Lasagna Roll-ups

Lasagna Roll-ups

8 lasagna noodles

1/2 pound lean ground turkey or hamburger

1 T olive oil

1 clove garlic

1/2 onion

1 can crushed tomatoes

1 egg

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 1/2 T fresh basil, chopped

1 1/2 T fresh oregano, chopped

1/4 cup shredded mozzarella cheese

1/2 tsp crushed red pepper flakes (I didn't add any to freezer meal)

Preheat oven to 350 degrees . Heat a large pot of water to boiling over high heat. When it reaches a boil, salt liberally and drop noodles. Stir occasionally and cook to just al dente. You want to leave them slightly more firm since you'll be baking the pasta. Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add turkey and brown. When almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg. Add ricotta, Parmesan and remaining basil and oregano and stir together. Spray pan lightly with cooking spray. Add enough sauce to lightly cover the bottom of the pan. To assemble, on a drained noodle, add a spoonful of ricotta mixture. Top with a spoonful of meat sauce and roll up. Place seam side down in pan. Continue until you've used all the noodles. Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes. Bake approximately 30-40 minutes(from freezer) until cheese is melted and bubbly

Cilantro Lime Chicken with black beans and corn

Cilantro Lime Chicken with black beans and corn

6 chicken breasts

3 Tbs olive oil

2 limes, juiced

2 cups cilantro

1 small bag of frozen corn 

4 minced garlic cloves

1 finely chopped red onion

1 can of black beans, rinsed

2 tsp cumin 

salt/pepper to taste

Put everything into gallon sized freezer bags. Seal, label and put in the freezer.

Cook in Crockpot on low 8 hours or high 4 hours, serve with hot tortillas.  Dress with sour cream, guacamole, and cheese

Curried Pumpkin Soup

Curried Pumpkin Soup

1 lg onion chopped

1 lg granny smith apple

1 16 oz. canned pumpkin

4 c. chicken broth

1 bay leaf

1/2 tsp. curry powder

1/8 tsp nutmeg

1 Tbsp. parsley

2 c. Half & Half

5 potatoes peeled, cubed and cooked

1 lb. cubed ham

Salt & pepper to taste

Saute onion and apple in butter until golden brown.  In a large pot, stir in pumpkin, broth, bay leaf, curry,nutmeg, and parsley.  Bring to a simmer and continue simmering, uncovered fro 15 minutes, stirring occasionally.  Transfer soup to a food processor or blender in batches and puree.  Return to pot; add half & half, salt, pepper, ham, and potatoes.  Simmer for 10-15 minutes.  Serves 6.

From frozen, thaw in saucepan or all day in a crockpot.  Add salt & pepper to taste.  Serve with bread, crackers, etc.  if desired.  

Pizza Dough

Pizza Dough

 

2 cups warm water

3 T. sugar

1 T. yeast

1 egg

2 T. vital wheat gluten

1 T. olive oil

2 tsp. salt

4-5 cups bread flour

 

Pineapple Meatballs

Pineapple Meatballs

INGREDIENTS:
Meatballs:
2 lbs ground beef
2 large eggs
½ cup dry breadcrumbs
1 teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder

Sauce:
1 cup brown sugar
3 tablespoons cornstarch
1 ¾ cups pineapple juice (reserved from pineapple tidbits)
¼ cup white vinegar
1 ½ tablespoon soy sauce
1 ½ teaspoon Worcestershire sauce
1 (14 oz) can pineapple tidbits

DIRECTIONS:

1. Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.

2. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).

3. Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).

4. In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup 

 

2 tsp chicken bouillon

3 cups chicken broth

2 cups chopped carrots

2 cups chopped celery

3/4 cup chopped onion

2 cans cream of chicken soup

1/4 cup evaporated milk or 1/2 cup whole milk

2 cup diced uncooked chicken

Salt and pepper to taste

8 oz egg noodles

Put all ingredients in crockpot on low all day. Cook noodles separately and add at end. Enjoy!

