Swiss Steak - Britta
Chili - Heidi
Chicken Satay with Peanut Sauce - Julianne
Mediterranean Pizza and Garlic Bread and Apple Pie Filling - Julie
Chicken Cordon Bleu - Kim Roylance
Cheesy Chicken Spaghetti - Kimberly Summers
Sweet and Sour Meatballs - Lindsay
Spinach Ravioli Lasagna with Pesto Bread Crumbs and Chocolate Filled Cupcakes - Melanie
Curry Chicken and Rice Soup - Naomi
Grilled Chicken Alfredo - Tawnee
Friday, December 11, 2009
Curry Chicken and Rice Soup
2 large carrots, diced
2 celery sticks, diced
1 onion, chopped
¾ c. butter or margarine
¾ c. c. flour
1 tsp. seasoned salt
½ to 1 tsp. curry powder (I use 1 tsp)
3 cans (12 oz each) evaporated milk
4 c. chicken broth
2 – 3 c. cubed cooked chicken (thighs are good for this)
2 c. cooked long grain rice
In a large saucepan, sauté carrots, celery and onion in butter for 4-5 minutes, stirring frequently. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetable are tender.
10-12 servings
2 celery sticks, diced
1 onion, chopped
¾ c. butter or margarine
¾ c. c. flour
1 tsp. seasoned salt
½ to 1 tsp. curry powder (I use 1 tsp)
3 cans (12 oz each) evaporated milk
4 c. chicken broth
2 – 3 c. cubed cooked chicken (thighs are good for this)
2 c. cooked long grain rice
In a large saucepan, sauté carrots, celery and onion in butter for 4-5 minutes, stirring frequently. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetable are tender.
10-12 servings
Chocolate Filled Cupcakes
Filling: add the following ingredients in a medium bowl, mix well and set aside
8 oz cream cheese, softened
1 egg
1/3 cup sugar
dash salt
1 cup chocolate chips
Cake dough: add the following ingredients in a large bowl and mix well with whisk.
1 ½ cup flour
1 cup sugar
¼ cup cocoa
1 tsp salt
Then add the following ingredients and blend well:
1 cup warm water
1 TBL vinegar
1 stick melted margarine
Line muffin tin with about 18 cupcake liners. Fill ½ full with cake dough. Top with a heaping tablespoon of filling. Bake 15-18 mins at 350°.
8 oz cream cheese, softened
1 egg
1/3 cup sugar
dash salt
1 cup chocolate chips
Cake dough: add the following ingredients in a large bowl and mix well with whisk.
1 ½ cup flour
1 cup sugar
¼ cup cocoa
1 tsp salt
Then add the following ingredients and blend well:
1 cup warm water
1 TBL vinegar
1 stick melted margarine
Line muffin tin with about 18 cupcake liners. Fill ½ full with cake dough. Top with a heaping tablespoon of filling. Bake 15-18 mins at 350°.
Spinach Ravioli Lasagna with Pesto Panko Bread Crumbs
Spinach Ravioli Lasagna
1 - 23oz jar Alfredo Sauce (your favorite brand)
1 - 38oz pkg Spinach & Cheese Ravioli from Costco (cooked according to package directions)
¼ cup Basil Pesto
1 cup roasted red peppers, sliced in ½ inch strips (or chopped)
Pesto Panko Bread Crumbs
1 cup Panko bread crumbs
½ cup basil pesto
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1. Preheat oven to 350°F. Coat a 9x13 pan with cooking spray
2. To prepare bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside.
3. Smooth 1/3 of the jar of Alfredo sauce over the bottom of the prepared pan.
4. Layer 18 of the ravioli in slightly overlapping rows (3 across, 6 lengthwise)
5. Smooth 1/3 of the jar of Alfredo sauce over the ravioli. Dot with pesto.
6. Layer the remaining ravioli in slightly overlapping rows (3 across, 6 lengthwise). Tuck any extra ravioli into this layer.
7. Smooth 1/3 of the jar of Alfredo sauce over the ravioli.
8. Place red pepper strips (or chopped) evenly across the top. Sprinkle with Pesto Panko Bread Crumbs.
9. Cover with foil and bake until the sauce is bubbling, about 35 minutes. Remove the foil and broil until the bread crumbs are lightly browned.
10. Let the lasagna rest for about 5 minutes before serving.
Makes 12 servings (cut ingredients in half to serve 6)
Note 1: Pesto Panko Bread Crumbs can also be used as a topping for baked chicken or fish.
Note 2: Instead of boiling the ravioli, I steam the ravioli for about 5 mins… they tend to stay in tact better
Note 3: I also prefer red & white sauce vs. straight Alfredo. I mix a can of diced tomatoes with the Alfredo.
1 - 23oz jar Alfredo Sauce (your favorite brand)
1 - 38oz pkg Spinach & Cheese Ravioli from Costco (cooked according to package directions)
¼ cup Basil Pesto
1 cup roasted red peppers, sliced in ½ inch strips (or chopped)
Pesto Panko Bread Crumbs
1 cup Panko bread crumbs
½ cup basil pesto
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1. Preheat oven to 350°F. Coat a 9x13 pan with cooking spray
2. To prepare bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside.
3. Smooth 1/3 of the jar of Alfredo sauce over the bottom of the prepared pan.
4. Layer 18 of the ravioli in slightly overlapping rows (3 across, 6 lengthwise)
5. Smooth 1/3 of the jar of Alfredo sauce over the ravioli. Dot with pesto.
6. Layer the remaining ravioli in slightly overlapping rows (3 across, 6 lengthwise). Tuck any extra ravioli into this layer.
7. Smooth 1/3 of the jar of Alfredo sauce over the ravioli.
8. Place red pepper strips (or chopped) evenly across the top. Sprinkle with Pesto Panko Bread Crumbs.
9. Cover with foil and bake until the sauce is bubbling, about 35 minutes. Remove the foil and broil until the bread crumbs are lightly browned.
10. Let the lasagna rest for about 5 minutes before serving.
Makes 12 servings (cut ingredients in half to serve 6)
Note 1: Pesto Panko Bread Crumbs can also be used as a topping for baked chicken or fish.
Note 2: Instead of boiling the ravioli, I steam the ravioli for about 5 mins… they tend to stay in tact better
Note 3: I also prefer red & white sauce vs. straight Alfredo. I mix a can of diced tomatoes with the Alfredo.
Chicken Satay with Peanut Sauce
1 Cup Plain Yogurt
1 t fresh grated ginger
1 t minced garlic
1 T curry powder
1 1/2 lbs chicken tenders
Combine all the above in a bowl. Cover, put in fridge and let marinade for 2 hours. Thread chicken on skewers. Grill 3-5 minutes on each side. Serve with white rice.
Peanut Sauce
1 cup creamy peanut butter
1/4 cup soy sauce
2 t chili garlic sauce (found in Asian isle)
2 T brown sugar
2 limes juiced
1/2 cup hot water
Combine all ingredients in a blender or food processor. Serve with chicken and rice.
1 t fresh grated ginger
1 t minced garlic
1 T curry powder
1 1/2 lbs chicken tenders
Combine all the above in a bowl. Cover, put in fridge and let marinade for 2 hours. Thread chicken on skewers. Grill 3-5 minutes on each side. Serve with white rice.
Peanut Sauce
1 cup creamy peanut butter
1/4 cup soy sauce
2 t chili garlic sauce (found in Asian isle)
2 T brown sugar
2 limes juiced
1/2 cup hot water
Combine all ingredients in a blender or food processor. Serve with chicken and rice.
Swiss Steak
1/4 c. flour
salt, pepper to taste
1 1/2 lb. round steak, cut
3 Tbsp. oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 (14 1/2 oz.) cans diced tomatoes with juice
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
Mix flour, salt, pepper. Coat steak. Heat oil in skillet on medium heat. Saute celery, onion, and carrots for 5 minutes until tender. Set aside. Cook steak pieces until lightly browned. Place steak and veggies in crock pot with tomatoes, Worcestershire sauce, and brown sugar. Cook on low 8-10 hours. Serve over potatoes. (You can include potatoes in the crock pot if desired.)
salt, pepper to taste
1 1/2 lb. round steak, cut
3 Tbsp. oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 (14 1/2 oz.) cans diced tomatoes with juice
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
Mix flour, salt, pepper. Coat steak. Heat oil in skillet on medium heat. Saute celery, onion, and carrots for 5 minutes until tender. Set aside. Cook steak pieces until lightly browned. Place steak and veggies in crock pot with tomatoes, Worcestershire sauce, and brown sugar. Cook on low 8-10 hours. Serve over potatoes. (You can include potatoes in the crock pot if desired.)
Old Fashioned Cheesy Chicken Spaghetti
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8 oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Saute’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside. If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting). To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.
Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size. Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8 oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Saute’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside. If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting). To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.
Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size. Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.
Sweet and Sour Meatballs
1 ½ lbs. hamburger
¾ cup oats
2 eggs
½ cup chopped onion or 1 Tbsp dried flakes
½ cup milk
1 tsp Worcestershire sauce
Salt & pepper to taste
Sauce
1 cup brown sugar
½ cup vinegar
½ cup BBQ sauce
2 tsp mustard
2 tsp Worcestershire sauce
Preheat oven to 375 degrees. Use 9x13 glass pan (easier to clean than metal). Mix together all ingredients for meatballs. Use cookie scoop to form meatballs & place close together in pan. Mix together sauce ingredients until smooth. Pour sauce over meatballs & cook for 25-30 minutes.
¾ cup oats
2 eggs
½ cup chopped onion or 1 Tbsp dried flakes
½ cup milk
1 tsp Worcestershire sauce
Salt & pepper to taste
Sauce
1 cup brown sugar
½ cup vinegar
½ cup BBQ sauce
2 tsp mustard
2 tsp Worcestershire sauce
Preheat oven to 375 degrees. Use 9x13 glass pan (easier to clean than metal). Mix together all ingredients for meatballs. Use cookie scoop to form meatballs & place close together in pan. Mix together sauce ingredients until smooth. Pour sauce over meatballs & cook for 25-30 minutes.
One Jar Homemade Apple Filling
Double Crust:
2 cups flour
1/2 tsp. salt
2/3 cup Vegetable Shortening
6-8 Tbls. water
Stir flour and salt. Blend in shortening with a fork until size of small peas. Sprinkle 2 Tbls. water and continue to blend. Repeat until all is moistened. Divide into 2 balls. Spread plastic wrap on table the size you will be rolling dough out.
Place dough on plastic wrap and flatten. Add another layer of plastic wrap over top of dough. Use rolling pin to roll out dough between wrap layers into a circle slightly larger than the pie tin. Take one layer of wrap off and place dough into pie tin. Remove 2nd layer of wrap.
Now add pie filling from jar. Repeat rolling out process for 2nd layer of dough. Place on top of pie and join top and bottom layers. Use a knife to cut a few holes in top of dough to let steam vent. You can do a cute pattern such as an apple. Place pie on cookie sheet so it doesn't drip in your oven.
Bake 425 for 10 min, then turn down oven to 375 for 45 min. Enjoy!
Note: This Apple Pie Filling Jar will make one 8" pie.
2 cups flour
1/2 tsp. salt
2/3 cup Vegetable Shortening
6-8 Tbls. water
Stir flour and salt. Blend in shortening with a fork until size of small peas. Sprinkle 2 Tbls. water and continue to blend. Repeat until all is moistened. Divide into 2 balls. Spread plastic wrap on table the size you will be rolling dough out.
Place dough on plastic wrap and flatten. Add another layer of plastic wrap over top of dough. Use rolling pin to roll out dough between wrap layers into a circle slightly larger than the pie tin. Take one layer of wrap off and place dough into pie tin. Remove 2nd layer of wrap.
Now add pie filling from jar. Repeat rolling out process for 2nd layer of dough. Place on top of pie and join top and bottom layers. Use a knife to cut a few holes in top of dough to let steam vent. You can do a cute pattern such as an apple. Place pie on cookie sheet so it doesn't drip in your oven.
Bake 425 for 10 min, then turn down oven to 375 for 45 min. Enjoy!
Note: This Apple Pie Filling Jar will make one 8" pie.
Mediterranean Pizza and Garlic Bread
Mediterranean Pizza
1 pizza crust (see recipe)
Mozzarella cheese
Crumbled Feta Cheese
Parmesan (shredded)
Baby Spinach
Grilled chicken (cubed)
Roma Tomato (diced)
garlic(minced)
olive oil
Spread a little olive oil and garlic out on crust. Add mozzarella, then
a layer of spinach, followed by chicken and tomatoes. On top sprinkle
feta and parmesan. Bake and enjoy
From Frozen: No need to defrost or preheat oven. Place on pizza
stone or cookie sheet and Bake 375 for 20-25 minutes or until
cheese is melted through.
Pizza Dough (Kim Roylance French Bread recipe)
3 cups warm water
4 Tbls. sugar
2 Tbls. yeast
Let above mix set 2 min then add
1 Tbsp salt
2 tbsp oil
7 1/2 to 8 cups flour
Stir. Batter is stiff. Stir down every 10 min for 1 hr.
Divide into 8 portions for thin crust pizzas.
Garlic Bread
1/2 cup butter (soft)
1 teaspoon mincled garlic
1/2 Tbls Italian herbs
1/2 Tbls parsley
1/4 cup Parmesan cheese (shredded)
MIx all ingredients and spread on sliced French Bread.
Wrap in foil and bake 375 for 15-20 min or until
butter sauce is melted.
1 pizza crust (see recipe)
Mozzarella cheese
Crumbled Feta Cheese
Parmesan (shredded)
Baby Spinach
Grilled chicken (cubed)
Roma Tomato (diced)
garlic(minced)
olive oil
Spread a little olive oil and garlic out on crust. Add mozzarella, then
a layer of spinach, followed by chicken and tomatoes. On top sprinkle
feta and parmesan. Bake and enjoy
From Frozen: No need to defrost or preheat oven. Place on pizza
stone or cookie sheet and Bake 375 for 20-25 minutes or until
cheese is melted through.
Pizza Dough (Kim Roylance French Bread recipe)
3 cups warm water
4 Tbls. sugar
2 Tbls. yeast
Let above mix set 2 min then add
1 Tbsp salt
2 tbsp oil
7 1/2 to 8 cups flour
Stir. Batter is stiff. Stir down every 10 min for 1 hr.
Divide into 8 portions for thin crust pizzas.
Garlic Bread
1/2 cup butter (soft)
1 teaspoon mincled garlic
1/2 Tbls Italian herbs
1/2 Tbls parsley
1/4 cup Parmesan cheese (shredded)
MIx all ingredients and spread on sliced French Bread.
Wrap in foil and bake 375 for 15-20 min or until
butter sauce is melted.
Friday, November 13, 2009
November Meals
Orzo with Roasted Vegetables and Chicken with Black Pepper Marinade - Britta
Parmesan Ranch Chicken and Glazed Carrots - Heidi Brown
Baked 4-Cheese Pasta - Julianne
Turkey Pesto Panini Sandwiches and Caramel Apple Dip - Julie
Taco Soup - Kim Roylance
Beef & Cheese Quesadillas - Kimberly Summers
French Dip Sandwiches and Frozen Fruit Salad - Lindsay
Cafe Rio Pork Salad - Margaret
Hurry Up Chicken Pot Pie - Melanie
Clam/Corn Chowder - Tawnee
Parmesan Ranch Chicken and Glazed Carrots - Heidi Brown
Baked 4-Cheese Pasta - Julianne
Turkey Pesto Panini Sandwiches and Caramel Apple Dip - Julie
Taco Soup - Kim Roylance
Beef & Cheese Quesadillas - Kimberly Summers
French Dip Sandwiches and Frozen Fruit Salad - Lindsay
Cafe Rio Pork Salad - Margaret
Hurry Up Chicken Pot Pie - Melanie
Clam/Corn Chowder - Tawnee
Orzo with Roasted Vegetables and Chicken with Black Pepper Marinade
Orzo with Roasted Vegetables
(Note: The original recipe from Barefoot Contessa used eggplant instead of asparagus, but it works well with about any vegetables)
Ingredients:
1 small bunch asparagus, 1-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne (or 1 tsp. dried)
Directions
Preheat the oven to 425 degrees F.
