**updated on 8/4/2010**
Get ready to fill your freezer with 5 delicious chicken recipes. What’s great is that 2 of these recipes are perfect for busy nights and use the crock pot. One of the recipes is a healthy replacement for your kiddo’s favorite chicken nuggets.
Be sure to look for bags of boneless skinless chicken breasts on sale. Each bag usually comes with 6-8 pieces, so buy at least 5 bags. If you spend $6.00 per bag, your meals still cost less than $6.00 each!!! OR you can purchase bags of boneless, skinless chicken thighs for a lower price.
** Don’t forget to add these meals to your Make-a-Menu Calendar as soon as they hit the freezer!!**
MENU MAKER MOM’S FREEZER MENU:
Tropical Chicken
MMM’s Crunchy Chicken Tenders
Sensational Chicken and Potatoes
Parmesan Chicken
Hurry Up Chicken Fajitas
INGREDIENTS:
1/3 cup BBQ sauce
1 Tbsp. Worcestershire sauce
1-1/4 cup Italian salad dressing
1 cup spaghetti sauce
1/3 cup soy sauce
1/3 cup orange marmalade
4 tsp. pepper
3 Tbsp. flour
4-1/2 tsp. garlic powder
2 tsp. minced garlic (fresh or jar)
½ tsp. ground ginger
¼ tsp. ground cumin
2-1/2 tsp. salt
1 tsp. season salt
4-1/2 tsp. paprika
2 Tbsp. dried parsley
2 Tbsp. canola oil
1/3 cup bread crumbs
30 boneless skinless chicken breasts
Small box/bag of cornflakes (about 14 oz.) (store brand is great, or use coupons to get FREE cereal!)
2 Green peppers
2 onions
4 potatoes
1-1/2 tsp. fresh lemon juice
4 cups milk
4-6 slices mozzarella cheese
1 cup parmesan Romano cheese, grated
1 8 oz. can pineapple chunks
FREEZER SUPPLIES:
2 quart freezer bag, 3 gallon freezer bag. Label your freezer bags:
1 quart-size bag with “Tropical Chicken”
1 gallon-size bag with “MMM’s Crunchy Chicken Tenders – bake on cookie sheets at 350 for 10-15 minutes”
1 gallon-size bag with “Sensational Chicken and Potatoes”
1 gallon-size bag with “Parmesan Chicken”
1 quart-size bag with “FAST Stovetop Chicken Fajitas”
KITCHEN TOOLS:
3 large mixing bowls, 2 cookie sheets, 1 shallow bowl, 1 medium mixing bowl, food processor or blender (optional)
STEP-BY-STEP:
1. 4 HOURS or ONE NIGHT BEFORE: Marinate 6 chicken breasts in ¼ cup Italian salad dressing in the refrigerator.
2. Cut 10 chicken breasts long-wise into ½” strips. Put one half the strips into the bag labeled “FAST Stovetop Chicken Fajitas”. Add 2 Tbsp. minced garlic, 2 Tbsp. canola oil, ¼ cup soy sauce, 1 tsp. pepper, 1 Tbsp. Worcestershire sauce, ¼ tsp. ground cumin, 1-1/2 tsp. lemon juice to bag. Squish and squeeze to coat. Seal and freeze.
3. Cut the other half of the chicken strips further, into 2” slices. Put into the medium bowl. Sprinkle 3 Tbsp. flour over top and toss together. Put into the bag labeled “Tropical Chicken”. Seal and freeze.
4. Heat oven to 350. Coat a cookie sheet with cooking spray. Pour 4 cups milk into a large bowl. Cut 8 chicken breasts into 1” strips. Put into the milk.
5. Process the corn flakes by using the pulse function of your food processor or blender until the flakes are crumbs, but DO NOT MAKE THE FLAKES INTO DUST!!! If you don’t have a food possessor or blender, just put the flakes into a plastic bag and pound with a rolling pin.
6. Pour the crushed corn flakes into a large bowl. Add the season salt, 4 tsp paprika, 4 tsp garlic powder, 2 tsp salt, 2 tsp pepper to the flakes. Place chicken strips one at a time in the mixture, pressing down to coat very well. You have to press the coating into the chicken with your hands AS HARD AS YOU CAN.
7. Place strips on prepared cookie sheet. Bake 15-18 minutes or until juices run clear. When done, cool then place on a cookie sheet lined with wax paper and flash freeze for an hour. Place in bag labeled “Chicken Tenders – bake on cookie sheets at 350 for 10-15 minutes”. Seal and freeze.
8. Put 6 chicken breasts into the bag labeled “Sensational Chicken and Potatoes”. Pour 3/4 cup Italian salad dressing on top. Seal and freeze.
9. Heat oven to 350. Spray a cookie sheet with non-stick spray.
10. Remove the 6 marinating chicken breasts from the refrigerator. In a shallow bowl, add ½ cup parmesan cheese, 1/3 cup bread crumbs, 2 Tbsp. dried parsley, ½ tsp. paprika, ¼ tsp. salt, ¼ tsp. pepper. Press chicken pieces one at a time into crumb mixture.
11. Place coated chicken pieces the prepared cookie sheet. Pour any extra crumb mixture on top of chicken pieces. Bake approximately 30-45 minutes or until juices run clear. Cool. Flash freeze. Place in bag labeled, “Parmesan Chicken” and freeze.
SERVING INSTRUCTIONS:
1. Tropical Chicken – Thaw. Place in CROCK POT. In a small bowl, mix 1/3 cup orange marmalade, 1/3 cup bbq sauce, 2 Tbsp. soy sauce, ½ tsp. ginger. Pour over chicken. Add ½ sliced green pepper, ½ sliced onion, 1 small can pineapple chunks (drained). Cook on low for 6-8 hours. Serve with steamed rice and fresh steamed broccoli.
2. MMM’s Crunchy Chicken Tenders – Place frozen strips on a cookie sheet and bake 10 minutes or until heated through.
3. Sensational Chicken and Potatoes – Thaw. Pour into CROCK POT. Top with 1 tsp. Italian seasoning and ¼ cup parmesan cheese. Cut 4 potatoes into wedges and lay on top of chicken. Top with ¼ cup Italian salad dressing, 1 tsp. Italian seasoning, and ¼ cup parmesan cheese. Cook on low 6-8 hours. Serve with a big green salad.
