Servings: 6
Ingredients:
6 English muffins
6 eggs
1/4 cup chopped green onion
1 cup shredded Cheddar cheese
6 oz ground breakfast sausage
Split the muffins open with a fork and toast them in a toaster oven.
In a greased small Corelle bowl or hot chocolate mug, mix 1 egg and a sixth of the green onions and cheese. Microwave for approximately 1 minute. The egg mixture will cook into a circular shape perfect for the English muffins.
At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in a skillet. Fry until browned, remove from pan and drain on paper towels.
Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze together in a freezer bag. Reheat in the microwave.
These are fantastic for grab-and-go breakfasts!
Sunday, December 4, 2011
Wednesday, November 23, 2011
Garden Vegetable Soup
Serving Size: 8 (2 Quarts)
Amount Ingredient
1.5 teaspoon minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14.5 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped
In a large saucepan, cook the garlic in oil for 1 minute. Stir in rice; cook and stir 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. The soup may be frozen for up to 3 months.
To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.
To use frozen soup: thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
--From Taste of Home Holiday Thanksgiving edition, October 2009 pgs 53-54
Amount Ingredient
1.5 teaspoon minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14.5 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped
In a large saucepan, cook the garlic in oil for 1 minute. Stir in rice; cook and stir 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. The soup may be frozen for up to 3 months.
To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.
To use frozen soup: thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
--From Taste of Home Holiday Thanksgiving edition, October 2009 pgs 53-54
Friday, September 16, 2011
Chicken Noodle Soup
Serving Size: 4-6
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 T butter
1 lg carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 t dried thyme
3 chicken bouillon cubes
1.5 C frozen egg noodles
1/5 C. diced chicken breast
In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add 5 Cups of water, bay leaf, thyme, and chicken bouillon to soup. Bring to boil and let simmer for 10 minutes. Add egg noodles and simmer 20 minutes. Add chicken return to boil before serving or transfer to a freezer bag.
Freeze.
Thaw.
Warm and serve.
Alternate: Often these soups get too liquidy to freeze and either take up too much room in my small apartment freezer or they bust open. What I have done with other soups (but have not yet tried with this recipe) is adding the water after thawing and cooking before eating. The instructions for this recipe would look like this:
In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add the rest of the ingredients except the 5 cups water and transfer to a freezer bag. Freeze. Thaw. Heat in pot with 5 cups water for 20-30 minutes before serving.
I have not tried this with this recipe yet but I'm sure it would work. Let me know how it goes if someone gets to it before I do!
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 T butter
1 lg carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 t dried thyme
3 chicken bouillon cubes
1.5 C frozen egg noodles
1/5 C. diced chicken breast
In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add 5 Cups of water, bay leaf, thyme, and chicken bouillon to soup. Bring to boil and let simmer for 10 minutes. Add egg noodles and simmer 20 minutes. Add chicken return to boil before serving or transfer to a freezer bag.
Freeze.
Thaw.
Warm and serve.
Alternate: Often these soups get too liquidy to freeze and either take up too much room in my small apartment freezer or they bust open. What I have done with other soups (but have not yet tried with this recipe) is adding the water after thawing and cooking before eating. The instructions for this recipe would look like this:
In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add the rest of the ingredients except the 5 cups water and transfer to a freezer bag. Freeze. Thaw. Heat in pot with 5 cups water for 20-30 minutes before serving.
I have not tried this with this recipe yet but I'm sure it would work. Let me know how it goes if someone gets to it before I do!
Monday, April 25, 2011
Baked Eggs Casserole
Servings: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bread, cut into cubes
1/2 cup chopped onions
3 cups grated cheddar cheese
6 eggs
1/4 cup chopped green onion
3 cups milk
1 cup chopped ham
Combine all ingredients except the eggs and milk in the 9x13.
Whisk together the eggs and milk and pour over the top.
Freeze
When thawed, bake, uncovered at 375 degrees for 45 minutes.
(Be sure to put flat and level in freezer or you'll have a gloriously fun mess to clean up. My mess was in the back of my car taking it home from the freezer meal activity. Hard lesson learned. Now I know.)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bread, cut into cubes
1/2 cup chopped onions
3 cups grated cheddar cheese
6 eggs
1/4 cup chopped green onion
3 cups milk
1 cup chopped ham
Combine all ingredients except the eggs and milk in the 9x13.
Whisk together the eggs and milk and pour over the top.
Freeze
When thawed, bake, uncovered at 375 degrees for 45 minutes.
