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Friday, January 17, 2020
MAY 2020 MENU
Bombay Chicken Curry
Breakfast Burritos
Bacon Wrapped Chicken
Buttermilk Herb Chicken Breast
Italian Hot Beef
Little League Burgers
Oriental Sesame Chicken
Hot Ham N' Cheese Sandwiches
Ham N' Swiss Quiche
Sweet N' Sour BBQ Chicken
12 ounce Box Bowtie Pasta - uncooked 8 oz bag Pepperoni and cut into fourths 2-4 cloves garlic 8 oz package fresh Mushrooms, sliced 14.5 oz. can diced tomatoes with basil, garlic & oregano 1.5 cups heavy whipping cream 1/4 tsp fresh ground black pepper Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Saute until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions: Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
6 lbs ground beef 15 mozzarella string cheese, cut into 120 cubes 3 cups dry bread crumbs 2/3 cup milk 4 eggs, lightly beaten 1/4 cup minced onion 2 tbsp minced garlic 1 tbsp salt 2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree. combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out. Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Mix ketchup, vinegar, worchestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
1. open crescent rolls and press evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8s) 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 covered at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated through
INGREDIENTS (Nutrition) 8 ounces farfalle (bow tie) pasta 1/4 cup butter 1 clove garlic, minced 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cups milk 1/2 teaspoon prepared mustard 2 1/2 cups shredded Colby cheese 4 ounces cooked ham, julienned or cubed (great price at Aldi) 1/4 cup grated Parmesan cheese
DIRECTIONS In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham. Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS Completely thaw contents of freezer bag. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden. October 27, 2019 at 8:27 AM Anonymous Lydia Circle's Chicken Casserole:
16oz Blend Vegetable 4c Cooked Chicken 2cans Cream of Chicken 1c Mayo 1tsp Lemon Juice 1/2tsp Curry Powder 3/4c Shredded Cheddar Cheese 8oz Water Chestnuts 1c Herb Seasoned Stuffing Mix 1/4c Butter
Cooking Day: Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day: Pour chicken mixture in a 9x13 pan. 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.
1 ½ cups grated Swiss cheese (or cheddar) 4 tsp flour ½ cup diced ham 3 eggs 1 cup milk ¼ tsp salt ¼ tsp dry mustard 1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions: Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400. If thawed bake, uncovered 30-45 minutes at 350.
4-5 chicken breasts Chicken bouillon Onion 1 T. Butter 2 cans green chilies chopped 2 (8 Oz) packages cream cheese 1/2-1 tsp chili powder 1/2-1 tsp cumin 1/2-1 tsp garlic 1/2-1 tsp white pepper 8 tortilla shellls 1 can cream of chicken soup 1 (8 oz) carton sour cream 1 C chicken broth cheddar cheese, shredded
Boil chicken breasts in chicken bouillon and water until done (20 minutes). Save broth. Dice onion and saute in 1 T. butter. Add cream cheese, chili powder, cumin, garlic, and white pepper. Mix together. Dice chicken and add to cream cheese mixture. Place in a bag. Put tortillas in a separate bag. Mix cream of chicken soup, sour cream, and 1 Cup of Chicken broth. Place in another separate bag. Freeze all 3 bags together in one big bag.
**For this recipe we will be using 1/2 pkg of taco seasoning instead of the chili powder and cumin. We will also use 1 small can of green chilies instead of 2. Pan fry the chicken (instead of boil) and use a can of chicken broth. The chicken has a bit more flavor when pan frying. You can also add pepper and a nit more taco seasoning (1 tbsp) to the cream sauce for flavor.
Serving day: Thaw. Place cream cheese mixture in the 8 tortillas and roll-up and place in a greased 9x13 pan. Pour the soup mixture over the tortillas. Top with cheddar cheese. Bake uncovered at 350 degrees F for 20 minutes.
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.
