Cheese-filled shells-4.5
Chicken manicotti-3
Chicken tator tot hotdish-2
Chicken tortilla soup-4.5
Classic Lasagna with Basic Red Sauce-4
Enchilada casserole-4
Nestle chocolate chip cookie dough-5
Pizza burgers-4
Pronto chili-3.75
Sicilian casserole-1.75
11 comments:
1 jar (26 to 30 oz) tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
1 1/2 lb uncooked chicken breast tenders (not breaded) 14 tenders
14 uncooked manicotti pasta shells (8 oz)
2 cups shredded mozzarella cheese (8 oz)
Chopped fresh basil leaves, if desired
In a medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce in ungreased 13 X 9 pan or 3 quart casserole.
Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with cheese. Cover tightly with foil and freeze.
Thaw and bake covered for about 1 hour at 350 degrees. Sprinkle with basil.
Cheesy Tater-Topped Chicken Casserole
1 bag (24 oz) Green Giant frozen broccoli, carrots, cauliflower & cheese flavored sauce
2 cups diced cooked chicken
4 medium green onions, chpped (1/4 cup)
4 cups frozen potato nuggets (from 2-lb bag)
1/2 cup finely shredded cheddar cheese (2 oz)
Thaw the frozen broccoli, carrots, cauliflower & cheese in microwave until cheese sauce is melted.
Stir chicken and 3 tablespoons of the onions into veggie-cheese mixture. Put in 2 quart casserole dish. Top with forzen potato nuggets. Freeze
Thaw and bake uncovered 40-45 minutes or until bubbly around edges and potato nuggets are golden brown. Sprinkle with cheese and remaining 1 tablespoon onion. Bake 5 to 10 minutes longer or until cheese is melted.
Sicilian Casserole
BusyCooks.com
Supper swap recipe – December 18th, 2008
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. Reduced-fat cream cheese, cubed
3/4 cup milk
1 Tbsp. cornstarch
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef; continue to simmer until beef is done. Drain well.
Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors. Cool
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Mix sour cream and cornstarch; add to cream cheese mixture. Drain noodles and add to cream cheese sauce along 1/2 cup Parmesan cheese; stir to combine.
Put noodle mixture in one freezer bag. Put meat mixture in a separate bag and remaining parmesan cheese in a small bag. Seal and label bags, then freeze flat contained in one bag.
Serving Day instructions:
Thaw all contents. In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake covered at 350 degrees for 25-35 minutes until casserole is bubbly
Barbecued Hamburger Mix
1 cup chopped onion
2 tbsp butter
4 lbs ground beef
1 bottle (14 oz.) catsup
1 cup water
1/2 cup chopped celery
1/4 cup lemon juice
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp salt
2 tsp vinegar
1/2 tsp dry mustard
2 cans chicken gumbo soup
Saute onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add rest of ingredients and simmer covered 30 minutes. Use to full 30-40 small hambuger buns.
Or, cool and freeze in 5 1-pint freezing containers. Seal and label with name and date. Before serving, heat mixture slowly in skillet or microwave container. 1 pint fills 6-8 small hamburger buns.
January 22, 2009 1:44 PM
Pizza Burgers
9 English Muffins
Jar of Cheese Whiz
1 ½ pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion
15 oz can Contadina pizza sauce
1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins)
Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions:
DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
Nestle Toll House Cookies
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
2 ½ cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips (12 ounces)
Combine butter sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add dry ingredients. Mix well. Stir in chocolate chips.
Drop by teaspoonful on a cookie sheet or tray. Flash freeze. Pack in a freezer bag.
Serving day instructions:
Bake at 375 for 8-10 minutes.
Enchilada casserole
Brown 2 lbs hamburger with 1 chopped onion
Add: 1 can of Old El Paso Enchilada sauce-Mild
Melt in microwave together
Mix: 2 cans cream of chicken soup (or mushroom), 1 lb grated Colby cheese
Layer in a 9x13 pan:
1/2 meat, 8 yellow corn tortillas (torn in half), 1/2 meat mixture, half cheese mixture, cover with Fritos. Freeze.
Serving day instructions: Thaw. Bake at 350 for 30 minutes.
Chicken Tortilla Soup:
1 medium onion, chopped
2 cloves garlic, minced
1-2 T. oil for sauteing
2 lbs chicken, baked or broiled, chopped or shredded
14 oz can diced tomatoes
5 oz can RO*TEL tomatoes
1-14.5 oz can beef broth
1 14.5 oz can chicken broth
1 10 oz can tomato soup
1 1/2 cans water (use soup can)
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. lemon-pepper seasoning
2 t. Worshershire sauce
1/2 t. Tabasco
Serving day:
Grated cheese for topping
Tortillas cut into 1-inch squares (fried in oil until crispy) or purchase corn tortilla strips or chips
Avocado, sliced or cubed
Sour cream
Fresh diced tomatoes
Chopped fresh cilantro
Yields 5-6 servings
Pronto Chili
Supper Swap January 29, 2009
1-½ pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.) Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.
Cheese-filled shells (with spinach):
40 jumbo pasta shells
32 oz. cottage cheese
16 oz. mozzarella cheese
3/4 cup grated parmesan cheese
3 eggs
3/4 t. oregano
1/2 t. salt (optional)
1/2 t. pepper
On hand:
28 oz. spaghetti sauce
Assembly directions: Cook jumbo shells 1/2 the recommended time until just limp. Drain. Cool in a single layer on pan or waxed paper. Combine cheese, eggs, oregano, salt, and pepper. Fill each shell with 2 T. cheese mixture.
Freezing directions:
Freeze quantity of shells for one meal in a rigid container. Freeze homemade sauce in a freezer bag. To serve, thaw shells and sauce. Spread 1/2 of spaghetti sauce in bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce on top of shells. Warm at 350 for 30 minutes.
Serves 6-8
Classic lasagna:
Makes 2 entrees, 12 servings each
1 (48 oz) container cottage cheese (about 6 cups)
4 eggs, lightly beaten
3 cups shredded Parmesan cheese
13 cups basic red sauce
18 lasagna noodles, uncooked
2 lbs ground beef, cooked and drained
8 cups shredded mozzarella cheese
Combine cottage cheese, eggs, and 2 cups of the Parmesan in a large bowl.
Lay baking dishes before you spread 1/2 cup red sauce in the bottom of each.
Assemble both lasagnas at once in layers in the following order:
LAYER 1:
3 uncooked noodles
2 cups red sauce
1 cup cooked ground beef
1 1/2 cups cottage cheese mixture
1 cup mozzarella
LAYER 2:
3 uncooked noodles
2 cups red sauce
1 cup cooked ground beef
1 1/2 cups cottage cheese mixture
1 cup mozzarella
LAYER 3:
3 uncooked noodles
2 cups red sauce (or whatever remains)
2 cups mozzarella
1/2 cup Parmesan cheese
Place in a 9x13 pan and cover, label, and freeze.
Serving day:
Thaw. Bake at 375 (covered) for 1 hour. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
Basic Red Sauce: Large batch
Makes about 40 cups
1 (111 oz) can tomato paste, halved or 4 (12 oz) cans
8 cups hot water
1/2 cup dried parsley
1/2 cup minced onion
1/4 cup minced garlic
1/4 cup sugar
2 tablespoons salt
2 tsp dried basil
2 tsp dried oregano
2 tsp dried thyme
1 (106 oz.) can tomato sauce or 4 (28 oz) cans
1 (102 oz) diced tomatoes or 4 (28 oz) cans
Mix paste and hot water in a large stockpot until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano, and thyme.
Add tomato sauce and diced tomatoes, mix well. Do not cook.
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