4. Parmesan Chicken – Preheat oven to 400. Pour 1 cup spaghetti sauce into a 9” x 13” casserole dish that’s been sprayed with non-stick cooking spray. Place thawed chicken parmesan pieces in the sauce, then turn to coat. Cook in oven for 10 minutes. Top chicken with mozzarella slices and bake another 10 minutes, or until heated through. Serve with crusty Italian bread and a big bowl of salad.
5. FAST Stovetop Chicken Fajitas – Drain marinated chicken, saving juice. Slice 1 small onion, one small green bell pepper, and one small red bell pepper. Heat one Tbsp. canola oil in a large skillet. Put chicken and bell peppers into skillet. Stir fry on med-high heat until done, adding liquid an necessary. Serve with tortillas, Spanish rice, guacamole, lettuce, tomato, cheddar, sour cream, and salsa. OLE’!
Showing posts with label Make-a-Menu Cooking Sessions. Show all posts
Showing posts with label Make-a-Menu Cooking Sessions. Show all posts
Wednesday, August 4, 2010
Tuesday, July 13, 2010
Time to fill the freezer: Meatballs, Porcupine Eggs, Hamburger Patties, Meatloaf
Hi there, my Menu-Makin' Friends! If you've followed this blog long enough, you've learned that the best way to save money and plan your menu is to prepare and freeze a few recipes at a time, using common ingredients that are on sale. With that in mind, it’s time to fill the freezer with new Make-a-Menu Meals! As always, these are simple everyday-type meals that all your peeps will love. They will sing for joy when you serve MMM-Good Hamburgers, Italian meatballs, MMM’s Meatloaf, or Porcupine Eggs!
This week’s menu uses ground beef. Of course, if you’d like to fill your freezer with even more beef recipes for even more savings, be sure and click on the “Beef Plan” link on the left sidebar. If you find your ground beef on sale for less than $2.00 per pound, which I'll find at HEB this week, this entire batch cooking session should cost you just about $20.00. That's only $5.00 per meal for a family of 4!!
Here’s a couple of quick Make-a-Menu reminders:
1. Don’t forget to add your recipes to your Menu Calendar as soon as they go in the freezer!
2. Add any items that will complete your meal to your shopping list BEFORE your week starts. For example, on the week that you serve meatloaf, you might want to include green beans, mashed potatoes, and rolls. Be sure to add these items to BOTH your menu AND your shopping list. When you serve Italian Meatballs, you might need rolls if you are making meatball subs; or you might need spaghetti noodles if you are serving spaghetti and meatballs.
3. Check out my Make-a-Menu resources and instructions on the left sidebar if you need a refresher on how to make your menus EASY and STREAMLINED! This is great for ALL families, especially those where both parents are busy working moms and dads!
Let’s get cookin’... Here's the lineup:
MMM-Good Hamburgers
Italian Meatballs
MMM's Meatloaf
Porcupine Eggs
**All recipes serve 4**
**********************************
INGREDIENTS
7 lb. Ground Beef
2 packets Onion Soup Mix
1 packet Beef Gravy Mix
4 Tbsp. Worcestershire Sauce
½ c. Bread Crumbs (I keep a stash of make-your-own in my freezer)
½ c. White Rice
1 c. Onion, minced (about 1 medium onion)
2 tsp. Salt
1-3/4 tsp. Pepper
3 Eggs
32 oz. (2 cup) Spaghetti Sauce
15 oz. Can Beef Consommé
1 c. Water
½ tsp. Garlic Powder
¼ tsp. Garlic Salt
2 tsp. Basil, dried
2 tsp. Italian Seasoning
1/3 c. ketchup
1/3 c. BBQ Sauce
2/3 c. Quick Oats
***************************************
Other Supplies:
2 Gallon Freezer Bags, 2 Quart Freezer Bags, Wax paper or Fold-over type sandwich bags, Aluminum Foil
***************************************
Step #1 - Make the MEATBALLS
Mix the following and form into 2” balls, then bake at 250 for 20-30 minutes. Cool and freeze in a gallon-size freezer bag.
2 pounds ground beef
½ cup onion
¼ tsp. Peppe
1 tsp. Salt
¼ tsp. Garlic salt
2 tsp. Italian Seasoning
1 Egg
**Reserve 24-ounce can Spaghetti sauce OR 1-1/2 to 2 cups homemade spaghetti sauce for serving day
To serve, thaw in the refrigerator then cover with one 24-ounce can spaghetti sauce (or 1-1/2 to 2 cups homemade) and simmer. See "Serving Ideas" at the end of this article.
***************************************
Step #2 - Make the MMM-GOOD HAMBURGER PATTIES
Mix 2 pounds ground beef with 1 packet onion soup mix, 1 tbsp Worcestershire sauce, and ½ cup bread crumbs. Form into 8-10 patties. Place patties into fold-over type sandwich bags or separate by wax paper or foil. Freeze in a gallon-size freezer bag.
To serve, thaw first, then grill, broil, or pan fry. Serve on hamburger buns with all the fixin's and fries or corn on the cob, or with onions and gravy and mashed potatoes. MMM-Good!
****************************************
Step #3 - Make the PORCUPINE EGGS
In a large bowl, mix the following and form into 8 balls. Spray a pan with non-stick cooking spray and fry the meatballs, or bake at 350 for 30 minutes. Cool, place into a quart-size freezer bag. Freeze.
1 pound ground beef
½ cup rice
½ cup minced onion
1 tsp. Salt; ½ tsp pepper
1 egg
½ cup spaghetti sauce (freeze the other ½ cup until the day you serve this)
To serve, thaw the meatballs. Place in a casserole dish or crockpot. Add ½ cup spaghetti sauce, 1 15-ounce can of beef consommé, 1 cup water, and 1 packet beef gravy mix. Bake 40 minutes at 350 or cook 4 hours on low in the crockpot.
*****************************************
Step #4 - Make MMM’S MEATLOAF
In a large bowl, mix the following ingredients. Dump the whole mess into an aluminum foil lined loaf pan and press down into a loaf-shape. Freeze until almost hard. Remove from the pan, wrap with more foil, and freeze in a gallon-size freezer bag.
