1½ pounds ground beef 1 medium onion, finely chopped 16 oz frozen cut green beans 2 cans cream of chicken soup 1 small can (2.8 oz) French Fried Onions 24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Simply Suppers definitely lives up to its name and its claim to “Comfort Food You Can Get on the Table in No Time Flat.” Besides delicious main dishes, it features fabulous side dishes and some seriously drool-worthy desserts. Simply Suppers may become your go-to cookbook for all occasions. Pick one up today! 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.
2 pounds ground beef 1 large onion, chopped 3 cloves garlic, minced 12 oz tomato paste (2 small cans or 1 large) 3 cups water 1 Tablespoon chili powder 2 teaspoons salt 1 teaspoon cumin ½ teaspoon black pepper 3 Tablespoons brown sugar 1 can (16 ounces) kidney beans, rinsed and well drained 1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Cool. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve: Thaw chili. Heat and serve. Top with shredded cheese if desired.
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
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.
Tater Tot Hot Dish
ReplyDelete1½ pounds ground beef
1 medium onion, finely chopped
16 oz frozen cut green beans
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Simply Suppers definitely lives up to its name and its claim to “Comfort Food You Can Get on the Table in No Time Flat.” Besides delicious main dishes, it features fabulous side dishes and some seriously drool-worthy desserts. Simply Suppers may become your go-to cookbook for all occasions. Pick one up today!
ReplyDeleteThe 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.
Pronto Chili
ReplyDeleteFrom The Best of Country Cooking
2 pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Cool. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.
Barb's Meatballs:
ReplyDelete2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
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.