Ingredients:
3 cups (8 oz.) farfalle (bow-tie pasta) uncooked
4 cups broccoli florets
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
1/4 cup Kraft Grated Parmesan Cheese
Assembly:
Boil pasta and broccoli about 4 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.
Serving Day:
Thaw completely. Throw pasta and broccoli into hot water to heat back up. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.
This recipe is originally from a Kraft Food Magazine.
Wednesday, October 1, 2008
Wednesday, September 17, 2008
Freezer Lessons from Ike by Jackie
OK - I just finished assuring our children that hurricanes do not come this far. They only affect the people who live near the ocean. Well, Ike made a liar out of me!!! We lost power for 34 hours when Ike delivered hurricane strength wind to Ohio Sunday afternoon. I must say that I was not prepared for a power outage that lasted that long. We've never had an outage last more than four hours. I could not remember how long the freezer food would be good for without power. Since we didn't have Internet access, I had no way of looking it up. Luckily, I have a friend who did have power and had lots of space in her freezer. She let us bring all of our food to her house. We are so grateful, considering we just did our freezer exchange on Tuesday of last week and I had many meals in my freezer. Thanks Kristen!!! I haven't spoken to all of our Freezer Friendz yet, but I am hoping everyone has been able to salvage their freezer food!
http://www.redcross.org/www-files/Documents/pdf/Preparedness/PowerOutage.pdf
I am going to post links to info about how to handle power outages with your freezer food because I have learned that it's better to know how to handle the situation ahead of time. http://www.redcross.org/www-files/Documents/pdf/Preparedness/PowerOutage.pdf
http://ohioline.osu.edu/home/freezer.html
So, what lessons did I learn from Ike?
1. Make sure you have good friends with empty freezers.
2. Learn about freezer food safety during power outages before you actually need to use that knowledge. (Or at least have it on paper somewhere.)
3. We are so blessed to have electricity!
http://www.redcross.org/www-files/Documents/pdf/Preparedness/PowerOutage.pdf
I am going to post links to info about how to handle power outages with your freezer food because I have learned that it's better to know how to handle the situation ahead of time. http://www.redcross.org/www-files/Documents/pdf/Preparedness/PowerOutage.pdf
http://ohioline.osu.edu/home/freezer.html
So, what lessons did I learn from Ike?
1. Make sure you have good friends with empty freezers.
2. Learn about freezer food safety during power outages before you actually need to use that knowledge. (Or at least have it on paper somewhere.)
3. We are so blessed to have electricity!
Cheesy Beef Stroganoff from Mags
*From the Kraft Website
Ingredients:
1 lb. ground beef
2 c. water
3 cups egg noodles - UNcooked
3/4 lbs. Velveeta (12 oz)
1 can mushroom soup
1/4 teas. pepper
1 small chopped onion
Assembly:
Brown and drain ground beef.
Boil water with the meet in a skillet.
Add noodles.
Reduce heat to medium and simmer 8 minutes.
Add cheese, soup, onion, and pepper.
Stir until melted.
You can eat immediately.
Freezing:
After cooking, spread out in a 9x13" pan and freeze.
Thaw and Reheat when you are ready to eat it - I baked ours at 350 for 45 minutes.
Assembly:
Brown and drain ground beef.
Boil water with the meet in a skillet.
Add noodles.
Reduce heat to medium and simmer 8 minutes.
Add cheese, soup, onion, and pepper.
Stir until melted.
You can eat immediately.
Freezing:
After cooking, spread out in a 9x13" pan and freeze.
Thaw and Reheat when you are ready to eat it - I baked ours at 350 for 45 minutes.
Friday, September 5, 2008
Chicken and Rice Casserole by Jackie
Ingredients:
4 cups diced, cooked chicken*
4 cups cooked rice
½ c. celery
½ c. diced onions
2 cans cream of chicken soup**
¼ c. mayonnaise
1 Tbsp. Lemon juice
Topping:
2 c. crushed cornflakes
3-6 Tbsp. Butter
Assembly:
Sauté onions and celery.
Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.
Place in 9x13 baking dish.
Top with crushed cornflakes and crumbled butter.
Serving Day:
Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.
*I seasoned the chicken with poultry seasoning and baked it.
**I made the cream of chicken soup from scratch using the recipe on this link: http://www.tammysrecipes.com/homemade_cream_chicken_soup.
