Makes 8-10 servings
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, October 25, 2011
Tuesday, May 10, 2011
Claudine's May Meal--Beef Taco Bake
1 lb. ground beef
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.
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
Julie's April Meal: Teriyaki Beef
Teriyaki Beef *Suzanne Reid's recipe
Roast:
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.
Teriyaki Sauce:
1/2c oil
1/2c soy sauce
1/4c ketchup
2 T vinegar
1/2 tsp pepper
4 cloves garlic, crushed
Mix all ingredients in blender
Vegetables:
1 to 2 pkgs frozen oriental vegetables
Assembly:
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.
Roast:
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.
Teriyaki Sauce:
1/2c oil
1/2c soy sauce
1/4c ketchup
2 T vinegar
1/2 tsp pepper
4 cloves garlic, crushed
Mix all ingredients in blender
Vegetables:
1 to 2 pkgs frozen oriental vegetables
Assembly:
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.
Claudine's April Meal--Taco Soup
1 1/2 lbs. Hamburger
1 Large Onion, chopped
Cook until brown and drain off fat.
Add:
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.
1 Large Onion, chopped
Cook until brown and drain off fat.
Add:
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
March Meal: Baked Pasta with Turkey Sausage
Baked Pasta with Chicken Sausage
Printable Version
*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
Printable Version
*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
Julie's February Meal: Thai Beef
1/2 cup teriyaki sauce
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
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
Sarah's March Meal - Chicken and Black Bean Taco Filling
2 T olive oil
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 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.
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