3 lbs boneless chicken breast
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup soy sauce
2 T fresh ginger, grated
1 T dry mustard
1 t fresh ground black pepper
4 cloves garlic crushed
1/2 cup green onion, chopped
3 T sesame seeds
Place chicken in a large freezer bag and set inside a bowl. In another bowl combine remaining ingredients and mix well. Pour the marinade over the chicken and seal freezer bag. Allow to marinate in the refrigerator for 4-8 hours. Then Grill and enjoy!
From Freezer: Allow the chicken to defrost in fridge. Then grill and enjoy!
Monday, September 13, 2010
Yummy Pasta Bake
2 cups bowtie pasta, uncooked
1 lb ground beef
1 onion
2 cloves garlic, chopped
1/2 tsp garlic salt
3 cups spaghetti sauce
6 oz cream cheese, cubed
2/3 cup milk
1/2 cup sour cream
1 green bell pepper, chopped
3/4 cup grated Parmesan cheese
Cook pasta. Cook beef with onion and garlic. Add spaghetti sauce with garlic salt. In separate bowl, combine cream cheese and milk. Microwave 1-2 minutes on high, stirring once. Stir with whisk until blended. Stir in sour cream, green pepper, and 1/2 cup Parmesan cheese. Place cheese mixture casserole dish. Spread cooked pasta on top. Top with beef mixture and remaining Parmesan cheese. Bake 350 for 25-30 minutes covered. Then uncover and bake for 5-10 minutes more.
From Frozen: Thaw to a slushy state. Then cook as directed above.
1 lb ground beef
1 onion
2 cloves garlic, chopped
1/2 tsp garlic salt
3 cups spaghetti sauce
6 oz cream cheese, cubed
2/3 cup milk
1/2 cup sour cream
1 green bell pepper, chopped
3/4 cup grated Parmesan cheese
Cook pasta. Cook beef with onion and garlic. Add spaghetti sauce with garlic salt. In separate bowl, combine cream cheese and milk. Microwave 1-2 minutes on high, stirring once. Stir with whisk until blended. Stir in sour cream, green pepper, and 1/2 cup Parmesan cheese. Place cheese mixture casserole dish. Spread cooked pasta on top. Top with beef mixture and remaining Parmesan cheese. Bake 350 for 25-30 minutes covered. Then uncover and bake for 5-10 minutes more.
From Frozen: Thaw to a slushy state. Then cook as directed above.
Pizza Pasta Casserole
1 lb ground beef
1/2 large onion, chopped
1 jar (28 oz) spaghetti sauce
1 pkg (16oz) spiral pasta
2 cups(8 oz) shredded mozzerella cheese
4 oz sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together. Drain fat. Sirt in spaghetti sauce and pasta once noodles are cooked. Spray 9x13 baking dish and pour mixture into it. Then cover with a layer of pepperoni, and then cheese.
To cook: thaw casserole in fridge overnight. Bake at 350 for 35-40 mintues.
momsbudget.com
1/2 large onion, chopped
1 jar (28 oz) spaghetti sauce
1 pkg (16oz) spiral pasta
2 cups(8 oz) shredded mozzerella cheese
4 oz sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together. Drain fat. Sirt in spaghetti sauce and pasta once noodles are cooked. Spray 9x13 baking dish and pour mixture into it. Then cover with a layer of pepperoni, and then cheese.
To cook: thaw casserole in fridge overnight. Bake at 350 for 35-40 mintues.
momsbudget.com
Shepherd's Pie
2 T oil
2 carrots (chopped)
2 small onions
1T flour
1 1/4 c. beef stock
2T Ketchup
1 tsp Worcestershire sauce
1t thyme
salt
pepper
1 lb ground beef
1 1/2 c. mashed potatoes
2 T butter
3 T cream
1 egg, slightly beaten (optional)
In medium saucepan, heat oil and fry onions and carrots until soft. Add flour, creating a paste, cooking for one minute. Add ketchup, beef stock, Worcestershire sauce, thyme, salt and pepper, then bring to a boil. Simmer 2-3 minutes, then add ground beef or turkey, simmering until heated through. Add to foil disposable casserole. In a seperate bowl, combine mashed potatoes with butter and cream, then top meat mixture wtih it. Cool and Freeze.
