8 chicken breasts
8 slices swiss cheese
1 lb mushrooms
1 can cream of chicken soup
1/2 c. water
bread crumbs
paprika
Spray pan with Pam. Place chicken in pan, top with cheese then mushrooms. Mix water & soup together & pour over chicken & mushrooms. Top with bread crumbs & sprinkle with paprika. Bake @ 400 degrees for 1 hour.
Wednesday, December 31, 2008
Monday, November 17, 2008
Chicken & Dumplings
Chicken (breasts, thighs or tenders)
2 cans cream of chicken soup
1 can (11 oz) milk
1 onion, quartered
1 cup baby carrots
3 stalks celery, cut to desired size
1 tsp salt
1 tsp poultry seasoning
pepper
2 cans biscuit dough
Place items in a crockpot. Cook for 3-4 hours on high or for 7-8 hours on low. Add biscuits for the last 30 minutes of cooking.
2 cans cream of chicken soup
1 can (11 oz) milk
1 onion, quartered
1 cup baby carrots
3 stalks celery, cut to desired size
1 tsp salt
1 tsp poultry seasoning
pepper
2 cans biscuit dough
Place items in a crockpot. Cook for 3-4 hours on high or for 7-8 hours on low. Add biscuits for the last 30 minutes of cooking.
Pasta Fagioli Soup
Pasta Fagioli Soup in a Crock Pot
(Olive Gardens Soup)
2 lbs. ground beef
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
3 (10 oz.) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 oz.) jar spaghetti sauce
8 ounces pasta
1. Brown beef in skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook in crock pot on low 7-8 hours or high 4-5 hours.
4. During last 30 minutes on high or 1 hour on low add pasta.
5. For extra zip add a little ketchup to individual bowls.
This serves 12-14 people
Pasta Fagioli Soup: Thaw. Heat in crockpot on low all day.
(Olive Gardens Soup)
2 lbs. ground beef
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
3 (10 oz.) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 oz.) jar spaghetti sauce
8 ounces pasta
1. Brown beef in skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook in crock pot on low 7-8 hours or high 4-5 hours.
4. During last 30 minutes on high or 1 hour on low add pasta.
5. For extra zip add a little ketchup to individual bowls.
This serves 12-14 people
Pasta Fagioli Soup: Thaw. Heat in crockpot on low all day.
Saturday, November 15, 2008
Cheddar Broccoli Soup
Cheddar Broccoli Soup
1 packet of Bear Creek Cheddar Broccoli Soup
2 Tbsp Butter
1/4 cup Onion
2 Tbsp Flour
2 1/2 cups Milk
12 oz Velveeta Cheese
10 oz Broccoli (fresh or frozen)
pepper
Prepare the Bear Creek Soup mix as instructed on package. Set aside. In separate pan, sautee the butter and onion for approx 5-10 min, mix in flour and milk. Bring to boil. Turn down heat (do not scorch the milk), add Velveeta cheese and Broccoli and cook approx 10-15 min. Add Velveeta mixture to Bear Creek Soup mix. Serve.
1 packet of Bear Creek Cheddar Broccoli Soup
2 Tbsp Butter
1/4 cup Onion
2 Tbsp Flour
2 1/2 cups Milk
12 oz Velveeta Cheese
10 oz Broccoli (fresh or frozen)
pepper
Prepare the Bear Creek Soup mix as instructed on package. Set aside. In separate pan, sautee the butter and onion for approx 5-10 min, mix in flour and milk. Bring to boil. Turn down heat (do not scorch the milk), add Velveeta cheese and Broccoli and cook approx 10-15 min. Add Velveeta mixture to Bear Creek Soup mix. Serve.
Friday, November 14, 2008
Beef Taco Bake
1 lb. lean hamburger
1 can tomato soup
1/2 c. milk
1 c. chunky salsa
1 c. frozen sweet white corn
1 can black beans, drained
6 flour or 8 corn tortialls cut into 1" strips
1 c. cheese, grated
sliced olives (optional)
Brown hamburger and drain. Combine with tomato soup, salsa, milk, black beans and corn. Fold in tortilla strips. Pour mixture into 9 x 13 pan. Top with cheese and sliced olives. Bake for 30 minutes at 350. Put on a bed of lettuce and top with sour cream.
1 can tomato soup
1/2 c. milk
1 c. chunky salsa
1 c. frozen sweet white corn
1 can black beans, drained
6 flour or 8 corn tortialls cut into 1" strips
1 c. cheese, grated
sliced olives (optional)
Brown hamburger and drain. Combine with tomato soup, salsa, milk, black beans and corn. Fold in tortilla strips. Pour mixture into 9 x 13 pan. Top with cheese and sliced olives. Bake for 30 minutes at 350. Put on a bed of lettuce and top with sour cream.
Layered Pasta
1 lb italian sausage
4 1/2 cups uncooked bowtie pasta
12 0z shredded italian cheese
40 0z spagetti sauce
2 small can chopped olives
Cut up sausage into slices and cook with italian seasoning. Cook pasta 1/2 the time it states on the box. Layer in a pan : pasta, meat, sauce, cheese, pasta, meat, sauce, cheese. Freeze.
Thaw: Bake covered on 350 for 30 minutes or until top cheese is melted
4 1/2 cups uncooked bowtie pasta
12 0z shredded italian cheese
40 0z spagetti sauce
2 small can chopped olives
Cut up sausage into slices and cook with italian seasoning. Cook pasta 1/2 the time it states on the box. Layer in a pan : pasta, meat, sauce, cheese, pasta, meat, sauce, cheese. Freeze.
Thaw: Bake covered on 350 for 30 minutes or until top cheese is melted
Wednesday, September 24, 2008
Hawaiin Chicken
6 lbs. boneless, skinless chicken breast halves
2 16 oz. cans pineapple slices, drained
2 15 oz. cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1 tsp ground ginger
1/2 tsp ground red pepper
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze.
Serving Day: Thaw chicken mixture. Place in Crock-Pot, cover and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot on hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
2 16 oz. cans pineapple slices, drained
2 15 oz. cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1 tsp ground ginger
1/2 tsp ground red pepper
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze.
Serving Day: Thaw chicken mixture. Place in Crock-Pot, cover and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot on hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Beef Stoganoff
1 lb. round steak
2/3 cup water
3 oz. canned mushrooms
1 env. onion soup mix
1 c. sour ceam
2 T. flour
egg noodles, cooked and drained
Cut meat int othin strips; brown in shortening. Add water and mushrooms. Stir in onion soup mix; heat to boiling. Blend sour cream and flour, and add to hot mixture. Let thicken. Serve over noodles.
Label: Thaw. Heat all ingredients to desired heat. Shake 2/3 water with 2 T. flour to thicken gravey mixture. Serve over cooked noodles.
2/3 cup water
3 oz. canned mushrooms
1 env. onion soup mix
1 c. sour ceam
2 T. flour
egg noodles, cooked and drained
Cut meat int othin strips; brown in shortening. Add water and mushrooms. Stir in onion soup mix; heat to boiling. Blend sour cream and flour, and add to hot mixture. Let thicken. Serve over noodles.
Label: Thaw. Heat all ingredients to desired heat. Shake 2/3 water with 2 T. flour to thicken gravey mixture. Serve over cooked noodles.
Tuesday, September 23, 2008
Chili
Chili In 30 Minutes
1 lb. ground beef
1 10oz. Campbell's French Onion Soup
1 6oz. tomato paste
1 8oz. tomato sauce
1 27oz. kidney beans
1 tsp. chili powder
2 tsps. cumin
1/2 tsp. pepper
Place in crockpot and cook on low 4-6 hours, or on stovetop until hot.
1 lb. ground beef
1 10oz. Campbell's French Onion Soup
1 6oz. tomato paste
1 8oz. tomato sauce
1 27oz. kidney beans
1 tsp. chili powder
2 tsps. cumin
1/2 tsp. pepper
Place in crockpot and cook on low 4-6 hours, or on stovetop until hot.
Taco Braid
1 lb. ground beef, browned and drained
1 pkg. taco seasoning
12 Rhodes rolls, thawed
1 (15 oz.) can refried beans
2 cups shredded cheddar cheese
onions
sliced olives
Follow directions on taco seasoning packet to season ground beef. Roll out rolls together into a rectangle about the length of a cookie sheet. Spread refried beans down the center of the dough. Top with meat mixture and then spinkle with the shredded cheese. Use pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross, and twist. Crisscross dough across top of filling. Continue crisscrossing until your pizza is braided. Carefully place on a greased cookie sheet. If freezing, wrap braid with plastic wrap and then aluminum foil. Freeze.
Bake 350 for 25-30 minutes until bread is golden brown.
1 pkg. taco seasoning
12 Rhodes rolls, thawed
1 (15 oz.) can refried beans
2 cups shredded cheddar cheese
onions
sliced olives
Follow directions on taco seasoning packet to season ground beef. Roll out rolls together into a rectangle about the length of a cookie sheet. Spread refried beans down the center of the dough. Top with meat mixture and then spinkle with the shredded cheese. Use pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross, and twist. Crisscross dough across top of filling. Continue crisscrossing until your pizza is braided. Carefully place on a greased cookie sheet. If freezing, wrap braid with plastic wrap and then aluminum foil. Freeze.
Bake 350 for 25-30 minutes until bread is golden brown.
Sunday, September 21, 2008
Meatball Subs
20 Meatballs
1 jar spaghetti sauce
1 can olives
2 cups mozzarella cheese
4 Hoagie buns
Thaw Hoagie Buns. Cook meatballs at 375 for 10-15 min. Pour spaghetti sauce in sauce pan, add cooked meatballs and simmer until warm. (Add any additional spices for flavor if desired). Pour 5 meatballs with sauce on each hoagie bun and top with mozzarella cheese and sliced/chopped olives.
1 jar spaghetti sauce
1 can olives
2 cups mozzarella cheese
4 Hoagie buns
Thaw Hoagie Buns. Cook meatballs at 375 for 10-15 min. Pour spaghetti sauce in sauce pan, add cooked meatballs and simmer until warm. (Add any additional spices for flavor if desired). Pour 5 meatballs with sauce on each hoagie bun and top with mozzarella cheese and sliced/chopped olives.
Friday, September 19, 2008
Taco Soup
2 cans of chicken
2 cans of corn
2 cans of black beans
2 cans of diced tomatoes
2 cans of water
1 packet of dry ranch dressing
1 packet of taco seasoning
Thaw. Cook in crock pot all day on low or cook on stovetop til boiling and let it simmer 15-20 minutes. Garnish with cheese, sour cream, tortilla chips, etc.
