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Friday, January 17, 2014
MARCH 2014 MENU
Barb's Meatballs
Beef Chimis
Chicken Gyros
Chicken with Sherry Sauce
Chicken Broccoli Bake
Cream Cheese Chicken
Ham and Cheese Bowties
Hot Roast Beef Sandwiches
Mistakenly Zesty Pork Chops
Quiche
1 t. salt 2 lbs lean ground beef 2 cloves garlic 2 t. ground cumin 2 t. oregano, crushed 1/2 cup canned green chiles, chopped 1/2 cup taco sauce 1/2 cup sour cream 1/4 cup cider vinegar
Serving day:
1 cup butter or margarine 9 7-inch flour tortillas
Cooking day instructions:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture using freezer bag method.
Serving day instructions:
In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortillas in envelope fashion. Place seam upside down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.
Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado, and additional sour cream.
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.
1 1/2 cups of soy sauce 1 cup and 2 Tbsp water 3/4 cups brown sugar 1 Tbsp and 1.5 tsp honey 1.5 dashes of lemon juice 6 pork chops Sauce: 1.5 cups ketchup 3/4 cup cocktail sauce 1/4 cup and 2 Tbsp brown sugar 3 Tbsp water 2 1/4 tsp ground dry mustard
Preparation Day: 1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool. 2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag and seal. 3. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour into small baggie. Package with chops in gallon Ziploc. Freeze flat. Cooking Day: 4. Preheat oven to 350 degrees F (175 degrees C). 5. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven. 6. Pour sauce over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
1 .7-ounce envelope Italian dressing mix 1/2 cup butter 2 pounds boneless skinless chicken breast 1 10.75-ounce can cream of chicken soup 1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
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.
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.
6 pounds chicken breasts 1 pound fresh mushrooms 1/2 cup butter 3/4 cup flour 1 tbsp chicken bouillon granules 1 tbsp curry powder 3/4 tsp black pepper 2 cups water 4 cups milk 2 tbsp lemon juice 6 cups broccoli pieces (1 1/4 lbs) 1 1/2 cups dry bread crumbs
Cook chicken and dice. Melt butter in a large saucepan over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring for 2 minutes. Add bouillon, curry powder, and pepper, stir. Gradually add water and milk. Cook, stirring constantly, until sauce thickens about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool.
Place chicken and sauce in gallon freezer bags. Add 2 cups of broccoli pieces to each bag. Seal and freeze.
Place cheese and bread crumbs in separate quart bags. Freeze.
Serving day:
Thaw. Place chicken and broccoli mixture in an ungreased baking dish. Sprinkle with breadcrumbs and cheese. Bake at 350 degrees F for 35 to 40 minutes or until bubbly.
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Hot Ham N' Roast Beef Sandwiches: From Ree Drummond, The Pioneer Woman
12 whole Dinner Rolls or small sandwich buns 1 lb thinly shaved roast beef or ham 1 lb cheese (provolone, swiss, mozzarella) 1/4 cup mayo 3 tbsp grated onion 1 tbsp poppy seeds 1 tbsp spicy mustard 1 tbsp horseradish mayo Dash of worcestershire Cheez Whiz
Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste and adjust if needed.
Slice rolls in half. Spread dressing on top and bottoms of buns. Lay on roast beef or ham, then one or two slices of cheese. You can also put a thin layer of Cheez whiz on top of the bun. Wrap each sandwich and place in a freezer bag. Freeze.
Serving Day: Bake at 350 for 15-20 minutes. The buns should be slightly crusty and the cheese should be melted. Great for a crowd!
1 whole unbaked pie crust 2 whole yellow onions 2 tbsp butter 8 slices bacon 8 large whole eggs 1.5 cups heavy cream or half and half salt and pepper 2 cups grated sharp cheddar
Fry the onions in butter until brown. Cook bacon and dice into small pieces. Whip the eggs, cream, salt, and pepper in a bowl and then add onions, bacon, and cheese. Freeze in a gallon bag.
Serving Day: Thaw mixture and place in pie crust. Bake it for 40-45 minutes at 400 degrees, covered. Uncover and bake 15 minutes longer or until quiche is set and the crust is golden brown. The quiche will still seem a little loose but will continue to set once removed from the oven. Allow to sit 10-15 minutes to set. Cut and serve!
11 comments:
Beef Chimichangas:
1 t. salt
2 lbs lean ground beef
2 cloves garlic
2 t. ground cumin
2 t. oregano, crushed
1/2 cup canned green chiles, chopped
1/2 cup taco sauce
1/2 cup sour cream
1/4 cup cider vinegar
Serving day:
1 cup butter or margarine
9 7-inch flour tortillas
Cooking day instructions:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture using freezer bag method.
Serving day instructions:
In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortillas in envelope fashion. Place seam upside down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.
Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado, and additional sour cream.
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.
Mistakenly Zesty Pork Chops
6 servings
1 1/2 cups of soy sauce
1 cup and 2 Tbsp water
3/4 cups brown sugar
1 Tbsp and 1.5 tsp honey
1.5 dashes of lemon juice
6 pork chops
Sauce:
1.5 cups ketchup
3/4 cup cocktail sauce
1/4 cup and 2 Tbsp brown sugar
3 Tbsp water
2 1/4 tsp ground dry mustard
Preparation Day:
1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag and seal.
3. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour into small baggie. Package with chops in gallon Ziploc. Freeze flat.
Cooking Day:
4. Preheat oven to 350 degrees F (175 degrees C).
5. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
6. Pour sauce over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
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.
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.
Chicken Broccoli Bake:
Makes 3 entrees!!
6 pounds chicken breasts
1 pound fresh mushrooms
1/2 cup butter
3/4 cup flour
1 tbsp chicken bouillon granules
1 tbsp curry powder
3/4 tsp black pepper
2 cups water
4 cups milk
2 tbsp lemon juice
6 cups broccoli pieces (1 1/4 lbs)
1 1/2 cups dry bread crumbs
Cook chicken and dice. Melt butter in a large saucepan over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring for 2 minutes. Add bouillon, curry powder, and pepper, stir. Gradually add water and milk. Cook, stirring constantly, until sauce thickens about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool.
Place chicken and sauce in gallon freezer bags. Add 2 cups of broccoli pieces to each bag. Seal and freeze.
Place cheese and bread crumbs in separate quart bags. Freeze.
Serving day:
Thaw. Place chicken and broccoli mixture in an ungreased baking dish. Sprinkle with breadcrumbs and cheese. Bake at 350 degrees F for 35 to 40 minutes or until bubbly.
Barb's Meatballs:
2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Hot Ham N' Roast Beef Sandwiches:
From Ree Drummond, The Pioneer Woman
12 whole Dinner Rolls or small sandwich buns
1 lb thinly shaved roast beef or ham
1 lb cheese (provolone, swiss, mozzarella)
1/4 cup mayo
3 tbsp grated onion
1 tbsp poppy seeds
1 tbsp spicy mustard
1 tbsp horseradish mayo
Dash of worcestershire
Cheez Whiz
Mix together mayo, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire. Taste and adjust if needed.
Slice rolls in half. Spread dressing on top and bottoms of buns. Lay on roast beef or ham, then one or two slices of cheese. You can also put a thin layer of Cheez whiz on top of the bun. Wrap each sandwich and place in a freezer bag. Freeze.
Serving Day:
Bake at 350 for 15-20 minutes. The buns should be slightly crusty and the cheese should be melted. Great for a crowd!
Cowboy Quiche:
From the Pioneer Woman
1 whole unbaked pie crust
2 whole yellow onions
2 tbsp butter
8 slices bacon
8 large whole eggs
1.5 cups heavy cream or half and half
salt and pepper
2 cups grated sharp cheddar
Fry the onions in butter until brown. Cook bacon and dice into small pieces. Whip the eggs, cream, salt, and pepper in a bowl and then add onions, bacon, and cheese. Freeze in a gallon bag.
Serving Day:
Thaw mixture and place in pie crust. Bake it for 40-45 minutes at 400 degrees, covered. Uncover and bake 15 minutes longer or until quiche is set and the crust is golden brown. The quiche will still seem a little loose but will continue to set once removed from the oven. Allow to sit 10-15 minutes to set. Cut and serve!
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