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Friday, August 30, 2019
DECEMBER 2019 MENU
Bombay Chicken Curry
Breakfast Sandwiches
Breakfast Bake
Chicken Enchiladas
Chicken Marsala
Chicken Pot Pie
Dollar Ham Sandwiches
Italian Hot Beef
Lasagna
Spaghetti Bake
1/2 cup butter 1 cup onion 1 clove garlic 1/4 cup flour 2 T. curry powder 1 t. salt 1/4 tsp pepper 1/4 tsp ground ginger 1/4 tsp cayenne pepper 3 cups water 2 cups cooked chicken, chopped
In a medium saucepan, saute onion and garlic in butter. Add flour, curry powder, salt, pepper, and ginger. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken, simmer for 20-30 minutes, stirring occasionally , until sauce is bubbyly and slightly thickened. Cool completely. Freeze.
Serving day: Thaw chicken completely. Heat over medium heat until heated through. Serve over rice with a variety of toppings such as mandarin oranges, banana slices, pineapple, flaked coconut, or steamed snow peas.
**Hints--I cheat and use a cut up rotisserie chicken for this (from Sam's) and it works great. This is one of my favorite meals. However, when cooking for a big group, only add a pinch of cayennne pepper and then people can adjust accordingly. I love to top mine with coconut and pineapple.
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
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.
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.
6 boneless, skinless chicken breasts 1 cup butter, melted and divided 1/2 cup flour 1 1/2 cups fresh mushrooms, finely sliced 1 1/4 cups Marsala wine 1 cup chicken broth 3/4 tsp salt 1/4 tsp pepper
Serving Day: 1 cup shredded Mozzarella 1 cup Parmesan cheese, grated
Dredge chicken in flour and then saute in 1/2 cup melted butter, 3-4 minutes on each side. In a separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender. Place chicken in a gallon freezer bag and pour mushrooms over them when cooled. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Add sauce to chicken once cool. Freeze.
Serving day: Place chicken and sauce in a 9x13 pan. Bake chicken at 450 degrees F for 12-15 minutes. Sprinkle on Parmesan and Mozzarella cheeses and broil on high heat for 1-2 minutes, until cheese is lightly browned.
Chicken Pot Pie: 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot ⅓ cup butter or margarine ½ cup all-purpose flour, sifted 2 cups chicken broth 1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!) 2 cups chicken, cooked, chopped 1 cup frozen peas, thawed 1 tsp. salt ½ tsp. pepper 4 unbaked pie crusts (homemade or store-bought)
TO MAKE FILLING Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important! FREEZING INSTRUCTIONS: At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below. Or you may also assemble the whole pie and freeze whole. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) Cover with foil, label and freeze. See below for preparation instructions TO PREPARE POT PIE FROM FRESH Preheat oven to 375 degrees. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving. TO PREPARE POT PIE FROM FROZEN Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen. To do so, preheat oven to 375 degrees. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8). Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!
Dollar Ham Sandwiches: 12 bakery buns 1/2 pound ham or turkey 12 Slices of prov or swiss cheese Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop: 4 tablespoons brown sugar 1 cup melted butter 2 teaspoons poppy seeds 1 teaspoon worchestire sauce 2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day: Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at 350 degrees F for 20-30 minutes covered and 5 minutes uncovered.
Cook noodles according to pkg directions. Drain and set aside. Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
For each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth 1 Tbsp ketchup 1/4 tsp Worcestershire sauce 1/4 tsp Kitchen Bouquet 4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily.
1 16 oz pkg spaghetti 1 26 oz jar spaghetti sauce 1/2 tsp salt 2 eggs 1/3 cup parm cheese, grated 5 tbsp butter, softened 2 cups ricotta 4 cups shredded mozzarella
Cook spaghetti according to package directions. Meanwhile in a large bowl, whisk the eggs, parmesan cheese, and butter. Drain spaghetti, add to the egg mixture and toss to coat. Place half of the spaghetti mixture in a large greased baking dish. Top with half of the ricotta cheese, sauce, and mozzarella cheese. Repeat layers. Cover and freeze.
**This recipe makes TWO 9 inch dishes
Serving day: Thaw. Bake covered at 350 degrees F for 40 minutes. Uncover and bake 20 more minutes or until cheese is melted. Serve with garlic bread and tossed salad.
Joan: this is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.
In a large saucepan, saute: 1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 tsps) in 2 tbsps vegetable oil over low heat for 5 minutes until onion is softened.
