Saturday, September 25, 2010
Photos
Okay ladies, after posting my recipes I realized how much I like the ones that have pictures with them. And when I visit other sites I like the pics to show me if I'm on track while I do it. So I'm going to try to have my camera close by in Nov. and try to snap some shots to add to my post next month and thought I'd invite you to do the same! :) It just gets my mouth watering, and me all jazzed to start cookin'!
Easy Teriyaki Chicken
1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup apple juice
1/2 tsp dried ginger
Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.
On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.
Serve over rice.
Pizza Pasta Bake
Pizza Pasta Bake
- 1 lb. penne rigate or mostacolli, fully cooked and drained
- 1 c. ricotta cheese
- 3 c. marinara sauce (homemade or from a jar)
- 30 slices pepperoni
- 1/2 c. sliced mushrooms (I used canned, but only because that’s what I had on hand)
- 1/2 c. sliced black olives
- 1 1/2 c. shredded mozzarella cheese
1. Combine hot pasta with ricotta cheese and stir until cheese is melted and smooth. Pour into a 13×9 casserole dish.
2. Pour marinara sauce over pasta. Top with pepperoni, mushrooms and olives (or your favorite toppings). Add shredded mozzarella cheese on top.
3. Bake at 350 degrees for 10-15 minutes, until warmed through and cheese is melted.
FYI: This one is a little pricier than I expected. Easy to make... hard on the budget. I'd plan ahead for this one and watch for sales.
Salsa Joes Freezer Recipe
So, I'm finally getting around to adding the recipes I've made in the past. I can't wait till we've got them all on here. You ladies have made some wonderful meals! Here's the first:
4 lbs hamburger
2 cups salsa (mild, medium or hot, dependent on your taste!)
2 16 oz cans tomato sauce
4 tbsp brown sugar, packed
In a large skillet, brown ground beef. Add remaining ingredients, stirring well. Bring to a boil then reduce heat. Simmer 20-30 mins. Cool and freeze in four portions (makes four "Salsa Joes" for each portion).
To use, defrost then add to large sauce pan. Heat over medium until warmed. Serve on toasted hamburger buns.
Found it here:
Colorful Chicken Casserole
Here's one ladies that will make you a proud mom! Lately I have been feeling rather guilty for my kids lack of vegetable intake. So, when I saw this recipe I had to try it out! FIVE different vegetables and the option to mix in whole wheat noodles will give us all the nutrition we need in a tasty way!
1 cup chopped green pepper
1 cup chopped celery
3/4 cup chopped onion
2 Tbsp butter or margarine
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn
1 tsp salt
1/4 tsp pepper
3 cup cubed cooked chicken
1 pkg(8oz) elbow macaroni, cooked and drained (you can add more to beef it up)
1 jar(4-1/2oz) sliced mushrooms, drained (optional)
1 cup(4oz) shredded cheddar cheese
In large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt and pepper; heat through. Stir in chicken and macaroni. Divide between two greased 8-in. square baking pans. Top w/mushroom and cheese. Cover and freeze one casserole (up to 3 months). Cover the other one and bake 350 for 30 min; uncover and bake 10 min longer. To use frozen casserole: cover and bake at 350 for 35 min; uncover and bake 15 min longer.
1 cup chopped celery
3/4 cup chopped onion
2 Tbsp butter or margarine
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn
1 tsp salt
1/4 tsp pepper
3 cup cubed cooked chicken
1 pkg(8oz) elbow macaroni, cooked and drained (you can add more to beef it up)
1 jar(4-1/2oz) sliced mushrooms, drained (optional)
1 cup(4oz) shredded cheddar cheese
In large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt and pepper; heat through. Stir in chicken and macaroni. Divide between two greased 8-in. square baking pans. Top w/mushroom and cheese. Cover and freeze one casserole (up to 3 months). Cover the other one and bake 350 for 30 min; uncover and bake 10 min longer. To use frozen casserole: cover and bake at 350 for 35 min; uncover and bake 15 min longer.
Horray!!
Hey Beauties!! The Sept. 25th swap is almost complete and I'm SO exited for all of the new meals!! Pam, I'm sooo glad you started this a while back - what a great way to get some good food and say hi to great friends!
Hopefully this post will be emailed to several of you, so if you're not on the email list and want to be, just let me know and I'll be happy to add you! And if you should be on the list, but didn't get it, let me know too and we'll fix it! :D
Can't WAIT to try the new food and see all these great recipes! (if you need help posting one, check out To Post or Not to Post or just let me know and I'd be happy to post it for you)
Next Swap - November!!
So...is it dinner time yet?
Hopefully this post will be emailed to several of you, so if you're not on the email list and want to be, just let me know and I'll be happy to add you! And if you should be on the list, but didn't get it, let me know too and we'll fix it! :D
Can't WAIT to try the new food and see all these great recipes! (if you need help posting one, check out To Post or Not to Post or just let me know and I'd be happy to post it for you)
Next Swap - November!!
So...is it dinner time yet?
Chicken Broccoli Casserole
4 cups cooked chopped chicken
5 cups frozen broccoli florets
2 cups frozen peas
2 14.5 oz. cans cream of chicken soup
1/2 cup Best Foods mayo
3 T. lime/lemon juice
1 1/2 cups shredded cheese
additional seasoning- salt, pepper, etc.
Mix above ingredients together in a large bowl. Stuff mixture into a gallon sized freezer ziploc bag and flatten/remove excess air to freeze. At serving time, thaw, then reheat in an oven proof 9 x 13 serving dish. Remove to add additional seasoning and 1 1/2 cups shredded cheese, then return to oven for additional 10-15 minutes, long enough to melt the cheese. Enjoy over rice:)
Additional notes:
If mixing in bulk to trade meals, I would let the broccoli thaw for maybe 10 min. before starting to put everything together. If it's a little softer, it's easier to measure and mix. I also chopped my chicken relatively small for easier mixing. This kind of casserole is also easy to substitute ingredients. I usually blend up half a can or so of white or great northern beans to substitute for one of the cans of soup. This increases the protein, iron, and fiber in the dish- and no one knows! You can also substitute sour cream, more mayo, or a different creamy soup. The taste will vary a little according to your liking.
5 cups frozen broccoli florets
2 cups frozen peas
2 14.5 oz. cans cream of chicken soup
1/2 cup Best Foods mayo
3 T. lime/lemon juice
1 1/2 cups shredded cheese
additional seasoning- salt, pepper, etc.
Mix above ingredients together in a large bowl. Stuff mixture into a gallon sized freezer ziploc bag and flatten/remove excess air to freeze. At serving time, thaw, then reheat in an oven proof 9 x 13 serving dish. Remove to add additional seasoning and 1 1/2 cups shredded cheese, then return to oven for additional 10-15 minutes, long enough to melt the cheese. Enjoy over rice:)
Additional notes:
If mixing in bulk to trade meals, I would let the broccoli thaw for maybe 10 min. before starting to put everything together. If it's a little softer, it's easier to measure and mix. I also chopped my chicken relatively small for easier mixing. This kind of casserole is also easy to substitute ingredients. I usually blend up half a can or so of white or great northern beans to substitute for one of the cans of soup. This increases the protein, iron, and fiber in the dish- and no one knows! You can also substitute sour cream, more mayo, or a different creamy soup. The taste will vary a little according to your liking.
Subscribe to:
Posts (Atom)