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Archive for the ‘August 2011’ Category

Freezer Quiche

Ingredients:

Servings:

6-8

Servings Size

Update

1 cup meat, any diced and browned (such as bacon, ham, chicken, sausage etc)

3/4 cup vegetable (thawed chopped spinach, broccoli, chopped green pepper)

1 cup

cheese, shredded

1/4 cup

onion, diced

2 cups

milk

4

eggs

1/4 teaspoon

salt

1/4 teaspoon

black pepper

1/2 teaspoon

Tabasco sauce (use 1 tsp for a spicier kick)

1/2 cup

whole wheat flour

2 teaspoons

baking powder

Change Measurements

:

US | Metric

Directions:

Prep Time:

10 mins

Total Time:

50 mins

1

Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.2

With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.3

Pour into the bag with the meat/vegetable mixture.4

Seal and freeze.5

To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.6

Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center.7

Cool about 5 minutes before serving.

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 1 pound ground beef

 1 onion, chopped

 1 can corned beef

 3/4 cup ketchup

 1/4 cup brown sugar

 1 cup beef broth (I use 1 cup water and 1 bouillon cube)  1 tsp chili powder

 2 tsp white vinegar

Brown beef and onion, drain off fat. Add remaining ingredients, making sure to break up corned beef. Bring to a boil, then reduce heat and simmer for 30 minutes, until thickened.

Serve on hamburger buns or kaiser rolls.

For our group – just reheat and serve on the buns!

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4 chicken legs
4 tbsp oil
2 tbsp butter
3 sliced mushrooms
1 small onion, chopped
1 garlic clove, crushed
8 oz summer squash, peeled, seeded and diced
8 tomatoes, skinned and quartered

In the frypan, melt oil and butter and fry chicken legs for 15 minutes, turning once. Add the vegetables and seasoning. Cover and simmer on low for ten minutes. Cool. Place in freezer container and freeze.

Thaw overnight in the refrigerator, simmer in saucepan until heated through, then simmer on low for ten minutes. Serve.

http://www.momsbudget.com/freezerrecipes/summerchicken.html

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  • 1 1/2 lbs. beef flank steak or boneless beef top sirloin steak
  • 1 t. grated lemon peel
  • 1/3 c. lemon juice
  • 2 T. sugar
  • 2 T. soy sauce
  • 1/2 t. oregano
  • 1/8 t. pepper
Yields 6 servings.
Cooking day instructions: Score meat in 1-inch intervals across steak.  Place meat in freezer bags.  Stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper.  Pour marinade over meat and close bag.  Freeze.
Serving day instructions: Thaw in refrigerator.  Place on uncovered grill over medium heat for 12-14 minutes for medium doneness.  Turn once during cooking and brush with marinade halfway through cooking process. (Always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak.)  To serve, meat can be thinly sliced across the grain or served in larger pieces.

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Ingredients:

1 can white chicken (or cooked chicken breasts)
3 c. cooked white rice
1 pkg. fried rice seasoning
1 egg
1 can mixed peas and carrots
1/2 white onion, chopped
2 tbsp. butter
4-6 tbsp. soy sauce

Directions: Cook rice according to package directions. Saute onion in butter, add rice, seasoning and soy sauce. Allow rice to brown lightly. Move aside, scramble egg in pan, mix into rice. Chop chicken, add to mixture with peas and carrots. Heat thoroughly.

From frozen: reheat in bag or microwave safe dish on medium 8-10 minutes or brown in a skillet.

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Honey Mustard Pork Chops
from Weight Watchers New Complete Cookbook

Serves 4 (I’ll double it for the swap)

  • 4 teaspoons honey
  • 1/4 cup Dijon mustard
  • 1 teaspoon cider or wine vinegar
  • 1/4 teaspoon salt
  • freshly ground pepper, to taste
  • 4 (5-ounce) bone-in loin pork chops, 1-inch thick

To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt and pepper; cool to room temperature.

Place the pork chops in a gallon-size ziploc plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling.

Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4″ from the heat until cooked through, 6-7 minutes on each side.

Goes well with Lemon-Butter Broccoli.

Source

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Previous months’ menus:

July 2011 Menu

June 2011 Menu

May 2011 Menu

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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