3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4 cup olive oil
1 1/2 cups pesto
1 pkg (10 oz) frozen, chopped spinach, defrosted and squeezed dry
1 T lemon juice, freshly squeezed
1 1/4 cups mayonnaise
1/2 cup Parmesan cheese, grated
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 tsp kosher salt
3/4 tsp freshly ground pepper
Cook the pastas seperately in large pots of boiling, salted water for 10 - 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayo and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Mix well, season to taste, and serve at room temperature.
Thursday, October 29, 2009
Baked Pasta
1 pkg (16 oz) dry pasta
1 lb lean ground beef
3 cloves garlic, minced
2 cans (15 oz) tomato sauce
12 oz brown gravy
1/2 cup half-and-half
1/2 cup Parmesan cheese, grated
1 tsp dried oregano
1 tsp dried basil
1 cup Mozzarella cheese, shredded
In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
Combine the cooked pasta (we prefer ziti) and the sauce, and spread into a greased 9 x 13 baking dish. Sprinkle with mozzarella cheese.
Bake at 350d for 20 - 30 minutes, until bubbly.
1 lb lean ground beef
3 cloves garlic, minced
2 cans (15 oz) tomato sauce
12 oz brown gravy
1/2 cup half-and-half
1/2 cup Parmesan cheese, grated
1 tsp dried oregano
1 tsp dried basil
1 cup Mozzarella cheese, shredded
In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
Combine the cooked pasta (we prefer ziti) and the sauce, and spread into a greased 9 x 13 baking dish. Sprinkle with mozzarella cheese.
Bake at 350d for 20 - 30 minutes, until bubbly.
Turkey Meatloaf
2 1/2 lbs ground turkey
1 1/2 cups onion, chopped
2 T olive oil
1 T fresh thyme (or 1/2 T dried thyme)
1/4 cup Worcestershire sauce
2 T tomato paste
Saute everything but turkey in a sauce pay until onions are cooked (about 6 minutes). Let cool. Add to turkey and mix well.
Add:
1 cup dried bread crumbs
2 eggs, well beaten
Salt and pepper, to taste
Mix together and form into meatloaf. Top with about 1/4 cup of ketsup. Bake at 350d for 1 1/2 hours.
1 1/2 cups onion, chopped
2 T olive oil
1 T fresh thyme (or 1/2 T dried thyme)
1/4 cup Worcestershire sauce
2 T tomato paste
Saute everything but turkey in a sauce pay until onions are cooked (about 6 minutes). Let cool. Add to turkey and mix well.
Add:
1 cup dried bread crumbs
2 eggs, well beaten
Salt and pepper, to taste
Mix together and form into meatloaf. Top with about 1/4 cup of ketsup. Bake at 350d for 1 1/2 hours.
Crazy Chicken
1 cup French dressing
1 can whole berry cranberry sauce
1 packet onion soup mix
Combine all of the ingredients and pour over chicken. Bake at 350d for 20 - 30 minutes, depending on how much and what kind of chicken you use. Serve over rice.
1 can whole berry cranberry sauce
1 packet onion soup mix
Combine all of the ingredients and pour over chicken. Bake at 350d for 20 - 30 minutes, depending on how much and what kind of chicken you use. Serve over rice.
Creamed Turkey with Puff Pastry
From the Taste of Home, Simple & Delicious Magazine, Freezer Pleasures
Prep/Total Time: 25 minutes
$2.31/serving
1 pkg (17.3 oz) frozen puff pastry
4 cans (18.8 oz each) chunky chicken corn chowder soup
4 cups cooked turkey, cubed
2 pkgs (16 oz each) frozen peas and carrots, thawed
1 pkg (8 oz) cream cheese, softened
1/4 tsp pepper
1. Thaw one sheet of puff pastry. Cut into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake at 400 for 10 - 15 minutes, or until golden brown.
2. Meanwhile, in a Dutch oven, combine the soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat, simmer uncovered for 5 minutes or until cream cheese is melted.
3. Serve 1/2 of the soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.
4. To make frozen soup, thaw in fridge overnight. Thaw remaining puff pastry. Heat soup on stove. Bring soup to a boil, then reduce heat and simmer for 5 minutes. Serve over puff pastry.
Prep/Total Time: 25 minutes
$2.31/serving
1 pkg (17.3 oz) frozen puff pastry
4 cans (18.8 oz each) chunky chicken corn chowder soup
4 cups cooked turkey, cubed
2 pkgs (16 oz each) frozen peas and carrots, thawed
1 pkg (8 oz) cream cheese, softened
1/4 tsp pepper
1. Thaw one sheet of puff pastry. Cut into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake at 400 for 10 - 15 minutes, or until golden brown.
2. Meanwhile, in a Dutch oven, combine the soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat, simmer uncovered for 5 minutes or until cream cheese is melted.
