Ingredients:
1 1/2 pounds of beef stew meat
6 carrots peeled and sliced
5 potatoes
one half bag of frozen petite peas
1/2 onion
2 stalks of celery
2 garlic cloves
1/2 tsp, paprika
4 beef boullion cubes
1 T. Worcestershire sauce
1 tsp. black pepper
4 cups of water
I cooked the meat in a crock pot all day. Then cooked the veggies and mixed them with the meat, water and boullion cubes. It is totally cooked! All you have to is to defrost, warm and serve!! Enjoy!!!
Thursday, June 28, 2012
Wednesday, June 27, 2012
ground beef stroganoff
2 cups sliced mushrooms
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion
1 can cream of mushroom soup
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon sugar
1 cup sour cream
to serve: thaw. Heat and stir until smooth and hot throughout. Thin with a little milk, if necessary. Serve over noodles. Serves 6
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion
1 can cream of mushroom soup
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon sugar
1 cup sour cream
to serve: thaw. Heat and stir until smooth and hot throughout. Thin with a little milk, if necessary. Serve over noodles. Serves 6
Pizza Casserole
1 bag of pasta
1 can of pasta sauce
1 small can chopped olives
pepperoni cut and diced
2 cups mozerella cheese
1. Cook pasta acording to package directions.
2. When pasta is done, mix in pasta sauce, olives, pepperoni, and 1/2 cup cheese.
3. Put in casserole pan and top with remaining cheese.
4. Bake 350 for 20-30 min. until warm and cheese is melted.
5. Enjoy!
Mini WonTon Tacos (August meal)
Ingredients
Directions
When I made them we had 4 adults and one kid and only ate about 12 total. They seem to go a long way, so you may want to make less then the 20 that you have wrappers for.
Tuesday, June 26, 2012
Apricot Chicken
1 cup of Catalina Dressing
1 cup Apricot preserves, or Jam
1 envelope dry onion soup mix
1 pound of chicken
Take frozen mixture out of freezer and thaw, this meat has NOT BEEN COOKED. Put in ungreased baking dish. Cover and bake at 350 degrees for 20 minutes, then baste. Bake uncovered for 20 minutes longer or until chicken is done.
* This can also be cooked in a crock pot and we eat ours over rice!!
Thank you ladies for your wonderful meals!!!!
Monday, June 25, 2012
Chicken Brocolli Alfredo
1 bag Broccoli Florets, 12-16 oz
1/4 cup Butter
1 lb chicken breast, cooked and cubed
1 bottle Alfredo sauce, 16 oz
1/2 cup Mozzarella Cheese
1/2 cup Parmesan cheese
1/2 tsp Garlic powder
1/8 tsp Pepper
Defrost chicken and sauce. Cook fettuccine according to package directions. Heat sauce in separate pan. Steam broccoli on stove or in the microwave. When the noodles are done you can mix it altogether or serve it separate whichever you prefer!
Beef Shish Kabobs
Hi ladies! This is my first time ever posting to a blog, so I hope it works.
Beef Shish Kabobs
Ingredients:
1 bell pepper, cut into 1 inch pieces
1 (15 oz) can pineapple chunks, drained (I substituted fresh pineapple since 'tis the season.)
1 yellow onion, cut into 1 inch pieces
1 lb. sirloin steak, cubed in 1 inch chunks and marinated
2 T. olive oil (optional for coating vegetable)
bamboo skewers
Marinade:
1/4 c. ketchup
1 tsp. salt
2 T. steak sauce
2 T. white sugar
2 T. apple cider vinegar
2 T. worcestershire sauce
1/4 c. water
Directions:
1. Place the veges in a mixing bowl. Drizzle with olive oil, and toss to coat. (I don't oil my vegetables.) Divide the mixture into freezer bags. Whisk the marinade ingredients together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.
2. To cook: take as many bags as you need from the freezer, and thaw in the fridge overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes (I do anywhere from 10 min. on), or place them into water when you begin thawing the meat and vege packets.
3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers. Most people alternate the meat and veges. **My family does a few all-meat skewers, all-onion, all-pepper, etc. That way you are able to cook the food evenly since the beef takes longer than the onions, for example. (Once they're cooked, we just pull food off with a fork from which skewers we want to eat from.)**
4. Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.
To those who don't have an outdoor grill, please look on Facebook for Jill Ison's suggestion on how to 'grill' kabobs in your oven. Hope these turn out well! See you tomorrow ladies!
Beef Shish Kabobs
Ingredients:
1 bell pepper, cut into 1 inch pieces
1 (15 oz) can pineapple chunks, drained (I substituted fresh pineapple since 'tis the season.)
