Best Ever Blueberry Cobbler - allrecipes.com
3 cups fresh blueberries
3 tbs white sugar
⅓ cup orange juice
⅔cup flour
¼tsp baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1 egg
½ tsp vanilla extract
Preheat oven to 375. In a 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside. In a medium mixing bowl, cream together butter and ½ cup sugar until fluffy and light in color. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible. Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling. Serve with whipped cream or vanilla ice cream, if desired. This recipe works great with other cobbler fruit and is an excellent light dessert that isn’t too sweet.
Sunday, February 14, 2010
All About Apples...
Apple Enchiladas
Filling:
1 can apple pie filling (I use homemade pie filling, recipe is below.)
6 small flour tortillas
Sauce:
½ cup butter (real)
½ cup sugar - white
½ cup sugar - brown
½ cup water
Put 1/4 cup pie filling in each tortilla. Sprinkle with cinnamon. Roll up and put in pan. Mix sauce ingredients in pan. Cook until mixture comes to a boil. Boil 3 minutes. Cover apple enchiladas with sauce and let set for ½ hour. Bake at 350 for ½ hour. Serve warm with ice cream, if desired. (You will need to double the recipe to fill a 9x13 pan)
- - - - - - - - - -
Frozen Apple Pie Filling
18 lg baking apples / approx 6 lbs
1 ½ - 2 cups sugar
1/3 cup quick cooking Tapioca
3 TB lemon juice
2 tsp cinnamon
Bottled lemon juice
Prepare 2 TB lemon juice to 2 quarts water. Peel & core apples, slice into water. Drain. (There should be about 16 cups of apples.) Combine apples and remaining ingredients. Let stand for 15 minutes. Cook over medium heat until mixture thickens and apple edges are tender. STIR FREQUENTLY. Yields - 4 quarts
- - - - - - - - - -
Apple Cream Pie
Pie:
1 qt Frozen Apple Pie Filling
Pastry for 9 ‘ single crust pie
Topping:
½ cup flour
1/4 sugar or brown sugar
4 TB butter/margarine
1/4 cup nuts (if desired)
Partially thaw apple filling so that apples break up. Leave some ice crystals. Heat over to 400. Put pastry in 9" pie pan, spoon filling into pastry. Sprinkle topping over pie filling. Bake 40-45 minutes or until golden brown.
- - - - - - - - - - -
Fresh Apple Cake
4 cups diced apples - NOT FINE
2 cups sugar
1/2 cup oil
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Mix apples and sugar in large bowl. Then add oil, eggs, and vanilla. Mix throughly. Next add flour, soda, cinnamon, and salt. Mix well. Pour in a greased and floured 9 x 13 pan. Bake 60 minutes at 350. Do not over bake. Keeps well and can be frozen.
Filling:
1 can apple pie filling (I use homemade pie filling, recipe is below.)
6 small flour tortillas
Sauce:
½ cup butter (real)
½ cup sugar - white
½ cup sugar - brown
½ cup water
Put 1/4 cup pie filling in each tortilla. Sprinkle with cinnamon. Roll up and put in pan. Mix sauce ingredients in pan. Cook until mixture comes to a boil. Boil 3 minutes. Cover apple enchiladas with sauce and let set for ½ hour. Bake at 350 for ½ hour. Serve warm with ice cream, if desired. (You will need to double the recipe to fill a 9x13 pan)
- - - - - - - - - -
Frozen Apple Pie Filling
18 lg baking apples / approx 6 lbs
1 ½ - 2 cups sugar
1/3 cup quick cooking Tapioca
3 TB lemon juice
2 tsp cinnamon
Bottled lemon juice
Prepare 2 TB lemon juice to 2 quarts water. Peel & core apples, slice into water. Drain. (There should be about 16 cups of apples.) Combine apples and remaining ingredients. Let stand for 15 minutes. Cook over medium heat until mixture thickens and apple edges are tender. STIR FREQUENTLY. Yields - 4 quarts
- - - - - - - - - -
Apple Cream Pie
Pie:
1 qt Frozen Apple Pie Filling
Pastry for 9 ‘ single crust pie
Topping:
½ cup flour
1/4 sugar or brown sugar
4 TB butter/margarine
1/4 cup nuts (if desired)
Partially thaw apple filling so that apples break up. Leave some ice crystals. Heat over to 400. Put pastry in 9" pie pan, spoon filling into pastry. Sprinkle topping over pie filling. Bake 40-45 minutes or until golden brown.