(Be sure to put flat and level in freezer or you'll have a gloriously fun mess to clean up. My mess was in the back of my car taking it home from the freezer meal activity. Hard lesson learned. Now I know.)
Saturday, March 12, 2011
Meatball Sandwiches
Servings: 6
Ingredients:
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 c chopped onion
1/4 t garlic powder
1/8 t liquid smoke opt.
6 sandwich rolls, split
Directions:
Place meatballs in an ungreased 1 qt. baking dish. Combine the next five ingredients and pour over meatballs. Cover and bake at 350 for 1 hour. Serve on rolls. May also be served as an appetizer with toothpicks.
Ingredients:
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 c chopped onion
1/4 t garlic powder
1/8 t liquid smoke opt.
6 sandwich rolls, split
Directions:
Place meatballs in an ungreased 1 qt. baking dish. Combine the next five ingredients and pour over meatballs. Cover and bake at 350 for 1 hour. Serve on rolls. May also be served as an appetizer with toothpicks.
Spaghetti and Meatballs
Servings: 6
Ingredients: 1 pkg (12 oz) spaghetti
1 jar (28 oz) spaghetti sauce
1 batch of 30 meatballs (frozen or thawed)
Grated Parmesan cheese, opt.
Directions:
Cook spaghetti according to pkg directions. Meanwhile in a saucepan, combine spaghetti sauce and meatballs. Cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve over spaghetti noodles; top with Parmesan cheese.
Ingredients: 1 pkg (12 oz) spaghetti
1 jar (28 oz) spaghetti sauce
1 batch of 30 meatballs (frozen or thawed)
Grated Parmesan cheese, opt.
Directions:
Cook spaghetti according to pkg directions. Meanwhile in a saucepan, combine spaghetti sauce and meatballs. Cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve over spaghetti noodles; top with Parmesan cheese.
Sweet and Sour Meatballs
Servings: 6
Ingredients:
1 20 oz can pineapple chunks
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
hot cooked rice
Directions:
Drain pineapple, reserving juice and set aside. Add water to juice if needed to measure 1 1/3 cup and pour into a large skillet. Add vinegar, soy sauce, brown sugar, and corn starch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer, uncovered for 20 minutes or until heated through. Serve over rice.
Ingredients:
1 20 oz can pineapple chunks
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
hot cooked rice
Directions:
Drain pineapple, reserving juice and set aside. Add water to juice if needed to measure 1 1/3 cup and pour into a large skillet. Add vinegar, soy sauce, brown sugar, and corn starch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer, uncovered for 20 minutes or until heated through. Serve over rice.
Meatballs
Yield: 5 batches (about 30 meatballs per batch)
Ingredients:
4 eggs
2 c dry bread crumbs or crushed Ritz crackers
1/2 c finely chopped onion
1 T salt
2 T Worcestershire sauce
1/2 t white pepper
4 lbs lean ground beef
Directions:
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15in x 10in x 1in baking pan. Bake at 400* for 10-15 minutes or until no longer pink, turnign often; drain. Cool. Place about 30 meatballs each into quart sized freezer bags. May be frozen for up to 3 months.
For recipes that use these meatballs specifically, see Sweet and Sour Meatballs, Spaghetti and Meatballs, and Meatball Sandwiches.
Ingredients:
4 eggs
2 c dry bread crumbs or crushed Ritz crackers
1/2 c finely chopped onion
1 T salt
2 T Worcestershire sauce
1/2 t white pepper
4 lbs lean ground beef
Directions:
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15in x 10in x 1in baking pan. Bake at 400* for 10-15 minutes or until no longer pink, turnign often; drain. Cool. Place about 30 meatballs each into quart sized freezer bags. May be frozen for up to 3 months.
For recipes that use these meatballs specifically, see Sweet and Sour Meatballs, Spaghetti and Meatballs, and Meatball Sandwiches.
Tuesday, March 8, 2011
Chimichangas
Servings: 6-8
Ingredients:
12.5 oz can chicken chunks
1 can corn
1 can black beans
1 can diced tomatoes
4 oz can green chiles
2 cups shredded cheddar cheese
Seasonings to taste: cumin, garlic, onion powder
12-18 tortillas
oil for frying
Get a frying pan ready with oil about a half inch deep. Heat over medium-high heat.
Drain all cans very well. I set my strainer inside another bowl and combine everything in the strainer so it can drip out as I mix.
Mix chicken, corn, black beans, and seasonings. Add tomatoes and green chiles and let drain well. Note: if you're not careful, the tomatoes will get mushed to nothingness and drip away.
Add cheese. I never measure the cheese, I just add it until it looks good and cheesy. I'll measure it next time just for the blog.
