Thursday, August 12, 2010

Ravioli Soup

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

1/2 pound beef
1/2 pound ground pork (I used sausage)
1 cup chopped onion
2 tsp minced garlic
1 (28-oz) can Italian tomatoes
1 (12-oz) can tomato paste
2 (14.5-oz) cans beef broth
1 T sugar
1 tsp Italian seasoning
1/4 cup dry bread crumbs
1/2 cup shredded fresh Parmesan cheese
1 (12-oz) package frozen ravioli (I used a 24 oz package)

Brown beef and pork with onion and garlic. Combine tomatoes, tomato paste, beef broth, sugar, Italian seasoning and dry bread crumbs. Bring to a boil. Reduce heat and simmer 30 minutes. Sitr in Parmesan cheese. Allow to cool. Place in freezer bag or container. Freeze ravioli separately. Label and freeze. 8 servings

To serve: Thaw. Cook ravioli according to package directions. Heat soup just to boil. Add cooked ravioli. Serve with garlic bread and Parmesan cheese.

Other tips: this is especially delicious made with sausage filled ravioli. Try all the available types of frozen ravioli and see which you prefer. Also, the soup part of this (minus the ravioli) makes a wonderful spaghetti/Lasagne sauce.

Sunday, June 13, 2010

Cabbage Patch Stew

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs ground beef
1 cup chopped onion
1 1/2 cups sliced celery
2 (15-oz) cans kidney beans
3 cups shredded cabbage
2 cups beef broth
2 (14.5 oz) cans diced tomatoes
1 T chili powder
2 T sugar
2 tsp salt
1 T Worcestershire sauce.

Brown beef with onion and celery, drain off grease. Add undrained beans, cabbage, beef broth, tomatoes, chili powder, sugar, salt and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer 1 hour. Allow to cool. Place in freezer bag or container. Label and freeze.

To serve: Thaw. Bring soup to a boil. serve with bread and butter.

Wednesday, June 9, 2010

Hawaiian Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (1.25 oz) envelope onion soup mix
1 cup pineapple apricot jam
1 cup Russian salad dressing

Cut chicken into strips. Arrange chicken in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine onion soup, jam and dressing. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until hot and bubbly. Serve with rice.

This recipe may be frozen prior to baking. Bake chicken 20 minutes and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze.

To serve: Thaw. Bake uncovered at 350 for 45 minutes.

*we added 3 lbs of chicken with this recipe - just like the Cranberry Chicken. We didn't double the sauce mix and there was plenty (Chris wasn't home tonight so we had leftovers, just enough for one person).

Cranberry Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (16 oz) can whole berry cranberry sauce
1 cup creamy French Dressing
1 (1.25 oz) envelope onion soup mix

Cut chicken into strips. Place in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Lave and freeze. 6 servings.*

To serve: Thaw. Heat until hot throughout. Serve with rice.

*we used 3 lbs of chicken and didn't double the sauce...there was plenty, and we ate it all...no leftovers!

For variations: substitute other favorite dressings, such as Catalina, French or Russian, for the creamy French dressing.

This recipe may be frozen prior to baking. Bake chicken 20 mins and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze. To bake - Thaw. Bake uncovered at 350 for 45 minutes.

Thursday, May 13, 2010

Salsa Chicken

*recipe from my friend Carla*

6 chicken breast
1 cup salsa
1 can cream of mushroom
1 package taco seasoning (1/2 cup)
cook in crock pot for 4 hours on high.
cut chicken and add 1/2 cup sour cream before serving over rice.



~*To make this a freezer meal - mix all ingredients except sour cream in a ziploc baggie and place in freezer until ready to cook. Empty ingredients into crockpot and cook like normal!*~

*NOTE: We tried this for the first time last night (May 17) and both Chris and I decided that it needs something else added to it - possibilities we came up with is add black beans and serve it over salad as a Chicken Taco Salad or something else fun like that. It's just missing something - any ideas?*

Wednesday, May 12, 2010

Bread Maker Recipes (2-pound loaves)

Basic 2-pound loaf
1 1/3 cups warm water
4 tsp butter, softened
2 T sugar
4 tsp non-fat dry milk powder
2 tsp salt
4 cups bread flour
2 tsp bread machine yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

French Bread

1 1/3 cups warm water
2 tsp butter, softened
4 cups bread flour
5 tsp sugar
1 1/2 tsp salt
4 tsp bread machine yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Whole Wheat

1 2/3 cups warm water
2 T butter, softened
1/3 cup firmly packed light brown sugar
2 tsp salt
4 2/3 cups whole wheat flour
3 tsp bread machine yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Sweet Bread (Banana Pecan)

1 cup warm water
2/3 cup mashed ripe bananas
2T Butter, softened
2 medium eggs, lightly beaten
4 cups bread flour
4 T sugar
1 tsp salt
3 tsp bread machine yeast
2/3 cups chopped pecans

