Baked Chicken Penne

Baked Ravioli/Penne 

Ingredients

• 1 Tablespoon Olive Oil
• 1-½ Tablespoon Minced Garlic
• 1 teaspoon Thyme
• ½ teaspoons Oregano
• 1 can Stewed Tomatoes (14.5 Oz)
• 1 can Diced Italian Flavored Tomatoes (14.5oz)
• Salt To Taste
• Pepper To Taste
• 2 pounds Frozen Ravioli or penne noodles
• ¼ cups Parmesan Cheese
• 1 cup Shredded Mozzarella
• If you choose to make the Penne I added some cooked cut up chicken to the recipe to give it a little more protein.

Preparation Instructions

1. Preheat your oven to 425 degrees F.
2. Heat olive oil in a large sauce pan over medium heat.
3. Add minced garlic and saute with salt and pepper for about 1 minute.
4. Add thyme, oregano and tomatoes.
5. Bring sauce to a boil and reduce heat to a simmer.
6. Break up tomato chunks with a spoon as much as possible.
7. Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone. (There will still be some chunks, but small ones, you don’t want any full sized tomatoes in your sauce).
8. Return blended mixture to the sauce.
9. Simmer for about 15 minutes.
10. Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven). You can use the package instructions for al dente.
11. When it’s done, drain water from pasta.
12. Toss pasta and sauce in a large bowl.
13. Pour pasta into a 9×13 pan.
14. Top pasta with Parmesan cheese, then mozzarella cheese.
15. Bake for 20 minutes, until pasta is golden.

Barbecue Meatballs

Barbecue Meatballs

Meatballs

1 3 oz can of Evaporated Milk
1 Cup chopped onion
2 tsp. salt
3 Lbs. Hamburger
2 eggs
1/2 tsp. garlic powder
2 tsp. chili powder

Mix in a large bowl. Make into balls the size of walnuts and put in a large shallow dish.

Barbecue Sauce

2 Cups Ketchup
1 Tbsp. Liquid Smoke
1/2 cup chopped Onion
1 Cup Brown Sugar
1/2 tsp. garlic powder

Mix well and pour over meatballs. Bake at 350 degrees for 1 hour. Keep warm in crock pot if you need to.

Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna
LDS Living Magazine
 
1 pound chicken, cooked and shredded
1 16-ounce container sour cream
1 15-ounce can black beans, drained and rinsed
1-1/2 cups green salsa
1-1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-sized flour tortillas
1 8-ounce package shredded Mexican blend cheese
 
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro, and
spices in a large bowl.  Taste and adjust seasonings to your
preference.  Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan.
Spread evenly.  Place one layer of cut tortillas (about 4 tortillas)
on chicken mixture to cover.  Top with 1/3 of the amount of shreaded
cheese.  Repeat with chicken mixture, tortillas, and shredded cheese
two more times.  There should be three layers total.
 
Bake in oven for 20-25 minutes or until cheese is bubbly and casserole
is warmed through.  Serve with sour cream and additional cilantro.
 
 
 
 
Best Spanish Rice
allrecipes.com
 
3 Tablespoons and 1/2 teaspoon oil
3 Tablespoons and 1/2 teaspoon chopped onion
2-1/3 cups and 1 Tablespoon uncooked white rice
3-1/4 cups chicken broth
1-1/2 cups and 2 Tablespoons chunky salsa
 
Heat oil in a large, heavy skillet over medium heat.  Stir in onion,
and cook until tender, about 5 minutes.
 
Mix rice into skillet, stirring often.  When rice begins to brown,
stir in chicken and broth and salsa.  Reduce heat, cover and simmer 20
minutes, until liquid has been absorbed.
 
Makes 8 servings.

Breakfast Burritos

This is a super simple recipe!

1 - 1/2 lbs of sausage (I like to use the all natural sausage)
18 eggs
Cheddar Cheese
16 flour tortillas

Cook and drain sausage. Scramble eggs (salt & pepper). Grate cheese.  Add eggs, sausage & cheese to flour tortilla.

