Archive for the ‘December 2010’ Category

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

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)
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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1 Medium Bell Pepper
1 Small white onion
2-3 Celery Stalks
2 tbsp. butter
2 cans Cream of Chicken Soup
½ pound spaghetti noodles
3 chicken breasts
½ cup of milk
In a stockpot, boil chicken breasts. Remove from water, chop or tear into bite-size pieces. Cut vegetables into small pieces, sauté in butter. Meanwhile, boil noodles in chicken stock. Add chicken to sauté for 1-2 minutes to add color. Add soup, milk and noodles. Heat 5-10 minutes or until sauce is heated through.
Thaw package in refrigerator. Cook noodles (packaged separately.)  Add sauce/chicken to a stockpot with ½ cup of milk (only needed if sauce looks too thick). Stir in cooked noodles.

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Chicken Pot Pie- One per family

Ingredients (for Two pies)

  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 2/3 cup chopped onion
  • olive oil
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups Chicken Broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Pastry for two double-crust pies (9 inches)
  • Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
  • In a large skillet, sauté onion in olive oil until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
  • Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
  • If fresh-Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.


To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

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1-2 lbs chicken breast, cooked and shredded

Homemade BBQ sauce recipe (see below)

Warm rolls

Homemade sauce:

1 cup ketchup

6 T brown sugar

1/4 c vinegar

1/4 c Worcestershire sauce

3 T lemon juice

1T dry mustard (powder)

1 clove garlic, crushed

Crushed red chili flakes or hot sauce (depending on how spicy you like it)

To make the sauce, combine all ingredients in a sauce pot and gently simmer for about 45 minutes until thickened.  This can be stored in the fridge for up to 14 days. For chicken sandwiches, combine the chicken and sauce in a large pot and simmer for about 35-40 minutes until nicely flavored. Serve on warm rolls with your choice of condiments like sliced onion and pickles.

To serve from frozen: Thaw overnight in the refrigerator, add to pan and reheat until lightly bubbling (you don’t want to reduce the sauce too much.)  To lengthen the sauce, had about 1/4 cup of water to the mixture when reheating.

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1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground beef
1/4 cup chili powder
2 bay leaves
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate or freeze. Rewarm over medium-low heat before continuing.)

(Optional) Garnish with:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

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  • 3 c. elbow macaroni
  • 8 oz. ham, cubed
  • Nonstick cooking spray
  • 2 T. olive oil
  • 2 T. all-purpose flour
  • 1 c. nonfat (skim) milk
  • 1 c. butternut squash puree
  • 3 c. shredded reduced-fat Cheddar cheese (16 oz.)
  • 8 oz. reduced fat cream cheese
  • 1 t. salt
  • 1/4 t. paprika
  • 1/4 t. pepper

1.  Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente.  Drain in a colander.

2.  While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.  Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

3.  Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes.  Add the vegetable puree, cheddar, cream cheese, ham, and seasonings, and stir until the cheese is melted and the sauce is smooth.  Stir in the macaroni and serve warm.  Serves 8.


From frozen:  Instead of cooking and freezing the macaroni, I will give it to you uncooked and you can cook it yourself, that way the noodles won’t get soggy.  To reheat, thaw cheese sauce in fridge overnight.  Reheat in saucepan on med-low heat and stir in cooked macaroni.

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2 lbs chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives

Combine all ingredients in a freezer container or Ziploc bag. Freeze.

Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!

Recipe from http://www.momsbudget.com

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