1 yellow onion, cut into 1 inch pieces
1 lb. sirloin steak, cubed in 1 inch chunks and marinated
2 T. olive oil (optional for coating vegetable)
bamboo skewers
Marinade:
1/4 c. ketchup
1 tsp. salt
2 T. steak sauce
2 T. white sugar
2 T. apple cider vinegar
2 T. worcestershire sauce
1/4 c. water
Directions:
1. Place the veges in a mixing bowl. Drizzle with olive oil, and toss to coat. (I don't oil my vegetables.) Divide the mixture into freezer bags. Whisk the marinade ingredients together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.
2. To cook: take as many bags as you need from the freezer, and thaw in the fridge overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes (I do anywhere from 10 min. on), or place them into water when you begin thawing the meat and vege packets.
3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers. Most people alternate the meat and veges. **My family does a few all-meat skewers, all-onion, all-pepper, etc. That way you are able to cook the food evenly since the beef takes longer than the onions, for example. (Once they're cooked, we just pull food off with a fork from which skewers we want to eat from.)**
4. Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.
To those who don't have an outdoor grill, please look on Facebook for Jill Ison's suggestion on how to 'grill' kabobs in your oven. Hope these turn out well! See you tomorrow ladies!
Sunday, June 24, 2012
Slow Cooker Bajio Chicken
Slow Cooker Bajio Chicken
Ingredients
- 5 chicken breasts
- 1/2 cup salsa
- 1 Tbsp cumin
- 1/2 cup brown sugar (more to taste)
- 1 4 oz. can diced green chilies
- 6 oz. Sprite (1/2 can)
Directions
- Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
- Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
- If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
Monday, June 18, 2012
Chicken Bacon Chowder
1 lb bacon
3 c diced celery
1/2 c diced onion
4 c diced red potatoes
3 c chicken broth
2 c diced carrots
3 c diced cooked chicken
2 cans cream of mushroom soup
2 c half and half
1/2 t salt
1/2 t pepper
Directions: Cook the bacon until very crispy. Drain reserving 2 T bacon grease. Sauteé celery and onions for about 10 min over medium heat in reserved bacon grease. In a large kettle, stir together celery, onions, potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 min. Stir in bacon, chicken, soup, half and half, salt and pepper. Heat through.
Sunday, June 17, 2012
Over simplification of April and May 2012 Freezer Meal Recipes
To simplify Our first 2 months of recipes I have just put them all on one post. If you want to make a single post for you recipe on here, feel free to do so.
March 29
Jaclyn Heugly Becker
Place into each gallon bag (Fills TWO gallon ziplock freezer bags):
1lb browned meat mixture
½ packet taco seasoning (approx. 1 Tbsp)
½ packet ranch dip (approx. 1 Tbsp)
1 can corn (undrained)
2 cans stewed tomatoes (undrained)
½ can pinto beans (undrained)
½ can kidney beans (undrained).
Mix with hands well and then seal making sure to get all air out of bag. Place in freezer.
To Cook:
Thaw in fridge over night or well enough to get out of bag.
Cook over low heat until warmed through (about 30–40 mins).
OR you could place in your crockpot on low all day (be sure to stir a few times)
Serving Suggestions:
- serve with tortilla chips or Doritos and favorite taco fixings (grated Monterey jack or cheddar cheese, sour cream, black olives, cilantro, etc.)
Tip: This recipe can be used several different ways when using up leftovers… the first serving will be soup like, but after that it begins to thicken up a little more every time you re-heat. Eat as soup with sour cream & taco chips, or Cincinnatti style over spaghetti noodles. You can also put it on hamburger buns like sloppy joes or use it to top a green salad with some sour cream and taco chips – like a taco salad.
April 15
Jill Edwards Ison
1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup heavy cream
salt and pepper to taste
cayenne pepper (optional)
chopped fresh chives for garnish (optional)
See you all on Tuesday!
April 2
Sarah Whitehead Sidwell
1lb ground beef
1/2 small onion chopped
1 can cream of mushroom soup
1/4 cup milk
1 cup cheddar cheese
1 bag mixed veggies
1 pkg TaterTots
I will be making the mixture but bringing the mixture and tots in two separate bags. When ready to make, put mixture on bottom, tots on top and sprinkle with cheese. Bake 375 for 35-45 min. Enjoy!
.
April 10
Mindy Langford
Here is my recipe for this exchange:
4 to 6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg (8oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
Combine soup, cream cheese, and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over rice or noodles.
April 11
Ashley Bracken
1/2 pound Sausage
1/2 pound ground beef
1 (26 ounce) jar chunky pasta sauce
1 (15 ounce) can tomato spaghetti sauce
1 (8 ounce) package lasagna noodles
1 (15 ounce) container ricotta cheese/ cottage cheese
1/4 cup basil
4 cups shredded mozzarella cheese
1 clove garlic
.
April 12
Erica Lowry Lewis
Sloppy Joes
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
April 13
Caley Shannon
Besides these ingredients, it's suggested to serve it with corn chips, cheddar cheese, and a dollop of sour cream on top. Yum!
