1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce ***
3/4 C. shredded mozzarella cheese
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, and then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.
To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
***I substituted spaghetti sauce for the tomato sauce and included pasta for you to serve it on.
Tuesday, November 10, 2009
Tuesday, October 27, 2009
OCTOBER MEALS
I have heard rave reviews for our meals this month! Thanks for all your hard work! If something didn't work out well with this month's meals please let me know so we can all learn as we go.
Wednesday, October 21, 2009
Wednesday, July 1, 2009
Sweet Shredded Pork by Melanie Longmore
2 lb pork loin
1/2 C Worcestershire sauce
1/2 C water
1 tsp garlic powder
1 tsp salt
1/2 tsp chili powder (you can add more for more of a kick)
1 tsp ginger
2 TBSP minced onion
1 C enchilada sauce (Spicy or mild)
1 C brown sugar
Mix worc. sauce, water, garlic powder, salt, chili powder, ginger and onion and pour over pork loin. Cook in crockpot low for 9-10 hours or high for 5-6 hours (until shreddable). Shred and drain. Add enchilada sauce and brown sugar. Mix well and serve on tortillas with your favorite toppings
1/2 C Worcestershire sauce
1/2 C water
1 tsp garlic powder
1 tsp salt
1/2 tsp chili powder (you can add more for more of a kick)
1 tsp ginger
2 TBSP minced onion
1 C enchilada sauce (Spicy or mild)
1 C brown sugar
Mix worc. sauce, water, garlic powder, salt, chili powder, ginger and onion and pour over pork loin. Cook in crockpot low for 9-10 hours or high for 5-6 hours (until shreddable). Shred and drain. Add enchilada sauce and brown sugar. Mix well and serve on tortillas with your favorite toppings
Chicken Enchiladas by Lori Copling
1 (10.75 oz) can condensed cream of chicken soup
1/2 C Sour Cream
1 TBS margarine
1 onion, chopped
1 tsp chili powder
2 C chopped cooked chicken breast
1 (4 oz) can chopped green chile peppers, drained
8 (8 in) flour tortillas
1 C shredded Cheddar Cheese
Directions:
1. Preheat oven to 350*
2. in a small bowl mix the soup, sour cream and set aside
3. melt margarine in a med. saucepan over med hugh heat. Add onion and chili powder and saute until tender. Stir in the chicken, chile peppers, and 2 TBS of the soup mixture. cook and stir until heated through.
4. spread 1/2 C of the soup mixture in a 9X13 in baking dish. Spoon about 1/4 C of the chicken mixture down the center of each tortilla. Roll up tortillas, and place seam side down in the baking dish. Spoon remaining soup mixture on top and sprinkle with cheese.
5. Bake 25 min in the preheated ove or until bubble and lightly browned.
1/2 C Sour Cream
1 TBS margarine
1 onion, chopped
1 tsp chili powder
2 C chopped cooked chicken breast
1 (4 oz) can chopped green chile peppers, drained
8 (8 in) flour tortillas
1 C shredded Cheddar Cheese
Directions:
1. Preheat oven to 350*
2. in a small bowl mix the soup, sour cream and set aside
3. melt margarine in a med. saucepan over med hugh heat. Add onion and chili powder and saute until tender. Stir in the chicken, chile peppers, and 2 TBS of the soup mixture. cook and stir until heated through.
4. spread 1/2 C of the soup mixture in a 9X13 in baking dish. Spoon about 1/4 C of the chicken mixture down the center of each tortilla. Roll up tortillas, and place seam side down in the baking dish. Spoon remaining soup mixture on top and sprinkle with cheese.
5. Bake 25 min in the preheated ove or until bubble and lightly browned.
Tuesday, June 16, 2009
Chicken Tortilla Casserole
Chicken Tortilla Casserole
By Maranda Carlile
1 can cream of mushroom soup
1 can cream of chicken soup
1 c cooked chopped onion
1 (4oz) can chopped green chili
1 ½ c sour cream
6 Corn tortillas (cut into fourths)
4 c cooked, chopped chicken
2 c shredded cheddar cheese
Combine soups, onion, green chili, and sour cream. Cut tortillas into fourths. In greased foil pan (makes 9x13 in or two 9x9 inch), make the following layers, using half for both layers: Tortillas, chicken, cheese, sauce. Repeat layers. Cover with heavy foil, Label and freeze.