4 cups diced, cooked chicken*
4 cups cooked rice
½ c. celery
½ c. diced onions
2 cans cream of chicken soup**
¼ c. mayonnaise
1 Tbsp. Lemon juice
Topping:
2 c. crushed cornflakes
3-6 Tbsp. Butter
Assembly:
Sauté onions and celery.
Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.
Place in 9x13 baking dish.
Top with crushed cornflakes and crumbled butter.
Serving Day:
Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.
*I seasoned the chicken with poultry seasoning and baked it.
**I made the cream of chicken soup from scratch using the recipe on this link: http://www.tammysrecipes.com/homemade_cream_chicken_soup.
Thursday, August 21, 2008
Easy Chicken Manicotti - by Tish
Yields 6 servings
Ingredients:
1.5 lbs. UNcooked boneless, skinless chicken breasts/tenders, cut into strips
1t. garlic salt
pepper to taste
1 t. oregano or Italian seasoning
1 (8 oz. box = 14 shells) UNcooked manicotti shells
1 (28-30 oz.) jar or spaghetti sauce
2 c. shredded mozzarella cheese
optional toppings: olives, green peppers, onions, mushrooms, etc to your liking
Assembly Directions:
Line counter top or large cookie sheet with waxed paper. Place chicken on waxed paper and sprinkle with garlic salt and seasonings. Insert seasoned chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
Freezing Directions:
Option 1: Spread 1/3 of spaghetti sauce in ungreased 13X9X2 baking dish. Arrange filled shells on sauce in dish. Top with remaining sauce. Sprinkle with cheese (and option toppings, if desired). Wrap unbaked dish tightly with foil, label and freeze.
Option 2: Place filled shells back in plastic forms from box or on cookie sheet and flash freeze. When frozen, put in freezer bag. Seal, label and freeze.
Serving Directions:
Option 1: Unwrap & bake right from freezer at 350 degrees for 1.5 hours. If already thawed, about 1 hour.
Option 2: Assemble as above, using as much sauce and as many shells as needed. Seven shells fit nicely in an 8X8 pan. Repackage and freeze any remaining sauce for next time.
Comments:
For singles or doubles, Option 2 – flash freezing the filled shells – works great. You can take out as many shells as you need and aren’t faced with a huge amount of leftovers.
Ingredients:
1.5 lbs. UNcooked boneless, skinless chicken breasts/tenders, cut into strips
1t. garlic salt
pepper to taste
1 t. oregano or Italian seasoning
1 (8 oz. box = 14 shells) UNcooked manicotti shells
1 (28-30 oz.) jar or spaghetti sauce
2 c. shredded mozzarella cheese
optional toppings: olives, green peppers, onions, mushrooms, etc to your liking
Assembly Directions:
Line counter top or large cookie sheet with waxed paper. Place chicken on waxed paper and sprinkle with garlic salt and seasonings. Insert seasoned chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
Freezing Directions:
Option 1: Spread 1/3 of spaghetti sauce in ungreased 13X9X2 baking dish. Arrange filled shells on sauce in dish. Top with remaining sauce. Sprinkle with cheese (and option toppings, if desired). Wrap unbaked dish tightly with foil, label and freeze.
Option 2: Place filled shells back in plastic forms from box or on cookie sheet and flash freeze. When frozen, put in freezer bag. Seal, label and freeze.
Serving Directions:
Option 1: Unwrap & bake right from freezer at 350 degrees for 1.5 hours. If already thawed, about 1 hour.
Option 2: Assemble as above, using as much sauce and as many shells as needed. Seven shells fit nicely in an 8X8 pan. Repackage and freeze any remaining sauce for next time.
Comments:
For singles or doubles, Option 2 – flash freezing the filled shells – works great. You can take out as many shells as you need and aren’t faced with a huge amount of leftovers.
Wednesday, August 20, 2008
Tish's Pocket Burgers
For this recipe I divided the meat into 3 pizza burger patties and 3 BBQ cheddar patties but you can do all of one kind. So to do all of one kind (ie. 6 patties) use 1 1/2 lbs of beef. Otherwise use 3/4 lb to make 3 of each kind.
