**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!!!
1 lb. extra lean ground beef 3 cups whole wheat penne pasta, cooked and drained 1 jar (26 oz.) spaghetti sauce 1/3 cup grated parmesan cheese, divided 1-1/2 cups shredded mozzarella cheese
Preheat oven to 375. Brown meat in large skillet; drain. Add pasta, sauce and half of the parmesan cheese; mix well. Spoon into 13X9 inch baking dish. Top with mozzarella cheese and remaining parmesan cheese. Bake 20 min. or until heated through.
1. open crescent rolls and press evenely onto bottom and sides of a 13x9inch baking pan 2. brown hamburger(drain grease if desired) 3. mix hamburger, sour cream and taco seasoning in a mixing bowl 4. pour into pan 5. sprinkle cheese over meat mixture 6. Sprinkle crushed chips over cheese
Serving day instructions 1. Thaw 2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
Directions: 1.Thaw or prepare dough –whole wheat or white (both work well, depending on the tastes of your family). Roll into a 14×24 inch rectangle about 1/4 inch thick. 2. Preheat oven to 400. 3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl. 4. Spread mixture onto dough rectangle, pressing a bit to secure meat. Roll dough lengthwise like a jellyroll, use plain dental floss to cut roll into 24 - 1 inch slices. 5. Treat 2 rimmed cookie sheets with cooking spray or parchment paper. Lay slices on sheets about an inch apart. Let Dunkers sit for 10 minutes in warm area. 6. Bake for 20-25 minutes or until golden brown. Cool and freeze in 1 gallon bags, 6 per bag. Slip 1 quart bag with 2 cups sauce into each bag to freeze.
To Serve: Thaw and warm dunkers in a preheated 400 degree oven for 10 minutes or warm in microwave. Serve with warmed pasta sauce. These also work great cold in kids’ lunches –home made pizza lunchables.
For supper swap: (These were not pre-baked!) Defrost in fridge. Place on cookie sheet about an inch apart and let sit for 10 minutes in warm area. Bake for 20-25 minutes or until golden brown in 400 degree oven. Warm up pasta sauce.
Baked Ziti with Ricotta Cheese (Itilian Sausage Optional)
From: The Best Make Ahead Recipe Cookbook
12 oz whole milk ricotta cheese (about 1.5 cups) 4 T EVOO Salt & Ground Black Pepper 12 ounces mozzarella-shredded (about 3 cups) 3 ounces parmesan cheese-grated (about 1.5 cups) 1.5 LBS ziti (or other short,tublar pasta) 4.5 cups Marinara Sauce OR jarred tomato sauce
Assembly Day:
1. Bring water to boil for pasta
2. Meanwhile, mix the ricotta cheese, 2 T EVOO, 1/2 tsp salt & 1/2 tsp pepper together: set aside. In a separate bowl, toss the mozz & marmesan together until combined; set aside.
3. Add salt and pasta to the boiling water and cook, stirring occasionally, until the pasta is just begining to soften--about 5 minutes. Reserve 1.5 cups of the pasta cooking water, then drain the pasta.
4. Return pasta to cooking pot and add marinara sauce, 2 T olive oil and the reserved pasta cooking water.
5. Pour half of the sauced pasta into a 9x13 inch baking dish. Drop large spoonfuls of the ricotta mixure evenly over the pasta, then pur the remaining saused pasta over the ricotta layer. Sprinkle the top of the ziti evenly with the mozz misture.
6. Cover completly & freeze
Serving Day: Thaw the casserole completly in the refridgerator, about 24 hours.
Bake COVERED at 400 until the sauce bubbles lightly around the edges, about 25 minutes. UNCOVER and continue to bake until hot throughout and the cheese is browned in spots, about 20 minutes longer.
Variation: Baked Ziti with Itilian Sausage Add 1 lb. sweet & hot Itilian sausages(casings removed, broken apart & browned) to the marinara & noodle mixture in the recipe above
Cheeseburger Casserole: 1lb of burger, browned. 2 cans of cheddar cheese soup one can of beef broth, 1 1/2 cups of water 1/2 cup ketchup 2-3 cups uncooked pasta
Combine all ingredients. Freeze using freezer bag method.