Toss the asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
Chicken with Black Pepper Marinade
Juice of 1 lemon
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon black peppercorns, crushed
4 chicken breasts, skinless and boneless
Salt
In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.
(Note: The original recipe from Barefoot Contessa used eggplant instead of asparagus, but it works well with about any vegetables)
Ingredients:
1 small bunch asparagus, 1-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne (or 1 tsp. dried)
Directions
Preheat the oven to 425 degrees F.
Toss the asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
Chicken with Black Pepper Marinade
Juice of 1 lemon
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon black peppercorns, crushed
4 chicken breasts, skinless and boneless
Salt
In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.
Glazed Carrots
1/2 lb. baby carrots
1 T. butter
1 T. honey
1 tsp. ginger
Slice carrots in half and boil on the stove for 5 min. Drain; in the same pan add honey, ginger, and butter. Stir and serve.
1 T. butter
1 T. honey
1 tsp. ginger
Slice carrots in half and boil on the stove for 5 min. Drain; in the same pan add honey, ginger, and butter. Stir and serve.
Parmesan Ranch Chicken
1/2 c. cornflake crumbs
1/2 c. grated parmesan cheese
1 1/2 oz. dry ranch dressing mix
4-6 chicken breasts
3/4 c. shredded Parmesan cheese
26 oz. marinara or spaghetti sauce
In Bowl combine cornflake crumbs, 1/2 cup Parmesan cheese and ranch mix. Coat both sides of chicken with mix. Place in 9 x 13 pan sprayed with cooking spray. Spray tops of chicken with cooking spray to keep moist. Bake at 350° for 25 to 30 min. Just prior to serving, sprinkle with remaining Parmesan. Heat marinara sauce and serve over cooked pasta and chicken. Serves 6.
1/2 c. grated parmesan cheese
1 1/2 oz. dry ranch dressing mix
4-6 chicken breasts
3/4 c. shredded Parmesan cheese
26 oz. marinara or spaghetti sauce
In Bowl combine cornflake crumbs, 1/2 cup Parmesan cheese and ranch mix. Coat both sides of chicken with mix. Place in 9 x 13 pan sprayed with cooking spray. Spray tops of chicken with cooking spray to keep moist. Bake at 350° for 25 to 30 min. Just prior to serving, sprinkle with remaining Parmesan. Heat marinara sauce and serve over cooked pasta and chicken. Serves 6.
Frozen Fruit Salad
1 cup sugar
8 oz cream cheese
1 yogurt (any flavor, I use strawberry-banana or raspberry)
1 small Cool Whip, thawed
1 small can crushed pineapple
1 banana, cut lenthwise then crosswise
1-2 cups frozen berries
Cream sugar and cream cheese. Stir in yogurt and cool whip. Add remaining ingredients. Freeze in 9x13 pan. Serve frozen, but let sit for 5 minutes for easier cutting.
8 oz cream cheese
1 yogurt (any flavor, I use strawberry-banana or raspberry)
1 small Cool Whip, thawed
1 small can crushed pineapple
1 banana, cut lenthwise then crosswise
1-2 cups frozen berries
Cream sugar and cream cheese. Stir in yogurt and cool whip. Add remaining ingredients. Freeze in 9x13 pan. Serve frozen, but let sit for 5 minutes for easier cutting.
French Dip Sandwiches
1 rump roast
2 envelopes au jus mix
1 pkg rolls (6-8 deli rolls or 12-18 hard rolls)
Cook in the slow cooker for 6-8 hours. Take the roast out and trim off fat. Slice or shred the roast and place back in juices. Serve on buttered and oven-toasted rolls. Use juices to dip.
2 envelopes au jus mix
1 pkg rolls (6-8 deli rolls or 12-18 hard rolls)
Cook in the slow cooker for 6-8 hours. Take the roast out and trim off fat. Slice or shred the roast and place back in juices. Serve on buttered and oven-toasted rolls. Use juices to dip.
Beef & Cheese Quesadillas
1 pound ground beef
½ cup chopped onion
¾ cup chunky salsa
2 cups shredded Colby jack cheese
10-12 flour tortillas
Brown ground beef with onion. Drain. Mix in salsa and cheese. Spoon ½ cup meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450° for 8 minutes or until lightly browned.
½ cup chopped onion
¾ cup chunky salsa
2 cups shredded Colby jack cheese
10-12 flour tortillas
Brown ground beef with onion. Drain. Mix in salsa and cheese. Spoon ½ cup meat mixture on one half of tortilla. Fold tortilla in half to close. Arrange quesadillas on baking sheet. Lightly spray tops of tortillas with cooking spray. Bake at 450° for 8 minutes or until lightly browned.
Hurry Up Chicken Pot Pie
Recipe from Paula Deen
2 cups Chopped cooked chicken breast
2 Hard boiled eggs, sliced
½ cup Thinly sliced carrots
½ cup Frozen green peas
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
1½ cups Instant Biscuit mix
1 cup Milk
1 stick Melted butter
Melanie’s version of the recipe
2 cups Chopped cooked chicken breast
½ cup Pearl onions
½ cup Chopped mushrooms
½ cup Sliced celery
1 cup Frozen green peas
1 cup Yukon potatoes, diced
1 cup Fresh (or frozen) carrots, diced
1 cup Frozen white corn
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
2 cups Instant Biscuit mix
1¼ - 1½ cups Milk
½ stick Melted butter
Preheat oven to 375 degrees
In a greased 2-quart casserole (or larger if adding more vegetables), layer the chicken, eggs, carrots, and peas (or any vegetables of your choice). Mix the soup, chicken broth, and season with S&P, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.
NOTE: since I added potatoes and quite a few other vegetables, I sautéed all the vegetables together until tender… starting with the potatoes, mushrooms, carrots and celery. Then I added the frozen pearl onions, peas and corn. You can also blanch or microwave the potatoes (so they are tender) before adding them to the pot pie.
Other vegetable suggestions: broccoli, cauliflower; can sauté garlic as well
From the freezer: defrost completely. If desired, melt a ½ stick of butter and drizzle over the topping. Bake in a preheated 375° oven for approx 45 minutes (can take up to an hour if it’s still a little frozen). Cook until the topping is golden brown.
2 cups Chopped cooked chicken breast
2 Hard boiled eggs, sliced
½ cup Thinly sliced carrots
½ cup Frozen green peas
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
1½ cups Instant Biscuit mix
1 cup Milk
1 stick Melted butter
Melanie’s version of the recipe
2 cups Chopped cooked chicken breast
½ cup Pearl onions
½ cup Chopped mushrooms
½ cup Sliced celery
1 cup Frozen green peas
1 cup Yukon potatoes, diced
1 cup Fresh (or frozen) carrots, diced
1 cup Frozen white corn
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
2 cups Instant Biscuit mix
1¼ - 1½ cups Milk
½ stick Melted butter
Preheat oven to 375 degrees
In a greased 2-quart casserole (or larger if adding more vegetables), layer the chicken, eggs, carrots, and peas (or any vegetables of your choice). Mix the soup, chicken broth, and season with S&P, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.
NOTE: since I added potatoes and quite a few other vegetables, I sautéed all the vegetables together until tender… starting with the potatoes, mushrooms, carrots and celery. Then I added the frozen pearl onions, peas and corn. You can also blanch or microwave the potatoes (so they are tender) before adding them to the pot pie.
Other vegetable suggestions: broccoli, cauliflower; can sauté garlic as well
From the freezer: defrost completely. If desired, melt a ½ stick of butter and drizzle over the topping. Bake in a preheated 375° oven for approx 45 minutes (can take up to an hour if it’s still a little frozen). Cook until the topping is golden brown.
Taco Soup
1 pound ground beef
1 onion, chopped
1 (10.75 ounce) can vegetable juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with juice
1 (15 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning mix
1 lime
1 bag tortilla chips
1 cup cheese
1 pint sour cream
In a large pot over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until browned. Drain the grease, and add the vegetable juice, taco seasoning, tomato sauce, tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.
Place chips in bottom of each bowl. Spoon hot soup over the chips. Squeeze lime to taste. Top with cheese and sour cream. Enjoy!
1 onion, chopped
1 (10.75 ounce) can vegetable juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with juice
1 (15 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning mix
1 lime
1 bag tortilla chips
1 cup cheese
1 pint sour cream
In a large pot over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until browned. Drain the grease, and add the vegetable juice, taco seasoning, tomato sauce, tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.
Place chips in bottom of each bowl. Spoon hot soup over the chips. Squeeze lime to taste. Top with cheese and sour cream. Enjoy!
Homemade Caramel Apple Dip
1/2 cup (1 stick) butter
1 cup brown sugar
1/2 cup corn syrup (or honey, I used corn syrup)
1 can sweetened condensed milk
1. Melt butter in a heavy saucepan over med-low heat.
2. Add remaining ingredients, raise heat to med-high and bring
to a boil, stirring constantly (will take 5-10 min.)
3. Lower heat to med and cook for 3 minutes, stirring constantly
(really-this is not the thing to walk away from! It will burn... I know from experience!)
4. Remove from heat, let cool a bit and pour into serving bowl and
serve warm.
5. Refrigerate any leftovers. Microwave a few seconds to soften before using again.
1 cup brown sugar
1/2 cup corn syrup (or honey, I used corn syrup)
1 can sweetened condensed milk
1. Melt butter in a heavy saucepan over med-low heat.
2. Add remaining ingredients, raise heat to med-high and bring
to a boil, stirring constantly (will take 5-10 min.)
3. Lower heat to med and cook for 3 minutes, stirring constantly
(really-this is not the thing to walk away from! It will burn... I know from experience!)
4. Remove from heat, let cool a bit and pour into serving bowl and
serve warm.
5. Refrigerate any leftovers. Microwave a few seconds to soften before using again.
Turkey Pesto Panini Sandwiches
1 loaf focaccia bread
pesto spread
turkey
provolone
tomato
sprouts
Slice foccacia into 6 pieces and cut them in half the flat way.
Spread one side of bread with pesto. Layer provolone then tomato slice then
turkey following with other slice of bread. Grill on a covered fry pan
on med-low until cheese is melty. Flipping sandwich in the middle of cooking. (or use a George Foreman grill or sandwich maker) After it is done cooking open sandwich up and put a layer of sprouts. They add a nice fresh taste. Enjoy!
pesto spread
turkey
provolone
tomato
sprouts
Slice foccacia into 6 pieces and cut them in half the flat way.
Spread one side of bread with pesto. Layer provolone then tomato slice then
turkey following with other slice of bread. Grill on a covered fry pan
on med-low until cheese is melty. Flipping sandwich in the middle of cooking. (or use a George Foreman grill or sandwich maker) After it is done cooking open sandwich up and put a layer of sprouts. They add a nice fresh taste. Enjoy!
Friday, October 9, 2009
October Meals
Personal Pita Pizzas - Britta
Crock Pot Potato Soup - Heidi
Salsa Chicken - Julianne
Breakfast Smoothies and Muffins - Julie
Oriental Chicken Wraps - Kim Roylance
Breakfast Casserole and Fruit Crepes - Kimberly Summers
White Bean Chicken Chili - Lindsay
Italian Meatball Subs - Melanie
Saucy Italian Roasts - Naomi
Shrimp Scampi - Tawnee
Crock Pot Potato Soup - Heidi
Salsa Chicken - Julianne
Breakfast Smoothies and Muffins - Julie
Oriental Chicken Wraps - Kim Roylance
Breakfast Casserole and Fruit Crepes - Kimberly Summers
White Bean Chicken Chili - Lindsay
Italian Meatball Subs - Melanie
Saucy Italian Roasts - Naomi
Shrimp Scampi - Tawnee
Saucy Italian Roast
1 boneless rump roast (3-3 1/2 lbs)
½ - 1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
1 jar (4.5 oz) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 oz) spaghetti sauce
¼ Cup beef broth
Hot cooked pasta
1. Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt slow cooker. Top with mushrooms and onion. Combine spaghetti sauce and beef broth; pour over meat and vegetables.
2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
½ - 1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
1 jar (4.5 oz) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 oz) spaghetti sauce
¼ Cup beef broth
Hot cooked pasta
1. Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt slow cooker. Top with mushrooms and onion. Combine spaghetti sauce and beef broth; pour over meat and vegetables.
2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
Breakfast Smoothies and Muffins
Breakfast Smoothies
1 1/2 cups vanilla yogurt
1 1/2 cups apple juice
2 cups frozen peeled peaches
1 cup frozen strawberries
1/2 cup frozen fresh pineapple
1/2 of a frozen banana
1/2 cup frozen blueberries
Place ingredients in order given into a blender. The blender used for this recipe is 6 cups, so if yours is smaller, just half the recipe. If you are worried that your blender won't do well with frozen fruit, just let it defrost a little. The frozen fruit may turn brown if it defrosts, but won't change the flavor. Blend all ingredients until smooth. If it's too thick, just add more apple juice until it blends well. I don't like to add sugar, but add some if the yogurt isn't sweet enough.
For something fun, place leftovers in popsicle mold. They make excellent healthy treats!
Blueberry Muffins
4 1/2 cups flour
2 1/4 cups white sugar
1 1/2 tsp. salt
2 Tbsp. baking powder
1 cup vegetable oil
3 eggs
1 cup milk
2 cups frozen blueberries (defrosted and rinsed)
sugar crystals - for topping
cinnamon - for topping
Combine flour, sugar, salt, and baking powder. In separate bowl, combine vegetable oil, egg, and milk. Mix dry ingredients into wet ingredients, being careful not to overmix. Mixing too much can make a tougher texture. Fold in blueberries. Place in greased muffin tin, about 12 over-sized or 24 regular. Sprinkle with cinnamon and sugar crystals. Bake 350, 25-30 minutes.
Pumkin Muffins
2 1/4 cups sugar
2 cups butter
3 eggs
2 cups fresh cooked pumpkin
2 tsp. vanilla
3 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
(Chocolate chips - optional)
Cream butter and sugar. Add remaining ingredients. Mix well. Bake 350, 25-30 minutes. Makes about 12 over-sized or 24 regular muffins.
1 1/2 cups vanilla yogurt
1 1/2 cups apple juice
2 cups frozen peeled peaches
1 cup frozen strawberries
1/2 cup frozen fresh pineapple
1/2 of a frozen banana
1/2 cup frozen blueberries
Place ingredients in order given into a blender. The blender used for this recipe is 6 cups, so if yours is smaller, just half the recipe. If you are worried that your blender won't do well with frozen fruit, just let it defrost a little. The frozen fruit may turn brown if it defrosts, but won't change the flavor. Blend all ingredients until smooth. If it's too thick, just add more apple juice until it blends well. I don't like to add sugar, but add some if the yogurt isn't sweet enough.
For something fun, place leftovers in popsicle mold. They make excellent healthy treats!
Blueberry Muffins
4 1/2 cups flour
2 1/4 cups white sugar
1 1/2 tsp. salt
2 Tbsp. baking powder
1 cup vegetable oil
3 eggs
1 cup milk
2 cups frozen blueberries (defrosted and rinsed)
sugar crystals - for topping
cinnamon - for topping
Combine flour, sugar, salt, and baking powder. In separate bowl, combine vegetable oil, egg, and milk. Mix dry ingredients into wet ingredients, being careful not to overmix. Mixing too much can make a tougher texture. Fold in blueberries. Place in greased muffin tin, about 12 over-sized or 24 regular. Sprinkle with cinnamon and sugar crystals. Bake 350, 25-30 minutes.
Pumkin Muffins
2 1/4 cups sugar
2 cups butter
3 eggs
2 cups fresh cooked pumpkin
2 tsp. vanilla
3 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
(Chocolate chips - optional)
Cream butter and sugar. Add remaining ingredients. Mix well. Bake 350, 25-30 minutes. Makes about 12 over-sized or 24 regular muffins.
