This is the first of the freezer meals that I made. It was really tasty and VERY easy!!!!! Well worth the few minutes it takes to make it.
1.5 pound London broil
1 oz package of au jus gravy mix
1 oz package of brown gravy mix
3 cups water
4-6 sandwich rolls
Trim fat off meat. Sprinkle gravy mixes on London broil in 1-gallon Ziploc bag. Label and freeze. Thaw, add 3 cups water to back and shake. Pour into Crock-Pot and cook (low) for 3-4 hours. Slice mean and return to sauce. Serve on toasted buns.
Showing posts with label Freezer. Show all posts
Showing posts with label Freezer. Show all posts
Monday, June 20, 2011
Wednesday, March 9, 2011
Chicken and Rice Casserole
I have been a little behind this month, but I am still cooking and trying to keep us healthy and at home. This is a recipe I found that has become a household favorite. It is also a great one for company.
Ingredients:
4 cups diced, cooked chicken*
4 cups cooked rice
½ c. celery
½ c. diced onions
2 cans cream of chicken soup**
¼ c. mayonnaise
1 Tbsp. Lemon juice
Topping:
2 c. crushed cornflakes
3-6 Tbsp. Butter
Assembly:
Sauté onions and celery.
Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.
Place in 9x13 baking dish.
Top with crushed cornflakes and crumbled butter.
Serving Day:
Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.
Ingredients:
4 cups diced, cooked chicken*
4 cups cooked rice
½ c. celery
½ c. diced onions
2 cans cream of chicken soup**
¼ c. mayonnaise
1 Tbsp. Lemon juice
Topping:
2 c. crushed cornflakes
3-6 Tbsp. Butter
Assembly:
Sauté onions and celery.
Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.
Place in 9x13 baking dish.
Top with crushed cornflakes and crumbled butter.
Serving Day:
Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.
Monday, December 20, 2010
Lazy Lasagna
This recipe is one we tried at the last cooking class. The girls loved it! It was super easy, and meatless. It will be put into the rotation at the Gordon house. It would also be a great freezer meal.
INGREDIENTS:
1 package of frozen spinach
1 small onion, chopped
1 (28 ounce) jar spaghetti sauce
3 lbs of cheese ravioli
4 cups of mozzarella
Ready In: 1 Hour 20 Minutes Servings: 8
DIRECTIONS: 1.Preheat oven to 375 degrees F (190 degrees C).
2.Brown the onion in a skillet. Pour in spaghetti sauce and simmer 5 minutes.
3.In a 9x13 inch baking dish, spread enough sauce to cover bottom and put a layer of ravioli down end to end.
4.Spread a layer of sauce, spinach, and cheese just like you would with regular lasagna. Keep layering and finish with sauce on top.
5.Bake uncovered in a preheated oven for 1 hour. Let sit for 5 minutes before serving.
INGREDIENTS:
1 package of frozen spinach
1 small onion, chopped
1 (28 ounce) jar spaghetti sauce
3 lbs of cheese ravioli
4 cups of mozzarella
Ready In: 1 Hour 20 Minutes Servings: 8
DIRECTIONS: 1.Preheat oven to 375 degrees F (190 degrees C).
2.Brown the onion in a skillet. Pour in spaghetti sauce and simmer 5 minutes.
3.In a 9x13 inch baking dish, spread enough sauce to cover bottom and put a layer of ravioli down end to end.
4.Spread a layer of sauce, spinach, and cheese just like you would with regular lasagna. Keep layering and finish with sauce on top.
5.Bake uncovered in a preheated oven for 1 hour. Let sit for 5 minutes before serving.
Sunday, September 19, 2010
Chicken Pot Pie- Sandra Lee Version
Hannah was watching Money Saving Meals last weekend and saw this recipe. She then recorded the episode, so I could later watch and make her this meal. I was thrilled that she wants to help with the meal planning. It definitely helps to have them involved. They try more, too.
I liked this recipe because it uses thyme, which has the same flavoring as my mom's recipe. I doubled it this week. It was very easy, and the house smelled wonderfully! I substituted the peas with green beans since that was what was in the freezer.
