White Chili - Britta
Hot Ham and Swiss Sandwiches and Frozen Fruit Cocktail - Cheryl
Asian Chicken Rice Bowls - Diana
Baked Ziti - Jeana
Japanese Curry and Gyoza - Julianne
Chicken Salad Sandwiches (Costco) - Kim
Chicken Enchiladas - Kimberly
BBQ Chicken Pizza - Margaret
Hashbrown Breakfast Casserole and Orange Rolls - Naomi
Artichoke, Sundried Tomato and Chicken Pasta - Tawnee
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Friday, October 8, 2010
Baked Ziti
Makes either a very full 9 x 13" pan or 2 8 x 8" pans, and it freezes very well.
1 lb. ziti noodles
1 small onion, diced
1 lb. ground beef
2 jars of your favorite spaghetti sauce (I used traditional Prego)
1 1/2 cups sour cream
1 cup mozzarella cheese, shredded
6 oz. provolone, sliced (can be found next to the pre-packaged lunch meats or in the deli section)
2 Tb. parmesan cheese, grated
Brown onion with the beef. Drain. Cook ziti noodles and drain them. Pour 1 jar of spaghetti sauce into meat and 1 jar of sauce into the noodles. Put ingredients in 9 x 13" pan in the following order:
1. Pour half of the noodle/sauce mixture into pan.
2. Layer provolone slices on top.
3. Spread all the sour cream on top of provolone.
4. Put half of meat/sauce mixture on top of that.
5. Sprinkle on all the mozzarella cheese.
6. Pour remaining noodles on top of mozzarella.
7. Pour remaining meat mixture on top.
8. Sprinkle with parmesan cheese.
Cover pan with foil and bake for 30 min. at 350*.
Remove foil and bake 5 more min. to make cheese bubbly. Enjoy!
1 lb. ziti noodles
1 small onion, diced
1 lb. ground beef
2 jars of your favorite spaghetti sauce (I used traditional Prego)
1 1/2 cups sour cream
1 cup mozzarella cheese, shredded
6 oz. provolone, sliced (can be found next to the pre-packaged lunch meats or in the deli section)
2 Tb. parmesan cheese, grated
Brown onion with the beef. Drain. Cook ziti noodles and drain them. Pour 1 jar of spaghetti sauce into meat and 1 jar of sauce into the noodles. Put ingredients in 9 x 13" pan in the following order:
1. Pour half of the noodle/sauce mixture into pan.
2. Layer provolone slices on top.
3. Spread all the sour cream on top of provolone.
4. Put half of meat/sauce mixture on top of that.
5. Sprinkle on all the mozzarella cheese.
6. Pour remaining noodles on top of mozzarella.
7. Pour remaining meat mixture on top.
8. Sprinkle with parmesan cheese.
Cover pan with foil and bake for 30 min. at 350*.
Remove foil and bake 5 more min. to make cheese bubbly. Enjoy!
Hot Ham and Swiss Sandwiches
1 small onion, grated
½ lb. Butter
1 ½ Tb Poppyseeds
1 tsp. Worcestershire
3 Tb. Mustard
12 Slices Swiss cheese
2 lbs. Thinly shaved deli ham
1 Dozen sesame hamburger buns
Cook and stir the first 5 ingredients just until melted. Chill 1 hour. Spread generously on buns. Top with ham and cheese. Wrap each sandwich in foil and bake at 250 for ½ hour. They can also be frozen in foil – then baked at 250 for 1 hour.
½ lb. Butter
1 ½ Tb Poppyseeds
1 tsp. Worcestershire
3 Tb. Mustard
12 Slices Swiss cheese
2 lbs. Thinly shaved deli ham
1 Dozen sesame hamburger buns
Cook and stir the first 5 ingredients just until melted. Chill 1 hour. Spread generously on buns. Top with ham and cheese. Wrap each sandwich in foil and bake at 250 for ½ hour. They can also be frozen in foil – then baked at 250 for 1 hour.
Frozen Fruit Cocktail
3 ½ cups sugar
2 quarts water
6 oz. Frozen orange juice concentrate
6 oz. Frozen lemonade concentrate
1 Watermelon, cut with melon baller
2 Cantaloupes, cut in chunks
2 Green honey dew melons, cut in chunks
3 lbs. Green grapes
3 lbs. Peaches, diced
1 lb. Blueberries, fresh or frozen
In large saucepan, bring sugar and water to boil; stir in the frozen juices and remove from heat.
In large bowl, combine all fruit. Put mixed fruit in freezer bags or containers, leaving ½ inch space on top. Pour hot syrup over top.
Seal and freeze. Use within 6-8 months. Makes about 12 pints.
To serve, thaw partially. Divide into salad bowls and top with Sprite, ginger ale or club soda. You want to eat it when it’s slushy but not completely thawed.