Thaw: thaw overnight in fridge. Brush top with egg.(optional). Back at 425 for 20-30 mintues.
momsbudget.com
2 carrots (chopped)
2 small onions
1T flour
1 1/4 c. beef stock
2T Ketchup
1 tsp Worcestershire sauce
1t thyme
salt
pepper
1 lb ground beef
1 1/2 c. mashed potatoes
2 T butter
3 T cream
1 egg, slightly beaten (optional)
In medium saucepan, heat oil and fry onions and carrots until soft. Add flour, creating a paste, cooking for one minute. Add ketchup, beef stock, Worcestershire sauce, thyme, salt and pepper, then bring to a boil. Simmer 2-3 minutes, then add ground beef or turkey, simmering until heated through. Add to foil disposable casserole. In a seperate bowl, combine mashed potatoes with butter and cream, then top meat mixture wtih it. Cool and Freeze.
Thaw: thaw overnight in fridge. Brush top with egg.(optional). Back at 425 for 20-30 mintues.
momsbudget.com
Sunday, September 12, 2010
Cream of Vegetable Soup (Green Goblin Soup)
1 medium onion
2 large carrotts
1 bay leaf
1 carton chicken broth
3 medium potatoes, diced
1 large zucchini, rough chopped
1 bag of frozen broccoli, thawed
handful of baby spinach
1/2 tsp. oregano
1 small carton of half & half or heavy cream
1 cup grated cheddar
salt and pepper to taste
Melt 1/2 stick of butter in soup pot. Saute onion, carrots and bay leaf until tender. Stir in 1/4 cup flour and cook for 1 minute. Gradually whisk in broth.
Add potatoes, zucchini, broccoli, spinach and oregano and simmer until the potatoes are tender.
Remove bay leaf and blend while pouring in half & half.
Add cheese and adjust seasonings to your taste.
Serve with a little grated cheese on top and croutons.
To cook from frozen: Thaw and then dump into a pot and simmer until heated through.
**This is a thin soup so I serve it in a mug for the kids to sip along with a grilled cheese sandwich. I call it "Green Goblin Soup" because of the time of year and we talk about all things Halloween while we eat it. It is about the only way I can get my kids to eat all those vegetables without a fuss.
2 large carrotts
1 bay leaf
1 carton chicken broth
3 medium potatoes, diced
1 large zucchini, rough chopped
1 bag of frozen broccoli, thawed
handful of baby spinach
1/2 tsp. oregano
1 small carton of half & half or heavy cream
1 cup grated cheddar
salt and pepper to taste
Melt 1/2 stick of butter in soup pot. Saute onion, carrots and bay leaf until tender. Stir in 1/4 cup flour and cook for 1 minute. Gradually whisk in broth.
Add potatoes, zucchini, broccoli, spinach and oregano and simmer until the potatoes are tender.
Remove bay leaf and blend while pouring in half & half.
Add cheese and adjust seasonings to your taste.
Serve with a little grated cheese on top and croutons.
To cook from frozen: Thaw and then dump into a pot and simmer until heated through.
**This is a thin soup so I serve it in a mug for the kids to sip along with a grilled cheese sandwich. I call it "Green Goblin Soup" because of the time of year and we talk about all things Halloween while we eat it. It is about the only way I can get my kids to eat all those vegetables without a fuss.