Pizza Burgers - 3 patties (4 if you make small patties)
Ingredients:
3/4 lb. ground beef (don't use super lean or they get too dry)
Salt and black pepper to taste
1/4 tsp of garlic powder
1/4 tsp onion powder
1/4 - 1/2 tsp of oregano
small can of tomato sauce/pizza sauce
2-4 oz small pepperoni, cut into small bits (you could use browned Italian sausage, onions, mushrooms, or any pizza topping you like - just don't put too much or it will squish out)
4 oz. shredded mozzarella cheese
3 - 4 hamburger buns
Assembly
Season beef with seasonings. Shape into patty with shallow well in middle of patty for the fillings. Spread small amount of sauce onto patty then add small amt. of toppings. Take a small amount of beef and place over filling and seal edges. Then place into freezer bags and freeze.
Cooking
On day of cooking, thaw patties completely. Then you can grill, pan fry, or broil then to your desired doneness. Just remember not to flatten them with a spatula or the filling will ooze out!
BBQ Cheddar Burgers - 3 patties or 4 if you make them smaller
Ingredients:
3/4 lb. of ground beef (not too lean or they dry out)
salt and pepper to taste
1/4 t. garlic powder
1/4 t. onion powder
chili powder to taste (I used about 1-2 tbsp of dark chili powder)
BBQ sauce
4 oz. shredded cheddar cheese (you can use any shredded cheese you like)
3-4 hamburger buns
Assembly
Season beef with seasonings. Shape into patties with shallow well in the middle. Spread small amt. of BBQ sauce onto patty and add cheese. Place small amount of beef over toppings and seal edges. Place into freezer bags and freeze.
Cooking
On day of cooking, thaw completely and grill, pan fry or broil to desired doneness. Remember not to flatten them with spatula or the filling will ooze out.
Yields 6 patties
Pizza Burgers - 3 patties (4 if you make small patties)
Ingredients:
3/4 lb. ground beef (don't use super lean or they get too dry)
Salt and black pepper to taste
1/4 tsp of garlic powder
1/4 tsp onion powder
1/4 - 1/2 tsp of oregano
small can of tomato sauce/pizza sauce
2-4 oz small pepperoni, cut into small bits (you could use browned Italian sausage, onions, mushrooms, or any pizza topping you like - just don't put too much or it will squish out)
4 oz. shredded mozzarella cheese
3 - 4 hamburger buns
Assembly
Season beef with seasonings. Shape into patty with shallow well in middle of patty for the fillings. Spread small amount of sauce onto patty then add small amt. of toppings. Take a small amount of beef and place over filling and seal edges. Then place into freezer bags and freeze.
Cooking
On day of cooking, thaw patties completely. Then you can grill, pan fry, or broil then to your desired doneness. Just remember not to flatten them with a spatula or the filling will ooze out!
BBQ Cheddar Burgers - 3 patties or 4 if you make them smaller
Ingredients:
3/4 lb. of ground beef (not too lean or they dry out)
salt and pepper to taste
1/4 t. garlic powder
1/4 t. onion powder
chili powder to taste (I used about 1-2 tbsp of dark chili powder)
BBQ sauce
4 oz. shredded cheddar cheese (you can use any shredded cheese you like)
3-4 hamburger buns
Assembly
Season beef with seasonings. Shape into patties with shallow well in the middle. Spread small amt. of BBQ sauce onto patty and add cheese. Place small amount of beef over toppings and seal edges. Place into freezer bags and freeze.
Cooking
On day of cooking, thaw completely and grill, pan fry or broil to desired doneness. Remember not to flatten them with spatula or the filling will ooze out.
Yields 6 patties
Wednesday, August 6, 2008
Chicken Stuffed Shells by Wendy
Ingredients:
1 Box Large Shells (for stuffing)
1 Box Stovetop Stuffing
1 stalk celery chopped
2 cups Chicken-chopped or 1 Lg. can of chicken
1 cup Mayo
2 cans Cream of Chicken Soup
1 can water
1 cup Parmesan Cheese
Assembly:
Cook Shells according to directions on box. Prepare Stuffing Mix according to directions on box. Add celery, chicken and mayo to prepared stuffing. Mix. Fill shells with the stuffing mix using a Medium Scoop (2 Tblsp). Put stuffed shells into 2 baking pans.
To make soup mix, pour soup and water into bowl and mix with whisk.
To eat that night: Spread soup mix over both pans of stuffed shells and sprinkle them with Parmesan cheese.
To freeze: Divide stuffed shells into 2 Ziploc bags. Divide soup mix into 2 quart size Ziploc bags. Fill 2 Ziploc bags with 1/2 cup Parmesan cheese each.
Serving Day:
Thaw completely. Bake covered 40-60 minutes at 350 degrees.