- - - - - - - - - - -
Fresh Apple Cake
4 cups diced apples - NOT FINE
2 cups sugar
1/2 cup oil
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Mix apples and sugar in large bowl. Then add oil, eggs, and vanilla. Mix throughly. Next add flour, soda, cinnamon, and salt. Mix well. Pour in a greased and floured 9 x 13 pan. Bake 60 minutes at 350. Do not over bake. Keeps well and can be frozen.
Italian Crock Pot Chicken
Italian Crock Pot Chicken
4 lbs boneless, skinless chicken breasts
Mushrooms (if desired)
1-2 jars pasta sauce
2 tsp Italian seasoning
Penne pasta
Place chicken in crock pot. Mix Italian seasoning and pasta sauce. Cover chicken with sauce. Add mushrooms on top of chicken. Cook 6-8 hours on low. Shred chicken and serve with cooked penne pasta. Shredded chicken mixture can be frozen. Option - sliced olives can be added to the chicken mixture after cooking.
4 lbs boneless, skinless chicken breasts
Mushrooms (if desired)
1-2 jars pasta sauce
2 tsp Italian seasoning
Penne pasta
Place chicken in crock pot. Mix Italian seasoning and pasta sauce. Cover chicken with sauce. Add mushrooms on top of chicken. Cook 6-8 hours on low. Shred chicken and serve with cooked penne pasta. Shredded chicken mixture can be frozen. Option - sliced olives can be added to the chicken mixture after cooking.
Shoyu Crock Pot Chicken
Shoyu Crock Pot Chicken
4 lbs boneless, skinless chicken breasts
½ cup water
½ cup brown sugar
1 cup soy sauce
1 tsp minced garlic
4 tsp ground ginger or ½ tsp fresh grated ginger root
Cooked rice and / or Stir-fry vegetables
Place chicken in crock pot. Mix remaining ingredients well. Cover chicken with sauce. Cook on low for 6-8 hours. Shred chicken and serve with rice and / or stir-fry vegetables. Shredded chicken can be frozen.
4 lbs boneless, skinless chicken breasts
½ cup water
½ cup brown sugar
1 cup soy sauce
1 tsp minced garlic
4 tsp ground ginger or ½ tsp fresh grated ginger root
Cooked rice and / or Stir-fry vegetables
Place chicken in crock pot. Mix remaining ingredients well. Cover chicken with sauce. Cook on low for 6-8 hours. Shred chicken and serve with rice and / or stir-fry vegetables. Shredded chicken can be frozen.
Easy Chicken Pot Pie
Easy Chicken Pot Pie
2 cups frozen vegetables
1 cup cubed cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
½ cup milk
1 egg
Heat oven to 400. In ungreased 9 inch pie plate, stir vegetables, chicken, and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until crust is golden brown.
9 x 13 recipe: double filling recipe and top with Bisquick mixture.
Soup mixture freezes well and topping can be added at time of baking.
2 cups frozen vegetables
1 cup cubed cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
½ cup milk
1 egg
Heat oven to 400. In ungreased 9 inch pie plate, stir vegetables, chicken, and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until crust is golden brown.
9 x 13 recipe: double filling recipe and top with Bisquick mixture.
Soup mixture freezes well and topping can be added at time of baking.
Beef Taco Bake
Beef Taco Bake
1 lb lean ground beef
1 can condensed tomato soup
1 cup salsa
½ cup milk
6 flour tortillas, torn into 1" pieces
1 cup shredded cheese
Preheat oven to 400. Cook beef until well browned, stirring often. Drain fat. Mix the soup, salsa, milk, and tortillas and ½ the cheese together in a large bowl. Add ground beef. Place mixture in a 2 quart baking dish. Cover. Bake for 30 minutes or until mixture is hot and bubbling. Sprinkle with remaining cheese. Double recipe for a 9 x 13 pan.
Serves - 4
1 lb lean ground beef
1 can condensed tomato soup
1 cup salsa
½ cup milk
6 flour tortillas, torn into 1" pieces
1 cup shredded cheese
Preheat oven to 400. Cook beef until well browned, stirring often. Drain fat. Mix the soup, salsa, milk, and tortillas and ½ the cheese together in a large bowl. Add ground beef. Place mixture in a 2 quart baking dish. Cover. Bake for 30 minutes or until mixture is hot and bubbling. Sprinkle with remaining cheese. Double recipe for a 9 x 13 pan.
