Tuesday, November 30, 2010
More coming soon...
I am so sorry I have not been keeping up on this! Between Thanksgiving, kids being home from school, coupon-ing, and shopping I have had little time to devote to this. BUT, I have come up with a weekly menu plan for this week (finally) and have some sweet shopping trips to share with you all soon (like how I have saved $161 today alone and have gotten all the groceries for the week that I need plus a ton of other stuff to stock up on)! I am going to try to get to all of this tomorrow. No promises, though, because I have also been seriously neglecting my house, also, and need to show it some love! :)
Wednesday, November 24, 2010
CRAZY shopping trip on the day before Thanksgiving!
So, today I decided to do my very first ever super coupon shopping trip. Of course I planned this last night and was planning on going when Connor was in school in the morning, so it would have just been Charlie (my 4 month old) and myself. Well, school was canceled, so I braved the grocery stores, the day before Thanksgiving (yet another nutty idea of mine) with all three of my boys. I had planned on going to Costco, Fred Meyer, Office Depot, Safeway, Albertsons, Winco, and Walgreens.
We started out by going to Costco because my ink for my printer was almost out and they refill the ink for less than it would cost to buy new ink. It was $43.36 to refill them versus $97.98 to buy new ones (well, that is two black and all the color and I only refilled one black and all the color). So definitely saved some money there!!
After we dropped off the ink to be refilled we made our way "across town" to Office Depot. I had gotten a coupon from them for 25% off postage on your first package and I had a package to mail to my brother. So, we went in there with the package and all my boys, waited in line, got to the counter and were informed that they do not ship to APO's. It definitely would have been nice to have a sign out or even small print on the coupon....yeah....so back to the car with the package.
Then we went to Fred Meyers. They had Aquafresh toothpaste on sale for $1.99 and I had some Manufactures Coupons for $1/1, so this was a great deal. They also had Campbell's Cream of Mushroom Soup 2/$1 and I had some Manufactures Coupons for $1/4, another great deal (especially since we go through TONS of this!). So I got all of my stuff, went up to the register and forgot to split the order in half (I got two newspapers last Sunday, so I had two sets of coupons from the stores). There was a limit to the store coupon of 3 toothpastes and 6 soups per transaction. Ooooops. I am still learning! So, the total came out to a few dollars more than it was supposed to. Of course, I couldn't do that. I asked if they could void the transaction and start over. They could not. Off to the customer service line I went (the huge customer service line may I add, with 3 kids). Anyway....something happened when they tried re-ringing it and I ended up getting 5 Aquafresh toothpastes (reg. $3.19/each) and 8 Cream of Mushroom soups (reg. $0.79/each) for $4.80. This is the total! So, I saved $17.47! Of course, we were there A LOT longer than I had hoped we would be, but oh well. Apparently I don't value my time much!! It would have broken down like this if they would have rung it up correctly:
5 Aquafresh Toothpaste (on sale for $1.99 with $1/1 coupons) $4.95-$0.99 each
8 Cream of Mushroom soups (on sale 2/$1 with $1/4 coupons) $2.00-$0.25 each
After Fred Meyers, we headed to Safeway. This was going to be my big shopping "bill." I did learn a few valuable lessons here, too. I need to read the small print more (example-the Chex was on sale for $1.99 if I bought 3, but I only bought 2, so in the end I ended up spending the same on 2 as I would have on 3) and look better at what is actually on sale (I thought it was Puff Pastry which I had a good coupon for, but it was actually pie shells, which I didn't have a great coupon for). Maybe it was because I was putting all of this together at 1:00 last night that I missed a couple of things or miscalculated, but it was a bit more than I had hoped for. Here is what I got at Safeway:
5/12 packs of Pepsi/Diet Pepsi (buy 2, get 3 free) $14.58-about $2.92 each
2 boxes of Chex ($2.99 each with a $1/2 coupon) $4.98-$2.49 each
Eggs-Large Dozen ($1.99 with a FREE coupon) FREE
Eating Right Dinner Entree ($2 with a FREE coupon) FREE
2 Kraft Cream Cheese ($1.29 store coupon each with a $1/2 coupon) $1.58-$0.79 each
2 (32 oz) Coffeemate Creamers ($1.99 store coupon each with $0.50/1) $2.98-$1.49 each
Frozen Puff Pastry ($4.49 with $1/1 coupon) $3.49
Dairy Glen Milk $1.99
Bananas $1.60
Fresh Express Salad ($0.98 with a FREE coupon) FREE
16.92 lb Turkey (reg. $21.83, with a $25 purchase only $0.29/lb) $4.91
TOTAL after taxes $37.35 with a savings of $57.93!
I thought for some reason that the total would only be around $30, but I did end up paying more for a couple of things like I said above.
After Safeway, we went to Albertson's to use our doublers. These were in the Sunday paper as well, so I ended up having 6 doublers. Again, a lesson learned, you can only use 3 doublers in a single transaction. So, the poor cashier had to re-ring all my stuff after we realized this. He was very nice about it, though, so that was great. I did feel sorry for all these people in line behind me, though. :( I have become "one of THOSE" people! So, here is what I got at Albertson's (VERY proud of this shopping trip!):
2 Sierra Mists (on sale for $1.25 and I had two $1/1 coupons) $0.50-$0.25 each
Ziplock medium square containers (on sale for $2.50, had a $1/1 coupon+doubler) $0.50
8 Green Giant canned veggies (on sale for $0.47 each, 2-$1/4 coupon+2 doublers) FREE
2 Kraft Shredded Cheese (on sale 2/$4, $1/1 coupon+doubler) $2.00-$1.00 each
2 Pillbury Grands Biscuits (on sale $1.67, $1/2+doubler) $1.34-$0.67 each
2 Kraft Cream Cheese (on sale for $1.25, $1/2+doubler) $0.50-$0.25 each
TOTAL after taxes $4.77 with a savings of $37.23!
After Albertsons we decided to brave going to WINCO. I don't think it really slowed down since the grand opening (well at least a week after it opened). It was still PACKED! Luckily this trip was SUPER straight-forward, since everything I was getting here was FREE. Here it is:
Eggs-Large dozen (reg. $1.24) FREE
Bar S Bacon (reg. $1.98) FREE
Minute Maid Orange Juice (reg. $2.48) FREE
Pop Tarts (reg. $1.48) FREE
Franz English Muffins (reg. $0.58) FREE
TOTAL after taxes FREE with a savings of $7.76
After Winco, we went to Walgreens. Here is another place I should have read the small print (or at least know how much 6 oz. is). I had two sets of coupons. One coupon in the set was for $0.99 Nabisco crackers/cookies (6 oz) and another for what I thought was $3 Aleve, which was actually $3 OFF Aleve. Then I had Manufactures Coupons for $1/2 Nabisco crackers and 2-$1/1 Aleve. Once I got there, I realized that the Manufactures Coupon for the Nabisco crackers was for full sized boxes, so I couldn't use it. I still ended up getting 6-6 oz boxes of Oreos for my husband and two boxes of Aleve. I actually had learned by this point that the store coupons had to be used in two transactions, so there wasn't a huge ordeal this time and it all went super smoothly! It broke down and totalled like this:
6-6 oz boxes of Oreos (on sale for $0.99 with store coupon) $5.94-$0.99 each
2 Aleve (50-count) (reg $6.79 with $3 store coupon and $1/1 coupons) $5.58-$2.79 each
TOTAL after taxes $12.16 with a savings of $11.06
Then we went back to Costco to get the ink and to Okie's Barber Shop to get the boys' hair cut ($7 each there and they do a great job on boys' hair!). It did take us a few hours, but I know that next time it won't take as long because 1. I have learned some valuable "couponing" lessons, 2. I will not have all my boys with me next time, 3. I won't go the day before Thanksgiving, and 4. I won't go when the roads are crazy like they are today! :)
Here is a total of money spent vs. saved (I don't have my ink in this total because, like I mentioned before, it isn't accurate since the black was only filled once vs. sold in packs of two):
MONEY SPENT $59.08 MONEY SAVED: $131.45!!!
We started out by going to Costco because my ink for my printer was almost out and they refill the ink for less than it would cost to buy new ink. It was $43.36 to refill them versus $97.98 to buy new ones (well, that is two black and all the color and I only refilled one black and all the color). So definitely saved some money there!!
After we dropped off the ink to be refilled we made our way "across town" to Office Depot. I had gotten a coupon from them for 25% off postage on your first package and I had a package to mail to my brother. So, we went in there with the package and all my boys, waited in line, got to the counter and were informed that they do not ship to APO's. It definitely would have been nice to have a sign out or even small print on the coupon....yeah....so back to the car with the package.
