These make a delicious appetizer! This recipe came from Meagan Eller (who got it from Pampered Chef).
1 can (8 oz) refrigerated crescent rolls
1/2 c cream cheese
1/4 c grated Parmesan cheese
4 tsp snipped fresh or 1 tsp rosemary herb mix (I actually add plain dried rosemary until it looks good)
Preheat over to 375.
Separate dough into 4 rectangles; press seems to seal (I use the recipe creations dough and just cut it in half.)
Mix cream cheese, Parmesan cheese and rosemary in a bowl.
Spread each rectangle with about 2 Tbl cheese mix (just divide it somewhat evenly) to within 1/4" of edges. Starting at the short side, roll each rectangle; pinch edges together. (It you use the recipe creations cut in half, roll the long side.)
Cut roll crosswise into 6 slices (12 with the recipe creations). Place slices cut side down on baking stone. Bake 12-15 minutes, until golden brown. Cool on rack.
They are best when served warm, but are still good chilled.
Friday, July 17, 2009
Thursday, July 16, 2009
Crockpot Taco Chicken
This can be made immediately, or freeze it for a busy day.
2 (15 oz) cans diced tomatoes
1 small can diced green chiles
3 tbsp (or one small packet) taco seasoning mix
1 tsp cumin
2 lbs boneless skinless chicken breasts or thighs
Combine all the ingredients in a freezer bag; seal and freeze.
To cook: Thaw overnight in refrigerator. Place contents of bag into crockpot. Cook on low for 4-6 hours/high for 3-4 hours, or until meat shreds easily. Shred chicken and serve with assorted toppings on a tortilla.
2 (15 oz) cans diced tomatoes
1 small can diced green chiles
3 tbsp (or one small packet) taco seasoning mix
1 tsp cumin
2 lbs boneless skinless chicken breasts or thighs
Combine all the ingredients in a freezer bag; seal and freeze.
To cook: Thaw overnight in refrigerator. Place contents of bag into crockpot. Cook on low for 4-6 hours/high for 3-4 hours, or until meat shreds easily. Shred chicken and serve with assorted toppings on a tortilla.
Top Sirloin w/Red Wine Marinade
Another great freezer meal!
2 lbs top sirloin steak (~6 steaks)
3/4 cup vegetable oil
1/3 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 1/2 tsp black pepper
1/4 cup red wine
1/4 tsp dried parsley
3 tbsp lemon juce
1 tsp minced garlic
Place sirloin and other ingredients in freezer bag. Mix, seal, and freeze.
To cook: Thaw steak completely. Discard marinade. Grill over medium heat until cooked according to preference.
2 lbs top sirloin steak (~6 steaks)
3/4 cup vegetable oil
1/3 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 1/2 tsp black pepper
1/4 cup red wine
1/4 tsp dried parsley
3 tbsp lemon juce
1 tsp minced garlic
Place sirloin and other ingredients in freezer bag. Mix, seal, and freeze.
To cook: Thaw steak completely. Discard marinade. Grill over medium heat until cooked according to preference.
Wednesday, July 15, 2009
Sausage with Peppers and Pasta
What You Need!
3 cups rigatoni pasta, uncooked
1 lb. Italian sausage, sliced
1 each: red, green and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups Pizza Cheese Blend
1/4 cup Parmesan Cheese
Make It!
COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.
DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.
TOP with Parmesan.
3 cups rigatoni pasta, uncooked
1 lb. Italian sausage, sliced
1 each: red, green and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups Pizza Cheese Blend
1/4 cup Parmesan Cheese
Make It!
COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.
DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.
TOP with Parmesan.
Sweet Meatloaf
This recipe can be made for dinner tonight, or put in the freezer for another!
2 cups ground meat
1 egg
1/4 cup ketchup
2 tbsp crushed pineapple
1/4 cup diced frozen carrots
3/4 cup dry cornbread stuffing
1 1/2 tsp Worcestershire sauce
Topping:
2 tbsp crushed pineapple
1/4 cup ketchup
1 tsp cornstarch
1/8 tsp hot sauce
Combine meatloaf ingredients in bowl and mix well. Put into loaf pan.
