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Thursday, October 8, 2009
APRIL 2010 MENU
Cheesy Chicken Cheesy Spaghetti Bake Chicken Breast Supreme Crescent Chicken Casserole Herbed-Parmesan Chicken Breasts Karen's Enchilada Bake Lazy Day Lasagna Mozzarella Meatballs Pizza Burgers Tator Tot Hotdish
This herb-flavored chicken recipe makes a quick and easy entrée.
Preparation time: 10 min Baking time: 17 min Yield: 4 servings
1/2 cup shredded Parmesan cheese 1 teaspoon dried basil leaves 1/2 teaspoon finely chopped fresh garlic 1/4 teaspoon dried oregano leaves 1 Half Stick of LAND O LAKES® Butter (1/4 cup), melted 4 (4-ounce) boneless skinless chicken breasts
Heat oven to 400°F. Combine cheese, basil, garlic and oregano in pie pan or shallow bowl. Place melted butter in another pie pan or shallow bowl. Dip chicken in butter; coat with cheese mixture.
Place chicken into ungreased 8 or 9-inch square baking dish. Bake for 17 to 22 minutes or until chicken until internal temperature reaches at least 165°F. and juices run clear when pierced with a fork.
FREEZE AND BAKE LATER METHOD: Prepare chicken as directed but do not bake. Cover tightly with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 400°F. Bake, uncovered, for 17 to 22 minutes or internal temperature reaches at least 165°F. and juices run clear when pierced with a fork.
FOR 2 SERVINGS: Combine 1/4 cup shredded Parmesan cheese, 1/2 teaspoon dried basil, 1/4 teaspoon finely chopped fresh garlic and 1/8 teaspoon dried oregano leaves in pie pan or shallow bowl. Place 2 tablespoons melted butter in another pie pan or shallow bowl. Dip 2 chicken breasts in butter; coat with cheese mixture. Bake as directed.
15 mozzarella string cheese, cut into 120 cubes 3 cups dry bread crumbs 2/3 cup milk 4 eggs, lightly beaten 1/4 cup minced onion 2 tbsp minced garlic 1 tbsp salt 2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree. Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out. Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Seal and freeze
July 13, 2009 12:39 PM The Domesic Divas said... 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.
2 lbs boneless chicken breasts 4 slices provolone cheese 1 cans cream of chicken soup ½ cup sour cream 1 cup fine breadcrumbs ¼ cup melted butter or margarine
Serving Day: Remove all bags from chicken bag before thawing. Thaw completely. Spray a baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Spread sauce over cheese. Sprinkle bread crumbs over top to cover sauce layer. Drizzle ¼ cup melted butter over bread crumbs if desired (this is optional). Bake at 350 degrees for 1 hour or until chicken tests done.
½ cup chopped celery ½ cup chopped onion 8 oz sliced fresh mushrooms 2 Tbsp butter 3 cups cooked chicken, chopped 1 can cream of mushroom soup 2/3 cup mayonnaise ½ cup sour cream ½ cup white cooking wine (or leftover white wine that you might have on hand) 1 – 8 oz pkg. Crescent rolls 1 cup shredded cheddar cheese
Sauté celery, onion and mushrooms until soft. Add rest of ingredients except crescent rolls and shredded cheese. Cool. Place in a plastic bag. Place shredded cheese in separate plastic bag. Bundle together in a freezer bag. Seal, label and freeze flat. Do not freeze crescent rolls.
Serving day: Thaw completely. Place chicken mixture in a 9x13 inch pan. Place crescent rolls on top. Bake at 350 for 30-40 minutes. During the last few minutes of baking sprinkle cheddar cheese on top.
Tater Tot Hot Dish (9/08 swap) From Trinity Lutheran Church Cookbook
1-½ pounds ground beef 1 medium onion, finely chopped 1 can French cut green beans, drained 1 can cream of chicken soup 1 small can (2.8 oz) French Fried Onions 1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
April 5, 2009 6:38 PM The Domesic Divas said... Pizza Dunkers (swapped 12/08) Submitted by Jessica Bethke
Ingredients: 1 loaf frozen bread dough –or your own bread recipe Pepperoni –diced Canadian bacon –diced 2 cups grated part-skim mozzarella cheese 1/2 tsp Italian herb seasoning, or to taste Optional: sautéed onions Your favorite Pasta or pizza sauce (I am providing Market Pantry Tomato/Basil/Garlic pasta sauce)
Directions: 1.Thaw or prepare dough –whole wheat or white (both work well, depending on the tastes of your family). Roll into a 14×24 inch rectangle about 1/4 inch thick. 2. Preheat oven to 400. 3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl. 4. Spread mixture onto dough rectangle, pressing a bit to secure meat. Roll dough lengthwise like a jellyroll, use plain dental floss to cut roll into 24 - 1 inch slices. 5. Treat 2 rimmed cookie sheets with cooking spray or parchment paper. Lay slices on sheets about an inch apart. Let Dunkers sit for 10 minutes in warm area. 6. Bake for 20-25 minutes or until golden brown. Cool and freeze in 1 gallon bags, 6 per bag. Slip 1 quart bag with 2 cups sauce into each bag to freeze.
