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Friday, August 30, 2019
OCTOBER 2019 MENU
Beef Enchiladas
BBQ Meatballs
Breakfast Burritos
Chicken Gyros
Chicken with Sherry Sauce
Ham N' Cheese Bowties
Italian Hot Beef
Ritz Chicken
Sweet N' Sour Chicken
Thai Pesto Chicken
Tator Tot Hotdish
10 comments:
Anonymous
said...
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
1 cup olive oil 3/4 cup fresh lemon juice 1/4 cup fresh garlic 2 tbsp dried mint 2 tbsp dried oregano 2 tbsp black pepper 1 tbsp salt 10 lbs boneless, skinless chicken breasts, cut into bite-sized pieces 24 pitas 12 oz feta cheese
Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. Affter 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate. Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.
Yogurt-Dill Sauce: 1 1/2 lbs cream cheese, softened 4 cups natural plain yogurt 1/4 cup fresh lemon juice 2 tsp fresh garlic 1 tbsp dried dill 2 tsp salt
Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.
Serving Day:
Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.
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.
INGREDIENTS (Nutrition) 8 ounces farfalle (bow tie) pasta 1/4 cup butter 1 clove garlic, minced 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cups milk 1/2 teaspoon prepared mustard 2 1/2 cups shredded Colby cheese 4 ounces cooked ham, julienned or cubed (great price at Aldi) 1/4 cup grated Parmesan cheese
DIRECTIONS In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham. Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS Completely thaw contents of freezer bag. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.
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.
3lbs. chicken breasts 2 beaten eggs @ 1/2 cup of cornstarch 2-4 T. oil 1 1/2 - 2 cups of rice
sauce: 1 1/2 cups sugar 1 cup cider vinegar 1/2 cup ketchup 1/2 cup chicken broth 2 T. soy sauce
dip chicken in beaten egg, then dip in cornstarch. brown in a pan with hot oil. cool and place in a freezer bag. combine sauce ingredients and bring to a boil. cool. then place in seperate freezer bag. bundle both together with rice. label and freeze flat.
serving day: thaw completely. preheat oven to 350. place chicken in a 9x13 pan. cover with sauce. bake uncovered for 45-60 mins. serve over rice.
March 24, 2019 at 7:44 AM Delete Anonymous Anonymous said... Ritz Chicken
4 c. Chicken, cooked and chopped 1 c. Sour Cream 1 can Cream Chicken Soup 1 tube Ritz Crackers, crushed 1 stick butter, melted 1 T. Poppy Seeds
Cooking Day: Mix chicken, sour cream, and soup together. In another bowl mix Ritz, poppy seeds, and butter. Freeze chicken mixture in one bag and Ritz mixture in another.
Serving Day: Pour chicken mixture in to a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes
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.
1.5 lbs ground beef 1 medium onion, finely chopped 1 can French cut green beans, drained 1 can cream of chicken soup 1 small can (2.8 oz) French Fried Onions 1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Vegetable Oil 1 onion, chopped 1 lb ground beef 1 tbsp chili powder 1 tsp cumin Kosher salt 1/4 tsp black pepper 1 cup canned green chiles 8 corn tortillas 1 1/2 cups red enchilada sauce 2 cups shredded Mexican blend cheese 1/2 cup thinly sliced green onions Sour cream
In a large skillet, heat 1 tsp oil over medium heat. Stir and the onion and cook until it begins to soften, about 5 minutes. Add the burger and cook until fully browned. Drain fat and any liquid. Stir in the chili powder, cumin, 1/2 tsp salt, and the pepper. Cook, stirring, for 1 minute. Remove from heat and stir in the green chiles. Place mixture in serving bag. In another bag, add the cheese. Combine bags and freeze. We will include a can of red enchilada sauce as well, but don't freeze this.
Serving day: Thaw. In a medium skillet, heat 2 tbsp oil over medium heat. Line a plate with paper towels. Fry a tortilla for about 10 seconds on each side. Transfer to paper towels on plate. Season lightly with salt. Continue with remaining tortillas and use a paper towel layer between each one. Add more oil to the pan if necessary.
Spread 1/4 cup of enchilada sauce in a 9x13 baking dish. Pour about 1/2 cup of the sauce onto a plate. Take a tortilla and place it in the sauce on the plate to coat the bottom. Spread about 1/3 cup of the meat mixture down the center, sprinkle with a little cheese, and roll-up tortilla. Place it seam-side down in the baking dish. Repeat with the other tortillas. Pour the remaining sauce over the rolls, then sprinkle with remaining cheese.
Bake at 350 degrees F until brown on top and bubbly. Garnish with green onions and sour cream. Serve with Mexican Rice.
