Meat 'N' Pepper Corn Bread

1 lb ground beef
a cup chopped green pepper
1 cup chopped onion
2 cans (8 oz. each) tomato sauce
1 1/2 tsp. chili poweder
1/2 tsp. salt
1/3 tsp. pepper
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
1/4 cup vegetable oil

In a 10-in. cast-iron skillet, lightly brown ground beef, green pepper, and onion; drain.  Add tomato sauce, chili powder, salt and pepper; simmer 10-15 min.  Meanwhile, combine dry ingredients.  Combine egg, milk, and oil; stir into dry ingredients just until moistened.  Pour over beef mixture.  Bake at 400 degrees for 25-30 minutes or until golden.  Run knife around edge of skillet and invert on serving plate.  Cut into wedges to serve. 

For freezer meal:  Thaw completely.  Bake as instructed.  Above is the original recipe from "Country Ground Beef" - a recipe book for, you guessed it, ground beef.  I've never made it in a cast iron skillet.  We just serve it from the baking dish. :)

MEXICAN CHICKEN SOUP:           

In 4 cups salted water simmer 3 to 4 chicken breast until tender. (Approx. 40 min.) Skim off fat and save broth.  Cut up chicken meat into bite size pieces and return to broth. (A 4 Qt. pan is perfect for this recipe).

    ADD TO BROTH:
    1 (28 oz.) can whole tomatoes, osterized with juice
    1 large onion, chopped
    1 green pepper, chopped
    1 small can diced green chilies'   
    1/4 tsp. garlic powder
    1/4 tsp. cumin
    1/8 tsp, pepper

Simmer until veggies are tender (Approx. 30-45 min.).  To serve put a handful of broken tortilla chips in each bowl. Ladle in soup and top with grated jack cheese.  (Approx. 6-8 servings)

For Freezer Meal Thaw and reheat on stove top or in a crockpot.

White Chicken Chili

Whoops!  Forgot to post this! Sorry!

11/2 pounds boneless, skinless chicken breasts, cooked and shredded

1 medium onion, chopped

1 T. garlic powder 

2 tablespoons oil

4 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

2 cans (14 1/2 ounces) chicken broth

1/2 can (4 ounces each) chopped green chilies 

2 teaspoons salt

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon pepper

2 cups sour cream

1 cup whipping cream

Fresh cilantro, for garnish (optional)

In a large saucepan, saute onion and garlic powder (or fresh garlic, if using) in oil until soft. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Hawaiin Pork Chops

bone-in pork chops
soy sauce
minced ginger
sesame oil
pepper
coarse salt
brown sugar
pineapple juice

Italian Stuffed Shells

Italian Stuffed Shells

Flora's Stuffed Shells

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 lg jar of spaghetti sauce
  
• 1 tsp of rosemary, oregano, basil (optional) I like to use fresh herbs
• 1-1/2 teaspoons Italian Seasoning
• 1 egg, lightly beaten
• 2 cups (16 ounces each) 4% cottage cheese or ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 24 jumbo shell noodles, cooked and drained

Directions

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and fresh spices; simmer, uncovered, for 30 minutes.
• Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella, Italian seasoning and Parmesan cheese. Stuff shells with cheese mixture.
• Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings.

Frozen Meal Prep:
Thaw pan of shells. Cover and bake for 30 minutes. Uncover and bake for 5 more minutes (or until sauce is bubbly)

Verde Chicken Mexican Lasagna

  I got this recipe from my friend (Kara Williams) who did this for my other meal group.  This will be for Jen's meal for January.

Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna
LDS Living Magazine
 
1 pound chicken, cooked and shredded
1 16-ounce container sour cream
1 15-ounce can black beans, drained and rinsed
1-1/2 cups green salsa
1-1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-sized flour tortillas
1 8-ounce package shredded Mexican blend cheese
 
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro, and
spices in a large bowl.  Taste and adjust seasonings to your
preference.  Cut tortillas in half with kitchen shears.
 
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan.
Spread evenly.  Place one layer of cut tortillas (about 4 tortillas)
on chicken mixture to cover.  Top with 1/3 of the amount of shreaded
cheese.  Repeat with chicken mixture, tortillas, and shredded cheese
two more times.  There should be three layers total.
 
Bake in oven for 20-25 minutes or until cheese is bubbly and casserole
is warmed through.  Serve with sour cream and additional cilantro.
 
 
 
 
Best Spanish Rice
allrecipes.com
 
3 Tablespoons and 1/2 teaspoon oil
3 Tablespoons and 1/2 teaspoon chopped onion
2-1/3 cups and 1 Tablespoon uncooked white rice
3-1/4 cups chicken broth
1-1/2 cups and 2 Tablespoons chunky salsa
 
Heat oil in a large, heavy skillet over medium heat.  Stir in onion,
and cook until tender, about 5 minutes.
 
Mix rice into skillet, stirring often.  When rice begins to brown,
stir in chicken and broth and salsa.  Reduce heat, cover and simmer 20
minutes, until liquid has been absorbed.
 
Makes 8 servings.

Sweet & Sour Chicken

12 skinless, boneless chicken breasts
2 eggs, beaten
Cornstarch
Oil

Trim and cut chicken breasts into desired sized pieces.  Dip the chicken breasts into the egg and then roll and pat them in the cornstarch.  In a small amount of oil, fry the chicken pieces until just browned.  Place the chicken in a shallow baking pan. 

Sauce:

2 ½ C. sugar

2 c. chicken broth or bouillon
1/3 c. soy sauce
1 ½ c. vinegar
1½ c. ketchup
2 tsp. garlic powder

Mix all sauce ingredients together.  Pour the sauce over the chicken in the shallow baking pan.  Bake uncovered for 60-90 min. at 325 degrees.  Turn chicken every 15 minutes while baking, being careful not to knock off the coating.  I like to cook it until it is bubbly and the sauce thickens a little.

An option is to add red and green peppers, onion, and pineapple chunks or tidbits the last 15 minutes of baking time.

Freezer Meal Instruction:

Thaw meat and sauce.  Combine and cook in the crockpot or follow the directions above.