Easy Pasta Bake

Serves 6-8 people

1 1b. dry pasta
1 jar pasta sauce
1 jar water
2 cups shredded cheese
1 1lb. ground meat, browned and drained

1. Heat oven to 425.
2. Spray a 9x13 inch glass casserole and pour in the dry pasta. Pour in the jar of sauce. Fill the jar with water and pour over pasta, stirring well.
3. Add the prepared meat at this time and stir through. Cover with foil and bake for 30 minutes.
4. Remove from oven and remove foil. Stir well. Sprinkle shredded cheese evenly over top. Return to oven, uncovered, and bake for 10 more minutes. Let rest for several minutes before serving.

My dad's lasagna

Ingredients:
2 boxes lasagna noodles
3 8oz. containers parmesan cheese
Red Sauce- 1st set:
1/2 cup butter
2 large onion, minced
3 Tab. olive oil
3 cloves garlic, minced
1 1/2 Tab. italian seasoning
1 large carrot, minced
Red Sauce- 2nd set:
4 28oz. cans crushed tomatoes
4 6oz. can tomato paste
1 1/2 lb. hamburger
1 1/2 Tab. salt
White Sauce:
1/2 cup butter
1/2 cup flour
1 qt. half and half

1. Combine the first set sof red sauce ingredients. Simmer for 10 minutes.
2. Add second set of red sauce ingredients. Simmer for 20 minutes.
3. Bring a pot of water to boil for noodles and cook as directed on package. Strain and rinse in cold water. Lay out to dry.
4. White sauce: melt butter in another pan, add flour and whisk together for 1 minute. Whisk in half and half and cook on medium/low until thick, about 20 minutes. Stir often, careful not to let it burn.
5. Preheat oven to 350. Pour 1/2 cup red sauce in bottom of 13x9 pan to cover bottom. Layer with 3 noodles, 1 cup red sauce, 1 cup white sauce, 1 1/2 cup parmesan cheese. Repeat 3 times ending with parmesan on top.
6. Cook for about 30-60 minutes. Let stand for 30 minutes before serving.

California Quiche

3 eggs
1 c milk
1/4 t. salt
1 1/2 grated Monterey Jack cheese
9 inch pie crust
1 small can diced chiles
chopped bacon
spinach
1 c grated cheddar cheese

serves 5-7

Beat eggs with milk and salt. Spread Monterey Jack over bottom of pie crust. Spread chiles, spinach, and bacon over the cheese, then cover with egg mixture. Place cheddar on top and bake in 350 oven for 40 minutes.

Thaw thoroughly and warm in oven until heated through.

Baked Blueberry French Toast

6 slices of French bread, cubed
8 oz. package of cream cheese, cubed
21 oz. can blueberry pie filling, divided
6 large eggs
1/4 cup maple syrup
1 cup of milk
1/2 t. cinnamon

makes 6-8 servings

Butter an 8 x 8 baking dish. Place half the bread cubes in the dish. Scatter cream cheese cubes over the 1st layer of bread. Spoon 1/2 the blueberry filling over the top. Put the rest of the bread cubes over that.
In a medium bowl, whisk eggs, maple syrup, and milk until blended. Pour over top. Spread remaining blueberry filling over top and sprinkle with cinnamon.

Preheat oven to 350 and cook covered with foil for 30 minutes. Uncover and cook an additional 30 minutes.

Serve warm with syrup.

Chicken & Corn Quesadillas
Ingredients:

1 cup chicken (or turkey), cooked and diced/shredded
31 oz Corn, canned or frozen but thawed
1 cup Salsa
8 oz Monterey Jack Cheese, shredded
8 oz Cheddar Cheese, shredded
16 flour tortillas*
Directions:

Combine all ingredients in a large bowl. Mix well. Heat an ungreased skillet. Place one tortilla into skillet and cook until starting to turn brown, turn over. Fill one side of the the tortilla with approximately 1/2 cup of mixture. Fold other half over mixture. Continue cooking until golden brown and cheese is melted.
Servings: 8
Linked from: http://onceamonthmom.com/chicken-corn-quesadillas/
*I plan on making homemade tortillas. If I'm successful I will post the recipe here.

Southwest Roll-ups

Southwest Roll-ups

(makes 16 roll-ups)

2 cans refried beans*
1/2 cup salsa
2-4 cups cooked chicken, chopped
2 cups shredded Cheddar cheese
16 tortillas*

Mix together beans, salsa, and chicken. Spread 1/8 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.

