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Wednesday, August 4, 2010
OCTOBER 2010 MENU
Chicken with Sherry Sauce Dollar Ham Sandwiches Herb Parmesan Chicken Breasts Mandarin Orange Chicken Pizza Burgers Poppy Beef Quiche (x2) Rigatoni Bake Meatballs (with sauce recipe) Wild Rice Chicken
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 .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.
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.
1 lb boneless, skinless chicken breasts (2 cups), cooked and cut into 1-inch cubes 1 tbsp vegetable oil 2 cups sliced, fresh mushrooms 2 tsp all-purpose flour 1 cup water 1/2 6oz can frozen orange juice concentrate, thawed 1/2 cup thinly sliced green onion bulbs (without greens) 2 chicken bouillon cubes 1 11 oz can mandarin orange sections, drained 1 cup lon-grain, uncooked rice
In skillet, saute mushrooms in oil over medium high heat, stirring constantly. Sprinkle flour over mushrooms , stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3-4 minutes. Cool and freeze.
To serve:
Thaw chicken mixture and cook rice according to pkg directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.
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.
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.
1 6 1/4 oz package quick-cooking long-grain and wild rice 1 cup cooked, chopped chicken 1 8 oz can water chesnuts, sliced and drained 1 cup finely chopped celery 1 1/4 cups finely chopped onion 1 cup light mayo 1 10 3/4 oz can cream of mushroom soup
Cook rice according to pkg directions. Combine rice with chopped chicken, water chesnuts, celery, and onion. Put mixture in a 1-gallon freezer bag. To prepare for serving, thaw rice and chicken mixture, remove from bag, and place in a 2 1/2 quart baking dish. Stir mayo and condensed cream of mushroom soup together and spread over top of chicken. Bake uncovered in a preheated oven (325 degrees F) for 1 hour.
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.
Dollar Ham Sandwiches: 12 bakery buns 1/2 pound ham or turkey 12 Slices of prov or swiss cheese Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop: 4 tablespoons brown sugar 1 cup melted butter 2 teaspoons poppy seeds 1 teaspoon worchestire 2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day: Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at 350 degrees F for 20-30minutes covered and 5 minutes uncovered.
1 1/2 lbs ground meat 1/4 cup dry bread crumbs 1/3 cup onion, chopped 1/4 cup milk 1 egg 1 T. parsley flakes 1 t. salt 1/8 t. pepper 1 T. Worcestershire sauce
Yields: 20 medium meatballs
Cooking day: Combine all ingredients and mix together gently. Shape mixture into balls and arrange on jelly roll pan. Cover meatballs and flash freeze. Remove meatballs from pan and freeze, using freezer bag method.
Serving day: Thaw meatballs completely and place in a 350-degree oven for 30 minutes. Remove from pan and allow to cool.
*These can be used in a number of ways. The can be served as an appetizer with bbq sauce, cooked for sandwiches, served with spaghetti sauce, or covered with a cream sauce and placed over pasta or rice.
*When I made these, they kind of fell apart even though they were flash frozen. Not sure if it was the hamburger or what. You may have to form into meatballs again on serving day.
*For the two sauces, heat up on the stovetop until warm and bubbly. Serve over meatballs.
12 comments:
Chicken with Sherry Sauce
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
.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.
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.
Mandarin Orange Chicken:
1 lb boneless, skinless chicken breasts (2 cups), cooked and cut into 1-inch cubes
1 tbsp vegetable oil
2 cups sliced, fresh mushrooms
2 tsp all-purpose flour
1 cup water
1/2 6oz can frozen orange juice concentrate, thawed
1/2 cup thinly sliced green onion bulbs (without greens)
2 chicken bouillon cubes
1 11 oz can mandarin orange sections, drained
1 cup lon-grain, uncooked rice
In skillet, saute mushrooms in oil over medium high heat, stirring constantly. Sprinkle flour over mushrooms , stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3-4 minutes. Cool and freeze.
To serve:
Thaw chicken mixture and cook rice according to pkg directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.
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.
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
Quiche:
Pillsbury Pie crust
4-5 eggs
1 cup milk
1/2 tsp mustard
1/2 tsp salt
1/4 tsp pepper
bacon, ham, swiss cheese
Mix all of the ingredients and pour into a pie crust. Top with parmesan cheese. Bake at 375 for 35 minutes.
Serving day:
Bake at 325 F for 20-30 mintues until done.
Wild Rice Chicken:
1 6 1/4 oz package quick-cooking long-grain and wild rice
1 cup cooked, chopped chicken
1 8 oz can water chesnuts, sliced and drained
1 cup finely chopped celery
1 1/4 cups finely chopped onion
1 cup light mayo
1 10 3/4 oz can cream of mushroom soup
Cook rice according to pkg directions. Combine rice with chopped chicken, water chesnuts, celery, and onion. Put mixture in a 1-gallon freezer bag.
To prepare for serving, thaw rice and chicken mixture, remove from bag, and place in a 2 1/2 quart baking dish. Stir mayo and condensed cream of mushroom soup together and spread over top of chicken. Bake uncovered in a preheated oven (325 degrees F) for 1 hour.
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.
Dollar Ham Sandwiches:
12 bakery buns
1/2 pound ham or turkey
12 Slices of prov or swiss cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon worchestire
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at
350 degrees F for 20-30minutes covered and
5 minutes uncovered.
Meatballs:
1 1/2 lbs ground meat
1/4 cup dry bread crumbs
1/3 cup onion, chopped
1/4 cup milk
1 egg
1 T. parsley flakes
1 t. salt
1/8 t. pepper
1 T. Worcestershire sauce
Yields: 20 medium meatballs
Cooking day:
Combine all ingredients and mix together gently. Shape mixture into balls and arrange on jelly roll pan. Cover meatballs and flash freeze. Remove meatballs from pan and freeze, using freezer bag method.
Serving day:
Thaw meatballs completely and place in a 350-degree oven for 30 minutes. Remove from pan and allow to cool.
*These can be used in a number of ways. The can be served as an appetizer with bbq sauce, cooked for sandwiches, served with spaghetti sauce, or covered with a cream sauce and placed over pasta or rice.
*When I made these, they kind of fell apart even though they were flash frozen. Not sure if it was the hamburger or what. You may have to form into meatballs again on serving day.
*For the two sauces, heat up on the stovetop until warm and bubbly. Serve over meatballs.
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