Summer Veggie Soup

SUMMER VEGGIE SOUP

2 15.5-ounce cans of cannellini beans

2 large zucchini, cut into bite sized pieces

2 large yellow squash, cut into bite sized pieces

1 pound green beans, cut into bite sized pieces

4 cups corn kernels (cut from 2 ears of corn or frozen)

2 medium onion, finely chopped

8 bay leaves

salt and pepper to taste

 

add day of cooking:

8 cups chicken stock

 

Combine all ingredients (except stock) into a gallon-sized freezer bag. Label bag and place in freezer. 

Day of cooking, dump contents of bag into slow cooker, add stock and cook on high for 2 to 3 hours or low for 5 to 6.

 

About 6 servings: Calories, 97. Total fat, 1.3g. Protein, 5.4g. Fiber, 3.7g.

Recipe courtesy of www.MamaAndBabyLove.com

Alfredo Sauce

Alfredo Sauce:

1 tbsp butter
2 C half and half(or you can use heavy cream, or half of each)
1 C fresh grated parmesan cheese
1-2 chicken breasts, cubed
1/4 C Sundried tomatoes
1 C mushrooms, chopped
1 tsp minced garlic
1 tbsp parsley
1/2 tsp salt
1/4 tsp pepper

Saute mushrooms, chicken and garlic in a pan with a tbsp of oil and set aside. In another pan, melt Butter over medium heat. Add in cream, cheese, tomatoes, salt and pepper, and parsley; cook to boiling for one minute, stirring constantly. Reduce heat and allow the sauce to sit for a minute. If using half and half(not heavy cream), cook for a little longer until sauce thickens. Add cooked pasta, stir to coat. FROM FROZEN: Place frozen alfredo in a saucepan and heat on low, stirring occasionally, until sauce is warm. Serve over noodles

Serves 6

Teriyaki Chicken & Veggie Stir Fry

Teriyaki Chicken & Veggie Stir fry

                                                                                                                            x10

4 boneless chicken breasts                                                                         40 breasts

2 C broccoli, sliced                                                                                       20 Cups

1 med onion, sliced or diced                                                                      5-6 large

1 C mushrooms, sliced                                                                               10 Cups

1 C carrots, sliced                                                                                         10 Cups

1 C red bell pepper, chopped(optional)                                                     10 Cups

1 can water chestnuts(optional)                                                               10 cans

½ C bean sprouts(optional)                                                                      5 Cups

 

Sauce:                                                                                                                 x10

1 C soy sauce                                                                                                 10 Cups

1 C sugar                                                                                                        10 Cups

½ C Mirin(rice cooking wine)                                                                  5 Cups

1 tsp fresh ginger, grated                                                                       3 Tb + 1tsp

1 tsp. garlic, minced                                                                                3 Tb +1 tsp

Directions:

Sauce: mix all ingredients in a medium saucepan and cook over medium heat, stirring constantly until sugar is dissolved. Set aside to cool.

Chicken and vegetables: In a large skillet, heat 1-2 Tbsp of oil over medium heat. Stir-fry vegetables-starting with the carrots alone for 5 minutes and then add in the rest and cook for another 3-4 minutes, until softened. Remove from heat and set aside to cool. Add ½ C sauce to coat vegetables. In a separate pan, heat 2-3 tbsp of oil over medium high heat and add the chicken, cooking until chicken is cooked almost through. Add ½ c. sauce and cook until chicken is done. Allow to cool. Freeze in Ziplocs, and put extra sauce in airtight containers. The sauce will stay good up to a week in the fridge and 6 months in the freezer.

Serving day: Thaw everything completely. To reheat, place 1-2 tbsp of oil in pan and stir fry chicken and veggies until heated through. Add more sauce as needed. Serve over rice or noodles(not included).

***The chicken and vegetables are plain, as they were not prepared with the sauce, so I’ve included extra for you to use when reheating.

Red Pepper Pasta

Red Pepper Pasta

3 Red Peppers
3 cups of half and half or cream
1 jar Spaghetti sauce (24 oz.)
1 Tbsp California style Garlic Salt
2 tsp. chicken bullion granules
1/8 tsp. Cayenne pepper powder (optional)
Italian Seasoning to taste (optional)
1 Kielbasa Sausage
1 box penne pasta

Bake the red peppers at 400 degrees for about 45 minutes, turning over every 10-15 minutes.  Let peppers cool and peel them.  Throw the peels and stems away.  Puree the flesh with the cream and spaghetti sauce.  Pour in pan, add spices, and simmer.