2 cans of corn
2 cans of black beans
2 cans of diced tomatoes
2 cans of water
1 packet of dry ranch dressing
1 packet of taco seasoning
Thaw. Cook in crock pot all day on low or cook on stovetop til boiling and let it simmer 15-20 minutes. Garnish with cheese, sour cream, tortilla chips, etc.
Wednesday, September 17, 2008
Tater Tot Casserole
1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.
Monday, September 15, 2008
Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken
4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping
Optional-1-6 ounce jar of artichoke heats, drained and coarsely chopped.
Directions:Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping
Optional-1-6 ounce jar of artichoke heats, drained and coarsely chopped.
Directions:Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.
Thursday, September 11, 2008
Homemade Chicken Lasagna
1 small package of Chicken Tenders
1 large can Tomato Sauce
1 8oz can Tomato Paste
1 16oz Cottage Cheese
2 eggs
Mozzerella Cheese shredded
Parmessan Cheese
Brown Chicken until cooked. Shred with a chopper while in the pan. Add Tomato Sauce and Tomato paste with 1 tsp garlic salt, 1 tsp Italian seasoning, 1 tsp Oregano, Salt and Pepper to taste. Let simmer for 30- 45 minutes. Boil Lasagna noodles and set aside till sauce is ready. Mix cottage cheese with 2 eggs and salt and pepper set aside. In 9X13 pan layer little sauce in bottom of pan then a layer of noodles with more sauce and half of cottage cheese mixture then mozzarella cheese and parmessan, then noodles, sauce, rest of cottage cheese mixture, mozzarella, and parmesan, then noodles sauce and cheese then cover with foil bake in oven for 30-45 minutes or until bubbly and cheese is melted.
1 large can Tomato Sauce
1 8oz can Tomato Paste
1 16oz Cottage Cheese
2 eggs
Mozzerella Cheese shredded
Parmessan Cheese
Brown Chicken until cooked. Shred with a chopper while in the pan. Add Tomato Sauce and Tomato paste with 1 tsp garlic salt, 1 tsp Italian seasoning, 1 tsp Oregano, Salt and Pepper to taste. Let simmer for 30- 45 minutes. Boil Lasagna noodles and set aside till sauce is ready. Mix cottage cheese with 2 eggs and salt and pepper set aside. In 9X13 pan layer little sauce in bottom of pan then a layer of noodles with more sauce and half of cottage cheese mixture then mozzarella cheese and parmessan, then noodles, sauce, rest of cottage cheese mixture, mozzarella, and parmesan, then noodles sauce and cheese then cover with foil bake in oven for 30-45 minutes or until bubbly and cheese is melted.
Apricot Chicken
1 pkg onion soup mix
1 bottle Apricot preserves
About 20 chicken tenders
Mix the onion soup and the apricot preserves together. Put chicken in pan and pour mixture over the top of the chicken. Cook at 350 degrees for 1 hour, or until chicken is cooked all the way through.
If frozen in may take longer on the cooking time.
1 bottle Apricot preserves
About 20 chicken tenders
Mix the onion soup and the apricot preserves together. Put chicken in pan and pour mixture over the top of the chicken. Cook at 350 degrees for 1 hour, or until chicken is cooked all the way through.
If frozen in may take longer on the cooking time.
Friday, August 8, 2008
Stuffed Shells
1 box jumbo shells, boiled as directed
2 c. mozzarella cheese, shredded
1- 26 oz. jar pasta sauce
1- 15 oz. container ricotta cheese
1/2 c. grated parmesan cheese
1/8 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1 egg
Spread small amount sauce in bottom of baking dish. Mix ricotta cheese, parmesan cheese, garlic powder, salt, pepper and egg in a bowl. Place small amounts of mixture in shells and set in baking dish. Cover with remaining sauce and top with mozzarella cheese. Bake at 350 degrees for 30-45 min. or until heated through.
2 c. mozzarella cheese, shredded
1- 26 oz. jar pasta sauce
1- 15 oz. container ricotta cheese
1/2 c. grated parmesan cheese
1/8 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1 egg
Spread small amount sauce in bottom of baking dish. Mix ricotta cheese, parmesan cheese, garlic powder, salt, pepper and egg in a bowl. Place small amounts of mixture in shells and set in baking dish. Cover with remaining sauce and top with mozzarella cheese. Bake at 350 degrees for 30-45 min. or until heated through.
Wednesday, August 6, 2008
Flank Steak Marinade
1 c. soy sauce
1/2 c. olive oil
2 tbsp. lemon juice
2 tbsp. minced garlic
1 can coke/ sprite or other sugared soda
3-4 splashes tobasco
Steak
Best if marinaded over night. Cook on Grill or may be broiled.
by Amy Hale
1/2 c. olive oil
2 tbsp. lemon juice
2 tbsp. minced garlic
1 can coke/ sprite or other sugared soda
3-4 splashes tobasco
Steak
Best if marinaded over night. Cook on Grill or may be broiled.
by Amy Hale
Tuesday, August 5, 2008
Sunday Chicken
6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream
Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. Cover and bake at 325 for 3 hours. Serve over rice.
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream
Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. Cover and bake at 325 for 3 hours. Serve over rice.
Thursday, July 31, 2008
Chicken Cordon Bleu
6 large chicken breasts
4 slices smoked ham (enough to cover chicken breasts)
4 slices swiss cheese (enough to cover chicken breasts)
1 can cream of mushroom
1/2 soup can of milk
1 cube butter
4 c. Pepperidge Farm herb seasoned stuffing (blue bag)
Put chicken on bottom of pan. Cover the chicken with ham and cheese, then mix the cream of mushroom and milk and pour over top. Last, mix butter and seasoning and pour over top. Cover with foil and freeze.
To Serve: Thaw. Bake at 350 for 1 hour. Take foil off and bake another 20 to 30 minutes.
4 slices smoked ham (enough to cover chicken breasts)
4 slices swiss cheese (enough to cover chicken breasts)
1 can cream of mushroom
1/2 soup can of milk
1 cube butter
4 c. Pepperidge Farm herb seasoned stuffing (blue bag)
Put chicken on bottom of pan. Cover the chicken with ham and cheese, then mix the cream of mushroom and milk and pour over top. Last, mix butter and seasoning and pour over top. Cover with foil and freeze.
To Serve: Thaw. Bake at 350 for 1 hour. Take foil off and bake another 20 to 30 minutes.
Monday, July 28, 2008
suprise beef burritos
1lb. hamburger
1 can cream of mushroom soup
3 - 4 potatoes
1 pkg taco seasoning
peel and grate potatoes start to fry them as you brown and crumble your hamburger (this will be done in the same pan) when your hamburger is done add the cream of mushroom soup and the taco season pkg. You will also want to fill your mushroom can with water and pour it in the meat.
put your flour taco shell in the microwave for 30 seconds, then fill with the meat mixture sprinkle with cheese, we like to add lettuce, tomatoes. onions, sour cream and hot sauce. Fold like a burrito and enjoy.
By Charri Jensen
1 can cream of mushroom soup
3 - 4 potatoes
1 pkg taco seasoning
peel and grate potatoes start to fry them as you brown and crumble your hamburger (this will be done in the same pan) when your hamburger is done add the cream of mushroom soup and the taco season pkg. You will also want to fill your mushroom can with water and pour it in the meat.
put your flour taco shell in the microwave for 30 seconds, then fill with the meat mixture sprinkle with cheese, we like to add lettuce, tomatoes. onions, sour cream and hot sauce. Fold like a burrito and enjoy.
By Charri Jensen
Mesquite Lime Pork Roast
Thaw completely and cook on 350 for 2 1/2 hours in roasting pan (make sure there is water in the pan to prevent the roast from drying out.) Or put roast in crock pot and cook on low for 8-10 hours. (There is no need to add any water to the roast in the crock pot as there are enough juices from the roast itself).
Breaded Ranch Chicken
6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)
Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.
Label: Thaw and bake at 375 for 1 hour
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)
Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.
Label: Thaw and bake at 375 for 1 hour
Wednesday, July 23, 2008
Baked Pesto Chicken
4 (6oz) frozen, skinless chicken breasts
1/2 c pesto (from jar)
2 oz shredded mozzarella cheese (1/2 c)
Salt and freshly ground pepper
Heat oven to 375. Season chicken with salt and pepper. Spread 1/4 cup of pesto in a 9x 13 baking pan. Lay chicken breasts in an even layer over pesto and spread with remaining pesto.
Cover with foil and cook for 20-25 minutes (until chicken is cooked). Uncover and top with cheese. Bake until cheese is melted, 5 minutes. Serve.
1/2 c pesto (from jar)
2 oz shredded mozzarella cheese (1/2 c)
Salt and freshly ground pepper
Heat oven to 375. Season chicken with salt and pepper. Spread 1/4 cup of pesto in a 9x 13 baking pan. Lay chicken breasts in an even layer over pesto and spread with remaining pesto.
Cover with foil and cook for 20-25 minutes (until chicken is cooked). Uncover and top with cheese. Bake until cheese is melted, 5 minutes. Serve.
Tuesday, July 22, 2008
Beef Enchilada Pie
2 lbs. Hamburger
1/2 onion chopped
shredded Cheese
Enchilada Sauce large can
Flour Tortilla shells cut in fours
Brown hamburger with onion and season with salt, pepper, seasoning salt, and garlic salt. Drain grease. Put small amount of sauce in bottom of pan. 1st Layer: Tortillas, hamburger and cheese then add a little more sauce. 2nd Layer: Tortillas, cheese and a little sauce. Repeat layers until sauce and hamburger is gone. I do about 2 layers of each. Bake on 350 for 30 minutes or until heated through.
Label: Thaw and Bake on 350 for 30 minutes or until heated through.
1/2 onion chopped
shredded Cheese
Enchilada Sauce large can
Flour Tortilla shells cut in fours
Brown hamburger with onion and season with salt, pepper, seasoning salt, and garlic salt. Drain grease. Put small amount of sauce in bottom of pan. 1st Layer: Tortillas, hamburger and cheese then add a little more sauce. 2nd Layer: Tortillas, cheese and a little sauce. Repeat layers until sauce and hamburger is gone. I do about 2 layers of each. Bake on 350 for 30 minutes or until heated through.
Label: Thaw and Bake on 350 for 30 minutes or until heated through.