Then we went to Fred Meyers. They had Aquafresh toothpaste on sale for $1.99 and I had some Manufactures Coupons for $1/1, so this was a great deal. They also had Campbell's Cream of Mushroom Soup 2/$1 and I had some Manufactures Coupons for $1/4, another great deal (especially since we go through TONS of this!). So I got all of my stuff, went up to the register and forgot to split the order in half (I got two newspapers last Sunday, so I had two sets of coupons from the stores). There was a limit to the store coupon of 3 toothpastes and 6 soups per transaction. Ooooops. I am still learning! So, the total came out to a few dollars more than it was supposed to. Of course, I couldn't do that. I asked if they could void the transaction and start over. They could not. Off to the customer service line I went (the huge customer service line may I add, with 3 kids). Anyway....something happened when they tried re-ringing it and I ended up getting 5 Aquafresh toothpastes (reg. $3.19/each) and 8 Cream of Mushroom soups (reg. $0.79/each) for $4.80. This is the total! So, I saved $17.47! Of course, we were there A LOT longer than I had hoped we would be, but oh well. Apparently I don't value my time much!! It would have broken down like this if they would have rung it up correctly:
5 Aquafresh Toothpaste (on sale for $1.99 with $1/1 coupons) $4.95-$0.99 each
8 Cream of Mushroom soups (on sale 2/$1 with $1/4 coupons) $2.00-$0.25 each
After Fred Meyers, we headed to Safeway. This was going to be my big shopping "bill." I did learn a few valuable lessons here, too. I need to read the small print more (example-the Chex was on sale for $1.99 if I bought 3, but I only bought 2, so in the end I ended up spending the same on 2 as I would have on 3) and look better at what is actually on sale (I thought it was Puff Pastry which I had a good coupon for, but it was actually pie shells, which I didn't have a great coupon for). Maybe it was because I was putting all of this together at 1:00 last night that I missed a couple of things or miscalculated, but it was a bit more than I had hoped for. Here is what I got at Safeway:
5/12 packs of Pepsi/Diet Pepsi (buy 2, get 3 free) $14.58-about $2.92 each
2 boxes of Chex ($2.99 each with a $1/2 coupon) $4.98-$2.49 each
Eggs-Large Dozen ($1.99 with a FREE coupon) FREE
Eating Right Dinner Entree ($2 with a FREE coupon) FREE
2 Kraft Cream Cheese ($1.29 store coupon each with a $1/2 coupon) $1.58-$0.79 each
2 (32 oz) Coffeemate Creamers ($1.99 store coupon each with $0.50/1) $2.98-$1.49 each
Frozen Puff Pastry ($4.49 with $1/1 coupon) $3.49
Dairy Glen Milk $1.99
Bananas $1.60
Fresh Express Salad ($0.98 with a FREE coupon) FREE
16.92 lb Turkey (reg. $21.83, with a $25 purchase only $0.29/lb) $4.91
TOTAL after taxes $37.35 with a savings of $57.93!
I thought for some reason that the total would only be around $30, but I did end up paying more for a couple of things like I said above.
After Safeway, we went to Albertson's to use our doublers. These were in the Sunday paper as well, so I ended up having 6 doublers. Again, a lesson learned, you can only use 3 doublers in a single transaction. So, the poor cashier had to re-ring all my stuff after we realized this. He was very nice about it, though, so that was great. I did feel sorry for all these people in line behind me, though. :( I have become "one of THOSE" people! So, here is what I got at Albertson's (VERY proud of this shopping trip!):
2 Sierra Mists (on sale for $1.25 and I had two $1/1 coupons) $0.50-$0.25 each
Ziplock medium square containers (on sale for $2.50, had a $1/1 coupon+doubler) $0.50
8 Green Giant canned veggies (on sale for $0.47 each, 2-$1/4 coupon+2 doublers) FREE
2 Kraft Shredded Cheese (on sale 2/$4, $1/1 coupon+doubler) $2.00-$1.00 each
2 Pillbury Grands Biscuits (on sale $1.67, $1/2+doubler) $1.34-$0.67 each
2 Kraft Cream Cheese (on sale for $1.25, $1/2+doubler) $0.50-$0.25 each
TOTAL after taxes $4.77 with a savings of $37.23!
After Albertsons we decided to brave going to WINCO. I don't think it really slowed down since the grand opening (well at least a week after it opened). It was still PACKED! Luckily this trip was SUPER straight-forward, since everything I was getting here was FREE. Here it is:
Eggs-Large dozen (reg. $1.24) FREE
Bar S Bacon (reg. $1.98) FREE
Minute Maid Orange Juice (reg. $2.48) FREE
Pop Tarts (reg. $1.48) FREE
Franz English Muffins (reg. $0.58) FREE
TOTAL after taxes FREE with a savings of $7.76
After Winco, we went to Walgreens. Here is another place I should have read the small print (or at least know how much 6 oz. is). I had two sets of coupons. One coupon in the set was for $0.99 Nabisco crackers/cookies (6 oz) and another for what I thought was $3 Aleve, which was actually $3 OFF Aleve. Then I had Manufactures Coupons for $1/2 Nabisco crackers and 2-$1/1 Aleve. Once I got there, I realized that the Manufactures Coupon for the Nabisco crackers was for full sized boxes, so I couldn't use it. I still ended up getting 6-6 oz boxes of Oreos for my husband and two boxes of Aleve. I actually had learned by this point that the store coupons had to be used in two transactions, so there wasn't a huge ordeal this time and it all went super smoothly! It broke down and totalled like this:
6-6 oz boxes of Oreos (on sale for $0.99 with store coupon) $5.94-$0.99 each
2 Aleve (50-count) (reg $6.79 with $3 store coupon and $1/1 coupons) $5.58-$2.79 each
TOTAL after taxes $12.16 with a savings of $11.06
Then we went back to Costco to get the ink and to Okie's Barber Shop to get the boys' hair cut ($7 each there and they do a great job on boys' hair!). It did take us a few hours, but I know that next time it won't take as long because 1. I have learned some valuable "couponing" lessons, 2. I will not have all my boys with me next time, 3. I won't go the day before Thanksgiving, and 4. I won't go when the roads are crazy like they are today! :)
Here is a total of money spent vs. saved (I don't have my ink in this total because, like I mentioned before, it isn't accurate since the black was only filled once vs. sold in packs of two):
MONEY SPENT $59.08 MONEY SAVED: $131.45!!!
Friday, November 19, 2010
FREE FOOD at Winco with mailer!!
I got a mailer from WinCo foods today (the Lacey, WA store) and there are coupons for a free 12 oz thing of bacon, 64 oz Minute Maid orange juice, a dozen large eggs, english muffins and a box of Kellogg's pop tarts! NO PURCHASE NECESSARY!! So, be checking your mail and don't throw away the "junk mail'!
Tuesday, November 16, 2010
Save some money this holiday season!!!
If you are an online shopper, like I am (HELLO, I have 3 kids! MUCH easier to shop from home!!), this is a GREAT way for you to earn some extra money on your purchases. It is through a program/website called Ebates. What you do is every time you are going to buy something online, you go there and see if the store is an "ebate" store. If it is, ebates.com will LIST all the deals your store is currently running as well as any coupon codes for any items (free shipping, percentage off, etc.). It is pretty sweet because they kind of do the work for you. And if that isn't enough, they also give you a percentage of your purchase back!!! You can even earn up to 10% at some of the stores (like Kodak Gallery--I used this one tonight!)!! They can do this because the stores pay them a fee when we click their site and shop, so they give back some of that fee to us. It only works, though, if you sign up (TOTALLY FREE) and go to the store from the ebates site. There is a whole page explaining how it all works much better than I can. Follow these steps to see and it will explain it all:
1. Click on this link to get to ebates
2. Click on the FAQs tab at the bottom of the home page
3. On the right of the FAQs page there is a link to "How to join and use ebates."
Another great thing is you actually get $5 in your "cash back" just for joining up! I only wish I would have know about this sooner! I would have been using it MUCH more!!
1. Click on this link to get to ebates
2. Click on the FAQs tab at the bottom of the home page
3. On the right of the FAQs page there is a link to "How to join and use ebates."
Another great thing is you actually get $5 in your "cash back" just for joining up! I only wish I would have know about this sooner! I would have been using it MUCH more!!
Monday, November 15, 2010
Tuna Noodle Casserole
Serves 4
4 cups elbow macaroni, cooked, drained and rinsed in cold water
2 cups frozen peas
2 cups shredded Cheddar cheese
1/2 cup green onions
2 cans (10 3/4 oz) condensed cream of celery soup
2 cans tuna
1 cup mayonnaise
1 cup milk
1/2teaspoon pepper
1. Combine the macaroni, peas, cheese and green onions in a large bowl. Divide in two. Put one half in a 2-1/2 quart casserole dish and the other half in a gallon freezer bag.
2. In a large bowl, whisk together the cream of celery soup, tuna, mayonnaise, milk and pepper. Pour half over each of the macaroni mixtures and mix well.
3. Bake the casserole at 350°F for 30-40 minutes or until hot and bubbly. Seal, label and double bag the casserole in the freezer bag for up to three months. Freeze flat for easy storage.
TO USE FROZEN CASSEROLE: Defrost in refrigerator. Transfer into a 2-1/2 quart casserole dish. Bake at 350° for 45-55 minutes or until hot and bubbly.
