Brown Sugar Meatloaf
Burritos That Are Sure to Please
Chicken Cordon Bleu
Creamy Baked Chicken
Deborah's Sweet N' Sour Chicken
Ham N' Swiss Quiche
Ham N' Cheese Sandwiches
Pepperoni Pasta Milano
Pronto Chili
Stuffed Taco Shells
Sweet N' Sour Meatballs
Tara's Mac N' Cheese
16 comments:
Burritos That Are Sure To Please
What You Need:
3 boneless chicken breasts
1/2 jar (16 oz size) salsa
1 (14.5 oz) can refried beans
1 (8 oz) pkg shredded taco cheese
1 (8 count) pkg burrito size tortillas
Wax paper
Freezer bags
How to Make It:
Place the chicken breasts in a large sauce pan.
Cover with the salsa.
Add just enough water to cover the chicken.
Place over medium high heat.
Bring to a boil.
Reduce heat to low and simmer 15 minutes.
Chicken should be white all the way through when done.
Remove the chicken from the pot and cool until easily touched.
Shred the chicken.
Return the shredded chicken to the pot.
Bring back to a boil to reduce the liquid of the mixture looks to watery.
When mixture becomes as thick as you like, remove it from the heat.
Lay to tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook
Unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to
thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
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.
Brown Sugar Meatloaf
Supper Swap February 19, 2009
1/2 cup packed brown sugar
1/2 cup chili sauce
1.5 lb. lean ground beef
2/3 cup milk
1 eggs
1 teaspoons salt
1/4 teaspoon ground black pepper
2/3 small onion, chopped
1/4 teaspoon ground ginger
2/3 cup finely crushed saltine crumbs or bread crumbs
Cooking Day Instructions:
1. Place brown sugar in a plastic bag.
2. Place chili sauce in a plastic bag.
3. Combine rest of ingredients and place in a plastic bag.
4. Bundle all bags, seal label and freeze flat.
Serving Day Instructions:
1. Thaw completely
2. Preheat oven to 350 degrees.
3. Lightly grease a 5x9 inch loaf pan.
4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar.
5. Place meat mixture on top of the chili sauce.
6. Bake in preheated oven for 45 minutes or until juices are clear.
Deborah's Sweet N' Sour Chicken:
1/2 cup sugar
3 tbsp cornstarch
1/2 cup white vinegar
1 8oz can pineapple chunks
1/4 cup soy sauce
1/2 tsp salt
1/2 tsp crushed garlic
1/2 tsp paprika
1/2 tsp ground ginger
1 cup coarsley chopped celery
1 cup coarsley chopped onion
3 cups cooked, diced chicken
1 cup coarsley chopped green pepper
1 4 oz can mushroom stems and pieces, drained
1 8oz can sliced water chesnuts, drained
2 cups regular, uncooked rice
In a medium saucepan, combine sugar and cornstarch, stir in white vinegar, juice from pineapple chunks, soy sauce, salt, garlic, paprika, ginger, celery, and onion. Bring to a boil; reduce heat. Simmer, stirring constantly until thickened, about 20 minutes. Remove from heat. Stir in pineapple chunks, chicken, bell pepper, mushrooms, and water chesnuts. Put in an 8-cup container and freeze.
Serving day:
Thaw chicken and put in a a baking dish treated with non-stick spray. Bake uncovered in a 350 degree F for 45 minutes. Prepare rice according to pkg directions. Serve chicken over rice.
Taco-filled Pasta Shells:
2 pounds ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional ingredients (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar
1 cup Monterrey Jack or mozzarella
1 1/2 cups crushed Tortilla chips (I use Doritos)
1 cup sour cream
3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Pepperoni Pasta Milano
Supper Swap
12 ounce Box Bowtie Pasta - uncooked
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
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.
Hot Ham & Cheese Sandwiches
*Roll or buns (Hoagie size – like a 6” Subway)
Mix the following in a small bowl:
1/2 cup softened butter
2 T mustard
1 T dried minced onion
1 T poppy seeds
2-3 t sugar
Serves 12-15. (I cut the recipe in half for 6 rolls.)
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, sliced cheddar OR Colby OR Swiss cheese. Replace roll tops. Put in a baggie (4-5 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Dana and Jeni used 2 slices of ham per hoagie and slices of Colby or Swiss cheese.
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
The Recipe: Chicken Cordon Bleu
The words cordon bleu conjure up images of fancy cooking schools and haughty French chefs. But in reality, this cheesy, stuffed chicken dish is a cinch to make at home.
3 tablespoons olive oil, plus extra to grease the pan
1 cup Italian-style bread crumbs
6 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground black pepper
12 thin slices Swiss cheese
6 thin slices baked ham
Rinse the chicken and pat dry with paper towels. Place the chicken in between two pieces of wax paper or plastic wrap and, using a meat mallet or rolling pin, pound to 1/4-inch thickness. Generously season both sides of the chicken breasts with salt and pepper. On each breast, layer 2 slices of cheese and 1 slice of ham.
Tightly roll up each breast and secure with a toothpick. Drizzle the breasts lightly with olive oil and roll them in the bread crumbs to lightly, but evenly, coat. Wrap each breast tightly in plastic wrap and then in a layer of foil before freezing.
Serving Day:
Thaw before baking. Preheat the oven to 350 degrees. Lightly grease the bottom of a baking dish with olive oil. Place the chicken, seam side down, into the prepared baking dish and transfer to the oven. Bake until browned and cooked through, about 30 minutes.
To serve, remove the toothpicks and slice crosswise.
Serve hot.
Cooking Tip: This is the basic cooking technique for stuffing a chicken breast. Experiment with some of your favorite ingredients. For an Italian twist, I like to substitute prosciutto, spinach, and mozzarella.
Ham and Swiss Quiche
1 ½ cups grated Swiss cheese (or cheddar)
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400.
If thawed bake, uncovered 30-45 minutes at 350.
Bake uncovered for 45-60 min at 400 degrees.
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.
Pronto Chili
Supper Swap January 29, 2009
1-½ pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.) Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.
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