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Thursday, September 3, 2015
SEPTEMBER 2015 MENU
Breakfast Burritos
Cheesy Chicken Casserole
Hot Ham N' Cheese Sandwiches
Mozzarella Meatballs
Cheese Filled Shells
Thai Pesto Chicken
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
8 oz egg noodles 3 cups cooked chicken 1.5 cups cottage cheese 2 cups shredded American cheese 1/2 cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13 pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
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. 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.
Mix ketchup, vinegar, worchestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
40 jumbo pasta shells (12 oz box) 32 oz cottage cheese 16 oz mozzarella cheese, shredded 3/4 cup grated parmesan cheese 3 eggs 3/4 t. oregano 1/2 tsp salt 1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
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
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.
6 comments:
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
Cheesy Chicken Casserole
8 oz egg noodles
3 cups cooked chicken
1.5 cups cottage cheese
2 cups shredded American cheese
1/2 cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13 pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Hot Ham & Cheese Sandwiches
6 Rolls or buns (Hoagie size – like a 6” Subway)
6 slices Colby-jack cheese
12 slices ham
Mix the following in a small bowl:
1/2 cup softened butter
2 T mustard
1 T dried minced onion
1 T poppy seeds
2-3 t sugar
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, 1 slice cheese. Replace roll tops. Place in freezer bag.
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
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. 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, worchestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Cheese-filled shells:
40 jumbo pasta shells (12 oz box)
32 oz cottage cheese
16 oz mozzarella cheese, shredded
3/4 cup grated parmesan cheese
3 eggs
3/4 t. oregano
1/2 tsp salt
1/2 tsp pepper
On hand: spaghetti sauce
Cook jumbo pasta shells 1/2 recommended time. Drain and cool in a single layer on pan. Combine cheeses, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture (an icing bag works nice).
Freeze shells in a rigid container. To serve: thaw shells. Spread 1/2 spaghetti sauce on bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
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.
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