12 bakery buns 1/2 pound ham 12 Slices of provolone or Swiss 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 Worchester 2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day: Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at 350 degrees F for 20-30minutes covered and 5 minutes uncovered.
Cooking Day Instructions:Place noodles quart size freezer bag. Place cheese in sandwich sized freezer bag. In a large nonstick skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Place in a freezer bag, bundle all bags, label, and freeze.
Serving Day Instructions: Thaw completely. Cook noodles according to package directions. Drain noodles; place in a greased 11-in. x 7-in. baking dish. Spread the beef mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes. Top with your favorite toppings: lettuce, tomatoes, black olives, sour cream, and taco sauce.
The Recipe: Chicken Cordon Bleu The words cordon bleu conjure up images of fancy cooking schools and haughty French chefs. But in reality, this cheesy, stuffed chicken dish is a cinch to make at home. 3 tablespoons olive oil, plus extra to grease the pan 1 cup Italian-style bread crumbs 6 boneless, skinless chicken breasts (about 2 pounds) Kosher salt and freshly ground black pepper 12 thin slices Swiss cheese 6 thin slices baked ham Rinse the chicken and pat dry with paper towels. Place the chicken in between two pieces of wax paper or plastic wrap and, using a meat mallet or rolling pin, pound to 1/4-inch thickness. Generously season both sides of the chicken breasts with salt and pepper. On each breast, layer 2 slices of cheese and 1 slice of ham. Tightly roll up each breast and secure with a toothpick. Drizzle the breasts lightly with olive oil and roll them in the bread crumbs to lightly, but evenly, coat. Wrap each breast tightly in plastic wrap and then in a layer of foil before freezing. Serving Day: Thaw before baking. Preheat the oven to 350 degrees. Lightly grease the bottom of a baking dish with olive oil. Place the chicken, seam side down, into the prepared baking dish and transfer to the oven. Bake until browned and cooked through, about 30 minutes. To serve, remove the toothpicks and slice crosswise. Serve hot. Cooking Tip: This is the basic cooking technique for stuffing a chicken breast. Experiment with some of your favorite ingredients. For an Italian twist, I like to substitute prosciutto, spinach, and mozzarella.
4 boneless chicken breasts 1 pkg fajita seasoning mix 2 can chicken broth 48 oz great northern beans – drained and rinsed 1 jar salsa 1 cup mozzarella cheese
2 lb sirloin cut into strips 2 med. potatoes cubed 4 carrots 4 stalks celery, sliced 1/2 onion chopped 1 can mushrooms, drained 2 cans golden mushroom soup
Combine all ingredients. Place in a freezer bag. Seal, label and freeze flat.
Serving Instructions: Thaw completely. Place contents of bag in a baking pan. Cover with foil and bake w/o opening oven or foil. Bake @ 325 for 3 hours.
Supper Club Chicken
ReplyDeleteSupper Swap recipe
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
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 brown or wild rice blend.
Dollar Ham Sandwiches:
ReplyDelete12 bakery buns
1/2 pound ham
12 Slices of provolone or Swiss 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 Worchester
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and mixture. Unwrap sandwiches and place in a 9x13 baking dish. Pour mixture over buns and let marinate in the fridge for at least 2 hours. Remove from fridge and bake at
350 degrees F for 20-30minutes covered and
5 minutes uncovered.
Taco Noodle Dish
ReplyDeleteServes 6-8
2 cups uncooked wide egg noodles
1.5 pounds 90-95% lean ground beef
1 can(8 ounces) tomato sauce
1/2 cup water
1 can(4 ounces) chopped green chilies
1 envelope taco seasoning
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
Cooking Day Instructions:Place noodles quart size freezer bag. Place cheese in sandwich sized freezer bag. In a large nonstick skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Place in a freezer bag, bundle all bags, label, and freeze.
Serving Day Instructions: Thaw completely. Cook noodles according to package directions. Drain noodles; place in a greased 11-in. x 7-in. baking dish. Spread the beef mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes.
Top with your favorite toppings: lettuce, tomatoes, black olives, sour cream, and taco sauce.
The Recipe: Chicken Cordon Bleu
ReplyDeleteThe words cordon bleu conjure up images of fancy cooking schools and haughty French chefs. But in reality, this cheesy, stuffed chicken dish is a cinch to make at home.
3 tablespoons olive oil, plus extra to grease the pan
1 cup Italian-style bread crumbs
6 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground black pepper
12 thin slices Swiss cheese
6 thin slices baked ham
Rinse the chicken and pat dry with paper towels. Place the chicken in between two pieces of wax paper or plastic wrap and, using a meat mallet or rolling pin, pound to 1/4-inch thickness. Generously season both sides of the chicken breasts with salt and pepper. On each breast, layer 2 slices of cheese and 1 slice of ham.
Tightly roll up each breast and secure with a toothpick. Drizzle the breasts lightly with olive oil and roll them in the bread crumbs to lightly, but evenly, coat. Wrap each breast tightly in plastic wrap and then in a layer of foil before freezing.
Serving Day:
Thaw before baking. Preheat the oven to 350 degrees. Lightly grease the bottom of a baking dish with olive oil. Place the chicken, seam side down, into the prepared baking dish and transfer to the oven. Bake until browned and cooked through, about 30 minutes.
To serve, remove the toothpicks and slice crosswise.
Serve hot.
Cooking Tip: This is the basic cooking technique for stuffing a chicken breast. Experiment with some of your favorite ingredients. For an Italian twist, I like to substitute prosciutto, spinach, and mozzarella.
White Chicken Chili
ReplyDeleteCindy Brueggeman
4 boneless chicken breasts
1 pkg fajita seasoning mix
2 can chicken broth
48 oz great northern beans – drained and rinsed
1 jar salsa
1 cup mozzarella cheese
Sauté chicken with fajita mix. Add other ingredients and simmer for 1 hour.
Oven beef stew:
ReplyDelete2 lb sirloin cut into strips
2 med. potatoes cubed
4 carrots
4 stalks celery, sliced
1/2 onion chopped
1 can mushrooms, drained
2 cans golden mushroom soup
Combine all ingredients. Place in a freezer bag. Seal, label and freeze flat.
Serving Instructions:
Thaw completely. Place contents of bag in a baking pan. Cover with foil and bake w/o opening oven or foil. Bake @ 325 for 3 hours.