When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa.
Recipe found at:
http://moneysavingmom.com/2010/04/southwest-roll-ups-recipe.html

*I plan on making a homemade version of tortillas and refried beans. If I'm successful I will post those recipes here too.

INA Chili

1 tsp olive oil
1 lb lean gr beef
1 small onion, chopped
1 green pepper, chopped
2 16-oz. cans diced tomatoes
1 16-oz can kidney beans, drained and rinsed
2 T. chili powder
1 T. cumin
Salt and Pepper to taste

Brown ground beef in saucepan, drain.
Add the onion and pepper; cook until onion is translucent.
Add remaining ingredients; cover and cook over low heat 20 minutes.

French Beef Dip

French Beef Dip

2 pounds of roast
8 oz. mushrooms chopped or whole
1 onion chopped
12 oz. beef broth (add day of)
6 Rolls
6 slices Provolone cheese

Assemble all ingredients(except broth) into freezer bags. Place in freezer. Day of cooking, place in slow cooker and add broth. Cook on low for 8 hours or on high for 4. Shred roast and make sandwiches. This recipe makes extra liquid, for dipping.
recipe is linked from:
http://mamaandbabylove.blogspot.com/2011/09/orange-beef-stew-chicken-n-cherries.html

Russian Chicken

 Ingredients:

1 small bottle Russian salad dressing
1 small bottle apricot and pineapple jam
1 pkg lipton onion soup mix
salt and pepper to taste
4 boneless, skinless chicken breasts
2 C prepared rice

Directions:

Thaw. Arrange chicken in a 9x13 baking pan. Mix remaining ingredients together and spoon on top of chicken. Bake at 350 for 30-40 minutes or until juice runs clear. Serve over white or brown rice with extra sauce.

Lemon Yogurt Pancakes

¼ cup plain or lemon yogurt
½ tablespoon unsalted butter, melted
1 egg
½ tablespoon grated lemon zest, plus more for serving
¼ cup fresh lemon juice, from about 2 lemons
1⁄8 cup milk, or more as needed (same note as yogurt)
½ cup self-rising flour (you can substitute ½ cup all-purpose flour, ¼ teaspoon salt, and ¾ teaspoon baking powder, mixed together)
1 tablespoon sugar
Vegetable oil for greasing the pan
Confectioner’s sugar for serving


In a large bowl, combine the yogurt, melted butter, egg, lemon zest, lemon juice, and milk and beat well with a whisk or electric mixer. Add the flour and sugar. Stir carefully until incorporated, but don’t overmix. (Add more milk if the batter is too thick. It should have the consistency of a loose milkshake.)

Preheat the oven to 175 degrees. Heat a griddle or nonstick pan over medium-high heat, and add 1 tablespoon of vegetable oil or butter. To see if the griddle or pan is hot enough, throw in a little batter. You should hear a light sizzle but shouldn’t smell or see smoke.

When the griddle or pan is ready, pour in silver-dollar-size pancakes. Watch for little bubbles to form on the surface, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes. Keep the pancakes in the oven until you’re ready to serve.

Serve warm. Garnish with confectioner’s sugar and grated lemon zest to taste.

Asparagus Mushroom Ham Strata

2 Tbs. unsalted butter
1 lb. asparagus, ends snapped off, cut into 1 1/2-inch pieces
salt and pepper
3 1/2 oz white mushrooms, thinly sliced
6 green onions, chopped
9 eggs, beaten
2 3/4 c. milk
1 lb. ciabatta bread, cut into 1-inch cubes
1/2 lb. thinly sliced deli ham, cut into 1-inch strips
3 c. grated sharp cheddar cheese

Melt the butter in a large (12 inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp each salt and pepper. Cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and green onions and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13 inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread the bread in a single layer on the bottom of the baking dish. Top with half of the egg mixture and then cover with half of the ham, cheese and asparagus mixture. Repeat with the remaining egg mixture, ham, cheese, and asparagus mixture. Cover with plastic, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes before cutting.

Costa Vida Sweet Pork Burritos

Sweet Pork
2 pounds boneless pork roast
19 oz. red enchilada sauce
1 can dr. pepper
1 tsp. salt
1/4 tsp. garlic salt
1 1/2 c. brown sugar
1 tbsp. fresh cilantro, chopped

Combine all ingredients in crockpot. Cook for 8 hours. Shred pork with forks.