Serves - 4
Stuffed Pasta Shells
Stuffed Pasta Shells
½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce
Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6
½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce
Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6
Confetti Taco Chili
Confetti Taco Chili
3 lbs lean ground beef
2 cups chopped onions
2 pkg taco seasonings
4 (15.5 oz) cans tomatoes w/ green chiles
2 (15 oz) cans tomato sauce
1 lb package frozen corn
4 (15.5 oz) cans black beans
1 tbsp cumin
Mix ingredients in large pot. Stir well. Simmer until heated through out.
Top with shredded cheese and/or corn chips if desired.
Serves - 16
3 lbs lean ground beef
2 cups chopped onions
2 pkg taco seasonings
4 (15.5 oz) cans tomatoes w/ green chiles
2 (15 oz) cans tomato sauce
1 lb package frozen corn
4 (15.5 oz) cans black beans
1 tbsp cumin
Mix ingredients in large pot. Stir well. Simmer until heated through out.
Top with shredded cheese and/or corn chips if desired.
Serves - 16
South of the Border Chicken
South of the Border Chicken
4 cans cream of chicken soup
3 ½ cups milk
4 cups chopped cooked chicken
2 cups salsa
2 onions finely chopped
4 cups grated cheddar cheese
24 corn tortillas torn into 1 inch pieces
Combine milk and soup in large bowl. Add chicken, salsa, onions, and 3 cups cheese. Layer tortilla pieces, then chicken mixture into 2 - 9 x 13 pans. Sprinkle remaining cheese over the top. Cover and freeze. Thaw and bake at 350 for 45 minutes or until bubbly.
4 cans cream of chicken soup
3 ½ cups milk
4 cups chopped cooked chicken
2 cups salsa
2 onions finely chopped
4 cups grated cheddar cheese
24 corn tortillas torn into 1 inch pieces
Combine milk and soup in large bowl. Add chicken, salsa, onions, and 3 cups cheese. Layer tortilla pieces, then chicken mixture into 2 - 9 x 13 pans. Sprinkle remaining cheese over the top. Cover and freeze. Thaw and bake at 350 for 45 minutes or until bubbly.
Chicken Rice Casserole
Chicken Rice Casserole
3 cups rice
4 cups chopped cooked chicken
2 small chopped onions
1 cup chopped celery
2 cups grated cheddar cheese
4 cans cream of chicken soup
1 soup can of milk
Salt & pepper to taste
Mix all ingredients together and put in 2 - 9x13 casserole dishes. Cover and freeze. Thaw and then cook at 350 for 45 minutes or until hot throughout.
3 cups rice
4 cups chopped cooked chicken
2 small chopped onions
1 cup chopped celery
2 cups grated cheddar cheese
4 cans cream of chicken soup
1 soup can of milk
Salt & pepper to taste
Mix all ingredients together and put in 2 - 9x13 casserole dishes. Cover and freeze. Thaw and then cook at 350 for 45 minutes or until hot throughout.
Orange-Glaze Chicken
4 boneless, skinless chicken breast, halves
1/4 cup orange marmalade, divided
1 envelope crispy coating mix
1/4 cup Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices
Preheat oven to 400. Spread chicken breasts with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 9 x 13 baking dish. Bake 25 minutes or until chicken is cooked through. Mix dressing with remaining marmalade. Add to spinach, toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired.
Serves - 4
4 boneless, skinless chicken breast, halves
1/4 cup orange marmalade, divided
1 envelope crispy coating mix
1/4 cup Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices
Preheat oven to 400. Spread chicken breasts with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 9 x 13 baking dish. Bake 25 minutes or until chicken is cooked through. Mix dressing with remaining marmalade. Add to spinach, toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired.
Serves - 4
Golden Chicken & Autumn Vegetables
Golden Chicken & Autumn Vegetables
1 tbsp oil
4 boneless, skinless chicken breasts
1 cup chicken broth
1 tbsp minced garlic
½ tsp dried rosemary leaves
½ tsp dried thyme leaves
2 large sweet potatoes, cut into ½ pieces
2 cups fresh green beans
Heat oil in 12" skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken. Increase heat to high. Stir in broth, garlic, rosemary, thyme, potatoes, and green beans. Heat to boil cook 5 minutes. Return chicken to skillet and reduce heat to low. Cover and cook 12 minutes or until chicken is cooked and potatoes are tender.
