So, I got this from my Best Bites cookbook and went to type out the recipe, and realized, duh, it's online too. So here it is:
http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/
I used the "homemade" sauce that they recommend-there is a link on this recipe.
Thursday, July 21, 2011
Wednesday, July 20, 2011
Baked Cheesy Chicken Penne from ourbestbites.com
Baked Cheesy Chicken Penne
slightly adapted from this recipe by Martha Stewart
Sometimes provolone cheese can be hard to find. I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great. Actually in this batch I used Sargento’s Provolone/Mozzarella mix. You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine. Just try to find one that is mostly provolone, like a 50/50 mix. The other easy option is to go to the deli department where you can buy sliced cheese. Just ask for a 6 oz chunk and you can grate it yourself.
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.
slightly adapted from this recipe by Martha Stewart
- 6 tablespoons butter, plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne rigate
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces white or cremini mushrooms, trimmed and thinly sliced
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
- 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Sometimes provolone cheese can be hard to find. I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great. Actually in this batch I used Sargento’s Provolone/Mozzarella mix. You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine. Just try to find one that is mostly provolone, like a 50/50 mix. The other easy option is to go to the deli department where you can buy sliced cheese. Just ask for a 6 oz chunk and you can grate it yourself.
Directions
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
- While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
- In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.
Tuesday, July 19, 2011
Alfredo Sauce
2 Cups low fat milk
1/3 Cup (3oz) low fat cream cheese
2 TBSP flour
1 Tsp kosher salt
1 TBSP butter
3 Garlic Cloves, minced
1 Cup freshly grated Parmesan cheese
1. In blender, blend milk, cream cheese, flour and salt until smooth and set aside.
2. In a large, non stick saucepan, melt butter on medium-high heat and add the garlic. Keep stirring so butter doesn't burn.
3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 min before using. It will continue to thicken upon standing.
6. Serve immediately. If refrigerate leftovers, add a TBSP of milk one at a time until desired consistency is reached.
7. Serve over noodles. Also can add grilled chicken.
If baking from frozen, thaw, bake 400 degrees for 45 min.
Yield 8 Servings
1/3 Cup (3oz) low fat cream cheese
2 TBSP flour
1 Tsp kosher salt
1 TBSP butter
3 Garlic Cloves, minced
1 Cup freshly grated Parmesan cheese
1. In blender, blend milk, cream cheese, flour and salt until smooth and set aside.
2. In a large, non stick saucepan, melt butter on medium-high heat and add the garlic. Keep stirring so butter doesn't burn.
3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 min before using. It will continue to thicken upon standing.
6. Serve immediately. If refrigerate leftovers, add a TBSP of milk one at a time until desired consistency is reached.
7. Serve over noodles. Also can add grilled chicken.
If baking from frozen, thaw, bake 400 degrees for 45 min.
Yield 8 Servings
Thursday, May 26, 2011
Red and White Tortellini
Easy Red and White Tortellini
** note you can add a one pound bag of frozen fully cooked meatballs to the casserole; just bake as directed Or you could saute some onion, garlic, and bell peppers in a bit of olive oil before mixing with the tortellini and sauces **
Yield: Serves 8
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar Alfredo four cheese sauce
1-1/2 cups shredded mozzarella cheese
Preparation:
Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender
** note you can add a one pound bag of frozen fully cooked meatballs to the casserole; just bake as directed Or you could saute some onion, garlic, and bell peppers in a bit of olive oil before mixing with the tortellini and sauces **
Yield: Serves 8
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar Alfredo four cheese sauce
1-1/2 cups shredded mozzarella cheese
Preparation:
Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender
Tuesday, May 17, 2011
Chipotle Chicken Taco
3 tablespoons unsalted butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chilies in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
salt and pepper
flour or corn tortillas
1. Poach Chicken. Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and 1/2 cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until cooked through, about 10-15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
2. Shred and Sauce. Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-size pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
FROM FROZEN:
Thaw. Heat on stovetop until heated through. Serve with tortillas and favorite taco toppings like cheese, shredded lettuce, grated cheese, diced avocado, diced tomatoes and sour cream.