Serving day instructions:
Thaw completely. Heat on stove and bring to boil. Boil for about 10 minutes or until pasta is fully cooked.
2 whole green onions, chopped 1 T. canola oil 1 T. hot pepper sauce 2 t. allspice 1 t. cinnamon 1/2 t. nutmeg 1/2 t. salt 2 cloves minced garlic 6 boneless pork chops, cut 1/4" thick
Place onions, oil, spices and garlic in a blender or food processor. Process until it forms a spreadable paste. Spread paste on both sides of chops and place them in a freezer bag. Seal and Freeze.
To serve: Remove thawed pork chops from bag and grill or broil 4-5 inches from heat for 10-12 minutes. Turn the chops occasionally. The chops should not be pink in the center, but do not overcook them.
1 cup carrot, finely chopped 1/4 cup celery, finely chopped 1/4 cup onion, finely chopped 1/4 cup green pepper, finely chopped 1/2 cup fresh broccoli, cut into small pieces 1 3/4 cup chicken broth 2 cups milk 1/4 cup flour 1/2 t. paprika 1/2 t. salt 4 oz Velveeta cheese 1 cup shredded cheddar cheese 1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6 *Note--you need to watch the preparation of this soup carefully as it will burn!
4 chicken breast halves 1/2 cup sour cream 1 T. Worcestershire sauce 1 T. lemon juice 1 cup crushed Ritz crackers
Combine sour cream, Worcestershire sauce, and lemon juice. Dip chicken in mixture; roll in cracker crums. Flash freeze for 30 minutes and then freeze in a freezer bag.
Serving day instructions:
Thaw. Bake at 325 degrees F for 30-40 minutes or until cooked through (I would cook it a little longer). Makes 4 servings.
1 1/2 lbs lean ground beef 1/3 cup crushed crackers 1/2 cup finely chopped onion 1/3 cup ketchup 1 T. Dijon mustard 1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 minutes.
Cook broccoli and spread on bottom of sprayed 9x13 pan. Spoon rice over the top. Combine chicken, soup, mayo and 1 cup of the cheese. Pour over rice. Sprinkle with remaining cheese.
Serving Day:
Bake 30-35 minutes or until heated through. Watch carefully last few minutes. Cover with foil if cheese is burning to fast. Makes 8 servings.
Lay out three shallow dishes. Pour flour into one, eggs into another, and breadcrumbs into the third. Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken. Place coated chicken in one layer on baking sheet. Flash freeze for one hour. Into each quart freezer bag, add 2 cups red sauce. Divide cheese into quart freezer bags. Add chicken into freezer bags. Combine all three bags.
Serving Day:
Thaw. Place chicken in a greased baking dish. Bake, uncovered, for 30 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer or until chicken is fully cooked (170 degrees). Place a slice of cheese of top of each chicken breast and bake until melted.
1 (12 oz) can tomato paste 2 cups hot water 2 tbsp dried parsley 2 tbsp minced onion 1 tbsp minced garlic 1 tbsp sugar 2 tsp salt 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried thyme 1 (28 oz) can tomato sauce 1 (28 oz) can diced tomatoes Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme. Add tomato sauce and diced tomatoes; mix well. Do not cook. Measure sauce into freezer bags, seal and freeze.
13 comments:
Easy Italian Pasta Bake -
1 lb. extra lean ground beef
3 cups whole wheat penne pasta, cooked and drained
1 jar (26 oz.) spaghetti sauce
1/3 cup grated parmesan cheese, divided
1-1/2 cups shredded mozzarella cheese
Preheat oven to 375. Brown meat in large skillet; drain. Add pasta, sauce and half of the parmesan cheese; mix well. Spoon into 13X9 inch baking dish. Top with mozzarella cheese and remaining parmesan cheese. Bake 20 min. or until heated through.
