Monday, January 19, 2009

January Switch! part deux

Submitted by: Kaly
8 servings 50 minutes cook time10 minutes prep time
1lb ground beef
2/3 cup chopped onions
1/2 teaspoon salt
1 dash pepper
1/4 cup water
1 can condensed chicken gumbo soup
1 tablespoon ketchup
1 tablespoon prepared mustard
Cook meat and onion together until meat is browned.
Add remaining ingredients and mix.
Cover; simmer gently over low heat 30 minutes.
Stir occasionally.
Spoon into 8 buns.

Chili’s Chicken Enchilada Soup
Summited by: Brenda
1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 qts. water, divided
2 C. crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.Serves 16-20.

Hawaiian Haystacks
Submitted by: Kristi
1 cube butter
3/4 c flour
2 tsp salt
1/4 tsp pepper
3 c chicken broth
2 c milk
3 c cubed, cooked chicken
Melt butter in pan, Add flour, salt, and pepper. Cook on low stirring until smooth. Add broth and milk. Add chicken and stir until thickened. Serve gravy over rice, add toppings.
For Freezer: Put gravy in a quart size Ziploc bag. Put 1 cup rice in a sandwich back and include 1 cup chinese noodles (in a bag), 1 cup of shredded cheddar cheese, and an unopened can of pineapple in and gallon ziploc.
When ready to eat: Prepare rice, heat up sauce and serve with noodles, pineapple and fresh toppings (chopped tomatoes, peas, sliced green onions, sliced black olives, etc)

Dr. Pepper Spaghetti
Submitted by: Crystal
2 pounds lean ground beef
1 cup chopped onion
1/2 teaspoon Garlic Powder
1/2 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12 oz.) can Dr. Pepper
2 (8 oz.) cans Tomato Sauce
2 tablespoons Worcestershire Sauce
1 (16 oz.) package Spaghetti Noodles, cooked
1 1/2 cup Shredded Mozzarella Cheese
Brown ground beef in a large Dutch oven. Drain well. Add onion and seasonings. Cook about 5 minutes; add Dr. Pepper, tomato sauce, and Worcestershire sauce and cook an additional 5 minutes. Stir in cooked and drained spaghetti. Stir in cheese. Pour 1/2 of spaghetti mixture into a well greased casserole dish. Bake at 350 degrees for 20 minutes.
Pour remaining spaghetti into a foil casserole pan and cover tightly with foil. Date, label, and place in the freezer. It’s 2 complete meals in the time it took to cook one!

January Switch! part 1

Chicken Lasagne Rolls
submitted by: Chalene
2 cups Frigo part skim ricotta cheese
1¼ cup Frigo Mozzarella part skim cheese, shredded
¼ cup Frigo Parmesan cheese
1 egg
1 teaspoon garlic powder
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded bakedchicken breasts*
8 cooked lasagna noodles
1 ½ cup tomato sauce
* As a time-saver, use a rotisserie chicken from your grocer’s deli.

Directions1. Preheat oven to 375°.
2. Mix first eight ingredients, reserving ¼ cup of mozzarella for baking, set aside.
3. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and ¼ cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dish with ½ cup of tomato sauce.
6. Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with ¼ cup mozzarella cheese. Bake at 375° for 20 minutes.
Prep Time: 25 minutesYield: 8 servings
Nutritional Info: Calories: 405 (34% from fat); Fat: 15.3 g (saturated fat: 8.4 g, mono. fat: 4.5 g, poly.: 1.2 g); Protein: 36.4 g; Carbohydrate: 29.1 g; Fiber: 2.0 g; Cholesterol: 116 mg; Iron: 2.7 mg; Sodium: 841 mg; Calcium: 458 mg

Breakfast Casserole
submitted by: Kimberly
**pour a bag of frozen hashbrowns on the bottom of 9x13 baking dish.
**Mix the following ingredients together and pour over the hashbrowns--
12 eggs
2 lbs sausage links - cooked and chopped
1 lb ham - cubed
1 (15oz) can cream of celery soup
1 can (use the empty cr of celery can) milk
**Sprinkle S & P (to taste) on top and
Bake @ 350 for 30 minutes or util set up.
**remove from oven and sprinkle mild cheddar cheese on top.

Mexican Fiesta!
submitted by: Bree
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL(R) HOME ORIGINALS(R) Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL(R) HOME ORIGINALS(R) Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
HEAT oven to 400ºF. Brown meat with onions in large skillet onmedium-high heat; drain. Add salsa, beans, dressing and seasoning mix;mix well.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch bakingdish; cover with layers of 1/2 each of the meat mixture, sour creamand cheese. Repeat all layers. Cover with foil.Line 13x9-inch baking dish with foil, with ends of foil extending oversides of dish. Assemble recipe in prepared dish as directed. Coverwith foil. Freeze up to 3 months. When ready to serve, heat oven to400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20min. or until casserole is heated through and cheese is melted. Letstand 5 min. before cutting to serve. To decrease the baking time,thaw casserole in refrigerator overnight, then bake, uncovered, 45min. or until casserole is heated through and cheese is melted.
Serving Suggestion:Top with chopped tomatoes, shredded lettuce and cilantro.

Famous Chimichangas
submitted by: Denise
1 lb ground beef, browned
1 can refried beans
1 cup salsa
1 Tbsp taco seasoning
2 cups cheddar cheese, shredded
12 flour tortillas
1 gallon freezer zipper storage bag

Mix 1st 5 ingredients together in a large bowl. Fill each tortilla with an equal amount of filling. Roll up burrito style and put into freezer bag. Freeze.
When ready to eat:
Thaw. Brush each chimichanga with oil and bake at 350 for 20-25 minutes until golden brown. Serve with lettuce, tomatoes (or salsa) and sour cream. One of our favorites!

Wait No More

New recipes are coming...please hold on (if you are reading this that means someone is...)