4 garlic cloves, minced
2 teaspoons minced canned chipotle chilies in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
salt and pepper
flour or corn tortillas
1. Poach Chicken. Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and 1/2 cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until cooked through, about 10-15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
2. Shred and Sauce. Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-size pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
FROM FROZEN:
Thaw. Heat on stovetop until heated through. Serve with tortillas and favorite taco toppings like cheese, shredded lettuce, grated cheese, diced avocado, diced tomatoes and sour cream.
Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (14 1/2 oz) whole kernel corn, undrained
1 can (4 oz) chopped green chilies, undrained
6-8 flour tortillas (8 inch)
1 1/2-2 cups shredded cheddar cheese (I use mild)
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper
1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 13X9 pan (or 1/4 cup if splitting into 2 8X8's) sprayed with non-stick cooking spray. Top with 3 of the tortillas (or 2 if doing 8X8 pan) overlapping or stacking as needed. Layer with 1/2 of remaining beef mixture, and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 oven 15-20 min (if frozen and thawed 20-30 min) or until heated through. Let stand 5 min before serving.
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (14 1/2 oz) whole kernel corn, undrained
1 can (4 oz) chopped green chilies, undrained
6-8 flour tortillas (8 inch)
1 1/2-2 cups shredded cheddar cheese (I use mild)
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper
1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 13X9 pan (or 1/4 cup if splitting into 2 8X8's) sprayed with non-stick cooking spray. Top with 3 of the tortillas (or 2 if doing 8X8 pan) overlapping or stacking as needed. Layer with 1/2 of remaining beef mixture, and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 oven 15-20 min (if frozen and thawed 20-30 min) or until heated through. Let stand 5 min before serving.
Monday, May 16, 2011
Pirate Ships- Char copy cat
This isn't a specific amount recipe, so I apologize for that. Each 8 X 8 pan has 12 shells in it.
Jumbo shells
Meatballs
Spaghetti sauce
Mozzarella
Cook shells according to package directions so they're flexible, but not all the way done.
Simmer meatballs in sauce until they're warmed through.
Put one meatball in each shell. (That's the pirate in the ship, yo!)
Place in dish. Dump the sauce left in the pan on top and top with cheese.
Freeze now or bake at 350 for 30 minutes. If frozen, thaw and bake at 350 for 30 minutes.
Jumbo shells
Meatballs
Spaghetti sauce
Mozzarella
Cook shells according to package directions so they're flexible, but not all the way done.
Simmer meatballs in sauce until they're warmed through.
Put one meatball in each shell. (That's the pirate in the ship, yo!)
Place in dish. Dump the sauce left in the pan on top and top with cheese.
Freeze now or bake at 350 for 30 minutes. If frozen, thaw and bake at 350 for 30 minutes.
Sunday, May 15, 2011
Cranberry Meatballs
1 1/2 pound of meatballs (you can use any recipe you like for meatballs)
9 ou. can chili sauce
can of whole berry cranberry sauce
1/4 cup brown sugar
Brown meatballs, add remainder of ingredients (FREEZE)
to serve once frozen- put in crock pot and heat thoroughly.
Serve over rice
9 ou. can chili sauce
can of whole berry cranberry sauce
1/4 cup brown sugar
Brown meatballs, add remainder of ingredients (FREEZE)
to serve once frozen- put in crock pot and heat thoroughly.
Serve over rice
Friday, May 6, 2011
Taco Soup
1 lb. ground beef
1/2 cup chopped onion
1- 16 oz. can chili beans
1- 15oz. can kidney beans
1- 4oz. can diced green chilies
1- 15 oz. can whole kernal corn
1- 8 oz. can tomato sauce
2 cups water
2- 14.5 oz. can diced tomatoes
1- 2.25 oz. envelope taco seasoning
Brown ground beef with onion over medium heat until meat is done. Drain and set aside. Add rest of ingredients to crock pot. Do not drain anything. Add beef and mix well. Cook on low for 8 hours. Allow to cool. Place in freezer bag.
Already been cooked just need to heat and serve this month but in the future you can make with above directions.
