Beef Stroganoff

Beef Stroganoff

1 lb. ground beef
2 cups beef broth (I used Better Than Boullion)
1/2 cup diced onion
2 Tbs. butter
2 Tbs. flour
1 can (6 oz) mushrooms
1/2 cup sour cream
salt and pepper to taste

Brown onion and ground beef.  Melt butter; add flour and stir until a paste-like consistency is reached.  Add broth.  Simmer.  Saute mushrooms in a little butter or oil.  Mix meat, mushrooms, and sauce.  Add sour cream and simmer just long enough to heat the sour cream.  Serve over noodles or rice.

Kellie's October Plan

The Esplin's finally purchased a BBQ, so if it's ok with everyone, we are going to do Lemon Chicken again so that Will can improved is chicken grilling skills:)

Manicotti

3 cups cottage cheese
1 cup ricotta cheese
12 oz. mozzarella cheese, shredded
1/2 cup parmesan cheese
1 egg
1/2 tsp. garlic powder
1 1/2 tsp. Italian seasoning
1 tsp. dried parsley

Freezer Instructions: Thaw filling. Cook manicotti for 7 minutes. Rinse under cold water to cool.  While manicotti is cooking, mix Ragu and tomato sauce together. Season with Italian seasoning or to your family's tastes. Cut corner off of filling bag and pipe filling into cooked manicotti.  Spread 1/2 of sauce on bottom of pan(s). Place filled manicotti on top of sauce. Pour remaining sauce over manicotti and sprinkle with parmesan cheese.  Cover with foil and bake at 400 until sauce is bubbly (about 30 min.). Let stand 10 minutes before serving.

Chicken Broccoli Casserole

6 chicken breasts, cubed, cooked
1 bag frozen broccoli florets (save for later)
1 c. grated cheese
1 stick butter
5 Tbsp. flour
1 1/2 c. chicken broth
1 c. whipping cream
3/4 c. bread crumbs

Melt butter in small saucepan over medium heat.  Blend in flour.  Salt, pepper to taste.  Add broth & cook until thick.  Add cream; stir until smooth.  Add cheese, stir until melted.  Pour chicken & sauce in freezer bag.  Seal, label & freeze. 

Baking instructions:  Thaw.  Pour bag contents into greased baking dish.  Mix in thawed, drained broccoli.  Cover with bread crumbs.  Bake at 350 degrees for 40 minutes.

Serve with rice, green salad and bread.

Creamy Chicken Noodle Soup

OK, I so wish we had had a video rolling when I made these last night.  All was going well until I put the 6th cup of broth into the bags.  I was on bag 5 or 6 when the first one tipped over.  I let go of the one I was holding and grabbed for the spilling one only to have the one I had been filling tip.  My husband was helping me and so he reached for the new spill and bumped one of the others.  Before we knew what was happening, we had greasy chicken stock Niagara Falls all over the kitchen.  YIKES!!  But, on the bright side, my kitchen counters, cabinets and floor are REALLY clean now!

Creamy Chicken Soup—Yield 8-10 servings

 

3 ½ lb fryer or 2 lb boneless breasts (the fryer makes a more flavorful broth)

2 ½ quarts water

2 tsp salt

3 large carrots

2 ribs celery

1 med. onion

¼ tsp pepper

¼ tsp poultry seasoning

¼ tsp sage

1 tsp celery salt

1 Tbsp parsley

3 c. egg noodles

¾ c. flour

1 can evaporated milk

½ c. butter (optional, but so yummy!)

 Stew fryer, water and salt for 1 ½ hours.  Bone chicken and set aside.  Add vegetables and seasonings to broth and cook 20-30 minutes or until tender.  Add noodles and chicken and cook 10 min.  Mix flour and milk until smooth and add to broth.  Cook on low until soup begins to thicken and then add butter.  Heat until butter is melted.

