1 Sirloin Tip Roast
1/2 cup Soy Sauce
1 tsp. Garlic Powder
1/4 tsp. Pepper
2 cups Water
1 Can Beef Broth
Rolls Buttered and frosted with Parmesan Cheese
Place Roast, soy sauce, garlic powder, pepper, and 2 cups of water in crock pot. Cover and cook for 10 hours on low. Take beef out and shred. Add beef broth to drippings. Serve sandwiches with au jus sauce in crock pot. Enjoy!
Freezer meal instructions: Thaw then place contents of bag and 2 cups of water into the crock pot. Follow the above instructions.
Wednesday, February 24, 2010
Sunday, January 17, 2010
Chicken Mozzarella
1 T Olive Oil
2/3 cup Bisquick
2 T grated Parmesan Cheese
2 tsp Italian Seasoning
1 tsp paprika
1/4 tsp pepper
6 lg. Chicken Breast halves
3/4-1 cup shredded Mozzarella Cheese
2/3 cup marinara sauce
1 T fresh chopped parsley
cooked pasta or rice
Preheat oven to 425 degrees. Brush bottom of 9x13 inch dish with oil. Mix Bisquick, Parmesan, Italian seasoning, paprika and pepper; coat chicken with mixture and arrange in pan. Bake 45 minutes. Turn chicken and pour marinara sauce on top; sprinkle with mozzarella and bake until cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve with angel hair or other thin pasta, or rice.
Freezer meal instructions: Remove from freezer and thaw. Bake at 425 degrees for 20 minutes until chicken is cooked through. I already cooked the chicken for 30 minutes so the 20 minutes is just to finish and reheat. Cook pasta and serve chicken over warm pasta. Enjoy!
2/3 cup Bisquick
2 T grated Parmesan Cheese
2 tsp Italian Seasoning
1 tsp paprika
1/4 tsp pepper
6 lg. Chicken Breast halves
3/4-1 cup shredded Mozzarella Cheese
2/3 cup marinara sauce
1 T fresh chopped parsley
cooked pasta or rice
Preheat oven to 425 degrees. Brush bottom of 9x13 inch dish with oil. Mix Bisquick, Parmesan, Italian seasoning, paprika and pepper; coat chicken with mixture and arrange in pan. Bake 45 minutes. Turn chicken and pour marinara sauce on top; sprinkle with mozzarella and bake until cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve with angel hair or other thin pasta, or rice.
Freezer meal instructions: Remove from freezer and thaw. Bake at 425 degrees for 20 minutes until chicken is cooked through. I already cooked the chicken for 30 minutes so the 20 minutes is just to finish and reheat. Cook pasta and serve chicken over warm pasta. Enjoy!
Thursday, January 14, 2010
Chicken Tortellini Soup
1 - 9oz pkg filled chicken tortellini
2 Tbs. olive oil
3 cloves garlic
6 cups chicken broth
1 cup water
1 tsp. Italian seasoning
1 carrot
4 cups thinly sliced fresh spinach leaves
1/4 cup shredded parmesan
1/8 tsp. freshly ground pepper
12 oz shredded chicken
1/2 cup diced onions
Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.
FREEZER MEAL INSTRUCTIONS:
Prepare soup according to directions above. Do NOT add the parmensan cheese. Put into individual bags and freeze. When ready to serve, remove from freezer and thaw. Reheat on stovetop. Sprinkle with parmensan cheese and serve.
2 Tbs. olive oil
3 cloves garlic
6 cups chicken broth
1 cup water
1 tsp. Italian seasoning
1 carrot
4 cups thinly sliced fresh spinach leaves
1/4 cup shredded parmesan
1/8 tsp. freshly ground pepper
12 oz shredded chicken
1/2 cup diced onions
Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.
FREEZER MEAL INSTRUCTIONS:
Prepare soup according to directions above. Do NOT add the parmensan cheese. Put into individual bags and freeze. When ready to serve, remove from freezer and thaw. Reheat on stovetop. Sprinkle with parmensan cheese and serve.
Wednesday, November 18, 2009
Chili w/ Sour Cream Cornbread
Chili
1 lb. ground beef
1 cup onion, chopped
3/4 cup green pepper, chopped
1 clove garlic, minced
1-16oz. can tomatoes, cut up
1-16oz. can dark red kidneey beans, drained
1-8oz. can tomato sauce
2 t. chili powder
1/2 t. dried basil, crushed
1/2 t. salt
1/4 t. pepper
Recipe yields 4-6 servings
Cooking day instructions
Cook ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer. Cool, place in gallon bags, freeze using freezer bag method.
