Monday, May 24, 2010


Time to sign up for June! We will exchange on Thursday, June 10th at 7pm at church. RSVP to this post by June 6th if you would like to exchange meals.

I think we talked about trying to come up with meals that can go on the bbq or in the crockpot for the summer, easy and cool cooking! Let us know what you are making.

Friday, May 7, 2010

Sloppy Joes

1 lb. ground beef
1 1/2 cups salsa of your choice
2 T. brown sugar

Cook ground beef, add salsa and brown sugar.

Frozen directions
Defrost. Heat up ground beef (it is already cooked), lightly toast buns, combine.

Pot Pies

I doubled the recipe to feed: 8


For mix: (put into 9x 13 pan)
Mix 2 cans of cream of potatoes
2 cans 10ounces each chicken (the original recipe called for 9 ounces)
2 cups of frozen mixed vegetables
1/2 cup of milk
black pepper

Mix: (stir together and pour over Chicken mixture)
1 cup of milk
2 cups of baking mix
2 eggs

BAKE: Defrosted--30 minutes or until topping is golden

For Frozen Mamas--Defrost, pour chicken mixture (bag 1 of 2) into a 9x13 pan, then pour bag 2 of 2 over the top and heat based on the instructions above.


Teriyaki Pork Roast

2-3 lbs pork roast
3/4 cup soy sauce
3/4 cup brown sugar
1 1/2 T apple cider vinegar
1 T oil
1 clove garlic
1/4 t ground ginger

Combine marinade in bowl and poor over roast in a ziplock bag. Freeze or marinade for a couple of hours in fridge.

Thaw meat and bake at 350 for 2 1/2 to 3 hours, until internal temp is 170 degrees. You can also crock pot this meat for 8 hours on low, just add a cup of water to the pot.

Wild Rice
1 1/2 cups of rice
1 1/2 cups of water
1 T butter

Heat rice, water and butter until boiling. Turn off heat and cook 20 minutes. Fluff with fork and serve.

Thursday, May 6, 2010

Chicken Broccoli Almondine

1 pound broccoli
cooked chicken
1 can cream of mushroom soup
1 cup sour cream
1/4 cup sherry
3 T butter
1/3 cup almonds

Layer broccoli and chicken in 9x13 pan. Toast almonds in butter, then stir in soup, sour cream and sherry. Pour over chicken and broccoli.
Bake at 350° for 20 minutes covered.

Serve with rice.

Frozen Instructions:
Thaw and bake as instructed above.

Chicken and Cheese Quesadillas

4 boneless skinless chicken breasts, cooked and diced
(1) 15oz can diced tomatoes
1 small can of diced green chilies - use as much or as little as desired to taste
pepper, garlic powder, onion powder - all to taste
2+ cups Cheddar Jack cheese, shredded
8 flour tortillas

In a small pot, combine tomatoes, green chilies, pepper, garlic powder and onion powder to taste and simmer until liquid is evaporated.

Spray skillet with a light coat of oil. Fry each side of the tortillas in the skillet, then place them on a cookie sheet. Top four tortillas with 1/4 cup of cheese, 1/4 cup chicken, 1/4 cup tomato mixture and then another 1/4 cup of cheese. Top with second tortilla. Press gently and place in ziploc freezer bag.

1. Preheat oven to 375 degrees F.
2. Place the individual quesadillas (total of 4) on the cookie sheet straight from the freezer
3. Bake for 15-20 minutes or until cheese is fully melted
4. Cut into wedges and serve with your favorite sides: spanish rice, refried beans, salsa, guacamole, sour cream, salad, etc.

Original recipe taken from

Old Spaghetti Factory's Spaghetti with Burnt Butter Recipe

1 cup butter
1 cup mizithra cheese-Substituted Parmesan Cheese
pasta of choice


There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested

Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.(We found that was way too much butter, so we poured a couple of big spoonfuls, and topped with cheese).