Sirloin Beef Tips with Mushroom Gravy
1 pkg fresh mushrooms, sliced (can use 2 (8oz) cans, but fresh taste better)
2 T. butter
3 lb sirloin tip roast trimmed of fat, sliced into ½ inch cubes (Can use any beef roast if sirloin is too pricey)
1 packet of onion soup mix
1 can (10oz) cream of chicken soup
1 can (15oz) low-sodium beef broth
Saute fresh mushrooms in a skillet with 2 T. hot butter (do not stir, just let mushrooms sit until reduced in size)
Place beef cubes into crock pot, stir in remaining ingredients. Cover and cook on high for 4 hours or low for 6 hours. Serve over cooked rice, pasta or mashed potatoes. Cool remaining beef tips and gravy and place in zip-top freezer bags.
Label
“Beef tips and Gravy
To serve: Simply defrost and serve over previously frozen mashed potatoes with some green beans.
Tuesday, February 24, 2009
Friday, February 20, 2009
Baked Spaghetti
Baked Spaghetti
1 lb ground beef or turkey
1 TBSP butter
2 fresh tomatoes (chopped)
Chopped mushrooms (fresh or canned)
1 can black olives (chopped)
16 oz spaghetti sauce
Grated cheddar cheese
3-5 servings of spaghetti - cooked, rinsed in cold water. (If freezing, reduce cook time 2-3 min)
1/4 cup Parmesan cheese (fresh)
1 can cream of mushroom soup
Brown hamburger and drain. Add butter, tomatoes, spaghetti sauce, mushrooms, and black olives and sautee for 10 min. Grease 9 x 13 pan and put down a layer of noodles, then 1/2 of the spaghetti sauce mixture over the noodles; layer with 1/2 of shredded cheese. Repeat: Noodles, sauce, cheese. Mix 1 can of cream of mushroom soup with 1/4 c of water. Pour and spread over top layer of cheese. Top with fresh parmesan. Cook at 350 for 30-35 minutes. Feeds: 8
To bake from frozen: Thaw in refrigerator overnight and bake at 350 for 30-35 minutes, till hot.
1 lb ground beef or turkey
1 TBSP butter
2 fresh tomatoes (chopped)
Chopped mushrooms (fresh or canned)
1 can black olives (chopped)
16 oz spaghetti sauce
Grated cheddar cheese
3-5 servings of spaghetti - cooked, rinsed in cold water. (If freezing, reduce cook time 2-3 min)
1/4 cup Parmesan cheese (fresh)
1 can cream of mushroom soup
Brown hamburger and drain. Add butter, tomatoes, spaghetti sauce, mushrooms, and black olives and sautee for 10 min. Grease 9 x 13 pan and put down a layer of noodles, then 1/2 of the spaghetti sauce mixture over the noodles; layer with 1/2 of shredded cheese. Repeat: Noodles, sauce, cheese. Mix 1 can of cream of mushroom soup with 1/4 c of water. Pour and spread over top layer of cheese. Top with fresh parmesan. Cook at 350 for 30-35 minutes. Feeds: 8
To bake from frozen: Thaw in refrigerator overnight and bake at 350 for 30-35 minutes, till hot.
Monday, February 16, 2009
Marvelous Mini Meatloaves
A perfect addition to your OAMC collection because you can start with the base recipe and then make 1 or all of the variations so that you don't feel like you are eating the same thing for every dinner. This recipe is great for singles too because the mini loaves are individual servings and you can take out as many or as few as you need. Makes 12 mini loaves
Ingredients
Base Recipe
1 1/2 lbs ground beef
1 (120 g) package Stove Top stuffing mix or dry bread cubes
1 tsp onion powder
1 cup water
For the Italian version
1 teaspoon Italian seasoning
1/2 cup pasta sauce
1/2 cup mozzarella cheese, shredded
For the Fiesta version
2 teaspoons chili powder
1/2 cup salsa
1/2 cup Monterey jack cheese, shredded
For the Mediterranean version
1 teaspoon dried oregano
1/2 cup roasted red pepper
1/2 cup feta cheese, crumbled
For the BBQ version
1 teaspoon garlic powder
1/2 cup barbecue sauce
1/2 cup cheddar cheese
Directions
Pour water over stuffing mix or bread cubes and allow bread to soften. Mix in meat and seasonings (choose one: Italian seasoning, OR chili powder, OR oregano OR garlic powder) until well blended. Press evenly into 12 greased muffin tins. Make a small indentation in the middle of each loaf with the back of a spoon. Fill the indentation with your choice of filling. (Choose one: pasta sauce OR salsa OR roasted red peppers OR BBQ sauce following the version of your choice.).
