**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
6 English muffins 6-10 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
40 jumbo pasta shells (12 oz box) 32 oz cottage cheese 16 oz mozzarella cheese, shredded 3/4 cup grated parmesan cheese 3 eggs 3/4 t. oregano 1/2 tsp salt 1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
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.
1 8 oz container cream cheese 1 1/2 cups sour cream 1 pound ground beef 1 28 oz jar spaghetti sauce 1 cup mozzarella
Brown hamburger and add spaghetti sauce. Simmer 10 minutes. While sauce is simmering, cook noodles. In a separate bowl, combine cream cheese and sour cream; mix together until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving Day: Thaw. Bake at 350 for 1 hour, covered. Serve with a green salad.
6 boneless, skinless chicken breasts 1 cup butter, melted and divided 1/2 cup flour 1 1/2 cups fresh mushrooms, finely sliced 1 1/4 cups Marsala wine 1 cup chicken broth 3/4 tsp salt 1/4 tsp pepper
Serving Day: 1 cup shredded Mozzarella 1 cup Parmesan cheese, grated
Dredge chicken in flour and then saute in 1/2 cup melted butter, 3-4 minutes on each side. In a separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender. Place chicken in a gallon freezer bag and pour mushrooms over them when cooled. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Add sauce to chicken once cool. Freeze.
Serving day: Place chicken and sauce in a 9x13 pan. Bake chicken at 450 degrees F for 12-15 minutes. Sprinkle on Parmesan and Mozzarella cheeses and broil on high heat for 1-2 minutes, until cheese is lightly browned.
Lay out three shallow dishes. Pour flour into one, eggs into another, and breadcrumbs into the third. Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken. Place coated chicken in one layer on baking sheet. Flash freeze for one hour. Into each quart freezer bag, add 2 cups red sauce. Divide cheese into quart freezer bags. Add chicken into freezer bags. Combine all three bags.
Serving Day:
Thaw. Place chicken in a greased baking dish. Bake, uncovered, for 30 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer or until chicken is fully cooked (170 degrees). Place a slice of cheese of top of each chicken breast and bake until melted.
May 13, 2009 5:56 PM The Domesic Divas said... Red Sauce: Makes about 10 cups
1 (12 oz) can tomato paste 2 cups hot water 2 tbsp dried parsley 2 tbsp minced onion 1 tbsp minced garlic 1 tbsp sugar 2 tsp salt 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried thyme 1 (28 oz) can tomato sauce 1 (28 oz) can diced tomatoes Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme. Add tomato sauce and diced tomatoes; mix well. Do not cook. Measure sauce into freezer bags, seal and freeze.
6 pounds pork loin chops 1/2 cup prepared mustard 1/4 cup red wine vinegar 1/4 cup lemon juice 1/4 cup vegetable oil 2 tbsp honey 3 tsp dried oregano 3 tsp minced garlic
Divide chops evenly among bags. Whisk together mustard, vinegar, lemon juice, oil, and honey in a medium bowl. Divide the marinade evenly over the chops. Into each bag measure 1 tsp oregano and 1 tsp garlic. Seal and freeze.
Serving Day:
Thaw. Arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently for 15-18 minutes, until thickest part reads 160 degrees F. Baste the chops as desired. Do not baste during final 5 minutes of cooking. Discard any remaining marinade.
For outdoor grill:
Cook chops turning occasionally under the thickest part reads 160 degrees F. Baste the chops as desired, but not in the last 5 minutes of cooking. Discard remaining marinade.
4-6 chicken breasts 1 cup grated Parmesan Cheese 1 envelope Italian salad dressing mix 2 cloves garlic 1/2 cup olive oil
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil and then coat with cheese mixture. Wrap in plastic wrap (each breast) and place in a gallon freezer bag.
Serving day:
Thaw. Unwrap chicken breasts and place in a greased baking dish. Bake at 400 for 45-60 minutes until chicken is tender and no longer pink.
1 lb ground beef 1/2 tsp salt 1/2 cup chopped onion 15 oz can tomato sauce 8 oz cottage cheese 1 tbsp poppy seeds 1 cup plain low-fat yogurt 8 oz light cream cheese 1/4 tsp pepper 8 oz linguine 1/4 cup Parmesan cheese
Saute the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in gallon bags taped together.
To Serve: Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
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.
4 cups cooked macaroni 2 cups white sauce 4 oz cream cheese 2 cups sharp cheddar cheese, shredded 1/2 cup bread crumbs salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
6 pounds lean ground beef 3 cups dry bread crumbs 2/3 cup milk 4 eggs, lightly beaten 1/4 cup minced onion 2 tbsp minced garlic 1 tbsp salt 2 tsp black pepper
Sauce:
2 cups packed brown sugar 1/2 cup cornstarch 1 can pineapple tidbits, drained juice reserved 1/2 cup soy sauce 2 1/2 cups red wine vinegar
Preheat oven to 500 degrees F. Combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a bowl. Shape into meatballs and bake for 15 minutes. Cool meatballs
Mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar, stir. Heat over medium heat until sauce thickens. About 20 minutes. Cool.
Pour sauce and meatballs into a gallon freezer bag. Add pineapple tidbits. Freeze.
Serving day:
Thaw. Bake in oven at 350 degrees F for 30 minutes or until meatballs are heated through. Or place in a slow cooker and cook on low for 2-4 hours.
13 comments:
Breakfast Sandwiches
6 English muffins
6-10 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
Cheese-filled shells:
40 jumbo pasta shells (12 oz box)
32 oz cottage cheese
16 oz mozzarella cheese, shredded
3/4 cup grated parmesan cheese
3 eggs
3/4 t. oregano
1/2 tsp salt
1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 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.