2 pound ground beef
1 egg
1 packet onion soup mix
1/3 cup ketchup
1/3 cup bbq sauce
2 tbsp. Worcestershire sauce
2/3 cup quick oats
1 tsp. Pepper
To serve, thaw in the fridge. Place back in the loaf pan and bake at 350 for 1 hour.
********************************
Serving Ideas:
1. Italian Meatballs are great in soups and stews. They can be used on sub sandwiches and of course, served with spaghetti sauce and spaghetti noodles. They are also superb when sliced in half and placed on homemade pizza!
2. MMM's Meatloaf leftovers make great panini sandwiches!! Leftovers can be crumbled and served over egg noodles for a great dinner too!
3. MMM-Good Hamburgers can be served on buns with all the fixins' along with french fries or corn on the cob, or they can be pan fried and smothered with onions, mushrooms, and gravy then served with a side order of mashed potatoes with peas and carrots.
4. Serve the Porcupine Eggs over a small portion of rice, along with steamed green beans (I love the fresh, of course, but in second place come the steamer packs! Talk about easy!)
This week’s menu uses ground beef. Of course, if you’d like to fill your freezer with even more beef recipes for even more savings, be sure and click on the “Beef Plan” link on the left sidebar. If you find your ground beef on sale for less than $2.00 per pound, which I'll find at HEB this week, this entire batch cooking session should cost you just about $20.00. That's only $5.00 per meal for a family of 4!!
Here’s a couple of quick Make-a-Menu reminders:
1. Don’t forget to add your recipes to your Menu Calendar as soon as they go in the freezer!
2. Add any items that will complete your meal to your shopping list BEFORE your week starts. For example, on the week that you serve meatloaf, you might want to include green beans, mashed potatoes, and rolls. Be sure to add these items to BOTH your menu AND your shopping list. When you serve Italian Meatballs, you might need rolls if you are making meatball subs; or you might need spaghetti noodles if you are serving spaghetti and meatballs.
3. Check out my Make-a-Menu resources and instructions on the left sidebar if you need a refresher on how to make your menus EASY and STREAMLINED! This is great for ALL families, especially those where both parents are busy working moms and dads!
Let’s get cookin’... Here's the lineup:
MMM-Good Hamburgers
Italian Meatballs
MMM's Meatloaf
Porcupine Eggs
**All recipes serve 4**
**********************************
INGREDIENTS
7 lb. Ground Beef
2 packets Onion Soup Mix
1 packet Beef Gravy Mix
4 Tbsp. Worcestershire Sauce
½ c. Bread Crumbs (I keep a stash of make-your-own in my freezer)
½ c. White Rice
1 c. Onion, minced (about 1 medium onion)
2 tsp. Salt
1-3/4 tsp. Pepper
3 Eggs
32 oz. (2 cup) Spaghetti Sauce
15 oz. Can Beef Consommé
1 c. Water
½ tsp. Garlic Powder
¼ tsp. Garlic Salt
2 tsp. Basil, dried
2 tsp. Italian Seasoning
1/3 c. ketchup
1/3 c. BBQ Sauce
2/3 c. Quick Oats
***************************************
Other Supplies:
2 Gallon Freezer Bags, 2 Quart Freezer Bags, Wax paper or Fold-over type sandwich bags, Aluminum Foil
***************************************
Step #1 - Make the MEATBALLS
Mix the following and form into 2” balls, then bake at 250 for 20-30 minutes. Cool and freeze in a gallon-size freezer bag.
2 pounds ground beef
½ cup onion
¼ tsp. Peppe
1 tsp. Salt
¼ tsp. Garlic salt
2 tsp. Italian Seasoning
1 Egg
**Reserve 24-ounce can Spaghetti sauce OR 1-1/2 to 2 cups homemade spaghetti sauce for serving day
To serve, thaw in the refrigerator then cover with one 24-ounce can spaghetti sauce (or 1-1/2 to 2 cups homemade) and simmer. See "Serving Ideas" at the end of this article.
***************************************
Step #2 - Make the MMM-GOOD HAMBURGER PATTIES
Mix 2 pounds ground beef with 1 packet onion soup mix, 1 tbsp Worcestershire sauce, and ½ cup bread crumbs. Form into 8-10 patties. Place patties into fold-over type sandwich bags or separate by wax paper or foil. Freeze in a gallon-size freezer bag.
To serve, thaw first, then grill, broil, or pan fry. Serve on hamburger buns with all the fixin's and fries or corn on the cob, or with onions and gravy and mashed potatoes. MMM-Good!
****************************************
Step #3 - Make the PORCUPINE EGGS
In a large bowl, mix the following and form into 8 balls. Spray a pan with non-stick cooking spray and fry the meatballs, or bake at 350 for 30 minutes. Cool, place into a quart-size freezer bag. Freeze.
1 pound ground beef
½ cup rice
½ cup minced onion
1 tsp. Salt; ½ tsp pepper
1 egg
½ cup spaghetti sauce (freeze the other ½ cup until the day you serve this)
To serve, thaw the meatballs. Place in a casserole dish or crockpot. Add ½ cup spaghetti sauce, 1 15-ounce can of beef consommé, 1 cup water, and 1 packet beef gravy mix. Bake 40 minutes at 350 or cook 4 hours on low in the crockpot.
*****************************************
Step #4 - Make MMM’S MEATLOAF
In a large bowl, mix the following ingredients. Dump the whole mess into an aluminum foil lined loaf pan and press down into a loaf-shape. Freeze until almost hard. Remove from the pan, wrap with more foil, and freeze in a gallon-size freezer bag.
2 pound ground beef
1 egg
1 packet onion soup mix
1/3 cup ketchup
1/3 cup bbq sauce
2 tbsp. Worcestershire sauce
2/3 cup quick oats
1 tsp. Pepper
To serve, thaw in the fridge. Place back in the loaf pan and bake at 350 for 1 hour.
********************************
Serving Ideas:
1. Italian Meatballs are great in soups and stews. They can be used on sub sandwiches and of course, served with spaghetti sauce and spaghetti noodles. They are also superb when sliced in half and placed on homemade pizza!
