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Sunday, January 21, 2018
APRIL 2018 MENU
Breakfast Sandwiches
Buttermilk Herb Chicken Breasts
Chicken Breasts Supreme
Dijon Meatloaf
Pepperoni Pasta Milano
Quiche
Spaghetti Bake
Sweet N' Sour Meatballs
Taco Shells/Taco Rice
6 English muffins 6-10 eggs 6 slices cheese Butter or margarine Ham, bacon, or breakfast sausage Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
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.
2 lbs boneless chicken breasts 4 slices provolone cheese 1 cans cream of chicken soup ½ cup sour cream 1 cup fine breadcrumbs ¼ cup melted butter or margarine
Serving Day: Remove all bags from chicken bag before thawing. Thaw completely. Spray a baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Spread sauce over cheese. Sprinkle bread crumbs over top to cover sauce layer. Drizzle ¼ cup melted butter over bread crumbs if desired (this is optional). Bake at 350 degrees for 1 hour or until chicken tests done.
1 1/2 lbs lean ground beef 1/3 cup crushed crackers 1/2 cup finely chopped onion 1/3 cup ketchup 1 T. Dijon mustard 1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 minutes.
Additional ingredients (for each casserole): 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar 1 cup Monterrey Jack or mozzarella 1 1/2 cups crushed Tortilla chips (I use Doritos) 1 cup sour cream 3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
1 lb ground beef 1 cup onion, diced 1 taco seasoning packet 16 oz canned tomatoes 2 cups rice (brown or white, cooked measurement) 2 cups shredded cheese
Brown meat and drain. Combine meat, onion, taco seasoning packet, cooked rice, and tomatoes in saucepan. Simmer until thick, about 30 minutes.
Freezing and cooking directions:
Cool, label, and freeze in bags. Also freeze 2 cups shredded cheese with the freezer bag. To serve: thaw completely. For taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream, and the cheese.
This stuff is great! We use it for main entrees and snacks to fill taco shells or to fill flour tortillas for burritos. Melted cheese on top of corn chips and Taco Rice make yummy nachos!
3 lbs boneless skinless chicken 1 cup buttermilk 1 T Dijon 1 T. honey 1 T. fresh rosemary, finely chopped 1/2 tsp. dried thyme 1/2 tsp. dried sage 1/2 tsp. dried marjoram 1/2 tsp. pepper 1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions: Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
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.
Sauce: 2 cups packed brown sugar 1/2 cup cornstarch 1 can (106 oz) pineapple tidbits, drained, juice reserved 1/2 cup soy sauce 2 1/2 cups red wine vinegar
Preheat the oven to 500 degrees F. Combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper. Shape into meatballs and place on a foil-lined baking sheet. Bake for 15 minutes or until internal temp reaches 160 degrees F.
While the meatballs are baking and cooking, mix together the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar. Stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes. Cool sauce. Place meatballs and sauce and pineapple tidbits in freezer bags. Freeze.
Serving day: Thaw. Heat meatballs and sauce at 350 degrees, uncovered, for 30 minutes, or until heated through.
You can also heat meatballs and sauce in a slow cooker for 2 to 5 hours on low, or until heated through.
10 comments:
reakfast Sandwiches
6 English muffins
6-10 eggs
6 slices cheese
Butter or margarine
Ham, bacon, or breakfast sausage
Scramble eggs or fry(whichever you prefer), toast the English muffins and butter them, and heat the meat of choice. Make the sandwich and wrap each sandwich in a paper towel then in foil and freeze
February 2, 2018 at 6:46 AM Delete
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.
Chicken Breasts Supreme:
2 lbs boneless chicken breasts
4 slices provolone cheese
1 cans cream of chicken soup
½ cup sour cream
1 cup fine breadcrumbs
¼ cup melted butter or margarine
Serving Day:
Remove all bags from chicken bag before thawing.
Thaw completely. Spray a baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Spread sauce over cheese. Sprinkle bread crumbs over top to cover sauce layer. Drizzle ¼ cup melted butter over bread crumbs if desired (this is optional). Bake at 350 degrees for 1 hour or until chicken tests done.
Serve with Rice Mix.
Meat Loaf Dijon:
1 1/2 lbs lean ground beef
1/3 cup crushed crackers
1/2 cup finely chopped onion
1/3 cup ketchup
1 T. Dijon mustard
1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 minutes.
Taco-filled Pasta Shells:
2 pounds ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional ingredients (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar
1 cup Monterrey Jack or mozzarella
1 1/2 cups crushed Tortilla chips (I use Doritos)
1 cup sour cream
3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Taco Rice:
1 lb ground beef
1 cup onion, diced
1 taco seasoning packet
16 oz canned tomatoes
2 cups rice (brown or white, cooked measurement)
2 cups shredded cheese
Brown meat and drain. Combine meat, onion, taco seasoning packet, cooked rice, and tomatoes in saucepan. Simmer until thick, about 30 minutes.
Freezing and cooking directions:
Cool, label, and freeze in bags. Also freeze 2 cups shredded cheese with the freezer bag. To serve: thaw completely. For taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream, and the cheese.
This stuff is great! We use it for main entrees and snacks to fill taco shells or to fill flour tortillas for burritos. Melted cheese on top of corn chips and Taco Rice make yummy nachos!
Buttermilk Herb Chicken Breasts
3 lbs boneless skinless chicken
1 cup buttermilk
1 T Dijon
1 T. honey
1 T. fresh rosemary, finely chopped
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2 tsp. pepper
1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions:
Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
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.
January 22, 2015 at 8:53 AM
Sweet and Sour Meatballs: Makes 6 entrees, about 20 meatballs each!
6 lbs lean ground beef
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 pepper
Sauce:
2 cups packed brown sugar
1/2 cup cornstarch
1 can (106 oz) pineapple tidbits, drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar
Preheat the oven to 500 degrees F. Combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper. Shape into meatballs and place on a foil-lined baking sheet. Bake for 15 minutes or until internal temp reaches 160 degrees F.
While the meatballs are baking and cooking, mix together the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar. Stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes. Cool sauce. Place meatballs and sauce and pineapple tidbits in freezer bags. Freeze.
Serving day: Thaw. Heat meatballs and sauce at 350 degrees, uncovered, for 30 minutes, or until heated through.
You can also heat meatballs and sauce in a slow cooker for 2 to 5 hours on low, or until heated through.
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