Best Ever Meatballs
Breakfast Burritos
Bombay Chicken Curry
Cheesy Chicken Casserole
Chicken Gyros with Yogurt Dill Sauce
Chicken with Sun Dried Tomatoes in Cream Sauce
Mustard BBQ Chicken
Pepperoni Pasta Milano
Pizza Burgers
Sweet N' Sour BBQ Chicken
Thai Pesto Chicken
Sloppy Joes
12 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.
August 9, 2010 6:07 AM
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.
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.
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.
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.
SWEET AND SOUR CHICKEN
3lbs. chicken breasts
2 beaten eggs
@ 1/2 cup of cornstarch
2-4 T. oil
1 1/2 - 2 cups of rice
sauce:
1 1/2 cups sugar
1 cup cider vinegar
1/2 cup ketchup
1/2 cup chicken broth
2 T. soy sauce
dip chicken in beaten egg, then dip in cornstarch. brown in a pan with hot oil. cool and place in a freezer bag.
combine sauce ingredients and bring to a boil. cool. then place in seperate freezer bag. bundle both together with rice.
label and freeze flat.
serving day:
thaw completely. preheat oven to 350. place chicken in a 9x13 pan. cover with sauce. bake uncovered for 45-60 mins. serve over rice.
Mustard BBQ Chicken:
1/2 cup Dijon mustard
3 tbsp white vinegar
4 tsp Worchestershire sauce
1 tsp thyme
3 lbs chicken legs and thighs
Stir together mustard, vinegar, Worchestershire sauce, and thyme in a gallon freezer bag. Pull skin from chicken pieces. Rinse and pat dry and put into the bag. Label and freeze.
To serve, thaw chicken in marinade. Drain, reserving marinade. Grill chicken bone-side down over a drip pan surrounded by medium-hot coals. Cover and grill 40-50 minutes until no longer pink inside, brushing occassionally with remaining marinade. Discard unused marinade.
Serve with cucumber salad and potatoes.
Sloppy Joes:
*This recipe makes 6 Meals (24 servings)!!! Please adjust accordingly.
6 lbs lean ground beef
olive oil
6 medium onions, finely chopped
6 celery ribs, finely chopped
3 green peppers, seeded and chopped
3 cups ketchup
24 oz canned tomato sauce
1 1/2 cups water
3/4 cup red wine vinegar
6 tbsp Worchestershire sauce
6 tbsp dark brown sugar
1 1/2 tbsp dried oregano
salt and pepper to taste
Tabasco sauce if desired
Brown meat in large skillet. Add salt and pepper. Drain.
In a large stockpot over medium heat, heat oil. Saute onion, celery, and green pepper until tender. Stir in remaining ingredients, including browned beef, and simmer 30 minutes. Season with salt and pepper. Cool and then place in freezer bags. Freeze flat.
Serving day: Thaw. Heat thoroughly on stovetop. Serve with buns.
Chicken Gyros:
*Makes 6 meals (24 servings). Please adjust accordingly!
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup fresh garlic
2 tbsp dried mint
2 tbsp dried oregano
2 tbsp black pepper
1 tbsp salt
10 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
24 pitas
12 oz feta cheese
Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. Affter 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate.
Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.
Yogurt-Dill Sauce:
1 1/2 lbs cream cheese, softened
4 cups natural plain yogurt
1/4 cup fresh lemon juice
2 tsp fresh garlic
1 tbsp dried dill
2 tsp salt
Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.
Serving Day:
Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.
Chicken with Sun-Dried tomatoes in Cream Sauce:
*Makes 6 meals--24 servings total!!
9 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups flour
1 tbsp salt
1 tsp black pepper
In a large baking dish, combine flour, salt, and pepper. In a large skillet over medium-high heat, heat oil. Dredge chicken in flour and saute until cooked through. Using tongs, transfer chicken to a large bowl. Refrigerate.
6 tbsp butter
6 tbsp flour
6 cups chicken broth
6 cups heavy cream
1 1/2 cups evaporated milk
1 1/2 cups dry white wine
3 tbsp Dijon mustard
1 tbsp dried basil
1 1/2 cups sun-dried tomatoes
salt and pepper to taste
In a large skillet over medium heat, melt butter. Stir in flour and cook 3 to 5 minutes. Slowly add chicken broth, evaporated milk, white wine, and cream, stirring constantly until well-blended. Whisk over medium-heat until thickened. Stir in Dijon mustard and basil. Remove from heat and transfer to a large container for combining ingredients. Stir in sun-dried tomatoes and cooked chicken. Season with salt and pepper. Label and freeze.
Serving Day:
Thaw. Transfer to a saucepan and heat through. Serve with pasta.
Best Ever Meatballs:
1 cup milk
3 lbs ground beef
2 cups old-fashioned oats
2 large eggs, beaten
1 cup chopped onion
1/2 tsp garlic powder
2 tsp salt
1/2 tsp ground pepper
2 tsp chili powder
Sauce:
2 cups ketchup
1 1/2 cups packed brown sugar
1/2 tsp garlic powder
1/2 cup chopped onion
2 tbsp liquid hickory smoke
Combine the milk, ground beef, oats, and eggs in a large bowl and mix with hands until well-blended. Stir in the onion, garlic powder, and seasonings. Shape the mixture into 1 1/2 inch balls and place in a roasting pan.
Sauce: Combine all ingredients in a medium bowl. Pour over the meatballs. Bake at 350 for 40 minutes. Cool and freeze in freezer bag.
Serving Day:
Thaw. Heat on stovetop or in oven until heated through.
Bombay Chicken Curry:
1/2 cup butter
1 cup onion
1 clove garlic
1/4 cup flour
2 T. curry powder
1 t. salt
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp cayenne pepper
3 cups water
2 cups cooked chicken, chopped
In a medium saucepan, saute onion and garlic in butter. Add flour, curry powder, salt, pepper, and ginger. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken, simmer for 20-30 minutes, stirring occasionally , until sauce is bubbyly and slightly thickened. Cool completely. Freeze.
Serving day: Thaw chicken completely. Heat over medium heat until heated through. Serve over rice with a variety of toppings such as mandarin oranges, banana slices, pineapple, flaked coconut, or steamed snow peas.
**Hints--I cheat and use a cut up rotisserie chicken for this (from Sam's) and it works great. This is one of my favorite meals. However, when cooking for a big group, only add a pinch of cayennne pepper and then people can adjust accordingly. I love to top mine with coconut and pineapple.
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