Anna's Taco Bake
Single family recipe
2 pks crescent rolls
1 lb hamburger, browned
16 oz sour cream
1 pkt taco seasoning
2 c. cheddar cheese, shredded
doritos, crushed
1. open crescent rolls and press evenely onto bottom and sides of a 13x9inch baking pan
2. brown hamburger(drain grease if desired)
3. mix hamburger, sour cream and taco seasoning in a mixing bowl
4. pour into pan
5. sprinkle cheese over meat mixture
6. Sprinkle crushed chips over cheese
Serving day instructions
1. Thaw
2. Bake coverd at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated thru
Pizza Dunkers
(swapped 12/08)
Submitted by Jessica Bethke
Ingredients:
1 loaf frozen bread dough –or your own bread recipe
Pepperoni –diced
Canadian bacon –diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
Optional: sautéed onions
Your favorite Pasta or pizza sauce (I am providing Market Pantry Tomato/Basil/Garlic pasta sauce)
Directions:
1.Thaw or prepare dough –whole wheat or white (both work well, depending on the tastes of your family). Roll into a 14×24 inch rectangle about 1/4 inch thick.
2. Preheat oven to 400.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat. Roll dough lengthwise like a jellyroll, use plain dental floss to cut roll into 24 - 1 inch slices.
5. Treat 2 rimmed cookie sheets with cooking spray or parchment paper.
Lay slices on sheets about an inch apart. Let Dunkers sit for 10 minutes in warm area.
6. Bake for 20-25 minutes or until golden brown. Cool and freeze in 1 gallon bags, 6 per bag. Slip 1 quart bag with 2 cups sauce into each bag to freeze.
To Serve: Thaw and warm dunkers in a preheated 400 degree oven for 10 minutes or warm in microwave. Serve with warmed pasta sauce. These also work great cold in kids’ lunches –home made pizza lunchables.
For supper swap: (These were not pre-baked!) Defrost in fridge. Place on cookie sheet about an inch apart and let sit for 10 minutes in warm area. Bake for 20-25 minutes or until golden brown in 400 degree oven. Warm up pasta sauce.
Dunk and enjoy!
Baked Ziti with Ricotta Cheese
(Itilian Sausage Optional)
From: The Best Make Ahead Recipe Cookbook
12 oz whole milk ricotta cheese (about 1.5 cups)
4 T EVOO
Salt & Ground Black Pepper
12 ounces mozzarella-shredded (about 3 cups)
3 ounces parmesan cheese-grated (about 1.5 cups)
1.5 LBS ziti (or other short,tublar pasta)
4.5 cups Marinara Sauce OR jarred tomato sauce
Assembly Day:
1. Bring water to boil for pasta
2. Meanwhile, mix the ricotta cheese, 2 T EVOO, 1/2 tsp salt & 1/2 tsp pepper together: set aside. In a separate bowl, toss the mozz & marmesan together until combined; set aside.
3. Add salt and pasta to the boiling water and cook, stirring occasionally, until the pasta is just begining to soften--about 5 minutes. Reserve 1.5 cups of the pasta cooking water, then drain the pasta.
4. Return pasta to cooking pot and add marinara sauce, 2 T olive oil and the reserved pasta cooking water.
5. Pour half of the sauced pasta into a 9x13 inch baking dish. Drop large spoonfuls of the ricotta mixure evenly over the pasta, then pur the remaining saused pasta over the ricotta layer. Sprinkle the top of the ziti evenly with the mozz misture.
6. Cover completly & freeze
Serving Day:
Thaw the casserole completly in the refridgerator, about 24 hours.
Bake COVERED at 400 until the sauce bubbles lightly around the edges, about 25 minutes. UNCOVER and continue to bake until hot throughout and the cheese is browned in spots, about 20 minutes longer.
Variation: Baked Ziti with Itilian Sausage
Add 1 lb. sweet & hot Itilian sausages(casings removed, broken apart & browned) to the marinara & noodle mixture in the recipe above
April 2, 2009 5:19 AM
Sloppy Joes:
1 1/2 lbs ground beef
2 T. vinegar
3/4 cup ketchup
1/4 cup chopped onion
1 T. brown sugar
1/2 t. mustard
Brown beef and onion. Stir remaining ingredients in saucepan. Stir in meat. Simmer on low for 10 minutes. Freeze using freezer bag method.
Serving day instructions:
Thaw. Heat in saucepan on low or in microwave. Serve on buns.
Cheeseburger Casserole:
1lb of burger, browned.