Cilantro Lime Rice
3 c. cooked white rice
1 tsp. lime zest, minced (optional)
2 tbsp. fresh lime juice
2-3 tbsp. cilantro, finely minced

Toss lime juice and cilantro with cooked rice.

Cilantro Ranch Dressing
1 package Hidden Valley buttermilk ranch dressing, prepared according to directions
2 tomatillos
1/4 bunch cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp. tabasco

1. Peel tomatillos and cut into fourths. Rinse cilantro and remove large stems.
2. Pour prepared ranch dressing in a blender, add cilantro, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped.
3. Refrigerate for 2 hours, or until dressing is thickened.

Assembly of burritos:
large warm tortilla, cilantro lime rice, black or pinto beans, sweet pork, shredded cheese, cilantro ranch dressing. Add shredded lettuce, sour cream, guacamole, and pico de gallo if desired.

Pizza Casserole

Ingredients:

• 2 lbs ground beef, browned and drained
• 1 box of Penne pasta
• 2 jars of pizza sauce
• 1/2 an onion (or more if you like onion)
• 1 tsp. garlic powder*
• 2 Tbs. season salt (more or less to taste)*
• 2 c. mozzarella cheese (or more if you love cheese)
• 1 pack of sliced pepperoni and/or any toppings you like on pizza. peppers, mushrooms, olives, etc.
  
• salt and pepper (to taste)

Instructions:

Prepare pasta according to directions, drain water and set aside. Mix pasta, sauces, hamburger and 1 cup of the pepperoni together and put into a lightly greased 9 x 13 baking pan.

Put more pepperoni on top or just stir it all up in there.

Cover with cheese (as much as you like) and bake at 350 for 20 minutes or until the cheese is melted and the sauce is bubbling.

Hearty Spaghetti Sauce

1 lb. ground beef
1 lb. italian sausage
1 onion, finely chopped
3 cloves garlic, minced
1 bellpepper, chopped
1 zucchini, chopped
2 T. basil
1 ½ tsp. salt
2 (14.5oz) cans diced tomatoes
2 (6 oz.) cans tomato paste

Brown beef and sausage. Slowly, spoon off excess fat. Add onion and garlic. When onions are clear, add basil, salt, tomato paste, and tomatoes. Simmer, uncovered, 45-50 min stirring occasionally.

Manicotti Shells

1 - 1 lb. box of large pasta shells or manicotti noodles

2 - jars or spaghetti sauce

2 - eggs

1 - 16oz container of cottage cheese

4 - cups shredded mozzarella

1 1/2 cups grated parmesan

2 - cups spinach (loosely packed)

1 - lb. sausage (ground beef or ground turkey)

Cook noodles for 3 minutes. Drain and rinse with cold water. Cook sausage. Add spaghetti sauce. Let simmer. In a large mixing bowl beat eggs, add cottage cheese or ricotta, 3 cups mozzeralla, 1 cup parmesan and finely chopped spinach. Mix well.

Stuff shells with a heaping tablespoon full of cheese mixture. Cover with sauce, remaining mozzarella and parmesan.

Cover with foil and bak at 350 for 60 minutes. Uncover and cook until cheese is melted and bubbly.

Honey Lime Chicken Enchiladas

Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder


1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream



Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Chream cheese chicken enchiladas

12 tortillas
1 lb cooked chicken
1 lb cream cheese
4 oz can green chilies
28 oz Green enchilada sauce
4 cups shredded cheese

Grease 13x9 pan. Add 1 cup Enchilada sauce to pan. Mix chicken, cream cheese and chilies. Warm tortillas till pliable. Place tortilla in enchilada sauce in the pan til covered. Add a scoop full of the chicken mixture and sprinkle with shredded cheese. Then roll the tortilla. Place seam side down. Cover all 12 tortillas with shredded cheese. Bake @350 till warm.

Not your average Baked Ziti

1 lb. ziti noodles

1 28 oz. can of petite diced tomatoes (remove and discard 1/4 cup juice)

2-3 cups red bell pepper finely sliced

8 oz. shredded cheddar cheese

8 oz. shredded jack cheese

1 tsp. salt

1 tsp. pepper

1 cup half n' half

Boil noodles and rinse with cold water. Add bell peppers, cheddar cheese and jack cheese. Remove 1/4 cup of juice from the tomatoes and discard. Add the can of tomatoes and salt and pepper. Stir well.