Additional ingredients (for each casserole): 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar 1 cup Monterrey Jack or mozzarella 1 1/2 cups crushed Tortilla chips (I use Doritos) 1 cup sour cream 3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
9 English Muffins Jar of Cheese Whiz 1.5 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.
9 comments:
Pepperoni Pasta Milano
Supper Swap
12 ounce Box Bowtie Pasta - uncooked
8 oz bag Pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14.5 oz. can diced tomatoes with basil, garlic & oregano
1.5 cups heavy whipping cream
1/4 tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Saute until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Mozzarella Meatballs: Makes 6 entrees
6 lbs ground beef
15 mozzarella string cheese, cut into 120 cubes
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 tbsp minced garlic
1 tbsp salt
2 tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree. combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Sauce
4 cups ketchup
2 cups red wine vinegar
2 cups worcestershire sauce
2 cups packed brown sugar
2 tbsp minced garlic
2 tbsp mined onion
1 tbsp dry mustard
2 tsp black pepper
Mix ketchup, vinegar, worchestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Anna's Taco Bake
2 pkgs 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 evenly onto bottom and sides of a 13x9inch baking pan (or 2 8x8s)
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 covered at 350 for 25 minutes, remove cover and bake 25 minutes more or until heated through
Ham and Cheese Bowties
Supper Swap Recipe
INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
October 27, 2019 at 8:27 AM
Anonymous
Lydia Circle's Chicken Casserole:
16oz Blend Vegetable
4c Cooked Chicken
2cans Cream of Chicken
1c Mayo
1tsp Lemon Juice
1/2tsp Curry Powder
3/4c Shredded Cheddar Cheese
8oz Water Chestnuts
1c Herb Seasoned Stuffing Mix
1/4c Butter
Cooking Day:
Cook chicken and cube. Mix soup, mayo, lemon juice, and curry. Combine chicken, soup mix, water chestnuts, and vegetables. Place in a bag. Place bread crumbs and butter in a separate bag. Place cheese in a separate bag.
Serving Day:
Pour chicken mixture in a 9x13 pan. 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.
Ham and Swiss Quiche
1 ½ cups grated Swiss cheese (or cheddar)
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400.
If thawed bake, uncovered 30-45 minutes at 350.
Chicken Enchiladas:
4-5 chicken breasts
Chicken bouillon
Onion
1 T. Butter
2 cans green chilies chopped
2 (8 Oz) packages cream cheese
1/2-1 tsp chili powder
1/2-1 tsp cumin
1/2-1 tsp garlic
1/2-1 tsp white pepper
8 tortilla shellls
1 can cream of chicken soup
1 (8 oz) carton sour cream
1 C chicken broth
cheddar cheese, shredded
Boil chicken breasts in chicken bouillon and water until done (20 minutes). Save broth. Dice onion and saute in 1 T. butter. Add cream cheese, chili powder, cumin, garlic, and white pepper. Mix together. Dice chicken and add to cream cheese mixture. Place in a bag. Put tortillas in a separate bag. Mix cream of chicken soup, sour cream, and 1 Cup of Chicken broth. Place in another separate bag. Freeze all 3 bags together in one big bag.
**For this recipe we will be using 1/2 pkg of taco seasoning instead of the chili powder and cumin. We will also use 1 small can of green chilies instead of 2. Pan fry the chicken (instead of boil) and use a can of chicken broth. The chicken has a bit more flavor when pan frying. You can also add pepper and a nit more taco seasoning (1 tbsp) to the cream sauce for flavor.
Serving day: Thaw. Place cream cheese mixture in the 8 tortillas and roll-up and place in a greased 9x13 pan. Pour the soup mixture over the tortillas. Top with cheddar cheese. Bake uncovered at 350 degrees F for 20 minutes.
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.
Taco-filled Pasta Shells:
2 pounds ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional ingredients (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar
1 cup Monterrey Jack or mozzarella
1 1/2 cups crushed Tortilla chips (I use Doritos)
1 cup sour cream
3 green onions (I don't use these)
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes, or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tbsp meat mixture.
Place 12 shells in a greased 9 inch square baking dish. Cover and freezer for up to 3 months.
To serve:
Thaw shells completely. Spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Pizza Burgers
9 English Muffins
Jar of Cheese Whiz
1.5 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.
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