Yields: 12-14 servings
1 Box Large Shells (for stuffing)
1 Box Stovetop Stuffing
1 stalk celery chopped
2 cups Chicken-chopped or 1 Lg. can of chicken
1 cup Mayo
2 cans Cream of Chicken Soup
1 can water
1 cup Parmesan Cheese
Assembly:
Cook Shells according to directions on box. Prepare Stuffing Mix according to directions on box. Add celery, chicken and mayo to prepared stuffing. Mix. Fill shells with the stuffing mix using a Medium Scoop (2 Tblsp). Put stuffed shells into 2 baking pans.
To make soup mix, pour soup and water into bowl and mix with whisk.
To eat that night: Spread soup mix over both pans of stuffed shells and sprinkle them with Parmesan cheese.
To freeze: Divide stuffed shells into 2 Ziploc bags. Divide soup mix into 2 quart size Ziploc bags. Fill 2 Ziploc bags with 1/2 cup Parmesan cheese each.
Serving Day:
Thaw completely. Bake covered 40-60 minutes at 350 degrees.
Yields: 12-14 servings
Shepherd's Pie by Wendy
Ingredients:
1 lb. Prepared Ground Beef
1/2 cup onion
1 tsp vegetable oil
1 garlic clove, pressed
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
16 oz. (1 lb) Mixed Vegetables
18 oz. Jar Beef Gravy
6 servings (about 3 cups) hot prepared instant mashed potatoes (plus ingredients to make potatoes)
2/3 cup Shredded Cheddar Cheese
Assembly:
Chop onion. Heat oil in 10" frying pan over med. heat. Add onion and garlic pressed with garlic press. Cook and stir 2-3 minutes or until tender. Stir in ground beef and seasonings. Add vegetables and gravy to pan. Bring mixture to a boil; spoon into baking pan.
Prepare potatoes according to package microwave directions. Shred cheese in potatoes and mix lightly. Spoon potatoes into pan over meat mixture. Freeze.
Serving Day:
Thaw completely and bake covered 30-40 minutes at 375 degrees or until thoroughly heated.
Yield: 6 servings
Cooks Tip: If not using Make-Ahead Ground Beef, prepare recipe with 1 pound ground beef. Omit oil. Cook ground beef with onion and garlic in frying pan 8-10 minutes or until beef is no longer pink; drain. Stir in seasonings and continue as recipe directs.
This casserole needs only crisp bread sticks and fresh fruit for dessert to complete the menu.
1 lb. Prepared Ground Beef
1/2 cup onion
1 tsp vegetable oil
1 garlic clove, pressed
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
16 oz. (1 lb) Mixed Vegetables
18 oz. Jar Beef Gravy
6 servings (about 3 cups) hot prepared instant mashed potatoes (plus ingredients to make potatoes)
2/3 cup Shredded Cheddar Cheese
Assembly:
Chop onion. Heat oil in 10" frying pan over med. heat. Add onion and garlic pressed with garlic press. Cook and stir 2-3 minutes or until tender. Stir in ground beef and seasonings. Add vegetables and gravy to pan. Bring mixture to a boil; spoon into baking pan.
Prepare potatoes according to package microwave directions. Shred cheese in potatoes and mix lightly. Spoon potatoes into pan over meat mixture. Freeze.
Serving Day:
Thaw completely and bake covered 30-40 minutes at 375 degrees or until thoroughly heated.
Yield: 6 servings
Cooks Tip: If not using Make-Ahead Ground Beef, prepare recipe with 1 pound ground beef. Omit oil. Cook ground beef with onion and garlic in frying pan 8-10 minutes or until beef is no longer pink; drain. Stir in seasonings and continue as recipe directs.
This casserole needs only crisp bread sticks and fresh fruit for dessert to complete the menu.
Sunday, August 3, 2008
Josiah's Cheeseburger Casserole by Katie
This is a Pokopac family favorite! It use to be just plain Tater Tot Casserole until Josiah decided it would be better with Steak Fries.
Ingredients:
1 lb. ground beef, browned
1 can cream of mushroom soup, condensed
American cheese slices
frozen Steak Fries
Assembly:
Layer ground beef in bottom of casserole dish, spread soup over beef, place single layer of cheese slices over beef and soup, top with a layer of frozen steak fries. Double wrap and freeze.