To serve: Thaw. Heat and serve with tortilla chips if you'd like.
1/2 cup chopped onion
1- 16 oz. can chili beans
1- 15oz. can kidney beans
1- 4oz. can diced green chilies
1- 15 oz. can whole kernal corn
1- 8 oz. can tomato sauce
2 cups water
2- 14.5 oz. can diced tomatoes
1- 2.25 oz. envelope taco seasoning
Brown ground beef with onion over medium heat until meat is done. Drain and set aside. Add rest of ingredients to crock pot. Do not drain anything. Add beef and mix well. Cook on low for 8 hours. Allow to cool. Place in freezer bag.
Already been cooked just need to heat and serve this month but in the future you can make with above directions.
To serve: Thaw. Heat and serve with tortilla chips if you'd like.
Cream Cheese Chicken
1- 0.7 oz. Italian dressing envelope mix
1/2 cup butter
2 lbs. bonesless skinkess chicken breasts
1- 10.75 oz. can COC soup
1- 8oz. package cream cheese
Turn slow cooker on high. Melt butter in botom of slow cooker. Stir Italian dressing mix into butter until well mixed. Cut chicken into 1-inch strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese to liquid in slow cooker. Stir to melt and mix until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce in freezer bag.
To serve: Thaw. Heat and stir until smooth, hot and bubbly. Serve over mashed potatoes, rice or noodles.
1/2 cup butter
2 lbs. bonesless skinkess chicken breasts
1- 10.75 oz. can COC soup
1- 8oz. package cream cheese
Turn slow cooker on high. Melt butter in botom of slow cooker. Stir Italian dressing mix into butter until well mixed. Cut chicken into 1-inch strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese to liquid in slow cooker. Stir to melt and mix until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce in freezer bag.
To serve: Thaw. Heat and stir until smooth, hot and bubbly. Serve over mashed potatoes, rice or noodles.
Wednesday, March 16, 2011
Pirate Ships
This isn't a specific amount recipe, so I apologize for that. Each 8 X 8 pan has 12 shells in it.
Jumbo shells
Meatballs
Spaghetti sauce
Mozzarella
Cook shells according to package directions so they're flexible, but not all the way done.
Simmer meatballs in sauce until they're warmed through.
Put one meatball in each shell. (That's the pirate in the ship, yo!)
Place in dish. Dump the sauce left in the pan on top and top with cheese.
Freeze now or bake at 350 for 30 minutes. If frozen, thaw and bake at 350 for 30 minutes.
Jumbo shells
Meatballs
Spaghetti sauce
Mozzarella
Cook shells according to package directions so they're flexible, but not all the way done.
Simmer meatballs in sauce until they're warmed through.
Put one meatball in each shell. (That's the pirate in the ship, yo!)
Place in dish. Dump the sauce left in the pan on top and top with cheese.
Freeze now or bake at 350 for 30 minutes. If frozen, thaw and bake at 350 for 30 minutes.
Monday, March 14, 2011
Ham & Potatoes
My mom is doing ham and potatoes, she asked me to post the recipe and I have run out of time. Looking back I think Emily did something similar last time. Sorry, I don't have and oven and I thought it sounded good when she asked me, I still have Emily's from last time. We have got to get moving on this kitchen! I'll post the recipe when I get back.
Sunday, March 13, 2011
Cheesy Chili Tots
This should be enough different from Kim's-sorry had already shopped when she posted!!
Cheesy Chili Tots
1 pound ground beef
2 cans (15 oz each) chili with beans
1 can (8 oz) tomato sauce
1 can (2 1/4 oz) sliced ripe olives, drained
1 can (4 oz) chopped green chilies
2 cups (8 oz) shredded cheddar cheese (divided)
1 package (32 oz) frozen tater tots
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8X8 baking dishes. Sprinkle with 1 cup cheese, top with tater tots. Cover and freeze or cover and bake. (if using immediately, cook 30-35 min; sprinkle with 1/2 cup cheese and bake 5 more min).
