Menu/Recipes/Grocery List (this will go behind November’s plan in my NB):
I chose 9 meals to triple, to fit my November’s schedule (the oamc meals are highlighted in blue). It’s a crazy month to say the least, but this plan will last me through 12/10 (my next shopping day).
Menu (I will print out November & December calendars and pencil in these menus):
1. Dinner at Church (November 1)
2. Hillbilly Housewife $70 Menu (November 2-8) (check out the info I sent you in the email from 11/1 or go to her website)
3. Chicken & Rice Casserole (November 9)
4. Lasagna (November 10)
5. Tuscan Rosemary Chicken and White Beans (November 11, 20, December 2)
6. Ham in Cola (November 12, 21, December 3)
7. Beef Stroganoff (November 13, 22, December 4)
8. Swiss Chicken (November 14, 23, December 5)
9. Pork Chops with Mushrooms (November 15, 24, December 6)
10. Meatloaf (November 16, 25, December 7)
11. Chicken Stroganoff (November 17, 26, December 8)
12. Cheesy Sausage Bake (November 18, 30, December 9)
13. Farmhouse Pot Roast (November 19, December 1, 10)
14. Thanksgiving Day with my family (November 27)
15. Thanksgiving with in-law’s (November 28)
16. Thanksgiving Casserole (leftovers November 29)
Recipes:
Chicken-Rice Casserole
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup celery -- diced
1 1/2 cups Minute rice
Mix in crockpot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low.
Per Serving (excluding unknown items): 317 Calories; 7g Fat (19.6% calories from fat); 56g Protein; 5g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 657mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Crockpot Lasagna
Recipe By :Cherylann
Serving Size : 10
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lasagna noodles -- uncooked
1 pound ground meat
1 teaspoon Italian seasoning
28 ounces spaghetti sauce
1/3 cup water
4 ounces sliced mushrooms -- optional
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.
Per Serving (excluding unknown items): 488 Calories; 16g Fat (29.5% calories from fat); 20g Protein; 66g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 529mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.
Crockpot Tuscan Rosemary Chicken and White Beans (OAMC 3 meals = 18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Italian dressing
18 boneless skinless chicken breasts
1 1/2 cups water
6 cups baby carrots -- sliced
12 medium celery stalks -- sliced
1 1/2 cups drained sun dried tomatoes in oil -- coarsely chopped
6 tablespoons fresh rosemary -- chopped
6 cans navy beans -- drained and rinsed
Divide chicken into 3 labelled gallon ziploc bags.
In a large bowl mix together water and dressing. Divide and pour over chicken. Add carrots, celery, tomatoes, rosemary and beans.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat.
Per Serving (excluding unknown items): 527 Calories; 4g Fat (7.4% calories from fat); 71g Protein; 50g Carbohydrate; 19g Dietary Fiber; 137mg Cholesterol; 215mg Sodium. Exchanges: 3 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
Ham in Cola (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small hams -- reserve bones for soups
2 1/4 cups brown sugar
3 teaspoons dry mustard
3 teaspoons horseradish
3/4 cup cola -- NOT diet
Put a ham in each of 3 labelled gallon ziploc bags.
In a large bowl, used just a touch of the cola to make a paste out of the brown sugar, mustard and horseradish.
Pour the rest of the cola over the hams in the bags. Rub the paste over the cut side of the ham. Freeze.
To prepare: Thaw in refrigerator 2 nights before needed. You can cook the ham paste side up or down. I usually do it down so the cut portion of the meat is in the paste and juices. Cook on low 8-10 hours.
Per Serving (excluding unknown items): 74 Calories; trace Fat (0.9% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
NOTES : I ran out of regular coke the last time I made this and substitued cherry coke and it was really good.
Crockpot Beef Stroganoff (OAMC 3 meals-18 servings)
Recipe By : Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds sirloin steak -- cut into 1" slices
2 1/4 envelopes beefy onion soup mix
2 cans cream of celery soup
3 cans cream of mushroom soup
1 1/8 cups sour cream
2 1/2 bags egg noodles -- cooked as directed
Divide steak into 3 labelled gallon ziploc bags.
In a large bowl mix remaining ingredients, except egg noodles. Divide into bags, pouring over steak.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, spray crockpot with nonstick spray, put meal in crockpot, cook 6-8 hours over low heat, stirring occasionally.
Per Serving (excluding unknown items): 197 Calories; 13g Fat (60.8% calories from fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Crockpot Swiss Chicken (OAMC 3 meals-18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 boneless skinless chicken breasts
4 packages stuffing mix, with seasoning packet
4 cans cream of mushroom soup
1 1/8 pounds Swiss cheese slices
2 1/4 cups chicken broth -- or a little bit of water
2 1/4 cups grated Parmesan cheese
Divide chicken into 3 labelled gallon ziploc bags. Cover with cheese (you can also use provolone, or first cover with spinach, then cheese).
In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in bags. Sprinkle with parmesan cheese. Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in buttered crockpot, cook on high for 4 hours. Chicken will be well done, but moist.
Per Serving (excluding unknown items): 445 Calories; 16g Fat (33.4% calories from fat); 68g Protein; 3g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 738mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 1/2 Fat.
Pork Chops with Mushrooms (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 pork chops
6 cans cream of mushroom soup
24 small red potatoes -- quartered
3 cups baby carrots
6 stalks celery -- diced
Divide pork chops between 3 labelled gallon bags. Pour 2 cans of soup over top of pork in each bag.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, add potatoes, carrots & celery. Cook 6-8 hours over low heat.
Per Serving (excluding unknown items): 371 Calories; 18g Fat (44.2% calories from fat); 26g Protein; 25g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Serving Ideas : Great with rice or mashed potatoes.
Crockpot Meatloaf (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds ground beef
6 eggs -- beaten with a fork
18 tablespoons ketchup -- or chili sauce or salsa; reserve half for topping
9 tablespoons onion soup mix
9 tablespoons beef/steak seasoning
Mix it all ingredients together and mush into the bottom of 3 labelled gallon ziplocs. Spread an additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Make sure you get all the air out of the bags, lay flat and freeze.
Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat or 3-4 hours on high.
Per Serving (excluding unknown items): 531 Calories; 42g Fat (72.3% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 966mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 6 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Variation: Put half the meatloaf mixture into the bottom of the crockpot. Spread with 1 - 2 cups shredded cheese. Mush the rest of the meatloaf on the top.
Chicken Stroganoff (OAMC 3 meals-18 serv.)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 boneless skinless chicken breasts -- frozen (don't worry about thawing)
3 pounds sour cream
24 ounces mushroom pieces
3 cans cream of mushroom soup
Divide chicken into 3 labelled gallon ziploc bags. Mix remaining ingredients, pour over chicken in bags.
Make sure you get all the air out of the bags, lay flat and freeze.
To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 8 hours over low heat.
Serve with wide egg noodles.
Per Serving (excluding unknown items): 366 Calories; 19g Fat (48.5% calories from fat); 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Cheesy Sausage Bake (OAMC 3 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces refrigerated crescent rolls
3 pounds sage pork sausage -- browned and drained
3 cups cheddar cheese -- shredded
3 cups mozzarella cheese -- shredded
15 eggs
2 1/4 cups milk
salt and pepper -- to taste
Preheat oven to 350°.
Spread crescents in the bottom of 4 greased 13X9" baking pans; press together. Top with sausage. Sprinkle with cheeses; set aside.
Beat eggs, milk, salt and pepper together; pour over cheeses.
Bake for 25 minutes.
Cool; divide between 4 gallon freezer bags; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 217 Calories; 16g Fat (67.4% calories from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 269mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Farmhouse Pot Roast (OAMC 3 meals-18 servings)
Recipe By :Cherylann
Serving Size : 18
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 roasts, trimmed -- about 5 lbs. each
24 large red potatoes -- cut into chunks
1 1/2 pounds baby carrots
9 stalks celery -- chopped
3 cans mushroom pieces
4 large cans cream of mushroom soup
3 cans beef broth
6 cups water
Put one roast each in a labelled gallon ziploc. Add mushrooms, soup, broth and water. Zip tightly and freeze.
To prepare: Thaw in refrigerator two nights before needed. When thawed, put in crockpot, add potatoes, carrots and celery. Cook 6-8 hours over low heat, until beef is done and falling apart.
Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.0% calories from fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 482mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.
NOTES : Can substitute 3 beef bouillon cubes and 2 cups of water for the beef broth.
Can substitute venison for beef.
Thanksgiving Casserole
Recipe By :Cherylann T. Smith
Serving Size : 8
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- peeled and cut into chunks
1 1/4 cups celery -- chopped
3/4 cup onion -- chopped
1/2 cup butter -- cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup chicken broth
4 cups cooked turkey -- cubed
1 can cream of mushroom soup -- undiluted, or cream of chicken or celery
1 can cream of celery soup -- undiluted, or cream of chicken or mushroom
1 teaspoon garlic powder
3/4 cup sour cream -- divided
4 ounces cream cheese -- softened
1/2 teaspoon pepper
1/4 teaspoon salt
6 ounces shredded cheddar cheese
Grease a 13X9X2" baking dish.
