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Wednesday, November 9, 2011
MARCH 2012 MENU
Breakfast Sandwiches Bruschetta Chicken Buttermilk Herb Chicken Breasts Cheesy Chicken Casserole Chicken Caesar Casserole Chicken Gyros Chicken Packets Make-Ahead Chimis Pasta Milano Pizza Bagels Pork Loin with Mustard Sauce Rigatoni Bake
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Anonymous
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Breakfast Sandwiches
6 English muffins 4 eggs 6 slices cheese Butter or margarine Ham, bacon, or breakfast sausage Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
Cheesy Chicken Casserole
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.
4-6 Chicken breasts seasoned with basil 1 can Italian diced tomatoes 1 box of stuffing mix ¼ cup melted butter ¼ cup of water 6 slices of mozzarella cheese
Place chicken in pan Cover with sliced mozzarella Mix diced tomatoes, stuffing, butter and water Spread mixture over the top of chicken Cover with foil Bake at 325 degrees for 90 minutes Last 30 minutes remove foil
To freeze, freeze chicken with mozzarella cheese individually wrapped in saran wrap. We add other ingredients the day of prep.
Bagel Pizzas 1 pkg. Lender's Bagel 1 Jar pizza sauce 1 pkg. Pepperoni (and any other toppings you like) 1 pkg. Mozzerella Cheese Cut each bagel in half, spread pizzasauce on the cut side then layer pepperoni, cheese, and any other toppings you like. Bake at 350 for 15-20minutes Easy, Yummy, and Pretty Fun to Make!!!
CHICKEN CAESAR CASSEROLE 2 lbs cooked diced chicken breasts 1/2 c. red pepper, chopped 1/2 c. green onions, chopped 1/3 c. creamy caesar dressing 1/2 c. chicken broth 1 1/2 c. mozzarella cheese 1 12oz. box of penne noodles, cooked and drained 1/4 c. croutons
combine all ingredients but the croutons, mixing well. allow to cool and freeze. place croutons in a seperate baggie and bundle.
from freezer: thaw. top with crushed croutons and bake at 350 for 30 mins.
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.
2 cups cooked, chopped chicken 3 oz cream cheese, softened 1 tbsp green onion (the green part) 2 tbsp milk salt to taste 1/2 cup seasoned crouton crumbs 2 pkgs crescent rolls 1/4 cup melted butter
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Store in a quart freezer bag. Put crouton crumbs in another quart bag and attach it to the chicken mixture.
Serving day:
Thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Packets are good either hot or cold . Serve early in the month before crescent rolls expire. Makes 8 packets.
Make-Ahead Chimichangas with Beef 2 1/2 cups hamburger, browned 16 oz salsa 16 oz refried beans 1 taco seasoning envelope 8" flour tortillas (16 total) 4 cups shredded cheddar cheese
In a pan, combine hamburger, salsa, beans, and taco seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 c. meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.
Freezing directions: Wrap each tortilla in foil. Put the individually wrapped in freezer bags. Freeze.
Serving day: Remove the needed amount from the freezer. Bake in the foil at 350 degrees for 30-40 minutes. Serve with sour cream if desired.
PASTA MILANO 3 slices bacon, diced 2 chicken breasts, cut into bite sized pieces 4 cloves roasted garlic, mashed 1/2 cup sun-dried tomatoes, chopped 1 cup white mushrooms, sliced 1 cup chicken broth, divided 1 cup heavy cream (or half & half for a lower fat version) salt and pepper to taste 8 ounces dry farfalle (bowtie) pasta water for boiling pasta 1 cup shredded Parmesan cheese 2 tablespoons chopped fresh basil
In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.
Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.
Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.
Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.
Garnish with fresh basil and serve hot.
* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.
3 lbs boneless skinless chicken 1 cup buttermilk 1 T Dijon 1 T. honey 1 T. fresh rosemary, finely chopped ½ tsp. dried thyme ½ tsp. dried sage ½ tsp. dried marjoram ½ tsp. pepper 1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions: Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
10 comments:
Breakfast Sandwiches
6 English muffins
4 eggs
6 slices cheese
Butter or margarine
Ham, bacon, or breakfast sausage
Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
Cheesy Chicken Casserole
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.
