14 pieces (8oz) Manicotti , uncooked
4 cups (32 oz) ricotta cheese
2 cups (8oz) mozzarella cheese,
1/2 cup grated Parmesan cheese
2 eggs
1 T chopped fresh parsley ( I used dried)
1/2 t salt
1/4 t ground black pepper
1/4 t ground nutmeg
1 1/2 cups (14 oz) spaghetti sauce
Cook pasta according to package directions. Meanwhile, heat oven to 350. In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper and salt; spoon into cooled pasta tubes. Arrange filled pasta in single layer in prepared dish. Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 35 min. or until hot and bubbly. Makes 6-8 servings.
Make ahead directions:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake; Refrigerated Manicotti 350 about 40-50 minutes; frozen Manicotti at 350 about 2 hours or until hot and bubbly.
I got this recipe on the back of the pasta box.
Wednesday, March 4, 2009
Tuesday, February 24, 2009
Hamburgers
Have any thoughts, comments or tips about Hamburgers?
1 lb. hamburger - thawed
2 tbs Worcestershire sauce
1 tbs. minced onion
1/2 tbs. oats (helps keep the hamburger together
2 tsp. garlic
1 tsp. pepper
2 tsp. salt
these amounts are approximate, because I usually do a Little bit of this and that! You can change this around for your liking as well.
Wash hands well, add all ingredients to bowl, smoosh it all around with your fingers to ix it well. Pull a hand full out and round it several times in your hands to make a good tight ball. Then smash it flat and round. Then freeze or cook until the middle is no longer pink or however you like your burgers.
1 lb. hamburger - thawed
2 tbs Worcestershire sauce
1 tbs. minced onion
1/2 tbs. oats (helps keep the hamburger together
2 tsp. garlic
1 tsp. pepper
2 tsp. salt
these amounts are approximate, because I usually do a Little bit of this and that! You can change this around for your liking as well.
Wash hands well, add all ingredients to bowl, smoosh it all around with your fingers to ix it well. Pull a hand full out and round it several times in your hands to make a good tight ball. Then smash it flat and round. Then freeze or cook until the middle is no longer pink or however you like your burgers.
Hawaiian Chicken
Any comments, thoughts, or tips on the Hawaiian Chicken?
6 lbs. boneless, skinless chicken breast halves
2-16 oz. cans pineapple slices, drained
2-15 oz cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground red pepper
Place chicken in freezer bag. mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze using the freezer bag method.
Serving Day Instructions
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving , if desired. To serve, spoon over steamed rice and top with toasted Almonds.
6 lbs. boneless, skinless chicken breast halves
2-16 oz. cans pineapple slices, drained
2-15 oz cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground red pepper
Place chicken in freezer bag. mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger and ground red pepper. Pour over the chicken in bag. Freeze using the freezer bag method.
Serving Day Instructions
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving , if desired. To serve, spoon over steamed rice and top with toasted Almonds.
Bourbon Chicken
Any comments, thoughts, or tips on the Bourbon Chicken?
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tbs olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes ( I used less because I don't know how hot different families like different foods)
1/4 cup apple juice
1/3 cup light brown sugar
2 tbs ketchup
1 tbs cider vinegar
1/2 cup water
1/3 cup soy sauce
1 Heat oil in large skillet
2 add chicken pieces and cook until lightly browned.
3 remove chicken
4 add remaining ingredients, heating over medium heat until well mixed and dissolved.
5 add chicken and bring to a hard boil
6 Reduce heat and simmer for 20 min.
Serve over hot rice and Enjoy
when making it for freezer meals I bring to a hard boil and then take off heat and put in freezer bags. I let it simmer for 15-20 min. when reheating it to cook.
*only lightly brown the chicken, with the chicken cut in small pieces they cook fast so if you brown too long then by the time the sauce has thickened the chicken is way over cooked.
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tbs olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes ( I used less because I don't know how hot different families like different foods)
1/4 cup apple juice
1/3 cup light brown sugar
2 tbs ketchup
1 tbs cider vinegar
1/2 cup water
1/3 cup soy sauce
1 Heat oil in large skillet
2 add chicken pieces and cook until lightly browned.
3 remove chicken
4 add remaining ingredients, heating over medium heat until well mixed and dissolved.
5 add chicken and bring to a hard boil
6 Reduce heat and simmer for 20 min.
Serve over hot rice and Enjoy
when making it for freezer meals I bring to a hard boil and then take off heat and put in freezer bags. I let it simmer for 15-20 min. when reheating it to cook.
*only lightly brown the chicken, with the chicken cut in small pieces they cook fast so if you brown too long then by the time the sauce has thickened the chicken is way over cooked.
