Tuesday, October 25, 2011
1 lb browned ground beef
1 cup onion, diced
1 cup celery, diced
3 cups water
3 cubes beef bouillon
4 cups diced potatoes
2 large carrots, shredded
4 Tablespoons butter, melted
1/4 cup flour
2 cups shredded cheese (i used colby and cheddar)
1 1/2 cups milk
1 tsp basil
1 tsp parsley
salt and pepper to taste
Saute the onion and celery with 1 T of olive oil in large pot until the onions have softened. Add browned ground beef, water, and beef bouillon cubes. Bring to boil. Add potatoes and carrots and boil for 10 min.
In small saucepan, stir together butter and flour. Mix until smooth and add milk. Stir until thickened and add 2 cups shredded cheese. Mix together until melted. Pour the cheese mixture into the large pot of boiling water with veggies. Add basil and parsley, then warm up. Salt and pepper to taste.
Serve warm or freeze when the soup has cooled. Pour soup into ziplock bags and freeze.
To serve simply defrost soup on the microwave on high until it is warmed all the way through.
Tuesday, May 10, 2011
1 can (10 3/4 oz.) condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour torillas, cut into 1" pieces
1 can (15.25 oz.) corn, drained
1 cup shredded Cheddar cheese
In skillet, cook beef until browned. Drains off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover.
BaKe at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese.
FREEZER DIRECTIONS: Thaw completely. Transfer to shallow baking dish. Cover. Bake at 400 degrees for 30 minutes or until hot. Sprinkle with extra cheese.
Thursday, April 14, 2011
1-2 pound pork or beef roast
1 pkg onion soup mix
Place roast in crock pot and cover with water. Sprinkle onion soup mix over top. Cover and simmer on high for 6 hrs. Remove roast and shred into small pieces.
1/2c soy sauce
2 T vinegar
1/2 tsp pepper
4 cloves garlic, crushed
Mix all ingredients in blender
1 to 2 pkgs frozen oriental vegetables
In large skillet, place shredded roast, frozen veggies, and teriyaki sauce. Heat until veggies are hot. Serve over rice. Don't overcook!
To freeze: Shred meat and mix with sauce. Freeze in Ziploc bag. To use: Thaw and heat with veggies.
1 Large Onion, chopped
Cook until brown and drain off fat.
1 pkg. Taco Seasoning
2 Cans Corn, undrained
2 Cans Stewed Tomatoes
2 Cans Kidney Beans, drained and rinsed
Put all ingredients together and let simmer for 45 minutes. When you serve this top each bowl of soup with a spoon of sour cream and grated cheese and serve with tortilla chips.
Thursday, March 10, 2011
*This makes a HEAPING full 9x13 pan or two 8x8s
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo – I use the Jennie-O brand and it is precooked in a U-shape.
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.
Recipe Source: adapted from Martha Stewart Everyday Food
4 TBSP veg. oil, divided
3 TBSP fresh chopped ginger
6 cloves garlic, minced
1tsp red pepper flakes
2TBSP rice vinegar
1lb flank steak
In a large zipper-topped plastic bag, prepare marinade by mixing teriyaki sauce, half the veg. oil, ginger, garlic, red pepper flakes, and rice vinegar. Add beef and let sit for 30 minutes in the fridge. OR freeze (in freezer bag) and then defrost before cooking.
In a skillet, over medium-heat, add remaining oil, heat, and saute steak till cooked to your liking.
(For meal exchange, I cut the steak into pieces for a stir fry. Cook meat, set aside, saute vegetables and then combine the two. Add cornstarch if you wish to thicken)
--From Saving Dinner cookbook
1 to 1 1/2 lbs chicken
1 t. cumin
1/2 t. salt
1/4 t. pepper
1/2 lb fully cooked black beans
1 bag frozen corn
1 large jar salsa
1/2 c. water
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t salt and 1/4 t.pepper. Add chicken to skillet. Cook until chicken is fully cooked. Remove chicken and shred, and return to pan. Add all remaining ingredients. Bring to a boil and simmer for 5 min.
You can freeze at this point or just serve it in tortillas with shredded cheese for tacos.
Can be used as a taco filling, but there are other options as well. Use it over chips for Nachos. Quesadillas. Mexican Lasagna. Served over rice with shredded cheese on top. Mexican pizza topping. With Scrambled eggs for breakfast burritos. Taco Salad. Thinned with 1 can tomato sauce and 1 1/2 c chicken stock, plus some extra spices and tortilla chips for Chicken Tortilla soup.
