Sicilian Casserole
Sicilian Casserole
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.
Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.
Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings
Chicken Wild Rice Soup
Chicken and Wild Rice Soup
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil
1 cup shredded carrots1 medium onion, chopped
2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR Supper Swap:PREPARE as above; cool soup completely. Place in Ziploc Bag; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil
1 cup shredded carrots1 medium onion, chopped
2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR Supper Swap:PREPARE as above; cool soup completely. Place in Ziploc Bag; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Chicken Manicotti
**See adjustments at bottom**
The ingredients listed are per family:
1 30-oz. Jar spaghetti sauce
1 tsp. Garlic salt
1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips
1 package (8 oz.) uncooked manicotti shells
2 c. shredded mozerella cheese
Assembly: Sprinkle the garlic salt on the sliced chicken breasts.
Stuff the chicken into the shells, place in a freezer bag. Pour the
sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.
Place the cheese in a separate bag, bundle with the shells, and freeze. To bake: completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.
Serving suggestions: garlic bread, cheese bread, bread sticks, garden salad, or fresh veggies. Enjoy!!
11-23-08 Comments from Kari:
The chicken manicotti ended up being about $9 per family, this being realized after the manicotti was already in the freezer. The original recipe calls for a whole box of manicotti shells, which is 14 shells. Cut back the number of manicotti shells to 10 or 12, which will then reduce the amount of chicken that will be needed. Keep the amount of sauce the same (I like my manicotti to be saucy), and it will be up to the preparer next time to decide on the amount of cheese for the meal. This, of course, will be determined by the cost of the cheese at the grocery store.
-Kari
The ingredients listed are per family:
1 30-oz. Jar spaghetti sauce
1 tsp. Garlic salt
1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips
1 package (8 oz.) uncooked manicotti shells
2 c. shredded mozerella cheese
Assembly: Sprinkle the garlic salt on the sliced chicken breasts.
Stuff the chicken into the shells, place in a freezer bag. Pour the
sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.
Place the cheese in a separate bag, bundle with the shells, and freeze. To bake: completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.
Serving suggestions: garlic bread, cheese bread, bread sticks, garden salad, or fresh veggies. Enjoy!!
11-23-08 Comments from Kari:
The chicken manicotti ended up being about $9 per family, this being realized after the manicotti was already in the freezer. The original recipe calls for a whole box of manicotti shells, which is 14 shells. Cut back the number of manicotti shells to 10 or 12, which will then reduce the amount of chicken that will be needed. Keep the amount of sauce the same (I like my manicotti to be saucy), and it will be up to the preparer next time to decide on the amount of cheese for the meal. This, of course, will be determined by the cost of the cheese at the grocery store.
-Kari
Chicken Pot Pie 4.5
Simple, Classic Chicken Potpie
(NOTE: This recipe makes 2 potpies!)
Shredded chicken from 1 rotisserie chicken
2 boxes Refrigerated pie crust (2 crusts each)
2 TBLS Canola or Olive Oil
1 Medium Onion, Chopped
3 Small Celery ribs, chopped
2 Cups Chicken broth
12-oz can evaporated milk
1/3 Cup Butter
1/2 Cup, plus 1 Tbsp. Flour
3/4 tsp dried thyme
1/4 Cup dry Sherry or white wine
Salt and ground pepper
1/4 Cup chopped fresh parsley
1- 16oz bag frozen peas and carrots, not thawed
Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minutes. Whisk in hot milk mixture. Bring to simmer, and then continue to simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
Stir chicken mixture, parsley and the peas and carrots into the sauce. Cool. Divide mixture between two freezer bags. Seal, label, freeze.
Serving Day:
Thaw in refrigerator. Adjust oven rack to low-center position; heat oven to 400 degrees. Remove pie crusts from box and follow directions for bringing to room temperature. Line deep-dish pie plate with crust. Pour filling into crust. Top with pie dough, and flute crust by pinching with your fingers. Make a few slits in top crust. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
(NOTE: This recipe makes 2 potpies!)
Shredded chicken from 1 rotisserie chicken
2 boxes Refrigerated pie crust (2 crusts each)
2 TBLS Canola or Olive Oil
1 Medium Onion, Chopped
3 Small Celery ribs, chopped
2 Cups Chicken broth
12-oz can evaporated milk
1/3 Cup Butter
1/2 Cup, plus 1 Tbsp. Flour
3/4 tsp dried thyme
1/4 Cup dry Sherry or white wine
Salt and ground pepper
1/4 Cup chopped fresh parsley
1- 16oz bag frozen peas and carrots, not thawed
Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minutes. Whisk in hot milk mixture. Bring to simmer, and then continue to simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
Stir chicken mixture, parsley and the peas and carrots into the sauce. Cool. Divide mixture between two freezer bags. Seal, label, freeze.
Serving Day:
Thaw in refrigerator. Adjust oven rack to low-center position; heat oven to 400 degrees. Remove pie crusts from box and follow directions for bringing to room temperature. Line deep-dish pie plate with crust. Pour filling into crust. Top with pie dough, and flute crust by pinching with your fingers. Make a few slits in top crust. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
Chicken Cordon Bleu Pockets
http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2005_09/Chx_CordBleu_Pocket.asp
*** For serving day: It works best to bake these in the oven (thawed or frozen) at 400 degrees for approx 10-20 minutes until heated through. Heating them on a baking stone works great so they don't brown too much.