2. To use frozen: Remove from freezer 30 min before baking (do not thaw). Cover and bake at 350 for 75-90 min or until heated through. Sprinkle with 1/2 cup of cheese. Bake 5 more min or until the cheese is melted.
Cheesy Chili Tots
1 pound ground beef
2 cans (15 oz each) chili with beans
1 can (8 oz) tomato sauce
1 can (2 1/4 oz) sliced ripe olives, drained
1 can (4 oz) chopped green chilies
2 cups (8 oz) shredded cheddar cheese (divided)
1 package (32 oz) frozen tater tots
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8X8 baking dishes. Sprinkle with 1 cup cheese, top with tater tots. Cover and freeze or cover and bake. (if using immediately, cook 30-35 min; sprinkle with 1/2 cup cheese and bake 5 more min).
2. To use frozen: Remove from freezer 30 min before baking (do not thaw). Cover and bake at 350 for 75-90 min or until heated through. Sprinkle with 1/2 cup of cheese. Bake 5 more min or until the cheese is melted.
Thursday, March 10, 2011
Rigatoni
3 Cans (15oz)Petite Diced Tomatoes
3 Cans (15 oz) Tomato Sauce
1 Tsp Garlic Salt
1 Small Can Mushrooms (optional, I left them out)
1/2 Small onion
1 Lb. Ground Beef
1 Tbsp. Butter
Salt to taste
Rigatoni Pasta ( I use elbow macaroni because it cooks faster and is easier for my kids to eat)
For crock pot method, dump all cans and garlic salt into crock pot. Brown ground beef, drain, add to crock pot. Saute onion in butter using the same pan you browned the beef. Add to crock pot. Add salt to taste. Cook on low for 6-8 hours. 20 min before ready to serve, cook noodles.
If cooking from frozen: Defrost, cook on stove for 30 min. 20 before ready to serve, cook noodles.
3 Cans (15 oz) Tomato Sauce
1 Tsp Garlic Salt
1 Small Can Mushrooms (optional, I left them out)
1/2 Small onion
1 Lb. Ground Beef
1 Tbsp. Butter
Salt to taste
Rigatoni Pasta ( I use elbow macaroni because it cooks faster and is easier for my kids to eat)
For crock pot method, dump all cans and garlic salt into crock pot. Brown ground beef, drain, add to crock pot. Saute onion in butter using the same pan you browned the beef. Add to crock pot. Add salt to taste. Cook on low for 6-8 hours. 20 min before ready to serve, cook noodles.
If cooking from frozen: Defrost, cook on stove for 30 min. 20 before ready to serve, cook noodles.
Tuesday, March 8, 2011
Baked Penne
1 pound of ground beef or sausage
1-2 cloves of garlic, minced
1 tsp fennel
1 tsp anise
1 can of diced tomatoes (drained)
1 jar favorite spaghetti sauce
1 8 oz can tomato sauce
1 container of cottage cheese
2/3 cup plain yogurt or sour cream
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 Tbsp. chopped fresh parsley
1 box of penne pasta or whatever style pasta you like
Sauce Mixture: Season meat liberally with salt and pepper. Brown meat with garlic, fennel and anise. Drain fat. Add can of diced tomatoes and jar of spaghetti sauce.
Cheese mixture: Combine cottage cheese, plain yogurt, mozzarella cheese, parmesan cheese and parsely. Season with pepper. May want to add one beaten egg to cheese mixture to help it set.
Cook pasta to a little before al dente.
Spray 9x13 (or two 8x8) dish with cooking spray. Coat bottom of dish with tomato sauce or reserve a little spaghetti sauce from the jar to coat the bottom of the dish. Layer in this order: noodles, cheese mixture, sauce mixture. Repeat. Make sure all noodles are covered in sauce. Top with a little mozzarella and parmesan cheese.
Cover with foil. Freeze or bake.
Bake at 350 degrees for 30-40 minutes or until hot and bubbly at the sides. Remove foil the last 10-15 minutes. If baking from frozen, will take about 2 hours.