OPTION: If you cook the meal in two pans it will cut your cook time in half. My family loves this recipe with butternut squash, Yukon gold potatoes, and green beans. Serves - 4
1 tbsp oil
4 boneless, skinless chicken breasts
1 cup chicken broth
1 tbsp minced garlic
½ tsp dried rosemary leaves
½ tsp dried thyme leaves
2 large sweet potatoes, cut into ½ pieces
2 cups fresh green beans
Heat oil in 12" skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken. Increase heat to high. Stir in broth, garlic, rosemary, thyme, potatoes, and green beans. Heat to boil cook 5 minutes. Return chicken to skillet and reduce heat to low. Cover and cook 12 minutes or until chicken is cooked and potatoes are tender.
OPTION: If you cook the meal in two pans it will cut your cook time in half. My family loves this recipe with butternut squash, Yukon gold potatoes, and green beans. Serves - 4
Bruschetta Chicken Bake
Bruschetta Chicken Bake
1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg Chicken stuffing mix
1 ½ lbs boneless, skinless chicken breast, cubed
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
½ cup water
Preheat oven to 400. Place tomatoes with liquid in large bowl. Add garlic and stuffing mix and ½ cup water; stir until stuffing mix is moistened. Set aside. Place chicken in 9 x 13 baking dish, sprinkle with basil and 3/4 cup of cheese. Top with stuff mixture. Bake for 30 minutes or until chicken is cooked through. Top with remaining cheese.
Serves - 6
1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg Chicken stuffing mix
1 ½ lbs boneless, skinless chicken breast, cubed
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
½ cup water
Preheat oven to 400. Place tomatoes with liquid in large bowl. Add garlic and stuffing mix and ½ cup water; stir until stuffing mix is moistened. Set aside. Place chicken in 9 x 13 baking dish, sprinkle with basil and 3/4 cup of cheese. Top with stuff mixture. Bake for 30 minutes or until chicken is cooked through. Top with remaining cheese.
Serves - 6
California Chicken Wraps
California Chicken Wraps
4 Boneless Skinless Chicken Breasts, cubed & cooked
Bacon, crumbled
Cheese, grated
Lettuce / Spinach
Assort vegetables (tomatoes, avocados, carrots, cabbage, etc.)
Burrito Size Flour Tortillas or Multi-grain Tortillas
Ranch Salad Dressing
Place lettuce and vegetables in wrap. Top with chicken, bacon, cheese, and ranch dressing. Fold wrap into burrito shape. Enjoy! Goes great with vegetables and watermelon.
4 Boneless Skinless Chicken Breasts, cubed & cooked
Bacon, crumbled
Cheese, grated
Lettuce / Spinach
Assort vegetables (tomatoes, avocados, carrots, cabbage, etc.)
Burrito Size Flour Tortillas or Multi-grain Tortillas
Ranch Salad Dressing
Place lettuce and vegetables in wrap. Top with chicken, bacon, cheese, and ranch dressing. Fold wrap into burrito shape. Enjoy! Goes great with vegetables and watermelon.
Meal Planning Tips
STEPS TO SUCCESS MEAL PLANNING:
1. Plan Ahead
a. Set aside a little time once a week to plan for the week ahead. Choose your recipes accordingly, and shop for perishables and any speciality ingredients that you will need for your recipe.
b. This is also a good time to quickly check your stock of staples in the pantry, refrigerator, or freezer and replenish what is running low.
2. Read the recipe
a. Read the recipe from start to finish before beginning. This will allow you to visualize the steps of the recipe.
b. Each recipes details the flow of preparation that is done simultaneously. For example, chop vegetables while rice is cooking or meat is browning.
3. Gather the ingredients and equipment
a. Look over the ingredient list, gather the ingredients you will need and place on your work surface.
b. As you read the recipe steps, gather the equipment needed for preparation, cooking, and serving.
QUICK COOKING STRATEGIES:
• Begin cooking the component of the recipe that takes the longest first. This is usually the meat or starch.
• If a recipe calls for an ingredient to be used in two different places, such as chopped cilantro in a sauce and as a garnish, chop all of it at once, and set aside part of it for later use.
