Best Brunch Casserole
Cheesy Chicken Casserole
Crescent Chicken Casserole
Elliot's Gourmet Burgers
Grilled Honey Lime Chicken
Pesto Chicken Pasta
Potato Meatloaf
Sweet N' Sour BBQ Chicken
Taste of Summer Meatballs
Tara's Mac N' Cheese
Ultimate Burgers
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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.
*Sweet and Sour Barbecued Chicken*
RECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
½ Tablespoon lime juice
½ Tablespoon lemon juice
1/3 cup light brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
Creamy Pesto Pasta with Bow Ties
2 tbsp butter
4 chicken breasts – cubed
1 can cream of chicken soup
¼- ½ cup pesto sauce
½ cup milk
bowtie pasta
1. Prepare noodles per box directions until tender.
2. Heat butter in large skillet over medium high heat, add chicken and cook until browned. Remove
3. Stir together soup, pesto sauce, and milk and heat to a boil.
4. Add chicken back to skillet and cook for 5 minutes or until chicken cooked through
5. Add pasta into mixture and cook until heated through.
Grilled Honey-lime chicken:
4 boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup olive oil
1/4 cup honey
1/4 cup fresh cilantro, finely chopped
2 garlic cloves, minced
2 t. chopped jalapeno pepper
Mix together lime juice, olive oil, honey, cilantro, garlic, and jalapeno pepper. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze, using freezer bag method.
Serving day: Thaw chicken completely. Grill over medium heat until chicken is tender and juices run clear.
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.
Potato Stuffed Meatloaf
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1 cup soft bread crumbs
1/2 cup beef broth
1 egg, beaten
4 tsp. dried, minced onion
1 tsp. salt
1/4 tsp. Italian seasoning
1-1/2 lbs. Ground beef
4 cups frozen shredded hash browns
1/3 cup grated Parmesan cheese
1/4 cup Fresh minced parsley
1 tsp. onion salt
Mix breadcrumbs, 1/2 cup beef broth, egg, onion, salt and Italian seasoning in a large mixing bowl. Let stand for 2 minutes. Add ground beef and mix thoroughly. In a second bowl mix hash browns, Parmesan cheese, parsley, and onion salt.
Place meat mixture and potato mixture in separate freezer bags. Combine in a single gallon freezer bag. Seal, label and freeze flat.
Potato Stuffed Meatloaf Serving Directions:
Completely thaw meat and potato mixtures. Line a baking sheet with wax paper. Place meat mixture on waxed paper and pat into a 10-inch square. Spoon the potato mixture over meat mixture. Roll up jellyroll style removing wax paper as you go. Discard wax paper. Pinch edges and ends to seal. Place the meatloaf in a 9x13 baking dish.
Bake at 375 degrees for 50 minutes. Spoon ketchup or barbecue sauce (or sauce of your choosing) over the meatloaf. Bake an additional 10 minutes
Crescent Chicken Casserole
½ cup chopped celery
½ cup chopped onion
8 oz sliced fresh mushrooms
2 Tbsp butter
3 cups cooked chicken, chopped
1 can cream of mushroom soup
2/3 cup mayonnaise
½ cup sour cream
½ cup white cooking wine (or leftover white wine that you might have on hand)
1 – 8 oz pkg. Crescent rolls
1 cup shredded cheddar cheese
Sauté celery, onion and mushrooms until soft. Add rest of ingredients except crescent rolls and shredded cheese. Cool. Place in a plastic bag. Place shredded cheese in separate plastic bag. Bundle together in a freezer bag. Seal, label and freeze flat. Do not freeze crescent rolls.
Serving day:
Thaw completely. Place chicken mixture in a 9x13 inch pan. Place crescent rolls on top. Bake at 350 for 30-40 minutes. During the last few minutes of baking sprinkle cheddar cheese on top.
Elliot's Gourmet Burgers:
2 lbs ground beef
1 small onion, chopped
1/4 cup fresh parsley, chopped
2 T. Worcestershire sauce
1/3 cup green chiles (mild)
2 oz crumbled bleu cheese (or feta)
4 oz fresh mushrooms, sliced
1 t. salt
1/2 tsp pepper
1 egg, beaten
Serving day:
hamburger buns
cheese slices: American, cheddar
Spicy Ranch style sauce
fresh tomato
lettuce
crisp bacon slices
avocado slices
carmelized onions
ketchup, mustard, or mayo
Yields 8-10 servings
Cooking day:
Gently mix all ingredients together in a large bowl. Form meat mixture into 8-10 patties. Place patties on a baking sheet; cover and chill for 1 hour. Individually wrap each patty with plastic wrap. Place waxed paper between each layer of burgers in freezer bag. Freeze.
Serving day:
Thaw patties. Spray grill or frying pan with nonstick spray. Grill patties until brown. In last minute of grilling, top burgers with cheese slices. Place on buns and top with a dollop of Spicy Ranch Style Sauce and your choice of serving day ingredients.
Spicy Ranch Sauce:
Whisk together 1 cup mayo, 1 cup sour cream, 1/2 cup chopped fresh cilantro, 6 T. fresh lime juice, 4 finely chopped green onions, 1 T. minced seeded jalapeno pepper, 1/4-1/2 tsp cayenne, 1 T. sugar, and salt and pepper to taste. Refrigerate sauce until ready to serve. Makes 2 1/2 cups.
Best Brunch Casserole:
4 cups croutons
2 cups shredded cheddar cheese
8 eggs, beaten
4 cups milk
1 t. salt
1 t. pepper
2 t. mustard
1 T. dried, minced onion
6 slices bacon, crisply cooked and crumbled
Bag croutons in a quart bag. Whisk together eggs, milk, salt, pepper, mustard, and onion. Place mixture in gallon freezer bag. Freeze cheese in separate quart bag.
Serving day:
Thaw mixture. Place croutons in the bottom of a greased 9x13 pan. Sprinkle the cheese over the croutons. Pour the egg mixture over the cheese. Sprinkle with bacon on top. Bake at 325 degrees for 55 to 60 minutes or until set. Serves 8.
Taste of Summer Meatballs:
3 lbs hamburger
1/2 C chopped peppers
2 eggs
1/4 cup spaghetti sauce
3/4 cup chopped tomatoes
salt and pepper to taste
1/2 cup chopped onions
2 cloves garlic, minced
1 cup quick oatmeal
2 T. Dijon mustard
2 T. fresh and chopped oregano (we will use dry since oregano is not in season yet)
Combine ingredients in a large bowl. Roll into 2" balls and bake at 350 for 40 minutes.
Serving day:
Thaw meatballs. Heat on the stove or in the oven until warm.
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