10 comments:
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
BBQ Meatballs:
3 lb hamburger
1 cup oatmeal
1 cup cracker crumbs
1 cup evaporated milk
2 eggs
1/2 cup chopped onion
1/2 tsp garlic salt
2 tsp salt
1/2 tsp pepper
Mix well. Form into meatballs. Bake at 400 degrees until proper temperature. Cool and place in gallon freezer bag.
Sauce:
2 cups ketchup
1 cup brown sugar
1/2 tsp liquid smoke
1/2 tsp garlic
1/4 cup chopped onion.
Mix sauce ingredients and place in quart bag. Combine with meatball bag.
Serving day: Thaw. Bake at 350 degrees F for 30 minutes or until warm
Chicken Gyros:
*Makes 6 meals (24 servings). Please adjust accordingly!
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup fresh garlic
2 tbsp dried mint
2 tbsp dried oregano
2 tbsp black pepper
1 tbsp salt
10 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
24 pitas
12 oz feta cheese
Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. Affter 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate.
Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.
Yogurt-Dill Sauce:
1 1/2 lbs cream cheese, softened
4 cups natural plain yogurt
1/4 cup fresh lemon juice
2 tsp fresh garlic
1 tbsp dried dill
2 tsp salt
Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.
Serving Day:
Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.
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.
Ham and Cheese Bowties
Supper Swap Recipe
INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
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.
SWEET AND SOUR CHICKEN
3lbs. chicken breasts
2 beaten eggs
@ 1/2 cup of cornstarch
2-4 T. oil
1 1/2 - 2 cups of rice
sauce:
1 1/2 cups sugar
1 cup cider vinegar
1/2 cup ketchup
1/2 cup chicken broth
2 T. soy sauce
dip chicken in beaten egg, then dip in cornstarch. brown in a pan with hot oil. cool and place in a freezer bag.
combine sauce ingredients and bring to a boil. cool. then place in seperate freezer bag. bundle both together with rice.
label and freeze flat.
serving day:
thaw completely. preheat oven to 350. place chicken in a 9x13 pan. cover with sauce. bake uncovered for 45-60 mins. serve over rice.
March 24, 2019 at 7:44 AM Delete
Anonymous Anonymous said...
Ritz Chicken
4 c. Chicken, cooked and chopped
1 c. Sour Cream
1 can Cream Chicken Soup
1 tube Ritz Crackers, crushed
1 stick butter, melted
1 T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream, and soup together. In another bowl mix Ritz, poppy seeds, and butter. Freeze chicken mixture in one bag and Ritz mixture in another.
Serving Day:
Pour chicken mixture in to a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes
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.
ater Tot Hot Dish (9/08 swap)
1.5 lbs ground beef
1 medium onion, finely chopped
1 can French cut green beans, drained
1 can cream of chicken soup
1 small can (2.8 oz) French Fried Onions
1 small pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag. Combine all in a freezer bag with label including recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Beef Enchiladas:
Vegetable Oil
1 onion, chopped
1 lb ground beef
1 tbsp chili powder
1 tsp cumin
Kosher salt
1/4 tsp black pepper
1 cup canned green chiles
8 corn tortillas
1 1/2 cups red enchilada sauce
2 cups shredded Mexican blend cheese
1/2 cup thinly sliced green onions
Sour cream
In a large skillet, heat 1 tsp oil over medium heat. Stir and the onion and cook until it begins to soften, about 5 minutes. Add the burger and cook until fully browned. Drain fat and any liquid. Stir in the chili powder, cumin, 1/2 tsp salt, and the pepper. Cook, stirring, for 1 minute. Remove from heat and stir in the green chiles. Place mixture in serving bag. In another bag, add the cheese. Combine bags and freeze. We will include a can of red enchilada sauce as well, but don't freeze this.
Serving day: Thaw. In a medium skillet, heat 2 tbsp oil over medium heat. Line a plate with paper towels. Fry a tortilla for about 10 seconds on each side. Transfer to paper towels on plate. Season lightly with salt. Continue with remaining tortillas and use a paper towel layer between each one. Add more oil to the pan if necessary.
Spread 1/4 cup of enchilada sauce in a 9x13 baking dish. Pour about 1/2 cup of the sauce onto a plate. Take a tortilla and place it in the sauce on the plate to coat the bottom. Spread about 1/3 cup of the meat mixture down the center, sprinkle with a little cheese, and roll-up tortilla. Place it seam-side down in the baking dish. Repeat with the other tortillas. Pour the remaining sauce over the rolls, then sprinkle with remaining cheese.
Bake at 350 degrees F until brown on top and bubbly. Garnish with green onions and sour cream. Serve with Mexican Rice.
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