Ingredients
• 1 box pie crust
• 1 whole (4-pound) chicken , cut into parts
• 5 cups water
• Salt
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
• 2 carrots , sliced
• Freshly ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1 teaspoon freshly chopped thyme leaves
• 1 cup frozen peas
• 1 tablespoon milk
Directions
Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
Put the chicken breast in a medium pot and cover with 5 cups of water.
Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for the Round 2 Recipe Chicken Cacciatore.)
Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for Round 2 Recipe Chicken Cacciatore.)
In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for Round 2 Recipe Chicken Noodle Casserole.)
Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
http://www.foodnetwork.com/sandras-money-saving-meals/index.html
I liked this recipe because it uses thyme, which has the same flavoring as my mom's recipe. I doubled it this week. It was very easy, and the house smelled wonderfully! I substituted the peas with green beans since that was what was in the freezer.
Ingredients
• 1 box pie crust
• 1 whole (4-pound) chicken , cut into parts
• 5 cups water
• Salt
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
• 2 carrots , sliced
• Freshly ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1 teaspoon freshly chopped thyme leaves
• 1 cup frozen peas
• 1 tablespoon milk
Directions
Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
Put the chicken breast in a medium pot and cover with 5 cups of water.
Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for the Round 2 Recipe Chicken Cacciatore.)
Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for Round 2 Recipe Chicken Cacciatore.)
In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for Round 2 Recipe Chicken Noodle Casserole.)
Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
http://www.foodnetwork.com/sandras-money-saving-meals/index.html
Sunday, July 25, 2010
Turkey Noodle Casserole
1 pkg broad egg noodles
1 lb ground turkey
1 14-oz can corn
1 can cream of mushroom condensed soup
Cook egg noodles according to instructions, drain. Meanwhile, brown turkey in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then turn into a freezer container. Freeze (may want to allow it to come down to room temperature before placing in freezer.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!
*add a chicken stock if dry when reheating
1 lb ground turkey
1 14-oz can corn
1 can cream of mushroom condensed soup
Cook egg noodles according to instructions, drain. Meanwhile, brown turkey in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then turn into a freezer container. Freeze (may want to allow it to come down to room temperature before placing in freezer.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!
*add a chicken stock if dry when reheating
LO MEIN NOODLES
1/2 lb. flat noodles
2 tbsp. butter
1 c. scallion, chopped
1 tbsp. oil (sesame preferred)
Soy sauce
Pepper
Garlic powder
Cook and drain noodles. Saute scallion for a few minutes. Add noodles and seasonings to skillet. Toss. Add soy sauce. Sprinkle with sesame seeds.
Add vegetables: carrots, cabbage, water chestnuts, bean sprouts or a can of Asian vegetables from the store in a pinch
Add tofu, chicken, pork, or beef
2 tbsp. butter
1 c. scallion, chopped
1 tbsp. oil (sesame preferred)
Soy sauce
Pepper
Garlic powder
Cook and drain noodles. Saute scallion for a few minutes. Add noodles and seasonings to skillet. Toss. Add soy sauce. Sprinkle with sesame seeds.
Add vegetables: carrots, cabbage, water chestnuts, bean sprouts or a can of Asian vegetables from the store in a pinch
Add tofu, chicken, pork, or beef
Friday, July 16, 2010
Farmer's Casserole
This is a great breakfast casserole that will feed six. It is also a recipe to increase by a dollop to feed more. This recipe needs to be chilled overnight, or for several hours before serving. It can also be frozen.
3 cups frozen shredded hash brown potatoes (24 oz. bag)
1 1/2 cups of cheese (cheddar or Monterey jack or combination)
1 cup of diced meat (Canadian bacon or sausage)
1/4 cup green onions
4 beaten eggs (1 cup frozen egg product)
1 12 oz. can of evaporated milk
1/4 t pepper
1.8 t of salt
Grease a 2 quart square baking dish. Arrange potatoes evening in bottom of dish. Sprinkle with cheeses, ham or sausage, or green onions. In a medium mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. Cover and chill, or freeze.
Thaw completely. Bake uncovered in a 350-degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Cheese can be sprinkled on top during the last 15 minutes of baking.
