I found this recipe here: www.freezerfriendz.blogspot.com
Look under beef, no pasta.
-1 and 1/2 pounds ground beef
-1 medium onion, chopped
-1 garlic clove, pressed
Cook ground beef, onion and garlic together in a large skillet. Add the following ingredients and mix well:
-1/4 cup water
-2 tbsp. red wine vinegar
-1 packet (1 oz.) onion soup mix
-1 tbsp. Italian seasoning mix
After freezing: Thaw completely. (You can defrost the bag in the microwave.) Pour into 10 inch skillet and bring to a simmer over medium heat. Spoon mixture into hoagie rolls or buns. Top with a slice of Provolone or Mozarella cheese.
**I thought this turned out very strong! If I tried it again, I think I would use 1 onion soup mix per TWO recipes. Also, the original recipe calls for red and green peppers to be added with the seasoning. I left them out, because my kids are not big pepper fans.
Group of friends who swap meals once a month to take home to the freezer.
Monday, March 22, 2010
Thursday, March 11, 2010
Classic Baked Mac & Cheese
Ingredients
12 oz. (about 2 cups, uncooked) macaroni noodles
6 Tbsp butter
6 Tbsp flour
1 1/2 cups milk
1 1/2 cups cream or half & half
3/4 tsp salt
black pepper to taste
1 Tbsp minced onion flakes
3/4 tsp dry mustard
3 cups cheese (I used half Sharp cheddar & half Mexican blend this time)
3/4 cup bread crumbs
Preparation
* Boil noodles according to package instructions, set aside
* In a sauce pan on medium heat, melt butter
* In a separate bowl, combine flour, salt, & pepper
* Add flour mixture to melted butter in pan and mix well with a whisk
* Gradually pour in milk & cream, mixing well
* Bring to a boil and allow to boil for 2 minutes
* When it starts to boil, add in the minced onion & dry mustard
* Turn down heat and cook, stirring continuously for about 7 minutes
* Slowly add in cheese, mixing well until all cheese is added and melted
* Allow to simmer for a few minutes then stir in the macaroni noodles
* Bag & Freeze or pour into baking dish
* Top mac & cheese with dry bread crumbs
* Bake at 400 degrees for 20 minutes, or until golden brown
Enjoy!
Italian Chicken Rolls
6 skinless chicken breasts
3 slices provolone cheese (21/2 ounces) cut in half
6 thin slices deli ham (6 ounces)
1/2 cup Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
3 T finely chopped fresh parsley
1/3 cup milk
Flatten each chicken breast half to 1/4 inch thickness between plastic wrap or waxed paper. Place 1 piece provolone cheese and 1 slice deli ham on each chicken piece. Fold long sides of each chicken piece over deli ham. Roll up chicken from short side; secure with toothpick.
Mix bread crumbs, cheese and parsley. Dip chicken rolls into milk; coat evenly with bread crumb mixture. Place seam sides down in pan.
To serve now, heat oven to 425 o. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
To Store: Freeze unbaked chicken rolls uncovered about 1 hour or until firm. Wrap tightly and label. Freeze no longer than 2 months.
To Cook From Freezer: Bake uncovered about 50 minutes for 375 o or until juice of chicken is no longer pink when centers of thickest pieces are cut.
To cook thawed: Completely thaw in the refrigerator. Place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425 o for 30 minutes or until the juices run clear.
(I found the large pieces needed extra cooking time.)
3 slices provolone cheese (21/2 ounces) cut in half
6 thin slices deli ham (6 ounces)
1/2 cup Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
3 T finely chopped fresh parsley
1/3 cup milk
Flatten each chicken breast half to 1/4 inch thickness between plastic wrap or waxed paper. Place 1 piece provolone cheese and 1 slice deli ham on each chicken piece. Fold long sides of each chicken piece over deli ham. Roll up chicken from short side; secure with toothpick.
Mix bread crumbs, cheese and parsley. Dip chicken rolls into milk; coat evenly with bread crumb mixture. Place seam sides down in pan.
To serve now, heat oven to 425 o. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
To Store: Freeze unbaked chicken rolls uncovered about 1 hour or until firm. Wrap tightly and label. Freeze no longer than 2 months.
To Cook From Freezer: Bake uncovered about 50 minutes for 375 o or until juice of chicken is no longer pink when centers of thickest pieces are cut.
To cook thawed: Completely thaw in the refrigerator. Place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425 o for 30 minutes or until the juices run clear.
(I found the large pieces needed extra cooking time.)
Monday, March 8, 2010
Orange Beef Stir Fry
Marinade Bag:
2 lbs. flank steak sliced thin
2 cloves of garlic minced
2 t. red pepper flakes
Vegetables Bag:
4 c. Chinese Vegetables
Sauce:
2 t. red pepper flakes
3 ½ T. teriyaki sauce
2 t. minced garlic
1 t. cornstarch
1 T. brown sugar
½ c. beef broth
2 T. orange jam.
1 ½ c. white rice (minute rice)
Additional Cooking Day Ingredients:
3T oil
3 c. water
DIRECTIONS:
1. In a pot, bring the rice and 3 c. of water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Heat the 2 T. of oil in a skillet over medium heat. Add the contents from the marinade bag to skillet. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl.
3. Heat 1 T. of oil in a skillet. Pour vegetables into skillet. Cook 3-6 minutes, until tender but still crisp.
4. Heat the remaining pan drippings in the skillet over medium heat. Add the contents of the sauce packet. Cook 5 minutes, until thickened. Stir in the beef to coat.
5. Toss the vegetables with the beef. Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice.
2 lbs. flank steak sliced thin
2 cloves of garlic minced
2 t. red pepper flakes
Vegetables Bag:
4 c. Chinese Vegetables
Sauce:
2 t. red pepper flakes
3 ½ T. teriyaki sauce
2 t. minced garlic
1 t. cornstarch
1 T. brown sugar
½ c. beef broth
2 T. orange jam.
1 ½ c. white rice (minute rice)
Additional Cooking Day Ingredients:
3T oil
3 c. water
DIRECTIONS:
1. In a pot, bring the rice and 3 c. of water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Heat the 2 T. of oil in a skillet over medium heat. Add the contents from the marinade bag to skillet. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl.
3. Heat 1 T. of oil in a skillet. Pour vegetables into skillet. Cook 3-6 minutes, until tender but still crisp.
4. Heat the remaining pan drippings in the skillet over medium heat. Add the contents of the sauce packet. Cook 5 minutes, until thickened. Stir in the beef to coat.
5. Toss the vegetables with the beef. Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice.
Friday, March 5, 2010
March Swap Details
Our March swap will be held on March 11th at 10:00 a.m. at Suzanne's. Welcome to our newest swapper, Elisha's friend, Paula! We're glad you're joining us!
The category assignments are:
Beef: Suzanne
Beef w/Pasta: Elisha
Chicken: Jo Nell
Chicken w/pasta: Melanie
Breakfast: Josie
Other: Elizabeth
Soup: Paula
Soup: Laura J.
Looking forward to it! :)
The category assignments are:
Beef: Suzanne
Beef w/Pasta: Elisha
Chicken: Jo Nell
Chicken w/pasta: Melanie
Breakfast: Josie
Other: Elizabeth
Soup: Paula
Soup: Laura J.
Looking forward to it! :)
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