To Serve: Thaw and warm dunkers in a preheated 400 degree oven for 10 minutes or warm in microwave. Serve with warmed pasta sauce. These also work great cold in kids’ lunches –home made pizza lunchables.
For supper swap: (These were not pre-baked!) Defrost in fridge. Place on cookie sheet about an inch apart and let sit for 10 minutes in warm area. Bake for 20-25 minutes or until golden brown in 400 degree oven. Warm up pasta sauce.
Brown 2 lbs hamburger with 1 chopped onion Add: 1 can of Old El Paso Enchilada sauce-Mild Melt in microwave together Mix: 2 cans cream of chicken soup (or mushroom), 1 lb grated Colby cheese Layer in a 9x13 pan: 1/2 meat, 8 yellow corn tortillas (torn in half), 1/2 meat mixture, half cheese mixture, cover with Fritos. Freeze.
Serving day instructions: Thaw. Bake at 350 for 30 minutes.
1 8 oz container cream cheese 1 1/2 cups sour cream 1 pound ground beef 1 28 oz jar spaghetti sauce 1 cup mozzarella
Brown hamburger and add spaghetti sauce. Simmer 10 minutes. While sauce is simmering, cook noodles. In a separate bowl, combine cream cheese and sour cream; mix together until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving Day: Thaw. Bake at 350 for 1 hour, covered. Serve with a green salad.
12 oz cottage cheese 2 cups mozzarella cheese, shredded 2 eggs 1/3 cup parsley 1 t. onion powder 1/2 tsp. dried basil leaves 1/8 tsp. pepper 32 oz spaghetti sauce 3/4 cup ground beef 9 lasagna noodles 3/4 cup water
On Hand: Grated Parmesan cheese
Assembly Day: In large bowl, mix cheeses, eggs, parsley, onion powder, basil, and pepper until well blended; set aside. In a medium bowl, mix together spaghetti sauce and ground beef, cooked. In 9x13 pan, spread 3/4 cup meat sauce. Layer 3 uncooked noodles and top with meat sauce. Spread with 1/2 cottage cheese mixture and 1 1/2 cups meat sauce. Layer 3 more noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around the edges. Cover and freeze.
Serving day: Thaw and bake covered at 375 for 45 minutes. Uncover and bake an additional 15 minutes.
9 English Muffins Jar of Cheese Whiz 1 ½ pounds ground beef 1 tsp. garlic salt 1 Tbsp. dry minced onion 15 oz can Contadina pizza sauce 1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins) Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions: DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
9 comments:
HERBED-PARMESAN CHICKEN BREASTS
This herb-flavored chicken recipe makes a quick and easy entrée.
Preparation time: 10 min Baking time: 17 min
Yield: 4 servings
1/2 cup shredded Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon dried oregano leaves
1 Half Stick of LAND O LAKES® Butter (1/4 cup), melted
4 (4-ounce) boneless skinless chicken breasts
Heat oven to 400°F. Combine cheese, basil, garlic and oregano in pie pan or shallow bowl. Place melted butter in another pie pan or shallow bowl. Dip chicken in butter; coat with cheese mixture.
Place chicken into ungreased 8 or 9-inch square baking dish. Bake for 17 to 22 minutes or until chicken until internal temperature reaches at least 165°F. and juices run clear when pierced with a fork.
FREEZE AND BAKE LATER METHOD: Prepare chicken as directed but do not bake. Cover tightly with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 400°F. Bake, uncovered, for 17 to 22 minutes or internal temperature reaches at least 165°F. and juices run clear when pierced with a fork.
FOR 2 SERVINGS: Combine 1/4 cup shredded Parmesan cheese, 1/2 teaspoon dried basil, 1/4 teaspoon finely chopped fresh garlic and 1/8 teaspoon dried oregano leaves in pie pan or shallow bowl. Place 2 tablespoons melted butter in another pie pan or shallow bowl. Dip 2 chicken breasts in butter; coat with cheese mixture. Bake as directed.
Nutrition Facts (1 serving): Calories: 270, Fat: 17g, Cholesterol: 100mg, Sodium: 320mg, Carbohydrates: <1g, Dietary Fiber: 0g, Protein: 27g
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Mozzarella Meatballs
15 mozzarella string cheese, cut into 120 cubes
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree.
Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Sauce
4 cups ketchup
2 cups red wine vinegar
2 cups worcestershire sauce
2 cups packed brown sugar
2 tbsp minced garlic
2 tbsp mined onion
1 tbsp dry mustard
2 tsp black pepper
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Seal and freeze
July 13, 2009 12:39 PM
The Domesic Divas said...
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 Breasts Supreme:
2 lbs boneless chicken breasts
4 slices provolone cheese
1 cans cream of chicken soup
½ cup sour cream
1 cup fine breadcrumbs
¼ cup melted butter or margarine
Serving Day:
Remove all bags from chicken bag before thawing.
