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Friday, January 4, 2019
FEBRUARY 2019 MENU
Beef Stroganoff
Breakfast Sandwiches
Broccoli Cheese Soup
Chicken A La King
Chicken Enchiladas
Chicken with Sherry Sauce
Mardy's Meatloaf
Mexican Style Shredded Beef
Potato Soup
Shepherd's Pie
Sour Cream Noodle Bake
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
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey 2 tablespoons flour 1 1/4 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/2 cup chopped onion 1/4 cup butter or 1/4 cup margarine 1 (10 1/2 ounce) can cream of chicken soup 1 (6 ounce) jar sliced mushrooms (optional) 1 cup sour cream Directions: 1.Combine meat, flour, salt, pepper and paprika. 2.In a large skillet, cook onion in butter until golden. 3. Add meat and brown while stirring. 4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes. 5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
1 cup carrot, finely chopped 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1/4 cup green pepper, finely chopped 1/2 cup fresh broccoli, cut into small pieces 1 3/4 cup chicken broth 2 cups milk 1/4 cup flour 1/2 t. paprika 1/2 t. salt 4 oz Velveeta cheese 1 cup shredded cheddar cheese 1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6 *Note--you need to watch the preparation of this soup carefully as it will burn!
1/2 cup butter 1 can mushrooms, reserve liquid (we will use fresh mushrooms, cut-up) 1/2 cup flour 1/2 tsp salt 1/4 tsp pepper half an onion, chopped 1 1/2 cups milk 1 1/4 cups chicken broth 2 cups chicken 2 oz pimentos, drained Hot cooked rice or toast
Heat butter, stir in mushrooms and onion. Cook until tender. Stir in flour, pepper, and salt. Add milk and chicken broth and stir until mixture thickens. Cool. Add chicken and pimentos. Place in freezer bag and freeze.
Serving day: Thaw mixture. Heat on stovetop and serve over rice, toast, or potatoes.
2 pounds top round roast 4 cloves minced garlic 16 oz tomato sauce 1 large chopped onion 2 tbsp apple cider vinegar 2 tbsp lime juice 1 chipotle pepper in adobo sauce 1/2 tsp garlic salt 1 1/2 tsp chili powder
Place all the ingredients in a gallon sized freezer bag. Freeze.
Serving day: Thaw. Place all the ingredients in a slow cooker and cook on low for 6 hours. Once cooked, remove the beef and shred into fine strips. Remove the onions by straining the liquid. Cook the shredded meat in the strained liquid for another 30 minutes.
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.
4-6 boneless skinless chicken breasts (approx 2 lbs) 1/8 tsp salt 1/8 tsp pepper 2 Tbsp butter evaporated milk 1/2 cup dry sherry 4 oz button mushrooms undrained .87 oz pkg. chicken gravy mix 1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 1/4 cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in 1/2 cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions: Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
This Shepherd’s Pie is a great dish to make ahead of time and store in the freezer for a future meal. Ground beef and veggies are cooked in a simple sauce, then topped with crispy browned cheddar mashed potatoes.
From Joanne Ozug of Fifteen Spatulas.
Ingredients FOR THE BEEF AND VEGETABLE LAYER: 1 pound Ground Beef (I Used 85/15, Use Leaner Beef If Desired) 1-½ cup Chopped Yellow Onion ¾ cups Chopped Carrot ½ cups Pea (I Used Frozen) ½ cups Corn Kernels (I Used Frozen) 2 Tablespoons Butter 2 Tablespoons Flour 1 Tablespoon Fresh Thyme Leaves 1 clove Garlic, Pressed Or Minced 1 cup Beef Stock Salt And Pepper FOR THE MASHED POTATO LAYER: 2 pounds Yukon Gold Potatoes, Peeled And Cut Into Large Cubes ½ cups Heavy Cream ¼ cups Milk 3 Tablespoons Butter, Softened Or Melted 1 cup Grated Cheddar Cheese Salt And Pepper Preparation Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef. Brown beef until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). Soak up excess beef fat with a paper towel, then add onion and carrot. Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.
Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears. Add beef stock, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce. Remove pan from heat and transfer beef and veggie mixture to an 8×8 baking dish.
Preheat oven to 425ºF.
To make the mashed potatoes, place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook for about 5 minutes, until potato cubes are fork-tender. Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape. Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper. Spread mashed potatoes on top of the beef and veggies in the 8×8 baking dish.
Bake shepherd’s pie for 20–25 minutes, until mashed potatoes are golden brown and crispy on top. Serve and enjoy!
Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months. When ready to eat, reheat the shepherd’s pie (still covered with the foil) for 1 hour in a 350ºF oven. If you thaw the pie in the fridge the night before, you can cut that time in half
2 lb. Ground beef 2 eggs ¼ cup onion chopped 1 ½ cup Rice Crispies salt pepper
Sauce: ¾ cup ketchup ¼ cup brown sugar 1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions: Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
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 cups water 7 teaspoons chicken bouillon granules 2 pkg (8 oz. ea) cream cheese softened and cubed 1 pkg (30 oz) frozen cubed hash brown potatoes thawed 1 1/2 cups cubed fully cooked ham 1/2 cup chopped onion 1 teaspoon garlic powder 1 teaspoon dill weed
Have 1 or 2 cans evaporated milk on hand - not necessary
In a Dutch oven combine the water and bouillon granules. Add the cream cheese. Cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer uncovered for 18-20 minutes or until vegetables are tender. Yield 12 servings (about 3 quarts).
