Kimmi's Manicotti

Serves 48

 

INGREDIENTS

4 lbs. hamburger, cooked & drained

6 jars spaghetti sauce

6 pkg manicotti shells (12oz), lightly undercooked

12 eggs, lightly beaten

12 lbs. ricotta cheese

12 c. shr. mozz. chz

5 c. shr. parm. chz

1/2 c. dried parsley

1/2 c. dried basil

2 T. salt

1 T. pepper

 

PROCEDURE

In a large bowl, beat eggs. Stir in cheeses, parsley, salt & pepper until evenly combined. Spoon about 2 T. cheese mixture into each shell. Arrange shells in tins (6 per tin). Pour meat & sauce over shells (1/2 jar per tin). Cover with a sheet of plastic wrap. Apply board lid. Freeze.

 

REHEATING.

Thaw. Bake at 350 for 40 min. Sprinkle with mozz. cheese last 5 minutes.

Honey Mustard & Bacon Smothered Chicken Breasts

SERVES 24

 

INGREDIENTS

24 boneless, skinless chicken breast halves
2 T. garlic, salt & pepper

6 T. butter
1 lb.  bacon
¾ c. Dijon mustard
¾ c. honey
6 T. corn syrup 
6 T. mayonnaise
3 c.  shredded Colby or cheddar cheese

PROCEDURE
Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

In a large skillet over medium-high, heat butter. Season each breast with garlic, salt & pepper. Sauté approximately 5 minutes on each side or until cooked through. Place 4 breasts (or 1 per serving) in each tin.

In the same skillet over medium heat, cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon honey mustard over the meat, then dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

REHEATING INSTRUCTIONS
Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying. Bake precooked chicken until bubbly around the edges and heated through (approximately 20-25 minutes). Bake fresh chicken until done (approximately 30-40 minutes).

December Exchange

Nakole - Cream Cheese Chicken & Margarita Pork Chop

Kimmi - Beefy 3-Cheese Enchiladas & Taco Soup

Brenda - BBQ Meatballs & Chicken Mushroom Foil Pack

Christie - Meatloaf & Stromboli

We're also trading cookies - 2 dozen each - flash freeze them trade in Ziplock bags
Brenda - Chocolate Chip & Buttermilk
Mickey - Peanut Butter & Butterscotch Sugar Cookies
Nakole - Hershey Kisses & Snickerdoodles
Christie - Peppermint Chocolate Chunk & Monster

We will meet for our exchange on Friday, December 12th at 5:30pm.

We'll meet at Huntington Street in Syracuse.

Sante Fe Chicken

Servings: 10

Ingredients:
Cooked & chopped chicken 3 C.
Canned corn, drained 15 oz.
Black beans, drained/rinsed 15 oz.
Black-eyed peas, drained 15 oz.
Pinto beans, drained 15 oz.
Ro-Tel tomatoes* 12 oz.
Picante sauce 15 oz.
Chili powder 1 T.
Cumin 2 t.
Shredded cheddar cheese 1 C.

*Ro-Tel is a brand of canned tomatoes with chopped chili peppers added.

Assembly Directions: In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce. Add the chili powder and cumin, stirring until evenly mixed.

Freezing Directions:  Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.

Serving Directions:  Thaw both bags. Pour the bag of chicken mixture into a spray-treated 9”x13” pan. Cover with foil and bake for 30 minutes at 350 degrees, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.

I like to serve it over brown rice.

*From 30 day gourmet website.

 

Kimmi's Taco Soup

                              

Serves 8

1 lb  Ground beef
1   large onion, chopped
½   green pepper, chopped
1   clove garlic, minced

¼ – ½ tsp   cayenne pepper
1 can  (8oz.) kidney beans
1 can  (8oz.)   refried beans                                     
1 can (8 oz.)  pinto beans
1 cans (16 oz.)  frozen corn
1 can (8 oz)  tomato sauce
2 cups  water
1 can (4 oz)  Diced green chilis
1 can (8 oz.)  Tomatoes, diced
¼ c  Taco seasoning
1 pkg  Hidden Valley Ranch Salad Dressing

Instructions:

In a dutch oven or large saucepan, brown ground beef with onion.  Drain off grease.   Drain and rinse pinto beans.  Add all remaining ingredients.  Heat to boiling.  Reduce heat and simmer 30 minutes.  Allow to cool.  Place in freezer container or bag. 

Reheating Instructions:

Thaw.  Heat until hot & bubbly.  Serve with tortilla chips, shredded cheese and sour cream. 

Foil-Pack Chicken & Mushroom Dinner

SERVES 40

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).
6 2/3 (6 ounce) boxes chicken stuffing mix
11 2/3 cups water, divided
40 boneless skinless chicken breast halves, about 1/2 inch thick (total weight 1.5 pounds)
26 2/3 slices smoked ham (thin)
6 2/3 cups fresh mushrooms, sliced (or canned)
6 2/3 cups frozen peas
6 2/3 (10 ounce) cans cream of mushroom soup
salt and pepper
Preheat oven to 400 F (if you are not making these ahead).
Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray.
In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time).
Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.

**This would also be a great grilling item if weather permits!**

Amazing BBQ Meatballs!!

Combine:
1 pound hamburger
1 c. fresh bread crumbs
5 T chopped onion
1 t salt and pepper
1/2 c. milk

Mix well and shaped into meatballs. Brown on all sides in skillet.

Sauce:
Combine
1 c. ketchup
1/4 c. worchestershire sauce
2 T. vinegar
1/4 c. sugar

Pour over meatballs and freeze.

Thaw and cook at 350 for 30 minutes. These could also be put in a crock pot and left to simmer.