Lightly grease a 9x13 pan. Add ziti. Pour half n' half evenly over ziti. Cover with foil and bake for 20 -25 minutes at 350. Uncover and bake 15-20 minutes until cheese is melted. Top with seasoned breadcrumbs in the last few minutes if desired.

Harvest Pork Chops

Ingredients:

6 Pork Chops

1 Tablespoon Butter½ cup Apple Juice 8 oz cranberry sauce whole 2 teaspoon cornstarch 1 teaspoon brown sugar ½ teaspoon orange rind grated

X6

36 Pork Chops

6 Tablespoon Butter3 cup Apple Juice 3 16 oz cans  cranberry sauce whole 1/4 cup cornstarch 2 tablespoons brown sugar 1 tablespoon orange rind grated

Brown pork chops in butter over medium high heat for four minutes, turning once.  Pour apple juice over pork chops.  Bring to boil, cover and reduce heat, simmer 5-6 minutes, or until done.  Transfer pork chops to platter saving half of juice from skillet. 

Sauce.  Add cranberry sauce, corn starch, brown sugar, finely shredded orange peel to sauce in skillet.  Cook and stir over medium heat, until thick and bubbly.  Cook two minutes more serve with pork chops 

Freezer notes.  Freeze pork chops in gallon bag.  Thaw and bake 350 for 30 minutes or put in crock pot on low for 4-6 hours. If sauce gets thin, thicken with cornstarch. Serve with mashed potatoes, stuffing and steamed veggies. 

Cafe Corn Chowder

Ingredients
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions

1. Melt butter in saucepan over medium heat.
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
3. Add onions and celery and sautée 5 minutes until soft but not brown.
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7. Season to taste with additional salt and pepper if needed.
8. Thaw in refridgerator and re-heat on the stove top on a low heat (Do not boil). Serve with bread and salad.

Broccoli Chicken Divan

6 flour Tortillas
1/2 lb Broccoli (thawed frozen or slightly cooked
1 lb Chicken, cooked, cubed or shredded
Cheese sauce (recipe follows)

Wrap a spoonful of chicken and broccoli, with a couple spoonfuls cheese sauce in tortilla, repeat until your pan is full. Freeze. take out and bake at 350 until heated through. Pour a little more sauce over all during last 10 minutes of baking.

Cheese Sauce
(This sauce made just enough for 6 meals so divide the cheese sauce ingredients by six to make one meal)
1/2 c butter
1/2 c flour
4 c chicken broth
6 c cheddar, shredded
4 c sour cream

Melt butter
Add flour to this, cook a bit to remove floury taste
Whisk in the broth and Worcestershire sauce
Gradually add cheese to broth mix, stir until melted
Take some of the cheese mixture and slowly add to sour cream to temper it
Add this back to the cheese mix, once sour cream mixture is warm

This cheese sauce freezes really well! You can use it for all kinds of dishes, add it to rice, pour over broccoli etc.

Baked Oatmeal

Freezer-Friendly Baked Oatmeal

• 1/3 cup butter, melted
• 2 large eggs
• 3/4 cup raw sugar (or brown sugar)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup plus 2 Tablespoons milk
• 3 cups oats (regular or quick oats)

Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.

Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). Freeze.

To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.)

If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45minutes in the morning.

Serves 6-8.

Adapted from Food.com

Whole Wheat Chocolate Chip Oatmeal Pancakes

• 5 1/4 cups whole wheat flour
• 3/4 cup oatmeal
• 3 Tablespoons baking powder
• 1 Tablespoon salt
• 5 1/4 cups milk
• 3/4 cup butter, melted
• 6 eggs, beaten
• 9 Tablespoons raw sugar
• 1 bag chocolate chips

Combine flour, oatmeal, baking powder and salt in a large bowl. Beat milk, butter, eggs and sugar together.

Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix together. Stir in the chocolate chips.

Heat a large skillet over medium heat. Spray with cooking spray or add a sliver of butter.

Pour 1/4 cup of batter onto hot skillet. Cook pancake bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Makes 20-24 medium to large pancakes.

Freezer Instructions:

Cool pancakes. Lay on a cookie sheet and flash freeze for 1-2 hours. Put in a freezer bag, remove all air and seal. Freeze.

