Chili Verde
Stuffed French Bread
Italian Dunkers
Sesame Orange Pork Chops
Ham and Cheese Bake
Mexican Egg Rolls
Meatball Sandwiches
Ham & Cheese Braid
Sweet BBQ Beans
Italian Wedding Soup
Beef and Bean Chimichangas
Dinner Nachos
Herb Lemon chicken
Chicken Fajitas
BBQ Chicken
Chicken & Cilantro drumsticks
Popcorn Chicken
Ch Bacon Casserole ? (couldn't tell what it said)
Friday, February 13, 2009
Meals from December (Recipes need to be entered)
Lemon Chicken
Pizza
Baked chicken
Beef Tacos
Cranberry Meatballs
Chili
Sticky Chicken
French Dip Sandwiches
S.W. Flank Steak
French Bread Pizza
Ham Potato Casserole
Ham/Egg/Cheese Biscuits
Pork Chops
Meatloaf
Pizza
Baked chicken
Beef Tacos
Cranberry Meatballs
Chili
Sticky Chicken
French Dip Sandwiches
S.W. Flank Steak
French Bread Pizza
Ham Potato Casserole
Ham/Egg/Cheese Biscuits
Pork Chops
Meatloaf
Farmer's Casserole (Jeanie)
3 c froz hash browns
4 eggs, beaten
3/4 c shredded pepperjack cheese
12-oz can evaporated milk
1 c cooked ham, diced
1/4 t gr black pepper
1/4 c chopped gr onions
1/8 t salt
Bag hash browns. Combine cheese, ham, onion, and seasonings in separate bags; combine
the two bags and freeze.
COOKING DAY: Thaw. Preheat oven 350. Arrange potatoes on bottom of baking dish. Sprinkle w/cheese, ham, etc mixture. Mix eggs and milk; pour over the potato mixture. Cover and refrigerate overnight or several hours. Bake 40-45 min ( or 55-60 min if made ahead and chilled). Let stand 5 min and serve.
4 eggs, beaten
3/4 c shredded pepperjack cheese
12-oz can evaporated milk
1 c cooked ham, diced
1/4 t gr black pepper
1/4 c chopped gr onions
1/8 t salt
Bag hash browns. Combine cheese, ham, onion, and seasonings in separate bags; combine
the two bags and freeze.
COOKING DAY: Thaw. Preheat oven 350. Arrange potatoes on bottom of baking dish. Sprinkle w/cheese, ham, etc mixture. Mix eggs and milk; pour over the potato mixture. Cover and refrigerate overnight or several hours. Bake 40-45 min ( or 55-60 min if made ahead and chilled). Let stand 5 min and serve.
Maple BBQ Chicken (Jeanie)
12 drums
1 c maple syrup
1 bottle bbq sauce
Combine bbq sauce and maple syrup. Pour over chicken, bag and freeze.
COOKING DAY: Thaw. Bake 350 45 min- 1 hour till no longer pink. Baste occasionally.
1 c maple syrup
1 bottle bbq sauce
Combine bbq sauce and maple syrup. Pour over chicken, bag and freeze.
COOKING DAY: Thaw. Bake 350 45 min- 1 hour till no longer pink. Baste occasionally.
ROAST STICKY CHICKEN (Jeanie)
1 t white pepper
4 t salt
1/2 t garlic pwder
2 t paprika
1/2 t black pepper
1 t cayenne pepper
1 large roasting chicken
1 t onion pwder
1 c onion, chopped
1 t thyme
Thoroughly combine all spices. Remove giblets from chicken, clean the cavity and rub dry.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed
and down deep into the skin. Place cut up onion inside the cavity and put entire chicken into
a freezer bag. Freeze.
COOKING DAY: Completely thaw out chicken. Place in a shallow baking pan or roasting rack andbake, uncovered, at 250 degrees for 5 hours. After every hour, baste thoroughly. The more you baste, the more golden brown the chicken will be. Ignore the pop-up timer, if the chicken has one.
Let chicken rest about 10 min before carving.
4 t salt
1/2 t garlic pwder
2 t paprika
1/2 t black pepper
1 t cayenne pepper
1 large roasting chicken
1 t onion pwder
1 c onion, chopped
1 t thyme
Thoroughly combine all spices. Remove giblets from chicken, clean the cavity and rub dry.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed
and down deep into the skin. Place cut up onion inside the cavity and put entire chicken into
a freezer bag. Freeze.