Crock Pot Potato Soup
8 cups diced potatoes
1/2 cup chopped onion
3 cans (14 1/2 oz. each) chicken broth
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/4 tsp. pepper
8 oz. cream cheese, cubed
1/2 lb. sliced bacon, cooked and crumbled
snipped chives, optional
In a crock pot, combine the first 5 ingredients. Cover and cook on low for 8-10 hours, or until potatoes are tender (if using chopped frozen potatoes, don't cook as long). Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
1/2 cup chopped onion
3 cans (14 1/2 oz. each) chicken broth
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/4 tsp. pepper
8 oz. cream cheese, cubed
1/2 lb. sliced bacon, cooked and crumbled
snipped chives, optional
In a crock pot, combine the first 5 ingredients. Cover and cook on low for 8-10 hours, or until potatoes are tender (if using chopped frozen potatoes, don't cook as long). Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
Salsa Chicken
6 chicken breasts
12 oz (1 1/2 cup) of salsa
1/4 cup of taco seasoning
Mix salsa and taco seasoning together, pour over chicken in the crock pot. Cook on low 8 hours or high 4-6 hours.
Shred chicken with fork and serve on rice, salad for chicken salad, or tortillas for tacos/burritos. (My sister stirs in sour cream at the end but I just prefer to serve sour cream on the side to save calories.)
Weight Watchers Points=3 (1/6 of chicken without sour cream)
12 oz (1 1/2 cup) of salsa
1/4 cup of taco seasoning
Mix salsa and taco seasoning together, pour over chicken in the crock pot. Cook on low 8 hours or high 4-6 hours.
Shred chicken with fork and serve on rice, salad for chicken salad, or tortillas for tacos/burritos. (My sister stirs in sour cream at the end but I just prefer to serve sour cream on the side to save calories.)
Weight Watchers Points=3 (1/6 of chicken without sour cream)
Personal Pita Pizzas
Pita bread
Pizza or spaghetti sauce
Mozzarella cheese
Toppings of choice (pepperoni, onion, mushrooms, tomatoes, peppers, olives, or other favorites)
Spread sauce on top of the pita bread. Add cheese and other toppings. Bake at 400 degrees until cheese is melted, approximately 3-5 minutes. (Place in oven without a pan with the bottom of the bread closer to the heat to achieve a better crust.)
Pizza or spaghetti sauce
Mozzarella cheese
Toppings of choice (pepperoni, onion, mushrooms, tomatoes, peppers, olives, or other favorites)
Spread sauce on top of the pita bread. Add cheese and other toppings. Bake at 400 degrees until cheese is melted, approximately 3-5 minutes. (Place in oven without a pan with the bottom of the bread closer to the heat to achieve a better crust.)
White Bean Chicken Chili
3 cans chicken broth
4 cans great northern beans (drained & rinsed)
3-4 cooked, cubed chicken breasts
---------------------------------------mix in large pot
1 TBSP olive oil
1 onion, chopped
2 cloves minced garlic
-------------------------------------sautee
1 tsp ground cumin
1 tsp dried oregano
1 4oz can green chilis
------------------------------------add to sautee mixture
Add sautee mixture to pot & bring to a boil. Simmer until ready to serve. Serve with dallop of sour cream, cheddar cheese, and tortilla chips.
4 cans great northern beans (drained & rinsed)
3-4 cooked, cubed chicken breasts
---------------------------------------mix in large pot
1 TBSP olive oil
1 onion, chopped
2 cloves minced garlic
-------------------------------------sautee
1 tsp ground cumin
1 tsp dried oregano
1 4oz can green chilis
------------------------------------add to sautee mixture
Add sautee mixture to pot & bring to a boil. Simmer until ready to serve. Serve with dallop of sour cream, cheddar cheese, and tortilla chips.
Breakfast Casserole and Crepes
BREAKFAST CASSEROLE
6 eggs
2 C. milk
1 t. salt
1 t. dry mustard
1 lb. ground sausage
4 slices bread, cubed
1 C. Cheddar cheese, grated
Butter 9" x 12" baking dish and cover bottom with bread cubes. Cook sausage and sprinkle over the cubes. Add grated cheese. Beat eggs, milk, salt and mustard well. Pour over other ingredients. Refrigerate overnight. Bake at 350* for 35-40 minutes. Let stand 10 minutes and serve.
CREPES
2 cups milk
2 eggs
2 cups flour
1 tsp salt
1 tsp sugar
Blend all ingredients in a blender and pour onto a hot skillet - flip when bubbles appear in the center. Topping options: maple syrup, fruit, powdered sugar and lemon juice, or use as a dessert crepe with ice cream bananas and nutella.
6 eggs
2 C. milk
1 t. salt
1 t. dry mustard
1 lb. ground sausage
4 slices bread, cubed
1 C. Cheddar cheese, grated
Butter 9" x 12" baking dish and cover bottom with bread cubes. Cook sausage and sprinkle over the cubes. Add grated cheese. Beat eggs, milk, salt and mustard well. Pour over other ingredients. Refrigerate overnight. Bake at 350* for 35-40 minutes. Let stand 10 minutes and serve.
CREPES
2 cups milk
2 eggs
2 cups flour
1 tsp salt
1 tsp sugar
Blend all ingredients in a blender and pour onto a hot skillet - flip when bubbles appear in the center. Topping options: maple syrup, fruit, powdered sugar and lemon juice, or use as a dessert crepe with ice cream bananas and nutella.
Oriental Chicken Wraps
Teriyaki chicken, shredded
Mandarin oranges
Bag of mixed salad greens
Crispy chow mein noodles
Sliced green onions
Creamy Sesame Dressing (recipe below)
Teriyaki Marinade
1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic
(I was told the longer you marinate the chicken the better is, although she has marinated chicken for just one hour and it was great.)
Place the chicken in a large ziplock bag, added the marinade ingredients, sealed it and stuck it in the fridge or freezer. When ready, thaw and grill chicken or cook for 40 minutes at 350.
Creamy Sesame Dressing
1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk
Combine all ingredients & enjoy!
Mandarin oranges
Bag of mixed salad greens
Crispy chow mein noodles
Sliced green onions
Creamy Sesame Dressing (recipe below)
Teriyaki Marinade
1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic
(I was told the longer you marinate the chicken the better is, although she has marinated chicken for just one hour and it was great.)
Place the chicken in a large ziplock bag, added the marinade ingredients, sealed it and stuck it in the fridge or freezer. When ready, thaw and grill chicken or cook for 40 minutes at 350.
Creamy Sesame Dressing
1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk
Combine all ingredients & enjoy!
Friday, September 18, 2009
September Meals
Chicken Noodle Soup - Britta
Chicken Pillows - Heidi
Pesto Chicken Parmesan - Julianne
Burritos and Zesty Salsa - Julie
Chicken Parmesan - Kim Roylance
Cranberry Apricot Chicken - Kimberly Summers
Shredded Pork Burritos - Lindsay
Chicken Curry Salad - Melanie
Meatloaf and Cheeseball - Naomi
Chicken Cordon Bleu - Tawnee
Chicken Pillows - Heidi
Pesto Chicken Parmesan - Julianne
Burritos and Zesty Salsa - Julie
Chicken Parmesan - Kim Roylance
Cranberry Apricot Chicken - Kimberly Summers
Shredded Pork Burritos - Lindsay
Chicken Curry Salad - Melanie
Meatloaf and Cheeseball - Naomi
Chicken Cordon Bleu - Tawnee
Zesty Salsa
10 cups chopped, peeled tomatoes (about 6 lbs. I blanch and peel them and put them through my bosch slicer)
5 cups chopped and seeded long green peppers (bell also work, about 2 lbs. I chop these in my blender with water then strain out water leaving chopped peppers. So much easier than by hand)
5 cups chopped onions (about 1 1/2 lbs. I've used yellow or red, also use blender with water, saves on teary eyes)
2 1/2 cups chopped hot peppers ( I use jalapeno, about 1 lb. I blend these in my blender with some tomatoes, that way I don't have to touch them a lot and get burned.)
1 1/4 cups cider vinegar
3 cloves garlic
2 tablespoons cilantro, minced (I've tried canning with and without this and I can't ever taste it unless its fresh, so just add it when you go to eat it)
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer. ( I let it simmer 30 min to 1 1/2 hours depending on how thin the salsa is. Roma tomatoes make it a lot thicker than slicing tomatoes) Ladle hot salsa into hot jars (so they don't break) leaving 1/4 inch headspace. Put lids and bands on. Process in boiling water bath for 25 min. ( The higher the altitude the longer the processing time) Yield about 6-7 pints.
5 cups chopped and seeded long green peppers (bell also work, about 2 lbs. I chop these in my blender with water then strain out water leaving chopped peppers. So much easier than by hand)
5 cups chopped onions (about 1 1/2 lbs. I've used yellow or red, also use blender with water, saves on teary eyes)
2 1/2 cups chopped hot peppers ( I use jalapeno, about 1 lb. I blend these in my blender with some tomatoes, that way I don't have to touch them a lot and get burned.)
1 1/4 cups cider vinegar
3 cloves garlic
2 tablespoons cilantro, minced (I've tried canning with and without this and I can't ever taste it unless its fresh, so just add it when you go to eat it)
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer. ( I let it simmer 30 min to 1 1/2 hours depending on how thin the salsa is. Roma tomatoes make it a lot thicker than slicing tomatoes) Ladle hot salsa into hot jars (so they don't break) leaving 1/4 inch headspace. Put lids and bands on. Process in boiling water bath for 25 min. ( The higher the altitude the longer the processing time) Yield about 6-7 pints.
Chicken Curry Salad
1 large Rotisserie Chicken (from Costco/Sams), deboned and cut up into chunks
1 pkg. celery hearts, chopped
4-5 green onions, chopped
2 apples, cored, chopped
red grapes, cut in half
2 cups pecan pieces
Mix all ingredients together. Salt and pepper to taste
1 cup lite sour cream
1 cup lite yogurt
2-3 tsp. curry powder (or to taste)
Mix these 3 ingredients together and fold into the salad mixture above until everything is coated.
Serving suggestions: eat over lettuce, in a wrap, croissant, flatbread, Panini, or with Club crackers.
Variations to salad: craisins, yellow raisins, almond slivers, green grapes
1 pkg. celery hearts, chopped
4-5 green onions, chopped
2 apples, cored, chopped
red grapes, cut in half
2 cups pecan pieces
Mix all ingredients together. Salt and pepper to taste
1 cup lite sour cream
1 cup lite yogurt
2-3 tsp. curry powder (or to taste)
Mix these 3 ingredients together and fold into the salad mixture above until everything is coated.
Serving suggestions: eat over lettuce, in a wrap, croissant, flatbread, Panini, or with Club crackers.
Variations to salad: craisins, yellow raisins, almond slivers, green grapes
Pesto Chicken Parmesan
2 lbs chicken (I used chicken tenders--I counted out 16-18 rather than weighing them)
Pesto
Grated Fresh Parmesan (1 cup)
Pasta
Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine ingredients in a food processor and pulse
Directions: Combine Pesto with chicken in pan and top with grated fresh parmesan. Bake 350 for approximately 30 minutes (until chicken is cooked through). While chicken is cooking, boil pasta according to directions. Place the Pesto Chicken Parmesan on top of a bed of pasta and enjoy!
Pesto
Grated Fresh Parmesan (1 cup)
Pasta
Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine ingredients in a food processor and pulse
Directions: Combine Pesto with chicken in pan and top with grated fresh parmesan. Bake 350 for approximately 30 minutes (until chicken is cooked through). While chicken is cooking, boil pasta according to directions. Place the Pesto Chicken Parmesan on top of a bed of pasta and enjoy!
Shredded Pork Burritos
3 lbs pork tenderloin
1 cup water
1 1/2 tsp minced garlic
1 tsp salt
1/2 tsp fresh ground pepper
Cook from frozen in the crock pot for 8 hours. Shred. Serve on tortillas with refried beans, cheese, and sour cream... and *not included* lettuce, diced tomatoes, and salsa.
1 cup water
1 1/2 tsp minced garlic
1 tsp salt
1/2 tsp fresh ground pepper
Cook from frozen in the crock pot for 8 hours. Shred. Serve on tortillas with refried beans, cheese, and sour cream... and *not included* lettuce, diced tomatoes, and salsa.
Meatloaf
2 eggs
3/4 cup milk
1/2 cup oatmeal
1 TB minced dried onion
2 TB parsley
1 tsp. salt
1/2 tsp. ground sage
1 1/2 pounds lean ground beef
6 oz uncooked bacon, finely chopped
Mix together and bake 50-60 minutes at 400. Mix 1/4 cup ketchup, 2 TB brown sugar and 1 tsp dried mustard together, spread across meatloaf after it's cooked, and bake another 10 minutes.
3/4 cup milk
1/2 cup oatmeal
1 TB minced dried onion
2 TB parsley
1 tsp. salt
1/2 tsp. ground sage
1 1/2 pounds lean ground beef
6 oz uncooked bacon, finely chopped
Mix together and bake 50-60 minutes at 400. Mix 1/4 cup ketchup, 2 TB brown sugar and 1 tsp dried mustard together, spread across meatloaf after it's cooked, and bake another 10 minutes.
Favorite Cheeseball
8 oz cream cheese
1/2 cup mayo
2 cups cheddar cheese, finely grated
3 TB bacon bits (I usually add a little extra)
3 green onions, finely chopped
1/2 tsp dill weed
1/2 tsp celery seed
Beat the cream cheese with a mixer until smooth, then beat mayo into it. Then add the rest of ingredients, and refrigerate a few hours to set. Serve with any crackers.
1/2 cup mayo
2 cups cheddar cheese, finely grated
3 TB bacon bits (I usually add a little extra)
3 green onions, finely chopped
1/2 tsp dill weed
1/2 tsp celery seed
Beat the cream cheese with a mixer until smooth, then beat mayo into it. Then add the rest of ingredients, and refrigerate a few hours to set. Serve with any crackers.
Chicken Parmesan
1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Chicken Pillows
2 cups cooked diced chicken
2 pkgs. Crescent rolls
8 oz. cream cheese (low fat)
4 TBS butter
1/8 tsp pepper
1 TBS grated yellow onion or chives
1 TBS Fresh chopped parsley
2/3 cup chopped mushrooms
3 TBS melted butter
1 cup bread crumbs
Cream the cream cheese, butter and pepper. Add chicken, onions, parsley and mushrooms. Set aside. Roll out dough. Put 2 TBS on roll. Fold like a diaper. Pinch closed. Roll pillows in melted butter, then bread crumbs. Bake on cookie sheet at 350° for 20-30 minutes or until golden brown.
*Other variations on this leave out the mushrooms and bread crumbs and add a cream of chicken or mushroom sauce on top. We like the crunch from the bread crumbs. My husband likes the chives, and I like the yellow onions. (I used chives this time.) Have fun with the variations!
*For larger recipes:
To triple the recipe you need:
1 8 oz. mushroom slices
1 15 oz. bread crumbs
4.5 lbs. chicken
1 box (1 lb.) butter
2 pkgs. Crescent rolls
8 oz. cream cheese (low fat)
4 TBS butter
1/8 tsp pepper
1 TBS grated yellow onion or chives
1 TBS Fresh chopped parsley
2/3 cup chopped mushrooms
3 TBS melted butter
1 cup bread crumbs
Cream the cream cheese, butter and pepper. Add chicken, onions, parsley and mushrooms. Set aside. Roll out dough. Put 2 TBS on roll. Fold like a diaper. Pinch closed. Roll pillows in melted butter, then bread crumbs. Bake on cookie sheet at 350° for 20-30 minutes or until golden brown.
*Other variations on this leave out the mushrooms and bread crumbs and add a cream of chicken or mushroom sauce on top. We like the crunch from the bread crumbs. My husband likes the chives, and I like the yellow onions. (I used chives this time.) Have fun with the variations!