Recipe from Heather Akiyama
4 cups elbow macaroni, cooked, drained and rinsed in cold water
2 cups frozen peas
2 cups shredded Cheddar cheese
1/2 cup green onions
2 cans (10 3/4 oz) condensed cream of celery soup
2 cans tuna
1 cup mayonnaise
1 cup milk
1/2teaspoon pepper
1. Combine the macaroni, peas, cheese and green onions in a large bowl. Divide in two. Put one half in a 2-1/2 quart casserole dish and the other half in a gallon freezer bag.
2. In a large bowl, whisk together the cream of celery soup, tuna, mayonnaise, milk and pepper. Pour half over each of the macaroni mixtures and mix well.
3. Bake the casserole at 350°F for 30-40 minutes or until hot and bubbly. Seal, label and double bag the casserole in the freezer bag for up to three months. Freeze flat for easy storage.
TO USE FROZEN CASSEROLE: Defrost in refrigerator. Transfer into a 2-1/2 quart casserole dish. Bake at 350° for 45-55 minutes or until hot and bubbly.
Recipe from Heather Akiyama
Whew! Chicken all done!!
So I am FINALLY done prepping and freezing all of that chicken! The chicken breasts came whole, so I had to trim them down (skin, etc.) which is why it ended up taking so long! All in all, I think I spent about 10 hours cutting and cooking and shredding and making marinades, etc. My son actually helped A LOT with the marinades and made most of them which was a huge godsend! Funny little side note-I had ordered some new Kitchen Aid knives from Rue La La a week or so ago (they ended up being $17.65 SHIPPED for a block set of 4 prep knives-regularly $89.99!) and they came in the mail half an hour after I had finished cutting all the chicken. Go figure! :) Anyway, this is exactly what I did with all of my 60 pounds of chicken:
About 7-1/2 pounds was trimmed and cut in thirds and frozen in freezer bags plain with 1-1/2 pounds in each.
About 20 pounds of it was cubed and cooked and frozen in freezer bags by the pound.
About 6 pounds of it was boiled and shredded and frozen in freezer bags by the pound.
And about 13-1/2 pounds was trimmed and cut up into various cuts (cubed, chunks, breast halves) and marinaded in freezer bags with 1-1/2 pounds in each.
These are the marinades I ended up using (you can find the recipes in "What to do with 40 pounds of chicken-Part 2":
Sweet and Sour Chicken Marinade
Refreshing Lemon and Herb Marinade
"Make Ahead" Chicken Marinade
Tandoori Chicken Marinade
Honey Orange Chicken Marinade
Greek Chicken Marinade
Balsamic Chicken Marinade
And these store bought marinades:
Soy Vey Island Teriyaki
World Harbors Island Mango
I know that all that only adds up to about 47 pounds. I think I accidentally gave the woman I split a box with a little bit more than 20 pounds (I was under the assumption that each bag in the 40 pound box had 10 pounds in it, so I gave her two bags. This was not the case, and so I think I actually gave her around 23 pounds, oh well!) and the skin/veins, etc., weighed a bit, especially since I wasn't being super anal about getting ALL the meat off of the skin.
I have not eaten any of the chicken yet, so I am hoping it is good. I am probably going to make some of it soon, though, so I will keep you posted! :)
About 7-1/2 pounds was trimmed and cut in thirds and frozen in freezer bags plain with 1-1/2 pounds in each.
About 20 pounds of it was cubed and cooked and frozen in freezer bags by the pound.
About 6 pounds of it was boiled and shredded and frozen in freezer bags by the pound.
And about 13-1/2 pounds was trimmed and cut up into various cuts (cubed, chunks, breast halves) and marinaded in freezer bags with 1-1/2 pounds in each.
These are the marinades I ended up using (you can find the recipes in "What to do with 40 pounds of chicken-Part 2":
Sweet and Sour Chicken Marinade
Refreshing Lemon and Herb Marinade
"Make Ahead" Chicken Marinade
Tandoori Chicken Marinade
Honey Orange Chicken Marinade
Greek Chicken Marinade
Balsamic Chicken Marinade
And these store bought marinades:
Soy Vey Island Teriyaki
World Harbors Island Mango
I know that all that only adds up to about 47 pounds. I think I accidentally gave the woman I split a box with a little bit more than 20 pounds (I was under the assumption that each bag in the 40 pound box had 10 pounds in it, so I gave her two bags. This was not the case, and so I think I actually gave her around 23 pounds, oh well!) and the skin/veins, etc., weighed a bit, especially since I wasn't being super anal about getting ALL the meat off of the skin.
I have not eaten any of the chicken yet, so I am hoping it is good. I am probably going to make some of it soon, though, so I will keep you posted! :)
Review of All-American Chili
I am not really a huge fan of homemade chili, so I guess my opinion of this chili doesn't really count. :) I thought it was okay. Good as far as chili recipes go, but I really would rather stick with the Nalley Turkey Chili. I did have to put a package of chili seasoning mix into the chili instead of the chili powder, cumin and oregano because I didn't have as much chili powder as I thought I did (oops).
This recipe was really easy and quick to prepare, though, so that was great. It does take a while in the slow cooker, but that is okay with me! So, I will probably make this recipe again just because it was so easy and it wasn't BAD, I just prefer other meals.
This recipe was really easy and quick to prepare, though, so that was great. It does take a while in the slow cooker, but that is okay with me! So, I will probably make this recipe again just because it was so easy and it wasn't BAD, I just prefer other meals.
All-American Chili--Slow Cooker
Makes 6 servings
1-1/2 pounds lean ground beef
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (15.5 oz) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 cup chicken broth
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with cornbread, if desired.
Recipe taken from Family Circle magazine, October 2010
1-1/2 pounds lean ground beef
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (15.5 oz) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 cup chicken broth
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with cornbread, if desired.
Recipe taken from Family Circle magazine, October 2010
Review of Taco Casserole
Oh my goodness! I LOVED this casserole! It was SO easy and quick, especially if you have cooked ground beef in your freezer already. And it far exceeded the effort on taste! My husband said it reminded him of Beef-a-Roni. I don't know if that was a compliment or not, but my kids ate it and I liked it, so we are making it again!!
I think this casserole would freeze pretty well if the noodles were a little more undercooked and the chips were not added until right before baking in the oven. I think that the next time I make this, I will make two and see how it goes.
As far as the actual recipe, I threw in a can of sliced olives because my family likes them and I think it made it even better. I ate it with sour cream for dinner last night and it was good, but this afternoon, I ate it without and it was still good. It might be good with some chopped tomatoes or shredded lettuce added on top after it was done cooking.
Definitely a keeper that I will be making again and again!
I think this casserole would freeze pretty well if the noodles were a little more undercooked and the chips were not added until right before baking in the oven. I think that the next time I make this, I will make two and see how it goes.
As far as the actual recipe, I threw in a can of sliced olives because my family likes them and I think it made it even better. I ate it with sour cream for dinner last night and it was good, but this afternoon, I ate it without and it was still good. It might be good with some chopped tomatoes or shredded lettuce added on top after it was done cooking.
Definitely a keeper that I will be making again and again!
Saturday, November 13, 2010
CHICKEN, CHICKEN, CHICKEN!!!
So, right now I have 60 pounds of chicken in my refrigerator and get to prep all of it today and tomorrow! I will let you know what I did with it (what recipes I decided to make). SO excited! :)
Thursday, November 11, 2010
Happy Veterans Day!
I just want to thank all those men and woman who have served our country and who are currently serving our country. Their sacrifice is HUGE, not only personally, but also for those who love them. Here is a post a friend of mine posted on Facebook. It says a lot about how much these men and women sacrifice to keep our country safe. Thank you Amanda for sharing this!:
In two hours it will be Veterans Day... I have been pondering all day the sacrifices my husband has made while serving our country. It seems like everyone knows someone serving in the military, or someone who has served, and someone's husband, brother, mother, sister, cousin, best friend's uncle, etc etc has been serving here and overseas... Everyone in this country is attached to someone in the military in some way it seems. That is a good thing, I believe. It should help people support the troops easier. It should encourage people to remember that living with the freedoms we have comes at a price.
Here are some of our prices paid... Dan has been serving for somewhere in the ballpark of 12 years now. Maybe 11, but either way, it's more than 10. It seems like some of the biggest moments in our lives have been moments we've had to celebrate apart. In almost seven years of marriage, he has not been home for at least half of it. He missed my college graduation (and my high school graduation, but that's an entirely different story!). Lucky for me, he WAS around for our wedding, but barely :) We had to reschedule it a couple times. He was gone when we found out we were expecting our first child. He missed Brooke's first birthday. He missed Brooke's third birthday. In fact, he missed her 4th and 5th birthday too. He missed Raelyn's first birthday. He missed her standing for the first time. When Raelyn turned two, Daddy was missing.
The sacrifices he's made keep going... When I had a miscarriage, he was over 1000 miles away training for deployment. When I found out I was pregnant with our third child (4th pregnancy for those of you keeping track), he was overseas. He missed Natalie's birth. He missed a lot of her firsts. He missed her first crawls, her first time pulling-up, her first tooth...