To serve: Thaw and bake, covered, for 60 minutes at 350 F, uncover, top with more shredded cheddar cheese. Return to oven long enough for cheese to melt. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.
By Maranda Carlile
1 can cream of mushroom soup
1 can cream of chicken soup
1 c cooked chopped onion
1 (4oz) can chopped green chili
1 ½ c sour cream
6 Corn tortillas (cut into fourths)
4 c cooked, chopped chicken
2 c shredded cheddar cheese
Combine soups, onion, green chili, and sour cream. Cut tortillas into fourths. In greased foil pan (makes 9x13 in or two 9x9 inch), make the following layers, using half for both layers: Tortillas, chicken, cheese, sauce. Repeat layers. Cover with heavy foil, Label and freeze.
To serve: Thaw and bake, covered, for 60 minutes at 350 F, uncover, top with more shredded cheddar cheese. Return to oven long enough for cheese to melt. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.
Monday, June 15, 2009
Shephard's Pie
Shepherd's Pie
By Aneisa Phelps
1 c. each of cooked carrots, corn and green beans (I used fresh and frozen, but I have also used canned vegi's when I'm in a hurry and they work just fine)
1 lb. ground beef (seasoned to you liking)
1/4 c. onion
1 can Tomato Soup
1 can tomato sauce
S&P to taste (you can also add oregano, basil, parsley flakes etc. if desired)
Saute onion in a little olive oil until translucent. Add ground beef and brown until cooked through.
Mix the vegi's with the meat and then add the tomato soup and sauce and mix. (I usually do all of this in the bowl I'm going to cook it in)
Spread 3 cups mashed potatoes (about 8 large) over the meat/vegi mixture and top generously with grated cheddar cheese.
Bake at 375 for about a half hour (if not frozen) or until heated through.
By Aneisa Phelps
1 c. each of cooked carrots, corn and green beans (I used fresh and frozen, but I have also used canned vegi's when I'm in a hurry and they work just fine)
1 lb. ground beef (seasoned to you liking)
1/4 c. onion
1 can Tomato Soup
1 can tomato sauce
S&P to taste (you can also add oregano, basil, parsley flakes etc. if desired)
Saute onion in a little olive oil until translucent. Add ground beef and brown until cooked through.
Mix the vegi's with the meat and then add the tomato soup and sauce and mix. (I usually do all of this in the bowl I'm going to cook it in)
Spread 3 cups mashed potatoes (about 8 large) over the meat/vegi mixture and top generously with grated cheddar cheese.
Bake at 375 for about a half hour (if not frozen) or until heated through.
Tuesday, June 9, 2009
June Recipe
Navajo Tacos
Fried Bread
4 cups Flour
2 Tbs. baking powder
1 tsp. salt
Mix and add water until slightly sticky. Roll to desired thickness and cook in lard/ oil.
Meat
1 lb. meat
1 packet taco seasoning
Cook meat until done. Add seasoning.
1 can of refried beans heated in sauce pan.
Top with favorite toppings and enjoy.
This will probably taste different from what you are use to.
Sunday, May 10, 2009
Vikki's May Recipe and June Menu Item
Hi all,
1 bottle of Apricot Preserves
1 pkg. of onion soup mix
1 bottle of Russian Salad Drsg
Chicken tenderloins
Mix together then bake at 350 degrees for 40-50 minutes
I will be making Weight Watcher's Turkey Chili for June
Vikki
Russian Chicken
1 bottle of Apricot Preserves
1 pkg. of onion soup mix
1 bottle of Russian Salad Drsg
Chicken tenderloins
Mix together then bake at 350 degrees for 40-50 minutes
I will be making Weight Watcher's Turkey Chili for June
Vikki
Friday, May 8, 2009
Recipes!!
If you haven't submitted your recipe, please e-mail me at maranda.carlile@imail.org and I will get it posted here.
Here are the recipes submitted so far:
Melanie Longmore
Lisa Harper
Here are the recipes submitted so far:
Melanie Longmore
Chicken & Broccoli Casserole
2 full chicken breasts cooked and finely chopped
1C broccoli cooked (slightly underdone) finely chopped
1 can cream of chicken (or any cream of___)
1/2 C shredded cheese (you choose type)
10 corn tortillas
Combine chicken, broccoli, soup, cheese, salt to taste
Wrap tortillas in two moist paper towels and microwave for 1 minute
(Tortillas will now be soft and more pliable)
Add about 2 TBS of chicken mixture to each tortilla, roll and place in pan
Pour approx 1 additional cream of chicken to top of casserole
Top with about 1/2 C additional cheese
Cook @ 350* for 20 minutes
Lisa Harper
Soya Chicken
Put the following in a crockpot:
1 cube butter
1 package dry italian dressing
4 chicken breast diced - uncooked
Cook on high for 2 hours - or low for 6 hours
Add the following:
1 8 oz cream cheese
1 can Cream of Chicken soup
1 16 oz sour cream
Cook until warmed through, about 30 minutes.