Combine topping ingredients to use later. (If freezing, put in separate smaller freezer bag.)
If frozen, thaw completely in the fridge. Cook it at 350 for one hour. At the one hour mark, remove the loaf, discard/drain the juices that have accumulated in the loaf pan, then add topping & return to oven for 15 more minutes.
2 cups ground meat
1 egg
1/4 cup ketchup
2 tbsp crushed pineapple
1/4 cup diced frozen carrots
3/4 cup dry cornbread stuffing
1 1/2 tsp Worcestershire sauce
Topping:
2 tbsp crushed pineapple
1/4 cup ketchup
1 tsp cornstarch
1/8 tsp hot sauce
Combine meatloaf ingredients in bowl and mix well. Put into loaf pan.
Combine topping ingredients to use later. (If freezing, put in separate smaller freezer bag.)
If frozen, thaw completely in the fridge. Cook it at 350 for one hour. At the one hour mark, remove the loaf, discard/drain the juices that have accumulated in the loaf pan, then add topping & return to oven for 15 more minutes.
Tuesday, July 14, 2009
Buffalo Chicken Soup
This soup is delicious, though very rich. It makes a fairly mild soup which is great for the kids. I add lots of extra hot sauce to my own bowl :-)
1 2 ¼ lb. deli-roasted chicken, skinned, boned, and shredded or 2 ½ c. cooked chicken
2 T butter
½ c. coarsely chopped celery
½ c. chopped onion
2 14 oz. cans chicken broth
1 ½ c. milk
1 t. salt
1 ½ t. hot pepper sauce
1 ½ c. shredded mozzarella
1 ¼ c. crumbled bleu cheese
½ c. shredded parmesan cheese
1/3 c. flour
In a 4 qt. Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender: Stir in broth, milk, salt, and hot pepper sauce.
In a medium bowl, toss together cheeses and flour. Add gradually to soup, stirring after each addition until just melted. Stir in shredded chicken; heat through but do not allow to boil.
Can be cooled and frozen in freezer bags, then reheated in a saucepan.
Top with additional bleu cheese crumbles and hot sauce.
1 2 ¼ lb. deli-roasted chicken, skinned, boned, and shredded or 2 ½ c. cooked chicken
2 T butter
½ c. coarsely chopped celery
½ c. chopped onion
2 14 oz. cans chicken broth
1 ½ c. milk
1 t. salt
1 ½ t. hot pepper sauce
1 ½ c. shredded mozzarella
1 ¼ c. crumbled bleu cheese
½ c. shredded parmesan cheese
1/3 c. flour
In a 4 qt. Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender: Stir in broth, milk, salt, and hot pepper sauce.
In a medium bowl, toss together cheeses and flour. Add gradually to soup, stirring after each addition until just melted. Stir in shredded chicken; heat through but do not allow to boil.
Can be cooled and frozen in freezer bags, then reheated in a saucepan.
Top with additional bleu cheese crumbles and hot sauce.
Tuesday, June 16, 2009
Pecan-Crusted Chicken Strips
Here is another freezer meal recipe! This is also delicious on top of salads. :)
4 boneless, skinless chicken breasts (or ~2 lbs chicken tenders)
2/3 cup honey
1/3 cup spicy brown mustard
1/4 cup olive oil
1/2 tsp salt
1 tsp garlic salt
1 tsp black pepper
1 cup panko (japanese bread crumbs)
~3 oz pecans, finely ground
1. Rinse and trim chicken, then cut each lengthwise into three strips.
2. Into a gallon freezer bag, combine chicken, honey, mustard, oil, salt, garlic salt, and pepper. Seal and mix well.
3. Into a quart freezer bag, combine panko and pecans.
4. Put both the chicken and panko/pecans into another gallon freezer bag. Seal and freeze.
To cook entree:
1. Completely thaw in refrigerator.
2. Preheat oven to 350.
3. Place breadcrumb mixture on a plate. Shake excess sauce off each piece of chicken, roll in breadcrumbs, and place on greased baking sheet.
