14 pieces of manicotti, uncooked
1 3/4 cup (15 oz container) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg, slightly beaten
2 T chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 cups spaghetti sauce (home-made or from the jar)
1 cup water
Stir together cheese, egg, parsley, salt and pepper; spoon into uncooked pasta tubes. (you could freeze now) Spread a thin layer of spaghetti sauce on bottom of 9x13 pan. Arrange filled pasta in single layer over sauce. Mix remaining sauce with water and boil and pour over pasta. Or just put your remaining sauce over the pasta and pour 1 cup of hot water around the edges of your pan of pasta.(I usually use this method, quicker!!!) Cover with foil and bake at 450 for about 1 hour. You can check it 45 min into the cooking and can remove foil if it is getting done.
Tuesday, December 7, 2010
Sarah's September Meal - Baked Pasta and Lemon Chicken
4 cups cooked spaghetti (i used curly pasta)
1 1/2 lbs cooked chicken, diced
1/2 cup fresh parsley, chopped
2 1/2 tsp minced garlic
2 tsp grated lemon zest
1 1/2 tsp dried marjoram
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (if I make it again I'd add less, it was too spicy for some of my wimpy kids!)
1 cup chicken broth
1/4 cup olive oil
2 T. lemon juice
In large bowl, combine the ingredients and stir. Transfer to freezer bags or place in baking dish, and cover with foil. Cook in 350 oven for 20-25 minutes or until chicken is heated.
1 1/2 lbs cooked chicken, diced
1/2 cup fresh parsley, chopped
2 1/2 tsp minced garlic
2 tsp grated lemon zest
1 1/2 tsp dried marjoram
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (if I make it again I'd add less, it was too spicy for some of my wimpy kids!)
1 cup chicken broth
1/4 cup olive oil
2 T. lemon juice
In large bowl, combine the ingredients and stir. Transfer to freezer bags or place in baking dish, and cover with foil. Cook in 350 oven for 20-25 minutes or until chicken is heated.
Sarah's August Meal - California Citrus Chicken
Sauce:
1/4 cup apple cider vinegar
1/2 cup orange juice frozen concentrate
1 cup water
1/2 tsp. dry yellow mustard
1/4 tsp tarragon seasoning
1/2 tsp salt
2 T. honey
1 1/2 T. cornstarch
1 T. orange rind
Other:
6 cups cooked chicken pieces
1 cup green pepper, diced
1/4 cup red pepper, diced
4 T green onion, chopped
1 cup mandarin oranges sections
parsley to taste
Stir sauce ingredients together. Stir orange sections, chicken chunks and veggies into sauce. Bag and freeze.
When thawed, place in baking dish, cover and cook for 30 minutes at 350. To serve, remove from oven and garnish with parsley and grated orange rind. Serve over rice.
I got this out of 'Too Busy to Cook . . .' by Lori Rogers and Chris Humpherys
1/4 cup apple cider vinegar
1/2 cup orange juice frozen concentrate
1 cup water
1/2 tsp. dry yellow mustard
1/4 tsp tarragon seasoning
1/2 tsp salt
2 T. honey
1 1/2 T. cornstarch
1 T. orange rind
Other:
6 cups cooked chicken pieces
1 cup green pepper, diced
1/4 cup red pepper, diced
4 T green onion, chopped
1 cup mandarin oranges sections
parsley to taste
Stir sauce ingredients together. Stir orange sections, chicken chunks and veggies into sauce. Bag and freeze.
When thawed, place in baking dish, cover and cook for 30 minutes at 350. To serve, remove from oven and garnish with parsley and grated orange rind. Serve over rice.
I got this out of 'Too Busy to Cook . . .' by Lori Rogers and Chris Humpherys
Monday, December 6, 2010
Claudine's December Meal: Beef and Rice Balls
1 lb. hamburger
1/2 cup raw rice
1 tsp. salt
1/2 tsp. celery salt
1 Tbsp. finely chopped onion
1 clove garlic, finely chopped
********
1 can (46 oz.) tomato juice
1-1/2 tsp. cinnamon
3 Tbsp. Worchestershire sauce
6 Tbsp. sugar
12 whole cloves
Combine rice, hamburger, onion, salt, celery salt, and garlic. Form into balls about 1-1/2 inches in diameter. Heat tomato juice, cloves, cinnamon, sugar and Worchestershire sauce in a skillet. Drop in meatballs. Cover tightly. Simmer 50 minutes.
1/2 cup raw rice
1 tsp. salt
1/2 tsp. celery salt
1 Tbsp. finely chopped onion
1 clove garlic, finely chopped
********
1 can (46 oz.) tomato juice
1-1/2 tsp. cinnamon
3 Tbsp. Worchestershire sauce
6 Tbsp. sugar
12 whole cloves
Combine rice, hamburger, onion, salt, celery salt, and garlic. Form into balls about 1-1/2 inches in diameter. Heat tomato juice, cloves, cinnamon, sugar and Worchestershire sauce in a skillet. Drop in meatballs. Cover tightly. Simmer 50 minutes.
Claudine's November Meal: Taco Lasagna
1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) Mexican diced tomatoes, undrained
6 flour tortillas
1 can (16 oz.) refried beans
3 cups (12 oz.) shredded Mexican cheese blend
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13X9 baking dish. Sprewadk with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted.
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) Mexican diced tomatoes, undrained
6 flour tortillas
1 can (16 oz.) refried beans
3 cups (12 oz.) shredded Mexican cheese blend
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13X9 baking dish. Sprewadk with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted.
Claudine's October Meal: White Chili
3 medium onions, chopped
2 garlic cloves, minced
1 Tbsp. olive or vegetable oil
2- 12.5 oz. cans of chicken, drained
2 cans (15 0z. each) white kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chillies
2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. chili powder
In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chillies, cumin, oregano, salt and chili powder; stir well. Cover and cook on low for 6-7 hour or until bubbly. Serve over corh chips; top with cheese and sour cream.
2 garlic cloves, minced
1 Tbsp. olive or vegetable oil
2- 12.5 oz. cans of chicken, drained
2 cans (15 0z. each) white kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chillies
2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. chili powder
In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chillies, cumin, oregano, salt and chili powder; stir well. Cover and cook on low for 6-7 hour or until bubbly. Serve over corh chips; top with cheese and sour cream.
Claudine's September Meal: Tater Tot Casserole
1 lb. hamburger
1 pint green beans, drained
1 10-oz. can cream of mushroom soup
1 medium onion, chopped
1 pdg. (2 lbs.) tater tits
10 oz. milk
Brown hamburger with onion, drain. Layer on bottom of a 13X9X2 pan. Layer green beans nest, then tater tots. Combine soup and milk together and pour over top. Bake at 350 degrees for 1 hour.
1 pint green beans, drained
1 10-oz. can cream of mushroom soup
1 medium onion, chopped
1 pdg. (2 lbs.) tater tits
10 oz. milk
Brown hamburger with onion, drain. Layer on bottom of a 13X9X2 pan. Layer green beans nest, then tater tots. Combine soup and milk together and pour over top. Bake at 350 degrees for 1 hour.
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