These are already to go. You can bake them so they are crispy, but we just microwave them and enjoy.

If we eat them for dinner we like to dip them in salsa/sour cream and I serve it with a yogurt fruit salad.

Merry Christmas to you all!!!

Crock Pot Teriyaki Chicken

1/2 cup brown sugar
dash of garlic salt
2 Tbsp. Honey
1/4 cup chopped green onions
1 1/2 cups water
3/4 cup Teriyaki sauce
4 chicken breasts

Mix first 6 ingredients. Add chicken breasts. Cook on low in crock pot for 6-8 hours. Shred and serve over rice.

Freezer Directions:
Thaw and follow directions above or cook frozen for longer.

Side suggestions: Steamed vegetables can be added to the chicken or on the side.

Chicken can also be served on toasted hoagie buns.

Sunday Roast Beef

My mom used to serve this what seems like nearly every Sunday!  I hadn't made it for a long time, and it sounded good for winter, so I hope you will enjoy it, too.  Of course, it's quite simple but hits the spot on a cold night.

1 beef roast
1 envelope onion soup mix
1 medium onion, sliced
several carrots, sliced

Place beef in roasting dish.  Jab roast with knife throughout to allow flavors to penetrate.  Sprinkle half of the soup packet on meat.  Add about 1 to 1 1/2 inches of water to pan.  Bake at 325 degrees for approximately 1 1/2 hours.  Remove and add sliced vegetables and remaining soup mix.  Bake another 2 hours.

*You can also add the vegetables at the beginning.  I just like them to be more firm.  Also, I like to put potatoes in, too, but apparently they don't freeze well.  I bought a more expensive cut of meat, so I'd already gone over the budget or I would have included some potatoes for you.  Hopefully most of you have them on hand if you want to add them.

December's meal from me will be French Dip Sandwiches.  It will be completely cooked and ready for you to reheat.  Just mix up the packets of Au Jus Sauce for dipping.  My family loves eating this every time one of you have made it.  They tell me they would eat it every week!

Crock Pot Creamy Italian Chicken

I am going to do Creamy Italian Chicken for December!!

Paula Deen's Taco Soup

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.  This recipe serves 12-16.

I made Oatmeal Chocalate Chip Cookies.

Sanpete County Turkey Marinade

Sanpete County Turkey (Chicken) Marinade

 
2 parts lemon-lime soda
1 part soy sauce
1 part oil

Marinate meat for 24 hours, then barbeque.
I baked mine (that had been frozen) and it still worked great, but a barbeque grill gives it that extra great flavor.

Serve with rice or potatoes.

I am making snicker doodles.

Change!

So with the Musical and then being sick or having sick kids I finally - today - have a house germ/sick free.  So I did my freezer meals before heading out of town in the morning. UGH!

Roast sandwiches just did not sound good - so we are doing chicken - sorry for the change.  It is a Sweet Mexican Chicken or Sweet Salsa Chicken. It can be baked in a 13x9 pan or thrown in the crockpot.  Serve with tortilla chips like nachos or in corn or flour tortillas with shredded lettuce, sour cream and cheese.  Original recipe called for Apricot Preserves - but I used Pineapple Apricot Preserve which gives it just a little extra yumminess. ;)

Here is the recipe:

Sweet Salsa Chicken

2-3 lbs boneless chicken
1 Cup Salsa
1 Cup Apricot Preserves (or Pineapple Apricot)
1 packet Taco Seasoning (I like McCormick's that is all natural and no MSG)

Mix last 3 ingredients, place chicken in freezer bag pour sauce over and freeze.  Thaw in fridge and either bake in oven *350 for 45 minutes until juices run clear --- or in crockpot low for 6-8 hours.  Shredded or slice before serving.

Creamy White Chicken Chili

Creamy White Chili Recipe

I got this wonderful recipe from one of the issues of taste-of-home magazines. It was that month's contest winner.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

 Cooking directions: Reheat on stove or microwave.  Also, I did add the cayenne, so it might be a bit spicy.  HOWEVER, you can add some extra milk and sourcream to it and it will be less spicy.  This will also make the soup go further as well.

