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Friday, February 4, 2011
MARCH 2011 MENU
Broiled Roll-ups Brown Sugar Meatloaf Cream Cheese Chicken Ham N' Cheese Bowties Lydia Circles Chicken Casserole Michelle's Quiche Mozzarella Meatballs Pepperoni Pasta Milano Rigatoni Bake
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.
August 9, 2010 6:10 AM The Domesic Divas said... 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.
August 9, 2010 6:11 AM The Domesic Divas said... 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.
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
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.
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
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.
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.
Cooking Day Instructions: On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions: Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
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.
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.
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.
9 comments:
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.
August 9, 2010 6:10 AM
The Domesic Divas said...
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.
August 9, 2010 6:11 AM
The Domesic Divas said...
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.
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.
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.
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.
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.
Broiled Roll-Ups
Supper Swap
2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Montreal Steak Seasoning
Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions:
Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
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.
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.
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.
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