Thaw completely. Spray a baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Spread sauce over cheese. Sprinkle bread crumbs over top to cover sauce layer. Drizzle ¼ cup melted butter over bread crumbs if desired (this is optional). Bake at 350 degrees for 1 hour or until chicken tests done.
Serve with Rice Mix.
Crescent Chicken Casserole
½ cup chopped celery
½ cup chopped onion
8 oz sliced fresh mushrooms
2 Tbsp butter
3 cups cooked chicken, chopped
1 can cream of mushroom soup
2/3 cup mayonnaise
½ cup sour cream
½ cup white cooking wine (or leftover white wine that you might have on hand)
1 – 8 oz pkg. Crescent rolls
1 cup shredded cheddar cheese
Sauté celery, onion and mushrooms until soft. Add rest of ingredients except crescent rolls and shredded cheese. Cool. Place in a plastic bag. Place shredded cheese in separate plastic bag. Bundle together in a freezer bag. Seal, label and freeze flat. Do not freeze crescent rolls.
Serving day:
Thaw completely. Place chicken mixture in a 9x13 inch pan. Place crescent rolls on top. Bake at 350 for 30-40 minutes. During the last few minutes of baking sprinkle cheddar cheese on top.
Tater Tot Hot Dish (9/08 swap)
From Trinity Lutheran Church Cookbook
1-½ pounds ground beef
1 medium onion, finely chopped
1 can French cut green beans, drained
1 can cream of chicken soup
1 small can (2.8 oz) French Fried Onions
1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
April 5, 2009 6:38 PM
The Domesic Divas said...
Pizza Dunkers
(swapped 12/08)
Submitted by Jessica Bethke
Ingredients:
1 loaf frozen bread dough –or your own bread recipe
Pepperoni –diced
Canadian bacon –diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
Optional: sautéed onions
Your favorite Pasta or pizza sauce (I am providing Market Pantry Tomato/Basil/Garlic pasta sauce)
Directions:
1.Thaw or prepare dough –whole wheat or white (both work well, depending on the tastes of your family). Roll into a 14×24 inch rectangle about 1/4 inch thick.
2. Preheat oven to 400.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat. Roll dough lengthwise like a jellyroll, use plain dental floss to cut roll into 24 - 1 inch slices.
5. Treat 2 rimmed cookie sheets with cooking spray or parchment paper.
Lay slices on sheets about an inch apart. Let Dunkers sit for 10 minutes in warm area.
6. Bake for 20-25 minutes or until golden brown. Cool and freeze in 1 gallon bags, 6 per bag. Slip 1 quart bag with 2 cups sauce into each bag to freeze.
To Serve: Thaw and warm dunkers in a preheated 400 degree oven for 10 minutes or warm in microwave. Serve with warmed pasta sauce. These also work great cold in kids’ lunches –home made pizza lunchables.
For supper swap: (These were not pre-baked!) Defrost in fridge. Place on cookie sheet about an inch apart and let sit for 10 minutes in warm area. Bake for 20-25 minutes or until golden brown in 400 degree oven. Warm up pasta sauce.
Dunk and enjoy!
Enchilada casserole
Brown 2 lbs hamburger with 1 chopped onion
Add: 1 can of Old El Paso Enchilada sauce-Mild
Melt in microwave together
Mix: 2 cans cream of chicken soup (or mushroom), 1 lb grated Colby cheese
Layer in a 9x13 pan:
1/2 meat, 8 yellow corn tortillas (torn in half), 1/2 meat mixture, half cheese mixture, cover with Fritos. Freeze.
Serving day instructions: Thaw. Bake at 350 for 30 minutes.
Cheesy Spaghetti Bake:
1 8 oz container cream cheese
1 1/2 cups sour cream
1 pound ground beef
1 28 oz jar spaghetti sauce
1 cup mozzarella
Brown hamburger and add spaghetti sauce. Simmer 10 minutes. While sauce is simmering, cook noodles. In a separate bowl, combine cream cheese and sour cream; mix together until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving Day:
Thaw. Bake at 350 for 1 hour, covered. Serve with a green salad.
Lazy Day Lasagna:
12 oz cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup parsley
1 t. onion powder
1/2 tsp. dried basil leaves
1/8 tsp. pepper
32 oz spaghetti sauce
3/4 cup ground beef
9 lasagna noodles
3/4 cup water
On Hand: Grated Parmesan cheese
Assembly Day:
In large bowl, mix cheeses, eggs, parsley, onion powder, basil, and pepper until well blended; set aside. In a medium bowl, mix together spaghetti sauce and ground beef, cooked.
In 9x13 pan, spread 3/4 cup meat sauce. Layer 3 uncooked noodles and top with meat sauce. Spread with 1/2 cottage cheese mixture and 1 1/2 cups meat sauce. Layer 3 more noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around the edges. Cover and freeze.
Serving day:
Thaw and bake covered at 375 for 45 minutes. Uncover and bake an additional 15 minutes.
Pizza Burgers
9 English Muffins
Jar of Cheese Whiz
1 ½ pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion
15 oz can Contadina pizza sauce
1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins)
Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions:
DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
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