Meatloaf
Any comments, thoughts, or tips on the meatloaf?
1 1/2 lbs lean ground beef
1 cup milk
1 tbs Worcestershire sauce
1 tsp chopped fresh sage or 1/4 tsp dried sage leaves
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1 garlic clove finely chopped or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion chopped (about 1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce
Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan . Spread ketchup over top. Bake at 350 for 1hr to 1hr 15 min. or until internal temp reads 160.
I used Italian flavored bread crumbs. I also left off the ketchup because I know that every one has a different pallet, even in my family. Top it how you please and enjoy!!
1 1/2 lbs lean ground beef
1 cup milk
1 tbs Worcestershire sauce
1 tsp chopped fresh sage or 1/4 tsp dried sage leaves
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1 garlic clove finely chopped or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion chopped (about 1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce
Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan . Spread ketchup over top. Bake at 350 for 1hr to 1hr 15 min. or until internal temp reads 160.
I used Italian flavored bread crumbs. I also left off the ketchup because I know that every one has a different pallet, even in my family. Top it how you please and enjoy!!
Beef Stroganoff
Do you have any tips, tricks or thoughts on the Beef Stroganoff?
1 lb ground beef (stew meat ok too, cut into 1/8" slices - brown in 2 T butter)
1 1/2 C of beef bouillon (set aside 1/3 C for later use)
2 tbs Ketchup
1 small cove garlic finely chopped or 1/8 t. instant minced garlic
1 tsp salt
8oz mushrooms sliced
1 small onion, chopped (recipe calls for about 1/2 a cup I reduced it to 1/4 cup)
3 Tbs flour
1 C sour cream
3 or 4 C hot cooked noodles
Cook and stir beef over low heat until brown, drain if necessary. Stir in remaining bouillon, ketchup, garlic and salt. Heat to boiling , stirring occasionally; reduce heat. (if you choose to use stew meat, simmer until beef is tender, 1 to 1 1/2 hrs)
Stir in mushrooms and onion. Cover ans simmer until onion is tender, about 5 minutes. Shake, or stir, reserved bouillon and the four together; stir gradually into beef mixture. Heat to boiling, stirring constantly . Boil and stir 1 Min.; reduce heat. Stir in sour cream, heat through. Add cooked noodles; combine well.
*Variation: Toss noddles with 1 tbs butter and 1 tsp poppy seeds. Serve beef over noodles.
1 lb ground beef (stew meat ok too, cut into 1/8" slices - brown in 2 T butter)
1 1/2 C of beef bouillon (set aside 1/3 C for later use)
2 tbs Ketchup
1 small cove garlic finely chopped or 1/8 t. instant minced garlic
1 tsp salt
8oz mushrooms sliced
1 small onion, chopped (recipe calls for about 1/2 a cup I reduced it to 1/4 cup)
3 Tbs flour
1 C sour cream
3 or 4 C hot cooked noodles
Cook and stir beef over low heat until brown, drain if necessary. Stir in remaining bouillon, ketchup, garlic and salt. Heat to boiling , stirring occasionally; reduce heat. (if you choose to use stew meat, simmer until beef is tender, 1 to 1 1/2 hrs)
Stir in mushrooms and onion. Cover ans simmer until onion is tender, about 5 minutes. Shake, or stir, reserved bouillon and the four together; stir gradually into beef mixture. Heat to boiling, stirring constantly . Boil and stir 1 Min.; reduce heat. Stir in sour cream, heat through. Add cooked noodles; combine well.
*Variation: Toss noddles with 1 tbs butter and 1 tsp poppy seeds. Serve beef over noodles.
New Idea
Instead of everyone trying to post different thoughts on all the meals. Each month I will put in all the different meals (hopefully with the recipe) and then instead of everyone making different posts, you can just comment on the certain meals. Hopefully this will work out better and be easier to use so that we can share more information and use the blog more.
Thursday, January 22, 2009
Chicken Potato Casserole
This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can't face the kitchen.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
• 10 oz. can condensed reduced fat and sodium cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1-1/2 cups frozen peppers and onions, thawed
• 1-1/4 cups shredded Cheddar cheese
• 1-1/2 cups crushed potato chips
Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.
Then top with crushed potato chips and bake 5-10 minutes longer.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
• 10 oz. can condensed reduced fat and sodium cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 2 cups cubed cooked chicken
• 1-1/4 cups shredded Cheddar cheese
• 3-1/2 cups frozen hash brown potatoes, thawed
• 1-1/2 cups frozen peppers and onions, thawed
• 1-1/4 cups shredded Cheddar cheese
• 1-1/2 cups crushed potato chips
Preparation:
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.
Then top with crushed potato chips and bake 5-10 minutes longer.
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