Italian Chicken with Angel Hair Pasta - Jen Ries
Spaghetti Casserole - Jeni Messner
Italian Hot Beef - Dana
Chicken Tortilla Soup - Sara
Cream Cheese Chicken
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix.
Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix.
Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
October 2011
Swiss Potato Chowder (Jeni Messner recipe)
Chicken Enchiladas
Beef Stroganoff
Hawaiian Chicken
Pizza Burgers
Chicken Enchiladas
Beef Stroganoff
Hawaiian Chicken
Pizza Burgers
Buffalo Chicken Calzones
Buffalo Chicken Calzones
onceamonthmom.com
2.67 cups chicken, cooked & diced
0.5 cup ranch dressing
3 tbsp hot sauce, or your favorite buffalo wing sauce
1.33 cups celery, diced
1 cup Mozzarella cheese
2 cans refrigerated pizza dough
4 tbsp olive oil
1 tsp garlic powder
0.25 cups Parmesan cheese
***Note - this will make a total of 8 calzones
Heat oven to 425 degrees. Mix chicken, ranch, hot sauce celery and Mozzarella cheese in a large bowl. Stretch out pizza dough on flat surface, cut into 4 squares (2 cans will yield 8), insert filling, wrap up calzone and pinch shut. Brush with just a bit of olive oil the sprinkle garlic powder and Parmesan cheese. Bake for 15 minutes or until golden brown. Allow to cool or flash freeze and place in gallon freezer bag.
Serving Day:
Reheat in microwave for 30 seconds - 1 minute. Or reheat in oven at 350 degrees for 10 minutes. Can also be put into a lunch box frozen and eaten for lunch.
onceamonthmom.com
2.67 cups chicken, cooked & diced
0.5 cup ranch dressing
3 tbsp hot sauce, or your favorite buffalo wing sauce
1.33 cups celery, diced
1 cup Mozzarella cheese
2 cans refrigerated pizza dough
4 tbsp olive oil
1 tsp garlic powder
0.25 cups Parmesan cheese
***Note - this will make a total of 8 calzones
Heat oven to 425 degrees. Mix chicken, ranch, hot sauce celery and Mozzarella cheese in a large bowl. Stretch out pizza dough on flat surface, cut into 4 squares (2 cans will yield 8), insert filling, wrap up calzone and pinch shut. Brush with just a bit of olive oil the sprinkle garlic powder and Parmesan cheese. Bake for 15 minutes or until golden brown. Allow to cool or flash freeze and place in gallon freezer bag.
Serving Day:
Reheat in microwave for 30 seconds - 1 minute. Or reheat in oven at 350 degrees for 10 minutes. Can also be put into a lunch box frozen and eaten for lunch.
Roasted Garlic and Herb Pork Chops
- 3 lbs pork chops
- 1/2 cup olive oil
- 1/3 cup vinegar
- 3 Tbsp McCormick Grill Mate Roasted Garlic and Herb Seasoning Mix
Combine marinade ingredients. Split recips into two bags. Pour mixture evenly over chops in the two bags. Seal, label and freeze flat.
Serving day:
Thaw completely. Grill or bake until chops are no longer pink.
- 1/2 cup olive oil
- 1/3 cup vinegar
- 3 Tbsp McCormick Grill Mate Roasted Garlic and Herb Seasoning Mix
Combine marinade ingredients. Split recips into two bags. Pour mixture evenly over chops in the two bags. Seal, label and freeze flat.
Serving day:
Thaw completely. Grill or bake until chops are no longer pink.
September 2011 Meals
Jambalaya
Chicken Manicotti
Mardy's Meatballs
Montreal Pork Chops
Buffalo Chicken Calzones*
* New recipe
Chicken Manicotti
Mardy's Meatballs
Montreal Pork Chops
Buffalo Chicken Calzones*
* New recipe
Slow Cooker Smoked Pork
Slow Cooker Smoked Pork
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/8 cup paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1/4 cup liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/8 cup paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1/4 cup liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
Million Dollar Ham Sandwiches
Million Dollar Ham Sandwiches:
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
Ultimate Steakhouse Burgers
Ultimate Steakhouse Burgers
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.
Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.
Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
July Supper Swap - Tuesday, July 19
Spaghetti Casserole - Sara Danzinger
Italian Chicken with Angel Hair Pasta - Dana Dinndorf
Ultimate Steakhouse Burgers* - Jen Ries
Million Dollar Ham Sandwiches* - Jeni Messner
Italian Hot Beef - Sada McGrath
Montreal Chicken Breast - Kate Stower
* indicates new recipe
Italian Chicken with Angel Hair Pasta - Dana Dinndorf
Ultimate Steakhouse Burgers* - Jen Ries
Million Dollar Ham Sandwiches* - Jeni Messner
Italian Hot Beef - Sada McGrath
Montreal Chicken Breast - Kate Stower
* indicates new recipe
Basic Grilled Turkey Burgers
Basic Grilled Turkey Burgers
- 2 lbs ground lean turkey
- 1/2 small onion, minced
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped parsley
- 1 tbsp Dijon mustard
- 1 tbsp mayo
-1 tbsp Worcestershire
- 1 tbsp hot sauce
- 1/2 tsp ground pepper
- salt to taste
Combine the turkey with the onion, parsley, basil, mayo, mustard, Worcestershire sauce, hot sauce, salt and pepper in a large bowl. Mix well using clean hands being careful to not over mix or the patties will be too sloppy. Flash freeze on wax paper.