*For larger recipes:
To triple the recipe you need:
1 8 oz. mushroom slices
1 15 oz. bread crumbs
4.5 lbs. chicken
1 box (1 lb.) butter
Burritos
Pork Carnitas and Black Bean Burritos
4 lbs. boneless, lean, country-style pork ribs
2 tsp. salt
3 tsp. ground black pepper
4 tsp. dried oregano (preferably Mexican)
3 tsp. minced garlic
3 tsp. cumin
sprinkle with red pepper flakes
2 onions cut into quarters (place on top)
Place pork in slow cooker and add all ingredients (leaving onions for top). Mix and let cook on low 6-8 hours or until meat is tender and flaking. Discard onions and shred. Add with beans, rice and cheese for Burritos.
Grilled Chicken and Pinto Bean Burritos
2 lbs. chicken
lime juice
salt
pepper
cumin
minced garlic
onion salt
(Do this to both sides) Coat chicken in lime juice, then sprinkle with salt, pepper, onion salt, and cumin. Rub minced garlic onto chicken. Place chicken on hot grill and cook through. Slice and place with beans, rice, and cheese for burritos.
Slow Cooked Black or Pinto Beans
6-8 cups water
1 lb. dry pinto or black beans (about 2 cups)
Cook in crock pot on low for about 5-8 hours (some take longer depending on hardness and dryness of beans). About an hour before beans are fully cooked, stir in the seasoning mix from below. Continue cooking until done.
Seasoning Mix
1 onion, chopped
2-4 garlic cloves, minced
1/4 tsp. ground pepper
1-2 tsp. salt
1/2 tsp. tapatio (Mexican hot sauce)
Heat skillet with 1 Tbsp. olive oil. Add onions and garlic. Cook until clear and soft. Add pepper, salt, and tapatio. Mix into cooking beans.
Lime Cilantro Rice
2 cups white rice
2 cans chicken broth
1 bunch cilantro, chopped finely
1/4 cup butter
2 Tbsp. lime juice
salt to taste
Boil chicken broth and add rice, butter, and half the cilantro. Simmer for 15-20 min. Mix in lime juice and remaining cilantro.
Burritos from Frozen
For a quick meal, microwave for about 1-2 min. each. Sometimes halfway through I will cut them in half to cook more evenly.
For oven: Remove plastic wrap and place in pan and cover with foil. Cook 350 for 30-45 min. or until heated through.
If defrosted, decrease cooking time.
These also work great wrapped in foil on the grill or campfire.
4 lbs. boneless, lean, country-style pork ribs
2 tsp. salt
3 tsp. ground black pepper
4 tsp. dried oregano (preferably Mexican)
3 tsp. minced garlic
3 tsp. cumin
sprinkle with red pepper flakes
2 onions cut into quarters (place on top)
Place pork in slow cooker and add all ingredients (leaving onions for top). Mix and let cook on low 6-8 hours or until meat is tender and flaking. Discard onions and shred. Add with beans, rice and cheese for Burritos.
Grilled Chicken and Pinto Bean Burritos
2 lbs. chicken
lime juice
salt
pepper
cumin
minced garlic
onion salt
(Do this to both sides) Coat chicken in lime juice, then sprinkle with salt, pepper, onion salt, and cumin. Rub minced garlic onto chicken. Place chicken on hot grill and cook through. Slice and place with beans, rice, and cheese for burritos.
Slow Cooked Black or Pinto Beans
6-8 cups water
1 lb. dry pinto or black beans (about 2 cups)
Cook in crock pot on low for about 5-8 hours (some take longer depending on hardness and dryness of beans). About an hour before beans are fully cooked, stir in the seasoning mix from below. Continue cooking until done.
Seasoning Mix
1 onion, chopped
2-4 garlic cloves, minced
1/4 tsp. ground pepper
1-2 tsp. salt
1/2 tsp. tapatio (Mexican hot sauce)
Heat skillet with 1 Tbsp. olive oil. Add onions and garlic. Cook until clear and soft. Add pepper, salt, and tapatio. Mix into cooking beans.
Lime Cilantro Rice
2 cups white rice
2 cans chicken broth
1 bunch cilantro, chopped finely
1/4 cup butter
2 Tbsp. lime juice
salt to taste
Boil chicken broth and add rice, butter, and half the cilantro. Simmer for 15-20 min. Mix in lime juice and remaining cilantro.
Burritos from Frozen
For a quick meal, microwave for about 1-2 min. each. Sometimes halfway through I will cut them in half to cook more evenly.
For oven: Remove plastic wrap and place in pan and cover with foil. Cook 350 for 30-45 min. or until heated through.
If defrosted, decrease cooking time.
These also work great wrapped in foil on the grill or campfire.
Cranberry Apricot Chicken
1 lb. chicken
1 can whole cranberry sauce
1/2 apricot preserves
1 C. french or catalina dressing,
1 pkg. onion soup mix
Directions:
Put all ingredients except chicken in ziploc freezer bag and squash and mash to mix (this the the kids' favorite part!). Add chicken and mix well. Pour into 9 x 13 greased pan at 350 for 30-40 minutes and serve over rice.
1 can whole cranberry sauce
1/2 apricot preserves
1 C. french or catalina dressing,
1 pkg. onion soup mix
Directions:
Put all ingredients except chicken in ziploc freezer bag and squash and mash to mix (this the the kids' favorite part!). Add chicken and mix well. Pour into 9 x 13 greased pan at 350 for 30-40 minutes and serve over rice.
Wednesday, September 16, 2009
Meal Exchange Guidelines and Tips
These pages are taken from the book Girlfriends on the Go: A Busy Mom's Guide to Make-Ahead Meals by Suzie Roberts. Please share with new members of the group and substitutes. Click on image to view larger.
Friday, August 28, 2009
August Meals
5 Bean Soup & Perfect Whole Wheat Bread - Britta
Whole Chicken - Heidi
Salsa Bean Salad - Julianne
Thai Egg Rolls - Julie
Chicken Enchiladas - Kim Roylance
Chicken Enchiladas - Kimberly Summers
BLT Sandwiches - Lisa
Marinated Steak & Monster Cookies - Margaret
Baked Seafood Pasta, Swope Bread - Melanie
Sweet & Sour Meatballs - Naomi
Pizza & Fruit Pizza - Tawnee
Whole Chicken - Heidi
Salsa Bean Salad - Julianne
Thai Egg Rolls - Julie
Chicken Enchiladas - Kim Roylance
Chicken Enchiladas - Kimberly Summers
BLT Sandwiches - Lisa
Marinated Steak & Monster Cookies - Margaret
Baked Seafood Pasta, Swope Bread - Melanie
Sweet & Sour Meatballs - Naomi
Pizza & Fruit Pizza - Tawnee
Sweet and Sour Meatballs
1 cup brown sugar
2 TB cornstarch
1 20-oz can pineapple chunks
2/3 cup vinegar
2 TB soy sauce
1 green pepper, chopped
Mix sugar and cornstarch in saucepan. Pour in pineapple with juice, green pepper, vinegar and soy sauce. Stir until combined, then heat until boiling, stirring frequently. Reduce heat to med-low, add pre-cooked and heated meatballs (either homemade or store-bought) to sauce. Cover and simmer 10 minutes. Serve over rice.
2 TB cornstarch
1 20-oz can pineapple chunks
2/3 cup vinegar
2 TB soy sauce
1 green pepper, chopped
Mix sugar and cornstarch in saucepan. Pour in pineapple with juice, green pepper, vinegar and soy sauce. Stir until combined, then heat until boiling, stirring frequently. Reduce heat to med-low, add pre-cooked and heated meatballs (either homemade or store-bought) to sauce. Cover and simmer 10 minutes. Serve over rice.
Chicken Enchiladas
6-8 Flour tortillas
2 can green (mild) Enchilada Sauce
3 cups cooked rice
1 1/2 cup cooked and shredded chicken
1 cup cheese
Sour cream (optional)
Salsa (optional)
Combine 1 can enchilada sauce, cooked rice, cooked chicken, and 1/2 cup cheese in large bowl. Warm tortillas in microwave for about 15-20 seconds (this helps to make them more pliable). Spoon the mixture along the center of a tortilla and them roll it up. Place the loose end of the tortilla down in a greased 9x13 dish. Repeat with other tortillas. Pour second can of enchilada sauce over top of tortillas and sprinkle with remaining cheese. Bake at 375 for 25 minutes. Top with sour cream and/or salsa if desired.
2 can green (mild) Enchilada Sauce
3 cups cooked rice
1 1/2 cup cooked and shredded chicken
1 cup cheese
Sour cream (optional)
Salsa (optional)
Combine 1 can enchilada sauce, cooked rice, cooked chicken, and 1/2 cup cheese in large bowl. Warm tortillas in microwave for about 15-20 seconds (this helps to make them more pliable). Spoon the mixture along the center of a tortilla and them roll it up. Place the loose end of the tortilla down in a greased 9x13 dish. Repeat with other tortillas. Pour second can of enchilada sauce over top of tortillas and sprinkle with remaining cheese. Bake at 375 for 25 minutes. Top with sour cream and/or salsa if desired.
White Chocolate Chex Mix
6 cups corn chex
6 cups cheerios
3 cups pretzels
1 lb peanut m&m's OR 1 lb plain m&m's and 1 1/2 cup peanuts (or desired nut)
1.5 lb. white chocolate dipping bar (I use the cheap almond bark)
Stir all dry ingredients together in large bowl. Melt chocolate in microwave for about 2 minutes, stirring every 30 seconds until smooth. Pour chocolate over mixture, stir until evenly coated. Then spread out onto 2 cookie sheets in thin layers until set. Break up into pieces and store in bag or container, and try not to eat too much at once :)
6 cups cheerios
3 cups pretzels
1 lb peanut m&m's OR 1 lb plain m&m's and 1 1/2 cup peanuts (or desired nut)
1.5 lb. white chocolate dipping bar (I use the cheap almond bark)
Stir all dry ingredients together in large bowl. Melt chocolate in microwave for about 2 minutes, stirring every 30 seconds until smooth. Pour chocolate over mixture, stir until evenly coated. Then spread out onto 2 cookie sheets in thin layers until set. Break up into pieces and store in bag or container, and try not to eat too much at once :)
BLT Sandwiches
Bread, sliced
Mayo
Tomatoes, sliced
Bacon, cooked
Lettuce
Salt and pepper
Toast the bread, then spread mayo on. Layer with tomatoes, bacon, and lettuce. Season to taste.
Mayo
Tomatoes, sliced
Bacon, cooked
Lettuce
Salt and pepper
Toast the bread, then spread mayo on. Layer with tomatoes, bacon, and lettuce. Season to taste.
Monster Cookies
(From Brian Cheney)
Since this makes so many cookies, there is also the equivalent of 1/3 of the recipe given.
12 eggs - 3
1 lb butter - 1 1/3 cubes
2 lb brown sugar (4 2/3 cups) - 1 1/2 c.
3 lbs peanut butter (6 cups) - 2 c.
4 cups white sugar - 1 1/3 c.
18 cups oatmeal - 6 c.
1 Tbsp. vanilla - 1 tsp.
1 lb chocolate chips - 1 c.
8 tsp baking soda - 2 2/3 tsp.
1 lb M&Ms - 1 c.
Mix in large bowl in order given. Drop by spoonfuls on a cookie sheet. Bake 350 degrees for about 10-12 minutes. Do not over bake.
I usually make half of the recipe. It makes a lot of cookies. There is no flour in these cookies.
Since this makes so many cookies, there is also the equivalent of 1/3 of the recipe given.
12 eggs - 3
1 lb butter - 1 1/3 cubes
2 lb brown sugar (4 2/3 cups) - 1 1/2 c.
3 lbs peanut butter (6 cups) - 2 c.
4 cups white sugar - 1 1/3 c.
18 cups oatmeal - 6 c.
1 Tbsp. vanilla - 1 tsp.
1 lb chocolate chips - 1 c.
8 tsp baking soda - 2 2/3 tsp.
1 lb M&Ms - 1 c.
Mix in large bowl in order given. Drop by spoonfuls on a cookie sheet. Bake 350 degrees for about 10-12 minutes. Do not over bake.
I usually make half of the recipe. It makes a lot of cookies. There is no flour in these cookies.
Steak Marinade
(From Veronica Jones)
1/2 cup oil
1/3 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. dry mustard
2 1/2 tsp garlic salt
1 Tbsp. pepper
1/2 cup vinegar
1 1/2 tsp. parsley flakes
1/3 cup lemon juice
1/2 cup oil
1/3 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. dry mustard
2 1/2 tsp garlic salt
1 Tbsp. pepper
1/2 cup vinegar
1 1/2 tsp. parsley flakes
1/3 cup lemon juice
Perfect Whole Wheat Bread
(From Shellie Hall)
10-12 cups whole wheat flour
2 Tbsp. dry yeast (SAF instant yeast works great)
1/2 cup wheat gluten
4 cups warm water (120-130 degrees)
1/3 cup oil
1/3 cup honey
1 Tbsp. salt
Place 6 cups flour into mixer bowl with kneading arm. Add dry yeast and gluten; mix well. Add water and mix for 1 minute. Cover and let dough sit for 10 minutes. This makes the bread lighter. Add oil, honey, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. Knead 7-10 minutes with mixer or by hand 12-15 minutes. Dough should be smooth and elastic.
Preheat oven to 150 degrees. Wet hands with water. Divide dough into four equal portions. Shape and place in nonstick cooking-sprayed pans. Place into warm oven and let rise about 15-20 minutes. When it is almost double in size, turn oven to 350 degrees and bake about 20-25 minutes, or until golden brown. Turn out of pans onto a wire cooling rack immediately. Spray with water, to make crust soft. When it is cool, store bread in plastic bread bags. Freezes well. Makes 4 1-pound loaves.
10-12 cups whole wheat flour
2 Tbsp. dry yeast (SAF instant yeast works great)
1/2 cup wheat gluten
4 cups warm water (120-130 degrees)
1/3 cup oil
1/3 cup honey
1 Tbsp. salt
Place 6 cups flour into mixer bowl with kneading arm. Add dry yeast and gluten; mix well. Add water and mix for 1 minute. Cover and let dough sit for 10 minutes. This makes the bread lighter. Add oil, honey, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. Knead 7-10 minutes with mixer or by hand 12-15 minutes. Dough should be smooth and elastic.
Preheat oven to 150 degrees. Wet hands with water. Divide dough into four equal portions. Shape and place in nonstick cooking-sprayed pans. Place into warm oven and let rise about 15-20 minutes. When it is almost double in size, turn oven to 350 degrees and bake about 20-25 minutes, or until golden brown. Turn out of pans onto a wire cooling rack immediately. Spray with water, to make crust soft. When it is cool, store bread in plastic bread bags. Freezes well. Makes 4 1-pound loaves.
5 Bean Soup
(From The Inn at Temple Square)
5 (16 oz.) packages dried beans: lima, great northern, kidney, pinto, and black beans
3 beef bouillon cubes
3 chicken bouillon cubes
1 cup diced medium onion
1 cup diced carrots
1/2 cup diced celery
1/2 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 bay leaf
2 quarts water
1 quart stewed tomatoes
(I also add a pound of stew meat, cubed and browned)
Combine lima, great northern, kidney, and pinto beans. Keep black beans separately or they will discolor the broth. Wash 2 1/2 cups of mixed beans and 1/2 cup of black beans. Place in separate kettles. Add enough water to cover. Bring to a boil. Cook for 5 minutes. Remove from heat; cover and let stand one hour.
Drain, rinse, and combine the beans; add spices, diced vegetables, and water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours, or until beans are tender, stirring occasionally. Add tomatoes and heat through.
One batch makes 14 servings, or 3 1/2 quarts of soup. Serve with Perfect Whole Wheat Bread.
5 (16 oz.) packages dried beans: lima, great northern, kidney, pinto, and black beans
3 beef bouillon cubes
3 chicken bouillon cubes
1 cup diced medium onion
1 cup diced carrots
1/2 cup diced celery
1/2 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 bay leaf
2 quarts water
1 quart stewed tomatoes
(I also add a pound of stew meat, cubed and browned)
Combine lima, great northern, kidney, and pinto beans. Keep black beans separately or they will discolor the broth. Wash 2 1/2 cups of mixed beans and 1/2 cup of black beans. Place in separate kettles. Add enough water to cover. Bring to a boil. Cook for 5 minutes. Remove from heat; cover and let stand one hour.