There are too many things that he has missed. I share this not to complain--not at all. I share this because he chose to make these sacrifices for me, for his girls, for you...and for every person in this nation. He chose to sacrifice what so many take for granted, to put his life on the line to help protect our country, and to do what so many other men and women in the military are also doing for this country, past and present.
In the heat of the "battle" (no pun intended), I sometimes wonder if the sacrifices are worth it. But...in the aftermath, and in the quiet moments of reflection, I know that yes, they are worth it. I am blessed to have a hard-working, sacrificial husband who provides for his family and allows me to stay home with our girls, even when most months it seems that there are more bills than money. He keeps sacrificing so we can keep living.
I love my veteran. I thank God for him and for all the other veterans and service members, and their families, who have experienced and are experiencing the costs of sacrifice. May we never take it for granted.
In two hours it will be Veterans Day... I have been pondering all day the sacrifices my husband has made while serving our country. It seems like everyone knows someone serving in the military, or someone who has served, and someone's husband, brother, mother, sister, cousin, best friend's uncle, etc etc has been serving here and overseas... Everyone in this country is attached to someone in the military in some way it seems. That is a good thing, I believe. It should help people support the troops easier. It should encourage people to remember that living with the freedoms we have comes at a price.
Here are some of our prices paid... Dan has been serving for somewhere in the ballpark of 12 years now. Maybe 11, but either way, it's more than 10. It seems like some of the biggest moments in our lives have been moments we've had to celebrate apart. In almost seven years of marriage, he has not been home for at least half of it. He missed my college graduation (and my high school graduation, but that's an entirely different story!). Lucky for me, he WAS around for our wedding, but barely :) We had to reschedule it a couple times. He was gone when we found out we were expecting our first child. He missed Brooke's first birthday. He missed Brooke's third birthday. In fact, he missed her 4th and 5th birthday too. He missed Raelyn's first birthday. He missed her standing for the first time. When Raelyn turned two, Daddy was missing.
The sacrifices he's made keep going... When I had a miscarriage, he was over 1000 miles away training for deployment. When I found out I was pregnant with our third child (4th pregnancy for those of you keeping track), he was overseas. He missed Natalie's birth. He missed a lot of her firsts. He missed her first crawls, her first time pulling-up, her first tooth...
There are too many things that he has missed. I share this not to complain--not at all. I share this because he chose to make these sacrifices for me, for his girls, for you...and for every person in this nation. He chose to sacrifice what so many take for granted, to put his life on the line to help protect our country, and to do what so many other men and women in the military are also doing for this country, past and present.
In the heat of the "battle" (no pun intended), I sometimes wonder if the sacrifices are worth it. But...in the aftermath, and in the quiet moments of reflection, I know that yes, they are worth it. I am blessed to have a hard-working, sacrificial husband who provides for his family and allows me to stay home with our girls, even when most months it seems that there are more bills than money. He keeps sacrificing so we can keep living.
I love my veteran. I thank God for him and for all the other veterans and service members, and their families, who have experienced and are experiencing the costs of sacrifice. May we never take it for granted.
Michael's Meats Weekly Sales
Michael's Meats current sales (through 11/16) are:
Boneless, Grain Fed, New York Steaks for $3.99 a pound
Boneless Center Cut Pork Loin Roast for $1.99 a pound
Pretty good deals. Grab a roast and I will post a recipe for it on the next meal plan! :)
Boneless, Grain Fed, New York Steaks for $3.99 a pound
Boneless Center Cut Pork Loin Roast for $1.99 a pound
Pretty good deals. Grab a roast and I will post a recipe for it on the next meal plan! :)
Wednesday, November 10, 2010
What to do with 40 pounds of Chicken! PART THREE-Recipes
The chicken will be here this week! I am actually not prepared for the chicken at all. I was going to be, but then I fell and sprained my ankle on Monday night. So, Saturday should be a fun day of trying to prep chicken on crutches! Maybe by then I will be able to walk again. That would be nice!! Let me tell you, though. These meals I have in the freezer have DEFINITELY come in handy this week!!
So, here is a list of freezer meals you can make with all your chicken. I will link the recipes up to the list instead of actually trying to list all the recipes on here. Hope you can find one or two that you like and can use! :)
Cheddar Chicken
Chicken Cacciatore
Salsa Chicken and Rice Casserole (freezer friendly)
Curried Coconut Chicken (freezer friendly)
Sweet and Sticky Orange Chicken (freezer friendly)
Chicken and Pesto Lasagna
Colorful Chicken Casserole (freezer friendly)
Creamy Chicken and Mushrooms (freezer friendly)
Chicken Taco Quiche (freezer friendly)
Green Bean Chicken Casserole (freezer friendly)
Honey Dijon Chicken (freezer friendly)
Chicken Potpies (freezer friendly)
Wild Rice Chicken (freezer friendly)
Peachy Barbecue Chicken (freezer friendly)
Italian Chicken Roll Ups (freezer friendly)
Crescent Chicken Bundles (freezer friendly)
Simply Parmesan Chicken
I am sure there are SO many more! Please post your favorite chicken recipe. I would love to try it out!!
So, here is a list of freezer meals you can make with all your chicken. I will link the recipes up to the list instead of actually trying to list all the recipes on here. Hope you can find one or two that you like and can use! :)
Cheddar Chicken
Chicken Cacciatore
Salsa Chicken and Rice Casserole (freezer friendly)
Curried Coconut Chicken (freezer friendly)
Sweet and Sticky Orange Chicken (freezer friendly)
Chicken and Pesto Lasagna
Colorful Chicken Casserole (freezer friendly)
Creamy Chicken and Mushrooms (freezer friendly)
Chicken Taco Quiche (freezer friendly)
Green Bean Chicken Casserole (freezer friendly)
Honey Dijon Chicken (freezer friendly)
Chicken Potpies (freezer friendly)
Wild Rice Chicken (freezer friendly)
Peachy Barbecue Chicken (freezer friendly)
Italian Chicken Roll Ups (freezer friendly)
Crescent Chicken Bundles (freezer friendly)
Simply Parmesan Chicken
I am sure there are SO many more! Please post your favorite chicken recipe. I would love to try it out!!
Crescent Chicken Bundles
Makes 8 single servings
2 packages (3 oz each) cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 oz each) refrigerated crescent rolls
1 cup crushed seasoned croutons
1. In a small bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
3. Place rectangles on ungreased baking sheets. Either freeze until firm or bake right away. If freezing, transfer firm rectangles into a labeled freezing gallon bag and seal. Freeze for up to 2 months.
TO BAKE IMMEDIATELY: Bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
TO USE FROZEN SQUARES: Thaw in refrigerator and bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
Recipe taken from
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2 packages (3 oz each) cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 oz each) refrigerated crescent rolls
1 cup crushed seasoned croutons
1. In a small bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
3. Place rectangles on ungreased baking sheets. Either freeze until firm or bake right away. If freezing, transfer firm rectangles into a labeled freezing gallon bag and seal. Freeze for up to 2 months.
TO BAKE IMMEDIATELY: Bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
TO USE FROZEN SQUARES: Thaw in refrigerator and bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
Recipe taken from
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Italian Chicken Roll-Ups
Makes 8 Single Servings
8 boneless skinless chicken breast halves (4 oz each)
8 thin slices of deli ham
4 slices of provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley (or 4 teaspoons dried parsley)
1/2 cup milk
Cooking spray
1. Flatten chicken to 1/4 inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
2. In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
3. Wrap each chicken roll-ups in plastic wrap; place in a large freezer bag. Seal, label and freeze for up to 2 months.
4. If cooking right away, place the chicken roll-ups seam side down on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425°F for 25 minutes or until juices run clear. Remove toothpicks.
TO USE FROZEN CHICKEN: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425°F for 30 minutes or until the juices run clear.
Recipe taken from
8 boneless skinless chicken breast halves (4 oz each)
8 thin slices of deli ham
4 slices of provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley (or 4 teaspoons dried parsley)
1/2 cup milk
Cooking spray
1. Flatten chicken to 1/4 inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.
2. In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
3. Wrap each chicken roll-ups in plastic wrap; place in a large freezer bag. Seal, label and freeze for up to 2 months.
4. If cooking right away, place the chicken roll-ups seam side down on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425°F for 25 minutes or until juices run clear. Remove toothpicks.
TO USE FROZEN CHICKEN: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425°F for 30 minutes or until the juices run clear.
Recipe taken from
Peachy Barbecue Chicken
Makes 8 servings
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless, skinless chicken breast halves (5 oz each)
1/4 cup canola or vegetable oil
2 cups peach preserves
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 oz each) sliced water chestnuts, drained
Hot cooked rice
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170°F. Either eat chicken immediately with hot rice or cool chicken and transfer to a labeled gallon freezer bag and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350°F for 50-60 minutes or until bubbly. Serve with rice.