2 quarts water
6 oz. Frozen orange juice concentrate
6 oz. Frozen lemonade concentrate
1 Watermelon, cut with melon baller
2 Cantaloupes, cut in chunks
2 Green honey dew melons, cut in chunks
3 lbs. Green grapes
3 lbs. Peaches, diced
1 lb. Blueberries, fresh or frozen
In large saucepan, bring sugar and water to boil; stir in the frozen juices and remove from heat.
In large bowl, combine all fruit. Put mixed fruit in freezer bags or containers, leaving ½ inch space on top. Pour hot syrup over top.
Seal and freeze. Use within 6-8 months. Makes about 12 pints.
To serve, thaw partially. Divide into salad bowls and top with Sprite, ginger ale or club soda. You want to eat it when it’s slushy but not completely thawed.
BBQ Chicken Pizza
Ingredients:
1 Pizza crust (homemade or Boboli)
3 boneless, skinless chicken breasts
1 1/3 cups BBQ sauce, divided
6 oz Provolone cheeses, grated
6 oz Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped
fresh cilantro
Directions:
In large Ziploc bag, combine chicken and 2/3 cup of BBQ sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinate in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, then slice into thin pieces.
Sprinkle ~ of the grated cheeses over crust. Spoon 2/3 cup BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese.
Bake for 10 - 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1 12" pizza.
1 Pizza crust (homemade or Boboli)
3 boneless, skinless chicken breasts
1 1/3 cups BBQ sauce, divided
6 oz Provolone cheeses, grated
6 oz Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped
fresh cilantro
Directions:
In large Ziploc bag, combine chicken and 2/3 cup of BBQ sauce. Marinate in fridge for 4 hours or overnight.
To cook, place chicken and marinate in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, then slice into thin pieces.
Sprinkle ~ of the grated cheeses over crust. Spoon 2/3 cup BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese.
Bake for 10 - 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1 12" pizza.
Asian Chicken Rice Bowls
(Like Hawaiian Haystacks, but with an Asian twist. Like the ones from Rumbi.)
1 bottle of Asian salad dressing
Seasonings: 1 tsp. ginger, 1 tsp. garlic powder
Chicken
2 cups dried rice, mixed with 4 cups water and cooked
You can cook the chicken any number of ways. My favorite way is to cook it in your crock pot. Pour 1/2 of the bottle of salad dressing and the seasonings into your crockpot. Add chicken. Cook 3-4 hours on high, 5-6 hours on low. When it is done, you can shred it and mix it with the sauce in the crockpot.
***You can also marinate the chicken in 1/2 bottle of dressing and then cook it-grill, bake, however you want to do it. Honestly, you can use whatever cooked meat you have on hand. This recipe is great for any leftover meat from another meal.
Spoon rice into bowls; spoon chicken mixture over the top. Top with pineapple and other toppings. Pour more salad dressing over the top for more flavor.
Toppings: Anything you typically put on a salad
Tomatoes, Shredded Cheese, Canned Pineapple, Green Onion
Other Optional Toppings: Soy sauce, Sweet Chili sauce, Avocado, Matchstick carrots, Zucchini - grated or cubed, cooked, Peppers (Jalapenos, sweet, or Serrano), Cucumbers, Sushi grade fish, Sushi ginger, Mushrooms, Peas (raw or cooked), Steamed asparagus, Green beans, Cilantro, Green Peppers, Chow Mein Noodles, Celery
Crushed Nuts - peanuts, almonds or cashews
1 bottle of Asian salad dressing
Seasonings: 1 tsp. ginger, 1 tsp. garlic powder
Chicken
2 cups dried rice, mixed with 4 cups water and cooked
You can cook the chicken any number of ways. My favorite way is to cook it in your crock pot. Pour 1/2 of the bottle of salad dressing and the seasonings into your crockpot. Add chicken. Cook 3-4 hours on high, 5-6 hours on low. When it is done, you can shred it and mix it with the sauce in the crockpot.
***You can also marinate the chicken in 1/2 bottle of dressing and then cook it-grill, bake, however you want to do it. Honestly, you can use whatever cooked meat you have on hand. This recipe is great for any leftover meat from another meal.
Spoon rice into bowls; spoon chicken mixture over the top. Top with pineapple and other toppings. Pour more salad dressing over the top for more flavor.
