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Archive for December, 2010

One Week Reminder!

Don’t forget our January swap is one week from today. 🙂 Here’s the January menu. Bring 7 makes.

Aaaand, while I’ve got you – anyone seen whole chickens on sale? They’re like $6 at HEB, and I’m supposed to do 2 per make – d’oh! Help!

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  • 1 jar (30 oz.) spaghetti sauce
  • 1 tsp. garlic salt
  • 1 1/2 lbs. chicken breast tenders
  • 14 uncooked manicotti shells
  • 1 can (2 1/2 oz.) sliced ripe olives, drained
  • 2 c. shredded Mozzarella cheese

1. Spread about 1/3 of the spaghetti sauce in ungreased 9×13 baking dish.

2.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.  Place shells on spaghetti sauce in dish.

3.  Pour remaining spaghetti sauce evenly over shells, covering completely, Sprinkle with olives and cheese.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.  Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR:  Defrost in refrigerator.  Bake covered for 1 hour, or until shells are tender.

TO COOK FROM FREEZER: Heat oven to 350.  Bake covered for 1 1/2 hours or until shells are tender.

Serves 7.  From a Betty Crocker Cookbook.

 

***PLEASE READ***I cooked this covered at 350 for 1 1/2 hours and it was not done.  I put it on for an additional 20 min uncovered and this worked.

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I bought one of these today for $24 including shipping, they are regularly $79.99!!  Thought it might interest some of you since we’re all about stashing our freezers with yummy fresh food! 🙂  I don’t know how long the coupon code lasts, so if you’re interested you might want to go ahead and grab one !!
http://hip2save.com/2010/12/foodsaver-v2222-vacuum-sealer-kit-only-24-free-shipping-70-off.html





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Bacon and Blue Burgers

Ingredients:
1 pound ground beef
.67 cups bacon crumbles (approximately 3 oz)
.33 cups bleu cheese crumbles
Optional – extra bleu cheese crumbles for melting on top
Directions:
Cook bacon in 400 degree oven on a cookie sheet for 15-20 minutes, or until crisp. Remove, allow to cool and chop in food processor. In a large bowl, mix together all of the ingredients until well incorporated. Make a large ball of the meat and then divide into fourths. Make 4 quarter pound hamburger balls and then mold into patties. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired.
Freezing Directions:
You can make up these hamburgers and freeze them using sheets of wax paper to divide them and then place them in freezer bags. To serve: Thaw. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired.
Servings: 4

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White Bean and Sausage Rigatoni – Mandy Fritsche
Start to Finish: 20 minutes

Ingredients
2 cups dried rigatoni (8 ounces)
1 15-ounce can white kidney (cannellini), Great Northern, or navy beans, rinsed and drained
1 14.5-ounce can Italian-style stewed tomatoes, undrained
8 ounces cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
1/3 cup snipped fresh basil or 1 tablespoon dried basil, crushed
1/4 cup shredded Asiago or Parmesan cheese (1 ounce)
Directions
1. Cook pasta according to package directions. Drain; return pasta to saucepan.
2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and dried basil (if using). Cook and stir until heated through. Add bean mixture and fresh basil (if using) to pasta; stir gently to combine. To serve, sprinkle each serving with cheese. Makes 4 servings.

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Chicken Quesadillas

2 boneless skinless chicken breasts, sliced thin
1/2 tsp fresh garlic
salt & pepper to taste
1 small can chopped mild green chili’s
1 medium onion, chopped
8 flour tortillas
2 cups Monterrey Jack or Cheddar cheese, grated
2 tbsp. butter

Saute onions, garlic and chicken in olive oil or butter. When chicken is cooked, add green chilis.

In another skillet, heat a dab of butter. Add one tortilla and fill with cheese and the chicken mix. Fold over to brown on both sides. Serve hot with guacamole, sour cream and pico de gallo.

From Frozen:
Preheat oven to 375º. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted.

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From allrecipes.com

  • 2 whole chickens (4 pounds each)
  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 2 onions, quartered

Preparation: Mix together all spices in small bowl. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in ziploc freezer bag and refrigerate at least 4-6 hours or freeze.

Serving Day: Thaw chicken. Place chicken in a roasting pan and bake uncovered at 250 degrees for 5 hours or until a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

Option: Add Yukon gold potatoes and carrots in the roaster as well. Take the pan drippings while the chicken “rests” and add 1 can chicken broth and a tablespoon of cornstarch (combine the stock and cornstarch prior to adding to the drippings) and make a gravy…No need to add additional seasoning to the gravy.

 

NOTE!!! I did NOT make this recipe – it was cheaper to buy the already cooked rotisserie chickens! I had no idea whole chickens were so expensive. Reheating instructions are on the cardboard sleeve, serve with rolls (provided).

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