In separate pans, brown the sausage and cook the pasta as directed. Pour sauce on top of individual pasta servings and top with sausage.

Serves 8-10

Frozen Meal:
Thaw sauce on low in sauce pan.  Brown sausage (it's pre-cooked but tastes better browned).  Cook pasta and serve.  Salads and french bread are easy sides.

Tortellini Soup

Tortellini Soup

6 cans of chicken broth

1 tube of sausage

1 slice of garlic

1 onion

2 cans of kidney beans

2 cans of stewed tomatoes, I have also used fire roasted and that is my favorite but if you cook too long it makes the soup really spicy.

1 container of tortellini, I prefer chicken and herb 

cook sausage, onions and garlic, add broth and tomatoes, drain beans and add. Bring to a boil, then add tortellini and cook pasta as directed.

This makes enough for my family for 3 meals. Also sometimes I like to add spinach and Parmesan cheese.

Homemade BBQ Sauce

This BBQ sauce is DELICIOUS!  I usually make it and then add chicken and cook it in the crockpot.

Original recipe from Simply Scratch

Ingredients:

1-1/2 cups Dark Brown Sugar, packed
1-1/4 cups Ketchup
1/2 cup Red Wine Vinegar
1/2 cup Water
1 tablespoon Worcestershire Sauce
2-1/2 teaspoons Ground Mustard
2 teaspoons Paprika
1-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper

Directions:

Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed. Serve immediately or cover and store in fridge or freeze! Yield: about 4 cups.

Cajun Chicken Pasta (on the lighter side)

Cajun Chicken Pasta on the Lighter SideSkinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)


Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy

Yields 7 1/2 cups

S.S.S. (Super bowl Sloppy Joes)

S.S.S. (Super bowl Sloppy Joes)

¼ c Canola Oil

1 med onion diced

1 large green pepper diced

1 red pepper diced

1 jalapeño pepper, seeded and diced

1 lb. ground pork

1 lb. ground beef

1 jar Guy Fiera Bourbon Brown BBQ Sauce (I just use KC Masterpiece)

24 buns (I like rolls)

2 cups cheddar cheese, shredded (forgot this last time)

Add canola oil to heavy skillet add the onion and peppers. Cook until onions are translucent. Add pork and beef. Sauté until meat is just cooked. Drain excess fat. Add BBQ sauce and simmer for 15 minutes. Put the mixture on bun, top with cheese.

Sometimes I add brown sugar and Worcestershire sauce to the BBQ if it’s one I’m not fond of.

Asian Steak Kabobs

Asian Steak Kabobs

Onceamonthmom.com; adapted from Steamy Kitchen

Ingredients:

•                3 pounds sirloin steak

•                7.5 cups quartered yellow bell peppers

•                2 cups wedged red onion

•                1 cup wedged sweet Vidalia onion

•                1 pint cherry tomatoes

•                3 cups sliced zucchini

•                2 cups pineapple chunks

•                8 teaspoon freshly grated ginger

•                6 teaspoon sesame oil

•                12 tablespoon soy sauce

•                16 bamboo skewers

•                Salt and pepper to taste

Directions:

Place bamboo skewers in water and allow to soak.  Make marinade by combining ginger, garlic, sesame oil and soy sauce.  Set aside and cut sirloin into 1.5-inch cubes.  Mix meat, half of marinade, salt and pepper in a large bowl, cover and refrigerate for a few hours or overnight. Chop vegetables and combine in a bowl with the remainder of the marinade, cover and refrigerate until ready to cook.  Once ready to cook, place meat and vegetables on skewers.  Grill over high heat covered for 5 minutes on each side, then over low heat covered to desired level of doneness.  Serve over rice if desired.

Freezing Directions:

Follow directions above for prepping skewers and marinade. Chop meat and vegetables and place on skewers.  Place skewers in freezer bags and pour marinade into bags over skewers. Label and freeze. To serve: Thaw in fridge. Grill over high heat covered for 5 minutes on each side and then over low heat covered to desired level of doneness. Serve over rice if desired.