Toppings: Anything you typically put on a salad
Tomatoes, Shredded Cheese, Canned Pineapple, Green Onion
Other Optional Toppings: Soy sauce, Sweet Chili sauce, Avocado, Matchstick carrots, Zucchini - grated or cubed, cooked, Peppers (Jalapenos, sweet, or Serrano), Cucumbers, Sushi grade fish, Sushi ginger, Mushrooms, Peas (raw or cooked), Steamed asparagus, Green beans, Cilantro, Green Peppers, Chow Mein Noodles, Celery
Crushed Nuts - peanuts, almonds or cashews
Hashbrown Breakfast Casserole
Sally Welton's recipe
Mix together: 3 beaten eggs
1 c. half & half
1/2 tsp. seasoning salt
1 c. grated Swiss cheese
1 c. grated cheddar cheese
1 c. diced ham
24 oz. frozen hashbrowns (shredded)
1/2 c. melted butter
Thaw hashbrowns in microwave (or overnight). Add melted butter to the hashbrowns and return to the microwave until warmed throughout. Spread the hashbrowns into a 9 x 13 pan. Then add above ingredients, stir around a bit in the pan to combine them. Bake at 375 degrees for 35 - 40 minutes. **Note - when I made them for the freezer meals, I just mixed everything together without fully thawing hashbrowns or warming them with the melted butter, and they turned out great still**
Mix together: 3 beaten eggs
1 c. half & half
1/2 tsp. seasoning salt
1 c. grated Swiss cheese
1 c. grated cheddar cheese
1 c. diced ham
24 oz. frozen hashbrowns (shredded)
1/2 c. melted butter
Thaw hashbrowns in microwave (or overnight). Add melted butter to the hashbrowns and return to the microwave until warmed throughout. Spread the hashbrowns into a 9 x 13 pan. Then add above ingredients, stir around a bit in the pan to combine them. Bake at 375 degrees for 35 - 40 minutes. **Note - when I made them for the freezer meals, I just mixed everything together without fully thawing hashbrowns or warming them with the melted butter, and they turned out great still**
Orange Rolls
My orange and cinnamon rolls are the same bread dough (that I also use for regular rolls or breadsticks too), with separate filling
recipes. This is a great quick bread recipe when you’re short on time!
Dough: (makes 1 cookie sheet, about 17-20 rolls or one pan of breadsticks)
5 1/4 cups flour
2 TB sugar
2 1/2 cups warm water
1 TB melted butter
2 1/2 TB yeast
1 tsp salt
In mixer combine water, yeast, sugar, butter and salt. Allow the yeast to activate. Mix in flour to form a soft dough. I always add 5 1/
4 cups slowly and generally add a little extra - it varies every time - just make sure the dough is not too sticky. Roll the dough out on
a floured surface into a large rectangle about 1/2 inch thick. Then spread the orange or cinnamon filling on top of dough...
Orange filling:
2 TB orange juice concentrate
1/2 cup white sugar
1-2 TB grated orange rind (opt.)
7 TB softened butter—not melted!
Cinnamon filling:
3 tsp cinnamon
1 cup brown sugar
7 TB softened butter – not melted!
1 TB honey ( opt.)
Roll dough from long side to long side, making a long roll. Cut with dental floss or string about 3/4 inch thick. Put in greased cookie
sheet. Allow to rise 20 minutes. Bake 350 around 20-25 minutes until slightly brown on top. Frost the whole pan of rolls while still
warm.
Frosting:
1/2 tsp vanilla
2 TB sour cream
1/2 block cream cheese
1/4 cup milk
3 cups powdered sugar
And add these for orange roll frosting:
2 TB orange juice concentrate
1 TB grated orange rind (optional)
Beat the cream cheese with sour cream and vanilla and, then add all the milk and sugar and beat until smooth. (This is almost more of
a thick glaze than frosting, it will be slightly runny).
recipes. This is a great quick bread recipe when you’re short on time!
Dough: (makes 1 cookie sheet, about 17-20 rolls or one pan of breadsticks)
5 1/4 cups flour
2 TB sugar
2 1/2 cups warm water
1 TB melted butter
2 1/2 TB yeast
1 tsp salt
In mixer combine water, yeast, sugar, butter and salt. Allow the yeast to activate. Mix in flour to form a soft dough. I always add 5 1/
4 cups slowly and generally add a little extra - it varies every time - just make sure the dough is not too sticky. Roll the dough out on
a floured surface into a large rectangle about 1/2 inch thick. Then spread the orange or cinnamon filling on top of dough...
Orange filling:
2 TB orange juice concentrate
1/2 cup white sugar
1-2 TB grated orange rind (opt.)
7 TB softened butter—not melted!
Cinnamon filling:
3 tsp cinnamon
1 cup brown sugar
7 TB softened butter – not melted!
1 TB honey ( opt.)
Roll dough from long side to long side, making a long roll. Cut with dental floss or string about 3/4 inch thick. Put in greased cookie
sheet. Allow to rise 20 minutes. Bake 350 around 20-25 minutes until slightly brown on top. Frost the whole pan of rolls while still
warm.
Frosting:
1/2 tsp vanilla
2 TB sour cream
1/2 block cream cheese
1/4 cup milk
3 cups powdered sugar
And add these for orange roll frosting:
2 TB orange juice concentrate
1 TB grated orange rind (optional)
Beat the cream cheese with sour cream and vanilla and, then add all the milk and sugar and beat until smooth. (This is almost more of
a thick glaze than frosting, it will be slightly runny).