3 cups frozen shredded hash brown potatoes (24 oz. bag)
1 1/2 cups of cheese (cheddar or Monterey jack or combination)
1 cup of diced meat (Canadian bacon or sausage)
1/4 cup green onions
4 beaten eggs (1 cup frozen egg product)
1 12 oz. can of evaporated milk
1/4 t pepper
1.8 t of salt
Grease a 2 quart square baking dish. Arrange potatoes evening in bottom of dish. Sprinkle with cheeses, ham or sausage, or green onions. In a medium mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. Cover and chill, or freeze.
Thaw completely. Bake uncovered in a 350-degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Cheese can be sprinkled on top during the last 15 minutes of baking.
Sunday, June 27, 2010
CHICKEN CREOLE
1/4 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder
3 lbs. chicken pieces, skinned
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. chopped green pepper
1 lg. clove garlic, crushed
1 (16 oz.) can tomatoes, undrained and chopped
1 c. chicken broth
3/4 c. uncooked long-grain rice
1 (10 oz.) pkg. sliced or whole okra
Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour; set chicken aside. Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken.
Add onion, green pepper, and garlic to Dutch oven; saute 3 to 5 minutes or until vegetables are crisp-tender. Add chicken, tomatoes, chicken broth, and rice, stirring well. Cover and simmer 40 minutes or until most of liquid is absorbed, stirring occasionally. Add okra; cover and simmer an additional 10 minutes. Yield: 4 servings.
2 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder
3 lbs. chicken pieces, skinned
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. chopped green pepper
1 lg. clove garlic, crushed
1 (16 oz.) can tomatoes, undrained and chopped
1 c. chicken broth
3/4 c. uncooked long-grain rice
1 (10 oz.) pkg. sliced or whole okra
Combine first 4 ingredients in a shallow dish, mixing well. Dredge chicken in flour mixture, shaking off excess flour; set chicken aside. Cook chicken in hot oil in a Dutch oven over medium heat about 4 minutes on each side or until golden brown. Remove chicken.
Add onion, green pepper, and garlic to Dutch oven; saute 3 to 5 minutes or until vegetables are crisp-tender. Add chicken, tomatoes, chicken broth, and rice, stirring well. Cover and simmer 40 minutes or until most of liquid is absorbed, stirring occasionally. Add okra; cover and simmer an additional 10 minutes. Yield: 4 servings.
Stuffed Bell Peppers
Summer is a time with fresh vegetables available everywhere. However, sometimes I find it hard to figure out the best ways to use each of the ingredients. This is a great way to use bell peppers. This particular recipe reminds me of my mom's cooking. We didn't have it often, but it is one that makes me think of growing up. Enjoy another week of cooking!
Ingredients
6 green peppers (bell)
1 lb. ground beef
3 c. of cooked rice
1 can of diced tomatoes
1 T of Italian Seasoning/ or seasoning of choice
1 (15 oz.) can tomato sauce
Salt and Pepper to taste
1. Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.)
2. Combine 1 pound ground beef, rice, tomatoes, and Italian seasoning. Fill the peppers with mixture.
3. Pour 15 ounce can of tomato sauce around peppers. Cover; bake at 400 degrees about 1 hour, basting occasionally with tomato sauce. Makes 6 servings.
Ingredients
6 green peppers (bell)
1 lb. ground beef
3 c. of cooked rice
1 can of diced tomatoes
1 T of Italian Seasoning/ or seasoning of choice
1 (15 oz.) can tomato sauce
Salt and Pepper to taste
1. Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.)
2. Combine 1 pound ground beef, rice, tomatoes, and Italian seasoning. Fill the peppers with mixture.
3. Pour 15 ounce can of tomato sauce around peppers. Cover; bake at 400 degrees about 1 hour, basting occasionally with tomato sauce. Makes 6 servings.
Sunday, June 20, 2010
Teriyaki Turkey Meatballs
This is recipe number two of meal sharing for today. Andrea found this recipe on AllRecipe.com. Again, one I really enjoy. The taste is unbelievable. I can not wait to have this as a meal.
Ingredients
6 slices Roman Meal Bread, toasted
1 pound lean ground turkey
1/2 cup green onions, thinly sliced
1 egg, slightly beaten
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons fresh garlic, minced
1/4 teaspoon ground black pepper
1 1/2 teaspoons red chile sauce (optional)
6 (4 inch) skewers
32 pieces pineapple, fresh or canned
Directions
1.Preheat oven to 375 degrees F. Foil-line one baking sheet.
