Tuesday, June 14, 2011

Stuffed Peppers

This is Angie Toler's recipe from a long time ago. I loved it so I thought we would try it again....

Cut green peppers in half length wise. Blanch in boiling water for 5 minutes to make peppers bake faster.
Brown hamburger or turkey burger.
Prepare Spanish rice.
Mix Spanish rice with hamburger ( if it looks dry you can add an additional can of tomato sauce or diced tomatoes--I added 1 large can of diced tomatoes).
Fill Green peppers with meat/rice mixture.
Bake for 30 min on 350.

Making 5 green peppers of 10 halves is a good serving. They do very well frozen.

turkey burgers

okay so this is your recipe. We totally love them here so I hope I did them justice!

Hawaiian Haystacks

2 cans Cream of Chicken Soup
2 cups cooked, diced chicken
1 cup chicken broth

While this mixture is heating up, make rice:

1/2 cup sugar
1/2 cup water
1/2 coconut milk

To make haystacks, put rice down first on plate, then chicken mixture and then pineapple. After that you can add whatever your family would enjoy...cheese, peas, chow mein noodles, celery are just some of the toppings my family likes.

Monday, June 13, 2011


Find baking instructions here.

Mexican Casserole

5-6 flour tortillas, torn
1 can of corn, drained
1 can of refried or black beans
1 can enchilada sauce
1 can cream of chicken
1 pound cooked chicken or ground beef, seasoned with mexican seasoning
8 ounces sharp cheddar cheese

Layer all ingredients in a pan twice, starting with the tortillas on the bottom. Cook at 350 for 30 minutes, until bubbly. Serve with sour cream, lettuce and tomato on top.

From Frozen: Thaw completely in refrigerator, cook as above.

Baked Pasta with sausage

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

Tuesday, May 10, 2011

Bombay Chicken Curry

1/2 cup butter, melted
1 cup onion, diced
1 clove garlic, minced
1/4 cup flour
2 T curry powder
1 t salt
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp cayenne pepper
3 cups water
2 cups cooked chicken, chopped

In medium saucepan, saute onion and garlic in butter. Add flour, curry powder, salt, pepper, ginger, and cayenne pepper. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken. simmer for 20-30 minutes; stirring occasionally, until sauce is bubbly and slightly thickened. Cool completely. Then freeze.

From freezer. Thaw in fridge. Heat in saucepan until warm.

serve over rice.