Side dishes: Salad, breadsticks

I am making Gingersnap cookies!
Directions for the Gingersnaps:

Cook at 350 for 8 to 10 minutes.  The trick is to not overcook these. As soon as they start to have cracks in them, you can take them out.  Leave them on the pan to cool. They continue to cook out of the oven, but if you take them out earlier they stay very moist.
 

Chicken Noodle Soup November

I'm doing chicken noodle soup this month.

3 chicken breasts
6 - 8 cups of chicken broth
4 stalks of celery chopped
1-2 cups carrots chopped
1 onion diced

Combine all ingredients and cook on stove for 30 minutes. Take chicken out and cut up then add noodles and cook until tender. Enjoy.

Hot Ham Hoagies

1 1/2 to 2 pounds thinly sliced ham
2 cups apple juice
2/3 cup brown sugar
1/2 cup sweet pickle relish
2 tsp. prepared mustard
1 tsp. paprika
8 hoagie rolls

Separate ham slices and place all ingredients in a crock pot.  Cover and cook on low for 3-4 hours or until heated through.  Place 3-4 slices of ham on each toasted roll.

Serve with additional relish and sliced cheese if desired.

Freezer instructions:
Thaw and place in crock pot for 3-4 hours or place completely frozen and cook on low for 4-5 hours or until completely heated through.

Cookies:
I will be making Sugar Cookies!

Italian Chicken with Angel Hair Pasta

4 chicken breasts, (butterfly cut)
1 pkg. dry Good Seasons Italian Dressing Mix
1 Tbsp. Lemon Juice
1 tsp. Rosemary
1 Tbsp. Olive Oil

10 oz. Angel Hair Pasta

After you butterfly cut the chicken breasts, sprinkle on the Italian Dressing Mix.  Add Lemon Juice, Rosemary, and Olive Oil.  Grill or cook in large frying pan.
Cook pasta according to package directions.  Serve chicken and angel hair with a fresh green salad.

The freezer meal of Italian Chicken will be ready to thaw and grill.  Alternatively, you can cook this in the crock pot. 

Enjoy! 

November Beef Dip Sandwiches

Okay Ladies -
This month is CRAZY for me with the Musical at the HS. ANd then having to be out of town the following weekend before Thanksgiving.  ;)  So I will be making Beef Dip Sandwiches.
Also, I will be doing chocolate chip cookies for my cookies.

Best Ever Beef Dip Sandwiches
recipe from AllRecipes

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

Thanks! Jackie

Ham 'N Swiss Braided Loaf

4 tsp. yeast (1 heaping Tbsp.)
1/2 cup warm water
1 tsp. sugar
3/4 cup warm water
1/4 cup mustard or sour cream (I used mustard, but if you don't have it, or don't like it, sour cream works)
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. butter
2 cups flour + 2 additional cups flour
2 Tbsp. dry ranch dressing mix (I've used regular ranch dressing with a little less mustard or sour cream if you don't have the mix on hand)
sliced  ham (or turkey, whatever you prefer)
Swiss cheese (the recipe calls for Swiss, but you can you whatever you prefer or have on hand)
1 egg, whisked

Mix yeast, 1/2 cup warm water, and 1 tsp. sugar together.  Let sit a few minutes.  Add 3/4 cup warm water, mustard, sugar, salt, butter, and 2 cups flour.  Mix.  Add additional 2 cups flour.  Roll into a rectangle directly on greased cookie sheet.  Add meat and cheese down the center.  Cut edges into 1-inch strips up to the meat and cheese.  Roll in ends and "braid" strips.  (Don't worry - sometimes it looks really pretty, and sometimes it just doesn't; the girl the recipe came from says sometimes she just cuts the strips and kind of slops them together for a random look.)    Brush with egg.  Bake at 375 degrees for approximately 25 minutes.

