November 2012 Menu:
Note: All our recipes serve 6 unless otherwise stated.
Ann – Baked Shrimp Scampi
2 pounds shrimp
3 tablespoons olive oil
2 tablespoons dry white wine
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced parsley leaves
1 teaspoon minced rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 egg yolk
2/3 cup panko (Japanese dried bread flakes)
Prep Day Directions: Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover, label and freeze.
Serve Day Directions: To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.
Heather T. – Clam Spaghetti
Want to spice it up? Add ½ teaspoon red pepper flakes to the sauce to add a bit of a kick.
¼ cup butter or margarine
3 tablespoons flour
3 cloves garlic, minced
1 tablespoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
3 tablespoons olive oil
¼ cup white wine plus 1 tablespoon
2 (6.5-ounce) cans minced clams, with juice
1 pound linguine (used on reheating day)
Grated Parmesan cheese (used on reheating day)
Prep Day: In saucepan, melt butter. Stir in flour, making a paste. Add garlic, herbs, pepper, olive oil, wine, and juice from clams. Stir for 5 minutes over low heat. Remove from heat and stir in clams. Transfer to a freezer bag and freeze.
Serve Day: Defrost in refrigerator overnight. Heat over medium-low 5–10 minutes. Cook linguine according to package directions. Toss the linguine with the clam sauce. Serve with grated Parmesan cheese.
Lindsey M. – Crock Pot Chicken Tortilla Soup
Serving Size: 6-8
2 cans black beans
2 can Rotel
14.5 oz tomato sauce
1 cup of salsa
1 cup of corn
3-4 chicken breasts
Optional- add cheese and/or tortilla chips to soup.
Prep Day Directions: Place all ingredients except for the chicken in one freezer bag. Seal. Place frozen chicken breasts in additional freezer bag and seal.
Serve Day Directions: Thaw all ingredients and place in slow cooker. (The corn is separate simply because I forgot to add it to the bean, salsa etc. bag. I remembered once it was already frozen.) Cook in large crockpot for 6-7 hours on low setting. Once cooked, remove chicken and shred with fork. Place back in slow cooker and serve.
Gretchen – Chicken Parmesan
Serving Size: 4
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon sugar
28 ounce can crushed tomatoes with basil
¼ teaspoon salt
4 (4 ounce) boneless skinless chicken breasts, pounded to ¼ inch thick
½ cup whole grain bread crumbs
1 ½ cups part skim shredded mozzarella
Prep Day Directions: Turn oven on to 375. Dredge chicken in breadcrumbs and place on a baking sheet coated with cooking spray. The key to the chicken is to have it pounded into very thin cutlets. The thicker the chicken the longer it takes to cook.
Cook for 15 minutes and turn over. Then cook for another 15 minutes or until fully cooked and juices run clear.
While chicken is cooking minutes. Add crushed tomatoes, sugar, and salt. Bring to a boil and then simmer for about 15 minutes. If the sauce seems too thick add a little water about 1/4 cup at a time until it reaches a consistency you like. Let the sauce cool completely.
Line a 9 x 13 casserole dish with plastic wrap. This is called the freezer cooking casserole method. Make sure it is lined good. Sometimes I need to use a few sheets. Put a layer of sauce on the bottom.
Once the chicken has cooled slightly then you can assemble the rest of the meal. Add the chicken, remainder of the sauce, then the mozzarella cheese.
Now you are going to put this in the freezer for a few hours or until it is frozen. Once it is frozen you will be able to pull it right out of the casserole dish. This way you can use your dish for something else if need be.
Completely wrap the frozen chicken parmesan in a couple layers of plastic wrap. You can also use foil if you want. Label and stick back in the freezer.
Make the sauce – You can also make this sauce ahead of time. In a medium sauce pan saute onion in olive oil until translucent, about 4-5 minutes. Add garlic and cook for another 3 minutes.
Serve Day Directions: If you are cooking this meal straight from the freezer cook in a 350 degree oven for 1 hour 15 minutes or until heated through. If it is thawed first then cook in a 350 oven for 45 minutes or until heated through. Enjoy!