1/4 cup chicken soup base
1/4 cup dry onions
1/4 cup split green peas
1/4 cup rice
1/4 cup lentils
1/4 pearl barley
1/4 cup split yellow peas
1/4 cup salad pasta
1/4 cup shell pasta
Prep: Combine all ingredients EXCEPT pasta in large pot. Add 6-8 cups water. Cook for 30 minutes, adding more water as soup thickens.
From Freezer: Thaw. Heat to boil in pot and then add pasta, cooking for 15 more minutes. Add water as needed.
Serve with Rhodes Bread. (Place frozen dough in pan that has been sprayed with non-stick spray. Cover with sprayed plastic wrap. Let dough rise for 4-7 hours, until dough is 1" above pan. Bake in preheated oven at 350 degrees for 20-25 minutes.
Wednesday, March 9, 2011
Poppy Seed Chicken
2-3 pounds cooked chicken-cut into bite sized pieces
1 can cream of chicken soup
1 1/2 C of Sour cream
60 Ritz crackers crushed (I believe that this is about a stack and half if I am remembering correctly)
1 1/2 Tbs. poppy seeds
6 TBS margarine-melted
Place the chicken in the bottom of a greased 9x13 pan. Mix the soup and sour cream and poppy seeds together. Pour over the chicken. Crush the crackers and mix with the melted margarine. Sprinkle over the top of the chicken mixture. Bake at 350 for 30-45 mins. or until bubbly
Thursday, February 10, 2011
So, as a tribute to our 5 years in Ohio I feed you . . . Cincinnati Chili!!!
Here is more information for you from Wikipedia (they say it better than me!)
Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnimon, cloves, allspice or chocolate, and by the absence of chili peppers or chili powder. It is commonly served over speghetti or as a hot dog sauce. The chili is mostly served in restaurants in the greater Cincinnati area, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolis areas as well as in Florida.
There are different ways to eat Cincinnati Chili, but I have given you ingredients for all the ways. (just not the cheese coney!)
2 Way - Chili seved over spaghetti
3 Way - Chili served over spaghetti and topped with cheddar cheese.
4 Way - Chili served over spaghetti and topped with onions or red beans and cheddar cheese .
5 Way - Chili served over spaghetti and topped with red beans, onions and cheddar cheese.
Cheese Coney - hot dog topped with chili, onion, mustard all in a bun topped with grated cheese.
At the restaurants they always serve this with oyster crackers, so I threw them in for the experience of it!
1 lb ground beef
1 pkg cincinnati chili seasoning
1 can tomato sauce (8oz)
In a large skillet, add 1 lb of ground beef with 1 cup water. Stir until the meat is browned. Add spice pack, stir and let simmer for 10 minutes. Add 3 cups of water, bring to a boil. Add one 8oz can of tomato sauce. Reduce heat and simmer uncovered for 1 hour.
Thaw in refrigerator, heat in a sauce pan till warm. Cook your Spaghetti noodles (the ones i gave you said to cook for 10 to 11 minutes). Layer on your plate : noodles, chili, red beans(I drain and heat them up in the microwave), chopped onions, and lots and lots of cheese on top!
I hope you enjoy your trip to Cincinnati! (Don't tell any of Blake's family you are having this for dinner or you just might find yourself with extra dinner guests!)
Pineapple Chicken Burritos (Freezer meal)
This recipe makes 12 servings!
6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cups medium salsa (needs to be medium or it will be too bland)
2-3 cups cooked rice
1 Tsp. Cumin
1/2 Tsp. Garlic salt
1/2 Tsp Onion salt
10-12 burrito sized flour tortillas
2 (10 oz) cans green enchilada sauce
2 cups shredded cheddar/monterry jack blend
- Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6 to 8 hours.
- Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
- Mix in the cooked rice, cumin, garlic salt, and onion salt.
- Use half of the mixture to fill 5-6 of the burrito tortillas. Allow the other half of the mixture to cool.
- Place the 5-6 burritos in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
- Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. Enjoy.
- With the remain cooled filling mixture, place it in a gallon sized freezer bag and freeze for another meal. You can also place the remaining tortillas and shredded cheese in separate freezer bags to freeze along with the mixture for a future meal. To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6.