Recipe taken from
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless, skinless chicken breast halves (5 oz each)
1/4 cup canola or vegetable oil
2 cups peach preserves
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 oz each) sliced water chestnuts, drained
Hot cooked rice
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170°F. Either eat chicken immediately with hot rice or cool chicken and transfer to a labeled gallon freezer bag and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350°F for 50-60 minutes or until bubbly. Serve with rice.
Recipe taken from
Wild Rice Chicken Dinner (two meals)
Makes 2-6 to 8 serving casserole
2 packages (8.8 oz each) ready-to-serve long grain and wild rice
2 packages (16 oz each) frozen French-style green beans, thawed
2 cans (10 3/4 oz each) condensed cream of celery soup
2 cans (8 oz each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 oz each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided
1. Heat the rice according to the package directions. Meanwhile, in a large pot, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup of almonds. Serve immediately. Pour the remaining mixture into a 13x9 inch baking dish; cool. Sprinkle with remaining almonds. Cover, label and freeze for up to 3 months.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 40-45 minutes or until heated through.
Recipe taken from
2 packages (8.8 oz each) ready-to-serve long grain and wild rice
2 packages (16 oz each) frozen French-style green beans, thawed
2 cans (10 3/4 oz each) condensed cream of celery soup
2 cans (8 oz each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 oz each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided
1. Heat the rice according to the package directions. Meanwhile, in a large pot, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup of almonds. Serve immediately. Pour the remaining mixture into a 13x9 inch baking dish; cool. Sprinkle with remaining almonds. Cover, label and freeze for up to 3 months.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 40-45 minutes or until heated through.
Recipe taken from
Chicken Potpies (two meals)
Makes 2-6 serving potpies
4 cups cubed cooked chicken
4 cups frozen Southwestern-style hash brown potatoes, thawed
1 package (16 oz) frozen mixed vegetables, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of onion or mushroom soup
1 cup milk
1 cup sour cream
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 package (15 oz) refrigerated pie pastry
1. In a large bowl, combine the chicken, potatoes, vegetables, soups, milk, sour cream, flour and seasonings. Divide between two 9 inch deep-dish pie plates. Roll out pastry to fit the top of each pie. Cut slits in the pastry. Place over filling; trip, seal and flute edges.
2. Cover, label and freeze one potpie for up to 3 months. Bake the second potpie at 400°F for 35-40 minutes or until golden brown.
TO USE FROZEN POTPIE: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425°F for 30 minutes. Reduce heat to 350°F; remove foil and bake 50-55 minutes longer or until golden brown.
Recipe taken from
4 cups cubed cooked chicken
4 cups frozen Southwestern-style hash brown potatoes, thawed
1 package (16 oz) frozen mixed vegetables, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of onion or mushroom soup
1 cup milk
1 cup sour cream
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 package (15 oz) refrigerated pie pastry
1. In a large bowl, combine the chicken, potatoes, vegetables, soups, milk, sour cream, flour and seasonings. Divide between two 9 inch deep-dish pie plates. Roll out pastry to fit the top of each pie. Cut slits in the pastry. Place over filling; trip, seal and flute edges.
2. Cover, label and freeze one potpie for up to 3 months. Bake the second potpie at 400°F for 35-40 minutes or until golden brown.
TO USE FROZEN POTPIE: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425°F for 30 minutes. Reduce heat to 350°F; remove foil and bake 50-55 minutes longer or until golden brown.
Recipe taken from
Honey Dijon Chicken (two meals)
Makes 2-6 serving casseroles
12 boneless skinless chicken breast halves (4 oz each)
2 teaspoons minced garlic
2 teaspoons dried thyme
salt and pepper to taste
1 tablespoon vegetable oil
2 tablespoons cornstarch
1-1/2 cups pineapple juice
1/2 cup water
1/2 cup Dijon mustard
1/3 cup honey
Hot cooked rice or noodles
1. Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or until a meat thermometer reads 170°F. In a small bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Spoon half of the chicken and sauce into a gallon freezer bag; cool. Label and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles.
TO USE FROZEN CHICKEN: Completely thaw in refrigerator. Remove from the refrigerator 30 minutes prior to baking. Put into a baking dish and cover. Bake at 350°F for 35 minutes or until heated through. Serve with rice or noodles.
Recipe from
12 boneless skinless chicken breast halves (4 oz each)
2 teaspoons minced garlic
2 teaspoons dried thyme
salt and pepper to taste
1 tablespoon vegetable oil
2 tablespoons cornstarch
1-1/2 cups pineapple juice
1/2 cup water
1/2 cup Dijon mustard
1/3 cup honey
Hot cooked rice or noodles
1. Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or until a meat thermometer reads 170°F. In a small bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Spoon half of the chicken and sauce into a gallon freezer bag; cool. Label and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles.
TO USE FROZEN CHICKEN: Completely thaw in refrigerator. Remove from the refrigerator 30 minutes prior to baking. Put into a baking dish and cover. Bake at 350°F for 35 minutes or until heated through. Serve with rice or noodles.
Recipe from
Green Bean Chicken Casserole (two meals)
Makes 2-4 to 6 serving casseroles
1 package (6 oz) long grain and wild rice mix
4 cups cubed cooked chicken
1 2/4 cups frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom stems and pieces
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENTS (for each casserole):
2/3 cup french-fried onions
1. Prepare wild rice according to package directions. Stir in the chicken, beans soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1 1/2 quart baking dishes. Sprinkle with the cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 60-65 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until golden brown.
Recipe taken from
1 package (6 oz) long grain and wild rice mix
4 cups cubed cooked chicken
1 2/4 cups frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom stems and pieces
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENTS (for each casserole):
2/3 cup french-fried onions
1. Prepare wild rice according to package directions. Stir in the chicken, beans soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1 1/2 quart baking dishes. Sprinkle with the cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 60-65 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until golden brown.
Recipe taken from
Chicken Taco Quiche (two meals)
Makes 2-6 serving quiches
2 unbaked pastry shells (9 inches)
2 cups cooked, cubed chicken
2 envelopes taco seasoning, divided
2/3 cups salsa
2 cups shredded cheddar cheese
8 eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 can (4 oz) chopped green chilis
1/2 cup slice ripe olives
1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400°F for 4 minutes. Remove foil; bake 4 minutes longer.
2. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasonings. Stir in chilies and olives. Pour over cheese.
3. Cover, label, and freeze one quiche for up to 3 months. Cover edges of the second quiche loosely with foil; place on a baking sheet. Bake at 400°F for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
TO USE FROZEN QUICHE: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of the crust loosely with foil; place on a baking sheet. Bake at 400°F for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Recipe taken from
2 unbaked pastry shells (9 inches)
2 cups cooked, cubed chicken
2 envelopes taco seasoning, divided
2/3 cups salsa
2 cups shredded cheddar cheese
8 eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 can (4 oz) chopped green chilis
1/2 cup slice ripe olives
1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400°F for 4 minutes. Remove foil; bake 4 minutes longer.
2. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasonings. Stir in chilies and olives. Pour over cheese.
3. Cover, label, and freeze one quiche for up to 3 months. Cover edges of the second quiche loosely with foil; place on a baking sheet. Bake at 400°F for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
TO USE FROZEN QUICHE: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of the crust loosely with foil; place on a baking sheet. Bake at 400°F for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Recipe taken from
Creamy Chicken and Mushrooms (two meals)
Makes 2-4 serving casseroles
8 boneless skinless chicken breast halves
4 tablespoons butter, divided
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 cup milk
1/2 teaspoon pepper
Hot cooked rice or noodles
1. In a large skillet, brown chicken in bathes in two tablespoons of butter. Transfer to two ungreased 8-inch baking dishes. Cover and bake at 350°F for 20-25 minutes or until a meat thermometer reaches 170°.
2. Meanwhile, in the same skillet, saute the mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
3. Drain chicken; top with the soup mixture. Cover, label and freeze one casserole for up to 3 months. Serve the second casserole with noodles or rice.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Cove and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles.
Recipe taken from:
8 boneless skinless chicken breast halves
4 tablespoons butter, divided
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 cup milk
1/2 teaspoon pepper
Hot cooked rice or noodles
1. In a large skillet, brown chicken in bathes in two tablespoons of butter. Transfer to two ungreased 8-inch baking dishes. Cover and bake at 350°F for 20-25 minutes or until a meat thermometer reaches 170°.
2. Meanwhile, in the same skillet, saute the mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
3. Drain chicken; top with the soup mixture. Cover, label and freeze one casserole for up to 3 months. Serve the second casserole with noodles or rice.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Cove and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles.
Recipe taken from:
Colorful Chicken Casserole (two meals)
Makes 2-4 serving casseroles or 1-8 serving casserole
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 oz) spaghetti or elbow macaroni, cooked and drained
1 can (4 1/2 oz) sliced mushrooms, drained
1 cup shredded cheddar cheese
1. In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt and pepper; heat through. Stir in chicken and pasta. Divide between two 2-quart baking dishes (or 1 9x11 dish) coated with cooking spray. Top with mushrooms and cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking. Bake at 350°F for 35 minutes. Uncover and bake 15 minutes longer or until heated through.