4. Bake for 30 minutes, or until chicken pulls apart easily and is no longer pink in the thickest part, and crust is golden.
4 boneless, skinless chicken breasts (or ~2 lbs chicken tenders)
2/3 cup honey
1/3 cup spicy brown mustard
1/4 cup olive oil
1/2 tsp salt
1 tsp garlic salt
1 tsp black pepper
1 cup panko (japanese bread crumbs)
~3 oz pecans, finely ground
1. Rinse and trim chicken, then cut each lengthwise into three strips.
2. Into a gallon freezer bag, combine chicken, honey, mustard, oil, salt, garlic salt, and pepper. Seal and mix well.
3. Into a quart freezer bag, combine panko and pecans.
4. Put both the chicken and panko/pecans into another gallon freezer bag. Seal and freeze.
To cook entree:
1. Completely thaw in refrigerator.
2. Preheat oven to 350.
3. Place breadcrumb mixture on a plate. Shake excess sauce off each piece of chicken, roll in breadcrumbs, and place on greased baking sheet.
4. Bake for 30 minutes, or until chicken pulls apart easily and is no longer pink in the thickest part, and crust is golden.
Baggie Ice Cream
If you're looking for a fun and tasty treat to make with the kids, try this one! The kids make their own ice cream by putting together a few ingredients and shaking away!
Here is the recipe for the baggie ice cream (per person):
What you'll need:
* 1 tablespoon sugar
* 1/2 cup half & half
* 1/4 teaspoon vanilla
* 6 tablespoons rock salt
* 1 pint-size plastic food storage bag (e.g., Ziploc)
* 1 gallon-size plastic food storage bag
* Ice cubes
How to make it:
1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. Enjoy!
Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.
Here is the recipe for the baggie ice cream (per person):
What you'll need:
* 1 tablespoon sugar
* 1/2 cup half & half
* 1/4 teaspoon vanilla
* 6 tablespoons rock salt
* 1 pint-size plastic food storage bag (e.g., Ziploc)
* 1 gallon-size plastic food storage bag
* Ice cubes
How to make it:
1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. Enjoy!
Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.
Cheesy Italian Chicken
This is another freezer meal, or throw everything into the crockpot for dinner tonight!
4-6 boneless, skinless chicken breasts, cut in pieces
2 cans cream of chicken soup
¾ cup milk
¾ cup Italian bread crumbs
2 cups Monterey Jack cheese
Mix all ingredients together in freezer bag. Seal well and freeze.
To cook entree:
Thaw completely in refrigerator. Cook in slow cooker on low for 6-8 hours. Stir often so cheese doesn't stick to the bottom. Serve over rice or noodles.
4-6 boneless, skinless chicken breasts, cut in pieces
2 cans cream of chicken soup
¾ cup milk
¾ cup Italian bread crumbs
2 cups Monterey Jack cheese
Mix all ingredients together in freezer bag. Seal well and freeze.
To cook entree:
Thaw completely in refrigerator. Cook in slow cooker on low for 6-8 hours. Stir often so cheese doesn't stick to the bottom. Serve over rice or noodles.
Sesame-Soy Sirloin
This is a freezer meal, but can be cooked after marinating all day instead.
4 boneless top sirloin steaks (~2 lbs)
3 tbsp soy sauce
4 tsp lime juice
2 tsp sesame oil
2 tsp brown sugar
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sesame seeds
1 tsp crushed red pepper flakes
¼ tsp black pepper
Combine all ingredients in freezer bag and mix well. Seal bag and freeze.
To cook entree:
Completely thaw in refrigerator. Grill over medium heat for 14-18 minutes, or until desired doneness. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
4 boneless top sirloin steaks (~2 lbs)
3 tbsp soy sauce
4 tsp lime juice
2 tsp sesame oil
2 tsp brown sugar
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sesame seeds
1 tsp crushed red pepper flakes
¼ tsp black pepper
Combine all ingredients in freezer bag and mix well. Seal bag and freeze.
To cook entree:
Completely thaw in refrigerator. Grill over medium heat for 14-18 minutes, or until desired doneness. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
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