Drain, rinse, and combine the beans; add spices, diced vegetables, and water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours, or until beans are tender, stirring occasionally. Add tomatoes and heat through.
One batch makes 14 servings, or 3 1/2 quarts of soup. Serve with Perfect Whole Wheat Bread.
Fruit Pizza
1 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
3/4 c. powder sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges, bananas, black or blue berries, raspberries.
Spread cookie dough over pizza pan. Cook the crust as directed on wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and sugar. Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit in circles. Serve immediately.
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
3/4 c. powder sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges, bananas, black or blue berries, raspberries.
Spread cookie dough over pizza pan. Cook the crust as directed on wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and sugar. Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit in circles. Serve immediately.
Pizza
Pizza:
Pizza dough
Pizza sauce
Shredded cheese
Pepperoni
We like to do it as a family and let the kids make their own. Just roll out the dough, we like to use a little corn meal while rolling it out. It tastes good cooked on the crust. Then use the sauce, cheese, pepperoni a little more cheese and cook at 375 degrees until the bottom is browned the way you like it. Feel free to add mushrooms, olives, etc.
Pizza dough
Pizza sauce
Shredded cheese
Pepperoni
We like to do it as a family and let the kids make their own. Just roll out the dough, we like to use a little corn meal while rolling it out. It tastes good cooked on the crust. Then use the sauce, cheese, pepperoni a little more cheese and cook at 375 degrees until the bottom is browned the way you like it. Feel free to add mushrooms, olives, etc.
Swope Bread
(Recipe from Margaret)
4 cups whole wheat flour
2 cups white flour
1 cup sugar
2 tsp salt
3 ½ cups milk
½ cup vinegar
2 tsp baking soda
Add flours, sugar and salt in large bowl and mix ingredients together.
In a separate bowl add the vinegar and milk together, then add baking soda. Briskly whisk together until the milk bubbles/foams and doubles in size and then quickly pour over dry ingredients. Fold/mix ingredients together completely.
Pour dough into 2 well greased bread pans. Bake at 350° for 60-70 mins.
4 cups whole wheat flour
2 cups white flour
1 cup sugar
2 tsp salt
3 ½ cups milk
½ cup vinegar
2 tsp baking soda
Add flours, sugar and salt in large bowl and mix ingredients together.
In a separate bowl add the vinegar and milk together, then add baking soda. Briskly whisk together until the milk bubbles/foams and doubles in size and then quickly pour over dry ingredients. Fold/mix ingredients together completely.
Pour dough into 2 well greased bread pans. Bake at 350° for 60-70 mins.
Baked Seafood Pasta
1 pkg any shape pasta (ex, spirals, bowtie)
1 small onion, chopped
2 cups mushrooms, chopped
2 cans albacore tuna (drain liquid)
2 cups clams, chopped (drain liquid)
1 can cream of mushroom
8 oz sour cream
½ cup milk
1 cup Parmesan cheese, shredded
S&P to taste
Cook pasta until al dente, drain and set aside.
In a large pan, sauté onion and mushrooms in olive oil until tender. Add drained tuna (break up tuna in pan) and clams and sauté for a couple minutes. Add mushroom soup, sour cream and milk to pan and blend all ingredients (measurements are approximate; can add more/less of each depending on how creamy you like it). Fold in cooked pasta. Add about ½ the parm cheese and S&P. Blend all ingredients together then transfer to a casserole dish. Top with the rest of parm cheese. Bake at 350° for 15-20 mins until cheese has melted.
1 small onion, chopped
2 cups mushrooms, chopped
2 cans albacore tuna (drain liquid)
2 cups clams, chopped (drain liquid)
1 can cream of mushroom
8 oz sour cream
½ cup milk
1 cup Parmesan cheese, shredded
S&P to taste
Cook pasta until al dente, drain and set aside.
In a large pan, sauté onion and mushrooms in olive oil until tender. Add drained tuna (break up tuna in pan) and clams and sauté for a couple minutes. Add mushroom soup, sour cream and milk to pan and blend all ingredients (measurements are approximate; can add more/less of each depending on how creamy you like it). Fold in cooked pasta. Add about ½ the parm cheese and S&P. Blend all ingredients together then transfer to a casserole dish. Top with the rest of parm cheese. Bake at 350° for 15-20 mins until cheese has melted.
Whole Chicken
Bake it as instructed on the package of the bird. Approximately 20 minutes for every 1/2 pound on your bird. I gave the birds to you thawed so you could pull the insides out if you plan to cook it immediately, however if you freeze it make sure you thaw it completely and remove the stuff before cooking. Otherwise your bird won't be cooked all the way. My Mom always cooked the heart and liver. We liked it but if you don't obviously just chuck them. Don't remove the skin before you bake it (or at all in my opinion). It'll make the bird more moist and adds a lot of flavor.
As far as seasoning, salt and pepper the skin and put lemon slices under the skin where you can. You can put the herbs in the cavity of the bird or under the skin as well.
After baking to serve it you can cut the breast like a turkey, but to remove the legs and wings just use a sharp knife and cut through the joints. After you're done you can remove the remaining chicken from the bird and boil the bones with salt, a couple of onions, 2 carrots and 2-3 celery stalks (can be whole, or really big chunks). Strain it all when you're done. It makes a really nice broth for a chicken soup (add the leftover chicken and any vegetables, and some sage).
As far as seasoning, salt and pepper the skin and put lemon slices under the skin where you can. You can put the herbs in the cavity of the bird or under the skin as well.
After baking to serve it you can cut the breast like a turkey, but to remove the legs and wings just use a sharp knife and cut through the joints. After you're done you can remove the remaining chicken from the bird and boil the bones with salt, a couple of onions, 2 carrots and 2-3 celery stalks (can be whole, or really big chunks). Strain it all when you're done. It makes a really nice broth for a chicken soup (add the leftover chicken and any vegetables, and some sage).
Friday, July 10, 2009
July Meals
Pot Roast - Britta
Brats, Mustard Potatoes - Heidi
Saucy Fajitas - Julianne
Grilled Chicken Caesar Salad - Julie
Potato Bar - Kim Roylance
Lasagna - Kimberly Summers
Turkey Burgers - Margaret
Picnic Bag - Melanie
Hawaiian Haystacks - Naomi
Breaded Pork Chops - Tawnee
Brats, Mustard Potatoes - Heidi
Saucy Fajitas - Julianne
Grilled Chicken Caesar Salad - Julie
Potato Bar - Kim Roylance
Lasagna - Kimberly Summers
Turkey Burgers - Margaret
Picnic Bag - Melanie
Hawaiian Haystacks - Naomi
Breaded Pork Chops - Tawnee
Saucy Fajitas
2 cups tomato Sauce
2 Jalapeno peppers or 1/8 tsp red pepper flakes
4 tbsp fresh coriander, minced
2 limes
Salt & Pepper
Chicken thighs (I used chicken breasts instead)
4 Tbs oil
2 tsp Cumin
2-3 Peppers any color
1 tsp minced garlic
Combine ingredients and simmer for 20-30 minutes. Serve in tortillas.
The recipe called for fresh coriander--there is no such thing. Coriander is the seed for cilantro--but apparently they have completely different flavors. Needless to say, I used coriander but only put in one tsp (on the assumption that you always use less if it is ground than fresh and didn't want to overpower it). Feel free to add more (if you've got it) if you think it needs it.
2 Jalapeno peppers or 1/8 tsp red pepper flakes
4 tbsp fresh coriander, minced
2 limes
Salt & Pepper
Chicken thighs (I used chicken breasts instead)
4 Tbs oil
2 tsp Cumin
2-3 Peppers any color
1 tsp minced garlic
Combine ingredients and simmer for 20-30 minutes. Serve in tortillas.
The recipe called for fresh coriander--there is no such thing. Coriander is the seed for cilantro--but apparently they have completely different flavors. Needless to say, I used coriander but only put in one tsp (on the assumption that you always use less if it is ground than fresh and didn't want to overpower it). Feel free to add more (if you've got it) if you think it needs it.
Grilled Chicken Caesar Salad
Romaine lettuce
Vegetables (i.e. carrots, tomatoes, mushrooms)
Parmesan cheese, grated
Grilled chicken strips
Croutons
Caesar dressing
Rinse and slice/shred Romaine lettuce and place in large bowl. Place any other vegetable you wish in the bowl. Add parmesan cheese, chicken (defrost and use cold or warmed) and your desired amount of croutons. Drizzle all with Caesar dressing. Use your own desired amount, but it doesn't usually take very much. Toss together. Serve immediately, as it will wilt quickly.
Another option is to do each individual serving and adjust to each person's liking.
Vegetables (i.e. carrots, tomatoes, mushrooms)
Parmesan cheese, grated
Grilled chicken strips
Croutons
Caesar dressing
Rinse and slice/shred Romaine lettuce and place in large bowl. Place any other vegetable you wish in the bowl. Add parmesan cheese, chicken (defrost and use cold or warmed) and your desired amount of croutons. Drizzle all with Caesar dressing. Use your own desired amount, but it doesn't usually take very much. Toss together. Serve immediately, as it will wilt quickly.
Another option is to do each individual serving and adjust to each person's liking.
Friday, June 12, 2009
June Meals
Tri Tip Steak, Oven-Roasted Veggies - Britta
Sloppy Joes - Heidi
Barbecue Chicken Sandwiches - Julianne
Barbecue Pork Ribs - Julie
Zesty Cream Cheese Chicken - Kim Roylance
Hawaiian Chicken - Kim Taylor
Chicken Alfredo - Kimberly Summers
Fajitas - Margaret
Salmon with Tomatoes & Rosemary - Melanie
Cafe Rio Pork Salad - Tawnee
Sloppy Joes - Heidi
Barbecue Chicken Sandwiches - Julianne
Barbecue Pork Ribs - Julie
Zesty Cream Cheese Chicken - Kim Roylance
Hawaiian Chicken - Kim Taylor
Chicken Alfredo - Kimberly Summers
Fajitas - Margaret
Salmon with Tomatoes & Rosemary - Melanie
Cafe Rio Pork Salad - Tawnee
Barbecue Pork Ribs
2 lbs. country style boneless spare ribs (cut into serving size pieces)
salt and pepper to taste
1 1/2 cups honey BBQ sauce
1 Tbsp. minced (dried) onion
1/2 tsp. minced garlic (fresh)
1/2 tsp. hot sauce (I used Mexican Tapatio)
2 Tbsp. brown sugar
1/8 tsp. crushed red pepper
Salt and pepper rib pieces. Place in hot pan with a small amount of oil. Sear both sides of meat until browned (not too long - you don't want to cook the meat through). Mix up remainder of sauce ingredients and place in crock pot with seared rib pieces. Cook on low for 4-5 hours or until they are tender and easily fall apart.
From frozen: No need to defrost. Just place in crock pot and cook on low for 5-6 hours. Serve with baked or boiled potatoes.
salt and pepper to taste
1 1/2 cups honey BBQ sauce
1 Tbsp. minced (dried) onion
1/2 tsp. minced garlic (fresh)
1/2 tsp. hot sauce (I used Mexican Tapatio)
2 Tbsp. brown sugar
1/8 tsp. crushed red pepper
Salt and pepper rib pieces. Place in hot pan with a small amount of oil. Sear both sides of meat until browned (not too long - you don't want to cook the meat through). Mix up remainder of sauce ingredients and place in crock pot with seared rib pieces. Cook on low for 4-5 hours or until they are tender and easily fall apart.
From frozen: No need to defrost. Just place in crock pot and cook on low for 5-6 hours. Serve with baked or boiled potatoes.
Indoor S'mores
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbsp. butter
1 tsp. vanilla
1 cup miniature marshmallows
1. Into large bowl, measure cereal. Butter 13x9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on High 2-3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. (You can melt on stovetop, if preferred.)
2. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
3. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbsp. butter
1 tsp. vanilla
1 cup miniature marshmallows
1. Into large bowl, measure cereal. Butter 13x9 inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup, and butter uncovered on High 2-3 minutes, stirring after every minute until melted and smooth when stirred. Stir in vanilla. (You can melt on stovetop, if preferred.)
2. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
3. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.
Chicken Alfredo
1/2 cup butter
1 (8 ounce) package cream cheese
1 tsp minced garlic (or 2 tsp garlic powder)
1 pint heavy cream
1 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Chicken
Pasta
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic (or garlic powder), stirring with wire whisk until smooth. Add cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot penne pasta. To serve top with sautéed chicken.
1 (8 ounce) package cream cheese
1 tsp minced garlic (or 2 tsp garlic powder)
1 pint heavy cream
1 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Chicken
Pasta
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic (or garlic powder), stirring with wire whisk until smooth. Add cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot penne pasta. To serve top with sautéed chicken.
Hawaiian Chicken
6 boneless, skinless chicken breasts
1\2 c. ketchup
1\2 tsp. Worchestershire sauce
1 tsp. mustard
1\2 cup crushed pineapple with juice
1\2 brown sugar
Mix all ingredients together. If freezing, place Chicken in a freezer bag. Pour sauce mixture over chicken in bag.
Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.
1\2 c. ketchup
1\2 tsp. Worchestershire sauce
1 tsp. mustard
1\2 cup crushed pineapple with juice
1\2 brown sugar
Mix all ingredients together. If freezing, place Chicken in a freezer bag. Pour sauce mixture over chicken in bag.
Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.
Salmon with Tomatoes & Rosemary
4 - ¼ pound salmon fillets 16 slices lemon
Salt and Pepper 4 sprigs rosemary
4 tsp olive oil 24 cherry tomatoes, halved
1 tsp lemon juice
1. Preheat the oven to 475°F, cut four 12-in-long pieces of nonstick aluminum foil or parchment paper.
2. Rub each fillet with salt, pepper, 1 tsp oil, and ¼ tsp lemon juice. For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves. Draw up the sides of the foil or parchment and seal the packets well – leave room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 12 to 15 minutes, or until the salmon is cooked. Spoon into soup plates and immediately serve.
GRILLING OPTION: follow directions in #2 – rub the entire salmon with salt, pepper, oil and lemon juice. (will need more than 1 tsp oil and ¼ tsp lemon juice). Thinly slice the entire lemon and put half of the slices on the bottom of the foil. Top with salmon, rosemary sprigs and the rest of the lemon slices. Slice up the tomatoes and sprinkle on top of the salmon. Draw up the sides of the foil and seal the packet well – leave room around the ingredients so the can steam. Put BBQ on medium and grill for +/- 20 minutes.
Salt and Pepper 4 sprigs rosemary
4 tsp olive oil 24 cherry tomatoes, halved
1 tsp lemon juice
1. Preheat the oven to 475°F, cut four 12-in-long pieces of nonstick aluminum foil or parchment paper.
2. Rub each fillet with salt, pepper, 1 tsp oil, and ¼ tsp lemon juice. For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves. Draw up the sides of the foil or parchment and seal the packets well – leave room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 12 to 15 minutes, or until the salmon is cooked. Spoon into soup plates and immediately serve.
GRILLING OPTION: follow directions in #2 – rub the entire salmon with salt, pepper, oil and lemon juice. (will need more than 1 tsp oil and ¼ tsp lemon juice). Thinly slice the entire lemon and put half of the slices on the bottom of the foil. Top with salmon, rosemary sprigs and the rest of the lemon slices. Slice up the tomatoes and sprinkle on top of the salmon. Draw up the sides of the foil and seal the packet well – leave room around the ingredients so the can steam. Put BBQ on medium and grill for +/- 20 minutes.
Oven-Roasted Veggies
1 zucchini
1 summer squash
1 red pepper
1 yellow pepper
1 lb. asparagus
1 onion
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
Heat oven to 450 degrees. Place veggies in large roasting pan. Toss with olive oil, salt, and pepper. Spread in single layer. Roast 30 minutes, stirring occasionally until lightly browned and tender.