Freeze in muffin tins. Pop individual frozen loaves out of muffin tin and put into freezer bags To bake from frozen: Place frozen meatloaves on a baking sheet with foil underneath for easy clean up. Bake meatloaves for 30 minutes, or until loaves are cooked through. Top with the cheese specified in the recipe of your choice and bake 5 more minutes or until cheese is melted.
Ingredients
Base Recipe
1 1/2 lbs ground beef
1 (120 g) package Stove Top stuffing mix or dry bread cubes
1 tsp onion powder
1 cup water
For the Italian version
1 teaspoon Italian seasoning
1/2 cup pasta sauce
1/2 cup mozzarella cheese, shredded
For the Fiesta version
2 teaspoons chili powder
1/2 cup salsa
1/2 cup Monterey jack cheese, shredded
For the Mediterranean version
1 teaspoon dried oregano
1/2 cup roasted red pepper
1/2 cup feta cheese, crumbled
For the BBQ version
1 teaspoon garlic powder
1/2 cup barbecue sauce
1/2 cup cheddar cheese
Directions
Pour water over stuffing mix or bread cubes and allow bread to soften. Mix in meat and seasonings (choose one: Italian seasoning, OR chili powder, OR oregano OR garlic powder) until well blended. Press evenly into 12 greased muffin tins. Make a small indentation in the middle of each loaf with the back of a spoon. Fill the indentation with your choice of filling. (Choose one: pasta sauce OR salsa OR roasted red peppers OR BBQ sauce following the version of your choice.).
Freeze in muffin tins. Pop individual frozen loaves out of muffin tin and put into freezer bags To bake from frozen: Place frozen meatloaves on a baking sheet with foil underneath for easy clean up. Bake meatloaves for 30 minutes, or until loaves are cooked through. Top with the cheese specified in the recipe of your choice and bake 5 more minutes or until cheese is melted.
BBQ Chicken Pizza
Dough
6 cups flour
1 1/2 TBS yeast
1 1/2 TBS salt
1 TBS sugar
1/4 cup butter
3 cups water
Put 2 cups flour in a bowl with other dry ingredients. Mix in 1 1/2 cups water and put remaining 1 1/2 cups water in a sauce pan with butter and heat on low to melt the butter (you do not want it to boil). As soon as the butter is melted add it to the rest of the dough and mix in slowly. Then add the remaining flour until it is the consistency that you like, then need it for 2-3 minutes. Then let it rise for an hour. Punch down the dough and let rise for another hour. Quarter the dough and shape each ball into pizza crusts. Place on a greased pizza pan or divide and freeze. Add toppings (sauce, cheese, meat, veggies, etc.). Cook at 400-degrees for 20 minutes or until the bottom crust is golden brown. (This recipe will make four half meals or two full meals).
Toppings
Sweet Baby Ray's BBQ sauce
Chicken
Cheese
Sautéed onions and peppers
6 cups flour
1 1/2 TBS yeast
1 1/2 TBS salt
1 TBS sugar
1/4 cup butter
3 cups water
Put 2 cups flour in a bowl with other dry ingredients. Mix in 1 1/2 cups water and put remaining 1 1/2 cups water in a sauce pan with butter and heat on low to melt the butter (you do not want it to boil). As soon as the butter is melted add it to the rest of the dough and mix in slowly. Then add the remaining flour until it is the consistency that you like, then need it for 2-3 minutes. Then let it rise for an hour. Punch down the dough and let rise for another hour. Quarter the dough and shape each ball into pizza crusts. Place on a greased pizza pan or divide and freeze. Add toppings (sauce, cheese, meat, veggies, etc.). Cook at 400-degrees for 20 minutes or until the bottom crust is golden brown. (This recipe will make four half meals or two full meals).
