Tuesday, March 10, 2009

MAY 2009 MENU

Baked chicken dijon-4.4
Brown sugar meatloaf-4.6
Cheesy chicken-5
Golden chicken with noodles-1.5
Italian chicken casserole-1
Parsley Parmesan chicken-5
Rigatoni-5
Sausage Lasagna-3
Taco Rice-4
Tator tot hotdish-4

9 comments:

Anna said...

Golden Chicken with Noodles
From: Carla

2 cans cream of chicken soup
½ cup water
¼ c lemon juice
1 T Dijon Mustard
1 ½ t. garlic powder
8 large carrots, thickly sliced
8 boneless chicken breast halves
4 c. uncooked egg noodles

Assembly Day:
Mix soup, water, lemon juice, mustard, garlic & carrots in freezer bag. In another freezer bag put chicken breasts.

In another freezer bag put uncooked egg noodles.
Put all three together in another freezer bag. Freeze

Baking instructions:
Thaw completely. Put soup mixture in slow cooker. Add chicken and turn to coat. Cook on low 7-8 hours. Serve over hot noodles.

The Domesic Divas Cooking Club said...

Brown Sugar Meatloaf
Supper Swap February 19, 2009

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.

The Domesic Divas Cooking Club said...

Tater Tot Hot Dish (9/08 swap)
From Trinity Lutheran Church Cookbook

1-½ pounds 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 freezer bag. Place frozen tater tots in 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 oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.

The Domesic Divas Cooking Club said...

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!

The Domesic Divas Cooking Club said...

Baked Chicken Dijon
Supper Swap Recipe
October 2008

6 Chicken breasts, boneless and skinless
2 T. Dijon mustard
½ cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 ½ cups Panko* bread crumbs

Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.

The Domesic Divas Cooking Club said...

Cheesy Chicken Casserole
Supper Swap recipe
October 2008

8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ 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.

The Domesic Divas Cooking Club said...

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.

The Domesic Divas Cooking Club said...

Italian Sausage Lasagne:

1 pound bulk Italian Sausage (I use hamburger instead)
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, crushed (I use 2)
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2 tablespoons parsley flakes
1 teaspoon sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 can (24 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
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12 uncooked lasagne noodles (about 12 ounces)
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16 ounces ricotta or creamed cottage cheese (2 cups)
1/4 cup grated parmesan cheese
1 tablespoon parsley flakes
1 1/2 teaspoons dried oregano leaves
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2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
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Cook and stir sausage, onion and garlic in skillet until sausage is brown; drain. Stir in the 2 tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.

Cook noodles as directed on package; drain. Mix ricotta cheese, 1/4 cup parmesan cheese, 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches; top with 4 noodles. Spread 1 cup of the ricotta cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered in 350-degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.

The Domesic Divas Cooking Club said...

Italian chicken casserole:

4 chicken breast halves
1 cup uncooked long-grain rice
1 envelope Italian salad dressing mix
2 1/2 cups boiling water
1 can cream of chicken soup
salt and pepper

Spread rice in a sprayed 13x9 inch baking dish. Combine salad dressing mix, water, and soup; mix well. Pour over rice. Place chicken on top of rice. Sprinkle with salt and pepper. Cover dish with foil and bake 60 minutes at 350
Remove foil and bake 20 to 30 minutes or until liquid is absorbed and chicken is tender. Makes 4 servings.