Serving Day: Thaw. Preheat oven to 350. Bake uncovered for approx. 30 minutes. (Until potatoes are crispy and casserole is hot and bubbly.) Serves 4-6
Ingredients:
1 lb. ground beef, browned
1 can cream of mushroom soup, condensed
American cheese slices
frozen Steak Fries
Assembly:
Layer ground beef in bottom of casserole dish, spread soup over beef, place single layer of cheese slices over beef and soup, top with a layer of frozen steak fries. Double wrap and freeze.
Serving Day: Thaw. Preheat oven to 350. Bake uncovered for approx. 30 minutes. (Until potatoes are crispy and casserole is hot and bubbly.) Serves 4-6
Thursday, July 31, 2008
Chicken Dinner Casserole by Missy
Recipe found in HOPE Taste of Mops Cookbook 2007-2008
Ingredients:
14½ oz can green beans (drained)
10¾ oz can cream of chicken soup
2 c. chicken (cooked and cubed)
6 oz box of stuffing mix (and ingredients to prepare)
½ c. – 1 c. shredded cheddar cheese (optional)
French Fried onions (optional)
Assembly:
Spray 2-quart casserole or deep dish pie pan with cooking spray. Prepare stuffing according to directions. While stuffing is cooking, combine green beans, soup, French fried onions (if desired), and chicken in casserole or pie pan. Combine stuffing and cheese. Place stuffing mixture on top of chicken mixture. Double wrap and freeze.
Serving Day:
Thaw completely. Preheat oven to 350. Bake approximately 30 minutes (until hot and bubbly). Serves 4-6 adults.
Ingredients:
14½ oz can green beans (drained)
10¾ oz can cream of chicken soup
2 c. chicken (cooked and cubed)
6 oz box of stuffing mix (and ingredients to prepare)
½ c. – 1 c. shredded cheddar cheese (optional)
French Fried onions (optional)
Assembly:
Spray 2-quart casserole or deep dish pie pan with cooking spray. Prepare stuffing according to directions. While stuffing is cooking, combine green beans, soup, French fried onions (if desired), and chicken in casserole or pie pan. Combine stuffing and cheese. Place stuffing mixture on top of chicken mixture. Double wrap and freeze.
Serving Day:
Thaw completely. Preheat oven to 350. Bake approximately 30 minutes (until hot and bubbly). Serves 4-6 adults.
Wednesday, July 30, 2008
Chipotle Pepper Pork Chops by Debbie
Ingredients:
1 - 2 pounds pork chops
Grill Time Chipotle Pepper marinade packet
1/4 cup vegetable oil
1/4 cup water
Assembly:
Combine the marinade packet, water, and oil in a dish. Stir well to combine. Add the meat to the marinade in either a zip lock back or a baking dish. Either place your container in the freezer, or cook immediately.
Serving Day:
Defrost meat completely. Grill, broil, or bake the chops until done. Enjoy!
Place the zip lock bag in the freezer
1 - 2 pounds pork chops
Grill Time Chipotle Pepper marinade packet
1/4 cup vegetable oil
1/4 cup water
Assembly:
Combine the marinade packet, water, and oil in a dish. Stir well to combine. Add the meat to the marinade in either a zip lock back or a baking dish. Either place your container in the freezer, or cook immediately.
Serving Day:
Defrost meat completely. Grill, broil, or bake the chops until done. Enjoy!
Place the zip lock bag in the freezer
Tuesday, July 29, 2008
Chicken Chili Casserole by Mags
(Original recipe from www.momsbudget.com)
Ingredients:
Thaw casserole.
Bake in a 350 oven for 30-45 minutes (depending on how thoroughly it is thawed).
Top with your crushed tortilla chips and serve!
Enjoy!
:) Mags
Ingredients:
- 1 cup sour cream
- 1/2 cup ricotta cheese
- 1/2 brick of cream cheese (4 oz)
- 3 cups cooked chicken, chopped
- 3 cups rice
- 1&1/2 cups shredded Monterrey Jack cheese (I just used 1 bag)
- 4oz. diced green chilies (I used 1/2 lg can which was about 3.5 oz) - Use mild (or choose the spicy for an extra kick!)
- 15 oz. can of chopped tomatoes
- 15 oz. can of black beans (drained)
- 1/2 tsp. garlic salt
- 1 cup crushed tortilla chips
- Boil 3-4 chicken breasts and make your Minute Rice. Chop up the chicken into small pieces.
- Combine sour cream, ricotta, and cream cheese. Add remaining ingredients (including the chicken) except the chips - mix well.
- Pour into greased 9x13 freezable casserole dish. Cover with aluminum foil.
