Meal List for March, 2010

Wendy's Chili by Gina Bagley
Beef Noodle Supreme by Jeannie Day
Cafe Rio Pork by Julie Melvin
BBQ Chicken Bacon Pizza by Kelly Smith
2 bags chicken & bacon
2 loaves frozen bread dough
2 bottles bbq sauce
2 bags cheese
Ranch Bacon Chicken by Stacy Hughes
Taco Rice Skillet by Terri Bateman
2 bags meat sauce
2 bags cheese
2 bags rice
2 cans beans

Favorite Marinated Steaks for Grillin’ (OAMC)

Ingredients
1 tsp garlic powder
2 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
1 Tablespoon brown sugar
1-2 teaspoons Dijon mustard
2 Tablespoons soy sauce
2 Tablespoons vegetable oil
1/2 teaspoon black pepper (or to taste)

Mix all the marinade ingredients together in a bowl. Pour over steaks in quart bags. Freeze.

To cook from frozen: Defrost steaks overnight in the fridge. Before grilling, remove the steaks from the fridge and bring the steaks down to almost room temperature. Season steaks with salt & pepper. Grill for 6-12 minutes turning 3-4 times or to desired doneness.

Hawaiian Crockpot Steak

Ingredients:
3-6 tablespoons oil
1 1/2 lbs round steak
salt and pepper
1/3 cup brown sugar, packed
1/3 cup cider vinegar
¼ cup soy sauce
1/2 tsp garlic powder
1 tsp ground ginger
1/4 teaspoon dried red pepper
1 large onion, cut into about 1-inch pieces
1 (8 ounce) can pineapple tidbits, drained and reserve juice
3 tablespoons cornstarch
3 tablespoons cold water

Optional Ingredients:
3 cups baby carrots, cut in half
1 large green pepper, seeded and chopped

Heat oil in a skillet. Season the steak with salt and pepper then brown in hot oil on all sides.
Combine brown sugar, cider vinegar, soy sauce, red pepper, and garlic. Stir until brown sugar is completely dissolved; Pour into gallon size freezer bag. Place the browned meat and chopped onion in the bag and turn to coat. Freeze.

To cook from frozen: Defrost meat overnight in the fridge. Dump bag of steak into the crockpot. If using, add carrots to the slow cooker. Open can of pineapple, and pour just the juice into the crockpot over everything. Cover and cook on LOW setting for 6-8 hours or on HIGH heat for about 3-4 hours, or until the meat is tender. Increase the heat to HIGH. Dissolve the cornstarch and cold water in a small bowl. Add in the cornstarch mixture, pineapple tidbits and green pepper into the beef mixture in the slow cooker. Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened. Serve over cooked rice.

Pizza Roll-Ups

1 loaf bread dough
1 lb. cooked sausage, hamburger or other favorite pizza meat (pepperoni, ham)
1 tsp. salt
1/2 tsp. pepper
2 cups grated mozzarella
1 T. fresh parsley, chopped
spaghetti sauce for dipping

Roll out dough into a 14 x 12 rectangle, about 1/4 inch thick. Brown meat and add other ingredients (not spaghetti sauce). Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices. Spray cookie sheets with Pam and lay slices about 1 inch apart. Preheat oven to 400 degrees. Let roll ups sit for 10 minutes. Bake for 20-25 minutes or until golden. Cool and freeze.

To prepare: Thaw roll-ups and warm in preheated 400 degree oven for 10 minutes. Can also be heated from frozen in microwave. Serve with warmed spaghetti sauce.

Chicken Spaghetti Casserole

2 cups cooked chicken
3 cups dry spaghetti, broken into 2" pieces
2 cans cream of mushroom or chicken soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups diced onion
1 (4 oz.) jar diced pimentos, drained
2 cups reserved chicken broth from the pot
1 tsp. Lowry's Seasoned Salt
1/8 -1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup additional grated sharp cheddar cheese

Boil 1 cut up fryer and pick off meat to make 2 cups. Cook spaghetti in same chicken brother until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining cheddar. Cover and freeze up to six months. Bake 350 degrees for 45 minutes until bubbly. If cheese on top starts to get too cooked, cover with foil.

8 servings

Wendy’s Chili

1 lb hamburger
14 oz tomato sauce
14 oz kidney beans w/ juice
14 oz pinto beans w/juice
½ c diced onion
¼ c green chili
¼ c celery
2 med tomatoes
1 tsp cumin
2 Tbs chili powder
1 tsp pepper
2 tsp salt
1 c water

Bring to a boil and simmer. Serve with corn bread.

Meal List for February, 2010

Here is the list of meals for this month with all the components:

Too Good Baked Pork Chops by Alicia
2 bags of pork chops
1 box of instant brown rice
Firecracker Salmon by Amy
Chicken Pepper Pot by Gina
Beef Tip Stroganoff by Jeannie
2 pkgs of meat with sauce
1 large pkg of pasta
One Pot Pasta by Julie
2 bags of pasta sauce
1 box of pasta
BBQ Beef Sandwiches by Kelly
2 pkgs of meat
1 large pkg of buns
Crockpot Fajitas by Stacy
2 bags of fajita meat
2 cans of stewed tomatoes
Italian Chicken Alfredo by Terri
2 bags of chicken alfredo
2 boxes of linguini pasta