Saturday, August 17, 2013

SEPTEMBER 2013 MENU

Brown Sugar Meatloaf
Chicken with Sherry Sauce
Ham N' Cheese Bowties
Oriental Sesame Chicken Strips
Pepperoni Pasta Milano
Sweet N' Sour BBQ Chicken

6 comments:

Anonymous said...

Brown Sugar Meatloaf

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.

Anonymous 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
1/2 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 1/4 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 1/2 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...

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. 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.

Anonymous 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
14.5 oz. can diced tomatoes with basil, garlic & oregano
1.5 cups heavy whipping cream
1/4 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.



Anonymous said...

Ham and Cheese Bowties
Supper Swap Recipe

INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese

DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.

SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.

Anonymous said...

Sweet and Sour Barbecued Chicken
RECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
1/2 Tablespoon lime juice
1/2 Tablespoon lemon juice
1/3 cup light brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
3 pounds boneless, skinless chicken breasts

1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:

Serving Day Instructions: (Grill, broil or bake)

Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.