COOKING DAY: Completely thaw out chicken. Place in a shallow baking pan or roasting rack andbake, uncovered, at 250 degrees for 5 hours. After every hour, baste thoroughly. The more you baste, the more golden brown the chicken will be. Ignore the pop-up timer, if the chicken has one.
Let chicken rest about 10 min before carving.
Beef Tacos (Jeanie)
2 lbs gr beef
1 packge taco shells (10 ct)
1/2 onion, chopped
16 oz shredded cheese
1 pckg taco seasoning
Brown beef and onion; drain. Add taco seasoning with 2 T of water; simmer. Cool and bag.
Bag shredded cheese and combine the two bags. Freeze.
COOKING DAY: Thaw meat and cheese. Heat shells. Serve with lettuce and tomatoes.
1 packge taco shells (10 ct)
1/2 onion, chopped
16 oz shredded cheese
1 pckg taco seasoning
Brown beef and onion; drain. Add taco seasoning with 2 T of water; simmer. Cool and bag.
Bag shredded cheese and combine the two bags. Freeze.
COOKING DAY: Thaw meat and cheese. Heat shells. Serve with lettuce and tomatoes.
Enchilada Style Burritos (Jeanie)
6 prepared bean/cheese burritos (home made or store bought)
2 T butter or margarine
8 oz shredded cheese
3 T flour
2 1/4 oz sliced ripe olives, drained
1 3/4 c water
1/3 c chopped green onions
8 oz tomato sauce
1 1/2 t chili pwdr
1 t beef bouillion
3/4 t grnd cumin
1/2 t salt
Melt butter in saucepan. Stir in flour until smooth; gradually stir in water. Bring to
a boil; cook and stir for 2 min or until thickened. Add the tom sauce, chili pwder, bouill,
cumin and salt. Simmer, uncovered, for 5 min or until thickened. Allow to cool and then
pour into freezer bag. Bag burritos, cheese, olives in separate bag and place both bags in one large container/bag. Label and freeze.
Cooking directions: Thaw sauce. Place burritos in greased baking dish and cover with
all of the sauce. Sprinkle with cheese/olives/onion mixture and bake, uncovered
350 for 35-40 minutes or until heated through.
2 T butter or margarine
8 oz shredded cheese
3 T flour
2 1/4 oz sliced ripe olives, drained
1 3/4 c water
1/3 c chopped green onions
8 oz tomato sauce
1 1/2 t chili pwdr
1 t beef bouillion
3/4 t grnd cumin
1/2 t salt
Melt butter in saucepan. Stir in flour until smooth; gradually stir in water. Bring to
a boil; cook and stir for 2 min or until thickened. Add the tom sauce, chili pwder, bouill,
cumin and salt. Simmer, uncovered, for 5 min or until thickened. Allow to cool and then
pour into freezer bag. Bag burritos, cheese, olives in separate bag and place both bags in one large container/bag. Label and freeze.
Cooking directions: Thaw sauce. Place burritos in greased baking dish and cover with
all of the sauce. Sprinkle with cheese/olives/onion mixture and bake, uncovered
350 for 35-40 minutes or until heated through.
OVEN FRENCH TOAST STICKS (Jeanie)
8 pieces Texas toast
1/4 t cinnamon
1/4 c margarine, melted
2/3 c orange juice, drinking strength
4 eggs
1/3 sugar
Using pizza cutter, cut each slice of bread into thirds, lengthwise. In a bowl, mix marg, eggs,
sugar, cinn, and oj. Dip bread into mixture and place on greased cookie sheet. Pour any
remaining mixture over the toast and bake 25 min at 350. Turn once halfway. Let cool
and fast freeze on cookie sheet. Bag.
(24 sticks)
COOKING DAY: Bake, frozen, 350 7-10 min till heated through.
1/4 t cinnamon
1/4 c margarine, melted
2/3 c orange juice, drinking strength
4 eggs
1/3 sugar
Using pizza cutter, cut each slice of bread into thirds, lengthwise. In a bowl, mix marg, eggs,
sugar, cinn, and oj. Dip bread into mixture and place on greased cookie sheet. Pour any
remaining mixture over the toast and bake 25 min at 350. Turn once halfway. Let cool
and fast freeze on cookie sheet. Bag.
(24 sticks)
COOKING DAY: Bake, frozen, 350 7-10 min till heated through.
Best Grilled Pork Chops (Celise)
Ingredients
1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil (suggested to add less)
3 tablespoons lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops, fat removed
Directions
In deep bowl mix all marinade ingredients.
Marinate at least 2 hours.
Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done.
1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil (suggested to add less)
3 tablespoons lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops, fat removed
Directions
In deep bowl mix all marinade ingredients.
Marinate at least 2 hours.
Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done.
Breakfast Burritos (Celise)
· 12 eggs
· 2 Tbsp. butter
· 1 lb. pork sausage, cooked and drained
· 1/2 cup chunky salsa
· 2 cups Cheddar or Pepper Jack cheese
· 24 flour tortillas
· Can add hash browns as well
In large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently.
Warm tortillas as directed on package. Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp. 24 burritos
· 2 Tbsp. butter
· 1 lb. pork sausage, cooked and drained
· 1/2 cup chunky salsa
· 2 cups Cheddar or Pepper Jack cheese
· 24 flour tortillas
· Can add hash browns as well
In large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently.
Warm tortillas as directed on package. Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp. 24 burritos
Sausage Rigatoni Bake (Celise)
2 onions, sliced
1 lb. Italian sausage
1 jar pasta sauce
5 cups rigatoni pasta
2 cups mozzarella cheese
1/4 cup parmesan cheese
parmesan 2 tbsp parsley, fresh, chopped
Preheat oven to 400ºC. Cut sausage into 1-inch chunks; add to pan with onions and brown well on all sides, about 8 minutes. Drain off fat. Stir in pasta sauce. In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the cooking water. Return pasta to pot; add sauce and reserved cooking water.Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley.Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)
1 lb. Italian sausage
1 jar pasta sauce
5 cups rigatoni pasta
2 cups mozzarella cheese
1/4 cup parmesan cheese
parmesan 2 tbsp parsley, fresh, chopped
Preheat oven to 400ºC. Cut sausage into 1-inch chunks; add to pan with onions and brown well on all sides, about 8 minutes. Drain off fat. Stir in pasta sauce. In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the cooking water. Return pasta to pot; add sauce and reserved cooking water.Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley.Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)
Tuna Casserole (Celise)
2 cans tuna
1 can cream of chicken (2?)
½ can peas (optional)
1 cup cheese
1 Pkg egg noodles
Combine. Bake 350 for 30 minutes
1 can cream of chicken (2?)
½ can peas (optional)
1 cup cheese
1 Pkg egg noodles
Combine. Bake 350 for 30 minutes
Crock Pot Cream Cheese Chicken (Celise)
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
Serve over Rice
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
Serve over Rice
Salsa Chicken (Celise)
4 boneless skinless chicken breast halves
4-5 teaspoons taco seasoning mix
1 cup salsa
1-1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
Top with sour cream if desired, and serve.
4-5 teaspoons taco seasoning mix
1 cup salsa
1-1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
Top with sour cream if desired, and serve.
Pork Tenderloin (Celise)
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon thyme
1 lb pork tenderloin
1 tablespoon olive oil
Mix garlic, salt, pepper & thyme in small bowl.
Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
Remove pork and place in a 9x13x2 pan.
Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
Cover with foil and bake at 350 for approximately 45 to 50 minutes.
Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon thyme
1 lb pork tenderloin
1 tablespoon olive oil
Mix garlic, salt, pepper & thyme in small bowl.
Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
Remove pork and place in a 9x13x2 pan.
Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
Cover with foil and bake at 350 for approximately 45 to 50 minutes.
Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
Ranch Chicken
3/4 cup crushed corn flakes
3/4 cup parmesan cheese
1 pkg ranch salad dressing mix
2 lbs boneless/skinless chicken breast
1/2 c melted butter
In a shallow bowl, combine the corn flakes, cheese and salad dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat. Place in a greased 9x13 pan and bake uncovered at 350 for 45 minutes.
3/4 cup parmesan cheese
1 pkg ranch salad dressing mix
2 lbs boneless/skinless chicken breast
1/2 c melted butter
In a shallow bowl, combine the corn flakes, cheese and salad dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat. Place in a greased 9x13 pan and bake uncovered at 350 for 45 minutes.
Ritzy Chicken
5-7 chicken breasts cooked and diced
2 cans cream of chicken soup
16 ounces sour cream
1 stick melted butter
1-2 sleeves of Ritz crackers, crushed
Place diced chicken in bottom of 9x13 pan. Mix cream of chicken, sour cream and 1/2 stick of butter and pour over chicken. Mix crushed Ritz with other 1/2 stick melted butter and pour over top of chicken mixture. Bake at 350 for 15-20 minutes. Serve over rice.