Tuesday, June 24, 2008
Citrus Beef
1/2 cup olive oil
1/2 cup lemon juice (fresh squeezed or bottled)
1/2 cup lime juice (fresh squeezed or bottled)
1 tsp. salt
2 fresh cloves of garlic minced
6 pieces of sirloin steak or other tender beef
Completely thaw then allow to marinate for 2-3 hours or longer if desired
Grill or broil until cooked
1/2 cup lemon juice (fresh squeezed or bottled)
1/2 cup lime juice (fresh squeezed or bottled)
1 tsp. salt
2 fresh cloves of garlic minced
6 pieces of sirloin steak or other tender beef
Completely thaw then allow to marinate for 2-3 hours or longer if desired
Grill or broil until cooked
Monday, June 23, 2008
HAMBURGER GOULASH
1 Lb. Hamburger
4 c. macaroni
2 cans. stewed tomato
2 cans tomato sauce
1 can tomato juice
2 Tbsp. worschester sauce
Cook hamburger and macaroni add other ingredients, simmer in pan or warm in the oven in
a cassoarole dish. If you like you can add melted cheddar cheese to the top.
Thaw and bake at 325 for half hour
by: Kim Wright
4 c. macaroni
2 cans. stewed tomato
2 cans tomato sauce
1 can tomato juice
2 Tbsp. worschester sauce
Cook hamburger and macaroni add other ingredients, simmer in pan or warm in the oven in
a cassoarole dish. If you like you can add melted cheddar cheese to the top.
Thaw and bake at 325 for half hour
by: Kim Wright
Sunday, June 22, 2008
Chicken Casserole
2 c. chicken
2 c. cooked noodles
1 c . sour cream
4 c. boneless chicken breast
2 cans cream of chicken soup
3/4 c. margarine
1 box chicken flavored stuffing
Mix cream of chicken soup and sour cream. Cook and cube chicken. Add noodles and chicken to mixture Put in greased dish. Put stuffing on top. Heat broth and butter; pour over entire dish. Bake at 350 for 30 min.
by Charri Jensen
2 c. cooked noodles
1 c . sour cream
4 c. boneless chicken breast
2 cans cream of chicken soup
3/4 c. margarine
1 box chicken flavored stuffing
Mix cream of chicken soup and sour cream. Cook and cube chicken. Add noodles and chicken to mixture Put in greased dish. Put stuffing on top. Heat broth and butter; pour over entire dish. Bake at 350 for 30 min.
by Charri Jensen
Thursday, June 19, 2008
Honey Pork Chops
6 boneless pork chops
1/2 c. honey
1/4 c. cider vinegar
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
Dash of pepper
Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.
Serving instructions:
Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking. Pork chops may also be grilled.
1/2 c. honey
1/4 c. cider vinegar
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
Dash of pepper
Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.
Serving instructions:
Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking. Pork chops may also be grilled.
Wednesday, June 11, 2008
Cocktail Meatballs
Meatballs:
12 saltine cracker squares
Splash of milk
2 lbs ground beef
1 egg
1/2 cup finely chopped onion
salt, pepper, garlic to taste
Sauce:
1 10-12 oz jar grape jelly
1 10-12 oz jar chili sauce
If making from scratch: Crush crackers and moisten with small amount of milk in large bowl. Add ground beef, onion, egg and seasonings. Roll into small balls. Brown in skillet: drain. Heat grape jelly and chili sauce to a boil or until jelly is melted. Add to pan drippings. Place meatballs in sauce. Simmer until heated through (approx. 1 hour).
From frozen state: Thaw meatballs and sauce. Place meatballs in pan and pour sauce over the top. Simmer on stove until heated through (approx. 1 hour).
12 saltine cracker squares
Splash of milk
2 lbs ground beef
1 egg
1/2 cup finely chopped onion
salt, pepper, garlic to taste
Sauce:
1 10-12 oz jar grape jelly
1 10-12 oz jar chili sauce
If making from scratch: Crush crackers and moisten with small amount of milk in large bowl. Add ground beef, onion, egg and seasonings. Roll into small balls. Brown in skillet: drain. Heat grape jelly and chili sauce to a boil or until jelly is melted. Add to pan drippings. Place meatballs in sauce. Simmer until heated through (approx. 1 hour).
From frozen state: Thaw meatballs and sauce. Place meatballs in pan and pour sauce over the top. Simmer on stove until heated through (approx. 1 hour).
Monday, June 9, 2008
Chicken Alfredo Crockpot
4 chicken breasts
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
1 1/4 c. shredded mozzerella or 3/4 c. grated parmesean
2 jars alfredo sauce (approx. 24 oz.)
**Defrost completely or add 2 hours to cook time.
Empty bag into crockpot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done cook pasta separately, drain and add to crockpot with mushrooms. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted.
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
1 1/4 c. shredded mozzerella or 3/4 c. grated parmesean
2 jars alfredo sauce (approx. 24 oz.)
**Defrost completely or add 2 hours to cook time.
Empty bag into crockpot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done cook pasta separately, drain and add to crockpot with mushrooms. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted.
Sunday, June 8, 2008
Broccoli Chicken
This is Amy Oviatt's wonderful Broccoli Chicken!!!
1 Bunch of Broccoli (Cooked) or 1 pkg frozen
boil 3 chicken breasts, cube
Cheddar Cheese
Ritz Cracker Crumbs
1 can of cream of chicken soup
1/3 cup mayonnaise
1 Tbsp Lemon Juice
1/2 can Chicken Stock
Combine soup, mayo, lemon juice and chicken stock in a bowl.
Layer ingredients: Broccoli, cheese, chicken, cheese, soup mix, and top with a layer of Ritz cracker crumbs.
Bake at 350 for 20 minutes
Serve over rice
Carrie Lynch (recipe provided by Amy Oviatt)
1 Bunch of Broccoli (Cooked) or 1 pkg frozen
boil 3 chicken breasts, cube
Cheddar Cheese
Ritz Cracker Crumbs
1 can of cream of chicken soup
1/3 cup mayonnaise
1 Tbsp Lemon Juice
1/2 can Chicken Stock
Combine soup, mayo, lemon juice and chicken stock in a bowl.
Layer ingredients: Broccoli, cheese, chicken, cheese, soup mix, and top with a layer of Ritz cracker crumbs.
Bake at 350 for 20 minutes
Serve over rice
Carrie Lynch (recipe provided by Amy Oviatt)
Friday, May 16, 2008
Breakfast Casserole
1 to 1 1/2 lb. ground sausage, browned
1 small onion, chopped
2 - 24 oz. bags hashbrowns
1/4 c. milk
12 eggs
1/2 T. salt
1/2 tsp. pepper
Shredded cheddar cheese
Mix all ingredients together. Pour into baking dish. Spread cheese on top and cover with foil. Bake at 375 degrees for 1 hour. (take foil off last 15 minutes)
**This makes a big batch and you will need one 9x13 pan and one 8x8 pan.
1 small onion, chopped
2 - 24 oz. bags hashbrowns
1/4 c. milk
12 eggs
1/2 T. salt
1/2 tsp. pepper
Shredded cheddar cheese
Mix all ingredients together. Pour into baking dish. Spread cheese on top and cover with foil. Bake at 375 degrees for 1 hour. (take foil off last 15 minutes)
**This makes a big batch and you will need one 9x13 pan and one 8x8 pan.
Tuesday, May 13, 2008
Chicken Morengo
1 can golden mushroom soup
1 can tomato soup
1 tsp. garlic
1/2 tsp. onion powder or chopped onions
1/2 basil
4-6 Chicken Breast
Bake at 350 for 1 hour or Crockpot for 1 1/2- 2 hours
Serve over pasta
1 can tomato soup
1 tsp. garlic
1/2 tsp. onion powder or chopped onions
1/2 basil
4-6 Chicken Breast
Bake at 350 for 1 hour or Crockpot for 1 1/2- 2 hours
Serve over pasta
Lasagna
1 pound sweet Italian sausage
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
2 boxes lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese
(This recipe is for 2 full size pans)
DIRECTIONS
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
FROZEN DINNER LABEL:
Thaw. Bake covered at 375º for 25 minutes. Remove cover and bake an additional 25 minutes. Cool 15 minutes before serving.
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
2 boxes lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese
(This recipe is for 2 full size pans)
DIRECTIONS
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
FROZEN DINNER LABEL:
Thaw. Bake covered at 375º for 25 minutes. Remove cover and bake an additional 25 minutes. Cool 15 minutes before serving.
Thursday, May 8, 2008
Sweet and Sour Pork
6-8 Boneless Pork Ribs
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. white vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder
1 can pineapple chunks
1/2 bell pepper
Bake @ 350 for 60 mins. or in a Crock pot on low for 6-8hrs. or high for 4-6 hrs.
Can mix in a tsp. of corn starch to thicken sauce. Serve over rice.
Frozen Directons: Thaw and cook as directed or cook at frozen state and add
1 hr. cooking time.
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. white vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder
1 can pineapple chunks
1/2 bell pepper
Bake @ 350 for 60 mins. or in a Crock pot on low for 6-8hrs. or high for 4-6 hrs.
Can mix in a tsp. of corn starch to thicken sauce. Serve over rice.
Frozen Directons: Thaw and cook as directed or cook at frozen state and add
1 hr. cooking time.
Wednesday, May 7, 2008
Swiss Steak
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 8oz Tomato Sauce
1 1/2 c. Water
Dip cube steaks in seasoned flour mixture, fry to brown. Sautee onions and add to remaining ingredients. Layer steak and onion in baking dish with sauce and bake covered for 2 hours at 350 from thawed state. Or cook frozen in crock pot on low all day.
1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 8oz Tomato Sauce
1 1/2 c. Water
Dip cube steaks in seasoned flour mixture, fry to brown. Sautee onions and add to remaining ingredients. Layer steak and onion in baking dish with sauce and bake covered for 2 hours at 350 from thawed state. Or cook frozen in crock pot on low all day.
Thursday, May 1, 2008
Cheater Chicken & Pesto Rolls
Cheater Chicken & Pesto RollsRecipe
Sheryl Misrasi
INGREDIENTS:
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
PREPARATION:Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.
Sheryl Misrasi
INGREDIENTS:
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
PREPARATION:Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.
Tuesday, April 8, 2008
Chicken Enchiladas
3 T. vegetable oil
1-1/2 cups chopped,
cooked chicken breast
2 tsp. cumin
2 tsp. garlic powder
1-16 oz. jar mild salsa
1-10 oz. can red enchilada sauce
2 c. shredded Colby-Jack cheese
12 corn tortillas
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove cooked chicken and cut up in small pieces. Microwave tortillas for 30 seconds. Coat the botton of a 9x13 pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon small amount of chicken and a little cheese in each tortilla. Roll up and place in pan with seam side down. Mix salsa with remaining enchilada sauce and spread over top of enchiladas in pan. Cover with remaining cheese. Bake at 350 degrees for 30 minutes or until heated through.