2.Break bread slices into pieces; place in blender or food processor. Process until finely ground into crumbs. Remove 3/4 cup, reserve remaining bread crumbs.
3.Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, garlic, pepper and chili sauce in medium bowl. Divide turkey mixture into 36, 1-inch balls; roll in remaining bread crumbs. Place on baking sheet.
4.Bake 20 to 25 minutes until cooked through. Remove from oven.
5.Assemble meatballs and pineapple chunks on skewers.
Serve over a bed of rice
IF FREEZING: Prepare the meatballs and freeze in an air tight aluminum pan. Thaw, assemble skewers adding pineapple, and serve with rice. Heat and serve.
Ingredients
6 slices Roman Meal Bread, toasted
1 pound lean ground turkey
1/2 cup green onions, thinly sliced
1 egg, slightly beaten
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 1/2 teaspoons fresh ginger, minced
1 1/2 teaspoons fresh garlic, minced
1/4 teaspoon ground black pepper
1 1/2 teaspoons red chile sauce (optional)
6 (4 inch) skewers
32 pieces pineapple, fresh or canned
Directions
1.Preheat oven to 375 degrees F. Foil-line one baking sheet.
2.Break bread slices into pieces; place in blender or food processor. Process until finely ground into crumbs. Remove 3/4 cup, reserve remaining bread crumbs.
3.Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, garlic, pepper and chili sauce in medium bowl. Divide turkey mixture into 36, 1-inch balls; roll in remaining bread crumbs. Place on baking sheet.
4.Bake 20 to 25 minutes until cooked through. Remove from oven.
5.Assemble meatballs and pineapple chunks on skewers.
Serve over a bed of rice
IF FREEZING: Prepare the meatballs and freeze in an air tight aluminum pan. Thaw, assemble skewers adding pineapple, and serve with rice. Heat and serve.
Ground Beef Enchilada Casserole
This was one of the recipes Andrea made for us today. It looks absolutely delicious. I have a feeling this will be a recipe that comes into our normal rotation. She found the recipe on Recipe Zaar online. I have found many recipes there myself. Definitely one to check out. Enjoy!
Ingredients
1 lb ground beef
1 medium onion, finely chopped
2 tablespoons minced fresh garlic
1 small green bell pepper, seeded and finely chopped
2 teaspoons dried chili pepper flakes (optional)
1 tablespoon seasoning salt (or to taste or use white salt)
black pepper
1 (4 ounce) can green chilies, diced
12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces)
1 (10 ounce) can cream of mushroom soup, undiluted
1 1/2 cups canned sliced black olives
1 1/4 cups red enchilada sauce (I use my own recipe for this)
1/2 cup sour cream
3 1/2 cups cheddar cheese (or use a Mexi-blend cheese)
2 firm tomatoes, coarsely chopped
TOPPINGS
shredded lettuce
diced tomato
chopped sweet onion
Directions
1 Set oven to 400 degrees.
2 Grease an 11 x 7-inch casserole dish. (or two 8x8 pans)
3 In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
4 Season with seasoned salt and black pepper to taste then transfer to a large bowl.
5 Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
6 Transfer to prepared baking dish.
7 Cover and bake for about 30 minutes or FREEZE until ready to use.
8 Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
9 Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
10 Serve with toppings.
Ingredients
1 lb ground beef
1 medium onion, finely chopped
2 tablespoons minced fresh garlic
1 small green bell pepper, seeded and finely chopped
2 teaspoons dried chili pepper flakes (optional)
1 tablespoon seasoning salt (or to taste or use white salt)
black pepper
1 (4 ounce) can green chilies, diced
12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces)
1 (10 ounce) can cream of mushroom soup, undiluted
1 1/2 cups canned sliced black olives
1 1/4 cups red enchilada sauce (I use my own recipe for this)
1/2 cup sour cream
3 1/2 cups cheddar cheese (or use a Mexi-blend cheese)
2 firm tomatoes, coarsely chopped
TOPPINGS
shredded lettuce
diced tomato
chopped sweet onion
Directions
1 Set oven to 400 degrees.
2 Grease an 11 x 7-inch casserole dish. (or two 8x8 pans)
3 In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
4 Season with seasoned salt and black pepper to taste then transfer to a large bowl.
5 Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
6 Transfer to prepared baking dish.
7 Cover and bake for about 30 minutes or FREEZE until ready to use.
8 Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
9 Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
10 Serve with toppings.
Cooking with Friends
I have found with talking with friends that cooking for us during the week is stressful (go figure). There are certain nights that we have to be out, or have very little prep time. One thing I have been doing the last month is cooking with friends. . . or casserole trading. The idea is simple: you cook one recipe two times and trade it with a friend. This is a great way to have those meals ready to go on those busy nights. You each have dinner for the family with half of the work. If you have three friends- you make it three times- and trade.
