Ham & Cheese Quiche - Dana
Baked Pesto Chicken - Jeni M
Chicken Wine Casserole - Jen R
Pepperoni Pasta Milano - Natalie
Jambalaya - Sara D
Chicken Burritos - Sarah B
Sunday, September 30, 2012
Jambalaya
Jambalaya
3/4 lb. Andouille Sausage (sometimes I use cajun sausage when I can't find
Andouille)
5 C. water
1 cooked whole chicken, meat removed from bones (I use a rotisserie chicken)
2 Tbsp. canola oil
1 C. diced onion
1 C. diced celery
2 C. diced mixed bell peppers (green, red and yellow)
1 Tbsp. minced fresh garlic
1 C. diced smoked ham
2 tsp. dried whole thyme
2 tsp. dried whole oregano
2 bay leaves
2 tsp. onion powder
1 1/2 tsp. ground mustard
1 tsp. white pepper
1/2 tsp. cayenne
1/2 tsp. salt
2 - 28 oz. cans stewed tomatoes
6 C. clam stock (I can never find this so I use chicken stock)
1 C. uncooked white rice
1 lb. medium shrimp, peeled and deveined
In a medium saucepan, bring andouille sausage links to a boil in 5 c. water. Reduce the heat and simmer 10 minutes. Remove the sausage from pan to cool, reserving 2 c. cooking liquid. Slice sausage into 1/2 inch rounds and set aside.
In a soup kettle (you need a very big kettle for everything to fit in, a stock pot works well), heat oil and add onion, celery, peppers, garlic, and ham, stirring and cooking over medium heat until the vegetables are tender - about 5 minutes. Stir in seasonings and add tomatoes, clam stock, reserved sausage-cooking liquid, reserved chicken and sliced sausage.
Bring everything to a boil, reduce heat, partially cover and simmer for 10 minutes. Add rice and simmer an additional 15 minutes. Stir in shrimp and continue cooking 3 minutes. Makes 8-10 servings.
**For supper swap, each recipe of Jambalaya is enough for 2 meals. So if you have 6 people in your supper swap, you would only have to make 3 recipes**
5 C. water
1 cooked whole chicken, meat removed from bones (I use a rotisserie chicken)
2 Tbsp. canola oil
1 C. diced onion
1 C. diced celery
2 C. diced mixed bell peppers (green, red and yellow)
1 Tbsp. minced fresh garlic
1 C. diced smoked ham
2 tsp. dried whole thyme
2 tsp. dried whole oregano
2 bay leaves
2 tsp. onion powder
1 1/2 tsp. ground mustard
1 tsp. white pepper
1/2 tsp. cayenne
1/2 tsp. salt
2 - 28 oz. cans stewed tomatoes
6 C. clam stock (I can never find this so I use chicken stock)
1 C. uncooked white rice
1 lb. medium shrimp, peeled and deveined
In a medium saucepan, bring andouille sausage links to a boil in 5 c. water. Reduce the heat and simmer 10 minutes. Remove the sausage from pan to cool, reserving 2 c. cooking liquid. Slice sausage into 1/2 inch rounds and set aside.
In a soup kettle (you need a very big kettle for everything to fit in, a stock pot works well), heat oil and add onion, celery, peppers, garlic, and ham, stirring and cooking over medium heat until the vegetables are tender - about 5 minutes. Stir in seasonings and add tomatoes, clam stock, reserved sausage-cooking liquid, reserved chicken and sliced sausage.
Bring everything to a boil, reduce heat, partially cover and simmer for 10 minutes. Add rice and simmer an additional 15 minutes. Stir in shrimp and continue cooking 3 minutes. Makes 8-10 servings.
**For supper swap, each recipe of Jambalaya is enough for 2 meals. So if you have 6 people in your supper swap, you would only have to make 3 recipes**
Pepperoni Pasta Milano
Pepperoni Pasta Milano
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Chicken Wine Casserole
Chicken Wine Casserole
1 box Uncle Ben’s Long Grain and Wild Rice
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
3 cups cooked chicken; cut into cubes
6 slices deli Swiss cheese (have deli wrap in 6-slice bundles)
2 cans cream of chicken soup (not fat free)
½ cup white wine
2 cups herbed seasoned stuffing
½ cup butter **on hand on day of serving
Preparation:
Cook Cook 3 boneless, skinless chicken breasts; cut into cubes. Cool.
Mix 2 cans cream of chicken soup with ½ cup white wine and cubed chicken. Place in baggie.
Put 2 cups herb seasoned stuffing in a baggie.
Bundle chicken mixture, stuffing, wrapped cheese slices, and a box of Uncle Ben's.
Serving Day Instructions:
Note that you will need to provide a stick of butter. Spray a 9x 13 pan. Prepare package of Uncle Ben’s Long Grain and Wild Rice according to package directions.
Spread rice in pan. Layer chicken mixture on top. Cover with slices of deli Swiss cheese.
Sprinkle herb seasoned stuffing on top. Melt 1 stick of butter and drizzle over stuffing crumbs.
Bake uncovered 1 hour at 350.
Ham & Cheese Quiche
Ham and Cheese Quiche
This recipe makes 1 quiche….Note that each swapper gets 2 quiches.