*** For serving day: It works best to bake these in the oven (thawed or frozen) at 400 degrees for approx 10-20 minutes until heated through. Heating them on a baking stone works great so they don't brown too much.
Crock Pot Saucy Porkchops
http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_10/crock_chops.asp
**Note: There was a note on the super supper swap website that said to bake these in the oven instead of the crock pot.
**Note: There was a note on the super supper swap website that said to bake these in the oven instead of the crock pot.
15 Minute Beef Stroganoff
15 Minute Beef Stroganoff
1 pound beef roast
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles
Cook beef roast using your preferred method (crock pot or oven). Then cut into small pieces.
Sauté mushrooms. Add meat. Combine soup mix and water. Add to meat. Bring to a boil. Stir flour into the sour cream and add just until heated through. Can be frozen and reheated. The sauce may separate but will mix back together with vigorous stirring.
Serve over noodles.
1 pound beef roast
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles
Cook beef roast using your preferred method (crock pot or oven). Then cut into small pieces.
Sauté mushrooms. Add meat. Combine soup mix and water. Add to meat. Bring to a boil. Stir flour into the sour cream and add just until heated through. Can be frozen and reheated. The sauce may separate but will mix back together with vigorous stirring.
Serve over noodles.
Italian Hot Beef
For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork andreturn to juice. Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork andreturn to juice. Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
Cheesy Chicken 3
Cheesy Chicken Casserole
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
1 ½ cups shredded American cheese
½ cup shredded Mozzarella cheese
½ cup Parmesan cheese
1/3 cup milk
2 cans cream of chicken soup
¼ tsp black pepper
Cook noodles according to package directions, but cook for half the time. Drain & rinse with cold water. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:Thaw casserole mixture and place in a greased 9x13” pan. Cover with foil and bake at 350 for 45 minutes or until bubbly.
Note: Can sprinkle crushed potato chips on top if desired, but then don’t cover with foil.
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
1 ½ cups shredded American cheese
½ cup shredded Mozzarella cheese
½ cup Parmesan cheese
1/3 cup milk
2 cans cream of chicken soup
¼ tsp black pepper
Cook noodles according to package directions, but cook for half the time. Drain & rinse with cold water. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:Thaw casserole mixture and place in a greased 9x13” pan. Cover with foil and bake at 350 for 45 minutes or until bubbly.
Note: Can sprinkle crushed potato chips on top if desired, but then don’t cover with foil.
Beef Chimichangas 4.5
Beef Chimichangas
1 teaspoon Salt
2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilis chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 cup Butter melted
9 7 inch Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY: Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream
1 teaspoon Salt
2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilis chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 cup Butter melted
9 7 inch Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY: Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream
Mardy's Meatballs
Mardy's Meatballs
1 1/2 pounds Ground beef
2 eggs
2 Tbsp dry minced onion
1 teaspoon Salt
1/8 teaspoon Pepper
1 ¼ cups Rice Krispies
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
COOKING DAY: Combine all meatball ingredients and mix together gently. Combine all sauce ingredients and mix well. Pour half of the sauce into the beef mixture and mix well. Shape the mixture into balls and arrange on a pan. (The large Pampered Chef stainless steel scoop also works) Flash freeze. Remove and seal in a zippered freezer bag. Pour remaining sauce into a small baggie and freeze with the meatballs.
SERVING DAY: Place frozen meatballs in 9x13” pan. Thaw completely. Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.
1 1/2 pounds Ground beef
2 eggs
2 Tbsp dry minced onion
1 teaspoon Salt
1/8 teaspoon Pepper
1 ¼ cups Rice Krispies
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
COOKING DAY: Combine all meatball ingredients and mix together gently. Combine all sauce ingredients and mix well. Pour half of the sauce into the beef mixture and mix well. Shape the mixture into balls and arrange on a pan. (The large Pampered Chef stainless steel scoop also works) Flash freeze. Remove and seal in a zippered freezer bag. Pour remaining sauce into a small baggie and freeze with the meatballs.
SERVING DAY: Place frozen meatballs in 9x13” pan. Thaw completely. Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.
Pizza Burgers 4.6
Pizza Burgers
1 pkg English Muffins
1 stick Butter, softened
Cheez Whiz or American Cheese slices
1 1/4 pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion (or grated raw onion)
1 cup pizza sauce
1 1/2 cup Mozzarella cheese, shredded
Brown English Muffin halves under broiler. Then butter them. Next spread with Cheez Whiz or place a slice of America Cheese on top.
Filling(prepare while browning muffins):Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
To serve after freezing, DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
***Additional note added after this meal was made: I substituted shredded cheddar (8 cups) for the cheeze whiz. I wasn’t able to find the Contadina pizza sauce so we used a generic kind – tasted fine to me. I used 4 14oz jars. I used about 8 cups of moz cheese too.
1 pkg English Muffins
1 stick Butter, softened
Cheez Whiz or American Cheese slices
1 1/4 pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion (or grated raw onion)
1 cup pizza sauce
1 1/2 cup Mozzarella cheese, shredded
Brown English Muffin halves under broiler. Then butter them. Next spread with Cheez Whiz or place a slice of America Cheese on top.
Filling(prepare while browning muffins):Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
To serve after freezing, DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
***Additional note added after this meal was made: I substituted shredded cheddar (8 cups) for the cheeze whiz. I wasn’t able to find the Contadina pizza sauce so we used a generic kind – tasted fine to me. I used 4 14oz jars. I used about 8 cups of moz cheese too.
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