Beef Stroganoff-4
Chicken Breast Supreme-4.5
Chicken Enchiladas -4
Crispy Cheesy Chicken-4.5
Crispy Garlic Chicken-3.5
French toast casserole-3.5
George Stella's Chicken Casserole-4
Jim Liska's Enchilada Bake-4.7
Lydia Circle's Chicken Casserole-5
President Reagan's Mac N' Cheese-4.25
Spiral Pepperoni Bake-4.5
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Jim Liska's Enchilada Bake
1-1 1/4 lbs lean ground beef
1 green bell pepper, chopped
1 med. onion, chopped
1-2 cloves garlic, minced
1 tsp. oregano leaves
1-4oz green chilies (diced)
1-16oz can tomato sauce
8 flour tortillas
2-3 cups shredded cheddar or montery jack cheese
ASSEMBLY DAY:
1. Cook peppers, onion, green chilies, and garlic on low heat until tender. Add beef and continue to cook until meat is brown. Set aside.
2. Pour one half of tomato sauce into a buttered 8.5x11inch baking dish. Sprinkle oregano over tomato sauce. Set aside.
3. Spoon 4 tablespoons of mixture on to each tortilla. Top meat mixture with about 2 tablespoons of cheese. Roll each tortilla up, fold in end of each tortilla to fit in pan, place seam side down in sauce pan. Top with remaining sauce and then cheese.
4. Cover & freeze
COOKING DAY:
Thaw, pre-heat oven to 350. Bake for 35 minutes. Garnish with chopped green onions and serve with a spoonfull of sour cream.
NOTE: for hot enchiladas add another can of green chilies to meat mixture and place two or three tablespoons of green chile enchilada sauce over serving.
15 Minute Beef Stroganoff (5/08 swap)
1 pound beef roast or round steak
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles
Cut meat into thin strips. Brown meat in a small amount of oil. Add mushrooms to sauté. Combine soup mix and water. Add to meat. Bring to a boil. Simmer for as long as you can – approx 1-3 hours until tender. Stir flour into the sour cream and add just until heated through. Cool. Freeze flat in quart size freezer bags.
Serving Instructions: Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Crispy Garlic Chicken
2.5 lbs. boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix OR Savory Herb with Garlic Soup Mix
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
2 Tbsp. Plain dry breadcrumb
Place chicken in a freezer bag. Combine soup mix, mayonnaise and cheese. Place in a separate plastic bag. Place bread crumbs in another separate plastic bag. Bundle bags together in a freezer bag. Seal, label and freeze flat.
Serving Day instructions:
Thaw completely. Preheat oven to 400 degrees. Place chicken breasts on a baking sheet. Top with soup mixture. Sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink.
Lydia Circle’s Chicken Casserole
1 – 16 oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
½ tsp. curry
¾ cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
¼ cup butter, melted
Cook chicken breasts and cube. Mix soup, mayonnaise, lemon juice and curry. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, label and freeze flat.
Serving day:
Thaw completely. In greased 9x13 inch pan, spread chicken mixture. Sprinkle cheese on top. Then sprinkle crumbs that have been tossed with melted butter. Bake, covered at 325 for 45 minutes. Uncover and bake 15 minutes longer.
Chicken Breasts Supreme:
2 lbs boneless chicken breasts
4 slices provolone cheese
1 cans cream of chicken soup
½ cup sour cream
1 cup fine breadcrumbs
¼ cup melted butter or margarine
Serving Day:
Remove all bags from chicken bag before thawing.
Thaw completely. Spray a baking pan with cooking oil. Lay chicken breasts over bottom of pan. Lay cheese slices over chicken. Spread sauce over cheese. Sprinkle bread crumbs over top to cover sauce layer. Drizzle ¼ cup melted butter over bread crumbs if desired (this is optional). Bake at 350 degrees for 1 hour or until chicken tests done.
Serve with Rice Mix.
GEORGE STELLA'S EASY CHEESY CHILI CHICKEN
2 tablespoons olive oil
2 tablespoons cilantro
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons salt
1 clove garlic, chopped
1/2 teaspoon pepper
1/8 teaspoon cayenne
4-5 boneless chicken breasts
1/4 cup green pepper, julienned
2 tablespoons red onion, diced
1/4 cup Roma tomato, diced, about 1/2 small
4 ounces colby-jack cheese, shredded
Stir together first 8 ingredients in a medium bowl. It will be a thick paste. Add chicken and rub seasoning mixture all over meat until coated evenly. Place chicken on a foil-lined baking sheet. Arrange vegetables over chicken. Bake at 400º 20 minutes or until chicken is just done. Do not overcook. Top with cheese and return to oven until melted, about 5 minutes.
