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Wednesday, August 29, 2018
OCTOBER 2018 MENU
All American Burgers
Breakfast Sandwiches
Chicken Enchiladas
Cream Cheese Chicken
Mozzarella Meatballs
Oriental Sesame Chicken
Pepperoni Pasta Milano
Poppy Beef
Thai Pesto Chicken
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.
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.
4-5 chicken breasts Chicken bouillon Onion 1 T. Butter 2 cans green chilies chopped 2 (8 Oz) packages cream cheese 1/2-1 tsp chili powder 1/2-1 tsp cumin 1/2-1 tsp garlic 1/2-1 tsp white pepper 8 tortilla shellls 1 can cream of chicken soup 1 (8 oz) carton sour cream 1 C chicken broth cheddar cheese, shredded
Boil chicken breasts in chicken bouillon and water until done (20 minutes). Save broth. Dice onion and saute in 1 T. butter. Add cream cheese, chili powder, cumin, garlic, and white pepper. Mix together. Dice chicken and add to cream cheese mixture. Place in a bag. Put tortillas in a separate bag. Mix cream of chicken soup, sour cream, and 1 Cup of Chicken broth. Place in another separate bag. Freeze all 3 bags together in one big bag.
**For this recipe we will be using 1/2 pkg of taco seasoning instead of the chili powder and cumin. We will also use 1 small can of green chilies instead of 2. Pan fry the chicken (instead of boil) and use a can of chicken broth. The chicken has a bit more flavor when pan frying. You can also add pepper and a nit more taco seasoning (1 tbsp) to the cream sauce for flavor.
Serving day: Thaw. Place cream cheese mixture in the 8 tortillas and roll-up and place in a greased 9x13 pan. Pour the soup mixture over the tortillas. Top with cheddar cheese. Bake uncovered at 350 degrees F for 20 minutes.
1 lb ground beef 1/2 tsp salt 1/2 cup chopped onion 15 oz can tomato sauce 8 oz cottage cheese 1 tbsp poppy seeds 1 cup plain low-fat yogurt 8 oz light cream cheese 1/4 tsp pepper 8 oz linguine 1/4 cup Parmesan cheese
Saute the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in gallon bags taped together.
To Serve: Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
January 16, 2017 at 2:30 PM
October 15, 2017 at 5:42 PM Delete Blogger KristinH said... 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.
Mix ketchup, vinegar, worchestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
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.
All American Cheeseburgers 2 lb. Lean ground beef 2/3 cup ketchup 1/3 cup dry bread crumbs 2 Tbsp grated or finely chopped onion 1 egg 1 tsp garlic salt ¼ tsp pepper 6 slices American cheese
Combing all ingredients except cheese, then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day: Thaw and form into 6 patties about ½ inch thick. Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
7 comments:
Breakfast 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
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.
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.
Chicken Enchiladas:
4-5 chicken breasts
Chicken bouillon
Onion
1 T. Butter
2 cans green chilies chopped
2 (8 Oz) packages cream cheese
1/2-1 tsp chili powder
1/2-1 tsp cumin
1/2-1 tsp garlic
1/2-1 tsp white pepper
8 tortilla shellls
1 can cream of chicken soup
1 (8 oz) carton sour cream
1 C chicken broth
cheddar cheese, shredded
Boil chicken breasts in chicken bouillon and water until done (20 minutes). Save broth. Dice onion and saute in 1 T. butter. Add cream cheese, chili powder, cumin, garlic, and white pepper. Mix together. Dice chicken and add to cream cheese mixture. Place in a bag. Put tortillas in a separate bag. Mix cream of chicken soup, sour cream, and 1 Cup of Chicken broth. Place in another separate bag. Freeze all 3 bags together in one big bag.
**For this recipe we will be using 1/2 pkg of taco seasoning instead of the chili powder and cumin. We will also use 1 small can of green chilies instead of 2. Pan fry the chicken (instead of boil) and use a can of chicken broth. The chicken has a bit more flavor when pan frying. You can also add pepper and a nit more taco seasoning (1 tbsp) to the cream sauce for flavor.
Serving day: Thaw. Place cream cheese mixture in the 8 tortillas and roll-up and place in a greased 9x13 pan. Pour the soup mixture over the tortillas. Top with cheddar cheese. Bake uncovered at 350 degrees F for 20 minutes.
Poppy Beef
1 lb ground beef
1/2 tsp salt
1/2 cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 tbsp poppy seeds
1 cup plain low-fat yogurt
8 oz light cream cheese
1/4 tsp pepper
8 oz linguine
1/4 cup Parmesan cheese
Saute the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in gallon bags taped together.
To Serve:
Thaw bags. Preheat oven to 350. Cook 8 oz linguini according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Back for 30 minute or until hot and bubbly.
January 16, 2017 at 2:30 PM
October 15, 2017 at 5:42 PM Delete
Blogger KristinH said...
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.
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.
All American Cheeseburgers
2 lb. Lean ground beef
2/3 cup ketchup
1/3 cup dry bread crumbs
2 Tbsp grated or finely chopped onion
1 egg
1 tsp garlic salt
¼ tsp pepper
6 slices American cheese
Combing all ingredients except cheese, then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day:
Thaw and form into 6 patties about ½ inch thick. Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
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