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
In a large skillet, saute celery and onion in butter until tender. Remove from heat. In a large bowl, combine stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to prepared dish.
In a large bowl, combine turkey, soups, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture.
Preheat oven to 350°.
Drain potatoes; mash in a large mixing bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake for 35 minutes or until heated through.
Per Serving (excluding unknown items): 517 Calories; 34g Fat (58.4% calories from fat); 31g Protein; 23g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 784mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.
NOTES : **Can use 2 cans cream of mushroom, 2 cans cream of celery, 2 cans cream of chicken; or 1 can of two of them.
**Can substitute 1 1/2 cups leftover mashed potatoes for the 6 potatoes.
Grocery List:
Produce:
o Celery
Condiments/Mixes/Packets:
o 2¼ c. Italian dressing
o Horseradish
o ketchup
Cans/Soups/Pasta/Rice/Boxes:
o 1 can cream of chicken soup
o 4 cans cream of celery soup
o 13 large cans cream of mushroom soup
o 1½ c. Minute rice
o 8 lasagna noodles (no boil)
o 28 oz. spaghetti sauce
o 5.5 lg. cans mushroom pieces
o 1 ½ c. sun dried tomatoes in oil
o 6 cans navy beans
o 6 env. Beefy onion soup mix
o 3 bags egg noodles
o 4 pkgs. Stuffing mix (with seasoning packet)
o 2¼ c. chicken broth
o 3 cans beef broth
o 6 cups unseasoned stuffing cubes
o 1 cup chicken broth
Baking/Spices:
o Italian seasoning
o 2¼ c. brown sugar
o Dry mustard
o Beef seasoning
o Salt
o Pepper
o Poultry seasoning
o Sage
o Garlic powder
Dairy:
o 15 oz. ricotta or cottage cheese
o 5 c. shredded mozzarella cheese
o 63 oz. sour cream
o 10 oz. swiss cheese slices
o 2¼ c. grated Parmesan cheese
o 21 eggs
o 24 oz. crescent rolls
o 5 c. shredded cheddar
o Milk (2 ¼)
o ½ cup salted butter
o 4 oz. cream cheese
Sodas/water:
o 1 can cola (or cherry cola)
Meat:
o 54 boneless skinless chicken breasts
o 7 lbs. ground beef or turkey
o 3 small hams (6 serv. Each)
o 2¼ lbs. sirloin steak
o 18 bonless pork chops
o 3 lbs. sage sausage
o 3 roasts
PRODUCE (buy as needed):
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/10)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/15)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 11/18)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/19)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/24)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Thanksgiving Casserole (buy by: 11/26)
o 3 stalks celery
o 1 onion
Farmhouse Pot Roast (buy by: 11/30)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 12/1)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 12/6)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 12/9)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
LEFTOVERS:
Thanksgiving Casserole (save from Thanksgiving dinner)
o 1 ½ cups leftover mashed potatoes
4 cups cooked turkey -- cubed
Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Saturday, November 8, 2008
Wednesday, July 23, 2008
OAMC Meals
"Brown and Bag" Seasoned Ground Beef
Recipe By :Cherylann
Serving Size : 12
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon oil
2 onions -- chopped
2 green bell peppers -- chopped
1 Tablespoon garlic -- pressed
3 pounds ground beef
1 Tablespoon Worcestershire sauce
Heat oil in extra deep, 12" nonstick skillet. (or 4 1/2 quart Dutch oven).
Add chopped onions, peppers and garlic and raise heat to high. Crumble beef into skillet and cook, stirring constantly, until no longer pink (~7 minutes).
Drain grease, then mix in Worcestershire sauce.
Cool slightly and divide into 3 (~ 3 1/2 C) portions. Freeze in freezer containers until ready to use.
Yields: 3 1/2 cups each
NOTE: I use this for 2 meals calling for ground beef, browned and drained (I double it for one oamc recipe—24 servings).
"Homemade" Meatloaf (48 servings; 6 OAMC meals)
Recipe By :Cherylann
Serving Size : 48
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packages McCormick's meatloaf seasoning
8 eggs -- slightly beaten
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
2 cans mushroom pieces -- chopped
1 onion -- chopped
1 green pepper -- finely chopped
2 tablespoons Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
8 pounds ground beef
ketchup -- for topping
Preheat oven to 375°. Place foil in two 13X9" pan and 4 loaf pans.
Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.
Add ground beef, mix well. Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup.
Place in oven. Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).
Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.
NOTES : Freeze the 2 loaves for future meals & eat the mini loaves for dinner and lunch the next day.
Or you can freeze before cooking. Thaw & bake for 30 minutes (mini loaves) 1hour meatloaves.
"Honey, I Fed the Kids" Drumsticks (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 skinless chicken drumsticks
8 cups apple juice
3 Tablespoons garlic -- pressed
1 teaspoon pepper
1 cup honey
salt -- to taste
Prop open four gallon freezer bag. Add 1/4 of each: apple juice, garlic, pepper, honey, and salt. Mix the marinade together in the bag by rubbing and squeezing the outside of the bag. Once the marinade is well blended, add 6 drumsticks to each bag. Let out excess air, and seal the freezer bag. Label the bag, and lay flat in the freezer. Freeze.
Cooking Instructions: Thaw. Remove drumsticks from marinade. Discard leftover marinade. Grill drumsticks over medium heat until completely cooked, flipping once. Will need to cook about 20 minutes per side.
Per Serving (excluding unknown items): 170 Calories; 3g Fat (13.6% calories from fat); 15g Protein; 22g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.
Baked Beans Dinner (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground beef -- browned and drained
4 sprigs fresh rosemary -- chopped
1 Tablespoon Italian seasoning
1 Tablespoon basil
1 Tablespoon thyme
1 Tablespoon oregano
salt and pepper -- to taste
1 cup Worcestershire sauce
2 cups ketchup
2 cups maple syrup -- or 1 cup brown sugar, packed
4 large cans baked beans
2 pounds bacon
Mix all ingredients, except bacon.
Divide into 4 gallon freezer bags. Put 1/2 pound of bacon each into 4 sandwich bags. Place bags of bacon in gallon bags with bean mixture. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat 30 minutes or until no longer soupy.
Per Serving (excluding unknown items): 592 Calories; 39g Fat (59.1% calories from fat); 27g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1161mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : Serve with potato salad and a nice, cool summer dessert.
BBQ Meatballs (OAMC 4 meals; 6 servings)
Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meatballs:
4 pounds ground beef
4 cups bread crumbs -- onion or plain
4 teaspoons garlic powder
4 packages onion soup mix
4 teaspoons Worcestershire sauce
4 eggs
BBQ Sauce:
4 large onions -- chopped
24 ounces tomato paste
4 cloves garlic -- pressed
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1 cup brown sugar
1 cup sweet pickle relish
1 cup beef broth
4 teaspoons salt
4 teaspoons dry mustard
In large bowl, combine all ingredients for meatballs. Shape into meatballs. Put 30 meatballs each into 4 quart bags. Mix all sauce ingredients; stir well. Divide into 4 quart bags. Put one bag of meatballs and one bag of sauce each into 4 labelled gallon bags.
To serve: Thaw. Put sauce in crockpot; stir well. Brown meatballs in skillet with 1 Tablespoon oil. Drain on paper towel. Put meatballs into crockpot. Cook on low for 5-6 hours.
Yields: 10 dozen
Per Serving (excluding unknown items): 415 Calories; 23g Fat (48.6% calories from fat); 19g Protein; 35g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 1576mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Serve over rice or egg noodles (made on day of meal).NOTES : 30 meatballs per meal (120 total)--Mom & Dad 7 each; kids 4 each.
Beef and Cheddar Quiche (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen eggs -- beaten
4 cups whipping cream
salt and pepper -- to taste
4 sprigs fresh rosemary -- chopped
4 teaspoons Italian seasoning
4 teaspoons basil
4 teaspoons thyme
4 teaspoons oregano
4 cups shredded cheddar cheese
4 cups ground beef -- browned and drained
4 9" deep dish pie crust -- at room temperature
Preheat oven to 450°.
Mix eggs, cream, cheese, spices and beef together; spread into pie crusts.
Bake for 15 minutes; lower oven to 350° and continue baking for 15 minutes.
Cool; put one quiche into 4 gallon freezer bags. Freeze.
To reheat: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 370 Calories; 34g Fat (81.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.
Recipe By :Cherylann
Serving Size : 12
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon oil
2 onions -- chopped
2 green bell peppers -- chopped
1 Tablespoon garlic -- pressed
3 pounds ground beef
1 Tablespoon Worcestershire sauce
Heat oil in extra deep, 12" nonstick skillet. (or 4 1/2 quart Dutch oven).
Add chopped onions, peppers and garlic and raise heat to high. Crumble beef into skillet and cook, stirring constantly, until no longer pink (~7 minutes).
Drain grease, then mix in Worcestershire sauce.
Cool slightly and divide into 3 (~ 3 1/2 C) portions. Freeze in freezer containers until ready to use.