Makes 4-5 servings
Per 1/4 Recipe: 321 Calories; 18g Fat; 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/5 Recipe: 283 Calories; 15g Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Spiral Pepperoni Pizza Bake:
1 package spiral pasta (16 oz)
2 lbs ground beef
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cans pizza sauce (15 oz each)
1/2 tsp garlic salt
1/2 tsp Italian seasoning
2 eggs
2 cups milk
1/2 cup shredded Parmesan cheese
4 cups shredded Mozzarella cheese
1 package sliced pepperoni
Cook pasta. Meanwhile, in a Dutch oven, cook the beef, onion, salt, and pepper over medium heat until beef is no longer pink; drain. Stir in the pizza sauce, garlic salt, and Italian seasoning; remove from heat and set aside.
In a small bowl, combine the eggs, milk, and Parmesan cheese. Drain pasta; toss with egg mixture. Transfer to a greased 3 quart baking dish. Top with beef mixture, mozzarella cheese, and pepperoni.
Serving Day: Cover and bake at 350 for 20 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Yields 12 servings.
Crispy Cheesy Chicken:
12 drumsticks or thighs
1 8 oz bottle blue cheese dressing
2 C. Dry bread crumbs
1/2 t. celery salt
1/4 t. black pepper
1/2 t. paprika
Pour dressing into a shallow dish. Mix together bread crumbs and seasonings. Roll chicken pieces in dressing, then crumb mixture. Place chicken parts on spray coated baking sheet. Flash freeze until firm. Place parts in freezer bag and freeze.
Serving day:
Place frozen chicken on spray coated pan with plastic wrap and thaw in refrigerator on bottom shelf if possible. To bake, preheat oven to 350 degrees and bake uncovered for 30 minutes. Turn meat carefully so as to not knock off the crumbs and bake another 20-25 minutes. When meat is slashed in thickest part, meat should no longer be pink and juice should run clear.
French Toast Casserole:
1 1 lb. loaf Italian bread
8 oz cream cheese
1/2 cup sugar, divided
1/2 t. vanilla
4 eggs
2 C. milk
1 t. cinnamon
2 T. butter, melted
Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 pan. Place the cream cheese in microwave and cook for 30 seconds. Stir with a spoon, cover, and cook for another 2 minutes. It should be completely melted. Stir half of teh sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.
Freezing Directions: Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled 2-gallon freezer bag; seal and freeze.
Serving day: Thaw. Bake at 350 for 35 minutes or until browned. Allow to sit at room temp. for 5 minutes or so before cutting. Serve with warm syrup or fruit toppings.
Cheesy Chicken Enchiladas:
6 6-inch corn tortillas
2 cups shredded cooked chicken
1 can cream of chicken soup (10 3/4 oz)
1 10 oz can enchilada sauce (use half of it)
8 oz sour cream
one can diced green chile peppers
1 1/2 cups shredded Mexican cheese blend
Stir together soup, sour cream, and chiles, undrained. Add chicken and half the cheese to the sauce. Place 1/3 cup of the chicken mixture on one end of the tortilla; roll up. Place tortilla, seam side down, in a shallow 2 -quart baking dish. Repeat with remaining chicken mixture and tortillas. Pour enchilada sauce over tortillas and top with remaining cheese.
Serving day:
Thaw. Bake uncovered at 400 degrees for about 15 minutes or until cheese melts and enchiladas are heated through. If desired top with sour cream, salsa, and lettuce. Makes 6 servings.
President Reagan's Favorite Macaroni & Cheese
2 c. dry macaroni noodles
1 tsp. butter
1 beaten egg
1 tsp. salt
1 tsp. dry mustard
1 c. milk
3 c. grated sharp cheddar cheese
Assembly Day:
Boil macaroni in water until tender; drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tablespoon hot water, add to milk. Add cheese-leaving enough to sprinkle on top. Pour into buttered casserole and add milk mixture. Sprinkle with cheese. Cover and freeze.
Serving Day:
Thaw and bake at 350 for 45 minutes or until custard is set and top is crusty. Makes: 6 servings
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