1 1/2 cups grated cheddar cheese
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Quiche Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake as follows:
Frozen - bake, uncovered for 60 minutes at 400.
If thawed - bake uncovered 30-45 minutes at 350.
This recipe makes 1 quiche….Note that each swapper gets 2 quiches.
1 1/2 cups grated cheddar cheese
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Quiche Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake as follows:
Frozen - bake, uncovered for 60 minutes at 400.
If thawed - bake uncovered 30-45 minutes at 350.
Sunday, September 2, 2012
September 2012 Supper Swap
Mardy's Meatballs - Dana
Baked Pesto Chicken - Jeni M
Popular (Poppy) Beef - Jen R
Curried Honey Mustard Chicken - Natalie
Hawaiian Chicken - Sara D
Million Dollar Ham Sandwiches - Sarah B
Million Dollar Ham Sandwiches
Million Dollar Ham Sandwiches:
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
Baked Pesto Chicken
Baked Pesto Chicken
6 boneless, skinless chicken breasts
3/4 C basil pesto
3/4 C grated mozzarella cheese
Trim Chicken of excess fat. Slice lengthwise into 2-4 pieces, depending on size of breast meat. Bag chicken, pesto and mozzarella separately.
3/4 C basil pesto
3/4 C grated mozzarella cheese
Trim Chicken of excess fat. Slice lengthwise into 2-4 pieces, depending on size of breast meat. Bag chicken, pesto and mozzarella separately.
Serving Day:
Thaw. Preheat open to 375 degrees. Spread some of the pest in a thin layer across the bottom of a 9x13 pan. Lay the sliced chicken on top, then spread on the remaining pesto. Cook, uncovered for 25 minutes. Remove pan from the oven and top with the cheese. Return to the over for another 5-7 minutes until completely cooked. Serve the sauce in pan over noodles or rice, or just over the cooked chicken.
Mardy's Meatballs
Mardy's Meatballs
1 1/2 pounds Ground beef
2 eggs
2 Tbsp dry minced onion
1 teaspoon Salt
1/8 teaspoon Pepper
1 ¼ cups Rice Krispies
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
COOKING DAY: Combine all meatball ingredients and mix together gently. Combine all sauce ingredients and mix well. Pour half of the sauce into the beef mixture and mix well. Shape the mixture into balls and arrange on a pan. (The large Pampered Chef stainless steel scoop also works) Flash freeze. Remove and seal in a zippered freezer bag. Pour remaining sauce into a small baggie and freeze with the meatballs.
SERVING DAY: Place frozen meatballs in 9x13” pan. Thaw completely. Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.
1 1/2 pounds Ground beef
2 eggs
2 Tbsp dry minced onion
1 teaspoon Salt
1/8 teaspoon Pepper
1 ¼ cups Rice Krispies
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
COOKING DAY: Combine all meatball ingredients and mix together gently. Combine all sauce ingredients and mix well. Pour half of the sauce into the beef mixture and mix well. Shape the mixture into balls and arrange on a pan. (The large Pampered Chef stainless steel scoop also works) Flash freeze. Remove and seal in a zippered freezer bag. Pour remaining sauce into a small baggie and freeze with the meatballs.
SERVING DAY: Place frozen meatballs in 9x13” pan. Thaw completely. Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.
Hawaiian Chicken
Hawaiian Chicken
2.5 lbs. boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – not instant
2.5 lbs. boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – not instant
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
4-6 servings
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Curried Honey Mustard Chicken
Curried Honey Mustard Chicken
1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
2.5 pounds chicken breasts
1 1/2 cups long grain rice - not instand
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saffron if desired.
1 1/2 cups long grain rice - not instand
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saffron if desired.
Popular (Poppy) Beef
Popular (Poppy) Beef
Ingredients:
1 lb ground beef
½ tsp salt
½ cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 cup sour cream
8 oz cream cheese
1/4 tsp pepper
8 oz spaghetti, linguine or other pasta (get what is inexpensive--can be more than 8 oz)
Cooking Day Directions:
Sauté the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except pasta. Freeze each of the two mixtures in baggies. Put all together in a gallon bag freezer bag. Label and freeze flat. Be sure to bring the pasta on swap day.
Popular Beef Serving Day Instructions:
Thaw. Preheat oven to 350. Cook 8 oz pasta according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the pasta and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese if desired. Bake for 30 minutes or until hot and bubbly.
1 lb ground beef
½ tsp salt
½ cup chopped onion
15 oz can tomato sauce
8 oz cottage cheese
1 cup sour cream
8 oz cream cheese
1/4 tsp pepper
8 oz spaghetti, linguine or other pasta (get what is inexpensive--can be more than 8 oz)
Cooking Day Directions:
Sauté the beef with salt and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except pasta. Freeze each of the two mixtures in baggies. Put all together in a gallon bag freezer bag. Label and freeze flat. Be sure to bring the pasta on swap day.
Popular Beef Serving Day Instructions:
Thaw. Preheat oven to 350. Cook 8 oz pasta according to package directions and drain. While pasta is hot, mix it in to the cheese mixture in a medium bowl. Spread the pasta and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese if desired. Bake for 30 minutes or until hot and bubbly.
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