Yields: 3 1/2 cups each
NOTE: I use this for 2 meals calling for ground beef, browned and drained (I double it for one oamc recipe—24 servings).
"Homemade" Meatloaf (48 servings; 6 OAMC meals)
Recipe By :Cherylann
Serving Size : 48
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packages McCormick's meatloaf seasoning
8 eggs -- slightly beaten
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
2 cans mushroom pieces -- chopped
1 onion -- chopped
1 green pepper -- finely chopped
2 tablespoons Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
8 pounds ground beef
ketchup -- for topping
Preheat oven to 375°. Place foil in two 13X9" pan and 4 loaf pans.
Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.
Add ground beef, mix well. Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup.
Place in oven. Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).
Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.
NOTES : Freeze the 2 loaves for future meals & eat the mini loaves for dinner and lunch the next day.
Or you can freeze before cooking. Thaw & bake for 30 minutes (mini loaves) 1hour meatloaves.
"Honey, I Fed the Kids" Drumsticks (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 skinless chicken drumsticks
8 cups apple juice
3 Tablespoons garlic -- pressed
1 teaspoon pepper
1 cup honey
salt -- to taste
Prop open four gallon freezer bag. Add 1/4 of each: apple juice, garlic, pepper, honey, and salt. Mix the marinade together in the bag by rubbing and squeezing the outside of the bag. Once the marinade is well blended, add 6 drumsticks to each bag. Let out excess air, and seal the freezer bag. Label the bag, and lay flat in the freezer. Freeze.
Cooking Instructions: Thaw. Remove drumsticks from marinade. Discard leftover marinade. Grill drumsticks over medium heat until completely cooked, flipping once. Will need to cook about 20 minutes per side.
Per Serving (excluding unknown items): 170 Calories; 3g Fat (13.6% calories from fat); 15g Protein; 22g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.
Baked Beans Dinner (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground beef -- browned and drained
4 sprigs fresh rosemary -- chopped
1 Tablespoon Italian seasoning
1 Tablespoon basil
1 Tablespoon thyme
1 Tablespoon oregano
salt and pepper -- to taste
1 cup Worcestershire sauce
2 cups ketchup
2 cups maple syrup -- or 1 cup brown sugar, packed
4 large cans baked beans
2 pounds bacon
Mix all ingredients, except bacon.
Divide into 4 gallon freezer bags. Put 1/2 pound of bacon each into 4 sandwich bags. Place bags of bacon in gallon bags with bean mixture. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat 30 minutes or until no longer soupy.
Per Serving (excluding unknown items): 592 Calories; 39g Fat (59.1% calories from fat); 27g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1161mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : Serve with potato salad and a nice, cool summer dessert.
BBQ Meatballs (OAMC 4 meals; 6 servings)
Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meatballs:
4 pounds ground beef
4 cups bread crumbs -- onion or plain
4 teaspoons garlic powder
4 packages onion soup mix
4 teaspoons Worcestershire sauce
4 eggs
BBQ Sauce:
4 large onions -- chopped
24 ounces tomato paste
4 cloves garlic -- pressed
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1 cup brown sugar
1 cup sweet pickle relish
1 cup beef broth
4 teaspoons salt
4 teaspoons dry mustard
In large bowl, combine all ingredients for meatballs. Shape into meatballs. Put 30 meatballs each into 4 quart bags. Mix all sauce ingredients; stir well. Divide into 4 quart bags. Put one bag of meatballs and one bag of sauce each into 4 labelled gallon bags.
To serve: Thaw. Put sauce in crockpot; stir well. Brown meatballs in skillet with 1 Tablespoon oil. Drain on paper towel. Put meatballs into crockpot. Cook on low for 5-6 hours.
Yields: 10 dozen
Per Serving (excluding unknown items): 415 Calories; 23g Fat (48.6% calories from fat); 19g Protein; 35g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 1576mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Serve over rice or egg noodles (made on day of meal).NOTES : 30 meatballs per meal (120 total)--Mom & Dad 7 each; kids 4 each.
Beef and Cheddar Quiche (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen eggs -- beaten
4 cups whipping cream
salt and pepper -- to taste
4 sprigs fresh rosemary -- chopped
4 teaspoons Italian seasoning
4 teaspoons basil
4 teaspoons thyme
4 teaspoons oregano
4 cups shredded cheddar cheese
4 cups ground beef -- browned and drained
4 9" deep dish pie crust -- at room temperature
Preheat oven to 450°.
Mix eggs, cream, cheese, spices and beef together; spread into pie crusts.
Bake for 15 minutes; lower oven to 350° and continue baking for 15 minutes.
Cool; put one quiche into 4 gallon freezer bags. Freeze.
To reheat: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 370 Calories; 34g Fat (81.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.
Thursday, July 10, 2008
Beef Stroganoff (OAMC 4 meals; 6 servings each)
Beef Stroganoff (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds steak -- cut into 1/2" cubes
4 small onions
8 Tablespoons flour
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons paprika
4 cans diced tomatoes
4 cups sour cream (Do not buy until day of meal)
4 pounds egg noodles -- Do not cook until day of meal
Label 4 gallon bags. Mix flour, paprika, salt and pepper. Put in one of the gallon bags. Add meat; coat well with flour mixture. Divide between the 4 bags.
Divide the tomatoes between the bags. Freeze.
To serve: Thaw. Put in crockpot on low for 3 1/2 hours. Add sour cream; cook 30 minutes more, stir in thoroughly.
Per Serving (excluding unknown items): 562 Calories; 23g Fat (37.7% calories from fat); 28g Protein; 59g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 242mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds steak -- cut into 1/2" cubes
4 small onions
8 Tablespoons flour
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons paprika
4 cans diced tomatoes
4 cups sour cream (Do not buy until day of meal)
4 pounds egg noodles -- Do not cook until day of meal
Label 4 gallon bags. Mix flour, paprika, salt and pepper. Put in one of the gallon bags. Add meat; coat well with flour mixture. Divide between the 4 bags.
Divide the tomatoes between the bags. Freeze.
To serve: Thaw. Put in crockpot on low for 3 1/2 hours. Add sour cream; cook 30 minutes more, stir in thoroughly.
Per Serving (excluding unknown items): 562 Calories; 23g Fat (37.7% calories from fat); 28g Protein; 59g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 242mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Beef and Cheddar Quiche (OAMC 4 meals; 6 servings each)
Beef and Cheddar Quiche (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen eggs -- beaten
4 cups whipping cream
salt and pepper -- to taste
4 sprigs fresh rosemary -- chopped
4 teaspoons Italian seasoning
4 teaspoons basil
4 teaspoons thyme
4 teaspoons oregano
4 cups shredded cheddar cheese
4 cups ground beef -- browned and drained
4 9" deep dish pie crust -- at room temperature
Preheat oven to 450°.
Mix eggs, cream, cheese, spices and beef together; spread into pie crusts.
Bake for 15 minutes; lower oven to 350° and continue baking for 15 minutes.
Cool; put one quiche into 4 gallon freezer bags. Freeze.
To reheat: Preheat oven to 350°. Heat for 30 minutes or until heated through.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 370 Calories; 34g Fat (81.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen eggs -- beaten
4 cups whipping cream
salt and pepper -- to taste
4 sprigs fresh rosemary -- chopped
4 teaspoons Italian seasoning
4 teaspoons basil
4 teaspoons thyme
4 teaspoons oregano
4 cups shredded cheddar cheese
4 cups ground beef -- browned and drained
4 9" deep dish pie crust -- at room temperature
Preheat oven to 450°.
Mix eggs, cream, cheese, spices and beef together; spread into pie crusts.
Bake for 15 minutes; lower oven to 350° and continue baking for 15 minutes.
Cool; put one quiche into 4 gallon freezer bags. Freeze.
To reheat: Preheat oven to 350°. Heat for 30 minutes or until heated through.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 370 Calories; 34g Fat (81.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.
Baked Beans Dinner (OAMC 4 meals; 6 servings each)
Baked Beans Dinner (OAMC 4 meals; 6 servings each)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground beef -- browned and drained
4 sprigs fresh rosemary -- chopped
1 Tablespoon Italian seasoning
1 Tablespoon basil
1 Tablespoon thyme
1 Tablespoon oregano
salt and pepper -- to taste
1 cup Worcestershire sauce
2 cups ketchup
2 cups maple syrup -- or 1 cup brown sugar, packed
4 large cans baked beans
2 pounds bacon
Mix all ingredients, except bacon.
Divide into 4 gallon freezer bags. Put 1/2 pound of bacon each into 4 sandwich bags. Place bags of bacon in gallon bags with bean mixture. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat 30 minutes or until no longer soupy.
Per Serving (excluding unknown items): 592 Calories; 39g Fat (59.1% calories from fat); 27g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1161mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : Serve with potato salad and a nice, cool summer dessert.