Serving day instructions
Thaw competely. Simmer until heated through and serve.
Hints
Serve with homemade cornbread or totillas. Top with grated cheese, sour cream, chopped onions, or your favorite condiments.
Sour Cream Cornbread
3/4 cup flour
1/4 cup sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 & 1/4 cups cornmeal
1 egg, slightly beaten
1 & 1/4 cups sour cream
1/3 cup vegetable oil
Recipe yields 16 servings.
Cooking day instructions
Preheat oven to 400 degrees. Sift together flour, sugar, baking powder, baking soda, and salt in medium bowl. Stir in cornmeal. In seperate bowl, combine egg, sour cream, and vegetable oil. Add to dry ingredients until moistened. Pour into greased 8-inch square pan. Bake for 15-18 minutes. For muffins, bake for approximately 12 minutes, or until knife inserted in center comes out clean. Do not overbake. Freeze using instructions for baked goods.
Serving day instructions
Remove cornbread from freezer bag and allow to thaw at room temperature until served.
1 lb. ground beef
1 cup onion, chopped
3/4 cup green pepper, chopped
1 clove garlic, minced
1-16oz. can tomatoes, cut up
1-16oz. can dark red kidneey beans, drained
1-8oz. can tomato sauce
2 t. chili powder
1/2 t. dried basil, crushed
1/2 t. salt
1/4 t. pepper
Recipe yields 4-6 servings
Cooking day instructions
Cook ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes longer. Cool, place in gallon bags, freeze using freezer bag method.
Serving day instructions
Thaw competely. Simmer until heated through and serve.
Hints
Serve with homemade cornbread or totillas. Top with grated cheese, sour cream, chopped onions, or your favorite condiments.
Sour Cream Cornbread
3/4 cup flour
1/4 cup sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 & 1/4 cups cornmeal
1 egg, slightly beaten
1 & 1/4 cups sour cream
1/3 cup vegetable oil
Recipe yields 16 servings.
Cooking day instructions
Preheat oven to 400 degrees. Sift together flour, sugar, baking powder, baking soda, and salt in medium bowl. Stir in cornmeal. In seperate bowl, combine egg, sour cream, and vegetable oil. Add to dry ingredients until moistened. Pour into greased 8-inch square pan. Bake for 15-18 minutes. For muffins, bake for approximately 12 minutes, or until knife inserted in center comes out clean. Do not overbake. Freeze using instructions for baked goods.
Serving day instructions
Remove cornbread from freezer bag and allow to thaw at room temperature until served.
Tuesday, November 17, 2009
Italian Sausage Lasagna
1 lb. ground Italian sausage 12 uncooked lasagna noodles
1 clove garlic, crushed 1 container (15 oz.) cottage cheese
3 Tble chopped fresh parsley ¼ cup parmesan cheese
1 tsp. dried basil 1 ½ tsp. dried oregano
1 tsp. sugar 2 cups shredded mozzarella
1 can (14 ½ oz.) diced tomatoes
1 can (15 oz.) tomato sauce
Cook sausage and garlic over medium heat, stirring occasionally, until sausage is no longer pink.
1. Stir in 2 T. of the parsley, the basil, sugar, tomatoes, and tomato sauce.
2. Heat to boiling, stirring occasionally. Reduce heat to low. Simmer uncovered about 45 min. or till slightly thickened.
3. Heat oven to 350˚
4. Mix cottage cheese, ¼ cup parmesan, 1 T. parsley, and oregano.
5. Layer in baking dish 9X13. Sauce, noodles, cheese mixture, sauce, mozzarella, repeat.
6. Cover and bake for 30 min. Uncover and bake 15 min. longer. Let stand 15 min. before cutting.
I always improvise this recipe. I use oven ready noodles, Hunts spaghetti sauce in the tall cans. I use about 1 ½ cans. I don’t use the diced tomatoes either. I buy the bigger containers of cottage cheese as well, because the 15 oz. container does not seem to go as far as I’d like.
1 clove garlic, crushed 1 container (15 oz.) cottage cheese
3 Tble chopped fresh parsley ¼ cup parmesan cheese
1 tsp. dried basil 1 ½ tsp. dried oregano
1 tsp. sugar 2 cups shredded mozzarella
1 can (14 ½ oz.) diced tomatoes
1 can (15 oz.) tomato sauce
Cook sausage and garlic over medium heat, stirring occasionally, until sausage is no longer pink.
1. Stir in 2 T. of the parsley, the basil, sugar, tomatoes, and tomato sauce.
2. Heat to boiling, stirring occasionally. Reduce heat to low. Simmer uncovered about 45 min. or till slightly thickened.