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can black beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
April 13
Joy Turnbow Frandsen
1 pkg. of bacon
A sliver of garlic
28 oz. can of diced tomatoes
1 Tbsp. of olive oil
1 box of pasta
Cook bacon with garlic, drain most of the grease, add the diced tomatoes and olive oil and simmer.
I was told by several people that this meal didn't freeze well with the noodles in it, so I am bringing the mixture frozen and the box of pasta separate.
May 16
Jill Edwards Ison
Jaclyn, both sound good.
I have finally decided on a recipe.
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
I will assemble the sausage, hashbrowns and cheese to freeze. I will cook the peppers and onions and put them in a seperate bag (for the picky eaters like my husband) to freeze as well. I will give you the dry Bisquick because I don't think it will freeze well after it's cooked. You will mix the milk, eggs, black pepper, and Bisquick and pour it in a pie tin. Then you pour the other ingredients on top and bake it at 400 for 30-35 min.
May 18
Erica Lowry Lewis
1 onion, chopped
1 can chili beans
1 can black beans
1 can whole kernel corn
1 can tomato sauce
1 can chicken broth
2 cans diced tomatoes with green chilies
1 package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
May 20
Mindy Langford
I am excited to see you all on Tuesday! Are you all still good with Dino Mine at 8pm?
2 tablespoons butter
1/4 cup chopped onion
1/2 cup chopped celery
1 apple - peeled, cored and chopped
3/4 cup dry bread crumbs
1/2 cup shredded cheese
2 eggs
1/4 cup milk
1 teaspoon poultry seasoning
1 1/2 pounds ground turkey
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan.
Melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened, 5 to 8 minutes. Let the mixture cool.
In a bowl, mix the cooked apple mixture with the bread crumbs, cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. Do not over mix or the meatloaf will be tough.
Spoon the mixture into the prepared pan, and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes.
May 20
Jaclyn Heugly Becker
May 21
Charity Blau Moore
Ingredients
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Directions
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
May 21
Ashley Bracken
4 small boneless skinless chicken breast halves (1 lb.)
1cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1can (15 oz.) black beans, undrained
1cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup rice
I made one and a half of the recipe for each meal.
.
May 22
Caley Shannon
Yup, I think the serving sizes were for 6-8 people.
1pkg. cream cheese (8oz.) (I used 2/3 less fat cheese.)
4 T. butter
2 t. Italian seasoning (or 2 T. chives)
2 T. milk
1/2 t. salt
3/4 t. pepper
4 c. cubed cooked chicken
1/2 c. crushed seasoned stuffing
Directions:
1. In a mixing bowl, beat cream cheese, 2 T. butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent dough and separate into eight rectangles; press perforations together. Spoon about 1/2 c. chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake at 350 for 20-25 min. or until golden brown. To use frozen ones: Thaw in the fridge and bake as directed.
March 29
Jaclyn Heugly Becker
I am doing a taco soup, here is the recipe
To Freeze:Place into each gallon bag (Fills TWO gallon ziplock freezer bags):
1lb browned meat mixture
½ packet taco seasoning (approx. 1 Tbsp)
½ packet ranch dip (approx. 1 Tbsp)
1 can corn (undrained)
2 cans stewed tomatoes (undrained)
½ can pinto beans (undrained)
½ can kidney beans (undrained).
Mix with hands well and then seal making sure to get all air out of bag. Place in freezer.
To Cook:
Thaw in fridge over night or well enough to get out of bag.
Cook over low heat until warmed through (about 30–40 mins).
OR you could place in your crockpot on low all day (be sure to stir a few times)
Serving Suggestions:
- serve with tortilla chips or Doritos and favorite taco fixings (grated Monterey jack or cheddar cheese, sour cream, black olives, cilantro, etc.)
Tip: This recipe can be used several different ways when using up leftovers… the first serving will be soup like, but after that it begins to thicken up a little more every time you re-heat. Eat as soup with sour cream & taco chips, or Cincinnatti style over spaghetti noodles. You can also put it on hamburger buns like sloppy joes or use it to top a green salad with some sour cream and taco chips – like a taco salad.
April 15
Jill Edwards Ison
Chef John's Ham and Potato Soup
Ingredients1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup heavy cream
salt and pepper to taste
cayenne pepper (optional)
chopped fresh chives for garnish (optional)
See you all on Tuesday!
April 2
Sarah Whitehead Sidwell
For my beef dish...a classic
TaterTot Casserole
1lb ground beef
1/2 small onion chopped
1 can cream of mushroom soup
1/4 cup milk
1 cup cheddar cheese
1 bag mixed veggies
1 pkg TaterTots
I will be making the mixture but bringing the mixture and tots in two separate bags. When ready to make, put mixture on bottom, tots on top and sprinkle with cheese. Bake 375 for 35-45 min. Enjoy!