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground beef -- browned and drained
4 sprigs fresh rosemary -- chopped
1 Tablespoon Italian seasoning
1 Tablespoon basil
1 Tablespoon thyme
1 Tablespoon oregano
salt and pepper -- to taste
1 cup Worcestershire sauce
2 cups ketchup
2 cups maple syrup -- or 1 cup brown sugar, packed
4 large cans baked beans
2 pounds bacon
Mix all ingredients, except bacon.
Divide into 4 gallon freezer bags. Put 1/2 pound of bacon each into 4 sandwich bags. Place bags of bacon in gallon bags with bean mixture. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat 30 minutes or until no longer soupy.
Per Serving (excluding unknown items): 592 Calories; 39g Fat (59.1% calories from fat); 27g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1161mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : Serve with potato salad and a nice, cool summer dessert.
"Homemade" Meatloaf (48 servings; 6 OAMC meals)
"Homemade" Meatloaf (48 servings; 6 OAMC meals)
Recipe By : Cherylann
Serving Size : 48
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packages McCormick's meatloaf seasoning
8 eggs -- slightly beaten
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
2 cans mushroom pieces -- chopped
1 onion -- chopped
1 green pepper -- finely chopped
2 tablespoons Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
8 pounds ground beef
ketchup -- for topping
Preheat oven to 375°. Place foil in two 13X9" pan and 4 loaf pans.
Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.
Add ground beef, mix well. Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup.
Place in oven. Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.
NOTES : Freeze the 2 loaves for future meals & eat the mini loaves for dinner and lunch the next day.
Or you can freeze before cooking. Thaw & bake for 30 minutes (mini loaves) 1hour meatloaves.
Recipe By : Cherylann
Serving Size : 48
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packages McCormick's meatloaf seasoning
8 eggs -- slightly beaten
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
2 cans mushroom pieces -- chopped
1 onion -- chopped
1 green pepper -- finely chopped
2 tablespoons Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
8 pounds ground beef
ketchup -- for topping
Preheat oven to 375°. Place foil in two 13X9" pan and 4 loaf pans.
Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.
Add ground beef, mix well. Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup.
Place in oven. Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.
NOTES : Freeze the 2 loaves for future meals & eat the mini loaves for dinner and lunch the next day.
Or you can freeze before cooking. Thaw & bake for 30 minutes (mini loaves) 1hour meatloaves.
Easy Chicken Bake (OAMC 4 meals; 6 servings each)
Easy Chicken Bake (OAMC 4 meals; 6 servings each)
Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces stuffing mix for chicken -- divided
3 cups hot water
24 boneless skinless chicken breasts
1 large can cream of mushroom soup
2 cans cream of celery soup
1 cup sour cream
32 ounces frozen mixed vegetables -- thawed and drained
Preheat oven to 400°.
Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of four 13X9" baking dishes; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream and vegetables; spoon over chicken. Top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through.
Cool. Divide into 4 gallon freezer bags. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat for about 20 mintues or until heated through.
Per Serving (excluding unknown items): 317 Calories; 6g Fat (17.6% calories from fat); 56g Protein; 7g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces stuffing mix for chicken -- divided
3 cups hot water
24 boneless skinless chicken breasts
1 large can cream of mushroom soup
2 cans cream of celery soup
1 cup sour cream
32 ounces frozen mixed vegetables -- thawed and drained
Preheat oven to 400°.
Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of four 13X9" baking dishes; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream and vegetables; spoon over chicken. Top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through.
Cool. Divide into 4 gallon freezer bags. Freeze.
To serve: Thaw. Preheat oven to 350°. Heat for about 20 mintues or until heated through.
Per Serving (excluding unknown items): 317 Calories; 6g Fat (17.6% calories from fat); 56g Protein; 7g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Tuesday, July 8, 2008
Tonight's dinner 7/8/08
Homemade BBQ (pork shoulders on the pig cooker, pulled, chopped and mixed w/bbq sauce of the vinegar variety), homemade chips (potatoes sliced as thin as possible and deep fried), rolls, salad and leftover dessert.
Sunday, July 6, 2008
Crockpot Cooking/tips
I've made just about everything you can make in a crockpot:) From appetizers straight down to desserts. I have 5 crockpots, and they all get used:) One more than the others (my 6qt digital), just b/c it's my favorite:) But I am a religious crockpot user. For recipes you can visit my blog.
I know they say certain things don't do well in a crockpot, but honestly I've never had a prob with anythign I've ever put in one.
Some tips:
always either spray your cp with nonstick cooking spray or use one of those plastic cp liners (sold by the aluminum foil)......makes clean up easier
for the 1st time using a particular cp, do a "cheap" meal and keep an eye out for the cp....some of the new ones cook way faster than the old ones (they get hotter)
put cp's away from the edge of the counter and don't have the cord hanging down.....don't want any kids pulling them down on themselves
do NOT open the lid while cooking, unless recipe calls adding something later (it takes a long time to recover the temp lost when it is open)......and then add as quickly as possible
Here's a recipe that I had published in Gooseberry Patch's Ready, Set, Eat (it's similar to Amy Lynn's mom's pot roast):
Farmhouse Pot Roast
Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds roast, trimmed
8 large red potatoes -- cut into chunks
1/2 pound baby carrots
3 stalks celery -- chopped
1 can mushroom pieces
26 ounces cream of mushroom soup
14 1/2 ounces beef broth
2 cups water
Put roast in bottom of 5-6 quart crockpot. Top with potatoes, carrots, celery and mushrooms.
Pour in soup, broth and water.
Cook on low for 6-8 hours, or until beef is done and falling apart.
NOTES : Can substitute 3 beef bouillon cubes and 2 cups of water for the beef broth.
Can substitute venison for beef.
Friday:
On our crockpot theme, we invite you to share recipes, techniques, things that work and things that don't.
My personal favorite is my mother's "Cheater" Pot Roast: Mix a can each of cream of celery, french onion and golden mushroom soup with ONE soup can of water in the crockpot. Add your roast and veggies and cook on low 8-10 hrs. When you're ready to eat, the soups have created an "instant" gravy that you can serve as-is or thicken on the stove, if you like. The soups can also be changed to suit your taste (i.e., beef or vegetable broth for the french onion).
I also like to do chili or spaghetti sauce on low for 10 hours.
I know they say certain things don't do well in a crockpot, but honestly I've never had a prob with anythign I've ever put in one.
Some tips:
always either spray your cp with nonstick cooking spray or use one of those plastic cp liners (sold by the aluminum foil)......makes clean up easier
for the 1st time using a particular cp, do a "cheap" meal and keep an eye out for the cp....some of the new ones cook way faster than the old ones (they get hotter)
put cp's away from the edge of the counter and don't have the cord hanging down.....don't want any kids pulling them down on themselves
do NOT open the lid while cooking, unless recipe calls adding something later (it takes a long time to recover the temp lost when it is open)......and then add as quickly as possible
Here's a recipe that I had published in Gooseberry Patch's Ready, Set, Eat (it's similar to Amy Lynn's mom's pot roast):
Farmhouse Pot Roast
Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds roast, trimmed
8 large red potatoes -- cut into chunks
1/2 pound baby carrots
3 stalks celery -- chopped
1 can mushroom pieces
26 ounces cream of mushroom soup
14 1/2 ounces beef broth
2 cups water
Put roast in bottom of 5-6 quart crockpot. Top with potatoes, carrots, celery and mushrooms.
Pour in soup, broth and water.
Cook on low for 6-8 hours, or until beef is done and falling apart.
NOTES : Can substitute 3 beef bouillon cubes and 2 cups of water for the beef broth.
Can substitute venison for beef.
Friday:
On our crockpot theme, we invite you to share recipes, techniques, things that work and things that don't.
My personal favorite is my mother's "Cheater" Pot Roast: Mix a can each of cream of celery, french onion and golden mushroom soup with ONE soup can of water in the crockpot. Add your roast and veggies and cook on low 8-10 hrs. When you're ready to eat, the soups have created an "instant" gravy that you can serve as-is or thicken on the stove, if you like. The soups can also be changed to suit your taste (i.e., beef or vegetable broth for the french onion).
I also like to do chili or spaghetti sauce on low for 10 hours.
Tonight's dinner 7.6.08
Puerto Rican Pork Chops, spanish rice, refried beans, salad, coconut cake, milk.
Puerto Rican Pork Chops (OAMC 4 meals; 6 serv)
Recipe By : Cherylann
Serving Size : 6
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless pork chops -- (6 lbs)
1/4 tablespoon salt
1 1/4 tablespoons oregano
1/4 bulb garlic -- pressed
1/4 teaspoon pepper
1/3 cup olive oil
3/8 cup lemon juice
Wash, drain, and salt meat.
Put rest of ingredients in blender and blend well. Pour into a large bowl. Put chops into marinade; toss around.
Put 6 pork chops in freezer bag. Freeze at this point. (Let sit overnight to cook without freezing.)
To Cook: Thaw meat overnight in fridge. Add 4 Tbsp oil to large skillet bring to medium high. Brown meat 2 minutes per side. Reduce heat to medium and cook about 5 minutes more turning once or twice until done.
Per Serving (excluding unknown items): 113 Calories; 12g Fat (92.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat.
