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.