2 cans cream of chicken soup
16 ounces sour cream
1 stick melted butter
1-2 sleeves of Ritz crackers, crushed
Place diced chicken in bottom of 9x13 pan. Mix cream of chicken, sour cream and 1/2 stick of butter and pour over chicken. Mix crushed Ritz with other 1/2 stick melted butter and pour over top of chicken mixture. Bake at 350 for 15-20 minutes. Serve over rice.
Pineapple Chicken Lo Mein
20 ounce can pineapple chunks
1 lb chicken in 1 inch cubes
2 garlic cloves, minced
3/4 t. ginger
3 T oil
2 medium carrots, julienne
1 medium green pepper, julienne
4 ounces spaghetti, cooked and drained
3 green onions, sliced
1 T cornstarch
1/3 c. soy sauce
Drain Pineapple, reserving 1/3 cup juice for later, set pineapple aside.
In a large skillet over med heat, cook the chicken, garlic and ginger in 2 T oil for 6 min. Add the carrots, green pepper and pineapple. Cover and cook for 2-3 min. or until vegetables are crisp and tender and chicken juices run clear. Stir in cooked spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to boil, cook and stir for 2 minutes or until thickened.
1 lb chicken in 1 inch cubes
2 garlic cloves, minced
3/4 t. ginger
3 T oil
2 medium carrots, julienne
1 medium green pepper, julienne
4 ounces spaghetti, cooked and drained
3 green onions, sliced
1 T cornstarch
1/3 c. soy sauce
Drain Pineapple, reserving 1/3 cup juice for later, set pineapple aside.
In a large skillet over med heat, cook the chicken, garlic and ginger in 2 T oil for 6 min. Add the carrots, green pepper and pineapple. Cover and cook for 2-3 min. or until vegetables are crisp and tender and chicken juices run clear. Stir in cooked spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to boil, cook and stir for 2 minutes or until thickened.
Lindsey’s Chicken Enchiladas
4 large chicken breasts (cooked and cubed)
2 cans cream of chicken
1 small can of green chile peppers
1 can olives
1 pint sour cream
4 green onions
2 cups Monterey Jack
2 cups mild cheddar
flour tortillas
In a bowl mix soup, chili peppers, olives, sour cream, green onions, and add 2 cups Monterey jack cheese. Remove 2 cups of the soup mixture and set aside. Mix remaining soup with chicken. Fill tortillas with chicken/soup mixture. Roll up and separate in pan. Spoon the 2 cups of soup mixture on top and in between. Cover with 2 cups cheddar cheese. Cover with foil and bake at 350 for 40-45 min.
2 cans cream of chicken
1 small can of green chile peppers
1 can olives
1 pint sour cream
4 green onions
2 cups Monterey Jack
2 cups mild cheddar
flour tortillas
In a bowl mix soup, chili peppers, olives, sour cream, green onions, and add 2 cups Monterey jack cheese. Remove 2 cups of the soup mixture and set aside. Mix remaining soup with chicken. Fill tortillas with chicken/soup mixture. Roll up and separate in pan. Spoon the 2 cups of soup mixture on top and in between. Cover with 2 cups cheddar cheese. Cover with foil and bake at 350 for 40-45 min.
Salisbury Steak by Jeanie
Salisbury SteakServes: 6 patties
2 (10.5 oz) condensed french onion soup
2 T flour
1 1/2 lbs gr beef
1/2 c ketchup
1/2 c dry bread crumbs
1/2 c water
2 T worc sauce
1/4 t salt
1 1/2 t mustard pwder
1/4 t ground black pepper
Mix 1/3 c condensed soup w/ ground beef, crumbs, egg, salt and pepper. Shape into 6 patties. Brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, worc sauce and mustard pwder. Bag patties and gravy in same bag and freeze.
COOKING DAY: Thaw and allow to simmer, covered, 20 minutes, stirring occasionally. Using prepared patties: Brown patties using worc sauce, salt and pepper. Make gravy as above and follow directions as above.
2 (10.5 oz) condensed french onion soup
2 T flour
1 1/2 lbs gr beef
1/2 c ketchup
1/2 c dry bread crumbs
1/2 c water
2 T worc sauce
1/4 t salt
1 1/2 t mustard pwder
1/4 t ground black pepper
Mix 1/3 c condensed soup w/ ground beef, crumbs, egg, salt and pepper. Shape into 6 patties. Brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, worc sauce and mustard pwder. Bag patties and gravy in same bag and freeze.
COOKING DAY: Thaw and allow to simmer, covered, 20 minutes, stirring occasionally. Using prepared patties: Brown patties using worc sauce, salt and pepper. Make gravy as above and follow directions as above.
