November 2015 Menu and Recipes
All recipes serve 6 unless otherwise specified.
Ashley – Lucy’s Ham Sandwiches
- 1 stick of butter
- 1 T mustard
- 1 T Worcestershire
- 2 T brown sugar
- 1 T poppy seeds
- Small buns
- Swiss cheese
Prep Day: Bring butter, mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Set aside. Make sandwiches with small buns, ham, and swiss cheese. I use Hawaiian Sweet Rolls because I think they’re delicious. Place sandwiches in baking dish.
Serve Day: Pour sauce over the sandwiches. Cover and marinate in fridge for 24 hours or overnight. Bake at 325 degrees for 10 minutes covered then 10 minutes uncovered.
Nicole – Crispy Basil Chicken
- 1 egg (you provide)
- 2 tablespoon chicken broth
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely chopped
- 1 ½ cups dried bread crumbs
- 1 tablespoon dried basil leaves
- 1 teaspoon paprika
- ¼ teaspoon white pepper
- 2 lbs chicken breast cut in thin strips
Prep Day: Put broth, mustard and garlic in one bag. Put bread crumbs, basil, paprika and pepper in a bag. Put chicken in separate bag. Freezer.
Serve Day: Thaw. Add egg to broth bag mixture. Dip chicken in. Put the bread bag into a large plastic bag. Then add chicken and shake to coat chicken. Place in sprayed roasting pan and bake uncovered at 400 until chicken is done.
Kellie – Campfire Sausage and Potato Soup
- 8 oz kielbasa, coined
- 1 large baking potato, cut into cubes
- 1 can (15 oz) dark kidney beans, rinsed and drained
- 1 can (14 ½ oz) diced tomatoes, undrained
- 1 can (10 ½ oz) beef broth
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 tsp oregano
- 1 tsp sugar
- 2 tsp cumin
Prep Day: Combine all ingredients and put in gallon size bag.
Serve Day: Thaw and heat. You can also put this soup in the slow cooker (low for 8 or high for 4hours).
Anna – Tater Tot Hotdish
- 1 lb. ground beef
- 1 small onion, finely chopped
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/4 cup milk
- 1 cup frozen mixed vegetables
- 1 cup shredded Cheddar Cheese
- 1 lb. (1/2 of 32-oz. pkg.) frozen Tater Tots
Prep Day: Brown the ground beef and sauté onion together. When meat is browned, drain grease and add frozen veggies, soup and milk. Mix well. Spray nonstick spray into a 9×13 pan. Pour soup mixture into bottom of pan. Top with potatoes.
FREEZER INSTRUCTIONS: For freezing make meal cover casserole with aluminum foil. Include a small baggie of cheese with each meal for topping the casserole at the end of baking.
Serve Day: Thaw the meal in the fridge overnight and then bake at 350 covered for the first 40 minutes. Top with cheese and bake another 10 minutes UNCOVERED.
Make sure the potatoes are pretty much golden brown before topping with cheese. Cheese only needs a couple minutes to melt. Soup/veggie mixture should be HOT!
Katie and Brittney – Creamy Southwest Chicken Chowder
- 1 – 24 oz. bag Green Giant Steamers Value Size Niblets frozen corn and butter sauce
- 1 – 19 oz. bag Green Giant Steamers Value Size frozen roasted potatoes with garlic & herb
- 1 TB vegetable oil
- 1 – 16 oz can chicken broth
- 2 – 4.5 oz. cans chopped green chiles
- 1 – 12 oz. can evaporated milk
2 cups chicken, shredded and cooked
- 1 tsp. cumin
- salt to taste
- pepper to taste
Prep Day: Make up a freezer kit of frozen veggies, cheese, and chicken. Then a pantry kits of the seasonings and canned goods.
Serve Day: Cook frozen veggies as directed on bag using minimum cook times. In a large pot, heat oil on medium heat and add veggies, chicken broth, chicken, green chiles, evaporated milk, cumin, salt and garlic pepper. Bring to a simmer and cook on LOW for 20 minutes or until veggies are tender.
Top with cilantro and cheese and serve immediately.
Jenica – Slow Cooker Asian Orange Wings
1.5 lbs chicken wings
- 1 tbs orange zest
- 4 cloves garlic, minced
- 1/2 cup dark brown sugar
- 1/2 cup frozen orange juice concentrate
- 1/4 cup soy sauce
- 1 1/2 cups water
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 2-3 drops dark sesame oil
Prep Day: First prepare the sauce by adding all sauce ingredients to a small saucepan stir to combine and heat over medium-high heat until mixture boils. Reduce heat and reduce the sauce by 50%. Remove from heat to cool. Once cooled put in a freezer container. And freeze together with the frozen wing.
Serve Day: Thaw wings and sauce. Brown wings before putting them in the crock pot. I just pop them under the broiler for a few minutes. Place wings in slow cooker. Turn to HIGH and cook for 3-4 hours. When wings are done, pour off any accumulated liquid from the crock. Pour the reduced sauce over the wings in the slow cooker. Turn cooker to WARM setting and let it sit for 30 minutes.
Leah – Zuppa Toscana
- 1 lb. Ground Italian Sausage
- 2 cloves minced garlic
- 1 yellow onion, diced
- 2 14 oz cans chicken stock
- 4 c water
- 1 c heavy whipping cream
- 1/4 c real bacon pieces
- 2 large potatoes, halved and sliced
- 2 c chopped kale
Prep Day: Brown sausage with diced garlic and onion, add salt and pepper to taste. Combine potatoes, chicken stock and water and simmer until potatoes cook (about 15 min). Add bacon, kale and cream and simmer another 10-15 minutes. Let cool and pour into ziplock bags (I double up).
Serve Day: Thaw and warm in a large stock pot. Serve with crusty bread that you provide!
Liz – Pizza Pockets
- 3 1/2 cups whole wheat flour
- 1 teaspoon sea salt
- 1 cup melted butter
- 1 cup plain yogurt
- 1 1/2 cups tomato sauce
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon basil
Toppings: Cheese, pepperoni, green pepper, etc.
Prep Day: To make your crust, stir ingredients together until thoroughly mixed. You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible.
To make sauce, stir together and simmer for a few minutes. (I just used 1 1/2 cups store-bought pizza sauce. I like Muir Glen’s Organic Pizza Sauce.)
To form a Pizza Pocket: roll out your dough and then create smaller circles using a large cup as a template. Roll your cut out circles even more. Place 1-2 tablespoons of pizza sauce in the center. Put in a small amount of your choice of toppings.
Fold the dough in half. Use a fork to pinch the edges together. Poke a few holes in the top of each one with a fork to allow for steam to release during baking.
Freezing Instructions: Lay uncooked Pizza Pockets on a cookie sheet lined with parchment paper (I had to use foil this time). Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.
For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes.
If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.
Serve with some marinara or pizza sauce for dipping.