Toppings
Sweet Baby Ray's BBQ sauce
Chicken
Cheese
Sautéed onions and peppers
Mexican Pork Chops
4 pork chops
1 onoin, chopped
1 (14 1/2 oz.) can stewed tomatoes
2 cups frozen corn
1/2 cup salsa
1 1/2 teaspoons oregano
1/2 teaspoon cumin
Mix onion, tomatoes, corn salsa, oregano and cumin. Pour over pork chops. Bake at 350 degrees for 45 minutes. Serve with rice. If freezing put pork chops in freezer bag and put tomato mixture over chops and freeze.
1 onoin, chopped
1 (14 1/2 oz.) can stewed tomatoes
2 cups frozen corn
1/2 cup salsa
1 1/2 teaspoons oregano
1/2 teaspoon cumin
Mix onion, tomatoes, corn salsa, oregano and cumin. Pour over pork chops. Bake at 350 degrees for 45 minutes. Serve with rice. If freezing put pork chops in freezer bag and put tomato mixture over chops and freeze.
Overnight Egg Casserole
4 cups frozen shredded hash brown potatoes, thawed
1 c. cubed fully cooked ham
1 can chopped green chilies
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
6 eggs
1 can evaporated milk
1/4 teaspoon pepper
salsa, optional
In a greased 8-in square baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with Salsa, if desired.
1 c. cubed fully cooked ham
1 can chopped green chilies
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
6 eggs
1 can evaporated milk
1/4 teaspoon pepper
salsa, optional
In a greased 8-in square baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with Salsa, if desired.
Meatball Subs
20 Meatballs
1 jar spaghetti sauce
4 Hoagie buns
Cook meatballs at 375 for 10-15 min. Pour spaghetti sauce in sauce pan, add cooked meatballs and simmer until warm. (Add any additional spices for flavor if desired). Pour 5 meatballs with sauce on each hoagie bun. Can top with mozzarella cheese and sliced/chopped olives if desired.
1 jar spaghetti sauce
4 Hoagie buns
Cook meatballs at 375 for 10-15 min. Pour spaghetti sauce in sauce pan, add cooked meatballs and simmer until warm. (Add any additional spices for flavor if desired). Pour 5 meatballs with sauce on each hoagie bun. Can top with mozzarella cheese and sliced/chopped olives if desired.
Broccoli Chicken
1 Bunch of Broccoli (Cooked) or 1 pkg frozen
boil 3 chicken breasts, cube
Cheddar CheeseRitz Cracker Crumbs
1 can of cream of chicken soup
1/3 cup mayonnaise
1 Tbsp Lemon Juice
1/2 can Chicken Stock
Combine soup, mayo, lemon juice and chicken stock in a bowl.
Layer ingredients: Broccoli, cheese, chicken, cheese, soup mix, and top with a layer of Ritz cracker crumbs.
Bake at 350 for 20 minutes. Serve over rice.
boil 3 chicken breasts, cube
Cheddar CheeseRitz Cracker Crumbs
1 can of cream of chicken soup
1/3 cup mayonnaise
1 Tbsp Lemon Juice
1/2 can Chicken Stock
Combine soup, mayo, lemon juice and chicken stock in a bowl.
Layer ingredients: Broccoli, cheese, chicken, cheese, soup mix, and top with a layer of Ritz cracker crumbs.
Bake at 350 for 20 minutes. Serve over rice.