Serving Ideas : This tastes wonderful with a squirt of lime or lemon and onions sliced into rings and cooked in the same pan after the pork chops are done. I usually serve with puerto rican style rice and beans
and a salad.
Spanish Rice
Recipe By : Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. ground beef
1 cup uncooked rice
1 medium onion -- chopped
1/2 medium green pepper -- chopped
16 ounces tomato sauce
1 1/2 cups hot water
1 teaspoon mustard
1 teaspoon salt
1 teaspoon oregano -- optional
pepper -- to taste
1/2 cup cheese -- optional
Brown beef. Add rice, onion and green pepper; cook until tender. Add tomato sauce, water, mustard, salt, oregano and pepper; mix well. Bring to a boil, cover and simmer for 25 minutes, or until rice is done. Top with cheese.
Coconut Cake
Recipe By : Cherylann
Serving Size : 20
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter -- at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour -- sifted
1 cup canned unsweetened coconut milk
1 teaspoon vanilla extract
Frosting:
1 1/2 cups sugar
2 cups sour cream
1/2 cup milk
1 cup flaked, sweetened coconut
Preheat oven to 350°. Grease and flour 3-9" cake pans.
Cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide the batter equally among prepared pans. Level batter in pans by dropping flat on the counter several times.
Bake for 25 minutes or until golden brown.
Frosting: While cake is baking, prepare frosting. Stir together sugar, sour cream, milk and coconut in bowl until well blended.
Remove cake layers from oven and allow cake to remain in pans while stacking and filling.
Remove first cake layer and invert onto plate. Poke holes with the end of a wooden spoon, approximately 1" apart until entire cake has been poked. Spread frosting on top of layer. Top with next layer, repeating process. When third layer has been frosted, frost sides of cake. Cover cake with wax paper; put in refrigerator for 3 days before serving.
Per Serving (excluding unknown items): 352 Calories; 15g Fat (38.9% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
Puerto Rican Pork Chops (OAMC 4 meals; 6 serv)
Recipe By : Cherylann
Serving Size : 6
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless pork chops -- (6 lbs)
1/4 tablespoon salt
1 1/4 tablespoons oregano
1/4 bulb garlic -- pressed
1/4 teaspoon pepper
1/3 cup olive oil
3/8 cup lemon juice
Wash, drain, and salt meat.
Put rest of ingredients in blender and blend well. Pour into a large bowl. Put chops into marinade; toss around.
Put 6 pork chops in freezer bag. Freeze at this point. (Let sit overnight to cook without freezing.)
To Cook: Thaw meat overnight in fridge. Add 4 Tbsp oil to large skillet bring to medium high. Brown meat 2 minutes per side. Reduce heat to medium and cook about 5 minutes more turning once or twice until done.
Per Serving (excluding unknown items): 113 Calories; 12g Fat (92.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat.
Serving Ideas : This tastes wonderful with a squirt of lime or lemon and onions sliced into rings and cooked in the same pan after the pork chops are done. I usually serve with puerto rican style rice and beans
and a salad.
Spanish Rice
Recipe By : Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. ground beef
1 cup uncooked rice
1 medium onion -- chopped
1/2 medium green pepper -- chopped
16 ounces tomato sauce
1 1/2 cups hot water
1 teaspoon mustard
1 teaspoon salt
1 teaspoon oregano -- optional
pepper -- to taste
1/2 cup cheese -- optional
Brown beef. Add rice, onion and green pepper; cook until tender. Add tomato sauce, water, mustard, salt, oregano and pepper; mix well. Bring to a boil, cover and simmer for 25 minutes, or until rice is done. Top with cheese.
Coconut Cake
Recipe By : Cherylann
Serving Size : 20
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter -- at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour -- sifted
1 cup canned unsweetened coconut milk
1 teaspoon vanilla extract
Frosting:
1 1/2 cups sugar
2 cups sour cream
1/2 cup milk
1 cup flaked, sweetened coconut
Preheat oven to 350°. Grease and flour 3-9" cake pans.
Cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide the batter equally among prepared pans. Level batter in pans by dropping flat on the counter several times.
Bake for 25 minutes or until golden brown.
Frosting: While cake is baking, prepare frosting. Stir together sugar, sour cream, milk and coconut in bowl until well blended.
Remove cake layers from oven and allow cake to remain in pans while stacking and filling.
Remove first cake layer and invert onto plate. Poke holes with the end of a wooden spoon, approximately 1" apart until entire cake has been poked. Spread frosting on top of layer. Top with next layer, repeating process. When third layer has been frosted, frost sides of cake. Cover cake with wax paper; put in refrigerator for 3 days before serving.
Per Serving (excluding unknown items): 352 Calories; 15g Fat (38.9% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
Saturday, July 5, 2008
Dinner Tonight 7/5/08
We'd planned to have this last night, but had so many leftovers from lunch yesterday, we had those instead.
Country chicken dinner, salad, yeast rolls, chocolate cake and milk.
Country Chicken Dinner
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups potatoes -- peeled and cubed
3 cups baby carrots
1 onion -- coarsely chopped
4 chicken breasts -- halved
1 cup water
2 packets chicken gravy mix
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 cup sour cream
Arrange potatoes, carrots and onion in a slow cooker. Arrange chicken on top, overlapping slightly; set aside. Combine water, gravy mix and seasonings in a small bowl; drizzle over chicken.
Cover and cook on low setting to 8 hours, or on high for 4 hours. Remove chicken and vegetables to a serving platter. Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.
Yeast Rolls
Recipe By : Cherylann
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten
In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.
All-American Chocolate Cake
Recipe By :Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Country chicken dinner, salad, yeast rolls, chocolate cake and milk.
Country Chicken Dinner
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups potatoes -- peeled and cubed
3 cups baby carrots
1 onion -- coarsely chopped
4 chicken breasts -- halved
1 cup water
2 packets chicken gravy mix
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 cup sour cream
Arrange potatoes, carrots and onion in a slow cooker. Arrange chicken on top, overlapping slightly; set aside. Combine water, gravy mix and seasonings in a small bowl; drizzle over chicken.
Cover and cook on low setting to 8 hours, or on high for 4 hours. Remove chicken and vegetables to a serving platter. Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.
Yeast Rolls
Recipe By : Cherylann
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten
In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.
All-American Chocolate Cake
Recipe By :Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Friday, July 4, 2008
Today's Cookout
We had my mom over for lunch. We had ribs on the grill, deviled eggs, baked beans, potato salad and a chocolate trifle cake.
Barbecued Baby Back Pork Ribs
Recipe By : Cherylann
Serving Size : 6
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Trim & Tender Pork back ribs
Your favorite barbecue sauce
Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes.
Barbecue Sauce
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
1 large onion -- finely chopped
6 cloves garlic -- pressed
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 Tablespoon dry mustard
1 teaspoon chili powder
1/2 cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper
Melt butter in a saucepan; add the onion and garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20-30 minutes.
Potato Salad
Recipe By :Cherylann
Serving Size : 12
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
8 Tablespoons Hellman's mayonnaise
4 Tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
3 hard-boiled eggs -- shelled and chopped, optional
Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.
Add eggs, if desired. Sprinkle with paprika.
NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.
Deviled Eggs
Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional
Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.
Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.
Sprinkle with paprika.
Bacon Baked Beans
Recipe By :Cherylann
Serving Size : 8
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon Dijon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
1 small onion -- diced
Preheat oven to 325°.
Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.
Double Chocolate Mocha Trifle
Recipe By : Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding -- or vanilla, if not available
8 ounces Cool Whip® -- or small whipping cream, whipped
4 Skor bars -- or Heath
4 teaspoons instant coffee granules
1/4 cup hot water
Prepare brownie mix according to package directions. Make sure that the total amount of liquid (oil and water) combined doesn't equal anymore than ½ cup total. Pour into 9X13 pan. Bake according to box directions and cool completely. Combine instant coffee with hot water, set aside to cool.
Mix together milk and pudding mixes. Blend in cooled coffee. Fold in Cool Whip. Spread over cooled brownie. Chop up skor bars and sprinkle over the top. Cover with shaved chocolate. Serve chilled and cut.
Barbecued Baby Back Pork Ribs
Recipe By : Cherylann
Serving Size : 6
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Trim & Tender Pork back ribs
Your favorite barbecue sauce
Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes.
Barbecue Sauce
Recipe By : Cherylann
Categories : This & That
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
1 large onion -- finely chopped
6 cloves garlic -- pressed
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 Tablespoon dry mustard
1 teaspoon chili powder
1/2 cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper
Melt butter in a saucepan; add the onion and garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20-30 minutes.
Potato Salad
Recipe By :Cherylann
Serving Size : 12
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
8 Tablespoons Hellman's mayonnaise
4 Tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
3 hard-boiled eggs -- shelled and chopped, optional
Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.
Add eggs, if desired. Sprinkle with paprika.
NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.
Deviled Eggs
Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional
Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.
Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.
Sprinkle with paprika.
Bacon Baked Beans
Recipe By :Cherylann
Serving Size : 8
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon Dijon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
1 small onion -- diced
Preheat oven to 325°.
Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.
Double Chocolate Mocha Trifle
Recipe By : Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding -- or vanilla, if not available
8 ounces Cool Whip® -- or small whipping cream, whipped
4 Skor bars -- or Heath
4 teaspoons instant coffee granules
1/4 cup hot water
Prepare brownie mix according to package directions. Make sure that the total amount of liquid (oil and water) combined doesn't equal anymore than ½ cup total. Pour into 9X13 pan. Bake according to box directions and cool completely. Combine instant coffee with hot water, set aside to cool.
Mix together milk and pudding mixes. Blend in cooled coffee. Fold in Cool Whip. Spread over cooled brownie. Chop up skor bars and sprinkle over the top. Cover with shaved chocolate. Serve chilled and cut.
Thursday, July 3, 2008
Dinner Tonight 7/3/08
Chicken Chili, Breadsticks, Salad, Key Lime Pie, Milk.
Chicken Chili
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts
8 ounces Monterey jack cheese -- cubed
16 ounces salsa
46 1/2 ounces Great northern beans -- (3 cans), rinsed and drained
Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20-30 minutes. Reserve broth and shred chicken.
Add reserved broth and chicken to crockpot; stir in cheese. Add salsa and beans to chicken mixture.
Cover and cook on low for 1-2 hours, or until heated through and cheese is melted.
Breadsticks
Recipe By : Cherylann
Serving Size: 32-48
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.
Key Lime Pie
Recipe By :Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cold milk
2 packages vanilla pudding mix
2 teaspoons grated lime rind
8 ounces Cool Whip® -- thawed
6 ounces graham cracker pie crust, 9 inch
lime slices
Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick. Immediately stir in 1/2 of the whipped topping. Spoon into crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and lime slices.
Chicken Chili
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts
8 ounces Monterey jack cheese -- cubed
16 ounces salsa
46 1/2 ounces Great northern beans -- (3 cans), rinsed and drained
Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20-30 minutes. Reserve broth and shred chicken.
Add reserved broth and chicken to crockpot; stir in cheese. Add salsa and beans to chicken mixture.
Cover and cook on low for 1-2 hours, or until heated through and cheese is melted.
Breadsticks
Recipe By : Cherylann
Serving Size: 32-48
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.
Key Lime Pie
Recipe By :Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cold milk
2 packages vanilla pudding mix
2 teaspoons grated lime rind
8 ounces Cool Whip® -- thawed
6 ounces graham cracker pie crust, 9 inch
lime slices
Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick. Immediately stir in 1/2 of the whipped topping. Spoon into crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and lime slices.
Wednesday, July 2, 2008
Tonight's Dinner 7/2/08
French Onion Beef, Mashed Potatoes & Gravy, Green Beans, Salad, Orange Cake & Milk.
French Onion Beef
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless beef round steak -- cut into 6 pieces
8 ounces sliced mushrooms
1 cup onion -- sliced and separated into rings
1 can French onion soup
6 1/4 ounces herb-flavored stuffing mix
1/4 cup butter -- melted
8 ounces shredded mozzarella cheese
Layer half of the beef, mushrooms and onion in greased crockpot; repeat layers.
Pour soup over top; cover and cook on low for 8-10 hours.
Shortly before serving, toss stufffing mix with seasoning packet, melted butter and 1/2 cup liquid from crockpot.
Spread stuffing mixture on top of beef. Increase to high; cover and cook 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.
Per Serving (excluding unknown items): 208 Calories; 17g Fat (73.0% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 237mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.
Mashed Potatoes
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste
Boil potatoes; drain.
Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.
Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.
Orange Icebox Pie Cake
Recipe By : Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 package white cake mix
8 ounces sour cream
2 large eggs
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated orange rind
vegetable oil spray with flour
Filling:
3/4 cup milk
2 Tablespoons cornstarch
14 ounces sweetened condensed milk
3 large eggs
1/2 cup orange juice, frozen concentrate -- thawed
2 drops red food coloring
4 drops yellow food coloring
3 Tablespoons unsalted butter -- cold, cut up
1 Tablespoon grated lime rind
Frosting:
1 1/2 cups whipping cream
1/2 cup powdered sugar
Preheat oven to 350°. Mist 4-9" round cake pans.
Beat cake mix, sour cream, eggs, water, oil and rind at low speed with a mixer 30 seconds or just until moistened; beat on medium speed 2 minutes.
Pour batter evenly into prepared pans. Level batter. Bake for 12-14 minutes or until a toothpick inserted comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Prepare filling.
Filling: Whisk together 3/4 cup milk and cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in condensed milk and eggs until blended; whisk in orange juice and food coloring. Bring to a boil over medium heat, whisking constantly. Mixture will begin to thicken when lime juice is first added and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil. Boil 1 minute or until mixture thickens, whisking constantly. Remove mixture from heat and whisk in butter and lime rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir often until cold, about 20 minutes.
Place 1 cake layer on a serving plate. Spread 1/3 filling evenly over top; repeat layers twice, ending with filling. Top with remaining cake layer. Prepare frosting.
Frosting: Beat whipping cream at medium-high speed with a mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
To keep frosting off the serving plate, tuck wax paper under bottom layer before you begin frosting. Spread frosting evenly on top and sides of cake. After the cake is frosted, gently remove wax paper. Serve immediately or chill until ready to serve.
Per Serving (excluding unknown items): 405 Calories; 24g Fat (53.7% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.
French Onion Beef
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless beef round steak -- cut into 6 pieces
8 ounces sliced mushrooms
1 cup onion -- sliced and separated into rings
1 can French onion soup
6 1/4 ounces herb-flavored stuffing mix
1/4 cup butter -- melted
8 ounces shredded mozzarella cheese
Layer half of the beef, mushrooms and onion in greased crockpot; repeat layers.
Pour soup over top; cover and cook on low for 8-10 hours.
Shortly before serving, toss stufffing mix with seasoning packet, melted butter and 1/2 cup liquid from crockpot.
Spread stuffing mixture on top of beef. Increase to high; cover and cook 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.
Per Serving (excluding unknown items): 208 Calories; 17g Fat (73.0% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 237mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.
Mashed Potatoes
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste
Boil potatoes; drain.
Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.
Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.
Orange Icebox Pie Cake
Recipe By : Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 package white cake mix
8 ounces sour cream
2 large eggs
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated orange rind
vegetable oil spray with flour
Filling:
3/4 cup milk
2 Tablespoons cornstarch
14 ounces sweetened condensed milk
3 large eggs
1/2 cup orange juice, frozen concentrate -- thawed
2 drops red food coloring
4 drops yellow food coloring
3 Tablespoons unsalted butter -- cold, cut up
1 Tablespoon grated lime rind
Frosting:
1 1/2 cups whipping cream
1/2 cup powdered sugar
Preheat oven to 350°. Mist 4-9" round cake pans.
Beat cake mix, sour cream, eggs, water, oil and rind at low speed with a mixer 30 seconds or just until moistened; beat on medium speed 2 minutes.
Pour batter evenly into prepared pans. Level batter. Bake for 12-14 minutes or until a toothpick inserted comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Prepare filling.
Filling: Whisk together 3/4 cup milk and cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in condensed milk and eggs until blended; whisk in orange juice and food coloring. Bring to a boil over medium heat, whisking constantly. Mixture will begin to thicken when lime juice is first added and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil. Boil 1 minute or until mixture thickens, whisking constantly. Remove mixture from heat and whisk in butter and lime rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir often until cold, about 20 minutes.
Place 1 cake layer on a serving plate. Spread 1/3 filling evenly over top; repeat layers twice, ending with filling. Top with remaining cake layer. Prepare frosting.
Frosting: Beat whipping cream at medium-high speed with a mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
To keep frosting off the serving plate, tuck wax paper under bottom layer before you begin frosting. Spread frosting evenly on top and sides of cake. After the cake is frosted, gently remove wax paper. Serve immediately or chill until ready to serve.
Per Serving (excluding unknown items): 405 Calories; 24g Fat (53.7% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.
Tuesday, July 1, 2008
Tonight's Dinner
Meatball Hoagies, Salad, chips, strawberry cake and milk...
Meatball Sandwiches
Recipe By :Cherylann
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 big can tomato juice
14 ounces tomato sauce
1 small can tomato paste
1 jar spaghetti sauce
3 cloves garlic
2 1/2 pounds hamburger -- divided; 1 1/2 pounds for sauce, 1 pound for meatballs
garlic salt -- to taste
1 shake oregano
1 pinch dried parsley
1 big pack submarine rolls
1 package shredded mozzarella cheese
1 cup bread -- crumbled
2 eggs
1/4 cup milk -- may need a little more
Season 1.5 pounds hamburger with one clove of garlic, and however much garlic salt you like. Brown, then drain.
In a big old sauce pan pour in all the tomato stuff and spaghetti sauce. Add rest of garlic and some more garlic salt, oregano and parsley. Then add the hamburger. Allow to simmer on low for about 2 hours.
