Lasagna by Kelly Smith
Chinese Beef Skillet by Kelly Smith
2 bags of beef mixture
1 pkg of chow mein noodles
2 bags of minute rice
Favorite Steaks for Grillin' by Terri Bateman
Hawaiian Crockpot Steaks by Terri Bateman
2 cans pineapple
2 bags of steak
Stuffed Green Peppers by Stacy Hughes
Spinach and Cheese Stuffed Shells by Stacy Hughes
Ham & Swiss Quiche by Julie Melvin
Chicken Spaghetti Casserole by Julie Melvin
Yummy Chicken by Gina Bagley
Cranberry Chicken by Gina Bagley
Tuesday, April 27, 2010
Teriyaki Chicken
Sauce:
1/2 cup Yoshida's Teriyaki sauce
1 Tbsp cider vinegar
1 1/2 Tbsp Sesame Oil
1 Tbsp tomato paste
1/2 tsp garlic
Black pepper
4 Chicken Breasts
Mix together sauce ingredients and pour over chicken in freezer bags. Freeze. To cook from frozen: Defrost overnight. Dump bag in baking pan with sauce. Bake in 350 oven for 40 minutes, until done. Serve with rice, steamed veggies, and eggrolls. Can also be cooked in the crockpot on low from frozen, approx. 9 hours.
1/2 cup Yoshida's Teriyaki sauce
1 Tbsp cider vinegar
1 1/2 Tbsp Sesame Oil
1 Tbsp tomato paste
1/2 tsp garlic
Black pepper
4 Chicken Breasts
Mix together sauce ingredients and pour over chicken in freezer bags. Freeze. To cook from frozen: Defrost overnight. Dump bag in baking pan with sauce. Bake in 350 oven for 40 minutes, until done. Serve with rice, steamed veggies, and eggrolls. Can also be cooked in the crockpot on low from frozen, approx. 9 hours.
Grilled Chicken Parmesan
4 chicken breasts
1 Tbsp olive oil
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp dried basil
1 28 oz can of spaghetti sauce
1 cup mozzarella/parmesan cheese mixture (half of each)
Sprinkle chicken breasts with garlic powder & olive oil. Cook chicken on grill until it's about half done. Remove and cool. Sprinkle chicken with basil & black pepper. Freeze.
To cook from frozen: Defrost chicken over night. Dump chicken in a baking pan. Preheat oven to 350. Pour spaghetti sauce over chicken. Bake chicken for approx. 35-40 min. until done. Sprinkle chicken with cheese mixture and broil 3 minutes to melt/brown the cheese. Chicken & sauce can also be cooked in crockpot on low 7-9 hours. Serve over pasta.
1 Tbsp olive oil
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp dried basil
1 28 oz can of spaghetti sauce
1 cup mozzarella/parmesan cheese mixture (half of each)
Sprinkle chicken breasts with garlic powder & olive oil. Cook chicken on grill until it's about half done. Remove and cool. Sprinkle chicken with basil & black pepper. Freeze.
To cook from frozen: Defrost chicken over night. Dump chicken in a baking pan. Preheat oven to 350. Pour spaghetti sauce over chicken. Bake chicken for approx. 35-40 min. until done. Sprinkle chicken with cheese mixture and broil 3 minutes to melt/brown the cheese. Chicken & sauce can also be cooked in crockpot on low 7-9 hours. Serve over pasta.
Tuesday, April 20, 2010
Chinese Beef Skillet
1 lb. hamburger
2 cans cream of mushroom soup
1/8 cup of soy sauce
1 large stalk celery
1 1/2 cups water
1 1/2 cups Minute Rice
1 bag Chow Mein Noodles
Fry hamburger adding celery at the end. Pour in two cans of soup, soy sauce, and water. Bring to a boil. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.
From Frozen: Thaw overnight. ADD 1 1/2 CUPS WATER. Heat to boiling. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.
2 cans cream of mushroom soup
1/8 cup of soy sauce
1 large stalk celery
1 1/2 cups water
1 1/2 cups Minute Rice
1 bag Chow Mein Noodles
Fry hamburger adding celery at the end. Pour in two cans of soup, soy sauce, and water. Bring to a boil. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.
From Frozen: Thaw overnight. ADD 1 1/2 CUPS WATER. Heat to boiling. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.
Lasagna
1 lb. ground beef
2 1/2 cups shredded mozarella cheese
1 container cottage cheese
1 egg lightly beaten
1 jar spaghetti sauce
1 cup water
12 lasagna noodles
Preheat oven to 350. Brown meat in large skillet on medium high heat. Meanwhile, mix 1 cup of the mozarella cheese, the cottage cheese, and the egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce and 1 cup of water. Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15-20 min of prep time. Spread 1 cup of meat sauce onto the bottom of 13X9 baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking. Spread 1/3 of the cottage cheese mixture and 1 cup of meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle remaining mozarella cheese. Cover tightly with greased foil. Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.
From frozen: Thaw in fridge overnight. Bake covered in 350 oven for 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.
2 1/2 cups shredded mozarella cheese
1 container cottage cheese
1 egg lightly beaten
1 jar spaghetti sauce
1 cup water
12 lasagna noodles
Preheat oven to 350. Brown meat in large skillet on medium high heat. Meanwhile, mix 1 cup of the mozarella cheese, the cottage cheese, and the egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce and 1 cup of water. Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15-20 min of prep time. Spread 1 cup of meat sauce onto the bottom of 13X9 baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking. Spread 1/3 of the cottage cheese mixture and 1 cup of meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle remaining mozarella cheese. Cover tightly with greased foil. Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.
From frozen: Thaw in fridge overnight. Bake covered in 350 oven for 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.
Friday, April 2, 2010
Stuffed Green Peppers
| STUFFED GREEN PEPPERS | |
6-8 large green peppers 1 lb ground beef 1/2 onion diced 1 bag shredded mozzarella 2 medium cans tomato sauce 2 cups rice Wash green peppers, cut off top and scoop out insides carefully without poking through the pepper. Set aside. Cook rice as usual. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish). Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled. Sprinkle mozzarella on top. Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft. | |
Spinach and Cheese Stuffed Shells
| SPINACH & CHEESE STUFFED SHELLS | |
1 (16 oz.) jar spaghetti sauce 1 (10 oz.) pkg. frozen chopped spinach, thawed, well drained 1 c. Ricotta cheese 1 c. cottage cheese 1 c. shredded Mozzarella cheese 1/4 c. grated Parmesan cheese 1 egg, beaten 9 oz. jumbo shells (approx. 20 shells), cooked, drained Pour half of sauce into 10"x6" baking dish. Combine spinach, ricotta cheese, 3/4 cup Mozzarella, Parmesan and egg; mix well. Fill each shell with spinach mixture and place in dish. Top with remaining spaghetti sauce; cover. Bake at 350 degrees for 50 minutes. Sprinkle with remaining Mozzarella. | |
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