• Use quick-cooking starches such as couscous and orzo, which are real time savers to round out your meals.
• Pound meats such as chicken breasts to an even thickness. This will allow them to cook quickly and evenly.
• “Doctoring up” jarred pasta sauces with additional herbs, garlic and broth is a great short cut to homemade flavor in recipes.
• Cooking bell peppers in the microwave brings out their natural sweetness while cutting down on prep. time.
• Purchase rotisserie chickens or turkey breasts - remove the skin, dice or shred the meat and use in recipes.
• Get potatoes started in the microwave to pare down the overall cook time.
• Cut food into smaller evenly sized pieces to cook faster and more evenly.
• Cook foods side by side in the same pan. This technique is convenient and saves time in clean-up.
• Fill in time gaps by multitasking. If water is coming to a boil for the pasta, use that time to prepare other ingredients.
• Find new ways to cook dishes that are traditionally baked in the oven. Stove top or microwave cooking usually takes much less time and keeps the kitchen cooler during the warmer months.
• Keep several types of canned tomatoes on hand, such as tomatoes with seasonings or with green chiles, They not only add great flavor but also spare you the work of preparing additional ingredients.
• Draining pasta over washed fresh spinach leaves or frozen peas before tossing them together saves time as well as clean-up
• Purchase convenience foods such as frozen biscuits, canned soups or pre-cut, pre-washed produce to help get dinner on the table faster.
MORE FLAVOR IN LESS TIME:
• Cook pasta directly in broth or sauce rather than water to impart more flavor.
• Add small amounts of sugar to enhance flavors and promote browning in recipes.
• Add interesting spices to give foods authentic flavors.
• Choose flavor-packed ingredients like lemon zest, garlic, chipotle peppers, red curry paste, fresh or dried herbs and stronger-flavored cheeses such as Asiago.
• Toast ingredients such as nuts, spices, grains, and bread crumbs to intensify their flavor in a short amount of time.
• Caramelize tomato paste which brings out a depth of flavor in just minutes.
• Roast foods at high temperatures or finish them under the broiler for deep, caramelized flavor.
BEAT THE CLOCK:
By stocking and organizing your pantry, refrigerator and freezer, you will find yourself in control of the clock.
IN THE PANTRY
A well stocked pantry contains the building blocks for all your recipes
• Every month or so, stock up on pantry items that you can keep on hand.
• Create a master grocery list of staples and keep a running inventory. Examples - rice, pasta, canned tomatoes, chicken broth, condiments, spices and long-storing produce such as garlic and onions.
IN THE REFRIGERATOR
Some up-front work with fresh groceries will save you crucial time when ready to cook.
• Wash broccoli and cauliflower and cut them into florets. These will keep well for the week and can be quickly steamed or added to stir-fries or pasta dishes.
• When chopping vegetables for tonight’s recipe, chop a little extra for another meal in the next few days.
• Buy pre-shredded cheeses whenever possible, with the exception of Parmesan cheese, which is much better tasting when grated fresh.
• Use pre-packages, pre-washed produce items or foods from the supermarket’s salad bar to help you with preparation.
• When a recipes calls for a half pound of cooked pasta, cook the entire box and refrigerate the rest for another day.
• Rinse bunches of fresh herbs, re-cut stems and place into a container of water. When called for in a recipe, just snip off what you need.
• If you’re roasting or grilling chicken, go ahead and double the amount. It will taking just about the same amount of time, and you will be ahead of the game for another night.
IN THE FREEZER
The freezer is a great place to start when you want to get ahead.
• Plan on having some easy meal-starters, such as cooked ground beef, diced chicken and cooked rice. These can be thawed easily and ready to go in minutes.
• Purchase chicken breasts or chicken tenders in bulk. Dice or thinly slice them before freezing. Take them out of the freezer the night before and allow them to thaw in the refrigerator all day.
• Pack foods in medium or large freezer bags and flatten as thinly as possible to make them ready for quick thawing.
• It takes the same amount of time to prepare 8 cups of rice as it does to prepare 2 cups. Freeze cooked rice in 1-2 cup portions. Simple reheat in the microwave when ready to use.
• Freeze leftover broth in ice cube trays, then place cubes into freezer bags for quick, flavorful sauces.
• Chop leftover bread into crumbs and freeze for use as crunchy topping for fish or pasta.
FOOD SAFETY AND STORAGE
When stored properly, foods stay fresher for longer periods of time, and they are ready when you are.
• When ready to use fruits and vegetables, wash well under running water.
• Cut raw fish, poultry or beef on a separate cutting board from raw vegetables or fruit to avoid cross-contamination.
• Cook foods to proper temperatures. Harmful bacteria are destroyed when food is cooked properly. Use an instant-read thermometer, and remember to wash thoroughly in hot, soapy, water after each test.
• To check internal food temperatures, be sure to place the thermometer into the thickest part of foods, away from bone and/or fat.
• When cooking in a microwave over, cover, stir and turn food for even cooking.
• Refrigerate or freeze prepared food within 2 hours.
• Wrap and label leftovers with the date, then eat or within 3 to 4 days. Once a week discard old leftovers.
• Refrigerate uncooked ground meat and poultry for only 1 or 2 days, or freeze for 3 to 4 months.
• Refrigerate cooked ground meat and poultry for 3 to 4 days, or freeze for 2 to 3 months.
A WELL STOCKED PANTRY:
Half the battle against time is won by avoiding the grocery store when time is tight. With a full pantry, your options are limitless when it’s time to cook and there is no time to shop. It’s well worth your while to shop ahead and stock staples such as these in your kitchen;Pantry basics: Canned or jarred goods: Pasta and grains: Condiments, sauces, etc.
• vegetable / olive oil • Canned tomatoes • Penne • Ketchup
• Nonstick cooking spray • tomato sauce, paste • Spaghetti • Barbecue sauce
• All-purpose flour • Marinara sauce • Fettuccini • Salsa
• Sugar and brown sugar • Ripe and green olives • Linguine • Honey
• Cornstarch • Roasted red bell peppers • Lasagna • Maple syrup
• Dried bread crumbs • Artichoke heats • Elbows • Peanut butter
• Crackers • Sun-dried tomatoes • Shell Pasta • Jams, jellies, preserves
• Cornmeal • Broth • Orzo • Soy sauce
• Corn muffin mix • Creamed soups • Ditalini • Hot sauce
• Herbs, spices, seasonings • Tuna • Egg noodles • Yellow mustard
• Sandwich bread • Black beans • Instant rice • Dijon mustard
• French or Italian bread • Diced green chiles • Brown rice • Mayonnaise
• Flour tortillas • Chipotle peppers Shelf Stable Produce: • Prepared pesto
• Corn tortillas • White potatoes • Salad dressings
• Prebaked thin pizza crust • Red potatoes • Assorted Vinegars
• Snack chips • Sweet potatoes
• Nuts • Onions • Raisins • Garlic
REFRIGERATOR BASICS
These staples are must-haves for your refrigerator. Check your stock regularly for freshness to avoid any unpleasant surprises in the crucial moment.
• Eggs • Butter or Margarine • Milk • Sour cream
• Cream cheese • Shredded cheese • Parmesan cheese • Pizza dough crust
• Bacon • Deli meats • Salad mix • Cucumbers
• Carrots • Zucchini • Bell peppers • Apples
• Oranges • Lemons • Limes
FREEZER BASICS
The freezer tends to be an overlooked area to shave of precious time. To save even more time, separate and wrap meats into individual pieces for quick thawing and convenient portioning.
• Vegetables • Ground beef & turkey • Chicken breasts • Pork chops
• Cooked Chicken • Ravioli / Tortellini • Pork / Beef Tenderloin • Sausage
1. Plan Ahead
a. Set aside a little time once a week to plan for the week ahead. Choose your recipes accordingly, and shop for perishables and any speciality ingredients that you will need for your recipe.
b. This is also a good time to quickly check your stock of staples in the pantry, refrigerator, or freezer and replenish what is running low.
2. Read the recipe
a. Read the recipe from start to finish before beginning. This will allow you to visualize the steps of the recipe.
b. Each recipes details the flow of preparation that is done simultaneously. For example, chop vegetables while rice is cooking or meat is browning.
3. Gather the ingredients and equipment
a. Look over the ingredient list, gather the ingredients you will need and place on your work surface.
b. As you read the recipe steps, gather the equipment needed for preparation, cooking, and serving.
QUICK COOKING STRATEGIES:
• Begin cooking the component of the recipe that takes the longest first. This is usually the meat or starch.