3. Serve 1/2 of the soup mixture with puff pastry triangles. Cool the remaining soup mixture; transfer to freezer containers. May be frozen for up to 3 months.
4. To make frozen soup, thaw in fridge overnight. Thaw remaining puff pastry. Heat soup on stove. Bring soup to a boil, then reduce heat and simmer for 5 minutes. Serve over puff pastry.
Beef Chow Mein Casserole
From the kitchen of Ruth Herrmann
1 lb ground beef
1/2 yellow or white onion (chopped)
1 cup celery (chopped)
1 can water chestnuts (chopped)
1 cup rice, uncooked
1 cup chow mein noodles
1 can cream of mushroom soup
1 can cream of celery soup
1 can chicken & rice soup or chicken & stars with rice
3 - 4 cups water (if using Minute Rice, use only 3 cups)
1/3 cup soy sauce
Brown hamburger and drain. Saute onion and celery in a small amount of butter or oil. Mix all ingredients together in a greased 9 x 13 pan, add the water last.
Bake at 350d for 1.5 hours, add more noodles on the top for the last 5 minutes of cooking. Add salt and pepper for seasoning if you choose, and enjoy!
Side notes: You can easily substitue other ingredients in this recipe, such as using cooked wild rice, or different 'cream of' soups. If you don't have the 'chicken and rice' soup in your pantry, you can use some chicken stock and add a little more rice to the dish. If you want your kids (or hubby!!) to have some more veggies, add some to the casserole.
This dish may seem to be done after an hour in the oven, but baking the entire time is recommended as the flavors blend completely.
1 lb ground beef
1/2 yellow or white onion (chopped)
1 cup celery (chopped)
1 can water chestnuts (chopped)
1 cup rice, uncooked
1 cup chow mein noodles
1 can cream of mushroom soup
1 can cream of celery soup
1 can chicken & rice soup or chicken & stars with rice
3 - 4 cups water (if using Minute Rice, use only 3 cups)
1/3 cup soy sauce
Brown hamburger and drain. Saute onion and celery in a small amount of butter or oil. Mix all ingredients together in a greased 9 x 13 pan, add the water last.
Bake at 350d for 1.5 hours, add more noodles on the top for the last 5 minutes of cooking. Add salt and pepper for seasoning if you choose, and enjoy!
Side notes: You can easily substitue other ingredients in this recipe, such as using cooked wild rice, or different 'cream of' soups. If you don't have the 'chicken and rice' soup in your pantry, you can use some chicken stock and add a little more rice to the dish. If you want your kids (or hubby!!) to have some more veggies, add some to the casserole.
This dish may seem to be done after an hour in the oven, but baking the entire time is recommended as the flavors blend completely.
Friday, October 2, 2009
Chicken Parmigiana
NOTE: The instructions below are for 3 complete entrees (4 servings each). This recipe is from the book Fix, Freeze, Feast.
12 Boneless, skinless chicken breasts
1 cup Flour
4 Eggs, lightly beaten
2 cups Dry bread crumbs
12 slices Mozzarella cheese
6 cups Red sauce (we make our own, but you can use store-bought pasta sauce)
Lay out three shallow dishes. Put the flour in one, the eggs in one, and the bread crumbs in the 3rd. Slightly flatten the chicken (we pounded with a meat pounder thingie). Take each piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Place each piece of chicken on a cookie sheet.
Place cookie sheet(s) in the freezer for 1-hour to flash-freeze chicken.
Put 2 cups of red sauce in to each of 3 quart-sized freezer bags, and seal. Divide the cheese into 3 portions of 4 slices each, and wrap in plastic wrap. Divide frozen chicken evenly among 1-gallon freezer bags. Place on bag of sauce and one packet of cheese into each bag of chicken. Seal and freeze.
To serve, thaw completely. Preheat oven to 375d. Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes. Place a slice of cheese on top of each piece of chicken and bake until melted.
12 Boneless, skinless chicken breasts
1 cup Flour
4 Eggs, lightly beaten
2 cups Dry bread crumbs
12 slices Mozzarella cheese
6 cups Red sauce (we make our own, but you can use store-bought pasta sauce)
Lay out three shallow dishes. Put the flour in one, the eggs in one, and the bread crumbs in the 3rd. Slightly flatten the chicken (we pounded with a meat pounder thingie). Take each piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Place each piece of chicken on a cookie sheet.
Place cookie sheet(s) in the freezer for 1-hour to flash-freeze chicken.
Put 2 cups of red sauce in to each of 3 quart-sized freezer bags, and seal. Divide the cheese into 3 portions of 4 slices each, and wrap in plastic wrap. Divide frozen chicken evenly among 1-gallon freezer bags. Place on bag of sauce and one packet of cheese into each bag of chicken. Seal and freeze.
To serve, thaw completely. Preheat oven to 375d. Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes. Place a slice of cheese on top of each piece of chicken and bake until melted.
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