2. MMM's Meatloaf leftovers make great panini sandwiches!! Leftovers can be crumbled and served over egg noodles for a great dinner too!
3. MMM-Good Hamburgers can be served on buns with all the fixins' along with french fries or corn on the cob, or they can be pan fried and smothered with onions, mushrooms, and gravy then served with a side order of mashed potatoes with peas and carrots.
4. Serve the Porcupine Eggs over a small portion of rice, along with steamed green beans (I love the fresh, of course, but in second place come the steamer packs! Talk about easy!)
Thursday, January 29, 2009
MAKE-A-MENU :: Meatballs, Lasagna, Chili, Salisbury Steak, and Hamburgers
Hamburger is on sale for $1.99/lb this week at HEB. Stock up on enough to make these five recipes and you will fill your freezer on the cheap. You'll end up with 7 meals to add to your menu calendar! Three of them are even crock pot meals!
Here's the lineup:
Italian Meatballs, serve w/ spaghetti and marinara (you'll make 2 meals worth of meatballs)
No-Cook Lasagna (9 x 13 pan)
Salisbury Steak (8-10 patties make you 2 meals)
Chili - use the McCormick Chili Mix on sale this week at HEB
4-5 Hamburger patties for the grill
***************************************
Ingredients:
2-1/4 cup water
1-1/2 cup bread crumbs (+ ext if you put it in your burgers)
1/8 cup salt
2 pkgs brown gravy mix
12 ounce monzerella cheese, shredded
1/2 cup parmesan romano cheese, grated
15-oz. ricotta cheese
1/8 cup worcestershire sauce
3 eggs
7 pounds ground beef
1 can pinto or red beans, or 2 cups cooked beans
1/2 pound italian sausage, fried (optional)
12 lasagna noodles
8 cups spaghetti sauce (or 3 jars)
32 ounces spaghetti
1 onion
1 packet Onion Soup Mix
1/8 cup each: Basil, garlic powder, garlic salt, Italian seasoning, pepper
1/4 cup parsley, dried
1/4 tsp. pepper
1 pkg. Chili Mix
WINE - for the cook... hee, hee!!
********************************************
Other Supplies:
Gallon Freezer Bags - 2
Pint Freezer Bags - 2
Quart Freezer Bags - 3
Wax paper
********************************************
STEP #1:
1. Brown 2 pounds ground beef with 1 cup finely chopped onion. (You can grate onion finely. The little ones won't know it's there!)
2. Fry the Italian sausage.
3. Label pint-size freezer bag with "lasagna". Measure half the browned ground beef and put it in the bag, along with the Italian sausage. Freeze. Write "Lasagna" on your calendar.
4. Label pint-size freezer bag with "chili". Put the other half of browned ground beef in the bag. Freeze. Write "Chili" on your menu calendar.
5. Use 1 to 1-1/2 pounds ground beef to make 4 or 5 hamburger patties, using your favorite spices. (Adding breadcrumbs or ground crackers stretches the amount of beef!) Label a quart-size freezer bag "hamburger patties". Stack the hamburger patties, separating each with wax paper, then stick inside the bag. Freeze. Write "hamburgers" on your menu calendar.
***************************************************
STEP #2
1. Label 2 quart-size freezer bags "Italian Meatballs".
2. Heat oven to 350f.
3. In a large bowl, mix 2 pounds ground beef, 1/2 cup chopped onion (grate for picky eaters!), 1/4 tsp. pepper, 1/4 tsp. garlic salt, 1 tsp. salt, 2 tsp. basil, 2 tsp. Italian seasoning, and 1 egg. Form the mix into 24 meatballs.
4. Put meatballs onto a broiler pan, and bake for 30 minutes. Drain on paper towels. Cool
5. Put 12 meatballs into each freezer bag. Freeze. Write "Spaghetti" on two days of your menu calendar.
****************************************************
STEP #3
1. Label 2 gallon-size freezer bags "Salisbury Steak"
2. In a large bowl, combine 2 pounds ground beef, 1 packet onion soup mix, 1-1/2 cup bread crumbs, 1/2 tsp. garlic powder, 1 tbsp. worcestershire sauce, 1/4 tsp. pepper, and 2/3 cup water.
3. Form into 8-10 meatballs, then flatten into oval patties. Brown in a skillet sprayed with non-stick cooking spray. Cook until juices run clear.
4. Cool. Put 4-5 patties in each freezer bag. Freeze. Add "Salisbury Steak" to two days on your menu calendar.
******************************************************
SERVING INSTRUCTIONS:
1. Chili: Thaw bag of meat. Put into the crockpot along with the chili mix, the packet's required amount of water, and a can of beans. Serve with Cornbread or crackers, and grated cheddar cheese.
2. Hamburgers: Have all the fixin's ready (buns, mustard, mayo, ketchup, lettuce, tomato, pickle, etc.) Thaw burgers. Cook on the grill, in the skillet, or under the broiler. Serve with chips, fries, or tater tots!
3. Lasagna: Thaw bag of meat. Gather all your ingredients (you should have put these into your Make-a-Menu Box at the beginning of the week!). In a saucepan, combine meat with 2 cups spaghetti sauce, and 1-1/2 cups water. Simmer 10 minutes.
......In a medium size bowl, make the cheese filling by combining 15 ounce ricotta, 3 eggs, 12 ounce mozzerella cheese, 1/2 cup grated parmesan romano cheese, 1/4 cup dried parsley, 1 tsp. salt, and 1/4 tsp. pepper.
......Get out your package of lasagna noodles and a 9 x 13 pan. Heat the oven to 350f.
.....Layer as follows:
1 cup meat sauce
3-4 pieces uncooked noodles
1 cup meat sauce
1/2 cheese filling
3-4 uncooked noodles
1 cup meat sauce
remaining 1/2 cheese filling
3-4 uncooked noodles
remaining sauce.
.....Cover with foil and bake 55-60 minutes. Remove foil and bake 10 minutes more. Let stand 10 minutes before serving.
4. Salisbury Patties: Thaw patties. Prepare 2 packets gravy mix. Add thawed patties and cook till hot. Great over mashed potatoes, rice, or egg noodles.
