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Wednesday, August 4, 2010
NOVEMBER 2010 MENU
Baked Chicken Dijon Baked Chicken Fingers Beef Stroganoff Broccoli Cheese Soup Cheesy Chicken Casserole Cheesy Spaghetti Bake Ham N' Cheese Bowties Poppy Beef Rio Rancho Taco Meat complete with tortillas Swiss Chicken Casserole
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
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.
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.
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.
1 9 oz pkg egg noodles 2 tbsp dried minced onion 1/4 cup butter 1 lb ground beef 2 tbsp flour 1 tsp salt 1/2 tsp black pepper 1 10 3/4 oz can cream of chicken soup 1 cup sour cream
Saute onion in butter over medium heat. Stir in meat and brown. Mix flour, salt, and pepper together. Add to meat and cook for 5 minutes. Stir in soup and simmer uncovered for 10 minutes. Once mixture has cooled, place in a gallon freezer bag. In a quart bag, add uncooked noodles.
Serving day: Just before serving, stir in sour cream to meat mixture and heat through. Serve over noodles.
1 cup carrot, finely chopped 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1/4 cup green pepper, finely chopped 1/2 cup fresh broccoli, cut into small pieces 1 3/4 cup chicken broth 2 cups milk 1/4 cup flour 1/2 t. paprika 1/2 t. salt 4 oz Velveeta cheese 1 cup shredded cheddar cheese 1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6 *Note--you need to watch the preparation of this soup carefully as it will burn!
Baked Chicken Dijon Supper Swap Recipe October 2008
6 Chicken breasts, boneless and skinless 2 T. Dijon mustard ½ cup Butter 1 Garlic clove, minced 2 T. Fresh parsley, minced 1/3 cup Parmesan cheese, shredded 1 ½ cups Panko* bread crumbs
Assembly and Baking Directions: Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze. Serving Day Directions: To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise). *Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.
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.
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.
1 box Uncle Ben’s Long Grain and Wild Rice 3 cups cooked chicken; cut into cubes 6 slices deli Swiss cheese 2 – 4 oz cans of mushrooms 2 cans cream of chicken soup ½ cup white wine 2 cups herbed seasoned stuffing ½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
1 medium onion, diced 1 1/2 lbs ground beef 1 cup mild salsa 4-5 T Taco seasoning or 1 pkg taco seasoning 1 1/2 t. brown sugar 1 4 oz can diced green chiles 1 t. garlic powder 1/2 t. salt 1/4 t. peppper 1/4 t. red pepper, ground or flakes 3/4 cup water
Cooking day:
Brown onion and ground beef until no longer pink. Drain. Add salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir until well mixed. Add the water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend. If meat mixture is too thick, add more water and adjust seasonings. Cool. Freeze in meal-size portions.
Serving day: Thaw mixture. Heat through and serve in tortillas. Top with cheese, lettuce, sour cream, or any of your favorite toppings.
12 comments:
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.
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.
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.
Beef stroganoff:
1 9 oz pkg egg noodles
2 tbsp dried minced onion
1/4 cup butter
1 lb ground beef
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
Saute onion in butter over medium heat. Stir in meat and brown. Mix flour, salt, and pepper together. Add to meat and cook for 5 minutes. Stir in soup and simmer uncovered for 10 minutes. Once mixture has cooled, place in a gallon freezer bag. In a quart bag, add uncooked noodles.
Serving day:
Just before serving, stir in sour cream to meat mixture and heat through. Serve over noodles.
Broccoli Cheese Soup:
1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut into small pieces
1 3/4 cup chicken broth
2 cups milk
1/4 cup flour
1/2 t. paprika
1/2 t. salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6
*Note--you need to watch the preparation of this soup carefully as it will burn!
Baked Chicken Dijon
Supper Swap Recipe
October 2008
6 Chicken breasts, boneless and skinless
2 T. Dijon mustard
½ cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 ½ cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.
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.
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.
Chicken Swiss Casserole
Lori Toso
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese
2 – 4 oz cans of mushrooms
2 cans cream of chicken soup
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Sprinkle 2 cups herb seasoned stuffing over.
Drizzle ½ cup melted butter over crumbs.
Bake uncovered 1 hour at 350.
Rio Rancho Taco Meat:
1 medium onion, diced
1 1/2 lbs ground beef
1 cup mild salsa
4-5 T Taco seasoning or 1 pkg taco seasoning
1 1/2 t. brown sugar
1 4 oz can diced green chiles
1 t. garlic powder
1/2 t. salt
1/4 t. peppper
1/4 t. red pepper, ground or flakes
3/4 cup water
Cooking day:
Brown onion and ground beef until no longer pink. Drain. Add salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir until well mixed. Add the water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend. If meat mixture is too thick, add more water and adjust seasonings. Cool. Freeze in meal-size portions.
Serving day:
Thaw mixture. Heat through and serve in tortillas. Top with cheese, lettuce, sour cream, or any of your favorite toppings.
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