Tator Tot Casserole

1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of chicken soup
½ cup milk
1 cup KRAFT Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen tator tots

Preheat oven to 375.  Spray PAM in a 9x13 pan. Line the bottom of the pan with tots and pur milk on top.  Brown the ground beef and saute onion together. When brown drain grease and add soup. Mix well. Pour meat mixture on top of tots. Bake for 45 minutes and top with cheese last 10 minutes of baking. Baking time may vary slightly... make sure the potatoes are pretty much golden brown before topping with cheese. Cheese only needs a couple minutes to melt. 

FREEZER INSTRUCTIONS:
For freezing make meal (but don't top with cheese). Include a small baggie of cheese with each meal for adding while baking.
Thaw the meal in the fridge overnight and then bake at 350 covered for the first 30 minutes. Top with cheese and bake another 10 minutes UNCOVERED. or from frozen bake in oven for 1.5 hours.

Super Saturday Prices

Below is a brief description of our projects for Super Saturday.  We will begin taking orders on Sunday, May 27, 2012.  We will have a display in the Kitchen.  Bring your money when ordering.  The last day to order will be Sunday, June 3, 2012.  Please contact Shalae @ 806-9659 with any questions!  

UPDATED Prices and Information:

Chalkboard “Days until” sign: $6

This simple project is approx. 4”x13”.  You sand and paint the board and stick on the vinyl chalkboard sticker!  Couldn’t be easier.  Antique white paint provided.

Picture/Stocking Holder: $3 each

These cute and versatile pieces can be used year-round.  Antique white or black paint as well as a selection of scrapbook paper provided. 

6’ Growth Boards: $12

Keep track of and compare your kids’ growth over the years.  Your choice of antique white or black paint and black or white vinyl numbers.

Sewing Mason Jar Kits: $4.50 each

A cute and practical way to store the basic sewing needs with a pin cushion on top.  All supplies provided.

Scrabble Letter Wall Art: $2 each

Another quick and easy project.  Each letter tile is approximately 7.5” square.  It comes with vinyl letter and corresponding number. 

Glass Tile Pendant Necklace: $2.50 each

Glass pendant is approx. 1” square.  Chain is included.  Various scrapbook paper provided. 
Birds Nest Necklace: $1.50 each

Make your own wire birds nest necklace.  Wire, beads and chain included.

Chicken Coop Wire Frame:

(Frame not included) Re-vamp an old frame for a useful and versatile display piece.  Can be used to display bows, jewelry, pictures, etc.  Frames 16x20 and larger $1; smaller ones $.50

SUPER SATURDAY!!!

Shadow Ridge Super Saturday

Saturday, June 16, 2012 @ 8am

Spread the word . . . Invite your friends!!!

Below is the list of paid projects and their estimated cost.  We will have final cost available when we start taking orders on May 27.  The final day to order anything will be June 3.  (All money is due by June 3, no exceptions!  Make checks out to Shadow Ridge Ward, and fill out a tithing slip.  Under “Other”, write Super Saturday.) Questions? Call or text Shalae 806-9659

PROJECTS

Chalkboard "days until" sign - $6

Picture/Stocking Holders - $3 each

6' Growth Boards - $14

Sewing Mason Jar Kits $4.50 each  (sewing supplies included)

Scrabble Letter Wall Art - $2.50 each

 

Various Necklaces $1.50 - $2.50each

Chicken Coop Wire Frames (Frames not included) $1-$0.50 per square foot 

 CLASSES

Bow/ Flower Making: Create all types of flower for bows or decorations

Toddler/Boy neck ties: Bring your own fabric and elastic

Learn how to make your own Laundry Soap and other Laundry tips

Pinterest Mythbuster: share what ideas and tips work and what is a complete myth from some of the more popular pins on  Pinterest.

Homemade Sloppy Joes

Once you've tried this, you will never buy a can of Manwich again!

1 pound hamburger meat

1/4 - 1/2 cup finely chopped white onion

1 can tomato soup

brown sugar

ketchup

mustard

salt & pepper

Cook hamburger and onion in a large skillet until meat is browned and onions are tender, adding salt and pepper. Add in tomato soup and stir until well blended. Now comes the fun part! Stir in brown sugar, ketchup, and mustard - a little at a time- until it reaches your desired taste. Serve on buns.

Note: For my family of six, I always double the recipe because one batch is not nearly enough and everybody wants seconds and thirds!

Heidi Dixon