As soup thickens you will need to add evaporated milk to get the consistency you desire. When you save leftovers it really thickens as the hash browns continue to absorb the liquid. So when re-heating add the evaporated milk as necessary. (This last paragraph is not necessary).
11 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
Beef Stroganoff:
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
2 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1 (10 1/2 ounce) can cream of chicken soup
1 (6 ounce) jar sliced mushrooms (optional)
1 cup sour cream
Directions:
1.Combine meat, flour, salt, pepper and paprika.
2.In a large skillet, cook onion in butter until golden.
3. Add meat and brown while stirring.
4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles, rice, or chow mein noodles.
Broccoli Cheese Soup:
1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut into small pieces
1 3/4 cup chicken broth
2 cups milk
1/4 cup flour
1/2 t. paprika
1/2 t. salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6
*Note--you need to watch the preparation of this soup carefully as it will burn!
Chicken A La King:
1/2 cup butter
1 can mushrooms, reserve liquid (we will use fresh mushrooms, cut-up)
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
half an onion, chopped
1 1/2 cups milk
1 1/4 cups chicken broth
2 cups chicken
2 oz pimentos, drained
Hot cooked rice or toast
Heat butter, stir in mushrooms and onion. Cook until tender. Stir in flour, pepper, and salt. Add milk and chicken broth and stir until mixture thickens. Cool. Add chicken and pimentos. Place in freezer bag and freeze.
Serving day: Thaw mixture. Heat on stovetop and serve over rice, toast, or potatoes.
Mexican Style Shredded Beef:
2 pounds top round roast
4 cloves minced garlic
16 oz tomato sauce
1 large chopped onion
2 tbsp apple cider vinegar
2 tbsp lime juice
1 chipotle pepper in adobo sauce
1/2 tsp garlic salt
1 1/2 tsp chili powder
Place all the ingredients in a gallon sized freezer bag. Freeze.
Serving day: Thaw. Place all the ingredients in a slow cooker and cook on low for 6 hours. Once cooked, remove the beef and shred into fine strips. Remove the onions by straining the liquid. Cook the shredded meat in the strained liquid for another 30 minutes.
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.
Chicken with Sherry Sauce
4-6 boneless skinless chicken breasts (approx 2 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp butter
evaporated milk
1/2 cup dry sherry
4 oz button mushrooms undrained
.87 oz pkg. chicken gravy mix
1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 1/4 cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in 1/2 cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions:
Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
This Shepherd’s Pie is a great dish to make ahead of time and store in the freezer for a future meal. Ground beef and veggies are cooked in a simple sauce, then topped with crispy browned cheddar mashed potatoes.
From Joanne Ozug of Fifteen Spatulas.
Ingredients
FOR THE BEEF AND VEGETABLE LAYER:
1 pound Ground Beef (I Used 85/15, Use Leaner Beef If Desired)
1-½ cup Chopped Yellow Onion
¾ cups Chopped Carrot
½ cups Pea (I Used Frozen)
½ cups Corn Kernels (I Used Frozen)
2 Tablespoons Butter
2 Tablespoons Flour
1 Tablespoon Fresh Thyme Leaves
1 clove Garlic, Pressed Or Minced
1 cup Beef Stock
Salt And Pepper
FOR THE MASHED POTATO LAYER:
2 pounds Yukon Gold Potatoes, Peeled And Cut Into Large Cubes
½ cups Heavy Cream
¼ cups Milk
3 Tablespoons Butter, Softened Or Melted
1 cup Grated Cheddar Cheese
Salt And Pepper
Preparation
Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef. Brown beef until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). Soak up excess beef fat with a paper towel, then add onion and carrot. Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.
Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears. Add beef stock, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce. Remove pan from heat and transfer beef and veggie mixture to an 8×8 baking dish.
Preheat oven to 425ºF.
To make the mashed potatoes, place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook for about 5 minutes, until potato cubes are fork-tender. Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape. Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper. Spread mashed potatoes on top of the beef and veggies in the 8×8 baking dish.
Bake shepherd’s pie for 20–25 minutes, until mashed potatoes are golden brown and crispy on top. Serve and enjoy!
Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months. When ready to eat, reheat the shepherd’s pie (still covered with the foil) for 1 hour in a 350ºF oven. If you thaw the pie in the fridge the night before, you can cut that time in half
Mardy’s Meatloaf
Supper Swap Recipe
2 lb. Ground beef
2 eggs
¼ cup onion chopped
1 ½ cup Rice Crispies
salt
pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions:
Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
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.
Cream Cheese Potato Soup
6 cups water
7 teaspoons chicken bouillon granules
2 pkg (8 oz. ea) cream cheese softened and cubed
1 pkg (30 oz) frozen cubed hash brown potatoes thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dill weed
Have 1 or 2 cans evaporated milk on hand - not necessary
In a Dutch oven combine the water and bouillon granules. Add the cream cheese. Cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer uncovered for 18-20 minutes or until vegetables are tender. Yield 12 servings (about 3 quarts).
As soup thickens you will need to add evaporated milk to get the consistency you desire. When you save leftovers it really thickens as the hash browns continue to absorb the liquid. So when re-heating add the evaporated milk as necessary. (This last paragraph is not necessary).
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