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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!!!
Sunday, November 22, 2015
MAY 2016 MENU
Breakfast Burritos
Buttermilk Herb Chicken
Oriental Sesame Chicken Strips
Spiral Pepperoni Bake
Swiss Chicken Casserole
Tator Tot Hotdish
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.
1 box Uncle Ben's Long Grain and Wild Rice 3 cups cooked chicken; cut into cubes 6 slices deli Swiss cheese 2 4 oz cans of mushrooms 2 cans cream of chicken soup ½ cup white wine 2 cups herbed seasoned stuffing ½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Bens Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Sprinkle 2 cups herb seasoned stuffing over.
Drizzle ½ cup melted butter over crumbs.
Bake uncovered 1 hour at 350.
Tater 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 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.
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
3 lbs boneless skinless chicken 1 cup buttermilk 1 T Dijon 1 T. honey 1 T. fresh rosemary, finely chopped 1/2 tsp. dried thyme 1/2 tsp. dried sage 1/2 tsp. dried marjoram 1/2 tsp. pepper 1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions: Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
Ingredients: 1/2 cup Honey 1/3 cup Orange juice 3 T. Soy sauce 2 teaspoon chicken bouillon granules 1/2 teaspoon red pepper flakes 1/4 teaspoon ground ginger 1 tsp garlic powder 2 tsp sesame seeds 2 tsp of cornstarch 2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips 1.5 cups rice
Assembly Directions: Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions: Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Freeze flat.
Serving Directions: Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop. Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
5 comments:
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.
Chicken Swiss Casserole
1 box Uncle Ben's Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese
2 4 oz cans of mushrooms
2 cans cream of chicken soup
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter
Spray a 9x 13 pan.
Cook according to directions a package of Uncle Bens Long Grain and Wild Rice.
Cook 3 boneless, skinless chicken breasts; cut into cubes.
Spread rice in pan. Layer chicken on top. Cover chicken with slices of deli Swiss cheese.
Drain 2 4 oz cans of mushrooms, layer on cheese.
Mix 2 cans cream of chicken soup with ½ cup white wine. Pour over the mushrooms.
Sprinkle 2 cups herb seasoned stuffing over.
Drizzle ½ cup melted butter over crumbs.
Bake uncovered 1 hour at 350.
Tater 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 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.
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
Buttermilk Herb Chicken Breasts
3 lbs boneless skinless chicken
1 cup buttermilk
1 T Dijon
1 T. honey
1 T. fresh rosemary, finely chopped
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2 tsp. pepper
1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions:
Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
Oriental Sesame Chicken Strips
Ingredients:
1/2 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 teaspoon chicken bouillon granules
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 tsp garlic powder
2 tsp sesame seeds
2 tsp of cornstarch
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
1.5 cups rice
Assembly Directions:
Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
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