1-1/2 cups chopped,
cooked chicken breast
2 tsp. cumin
2 tsp. garlic powder
1-16 oz. jar mild salsa
1-10 oz. can red enchilada sauce
2 c. shredded Colby-Jack cheese
12 corn tortillas
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove cooked chicken and cut up in small pieces. Microwave tortillas for 30 seconds. Coat the botton of a 9x13 pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon small amount of chicken and a little cheese in each tortilla. Roll up and place in pan with seam side down. Mix salsa with remaining enchilada sauce and spread over top of enchiladas in pan. Cover with remaining cheese. Bake at 350 degrees for 30 minutes or until heated through.
Pineapple Meatballs
12-20 Meatballs
3/4 cup BBQ Sauce
3/4 cup orange juice
1/2 cup packed brown sugar
2 Tablespoons of corn starch
1 can crushed pineapple
Arrange meatballs in greased pan. Mix ingredients. Pour over meatballs.
Bake Covered 45min @ 350 degrees. Remove from oven and serve with rice.
3/4 cup BBQ Sauce
3/4 cup orange juice
1/2 cup packed brown sugar
2 Tablespoons of corn starch
1 can crushed pineapple
Arrange meatballs in greased pan. Mix ingredients. Pour over meatballs.
Bake Covered 45min @ 350 degrees. Remove from oven and serve with rice.
Pizza Hot Dish
1/2 lb. lean ground beef
2 oz. sliced pepperoni chopped (1/2 cup)
1 jar (14 oz.) tomato pasta sauce (2 cups)
1 cup water
2 cups uncooked ready cut spaghetti (7 oz.)
1/4 cup olives
1/2 green bell pepper cut into bite size strips
1 cup shredded mozzarella cheese (4 oz.)
in skillet cook ground beef over medium hear stirring occasionally until thoroughly cooked. Add pepperoni cook 1 minute drain.
Stir in pasta sauce, water and uncooked spaghetti. Heat to boiling: sir. Reduce heat to medium-low: cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Gently stir in olives. Pour into casserole dish, Arrange pepper strips over top. Sprinkle with cheese.
To Serve: Thaw: Heat till hot all the way through on 350 (about 30 minutes)
By Charri Jensen
2 oz. sliced pepperoni chopped (1/2 cup)
1 jar (14 oz.) tomato pasta sauce (2 cups)
1 cup water
2 cups uncooked ready cut spaghetti (7 oz.)
1/4 cup olives
1/2 green bell pepper cut into bite size strips
1 cup shredded mozzarella cheese (4 oz.)
in skillet cook ground beef over medium hear stirring occasionally until thoroughly cooked. Add pepperoni cook 1 minute drain.
Stir in pasta sauce, water and uncooked spaghetti. Heat to boiling: sir. Reduce heat to medium-low: cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Gently stir in olives. Pour into casserole dish, Arrange pepper strips over top. Sprinkle with cheese.
To Serve: Thaw: Heat till hot all the way through on 350 (about 30 minutes)
By Charri Jensen
Creamy Italian Mushroom Chicken
4-6 Chicken Breast
1 8 oz. regular cream cheese
1 8 oz. chive cream cheese
2 cans of cream of mushroom soup
1 pkg. of dry italian dressing
Sprinkle dressing over chicken, mix soup and cream cheeses
together and pour over chicken. Cook @ 350 for 60 mins.
Serve over rice.
Thaw and cook on 350 for 60 mins.
1 8 oz. regular cream cheese
1 8 oz. chive cream cheese
2 cans of cream of mushroom soup
1 pkg. of dry italian dressing
Sprinkle dressing over chicken, mix soup and cream cheeses
together and pour over chicken. Cook @ 350 for 60 mins.
Serve over rice.
Thaw and cook on 350 for 60 mins.
Tuesday, April 1, 2008
Beef and Bean Chimichangas
INGREDIENTS
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
DIRECTIONS
Preheat the oven to 350 degrees F
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Cover pan with foil and freeze.
Thaw and brush the tortillas with melted butter. Bake for 30 to 35 minutes in preheated oven, or until golden brown. If frozen, cook for 45-50 minutes. Serve with lettuce and tomato.
By Maureen Casper
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
DIRECTIONS
Preheat the oven to 350 degrees F
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Cover pan with foil and freeze.
Thaw and brush the tortillas with melted butter. Bake for 30 to 35 minutes in preheated oven, or until golden brown. If frozen, cook for 45-50 minutes. Serve with lettuce and tomato.
By Maureen Casper
Chicken Fajitas
Chicken
Green or red bell pepper, sliced thin
Onion, sliced thin (optional)
Lime Juice
Slat
Pepper
Cumin
Oregano
Red pepper
Garlic powder
Onion powder
Tortillas
Top with: Cheese, sourcream, salsa, lettuce, tomato, guacamole
INSTRUCTIONS FOR LABEL:
Thaw. Saute til meat is cooked through. Fill tortillas and top with cheese and your choice of toppings (sourcream, salsa, lettuce, tomato, guacamole).
Monday, March 31, 2008
Yummy Ham and Potato Casserole
10 small potatoes
10 slices of ham
1/2 diced onion (except for Xela's)
2-4 cups cheese
1 can cream of chicken soup
In a pan or crock pot layer ham, potatoes, onions, and cheese. Make 2-3 layers. On the final layer smooth over 1 can of cream of chicken soup and top with additional cheese.
Bake at 350 (not sure the time to cook yet) or cook in crock pot for 5 hours.
10 slices of ham
1/2 diced onion (except for Xela's)
2-4 cups cheese
1 can cream of chicken soup
In a pan or crock pot layer ham, potatoes, onions, and cheese. Make 2-3 layers. On the final layer smooth over 1 can of cream of chicken soup and top with additional cheese.
Bake at 350 (not sure the time to cook yet) or cook in crock pot for 5 hours.
Souperior Meat Loaf
1 envelope Lipton Beefy Onion Soup Mix
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
Glaze: Combine 1/2 cup ketchup & 1/4 to 1/3 cup brown sugar. Stir until sugar is mostly dissolved.
Let meatloaf thaw completely. Place in baking or roasting pan. Baste with glaze (using a brush or a spoon). Bake 350 for 1 hour. Let stand before serving.
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
Glaze: Combine 1/2 cup ketchup & 1/4 to 1/3 cup brown sugar. Stir until sugar is mostly dissolved.
Let meatloaf thaw completely. Place in baking or roasting pan. Baste with glaze (using a brush or a spoon). Bake 350 for 1 hour. Let stand before serving.
Tuesday, March 18, 2008
Stir Fry
1 med onion chopped
1 pkg frozen vegatables
1 can sliced water chestnuts, drained
1 lb boneless beef sirloin, cut into strips
5 cloves garlic chopped
Sauce: (I doubled this for half meals and x4 for full)
1/3 C soy sauce
2 T brown sugar
1 T cornstarch
1 T water
Cooked rice
Directions:
1. Cook rice.
2. Combine sauce ingredients and mix together; set aside.
3. Heat 1 T oil in wok over high heat. Cook broccoli, onion, and water chestnuts 4 minutes until crisp and tender. Remove from pan and set aside.
4. Pour 1 T oil into skillet. Heat. Cook and stir beef and garlic until beef is cooked through.
5. Add onion, broccoli, water chestnuts, and sauce mixture to wok. Cook until heated and sauce is thickened.
6. Serve over rice.
Label: Only meat needs to be thawed. Brown meat and garlic until until meat is almost cooked in 1 tbs oil. Add vegetable/onion packet and cook about four minutes or until vegatables . Add sauce and cook until sauce is thick. Serve over rice.
Note: for 13 meals, I bought 26 lbs of meat and four bags of vegies, 2 bottles of Costco size soy sauce, 1 costco size brown sugar, and 1 onion per meal, 2 bags of brocolli for each allergy family.
1 pkg frozen vegatables
1 can sliced water chestnuts, drained
1 lb boneless beef sirloin, cut into strips
5 cloves garlic chopped
Sauce: (I doubled this for half meals and x4 for full)
1/3 C soy sauce
2 T brown sugar
1 T cornstarch
1 T water
Cooked rice
Directions:
1. Cook rice.
2. Combine sauce ingredients and mix together; set aside.
3. Heat 1 T oil in wok over high heat. Cook broccoli, onion, and water chestnuts 4 minutes until crisp and tender. Remove from pan and set aside.
4. Pour 1 T oil into skillet. Heat. Cook and stir beef and garlic until beef is cooked through.
5. Add onion, broccoli, water chestnuts, and sauce mixture to wok. Cook until heated and sauce is thickened.
6. Serve over rice.
Label: Only meat needs to be thawed. Brown meat and garlic until until meat is almost cooked in 1 tbs oil. Add vegetable/onion packet and cook about four minutes or until vegatables . Add sauce and cook until sauce is thick. Serve over rice.
Note: for 13 meals, I bought 26 lbs of meat and four bags of vegies, 2 bottles of Costco size soy sauce, 1 costco size brown sugar, and 1 onion per meal, 2 bags of brocolli for each allergy family.
Monday, March 17, 2008
Crispy Parmesan Chicken
4 boneless, skinless chicken breasts
1 1/2 cups seasoned croutons, crushed or bread crumbs
1 1/2 ounces fresh parmesan cheese (grated)
1 tsp. dried parsley
1/4 tsp garlic salt
2 egg whites
1 Tbsp water
Combine croutons, cheese, parsley and garlic salt in a bowl. Mix egg whites and water in another bowl. Dip chicken into egg white mixture , then into crumb mixture to coat evenly. Place in pan. Bake on 450 for 20-30 minutes or until chicken is no longer pink. Dip in Ranch dressing. This can be used with chicken tenders instead of chicken breasts also.
1 1/2 cups seasoned croutons, crushed or bread crumbs
1 1/2 ounces fresh parmesan cheese (grated)
1 tsp. dried parsley
1/4 tsp garlic salt
2 egg whites
1 Tbsp water
Combine croutons, cheese, parsley and garlic salt in a bowl. Mix egg whites and water in another bowl. Dip chicken into egg white mixture , then into crumb mixture to coat evenly. Place in pan. Bake on 450 for 20-30 minutes or until chicken is no longer pink. Dip in Ranch dressing. This can be used with chicken tenders instead of chicken breasts also.
Friday, March 14, 2008
Bacon Meatloaf
2lbs ground beef
8 slices of bacon
1 envelope of italian dressing mix
2 eggs, slightly beaten
1/3 cup finely chopped onion
1/2 cup soft bread crumbs
Cook bacon until slightly crisp. Drain on paper towels. Combine ground beef, 4 slices of chopped bacon, Italian dressing mix, eggs, onion and bread crumbs. Mix well. Place in quart freezer bag--label and freeze.
To serve: Thaw. Place in greased loaf pan or shape into a loaf and place in a greased shallow baking pan. Arrange 4 remaining slices of bacon on top. Bake for 1 hour at 350.
