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Wednesday, August 4, 2010
SEPTEMBER 2010 MENU
Boston Butt Breakfast Burritos Cream Cheese Chicken Ham N' Cheese Bowties Mozzarella Meatballs Orange Chicken Bites Parmesan Garlic Chicken Sweet N' Sour Meatballs Thai Pesto Chicken (x2) Ultimate Burgers
2 lbs bacon 1/2 cup diced green bell pepper 1/2 cup chopped mushrooms 1/4 cup chopped onion 1/2 cup butter 15 large eggs, lightly beaten 1 tsp salt 1 tsp pepper 10 slices cheddar cheese 10 (8 1/2 inch) flour tortillas
Fry the bacon until crisp in a large, heavy skillet. Transfer the bacon to paper towels to drain and cool slightly, then crumble and set aside. Pour all but 2 tsp of the bacon grease out of the skillet, then add the bell pepper, mushrooms, and onion and fry until tender. Drain, then stir in crumbled bacon. In a large skillet over low heat, melt the butter and scramble the eggs. Lay each tortilla in the center on the square of aluminum foil. Place a slice of cheese in the center of each tortilla, then divide the meat mixture equally among the tortillas, followed by the scrambled eggs. Fold the bottom of each tortilla over the filling, then fold in the sides and finish rolling up the tortilla. Wrap the burritos in the foil. Freeze.
Serving day: Thaw. Place on a baking sheet and bake at 350 degrees F until heated through, 10-15 minutes. Serve with sour cream and salsa.
1 .7-ounce envelope Italian dressing mix 1/2 cup butter 2 pounds boneless skinless chicken breast 1 10.75-ounce can cream of chicken soup 1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
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.
15 mozzarella string cheese, cut into 120 cubes 3 cups dry bread crumbs 2/3 cup milk 4 eggs, lightly beaten 1/4 cup minced onion 2 tbsp minced garlic 1 tbsp salt 2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree. Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out. Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Ingredients: 1/2 cup orange marmalade 1/2 cup ketchup 2 Tbsp white vinegar 1 Tbsp minced garlic 2 teaspoons Montreal chicken seasoning 1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store) 3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)
Assembly Directions: In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.
Freezing Directions: Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.
Serving Directions: Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)
1 cup fresh cilantro 1 cup fresh basil 2 T. garlic 2 T. minced ginger 1/2 cup vegetable oil 2 tsp. salt 1 T. sugar 2 T. fresh lime juice 2 T. Thai Chili Sauce 3 Chicken Breasts, sliced and cooked Angel Hair Pasta – for serving day
Cooking Day: Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day: Thaw chicken mixture. Reheat chicken mixture. Cook pasta according to package directions. Immediately place the warm noodles in a serving bowl and toss with the chicken pesto mixture.
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.
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.
2lbs. pork butt roast shaved into 3/16 inch slices (Northwoods will do this if you ask) 3/4 cup water 3/4 cup ketchup dash tobasco 1 tsp. paprika 2 Tbsp. vinegar 2 Tbsp. worcestershire 1 Tbsp. salt 1/2 tsp. pepper 1 tsp. chili powder
Mix all ingredients together, except the pork, in a large air tight container. Drop the slices in one at a time to ensure they are coated with marinade. Let sit for 24 - 48 hours before grilling.
For freezing: What I will do is mix it, then freeze it. The serving day instructions should be : Thaw 48 HOURS before grilling. Grill over HOT flames or heat until dark brown or crisp.
Serving Day:
Place individual slices on grill. With tongs, consistently flip, turn and move the slices until they reach golden brown, bacon like appearance. Some ends may char, this is typical and adds to the flavor, also unavoidable. When individual pieces are done, remove and place in crock to keep warm or place in a pan in oven on warm until all the pieces are off the grill. Serve with salad, vegetable or potato.
6 boneless chicken breasts 1 cup freshly grated Parmesan cheese 1 envelope Italian salad dressing mix 2 cloves garlic, minced 1/2 cup olive oil
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil then coat with cheese mixture. Wrap each coated chicken breast in plastic wrap, then place in freezer bag.
Serving day: Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is no longer pink.
10 comments:
Breakfast Burritos:
2 lbs bacon
1/2 cup diced green bell pepper
1/2 cup chopped mushrooms
1/4 cup chopped onion
1/2 cup butter
15 large eggs, lightly beaten
1 tsp salt
1 tsp pepper
10 slices cheddar cheese
10 (8 1/2 inch) flour tortillas
Fry the bacon until crisp in a large, heavy skillet. Transfer the bacon to paper towels to drain and cool slightly, then crumble and set aside. Pour all but 2 tsp of the bacon grease out of the skillet, then add the bell pepper, mushrooms, and onion and fry until tender. Drain, then stir in crumbled bacon.
In a large skillet over low heat, melt the butter and scramble the eggs. Lay each tortilla in the center on the square of aluminum foil. Place a slice of cheese in the center of each tortilla, then divide the meat mixture equally among the tortillas, followed by the scrambled eggs. Fold the bottom of each tortilla over the filling, then fold in the sides and finish rolling up the tortilla. Wrap the burritos in the foil. Freeze.
Serving day:
Thaw. Place on a baking sheet and bake at 350 degrees F until heated through, 10-15 minutes. Serve with sour cream and salsa.
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
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.
Mozzarella Meatballs
15 mozzarella string cheese, cut into 120 cubes
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree.
Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Sauce
4 cups ketchup
2 cups red wine vinegar
2 cups worcestershire sauce
2 cups packed brown sugar
2 tbsp minced garlic
2 tbsp mined onion
1 tbsp dry mustard
2 tsp black pepper
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Seal and freeze
Orange Chicken Bites
Makes 48 bites:
Ingredients:
1/2 cup orange marmalade
1/2 cup ketchup
2 Tbsp white vinegar
1 Tbsp minced garlic
2 teaspoons Montreal chicken seasoning
1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store)
3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)
Assembly Directions:
In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.
Freezing Directions:
Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.
Serving Directions:
Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)
Thai Pesto Chicken
1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta – for serving day
Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.
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.
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.
Boston Butt
2lbs. pork butt roast shaved into 3/16 inch slices (Northwoods will do this if you ask)
3/4 cup water
3/4 cup ketchup
dash tobasco
1 tsp. paprika
2 Tbsp. vinegar
2 Tbsp. worcestershire
1 Tbsp. salt
1/2 tsp. pepper
1 tsp. chili powder
Mix all ingredients together, except the pork, in a large air tight container. Drop the slices in one at a time to ensure they are coated with marinade. Let sit for 24 - 48 hours before grilling.
For freezing: What I will do is mix it, then freeze it. The serving day instructions should be : Thaw 48 HOURS before grilling. Grill over HOT flames or heat until dark brown or crisp.
Serving Day:
Place individual slices on grill. With tongs, consistently flip, turn and move the slices until they reach golden brown, bacon like appearance. Some ends may char, this is typical and adds to the flavor, also unavoidable. When individual pieces are done, remove and place in crock to keep warm or place in a pan in oven on warm until all the pieces are off the grill. Serve with salad, vegetable or potato.
Parmesan Garlic Chicken:
6 boneless chicken breasts
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
1/2 cup olive oil
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil then coat with cheese mixture. Wrap each coated chicken breast in plastic wrap, then place in freezer bag.
Serving day:
Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is no longer pink.
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