1 summer squash
1 red pepper
1 yellow pepper
1 lb. asparagus
1 onion
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
Heat oven to 450 degrees. Place veggies in large roasting pan. Toss with olive oil, salt, and pepper. Spread in single layer. Roast 30 minutes, stirring occasionally until lightly browned and tender.
Zesty Cream Cheese Chicken
1 8 oz package of lowfat cream cheese
2 cans cream of chicken soup
1 teaspoon chicken bullion
2 large chicken breasts
1/2 bottle fat-free zesty Italian salad dressing
2 cups rice
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
If freezing, place all ingredients (expect rice) in large freezer bag. When ready to cook remove from bag and place in crock pot. Cook on low for 6-8 hours or until chicken is tender. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
2 cans cream of chicken soup
1 teaspoon chicken bullion
2 large chicken breasts
1/2 bottle fat-free zesty Italian salad dressing
2 cups rice
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
If freezing, place all ingredients (expect rice) in large freezer bag. When ready to cook remove from bag and place in crock pot. Cook on low for 6-8 hours or until chicken is tender. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
Thursday, May 7, 2009
May Meals
Dijon Pork Chops - Britta
Chili - Heidi
Salsa Bean Salad with Cilantro Lime Grilled Chicken - Julianne
Teriyaki Chicken - Julie
Chicken & Broccoli Casserole - Kimberly
Chicken Tetrazzini - Kim
Cajun Jambalaya and Hushpuppies - Melanie
French Dip Sandwiches - Naomi
Sour Cream Chicken Enchiladas - Rachel
Taco Salad - Tawnee
Chili - Heidi
Salsa Bean Salad with Cilantro Lime Grilled Chicken - Julianne
Teriyaki Chicken - Julie
Chicken & Broccoli Casserole - Kimberly
Chicken Tetrazzini - Kim
Cajun Jambalaya and Hushpuppies - Melanie
French Dip Sandwiches - Naomi
Sour Cream Chicken Enchiladas - Rachel
Taco Salad - Tawnee
Chicken Tetrazzini
3 C. Chicken Pieces
8 oz Package of Spaghetti
1 C. Chopped Green Pepper
1 C Chopped Onion
3 C Monterey Jack Cheese (or Cheddar)
2 Cans Cream Chicken Soup
1 1/4 Cup Milk
Boil spaghetti until mostly done. In the meantime, saute green pepper and onion. Mix all ingredients, bag and freeze. When thawed, put into a casserole dish, cover and bake for 40 minutes at 350 degrees.
8 oz Package of Spaghetti
1 C. Chopped Green Pepper
1 C Chopped Onion
3 C Monterey Jack Cheese (or Cheddar)
2 Cans Cream Chicken Soup
1 1/4 Cup Milk
Boil spaghetti until mostly done. In the meantime, saute green pepper and onion. Mix all ingredients, bag and freeze. When thawed, put into a casserole dish, cover and bake for 40 minutes at 350 degrees.
Dijon Pork Chops
5 boneless pork chops
1/3 cup Dijon mustard
1 tbsp Worcestershire sauce
2/3 cup Italian seasoned bread crumbs (can use plain bread or cracker crumbs if that's all you have but add a dash of Italian seasoning)
In a bowl, combine Dijon mustard and Worcestershire sauce. Lightly season the pork chops with salt and pepper to taste, if desired. Then use a pastry brush to brush each side of the pork chops with the Dijon mixture, or you can use a fork to dip each pork chop in the mixture. Next, coat each side with the Italian seasoned bread crumbs.
Thaw in refrigerator or cook directly from freezer. Set your oven to the broil setting and allow to preheat. Place pork chops on a broiler pan (or use a cookie sheet with a baking rack on top to allow the drippings to fall) and broil each side for 10-12 minutes or until pork chops are thoroughly cooked inside. (Adjust time depending on whether you thawed first or took directly from freezer.)
1/3 cup Dijon mustard
1 tbsp Worcestershire sauce
2/3 cup Italian seasoned bread crumbs (can use plain bread or cracker crumbs if that's all you have but add a dash of Italian seasoning)
In a bowl, combine Dijon mustard and Worcestershire sauce. Lightly season the pork chops with salt and pepper to taste, if desired. Then use a pastry brush to brush each side of the pork chops with the Dijon mixture, or you can use a fork to dip each pork chop in the mixture. Next, coat each side with the Italian seasoned bread crumbs.
Thaw in refrigerator or cook directly from freezer. Set your oven to the broil setting and allow to preheat. Place pork chops on a broiler pan (or use a cookie sheet with a baking rack on top to allow the drippings to fall) and broil each side for 10-12 minutes or until pork chops are thoroughly cooked inside. (Adjust time depending on whether you thawed first or took directly from freezer.)
Chili
1 lb. ground beef, browned with 1 C. chopped onion. Drain Fat.
2 14.5 oz. cans round peeled tomatoes with juice (I use a quart of home canned tomatoes pureed slightly)
1 15.5 oz. can kidney beans
1 8 oz. can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1-2 Tbs. chili powder (I use the maximum amount)
2 tsp. sugar (I use 1 tsp.)
Combine all ingredients and heat to boiling. Reduce heat and simmer uncovered for 30 minutes.
2 14.5 oz. cans round peeled tomatoes with juice (I use a quart of home canned tomatoes pureed slightly)
1 15.5 oz. can kidney beans
1 8 oz. can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1-2 Tbs. chili powder (I use the maximum amount)
2 tsp. sugar (I use 1 tsp.)
Combine all ingredients and heat to boiling. Reduce heat and simmer uncovered for 30 minutes.
Salsa Bean Salad with Cilantro Lime Grilled Chicken
Salsa Bean Salad
1 can yellow hominy
1 can black beans
1 can kidney beans
1 can pinto beans
1 1/2 cup Red Onion
4 large tomatoes diced
1 1/2 t cumin
1 1/2 red chili powder
3T lime juice
3/4 cup chopped fresh cilantro
1T olive oil
Serve on tortillas with grilled chicken or steak.
Cilantro Lime Grilled Chicken. (I won't actually marinade the chicken for meal group because it would require that you make it within hours--otherwise the lime juice can really over power the chicken).
For the marinade
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon brown sugar
1 shallot, finely chopped
1/2 teaspoon ground cumin
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 large whole boneless chicken breasts (6 breast halves)
Directions
1. Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
2. Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
3. Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
4. To serve, place the chicken on individual plates (or tortillas) and spoon the bean salsa on top. (Mango Salsa is also a good substitute)
1 can yellow hominy
1 can black beans
1 can kidney beans
1 can pinto beans
1 1/2 cup Red Onion
4 large tomatoes diced
1 1/2 t cumin
1 1/2 red chili powder
3T lime juice
3/4 cup chopped fresh cilantro
1T olive oil
Serve on tortillas with grilled chicken or steak.
Cilantro Lime Grilled Chicken. (I won't actually marinade the chicken for meal group because it would require that you make it within hours--otherwise the lime juice can really over power the chicken).
For the marinade
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon brown sugar
1 shallot, finely chopped
1/2 teaspoon ground cumin
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 large whole boneless chicken breasts (6 breast halves)
Directions
1. Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
2. Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
3. Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
4. To serve, place the chicken on individual plates (or tortillas) and spoon the bean salsa on top. (Mango Salsa is also a good substitute)
Chicken Teriyaki
6 boneless skinless chicken thighs
1 cup Sprite (or any lemon lime soda)
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/8 cup Worcestershire sauce
1 tsp garlic
pepper to taste
Put all marinade ingredients in ziploc bag and shake around, then add chicken and let sit for an hour or freeze.
From frozen: Defrost and throw on the grill.
Garlic Rosemary Mashed Potatoes
8 cups peeled, chopped, boiled potatoes
1/2 cup butter
1 tsp. garlic
1/2 tsp. salt
1/2 to 3/4 cup milk
1/2 tsp. dried rosemary (crushed)
Mix all ingredients with mixer, adding more or less milk to the consistency you prefer.
From frozen: Defrost and place in pan on stovetop until heated through. Be careful not to cook too hot, it will burn easily. Also, if the consistency is too thin, just cook a little longer. Sometimes the liquids separate from the potatoes.
1 cup Sprite (or any lemon lime soda)
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/8 cup Worcestershire sauce
1 tsp garlic
pepper to taste
Put all marinade ingredients in ziploc bag and shake around, then add chicken and let sit for an hour or freeze.
From frozen: Defrost and throw on the grill.
Garlic Rosemary Mashed Potatoes
8 cups peeled, chopped, boiled potatoes
1/2 cup butter
1 tsp. garlic
1/2 tsp. salt
1/2 to 3/4 cup milk
1/2 tsp. dried rosemary (crushed)
Mix all ingredients with mixer, adding more or less milk to the consistency you prefer.
From frozen: Defrost and place in pan on stovetop until heated through. Be careful not to cook too hot, it will burn easily. Also, if the consistency is too thin, just cook a little longer. Sometimes the liquids separate from the potatoes.
Sour Cream Chicken Enchiladas
12 corn tortillas
8 oz sour cream
can of cooked chicken, drained
can cream of chicken soup
green chilies
cheddar cheese
Tear tortillas into about 2'' in pieces and put in mixing bowl.
Add all the other ingredients except cheese.
Put mixture in cooking dish and sprinkle cheese over the top.
Cook at 350 degrees for 30 min.
8 oz sour cream
can of cooked chicken, drained
can cream of chicken soup
green chilies
cheddar cheese
Tear tortillas into about 2'' in pieces and put in mixing bowl.
Add all the other ingredients except cheese.
Put mixture in cooking dish and sprinkle cheese over the top.
Cook at 350 degrees for 30 min.
Cajun Jambalaya and Hushpuppies
Ingredients:
½ cup chopped onion, sautéed well (can add more, if you like onion)
½ cup coarsely chopped green pepper
1 clove garlic, minced
2 T butter or margarine
2 T flour
2½ cups water
½ cup dry white wine (or you can use ¼ cup cider vinegar and ¼ cup of water)
2 T parsley, chopped
1 bay leaf, crushed
½ t dried whole thyme
½ t red pepper (cayenne pepper)
1¼ t salt
Pepper to taste
5 cups peeled, diced tomatoes (or can use 5 cans stewed tomatoes with juice) You can also add 2
to 3 small cans of Snap-E-Tom tomato juice if you like it spicier.
2 cups uncooked, regular white rice
1 lb. polish sausage, cut into ¼-inch slices
4 whole chicken breasts, boneless, skinless, and cut into bite-size pieces
½ lb. raw shrimp, peeled and deveined
1 can of chopped green chilies
Tabasco to taste (usually better to leave the Tabasco out and just serve it at the table)
In a large Dutch oven or pan, sauté the onion, green pepper, and garlic in butter until tender. Add flour, stirring until smooth. Gradually add water, and wine, stirring until blended. Add remaining ingredients except the shrimp. Bring it to a boil, stirring frequently so the rice doesn’t stick to the bottom of your pan. Reduce heat, cover and simmer for 25 minutes, stirring frequently. Add shrimp and simmer 5 minutes or until shrimp are pink.
Serves 10 to 15
FROM FROZEN: Thaw completely. Reconstitute with water. Can add additional cans of stewed tomatoes are Snap-E-Tom to loosen it up.
HUSHPUPPIES
Ingredients:
¾ cup fine cornmeal 1 tsp Cajn spices
¼ cup flour 1 clove garlic, finely chopped
1 T sugar 2 T onion, grated
1 tsp baking powder 1 egg, lightly beaten
½ tsp baking soda ½ cup buttermilk
¼ tsp onion salt 1 T water
¼ tsp chili powder Oil, for deep frying
1. In a mixing bowl combine cornmeal, flour, sugar, b.powder, b.soda, onion salt, chili powder and Cajun spices. Add garlic and grated onion.
2. Stir together egg, buttermilk and water and pour over dry mixture; stir until dry ingredients are just moistened.
3. Heat oil in a deep, heavy pan until moderately hot (375°F) . Carefully spoon tablespoonfuls of batter into hot oil. Cook until puffy and lightly golden, turning each once or twice to cook evenly.
4. Remove from oil with a slotted spoon or strainer. Drain on paper towels. Keep warm in a 325°F oven while frying the rest. Serve warm.
NOTE: Cook only 4-5 Hushpuppies at a time as overcrowding the pan will reduce the oil temperature and cause Hushpuppies to absorb excess oil. The depth of oil in the pan is important. There should be enough oil to cover the food completely by about 1 inch while it is cooking.
Cajun Spices: mix the spices together and store ina spice jar.
1 T garlic powder
1 T onion powder
2 tsp white pepper
2 tsp cracked black pepper
1 ½ tsp cayenne pepper
2 tsp dried thyme
½ tsp dried oregano
FROM FROZEN: thaw and warm up in a 325°F oven
½ cup chopped onion, sautéed well (can add more, if you like onion)
½ cup coarsely chopped green pepper
1 clove garlic, minced
2 T butter or margarine
2 T flour
2½ cups water
½ cup dry white wine (or you can use ¼ cup cider vinegar and ¼ cup of water)
2 T parsley, chopped
1 bay leaf, crushed
½ t dried whole thyme
½ t red pepper (cayenne pepper)
1¼ t salt
Pepper to taste
5 cups peeled, diced tomatoes (or can use 5 cans stewed tomatoes with juice) You can also add 2
to 3 small cans of Snap-E-Tom tomato juice if you like it spicier.
2 cups uncooked, regular white rice
1 lb. polish sausage, cut into ¼-inch slices
4 whole chicken breasts, boneless, skinless, and cut into bite-size pieces
½ lb. raw shrimp, peeled and deveined
1 can of chopped green chilies
Tabasco to taste (usually better to leave the Tabasco out and just serve it at the table)
In a large Dutch oven or pan, sauté the onion, green pepper, and garlic in butter until tender. Add flour, stirring until smooth. Gradually add water, and wine, stirring until blended. Add remaining ingredients except the shrimp. Bring it to a boil, stirring frequently so the rice doesn’t stick to the bottom of your pan. Reduce heat, cover and simmer for 25 minutes, stirring frequently. Add shrimp and simmer 5 minutes or until shrimp are pink.
Serves 10 to 15
FROM FROZEN: Thaw completely. Reconstitute with water. Can add additional cans of stewed tomatoes are Snap-E-Tom to loosen it up.
HUSHPUPPIES
Ingredients:
¾ cup fine cornmeal 1 tsp Cajn spices
¼ cup flour 1 clove garlic, finely chopped
1 T sugar 2 T onion, grated
1 tsp baking powder 1 egg, lightly beaten
½ tsp baking soda ½ cup buttermilk
¼ tsp onion salt 1 T water
¼ tsp chili powder Oil, for deep frying
1. In a mixing bowl combine cornmeal, flour, sugar, b.powder, b.soda, onion salt, chili powder and Cajun spices. Add garlic and grated onion.
2. Stir together egg, buttermilk and water and pour over dry mixture; stir until dry ingredients are just moistened.
3. Heat oil in a deep, heavy pan until moderately hot (375°F) . Carefully spoon tablespoonfuls of batter into hot oil. Cook until puffy and lightly golden, turning each once or twice to cook evenly.
4. Remove from oil with a slotted spoon or strainer. Drain on paper towels. Keep warm in a 325°F oven while frying the rest. Serve warm.
NOTE: Cook only 4-5 Hushpuppies at a time as overcrowding the pan will reduce the oil temperature and cause Hushpuppies to absorb excess oil. The depth of oil in the pan is important. There should be enough oil to cover the food completely by about 1 inch while it is cooking.
Cajun Spices: mix the spices together and store ina spice jar.
1 T garlic powder
1 T onion powder
2 tsp white pepper
2 tsp cracked black pepper
1 ½ tsp cayenne pepper
2 tsp dried thyme
½ tsp dried oregano
FROM FROZEN: thaw and warm up in a 325°F oven
Chicken and Broccoli Casserole
2 full chicken breasts (boiled, lightly seasoned, chopped)
1 cup finely chopped cooked broccoli
2 cans cream of _____ soup (I use cream of chicken or broccoli)
11/2 cups cheese shredded
10 corn tortillas
Mix together chicken, broccoli, 1 can of soup and 3/4 cup cheese. Place 2-3 TBS of mixture in each corn tortilla (wrap 10 corn tortillas in a moist paper towel and heat for one minute to prevent breaking). Line tortillas up in a casserole dish and cover all with remaining can of cream of chicken soup and 3/4 cup cheese.
