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Friday, January 17, 2020
MARCH 2020 MENU
Breakfast Sandwiches
Brown Sugar Meatloaf
Cheesy Chicken Casserole
Chicken Pot Pie
Mozzarella Meatballs
Pepperoni Pasta Milano
Rigatoni Bake
Shepherd's Pie
Sweet N' Sour Chicken
Tator Tot Hotdish
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
1/2 cup packed brown sugar 1/2 cup chili sauce 1.5 lb. lean ground beef 2/3 cup milk 1 eggs 1 teaspoons salt 1/4 teaspoon ground black pepper 2/3 small onion, chopped 1/4 teaspoon ground ginger 2/3 cup finely crushed saltine crumbs or bread crumbs Cooking Day Instructions: 1. Place brown sugar in a plastic bag. 2. Place chili sauce in a plastic bag. 3. Combine rest of ingredients and place in a plastic bag. 4. Bundle all bags, seal label and freeze flat. Serving Day Instructions: 1. Thaw completely 2. Preheat oven to 350 degrees. 3. Lightly grease a 5x9 inch loaf pan. 4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar. 5. Place meat mixture on top of the chili sauce. 6. Bake in preheated oven for 45 minutes or until juices are clear.
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!
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.
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.
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
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 a freezer bag. Place frozen tater tots in a 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 an oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tator tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tator tots are brown and crisp.
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 separate 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.
8 oz egg noodles 3 cups cooked chicken 1.5 cups cottage cheese 2 cups shredded American cheese 1/2 cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13 pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
8 oz rigatoni 8 oz of Cheddar cheese, cut into strips 1 jar spaghetti sauce 3 tablespoons parmesan cheese
Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings. Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.
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
Brown Sugar Meatloaf
1/2 cup packed brown sugar
1/2 cup chili sauce
1.5 lb. lean ground beef
2/3 cup milk
1 eggs
1 teaspoons salt
1/4 teaspoon ground black pepper
2/3 small onion, chopped
1/4 teaspoon ground ginger
2/3 cup finely crushed saltine crumbs or bread crumbs
Cooking Day Instructions:
1. Place brown sugar in a plastic bag.
2. Place chili sauce in a plastic bag.
3. Combine rest of ingredients and place in a plastic bag.
4. Bundle all bags, seal label and freeze flat.
Serving Day Instructions:
1. Thaw completely
2. Preheat oven to 350 degrees.
3. Lightly grease a 5x9 inch loaf pan.
4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar.
5. Place meat mixture on top of the chili sauce.
6. Bake in preheated oven for 45 minutes or until juices are clear.
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!
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.
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.
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
Tator 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 a freezer bag. Place frozen tater tots in a 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 an oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tator tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tator tots are brown and crisp.
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 separate 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.
Cheesy Chicken Casserole
8 oz egg noodles
3 cups cooked chicken
1.5 cups cottage cheese
2 cups shredded American cheese
1/2 cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13 pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Rigatoni Bake:
8 oz rigatoni
8 oz of Cheddar cheese, cut into strips
1 jar spaghetti sauce
3 tablespoons parmesan cheese
Cook rigatoni as directed on package. Drain and rinse. Cut cheese into strips 1 1/4 inches long by 1/4 inch thick. Insert a strip of cheese in each cooked pasta and place in a sprayed 1 1/2 quart casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until heated through at 350. Makes 6-8 servings.
Note: If you must add meat with your meal, brown one lb of lean ground beef and add to the sauce. Vary by substituting 1 cup shredded Mozzarella cheese for the Parmesan.
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