8 slices of bacon
1 envelope of italian dressing mix
2 eggs, slightly beaten
1/3 cup finely chopped onion
1/2 cup soft bread crumbs
Cook bacon until slightly crisp. Drain on paper towels. Combine ground beef, 4 slices of chopped bacon, Italian dressing mix, eggs, onion and bread crumbs. Mix well. Place in quart freezer bag--label and freeze.
To serve: Thaw. Place in greased loaf pan or shape into a loaf and place in a greased shallow baking pan. Arrange 4 remaining slices of bacon on top. Bake for 1 hour at 350.
Wednesday, February 27, 2008
Calzones
6 frozen rhodes rolls
1 cup pizza sauce
any of your favortie pizza toppings
Cheese
Let rolls thaw & slightly rise. Knead three rolls together and spread in an oval for the bottom of the calzone. Fill the calzone with whatever toppings you like best (we used pepperoni, ham, sausage, olives, mushrooms and candian bacon). Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.
To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. S erve with pizza sauce.
For our group of 13 you need 2 bags of cheese, 2 Costco rolls of sausage, 2 things of fresh mushrooms, 2 cans of olives, 3 bags canadian bacon, 2 bags of pepperoni.
1 cup pizza sauce
any of your favortie pizza toppings
Cheese
Let rolls thaw & slightly rise. Knead three rolls together and spread in an oval for the bottom of the calzone. Fill the calzone with whatever toppings you like best (we used pepperoni, ham, sausage, olives, mushrooms and candian bacon). Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.
To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. S erve with pizza sauce.
For our group of 13 you need 2 bags of cheese, 2 Costco rolls of sausage, 2 things of fresh mushrooms, 2 cans of olives, 3 bags canadian bacon, 2 bags of pepperoni.
Beef Chimichangas
1 lb. cooked beef brisket shredded (or Chicken)
1 1/2 C. salsa
1 can refried beans
1 4-ounce can green chilies
1 Tbsp. taco seasoning mix
1 lb. shredded monterey jack cheese
16 large flour tortillas1.
In skillet combine first 5 ingredients. Heat tortillas over heat one at a time in a skillet. (If freezing skip this step)3. Put mixture in tortillas, cheese on top, roll up tortilla, wrap in foil individually and freeze.
To serve:1. If thawed: Place on cookie sheet, bake at 350 for 30 min. in foil and 10 min. uncovered to brown.2. If frozen: place on cookie sheet, bake at 350 for 1 hr. in foil. Remove foil and bake for 10 more min. to brown.
Tacy
1 1/2 C. salsa
1 can refried beans
1 4-ounce can green chilies
1 Tbsp. taco seasoning mix
1 lb. shredded monterey jack cheese
16 large flour tortillas1.
In skillet combine first 5 ingredients. Heat tortillas over heat one at a time in a skillet. (If freezing skip this step)3. Put mixture in tortillas, cheese on top, roll up tortilla, wrap in foil individually and freeze.
To serve:1. If thawed: Place on cookie sheet, bake at 350 for 30 min. in foil and 10 min. uncovered to brown.2. If frozen: place on cookie sheet, bake at 350 for 1 hr. in foil. Remove foil and bake for 10 more min. to brown.
Tacy
Creamy Chicken & Wild Rice Soup
2-3 cooked boneless Breasts of chicken
1 bag frozen mixed vegetables
1 box Uncle Ben’s original wild rice
4 cans cream of chicken soup
2-3 cans of milk
Bring liquid to a simmer and cook rice in it till rice is tender. Add chicken and vegetables and cook till vegetables are tender,
Label: If Frozen, Thaw and heat in pan.
1 bag frozen mixed vegetables
1 box Uncle Ben’s original wild rice
4 cans cream of chicken soup
2-3 cans of milk
Bring liquid to a simmer and cook rice in it till rice is tender. Add chicken and vegetables and cook till vegetables are tender,
Label: If Frozen, Thaw and heat in pan.
Stuffed Hamburgers
2lbs Hamburger 2 eggs
Stove top stuffing made according to package
Half package of saltine crackers
green beans Salt, Pepper, Seasoning Salt.
brown gravy
Mix eggs, crackers, salt, pepper, and seasoning salt with the hamburger.
Make into patties. Put stove top in between 2 patties and seal. brown in frying pan and put in crock pot with gravy and green beans. Simmer for 1 hour to 1 1/2 hours.,
Label instructions: Thaw and Brown in frying pan. Mix brown gravy on stove and pour into crock pot with hamburgers and green beans. Simmer for 1 to 1 1/2 hours. Serve with baked potatoes.
Stove top stuffing made according to package
Half package of saltine crackers
green beans Salt, Pepper, Seasoning Salt.
brown gravy
Mix eggs, crackers, salt, pepper, and seasoning salt with the hamburger.
Make into patties. Put stove top in between 2 patties and seal. brown in frying pan and put in crock pot with gravy and green beans. Simmer for 1 hour to 1 1/2 hours.,
Label instructions: Thaw and Brown in frying pan. Mix brown gravy on stove and pour into crock pot with hamburgers and green beans. Simmer for 1 to 1 1/2 hours. Serve with baked potatoes.
Turkey and stuffing roll ups
6 oz package turkey stuffing
1 can cream of chicken soup
3/4 cup milk
1 lb sliced smoked turkey
1 cup french fried onions
Prepare stuffing according to package directions. Combine soup and milk. Spoon 1/4 cup stuffing on each smoked turey slice. Sprinkle with french fried onions. Roll up and place seam side down in greased foil baking pan. Pour soup mixture over all. Cover with heavy foil. Label and freeze.
To Serve: Thaw. Bake uncovered for 40 minutes at 350
1 can cream of chicken soup
3/4 cup milk
1 lb sliced smoked turkey
1 cup french fried onions
Prepare stuffing according to package directions. Combine soup and milk. Spoon 1/4 cup stuffing on each smoked turey slice. Sprinkle with french fried onions. Roll up and place seam side down in greased foil baking pan. Pour soup mixture over all. Cover with heavy foil. Label and freeze.
To Serve: Thaw. Bake uncovered for 40 minutes at 350
Tater Tot Casserole
1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300. Serving suggestion: Serve with corn.
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300. Serving suggestion: Serve with corn.
Italian Beef Sandwiches
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
DIRECTIONS
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
DIRECTIONS
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Chicken Roll-Ups
8 oz. cream cheese
4 TBS butter or margarine
3 cups cooked, diced chicken
2 TBS onions
1TBS lemon juice
Salt and pepper to taste
Seasoned bread crumbs
2 cans crescent rolls
Gravy
Soften cream cheese with butter. Add chicken, lemon juice, onions, salt and pepper. Use crescent rolls. Separate and roll, so it is as thin as possible. Add ¼ cup chicken filling to each. Roll up; pinch ends together. Dip in melted butter; roll in crushed seasoned bread crumbs. Be sure the small end of the crescent roll is on the bottom of the pan. Bake at 375 for 20-30 min.
-after cooked add gravy over the top
Label: thaw and bake at 375 for 20-30 min. Cook gravy and cover baked Roll-Ups and serve.
4 TBS butter or margarine
3 cups cooked, diced chicken
2 TBS onions
1TBS lemon juice
Salt and pepper to taste
Seasoned bread crumbs
2 cans crescent rolls
Gravy
Soften cream cheese with butter. Add chicken, lemon juice, onions, salt and pepper. Use crescent rolls. Separate and roll, so it is as thin as possible. Add ¼ cup chicken filling to each. Roll up; pinch ends together. Dip in melted butter; roll in crushed seasoned bread crumbs. Be sure the small end of the crescent roll is on the bottom of the pan. Bake at 375 for 20-30 min.
-after cooked add gravy over the top
Label: thaw and bake at 375 for 20-30 min. Cook gravy and cover baked Roll-Ups and serve.
Burrito Pie
1lb ground beef
1/2 onion chopped
1 tsp minced garlic
1/2 (2oz) can black olives sliced
1/2 (4oz) can diced green chili peppers
1/2 (10 oz) can diced tomatoes with green chile peppers
1/2 (16 oz) jar taco sauce
1 (16oz) can refried beans
6 (8inch) flour tortillas
5 oz shredded colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Originated from Stacey Evans
1/2 onion chopped
1 tsp minced garlic
1/2 (2oz) can black olives sliced
1/2 (4oz) can diced green chili peppers
1/2 (10 oz) can diced tomatoes with green chile peppers
1/2 (16 oz) jar taco sauce
1 (16oz) can refried beans
6 (8inch) flour tortillas
5 oz shredded colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Originated from Stacey Evans
Chicken Parmesan
Sauce
2 cans Cream of Chicken soup (you can use 1 light soup)
16 oz. sour cream
1 tsp. lemon juice or fresh squeezed lemon
4 tsp. parmesan cheese
Mix together & set aside
Coating for chicken
1 tsp. salt and pepper
1 tsp. garlic and onion salt
½ tsp. Accent salt
1 cup parmesan
-pour sauce over chicken and top with fresh parmesan cheese
8-10 chicken breasts
Bake 40 min. @ 400
2 cans Cream of Chicken soup (you can use 1 light soup)
16 oz. sour cream
1 tsp. lemon juice or fresh squeezed lemon
4 tsp. parmesan cheese
Mix together & set aside
Coating for chicken
1 tsp. salt and pepper
1 tsp. garlic and onion salt
½ tsp. Accent salt
1 cup parmesan
-pour sauce over chicken and top with fresh parmesan cheese
8-10 chicken breasts
Bake 40 min. @ 400
Taco Soup
1 large (29 oz) can Whole Kernal Corn with liquid
1 large can Kidney beans (drained & washed)
1 small can stewed tomatoes
1 (or 2) small cans diced tomatoes
1 small can tomato sauce
1/2 small onion, chopped (I often used dried onions)
1 Cup water (or more if you like a more juicy consistency)
1/2 lb ground beef (browned & seasoned with taco seasoning mix)
FOR FROZEN DINNER GROUP: defrost enough to loosen from container. Place in crock pot on low and let cook throughout the day. You could also 1/2 the time on HIGH. Or, defrost in microwave and heat through on the stove. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips.
WHEN MAKING ABOVE RECIPE: Combine all ingredients in crock pot. Cook on high 2 hours or low for 3-4 hours. You can also combine ingredients in large pot and cook on stove until warmed through. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips
1 large can Kidney beans (drained & washed)
1 small can stewed tomatoes
1 (or 2) small cans diced tomatoes
1 small can tomato sauce
1/2 small onion, chopped (I often used dried onions)
1 Cup water (or more if you like a more juicy consistency)
1/2 lb ground beef (browned & seasoned with taco seasoning mix)
FOR FROZEN DINNER GROUP: defrost enough to loosen from container. Place in crock pot on low and let cook throughout the day. You could also 1/2 the time on HIGH. Or, defrost in microwave and heat through on the stove. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips.