3. Heat oven to 350˚
4. Mix cottage cheese, ¼ cup parmesan, 1 T. parsley, and oregano.
5. Layer in baking dish 9X13. Sauce, noodles, cheese mixture, sauce, mozzarella, repeat.
6. Cover and bake for 30 min. Uncover and bake 15 min. longer. Let stand 15 min. before cutting.
I always improvise this recipe. I use oven ready noodles, Hunts spaghetti sauce in the tall cans. I use about 1 ½ cans. I don’t use the diced tomatoes either. I buy the bigger containers of cottage cheese as well, because the 15 oz. container does not seem to go as far as I’d like.
Crockpot Fiesta Chicken Burritos
4 chicken breasts
1 20 oz. jar salsa
1 cup frozen corn
1 15 oz. can black beans (drained)
2 cloves garlic minced
2/3 cup rice (uncooked) use minute rice, unless you want to add more liquid
spray crock pot with nonstick cooking spray. Put chicken in, then the other ingredients in. Cook 5-6 hours on low. Shred chicken when cooked, put back into crockpot and cook 15-20 min. more. Serve on tortillas with lettuce, sour cream, tomatoes, guacomole, and cheese.
For Freezer Meal: Thaw ingredients first then follow above directions.
1 20 oz. jar salsa
1 cup frozen corn
1 15 oz. can black beans (drained)
2 cloves garlic minced
2/3 cup rice (uncooked) use minute rice, unless you want to add more liquid
spray crock pot with nonstick cooking spray. Put chicken in, then the other ingredients in. Cook 5-6 hours on low. Shred chicken when cooked, put back into crockpot and cook 15-20 min. more. Serve on tortillas with lettuce, sour cream, tomatoes, guacomole, and cheese.
For Freezer Meal: Thaw ingredients first then follow above directions.
Monday, November 16, 2009
Cheesy Potato and Ham Soup
1 - 2 cups of each vegetable, chopped: carrots, celery, potatoes
1/2 cup chopped red onion
1-2 cups of chopped ham
1 cube of butter
1 can chicken broth
2 cups of half and half, or milk
1/4 cup flour mixed with 1/4 cup of water (thickener)
8 0z. cubed Sharp American Cheese
Melt butter into pot. Then add 3/4 cup water and vegetables, except for potatoes. Cook until tender, approx. 15 min. Add a dash of salt and pepper. Then add the potatoes, ham, chicken broth, half and half, and thickener. Stir and cook soup on medium heat until thick and bubbly, 30-45 minutes, until potatoes are soft, not mushy. Then turn heat down and add cheese. Stir and blend cheese into the soup.
Serve with warm rolls.
Freezer meal instructions: Follow recipe above but only cook soup for about 15 minutes. Remove from heat and cool. When cool enough, place soup into a freezer bag and freeze. On the day of cooking remove soup from the freezer and let thaw, either on the counter, or in the refrigerator the night before. Place soup into a pot and reheat on stove for about 20 minutes, until hot all the way thru and potatoes are soft.
Freezer instructions for rolls: Remove rolls from the freezer and let rise on baking sheet for a few hours. They have butter on top already. Once risen then bake in oven at 400 degrees for 8 minutes.
Enjoy!
1/2 cup chopped red onion
1-2 cups of chopped ham
1 cube of butter
1 can chicken broth
2 cups of half and half, or milk
1/4 cup flour mixed with 1/4 cup of water (thickener)
8 0z. cubed Sharp American Cheese
Melt butter into pot. Then add 3/4 cup water and vegetables, except for potatoes. Cook until tender, approx. 15 min. Add a dash of salt and pepper. Then add the potatoes, ham, chicken broth, half and half, and thickener. Stir and cook soup on medium heat until thick and bubbly, 30-45 minutes, until potatoes are soft, not mushy. Then turn heat down and add cheese. Stir and blend cheese into the soup.
Serve with warm rolls.
Freezer meal instructions: Follow recipe above but only cook soup for about 15 minutes. Remove from heat and cool. When cool enough, place soup into a freezer bag and freeze. On the day of cooking remove soup from the freezer and let thaw, either on the counter, or in the refrigerator the night before. Place soup into a pot and reheat on stove for about 20 minutes, until hot all the way thru and potatoes are soft.
Freezer instructions for rolls: Remove rolls from the freezer and let rise on baking sheet for a few hours. They have butter on top already. Once risen then bake in oven at 400 degrees for 8 minutes.
Enjoy!
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