1-2 cloves of garlic, minced
1 tsp fennel
1 tsp anise
1 can of diced tomatoes (drained)
1 jar favorite spaghetti sauce
1 8 oz can tomato sauce
1 container of cottage cheese
2/3 cup plain yogurt or sour cream
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 Tbsp. chopped fresh parsley
1 box of penne pasta or whatever style pasta you like
Sauce Mixture: Season meat liberally with salt and pepper. Brown meat with garlic, fennel and anise. Drain fat. Add can of diced tomatoes and jar of spaghetti sauce.
Cheese mixture: Combine cottage cheese, plain yogurt, mozzarella cheese, parmesan cheese and parsely. Season with pepper. May want to add one beaten egg to cheese mixture to help it set.
Cook pasta to a little before al dente.
Spray 9x13 (or two 8x8) dish with cooking spray. Coat bottom of dish with tomato sauce or reserve a little spaghetti sauce from the jar to coat the bottom of the dish. Layer in this order: noodles, cheese mixture, sauce mixture. Repeat. Make sure all noodles are covered in sauce. Top with a little mozzarella and parmesan cheese.
Cover with foil. Freeze or bake.
Bake at 350 degrees for 30-40 minutes or until hot and bubbly at the sides. Remove foil the last 10-15 minutes. If baking from frozen, will take about 2 hours.
Tater Tot Casserole
1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.
Wednesday, January 19, 2011
Tortilla Soup
Tortilla Soup
2 Cans Cream of potato soup
1 Can kidney beans (drained)
1 Can black beans (drained)
1 Can great white beans (drained)
2 Small cans diced green chilies
1 Can chopped tomatoes
1 Pkg. taco seasoning (I like taco bell brand)
Shredded chicken or beef
1 Can of water
Combine all ingredients and crock pot on low heat for 6-8 hours
If you pre-cook chicken or beef crock pot on low for 4 hours
Top with shredded cheese and eat with tortilla chips. My family also tops with sour cream. ( I don't like it though.)
2 Cans Cream of potato soup
1 Can kidney beans (drained)
1 Can black beans (drained)
1 Can great white beans (drained)
2 Small cans diced green chilies
1 Can chopped tomatoes
1 Pkg. taco seasoning (I like taco bell brand)
Shredded chicken or beef
1 Can of water
Combine all ingredients and crock pot on low heat for 6-8 hours
If you pre-cook chicken or beef crock pot on low for 4 hours
Top with shredded cheese and eat with tortilla chips. My family also tops with sour cream. ( I don't like it though.)
Marinated Pork Roast
1 cup soy sauce
1 cup Coca-Cola
2 cloves garlic, minced
1 tbs dry mustard
1 tsp ginger
1 tsp thyme, crushed
4 to 5lb pork loin roast
Combine all the ingredients except for the meat, to form a marinade.
Place meat into a large "zip-lock" plastic bag which has been set into a deep bowl to steady the meat.
Add the marinade and seal the bag. Let stand for 2-3hrs at room temp, or overnight in the refrigerator. Occasionally pat the bag to help spread the marinade evenly.
Remove the meat and roast on a rack, in a shallow roasting pan. The oven should be preheated to 325F. The recipe recommends roasting for 2 1/2 - 3 hr. at 325F, or until a meat thermometer registers 175F. Baste occasionally with the marinade during the last hour of roasting
1 cup Coca-Cola
2 cloves garlic, minced
1 tbs dry mustard
1 tsp ginger
1 tsp thyme, crushed
4 to 5lb pork loin roast
Combine all the ingredients except for the meat, to form a marinade.
Place meat into a large "zip-lock" plastic bag which has been set into a deep bowl to steady the meat.
Add the marinade and seal the bag. Let stand for 2-3hrs at room temp, or overnight in the refrigerator. Occasionally pat the bag to help spread the marinade evenly.
