Friday, September 21, 2007
1 1/2 pounds ground beef
1 Small onion, chopped
1 can tomato sauce (29 oz.)
1 can peeled whole tomatoes (14 ½ oz.)
1/2 teaspoon Cinnamon
1/2 teaspoon Allspice
1 tsp. Salt
1/2 teaspoon Pepper
1 1/2 tablespoons Chili powder
1 tbsp white vinegar
1 clove garlic
3 bay leaves
Cheddar cheese block, finely shredded
Brown meat. Add onions to the meat. Cook 3-5 minutes. Drain grease. Place meat and onions in a large pan or crock-pot. Add rest of ingredients. Cook slowly 4-5 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese and oyster crackers.
1 cup onion, chopped
1 clove garlic, chopped
1/4 cup butter
1/2 cup flour
2 1/2 cups milk
3/4 cup cream of coconut
2 tablespoons curry powder
3 cubes chicken bouillon
1/4 cup lemon juice
1 cooked chicken, shredded (1 rotisserie chicken = 3 cups)
1. In a large skillet, cook onion and garlic in butter until tender. Stir in flour. Gradually add milk, stirring until smooth. Add coconut, curry and bouillon. Cook over medium heat until thickened. Add lemon juice. Reduce heat and simmer 10 minutes. Add chicken and cook 10 more minutes.
2. Serve with rice over condiments (toasted flake coconut, cashews, raisins).
Serving Ideas: Serve with rice over condiments (toasted flake coconut, cashews, raisins).
Wednesday, September 19, 2007
This is so good and it is SO EASY TO MAKE!
1 14 oz. can beef broth
3 pounds boneless pork ribs
1 18 oz. bottle BBQ sauce (we likeFamous Dave's Sweet n Sassy)
12 Hamburger Buns
Pour can of broth into slow cooker, add meat. Cook on high for 4 hours or until shreds easily.
Remove meat, shred with two forks. Combine with BBQ sauce and bake at 350 for 30 minutes.
Cool and freeze in bags. Serves 12.
4 - large whole boneless skinless chicken breasts
4 eggs combine w/ 1t salt and ¼ t pepper
4 C dry bread crumbs – season w/ parmesan cheese
8T olive oil
8T unsalted butter
4C Italian tomato sauce (pre-mixed sauces are good)
1 pound grated mozzarella cheese
1. Preheat oven to 400 degrees F
2. Slice chicken breasts in half
3. Dip chicken in eggs and then coat w/ bread crumbs
4. Sautee chicken in olive oil and butter until brown
5. Coat bottom of a baking dish with tomato sauce, add chicken cutlets, and then cover w/ tomato sauce.
6. Add parmesan cheese over the sauce and bake for about 20 minutes.
7. Add mozzarella cheese to top of the dish and bake for 10 minutes or so until cheese is melted.
8. Cool and freeze. Reheat chicken mixture and serve over fresh spaghetti.
1 pound ground round
1 (26-ounce) jar low-fat spaghetti sauce
1 (16-ounce) carton fat-free cottage cheese
2 tablespoons grated Parmesan cheese
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) preshredded reduced-fat mild cheddar cheese
Chopped fresh parsley (optional)
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan.
Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.
Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture;
top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles.
Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and
bake 5 more minutes or until cheese melts. Cool and Freeze. Serves 8
1 large onion, diced
1 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2-ounce) cans French onion soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can beef broth
2 to 3 teaspoons Creole seasoning
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or
until sausage is browned. Stir in chicken and next 6 ingredients.
Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Serves 4-6
11 medium red potatoes
4 cloves garlic -- minced
2 tablespoons butter
2/3 cup fat free milk, ,warmed
3/4 teaspoon salt
1/3 cup and teapsoons Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water.
Bring to a boil. Reduce heat.
Cover and simmer for 20-25 minutes or until tender.
Drain well. Add the butter, salt, milk and mash. Stir in cheese. Freeze.Serves 8
1 (12 oz) package jumbo shells
1 1/2 pounds sirloin
2 egg whites
1/4 cup parmesan cheese
1/4 cup italian bread crumbs
1 tablespoon parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 1/2 (8 oz) packages mozzerella cheese
For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste
For Tomato Sauce:
In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.
Cook pasta shells. Cook sirloin, add egg whites, parmesan cheese and
1/2 package mozzerella, crumbs, seasonings.
Pour half the sauce in a baking dish.
Stuff shells with filling. Arrange shells in dish and cover with remaining sauce.
Freeze. Bake at 350 for 25-30 minutes then add mozzerella cheese and
bake an add'l 10 minutes.
|4 Tbsp. yeast|
|4 c tepid water (90*)|
|4 Tbsp. sugar|
|1 c oil|
|2 tsp. salt|
|12 cups flour|
|6 cloves crushed garlic|
|8 cups mozzerella cheese|
|4 cans pizza sauce|
|2 packages mushrooms or your favorite topping |
|Dissolve yeast in water and add sugar. Wait a few minutes then add oil |
and salt and garlic.Mix in 3 cups flour and mix about 10 min
|till it leaves the side of the mixer bowl. Add remaining flour with dough hook |
or by hand. Knead until smooth. Section and place in freezer bags.
|To BAKE OPTION #1: Remove from freezer and place dough into greased |
bowl. Cover with towel and allow to thaw and rise for 3 - 6 hours.
|Allow to rise twice in the bowl. Punch down. Oil baking sheets using fingers |
press out to edges.Poke crust with forks. (You can use a pie pan to make deep dish
or a round pizza pan for a thinner crust. Both turned out good for us)
|Serving Size- 16 (2 pieces each). Let rise a bit and top. Bake at 425* |
for 20 min.