5. Spaghetti: Thaw meatballs. Put 3 cups spaghetti sauce in crock pot. Add meatballs. Simmer all day. Boil 16 ounces spaghetti noodles until al dente. Serve topped with meatball sauce. MMMMM!!
Here's the lineup:
Italian Meatballs, serve w/ spaghetti and marinara (you'll make 2 meals worth of meatballs)
No-Cook Lasagna (9 x 13 pan)
Salisbury Steak (8-10 patties make you 2 meals)
Chili - use the McCormick Chili Mix on sale this week at HEB
4-5 Hamburger patties for the grill
***************************************
Ingredients:
2-1/4 cup water
1-1/2 cup bread crumbs (+ ext if you put it in your burgers)
1/8 cup salt
2 pkgs brown gravy mix
12 ounce monzerella cheese, shredded
1/2 cup parmesan romano cheese, grated
15-oz. ricotta cheese
1/8 cup worcestershire sauce
3 eggs
7 pounds ground beef
1 can pinto or red beans, or 2 cups cooked beans
1/2 pound italian sausage, fried (optional)
12 lasagna noodles
8 cups spaghetti sauce (or 3 jars)
32 ounces spaghetti
1 onion
1 packet Onion Soup Mix
1/8 cup each: Basil, garlic powder, garlic salt, Italian seasoning, pepper
1/4 cup parsley, dried
1/4 tsp. pepper
1 pkg. Chili Mix
WINE - for the cook... hee, hee!!
********************************************
Other Supplies:
Gallon Freezer Bags - 2
Pint Freezer Bags - 2
Quart Freezer Bags - 3
Wax paper
********************************************
STEP #1:
1. Brown 2 pounds ground beef with 1 cup finely chopped onion. (You can grate onion finely. The little ones won't know it's there!)
2. Fry the Italian sausage.
3. Label pint-size freezer bag with "lasagna". Measure half the browned ground beef and put it in the bag, along with the Italian sausage. Freeze. Write "Lasagna" on your calendar.
4. Label pint-size freezer bag with "chili". Put the other half of browned ground beef in the bag. Freeze. Write "Chili" on your menu calendar.
5. Use 1 to 1-1/2 pounds ground beef to make 4 or 5 hamburger patties, using your favorite spices. (Adding breadcrumbs or ground crackers stretches the amount of beef!) Label a quart-size freezer bag "hamburger patties". Stack the hamburger patties, separating each with wax paper, then stick inside the bag. Freeze. Write "hamburgers" on your menu calendar.
***************************************************
STEP #2
1. Label 2 quart-size freezer bags "Italian Meatballs".
2. Heat oven to 350f.
3. In a large bowl, mix 2 pounds ground beef, 1/2 cup chopped onion (grate for picky eaters!), 1/4 tsp. pepper, 1/4 tsp. garlic salt, 1 tsp. salt, 2 tsp. basil, 2 tsp. Italian seasoning, and 1 egg. Form the mix into 24 meatballs.
4. Put meatballs onto a broiler pan, and bake for 30 minutes. Drain on paper towels. Cool
5. Put 12 meatballs into each freezer bag. Freeze. Write "Spaghetti" on two days of your menu calendar.
****************************************************
STEP #3
1. Label 2 gallon-size freezer bags "Salisbury Steak"
2. In a large bowl, combine 2 pounds ground beef, 1 packet onion soup mix, 1-1/2 cup bread crumbs, 1/2 tsp. garlic powder, 1 tbsp. worcestershire sauce, 1/4 tsp. pepper, and 2/3 cup water.
3. Form into 8-10 meatballs, then flatten into oval patties. Brown in a skillet sprayed with non-stick cooking spray. Cook until juices run clear.
4. Cool. Put 4-5 patties in each freezer bag. Freeze. Add "Salisbury Steak" to two days on your menu calendar.
******************************************************
SERVING INSTRUCTIONS:
1. Chili: Thaw bag of meat. Put into the crockpot along with the chili mix, the packet's required amount of water, and a can of beans. Serve with Cornbread or crackers, and grated cheddar cheese.
2. Hamburgers: Have all the fixin's ready (buns, mustard, mayo, ketchup, lettuce, tomato, pickle, etc.) Thaw burgers. Cook on the grill, in the skillet, or under the broiler. Serve with chips, fries, or tater tots!
3. Lasagna: Thaw bag of meat. Gather all your ingredients (you should have put these into your Make-a-Menu Box at the beginning of the week!). In a saucepan, combine meat with 2 cups spaghetti sauce, and 1-1/2 cups water. Simmer 10 minutes.
......In a medium size bowl, make the cheese filling by combining 15 ounce ricotta, 3 eggs, 12 ounce mozzerella cheese, 1/2 cup grated parmesan romano cheese, 1/4 cup dried parsley, 1 tsp. salt, and 1/4 tsp. pepper.
......Get out your package of lasagna noodles and a 9 x 13 pan. Heat the oven to 350f.
.....Layer as follows:
1 cup meat sauce
3-4 pieces uncooked noodles
1 cup meat sauce
1/2 cheese filling
3-4 uncooked noodles
1 cup meat sauce
remaining 1/2 cheese filling
3-4 uncooked noodles
remaining sauce.
.....Cover with foil and bake 55-60 minutes. Remove foil and bake 10 minutes more. Let stand 10 minutes before serving.
4. Salisbury Patties: Thaw patties. Prepare 2 packets gravy mix. Add thawed patties and cook till hot. Great over mashed potatoes, rice, or egg noodles.
5. Spaghetti: Thaw meatballs. Put 3 cups spaghetti sauce in crock pot. Add meatballs. Simmer all day. Boil 16 ounces spaghetti noodles until al dente. Serve topped with meatball sauce. MMMMM!!
Thursday, January 15, 2009
IT'S MAKE-A-MENU THURSDAY
Since spiral sliced hams are on sale for $10.00 off regular price this week, I'll be preparing the following for my menu.
Ham and Broccoli Casserole
Scalloped Potatoes with Ham
Ham Strata (very fancy mac 'n cheese with ham)
Ham Salad (yummy sandwich spread that keeps in the freezer GREAT!)