Sausage Tortellini Soup
1 lb. Italian Sausage
1 large onion (diced)
1 garlic clove
3 (14.5oz) cans beef broth or (5 ½ cups)
2 (14.5oz) cans diced tomatoes, undrained
1 (8oz) can tomato sauce
1 cup water
2 medium sized carrots, sliced
2 medium sized zucchini, sliced
1 Tbsp sugar
2 tsp. Italian seasoning
1 (9oz) package cheese tortellini
1 cup parmesan cheese
Cook sausage, onion and garlic over medium heat until sausage is no longer pink. Drain. Return mixture to pot. Stir in broth, and all remaining ingredients except tortellini and cheese. Boil. Reduce heat and simmer uncovered for 15 minutes. (I usually skim oil off the top of the soup at this point). Stir in tortellini and simmer 15-20 min more. (Just until tortellini is done) Serve with sprinkled parmesan cheese on top. Makes approximately 10 cups.
From the kitchen of: Melissa Hendershot
1 large onion (diced)
1 garlic clove
3 (14.5oz) cans beef broth or (5 ½ cups)
2 (14.5oz) cans diced tomatoes, undrained
1 (8oz) can tomato sauce
1 cup water
2 medium sized carrots, sliced
2 medium sized zucchini, sliced
1 Tbsp sugar
2 tsp. Italian seasoning
1 (9oz) package cheese tortellini
1 cup parmesan cheese
Cook sausage, onion and garlic over medium heat until sausage is no longer pink. Drain. Return mixture to pot. Stir in broth, and all remaining ingredients except tortellini and cheese. Boil. Reduce heat and simmer uncovered for 15 minutes. (I usually skim oil off the top of the soup at this point). Stir in tortellini and simmer 15-20 min more. (Just until tortellini is done) Serve with sprinkled parmesan cheese on top. Makes approximately 10 cups.
From the kitchen of: Melissa Hendershot
Mexican Casserole
1 can enchilada sauce
1 can chili
1-2 cups salsa
frozen or homemade burritos
Mix together put small amount on bottom to cover pan Place frozen or homemade burritos in the pan and cover with remaining sauce. Cook until bubbles about 30-40 minutes. Top with cheese, lettuce, sour cream, olives, green onions, tortilla chips (all or none).
1 can chili
1-2 cups salsa
frozen or homemade burritos
Mix together put small amount on bottom to cover pan Place frozen or homemade burritos in the pan and cover with remaining sauce. Cook until bubbles about 30-40 minutes. Top with cheese, lettuce, sour cream, olives, green onions, tortilla chips (all or none).
Lemon Chicken*
Ingredients:
3 teaspoons dried thyme
3 teaspoons salt
3/8 teaspoons garlic powder
1 cup lemon juice
3 pounds chicken, pieces
3 cups rice, uncooked
Directions: Mix all the spices and lemon juice in a bag. Add chicken pieces and freeze. When thawed, preheat oven to 450. Arrange chicken skin-side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over, baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink when cut along the bone. Prepare rice according to package. Serve chicken over rice.
3 teaspoons dried thyme
3 teaspoons salt
3/8 teaspoons garlic powder
1 cup lemon juice
3 pounds chicken, pieces
3 cups rice, uncooked
Directions: Mix all the spices and lemon juice in a bag. Add chicken pieces and freeze. When thawed, preheat oven to 450. Arrange chicken skin-side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over, baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink when cut along the bone. Prepare rice according to package. Serve chicken over rice.
Monday, February 9, 2009
Bacon Wrapped Chicken
Ingredients:
12 boneless skinless chicken breast halves
2 cartons (8 oz each) whipped cream cheese with onion and chives
2 tablespoons butter
salt to taste
12 bacon strips
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. Freeze these uncooked.
From Freezer: Defrost night before. Bake uncovered at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Julie Melvin
12 boneless skinless chicken breast halves
2 cartons (8 oz each) whipped cream cheese with onion and chives
2 tablespoons butter
salt to taste
12 bacon strips
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. Freeze these uncooked.
From Freezer: Defrost night before. Bake uncovered at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Julie Melvin
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