Freeze flat in quart size freezer bags. Bundle with uncooked noodles
Serving Instructions: Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Chicken and Wild Rice Soup Rated: Supper swap recipe – December 18th, 2008
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 carrots 1 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 FREEZE AHEAD: PREPARE as above; cool soup completely. Place in airtight container; 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 with Sherry Sauce Supper swap recipe – December 18th, 2008
4-6 boneless skinless chicken breasts (approx 2 lbs) 1/8 tsp salt 1/8 tsp pepper 2 Tbsp butter evaporated milk ½ cup dry sherry 4 oz button mushrooms undrained – please omit for Michele’s meal .87 oz pkg. chicken gravy mix 1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. For Michele’s meal omit mushrooms and add ½ cup water. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 ¼ cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in ½ cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions: Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
Classic Chicken Pot Pie Supper Swap recipe – December 18th, 2008
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts 1/3 cup butter 1/3 cup chopped onion ½ cup flour ½ tsp salt ¼ tsp pepper 1 ½ cups chicken broth 2/3 cup milk 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions. Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Sicilian Casserole BusyCooks.com Supper swap recipe – December 18th, 2008
INGREDIENTS: 1 lb. ground beef 1 onion, 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. Reduced-fat cream cheese, cubed 3/4 cup milk 1 Tbsp. cornstarch 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; 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. Cool
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. Mix sour cream and cornstarch; add to cream cheese mixture. Drain noodles and add to cream cheese sauce along 1/2 cup Parmesan cheese; stir to combine.
Put noodle mixture in one freezer bag. Put meat mixture in a separate bag and remaining parmesan cheese in a small bag. Seal and label bags, then freeze flat contained in one bag.
Serving Day instructions: Thaw all contents. 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 covered at 350 degrees for 25-35 minutes until casserole is bubbly.
TACO PASTA SHELLS Supper swap recipe – December 18th, 2008 Prep Time: 25 min. Bake: 25 min. Servings: 6
18 uncooked jumbo pasta shells 1 1/2 pounds lean ground beef ½ cup taco sauce 3 ounces reduced-fat cream cheese, cubed 2 teaspoons chili powder 3/4 cup shredded Mexican cheese blend, divided 8 oz tomato sauce
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. x 2-in. foil baking dish coated with nonstick cooking spray. Spoon tomato sauce over the top. Top with remaining shredded cheese. Cover with plastic wrap, then foil; label and freeze.
Serving day instructions: Thaw completely. Remove original plastic wrap and foil. Cover pan with new foil and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Sprinkle with tortilla chips if desired.
Supper Club Chicken
ReplyDeleteSupper Swap recipe
December 18th, 2008
4 chicken breasts
6 Tbsp butter
1 envelope Italian Good Seasoning Mix
Melt butter, add seasoning mix. Add chicken and fry until done. Remove chicken breasts and cut into pieces (cube). In the same pan add:
2 cans cream of mushroom soup – please use cream of chicken for Michele’s meal
8 oz reduced-fat cream cheese
2/3 cup white cooking wine
Heat until mixed well. Add cubed chicken back to mixture. Cool. Seal label and freeze flat.
Serving Day instructions:
Thaw completely. Bake for 1 hour at 325 covered or until bubbly. Serve with rice or noodles.
15-minute Beef Stroganoff
ReplyDeleteSupper swap recipe – December 18th, 2008
2 pounds round steak or cube steak
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms – please omit for Michele’s meal
8 oz egg noodles
Cut meat into thin strips. Brown meat in a small amount of oil. Add mushrooms to saut̩. Combine soup mix and water. Add to meat. Bring to a boil. Simmer for as long as you can Рapprox 1-3 hours until tender. Stir flour into the sour cream and add just until heated through. Cool.
Freeze flat in quart size freezer bags. Bundle with uncooked noodles
Serving Instructions:
Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Chicken and Wild Rice Soup
ReplyDeleteRated:
Supper swap recipe – December 18th, 2008
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 carrots
1 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 FREEZE AHEAD:
PREPARE as above; cool soup completely. Place in airtight container; 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 with Sherry Sauce
ReplyDeleteSupper swap recipe – December 18th, 2008
4-6 boneless skinless chicken breasts (approx 2 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp butter
evaporated milk
½ cup dry sherry
4 oz button mushrooms undrained – please omit for Michele’s meal
.87 oz pkg. chicken gravy mix
1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. For Michele’s meal omit mushrooms and add ½ cup water. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 ¼ cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in ½ cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions:
Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
Classic Chicken Pot Pie
ReplyDeleteSupper Swap recipe – December 18th, 2008
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup chopped onion
½ cup flour
½ tsp salt
¼ tsp pepper
1 ½ cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions.
Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Sicilian Casserole
ReplyDeleteBusyCooks.com
Supper swap recipe – December 18th, 2008
INGREDIENTS:
1 lb. ground beef
1 onion, 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. Reduced-fat cream cheese, cubed
3/4 cup milk
1 Tbsp. cornstarch
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; 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. Cool
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. Mix sour cream and cornstarch; add to cream cheese mixture. Drain noodles and add to cream cheese sauce along 1/2 cup Parmesan cheese; stir to combine.
Put noodle mixture in one freezer bag. Put meat mixture in a separate bag and remaining parmesan cheese in a small bag. Seal and label bags, then freeze flat contained in one bag.
Serving Day instructions:
Thaw all contents. 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 covered at 350 degrees for 25-35 minutes until casserole is bubbly.
TACO PASTA SHELLS
ReplyDeleteSupper swap recipe – December 18th, 2008
Prep Time: 25 min. Bake: 25 min.
Servings: 6
18 uncooked jumbo pasta shells
1 1/2 pounds lean ground beef
½ cup taco sauce
3 ounces reduced-fat cream cheese, cubed
2 teaspoons chili powder
3/4 cup shredded Mexican cheese blend, divided
8 oz tomato sauce
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. x 2-in. foil baking dish coated with nonstick cooking spray. Spoon tomato sauce over the top. Top with remaining shredded cheese. Cover with plastic wrap, then foil; label and freeze.
Serving day instructions:
Thaw completely. Remove original plastic wrap and foil. Cover pan with new foil and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Sprinkle with tortilla chips if desired.