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Monday, February 22, 2010
MAY 2010 MENU
Beef Chimichangas BBQ Hamburger Mix Chicken Fingers Crescent Roll chicken Egg Bake (Jonelle) Freezer Quesadillas Lydia's Circle Chicken Casserole Oven Beef Stew Pizza Dunkers with Pepperoni Taco shells
2pks crescent rolls 3c cooked cubed chicken 4 slices bacon-fried crisp and crumbled 1c swiss and cheddar cheese shredded 1/3 c mayo 1tsp dijon mustard 2 T parsley 1 garlic clove pressed 2 plum tomatos--sliced (not needed until cooking day) 1 egg beaten (not needed until cooking day)
ASSEMBLY DAY: combine chicken, bacon, cheese, mayo, mustard, parsley,and garlic in large bowl and mix well. Freeze. crescent rolls in fridge.
COOKING DAY: 1- thaw meat mixture 2-create a wreath* with crescent rolls on pizza stone. center circle should be approx. 6 inches. the wide part of the triangle towards the middle and the long skinny part hangs over the edge. press base of wreath to secure dough
*if you don't want to bother with the wreath you could make 8 rectangles with the crescent rolls and put a scoop on each and fold them like the chicken packet recipe.
3-place small rounded scoops of chicken mixture towards middle of the wreath.
4-place tomato slices on each scoop and fold rolls over towards center and secure.
5-brush beaten egg on wreath (sprinkle with cheese if desired)
6-bake at 375 for 25-30minutes until golden brown.
Additional ingredients (for each casserole): 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar 1 cup Monterrey Jack or mozzarella 1 1/2 cups crushed Tortilla chips (I use Doritos) 1 cup sour cream 3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Sauce: 1/4 cup mayo 1/4 cup milk 2 t. dry mustard 1 t. onion powder
Coating: 1 cup bread crumbs 1/2 t. Paprika
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
1 – 16 oz pkg. California blend vegetables 4 cups chicken breast meat 2 cans cream of chicken soup 1 cup real mayonnaise 1 tsp. lemon juice ½ tsp. curry ¾ cup shredded cheddar cheese 8 oz. can water chestnuts 1 cup herb seasoned stuffing crumbs ¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day: Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
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.
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.
1 cup chopped onion 2 tbsp butter 4 lbs ground beef 1 bottle (14 oz.) catsup 1 cup water 1/2 cup chopped celery 1/4 cup lemon juice 2 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tbsp salt 2 tsp vinegar 1/2 tsp dry mustard 2 cans chicken gumbo soup
Saute onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add rest of ingredients and simmer covered 30 minutes. Use to full 30-40 small hambuger buns.
Or, cool and freeze in 5 1-pint freezing containers. Seal and label with name and date. Before serving, heat mixture slowly in skillet or microwave container. 1 pint fills 6-8 small hamburger buns.
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.
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.
10 comments:
Crescent roll chicken
2pks crescent rolls
3c cooked cubed chicken
4 slices bacon-fried crisp and crumbled
1c swiss and cheddar cheese shredded
1/3 c mayo
1tsp dijon mustard
2 T parsley
1 garlic clove pressed
2 plum tomatos--sliced (not needed until cooking day)
1 egg beaten (not needed until cooking day)
ASSEMBLY DAY:
combine chicken, bacon, cheese, mayo, mustard, parsley,and garlic in large bowl and mix well. Freeze. crescent rolls in fridge.
COOKING DAY:
1- thaw meat mixture
2-create a wreath* with crescent rolls on pizza stone. center circle should be approx. 6 inches. the wide part of the triangle towards the middle and the long skinny part hangs over the edge. press base of wreath to secure dough
*if you don't want to bother with the wreath you could make 8 rectangles with the crescent rolls and put a scoop on each and fold them like the chicken packet recipe.
3-place small rounded scoops of chicken mixture towards middle of the wreath.
4-place tomato slices on each scoop and fold rolls over towards center and secure.
5-brush beaten egg on wreath (sprinkle with cheese if desired)
6-bake at 375 for 25-30minutes until golden brown.
Taco-filled Pasta Shells:
2 pounds ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional ingredients (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar
1 cup Monterrey Jack or mozzarella
1 1/2 cups crushed Tortilla chips (I use Doritos)
1 cup sour cream
3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Baked Chicken Fingers and Nuggets: Serves 6
2 lbs boneless, skinless chicken breasts
Sauce:
1/4 cup mayo
1/4 cup milk
2 t. dry mustard
1 t. onion powder
Coating:
1 cup bread crumbs
1/2 t. Paprika
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
Lydia Circle’s Chicken Casserole
1 – 16 oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
½ tsp. curry
¾ cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day:
Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
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.
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.
Barbecued Hamburger Mix
1 cup chopped onion
2 tbsp butter
4 lbs ground beef
1 bottle (14 oz.) catsup
1 cup water
1/2 cup chopped celery
1/4 cup lemon juice
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp salt
2 tsp vinegar
1/2 tsp dry mustard
2 cans chicken gumbo soup
Saute onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add rest of ingredients and simmer covered 30 minutes. Use to full 30-40 small hambuger buns.
Or, cool and freeze in 5 1-pint freezing containers. Seal and label with name and date. Before serving, heat mixture slowly in skillet or microwave container. 1 pint fills 6-8 small hamburger buns.
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.
Oven stew:
2 lb sirloin cut into strips
2 med. potatoes cubed
4 carrots
4 stalks celery, sliced
1/2 onion chopped
1 can mushrooms, drained
1/2 green pepper chopped
2 cans golden mushroom soup
In a 9x13 pan layer meat, potatoes, and veggies. Pour soup over the layers. Cover with foil and bake w/o opening oven or foil. Bake @ 325 for 3 hours.
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!
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