Recipe taken from Taste of Home Freezer Pleasers Cookbook
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 oz) spaghetti or elbow macaroni, cooked and drained
1 can (4 1/2 oz) sliced mushrooms, drained
1 cup shredded cheddar cheese
1. In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt and pepper; heat through. Stir in chicken and pasta. Divide between two 2-quart baking dishes (or 1 9x11 dish) coated with cooking spray. Top with mushrooms and cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking. Bake at 350°F for 35 minutes. Uncover and bake 15 minutes longer or until heated through.
Recipe taken from Taste of Home Freezer Pleasers Cookbook
Chicken Pesto Lasagna--Slow Cooker
Serves 6
1 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon minced garlic
1 pound chicken, finely cubed or ground
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup pesto
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cottage cheese
3/4 cup shredded Italian-blend or Mozzarella cheese
10 lasagna noodles, broken in half
1. Heat oil in a large nonstick skillet over medium high heat. Add onion and garlic to skillet and cook for 3 minutes or until softened. Add chicken to skillet and cook, stirring frequently, for about 4 minutes or until no longer pink. Add spinach, pesto, salt, and pepper to skillet and stir until well blended; set aside.
2. In a small bowl, combine cottage cheese and 1/2 cut of the shredded cheese.
3. Coat slow cooker bowl with nonstick cooking spray, then layer a third of the uncooked noodles, overlapping as necessary. Spread a third of the chicken mixture over noodles, then top with 1/4 cup water. Dollop a third of the cottage cheese mixture on top, and continue layering with remaining noodles, meat and additional 1/4 cup water and cottage cheese mixture. Make sure noodles are covered so that they cook well.
4. Cover and cook on HIGH for 3 hours or LOW for 5 1/2 hours. Sprinkle with remaining 1/4 cup cheese on top for the last 15 minutes of cook time or until melted.
1 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon minced garlic
1 pound chicken, finely cubed or ground
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup pesto
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cottage cheese
3/4 cup shredded Italian-blend or Mozzarella cheese
10 lasagna noodles, broken in half
1. Heat oil in a large nonstick skillet over medium high heat. Add onion and garlic to skillet and cook for 3 minutes or until softened. Add chicken to skillet and cook, stirring frequently, for about 4 minutes or until no longer pink. Add spinach, pesto, salt, and pepper to skillet and stir until well blended; set aside.
2. In a small bowl, combine cottage cheese and 1/2 cut of the shredded cheese.
3. Coat slow cooker bowl with nonstick cooking spray, then layer a third of the uncooked noodles, overlapping as necessary. Spread a third of the chicken mixture over noodles, then top with 1/4 cup water. Dollop a third of the cottage cheese mixture on top, and continue layering with remaining noodles, meat and additional 1/4 cup water and cottage cheese mixture. Make sure noodles are covered so that they cook well.
4. Cover and cook on HIGH for 3 hours or LOW for 5 1/2 hours. Sprinkle with remaining 1/4 cup cheese on top for the last 15 minutes of cook time or until melted.
Sweet and Sticky Orange Chicken (two meals)
Each Meal Serves 4
2 large navel oranges
1/2 cup KRAFT Asian Toasted Sesame Dressing (or something similar)
1/4 cup soy sauce (or lite soy sauce)
1/4 cup sugar
1 teaspoon crushed red pepper
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoon fresh ginger root, minced
2 large red pepper, cut into bite sized pieces
1. Grate 2 teaspoons zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper together in small bowl.
2. Cook chicken in nonstick skillet on high heat for 5-6 minutes or until done, stirring frequently. Add ginger and garlic; cook and stir on medium heat 2 minutes. Add red peppers; cook 2 minutes or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
3. Add dressing mixture to skillet; cook and stir for 1 to 2 minutes or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 minutes or until heated through. Stir in oranges. Serve half over hot rice.
4. Cool the other half. Place into a labeled gallon freezer bag and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Defrost chicken in the refrigerator overnight. Reheat in a saucepan. Serve over hot rice.
Recipe taken and modified from kraftfoods.com
2 large navel oranges
1/2 cup KRAFT Asian Toasted Sesame Dressing (or something similar)
1/4 cup soy sauce (or lite soy sauce)
1/4 cup sugar
1 teaspoon crushed red pepper
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoon fresh ginger root, minced
2 large red pepper, cut into bite sized pieces
1. Grate 2 teaspoons zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper together in small bowl.
2. Cook chicken in nonstick skillet on high heat for 5-6 minutes or until done, stirring frequently. Add ginger and garlic; cook and stir on medium heat 2 minutes. Add red peppers; cook 2 minutes or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
3. Add dressing mixture to skillet; cook and stir for 1 to 2 minutes or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 minutes or until heated through. Stir in oranges. Serve half over hot rice.
4. Cool the other half. Place into a labeled gallon freezer bag and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Defrost chicken in the refrigerator overnight. Reheat in a saucepan. Serve over hot rice.
Recipe taken and modified from kraftfoods.com
Salsa Chicken and Rice Casserole (two meals)
Each Casserole Serves 8
2 2/3 cups uncooked rice
5 1/3 cups water
8 chicken breast halves, cubed
4 cups shredded Monterey Jack cheese
4 cups shredded Cheddar cheese
2 (10.75 oz) cans condensed cream of chicken soup
2 (10.75 oz) cans condensed cream of mushroom soup
2 onions, chopped
3 cups salsa
1. Place rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is cooked.
2. Cook the cubed chicken until no longer pink in the center.
3. Preheat oven to 350°F. Lightly grease two 9x11 pans.
4. In a bowl, combine the Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
5. For each casserole: Layer 1/4 rice, 1/4 chicken, 1/4 the soup mixture and 1/4 the cheese mixture in prepared dish. Repeat layers ending with cheese (each casserole should have two complete layers).
6. Bake one casserole in preheated oven for about 40 minutes or until bubbly. Cover, label and freeze other casserole for up to 3 months.
TO USE FROZEN CASSEROLE: Defrost in refrigerator overnight. Cook in oven at 350°F for 45 minutes to 1 hour or until heated through and bubbly.
Recipe taken and modified from allrecipes.com
2 2/3 cups uncooked rice
5 1/3 cups water
8 chicken breast halves, cubed
4 cups shredded Monterey Jack cheese
4 cups shredded Cheddar cheese
2 (10.75 oz) cans condensed cream of chicken soup
2 (10.75 oz) cans condensed cream of mushroom soup
2 onions, chopped
3 cups salsa
1. Place rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is cooked.
2. Cook the cubed chicken until no longer pink in the center.
3. Preheat oven to 350°F. Lightly grease two 9x11 pans.
4. In a bowl, combine the Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
5. For each casserole: Layer 1/4 rice, 1/4 chicken, 1/4 the soup mixture and 1/4 the cheese mixture in prepared dish. Repeat layers ending with cheese (each casserole should have two complete layers).
6. Bake one casserole in preheated oven for about 40 minutes or until bubbly. Cover, label and freeze other casserole for up to 3 months.
TO USE FROZEN CASSEROLE: Defrost in refrigerator overnight. Cook in oven at 350°F for 45 minutes to 1 hour or until heated through and bubbly.
Recipe taken and modified from allrecipes.com
Chicken Cacciatore
Serves 6
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons vegetable oil
1 (15 oz) can tomato sauce
1 (14.5 oz) can stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot Cooked Rice
In a skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over rice.
Recipe taken from allrecipes.com
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons vegetable oil
1 (15 oz) can tomato sauce
1 (14.5 oz) can stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot Cooked Rice
In a skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over rice.
Recipe taken from allrecipes.com
Cheddar Chicken
Serves 8
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1/2 cup butter melted
8 skinless, boneless chicken breast halves
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1/2 cup butter melted
8 skinless, boneless chicken breast halves
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
- Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.
Simply Parmesan Chicken
Serves 5
- 1/2 cup dried bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 egg, beaten
- 5 skinless, boneless chicken breasts
- Preheat oven to 350° F.
- In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Tuesday, November 9, 2010
Pumpkin Chocolate Chip Bread
3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
about half a bag of chocolate chips
1. Preheat oven to 350° F and grease 3 loaf pans
2. Sift together flour, sugar, baking soda, cinnamon and nutmeg in a mixing bowl.
3. Add oil, eggs and pumpkin. Mix until smooth.
4. Stir in the chocolate chips.
5. Bake for 1 hour or until toothpick comes out clean. Cool on a wire rack. This bread freezes well.
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
about half a bag of chocolate chips
1. Preheat oven to 350° F and grease 3 loaf pans
2. Sift together flour, sugar, baking soda, cinnamon and nutmeg in a mixing bowl.
3. Add oil, eggs and pumpkin. Mix until smooth.
4. Stir in the chocolate chips.
5. Bake for 1 hour or until toothpick comes out clean. Cool on a wire rack. This bread freezes well.
Taste of Home Cookbook Sale
I don't know about you, but I am ALWAYS looking for new, affordable cookbooks. I really like to look through them and try out new things. That is why I was SO excited when I saw that Taste of Home was having a cookbook sale. They are selling select cookbooks for $5 each! Not only that, they have a coupon code for an additional 20% off your purchase (thanks Thrifty Northwest Mom) and FREE shipping on orders over $20. So, in the end, you could get 5 cookbooks for $20 shipped!