Chicken Enchiladas
2 cups cooked chicken (shredded or diced)
1 small can diced green chilis
1 can black or red beans
1 can Cream of Chicken soup
1 cup sour cream
2 cups grated cheddar cheese
tortillas
Combine all the ingredients (excepts tortillas) and mix thoroughly. Place a row of the mixture on one side of a tortilla and roll. Place seam side down in a sprayed 9x13 or 8x8 pan. Continue until all but a little bit of the mixture is left over. Put the remaining filling on top of the enchiladas and then cover with a little extra grated cheese.
Bake at 350 degrees for approximately 45 minutes. (Time depends on the size of your pan and how much filling you place in each tortilla.)
To bake from frozen: Thaw in refrigerator and bake as above.
**These are the original directions. I often tweak the ingredients depending on how much I have left of sour cream or if I have any beans, etc. I like a little more Cream of Chicken soup so I usually put more of that in there and sometimes I also add a can of drained diced tomatoes.
1 small can diced green chilis
1 can black or red beans
1 can Cream of Chicken soup
1 cup sour cream
2 cups grated cheddar cheese
tortillas
Combine all the ingredients (excepts tortillas) and mix thoroughly. Place a row of the mixture on one side of a tortilla and roll. Place seam side down in a sprayed 9x13 or 8x8 pan. Continue until all but a little bit of the mixture is left over. Put the remaining filling on top of the enchiladas and then cover with a little extra grated cheese.
Bake at 350 degrees for approximately 45 minutes. (Time depends on the size of your pan and how much filling you place in each tortilla.)
To bake from frozen: Thaw in refrigerator and bake as above.
**These are the original directions. I often tweak the ingredients depending on how much I have left of sour cream or if I have any beans, etc. I like a little more Cream of Chicken soup so I usually put more of that in there and sometimes I also add a can of drained diced tomatoes.
Saturday, September 11, 2010
Erika's meatloaf
This is actually Mandi's recipe :)
1 lb hamburger
3/4 C evaporated milk
1 pkg lipton soup mix
1 egg
20 saltine crackers
Sauce:
1/2 C ketchup
6 T brown suger
2 T mustard
Bake at 350 for 1 hour.
Combine meatloaf ingredients and place in a greased loaf pan, poke a few holes throughout and cover with your sauce. Bake at 350 for an hour and you are set!
From frozen- thaw over night then put in pan, poke some holes for the sauce to seep into it and cover with sauce. Bake as directed.
1 lb hamburger
3/4 C evaporated milk
1 pkg lipton soup mix
1 egg
20 saltine crackers
Sauce:
1/2 C ketchup
6 T brown suger
2 T mustard
Bake at 350 for 1 hour.
Combine meatloaf ingredients and place in a greased loaf pan, poke a few holes throughout and cover with your sauce. Bake at 350 for an hour and you are set!
From frozen- thaw over night then put in pan, poke some holes for the sauce to seep into it and cover with sauce. Bake as directed.
Erika's Turkey Burgers
Monterey Jack Turkey Burgers
3/4 pounds ground turkey
2 tablespoons minced scallion
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon minced garlic
1/2 c. shredded Monterey Jack cheese
In large bowl, combine turkey, scallion, soy sauce, ketchup, and garlic, mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties. Heat grill sprayed with nonstick cooking spray. Cook 5-6 minutes on each side, until browned and cooked through. Yummy on rolls with tomato, avocado and bacon.
From frozen: You can grill from frozen, just add some minutes to the cooking time.
3/4 pounds ground turkey
2 tablespoons minced scallion
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon minced garlic
1/2 c. shredded Monterey Jack cheese
In large bowl, combine turkey, scallion, soy sauce, ketchup, and garlic, mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties. Heat grill sprayed with nonstick cooking spray. Cook 5-6 minutes on each side, until browned and cooked through. Yummy on rolls with tomato, avocado and bacon.
From frozen: You can grill from frozen, just add some minutes to the cooking time.
Rolls: You can thaw these babies on the counter for an hour or so and then pop them in the oven for a few minutes or cut them in half and toast them on the grill.
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