.
April 10
Mindy Langford
Here is my recipe for this exchange:
Italian Crockpot Chicken
4 to 6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg (8oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
Combine soup, cream cheese, and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over rice or noodles.
April 11
Ashley Bracken
Easy Italian Sausage Lasagna
1/2 pound Sausage
1/2 pound ground beef
1 (26 ounce) jar chunky pasta sauce
1 (15 ounce) can tomato spaghetti sauce
1 (8 ounce) package lasagna noodles
1 (15 ounce) container ricotta cheese/ cottage cheese
1/4 cup basil
4 cups shredded mozzarella cheese
1 clove garlic
.
April 12
Erica Lowry Lewis
Instead of Beef Stew I was thinking Sloppy Joes:
Sloppy Joes
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
April 13
Caley Shannon
Hi Ladies! I plan to make a taco soup but am not sure what type of container to freeze it in. I've never frozen soups before. Any suggestions???
Besides these ingredients, it's suggested to serve it with corn chips, cheddar cheese, and a dollop of sour cream on top. Yum!
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can black beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
April 13
Joy Turnbow Frandsen
Tomato Bacon Pasta
A sliver of garlic
28 oz. can of diced tomatoes
1 Tbsp. of olive oil
1 box of pasta
Cook bacon with garlic, drain most of the grease, add the diced tomatoes and olive oil and simmer.
I was told by several people that this meal didn't freeze well with the noodles in it, so I am bringing the mixture frozen and the box of pasta separate.
May 16
Jill Edwards Ison
Jaclyn, both sound good.
I have finally decided on a recipe.
Cheesy Sausage Potato Bake
2 packages (12 oz each) bulk pork sausage1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
I will assemble the sausage, hashbrowns and cheese to freeze. I will cook the peppers and onions and put them in a seperate bag (for the picky eaters like my husband) to freeze as well. I will give you the dry Bisquick because I don't think it will freeze well after it's cooked. You will mix the milk, eggs, black pepper, and Bisquick and pour it in a pie tin. Then you pour the other ingredients on top and bake it at 400 for 30-35 min.
May 18
Erica Lowry Lewis
Slow Cooker Chicken Taco Soup:
1 onion, chopped
1 can chili beans
1 can black beans
1 can whole kernel corn
1 can tomato sauce
1 can chicken broth
2 cans diced tomatoes with green chilies
1 package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
May 20
Mindy Langford
I am excited to see you all on Tuesday! Are you all still good with Dino Mine at 8pm?
Here is my Turkey Meatloaf recipe. TAKE IT OUT THE DAY BEFORE YOU WANT TO EAT IT SO THAT IT IS ALL THE WAY THAWED.
2 tablespoons butter
1/4 cup chopped onion1/2 cup chopped celery
1 apple - peeled, cored and chopped
3/4 cup dry bread crumbs
1/2 cup shredded cheese
2 eggs
1/4 cup milk
1 teaspoon poultry seasoning
1 1/2 pounds ground turkey
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan.
Melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened, 5 to 8 minutes. Let the mixture cool.
In a bowl, mix the cooked apple mixture with the bread crumbs, cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. Do not over mix or the meatloaf will be tough.
Spoon the mixture into the prepared pan, and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes.
May 20
Jaclyn Heugly Becker
spaghetti and meatballs hoagies.
The spaghetti sauce and meatballs will be in a ziploc bag, you will just have to heat those up in a crock pot or whatever you want, cook the spaghetti and then put the spaghetti on the hoagie, top with warm sauce and meatballs and cheese slices, then put in oven and broil for 1-2 minutes or until the cheese is melted how you want. Or you can just do meatball hoagies, or whatever makes you happy!May 21
Charity Blau Moore
I cooked the pork roasts in garlic salt and coke all day, and then shredded them and cooked them in the barbeque sauce recipe I found online on foodnetwork.com:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Directions
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
May 21
4 small boneless skinless chicken breast halves (1 lb.)
1cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1can (15 oz.) black beans, undrained
1cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup rice
I made one and a half of the recipe for each meal.
.
May 22
Caley Shannon
Yup, I think the serving sizes were for 6-8 people.
Chicken Crescent Bundles
1pkg. cream cheese (8oz.) (I used 2/3 less fat cheese.)
4 T. butter
2 t. Italian seasoning (or 2 T. chives)
2 T. milk
1/2 t. salt
3/4 t. pepper
4 c. cubed cooked chicken
1/2 c. crushed seasoned stuffing
Directions:
1. In a mixing bowl, beat cream cheese, 2 T. butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent dough and separate into eight rectangles; press perforations together. Spoon about 1/2 c. chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake at 350 for 20-25 min. or until golden brown. To use frozen ones: Thaw in the fridge and bake as directed.
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