Preheat oven to 350°. Mix the rest of the hamburger, eggs, bread and milk (season to taste). Pack it in a square cake pan or 11x13" the best you can. Bake for about 40 minutes (until juices run clear). After it's done cut it into squares (these are square meatballs) just as you would a cake.
Put the spaghetti sauce in the crockpot and throw in the meatballs. Then scoop it in a bun, top with mozzarella and broil or not that's up to you (to melt cheese).
NOTES : This sauce can be adapted so that you're cooking a lot of things at once. Use it for lasagne, layer mostacolli noddles sauce and pepperoni and cheese and bake, use it in meatloaf, use it in chilli, make a pizza, freeze it for plain old spaghetti later. Use your imagination! Enjoy!
Strawberry Cake with Strawberry Cream Cheese Frosting
Recipe By :Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
vegetable shortening -- for greasing the pans
flour -- for dusting the pans
1 package white cake mix
1 package strawberry gelatin powder
1 cup mashed fresh strawberries with juice -- (1 1/2 cups whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
Frosting:
8 ounces cream cheese -- at room temperature
1 stick unsalted butter -- at room temperature
3 1/2 cups confectioner's sugar -- sifted
3/4 cup fresh strawberries -- rinsed, capped and mashed to make 1/2 cup
1/2 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
16 pecan halves
Cake:
Place a rack in the center of the oven and preheat the oven to 350°.
Lightly grease 4-9" cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour, set the pans aside.
Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.
The strawberries should be well blended into the batter. Fold in the coconut and pecans.
Divide the batter among the prepared pans and place them in the oven; rotate the pans on the top rack to the bottom & vice versa halfway through baking.
Bake cakes until they are light brown and just start to pull away from the sides of the pans, 22-28 minutes. Be careful not to overcook the layers on the highest oven rack.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Frosting:
While cake is cooling, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and strawberries.
Blend the frosting on low until the sugar has been incorporated. Raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined.
To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up and frost the top. Repeat this process with the third and fourth layers and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes.
Top with the coconut and then the chopped pecans. Place the 16 pecan halves as a cutting guide for the cake. Can garnish with strawberries and whipped cream. Chill for at least an hour for frosting to set.
NOTES : Place the cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw overnight in the refrigerator before serving.
Meatball Sandwiches
Recipe By :Cherylann
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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1 big can tomato juice
14 ounces tomato sauce
1 small can tomato paste
1 jar spaghetti sauce
3 cloves garlic
2 1/2 pounds hamburger -- divided; 1 1/2 pounds for sauce, 1 pound for meatballs
garlic salt -- to taste
1 shake oregano
1 pinch dried parsley
1 big pack submarine rolls
1 package shredded mozzarella cheese
1 cup bread -- crumbled
2 eggs
1/4 cup milk -- may need a little more
Season 1.5 pounds hamburger with one clove of garlic, and however much garlic salt you like. Brown, then drain.
In a big old sauce pan pour in all the tomato stuff and spaghetti sauce. Add rest of garlic and some more garlic salt, oregano and parsley. Then add the hamburger. Allow to simmer on low for about 2 hours.
Preheat oven to 350°. Mix the rest of the hamburger, eggs, bread and milk (season to taste). Pack it in a square cake pan or 11x13" the best you can. Bake for about 40 minutes (until juices run clear). After it's done cut it into squares (these are square meatballs) just as you would a cake.
Put the spaghetti sauce in the crockpot and throw in the meatballs. Then scoop it in a bun, top with mozzarella and broil or not that's up to you (to melt cheese).
NOTES : This sauce can be adapted so that you're cooking a lot of things at once. Use it for lasagne, layer mostacolli noddles sauce and pepperoni and cheese and bake, use it in meatloaf, use it in chilli, make a pizza, freeze it for plain old spaghetti later. Use your imagination! Enjoy!
Strawberry Cake with Strawberry Cream Cheese Frosting
Recipe By :Cherylann
Serving Size : 16
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
vegetable shortening -- for greasing the pans
flour -- for dusting the pans
1 package white cake mix
1 package strawberry gelatin powder
1 cup mashed fresh strawberries with juice -- (1 1/2 cups whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
Frosting:
8 ounces cream cheese -- at room temperature
1 stick unsalted butter -- at room temperature
3 1/2 cups confectioner's sugar -- sifted
3/4 cup fresh strawberries -- rinsed, capped and mashed to make 1/2 cup
1/2 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
16 pecan halves
Cake:
Place a rack in the center of the oven and preheat the oven to 350°.
Lightly grease 4-9" cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour, set the pans aside.
Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.
The strawberries should be well blended into the batter. Fold in the coconut and pecans.
Divide the batter among the prepared pans and place them in the oven; rotate the pans on the top rack to the bottom & vice versa halfway through baking.
Bake cakes until they are light brown and just start to pull away from the sides of the pans, 22-28 minutes. Be careful not to overcook the layers on the highest oven rack.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Frosting:
While cake is cooling, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and strawberries.
Blend the frosting on low until the sugar has been incorporated. Raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined.
To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up and frost the top. Repeat this process with the third and fourth layers and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes.
Top with the coconut and then the chopped pecans. Place the 16 pecan halves as a cutting guide for the cake. Can garnish with strawberries and whipped cream. Chill for at least an hour for frosting to set.
NOTES : Place the cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw overnight in the refrigerator before serving.
OAMC Chicken & Stuffing
This is a great easy meal for freezing.
Chicken and Stuffing Bake-24 servings (4 OAMC dishes)
Recipe By : Cherylann
Serving Size : 24
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups boiling water
16 tablespoons unsalted butter -- melted
16 cups herb stuffing mix
24 boneless skinless chicken breasts
paprika -- to taste
4 cans cream of mushroom soup
1 1/3 cups milk
4 tablespoons fresh parsley -- chopped
Preheat oven to 400°. Mix water and butter. Add stuffing, mix lightly.
Spoon stuffing across center of four 3-quart shallow baking dishes. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken.
Mix soup, milk and parsley. Pour over chicken.
Cover and bake for 30 minutes or until chicken is done.
Cool; Flash freeze. Wrap each casserole individually; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 482 Calories; 14g Fat (26.6% calories from fat); 59g Protein; 27g Carbohydrate; 2g Dietary Fiber; 160mg Cholesterol; 806mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
Chicken and Stuffing Bake-24 servings (4 OAMC dishes)
Recipe By : Cherylann
Serving Size : 24
Categories : OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups boiling water
16 tablespoons unsalted butter -- melted
16 cups herb stuffing mix
24 boneless skinless chicken breasts
paprika -- to taste
4 cans cream of mushroom soup
1 1/3 cups milk
4 tablespoons fresh parsley -- chopped
Preheat oven to 400°. Mix water and butter. Add stuffing, mix lightly.
Spoon stuffing across center of four 3-quart shallow baking dishes. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken.
Mix soup, milk and parsley. Pour over chicken.
Cover and bake for 30 minutes or until chicken is done.
Cool; Flash freeze. Wrap each casserole individually; freeze.
To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.
Per Serving (excluding unknown items): 482 Calories; 14g Fat (26.6% calories from fat); 59g Protein; 27g Carbohydrate; 2g Dietary Fiber; 160mg Cholesterol; 806mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
Thursday, June 26, 2008
Tonight's Dinner 6/26
Pork Roast, mashed potatoes, green beans, fresh silver queen corn, tomatoes, cukes, watermelon, carrot cake and milk.
Easy Pork Roast
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork roast
1 packet onion soup mix
1 cup milk
2 slices bacon -- halved
Place roast in crockpot; set aside.
Mix together soup mix and milk and pour over roast.
Lay bacon sliices on top of roast. Cover and cook on low for 6-8 hours.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 392 Calories; 24g Fat (56.4% calories from fat); 37g Protein; 5g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Mashed Potatoes
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste
Boil potatoes; drain.
Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.
Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.
Easy Pork Roast
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork roast
1 packet onion soup mix
1 cup milk
2 slices bacon -- halved
Place roast in crockpot; set aside.
Mix together soup mix and milk and pour over roast.
Lay bacon sliices on top of roast. Cover and cook on low for 6-8 hours.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 392 Calories; 24g Fat (56.4% calories from fat); 37g Protein; 5g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Non-Fat Milk; 2 Fat.
Mashed Potatoes
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste
Boil potatoes; drain.
Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.
Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.
Wednesday, June 25, 2008
Tonight's Dinner 6/25
Tonight for dinner, we will have Swiss Steak, rice pilaf, green beans, salad, milk and brownies for dessert.
Swiss Steak
Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless beef round steak -- cut into strips
2 packets onion soup mix
58 ounces Italian diced tomatoes (2 large cans)
Spray crock with nonstick spray or line with a crockpot bag.
Arrange steak in crock; sprinkle with soup mixes. Pour tomatoes over top.
Cover and cook on High for 4 hours.
Serving Ideas : Serve over rice.
NOTES : Check at 3 hours.
