Tuesday, March 13, 2012

Mexican Casserole

1 lb ground beef
1/2 chopped onion
1 15 oz can pinto beans (you can use any canned bean for this...I used a variety)
1 pkg enchilada sauce (dry mix)
1/2 lb Colby Cheese
1/2 lb Monterrey Jack Cheese
1 c sour cream
1 small can diced green chilies
1 small can cream of mushroom or cream of chicken (whatever you prefer)
1 pkg small flour tortillas

Brown hamburger and onion in medium pan; drain grease. Add pinto beans with liquid. Sprinkle dry enchilada mix and stir and set aside. Melt both cheeses in non-stick pan, add soup, sour cream and chilies. In 9x13 casserole pan, layer tortillas, then meat, then sauce; repeat.

Bake at 350 degrees for 20-30 minutes or until warm all the way through. If you choose to freeze casserole, thaw completely before cooking or cook longer (45-60 min).

Serve with minute rice and corn (or sides of your choice).

2 Cups Whole Grain Brown Rice

1. BRING 1 ¾ cups water to a boil. If desired, add margarine and salt to taste.

2. STIR in rice; Return to boil. Reduce heat to low; cover and simmer 5 MINUTES.

3. REMOVE from heat and stir; cover. LET stand 5 MINUTES or until water is absorbed. Fluff with fork.

Cream cheese French toast

Cream Cheese

Toast Bread then spread cream cheese on the bread and put two pieces of bread together and then proceed to cook like regular french toast. 
Top with fruit and syrup.

Teriyaki Chicken Stir Fry

1 ½ lbs boneless chicken breasts cut in cubes and marinated in teriyaki sauce (see recipe below)
1 bag frozen stir-fry vegetables
cooked minute rice
chow mein noodles

Teriyaki Marinade:
½ tsp ginger
2 tsp dry mustard
¼ cup oil (any kind)
½ cup soy sauce
1 tsp garlic
2 TB molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked through and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing and Preparation Directions:
Combine meat and marinade in a freezer bag and place in freezer. To prepare, thaw meat in the fridge and prepare as the above recipe states, or place in a slow cooker for 2-3 hours. When chicken is done, add to skillet with vegetables and stir-fry.

So Easy BBQ-Glazed Chicken

1/2 Cup Zesty Italian Dressing
4 Boneless Skinless Chicken Breasts
1/4 Cup Original BBQ Sauce
2 Tbsp. Orange Marmalade

Preheat Grill to Medium Heat. Grill 12-15 mins or until cooked through.

Serve with Pasta Salad.

Monday, March 12, 2012

Creamy Chicken Noodle soup and French Bread

The soup:

Defrost broth/veggie mixture. Place in soup pan and bring to a boil. It will only need to boil for a few minutes, the veggies are almost done.

Cook noodles in a seperate pan, drain and combine with Broth/veggies.

Add 2 cans cream of chicken soup and 1 16 oz sour cream. Heat until warm.

Salt and Pepper to taste.

Serve with French Bread.

The Bread:

Take out of freezer the morning you are going to use. Unwrap and place on pan. Mix 1 egg white with 1 T of water and whisk until foamy. Brush French bread dough all over with mixture. Cut diag slits around 1/4 depth on top of French Bread. Cover with greased plastic wrap and let rise all day until double. Bake at 375 degrees for 22-25 minutes until golden brown. (It is half Whole wheat)