To serve: Reheat in microwave or toaster oven for a few minutes. Or, lay pancakes on a cookie sheet and heat in oven at 350 degrees for 5-10 minutes. Serve.

Recipe adapted from MomAdvice.com

Spicy Pork Chili Soup

Serves 15

1 1/2 lbs. pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tab. butter
6 15.5 oz. cans great northern beans, rinsed and drained
4 14.5 oz. cans chicken broth
2 cups water
2 jalepeno peppers, seeded and chopped (I will leave out so it's not too spicy)
2 teas. chili powder
1/2 teas. white pepper, cayenne pepper, ground cumin, black pepper, salt
2 cloves garlic, minced
1/4 teas. dried parsley
1/4 teas. hot pepper sauce (optional)
1 cup monterey jack cheese or cheddar cheese, shredded

1. In a dutch oven,cook the pork, onions, and celery in butter until meat is browned.
2. Stir in all other ingredients, except cheese. Bring to boil.
3. Reduce heat, cover, and simmer for 1 1/2 hours.
4. Uncover, simmer for 30 minutes longer or until soup reaches desired consistency. Sprinkle with cheese.

Korean Beef Lettuce Wraps

Serves 4

3 Tab. Orange Marmalade
2 Tab. Soy sauce
1 Tab. Hoisin Sauce
1 Tab. Fresh ginger, grated
1 clove garlic, minced
1/4 cup canola oil
1 lb. 93% lean ground beef
8 scallions, sliced
2 carrots, finely chopped
1 red bell pepper, seeded and chopped
12 Boston or Bibb lettuce leaves

1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger, and garlic in a small bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Cook the beef, scallions, carrots, and pepper for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Add the soy mixture and cook, stirring, for 5 minutes or until well blended.
3. Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.

**If your kids will not eat it wrapped in lettuce, then you can serve over rice. **

Layered Enchilada Casserole

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Preheat oven to 400ºF.

Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Traditional Chilean Soup

Ingredients

2-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes

1 lb. butternut squash, peeled, cut into 1/2-inch cubes

1-1/2 qt. (6 cups) beef broth

1 lb. beef top round steak, cut into 1/2-inch cubes

1 onion, coarsely chopped

3 cloves garlic, chopped

1/4 cup KRAFT Zesty Italian Dressing

1 Tbsp. paprika

1 Tbsp. dried oregano leaves

1 tsp. pepper

1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

Bring the potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.

Cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is evenly browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.

Add t0 the potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Special Extra

The Chileans like to eat this stew with a fried egg served on top!

Creamy Chicken Enchiladas Verdes

6 chicken breasts

1 onion sliced

1 package of cream cheese

1 large can diced green chiles

1 lb. shredded jack cheese

16 flour tortillas (the width of your casserole pan - I use soft taco size)

1 (28 oz) can green chile enchilada sauce

1 1/2 cups sour cream

Cook chicken and onion in slow cooker, on the stove over low heat or in a pressure cooker. Remove chicken from heat, let cool slightly and shred or chop into bite size pieces. Add cream cheese and diced green chiles and stir.

Mix enchilada sauce and sourcream. Pour just enough sauce mixture to cover the bottom of a 9x13 pan. Spoon a heaping spoonful of the chicken, cream cheese and chile mixture into the middle of a tortilla. Top with shredded jack cheese. Roll up the tortilla. Continue until you have used all of your chicken mixture. Top enchiladas with enchilada sauce and sour cream mixture. Garnish with remaining jack cheese. Cover with foil

Bake at 35o for 30 minutes. Remove foil and bake 20-30 minutes until cheese is bubbly and golden brown.

Serve with spanish rice and garnish with shredded lettuce, tomatoes and guacamole.

Taco Soup

1 lb. ground beef
1 (15oz) can whole kernel corn
1 (150z) can black beans
1 (8oz) can tomato sauce
1 (28oz) can of crushed tomatoes
1/2 chopped onion
1 packet taco seasoning

Brown meat. Drain. Add other ingredients. Simmer for 30-60 minutes.

Defrost. Reheat. Top with shredded cheese and sour cream. Serve with tortilla chips.