Some things I have learned so far:
1. If a casserole is meant to go in a 9x13 pan, it is about double what a family of four will eat. So, I would suggest making the same recipe, but dividing it in to 2 8x8 pans (standard cake pan). Two meals for the price of one.
2. Look at cost of the recipe before you begin. If it involves a lot of cheese or meat, it can add up quickly.
3. If you are cooking with a larger group, like a group of five or more, try to find a large kitchen to cook in. I had a group of friends cook together at our church. It was wonderful to spread out!
4. Find out allergies- peanuts and seafood are not uncommon in our little groups We have one family friend who is allergic to bananas. Same with spicy foods. . . discuss with your friend before.
5. Go for a test run first. When I am trying new recipes, I am now thinking about- would it freeze well, will kids like it, what is going to be the best way to store it, etc.
Here is the recipe trade I did today (recipes will follow):
Andrea
Teriyaki Turkey Meatballs
Beef Enchilada Casserole
Kelli
Old World Manicotti with Spinich
Chicken Spaghetti
Some things I have learned so far:
1. If a casserole is meant to go in a 9x13 pan, it is about double what a family of four will eat. So, I would suggest making the same recipe, but dividing it in to 2 8x8 pans (standard cake pan). Two meals for the price of one.
2. Look at cost of the recipe before you begin. If it involves a lot of cheese or meat, it can add up quickly.
3. If you are cooking with a larger group, like a group of five or more, try to find a large kitchen to cook in. I had a group of friends cook together at our church. It was wonderful to spread out!
4. Find out allergies- peanuts and seafood are not uncommon in our little groups We have one family friend who is allergic to bananas. Same with spicy foods. . . discuss with your friend before.
5. Go for a test run first. When I am trying new recipes, I am now thinking about- would it freeze well, will kids like it, what is going to be the best way to store it, etc.
Here is the recipe trade I did today (recipes will follow):
Andrea
Teriyaki Turkey Meatballs
Beef Enchilada Casserole
Kelli
Old World Manicotti with Spinich
Chicken Spaghetti
Wednesday, May 5, 2010
Teriyaki Chicken Freezer Recipe- Recipe #4
Ingredients
1 lb of chicken, cooked and diced
½ box of spaghetti, cooked
1 28oz can of stir-fry vegetables (I found in the Asian food section, or equivalent in the freezer section)
Marinade
1/2 cup soy sauce
1 tsp garlic salt
2 T brown sugar
2 T white wine or apple juice
Day you make it: Mix ingredients together. Place in an aluminum pan, or freezer bag. Freeze
On cooking day:
Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 to 45 minutes.
1 lb of chicken, cooked and diced
½ box of spaghetti, cooked
1 28oz can of stir-fry vegetables (I found in the Asian food section, or equivalent in the freezer section)
Marinade
1/2 cup soy sauce
1 tsp garlic salt
2 T brown sugar
2 T white wine or apple juice
Day you make it: Mix ingredients together. Place in an aluminum pan, or freezer bag. Freeze
On cooking day:
Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 to 45 minutes.
Sunday, May 2, 2010
Chicken Divan Freezer Recipe – Recipe #3
With all of the new recipes I have tried lately, I think this is my favorite. Who doesn't love creamy cheese sauce! Now, that being said, it will not be one that will make a regular rotation. This would be a great dish for company, too. It would be easily doubled, so you could make two at a time for the freezer. Have a great week!