Bruschetta Chicken
4-6 Chicken breasts seasoned with basil
1 can Italian diced tomatoes
1 box of stuffing mix
¼ cup melted butter
¼ cup of water
6 slices of mozzarella cheese
Place chicken in pan
Cover with sliced mozzarella
Mix diced tomatoes, stuffing, butter and water
Spread mixture over the top of chicken
Cover with foil
Bake at 325 degrees for 90 minutes
Last 30 minutes remove foil
To freeze, freeze chicken with mozzarella cheese individually wrapped in saran wrap. We add other ingredients the day of prep.
Bagel Pizzas
1 pkg. Lender's Bagel
1 Jar pizza sauce
1 pkg. Pepperoni (and any other toppings you like)
1 pkg. Mozzerella Cheese
Cut each bagel in half, spread pizzasauce on the cut side then layer pepperoni, cheese, and any other toppings you like. Bake at 350 for 15-20minutes
Easy, Yummy, and Pretty Fun to Make!!!
CHICKEN CAESAR CASSEROLE
2 lbs cooked diced chicken breasts
1/2 c. red pepper, chopped
1/2 c. green onions, chopped
1/3 c. creamy caesar dressing
1/2 c. chicken broth
1 1/2 c. mozzarella cheese
1 12oz. box of penne noodles, cooked and drained
1/4 c. croutons
combine all ingredients but the croutons, mixing well. allow to cool and freeze. place croutons in a seperate baggie and bundle.
from freezer: thaw. top with crushed croutons and bake at 350 for 30 mins.
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 packets:
2 cups cooked, chopped chicken
3 oz cream cheese, softened
1 tbsp green onion (the green part)
2 tbsp milk
salt to taste
1/2 cup seasoned crouton crumbs
2 pkgs crescent rolls
1/4 cup melted butter
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Store in a quart freezer bag. Put crouton crumbs in another quart bag and attach it to the chicken mixture.
Serving day:
Thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Packets are good either hot or cold . Serve early in the month before crescent rolls expire. Makes 8 packets.
Make-Ahead Chimichangas with Beef
2 1/2 cups hamburger, browned
16 oz salsa
16 oz refried beans
1 taco seasoning envelope
8" flour tortillas (16 total)
4 cups shredded cheddar cheese
In a pan, combine hamburger, salsa, beans, and taco seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 c. meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.
Freezing directions:
Wrap each tortilla in foil. Put the individually wrapped in freezer bags. Freeze.
Serving day:
Remove the needed amount from the freezer. Bake in the foil at 350 degrees for 30-40 minutes. Serve with sour cream if desired.
PASTA MILANO
3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces
4 cloves roasted garlic, mashed
1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced
1 cup chicken broth, divided
1 cup heavy cream (or half & half for a lower fat version)
salt and pepper to taste
8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.
Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.
Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.
Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.
Garnish with fresh basil and serve hot.
* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.
Grilled Pork Loin with Mustard Sauce
INGREDIENTS
• 2.5 lb pork loin chops, boneless
• 6 T white wine vinegar
• 2 T Worcestershire sauce
• 2 T salad oil
• 4 garlic cloves, crushed
INSTRUCTIONS
Place pork loin chops in freezer bag. Combine vinegar, Worcestershire sauce, salad oil and crushed garlic cloves; pour over meat. Freeze.
To prepare:
Thaw meat in marinade mixture. Grill until well-cooked over barbecue or under oven broiler. Serve with mustard sauce.
Mustard Sauce:
• 1⁄4 c sour cream
• 1 T Dijon mustard
combine light sour cream and Dijon mustard; chill until
ready to serve.
IS OK TO FREEZE MUSTARD SAUCE IN A SEPARATE BAG.
Buttermilk Herb Chicken Breasts
3 lbs boneless skinless chicken
1 cup buttermilk
1 T Dijon
1 T. honey
1 T. fresh rosemary, finely chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions:
Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
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