Here is how:
1. Go to Taste of Home's cookbook sale page here: http://www.shoptasteofhome.com/$5-Cookbooks/$5%20Cookbook%20Email,default,sc.html?refurl=LST01
2. Select 5-$5 cookbooks
3. Put LST26 in the coupon code box
4. This will drop your order down to $20 and you will get free shipping! :)
Here is how:
1. Go to Taste of Home's cookbook sale page here: http://www.shoptasteofhome.com/$5-Cookbooks/$5%20Cookbook%20Email,default,sc.html?refurl=LST01
2. Select 5-$5 cookbooks
3. Put LST26 in the coupon code box
4. This will drop your order down to $20 and you will get free shipping! :)
Monday, November 8, 2010
Review of Coconut Chicken Curry
I originally made this dish last year for Brian's birthday thinking I would hate it, since I don't usually like curry, but would eat it anyway since it was his birthday. Surprisingly, I ended up really liking it. I am kind of sensitive to spicy foods, so I don't usually make things with a lot of spice, including most curry dishes. This dish, however, has a little spice, but is complimented by coconut milk, so it isn't too bad.
This time around, I made a double batch and froze half of it. I think that the frozen curry will be more flavorful than the fresh curry since it will have "sat" longer. I find that curry is kind of like pasta. It gets better if it sits soaking up the flavors for a day or two. Leftover pasta and curry are always way better than the first night!
Both of my kids like this recipe, also, and everyone I have ever made it for has liked it. So, I think I would definitely give this recipe an 8 out of 10. :) It is in my favorite recipe book now.
This time around, I made a double batch and froze half of it. I think that the frozen curry will be more flavorful than the fresh curry since it will have "sat" longer. I find that curry is kind of like pasta. It gets better if it sits soaking up the flavors for a day or two. Leftover pasta and curry are always way better than the first night!
Both of my kids like this recipe, also, and everyone I have ever made it for has liked it. So, I think I would definitely give this recipe an 8 out of 10. :) It is in my favorite recipe book now.
Taco Casserole
1 pound ground beef
8 oz. macaroni
1/2 cup chopped onion
1 (10.75 oz) can condensed tomato soup
1 (14.5) can diced tomotoes
1 pkg taco seasoning mix
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions
1. Preheat oven to 350° F
.
2. Cook pasta in a large pot of boiling water until al dente. Drain.
3. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
4. Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled tortilla chips and grated cheese on top.
5. Bake for 30-35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.
Recipe taken from allrecipes.com
8 oz. macaroni
1/2 cup chopped onion
1 (10.75 oz) can condensed tomato soup
1 (14.5) can diced tomotoes
1 pkg taco seasoning mix
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions
1. Preheat oven to 350° F
.
2. Cook pasta in a large pot of boiling water until al dente. Drain.
3. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
4. Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled tortilla chips and grated cheese on top.
5. Bake for 30-35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.
Recipe taken from allrecipes.com
Saturday, November 6, 2010
Chicken Coconut Curry (two meals)
2-6 serving meals
4 lb chicken breasts, cubed
Salt and Pepper to taste
1/4 cup cooking oil
1/4 cup curry powder
1 onion, thinly sliced
1/4 cup minced garlic
2 cans coconut milk (14 oz)
2 cans stewed, diced tomatoes, un-drained (14.5 oz)
2 cans tomato sauce (8 oz)
6 tablespoons sugar
1. Season chicken with salt and pepper to taste.
2. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes. Stir in onion and garlic and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook for 7-10 minutes, or until chicken is no longer pink in the center.
3. In a pot, mix coconut milk, tomatoes, tomato sauce, sugar and chicken mixture together. Cover and simmer, stirring occasionally, approximately 30-40 minutes.
4. Serve half over hot rice. Other half cool, put into a freezer safe container (gallon ziplock bag), label and freeze for up to 3 months.
TO USE FROZEN CURRY: Defrost in refrigerator. Warm again in a pot over medium heat. Serve over rice.
Recipe taken and modified from allrecipes.com
4 lb chicken breasts, cubed
Salt and Pepper to taste
1/4 cup cooking oil
1/4 cup curry powder
1 onion, thinly sliced
1/4 cup minced garlic
2 cans coconut milk (14 oz)
2 cans stewed, diced tomatoes, un-drained (14.5 oz)
2 cans tomato sauce (8 oz)
6 tablespoons sugar
1. Season chicken with salt and pepper to taste.
2. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes. Stir in onion and garlic and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook for 7-10 minutes, or until chicken is no longer pink in the center.
3. In a pot, mix coconut milk, tomatoes, tomato sauce, sugar and chicken mixture together. Cover and simmer, stirring occasionally, approximately 30-40 minutes.
4. Serve half over hot rice. Other half cool, put into a freezer safe container (gallon ziplock bag), label and freeze for up to 3 months.
TO USE FROZEN CURRY: Defrost in refrigerator. Warm again in a pot over medium heat. Serve over rice.
Recipe taken and modified from allrecipes.com
Review of Baked Salmon
I had never made fish before a few weeks ago when someone gave us some fish they had caught. Don't get me wrong, we had eaten fish at our house before, but my husband had always prepared it. So I had NO idea how to make fish. I found this Baked Salmon recipe on Allrecipes.com and it was absolutely DELICIOUS!
I changed the recipe a little by adding extra lemon juice (just a little) and reducing the amount of salt it called for (by just a little). Also, last night I made it with Steelhead instead of Salmon. It still was as good as before! Hope you enjoy it, also!
I changed the recipe a little by adding extra lemon juice (just a little) and reducing the amount of salt it called for (by just a little). Also, last night I made it with Steelhead instead of Salmon. It still was as good as before! Hope you enjoy it, also!
Baked Salmon
6 cloves of garlic, minced (3 tsp in the jar)
1 cup and 2 tablespoons olive oil
1 tablespoon dried basil
3/4 tablespoon salt
1 tablespoon ground black pepper
1/4 cup lemon juice
3 teaspoons parsley (or 3 tablespoons fresh parsley)
6 (6 oz) fillets salmon
1. In a medium bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for about 1 hour, turning occasionally.
2. Preheat oven to 375° F.
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish and bake 35-45 minutes until easily flaked with a fork.
Recipe taken and modified from Allrecipes.com
1 cup and 2 tablespoons olive oil
1 tablespoon dried basil
3/4 tablespoon salt
1 tablespoon ground black pepper
1/4 cup lemon juice
3 teaspoons parsley (or 3 tablespoons fresh parsley)
6 (6 oz) fillets salmon
1. In a medium bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for about 1 hour, turning occasionally.
2. Preheat oven to 375° F.
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish and bake 35-45 minutes until easily flaked with a fork.
Recipe taken and modified from Allrecipes.com
Cheap Chicken until November 9
Michael's Meats (7912 Martin Way E, Lacey or 906 E Wishkah, Aberdeen) has chicken breast for $1.79 a pound (or $1.59 a pound if you buy a 40 pound box) until November 9! This is a really good price for chicken breasts!
Weekly Meal Plan Nov 6-20
Wow....so sorry it has taken me like WAY longer than I promised it would take to get this on here. My week has been kind of hectic with being in Spokane, Halloween, my son's birthday, my house being torn up (leak in the roof) and my baby teething and needing more attention than normal. But, here it is on a Saturday morning before my older two boys wake up and my baby is finally asleep in the swing for a bit. I actually created this plan and went shopping for everything I needed on Tuesday and kept meaning to get on here to share it with you, but totally couldn't. So, hopefully I will be able to find some sales for the meat that I have in this meal plan for you.
Also, I have decided to do more than just a week at a time. I normally do two weeks at once just because it is easier for me that way. Also, I am not going to list all the recipes right away. I will list them as I go along throughout the two weeks. That way I actually have something to post during the week (other than the reviews)!
Anyway...here is what I came up with for the week:
Chicken Coconut Curry (two meals)
Baked Salmon
Taco Casserole
Pork Medallions with Cranberry Stuffing
Salsa, Chicken, and Rice Casserole (two meals)
Lemon Ginger Chicken
All American Chili
Green Bean and Chicken Casserole (two meals)
Tuna Casserole (two meals)
Awesome Slow Cooker Pot Roast (could be two meals)
THE Pumpkin Dessert
Pumpkin Chocolate Chip Bread
Pumpkin Pie Bars
Hope everyone enjoys the menu! I will link up the recipes as I cook them! I will also create a shopping list for all of you!
Also, I have decided to do more than just a week at a time. I normally do two weeks at once just because it is easier for me that way. Also, I am not going to list all the recipes right away. I will list them as I go along throughout the two weeks. That way I actually have something to post during the week (other than the reviews)!