Gyoza and Fried Rice

Gyoza wraps
1 lb ground pork
3 green onions- chopped
1/2 tsp garlic powder
1/2 tsp ground ginger
1/3 cup soy sauce
oil for cooking
1 egg or water for sealing
Mix all in bowl. Add a Teaspoon of the mixture to each gyoza round. Cover ends with beaten egg or water using your finger or brush. Seal with fingers or gyoza press from the store. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their height. Lower the heat, place lid on pan and wait until all the water has vaporized.

Cold cooked rice (day old works great)
Meat-cooked and chopped: Bacon (used), or chicken or beef pieces
Eggs-Scrambled
Vegetables-any I used carrots, peas, corn, Lima beans
Oil
Soy sauce- to taste
Salt and pepper
Garlic Powder-1/2 tsp
Heat oil in pan. Fry meat, eggs, and vegetables for a few minutes separately, set aside. Add rice to pan and break clumps and stir occasionally till rice is heated about 5 minutes. Add the rest of the ingredients and add soy sauce around rim of pan. Fry until all ingredients are mixed throughout the rice. I find it helps to "fluff" the rice when frying by mixing upwards then in a normal stirring way.

Pineapple Pork Chops

Place a pork chop (bone or no bone in) on a piece of foil and top with:
Sliced green bell pepper
Sliced red onion
Pineapple- 1 ring or spoonful of diced or crushed
Slice of butter
Cover with teriyake sauce
Wrap foil to make packet
Bake at 375 or BBQ for 30 mins.

Shelly Smith's Buttermilk Banana Bread

Instructions:
pre-heat oven to 350

Mix together
3 C flour
11/2 C sugar
11/2 t baking soda
11/2 t baking powder
1/2 t salt

In a seperate bowl combine
3 eggs
3/4 c butter
11/2 c buttermilk
4 large mashed bananas

Mix dry and wet ingredients well.
Bake at 350 degrees for 30-35 minutes
yeilds 6-7 small loaves
Cover in plastic wrap and aluminum foil freeze.
To reheat thaw and serve or warm in microwave for a few minutes.

Kirkland Signature Breakfast Burritos

Ingredients:
1 pound ground beef
1 sweet onion
2-3 garlic cloves
1 packet taco seasoning
2 T butter
2 4-oz cans diced green chilies
12 eggs
3-6 T milk
25 cherry tomatoes cut into small pieces
salt and pepper
12 large flour tortillas
cheddar cheese

Instructions:
Cook ground beef, onions and garlic in a skillet over medium heat, stirring to crumble. When the beef is browned add in taco seasoning. Mix. Drain liquid from pan. Melt butter over medium heat in large skillet. Beat eggs and milk. Add chilies and egg mixture to the pan, then the meat mixture tomatoes and salt and pepper to taste. Cook stirring until the eggs are done.
Spoon the egg mixture into tortillas. Top with shredded cheese and roll into burritos. Wrap each burrito in plastic wrap and freeze in gallon ziplock bags.
To reheat unwrap from plastic and wrap in paper towel. Re-heat in microwave or wrap in tinfoil and reheat in oven.
Makes 8-12 servings

Judy's Yummy Homemade Pasta Sauce

1/2 lb ground beef or Italian sausage
2 15oz cans Italian style diced tomatoes
1 15oz can tomato sauce
3-4 cloves garlic minced or pressed
1 onion chopped
1 zucchini grated
2 carrots grated
2 stalks celery diced
2 tsp sugar
1/4 tsp baking soda
salt and pepper to taste

In a large saucepan with a lid, brown ground beef or sausage (I used sausage), onions, and garlic until meat is cooked through and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low and simmer for an hour, stirring occasionally. After an hour, remove from heat. Let cool. Freeze in gallon ziplock bags.
Thaw and re-heat slowly on the stove. Cook noodles according to directions. Serve with salad and garlic bread.

April's Homemade Pizza

April made this for the group back in Feb and it was one of my favorites. Hope I can make it as well as she did!!

Recipe taken from the book: Girlfriends on the go, a busy Mom's guide to make-ahead meals

Ingredients:
2 cups flour
2 tsp. active dry yeast
1 tsp. sugar
1/2 tsp. salt
3/4 c. warm water
2 Tbsp. olive oil
pizza sauce
toppings

(double ingredients if wanting two medium sized pizzas)

Dissolve yeast and sugar in warm water in a measuring cup; let stand until bubbly- about 10 minutes. Stir in olive oil and salt. Place flour in a mixing bowl and add yeast mixture. Mix all together until the dough forms a ball. Place dough in a greased bowl and cover with plastic wrap. Let rise until double- about 1- 1 1/2 hours. When ready, roll out on pizza pan. Bake and 375 degrees for 20-25 minutes. Watch crust and check often.