Remove the meat and roast on a rack, in a shallow roasting pan. The oven should be preheated to 325F. The recipe recommends roasting for 2 1/2 - 3 hr. at 325F, or until a meat thermometer registers 175F. Baste occasionally with the marinade during the last hour of roasting
Tuesday, January 18, 2011
Honey Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice (approx. 2 large limes)
2 tsp- 1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
12 corn tortillas
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1/2 cup heavy cream
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Heat a large griddle and spray surface with non-stick spray. Heat tortillas about 20 seconds on each side till warm and flexible.. keep them between paper towels until ready to use.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill tortillas with chicken (about 2TBS) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. <Freeze>
THAW: Bake at 350 degrees for 30-35 minutes until brown and crispy on top.
Serve with sour cream, rice and black beans.
* I got this recipe on ABC4- Good Things Utah recipes... also linked to http://phemomenon.blogspot.com
its also really good with black beans and this rice http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html
Creamy Chicken and Rice Soup
3 chicken breasts
1 cup peeled and diced carrots
1 cup diced celery
2 quarts of chicken broth, either canned, from bouillon, or homemade
1 cup instant brown rice
1 tablespoon minced onion flakes
1-2 tablespoons parsley flakes
1 teaspoon onion powder
1 tablespoon sugar
1/2 teaspoon black pepper or more per taste
White Sauce:
1/4 cup butter
1 tablespoon flour
2 tablespoons cornstarch
1 cup evaporated milk
1. Season chicken with salt and pepper. Grill chicken. Let stand and cool. Dice chicken and set aside.
2. In large pot, combine broth, carrots and celery. Bring to boil. Add rice and onion flakes. Simmer about 15 minutes.
3. Make white sauce separately: heat butter, flour and cornstarch. Once melted and combined, add evaporated milk.
4. Add white sauce to rest of soup. Add spices and sugar. Stir constantly until soup thickens. Add chicken.
5. Enjoy or cool completely then freeze.
Freezing note: I added 3 extra cups of broth because that is how I usually make it and I thought it would help not get too thick as it cooled and sat frozen. This made enough for two meals.
1 cup peeled and diced carrots
1 cup diced celery
2 quarts of chicken broth, either canned, from bouillon, or homemade
1 cup instant brown rice
1 tablespoon minced onion flakes
1-2 tablespoons parsley flakes
1 teaspoon onion powder
1 tablespoon sugar
1/2 teaspoon black pepper or more per taste
White Sauce:
1/4 cup butter
1 tablespoon flour
2 tablespoons cornstarch
1 cup evaporated milk
1. Season chicken with salt and pepper. Grill chicken. Let stand and cool. Dice chicken and set aside.
2. In large pot, combine broth, carrots and celery. Bring to boil. Add rice and onion flakes. Simmer about 15 minutes.
3. Make white sauce separately: heat butter, flour and cornstarch. Once melted and combined, add evaporated milk.
4. Add white sauce to rest of soup. Add spices and sugar. Stir constantly until soup thickens. Add chicken.
5. Enjoy or cool completely then freeze.
Freezing note: I added 3 extra cups of broth because that is how I usually make it and I thought it would help not get too thick as it cooled and sat frozen. This made enough for two meals.
Saturday, January 15, 2011
Ham and Potato Casserole
2 ham steaks, cubed (I just have the deli slice it for me, about 1/4 inch thick) approx 3 cups
1/2 cup butter or margarine
24oz (or 32oz depending on brand you buy) Hash brown potatoes
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onion (optional; you can also you dried flakes, like 2 tbsp)
1 cup grated cheese (I use cheddar)
Melt butter and spread in 9X13 or 2 8X8 pans. Mix other ingredients and put in dish(es). Can top with extra cheese and buttered cracker crumbs. Bake at 350 for 30 minutes or until warm throughout. Or freeze and thaw and then bake (can bake longer from partially frozen state).
1/2 cup butter or margarine
24oz (or 32oz depending on brand you buy) Hash brown potatoes
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onion (optional; you can also you dried flakes, like 2 tbsp)
1 cup grated cheese (I use cheddar)
Melt butter and spread in 9X13 or 2 8X8 pans. Mix other ingredients and put in dish(es). Can top with extra cheese and buttered cracker crumbs. Bake at 350 for 30 minutes or until warm throughout. Or freeze and thaw and then bake (can bake longer from partially frozen state).
Wednesday, January 5, 2011
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