Basic Ingredients
1 pkg frozen broccoli (cooked according to pkg instructions)
1 lbs of cooked chicken, sliced
3 cup of rice, cooked
Sauce
¼ cup butter/margarine
¼ cup flour
1 1/2 cups milk
1 cup grated Parmesan
1 tbsp Dijon mustard
1 tbsp minced onion
1 oz sherry
salt & pepper (to taste)
In one aluminum casserole pan, place cooked rice on the bottom. Place broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over rice, chicken, and broccoli, cool then freeze.
Basic Ingredients
1 pkg frozen broccoli (cooked according to pkg instructions)
1 lbs of cooked chicken, sliced
3 cup of rice, cooked
Sauce
¼ cup butter/margarine
¼ cup flour
1 1/2 cups milk
1 cup grated Parmesan
1 tbsp Dijon mustard
1 tbsp minced onion
1 oz sherry
salt & pepper (to taste)
In one aluminum casserole pan, place cooked rice on the bottom. Place broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over rice, chicken, and broccoli, cool then freeze.
Thursday, April 29, 2010
Southwest Chicken Casserole- Recipe #2
This is a fun recipe that the family really enjoyed. It is easy to put together and tasty one dish meal.
2 cups of black beans (canned or cooked bagged beans)
2 cups of cooked corn (I use frozen)
3 cups of cooked rice
2 T of butter, melted
1 can of Rotel (drained)
1 lb of chicken, cooked and cubed
1 cup of shredded cheese
Preparation:
Mix beans, corn, rice, salsa, and butter in a bowl until blended. Place in a casserole dish aluminum casserole pan. Cool and freeze.
On Cooking Day:
Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 minutes covered, 15 minutes uncovered. Sprinkle with cheese the last few minutes.
2 cups of black beans (canned or cooked bagged beans)
2 cups of cooked corn (I use frozen)
3 cups of cooked rice
2 T of butter, melted
1 can of Rotel (drained)
1 lb of chicken, cooked and cubed
1 cup of shredded cheese
Preparation:
Mix beans, corn, rice, salsa, and butter in a bowl until blended. Place in a casserole dish aluminum casserole pan. Cool and freeze.
On Cooking Day:
Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 minutes covered, 15 minutes uncovered. Sprinkle with cheese the last few minutes.
Sunday, April 25, 2010
Chicken and Barley with Lemon Marinade- Recipe #1
Barley is a new grain for me to cook with. However, I have enjoyed the texture and the flavor. I find that I can replace rice with barley in recipes. In this dish it is used as a side to chicken. The flavor pops and makes for a tangy light chicken dish. Enjoy.
1 lb of chicken
1 cup of barley, uncooked
Marinade
1 lemon juiced (1/4 of a cup)
¼ cup of olive oil
1 tsp of Italian Seasoning
On Preparation Day:
Cook barley on the stove. Combine 1 cup of barley to four cups of water. Season barley with salt and pepper for flavor. Bring to a boil, and then reduce to simmer. Cook for 45 minutes or until water is absorbed.
Layer cooked barley on the bottom of the casserole dish. Lay the chicken on top of the barley. Pour marinade on top of the dish. Cool and freeze.
On Cooking Day:
Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 minutes covered, 15 minutes uncovered.
1 lb of chicken
1 cup of barley, uncooked
Marinade
1 lemon juiced (1/4 of a cup)
¼ cup of olive oil
1 tsp of Italian Seasoning
On Preparation Day:
Cook barley on the stove. Combine 1 cup of barley to four cups of water. Season barley with salt and pepper for flavor. Bring to a boil, and then reduce to simmer. Cook for 45 minutes or until water is absorbed.
Layer cooked barley on the bottom of the casserole dish. Lay the chicken on top of the barley. Pour marinade on top of the dish. Cool and freeze.
On Cooking Day:
Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 minutes covered, 15 minutes uncovered.