Rice Pilaf
Recipe By :Cherylann
Serving Size : 6
Categories : Rice/Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package onion soup mix
2 Tablespoons butter
1 cup long-grain rice -- uncooked
1/2 cup red onion -- finely chopped
1 cup chicken broth
1/4 cup carrot -- shredded
1/4 cup slivered almonds -- toasted
1/4 cup peas -- drained
1/4 cup corn -- drained
Melt butter in large skillet over medium high heat. Add rice and onion; saute about 6 minutes or until golden.
Stir in broth, carrot, peas, corn and soup mix; bring to a boil.
Preheat oven to 350°.
Transfer to a 2-quart baking dish; cover.
Bake for 30 minutes.
Before serving, fluff rice with a fork and sprinkle with almonds.
Almond Cheesecake Brownies
Recipe By :Cherylann
Serving Size : 16
Categories : Brownies & Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter -- 1 stick
4 semisweet chocolate squares -- 4 ounces, chopped
4 unsweetened chocolate squares -- 4 ounces, chopped
2 cups sugar -- divided
5 large eggs -- divided
2 1/2 teaspoons vanilla extract -- divided
12 ounces cream cheese -- cold
3/4 teaspoon almond extract
Preheat oven to 350°. Grease 13X9" baking pan. In small bowl, combine flour, baking powder and salt.
In heavy 4-quart saucepan, melt butter and chocolates over low heat, stirring frequently until smooth. Remove from heat.
With wooden spoon, beat in 1 1/2 cups sugar. Add 4 eggs and 2 teaspoons vanilla; beat until well blended. Stir flour mixture into chocolate mixture just until blended.
In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in remaining Sugar. Beat in remaining egg, almond extract and remaining vanilla just until blended.
Spread 1 1/2 cups chocolate batter in prepared pan. Spoon crema-cheese mixture in 6 large dollops on top of chocolate mixture (cream cheese mixture will cover most of chocolate batter).
Spoon remaining chocolate batter over and between cream cheese in 6 large dollops. With tip of knife, cut and twist through mixtures to create marbled effect.
Bake until toothpick inserted in center comes out almost clean, 35-40 minutes. Cool completely in pan on wire rack.
When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Swiss Steak
Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless beef round steak -- cut into strips
2 packets onion soup mix
58 ounces Italian diced tomatoes (2 large cans)
Spray crock with nonstick spray or line with a crockpot bag.
Arrange steak in crock; sprinkle with soup mixes. Pour tomatoes over top.
Cover and cook on High for 4 hours.
Serving Ideas : Serve over rice.
NOTES : Check at 3 hours.
Rice Pilaf
Recipe By :Cherylann
Serving Size : 6
Categories : Rice/Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package onion soup mix
2 Tablespoons butter
1 cup long-grain rice -- uncooked
1/2 cup red onion -- finely chopped
1 cup chicken broth
1/4 cup carrot -- shredded
1/4 cup slivered almonds -- toasted
1/4 cup peas -- drained
1/4 cup corn -- drained
Melt butter in large skillet over medium high heat. Add rice and onion; saute about 6 minutes or until golden.
Stir in broth, carrot, peas, corn and soup mix; bring to a boil.
Preheat oven to 350°.
Transfer to a 2-quart baking dish; cover.
Bake for 30 minutes.
Before serving, fluff rice with a fork and sprinkle with almonds.
Almond Cheesecake Brownies
Recipe By :Cherylann
Serving Size : 16
Categories : Brownies & Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter -- 1 stick
4 semisweet chocolate squares -- 4 ounces, chopped
4 unsweetened chocolate squares -- 4 ounces, chopped
2 cups sugar -- divided
5 large eggs -- divided
2 1/2 teaspoons vanilla extract -- divided
12 ounces cream cheese -- cold
3/4 teaspoon almond extract
Preheat oven to 350°. Grease 13X9" baking pan. In small bowl, combine flour, baking powder and salt.
In heavy 4-quart saucepan, melt butter and chocolates over low heat, stirring frequently until smooth. Remove from heat.
With wooden spoon, beat in 1 1/2 cups sugar. Add 4 eggs and 2 teaspoons vanilla; beat until well blended. Stir flour mixture into chocolate mixture just until blended.
In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in remaining Sugar. Beat in remaining egg, almond extract and remaining vanilla just until blended.
Spread 1 1/2 cups chocolate batter in prepared pan. Spoon crema-cheese mixture in 6 large dollops on top of chocolate mixture (cream cheese mixture will cover most of chocolate batter).
Spoon remaining chocolate batter over and between cream cheese in 6 large dollops. With tip of knife, cut and twist through mixtures to create marbled effect.
Bake until toothpick inserted in center comes out almost clean, 35-40 minutes. Cool completely in pan on wire rack.
When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Tuesday, June 24, 2008
Tonight's dinner...
Meatloaf, rice, peas and baked beans, fresh sliced peaches, fresh lemonade.
Savory Meatloaf
Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/2 cup ketchup
3/4 cup quick cooking oats -- uncooked
1 packet onion soup mix
2 pounds ground beef
14 1/2 ounces diced tomatoes -- drained well
ketchup -- for topping
Spray inside of crockpot with nonstick spray or line with a crockpot bag.
Combine eggs, 1/2 cup ketchup, oats, soup mix and tomatoes in a medium bowl. Put ground beef in crockpot, pour egg mixture on top; mix well. Form into a loaf.
Cover and cook on low for 4 hours or until meat thermometer reaches 160°.
Per Serving (excluding unknown items): 440 Calories; 32g Fat (66.2% calories from fat); 23g Protein; 14g Carbohydrate; 2g Dietary Fiber; 150mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 5 Fat; 1/2 Other Carbohydrates.
Lemonade
Recipe By :Cherylann
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts water
2 1/2 cups splenda
4 small lemons -- sliced
Fill 1 gallon jar 3/4 of water. Add sugar. Stir until sugar is melted. Add lemons. Fill jar with water and chill.
Savory Meatloaf
Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/2 cup ketchup
3/4 cup quick cooking oats -- uncooked
1 packet onion soup mix
2 pounds ground beef
14 1/2 ounces diced tomatoes -- drained well
ketchup -- for topping
Spray inside of crockpot with nonstick spray or line with a crockpot bag.
Combine eggs, 1/2 cup ketchup, oats, soup mix and tomatoes in a medium bowl. Put ground beef in crockpot, pour egg mixture on top; mix well. Form into a loaf.
Cover and cook on low for 4 hours or until meat thermometer reaches 160°.
Per Serving (excluding unknown items): 440 Calories; 32g Fat (66.2% calories from fat); 23g Protein; 14g Carbohydrate; 2g Dietary Fiber; 150mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 5 Fat; 1/2 Other Carbohydrates.
Lemonade
Recipe By :Cherylann
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts water
2 1/2 cups splenda
4 small lemons -- sliced
Fill 1 gallon jar 3/4 of water. Add sugar. Stir until sugar is melted. Add lemons. Fill jar with water and chill.
Sunday, June 15, 2008
OAMC--Mexican Filling
I came up with this recipe while "shopping" in my pantry for dinner.......I didn't want to go to the store. So, my laziness spurred the creativity for this recipe...the best part, it made enough for 4 meals, so I was able to add 3 meals to my freezer for later use. This will definitely be on my future oamc menus:)
Mexican Filling (OAMC)
Recipe By :Cherylann T. Smith
Serving Size : 24
Categories : Mexican OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- browned and drained
3 packets taco seasoning mix
20 ounces Rotel diced tomatoes with lime and cilantro
3 cups rice -- (measure before cooking), cooked
48 ounces refried beans
16 ounces cream cheese -- softened and cubed
Mix the browned beef with seasoning mix. Add tomatoes, rice, beans and cream cheese. Heat through.
Divide mixture into 4 labeled gallon freezer bags.
To serve: Thaw mixture overnight in bottom of refrigerator. Heat through. Serve on tacos or in burritos or enchiladas. Serve with shredded Mexican cheese blend, diced tomatoes, shredded lettuce and warmed salsa.
Description:
"For burritos, tacos, enchiladas"
Per Serving (excluding unknown items): 400 Calories; 22g Fat (51.1% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 627mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : It will heat quicker if beans, beef and rice are already warm.
Mexican Filling (OAMC)
Recipe By :Cherylann T. Smith
Serving Size : 24
Categories : Mexican OAMC
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- browned and drained
3 packets taco seasoning mix
20 ounces Rotel diced tomatoes with lime and cilantro
3 cups rice -- (measure before cooking), cooked
48 ounces refried beans
16 ounces cream cheese -- softened and cubed
Mix the browned beef with seasoning mix. Add tomatoes, rice, beans and cream cheese. Heat through.
Divide mixture into 4 labeled gallon freezer bags.
To serve: Thaw mixture overnight in bottom of refrigerator. Heat through. Serve on tacos or in burritos or enchiladas. Serve with shredded Mexican cheese blend, diced tomatoes, shredded lettuce and warmed salsa.
Description:
"For burritos, tacos, enchiladas"
Per Serving (excluding unknown items): 400 Calories; 22g Fat (51.1% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 627mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : It will heat quicker if beans, beef and rice are already warm.
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