Serving Day:
Thaw and grill on a lightly oiled rack over medium-high until they are cooked through, usually 6-7 minutes each side. Remove from grill and let set 5 minutes.
For a even juicier burger, brush burger with orange marmalade before grilling.
- 2 lbs ground lean turkey
- 1/2 small onion, minced
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped parsley
- 1 tbsp Dijon mustard
- 1 tbsp mayo
-1 tbsp Worcestershire
- 1 tbsp hot sauce
- 1/2 tsp ground pepper
- salt to taste
Combine the turkey with the onion, parsley, basil, mayo, mustard, Worcestershire sauce, hot sauce, salt and pepper in a large bowl. Mix well using clean hands being careful to not over mix or the patties will be too sloppy. Flash freeze on wax paper.
Serving Day:
Thaw and grill on a lightly oiled rack over medium-high until they are cooked through, usually 6-7 minutes each side. Remove from grill and let set 5 minutes.
For a even juicier burger, brush burger with orange marmalade before grilling.
June Supper Swap - June 21
Sticky Drunk Pig on a Stick Sara Danzinger
Catalina Chicken Sada McGrath
Blue Cheese Burgers* Jen Ries
Ritz Chicken Dana Dinndorf
Sweet & Sour BBQ Chicken Kate Stower
Basic Grilled Turkey Burger* Jeni Messner
* new recipe
Catalina Chicken Sada McGrath
Blue Cheese Burgers* Jen Ries
Ritz Chicken Dana Dinndorf
Sweet & Sour BBQ Chicken Kate Stower
Basic Grilled Turkey Burger* Jeni Messner
* new recipe
Hearty Ham Casserole
Hearty Ham Casserole
Ingredients
3 cups cooked ham, cubed
2 (15.25 ounce) cans whole kernel corn, drained
4-6 ounces cheddar cheese, shredded
6 Tablespoons butter
1/3 cup chopped onions
1/2 cup all-purpose flour
2-2/3 cups milk
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 package egg noodles
Preparation:
Combine ham, and corn; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk, pepper, and garlic powder. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well. Cool somewhat before pouring into freezer bag. Include bag of egg noodles on swap day.
Serving Day:
Thaw. Cook egg noodles for approximately half of the cooking time listed on package directions. Add as many cooked egg noodles to the packaged ham mixture as you like. (The rest of the noodles can be served to those kiddos who like plain noodles!) Pour into greased 9x13 baking dish. Cover and bake for 30 minutes or until hot, bubbly, and noodles are done to your liking. Season as desired.
Note that you can also serve this as a sauce over cooked noodles if you want to omit the baking.
Ingredients
3 cups cooked ham, cubed
2 (15.25 ounce) cans whole kernel corn, drained
4-6 ounces cheddar cheese, shredded
6 Tablespoons butter
1/3 cup chopped onions
1/2 cup all-purpose flour
2-2/3 cups milk
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 package egg noodles
Preparation:
Combine ham, and corn; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk, pepper, and garlic powder. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well. Cool somewhat before pouring into freezer bag. Include bag of egg noodles on swap day.
Serving Day:
Thaw. Cook egg noodles for approximately half of the cooking time listed on package directions. Add as many cooked egg noodles to the packaged ham mixture as you like. (The rest of the noodles can be served to those kiddos who like plain noodles!) Pour into greased 9x13 baking dish. Cover and bake for 30 minutes or until hot, bubbly, and noodles are done to your liking. Season as desired.
Note that you can also serve this as a sauce over cooked noodles if you want to omit the baking.
Grilled Chile-Lime Chicken
Grilled Chile-Lime Chicken
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Chicken Wine Casserole
Chicken Wine Casserole
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
Curried Honey Mustard Chicken
Curried Honey Mustard Chicken
1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
2+ pounds chicken legs, tenderloins, or breasts
1 1/2 cups long grain rice
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saphron if desired.
1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
2+ pounds chicken legs, tenderloins, or breasts
1 1/2 cups long grain rice
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saphron if desired.
Poor Man's Pad Thai
Poor Man's Pad Thai
1/2 c. Teriyaki Sauce
1 tsp. sweet chili sauce
2.5 pounds boneless skinless chicken tenders
Marinade for 1-2 hours. Cook in pan on medium heat.
Then mix cooked chicken with the following:
1/4 c. thai peanut sauce (preferable w/bits of peanuts)
1 tsp. sweet chili sauce
Bag the chicken in sauce. Include a package of Ramen and instructions.
1 pkg. ramen noodles (any flavor)
Serving Day Instructions:
Make noodles. Drain. Toss with heated chicken in sauce.
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