Flatlander Chili by Jeanie
FLATLANDER CHILI Serves: 10
2 lbs gr beef
2 t ground cumin
1 46-oz tom juice
1 1/2 t garlic pwder
29 oz tom sauce
1 t salt
1 1/2 c chopped onion
1/2 t pepper
1/2 c celery, chopped
1/2 t dried oregano
1/4 c gr bell pepper, chopped
1/2 t white sugar
1/4 c chili powder
1/8 t ground cayenne pepper
2 c canned red beans, drained and rinsed
Brown ground beef; drain, crumble and set aside. Add beef to remaining ingredients; bring to boil and simmer 1- 1 1/2 hours, stirring occasionally. Allow to cool completely, bag and freeze
COOKING DAY: Thaw, heat and serve.
2 lbs gr beef
2 t ground cumin
1 46-oz tom juice
1 1/2 t garlic pwder
29 oz tom sauce
1 t salt
1 1/2 c chopped onion
1/2 t pepper
1/2 c celery, chopped
1/2 t dried oregano
1/4 c gr bell pepper, chopped
1/2 t white sugar
1/4 c chili powder
1/8 t ground cayenne pepper
2 c canned red beans, drained and rinsed
Brown ground beef; drain, crumble and set aside. Add beef to remaining ingredients; bring to boil and simmer 1- 1 1/2 hours, stirring occasionally. Allow to cool completely, bag and freeze
COOKING DAY: Thaw, heat and serve.
SLOW COOKER SHEPHERD'S PIE by Jeanie
SLOW COOKER SHEPHERD'S PIE Serves: 6
1 lb ground beef
1/2 c warm milk
1 c frozen peas (or fav't veggie)
1/2 c butter
1 c fresh carrots, sliced thinly
4 c water
6 med russet potatoes, chopped
1/8 c beef boullion
Cook and crumble beef. Scrub, peel and boil potatoes till tender. Mash w/ warm milk and 1/4 c butter. In a separate pan, whisk water, boullion, butter and flour. Heat till thickened. Bag in separate bags. Freeze.
COOKING DAY: Thaw and place in crockpot in this order: beef, veggies, mashed potatoes and then pour gravy over top. Cover and cook on low 4-6 hours.
1 lb ground beef
1/2 c warm milk
1 c frozen peas (or fav't veggie)
1/2 c butter
1 c fresh carrots, sliced thinly
4 c water
6 med russet potatoes, chopped
1/8 c beef boullion
Cook and crumble beef. Scrub, peel and boil potatoes till tender. Mash w/ warm milk and 1/4 c butter. In a separate pan, whisk water, boullion, butter and flour. Heat till thickened. Bag in separate bags. Freeze.
COOKING DAY: Thaw and place in crockpot in this order: beef, veggies, mashed potatoes and then pour gravy over top. Cover and cook on low 4-6 hours.
Chicken Pockets by Celise
Ingredients
2 cups chopped cooked chicken (add seasoning)
1 (6-8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs (or use stove top)
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine
Directions
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture.
Preheat oven to 350°F.
Unroll crescent rolls.
Each tube will contain 4 rectangles of dough with a diagonal perforation.
Press dough along each perforation so the rectangle halves will not separate.
Place about 1/4 cup of the chicken mixture into the center of each rectangle.
Fold dough over the filling, and pinch the edges to seal tightly.
Dip each packet in melted margarine, and coat with crouton crumbs.
Place packets on a baking sheet.
Bake for 20 minutes or until golden brown.
2 cups chopped cooked chicken (add seasoning)
1 (6-8 ounce) package cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs (or use stove top)
2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup melted margarine
Directions
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture.
Preheat oven to 350°F.
Unroll crescent rolls.
Each tube will contain 4 rectangles of dough with a diagonal perforation.
Press dough along each perforation so the rectangle halves will not separate.
Place about 1/4 cup of the chicken mixture into the center of each rectangle.
Fold dough over the filling, and pinch the edges to seal tightly.
Dip each packet in melted margarine, and coat with crouton crumbs.
Place packets on a baking sheet.
Bake for 20 minutes or until golden brown.
7-up chicken
7 up Chicken Marinade
1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts
Blend all ingredients and add chicken. ( I usually do this in a big zip loc bag) Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips. Fry with onions and sweet peppers for fajitas.
1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts
Blend all ingredients and add chicken. ( I usually do this in a big zip loc bag) Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips. Fry with onions and sweet peppers for fajitas.
