Chicken Gyros - Jen R
Crock Pot Chicken Fajitas - Julie
Ham & Cheese Bowties - Lisa
Parsley Parmesan Chicken - Sara D
Broiled Roll-ups - Sarah B
Tuesday, March 4, 2014
Parsley Parmesan Chicken
Parsley Parmesan Chicken
Italian salad dressing 1/4 C.
Boneless skinless chicken breasts 2-3 lbs.
grated parmesan cheese 1/2 C.
dry bread crumbs 1/3 C.
parsley flakes 2 T.
paprika 1/2 t.
salt 1/2 t.
pepper 1/4 t.
Assembly Directions:
Combine chicken breasts and salad dressing in a freezer bag, coating well.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions:
Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350ยบ for 30-40 minutes or until thickest piece is done.
Italian salad dressing 1/4 C.
Boneless skinless chicken breasts 2-3 lbs.
grated parmesan cheese 1/2 C.
dry bread crumbs 1/3 C.
parsley flakes 2 T.
paprika 1/2 t.
salt 1/2 t.
pepper 1/4 t.
Assembly Directions:
Combine chicken breasts and salad dressing in a freezer bag, coating well.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a separate bag. Put both bags into a larger freezer bag.
Cooking Directions:
Thaw completely. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350ยบ for 30-40 minutes or until thickest piece is done.
Monday, February 3, 2014
February 2014 Supper Swap
Unstuffed Shells - Jen R
Tater Tot Hot Dish - Julie
Cream Cheese Chicken - Lisa
Pepperoni Pasta Milano - Sara D
Doritos Chicken - Sarah B
Unstuffed Shells
Unstuffed Shells
Pam @ onceamonthmeals.com
Ingredients:
- 1 box medium pasta shells (about 4 cups, uncooked)
- 1 pound Italian bulk sausage or ground beef, cooked
- 40 ounces pasta sauce
- 0.75 cups cream cheese spread*
- 0.25 cup milk
- 0.25 cup grated Parmesan cheese
- 0.5 cups chopped fresh basil (optional)
- 1.5 cups shredded mozzarella cheese
*I used Italian Cheese and Herb Philadelphia Cooking Creme, found near the cream cheese at the grocery store.
Directions:
Cook pasta as directed on package, in salted boiling water. Add cooked sausage to pasta sauce; simmer on medium heat 2 min., stirring frequently. Remove from heat. Drain pasta. Whisk cream cheese spread, milk and Parmesan in large bowl until well blended. Add pasta and basil; stir gently until pasta is evenly coated. Spread half the meat sauce onto bottom of two greased 8×8 baking dishes. Cover with pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Freezing Directions:
Prepare as above, but do not bake. Cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.
Tater Tot Hot Dish
Tater Tot Hot Dish
From Trinity Lutheran Church Cookbook
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
From Trinity Lutheran Church Cookbook
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Saturday, January 4, 2014
January 2014 Supper Swap
Swiss Potato Chowder - Jen R
Chicken Enchiladas - Julie
Slow Cooker Pork - Lisa
Thai Pesto Chicken Pasta - Sara D
Beef Stroganoff - Sarah B
Beef Stroganoff
Beef Stroganoff:
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
2 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1 (10 1/2 ounce) can cream of chicken soup
1 (6 ounce) jar sliced mushrooms (optional)
1 cup sour cream
8 oz egg noodles
Directions:
1.Combine meat, flour, salt, pepper and paprika.
2.In a large skillet, cook onion in butter until golden.
3. Add meat and brown while stirring.
4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
5. Add sour cream. Cool and freeze.
Serving day: Thaw. Heat on stovetop until heated through (be careful not to burn). Serve over noodles.
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