Freezing directions: After rolling out, flash freeze crust. Remove from pan and wrap in plastic. Then cover with foil and freeze. You can freeze sauce and toppings separately or put on pizza first and freeze that way.

April's pizza sauce:
1 Tbsp. olive oil
3 cups (or one big can of crushed) pureed tomatoes
1 (6 0z) can tomato paste
2-3 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. garlic salt

Heat oil in sauce pan. Add all ingredients and bring to a boil. Turn down heat and simmer for at least 30 minutes.

Rolled Lasagna

This is from my friend Judy's daughter-in-law

Cooks the lasagna noodles, lays them out on paper towels
Put shredded cheese on them then roll them up and puts them in a tin foil pan
Browns hamburger, ground chicken or turkey and adds a bottle of pasta sauce
Pours sauce over the rolled up lasagna and add a little more cheese on top and it is ready for the freezer

To serve, thaw and then cook for 20-30 minutes (covered until the last 5-10 minutes) at about 350

Cheesy Chicken and Brown Rice

Cheesy Chicken with Brown Rice

cheesy chicken:
5 chicken breasts
garlic salt, to taste
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions, chopped

brown rice:
2 cups brown rice
1 can onion soup
4 cups water
1 cube butter

1. Sprinkle chicken breasts with garlic salt and place in casserole dish. Mix together rest of ingredients and spoon over chicken.
2. Bake at 350 for 45 minutes.
3. Combine all ingredients for brown rice in a pan. Cover with lid and cook on low heat for about an hour until done.

Teriyaki Chicken

Teriyaki Chicken

3 pounds chicken
1/2 cup oil
1 cup hot water
1 cube beef bouillon, dissolved in hot water
1 tablespoon ground ginger
3 tablespoons brown sugar
3 tablespoons white sugar
2 teaspoons garlic, pressed
1 tablespoon dried onion
1 tablespoon dried parsley
1/4 cup soy sauce

1. Mix together all ingredients, except chicken.
2. Add chicken and soak in the sauce overnight.
3. Put chicken in large baking pan and cover with sauce.
4. Bake at 350 for about an hour. Stir to keep moist.

Serve with rice.

Pasta with Roasted Red Pepper Sauce

Ingredients
3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 cup Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.
Preparation Instructions
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.

Great tutorial here: http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Give thanks for Italy.
Repeat as necessary.

Hawaiian Meatballs

Meatballs

Canned pineapple, drain juice

2 bell peppers (what ever color you like) chopped

1 onion, chopped

teriyaki sauce

Combine all ingredients in a crockpot on low for 4 hours or high for 2 hours

Make rice separately and combine when complete.

Broccoli Ginger Beef

1 1/2 lbs sirloin steak
1 head broccoli
1 can sliced water chestnuts
2 bunches green onions
4 Tbsp low sodium soy sauce
2 C beef broth
2 Tbsp vegetable oil
2 Tbsp corn starch
4 Tbsp honey
3 tsp dried ginger
Salt and Pepper

Directions:
Preheat a large pan with the 2 Tbsp vegetable oil over medium high heat. Slice the sirloin against the grain into 1/4 inch thick slices. Sprinkle with salt and pepper. Brown the beef in the oil and remove. Place slices on a paper towel lined plate to drain.

Slice the broccoli into bite size pieces and steam for 2-3 minutes in the microwave to take a little edge off, but still crunchy. Slice the green onions and drain the can of water chestnuts.

Add the beef broth, soy sauce, honey and dried ginger to the pan you browned the beef in. Mix the cornstarch with 1/2 cup of cold water and add to the pan. Stir and warm until bubbly. Taste the sauce and see how you like it. You can add more honey for sweetness or more soy sauce if you like it salty.

Add in the onions, water chestnuts, steamed broccoli and beef. Stir well and let the veggies get warm. Do not over cook or the onions and broccoli will get too soft.

Thaw in the fridge for 1-2 days.

Saute broccoli and carrots, add onions and water chestnuts once the carrots are soft enough. Add sauce (add cornstarch to thicken sauce) then add meat stir until warm. Serve over rice.

