All American Burgers
Broiled Roll-ups
Creamy Baked Chicken
Farmer's Market Lasagna
Grilled Honey-Lime Chicken
Little League Burgers
Lydia Circle's Chicken Casserole
Pizza Burgers
Pizza Pasta Casserole
Poppy Seed Ham N' Cheese Melts
Sweet N' Sour Meatballs
Tara's Mac N' Cheese
13 comments:
Little League Beef Burgers
30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Comments:
I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.
All American Cheeseburgers
2 lb. Lean ground beef
2/3 cup ketchup
1/3 cup dry bread crumbs
2 Tbsp grated or finely chopped onion
1 egg
1 tsp garlic salt
¼ tsp pepper
6 slices American cheese
Combing all ingredients except cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
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.
Tara's Mac N' Cheese: serves 4
4 cups cooked macaroni
2 cups white sauce
4 oz cream cheese
2 cups sharp cheddar cheese, shredded
1/2 cup bread crumbs
salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
White sauce: 12 cups
1 1/2 cups butter
1 1/2 cups flour
12 cups milk, warmed
1/2 cup chicken broth powder
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
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.
Grilled Honey-lime chicken:
4 boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup olive oil
1/4 cup honey
1/4 cup fresh cilantro, finely chopped
2 garlic cloves, minced
2 t. chopped jalapeno pepper
Mix together lime juice, olive oil, honey, cilantro, garlic, and jalapeno pepper. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze, using freezer bag method.
Serving day: Thaw chicken completely. Grill over medium heat until chicken is tender and juices run clear.
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.
Pizza Pasta Casserole
2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 package (16 oz) spiral pasta, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
Michelle's Creamy Baked Chicken
6 boneless chicken breasts, cut up
6 slices American cheese
2 cans (10 3/4 oz) cream of chicken soup
1/2 cup milk
2 cups instant stuffing mix
1/2 cup butter, melted
Place the cut-up chicken breasts in a 9x13 baking dish. Place the cheese slices over the chicken. Combine soup and milk; pour over the chicken. Combine stuffing mix and butter; sprinkle over soup mixture. Bake, uncovered, at 350 degrees for hour.
Farmer's Market Lasagna:
1 zucchini, chopped
1 red sweet pepper, chopped
1/2 cup shredded carrot
3 cups baby spinach
1 jar pasta sauce
6 regular lasagna noodles, broken in half and uncooked
1/2 carton part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
Put veggies (except spinach) in a bowl and add 2 tbsp water. Cover and microwave on high for 2 minutes, drain. Stir in spinach.
Layer 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta, 1 cup sauce, and 1/3 cup mozzarella. Stack on 4 more noocles, remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles, and rest of sauce. Cover with rest of mozzarella cheese. Cover and freeze.
Serving day:
Thaw. Bake at 350 for 1 hour. Let stand 15 minutes before slicing. Makes 8 pieces.
*Each piece is stuffed with 3 kid-size portions of in-season veggies.
Poppy Seed Ham and Cheese Melts
1 1/2 lbs thinly sliced deli ham
1 lb Swiss or cheddar cheese, sliced
1/2 cup butter
2 T. prepared mustard
3 T. poppy seeds
1 t. Worcestershire sauce
18 hamburger buns
Poppy seed sauce:
Melt butter in a saucepan over low heat. Stir in mustard, poppy seeds, and Worcestershire sauce. To assemble sandwiches, layer 1-2 slices of ham, a slice of cheese, and then about 1 T. of sauce on a bun. Wrap sandwiches in foil, then place in a freezer bag and freeze.
Serving day: Remove desired number of sandwiches from freezer. Preheat oven to 350 degrees. Place foil-wrapped sandwiches directly on oven rack and warm in oven until cheese is melted and sandwiches are warm, about 20 minutes.
Broiled Roll-ups Serving Day Directions:
Bake at 400 for 30-40 minutes. After baking, you can broil a little if you want them crisper. These do NOT work to grill. To find the recipe ingredients, go to www.spartasupperswappers.blogspot.com.
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