Serve over rice or noodles
You can double the sauce to help stretch the chicken
Put the following in a crockpot:
1 cube butter
1 package dry italian dressing
4 chicken breast diced - uncooked
Cook on high for 2 hours - or low for 6 hours
Add the following:
1 8 oz cream cheese
1 can Cream of Chicken soup
1 16 oz sour cream
Cook until warmed through, about 30 minutes.
Serve over rice or noodles
You can double the sauce to help stretch the chicken
Cathy Cottle
Wet Burritos
1 # hamburger
1 can refried beans
1 pkg taco seasoning mix
¾ c water
Fry hamburger. Drain fat. Add ¾ c. water and taco seasoning mix. Simmer one minute. Add refried beans. Set aside.
1 pkg brown gravy mix
8 oz salsa (any brand)
Make gravy according to directions. Add salsa. Set aside.
10-12 tortillas
Place small amount of hamburger mixture on tortilla, place 1-2 T gravy/salsa mix on top of meat. Roll up tortilla. Place on a greased or foil lined 9X 13 pan (I use foil, it makes cleanup a lot easier. I also grease the foil.) Cover rolled tortillas with cheese, top with remaining gravy/salsa mixture. Bake at 300-350 degrees until heated through .
1 # hamburger
1 can refried beans
1 pkg taco seasoning mix
¾ c water
Fry hamburger. Drain fat. Add ¾ c. water and taco seasoning mix. Simmer one minute. Add refried beans. Set aside.
1 pkg brown gravy mix
8 oz salsa (any brand)
Make gravy according to directions. Add salsa. Set aside.
10-12 tortillas
Place small amount of hamburger mixture on tortilla, place 1-2 T gravy/salsa mix on top of meat. Roll up tortilla. Place on a greased or foil lined 9X 13 pan (I use foil, it makes cleanup a lot easier. I also grease the foil.) Cover rolled tortillas with cheese, top with remaining gravy/salsa mixture. Bake at 300-350 degrees until heated through .
Maranda Carlile
Simply Lasagna
12 Lasagna Noodles
2 C Cottage cheese
1 egg, slightly beaten
1 Tbsp. Parmesan cheese
4 C Mozzarella cheese
4 C. Spaghetti sauce
1lb ground beef
Cook meat. Combine spaghetti sauce and meat. Set aside. Combine cottage cheese, slightly beaten egg, parsley, and parmesan cheese. Set aside. Grease foil baking pan. Cover bottom of pan with thin layer of meat sauce mix. Layer noodles(uncooked), then meat sauce, then half of cheese. Top with another layer of noodles, then cottage cheese mixture, another layer of noodles, then rest of cheese. Top with a thick layer of meat sauce. Cover with foil. Freeze. To serve: Thaw; bake, covered 45-60 minutes at 375 F. Uncover; top with more Mozzarella cheese. Bake an additional 15 min, until cheese melts.
Wednesday, May 6, 2009
Tuesday, May 5, 2009
May's Meals
Maranda-Lasagna
Melanie-Chicken & Broccoli Casserole
Aneisa-Shepard's Pie
Candie-Upside Down Spagetti
Cathie-Enchiladas
Lisa-Creamy Chicken and Rice
Mandy-Taco Soup
Colleen-Sweet & Sour Meatballs
Vikki-Russian Chicken
Jodi-Spagetti Chicken
The ratings widgit is still being worked on. I hope to have a rating star after each menu item and a place to post anonymous tips. Patience-Patience-Patience
Melanie-Chicken & Broccoli Casserole
Aneisa-Shepard's Pie
Candie-Upside Down Spagetti
Cathie-Enchiladas
Lisa-Creamy Chicken and Rice
Mandy-Taco Soup
Colleen-Sweet & Sour Meatballs
Vikki-Russian Chicken
Jodi-Spagetti Chicken
The ratings widgit is still being worked on. I hope to have a rating star after each menu item and a place to post anonymous tips. Patience-Patience-Patience
Our First Exchange
Well, we did it. Our first exchange of meals. Thank you everyone for your willingness to be flexible. I am guessing this will be a requirement as we manuvuer through our crazy lives and try to make this dinner exchange work.
