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.

Meatloaf

Find baking instructions here.

Mexican Casserole

Ingredients:

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.

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.

Hamburger Stroganoff

1 lb hamburger
1 medium onion
1 tsp garlic powder
16 oz sour cream
1 can cream of mushroom soup
3 green onions chopped


Saute hamburger with onion and garlic powder. Add cream of mushroom soup and sour cream. simmer for 10 minutes and then add green onions. Pour over rice or works over noodles too.

Sweet and Sour Meatballs

1 1/2 pounds lean ground beef (you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking – big time grody-ness in my book)

3/4 cup quick oats

2 eggs, slightly beaten

1/2 cup finely chopped onion

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

From Mel's Kitchen Cafe

Sauce:

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon mustard

1/4 cup barbeque sauce

1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)

*Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.

Baked Chicken Bacon Alfredo

Recipe by Our Best Bites

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

If you’re cooking it from the freezer, bake at 400 for about 90 minutes.

Black Bean Sour Cream Enchiladas

Ingredients

• 12 whole Corn Tortillas
• 1 can of black beans, rinsed and drained
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• ½ teaspoons Ground Cumin
• ¼ teaspoons Cayenne Pepper

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, beans, cumin, and cayenne pepper.

Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Cover the dish with the enchilada sauce and remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

From Frozen: Thaw in refrigerator and then cook as directed above.

Stromboli

If you need this recipe see....may 2009 recipes


Just take from freezer and put into oven at 350 for 20 minutes to reheat. Slice up and enjoy dipping in marinara sauce.

Hawaiaan Hamburgers

1 lb ground beef
chopped onions
Worcester sauce

Hawaiian sweets buns
pineapple slices

mold hamburger into 12 mini hamburger and add onions and Worcester sauce. Cook on stove or grill. While still hot, add pineapple slice and put between buns and enjoy! You can also add barbecue sauce or cheese to make it extra yummy!

Chicken and Black Bean Burritos

Large size Flour Tortillas
21/2 cups cooked chicken, shredded
3/4 cups long grain rice
1 1 oz. pkg. taco seasoning
1 3/4 cups water
1 8 oz. can tomato sauce
1 can black beans, drained and rinsed and heated
chopped cilantro to taste
grated cheese

In a large skillet, place chicken, rice seasonings, water and tomato sauce.  Bring mixture to boil, cover and simmer for 20 minutes, or until chicken is fully cooked.  Stir in cilantro and black beans.  Assemble burritos with filling and grated cheese on top.  Roll up tortillas.  Serve with sour cream, guacamole and salsa.

From frozen:  Thaw burritos and heat in 350 degree oven until heated through or heat in microwave.

PW Sour Cream Noodle Bake

Ingredients

• 1-¼ pound Ground Chuck (or turkey)
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

From Frozen: Thaw completely for 24-48 hours in fridge. Cook at 350 for 20 minutes.

Garlic Ranch Chicken

1 FAMILY
4 Breasts of chicken
1 package of Hidden Valley Ranch dressing packets
1 c. milk
1 c. mayonnaise
2 Tbsp dried minced garlic

TO FREEZE
In gallon-sized baggie combine ingredients, except chicken. In separate, small bag, place approx. ½ c. of mixture. Place chicken in remaining mixture in gallon-sized bag and place small bag inside.

TO PREPARE AFTER FREEZING
Thaw large bag enough to get small bag out and place small bag in fridge, while allowing chicken to continue to thaw. Grill or broil chicken. In last few minutes of grilling chicken, baste chicken breasts with mixture from small bag.

Citrus Pork Loin

Marinade:

1/3 cup orange juice

1/2 teaspoon each of minced garlic

½ teaspoon grated lemon rind

½ teaspoon basil

½ teaspoon black pepper.

Place pork loin in ziplock and add marinade ingredients. Marinate 12 hours or overnight. Place pork loin on baking dish and discard marinade. Cook at 350 for about 1 hour until meat thermometer reads 160. Let sit for 10 minutes before cutting.

From Frozen: Thaw completely in refrigerator and bake as above.