Taco Casserole

1 pound ground beef (optional rice…my addition)

1 small onion, chopped (peppers, tomatoes, and various shredded garden veggies in the summer time to make it a really healthy option)

1/2 tsp. garlic powder

1 envelope of taco seasoning

1 can (8 ounces) tomato sauce

1 cup sour cream (light sour cream works perfectly)

1 cup cottage cheese (have done it with all cottage cheese in a pinch)

2 cups crushed tortilla chips (this is how I use up our crushed stale reminents in the pantry)

2 cups (8 ounces) grated Monterey Jack cheese (or whatever you have on hand)

Preheat oven to 350 degrees. In a skillet, brown the beef, then drain off extra fat; remove from heat. Add onion, garlic powder, taco seasoning mix, and tomato sauce to beef; mix and set aside. In a medium sized bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of a 2 1/2 quart casserole dish that has been coated with a nonstick vegetable spray. Add enough meat mixture to cover the chips, then cover the meat with half of the sour cream mixture. Sprinkle with half the grated cheese. Repeat layers. Bake uncovered, for 30-35 minutes, until cheese melts and casserole is heated through.

Flautas and Jalapeno Jelly

Jalapeno Jelly:

¾ c chopped red bell peppers
¾ c chopped green bell peppers
1/3 c diced seeded jalapenos

2 ¾ c sugar
½ c red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin

Combine the peppers, jalapenos, sugar vinegar, and lime juice in a large saucepan over
medium heat. Heat until warm and sugar is dissolved. Cool. Pour the mixture in a blender or
food processor and blend for 5 seconds. Return the blended mixture to the saucepan and
bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and
simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high, and bring
to a boil. Remove from heat and cool. The jelly will set as it cools down. When cool
refrigerate.

Flautas:

2 chicken thighs
1 can chili verde enchilada sauce medium size
6 tablespoons olive oil separated 3 and 3
2 cups grated Colby jack or Monterey Jack cheese
8 flour tortillas.

Place olive oil in bottom of crock pot. Place chicken thighs on top. Chicken can be
frozen or thawed depending on cooking time available. Pour enchilada sauce over top.
Cover and cook on high for at least 5 hours. Stir meat so the bones and skin fall off
and remove from pot. Spoon about 4 tablespoons meat mixture onto flour tortilla and
sprinkle cheese on top. roll tightly.

Low fat cooking: Place all flautas on cooking stone or sheet. Paint with remainder olive
oil and bake for around 15 minutes at 400 degrees.
Fatty cooking: Take about 1 cup of shortening and heat in medium sauce pan and fry the
flautas until crispy.

Banana Muffins & Strawberry Smoothies

3/4 cup shortening
1 1/2 cups sugar
2 eggs slightly beaten
Mix together, then add:
2 cups flour
1 cup mashed banana (or more for taste)
1 tsp baking soda
1/4 tsp salt
1/3 cup milk
1/2 cup nuts (I didn't add any this time)

Bake at 350. For muffins bake for 15-20 mins. For bread pan bake for 45mins.




10 strawberries
1/2 cup sugar
splash vanilla
1/4-1/2 cup milk
1/2 cup vanilla yogurt
1 banana

Blend in blender and drink!
To Defrost: Place bag under warm water or place bag in fridge to thaw.
You can also add more fruit, ice, etc.

Slow cooked beef and mashed potatoes

6 lbs. of Chuck Roast

3 Yellow or White Onions

5 lbs. of Carrots

8 oz. package of Mushrooms

1 26 oz. can and 1 10.75 oz can of Cream of mushroom soup

2 10.75 oz. cans of Golden mushroom soup

36 oz of Water

8 T. Worstershire

Salt and fresh ground Pepper

Cut roast in to 1-2 inch cubes discarding big ribbons of fat. Lightly salt and generously pepper the cubed meat. Heat a few tablespoons of oil in a heavy pan and brown all sides of the meat. Remove meat and repeat step until all meat is browned. Place browned meat in crock pot. Chop onion and place over meat. In a separate bowl, mix soups, water and worcestershire. Pour over meat and onions. Slice mushrooms thinly and chop carrots into large bite sized pieces as consistently as possible. Place over sauce.

Cook on high for 3 hours and then on low (2-3 hours) until meat is tender and carrots are not too soft.

Stir gently. Serve over mashed potatoes.

-or-

Cool. Divide. Freeze.

Makes at least 24 generous servings.