Friday, January 7, 2011
1 (10.75 oz.) can condensed cream of chicken soup
1 (16 oz.) container sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat (I used 1 12 oz. can of chicken)
1 cup diced ham
3 green onions, chopped
1/3 of a green pepper, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted
1. Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9X13 inch pan.
2. Bake at 350 degrees for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.
Banana Chocolate Chip Muffins
1-3/4 cups all-purpose flour
1/4 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup milk
1/3 vegetable oil
1/2 cup mashed ripe banana (about 1)
1/2 cup applesauce
1 cup chocolate chips
Combine the egg, milk, oil, banana, and applesauce. Stir in dry ingredients just until moistened. Fold in the chocolate chips. Fill lined muffin cups two-thirds full. Bake at 400 degrees for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Thursday, January 6, 2011
( I found this recipe at freezerdinner.com )
1 cup soy sauce
1 cup water
1 cup brown sugar
1 cup white sugar
1/2 tsp sesame oil
2 tsp minced ginger (i used ground ginger, i couldn't find fresh as winco)
3 green onions, chopped
2 tsp minced garlic
1 1/2 lbs chicken tenders or breasts (i used tenders, there should be 10-12 in each dinner more than 1 1/2lbs)
1/2 keilbasa sausage, sliced (optional, i didn't have any when i made it for the fam, but added for the swap)
Place all ingredients except chicken and sausage into zip-top bags. Stir to create marinade. Add the raw chicken and sausage squeeze all the air out of the bag. Label and freeze.
To Serve: Defrost frozen meat and marinade in the microwave and then cook together in a hot skillet until chicken is cooked through (5 min on each side.) Serve with rice. To turn marinade into a sauce, bring to boil on the stove and add 3 T cornstarch mixed with 1/2 cup cold water. (Mix the cornstarch with water before pouring into the sauce or it will be lumpy.) Stir until sauce thickens, and then pour on rice. You can garnish with sesame seeds.
OR: Place all ingredients in a slow cooker and cook on low for 3 hours. Serve with rice.
2-3 chicken breast cooked and chopped
1 jar Rinaldi spaghetti sauce(I have tried lots and this is my favorite brand)
1 can tomato soup
2-3 shakes of chili powder
salt and pepper to taste
sliced fresh mushrooms, onions and zucchini if desired
-Cook chicken in skillet. Chop chicken and saute vegetables. Return chicken to pan and add all other ingredients. Heat and serve over cooked noodles. (I interchange the chicken for hamburger meat for a traditional spaghetti). This was my mom's recipe and we love it!
Thaw by running under warm water or you can put it directly in a pot, put the lid on, and let dethaw on low heat, stirring occasionally so the bottom doesn't burn.
Wednesday, January 5, 2011
1 lb ground beef
1 green pepper, chopped
1 can petite diced tomatoes
1 can tomato sauce
2 cans black beans
Palm full of chili powder, cumin, coriander, and curry
Sprinkle of cayenne pepper
1/4 cup sugar
Brown ground beef and chopped pepper, drain, and put in crock pot. Add the rest of the ingredients. Cook on high for 2-3 hours or low for 6-8 hours. The longer it cooks, the better it tastes. Can serve with cheese and sour cream. Also good on baked potatoes.
Sweet Corn Muffins
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup ALBERS Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cup milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted
Preheat oven to 350. Grease or paper-line 18-20 muffin cups.Combine dry ingredients in medium bowl. Combine milk, eggs, vegetable oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.
Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from wire racks to cool slightly. Serve warm.
Frozen cornbread can be thawed at room temperature or reheated in the oven.
Tuesday, January 4, 2011
1-(2lb) bag hash brown potatoes, or 6 left over baked potatoes with skin peeled off and coarsely mashed.
1/2 cup celery, chopped
1 1/2 cans chicken broth (14 1/2 oz. each) or make your own
2 cups milk
1 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup light sour cream
1 cup shredded cheddar cheese, divided
1-8 oz. package diced ham
Mix thawed hash brown potatoes with celery, chicken broth, milk, garlic, salt and pepper. Place mixture in a 1 gal. freezer bag, letting all air out of bag. Shred 1 cup cheddar cheese into Sandwich size freezer bag and place in freezer. Have container of sour cream and ham in fridge to go with this recipe.
Place thawed mixture from gallon freezer bag into 6 qt. pan. Add ham and sour cream and heat till boiling. Tastes great with bread and a salad.