WHEN MAKING ABOVE RECIPE: Combine all ingredients in crock pot. Cook on high 2 hours or low for 3-4 hours. You can also combine ingredients in large pot and cook on stove until warmed through. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips
Fake Out Lasagne
12 oz egg noodles
Sauce:
1 lb ground beef
1 can Italian tomato
Cheese mixture:
8 oz cream cheese
1 c cottage cheese
¼ c sour cream
1/3 cup green onions (optional)
Layer in 9 x 13 ½ noodle, cheese mixture, repeat
Bake at 350 for 30 minutes
Sauce:
1 lb ground beef
1 can Italian tomato
Cheese mixture:
8 oz cream cheese
1 c cottage cheese
¼ c sour cream
1/3 cup green onions (optional)
Layer in 9 x 13 ½ noodle, cheese mixture, repeat
Bake at 350 for 30 minutes
Crock Pot Saucy Pork Chops
1 10 oz. can Cream of Celery soup
1 10 oz. can Cream of Mushroom soup
1 envelope Dry Onion Soup mix
1 tsp Dried Parsley
6 Thin Pork Chops
Combine celery soup, mushroom soup, dry soup mix & parsley in a bowl. Put the uncooked pork chops in a freezer bag or rigid container.
Pour the sauce over them. Seal, label & freeze.
Thaw the bag overnight in the refrigerator. Spray the crock pot with cooking spray. Pour the pork chops & sauce into the crock pot. Cook on low for 4 hours. Serve over your favorite rice or pasta.
1 10 oz. can Cream of Mushroom soup
1 envelope Dry Onion Soup mix
1 tsp Dried Parsley
6 Thin Pork Chops
Combine celery soup, mushroom soup, dry soup mix & parsley in a bowl. Put the uncooked pork chops in a freezer bag or rigid container.
Pour the sauce over them. Seal, label & freeze.
Thaw the bag overnight in the refrigerator. Spray the crock pot with cooking spray. Pour the pork chops & sauce into the crock pot. Cook on low for 4 hours. Serve over your favorite rice or pasta.
Chicken Littles
Chicken Tenders any amount you want in the pan.
Swiss cheese sliced
Ham sliced
2 cans cream of chicken soup
1 cup Sour Cream
Take Chicken and roll a piece of swiss cheese in the middle and ham on the outside secure with a toothpick. Mix soup and sour cream and pour over the chicken. Bake on 350 for 1 hour Serve over the top of rice or potatoes.
Label: Thaw and bake on 350 for 1 hour. Sprinkle with Cheese and bake until cheese is melted.
Serve over the top of rice or potatoes.
Swiss cheese sliced
Ham sliced
2 cans cream of chicken soup
1 cup Sour Cream
Take Chicken and roll a piece of swiss cheese in the middle and ham on the outside secure with a toothpick. Mix soup and sour cream and pour over the chicken. Bake on 350 for 1 hour Serve over the top of rice or potatoes.
Label: Thaw and bake on 350 for 1 hour. Sprinkle with Cheese and bake until cheese is melted.
Serve over the top of rice or potatoes.
Spinich artichoke chicken
6-8 chicken breast
1 cup Spinich artichoke dip
6-8 slices Provolone cheese
2 cans italian diced tomatoes
Put chicken on bottom, spread dip on top, place a piece of cheese on top of each piece of chicken and top tomatoes. Thaw and bake at 375 for 30-40 minutes. Serve with pasta or rice (there is enough juice to go on top).
1 cup Spinich artichoke dip
6-8 slices Provolone cheese
2 cans italian diced tomatoes
Put chicken on bottom, spread dip on top, place a piece of cheese on top of each piece of chicken and top tomatoes. Thaw and bake at 375 for 30-40 minutes. Serve with pasta or rice (there is enough juice to go on top).
Sweet and Sour Meatloaf
1 1/2 lbs. ground beef
1 tsp. instant minced onion
1 c. dry bread crumbs
1 15oz. can tomato sauce divided
1 tsp. salt
2 eggs
1 tsp. pepper
Mix together beef, bread crumbs, salt, pepper, and eggs. Add onion and half of tomato sauce. Form into loaf pan. Bake at 350 degrees for 50 mins.
Top with:
Reserved tomato Sauce
1/2 c. sugar
2 Tbsp. brown sugar
2 tsp. prepared mustard
2 Tbsp. vinegar
In saucepan, combine topping ingredients; bring to boil. Pour over meatloaf, bake 10 mins. more. Yield 6 servings.
1 tsp. instant minced onion
1 c. dry bread crumbs
1 15oz. can tomato sauce divided
1 tsp. salt
2 eggs
1 tsp. pepper
Mix together beef, bread crumbs, salt, pepper, and eggs. Add onion and half of tomato sauce. Form into loaf pan. Bake at 350 degrees for 50 mins.
Top with:
Reserved tomato Sauce
1/2 c. sugar
2 Tbsp. brown sugar
2 tsp. prepared mustard
2 Tbsp. vinegar
In saucepan, combine topping ingredients; bring to boil. Pour over meatloaf, bake 10 mins. more. Yield 6 servings.
Chicken Noodle Soup
2 lb chicken, cut up
14 c water
2 bay leaves
2 tsp salt
½ tsp pepper
2 c sliced carrots
2 c sliced celery
2 T bullion
1 tsp basil leaves
1 tsp parsley
Noodles:
2 c flour
3 egg yolks
1 egg
1 tsp salt1/3 to 1/2 water
14 c water
2 bay leaves
2 tsp salt
½ tsp pepper
2 c sliced carrots
2 c sliced celery
2 T bullion
1 tsp basil leaves
1 tsp parsley
Noodles:
2 c flour
3 egg yolks
1 egg
1 tsp salt1/3 to 1/2 water
Beef and Cheese Rolls
15 oz container ricotta cheese
1/4 cup freshly grated parmesan cheese
1 cup mozzarella cheese
1 egg, slightly beaten
1/4 t oregano
1/4 t garlic powder
2 cups spagetti sauce
1 pound thin sliced deli roast beef
1/2 cup French fried onions
Combine ricotta, Parmesan, Mozzarella, egg, oregano and garlic powder. Spoon 1/2 cup spagetti sauce over bottom of greased square foil baking pan. Divide cheese mixture among the deli beef slices. Sprinkle with french fried onions. Roll up beef around cheese and place seam side down, in pan on top of spagetti sauce. Pour remaining spaghetti sauce over beef rolls. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 1 hour at 375. Uncover and top with more Mozzarella cheese and French fried onions. Bake an additional 10 minutes.
1/4 cup freshly grated parmesan cheese
1 cup mozzarella cheese
1 egg, slightly beaten
1/4 t oregano
1/4 t garlic powder
2 cups spagetti sauce
1 pound thin sliced deli roast beef
1/2 cup French fried onions
Combine ricotta, Parmesan, Mozzarella, egg, oregano and garlic powder. Spoon 1/2 cup spagetti sauce over bottom of greased square foil baking pan. Divide cheese mixture among the deli beef slices. Sprinkle with french fried onions. Roll up beef around cheese and place seam side down, in pan on top of spagetti sauce. Pour remaining spaghetti sauce over beef rolls. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 1 hour at 375. Uncover and top with more Mozzarella cheese and French fried onions. Bake an additional 10 minutes.
Macaroni and Cheese with Ham
2 1/2 c. white sauce
1/2 tsp dry mustard
6 oz. cheddar cheese, shredded
8 oz elbow macaroni
1 1/2 c. ham, cubed
Stir dry mustard into white sauce; ad 1 3/4 cup grated cheese & stir until melted (reserve 1/4 cup cheese for topping).
Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2 quart casserole dish; stir in ham cubes. Top with reserved grated cheese.
To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.
To prepare: place frozen casserole (covered with aluminum foil) in preheated 375 degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot & bubbly.
1/2 tsp dry mustard
6 oz. cheddar cheese, shredded
8 oz elbow macaroni
1 1/2 c. ham, cubed
Stir dry mustard into white sauce; ad 1 3/4 cup grated cheese & stir until melted (reserve 1/4 cup cheese for topping).
Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2 quart casserole dish; stir in ham cubes. Top with reserved grated cheese.
To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.
To prepare: place frozen casserole (covered with aluminum foil) in preheated 375 degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot & bubbly.
Honey Ribs
10.5 ounce can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs
If Frozen: Thaw. Cook in slow cooker on High for 5 hours or Low for 8 hours.
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs
If Frozen: Thaw. Cook in slow cooker on High for 5 hours or Low for 8 hours.
Stuffed Pork Chops
Take thick cut pork chops and stuff with stuffing. Brown with oil in a skillet. Put in crockpot to simmer with brown gravy, for 2 hours.
If frozen: Thaw and brown in skillet with oil. Put in crockpot. Mix brown gravy in sauce pan and pour over the pork chops in the crockpot. Simmer for 2 hours.
If frozen: Thaw and brown in skillet with oil. Put in crockpot. Mix brown gravy in sauce pan and pour over the pork chops in the crockpot. Simmer for 2 hours.
Sweet and Sour Meatballs
1 cup sugar
2 cups ketchup
1 c water
2 tbs vinegar
3 tbs worcheshire sauce
Bake frozen meatballs separate for 20 min @ 350. Warm sauce in pan. Drain grease off meatballs and add to sauce mixture. Simmer together for ...serve over rice.
2 cups ketchup
1 c water
2 tbs vinegar
3 tbs worcheshire sauce
Bake frozen meatballs separate for 20 min @ 350. Warm sauce in pan. Drain grease off meatballs and add to sauce mixture. Simmer together for ...serve over rice.
Sour Cream Chicken
1 cup sour cream
1 can cream of chicken
chopped green onions (to taste)
4 frozen chicken breasts
Cook at 350 degrees for 1 hour 20 min. - 1 hour 40 min.
Tacy
1 can cream of chicken
chopped green onions (to taste)
4 frozen chicken breasts
Cook at 350 degrees for 1 hour 20 min. - 1 hour 40 min.
Tacy
Homemade Chicken Pot Pies
chicken (cooked, shredded or cubed) can be canned chicken or chicken breasts
1 1/2 cans cream of chicken soup
two cans of mixed vegetables (frozen mixed veg. can be used as well)
pie crust (top and bottom) Your favorite homemade recipe works best, but store bought can
be used.
dried onion flakes (optional)
seasonings to taste (Salt and pepper)
Usually 2 large breasts are plenty per pie tin, or an extra large can of canned chicken meat will be enough.