What we learned our first go around:
What we learned our first go around:
- we are a creative group of gals
- the physician's parking lot is not so secure after all
- chaos can be fun
- the physician's parking lot isn't the best place for the exchange
- we might need to start a 4-serving dinner group and a 6 serving dinner group
- Candie's husband is very nice
- Maranda's baby Lila is very cute
Monday, April 13, 2009
Dinner Club Rules!!!
OK ladies-here we go!
Hopefully with a little patiences this adventure will prove to simplify our lives and not complicate.
To make this a successful group and a rewarding experience here are some rules I thought would be helpful:
Each meal should feed six adults.
The meal is designed to be the main dish. You do not need to provide any other sides, but please provide any uncooked rice, pasta, or buns that are needed to complete the main dish.
Keep in mind as you add your ingredients, not everyone may like added quantities of certain items such as onions, pepper, garlic or whatever. Be moderate and maybe write in your instructions that adding in more of a certain item may be good. Of course I am not saying make the food bland, just moderate spices and stronger tasting ingredients.
Somehow, through our posts or another method it may be helpful as you decide what you are going to make for that next months meal to post it so that we don't end up with 10 chicken meals, but with a variety. We'll have to work on this one....suggestions???
The budget/spending goal is $75 for the 10 meals you will prepare--give or take a little. If you find yourself under budget, you can always include a little something extra on the side, like chips, juice, or a pudding box.
What I will say next really goes without saying, but I know we are all thinking of it, so I will go ahead and state the obvious. When preparing your meals please be EXTRA meticulous in your methods of preparation being overly precautious as to the cleanliness in all you do in making your meals for others to enjoy.
Because these meals should arrive FROZEN, please prepare the meal accordingly. For example, undercook pasta and rice, or do not cook them at all and put them in a separate baggie to prepare at time of meal preparation. Also keep in mind ingredients that don't freeze well and separate them into baggies as well.
Package the meal in a disposable container, such as a freezer ziploc bag or aluminum casserole pan covered with a lid or foil.
Write on the packaging the Meal Title, Directions on how to cook the meal, the date-month and year
Bring frozen meals in a basket, cooler, or large box to exchange on specified date, then leave with 10 DIFFERENT meals------(We will need to determine the best date and location, keep it consistant and as convenient as possible-Suggestions???)
Hopefully with a little patiences this adventure will prove to simplify our lives and not complicate.
To make this a successful group and a rewarding experience here are some rules I thought would be helpful:
Each meal should feed six adults.
The meal is designed to be the main dish. You do not need to provide any other sides, but please provide any uncooked rice, pasta, or buns that are needed to complete the main dish.
Keep in mind as you add your ingredients, not everyone may like added quantities of certain items such as onions, pepper, garlic or whatever. Be moderate and maybe write in your instructions that adding in more of a certain item may be good. Of course I am not saying make the food bland, just moderate spices and stronger tasting ingredients.
Somehow, through our posts or another method it may be helpful as you decide what you are going to make for that next months meal to post it so that we don't end up with 10 chicken meals, but with a variety. We'll have to work on this one....suggestions???
The budget/spending goal is $75 for the 10 meals you will prepare--give or take a little. If you find yourself under budget, you can always include a little something extra on the side, like chips, juice, or a pudding box.
What I will say next really goes without saying, but I know we are all thinking of it, so I will go ahead and state the obvious. When preparing your meals please be EXTRA meticulous in your methods of preparation being overly precautious as to the cleanliness in all you do in making your meals for others to enjoy.
Because these meals should arrive FROZEN, please prepare the meal accordingly. For example, undercook pasta and rice, or do not cook them at all and put them in a separate baggie to prepare at time of meal preparation. Also keep in mind ingredients that don't freeze well and separate them into baggies as well.
Package the meal in a disposable container, such as a freezer ziploc bag or aluminum casserole pan covered with a lid or foil.
Write on the packaging the Meal Title, Directions on how to cook the meal, the date-month and year
Bring frozen meals in a basket, cooler, or large box to exchange on specified date, then leave with 10 DIFFERENT meals------(We will need to determine the best date and location, keep it consistant and as convenient as possible-Suggestions???)
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