- Freeze.
Thaw casserole.
Bake in a 350 oven for 30-45 minutes (depending on how thoroughly it is thawed).
Top with your crushed tortilla chips and serve!
Enjoy!
:) Mags
Monday, July 28, 2008
Debbie's Meatloaf
Ingredients:
1 - 2 pounds ground beef
1 small onion, finely chopped
1 cup oats
1 egg
1 small can of tomato sauce
Salt and pepper
Assembly:
Reserving 1/3 of the can of tomato sauce to use later, combine all ingredients in a bowl. Use your hands to combine. Coat a baking dish with cooking spray. Place the combined meat in the baking dish, shaping into a loaf. Top with remaining tomato sauce. Bake in a 400 degree oven 50 to 60 minutes.
Freezing Instructions:
Make your meatloaf as instructed above. Do not bake. Instead, place in a freezer-friendly container.
Serving Day:
When ready to use, thaw the meatloaf completely. Place in a baking dish and following baking instructions above. Enjoy!
1 - 2 pounds ground beef
1 small onion, finely chopped
1 cup oats
1 egg
1 small can of tomato sauce
Salt and pepper
Assembly:
Reserving 1/3 of the can of tomato sauce to use later, combine all ingredients in a bowl. Use your hands to combine. Coat a baking dish with cooking spray. Place the combined meat in the baking dish, shaping into a loaf. Top with remaining tomato sauce. Bake in a 400 degree oven 50 to 60 minutes.
Freezing Instructions:
Make your meatloaf as instructed above. Do not bake. Instead, place in a freezer-friendly container.
Serving Day:
When ready to use, thaw the meatloaf completely. Place in a baking dish and following baking instructions above. Enjoy!
Friday, July 18, 2008
Hearty Macaroni Casserole by Jackie
Ingredients:
1 pkg. (7 1/4 oz.) macaroni and cheese dinner mix
1 lb. ground beef
1 c. chopped green pepper
1/2 c. chopped onion
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 c. (4 oz.) shredded cheddar cheese
1 cup French Fried Onions
Assembly:
Prepare macaroni and cheese according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.
Spoon half of the mixture into greased 9x13 baking dish. Sprinkle with cheddar cheese. Top with remaining macaroni mixture. Cover and freeze for up to 3 months. Place French's Fried Onions into a pint size freezer Ziploc bag. Freeze.
Serving Day:
Thaw completely in the refrigerator. Remove from the refrigerator 30 minutes prior to baking. Bake covered at 350 for 30 minutes. Uncover & sprinkle French's Fried Onions (or 1 cup of cheddar cheese) on top. Bake 10 more minutes, or until heated through.
1 pkg. (7 1/4 oz.) macaroni and cheese dinner mix
1 lb. ground beef
1 c. chopped green pepper
1/2 c. chopped onion
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 c. (4 oz.) shredded cheddar cheese
1 cup French Fried Onions
Assembly:
Prepare macaroni and cheese according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.
Spoon half of the mixture into greased 9x13 baking dish. Sprinkle with cheddar cheese. Top with remaining macaroni mixture. Cover and freeze for up to 3 months. Place French's Fried Onions into a pint size freezer Ziploc bag. Freeze.
Serving Day:
Thaw completely in the refrigerator. Remove from the refrigerator 30 minutes prior to baking. Bake covered at 350 for 30 minutes. Uncover & sprinkle French's Fried Onions (or 1 cup of cheddar cheese) on top. Bake 10 more minutes, or until heated through.
Sunday, July 13, 2008
ANNOUNCEMENT: Polls vs. Comments
Hey All -
With our growth to 8 people, we are going to be deleting the polls and having you just post your comments under the posts for each recipe you try. This will get rid of some of the clutter along the side of the blog (and allow us space for some new widgets... check out the Live Feed widget... tells us where everyone is coming from!), AND allow anyone (even visitors!) who have used a recipe off of our blog to leave their comments on it as well. It should keep things better organized and comments are directly emailed to us when they happen. That's a nice feature!
If you'd prefer your comment be "anonymous," you can choose this option when you are posting a comment. :)
Happy Eating!
:) Mags
With our growth to 8 people, we are going to be deleting the polls and having you just post your comments under the posts for each recipe you try. This will get rid of some of the clutter along the side of the blog (and allow us space for some new widgets... check out the Live Feed widget... tells us where everyone is coming from!), AND allow anyone (even visitors!) who have used a recipe off of our blog to leave their comments on it as well. It should keep things better organized and comments are directly emailed to us when they happen. That's a nice feature!