Bake at 350 for 30 min.
10 tortilla rolls make 6-8 servings.
1 cup finely chopped cooked broccoli
2 cans cream of _____ soup (I use cream of chicken or broccoli)
11/2 cups cheese shredded
10 corn tortillas
Mix together chicken, broccoli, 1 can of soup and 3/4 cup cheese. Place 2-3 TBS of mixture in each corn tortilla (wrap 10 corn tortillas in a moist paper towel and heat for one minute to prevent breaking). Line tortillas up in a casserole dish and cover all with remaining can of cream of chicken soup and 3/4 cup cheese.
Bake at 350 for 30 min.
10 tortilla rolls make 6-8 servings.
Thursday, April 9, 2009
April Meals
White Chili - Britta
Italian Sausage & Peppers - Julianne
Nachos Supreme - Julie
Chicken Cordon Bleu - Kimberly
Salmon - Laurie
Johnsonville BBQ Brats - Margaret
Lahmenjouns (Armenian) - Melanie
Breakfast Burritos - Naomi
Seasoned Tritip Steak and Sweet Potato Fries - Tawnee
Italian Sausage & Peppers - Julianne
Nachos Supreme - Julie
Chicken Cordon Bleu - Kimberly
Salmon - Laurie
Johnsonville BBQ Brats - Margaret
Lahmenjouns (Armenian) - Melanie
Breakfast Burritos - Naomi
Seasoned Tritip Steak and Sweet Potato Fries - Tawnee
Italian Sausages, Peppers, & Pasta
6 large Italian sausages (used Tarantino Mild Italian Sausage)
1/2 large onion sliced
1/2 large red pepper sliced
1/2 large orange, yellow, green pepper sliced
Italian dressing
Pasta
Parmesan Cheese
Directions: Boil Italian sausages for approximately 8 minutes or until cooked through, then put them on the grill to give them a nice color and flavor. Then slice the sausages. In a separate pan, sauté onions and peppers. Cook pasta as directed. Toss the sausages, onion & peppers, pasta with some Italian dressing and top with Parmesan cheese. Serve hot. Enjoy!
1/2 large onion sliced
1/2 large red pepper sliced
1/2 large orange, yellow, green pepper sliced
Italian dressing
Pasta
Parmesan Cheese
Directions: Boil Italian sausages for approximately 8 minutes or until cooked through, then put them on the grill to give them a nice color and flavor. Then slice the sausages. In a separate pan, sauté onions and peppers. Cook pasta as directed. Toss the sausages, onion & peppers, pasta with some Italian dressing and top with Parmesan cheese. Serve hot. Enjoy!
Lahmenjouns
from Melanie Cummins and Carl Jacobs (my Grandpa)
DOUGH
¼ cup Water
2 pkg Yeast
½ tsp Sugar
3 cups Milk, heated
2 TBL Shortening, melted
1 ½ tsp Salt
2 TBL Sugar
8 cups Flour
1. Proof yeast first. Dissolve 2 pkg yeast and ½ tsp of sugar in ¼ cup water in a small bowl. Set aside and allow to rise.
2. In a mixer, add warm milk, melted shortening, sugar and salt. Add flour a cup at a time up to 6 cups. Use the break hook to mix/knead dough.
3. When dough is cooled off, add the yeast. Rinse bowl with a small amount of warm water to wash off all the yeast. Continue to mix/knead dough.
4. Once the yeast is all mixed in, add the 2 additional cups of flour and mix/knead dough.
5. Grease bottom of large pan. Place dough in greased pan; then turn dough greased side up. Cover pan with a cloth and put in a warm area (or cover pan with warmed cloth). Let dough rise until double in bulk.
6. Cut off dough and shape into balls the size of a small tangerine. Set on a floured board, cover with a dry towel.
7. Roll each ball of dough on a lightly floured surface into a circle 7-8” in diameter.
MEAT MIXTURE
1 # Ground lamb (or hamburger)
½ cup Green pepper, chopped
¾ - 1 cup Parsley, finely chopped
1 med Garlic, finely chopped
1 tsp Salt
1/8 tsp Pepper
1 2/3 cup Canned tomatoes, mashed (can use diced tomatoes)
½ tsp Allspice
1 tsp Red pepper (or can use a mixture of paprika mixed with red pepper)
1. Mix all the above ingredients together in a large bowl with hands or potato-masher
2. Place rolled dough onto small 8” pie tins or individual foil sheets.
3. Spread 1½ -2 TBL meat mixture on dough with fork or fingers (should be kind of sparse so meat cooks through)
4. Bake at 450°. 6-8 minutes on the bottom rack (just above bottom heat). Meat will be light pink. Then bake 6-8 minutes on top rack (about 4” from top heat) until meat is lightly brown. Always bake on bottom rack first. (you may have to adjust heat, time or rack level to get the desired doneness of dough and meat)
Storage: keep leftovers in fridge or freezer
From Frozen: thaw in microwave for about 30-45 seconds
To Serve: you can eat them plain or serve them similar to a gyro. Place a couple thinly sliced tomatoes, shredded lettuce and a spoonful of tzatziki sauce and/or hummus in the middle of the Lahmenjoun. Fold in half to eat.
TZATZIKI SAUCE
½ cup Cucumber, peeled and diced
2/3 cup plain yogurt
1 Garlic clove, crushed
1 TBL Fresh mint, shopped
1. Place peeled/diced cucumber in a colander, sprinkle with salt and let sit for 30 minutes.
2. Rinse cucumber, drain well and pat dry on paper towels
3. Mix the yogurt, garlic, mint and cucumber in a bowl
4. Cover and chill.
DOUGH
¼ cup Water
2 pkg Yeast
½ tsp Sugar
3 cups Milk, heated
2 TBL Shortening, melted
1 ½ tsp Salt
2 TBL Sugar
8 cups Flour
1. Proof yeast first. Dissolve 2 pkg yeast and ½ tsp of sugar in ¼ cup water in a small bowl. Set aside and allow to rise.
2. In a mixer, add warm milk, melted shortening, sugar and salt. Add flour a cup at a time up to 6 cups. Use the break hook to mix/knead dough.
3. When dough is cooled off, add the yeast. Rinse bowl with a small amount of warm water to wash off all the yeast. Continue to mix/knead dough.
4. Once the yeast is all mixed in, add the 2 additional cups of flour and mix/knead dough.
5. Grease bottom of large pan. Place dough in greased pan; then turn dough greased side up. Cover pan with a cloth and put in a warm area (or cover pan with warmed cloth). Let dough rise until double in bulk.
6. Cut off dough and shape into balls the size of a small tangerine. Set on a floured board, cover with a dry towel.
7. Roll each ball of dough on a lightly floured surface into a circle 7-8” in diameter.
MEAT MIXTURE
1 # Ground lamb (or hamburger)
½ cup Green pepper, chopped
¾ - 1 cup Parsley, finely chopped
1 med Garlic, finely chopped
1 tsp Salt
1/8 tsp Pepper
1 2/3 cup Canned tomatoes, mashed (can use diced tomatoes)
½ tsp Allspice
1 tsp Red pepper (or can use a mixture of paprika mixed with red pepper)
1. Mix all the above ingredients together in a large bowl with hands or potato-masher
2. Place rolled dough onto small 8” pie tins or individual foil sheets.
3. Spread 1½ -2 TBL meat mixture on dough with fork or fingers (should be kind of sparse so meat cooks through)
4. Bake at 450°. 6-8 minutes on the bottom rack (just above bottom heat). Meat will be light pink. Then bake 6-8 minutes on top rack (about 4” from top heat) until meat is lightly brown. Always bake on bottom rack first. (you may have to adjust heat, time or rack level to get the desired doneness of dough and meat)
Storage: keep leftovers in fridge or freezer
From Frozen: thaw in microwave for about 30-45 seconds
To Serve: you can eat them plain or serve them similar to a gyro. Place a couple thinly sliced tomatoes, shredded lettuce and a spoonful of tzatziki sauce and/or hummus in the middle of the Lahmenjoun. Fold in half to eat.
TZATZIKI SAUCE
½ cup Cucumber, peeled and diced
2/3 cup plain yogurt
1 Garlic clove, crushed
1 TBL Fresh mint, shopped
1. Place peeled/diced cucumber in a colander, sprinkle with salt and let sit for 30 minutes.
2. Rinse cucumber, drain well and pat dry on paper towels
3. Mix the yogurt, garlic, mint and cucumber in a bowl
4. Cover and chill.
Nachos Supreme
Pulled Pork:
5-6 sirlion pork chops (boneless)
Throw them in a fry pan with a little olive oil, sprinkle with salt and pepper, garlic salt and onion salt. Cook them pretty hot, until browned on both sides, but not cooked through. Put them in a crock pot for 5-8 hours or until they start to fall apart. Shred them and sprinkle with taco seasoning.
Tortilla chips
Can refried beans
Pulled Pork
Can green chilis
Shredded Cheese
Sliced olives
Sour cream
Tomatoes
Green onions
Start with a layer of chips on a cookie sheet. Heat up the can of refried beans in the microwave (this helps it spread easier). Drop spoonfuls of beans onto chips and spread as best as possible. Next, spread the pulled pork and then the green chilis, followed by the cheese and olives (sliced).
Heat in 350 degree oven for 7-10 minutes or until all is warm and cheese is melted. Remove from oven and top with sour cream, tomatoes, and green onions. Enjoy!
5-6 sirlion pork chops (boneless)
Throw them in a fry pan with a little olive oil, sprinkle with salt and pepper, garlic salt and onion salt. Cook them pretty hot, until browned on both sides, but not cooked through. Put them in a crock pot for 5-8 hours or until they start to fall apart. Shred them and sprinkle with taco seasoning.
Tortilla chips
Can refried beans
Pulled Pork
Can green chilis
Shredded Cheese
Sliced olives
Sour cream
Tomatoes
Green onions
Start with a layer of chips on a cookie sheet. Heat up the can of refried beans in the microwave (this helps it spread easier). Drop spoonfuls of beans onto chips and spread as best as possible. Next, spread the pulled pork and then the green chilis, followed by the cheese and olives (sliced).
Heat in 350 degree oven for 7-10 minutes or until all is warm and cheese is melted. Remove from oven and top with sour cream, tomatoes, and green onions. Enjoy!
Chicken Cordon Bleu
Chicken Ingredients:
4 (4-6 ounce) boneless skinless chicken breast halves
4 slices deli ham
4 (2x1x1/4-inch) slices Monterey Jack Cheese
¼ tsp salt
¼ tsp ground black pepper
¼ tsp oregano
Topping Ingredients:
¼ cup seasoned dried bread crumbs
2 TBS freshly-grated parmesan cheese
1 tsp paprika
1 half stick butter (1/4 cup), melted
¼ cup chicken broth
Directions:
Preheat oven to 350°. Pour chicken broth into microwaveable bowl and heat in the microwave for 60 seconds. Add butter; stir until butter is melted. Using a medium bowl, combine breadcrumbs, parmesan cheese, and paprika; set this aside. Using 2 sheets of wax paper or plastic wrap, pound each piece of chicken to ¼ inch thick using a meat mallet. Sprinkle salt, pepper, and oregano on both sides of the chicken pieces. Cover each piece with cheese slice and ham slice. Roll them up, dip into chicken broth and dredge in breadcrumb mixture. Spray a baking dish and place rolled pieces in it. Pour remaining chicken broth into pan. If necessary, insert toothpicks to keep from unrolling. Place in oven and bake for 30 minutes at 350 degrees (F) or until chicken tops are golden. Make a slice in one piece to ensure that it is no longer pink.
FREEZE & BAKE LATER METHOD: Prepare as directed except for the baking section and cover tightly with aluminum foil and freeze. When you are ready to have it again just thaw the pieces in the refrigerator for 24 hours. Cook covered for 10 minutes and then uncover and cook for an additional 20 minutes on a baking sheet.
4 (4-6 ounce) boneless skinless chicken breast halves
4 slices deli ham
4 (2x1x1/4-inch) slices Monterey Jack Cheese
¼ tsp salt
¼ tsp ground black pepper
¼ tsp oregano
Topping Ingredients:
¼ cup seasoned dried bread crumbs
2 TBS freshly-grated parmesan cheese
1 tsp paprika
1 half stick butter (1/4 cup), melted
¼ cup chicken broth
Directions:
Preheat oven to 350°. Pour chicken broth into microwaveable bowl and heat in the microwave for 60 seconds. Add butter; stir until butter is melted. Using a medium bowl, combine breadcrumbs, parmesan cheese, and paprika; set this aside. Using 2 sheets of wax paper or plastic wrap, pound each piece of chicken to ¼ inch thick using a meat mallet. Sprinkle salt, pepper, and oregano on both sides of the chicken pieces. Cover each piece with cheese slice and ham slice. Roll them up, dip into chicken broth and dredge in breadcrumb mixture. Spray a baking dish and place rolled pieces in it. Pour remaining chicken broth into pan. If necessary, insert toothpicks to keep from unrolling. Place in oven and bake for 30 minutes at 350 degrees (F) or until chicken tops are golden. Make a slice in one piece to ensure that it is no longer pink.
FREEZE & BAKE LATER METHOD: Prepare as directed except for the baking section and cover tightly with aluminum foil and freeze. When you are ready to have it again just thaw the pieces in the refrigerator for 24 hours. Cook covered for 10 minutes and then uncover and cook for an additional 20 minutes on a baking sheet.
Thursday, March 12, 2009
March Meals
Crock Pot Lasagna - Britta
Sweet and Spicy Chicken with Rice - Julianne
Honey Sesame Chicken - Julie
Cheesy Potatoes and Ham - Kimberly
Stir Fry Chicken - Laurie
Curry Chicken with Rice - Margaret
Chinese Chicken Salad - Melanie
Mexican Chicken Casserole - Naomi
Cheddar Broccoli Soup - Rachel
Cafe Rio Pork Salad - Tawnee
Sweet and Spicy Chicken with Rice - Julianne
Honey Sesame Chicken - Julie
Cheesy Potatoes and Ham - Kimberly
Stir Fry Chicken - Laurie
Curry Chicken with Rice - Margaret
Chinese Chicken Salad - Melanie
Mexican Chicken Casserole - Naomi
Cheddar Broccoli Soup - Rachel
Cafe Rio Pork Salad - Tawnee
Mexican Chicken Casserole
25 corn tortillas
1 cup cooked chicken
12 oz. cheddar cheese, grated
1 small can cream of chicken soup
1 small can cheddar cheese soup
1 can mild Ro-Tel tomatoes with green chilies
1 1/4 c. milk
1 onion, chopped
Shred cooked chicken. Cut tortillas into 1-inch wide strips. In large baking dish, alternate layers of tortillas, chicken and cheese (reserve 1/2 cup cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
(Thaw if frozen). Bake covered casserole at 350 degrees until hot and bubbly (at least 20-25 min.). You may remove foil 10 minutes before taking the casserole out of the oven to melt cheese. Allow to stand 5 to 10 minutes, then cut with spatula and serve.
Triple Chocolate Chip Cookies - a Chocolate Lover's Dream!
3/4 cup white sugar
3/4 cup brown sugar
1 cup soft butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2/3 cup cocoa
2 1/4 cup flour
1 bag chocolate chips, any kind (I tripled the recipe and used one milk, one white, and one semi-sweet)
Cream sugar and melted butter. Add eggs and vanilla. Mix dry ingredients together separately, then stir into sugar mixture. Stir in chocolate chips. Bake 10 minutes (12-15 min. from frozen) at 350. Leave on cookie sheet 3-4 minutes, then remove. If you eat them while they are warm, they melt in your mouth. Yields 2-3 dozen cookies.