Anyway...here is what I came up with for the week:
Chicken Coconut Curry (two meals)
Baked Salmon
Taco Casserole
Pork Medallions with Cranberry Stuffing
Salsa, Chicken, and Rice Casserole (two meals)
Lemon Ginger Chicken
All American Chili
Green Bean and Chicken Casserole (two meals)
Tuna Casserole (two meals)
Awesome Slow Cooker Pot Roast (could be two meals)
THE Pumpkin Dessert
Pumpkin Chocolate Chip Bread
Pumpkin Pie Bars
Hope everyone enjoys the menu! I will link up the recipes as I cook them! I will also create a shopping list for all of you!
Monday, November 1, 2010
What to do with 40 pounds of Chicken! PART TWO-Marinading
This "article" will be about marinading your chicken. I have found several recipes for marinades that look awesome. I am really excited to try some of them out when my chicken comes in! :) They are listed below.
To marinade your chicken, you will need plenty of gallon size freezer bags and a good amount of space in your freezer (enough to put a cookie sheet with bags of chicken and marinade stacked on it).
Choose the recipes that you would like to make. After you make the recipe, label your freezer bag with what the marinade is, how it is to be served (salad, kabobs, with rice, etc.) if you want, and the date. Prick whole chicken a few times with a fork to allow the marinades to penetrate the meat. If you are making strips or cubes of chicken, this isn't as important because they are smaller "cuts." Combine the chicken breasts and the marinade in the freezer bag(s) and knead the meat to circulate the marinade. Put the bag into another freezer bag to make sure it doesn't leak all over your refrigerator when it defrosts.
Lay bags flat on a cookie sheet. You can stack the bags on top of each other if you would like. Doing this causes the bags to freeze in a way that is easy to stack. You can also use old cereal boxes and put a bag in the box and freeze it. Then remove the box and you have a square frozen block. Place the pan (or boxes) in the freezer. When frozen, you can remove the pan and/or boxes and put them in the freezer any way you would like.
When you are ready to use the chicken, defrost it in the refrigerator. Put the bags in a pot or pan just in case there is a leak in both bags. Use thawed chicken within two days. Discard the marinade or boil it for 5 minutes and use as a sauce. NEVER eat uncooked marinade.
Some other marinading tips from about.com:
Basic Marinade For Chicken (from allrecipes.com)
Citrus Spice Caribbean/Cuban Marinade (from food.com)
To marinade your chicken, you will need plenty of gallon size freezer bags and a good amount of space in your freezer (enough to put a cookie sheet with bags of chicken and marinade stacked on it).
Choose the recipes that you would like to make. After you make the recipe, label your freezer bag with what the marinade is, how it is to be served (salad, kabobs, with rice, etc.) if you want, and the date. Prick whole chicken a few times with a fork to allow the marinades to penetrate the meat. If you are making strips or cubes of chicken, this isn't as important because they are smaller "cuts." Combine the chicken breasts and the marinade in the freezer bag(s) and knead the meat to circulate the marinade. Put the bag into another freezer bag to make sure it doesn't leak all over your refrigerator when it defrosts.
Lay bags flat on a cookie sheet. You can stack the bags on top of each other if you would like. Doing this causes the bags to freeze in a way that is easy to stack. You can also use old cereal boxes and put a bag in the box and freeze it. Then remove the box and you have a square frozen block. Place the pan (or boxes) in the freezer. When frozen, you can remove the pan and/or boxes and put them in the freezer any way you would like.
When you are ready to use the chicken, defrost it in the refrigerator. Put the bags in a pot or pan just in case there is a leak in both bags. Use thawed chicken within two days. Discard the marinade or boil it for 5 minutes and use as a sauce. NEVER eat uncooked marinade.
Some other marinading tips from about.com:
- Reduce oil in the marinade for more flavor. The best marinade (unlike the best salad dressing) is about half oil and half acid.
- Use fresh herbs whenever possible. If you are using dried herbs, crush them between your fingers to release aromatic oils before adding to the marinade.
- To cook marinated chicken, just lift out of the marinade and place on the grill or pan. Don't rinse or dry with paper towels.
- You can brush some of the marinade on the chicken as it cooks, but be sure to stop adding uncooked marinade 3-5 minutes before cooking time ends for food safety reasons.
Basic Marinade For Chicken (from allrecipes.com)
- 1 1/2 cups vegetable oil
- 3/4 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup red wine vinegar
- 1/3 cup lemon juice
- 2 tablespoons dry mustard
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 1/2 teaspoons finely minced fresh parsley
- 1/2 cup orange juice (juice of 1 orange)
- 1/2 cup lemon juice (juice of 2 lemons)
- 1/4 teaspoon rubbed sage or several leaves fresh, chopped
- 1 1/2 inch section fresh ginger, peeled, minced
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- a few drops of Tabasco or 1/4 teaspoon hot salt
- 1 1/2 cups of olive oil
- 3/4 cups of soy sauce
- 1/4 cup of Worcestershire sauce
- 2 tablespoons of dry mustard
- 2 teaspons of salt
- 1/2 cup of Jack Daniel’s whiskey
- 1 tablespoon of black pepper
- 1/2 cup of wine vinegar
- 1/3 cup of lemon juice
- 1 1/2 teaspoons of parsley
- 3 clove of minced garlic
- 1/4 cup cider vinegar
- 3 tablespoons whole grain mustard
- 3 cloves garlic, peeled and minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 1/2 teaspoons salt
- 6 tablespoons olive oil
- ground black pepper
- 1/2 an onion
- 3 teaspoons of oregano
- 3 teaspoons of thyme
- 6 garlic cloves, finely chopped
- 1 cup of lemon juice
- 1/4 cup of oilve oil
- 1/4 cup beer
- 1/3 cup fresh lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped cilantro
- 1/2 teaspoon ground cumin
- salt to taste
- 2 sticks of lemon grass, finely chopped
- Juice of 2 limes
- 2 red chillies, chopped
- 3 garlic cloves, crushed
- 2.5 cm/ 1 inch piece of fresh root ginger, finely chopped
- 2 tablespoons soft dark brown sugar
- 2 tablesoons chopped fresh coriander
- 150 ml/ quarter pint coconut milk
- 1/4 cup tamari soy sauce
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon olive oil
- 2 tablespoons fresh basil, minced
- 1/2 teaspoon oregano
- 1/8 teaspoon fresh pepper
- 2 garlic, minced
Citrus Spice Caribbean/Cuban Marinade (from food.com)
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 -4 garlic cloves, minced
- 1/2 cup finely chopped onion
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 dash ground cloves
- 1 teaspoon chili powder
- 1/4 teaspoon of garlic powder
- 3 tablepsoons of sugar
- 2 tablespoons of wine vinegar
- 3/4 cup or 190mls or pineapple juice
- 1/4 tablespoons of sherry
- 1/4 cup or 60mls of soy sauce
- 2.5cm/ 1 inch piece of fresh root ginger, peeled and very finely grated
- 2 garlic cloves, crushed
- Finely grated rind and juice of 1 orange
- 2 tablespoons olive oil
- 2 tablespoons honeyG
- 1 cup olive oil (or use 1/2 cup each vegetable oil and oilive oil)
- 1/4 cup cider vinegar
- 2 tablespoons water
- 2 tablespoons fresh minced garlic (or 1 teaspoon garlic powder)
- 1 tablespoon dried oregano
- 1 -2 teaspoon Dijon mustard (or 1 teaspoon mustard powder)
- 1 1/2 teaspoons seasoning salt
- 1 1/2 teaspoons lemon pepper (or use 1 teaspoon freshly ground black pepper)
- 1 -2 teaspoon honey (do not substitute sugar for the honey!) or 1 -2 teaspoon pure maple syrup (do not substitute sugar for the honey!)
- 1 cup oil
- 1/2 cup vinegar
- 2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light or 2 tablespoons Mayonnaise
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon salt (to taste)
- 1 tablespoon pepper
- 2 tablespoons thyme
- 1 tablespoon garlic salt
- 1 onion, roughly chopped
- 2.5cm/ 1 inch piece of fresh root ginger, peeled and roughly chopped
- 2 garlic cloves, crushed
- 150ml/ quarter pint natural yoghurt
- 1-2 red chillies, deseeded and chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- Half teaspoon turmeric
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/3 cup creamy peanut butter
- 1/8 cup rice wine vinegar
- 1/3 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ground allspice
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice or malt vinegar
- 1 tablespoon minced garlic
- 1 tablespoon peeled and grated or crushed ginger root
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh-ground black pepper
- 2 teaspoons salt, or to taste
- 3/4 cup oil
- 3/4 cup cider vinegar
- 1/4 cup honey
- 2 garlic cloves, minced
- 1 teaspoon dried ginger
- 1 teaspoon soy sauce
- salt and pepper
- 1/3 cup apple jelly
- 2 tablespoons honey
- 1 tablespoon Dijon Mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh rosemary, chopped fine
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pepper
- 1 teaspoon salt
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