Test oil heat. It's ready when a piece of tortilla sizzles immediately after being dropped in.
Spoon about 2 spoonfuls of filling into a tortilla, wrap it by folding in opposite ends and then rolling the other sides in lengthwise. Set in oil and continue wrapping. I usually put 3-4 chimichangas in the oil together.
Turn when light brown on bottom - about 3 minutes or so depending on oil heat. After both sides have been browned, remove from oil. You can put a paper towel on a plate and set them on that to drip any excess oil before eating.
This usually makes at least 12 chimichanges but it depends on how full you make each one.
I haven't tried this yet, but I imagine that you could fry them up and freeze them individually wrapped so that later, you could microwave or bake them up again and have instant lunch or snack.
Enjoy!
Ingredients:
12.5 oz can chicken chunks
1 can corn
1 can black beans
1 can diced tomatoes
4 oz can green chiles
2 cups shredded cheddar cheese
Seasonings to taste: cumin, garlic, onion powder
12-18 tortillas
oil for frying
Get a frying pan ready with oil about a half inch deep. Heat over medium-high heat.
Drain all cans very well. I set my strainer inside another bowl and combine everything in the strainer so it can drip out as I mix.
Mix chicken, corn, black beans, and seasonings. Add tomatoes and green chiles and let drain well. Note: if you're not careful, the tomatoes will get mushed to nothingness and drip away.
Add cheese. I never measure the cheese, I just add it until it looks good and cheesy. I'll measure it next time just for the blog.
Test oil heat. It's ready when a piece of tortilla sizzles immediately after being dropped in.
Spoon about 2 spoonfuls of filling into a tortilla, wrap it by folding in opposite ends and then rolling the other sides in lengthwise. Set in oil and continue wrapping. I usually put 3-4 chimichangas in the oil together.
Turn when light brown on bottom - about 3 minutes or so depending on oil heat. After both sides have been browned, remove from oil. You can put a paper towel on a plate and set them on that to drip any excess oil before eating.
This usually makes at least 12 chimichanges but it depends on how full you make each one.
I haven't tried this yet, but I imagine that you could fry them up and freeze them individually wrapped so that later, you could microwave or bake them up again and have instant lunch or snack.
Enjoy!
Fruit Salad
Servings: 6-8
Ingredients:
1 can fruit cocktail
1 can pineapple tidbits or chunks
1 can mandarin oranges
1 apple cut into bite sized pieces
1 banana cut into slices
1 small box lemon pudding
Combine all the cans including juice* into a bowl, add apple and dry lemon pudding powder and stir. Add banana and stir only a few more times to avoid mushing the banana. Salad is ready to serve and leftovers should be refrigerated.
*Because Mandarin orange juice can be bitter, it can be drained off or added depending on preference.
Ingredients:
1 can fruit cocktail
1 can pineapple tidbits or chunks
1 can mandarin oranges
1 apple cut into bite sized pieces
1 banana cut into slices
1 small box lemon pudding
Combine all the cans including juice* into a bowl, add apple and dry lemon pudding powder and stir. Add banana and stir only a few more times to avoid mushing the banana. Salad is ready to serve and leftovers should be refrigerated.
*Because Mandarin orange juice can be bitter, it can be drained off or added depending on preference.
Hominy Soup
Servings: 4-6
Ingredients:
1 lb ground beef browned and drained
1 can Ro-tel (or diced tomatoes with green chile)
1-2 cans corn
1 can hominy
1 can pinto beans drained
Combine all ingredients in pot on medium-high heat until heated through. The extra can of corn can be added if you want to serve more people and still keep it cheap. Hominy soup can be served with cornbread or rolls as a side. This recipe was my favorite as a child!
Ingredients:
1 lb ground beef browned and drained
1 can Ro-tel (or diced tomatoes with green chile)
1-2 cans corn
1 can hominy
1 can pinto beans drained
Combine all ingredients in pot on medium-high heat until heated through. The extra can of corn can be added if you want to serve more people and still keep it cheap. Hominy soup can be served with cornbread or rolls as a side. This recipe was my favorite as a child!
Saturday, February 12, 2011
Aztec Quiche
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Monterrey jack cheese, grated
3/4 cup cheddar cheese
4 ounces green chiles, diced
1 cup half and half
3 eggs -- beaten
1/2 teaspoon salt
1/8 teaspoon cumin powder
1 pie crust
Beat eggs. Add half and half.
Blend in the rest of the ingredients and freeze in a gallon sized bag. Put pie crust in separate bag to freeze.
Thaw mixture completely.
