Saturday, August 17, 2013

OCTOBER 2013 MENU

Broccoli Cheese Soup
Chicken Pot Pie
Comfort Meatballs
Ham N' Cheese Sandwiches
Lasagna
Quiche (x2)
Sesame Chicken for Slow Cooker
Sour Cream Noodle Bake
Sweet N' Sour Chicken
Rigatoni Bake

10 comments:

Anonymous said...

SWEET AND SOUR CHICKEN

3lbs. chicken breasts
2 beaten eggs
@ 1/2 cup of cornstarch
2-4 T. oil
1 1/2 - 2 cups of rice

sauce:
1 1/2 cups sugar
1 cup cider vinegar
1/2 cup ketchup
1/2 cup chicken broth
2 T. soy sauce

dip chicken in beaten egg, then dip in cornstarch. brown in a pan with hot oil. cool and place in a freezer bag.
combine sauce ingredients and bring to a boil. cool. then place in seperate freezer bag. bundle both together with rice.
label and freeze flat.

serving day:
thaw completely. preheat oven to 350. place chicken in a 9x13 pan. cover with sauce. bake uncovered for 45-60 mins. serve over rice.

Anonymous 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.

Anonymous said...

Broccoli Cheese Soup:

1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut into small pieces
1 3/4 cup chicken broth
2 cups milk
1/4 cup flour
1/2 t. paprika
1/2 t. salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese

In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.

Serving day instructions:

Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.

*Serves 4-6
*Note--you need to watch the preparation of this soup carefully as it will burn!

Anonymous said...

Sour Cream Noodle Bake: From the Pioneer Woman

Ingredients
■1-1/4 pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■1/2 teaspoon Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■1/2 cup Sour Cream
■1-1/4 cup Small Curd Cottage Cheese
■1/2 cup Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Anonymous said...

Lasagna: From the Pioneer Woman

Makes 8 servings

1 tbsp olive oil
10 ounces lasagna noodles
1 lb mozzarella cheese, shredded
1.5 lbs hamburger
1 lb hot breakfast sausage
4 garlic cloves, finely chopped
2 14.5 oz cans whole tomatoes
2 6 oz cans tomato paste
Black pepper
10 to 12 basil leaves
1/4 cup chopped flat leaf parsley
3 cups low-fat cottage cheese
2 eggs, beaten
1 cups grated Parmesan Cheese

Brown hamburger and sausage with garlic. Drain and then add the tomatoes with their juice, tomato paste, 1/2 tsp salt, and black pepper. Stir together well and simmer over low heat, uncovered for 45 minutes, stirring occasionally. Bring a large pot of water to a boil. Add the olive oil and salt. Cook the noodles until al dente.
Cut the basil leaves and chop the parsley. Add half of the herbs to the meat mixture.
In a medium bowl, combine the cottage cheese, eggs, 1/2 cup of the Parmesan cheese, and the other half of the herbs. Stir well.
Begin by laying 4 lasagna noodles on the bottom of a 9x13 pan. Spoon half of the cottage cheese mixture onto the noodles and spread evenly. Sprinkle half the mozzarella on top of cottage cheese mixture.
Spoon just under half of the meat mixture on top of mozzarella.
Repeat they layers, ending with a thick layer of meat mixture. Sprinkle remaining Parmesan cheese over it. Cover and freeze.

Serving Day:
Thaw. Bake at 350 degrees F for 45 minutes until hot and bubbly. Allow to stand for 10 minutes. Serve with french bread.

Anonymous said...

Sesame Chicken For Slow Cooker

Ingredients:
1.5 pounds boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Directions:

Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken and place in freezer bag. Freeze.

Serving Day:
Thaw. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

Anonymous said...

Quiche: From Taste of Home Freezer Pleasers.

Makes 2 Quiche!

2 pastry shells
2 cups diced fully cooked ham (or bacon)
2 cups shredded sharp cheddar cheese
2 tsp dried minced onion
4 eggs
2 cups half and half
1/2 tsp salt
1/4 tsp pepper

Whisk eggs, cream, salt, and pepper. Add ham and onion. Place mixture into 2 separate freezer bags. Place cheese in a quart freezer bag. Freeze.

Serving Day:

Thaw. Pour one egg mixture into a pastry shell. Mix cheese into the egg mixture and stir well. Bake at 400 degrees F for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Anonymous said...

Baked Ham Sandwiches: From Taste of Home Freezer Pleasers

1/3 cup butter, softened
1/2 cup dried minced onion
1/3 to 1/2 cup prepared mustard
2 tbsp poppy seeds
8 hamburger buns, split
16 slices ham
8 slices swiss cheese

In a bowl, combine the butter, onion, mustard, and poppy seeds. Spread about 2 tbsp on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil and freeze.

Serving day:
Bake at 350 degrees F for 30-35 minutes or until cheese is melted.

Yields 8 servings

Anonymous said...

Chicken Pot Pie: From the Pioneer Woman

3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tbsp butter
1/2 cup frozen peas
2 cups cooked chicken
1/4 cup all purpose flour
2 cups low sodium chicken broth
1 chicken bouillon cube
1/4 cup white wine
1 cup heavy cream
1 tsp ground thyme
1 tsp kosher salt
black pepper to taste
Pie crust

Dice the celery, carrots, and onions.
Melt the butter in a large pot or dutch oven. Add the celery, carrots, onions, and peas and saute a couple of minutes.
Add the chicken and stir to combine. Sprinkle the flour over the mixture and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine. The flour will combine with the chicken to form a delicious gravy.
Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the salt, pepper, and thyme. Remove from heat and allow to cool.
Place mixture in freezer bag and freeze.

Serving day: Thaw mixture. Pour the chicken mixture into a deep pie pan or casserole dish.
Roll out the crust so it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. Bake for 30 minutes at 400 degrees F until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving. Use a large spoon to serve.

Anonymous said...

Comfort meatballs: From the Pioneer Woman

1.5 lbs ground beef
3/4 cup quick oats
1 cup milk
3 tbsp very finely minced onion
1/2 tsp salt
plenty of ground pepper
4 tbsp canola oil
1/2 cup flour

Sauce:

1 cup ketchup
2 tbsp sugar
3 tbsp distilled white vinegar
2 tbsp Worcestershire sauce
4 to 6 tbsp minced onion
dash of tabasco

In a bowl, combine the ground beef and oats. Pour in the milk and then add the diced onion and salt. Add the black pepper and stir to combine. Freeze mixture in a freezer bag.

Mix sauce ingredients and freeze in a quart freezer bag.

Serving day:
Thaw mixture/sauce. Roll the mixture into tablespoon sized balls and refrigerate them for 30 to 40 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in flour.
Brown the meatballs in batches until light brown.
As they brown, place them in a 9x13 pan. Drizzle the sauce over the meatballs and bake for about 45 minutes or until bubbly and hot.