In a mixing bowl, combine all ingredients and pour into bottom of pie crust. Put top of crust on and pinch around the edges to seal closed. Cut a small hole in the center.
Bake on a cookie sheet at 350 degrees until it starts to bubble through and crust is a golden brown. If crust is browning too quickly, tinfoil can be placed over the top to avoid over cooking.
Makes one 9 in. deep dish pot pie)
1 1/2 cans cream of chicken soup
two cans of mixed vegetables (frozen mixed veg. can be used as well)
pie crust (top and bottom) Your favorite homemade recipe works best, but store bought can
be used.
dried onion flakes (optional)
seasonings to taste (Salt and pepper)
Usually 2 large breasts are plenty per pie tin, or an extra large can of canned chicken meat will be enough.
In a mixing bowl, combine all ingredients and pour into bottom of pie crust. Put top of crust on and pinch around the edges to seal closed. Cut a small hole in the center.
Bake on a cookie sheet at 350 degrees until it starts to bubble through and crust is a golden brown. If crust is browning too quickly, tinfoil can be placed over the top to avoid over cooking.
Makes one 9 in. deep dish pot pie)
Meatball Soup
24 meatballs
1 bag mixed vegetables
24 oz can Italian tomatoes
4 cups water
4 bullion cubes
½ cup noodles
Cook until warm (crock pot 3-4 hours) add noodles until done (40 minutes).
1 bag mixed vegetables
24 oz can Italian tomatoes
4 cups water
4 bullion cubes
½ cup noodles
Cook until warm (crock pot 3-4 hours) add noodles until done (40 minutes).
Cheese Soup
¾ cup butter
¾ cup flour
1 quart half and half
1 can cheese soup
2 cups shredded sharp cheddar cheese
4 chicken cubes
Melt butter, add flour while stirring. Add half and half, chicken cubes, cook until smooth and thick. Add soup and cheese. Thaw and warm. May add ham, potatoes, broccoli or carrots.
Carol Coombs
¾ cup flour
1 quart half and half
1 can cheese soup
2 cups shredded sharp cheddar cheese
4 chicken cubes
Melt butter, add flour while stirring. Add half and half, chicken cubes, cook until smooth and thick. Add soup and cheese. Thaw and warm. May add ham, potatoes, broccoli or carrots.
Carol Coombs
Pepper Steak
1.5 pounds Steaks
2 cups green pepper (I used a mix of orange, green and red)
1 cup sliced olives
1 15 oz diced tomatoes with juice
1 tsp minced garlic
¼ cup Worcestershire sauce
1 Tbsp cornstarch
1 Tbsp sugar
½ tsp salt
½ black pepper
Put in crock pot and cook 6-8 hours. Serve with rice.
2 cups green pepper (I used a mix of orange, green and red)
1 cup sliced olives
1 15 oz diced tomatoes with juice
1 tsp minced garlic
¼ cup Worcestershire sauce
1 Tbsp cornstarch
1 Tbsp sugar
½ tsp salt
½ black pepper
Put in crock pot and cook 6-8 hours. Serve with rice.
Beef Enchilada Bake
1 lb Ground beef
1 16 oz can enchilada sauce
1 c salsa
½ c milk
6 four tortillas, cut into 1” stips
2 c shredded cheese
Brown hamburger, drain fad, add enchilada sauce, salsa and milk. Layer meat mixture, tortillas and cheese twice. Top with refried beans and cheese. Bake at 400 for 30 minutes. Top with olives, tomatoes and sour cream.
1 16 oz can enchilada sauce
1 c salsa
½ c milk
6 four tortillas, cut into 1” stips
2 c shredded cheese
Brown hamburger, drain fad, add enchilada sauce, salsa and milk. Layer meat mixture, tortillas and cheese twice. Top with refried beans and cheese. Bake at 400 for 30 minutes. Top with olives, tomatoes and sour cream.
Monterey BBQ Chicken
4 large chicken breasts (boneless, skinless)
4 large slices Monterey Jack cheese
8 slices bacon, cooked
1 bottle barbeque sauce
1/4 sliced green onions (optional)
Place chicken in 9x13 baking dish and cover each with a slice of cheese. Layer two slices of bacon on each chicken breast. Cover with barbeque sauce and garnish with green onions, if desired. Bake in 350º oven for 1 hour, or until chicken is cooked through.
If frozen: Thaw. Bake for 1 hour, or until chicken is cooked through.
4 large slices Monterey Jack cheese
8 slices bacon, cooked
1 bottle barbeque sauce
1/4 sliced green onions (optional)
Place chicken in 9x13 baking dish and cover each with a slice of cheese. Layer two slices of bacon on each chicken breast. Cover with barbeque sauce and garnish with green onions, if desired. Bake in 350º oven for 1 hour, or until chicken is cooked through.
If frozen: Thaw. Bake for 1 hour, or until chicken is cooked through.
Shepherds Pie
1 lb Hamburger
1 can Tomato Soup 2 Cups Shredded Cheddar Cheese
1 can Green Beans 3 large potatoes
Peel and Cut potoates to boil. While potatoes are boiling brown hamburger. Add tomato soup and green beans. Pour into the bottom of a small casserole dish. When potatoes are soft enough to mash.
Mash them add salt and pepper to potatoes to taste. Put one cup of cheese on top of the hamburger mixture. Pour mashed potatoes over the cheese. Then put another layer of cheese on top of the potatoes. Cover and cook on 350 for 1/2 and hour or until bubbly.
1 can Tomato Soup 2 Cups Shredded Cheddar Cheese
1 can Green Beans 3 large potatoes
Peel and Cut potoates to boil. While potatoes are boiling brown hamburger. Add tomato soup and green beans. Pour into the bottom of a small casserole dish. When potatoes are soft enough to mash.
Mash them add salt and pepper to potatoes to taste. Put one cup of cheese on top of the hamburger mixture. Pour mashed potatoes over the cheese. Then put another layer of cheese on top of the potatoes. Cover and cook on 350 for 1/2 and hour or until bubbly.
Sausage Pepperoni Pizza
1 lb. sausage1 loaf french bread
1-1 1/2 c. pizza sauce
shredded mozzerella cheese
4 oz. sliced pepperoni
butter spread
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice bread in half lengthwise. Place halves on a baking sheet. Spread with butter and then sauce. Top with cheese, sausage and pepperoni. Bake for 5 mins. or until cheese is melted. Cut into pieces.
1-1 1/2 c. pizza sauce
shredded mozzerella cheese
4 oz. sliced pepperoni
butter spread
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice bread in half lengthwise. Place halves on a baking sheet. Spread with butter and then sauce. Top with cheese, sausage and pepperoni. Bake for 5 mins. or until cheese is melted. Cut into pieces.
BBQ Beef
2-3 Lb. Roast
3/4 cup Beef Broth
1/2 cup flour
3 Tbls. Montreal Seasoning
2 Tbls. Vegetable Oil
1 Small Onion, diced
2 Tbls. Butter
1 1/2 cups Ketchup
Juice of One Small Lemon
1/3- 2/3 Cups Brown Sugar
1 Tsp. Yellow Mustard
Add vegetable oil to frying pan and heat up on medium high. Mix Montreal Seasoning with flour. Dredge roast in flour mixture then brown roast in frying pan. Place beef broth in a crockpot and turn crock pot on to high. Add browned roast to crockpot. Cook on high for 6-7 hours. Shred roast in crockpot once it is cooked and allow it to soak up juices.
For BBQ sauce, melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add ketchup, brown sugar, lemon juice and mustard. Adjust as needed for desired taste. Add BBQ sauce to meat mixture and allow to simmer for one additional hour.
Serve on buns or over toast.
Cindy Bee
3/4 cup Beef Broth
1/2 cup flour
3 Tbls. Montreal Seasoning
2 Tbls. Vegetable Oil
1 Small Onion, diced
2 Tbls. Butter
1 1/2 cups Ketchup
Juice of One Small Lemon
1/3- 2/3 Cups Brown Sugar
1 Tsp. Yellow Mustard
Add vegetable oil to frying pan and heat up on medium high. Mix Montreal Seasoning with flour. Dredge roast in flour mixture then brown roast in frying pan. Place beef broth in a crockpot and turn crock pot on to high. Add browned roast to crockpot. Cook on high for 6-7 hours. Shred roast in crockpot once it is cooked and allow it to soak up juices.
For BBQ sauce, melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add ketchup, brown sugar, lemon juice and mustard. Adjust as needed for desired taste. Add BBQ sauce to meat mixture and allow to simmer for one additional hour.
Serve on buns or over toast.
Cindy Bee
Six Can Chicken Tortilla Soup
15 ounce can whole kernel corn, drained
2- 14.5 ounce cans chicken broth
10 ounce can chunk chicken
15 ounce can black beans
10 ounce can diced tomatoes with green chile peppers, drained
Put all together in a freezer bag.--
To prepare -- Thaw until it can come out of the bag. Put in slow cooker on high for 5 hours, or cook in stock pot until chicken is warm. Can top with cheese, tortilla chips, sour cream ect..
Jessica Combs
2- 14.5 ounce cans chicken broth
10 ounce can chunk chicken
15 ounce can black beans
10 ounce can diced tomatoes with green chile peppers, drained
Put all together in a freezer bag.--
To prepare -- Thaw until it can come out of the bag. Put in slow cooker on high for 5 hours, or cook in stock pot until chicken is warm. Can top with cheese, tortilla chips, sour cream ect..
Jessica Combs
Hamburger Soup
Amy Hale
1 lb. hamburger 3 cup water
1 C chopped carrot 1 c chopped celery
1 c chopped onion 1 c chopped potato
1/4 tsp. pepper 2 tsp salt
1 bay leaf 1/2 tsp bottled gravy (kitchen bouquet)
1 28 oz can tomatoes 1/8 tsp leaf basil
brown hamburger. Drain - Stir in water and rest of ingredients. Heat to boiling. Simmer 1 hour on low heat, covered.
Place in crock pot for 6-8 hours on low.
1 lb. hamburger 3 cup water
1 C chopped carrot 1 c chopped celery
1 c chopped onion 1 c chopped potato
1/4 tsp. pepper 2 tsp salt
1 bay leaf 1/2 tsp bottled gravy (kitchen bouquet)
1 28 oz can tomatoes 1/8 tsp leaf basil
brown hamburger. Drain - Stir in water and rest of ingredients. Heat to boiling. Simmer 1 hour on low heat, covered.
Place in crock pot for 6-8 hours on low.
Turkey Marinade
2 cups 7up or sprite
1-cup soy sauce
1/4 cup vegetable oil1 tsp horseradish1 tsp garlic powder mix together all of theingredients (put the sprite in last), sprite should be bubbly, marinate for 24hours. This recipe already marinated, so label should read: thaw and barbeque.
