Baked Chicken Dijon
Baked Chicken Fingers
Breakfast Bake
Brown Sugar Meatloaf
Crescent Chicken Casserole
Ground Beef Spiral Bake
Karen's Enchilada Bake
Pepperoni Pasta Milano
Ritz Chicken
Sweet N' Sour Meatballs
Swiss Chicken Casserole
Tator Tot Hotdish
13 comments:
Tamale bake Casserole
2 tbsp. veg oil
... 1 med. onion chopped
1 small red bell pepper, seeded and chopped
1 clove garlic, minced
2 tsp. chili powder
1 lb. ground beef (or turkey or 2 lbs chicken boneless, skinless sliced or shredded)
1 4 oz can diced green chilies, drained
1 15 oz can med. red enchilada sauce
1 15 oz can beans (I tend to use black)
1 cup frozen corn
4 cups crumbled corn bread
1/2 cup milk or buttermilk
1 1/2 cups shredded cheese (I tend to be heavy and use more like 2 cups)
If making fresh:
Preparation
1. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
2. In a large skillet, warm oil over medium heat. Add onion and bell pepper; sauté until onion is translucent, about 4 minutes. Add garlic and chili powder and sauté 1 minute.
3. Add chicken and chilies; season with salt and pepper. Raise heat to high. Sauté until chicken is cooked through, about 5 minutes. Pour in enchilada sauce, beans & corn. Bring to a boil. Spoon mixture into baking dish.
4. In a large bowl, combine cornbread and milk or buttermilk. Sprinkle 1/2 cup cheese over chicken mixture; spread cornbread mixture evenly on top. Sprinkle with remaining cheese. Bake until top is golden, about 20 minutes.
If freezing, skip heating the oven. :)
Place in freezer safe container and freeze after you have topped with cheese.
Defrost over night and bake as directed (if still a little frozen add some time.See More
Ritz Chicken
4 c. Chopped Chicken, cooked
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day:
Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
Baked Chicken Fingers and Nuggets: Serves 6
2 lbs boneless, skinless chicken breasts
Sauce:
1/4 cup mayo
1/4 cup milk
2 t. dry mustard
1 t. onion powder
Coating:
1 cup bread crumbs
1/2 t. Paprika
Mix all the sauce ingredients with a wire whisk. Cut chicken breasts into lengthwise strips. Place all of the chicken pieces in the sauce and stir well to coat. Place the coating in a plastic bag or container with a lid. Place about one pound of chicken in the crumb mixture. Seal container and shake well. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing directions:
When cool, place trays of fingers in freezer and freeze until firm. Place frozen chicken fingers in freezer bags. Freeze.
Serving day:
Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes or until hot.
Baked Chicken Dijon
Supper Swap Recipe
October 2008
6 Chicken breasts, boneless and skinless
2 T. Dijon mustard
½ cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 ½ cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.
Breakfast Bake: Makes 2 casseroles (6-8 servings each)
4 1/2 cups seasoned croutons
2 cups shredded cheddar
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar sliced mushrooms, drained
8 eggs
4 cups milk
1 tsp salt
1 tsp ground mustard
1/8 tsp pepper
8 bacon strips, cooked and crumbled
In a large bowl, whisk the eggs, milk, salt, mustard, and pepper. Add cheese, onion, peppers, and mushrooms. Place mixture in freezer bag and freeze. Place croutons and bacon in a separate quart freezer bag.
Serving day:
Thaw. Place mixture in an 8x8 baking dish. Mix in croutons. Sprinkle bacon on top. Bake, uncovered at 350 for 45-50 minutes or until done.
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.
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.
Ground Beef Spiral Bake:
Makes 2 casseroles (8-10 servings each)
1 pkg spiral pasta
2 lbs ground beef
2/3 cup chopped onion
1 tsp minced garlic
2 jars spaghetti sauce
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
4 cups shredded part-skim mozzarella
Cook pasta according to pkg. In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spahetti sauce, tomato paste, basil, and oregano. Bring to a boil; reduce heat; simmer uncovered for 5-10 minutes.
Stir pasta into meat mixture. Transfer to 2 9x13's. Sprinkle eache with 2 cups of cheese.
Cover and freeze.
Serving day:
Thaw. Bake uncovered for 35-40 minutes at 350 until heated through.
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.
Karen's Enchilada casserole:
Brown 2 lbs hamburger with 1 chopped onion
Add: 1 can of Old El Paso Enchilada sauce-Mild
Melt in microwave together
Mix: 2 cans cream of chicken soup (or mushroom), 1 lb grated Colby cheese
Layer in a 9x13 pan:
1/2 meat, 8 yellow corn tortillas (torn in half), 1/2 meat mixture, half cheese mixture, cover with Fritos. Freeze.
Serving day instructions: Thaw. Bake at 350 for 30 minutes.
Chicken Swiss Casserole
Lori Toso
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese
2 – 4 oz cans of mushrooms
2 cans cream of chicken soup
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Ben’s Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 – 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Sprinkle 2 cups herb seasoned stuffing over.
Drizzle ½ cup melted butter over crumbs.
Bake uncovered 1 hour at 350.
Tater Tot Hot Dish (9/08 swap)
From Trinity Lutheran Church Cookbook
1-½ pounds ground beef
1 medium onion, finely chopped
1 can French cut green beans, drained
1 can cream of chicken soup
1 small can (2.8 oz) French Fried Onions
1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
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.
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