Roasted Chicken- One bag of Chicken- 4 recipes
I enjoy cooking on the weekends. I can try new things, and take my time with it. This weekend, I roasted a three pound bag of chicken tenders. I have found that my family eats about ¾ of a pound of chicken, or 3 chicken breast, not the typical 1 pound per recipe. I am writing the recipe for 1 pound of chicken, but I divided the bag of chicken into four each servings. You can do what is comfortable for your family. Normally, I would make two servings of two recipes, one for the week, one for the freezer. This week I had some new things to try, so I tried four different recipes. Not ideal as far as the mess in the kitchen, but again, I enjoyed it. So, first- the roasted chicken:
1 - 3 lb bag of chicken tenders, thawed
Butter or olive oil to drizzle on chicken
Salt and pepper to taste
Heat the oven to 350. Spray the bottom of a cookie sheet with cooking spray. Lay the chicken on the pan. Do not let the pieces touch. Drizzle with olive oil, or melted butter. Season the chicken with salt and pepper. Bake 20 to 30 minutes, or until pieces are no longer pink in the middle. (Keep a close eye on chicken, because it can become tough if left too long)
The four recipes I made with the bag of chicken are as follows:
- Chicken and Barley with Lemon Marinade
- Southwest Chicken Casserole
- Chicken Divan Casserole
- Teriyaki Chicken Casserole
I will be working on the recipes this week to post.
Wednesday, March 24, 2010
Cincinnati Chili
It doesn't seem like almost a month since I posted, but it has been. I seem to go in spurts. I am halfway through spring break, and it is finally starting to feel like spring here. :) I also feel like we are making the switch from warm and hearty winter foods to springy, lighter foods. We have been eating at home this week, but more out of the freezer than anything else. I haven't felt like big productions during the dinner hour. Last night we tried a new recipe from Hannah's cookbook, the Kit Kittridge Cookbook, she got for Christmas from Aunt and Uncle Chris. Throughout the book are recipe used frequently during the great depression. Hannah has enjoyed the different recipes- some old favorites, like mac and cheese, and some new- like Cincinnati Chili. So, if you want to try something a little different with you chili- give this recipe a try.
Ingredients
1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
2 to 3 Tablespoons of chili powder
1 teaspoon ground cinnamon
2 teaspoon ground cumin
1/2 (1 ounce) square unsweetened chocolate
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1 cup of water
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
Directions
Sunday, February 28, 2010
Cranberry Chicken
The recipe book I found this in calls this dish "Surprisingly Delicious!", and after having it tonight I found it was true. I thought it might be too sweet, but it was really just right. This recipe is also one that you can make ahead and freeze. So- try and enjoy!
Ingredients
8 oz of Catalina Dressing
1 pkg of dry onion soup mix
1 can whole-berry cranberry sauce
4 boned chicken breast
Directions
1. Mix together dressing, onion soup mix, and cranberry sauce and add chicken
Option 1- Freeze for later use
Option 2- Place in greased baking dish, and bake uncovered at 350 degrees for 1 to 1.5 hours.
Serve over a bed of rice and side of veggies.
Ingredients
8 oz of Catalina Dressing
1 pkg of dry onion soup mix
1 can whole-berry cranberry sauce
4 boned chicken breast
Directions
1. Mix together dressing, onion soup mix, and cranberry sauce and add chicken
Option 1- Freeze for later use
Option 2- Place in greased baking dish, and bake uncovered at 350 degrees for 1 to 1.5 hours.
Serve over a bed of rice and side of veggies.
Monday, December 28, 2009
Poppy Seed Chicken- $10.00 Meal
Budget Recipe #1
Poppy Seed Chicken Ingredients
- 4 leg quarter pieces of chicken ($2.79)
- 1 container of sour cream ($1.37)
- 2 cans of cream of chicken soup (2 @ $1.34)
- 1 sleeve of saltine crackers ($1.29)
- poppy seeds
- butter
Boil chicken leg quarters until fully done. Mix sour cream and cream of chicken soup together into mixture. (I found that I used less of the cream of chicken soup and the sour cream than the recipe called for) Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.
Preheat oven to 350 degrees.
Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixture over chicken, completely covering it. Sprinkle cracker pieces all over the top.
Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.
Bake 30 minutes, until crackers are golden brown.
Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.
Bake 30 minutes, until crackers are golden brown.
Served with rice (2 cups precooked) ($1.75) and steamed broccoli ($1.00)
Total for the meal: $9.54
BONUS RECIPE: Once I cooked this I found that I had half a pan left, half of the rice left, and some of the broccoli. Now many would have this as leftovers, but we do not do very good with leftovers. So, I got an aluminum pan and mixed the poppy seed chicken, the rice, and the broccoli all together with some of the left-over cream of chicken soup (to add moisture). I placed it in the freezer for a second meal. So really- two meals for the price of one!
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