You will need to add the following ingredients to your shopping list if you don't already have them:
HAM ($10.00 of any spiral sliced ham at HEB, Jan 14-20)
2 lb. cubed hashbrowns
16 oz. sour cream
Green onion
2 lb. cheddar cheese, shredded
2 cups corn flakes
2 can cream of mushroom soup
24 oz. macaroni
dry mustard
2 c. frozen broccoli
1-1/2 cup bread crumbs
onion
16 oz. fresh mushrooms (I omit this, as my family sadly despises fungus. I love mushies.)
16 oz. swiss cheese, shredded
1 stalk celery
1 carrot
2 tsp. worcestershire sauce
1/2 c. mayonaisse
2 eggs
garlic powder
2 tsp. dill relish
Join me on Sunday as I put these together.
Ham and Broccoli Casserole
Scalloped Potatoes with Ham
Ham Strata (very fancy mac 'n cheese with ham)
Ham Salad (yummy sandwich spread that keeps in the freezer GREAT!)
You will need to add the following ingredients to your shopping list if you don't already have them:
HAM ($10.00 of any spiral sliced ham at HEB, Jan 14-20)
2 lb. cubed hashbrowns
16 oz. sour cream
Green onion
2 lb. cheddar cheese, shredded
2 cups corn flakes
2 can cream of mushroom soup
24 oz. macaroni
dry mustard
2 c. frozen broccoli
1-1/2 cup bread crumbs
onion
16 oz. fresh mushrooms (I omit this, as my family sadly despises fungus. I love mushies.)
16 oz. swiss cheese, shredded
1 stalk celery
1 carrot
2 tsp. worcestershire sauce
1/2 c. mayonaisse
2 eggs
garlic powder
2 tsp. dill relish
Join me on Sunday as I put these together.
Sunday, January 11, 2009
COOKING DAY :: Pork Chop Plan #1
Boneless pork sirloin chops were on sale this week for $1.77. To take advantage of this sale, I'll be preparing several recipes using the chops and putting them in the freezer. I have tried all these recipes, and they are totally family and kid friendly. Of course, I add the recipes to my menu immediately, but I make sure not to serve them too close together. Don't want my family to complain... Having an unhappy family or having the kids revolt against the cook does not make a happy shopper or cook! And if Mama ain't happy, ain't nobody happy!
Here's what's cookin':
Tex-Mex Style Pork Chops
Make Ahead Breaded Chops
Crock Pot Saucy Chops
Rosemary Potatoes & Chops
Ingredient list:
2 Tbsp. bread crumbs
1/4 cup whole wheat flour
1/4 cup vegetable oil
1 tsp. dried parsely
1/4 tsp. pepper
1 8-oz. can black beans (YOU CAN USE PINTO OR KIDNEY BEANS ALSO!)
1 8-oz. can corn
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 envelope of Onion Soup Mix
1 15 oz. can Stewed Tomatoes
14-oz. can diced green chiles
2 cups white rice
1/4 cup Italian salad dressing
1 egg
1/4 cup milk
18 pork chops
1/4 cup diced onion
4 large potatoes
1/2 green pepper, sliced
For the day you'll eat: Rice or pasta for the Crock Pot Saucy Chops
Other supplies you'll need:
6 small sheets wax paper, 4 gallon-size freezer bags
Step #1:
Make-Ahead Breaded Pork Chops:
1. Pound the pork chops until they are 1/4" thick.
2. Get out 2 bowls. Put 1 egg and 1/4 milk in one bowl and mix well. In the other bowl, mix 2 tbsp. bread crumbs and 1/4 cup flour.
3. Dip pork chops into the mix, then dredge in the flour mix.
4. Place each pork chop on a piece of wax paper, and on a cookie sheet. Flash freeze all the pork chops until hard. Transfer to a gallon-size zip lock bag, with wax paper seperating the chops.
5. LABEL THE BAGS: To cook, thaw over night in fridge. Place 3 tbsp. oil in a non-stick pan. Fry chops until browned on both sides and cooked all the way through.
Step #2:
Crock Pot Saucy Chops
1. In a large bowl, combine 1 can Cream of Celery Soup, 1 can Cream of Mushroom Soup, 1 envelope Onion Soup Mix.
2. Put 4 large uncooked pork chops (can add 1-2 more if your family is larger) in a large freezer bag. Pour soup mixture over the chops.
3. LABEL THE BAG: Thaw in the fridge overnight. Spray the crock pot with cooking spray. Pour the pork chops and sauce into the crock pot. Cook on low 4 hours. Serve over your favorite rice or pasta.
Step #3:
Rosemary Potatoes and Chops
1. Place 4-6 chops in a large ziplock freezer bag. Pour 1/4 cup Italian Salad Dressing over the chops.
2. LABEL THE BAG: Thaw chops overnight in the fridge. Cut 4 large potatoes into wedges. Place them in the crockpot. Sprinkle with 1/4 tsp. pepper and 1 tsp. Rosemary. Pour the chops on top. Cook 6-8 hours on low.
Step #4:
Tex-Mex Style Pork Chops
1. In a large saute pan, cook 1/2 cup sliced green pepper and 1/4 cup diced onion until tender, but not browned. Stir in 1 can undrained stewed tomatoes, 1 8-oz. can drained corn, 1 8-oz can drained and rinsed black beans (YOU CAN USE PINTO OR KIDNEY BEANS INSTEAD!), 1 cup uncooked rice, the 4-oz. can chopped green chiles, 2 cups water, and 3/4 tsp. salt into a large freezer bag.
2. LABEL THE BAG: Thaw over night in fridge. Thaw 4-6 pork chops. Brown the pork chops in a skillet, seasoning with salt and pepper. In a casserole dish, pour bag contents into the dish and cover with the pork chops. Cover and bake at 350 for 35 minutes. Uncover and bake 10-15 minutes more or until meat is tender and rice is cooked.
Here's what's cookin':
Tex-Mex Style Pork Chops
Make Ahead Breaded Chops
Crock Pot Saucy Chops
Rosemary Potatoes & Chops
Ingredient list:
2 Tbsp. bread crumbs
1/4 cup whole wheat flour
1/4 cup vegetable oil
1 tsp. dried parsely
1/4 tsp. pepper
1 8-oz. can black beans (YOU CAN USE PINTO OR KIDNEY BEANS ALSO!)
