Tuesday, July 24, 2012

SEPTEMBER 2012 MENU

BBQ Chicken
Chicken with Sherry Sauce
Chicken Gyros
Creamy Baked Chicken
Lydia Circle's Chicken Casserole
Mozzarella Meatballs
Mustard Pork Loin
Pepperoni Pasta Milano
Pizza Burgers
Poppy Beef
Tator Tot Hotdish
Thai Pesto Chicken

13 comments:

Anonymous said...

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.

The Domesic Divas Cooking Club said...
This comment has been removed by the author.
The Domesic Divas Cooking Club said...

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
1/2 tsp. curry powder
3/4 cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
1/4 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.

The Domesic Divas Cooking Club said...

Michelle's Creamy Baked Chicken

6 boneless chicken breasts, cut up
6 slices American cheese
2 cans (10 3/4 oz) cream of chicken soup
1/2 cup milk
2 cups instant stuffing mix
1/2 cup butter, melted

Place the cut-up chicken breasts in a 9x13 baking dish. Place the cheese slices over the chicken. Combine soup and milk; pour over the chicken. Combine stuffing mix and butter; sprinkle over soup mixture. Bake, uncovered, at 350 degrees for hour.

The Domesic Divas Cooking Club said...

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.

The Domesic Divas Cooking Club said...

Mozzarella Meatballs: Makes 6 entrees

6 lbs ground beef
15 mozzarella string cheese, cut into 120 cubes
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

Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree.
Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.

Sauce
4 cups ketchup
2 cups red wine vinegar
2 cups worcestershire sauce
2 cups packed brown sugar
2 tbsp minced garlic
2 tbsp mined onion
1 tbsp dry mustard
2 tsp black pepper

Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.

The Domesic Divas Cooking Club said...

Pepperoni Pasta Milano
Supper Swap

12 ounce Box Bowtie Pasta - uncooked
8 oz bag Pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14½ oz. can diced tomatoes with basil, garlic & oregano
1½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese

In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Saute 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.

The Domesic Divas Cooking Club said...

Chicken with Sherry Sauce

4-6 boneless skinless chicken breasts (approx 2 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp butter
evaporated milk
½ cup dry sherry
4 oz button mushrooms undrained
.87 oz pkg. chicken gravy mix
1/2 cup sour cream

Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 ¼ cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in ½ cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.

Serving Instructions:
Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.

Anonymous said...

Freezer Tater Tot Casserole
Makes 2 freezer meals with 6-8 servings each.
Ingredients:
3 lb. ground turkey or beef
5 cans green beans, drained
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans evaporated milk
2 Gallon bags

Day of cooking:
2 2lb. bags of tator tots (can substitute french fries)

Day of Freezing:


1. Brown and season meat. Drain. Cool and put in marked gallon bags.
2. Divide 5 cans of beans between the two bags.
3. Mix 1 can of cream of mushroom soup, 1 can cream of chicken soup and 1 can of evaporated milk.
4. Pour mixture over ingredients and mix together.
5. Freeze on a flat sheet for use later.

Cooking Day:
Thaw.
Grease 9x13 pan. Pour mix into pan and spread out. Top with tator tots. Bake in preheated 350 degree oven for 1 hour.
Enjoy!
This recipe only takes a few minutes to prepare for in the freezer and then get into the oven. It is a great feeling to have dinner not only planned, but already made. I will make up a bunch of burger recipes, including this one when I get burger on sale for the following month.

Please stop by and check out the rest of the scraps of my life over at Prairie Scraps.

Anonymous said...

BBQ Chicken (Crockpot)

1 recipe equals 2 bagged meals!!

Chop the following ingredients and divide them between 2 bags:

3 sweet potatoes, cubed
1 zucchini, chopped
1 onion sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
4-5 chicken breasts, diced

In each bag, place:

8 oz tomato paste
1 T Worchestershire sauce
2 T. brown sugar
1 T. mustard powder
1 garlic clove
1/4 tsp salt

Close up the bags, mix a bit and voila! This can go in the crockpot still frozen. Add 3/4 cup water or chicken broth and cook on low for about 8 hours.

Anonymous said...

Thai Pesto Chicken

1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta – for serving day

Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.

Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.

Anonymous said...

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.

Anonymous said...

Pizza Burgers

9 English Muffins
Jar of Cheese Whiz
1.5 pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion
15 oz can Contadina pizza sauce
1 1/2 cups Mozzarella cheese, shredded

Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.

Filling: (prepare while browning muffins)
Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.

Serving Instructions:
DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It's great to keep these in the freezer at all times for those times you don't have time to prepare dinner. Freezer to oven is great.