Cheesy Spaghetti Bake:
1 8 oz container cream cheese
1 1/2 cups sour cream
1 pound ground beef
1 28 oz jar spaghetti sauce
1 cup mozzarella
Brown hamburger and add spaghetti sauce. Simmer 10 minutes. While sauce is simmering, cook noodles. In a separate bowl, combine cream cheese and sour cream; mix together until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving Day:
Thaw. Bake at 350 for 1 hour, covered. Serve with a green salad.
Chicken Marsala:
6 boneless, skinless chicken breasts
1 cup butter, melted and divided
1/2 cup flour
1 1/2 cups fresh mushrooms, finely sliced
1 1/4 cups Marsala wine
1 cup chicken broth
3/4 tsp salt
1/4 tsp pepper
Serving Day:
1 cup shredded Mozzarella
1 cup Parmesan cheese, grated
Dredge chicken in flour and then saute in 1/2 cup melted butter, 3-4 minutes on each side. In a separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender. Place chicken in a gallon freezer bag and pour mushrooms over them when cooled. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Add sauce to chicken once cool. Freeze.
Serving day:
Place chicken and sauce in a 9x13 pan. Bake chicken at 450 degrees F for 12-15 minutes. Sprinkle on Parmesan and Mozzarella cheeses and broil on high heat for 1-2 minutes, until cheese is lightly browned.
Chicken Parmiagiana:
Makes 3 entrees, 4 servings each
6 lbs boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices mozzarella cheese
6 cups basic red sauce
Lay out three shallow dishes. Pour flour into one, eggs into another, and breadcrumbs into the third.
Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken. Place coated chicken in one layer on baking sheet. Flash freeze for one hour.
Into each quart freezer bag, add 2 cups red sauce.
Divide cheese into quart freezer bags. Add chicken into freezer bags. Combine all three bags.
Serving Day:
Thaw. Place chicken in a greased baking dish. Bake, uncovered, for 30 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer or until chicken is fully cooked (170 degrees). Place a slice of cheese of top of each chicken breast and bake until melted.
May 13, 2009 5:56 PM
The Domesic Divas said...
Red Sauce: Makes about 10 cups
1 (12 oz) can tomato paste
2 cups hot water
2 tbsp dried parsley
2 tbsp minced onion
1 tbsp minced garlic
1 tbsp sugar
2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes
Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme.
Add tomato sauce and diced tomatoes; mix well. Do not cook.
Measure sauce into freezer bags, seal and freeze.
Mustard Oregano Pork Chops:
Makes 3 entrees, 4 servings each
6 pounds pork loin chops
1/2 cup prepared mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
2 tbsp honey
3 tsp dried oregano
3 tsp minced garlic
Divide chops evenly among bags. Whisk together mustard, vinegar, lemon juice, oil, and honey in a medium bowl. Divide the marinade evenly over the chops. Into each bag measure 1 tsp oregano and 1 tsp garlic. Seal and freeze.
Serving Day:
Thaw. Arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently for 15-18 minutes, until thickest part reads 160 degrees F. Baste the chops as desired. Do not baste during final 5 minutes of cooking. Discard any remaining marinade.
For outdoor grill:
Cook chops turning occasionally under the thickest part reads 160 degrees F. Baste the chops as desired, but not in the last 5 minutes of cooking. Discard remaining marinade.
Parmesan Garlic Chicken:
4-6 chicken breasts
1 cup grated Parmesan Cheese
1 envelope Italian salad dressing mix
2 cloves garlic
1/2 cup olive oil
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil and then coat with cheese mixture. Wrap in plastic wrap (each breast) and place in a gallon freezer bag.
Serving day:
Thaw. Unwrap chicken breasts and place in a greased baking dish. Bake at 400 for 45-60 minutes until chicken is tender and no longer pink.
Poppy Beef
1 lb ground beef
1/2 tsp salt
1/2 cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 tbsp poppy seeds
1 cup plain low-fat yogurt
8 oz light cream cheese
1/4 tsp pepper
8 oz linguine
1/4 cup Parmesan cheese
Saute the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in gallon bags taped together.
To Serve:
Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
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.
Tara's Mac N' Cheese: serves 4
4 cups cooked macaroni
2 cups white sauce
4 oz cream cheese
2 cups sharp cheddar cheese, shredded
1/2 cup bread crumbs
salt and pepper to taste
Stir white sauce, a little at a time, into the softened cream cheese, removing lumps as you stir. Mix in the shredded cheese and cooked macaroni. Salt and pepper to taste. Freeze.
To serve: Thaw. Bake at 375 for about 30 minutes until the edges are bubbly.
White sauce: 12 cups
1 1/2 cups butter
1 1/2 cups flour
12 cups milk, warmed
1/2 cup chicken broth powder
In a large stock pot, melt the butter over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. When the sauce has thickened, stir in the broth powder.
Sweet N Sour Meatballs:
Makes 6 entrees, 120 meatballs each!!
6 pounds lean ground beef
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper
Sauce:
2 cups packed brown sugar
1/2 cup cornstarch
1 can pineapple tidbits, drained juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar
Preheat oven to 500 degrees F. Combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a bowl. Shape into meatballs and bake for 15 minutes. Cool meatballs
Mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar, stir. Heat over medium heat until sauce thickens. About 20 minutes. Cool.
Pour sauce and meatballs into a gallon freezer bag. Add pineapple tidbits. Freeze.
Serving day:
Thaw. Bake in oven at 350 degrees F for 30 minutes or until meatballs are heated through. Or place in a slow cooker and cook on low for 2-4 hours.
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