2 cans of cheddar cheese soup
one can of beef broth,
1 1/2 cups of water
1/2 cup ketchup
2-3 cups uncooked pasta
Combine all ingredients. Freeze using freezer bag method.
Serving day instructions:
Thaw completely. Heat on stove and bring to boil. Boil for about 10 minutes or until pasta is fully cooked.
Jerk Pork Chops:
2 whole green onions, chopped
1 T. canola oil
1 T. hot pepper sauce
2 t. allspice
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
2 cloves minced garlic
6 boneless pork chops, cut 1/4" thick
Place onions, oil, spices and garlic in a blender or food processor. Process until it forms a spreadable paste. Spread paste on both sides of chops and place them in a freezer bag. Seal and Freeze.
To serve:
Remove thawed pork chops from bag and grill or broil 4-5 inches from heat for 10-12 minutes. Turn the chops occasionally. The chops should not be pink in the center, but do not overcook them.
Broccoli Cheese Soup:
1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut into small pieces
1 3/4 cup chicken broth
2 cups milk
1/4 cup flour
1/2 t. paprika
1/2 t. salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze in a freezer bag.
Serving day instructions:
Thaw. Heat on stove until hot. Do not boil. Serve with your favorite bread.
*Serves 4-6
*Note--you need to watch the preparation of this soup carefully as it will burn!
Ritz Baked Chicken: Oven 325 degrees F
4 chicken breast halves
1/2 cup sour cream
1 T. Worcestershire sauce
1 T. lemon juice
1 cup crushed Ritz crackers
Combine sour cream, Worcestershire sauce, and lemon juice. Dip chicken in mixture; roll in cracker crums. Flash freeze for 30 minutes and then freeze in a freezer bag.
Serving day instructions:
Thaw. Bake at 325 degrees F for 30-40 minutes or until cooked through (I would cook it a little longer). Makes 4 servings.
Meat Loaf Dijon:
1 1/2 lbs lean ground beef
1/3 cup crushed crackers
1/2 cup finely chopped onion
1/3 cup ketchup
1 T. Dijon mustard
1 large egg
In a large bowl, combine all ingredients until mixed well. Place in a freezer bag.
Serving day:
Thaw. Form into a round about the size of the bottom of the crockpot. Cook on low 5-6 hours. Temperature should reach no less than 160 degrees F. Makes 6 servings.
*This recipe says to make it in the crockpot, but if you are more comfortable with the oven, bake at 350 for 60-65 minutes.
Chicken Broccoli Casserole:
1 package frozen chopped broccoli (20 oz)
5 cups long-grained rice
2 1/2 cups cubed cooked chicken
2 cans cream of chicken soup
1 cup mayonnaise
2 cups mozzarella cheese, shredded and divided
Cook broccoli and spread on bottom of sprayed 9x13 pan. Spoon rice over the top.
Combine chicken, soup, mayo and 1 cup of the cheese. Pour over rice. Sprinkle with remaining cheese.
Serving Day:
Bake 30-35 minutes or until heated through. Watch carefully last few minutes. Cover with foil if cheese is burning to fast. Makes 8 servings.
Chicken Parmiagiana:
Makes 3 entrees, 4 servings each
6 lbs boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices mozzarella cheese
6 cups basic red sauce
Lay out three shallow dishes. Pour flour into one, eggs into another, and breadcrumbs into the third.
Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken. Place coated chicken in one layer on baking sheet. Flash freeze for one hour.
Into each quart freezer bag, add 2 cups red sauce.
Divide cheese into quart freezer bags. Add chicken into freezer bags. Combine all three bags.
Serving Day:
Thaw. Place chicken in a greased baking dish. Bake, uncovered, for 30 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer or until chicken is fully cooked (170 degrees). Place a slice of cheese of top of each chicken breast and bake until melted.
Red Sauce:
1 (12 oz) can tomato paste
2 cups hot water
2 tbsp dried parsley
2 tbsp minced onion
1 tbsp minced garlic
1 tbsp sugar
2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes
Mix tomato paste and hot water in a large bowl until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme.
Add tomato sauce and diced tomatoes; mix well. Do not cook.
Measure sauce into freezer bags, seal and freeze.
Post a Comment