6 c. frozen hash browns
2 c. Ham, chopped
10 3/4 oz. can Cream of Chicken Soup
8 oz. Cheddar Cheese, shredded
3/4 c. Sour Cream
1/4 c. Butter, melted
1/2 c. Milk
2 Tbsp. Onion, chopped
Preheat oven to 350 F. Thoroughly combine all ingredients except the hash browns. Add hash browns to ham and cheese mixture and stir until all ingredients are well mixed, put in a greased 2 quart baking dish. Bake for 45 minutes.
Frozen Instructions:
Thaw, uncover, bake as directed.
Wednesday, April 7, 2010
French Dip Sandwiches
Roast Beef
Sandwich Rolls
au jus dip
Horseradish sauce
Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your rolls so they are nice and crispy, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)
Sandwich Rolls
au jus dip
Horseradish sauce
Prepare your au jus dip as directed on package. Then warm your meat in your au jus dip on the stove. Toast your rolls so they are nice and crispy, and then spread some horseradish sauce on it. Then pull your meat(one sandwich at a time-to ensure that your meat stays warm!)out of the au jus and place on your roll. Once all your sandwiches are done, spoon out your au jus dip into bowls, and dip your sandwiches into the au jus as you eat.(Like I need to tell you that!)
Tuesday, April 6, 2010
Ham Balls With Sweet & Sour Sauce
3 lbs ground ham (or 2 lbs ground pork and 1 1/2 lbs ground ham)
3 cups soft bread crumbs
1 1/2 cups milk
2 eggs
Blend these ingredients. Form balls about 1 1/2 to 2 inches in diameter and place on a foil lined baking sheet. Bake for 30 minutes at 375° . Spoon over the following sauce.
Sauce:
1 small can pineapple juice (or juice from a 15 1/4 oz can pineapple drained)
1/4 cup ketchup
1/4 c brown sugar
2 TBSP corn starch
1/4 cup vinegar
1/2 tsp worcestershire sauce
2 Tbsp chili sauce
1 tsp soy sauce
1/2 tsp garlic powder
Mix together the pineapple juice and remaining ingredients. Stir until blended well. Cook stirring until thickened. Add pineapple chunks if desired. Spoon over ham balls. Serve with rice.
Frozen instructions:
Thaw ham balls and reheat in oven or microwave. Thaw sauce and reheat on stovetop.
Serve over cooked rice.
Notes:
We like ham balls plain without the sauce too. They make a nice side with scrambled eggs and waffles for dinner.
3 cups soft bread crumbs
1 1/2 cups milk
2 eggs
Blend these ingredients. Form balls about 1 1/2 to 2 inches in diameter and place on a foil lined baking sheet. Bake for 30 minutes at 375° . Spoon over the following sauce.
Sauce:
1 small can pineapple juice (or juice from a 15 1/4 oz can pineapple drained)
1/4 cup ketchup
1/4 c brown sugar
2 TBSP corn starch
1/4 cup vinegar
1/2 tsp worcestershire sauce
2 Tbsp chili sauce
1 tsp soy sauce
1/2 tsp garlic powder
Mix together the pineapple juice and remaining ingredients. Stir until blended well. Cook stirring until thickened. Add pineapple chunks if desired. Spoon over ham balls. Serve with rice.
Frozen instructions:
Thaw ham balls and reheat in oven or microwave. Thaw sauce and reheat on stovetop.
Serve over cooked rice.
Notes:
We like ham balls plain without the sauce too. They make a nice side with scrambled eggs and waffles for dinner.
Sloppy Joe Pie
2 cups Bisquick
2/3 cup low-fat buttermilk
1/4 cup non-fat egg substitute
1 lb ground turkey, cooked and drained
1 1-ounce pkg dry onion soup mix
1 cup store-bought marinara sauce
1 cup store-bought BBQ sauce
1 cup grated cheese blend such as cheddar/jack/mozzarella
Putting the dinner together
Spray a 9x13 pan with cooking spray. In a bowl, combine the Bisquick, milk, and egg substitute and stir together until a soft ball forms. Press the dough onto the bottom of the pan, covering as much of the bottom as possible.