**For your frozen loaf:  Make sure you begin thawing it first thing in the morning!

Shredded Beef French Dip Sandwiches


1 pot roast
2 envelopes au jus mix
5 oz. mozzarella shredded cheese
1 pkg. rolls


Place roast in a slow cooker and cook on low for 8 hours or until falls apart easily.  When roast is done shred and place aside.  Prepare 1 envelope of au jus and stir in shredded beef to absorb au jus.  Prepare last envelope of au jus for dipping.  Slice open rolls and place on baking sheet.  Place shredded cheese on 1 half of roll.  Broil roll and cheese until cheese is melted.  Watch closely so it does not burn.  Place shredded beef on half of roll with no cheese.  Put rolls back together and cut in half for easier handling. Dip in sauce and enjoy!

We like to serve it with sliced vegetables and ranch and chips.

(Sorry, I didn't have enough in budget to get cheese.)

Rice-a-Roni Meatballs Hamburger Angela

Rice -A Roni Meatballs

1 lb hamburger
1 box Beef flavored Rice-A-Roni
1 Egg

In a bowl mix hamburger, rice from the rice a roni and the egg. Form into meatballs.
Bake at 350 degrees for 20 minutes.
Remove from oven and place in skillet. Mix seasoning packet with 2 1/4 cups water and pour over meatballs. Simmer for 20 minutes.

We like this with a salad and mashed potatoes.

Minestrone

1/4 cup dry great northern beans                            
1/4 cup chopped celery
1/4 cup chopped carrot                                           
1/4 cup chopped onion
1 1/2 tsp. beef bullion - "Better than Beef"            
1 clove garlic, minced
1/2 tsp. dried basil, crushed                                    
1/4 tsp. dried oregano, crushed
1/8 tsp. pepper                                                        
1 8 oz. can tomatoes, cut up
1/2 cup coarsely chopped cabbage                        
1/2 cup green bean pieces
2 Tbsp. macaroni                                                    
2 or more slices of bacon, cooked
1 cup red kidney beans, drained

This recipe serves 5, so I will 1 1/2 times it for your family.  The night before making, rinse and soak the great northern beans.  Cook the bacon.  Drain, cool & crumble then set it aside.  In the same pan combine the drained white beans, 2 1/2 c. fresh water, carrot, celery, onion, bouillon, garlic, basil, oregano, and pepper.  Bring to boiling.  Reduce heat.  Cover and simmer 2 hours or till beans are tender.  (I recommend cooking the white northern beans on their own until tender, then adding the veggies, etc...so the veggies don't get over cooked.)  Next add undrained tomatoes, cabbage, green beans, the kidney beans from the can and noodles.  Bring to boiling then reduce heat.  Cover and simmer for 5-10 minutes more or until tender.  Stir in bacon.  Serve with grated Parmesan cheese.  A loaf of french bread for garlic bread and a wedge of Parmesan cheese are included. 

Apricot Chicken

Apricot Chicken—Yield 8-10 servings

1 package onion soup mix

1 tsp curry powder

8 oz apricot jam

8 oz Catalina dressing

Mix and pour over 6-8 chicken breasts cut into 3 pieces each.  Cook 5-8 hours on low in crock pot.

I am doing Sweet and Sour Chicken for October!!

I will post recipe soon!!

Crock Pot Chicken Enchiladas or Nachos

4 chicken breasts
1 bottle salsa
1 can black beans (drained and rinsed)
1 can corn (drained)
1 can cream of chicken soup

Put chicken, salsa, black beans, and corn in crock pot.  Cook on low for 6-7 hours. (When chicken is easy to shred) Shred chicken with forks and add the can of cream of chicken soup.  Let cook for 1 more hour on low.  Spoon into tortillas or onto a mound of tortilla chips.

Additions: We like to top ours with shredded cheese, sour cream, and a little extra salsa.

