INGREDIENTS (Nutrition) 8 ounces farfalle (bow tie) pasta 1/4 cup butter 1 clove garlic, minced 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cups milk 1/2 teaspoon prepared mustard 2 1/2 cups shredded Colby cheese 4 ounces cooked ham, julienned or cubed (great price at Aldi) 1/4 cup grated Parmesan cheese
DIRECTIONS In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham. Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS Completely thaw contents of freezer bag. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.
Ingredients: 1 1/2 cup long-grain rice -- uncooked 6 boneless, skinless chicken breasts, approx 2 pounds total 16 ounces whole berry cranberry sauce 1 envelope dry onion soup mix 8 ounces Catalina or Western salad dressing 1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions: Preheat oven to 350F. In a bowl, mix rice with 1 ½ cups water. Pour into a greased 9x13” baking dish. Layer the chicken over the rice. Pour sauce over all. Cover very tightly with foil. Bake for 1-1/2 hours.
2 pounds Ground beef, cooked 1 can (10 oz) Chicken Gumbo soup 1/4 cup Brown sugar, packed 1/4 cup Ketchup 1 T. Mustard 1/4 cup quick cooking Oatmeal, uncooked 1 package of Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions: To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Comments: I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.
2 lb. Lean ground beef 2 Eggs, lightly beaten 8 oz. Pizza sauce, divided 1 C. Saltine crumbs 1/2 C. Grated parmesan cheese 1/2 C. Shredded mozzarella cheese 1/2 C. Chopped onion 1 t. Seasoned salt 1 t. Dried oregano 1/4 t. Pepper
Assembly Directions: In a bowl, combine eggs, 3/4 cup pizza sauce, saltine crumbs, parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper. Add beef and mix well.
Freezing Directions: Freeze meat mixture in a gallon-size zip-lock bag. Seal remaining pizza sauce and mozzarella cheese in separate quart-size zip-lock bags. Label and freeze.
Pizza Meatloaf Serving Directions: Place thawed meatloaf in large loaf pan. Bake at 350 for 50 minutes. Drain. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.
Chicken Hotdish Supper swap recipe – February 19th, 2009
4 cups cooked cubed chicken 2 can cream of chicken soup 1 can milk 1 box Stove-top stuffing – prepared according to package directions 1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions: Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
2 ½ lb Chicken breasts, boneless and skinless (about 6 med. Breasts) 2 T. Dijon mustard ½ cup Butter 1 Garlic clove, minced 2 T. Fresh parsley, minced 1/3 cup Parmesan cheese, shredded 1 ½ cups Panko* bread crumbs
Assembly and Baking Directions: Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, Parmesan cheese and breadcrumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze. Serving Day Directions: To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise). *Panko bread crumbs are found in the Oriental section of a supermarket or Asian market (I have found them at Woodmans). Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged unseasoned stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed.
Ham and Cheese Bowties
ReplyDeleteSupper Swap Recipe
INGREDIENTS (Nutrition)
8 ounces farfalle (bow tie) pasta
1/4 cup butter
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1/2 teaspoon prepared mustard
2 1/2 cups shredded Colby cheese
4 ounces cooked ham, julienned or cubed (great price at Aldi)
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in ham.
Put grated Parmesan cheese in a small plastic bag. When cool, put mixture in a freezer bag. Seal, label, and freeze flat. Enclose sauce and cheese bags in one freezer bag.
SERVING DAY DIRECTIONS
Completely thaw contents of freezer bag.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine sauce and pasta in a 2 quart baking dish. Sprinkle with Parmesan.
Bake 20 to 25 minutes, until bubbly and golden.
Catalina Chicken – supper swap instructions
ReplyDeleteServes/Makes: 6
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. In a bowl, mix rice with 1 ½ cups water. Pour into a greased 9x13” baking dish. Layer the chicken over the rice. Pour sauce over all. Cover very tightly with foil. Bake for 1-1/2 hours.
Little League Beef Burgers
ReplyDelete30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Comments:
I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.
Pizza Meatloaf
ReplyDelete2 lb. Lean ground beef
2 Eggs, lightly beaten
8 oz. Pizza sauce, divided
1 C. Saltine crumbs
1/2 C. Grated parmesan cheese
1/2 C. Shredded mozzarella cheese
1/2 C. Chopped onion
1 t. Seasoned salt
1 t. Dried oregano
1/4 t. Pepper
Assembly Directions:
In a bowl, combine eggs, 3/4 cup pizza sauce, saltine crumbs, parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper. Add beef and mix well.
Freezing Directions:
Freeze meat mixture in a gallon-size zip-lock bag. Seal remaining pizza sauce and mozzarella cheese in separate quart-size zip-lock bags. Label and freeze.
Pizza Meatloaf
Serving Directions:
Place thawed meatloaf in large loaf pan. Bake at 350 for 50 minutes. Drain. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.
Chicken Hotdish
ReplyDeleteSupper swap recipe – February 19th, 2009
4 cups cooked cubed chicken
2 can cream of chicken soup
1 can milk
1 box Stove-top stuffing – prepared according to package directions
1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions:
Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Baked Chicken Dijon
ReplyDeleteSupper Swap Recipe
2 ½ lb Chicken breasts, boneless and skinless (about 6 med. Breasts)
2 T. Dijon mustard
½ cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 ½ cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, Parmesan cheese and breadcrumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market (I have found them at Woodmans). Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged unseasoned stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed.