Freezing Meals

It is a great time saving tip to double your recipes for dinner and freeze half of it for another busy day. Many foods freeze well and by doubling the recipe time is saved. Personally, the benefit I enjoy the most is two dinners, but only one set of dishes!

Here is a fun article listing recipes and foods that freeze well. Also included are freezing tips and a great list of how long specific foods can be frozen for ultimate quality. Here is the link to the article, "Ready Made by You: Fix it, Freeze it, Heat it, Eat it," by Sharon K. Ghag.

www.heraldextra.com/momclick/recipes/ready-made-by-you

White Chicken Chilli

from the kitchen of: Christi Jardine, adapted from Dinner?It's in the Bag!

This is a great fast dinner! It is tasty and can be 

made in 30 minutes start to finish! Give it a try!

 1 (14 oz.) can of chicken
1 (14.5 oz.) can chicken broth
1 (4 oz.) can chopped mild green chilies
2 (15 oz.) can's great northern beans 
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. pepper (I use white pepper)
1 cup sour cream or plain yogurt
1/2 cup whipping cream or milk


Rinse and drain beans. Place in a 2 quart sauce pan. Add can of chicken (break up chicken into smaller pieces with a fork if desired). Add remaining ingredients except for sour cream and whipping cream. Bring to a boil and simmer uncovered for 15-30 min. Add sour cream and whipping cream. Heat through and serve. Top with grated cheddar cheese. Enjoy!


*This is great served with corn chips or cornbread. A few diced tomatoes sprinkled on top is great too!

Recipe of the Week: Italian Meatball Heros

Pillsbury Casseroles and Slow Cooker Jan/Feb 2011

from:  Amanda Peterson- 8th Ward Provident Living Leader 

2 bags (16 oz each) frozen cooked Italian-style meatballs, thawed

2 jars (26 oz each) tomato pasta sauce

1 jar (8 oz) sliced pepperoncini peppers (Italian peppers), drained

12 hoagie buns, split

12 slices (1 oz each) provolone cheese, cut in half

2 tablespoons chopped fresh basil leaves

1.      Spray 3 to 4 quart slow cooker with cooking spray.  In slow cooker, gently mix thawed meatballs, pasta sauce and peppers. 

2.    Cover; cook on Low heat setting 6 to 8 hours. 

3.     On bottom half of each bun, place 2 half-slices of cheese.  Spoon about 5 meatballs with sauce over cheese.  Sprinkle each with about 1/2 teaspoon basil ribboned.  Cover with top halves of buns. 

Serves lots! This would be a great main dish for a large group and quick to prepare! Try it at your next neighborhood or family party!

**Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor.  They are most often sold pickled. (Look for them bottled next to the pickles.)

Recipe of the Week- Eggs Alfredo

from: Michele Higginson- (2nd Ward) Stake Provident Living Leader

 I like to make this recipe after Easter. 
It uses extra eggs and some of the extra ham I always have left.

6 eggs

1/4 C milk

salt and pepper to taste

1/2 C Alfredo sauce (from a jar is fine)*see sauces for Alfredo Sauce recipe

4 slices cooked ham, cubed

1T butter

6 slices wheat toast

In large bowl, beat eggs with milk, salt and pepper.  Melt butter in large saucepan over medium heat.  Add eggs, cook and stir till fluffy and moist. Stir in Alfredo Sauce and cubed ham.  Cook until heated through.  Serve on top of wheat toast. May also add sliced tomatoes or grated cheese. Serves: 6

Recipe of the Week: German or Oven Puff Pancakes

Here is another great egg recipe! It is one of our family favorites!

 6 eggs

1 cup milk

1 cup flour

1/2 t. salt

2-4 T. butter  or margarine

Heat oven to 425 degrees.

Put butter in a 9x13" pan and place in the oven until butter is melted.

Place all ingredients except butter in a blender and blend until batter is smooth

When butter is melted remove pan from oven and spread melted butter evenly across the bottom of the pan. Pour batter into 9x13 pan and return to the oven. Bake for 15-20 min. until pancake is puffed and golden brown. 

Cut into pieces and serve with fruit or syrup or both! Yum!

Serves: 6-8   Yum!

Recipe of the Week

Huevos Rancheros
A nutritious, quick breakfast or busy day dinner.
from: Christi Jardine, Stake Provident Living Leader


1 fried or scrambled egg
1 corn or flour tortilla  (my family loves the ready to cook tortillas from Costco or Sam's Club)
Salsa



Any of your favorites such as:   lettuce, avocados, guacamole, tomatoes, sour cream, or cheese.

Cook egg and cook or warm tortilla. Layer tortilla, egg and salsa.
Add other toppings of choice. Enjoy!

Serves: 1

Increase recipe according to number of people serving!

Recipe of the Week

French Bread Pizza

This is a quick meal and the kids love to help!

From the kitchen of: Christi Jardine- 8th Ward

1 loaf of french bread

1 c. spaghetti sauce 

1-2 c. of shredded mozzarella cheese

1/4- 1/2 c. shredded Parmesan cheese

Any of the following pizza toppings:

Black olives

pepperoni

ham

Canadian bacon

green or red peppers

onions

mushrooms

pineapple

Slice a loaf of french bread in half lengthwise. Lay both halves on a cookie sheet and broil in the oven until toasted to a golden brown. (This keeps the bread from going soggy when the sauce is spread on it.) 

Spread spaghetti sauce over both halves of the bread. Add toppings and cheese. (We usually make a veggie side for the adults and let the kids choose the topping for their side. Then everyone is happy!)

Place in the oven and broil until the cheese is melted and starts to turn golden brown in a few spots. 

Cut into pieces and enjoy  with a few carrot sticks or other fresh veggies, a green salad and/or fresh fruit for a well balances quick meal!

*This can also be made as chicken Alfredo  pizza or any other favorite pizza.

 

Recipe of the Week

Lime Chicken Tacos

Deseret News, Nov. 2006, adapted by Christi Jardine -8th Ward

(Everyone I share this with decides it is their new favorite dinner!)

1 ½ lbs. boneless skinless chicken breasts

3 T. lime juice

1 T. chili powder

1 c. frozen or canned corn

1 c. chunky salsa

I also add:

1 c. of black beans (or just use the whole can)

12  6-inch flour tortillas

Sour cream

Shredded cheddar cheese

Shredded lettuce

Chopped tomatoes
Salsa or pico de gallo

Place chicken in a crock-pot. Pour lime juice and chili powder over chicken. Cover and cook on low for 5-6 hours or until tender. There will be quite a bit of juice in with the chicken.  Remove chicken, shred and return to the crock-pot, mixing the chicken back into the broth, so the chicken  will be moist. (The shredded chicken will absorb all the broth back into it.) Then stir in corn, salsa and black beans. Let the mixture heat through in the crock pot until ready to serve.

Serve chicken mixture on tortillas topped with remaining ingredients. Roll up and enjoy! (or serve over tortilla chips).

*I also serve the chicken as pile-ons over rice without the tortillas and we love the chicken served on buns with lettuce and a tomato. It makes great leftovers because it is so versatile and takes minimal preparation time!

Serves: 8-10

*This is a great recipe for a large group. Just make several crock-pots full and serve buffet style. Everyone can choose their own toppings.

Meal in Minutes Adjustment:

***You can also make this recipe in a quick meal by using canned chicken or by using leftover chicken. Just drain part of the broth from the can of chicken and put it in a sauce pot with the other first 6 ingredients. Warm until heated through. Then serve as stated above.