Baked Ziti
Barb's Meatballs
Barb's Meatballs
Breakfast Burritos
Chicken Roll-ups
Chicken Roll-ups
Crockpot BBQ Chicken
Elliot's Gourmet Burgers
Elliot's Gourmet Burgers
Funeral Potatoes
Lasagna
Lydia Circles Chicken Casserole
Oriental Sesame Chicken Strips
Ultimate Burgers
Lydia Circles Chicken Casserole
Oriental Sesame Chicken Strips
Ultimate Burgers
12 comments:
FUNERAL POTATOES
½ C chopped onion
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 C shredded Cheddar cheese
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper and hash browns. Mix well. Transfer to a 9x12 inch casserole dish. Cover with foil and freeze.
When ready to prepare do not thaw. Prehead oven to 350 degrees F (175 degrees C). To make this even yummier you can add a topping. Top with 2 C. crushed potato chips or Ritz crackers combined with ½ C melted butter
Sprinkle potato chips on top, then drizzle with butter.
Bake in preheated oven for 45 minutes to 1 hour, until golden brown.
ANGEL CHICKEN PASTA
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1/2 can chicken broth
4 ounces cream cheese with chives (I also added an additional 4 oz of regular cr. cheese)
* Your fave pasta noodles/ rice/ or potatoes
Meal Preparation Directions:
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. ( Pour over chicken breasts in freezer containers if making freezer meals). Arrange chicken breasts in crockpot and pour sauce on top of chicken. Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as whole chicken breasts.Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Directions for cooking freezer meal:
Thaw bag enough to pour chicken and sauce into crockpot. Cook for 3-4 hours on high (I do 4 hours and shred chicken). You may shred the chicken OR leave them as whole breasts for your meal. While chicken in cooling down prepare noodles/rice/ potatoes. Serve chicken and sauce over noodles/ rice/ potatoes.
CHICKEN ROLL-UPS
1/4 C Bread Crumbs
1 4oz pkg Cream Cheese
1 C Chicken Cooked and Shredded
1 small can of Mushrooms
2 pkg of Crescent Rolls
1 TBS Butter
2 Green Onions, chopped
1 jar of Chicken Gravy
1/2 C shredded Cheddar Cheese
Directions
Mix chicken, mushrooms, cream cheese, onion, and cheese. Place a small amount on end of crescent roll. Tuck around to make a "pillow". Dot with butter, sprinkle crumbs. Freeze. THAW BEFORE COOKING. Cook at 350 for 20-30 minutes. Serve with gravy. I am including a jar of gravy with each meal.
Baked Ziti (2 - 8x8 casseroles)
1lb cottage cheese
2 eggs, beaten
3oz + 1-1/2C Parmesan cheese
1/2C onion, chopped
28oz tomato sauce
1lb ziti
8oz mozzarella
20oz Italian sausage/ground beef
5 garlic cloves, pressed
1T olive oil
15oz diced tomatoes
1/2C + 2T basil
1C whole milk
1tsp oregano
1tsp sugar
3/4tsp cornstarch
salt & pepper
Whisk cottage cheese, eggs, & 1C Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil, cook pasta until it begins to soften but is not yet cooked through, 5-7m. Drain the pasta.
Heat olive oil in a skillet over medium heat. Cook meat until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and meat is completely browned. Add tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10m. Off the heat, stir in 1/2C basil and the sugar, and season with salt and pepper.
In a small bowl stir together the cornstarch and milk. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1-1/2C of the tomato sauce and 3/4C mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.
Split the pasta into 2 foil-lined 8x8 baking dishes and spread the remaining tomato sauce evenly over the tops. Sprinkle the remaining cheeses over the tops.
Reheating- Thaw. Remove from foil & transfer back to an 8x8 baking dish. Cover with foil, bake at 350 for 30m. Remove foil & bake for an additional 30m.
Barb's Meatballs:
2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
� lb bacon, chopped (or 1 package REAL bacon bits)
1 small onion
1 bell pepper
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Crock Pot BBQ Chicken 4-6 pieces CROCKPOT BBQ CHICKEN:
boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
mix BBQ sauce with all ingredients listed under it. Place chicken in a ziploc bag and pour sauce over it. Freeze.
Serving day: place chicken/sauce in crockpot and cook on LOW for 4-6 hours.
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.
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.
Oriental Sesame Chicken Strips
Supper Swap
Ingredients:
1/2 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 teaspoon chicken bouillon granules
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 tsp garlic powder
2 tsp sesame seeds
2 tsp of cornstarch
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
1.5 cups rice
Assembly Directions:
Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directionsâ€. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
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.
Lazy Day Lasagna:
12 oz cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup parsley
1 t. onion powder
1/2 tsp. dried basil leaves
1/8 tsp. pepper
32 oz spaghetti sauce
3/4 cup ground beef
9 lasagna noodles
3/4 cup water
On Hand: Grated Parmesan cheese
Assembly Day:
In large bowl, mix cheeses, eggs, parsley, onion powder, basil, and pepper until well blended; set aside. In a medium bowl, mix together spaghetti sauce and ground beef, cooked.
In 9x13 pan, spread 3/4 cup meat sauce. Layer 3 uncooked noodles and top with meat sauce. Spread with 1/2 cottage cheese mixture and 1 1/2 cups meat sauce. Layer 3 more noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around the edges. Cover and freeze.
Serving day:
Thaw and bake covered at 375 for 45 minutes. Uncover and bake an additional 15 minutes.
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