In a separate large bowl, combine the ground turkey, onion soup mix, marinara, and BBQ sauce and stir until thoroughly incorporated. Spread the mixture evenly over the dough in the pan. Sprinkle with cheese.
For dinner tonight
Preheat the oven to 375 F. Bake the pie for approximately 45 min, until the cheese is melted and bubbly.
To freeze
Cover the pan with plastic wrap and heavy-duty foil. Freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
This is the Sloppy Joes Recipe from the Dream Dinners cookbook with some slight variations
2/3 cup low-fat buttermilk
1/4 cup non-fat egg substitute
1 lb ground turkey, cooked and drained
1 1-ounce pkg dry onion soup mix
1 cup store-bought marinara sauce
1 cup store-bought BBQ sauce
1 cup grated cheese blend such as cheddar/jack/mozzarella
Putting the dinner together
Spray a 9x13 pan with cooking spray. In a bowl, combine the Bisquick, milk, and egg substitute and stir together until a soft ball forms. Press the dough onto the bottom of the pan, covering as much of the bottom as possible.
In a separate large bowl, combine the ground turkey, onion soup mix, marinara, and BBQ sauce and stir until thoroughly incorporated. Spread the mixture evenly over the dough in the pan. Sprinkle with cheese.
For dinner tonight
Preheat the oven to 375 F. Bake the pie for approximately 45 min, until the cheese is melted and bubbly.
To freeze
Cover the pan with plastic wrap and heavy-duty foil. Freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
This is the Sloppy Joes Recipe from the Dream Dinners cookbook with some slight variations
Monday, April 5, 2010
London Broil and Stuffing
1 1/2 lbs of london broil
Marinade:
3 T dijion mustard
1/4 c red wine vinegar
2 T olive oil
1 clove minced garlic
1 tsp black pepper, ground
1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp rosemary
2 tsp brown sugar
1 T sun dried tomato
1 pkg of stuffing mix
combine all marinade ingredients and meat in a ziplock bag. Let sit for at least 2 hours, or freeze.
Two methods of cooking: One is fancy and declicious and the other is quick and delicious!
1. Thaw meat. Remove steak from bag and toss marinade. Butterfly steak and score each side lightly. Make stuffing and spread stuffing over meat. Roll length wise like a jelly roll and tie with cooking string and 2 inch intervals. Brush meat with melted butter and place in a roasting pan on rack and bake uncovered for 65-75 minutes. Slice meat and toss string. (this is nice for a sit down meal)
2. Thaw meat. Remove steak from bag and toss marinade. Place meat on a hot grill and cook 15-25 minutes until it is done to your liking, turning half way. Mix stuffing according to directions and serve as a side. (we take this one camping)
Marinade:
3 T dijion mustard
1/4 c red wine vinegar
2 T olive oil
1 clove minced garlic
1 tsp black pepper, ground
1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp rosemary
2 tsp brown sugar
1 T sun dried tomato
1 pkg of stuffing mix
combine all marinade ingredients and meat in a ziplock bag. Let sit for at least 2 hours, or freeze.
Two methods of cooking: One is fancy and declicious and the other is quick and delicious!
1. Thaw meat. Remove steak from bag and toss marinade. Butterfly steak and score each side lightly. Make stuffing and spread stuffing over meat. Roll length wise like a jelly roll and tie with cooking string and 2 inch intervals. Brush meat with melted butter and place in a roasting pan on rack and bake uncovered for 65-75 minutes. Slice meat and toss string. (this is nice for a sit down meal)
2. Thaw meat. Remove steak from bag and toss marinade. Place meat on a hot grill and cook 15-25 minutes until it is done to your liking, turning half way. Mix stuffing according to directions and serve as a side. (we take this one camping)
Count is in for April!
Make 8 meals, bring 7 meals and keep one. We will give one of the 7 meals to the Haubs this month.
A few more pans left . . .
I've got 13 of the 9x13 pans/lids left, 45 cents per set. Let me know if you need any, I can drop them off during preschool.
Subscribe to:
Posts (Atom)