**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!!!
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.
4 1/2 c. Seasoned Croutons 2 c. Shredded Cheddar Cheese 2 T. Minced Onion 1 c. Frozen Shredded Hashbrowns 8 Eggs, slightly beaten 4 c. Milk 1 tsp. Salt 1 tsp. Ground Mustard 1/8 tsp. Pepper 8 Strips Bacon, cooked crumbled
Cooking Day: Combine eggs, milk, salt, mustard, pepper, cheese, onion, and hashbrowns in a bag. Place croutons in a separate bag and bacon in a separate bag. Makes 2 servings.
Serving Day: Place in a 9x13 pan. Mix in croutons. Sprinkle bacon over the top. Bake at 350 for 45-50 minutes.
Cooking Day: Mix all ingredients and pour over pork.
Serving Day: Remove pork. Pour remaining marinade in sauce pan and cook on med-low heat for 5 minutes. Grill pork, basting with the cooked marinade. Serve.
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.
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.
NGREDIENTS 2 cups uncooked egg noodles 2 cups cooked, shredded chicken 1 (10 oz.) package frozen peas and carrots 1 (10 oz.) package frozen corn 1 cup milk 1 (10 oz.) can cream of chicken soup 1 (10 oz.) can cream of mushroom soup salt and pepper, to taste 1/2 Tablespoon dried minced onion 2 Tablespoons melted butter 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning (optional) INSTRUCTIONS Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray. Boil egg noodles according to package directions. Drain water. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy! NOTES *Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole
1 (16 ounce) package spaghetti noodles 1 pound ground beef 1 (16 ounce) jar spaghetti sauce 1/2 cup butter, sliced - divided 1 cup cottage cheese 1 (8 ounce) package cream cheese, softened campaignIcon Coupons 1/4 cup sour cream 1 (8 ounce) package shredded Cheddar cheese Get Ingredients Instructions
Preheat oven to 350 degrees F Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until "al dente" (cooked through but firm to the bite), about 12 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Place to a bowl and mix spaghetti sauce into ground beef. Combine the cream cheese, sour cream and cottage cheese until well blended. Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Top spaghetti with creamy mixture. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter. Pour ground beef mixture over spaghetti and spread to cover casserole. Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly browned, about 15 more minutes.
7 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.
Breakfast Bake
4 1/2 c. Seasoned Croutons
2 c. Shredded Cheddar Cheese
2 T. Minced Onion
1 c. Frozen Shredded Hashbrowns
8 Eggs, slightly beaten
4 c. Milk
1 tsp. Salt
1 tsp. Ground Mustard
1/8 tsp. Pepper
8 Strips Bacon, cooked crumbled
Cooking Day:
Combine eggs, milk, salt, mustard, pepper, cheese, onion, and hashbrowns in a bag. Place croutons in a separate bag and bacon in a separate bag. Makes 2 servings.
Serving Day:
Place in a 9x13 pan. Mix in croutons. Sprinkle bacon over the top. Bake at 350 for 45-50 minutes.
Maple-Garlic Pork:
2TBS Dijon Mustard
1tsp Sesame Oil
3cloves Garlic
1/4tsp Pepper
1c Maple Syrup
2lb pork
Cooking Day:
Mix all ingredients and pour over pork.
Serving Day:
Remove pork. Pour remaining marinade in sauce pan and cook on med-low heat for 5 minutes. Grill pork, basting with the cooked marinade. Serve.
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.
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.
September 3, 2015 at 6:39 AM Delete
NGREDIENTS
2 cups uncooked egg noodles
2 cups cooked, shredded chicken
1 (10 oz.) package frozen peas and carrots
1 (10 oz.) package frozen corn
1 cup milk
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
salt and pepper, to taste
1/2 Tablespoon dried minced onion
2 Tablespoons melted butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning (optional)
INSTRUCTIONS
Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain water.
Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!
NOTES
*Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole
Ingredients
Million Dollar Spaghetti:
1 (16 ounce) package spaghetti noodles
1 pound ground beef
1 (16 ounce) jar spaghetti sauce
1/2 cup butter, sliced - divided
1 cup cottage cheese
1 (8 ounce) package cream cheese, softened
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1/4 cup sour cream
1 (8 ounce) package shredded Cheddar cheese
Get Ingredients
Instructions
Preheat oven to 350 degrees F
Bring a large pot of lightly salted water to a boil.
Cook spaghetti in the boiling water, stirring occasionally until "al dente" (cooked through but firm to the bite), about 12 minutes. Drain.
Heat a large skillet over medium-high heat.
Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Place to a bowl and mix spaghetti sauce into ground beef.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Place half the slices of butter into the bottom of a 9x13-inch casserole dish.
Spread half the spaghetti into the dish. Top spaghetti with creamy mixture.
Layer remaining spaghetti over creamy mixture.
Top with remaining pats of butter.
Pour ground beef mixture over spaghetti and spread to cover casserole.
Bake in the preheated oven for 30 minutes.
Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly browned, about 15 more minutes.
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