Tacy Pugh
1-cup soy sauce
1/4 cup vegetable oil1 tsp horseradish1 tsp garlic powder mix together all of theingredients (put the sprite in last), sprite should be bubbly, marinate for 24hours. This recipe already marinated, so label should read: thaw and barbeque.
Tacy Pugh
Pork Chop and Potato Bake
by
6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of celery soup
1/2 C milk
1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions
Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of celery soup
1/2 C milk
1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions
Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
Swiss Chicken
6 Chicken Breasts
6 Slices Swiss cheese
1 Can cream of mushroom soup and ¾ cup chicken broth
or 1 Can Cream of Chicken and ¾ Cup Milk
2 Cups stuffing mix
Layer stuffing, soup, chicken, cheese. Defrost completely and bake 350 degrees for 1 hour.
Tacy Pugh
6 Slices Swiss cheese
1 Can cream of mushroom soup and ¾ cup chicken broth
or 1 Can Cream of Chicken and ¾ Cup Milk
2 Cups stuffing mix
Layer stuffing, soup, chicken, cheese. Defrost completely and bake 350 degrees for 1 hour.
Tacy Pugh
Chicken or Turkey rolls
2 lbs chicken breast or tenders
1 8 oz package cream cheese (softened)
2 T Melted butter
2 packages crescent rolls
1 package Turkey gravy
Boil chicken until cooked. Shred fine. Add to cream cheese and melted butter. Add salt and pepper to taste. Separate rolls, and put a spoon full of mixture on each roll and roll up like a crescent. Bake on 350 degrees for 10-15 minutes or until golden brown. Serve with gravy on top.
1 8 oz package cream cheese (softened)
2 T Melted butter
2 packages crescent rolls
1 package Turkey gravy
Boil chicken until cooked. Shred fine. Add to cream cheese and melted butter. Add salt and pepper to taste. Separate rolls, and put a spoon full of mixture on each roll and roll up like a crescent. Bake on 350 degrees for 10-15 minutes or until golden brown. Serve with gravy on top.
Chicken Enchilada Casserole
1 whole chicken or 4 large breasts
1 dozen corn tortillas
1 bottle salsa (or 1 can green chilies)
1 can cream of chicken soup (undiluted)
1 cup sour cream
Shredded cheese
Cook chicken till tender and cube. Mix chicken, torn up tortillas, soup, sour cream, green chilies or salsa and cheese. Pour in baking pan and top with additional cheese (if freezing, add last cheese last few minutes of cooking time).
Serves about 6. Bake at 325 degrees for about 30 minutes.
1 dozen corn tortillas
1 bottle salsa (or 1 can green chilies)
1 can cream of chicken soup (undiluted)
1 cup sour cream
Shredded cheese
Cook chicken till tender and cube. Mix chicken, torn up tortillas, soup, sour cream, green chilies or salsa and cheese. Pour in baking pan and top with additional cheese (if freezing, add last cheese last few minutes of cooking time).
Serves about 6. Bake at 325 degrees for about 30 minutes.
Sweet and Sour Meatballs
1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
few grains pepper
1 teaspoon Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce. Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings.
Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup BBQ sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
few grains pepper
1 teaspoon Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce. Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings.
Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup BBQ sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
Cheese Manicotti
by
1 8-ounce package manicotti
1 1/2 Ricotta cheese
2 cups cottage cheese
4 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
1 T dried parsley flakes
1 t salt
1/4 t pepper
1-3 cups spaghetti sauce
Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Grease foil baking pans. Cover bottom of the pan with spaghetti sauce. Stuff manicotti with cheese mixture. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 45 minutes at 350. Uncover, tope with more Mozzarella cheese and bake an additional 10 minutes or until cheese melts.
Originally done by Jessica Combs, repeated by Amy
1 8-ounce package manicotti
1 1/2 Ricotta cheese
2 cups cottage cheese
4 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
1 T dried parsley flakes
1 t salt
1/4 t pepper
1-3 cups spaghetti sauce
Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Grease foil baking pans. Cover bottom of the pan with spaghetti sauce. Stuff manicotti with cheese mixture. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 45 minutes at 350. Uncover, tope with more Mozzarella cheese and bake an additional 10 minutes or until cheese melts.
Originally done by Jessica Combs, repeated by Amy
Creamy Chicken and Pasta
3 cups pasta, any shape
1 can cream of chicken soup
1 12 oz can evaporated milk
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
2/3 cup french fried onions
3 cups cooked chopped chicken
Cook pasta in salted water for half the time recommended in package directions. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 45 minutes at 350 degrees. Uncover and top with more French fried onions. Return to oven and bake an additional 5 minutes.
1 can cream of chicken soup
1 12 oz can evaporated milk
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
2/3 cup french fried onions
3 cups cooked chopped chicken
Cook pasta in salted water for half the time recommended in package directions. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 45 minutes at 350 degrees. Uncover and top with more French fried onions. Return to oven and bake an additional 5 minutes.
POTATO AND CHEESE SOUP
5 C potato boil until soften, drain, add 1C celery (set aside)
3 C water dissolve 3 chicken bouillon cubes (set aside)
3/4 C butter (real)
1/2 onion
sauté until onions are clear
mix 3/4 C flour and 4 C milk, 1 tsp. salt & 1/2 tsp. pepper, add mixture to onions
Mix all together and add 3-4 C shredded cheese
Warm and serve
3 C water dissolve 3 chicken bouillon cubes (set aside)
3/4 C butter (real)
1/2 onion
sauté until onions are clear
mix 3/4 C flour and 4 C milk, 1 tsp. salt & 1/2 tsp. pepper, add mixture to onions
Mix all together and add 3-4 C shredded cheese
Warm and serve
Shredded Beef Enchiladas
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped
green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey
Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas
Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.
TIP #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
Cindy Bee
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped
green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey
Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas
Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.
TIP #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
Cindy Bee
Chicken and Broccoli Bake (Lion House recipe)
4 chicken breast halves
3 pkgs (10 oz each) frozen broccoli cooked according to the pkg directions, or 2 lbs fresh broccoli, well trimmed and cooked until tender crisp
1 can (10 1/2 oz) cream of chicken soup
1/2 c milk
1/2 c mayonnaise
1 c grated Cheddar cheese
1 t lemon juice
1/2 c buttered crumbs
Simmer chicken breasts in water just to cover for about 30 mins, or until tender. (You may add a bay leaf, 1/2 medium onion, sliced, and a sliced stalk of celery to season the stock for another use.) Remove chicken from broth and cool enough to handle. Then remove skin and bones and slice or break into large pieces. In 9X9x2 inch pan, arrange broccoli with floweret’s pointed out toward the edge of pan. Lay chicken meat over broccoli. Make a sauce by combining soup, milk, and mayonnaise and stir until smooth. Add cheese and lemon juice. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with aluminum foil and bake at 350 degrees F for about 30 mins. Sprinkle crumbs on top after chicken is heated through or just before serving. Makes 5 to 6 servings.
Lori Taylor
3 pkgs (10 oz each) frozen broccoli cooked according to the pkg directions, or 2 lbs fresh broccoli, well trimmed and cooked until tender crisp
1 can (10 1/2 oz) cream of chicken soup
1/2 c milk
1/2 c mayonnaise
1 c grated Cheddar cheese
1 t lemon juice
1/2 c buttered crumbs
Simmer chicken breasts in water just to cover for about 30 mins, or until tender. (You may add a bay leaf, 1/2 medium onion, sliced, and a sliced stalk of celery to season the stock for another use.) Remove chicken from broth and cool enough to handle. Then remove skin and bones and slice or break into large pieces. In 9X9x2 inch pan, arrange broccoli with floweret’s pointed out toward the edge of pan. Lay chicken meat over broccoli. Make a sauce by combining soup, milk, and mayonnaise and stir until smooth. Add cheese and lemon juice. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with aluminum foil and bake at 350 degrees F for about 30 mins. Sprinkle crumbs on top after chicken is heated through or just before serving. Makes 5 to 6 servings.
Lori Taylor
Mozzarella Chicken
4 large chicken breast halves
2 Tbls. oil
2 C. bread crumbs (fine)
1/4 tsp. garlic
1/2 tsp. salt
1/4 C. grated parmesan cheese
1 egg, beaten
2-8 oz. packages mushrooms
2 C. mozarella cheese
3/4 C. chicken broth
Mix bread crumbs, garlic, salt, and parmesan cheese in bowl and set aside. Cut chicken breasts into about 4 pieces so each piece is about 1/2 inch thick and 4 inches by 4 inches. Heat oil in pan over medium heat. Dip chicken pieces in egg then in bead crumb mixture, coating evenly. Fry in pan 3-5 minutes on each side, or until cooked through. Drain on paper towel lined plate. Arrange cooked chicken on the bottom of 9 x 13 pan. Cover with sliced mushroom, then cheese. Sprinkle chicken broth evenly over the top. Bake 30 minutes at 350º.
2 Tbls. oil
2 C. bread crumbs (fine)
1/4 tsp. garlic
1/2 tsp. salt
1/4 C. grated parmesan cheese
1 egg, beaten
2-8 oz. packages mushrooms
2 C. mozarella cheese
3/4 C. chicken broth
Mix bread crumbs, garlic, salt, and parmesan cheese in bowl and set aside. Cut chicken breasts into about 4 pieces so each piece is about 1/2 inch thick and 4 inches by 4 inches. Heat oil in pan over medium heat. Dip chicken pieces in egg then in bead crumb mixture, coating evenly. Fry in pan 3-5 minutes on each side, or until cooked through. Drain on paper towel lined plate. Arrange cooked chicken on the bottom of 9 x 13 pan. Cover with sliced mushroom, then cheese. Sprinkle chicken broth evenly over the top. Bake 30 minutes at 350º.
Cheesy Ham & Potatoes
1 2 lb. bag frozen shredded hash browns
1/2 c. minced onion
2 cans cream of celery soup
1 8 oz. cream cheese
1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. cubed ham
1/4 tsp pepper
Soften cream cheese & cream together with soup. Stir in onions, ham, Jack cheese & pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label & freeze.
To Serve: Thaw. Place in greased baking dish. Bake covered 1 hour at 350 degrees. Uncover & top with shredded cheddar cheese. Return to oven until cheese is melted.
1/2 c. minced onion
2 cans cream of celery soup
1 8 oz. cream cheese
1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. cubed ham
1/4 tsp pepper
Soften cream cheese & cream together with soup. Stir in onions, ham, Jack cheese & pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label & freeze.
To Serve: Thaw. Place in greased baking dish. Bake covered 1 hour at 350 degrees. Uncover & top with shredded cheddar cheese. Return to oven until cheese is melted.
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