If you'd prefer your comment be "anonymous," you can choose this option when you are posting a comment. :)
Happy Eating!
:) Mags
Friday, July 11, 2008
Poor Man's Chicken by Jen
Ingredients:
6 Chicken Breasts, thawed
1 (8 oz.) Cream cheese onion & Chive OR 1 (8 oz.) Cream Cheese and chop a bunch of green onion
Garlic powder (optional)
6-12 Bacon Strips
Assembly:
Pound the thawed chicken breasts flat.
Stuffed the chicken breast with cream cheese mixture.
Roll the chicken breast, then wrap with bacon strip or two.
Poke with toothpick.
Serving Day:
Bake thawed chicken breasts at 350 degrees for 1 hour.
6 Chicken Breasts, thawed
1 (8 oz.) Cream cheese onion & Chive OR 1 (8 oz.) Cream Cheese and chop a bunch of green onion
Garlic powder (optional)
6-12 Bacon Strips
Assembly:
Pound the thawed chicken breasts flat.
Stuffed the chicken breast with cream cheese mixture.
Roll the chicken breast, then wrap with bacon strip or two.
Poke with toothpick.
Serving Day:
Bake thawed chicken breasts at 350 degrees for 1 hour.
Thursday, July 10, 2008
Garlic Herb Chicken by Debbie
Ingredients:
Lowry's Garlic Herb Marinade
6 chicken breasts
Preparation:
Prick the chicken breasts with a fork and place in ziploc gallon freezer bag.
Pour 1 bottle of marinade in the bag.
Seal and freeze.
On cooking day:
Thaw the chicken.
You can grill, bake, stir fry - anything. Enjoy!
Lowry's Garlic Herb Marinade
6 chicken breasts
Preparation:
Prick the chicken breasts with a fork and place in ziploc gallon freezer bag.
Pour 1 bottle of marinade in the bag.
Seal and freeze.
On cooking day:
Thaw the chicken.
You can grill, bake, stir fry - anything. Enjoy!
Monday, July 7, 2008
Pesto Chicken Tortellini by Mags
Ingredients:
Cook your tortellini according to package directions. Drain. Put in large bowl.
Cook your pesto mix, mixing in olive oil and water, according to packet directions.
Toss with tortellini in the big bowl.
Toss in cooked chicken chunks if you want.
Same-Day Dinner:
Eat right away while everything is still hot - sprinkling on the Parmesan cheese.
To Freeze & Eat Later:
Wait until pasta cools. Poor into 1 gallon freezer bag and freeze flat.
On Eating Day - Thaw. Pour into 9"x13" pan, sprinkle Parmesan cheese. Cover and bake in a preheated 350 oven for 20-30 minutes until heated through. Uncover and bake until cheese is melted (about 5 minutes).
Enjoy!
♥Mags
Allergy Note: Often Pesto sauce contains pine nuts, but the Knorr packets and the Private Selection packets DO NOT so you can serve this safely to peanut-allergy people! :)
- 1-2 family size packages of Buitini Tortellini (I used 1 package of 3-cheese and 1 package of herb chicken) - usually found in your Pasta Aisle in a refrigerated case. 1 package is plenty for a family of 4.
- 1-2 packets of Knorr (or other brand - I used Kroger's Private Selection) Pesto Sauce - you find this with other gravy/sauce dry packets. 1 package per pack of tortellini.
- 1 bag of shredded Parmesan cheese.
- olive oil
- water
- Optional - precooked chicken breast, cut-up into smaller pieces.
Cook your tortellini according to package directions. Drain. Put in large bowl.
Cook your pesto mix, mixing in olive oil and water, according to packet directions.
Toss with tortellini in the big bowl.
Toss in cooked chicken chunks if you want.
Same-Day Dinner:
Eat right away while everything is still hot - sprinkling on the Parmesan cheese.
To Freeze & Eat Later:
Wait until pasta cools. Poor into 1 gallon freezer bag and freeze flat.
On Eating Day - Thaw. Pour into 9"x13" pan, sprinkle Parmesan cheese. Cover and bake in a preheated 350 oven for 20-30 minutes until heated through. Uncover and bake until cheese is melted (about 5 minutes).
Enjoy!
