Wednesday, May 28, 2008
1 box Stove Top stuffing (chicken flavor)
1 cup mayonnaise
2 cups cooked, diced chicken
2 cans cream of chicken soup
1 12oz. box jumbo shells
Cook shells as directed on box. Prepare stuffing as directed. Mix stuffing, chicken and mayonnaise well. Stuff mixture into shells. Mix 2 cans soup and 1 can water. Pour a little on bottom of a 13 x 9 inch pan. Place shells in pan. Pour rest of soup on top. Sprinkle with cheese. Wrap well and freeze.
Thaw. Bake covered 40 to 60 minutes at 350°. Or bake from frozen for 2 hours.
Heat these ingredients in soup pan and let simmer:
1 can Del Monte diced zesty chili tomatoes
2 cans chili beans (do not drain)
1 can black beans (drained)
1 quart tomato juice
1 tbsp chili powder
Combine the following ingredients in your skillet and cook thoroughly:
I used 1/2 lb. of the following meats:
1 4oz can diced green chilies
1 tbsp chili powder
Extra Notes: My family enjoys chili that's spicy. For this recipe I toned down the use of chili powder so your family can enjoy a more mild meal OR you may heat this in your pan and spice-it-up-a-bit to your liking! I also sent a home canned jar of tomato juice to add when you choose to eat this meal (it wouldn't all fit in the freezer container). I have also stretched this meal by adding cooked elbow macaroni/pasta spirals which the kids really like. Enjoy!!
Saturday, May 24, 2008
1C. sour cream – low fat or regular
2T. lemon juice
2t. Worcestershire sauce
1t. celery salt
1 or 2 garlic cloves, minced
6 chicken breasts - boneless, skinless
1C. bread crumbs
1/2 C.butter or margarine, melted and divided
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and salt. Add breasts, coat each piece well. Cover the bowl with a lid, plastic wrap, or foil and refrigerate 8 hours or over night. (Editor’s note: I dipped each piece of chicken in the sour cream mixture and placed them in a plastic food storage bag. I poured in the excess sauce, removed the excess air, sealed the bag and marinated them in the refrigerator.) The next day, remove the breasts and roll them in the bread crumbs. Arrange the chicken pieces in a shallow pan. Spoon half of the melted butter over the chicken pieces.
To Make And Eat Now:
This recipe can be assembled, then refrigerated for up to 48 hours. Set the chicken out at room temperature for one hour before baking. Bake at 350ºF. for 45 minutes, then spoon the remaining melted butter over the chicken and bake 10-15 minutes longer until tender and brown.
This recipe can be frozen in a serving dish as stated above, or you can open freeze the chicken on a baking sheet then put the frozen pieces in a freezer bag or rigid freezer container. If you like, package the remaining butter in a small plastic bag so that you know you have it on hand with the recipe. The butter packet can be inserted in a freezer bag or rigid container along with the chicken parts.
Serving After Thawing Directions: Thaw coated chicken completely. Bake the chicken at 350ºF for 45 minutes, then spoon the remaining melted butter over the chicken. Bake 10-15 minutes longer until tender and brown.
Thursday, May 22, 2008
2 cups uncooked spiral pasta
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sour cream
1/2 pound process cheese (Velveeta), cubed
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Yield: 8-10 servings.
Thursday, May 8, 2008
1 (12 ounce) package of jumbo shells
1 1/2 pounds of ground Italian sausage (mild or hot) [you can sub. ground beef, turkey, or chicken if desired]
2 egg whites [I also added 1 whole egg to help bring the mixture together better]
1/4 cup grated Parmesan cheese [I actually used 1/2 cup]
1/4 cup bread crumbs
1 T. chopped parsley
1 t. dried basil
1/2 t. dried oregano
salt and pepper to taste
1 (8 ounce) package shredded mozzarella cheese
1 jar of spaghetti sauce (any variety)
Cook shells according to package directions. Do NOT overcook since you will be re-heating them later after they are filled and will become rubbery. Drain and set aside. Spritz with olive oil to keep them from sticking together.
In a large skillet, cook sausage (or ground meat of you choice) till done. Drain well and combine with eggs, Parmesan cheese, breadcrumbs, parsley, basil, oregano, salt and pepper (I also added minced garlic). Mix thoroughly.
Fill cooked shells with meat mixture.
Pour 1/3 to 1/2 jar of spaghetti sauce in bottom of 2-quart baking dish or foil pan. Place shells on top. Top with remaining spaghetti sauce. Cover with heavy duty freezer foil and Freeze.
Thaw for 24 hours in refrigerator. Bake at 350 degrees for 20 minutes then remove and cover with shredded mozzarella cheese and continue baking 10 minutes longer.