1 8-oz. can corn
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 envelope of Onion Soup Mix
1 15 oz. can Stewed Tomatoes
14-oz. can diced green chiles
2 cups white rice
1/4 cup Italian salad dressing
1 egg
1/4 cup milk
18 pork chops
1/4 cup diced onion
4 large potatoes
1/2 green pepper, sliced
For the day you'll eat: Rice or pasta for the Crock Pot Saucy Chops
Other supplies you'll need:
6 small sheets wax paper, 4 gallon-size freezer bags
Step #1:
Make-Ahead Breaded Pork Chops:
1. Pound the pork chops until they are 1/4" thick.
2. Get out 2 bowls. Put 1 egg and 1/4 milk in one bowl and mix well. In the other bowl, mix 2 tbsp. bread crumbs and 1/4 cup flour.
3. Dip pork chops into the mix, then dredge in the flour mix.
4. Place each pork chop on a piece of wax paper, and on a cookie sheet. Flash freeze all the pork chops until hard. Transfer to a gallon-size zip lock bag, with wax paper seperating the chops.
5. LABEL THE BAGS: To cook, thaw over night in fridge. Place 3 tbsp. oil in a non-stick pan. Fry chops until browned on both sides and cooked all the way through.
Step #2:
Crock Pot Saucy Chops
1. In a large bowl, combine 1 can Cream of Celery Soup, 1 can Cream of Mushroom Soup, 1 envelope Onion Soup Mix.
2. Put 4 large uncooked pork chops (can add 1-2 more if your family is larger) in a large freezer bag. Pour soup mixture over the chops.
3. LABEL THE BAG: Thaw in the fridge overnight. Spray the crock pot with cooking spray. Pour the pork chops and sauce into the crock pot. Cook on low 4 hours. Serve over your favorite rice or pasta.
Step #3:
Rosemary Potatoes and Chops
1. Place 4-6 chops in a large ziplock freezer bag. Pour 1/4 cup Italian Salad Dressing over the chops.
2. LABEL THE BAG: Thaw chops overnight in the fridge. Cut 4 large potatoes into wedges. Place them in the crockpot. Sprinkle with 1/4 tsp. pepper and 1 tsp. Rosemary. Pour the chops on top. Cook 6-8 hours on low.
Step #4:
Tex-Mex Style Pork Chops
1. In a large saute pan, cook 1/2 cup sliced green pepper and 1/4 cup diced onion until tender, but not browned. Stir in 1 can undrained stewed tomatoes, 1 8-oz. can drained corn, 1 8-oz can drained and rinsed black beans (YOU CAN USE PINTO OR KIDNEY BEANS INSTEAD!), 1 cup uncooked rice, the 4-oz. can chopped green chiles, 2 cups water, and 3/4 tsp. salt into a large freezer bag.
2. LABEL THE BAG: Thaw over night in fridge. Thaw 4-6 pork chops. Brown the pork chops in a skillet, seasoning with salt and pepper. In a casserole dish, pour bag contents into the dish and cover with the pork chops. Cover and bake at 350 for 35 minutes. Uncover and bake 10-15 minutes more or until meat is tender and rice is cooked.
Sunday, January 4, 2009
IT'S MMM'S COOKIN' DAY! - CHICKEN MINI SESSION
Welcome to the Menu Maker Mom kitchen! The kitchen is tiny, warm, and cozy. Yummy smells tease the tummies of anyone passing through. Life happens in this kitchen!
Fortunately my freezer is already full of the meals we'll be eating this week, so I don't have much cooking to do! Because of that, I'm going to post a mini Chicken Cooking Session of recipes that my family loves. This session will fill your freezer with six to seven meals to include the following menu items:
Almost Famous Chicken Patties - 12 patties (2 - 3 meals)
Chicken Spaghetti - 2 pans (each serves 6-8)
Chicken Stuffed Mega Shells - 2 recipes (each serves 6-8)
Ingredients List:
1/2 tsp. dried Basil
1/2 tsp. black pepper
1 tsp. cayenne pepper
1/2 tsp. nutmeg
3/4 tsp. dried oregano
1/2 tsp. paprika
2 Tbsp. dried, minced parsely
1 tsp. salt
2 tsp. seasoned salt
1 cup bread crumbs
1 boxes jumbo pasta shells (about 60 total)
6 cups spaghetti noodles broken into 3-inch pieces
4 cups chicken broth
4 cans cream of mushroom soup
8 oz. jar pimentos
Olive oil
6 cups cheddar cheese, shredded
32 oz. cottage cheese
16 oz. package monzerella cheese, shredded
2-1/2 cups parmesan romano cheese, grated
7 eggs
1/2 cups onion, minced
1/2 tsp. garlic, minced
1/2 cup green pepper, chopped
8-oz. package fresh mushrooms, finely diced
16 cups chicken, cooked and chopped
You will also need to have the following supplies on hand:
Wax paper, 8 gallon-size freezer bags, 2 2-quart casseroles that can go from freezer to oven, 2 quart-size freezer bags, large skillet.
STEP #1
1. Cook and chop the chicken
2. Grate all cheeses
3. Chop all vegetables
STEP #2
Prepare the Chicken Spaghetti:
1. Cook spaghetti pieces until al dente.
2. When spaghetti is cooked, combine in a large bowl with the following:
4 cans Cream of Mushroom Soup
4 cups chicken
4 cups of the cheddar (reserve the other 2 cups)
1/2 cup green pepper
1/2 cup onion
8 oz. pimentos, drained
2 tsp. seasoned salt
Salt & pepper to taste
3. Put the mixture into 2 greased 2-quart casserole dishes. Put 1-cup portions of shredded cheddar cheese into 2 quart-size freezer bags. Cover casseroles securely, attach freezer bags of cheese, and label.
4. To cook: Thaw in fridge overnight. Take cover off, sprinkle with cheese, bake at 350 for 45 minutes. Cover if cheese is over-browning.
Step #3
Prepare the Chicken Patties:
1. Combine the following in a large bowl:
4 cups chicken, very finely shredded or mince in a food processor
4 eggs
1 cup parmesan romano cheese
1/2 cup bread crumbs
2. Heat up a large skillet. Add enough olive oil to cover. Shape chicken into 12 patties. Fry in the skillet until browned well. You may also broil these to save calories.