♥Mags
Allergy Note: Often Pesto sauce contains pine nuts, but the Knorr packets and the Private Selection packets DO NOT so you can serve this safely to peanut-allergy people! :)
Wednesday, July 2, 2008
Julie C.'s Taco Soup by Jackie
Ingredients:
1lb. ground beef (browned with minced onion and drained)
2 pkg. taco seasoning (I only used one, but my husband thinks it needs 2.)
1 large can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 cans water
Assembly:
Add taco seasoning to browned meat. Mix all ingredients in large pot. Freeze in gallon size ziplock bags.
Serving Day:
Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.
1lb. ground beef (browned with minced onion and drained)
2 pkg. taco seasoning (I only used one, but my husband thinks it needs 2.)
1 large can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 cans water
Assembly:
Add taco seasoning to browned meat. Mix all ingredients in large pot. Freeze in gallon size ziplock bags.
Serving Day:
Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.
Tuesday, July 1, 2008
Pork Chop Potato Bake - by Tish
Serves 6
Ingredients:
6 Bone-in (or boneless, your choice) pork chops, or you could use boneless, skinless chicken breasts
Season salt of your choice (sprinkle over meat prior to bread crumbs)
Seasoned breadcrumbs (enough to coat meat)
Oil (I use olive oil) for browning the meat
1 can cream of celery soup (I use the 98% fat free variety)
1/2 cup of milk (any kind, I use skim)
1/2 cup sour cream (I use fat-free)
1/4 t. black pepper
1/2 bag of frozen hash browns (THAWED and drained of as much water as possible)
1 cup of shredded cheese, divided (I use cheddar, co-jack, or Colby)
1 small can of Durkee French Fried onion rings (optional)
Assembly:
Season meat with seasoning salt and lightly bread the pieces. Brown the meat in oil and DRAIN WELL.
In large mixing bowl, combine soup, milk, sour cream, pepper and pinch of salt. Stir in THAWED and DRAINED hash browns, 1/2 of the cheese and 1/2 can of onions rings, if using them. Spoon mixture into lightly greased 9x13 glass baking dish. Place browned, DRAINED meat on top of mixture.
To Eat On Assembly Day:
Cover with aluminum foil (pole a few holes in foil first) and bake at 350 degrees for approx. 45-55 min, or till meat is done. Remove from oven and remove foil. Sprinkle rest of cheese and onion rings on top and return to the oven, UNcovered just till cheese melts. This is great warmed up and freezes well (Just don't put the last of the cheese or onion rings on the top. Wait to do that when you actually cook it.)
Serving Day:
Thaw it completely first (if you see any excess water/moisture just blot with paper towel and then cook as above.) Follow directions above for baking. Enjoy!
I've made this dish for LOTS of new moms and generally everyone likes it - even kids.
Ingredients:
6 Bone-in (or boneless, your choice) pork chops, or you could use boneless, skinless chicken breasts
Season salt of your choice (sprinkle over meat prior to bread crumbs)
Seasoned breadcrumbs (enough to coat meat)
Oil (I use olive oil) for browning the meat
1 can cream of celery soup (I use the 98% fat free variety)
1/2 cup of milk (any kind, I use skim)
1/2 cup sour cream (I use fat-free)
1/4 t. black pepper
1/2 bag of frozen hash browns (THAWED and drained of as much water as possible)
1 cup of shredded cheese, divided (I use cheddar, co-jack, or Colby)
1 small can of Durkee French Fried onion rings (optional)
Assembly:
Season meat with seasoning salt and lightly bread the pieces. Brown the meat in oil and DRAIN WELL.
In large mixing bowl, combine soup, milk, sour cream, pepper and pinch of salt. Stir in THAWED and DRAINED hash browns, 1/2 of the cheese and 1/2 can of onions rings, if using them. Spoon mixture into lightly greased 9x13 glass baking dish. Place browned, DRAINED meat on top of mixture.
To Eat On Assembly Day:
Cover with aluminum foil (pole a few holes in foil first) and bake at 350 degrees for approx. 45-55 min, or till meat is done. Remove from oven and remove foil. Sprinkle rest of cheese and onion rings on top and return to the oven, UNcovered just till cheese melts. This is great warmed up and freezes well (Just don't put the last of the cheese or onion rings on the top. Wait to do that when you actually cook it.)
Serving Day:
Thaw it completely first (if you see any excess water/moisture just blot with paper towel and then cook as above.) Follow directions above for baking. Enjoy!
I've made this dish for LOTS of new moms and generally everyone likes it - even kids.
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