**FACT**
ACCORDING TO MARKETING SURVEYS, NEARLY SEVENTY PERCENT OF AMERICANS HAVE NO IDEA WHAT THEY ARE HAVING FOR SUPPER AT 4:00 PM. HOW SCARY!!
-FOOD, INC.
In this cooking club, we do TEAMWORK, we do HELP, we do RESPECT, PUNCTUALITY, AND LAUGHTER. We do FRIENDSHIP, We do COFFEE and CAKE. We COMMUNICATE AND LISTEN. We do MOTIVATION. WE DO GREAT THINGS!!!
Bagel Pizzas 1 pkg. Lender's Bagel 1 Jar pizza sauce 1 pkg. Pepperoni (and any other toppings you like) 1 pkg. Mozzerella Cheese Cut each bagel in half, spread pizzasauce on the cut side then layer pepperoni, cheese, and any other toppings you like. Bake at 350 for 15-20minutes Easy, Yummy, and Pretty Fun to Make!!!
Beef Fajitas: One recipe makes 4 entrees with 4 servings each. So adjust accordingly!!
6 lbs top sirloin steak 1/2 cup lime juice 1/2 cup soy sauce 1/2 cup vegetable oil 2 tsp ground cumin 2 tsp dried oregano 2 tsp chili powder 1 tsp black pepper 8 tsp minced garlic 4 large onions, cut into strips 4 large green bell peppers, cut into strips 4 cups shredded cheddar cheese 40 flour tortillas
Trip steaks. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among 4 gallon bags. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. Divide the marinade into each bag. Add 2 tsp garlic into each bag. Divide onion and green pepper strips into 4 quart bags. Seal. Measure 1 cup cheese into 4 quart bags. Seal all bags together. Seal and freeze.
Serving day: Thaw. Heat oil in a large skillet. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef strips. Stir-fry beef until well-browned, about 10 minutes. Remove pan from heat and stir in veggies. Serve with tortillas, cheese, and any desired fixings (sour cream, salsa, etc).
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
January 12, 2019 at 3:01 PM Blogger The Domesic Divas Cooking Club said... 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.
3 lbs boneless, skinless chicken breasts, cut into 1 inch pieces 1/2 tsp dried thyme 1/4 tsp paprika salt and pepper to taste 8 slices ham, torn into 1 inch pieces 6-8 slices Swiss cheese 1 can cream of chicken soup 1/4 cup whole milk 1 tbsp fresh parsley 1 tsp fresh thyme 1/4 tsp garlic powder 1 box Herbed stuffing 6 tbsp unsalted butter
Cook chicken with dried thyme, paprika, salt and pepper. Freeze mixture in quart bag. Place swiss cheese and ham slices in sandwich bags. Combine cream of chicken, milk, parsley, thyme, garlic powder, salt, and pepper until smooth and creamy. Place mixture in quart bag. Combine all the bags into one gallon bag.
Serving day: Thaw. Grease a 9x13 pan. Place chicken mixture on bottom of the pan. Top with ham pieces. Place Swiss Cheese on top of ham pieces. Spoon creamy mixture over the top of the Swiss Cheese and spread to cover pan. Combine stuffing mix with melted butter and sprinkle over the top. Bake at 350 degrees F for 45 minutes until golden brown and bubbly.
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.
The Domesic Divas Cooking Club said... 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.
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 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.
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.
Sweet and Sour Barbecued Chicken RECIPE INGREDIENTS: 2 garlic cloves, crushed through a garlic press 2 Tbsp balsamic vinegar 1/2 Tablespoon lime juice 1/2 Tablespoon lemon juice 1/3 cup light brown sugar 2 Tbsp Dijon mustard 1/3 cup honey 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil 3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
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.
11 comments:
Bagel Pizzas
1 pkg. Lender's Bagel
1 Jar pizza sauce
1 pkg. Pepperoni (and any other toppings you like)
1 pkg. Mozzerella Cheese
Cut each bagel in half, spread pizzasauce on the cut side then layer pepperoni, cheese, and any other toppings you like. Bake at 350 for 15-20minutes
Easy, Yummy, and Pretty Fun to Make!!!
Beef Fajitas: One recipe makes 4 entrees with 4 servings each. So adjust accordingly!!
6 lbs top sirloin steak
1/2 cup lime juice
1/2 cup soy sauce
1/2 cup vegetable oil
2 tsp ground cumin
2 tsp dried oregano
2 tsp chili powder
1 tsp black pepper
8 tsp minced garlic
4 large onions, cut into strips
4 large green bell peppers, cut into strips
4 cups shredded cheddar cheese
40 flour tortillas
Trip steaks. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among 4 gallon bags.
Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and black pepper in a medium bowl. Divide the marinade into each bag. Add 2 tsp garlic into each bag.
Divide onion and green pepper strips into 4 quart bags. Seal. Measure 1 cup cheese into 4 quart bags. Seal all bags together. Seal and freeze.
Serving day:
Thaw. Heat oil in a large skillet. Add onions and peppers and stir-fry until soft, about 3 minutes. Remove vegetables from skillet and add beef strips. Stir-fry beef until well-browned, about 10 minutes. Remove pan from heat and stir in veggies. Serve with tortillas, cheese, and any desired fixings (sour cream, salsa, etc).
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
January 12, 2019 at 3:01 PM
Blogger The Domesic Divas Cooking Club said...
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.
Chicken Cordon Bleu Casserole:
3 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 tsp dried thyme
1/4 tsp paprika
salt and pepper to taste
8 slices ham, torn into 1 inch pieces
6-8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup whole milk
1 tbsp fresh parsley
1 tsp fresh thyme
1/4 tsp garlic powder
1 box Herbed stuffing
6 tbsp unsalted butter
Cook chicken with dried thyme, paprika, salt and pepper. Freeze mixture in quart bag.
Place swiss cheese and ham slices in sandwich bags.
Combine cream of chicken, milk, parsley, thyme, garlic powder, salt, and pepper until smooth and creamy. Place mixture in quart bag. Combine all the bags into one gallon bag.
Serving day: Thaw. Grease a 9x13 pan. Place chicken mixture on bottom of the pan. Top with ham pieces. Place Swiss Cheese on top of ham pieces. Spoon creamy mixture over the top of the Swiss Cheese and spread to cover pan. Combine stuffing mix with melted butter and sprinkle over the top. Bake at 350 degrees F for 45 minutes until golden brown and bubbly.
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.
The Domesic Divas Cooking Club said...
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.
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.
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.
March 4, 2019 at 6:09 AM
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.
Sweet and Sour Barbecued Chicken
RECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
1/2 Tablespoon lime juice
1/2 Tablespoon lemon juice
1/3 cup light brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
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.
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