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Oatmeal Date Bread

1 1/2 cups hot water
2 T canola oil
1/4 cup packed brown sugar
1 tsp salt
3 cups bread flour
1 1/2 cups instant oatmeal
1/2 cup finely chopped dates
2 T fast-rising yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Chock Full o' Chocolate Walnut-Zucchini Bread

1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
2 cups all-purpose flour, divided
3 large eggs, lightly beaten
1/3 cup canola oil
2 tsp baking powder
1 tsp baking soda
3/4 cups sugar
1 tsp ground cinnamon
1 tsp grated orange zest
1/2 tsp salt
1/2 tsp ground allspice
2 1/2 cups shredded zucchini (about 2 medium zucchini)

In a bowl, combine walnuts and choc chips. Add 2 T of the flour and toss to well, set aside. Spray the bread pan and kneading blade with nonstick cooking spray. Place ingredients into the bread pan in the following order: eggs, oild the remaining flour baking powder, baking soda, sugar, cinnamon, orange zest, salt and allspice. Add zucchini, then the floured walnuts and choc chips along with the rest of the flour in that bowl. Turn on the bread maker to desired setting.

Dough for Orange-Anise Braided Ring

1/3 cup warm water
1/3 cup whole milk
3 eggs, lightly beaten
1/2 cup butter, softened
grated zest of 1 orange
1/2 cup sugar
4 cups bread flour
1 1/2 tsp anise seeds, crushed
1 tsp salt
1/2 tsp ground nutmeg
2 1/2 tsp bread machine yeast
"Egg Wash" (1 egg lightly beaten with 1 T water)

Place ingredients into pan in following order: water, milk, eggs, butter orange zest, sugar, flour anise, salt, nutmeg and yeast. Put machine on "Dough" setting and turn it on. When dough is complete, spray a cooking sheet, take dough out of pan. Preheat oven to 350. On lightly floured surface, place dough and divide into 2 equal pieces. Lightly roll each piece into a 24-inch rope. Place ropes on baking sheet, twist ropes loosely together and form into a circle. Place a clean towel over ring and let rise in warm around until doubled in size. Using a pastry brush, lightly brush with egg wash. Bake 30-35 mins until bread is golden brown. Let cool 20 mins before slicing and serving.

(please note that some bread makers may not be able to support the following recipes)

Standard Cake Mix

1/4 cup butter (melted)
1/2 tsp vanilla
3 eggs
2 tsp lemon juice
1 1/2 cups plain flour
2 tsp baking powder
1 cup granulated sugar

In a bowl, combine butter, vanilla, eggs, and lemon juice. In a second bowl, combine flour, baking powder and sugar. Spray bread pan with non-stick spray. Combine the ingredients from both bowls and place into the bread pan and push start. It will mix the cake mix and then bake it in the bread pan!

Sandwich Bread

1 cup water
1 1/2 T soft butter
1/2 tsp salt
1 1/2 T non-fat milk powder
3 T sugar
3 cups high-gluten bread flour*
3/4 tsp fast action yeast

Place ingredients into the pan as listed above. Turn on the bread machine to the desired setting (usually light).
*high-gluten flour is a high protein flour milled from select blends of hard spring wheat and performs best in bagels, thin crust pizza, hard rolls and hearth style breads.

Year 'Round Spiced Peach Jam

1 cup sugar
1 T low-sugar fruit pectin
2 cups thawed frozen sliced peaches
1/2 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp lemon juice

Place ingredients into the bread pan in the order listed above. It will mix and bake the jam (my machine has a jam setting) so the pan will be hot upon removal. Jam will keep in the refrigerator for 2-3 weeks.

Tuesday, May 11, 2010

Savory Stuffed Pork Chops

(*sister tested and approved - courtesy of Taste Of Homes*)

8 boneless pork loin chops 1 inch thick
1 onion chopped
1/2 c butter
5 c fresh baby spinach - (Sister just used 1 bunch of regular spinach, not baby)
1 pkg (6 oz) sage stuffing mix
1 1/2 c sour cream
1/2 tsp rubbed sage (Sister used 1/2 TBSP fresh sage)
1/2 tsp lemon-pepper seasoning

Cut a slit/pocket in each pork chop. Saute onions in butter until soft. Add spinach and cook until wilted. Stir in stuffing mix, sour cream and sage. Fill each chop with 1/3 c mixture. Bake at 350 for 35-40 minutes. Meat should be 160 degrees for them to be done.

*My sister cooked her's for probably about an hour. She also only used 4 large chops and filled them up, placed them down in the pan facing each other and put the rest of the stuffing mix around them in the pan. She says DO NOT mix the stuffing mix as per the box directions, just dump it in the pan and follow the recipe directions instead!*