For the freezer meal, you will need to thaw the soup.  Put it in a pot and add a quart of water.  Bring to a boil and then lower the heat to simmer and add the noodles.  Cook 10 minutes then mix 3/4 c. flour with the canned milk and whisk into the soup.   Cook on low until it thickens and then add the butter if you want.  Enjoy!

Baked Breakfast Taquitos with Lime Chipolte Dip

Here is the recipe... FINALLY  :)

2 tsp extra virgin olive oil
12 large eggs
1/2 C sour cream
1/2 tsp kosher salt
1/4 tsp finely ground pepper
1/2 tsp garlic powder
1 1/2 C shredded pepper jack cheese
1/4 C chopped red bell peppers
1/4 C chopped green onion
1/4 C chopped cilantro
1-2 tsp hot sauce (like Tabasco)
16 6 inch flour tortillas
cooking spray or olive oil

Lime-Chipotle Dipping Sauce
1 1/2 C sour cream
1 TBS fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt


Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil for easy clean-up.  Spray with cooking spray or lightly brush with oil and set aside.
Heat olive oil in a large non-stick skillet over medium heat.  Crack eggs into large mixing bowl.  Whisk in 1/2 C sour cream, salt, pepper, and garlic powder.  When skillet is hot, add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste.  Gently fold to combine.
Warm tortillas in microwave to ease rolling process.  Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder.  Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other.  When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil.  Bake for 15 minutes or until edges are golden brown and crisp.
While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt.  Stir to combine and store in fridge.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Lasagna Rolls

Natalie & Kendra October meal

BREAST OF CHICKEN MARSALA

3 boneless, skinless chicken breasts, halved
3 Tbl olive oil (other vegetable oils may be substituted)
2 Tbl fresh butter (salted butter may be substituted)
½ to 1 cup flour for dredging
dried thyme
pepper grinder
garlic powder
1 cup pure chicken stock
½ cup dry Marsala ( I buy cooking Marsala)
1 Tbl butter

Allow breast to get to room temperature. Trim off any fat or sinew.

Place breast halves between sheets of waxed paper. Flatten with flat of a cleaver. Put oil in 10-12 inch saute pan or skillet. Slowly heat. While heating, lightly sprinkle breast with thyme and garlic powder and few grinds of black pepper. Thoroughly dredge seasoned breast in flour.

Turn up heat under pan until oil is quite hot, almost smoking. Add butter. When the butter has stopped foaming but not burned shake excess flour from 2 or 3 breast halves. Put in hot oil and butter and lightly brown on both sides. Transfer to a warm plate. Repeat with remaining pieces. Turn down to low.

Pour off excess oil. De-glaze pan with chicken stock scraping up brown bits sticking to bottom of pan. Return all chicken pieces to pan. (For freezer meal cook the chicken in the oven for 20 to 30 minutes at 350 degrees or until done, and heat up the Marsala sauce on stove top.) Cover and cook gently about 15 minutes or until tender. Do not overcook or chicken will be tough. Remove chicken from pan. Add Marsala. Cook liquid on high heat until reduced to about ½. Turn off heat. Stir in last tablespoon of butter. Pour resulting sauce over chicken breast and serve. Serve with Mediterranean potatoes. (I also doubled the chicken stock and Marsala to make enough for 8 servings)

Mediterranean Potatoes

3 lbs small red or white-skinned potatoes (or mixture)
olive oil                               Onion
salt and pepper to taste        red pepper (diced)
1 clove garlic (minced)        Fajita seasoning to taste (I like this on all veggies. I                                            I buy a big bottle at Gygis in Salt Lake.)

Melt small amount of butter, and olive oil in a sauce pan put in potatoes, onions, and pepper. Season with salt, pepper, fajita seasoning and Italian seasoning. When potatoes are browned pour 3/4 cup of chicken stock over the potatoes and cook til soft.

-We also like green salad and bread sticks served with this meal.

Tangy Meatballs

  Kendra asked me to do these again . . . . I just love it when someone tells me what to cook!

