Tuesday, July 24, 2012

OCTOBER 2012 MENU

Anna's Taco Bake
Baked Chicken Dijon
Brown Sugar Meatloaf
Cheesy Chicken Casserole
Crescent Chicken Casserole
Dollar Ham Sandwiches
Herb Parmesan Chicken Breasts
Lasagna Roll-ups
Mimi's Chicken Soup
Orange Chicken
Quiche
Rigatoni Bake

11 comments:

KristinH said...

Anna's Taco Bake
2 pks crescent rolls
1 lb hamburger, browned
16 oz sour cream
1 pkt taco seasoning
2 c. cheddar cheese, shredded
Doritos, crushed

1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8’s)
2. brown hamburger(drain grease if desired)
3. mix hamburger, sour cream and taco seasoning in a mixing bowl
4. pour into pan
5. sprinkle cheese over meat mixture
6. Sprinkle crushed chips over cheese

Serving day instructions
1. Thaw
2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru

KristinH said...

Baked Chicken Dijon


6 Chicken breasts, boneless and skinless
2 T. Dijon mustard
1/2 cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1.5 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.

KristinH said...

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.

KristinH said...

Cheesy Chicken Casserole

8 oz egg noodles
3 cups cooked chicken
1.5 cups cottage cheese
2 cups shredded American cheese
1/2 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.

KristinH said...

Crescent Chicken Casserole

1/2 cup chopped celery
1/2 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
1/2 cup sour cream
1/2 cup white cooking wine (or leftover white wine that you might have on hand)
8 oz pkg. Crescent rolls
1 cup shredded cheddar cheese

Saute 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.

KristinH said...

Rigatoni Bake:

8 oz rigatoni
8 oz of Cheddar cheese, cut into strips
1 jar spaghetti sauce
3 tablespoons parmesan cheese

Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings.
Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.

KristinH said...

HERBED-PARMESAN CHICKEN BREASTS


This herb-flavored chicken recipe makes a quick and easy entrée.


Preparation time: 10 min Baking time: 17 min
Yield: 4 servings

1/2 cup shredded Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon dried oregano leaves
1 Half Stick of LAND O LAKES® Butter (1/4 cup), melted
4 (4-ounce) boneless skinless chicken breasts

Heat oven to 400°F. Combine cheese, basil, garlic and oregano in pie pan or shallow bowl. Place melted butter in another pie pan or shallow bowl. Dip chicken in butter; coat with cheese mixture.

Place chicken into ungreased 8 or 9-inch square baking dish. Bake for 17 to 22 minutes or until chicken until internal temperature reaches at least 165°F. and juices run clear when pierced with a fork.

FREEZE AND BAKE LATER METHOD: Prepare chicken as directed but do not bake. Cover tightly with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 400°F. Bake, uncovered, for 17 to 22 minutes or internal temperature reaches at least 165°F. and juices run clear when pierced with a fork.

FOR 2 SERVINGS: Combine 1/4 cup shredded Parmesan cheese, 1/2 teaspoon dried basil, 1/4 teaspoon finely chopped fresh garlic and 1/8 teaspoon dried oregano leaves in pie pan or shallow bowl. Place 2 tablespoons melted butter in another pie pan or shallow bowl. Dip 2 chicken breasts in butter; coat with cheese mixture. Bake as directed.


Nutrition Facts (1 serving): Calories: 270, Fat: 17g, Cholesterol: 100mg, Sodium: 320mg, Carbohydrates: <1g, Dietary Fiber: 0g, Protein: 27g


Quiche:

Pillsbury Pie crust
4-5 eggs
1 cup milk
1/2 tsp mustard
1/2 tsp salt
1/4 tsp pepper
bacon, ham, swiss cheese

Mix all of the ingredients and pour into a pie crust. Top with parmesan cheese. Bake at 375 for 35 minutes.

Serving day:

Bake at 325 F for 20-30 mintues until done.

KristinH said...

Dollar Ham Sandwiches:
12 bakery buns
1/2 pound ham or turkey
12 Slices of prov or swiss cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.

On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon worchestire
2 teaspoons yellow mustard

Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.

Serving day:
Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at
350 degrees F for 20-30minutes covered and
5 minutes uncovered.

The Domesic Divas Cooking Club said...

Lasagna Roll Ups
Yields 12


Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste


1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper


12 uncooked lasagna noodles


Directions:
Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning. Freeze.

Serving day: Bake at 350 F for 35 minutes. Serve warm garnished with additional chopped fresh parsley.

Suggested side dishes: Salad, strawberry gelato for dessert


The Domesic Divas Cooking Club said...

Mimi's Chicken Soup:

1 small onion
2 or 3 small cloves
1 cup cooked, diced chicken
2 quarts chicken broth
1/2 tsp salt
1 tablespoon chopped fresh parsley
3 shredded carrots
1/2 cups sliced celery with leaves
1 8 oz package (use half) tortelli

Peel and cut ends of onions; insert whole cloves into the onion. In a large pot, combine onion, chicken, broth, salt, parsley, carrots, and celery. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 hours. Remove onion. Cool soup, put in a container and store in a freezer.
To prepare for serving, thaw soup, put in a large pot, and heat until bubbly. Add half a package of tortellini and boil 25 minutes more. Makes 4 servings.

*make sure to include the tortellini with the soup package. However, this will stay frozen and is not added to the soup until cooking day. I buy my tortellini at Woodman's in the freezer section (just cheese tortellini)

KristinH said...

IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well. Freeze in freezer bag.

TO COOK- Thaw. Cook on low in crock pot, 4 to 6 hours

TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.