Thaw crust for 10 minutes and precook for 5 minutes.
Fill with egg mixture.
Bake in 325 oven for 30 minutes.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Monterrey jack cheese, grated
3/4 cup cheddar cheese
4 ounces green chiles, diced
1 cup half and half
3 eggs -- beaten
1/2 teaspoon salt
1/8 teaspoon cumin powder
1 pie crust
Beat eggs. Add half and half.
Blend in the rest of the ingredients and freeze in a gallon sized bag. Put pie crust in separate bag to freeze.
Thaw mixture completely.
Thaw crust for 10 minutes and precook for 5 minutes.
Fill with egg mixture.
Bake in 325 oven for 30 minutes.
Stuffed Chicken
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces feta cheese -- crumbled (2 cups)
1/2 cup jarred roasted red peppers -- rinsed, patted dry, and coarsely chopped
1/2 cup pitted Kalamata olives -- coarsely chopped
3 large green onions -- thinly sliced (1 cup)
1 teaspoon dried oregano
16 chicken cutlets -- (about 4 pounds total)
Coarse salt and ground pepper
2 cups tomato sauce -- (optional)
In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.
Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet.
On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.
To bake: Preheat oven to 400 degrees. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper.
Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.
I have not made this one yet. If you do, let me know how it turns out. I'm very curious!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces feta cheese -- crumbled (2 cups)
1/2 cup jarred roasted red peppers -- rinsed, patted dry, and coarsely chopped
1/2 cup pitted Kalamata olives -- coarsely chopped
3 large green onions -- thinly sliced (1 cup)
1 teaspoon dried oregano
16 chicken cutlets -- (about 4 pounds total)
Coarse salt and ground pepper
2 cups tomato sauce -- (optional)
In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.
Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet.
On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.
To bake: Preheat oven to 400 degrees. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper.
Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.
I have not made this one yet. If you do, let me know how it turns out. I'm very curious!
Quiche Lorraine
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust
3 eggs
1 cup milk
1 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup bacon bits
1 1/2 cups swiss cheese -- shredded
1 tablespoon flour
Blend all ingredients except pie crust
Freeze in 1 gallon Ziploc bag; place in 2nd Ziploc bag with pie crust.
To serve; thaw egg mixture completely.
Thaw pie crust 10 minutes then add egg mixture.
Bake at 375 for 30-45 minutes.
Let stand for 5 minutes before slicing.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust
3 eggs
1 cup milk
1 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup bacon bits
1 1/2 cups swiss cheese -- shredded
1 tablespoon flour
Blend all ingredients except pie crust
Freeze in 1 gallon Ziploc bag; place in 2nd Ziploc bag with pie crust.
To serve; thaw egg mixture completely.
Thaw pie crust 10 minutes then add egg mixture.
Bake at 375 for 30-45 minutes.
Let stand for 5 minutes before slicing.
Cheese Manicotti
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 oz pkg manicotti
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup softened cream cheese
1/2 cup shredded fresh Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoons dried parsley flakes
1 teaspoons salt
1/4 teaspoon pepper
3 cups spaghetti sauce
Do not cook manicotti. Combine ricotta cheese, cottage cheese, cream cheese, Parmesan cheese mozzerella cheese, dried parsley flakes, salt and pepper.
Mix well.
Cover bottom of a greased foil baking pan with spaghetti sauce. Place filling into a quart freezer bag. Zip closed Snip off corner. Squeeze filling into each uncooked manicotti.
Arrange on spaghetti sauce in pan.
Pour spaghetti sauce over all.
Cover with extra heavy foil. Label and freeze.
Thaw. Bake covered for 45 minutes at 350.
Uncover top with more mozzarella cheese and bake an additional 5 min or until cheese melts.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 oz pkg manicotti
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup softened cream cheese
1/2 cup shredded fresh Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoons dried parsley flakes
1 teaspoons salt
1/4 teaspoon pepper
3 cups spaghetti sauce
Do not cook manicotti. Combine ricotta cheese, cottage cheese, cream cheese, Parmesan cheese mozzerella cheese, dried parsley flakes, salt and pepper.
Mix well.
Cover bottom of a greased foil baking pan with spaghetti sauce. Place filling into a quart freezer bag. Zip closed Snip off corner. Squeeze filling into each uncooked manicotti.
Arrange on spaghetti sauce in pan.
Pour spaghetti sauce over all.
Cover with extra heavy foil. Label and freeze.
Thaw. Bake covered for 45 minutes at 350.
Uncover top with more mozzarella cheese and bake an additional 5 min or until cheese melts.
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