Easy Chicken Pot Pie by Celise
1 pkg frozen peas & carrots
1 8oz can small whole onions, drained
2 cups cooked & cut-up chicken pieces
2 cups chicken gravyPie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
1 8oz can small whole onions, drained
2 cups cooked & cut-up chicken pieces
2 cups chicken gravyPie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
Oven-Fried Chicken Chimichangas by Celise
Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
Add garlic salt and pepper and other chicken seasoning
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped (put in crockpot w/salsa and shred)
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortilla
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Directions
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
Add garlic salt and pepper and other chicken seasoning
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped (put in crockpot w/salsa and shred)
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortilla
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Directions
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
Chicken and Cheese Rice Bake by Celise
Ingredients
1 (10 ounce) can condensed cheddar cheese soup
1 cup water
1 cup cheddar cheese, shredded
3/4 cup white rice, uncooked
4 boneless chicken breast halves, cut into bit size pieces
Directions
1. To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
2. To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow greased baking dish. Cover with foil. Bake at 375 degrees F for 45 minutes or until chicken and rice are cooked throughout and bubbling.
1 (10 ounce) can condensed cheddar cheese soup
1 cup water
1 cup cheddar cheese, shredded
3/4 cup white rice, uncooked
4 boneless chicken breast halves, cut into bit size pieces
Directions
1. To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
2. To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow greased baking dish. Cover with foil. Bake at 375 degrees F for 45 minutes or until chicken and rice are cooked throughout and bubbling.
Bacon, Cheese & Tomato Crescents
1 can (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped tomatoes
1/4 cup finely chopped red peppers
4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped
PREHEAT oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
ROLL up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped tomatoes
1/4 cup finely chopped red peppers
4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped
PREHEAT oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
ROLL up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
Stuffed Pork Loin
Mix together 1 tub of chive and onion cream cheese with a handful of dried apricots that have been diced. (I also add about the same amount of golden raisins) If you buy the big pork loins at Costco, you can cut it into 3rds, each 3rd serves about 8 people. I like using the smaller pork tenderloins a little better. If using the big loin from costco, cut a slit down the middle of the loin and stuff the cream cheese mixture down in. If using the tenderloin, they are smaller so I cut it almost in half and then put the cream cheese mixture inside and tie it up with kitchen twine. Make a rub of about 2 Tbso olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1 clove of garlic minced. Mix together and rub all over the outside of the pork. Place it in a roasting pan or in a casserole dish and bake at 375 for about 1 1/2 hour for the costco loin size or about 45 minutes for the tenderloin. The internal temperature should be about 160 degrees.
Cheesy Ham and Rice
2 cups instant white rice, uncooked
1 can (10-3/4 oz.) condensed cream of mushroom soup
2 cups milk
1/4 cup MIRACLE WHIP Dressing
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
2 cups frozen peas
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
Mix rice, soup, milk, dressing, ham and peas in 2-qt. baking dish; cover with foil.
BAKE 20 min. at 425°F; uncover.
SPRINKLE with cheese. Bake, uncovered, 10 min. or until rice is tender and cheese is melted. Let stand 5 min. before serving.
1 can (10-3/4 oz.) condensed cream of mushroom soup
2 cups milk
1/4 cup MIRACLE WHIP Dressing
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
2 cups frozen peas
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
Mix rice, soup, milk, dressing, ham and peas in 2-qt. baking dish; cover with foil.
BAKE 20 min. at 425°F; uncover.
SPRINKLE with cheese. Bake, uncovered, 10 min. or until rice is tender and cheese is melted. Let stand 5 min. before serving.
Spinach Artichoke Fettucini Fini with Sausage
1 lb Fettucini Fini pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry’s garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil
1. Prepare pasta according to package directions. Drain and set aside. *If you spray noodles with cooking spray, they don’t stick together, I do this all the time.*
2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.
3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry’s garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil
1. Prepare pasta according to package directions. Drain and set aside. *If you spray noodles with cooking spray, they don’t stick together, I do this all the time.*
2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.
3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.
Slow Cooked Carnitas Tacos
1 1/2 lbs pork shoulder roast or pork butt
1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste
½ fresh lime juice
White or corn fajita size tortillas
Lettuce
Cheese
Tomato
1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.
2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.
3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.
1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste
½ fresh lime juice
White or corn fajita size tortillas
Lettuce
Cheese
Tomato
1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.
2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.
3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.
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