3. To freeze, sandwich patties between wax paper, put into a gallon-size freezer bag, and set in the freezer. To serve, thaw and reheat in a skillet or in the oven.
4. Serving suggestions: Chicken patty burgers, chicken patty parmesan, chicken patty alfredo, chicken patties served with mashed potatoes and gravy, chicken patties served with fries and ketchup. Use your imagination!!
Step #4
Prepare the Chicken Stuffed Mega Shells
1. Cook and drain pasta shells.
2. Make the filling: Saute the mushrooms and 1/4 cup onion in 2 tbsp. olive oil. Add the minced garlic and saute briefly. In a large bowl, mix 1/3 cup breadcrumbs, parsley, paprika, salt, pepper, oregano, basil, and nutmeg. Add the cottage cheese, 16 oz. monzerella cheese, 1-1/2 cup parmesan/romano cheese, 3 eggs, the sauteed vegetables, and 4 cups finely shredded chicken.
5. Carefully stuff the shells using a tablespoon.
6. Place the filled shells on a wax paper lined cookie sheet. Freeze until hard. Transfer to 2 gallon-size bags, labeling and sealing well.
7. To serve, thaw in the fridge overnight. In a casserole dish, layer spaghetti sauce or alfredo sauce in the bottom of the dish. Top with the pasta shells. Bake at 350 for 30 minutes or until bubbly. YUMMMMM!!
Fortunately my freezer is already full of the meals we'll be eating this week, so I don't have much cooking to do! Because of that, I'm going to post a mini Chicken Cooking Session of recipes that my family loves. This session will fill your freezer with six to seven meals to include the following menu items:
Almost Famous Chicken Patties - 12 patties (2 - 3 meals)
Chicken Spaghetti - 2 pans (each serves 6-8)
Chicken Stuffed Mega Shells - 2 recipes (each serves 6-8)
Ingredients List:
1/2 tsp. dried Basil
1/2 tsp. black pepper
1 tsp. cayenne pepper
1/2 tsp. nutmeg
3/4 tsp. dried oregano
1/2 tsp. paprika
2 Tbsp. dried, minced parsely
1 tsp. salt
2 tsp. seasoned salt
1 cup bread crumbs
1 boxes jumbo pasta shells (about 60 total)
6 cups spaghetti noodles broken into 3-inch pieces
4 cups chicken broth
4 cans cream of mushroom soup
8 oz. jar pimentos
Olive oil
6 cups cheddar cheese, shredded
32 oz. cottage cheese
16 oz. package monzerella cheese, shredded
2-1/2 cups parmesan romano cheese, grated
7 eggs
1/2 cups onion, minced
1/2 tsp. garlic, minced
1/2 cup green pepper, chopped
8-oz. package fresh mushrooms, finely diced
16 cups chicken, cooked and chopped
You will also need to have the following supplies on hand:
Wax paper, 8 gallon-size freezer bags, 2 2-quart casseroles that can go from freezer to oven, 2 quart-size freezer bags, large skillet.
STEP #1
1. Cook and chop the chicken
2. Grate all cheeses
3. Chop all vegetables
STEP #2
Prepare the Chicken Spaghetti:
1. Cook spaghetti pieces until al dente.
2. When spaghetti is cooked, combine in a large bowl with the following:
4 cans Cream of Mushroom Soup
4 cups chicken
4 cups of the cheddar (reserve the other 2 cups)
1/2 cup green pepper
1/2 cup onion
8 oz. pimentos, drained
2 tsp. seasoned salt
Salt & pepper to taste
3. Put the mixture into 2 greased 2-quart casserole dishes. Put 1-cup portions of shredded cheddar cheese into 2 quart-size freezer bags. Cover casseroles securely, attach freezer bags of cheese, and label.
4. To cook: Thaw in fridge overnight. Take cover off, sprinkle with cheese, bake at 350 for 45 minutes. Cover if cheese is over-browning.
Step #3
Prepare the Chicken Patties:
1. Combine the following in a large bowl:
4 cups chicken, very finely shredded or mince in a food processor
4 eggs
1 cup parmesan romano cheese
1/2 cup bread crumbs
2. Heat up a large skillet. Add enough olive oil to cover. Shape chicken into 12 patties. Fry in the skillet until browned well. You may also broil these to save calories.
3. To freeze, sandwich patties between wax paper, put into a gallon-size freezer bag, and set in the freezer. To serve, thaw and reheat in a skillet or in the oven.
4. Serving suggestions: Chicken patty burgers, chicken patty parmesan, chicken patty alfredo, chicken patties served with mashed potatoes and gravy, chicken patties served with fries and ketchup. Use your imagination!!
Step #4
Prepare the Chicken Stuffed Mega Shells
1. Cook and drain pasta shells.
2. Make the filling: Saute the mushrooms and 1/4 cup onion in 2 tbsp. olive oil. Add the minced garlic and saute briefly. In a large bowl, mix 1/3 cup breadcrumbs, parsley, paprika, salt, pepper, oregano, basil, and nutmeg. Add the cottage cheese, 16 oz. monzerella cheese, 1-1/2 cup parmesan/romano cheese, 3 eggs, the sauteed vegetables, and 4 cups finely shredded chicken.
5. Carefully stuff the shells using a tablespoon.
6. Place the filled shells on a wax paper lined cookie sheet. Freeze until hard. Transfer to 2 gallon-size bags, labeling and sealing well.
7. To serve, thaw in the fridge overnight. In a casserole dish, layer spaghetti sauce or alfredo sauce in the bottom of the dish. Top with the pasta shells. Bake at 350 for 30 minutes or until bubbly. YUMMMMM!!
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Now here are some pics of the chicken patty process:
Now here are some pics of the chicken patty process:
Everything's in the bowl!
Here is a ball made out of the mixed ingredients. It is about the size of a large tangerine.
The patties are fryin' in the pan. The aroma and smell of sizzling chicken and parmesan is will make your taste buds dance... My family can hardly contain themselves!! (Notice that I don't have much oil in the pan. I pour just enough olive oil into the pan to keep everything sizzling.)
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Oh, before I close this post...
If you'd like to learn lots of really cool kitchen tips, please visit Tammy's Recipes!!
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