1 cup cooked chicken
12 oz. cheddar cheese, grated
1 small can cream of chicken soup
1 small can cheddar cheese soup
1 can mild Ro-Tel tomatoes with green chilies
1 1/4 c. milk
1 onion, chopped
Shred cooked chicken. Cut tortillas into 1-inch wide strips. In large baking dish, alternate layers of tortillas, chicken and cheese (reserve 1/2 cup cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
(Thaw if frozen). Bake covered casserole at 350 degrees until hot and bubbly (at least 20-25 min.). You may remove foil 10 minutes before taking the casserole out of the oven to melt cheese. Allow to stand 5 to 10 minutes, then cut with spatula and serve.
Triple Chocolate Chip Cookies - a Chocolate Lover's Dream!
3/4 cup white sugar
3/4 cup brown sugar
1 cup soft butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2/3 cup cocoa
2 1/4 cup flour
1 bag chocolate chips, any kind (I tripled the recipe and used one milk, one white, and one semi-sweet)
Cream sugar and melted butter. Add eggs and vanilla. Mix dry ingredients together separately, then stir into sugar mixture. Stir in chocolate chips. Bake 10 minutes (12-15 min. from frozen) at 350. Leave on cookie sheet 3-4 minutes, then remove. If you eat them while they are warm, they melt in your mouth. Yields 2-3 dozen cookies.
Honey Sesame Chicken
Buy the season packet at Petersons or oriental market off 90th south (not at Walmart). It is made by SUN-BIRD and is called Honey Sesame Chicken seasoning mix. Follow the directions on the back for the chicken. I like to add pineapple and peanuts for something different. Also, I added half the sugar to make up for the sweet in the can of pineapple.
Prepare half the bag of rice noodles (found at oriental market) as directed. If you don't want them as sticky, add a tablespoon of oil to the boiling water.
Serve the honey sesame chicken over warm rice noodles.
From frozen:
Everything is precooked and seasoned, so defrost and heat in pan with pineapple (including the juice) and peanuts (optional). Serve over warm rice noodles. If the sauce is too thick, add more pineapple juice. Enjoy!
Prepare half the bag of rice noodles (found at oriental market) as directed. If you don't want them as sticky, add a tablespoon of oil to the boiling water.
Serve the honey sesame chicken over warm rice noodles.
From frozen:
Everything is precooked and seasoned, so defrost and heat in pan with pineapple (including the juice) and peanuts (optional). Serve over warm rice noodles. If the sauce is too thick, add more pineapple juice. Enjoy!
Sweet -N- Spicy Chicken
Chicken (1 1/2 lbs.)
1-lb boneless chicken breasts
3T four
3T taco seasoning
1-2T oil
Cut chicken into 1/2 cubes. Put in a Ziploc bag with taco seasoning and flour. Toss to coat. In a skillet, brown chicken in oil until no longer pink.
Sauce
1 jar chunky salsa
1/2 - 1 cup peach or apricot preserve
Combine salsa and preserves. Add to chicken in skillet. Bring to a boil. Reduce heat, cover and simmer 2-3 minutes. Serve over rice.
1-lb boneless chicken breasts
3T four
3T taco seasoning
1-2T oil
Cut chicken into 1/2 cubes. Put in a Ziploc bag with taco seasoning and flour. Toss to coat. In a skillet, brown chicken in oil until no longer pink.
Sauce
1 jar chunky salsa
1/2 - 1 cup peach or apricot preserve
Combine salsa and preserves. Add to chicken in skillet. Bring to a boil. Reduce heat, cover and simmer 2-3 minutes. Serve over rice.
Chinese Chicken Salad
1 head Cabbage, sliced and diced
3-6 Chicken breasts, boneless, skinless
1-2 pkgs Top Roman noodles, chicken flavored
4-5 Green onions, chopped
4-6 oz Almonds, slivered
1/3 cup Rice vinegar
1/3 cup Olive oil
1/3 cup Sugar
1-2 pkgs Seasoning packets from Top Roman noodles
1. Boil chicken breasts. Once cooled, cube or shred and put into a large salad bowl.
2. Add diced cabbage, chopped green onions and slivered almonds.
3. Break up the Top Roman noodles and add to the salad.
4. In a separate bowl, whisk together vinegar, olive oil, sugar and the chicken seasoning
packet(s) from the Top Roman package(s).
5. Pour dressing over salad and toss together until everything is coated well.
6. Salt & Pepper to taste
7. Let salad chill before serving. Bon Appetite!
3-6 Chicken breasts, boneless, skinless
1-2 pkgs Top Roman noodles, chicken flavored
4-5 Green onions, chopped
4-6 oz Almonds, slivered
1/3 cup Rice vinegar
1/3 cup Olive oil
1/3 cup Sugar
1-2 pkgs Seasoning packets from Top Roman noodles
1. Boil chicken breasts. Once cooled, cube or shred and put into a large salad bowl.
2. Add diced cabbage, chopped green onions and slivered almonds.
3. Break up the Top Roman noodles and add to the salad.
4. In a separate bowl, whisk together vinegar, olive oil, sugar and the chicken seasoning
packet(s) from the Top Roman package(s).
5. Pour dressing over salad and toss together until everything is coated well.
6. Salt & Pepper to taste
7. Let salad chill before serving. Bon Appetite!
Curried Chicken
(Better Homes and Garden Magazine- Prize tested recipe)
Ingredients:
1 1/4 lb. skinless, boneless chicken
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeno chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped
Preparation:
1. In 3 1/2 - 4 quart slow cooker combine chicken, peppers, onions, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.
2. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture.
4. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened.
5. Serve over rice. Sprinkle with nuts. Enjoy!
My Notes: I did not include the cornstarch, so you will need to add that. Also, I did not put in the cayenne pepper. So, if you want it a bit more spicy, you could add that to yours. I have made this before and enjoyed it, but I have not tried freezing it, so I hope it is good after freezing. ;-) Enjoy!
Ingredients:
1 1/4 lb. skinless, boneless chicken
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeno chile pepper, seeded & finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped
Preparation:
1. In 3 1/2 - 4 quart slow cooker combine chicken, peppers, onions, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.
2. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture.
4. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened.
5. Serve over rice. Sprinkle with nuts. Enjoy!
My Notes: I did not include the cornstarch, so you will need to add that. Also, I did not put in the cayenne pepper. So, if you want it a bit more spicy, you could add that to yours. I have made this before and enjoyed it, but I have not tried freezing it, so I hope it is good after freezing. ;-) Enjoy!
Cafe Rio Pork Salad
There are 3 parts to the salad: the rice, the pork, and the dressing.
[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
[ CAFE RIO PORK ]
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
[ CREAMY TOMATILLA SALAD DRESSING ]
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
[ SERVING ]
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.
[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
[ CAFE RIO PORK ]
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
[ CREAMY TOMATILLA SALAD DRESSING ]
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
[ SERVING ]
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.
Cheddar Broccoli Soup
8 oz frozen broccoli
3 carrots, sliced
1/2 med. onion, chopped
1 1/2 cubes butter
3/4 flour
5 cups water
5 chicken boulillon cubes
8 oz container of Velveeta cheese
Steam vegetables until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large pot dissolve bouillon cubes in boiling water. Add a cup of the bouillon water to the butter and flour mixture and whisk together. Then add to boiling water and stir. Add drained veggies to soup. Add Velveeta cheese. Stir until melted. Serve hot with rolls.
3 carrots, sliced
1/2 med. onion, chopped
1 1/2 cubes butter
3/4 flour
5 cups water
5 chicken boulillon cubes
8 oz container of Velveeta cheese
Steam vegetables until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large pot dissolve bouillon cubes in boiling water. Add a cup of the bouillon water to the butter and flour mixture and whisk together. Then add to boiling water and stir. Add drained veggies to soup. Add Velveeta cheese. Stir until melted. Serve hot with rolls.
Cheesy Potatoes and Ham
32. oz bag of frozen shredded hash browns - thawed
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/4 cup melted butter
1/3 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs melted butter
Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
**Dinner group directions (from frozen): thaw, remove ham slices from pan and bake as directed above. For the last 15-20 minutes, return ham slices and serve hot.
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/4 cup melted butter
1/3 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs melted butter
Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
**Dinner group directions (from frozen): thaw, remove ham slices from pan and bake as directed above. For the last 15-20 minutes, return ham slices and serve hot.
Crock Pot Lasagna
1 lb. ground beef, browned
1 jar spaghetti sauce
shredded cheese
8 oz. cottage cheese
1 box lasagna noodles
Layer all ingredients in a greased crock pot. Start with meat and sauce, cheese, noodles (will need to be broken to fit), cottage cheese, meat and sauce, cheese…. End with cheese. Put ¼ cup water in sauce jar, shake, pour on top. Cook on low for 7-8 hours or high for 3-4 hours. Check periodically to push dry noodles down.
1 jar spaghetti sauce
shredded cheese
8 oz. cottage cheese
1 box lasagna noodles
Layer all ingredients in a greased crock pot. Start with meat and sauce, cheese, noodles (will need to be broken to fit), cottage cheese, meat and sauce, cheese…. End with cheese. Put ¼ cup water in sauce jar, shake, pour on top. Cook on low for 7-8 hours or high for 3-4 hours. Check periodically to push dry noodles down.
Thursday, February 12, 2009
February Meals
Salisbury Steaks - Britta
Quiche - Julianne
Whole Wheat Waffles - Julie
Poppy Seed Chicken - Kimberly
Sirloin Steak - Laurie
Chicken Artichoke Tortellini - Margaret
Marinated Pork Loin - Melanie
Chicken Supreme - Naomi
Chili - Shannon
Crunchy Baked Pork Chops - Tawnee
Quiche - Julianne
Whole Wheat Waffles - Julie
Poppy Seed Chicken - Kimberly
Sirloin Steak - Laurie
Chicken Artichoke Tortellini - Margaret
Marinated Pork Loin - Melanie
Chicken Supreme - Naomi
Chili - Shannon
Crunchy Baked Pork Chops - Tawnee
Chicken Artichoke Tortellini
Saute together:
3 Chicken Breasts diced
2-3 Tbsp Olive Oil
2 Tbsp Chopped Garlic
Chopped Onions (Optional)
When chicken is close to done, but still a little pink, ADD:
6 + Large Mushrooms Sliced
Sundried Tomatoes Chopped
Artichokes Chopped
Spinach Chopped (fresh or frozen - Optional)
Fresh Basil
Oregano
Season to taste
Cook for a few minutes until Chicken is all cooked and Mushrooms sautéed.
ADD:
Heavy Whipping Cream
1/2 can Tomato Sauce
Cooking or regular Wine (optional)
Serve over Tortellini or any Pasta of your choice. Enjoy!!
3 Chicken Breasts diced
2-3 Tbsp Olive Oil
2 Tbsp Chopped Garlic
Chopped Onions (Optional)
When chicken is close to done, but still a little pink, ADD:
6 + Large Mushrooms Sliced
Sundried Tomatoes Chopped
Artichokes Chopped
Spinach Chopped (fresh or frozen - Optional)
Fresh Basil
Oregano
Season to taste
Cook for a few minutes until Chicken is all cooked and Mushrooms sautéed.
ADD:
Heavy Whipping Cream
1/2 can Tomato Sauce
Cooking or regular Wine (optional)
Serve over Tortellini or any Pasta of your choice. Enjoy!!
Waffles and Pancakes Master Mix
10 cups ground hard white wheat
2 cups unbleached flour
1/2 cup baking powder
4 tsp. salt
3/4 cup sugar
3 1/2 cups nonfat dry milk
3/4 cup wheat germ
Mix all together with mixer. Then use recipe below. To make pancakes or waffles with the mix, add together:
1 1/2 cups water
2 eggs
2 Tbsp. oil
2 cups master mix
Mix wet ingredients together with fork. Add master mix and stir. Let sit for a minute or two. If too thick, add more water to desired consistency. Cook on fry pan or in waffle iron. Enjoy!
If there's leftover batter, just cook and freeze. Reheat in your toaster for a crispy quick breakfast.
2 cups unbleached flour
1/2 cup baking powder
4 tsp. salt
3/4 cup sugar
3 1/2 cups nonfat dry milk
3/4 cup wheat germ
Mix all together with mixer. Then use recipe below. To make pancakes or waffles with the mix, add together:
1 1/2 cups water
2 eggs
2 Tbsp. oil
2 cups master mix
Mix wet ingredients together with fork. Add master mix and stir. Let sit for a minute or two. If too thick, add more water to desired consistency. Cook on fry pan or in waffle iron. Enjoy!
If there's leftover batter, just cook and freeze. Reheat in your toaster for a crispy quick breakfast.
Poppy Seed Chicken
3 cups cooked chicken
11/2 cans cream of mushroom soup
1 cup sour cream
11/2 sleeves Ritz crackers, crushed
1 cube butter
11/2 Tbsp. poppy seeds
Place chicken in the bottom of a greased casserole dish. Mix soup and sour cream. Pour over chicken. Melt butter and stir into crushed crackers. Add poppy seeds and mix together. Spread cracker mixture over chicken.
Bake UNCOVERED at 375 for 30 minutes.
Chicken Supreme
1 1/2 pounds chicken breasts
1/2 package turkey bacon
1 package thin sliced pastrami (the cheap Buddig or Western Fam brand)
1 cup sour cream
2 small cans cream of mushroom soup
Spray the bottom of a 9x13 pan. Cut the thin pastrami into 1" squares and sprinkle across the bottom of the pan, making a thin layer. Then lay the chicken breasts across the pastrami (if they are really thick, I usually cut them through the middle to make an even layer of chicken about an inch thick). Then, I cut the bacon in half to make shorter pieces (easier to cut through when you serve it) and place a layer of bacon across the whole pan. Mix the sour cream and cream of mushroom soup, then spread across the top of the bacon. Bake about 375 for 45-60 min (probably closer to 60). Serve with rice.
Chili
1 yellow onion
1 lb. sirloin hamburger
1 packet Ranch dressing mix
1 packet Taco mix
1 (15 oz.) can black beans
1 (15 oz.) can hot chili
1 (15 oz.) can regular chili
2 (4 oz.) cans diced green chilies
2 (8 oz.) cans tomato sauce
1 (10 oz.) package frozen corn
Chop and saute onion in oil. Add hamburger and cook until brown. Add Ranch dressing mix and taco mix. Stir until incorporated into the hamburger. Add all other ingredients. Serve with tortilla chips, grated cheese, and sour cream.
1 lb. sirloin hamburger
1 packet Ranch dressing mix
1 packet Taco mix
1 (15 oz.) can black beans
1 (15 oz.) can hot chili
1 (15 oz.) can regular chili
2 (4 oz.) cans diced green chilies
2 (8 oz.) cans tomato sauce
1 (10 oz.) package frozen corn
Chop and saute onion in oil. Add hamburger and cook until brown. Add Ranch dressing mix and taco mix. Stir until incorporated into the hamburger. Add all other ingredients. Serve with tortilla chips, grated cheese, and sour cream.
Salisbury Steak with Homemade Cream of Mushroom Soup
4 Hamburger Patties
1 can condensed cream of mushroom soup (or use homemade, below)
3 C. prepared rice
Brown hamburger patties over high heat on both sides. Top with mushroom soup and lower heat to low. Cook for 10-15 minutes or until inside of patties is no longer pink. Remove patties from pan. Mix soup and meat drippings for gravy (if you want it thicker, add in a little flour and water or cornstarch and water). Serve over hot rice.
Homemade Cream of Mushroom Soup
1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!) (or use fresh)
1/4 C. Water (3/4 c. if using fresh mushrooms)
Dash of Onion Salt
1-2 drops Kitchen Bouqet,optional (just for color)
Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.
Magic Mix
2 1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature
Combine dry milk, flour and margarine/butter into a large bowl. Mix until it looks like corn meal (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over). Keep mix tightly covered in the refrigerator. See Everyday Food Storage for more recipes using Magic Mix.
Crunchy Baked Pork Chops
From: America’s Test Kitchen
This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes. Serves 4
Table salt
4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread , torn into 1-inch pieces
1 small minced shallot (about 2 tablespoons)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup unbleached all-purpose flour plus 6 tablespoons
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges
1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon.