**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Breakfast Bake: Makes 2 casseroles (6-8 servings each)
4 1/2 cups seasoned croutons 2 cups shredded cheddar 1 medium onion, chopped 1/4 cup chopped sweet red pepper 1/4 cup chopped green pepper 1 jar sliced mushrooms, drained 8 eggs 4 cups milk 1 tsp salt 1 tsp ground mustard 1/8 tsp pepper 8 bacon strips, cooked and crumbled
In a large bowl, whisk the eggs, milk, salt, mustard, and pepper. Add cheese, onion, peppers, and mushrooms. Place mixture in freezer bag and freeze. Place croutons and bacon in a separate quart freezer bag.
Serving day: Thaw. Place mixture in an 8x8 baking dish. Mix in croutons. Sprinkle bacon on top. Bake, uncovered at 350 for 45-50 minutes or until done.
Oriental Sesame Chicken Strips
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.
28 oz canned tomatoes 14 oz beef broth 1/2 cup onion, diced 4 garlic cloves, minced 1/2 cup brown sugar, packed 1 T. lemon juice 1 1/2 lbs ground beef, lean 1 C. dry bread crumbs 1 1/2 t. salt 1/2 t. black pepper 1/2 t. allspice 2 large eggs, beaten
In a dutch oven, combine tomatoes and their juices, broth, 1/2 of the onions, 1/2 of the garlic, all the brown sugar, and all the lemon juice. Bring to a boil, then reduce heat to low and simmer while you prepare the meatballs. Combine all of the remaining ingredients together with your hands, mixing very well. Shape into one inch balls and carefully drop them into the simmering sauce. Partially cover the pan with its lid and simmer about an hour and a half. The sauce should be thick and the meatballs tender. Scoop off any fat that has collected on top with a spoon and discard. Cool and then freeze using freezer bags.
1 8 oz container cream cheese 1 1/2 cups sour cream 1 pound ground beef 1 28 oz jar spaghetti sauce 1 cup mozzarella spaghetti noodles
Brown hamburger and add spaghetti sauce. Simmer 10 minutes. While sauce is simmering, cook noodles. In a separate bowl, combine cream cheese and sour cream; mix together until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving Day: Thaw. Bake at 350 for 1 hour, covered. Serve with a green salad.
Chicken Parmesan Meatloaf: original Joelen recipe from What's Cookin, Chicago
1 lb ground chicken (we will use ground turkey) 1 egg 1/4 cup breadcrumbs 1/2 tsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano 1-2 cloves garlic, finely minced 1 small onion, grated 1/2 tsp salt 1/4 tsp ground black pepper 1/2 cup grated Parmesan cheese 1/2 cup pasta sauce (homemade or store bought) 1/2 cup shredded Italian Cheese blend minced parsley for garnish
Combine the ground turkey, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper, and Parmesan cheese. Do not over handle the mixture or it will get tough. Place mixture in a freezer bag. Place the pasta sauce in a small bag. Place the shredded cheese in another small bag. Freeze.
Serving Day: Thaw. Place meatloaf mixture in loaf pan. Top with the pasta sauce. Place pan on a baking sheet and bake at 350 degrees F for 40-45 minutes. Remove from oven and sprinkle the top with the remaining shredded cheese. Put the meatloaf back in the oven and bake until cheese is melted. Remove from the oven and allow to rest for 5-10 minutes before slicing. Garnish with parsley.
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.
6 comments:
Breakfast Bake: Makes 2 casseroles (6-8 servings each)
4 1/2 cups seasoned croutons
2 cups shredded cheddar
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar sliced mushrooms, drained
8 eggs
4 cups milk
1 tsp salt
1 tsp ground mustard
1/8 tsp pepper
8 bacon strips, cooked and crumbled
In a large bowl, whisk the eggs, milk, salt, mustard, and pepper. Add cheese, onion, peppers, and mushrooms. Place mixture in freezer bag and freeze. Place croutons and bacon in a separate quart freezer bag.
Serving day:
Thaw. Place mixture in an 8x8 baking dish. Mix in croutons. Sprinkle bacon on top. Bake, uncovered at 350 for 45-50 minutes or until done.
Oriental Sesame Chicken Strips
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.
Sweet N' Sour Meatballs:
28 oz canned tomatoes
14 oz beef broth
1/2 cup onion, diced
4 garlic cloves, minced
1/2 cup brown sugar, packed
1 T. lemon juice
1 1/2 lbs ground beef, lean
1 C. dry bread crumbs
1 1/2 t. salt
1/2 t. black pepper
1/2 t. allspice
2 large eggs, beaten
In a dutch oven, combine tomatoes and their juices, broth, 1/2 of the onions, 1/2 of the garlic, all the brown sugar, and all the lemon juice. Bring to a boil, then reduce heat to low and simmer while you prepare the meatballs. Combine all of the remaining ingredients together with your hands, mixing very well. Shape into one inch balls and carefully drop them into the simmering sauce. Partially cover the pan with its lid and simmer about an hour and a half. The sauce should be thick and the meatballs tender. Scoop off any fat that has collected on top with a spoon and discard. Cool and then freeze using freezer bags.
Serving day:
Heat until warm in the oven or the microwave.
Cheesy Spaghetti Bake:
1 8 oz container cream cheese
1 1/2 cups sour cream
1 pound ground beef
1 28 oz jar spaghetti sauce
1 cup mozzarella
spaghetti noodles
Brown hamburger and add spaghetti sauce. Simmer 10 minutes. While sauce is simmering, cook noodles. In a separate bowl, combine cream cheese and sour cream; mix together until smooth. Layer noodles, sauce, sour cream mixture, noodles, sauce, mozzarella. Cover and freeze.
Serving Day:
Thaw. Bake at 350 for 1 hour, covered. Serve with a green salad.
Chicken Parmesan Meatloaf:
original Joelen recipe from What's Cookin, Chicago
1 lb ground chicken (we will use ground turkey)
1 egg
1/4 cup breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian Cheese blend
minced parsley for garnish
Combine the ground turkey, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper, and Parmesan cheese. Do not over handle the mixture or it will get tough. Place mixture in a freezer bag. Place the pasta sauce in a small bag. Place the shredded cheese in another small bag. Freeze.
Serving Day:
Thaw. Place meatloaf mixture in loaf pan. Top with the pasta sauce. Place pan on a baking sheet and bake at 350 degrees F for 40-45 minutes. Remove from oven and sprinkle the top with the remaining shredded cheese. Put the meatloaf back in the oven and bake until cheese is melted. Remove from the oven and allow to rest for 5-10 minutes before slicing. Garnish with parsley.
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.
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