Anna's Taco Bake
Cheesy Chicken with Noodles
Chicken and Broccoli Quiche
Chicken with Sherry Sauce
Ham and Cheese Bowties
Orange Ginger Chicken
Oriental Sesame Chicken Strips
Playoff Burgers
Poppy Beef
Ready-to-Go Tacos
Rigatoni Bake
Ultimate Steakhouse Burgers
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Anna's Taco Bake
Single family recipe
2 pks crescent rolls
1 lb hamburger, browned
16 oz sour cream
1 pkt taco seasoning
2 c. cheddar cheese, shredded
doritos, crushed
1. open crescent rolls and press evenely onto bottom and sides of a 13x9inch baking pan
2. brown hamburger(drain grease if desired)
3. mix hamburger, sour cream and taco seasoning in a mixing bowl
4. pour into pan
5. sprinkle cheese over meat mixture
6. Sprinkle crushed chips over cheese
Serving day instructions
1. Thaw
2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
Rigatoni Bake:
8 oz rigatoni
8 oz of Cheddar cheese, cut into strips
1 jar spaghetti sauce
3 tablespoons parmesan cheese
Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings.
Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.
Ham and Cheese Bowties
Supper Swap Recipe
INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
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.
Poppy Beef
1 lb ground beef
½ tsp salt
½ cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 tbsp poppy seeds
1 cup plain low-fat yogurt
8 oz light cream cheese
¼ tsp pepper
8 oz linguine
¼ cup Parmesan cheese
Sauté the beef with salt and onion in a large skillet on medium heat until the beff is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in a gallon bags taped together.
To Serve:
Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
Oriental Sesame Chicken Strips
Supper Swap
Ingredients:
1/2 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 teaspoon chicken bouillon granules
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 tsp garlic powder
2 tsp sesame seeds
2 tsp of cornstarch
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
1.5 cups rice
Assembly Directions:
Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Chicken with Sherry Sauce
Supper swap recipe – December 18th, 2008
4-6 boneless skinless chicken breasts (approx 2 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp butter
evaporated milk
½ cup dry sherry
4 oz button mushrooms undrained – please omit for Michele’s meal
.87 oz pkg. chicken gravy mix
1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. For Michele’s meal omit mushrooms and add ½ cup water. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 ¼ cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in ½ cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions:
Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
Playoff Burgers:
2 lbs lean ground beef
1 onion, chopped
1 tbsp steak sauce
1 cup grated Monterrey Jack cheese
salt and pepper to taste
6 whole wheat buns
Salt and pepper ground beef to taste and mix with chopped onion and steak sauce. Make 12 thin patties. Sprinkle cheese over 6 of these, then top with remaining six patties and press edges together. Wrap each patty in waxed paper and seal them in a 1-gallon bag. Label bag and freeze. Freeze the pkg of whole wheat buns.
To prepare for serving, thaw patties and place on the rack of a broiler pan. Broil 3-4 inches from the heat for a total of 12-14 minutes or until done, turning once. Serve on thawed whole wheat buns, split and toasted.
Ultimate Steakhouse Burgers:
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into 1/2 inch pieces
1/2 cup milk
3 lbs lean ground beef
2 tsp salt
1 tsp pepper
4 large garlic cloves, very finely minced
1 pkg of hamburger buns
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 minutes. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in a medium bowl. Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.
Serving day:
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing them down, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
Orange Ginger Chicken Freezer Recipe
1 1/2 lbs chicken pieces (breasts, thighs, legs, etc)
1/4 cup orange marmalade
1 tbsp honey mustard sauce
3/4 tsp ginger
1/8 tsp red pepper flakes
In a small bowl, combine marmalade, honey mustard, ginger and red pepper flakes, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from container or ziploc (do not baste with sauce) and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F.
Chicken and Broccoli Quiche:
2 cups chicken, cooked and shredded
3/4 lb fresh broccoli or 1-10 oz pkg frozen broccoli, thawed, chopped, and drained
1 1/2 cups grated mozzarella
1/2 cup onion, diced
3 eggs
3/4 cup cream
1 1/2 t. fresh lemon juice
1 t. salt
1/2 t. pepper
1 9-inch pastry shell, unbaked
oil, for sauteing
In a small pan, saute onions in 1-2 t. oil until almost tender. If you are using fresh broccoli, remove woody stems and microwave 3-5 minutes. Drain well and chop. Arrange broccoli and onions in bottom of pastry shell, then layer with chicken and cheese.
In a separate bowl, beat eggs, cream, lemon juice, salt, and pepper until combined. Pour pastry into shell. Bake at 375 degrees for 35-45 minutes or until center of quiche is just set. If crust begins to brown, use foil strips around the pie edges to prevent over-browning. Cool completely and cover pie plate with plastic wrap and then foil. Freeze.
Serving day:
Thaw quiche. Place in 325 degree oven for 20-30 minutes or until heated through. Cover loosely with a sheet of foil if crusts begin to over-brown. Remove foil for the last 3-5 minutes of cooking. Serve with fruit or a salad.
Ready-to-go tacos:
2 1/2 cups cooked ground beef
16 oz salsa, as spicy as you like
16 oz refried beans
1 pkg taco seasoning envelope
16 8" flour tortillas
4 cups shredded cheddar cheese
In a pan, combine beef, salsa, beans, and seasoning envelope. 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 cup meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.
Freezing:
Wrap each tortilla in foil and place in freezer bags.
Serving day:
Leave in foil. Bake at 350 for 30-40 minutes. Serve with sour cream if desired.
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