Add: one 4 ounce can green chiles -- chopped, a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice), 4 cups chicken broth, 1 tsp lemon pepper, 2 tsps worcestershire sauce, 1 tsp chili powder, 1 tsp ground cumin and 1/2 tsp hot sauce. Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.
Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
14 comments:
Bombay Chicken Curry:
1/2 cup butter
1 cup onion
1 clove garlic
1/4 cup flour
2 T. curry powder
1 t. salt
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp cayenne pepper
3 cups water
2 cups cooked chicken, chopped
In a medium saucepan, saute onion and garlic in butter. Add flour, curry powder, salt, pepper, and ginger. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken, simmer for 20-30 minutes, stirring occasionally , until sauce is bubbyly and slightly thickened. Cool completely. Freeze.
Serving day: Thaw chicken completely. Heat over medium heat until heated through. Serve over rice with a variety of toppings such as mandarin oranges, banana slices, pineapple, flaked coconut, or steamed snow peas.
**Hints--I cheat and use a cut up rotisserie chicken for this (from Sam's) and it works great. This is one of my favorite meals. However, when cooking for a big group, only add a pinch of cayennne pepper and then people can adjust accordingly. I love to top mine with coconut and pineapple.
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
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.
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 Marsala:
6 boneless, skinless chicken breasts
1 cup butter, melted and divided
1/2 cup flour
1 1/2 cups fresh mushrooms, finely sliced
1 1/4 cups Marsala wine
1 cup chicken broth
3/4 tsp salt
1/4 tsp pepper
Serving Day:
1 cup shredded Mozzarella
1 cup Parmesan cheese, grated
Dredge chicken in flour and then saute in 1/2 cup melted butter, 3-4 minutes on each side. In a separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender. Place chicken in a gallon freezer bag and pour mushrooms over them when cooled. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Add sauce to chicken once cool. Freeze.
Serving day:
Place chicken and sauce in a 9x13 pan. Bake chicken at 450 degrees F for 12-15 minutes. Sprinkle on Parmesan and Mozzarella cheeses and broil on high heat for 1-2 minutes, until cheese is lightly browned.
Chicken Pot Pie:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
⅓ cup butter or margarine
½ cup all-purpose flour, sifted
2 cups chicken broth
1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
½ tsp. pepper
4 unbaked pie crusts (homemade or store-bought)
TO MAKE FILLING
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
FREEZING INSTRUCTIONS:
At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
Or you may also assemble the whole pie and freeze whole.
To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Cover with foil, label and freeze. See below for preparation instructions
TO PREPARE POT PIE FROM FRESH
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
TO PREPARE POT PIE FROM FROZEN
Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
To do so, preheat oven to 375 degrees.
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!
Dollar Ham Sandwiches:
12 bakery buns
1/2 pound ham or turkey
12 Slices of prov or swiss cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon worchestire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at
350 degrees F for 20-30 minutes covered and
5 minutes uncovered.
Lasagna:
1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Cook noodles according to pkg directions. Drain and set aside.
Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well.
Serving Day Instructions:
Arrange in a 9x13 greased pan: cooked noodles, ricotta cheese and egg
mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze.
Serving day: Thaw. Bake at 350
degrees for 45 minutes.
Italian Hot Beef
For each supper swap meal, use 1 recipe with 3 pounds of chuck roast.
For every 3 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tbsp ketchup
1/4 tsp Worcestershire sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily.
Spaghetti Bake:
1 16 oz pkg spaghetti
1 26 oz jar spaghetti sauce
1/2 tsp salt
2 eggs
1/3 cup parm cheese, grated
5 tbsp butter, softened
2 cups ricotta
4 cups shredded mozzarella
Cook spaghetti according to package directions. Meanwhile in a large bowl, whisk the eggs, parmesan cheese, and butter. Drain spaghetti, add to the egg mixture and toss to coat. Place half of the spaghetti mixture in a large greased baking dish. Top with half of the ricotta cheese, sauce, and mozzarella cheese. Repeat layers. Cover and freeze.
**This recipe makes TWO 9 inch dishes
Serving day: Thaw. Bake covered at 350 degrees F for 40 minutes. Uncover and bake 20 more minutes or until cheese is melted. Serve with garlic bread and tossed salad.
Joan Lunden's Chicken Tortilla Soup
Joan: this is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.
In a large saucepan, saute:
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.
Add:
one 4 ounce can green chiles -- chopped,
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice),
4 cups chicken broth,
1 tsp lemon pepper,
2 tsps worcestershire sauce,
1 tsp chili powder,
1 tsp ground cumin and
1/2 tsp hot sauce.
Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.
Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
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