Tangy Meatballs
Ingredients:
2 eggs
2 c oatmeal
1 (12-oz) can evaporated milk
1 cup chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lbs of ground beef

Sauce:
2 c catsup
2 tsp liquid smoke
1 1/2 cup brown sugar
1/2 c chopped onion
1/2 tsp garlic powder
1/2 c water

Meatballs: Mix ground beef with all ingredients. Form balls and bake uncovered at 375 for 30 minutes. Remove from oven and drain. (I made these with 93/7 lean hamburger so you won't have much grease) Sauce: Pour over meatballs and bake 20 minutes more or until meatballs are done.

Suggested sides:

We love to eat these over rice. I usually have a green salad and a vegetable.

Tisha Flora
florafamily6@msn.com

Hello Ladies!  Jen and I were talking as I was leaving the other day and we realized we had not talked about where we were going to meet in October, so unless anyone is really wanting to I'm happy to host.  So October the 1st at 9:30 at my house.  Let me know if I am wrong about the date and time anyone. 
Thanks, and have a great month!
Happy freezing:)
April

Cashew Chicken

6 c. boneless, skinless chicken breast, cubed
1/3 c. vegetable oil
1/2 c. whole cashews

Marinade:
1 Tbsp. cornstarch
1/2 tsp garlic powder
1/2 tsp. salt
1/2 tsp black pepper
1 Tbsp white wine (I replaced this with a mixture of a 1:1 ratio chicken broth and apple cider vinegar)
1/2 c. soy sauce
3/4 c. brown sugar

Mix ingredients for marinate.  Soak ckicken in marinade for 20 minutes.  Drain marinade, reserving liquid.

Heat oil in wok, bringing to 375 degrees.  Stir fry chicken in oil until done.  Add marinade.  Heat just long enough to get marinade hot. 
Label, bag and serve.  Store cashews until ready to serve.  (Do not freeze cashews with chicken mixture or the cashews will become mushy)

Heating instructions:  Place in microwave safe bowl.  Lightly cover bowl and heat chicken mixture.  Add cashews and serve over hot rice.

Sorry ladies, that is the ideal way to make it.  Honestly, I just forgot about our changed date and ran out of time.  You will need to thaw out your chicken and strain off as much of the marinade as you can, then add it to you hot oil in fry pan and cook until done.  Then add your remaining marinade and bring to boil for a few minutes to cook the sauce.  Then serve with rice.

I served this with a green salad and watermelon.

Enchilada Casserole

1 1/2 lbs. ground beef
1 small onion
1 sprinkle of garlic salt
1/2 T chili powder
1 tsp. salt
1/2 tsp. pepper
1 1/2 8 oz. can of tomato sauce
1 can drained black beans
1 can drained corn
1 can chopped olives (optional)
10 corn tortillas
1/2 lb. grated cheese

Brown and crumble hamburger.  Add onion, seasonings, beans, corn, & tomato sauce.  Simmer.  Layer in the bottom of a 9 x 13 pan:  tortillas,1/2 ground beef-sauce mixture, olives, 1/2 of the grated cheese.  Then repeat.  Carefully pour 2/3 c. water over the top.  Bake at 350 for 30 min. covered.

For frozen meal:  I don't love how corn tortillas freeze, so I froze the meat sauce and cheese separate.  Store the corn tortillas in the fridge and then thaw the meat and cheese to complete the instructions above.  I've included the olives as an option if your family likes them.

White Chili

Medium onion chopped and sauted in 1 T. oil
1 can diced green chilies
1 can chicken broth
2 cans cream chicken soup
2 cans chicken
2 cans Great Northern beans
1/2 tsp garlic salt
1/2 tsp onion salt
1 tsp chili powder
1/4 tsp cayenne pepper

Saute onion and then add everything else.  Stir and bring to a boil, reduce heat and let simmer about 20 minutes.  Can sprinkle with cheese and dip tortilla chips if you wish.  Yields about 10 servings.