carrots (add as many as you want)
> Potatoes (add as many as you want)
> Ham (add as much as you want)
> 1 teaspoon salt
> 1/2 teaspoon black pepper
> 1 teaspoon paprika
> 1 teaspoon dill
> 1/2 teaspoon garlic powder
> 1 teaspoon Worcestershire sauce
> 12 ounces beer
> White Sauce:
> 5 1/2 cups whole milk
> 1 1/2 sticks (6 ounces) unsalted butter
> 3/4 to 1 cup flour
> 14 ounces cheddar cheese
> 1 1/3 cups whipping cream
>
> SERVES / YIELDS
> 1 gallon or 14 servings
>
> Preparation Instructions
>
> Put beef broth into a stockpot and bring to a boil. While it's heating, chop onion, green pepper and celery, carrots, potatoes, and ham. Add to Stockpot as broth begins to boil. Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly, add beer. Adjust heat to maintain a simmer and cook for 20 to 30 minutes. While mixture is simmering, grate cheese and set aside. When broth has simmered for 20 to 30 minutes, turn heat to low, keeping the pot on the burner.
>
> Begin making the white sauce: Melt butter in pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil. Be sure the butter has time to melt before the milk boils. When the butter has melted, keep on low heat and gradually mix the flour into it with a wire wisk. This mixture is called the roux. Add more flour as needed to make a thicker roux.
>
> Cook for a minute or two on low heat (till roux bubbles slowly), and remove from the burner. As milk comes to a boil, pour into roux all at once. Beat vigorously with a wisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. Continue to beat for three to four minutes to yield a smooth, creamy white sauce.
>
> Carefully add the broth mixture to the white cheese sauce and mix thoroughly. Add the whipping cream and the soup is ready to serve.
>
>
Campbell's Beef Taco Bake
1 pound ground beef
1 can Campbell's Condensed Tomato Soup
1 cup salsa
1/2 cup milk
6 flour or 8 corn tortillas, (6 to
8 inches), cut into 1-inch pieces
1 cup shredded Cheddar cheese
In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.Serves 4.
Cheesy Chicken Casserole
Supper Swap recipe
October 2008
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Chicken Lasagna Alfredo
Contributed By: jensenjulie
Pampered Chef Celebrate
Ingredients
10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves
Preparation
1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.
4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.
Freezer Quesadillas
Supper Swap Recipe November 2008
Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. Reduced fat sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Oven French Toast Sticks
Supper Swap recipe
October 2008
12 pieces Texas toast bread
3 cup melted butter
6 eggs
1/2 cup sugar
3/4 tsp. cinnamon
1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet. Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
Beef Chimichangas:
1 t. salt
2 lbs lean ground beef
2 cloves garlic
2 t. ground cumin
2 t. oregano, crushed
1/2 cup canned green chiles, chopped
1/2 cup taco sauce
1/2 cup sour cream
1/4 cup cider vinegar
Serving day:
1 cup butter or margarine
9 7-inch flour tortillas
Cooking day instructions:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture using freezer bag method.
Serving day instructions:
In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortillas in envelope fashion. Place seam upside down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.
Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado, and additional sour cream.
Hint:
For a lower fat version of this recipe, microwave tortillas wrapped in a kitchen towel for 60 seconds to soften. Then fill with mixture, fold in envelope fashion, and brush tops of folded chimis with butter, rather than dipping them in butter.
Biscuit-Topped Chicken Stew
2 tablespoons butter
1 to 1 ½ pounds skinless, boneless chicken breast
1 teaspoon poultry seasoning
¼ teaspoon ground pepper
1 (12-ounce) can evaporated milk
1 (10.5-ounce) can cream of chicken soup
1 (16-ounce) bag frozen mixed vegetables
1 (5-biscuit) tube canned biscuits
Melt butter in a Dutch oven or large saucepan over medium-high heat. Cut chicken into bite-size cubes, adding to butter as you work. Sprinkle with poultry seasoning and ground pepper. Reduce heat to medium and cook, stirring, until chicken is no longer pink.
Add evaporated milk (including any that has settled to the bottom of the can) and soup to the chicken and stir well. Stir in the frozen vegetables. Bring to a simmer, stirring occasionally to keep from sticking. Cook about 10 minutes, until slightly thickened.
Pour stew into a large casserole dish. Separate biscuits and place around the top of the casserole with spaces in between. Place in a 350-degree oven and bake 15 to 20 minutes, until biscuits are lightly brown on top and stew is bubbly.
Sweet N' Sour Meatballs:
28 oz canned tomatoes
14 oz beef broth
1/2 cup onion, diced
4 garlic cloves, minced
1/2 cup brown sugar, packed
1 T. lemon juice
1 1/2 lbs ground beef, lean
1 C. dry bread crumbs
1 1/2 t. salt
1/2 t. black pepper
1/2 t. allspice
2 large eggs, beaten
In a dutch oven, combine tomatoes and their juices, broth, 1/2 of the onions, 1/2 of the garlic, all the brown sugar, and all the lemon juice. Bring to a boil, then reduce heat to low and simmer while you prepare the meatballs. Combine all of the remaining ingredients together with your hands, mixing very well. Shape into one inch balls and carefully drop them into the simmering sauce. Partially cover the pan with its lid and simmer about an hour and a half. The sauce should be thick and the meatballs tender. Scoop off any fat that has collected on top with a spoon and discard. Cool and then freeze using freezer bags.
Serving day:
Heat until warm in the oven or the microwave.
Wild Rice Chicken:
1 6 1/4 oz package quick-cooking long-grain and wild rice
1 cup cooked, chopped chicken
1 8 oz can water chesnuts, sliced and drained
1 cup finely chopped celery
1 1/4 cups finely chopped onion
1 cup light mayo
1 10 3/4 oz can cream of mushroom soup
Cook rice according to pkg directions. Combine rice with chopped chicken, water chesnuts, celery, and onion. Put mixture in a 1-gallon freezer bag.
To prepare for serving, thaw rice and chicken mixture, remove from bag, and place in a 2 1/2 quart baking dish. Stir mayo and condensed cream of mushroom soup together and spread over top of chicken. Bake uncovered in a preheated oven (325 degrees F) for 1 hour.
Taco Rice:
1 lb ground beef
1 cup onion, diced
1 taco seasoning packet
16 oz canned tomatoes
2 cups rice (brown or white, cooked measurement)
2 cups shredded cheese
Brown meat and drain. Combine meat, onion, taco seasoning packet, cooked rice, and tomatoes in saucepan. Simmer until thick, about 30 minutes.
Freezing and cooking directions:
Cool, label, and freeze in bags. Also freeze 2 cups shredded cheese with the freezer bag. To serve: thaw completely. For taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream, and the cheese.
This stuff is great! We use it for main entrees and snacks to fill taco shells or to fill flour tortillas for burritos. Melted cheese on top of corn chips and Taco Rice make yummy nachos!
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