Tuesday, May 6, 2008
Total Time:40 min
6 lasagna noodles, uncooked
1 pkg. (6 oz.) OSCAR MAYER Italian Style Chicken Breast Strips or (12oz.) Canned Chicken
1 cup Ricotta Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese
PREHEAT oven to 375°F. Cook noodles as directed on package. Rinse with cold water; drain well
MIX chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.
BAKE 30 minutes or until heated through.
Monday, May 5, 2008
I'm thinking "Why RE-invent the wheel?!" - there's an entire aisle in my local Kroger devoted to sauces and marinades so I'm trying them!
4-9 pork chops (depends on how big they are)
1-2 bottles of KC Masterpiece 30-min. Marinade: Honey Teriyaki with Sesame
Poke holes in your fresh pork chops with a fork.
Drop in a Zip-loc freezer bag.
Pour in your marinade.
Freeze it for later OR bake it after 30-minutes.
If frozen, on Baking Day:
Thaw out baggie.
Spray your glass dish with cooking spray (this stuff is sticky!)
Lay out pork chops and bake at 375 for 20-30 minutes - it really depends on how thick your chops are!
For added flavor, baste with additional marinade during cooking.
You can baste your vegetables as well - so you could drop in cubed potatoes, broccoli, carrots, cauliflower, etc. around your pork chops and bake it all together!
Sunday, May 4, 2008
1 (13oz.) can evaporated milk
3 lbs. lean ground beef
2 cups one minute oatmeal, uncooked (run it through food processor to make it finer)
1 cup chopped onion
¼ tsp. garlic powder
2 tsp. chili powder
2 tsp. salt
Meatball Assembly Directions:
Mix together well and shape with an ice cream scoop. Place in a baking dish.
2 cups ketchup
1 ½ cup brown sugar
2 tsp. Liquid Smoke
1 ½ tsp. garlic powder
½ cup chopped onion
Sauce Assembly Directions:
Mix together and pour over meatballs.
If Bake on Assembly Day:
Bake at 350 for 60-70 minutes.
Bake meatballs for 18 minutes on 350. Let them cool and freeze. Can be frozen in the sauce or you can make the sauce separately on serving day.
Serving Day Directions:
Bake from frozen at 350 for 60-70 minutes.
Perfect as an appetizer for a party: Form smaller 1-inch balls. Bake at 350° for 18 minutes or until browned. Place in slow cooker in sauce for 4 hours on low.
Saturday, May 3, 2008
1 lb. ground beef
1/2 lb. ground turkey
2/3 of a package saltine crackers, crumbled
1/2 onion, chopped1/4 c. milk
Combine all ingredients in a large bowl. It is easier with hands. Using large scoop, scoop into cupcake liners in muffin pan. Freeze or bake in pans. You do not have to use muffin tins to bake it in. 3-4 cakes for adults and 1-2 cakes for children.
Serving Day Directions:
Thaw cakes before baking. Bake at 350 degrees uncovered for 30 minutes. You may also bake in microwave if you need them faster.
· 6 bone-in chicken pieces (1-1/2 lb.)
· 6 large potatoes, cut into wedges
· 1/2 cup Zesty Italian Dressing
· 1/2 cup 100% Parmesan Grated Cheese
1. PREHEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
2. POUR dressing over chicken and potatoes; sprinkle with cheese.
3. BAKE 1 hour or until chicken is cooked through (180°F).
4. Cool, Freeze in Ziploc bags.
5. To thaw and reheat your casserole...
6. Remove the wrapping and place the frozen casserole back into the dish in which it was baked in; cover and defrost the casserole in refrigerator overnight.
7. When reheating, cover and reheat the casserole in a 350 degree oven. Remove the casserole when hot throughout.
Portions : 4
1 1/2 lbs. (about 3 cups) ground beef and/or turkey; browned & drained
1/2 medium sweet onion, finely chopped
salt, pepper or seasoning salt to taste (I use Old Bay Seasoning)
1 14oz. bag frozen mixed vegetables (I like Freshlike "Family Blend")
2 10 3/4 oz. cans of cream of chicken, celery and/or mushroom soup (I use 98% Fat Free and use a combination of the soups)
1 bag of tater tots
1 c. shredded cheddar cheese
Lightly spray a 9x13" casserole dish. Preheat oven to 350. In a large skillet, season the meat & onions. Cook until brown. Drain well and place into bottom of the prepared dish. In a large mixing bowl, combine soups & veggies (I add a little salt and pepper here too.) Spoon soup mixture on top of meat mixture. Top with tater tots. Bake approximately 30 minutes until hot & tater tots are brown. Remove & sprinkle with cheese & return to oven just long enough to melt cheese.