October - Creamy Chicken Egg Noodles

Creamy Chicken Egg Noodles

3 cup uncooked Egg Noodles 
3 Chicken breast
1 clove Garlic
1 can Cream of celery
1 can Cream of chicken
1 can Mushrooms
Salt and pepper
Cheddar cheese

INSTRUCTIONS:
1. Cook noodles.
2. Bake chicken then chop.
3. Mix all ingredients in a baking pan.
4. Top with cheese. Cover with foil and freeze at this point.
5. Day or two before you want to eat this meal, pull it out of freezer to thaw in fridge. Bake covered at 350 for 40 minutes.

October???

Please help me remember what day and time we are now meeting?  Want to make sure I put it ont he calendar.  Thanks! - Jackie

Slow Cooker Fajitas

Ingredients: 1 each medium green, sweet red and yellow pepper, cut into 1/2-inch strips  1 sweet onion, cut into 1/2-inch strips 2 pounds boneless beef sirloin steaks, cut into thin strips  3/4 cup water  2 tablespoons red wine vinegar  1 tablespoon lime juice 1 teaspoon ground cumin  1 teaspoon chili powder  1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper  8 flour tortillas (8 inches), warmed 1/2 cup salsa 1/2 cup shredded cheddar cheese  8 teaspoons minced fresh cilantro  Directions: Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up. Yield: 8 servings. We like to serve these with spanish rice.  Also, adding cilantro to the final product adds a lot of flavor.  Thanks.   Freezing Directions:  Thaw contents of bag.  Then place in slow cooker.  Poor the sauce over the veggies and  meat.  Cook on low for 8-9 hours or until tender.   Serve on tortita's with salsa, cilantro, cheese, sour cream and your other favorite toppings.

Wonton Tacos - September

WONTON TACOS

1.5 lbs ground beef
Taco Seasoning
Wonton wrappers
shredded cheese
toppings


Brown ground beef. Drain. Add taco seasoning to browned hamburger and cook until ready.  Take muffin pan - spray with non-cook spray.  Place wontons in each muffin tin. Add 1 spoonful of hamburger meat, top with cheese. Cook at *350 for 10 - 12 minutes until wontons are golden and cheese is melted.
Serve with toppings - lettuce, tomatoes, sour cream, guac, salsa, olives, hot sauce, etc.
We usually have either chips/salsa and salad, or mexican rice and salad.
Kids love this!  I usually make some without the cheese for those who don't like cheese.

For freezer meal - cook and season meat - cool - place in bags and freeze.  Defrost wontons, meat and cheese.  Reheat meat, follow directions above.

Rolladen - German Beef Rolls

Rump roast thinly sliced
Garlic powder
Sliced Bacon
Dill pickle spear
Onion, diced
Spicy Brown Mustard

Roll it all up and tie with string. Brown in pan, then bake for 1 hour at 350.

It will be fully cooked, so you will only need to thaw and reheat before serving. Serve with baked or mashed potatoes and green salad. I'm adding in a German Chocolate Cake Mix and Frosting, so if you don't like the Rolladen, you'll at least like the dessert. My picky eaters just remove the pickle and onions and like the rest.

Crockpot Mongolian Beef

Ingredients:

•   1.5 pounds beef flank steak, cut into stir fry sized strips

•   2 Tablespoons olive oil

•   0.5 teaspoons minced ginger

•   2 cloves garlic, minced

•   0.75 cup soy sauce (I use lite soy sauce/low sodium)

•   0.75 cup water

•   0.75 cup brown sugar

•   0.25 cup cornstarch

•   0.5 cup shredded carrots

•   3 medium green onions, chopped

Directions:

Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.  Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze,  To serve: Thaw. Cook in crockpot on high for 2-3 hours or on low for 4-5 hours.

Servings: 4

 I doubled this recipe to accommodate the 8 serving requirement, but this will feed our family without doubling.

Serve over rice.  It makes a nice rice bowl when you add veggies to the crockpot.  I usually add broccoli and carrots.  You could serve veggies on the side.  My family loves this.   Thanks everyone for changing the date this month!!