Vanessa – Company Sandwiches
Makes 20 – 12 inch hoagies (each loaf serves 3)
20 (12 inch) wheat hoagie loaves
2 1/2 sticks butter
5 (8 oz.) cream cheese
2T. plus 2 tsp. oregano
2T. plus 2 tsp. powder
1/3 c. paprika
6 oz. grated Parmesan cheese
2 cups of milk
1.5 lbs. deli sliced turkey (3 slices of each on one loaf)
1.5 lbs. deli sliced ham (3 slices of each on one loaf)
1.5 lbs. deli sliced roast beef (3 slices of each on one loaf)
4lbs. Swiss cheese or Muenster cheese, sliced (4 slices on each loaf)
Prep Day: Slice bread lengthwise but not completely through. Cream together cream cheese, butter, Parmesan cheese, milk, paprika, oregano and garlic powder. Spread creamy mixture on both sides of bread sliced lengthwise. Layer with deli style ham, turkey, and roast beef along with slices of Swiss cheese in the middle. Fold over so meat and cheese is doubled up. Wrap in foil and freeze.
Serve Day: Thaw and bake at 400F for 30-45 minutes. Slice each loaf into 3 serving size pieces.
Next time – I would use honey ham, smoked turkey, and carved roast beef from the deli.
Sarah – Shepherd’s Pie
1 lb ground beef
2 cups hot mashed potatoes
4 ounces cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 garlic cloves, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
Prep Day: Boil potatoes until tender, then drain, and mash. Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended–put contents into freezer bag. Stir vegetables and gravy into browned beef–put contents in freezer bag. Place remaining 1/2 cup of shredded cheese in freezer bag.
Serve Day: Thaw contents. Once contents are thawed, preheat oven to 375 degrees. Place beef mixture contents into 9 inch square baking dish, and top with mashed potatoes.
Sprinkle the cheese on top and bake for 20 mins. or until heated through.
Meatless or Your Choice:
1-1LB bag extra wide egg noodles
3-boneless,skinless chicken breasts
1-box of Boursin Cheese(5.2 oz) I use Garlic and fine herbs
6 slices prosciutto, sliced thin(about 1/4 pound)
Prep Day Directions: Slice chicken breasts in half. Pound until thin enough to roll evenly. Place one slice prosciutto on the bottom,lay the chicken on top,then spread 1T of the Boursin evenly over the chicken. Roll up slowly and secure with toothpick to prevent from unrolling.
Serve Day Directions: Thaw. In a medium saute pan cook the chicken until done,turning once while cooking. Save the juices from the pan. Cook the noodles according to directions,drain and pour pan juices over the noodles.
Jen – Penne Pasta Casserole with Red Sauce
15 oz Ricotta cheese
2 cups Mozzarella cheese
1/2 cup grated parmasan cheese
1 tsp parsley
1/8 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
15 oz spaghetti sauce
1 package of penne pasta
Prep Day Directions: Mix ricotta, 1 1/2 cup mozzerella cheese, 1/4 cup parmasan cheese, egg, parsley, salt, pepper, amd nutmeg.
Mix with cooked Penne Pasta, place in greased 13 x 9 pan, pour one bottle of red sauce over the top, and sprinkle remaining cheese on top. Place foil over and freeze up to 2 months.
Serve Day Directions: Thaw overnight in fridge and bake at 350 for 35-40 mins.
Heather G. – Ham and Cheese Tortellini
Ingredients: 1pkg 9 ounce cheese Tortelini
1cup chopped fresh broccoli
1/4 cup butter cubed
1/4 cup flour
3/4 cup milk
1/4 cuphalf and half
1 1/2 cups
4 oz cream cheese
1/2 cup grated parm
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Prep Day Directions: Melt butter, stir in flour, gradually add milk and cream. Bring to a boil till thick
Add ham, broccoli, garlic, basil and pepper. Cook till cream cheese is melted. Cool, package, and freeze.
Note: You can use reduced fat cheeses and skim milk. My kids don’t like tomatoes, but you could add 1/4 to the sauce if you want.
Serve Day Directions: Cook Tortellini. Slowly reheat the sauce. Add the sauce and toss.
Cannot wait to eat these wonderful entrees!