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Teriyaki Marinade
1/2 c. soy sauce
1 tbsp. red wine vinegar
1/4 c. honey
1/2 tsp. Accent
1 clove garlic, minced
Black pepper, to taste
1 1/2 lbs Chicken Tenders
Stir Fry Veggies (I got mine from Costco)
Mix all marinade ingredients together and pour over chicken tenders. Let marinate overnight. Cook chicken 4-6 minutes; add stir fry veggies and cook til done. I usually cover the pan and let the veggies steam. Serve over rice.
Thursday, February 11, 2010
Chicken Bisquits
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Hamburger Casserole 2
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Hamburger Casserole 1
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Hawaiian Chicken
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Honey Mustard Chicken
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Crock Pot Roast
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Macaroni and Tomato
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Macaroni and Tomato
1 lb. Ground beef, browned until crumbly and drained
½ c. chopped onion
1 tsp. basil
1 tsp. oregano
¼ tsp. garlic taste and onion salt – to taste
32 ounces of tomato (I like the Italian diced one)
1 cup of corn (optional)
½ -1 box of macaroni noodles –to you liking
1 c. shredded mozzarella cheese
Brown ground beef with chopped onion. Drain meat and add to tomatoes. Sprinkle in spices and add corn. While heating cook the noodles. Drain noodle and combine the dinner and serve.
From freezer: heat up the tomatoes bag from thawed or frozen state. While heating is almost done cook and noodles and drain.
Macaroni and Tomato
1 lb. Ground beef, browned until crumbly and drained
½ c. chopped onion
1 tsp. basil
1 tsp. oregano
¼ tsp. garlic taste and onion salt – to taste
32 ounces of tomato (I like the Italian diced one)
1 cup of corn (optional)
½ -1 box of macaroni noodles –to you liking
1 c. shredded mozzarella cheese
Brown ground beef with chopped onion. Drain meat and add to tomatoes. Sprinkle in spices and add corn. While heating cook the noodles. Drain noodle and combine the dinner and serve.
From freezer: heat up the tomatoes bag from thawed or frozen state. While heating is almost done cook and noodles and drain.
Taquitos for a Crowd
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Taquitos for a Crowd
6 cups cooked, chopped roast beef (Canned roast beef also works nicely if you want to save some time.)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas (or corn if you prefer)
Oil for frying
After slow cooking your roast for until it shreds, chop finely. If you use about a 6 pound rump roast you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a fry-pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for about 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get out of the oil so it doesn’t tear. Set aside on paper towels. (Do only about 10 at a time, fill, roll and repeat). Fill each tortilla with about ¼ cup of the mixture. (More or less if you want them thicker or thinner.) Roll tightly and place seam side down on a cookie sheet. If freezing, see directions below. Otherwise, bake at 400 degrees for 10-15 minutes.
Freezing directions: When the cookie sheet is full, flash freeze. When firm, place in gallon size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes, until heated through.
Taquitos for a Crowd
6 cups cooked, chopped roast beef (Canned roast beef also works nicely if you want to save some time.)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas (or corn if you prefer)
Oil for frying
After slow cooking your roast for until it shreds, chop finely. If you use about a 6 pound rump roast you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a fry-pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for about 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get out of the oil so it doesn’t tear. Set aside on paper towels. (Do only about 10 at a time, fill, roll and repeat). Fill each tortilla with about ¼ cup of the mixture. (More or less if you want them thicker or thinner.) Roll tightly and place seam side down on a cookie sheet. If freezing, see directions below. Otherwise, bake at 400 degrees for 10-15 minutes.
Freezing directions: When the cookie sheet is full, flash freeze. When firm, place in gallon size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes, until heated through.
Saturday, January 16, 2010
Creamy Chicken Noodle Soup
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Spaghetti and Meatballs
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French Dip Sandwhiches
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Chicken Enchilada's
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Chicken Enchiladas
11/2 pounds of Chicken
1 can green enchilada sauce
1 can cream of chicken soup
8oz of Salsa
2 cup Cheese
Cook Chicken, Mix together all ingredients and put in tortillas
cook for 30 on 350.
Chicken Enchiladas
11/2 pounds of Chicken
1 can green enchilada sauce
1 can cream of chicken soup
8oz of Salsa
2 cup Cheese
Cook Chicken, Mix together all ingredients and put in tortillas
cook for 30 on 350.
Ham Stuffed Manicotti
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Ham Stuffed Manicotti
14 manicotti shells
1 onion, chopped
2 cloves minced garlic
¼ cup butter
3 cups cubed ham
1/3 cup grated parmesan cheese
6 Tbsp butter
6 Tbsp flour
3 cups milk
½ tsp pepper
2 cups shredded Swiss cheese
½ cup grated parmesan cheese
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Saute onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture. In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbles. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Ham Stuffed Manicotti
14 manicotti shells
1 onion, chopped
2 cloves minced garlic
¼ cup butter
3 cups cubed ham
1/3 cup grated parmesan cheese
6 Tbsp butter
6 Tbsp flour
3 cups milk
½ tsp pepper
2 cups shredded Swiss cheese
½ cup grated parmesan cheese
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Saute onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture. In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbles. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Stove Top Casserole
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Lil Cheddar Meatloafs
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