• If a recipe calls for an ingredient to be used in two different places, such as chopped cilantro in a sauce and as a garnish, chop all of it at once, and set aside part of it for later use.
• Use quick-cooking starches such as couscous and orzo, which are real time savers to round out your meals.
• Pound meats such as chicken breasts to an even thickness. This will allow them to cook quickly and evenly.
• “Doctoring up” jarred pasta sauces with additional herbs, garlic and broth is a great short cut to homemade flavor in recipes.
• Cooking bell peppers in the microwave brings out their natural sweetness while cutting down on prep. time.
• Purchase rotisserie chickens or turkey breasts - remove the skin, dice or shred the meat and use in recipes.
• Get potatoes started in the microwave to pare down the overall cook time.
• Cut food into smaller evenly sized pieces to cook faster and more evenly.
• Cook foods side by side in the same pan. This technique is convenient and saves time in clean-up.
• Fill in time gaps by multitasking. If water is coming to a boil for the pasta, use that time to prepare other ingredients.
• Find new ways to cook dishes that are traditionally baked in the oven. Stove top or microwave cooking usually takes much less time and keeps the kitchen cooler during the warmer months.
• Keep several types of canned tomatoes on hand, such as tomatoes with seasonings or with green chiles, They not only add great flavor but also spare you the work of preparing additional ingredients.
• Draining pasta over washed fresh spinach leaves or frozen peas before tossing them together saves time as well as clean-up
• Purchase convenience foods such as frozen biscuits, canned soups or pre-cut, pre-washed produce to help get dinner on the table faster.
MORE FLAVOR IN LESS TIME:
• Cook pasta directly in broth or sauce rather than water to impart more flavor.
• Add small amounts of sugar to enhance flavors and promote browning in recipes.
• Add interesting spices to give foods authentic flavors.
• Choose flavor-packed ingredients like lemon zest, garlic, chipotle peppers, red curry paste, fresh or dried herbs and stronger-flavored cheeses such as Asiago.
• Toast ingredients such as nuts, spices, grains, and bread crumbs to intensify their flavor in a short amount of time.
• Caramelize tomato paste which brings out a depth of flavor in just minutes.
• Roast foods at high temperatures or finish them under the broiler for deep, caramelized flavor.
BEAT THE CLOCK:
By stocking and organizing your pantry, refrigerator and freezer, you will find yourself in control of the clock.
IN THE PANTRY
A well stocked pantry contains the building blocks for all your recipes
• Every month or so, stock up on pantry items that you can keep on hand.
• Create a master grocery list of staples and keep a running inventory. Examples - rice, pasta, canned tomatoes, chicken broth, condiments, spices and long-storing produce such as garlic and onions.
IN THE REFRIGERATOR
Some up-front work with fresh groceries will save you crucial time when ready to cook.
• Wash broccoli and cauliflower and cut them into florets. These will keep well for the week and can be quickly steamed or added to stir-fries or pasta dishes.
• When chopping vegetables for tonight’s recipe, chop a little extra for another meal in the next few days.
• Buy pre-shredded cheeses whenever possible, with the exception of Parmesan cheese, which is much better tasting when grated fresh.
• Use pre-packages, pre-washed produce items or foods from the supermarket’s salad bar to help you with preparation.
• When a recipes calls for a half pound of cooked pasta, cook the entire box and refrigerate the rest for another day.
• Rinse bunches of fresh herbs, re-cut stems and place into a container of water. When called for in a recipe, just snip off what you need.
• If you’re roasting or grilling chicken, go ahead and double the amount. It will taking just about the same amount of time, and you will be ahead of the game for another night.
IN THE FREEZER
The freezer is a great place to start when you want to get ahead.
• Plan on having some easy meal-starters, such as cooked ground beef, diced chicken and cooked rice. These can be thawed easily and ready to go in minutes.
• Purchase chicken breasts or chicken tenders in bulk. Dice or thinly slice them before freezing. Take them out of the freezer the night before and allow them to thaw in the refrigerator all day.
• Pack foods in medium or large freezer bags and flatten as thinly as possible to make them ready for quick thawing.
• It takes the same amount of time to prepare 8 cups of rice as it does to prepare 2 cups. Freeze cooked rice in 1-2 cup portions. Simple reheat in the microwave when ready to use.
• Freeze leftover broth in ice cube trays, then place cubes into freezer bags for quick, flavorful sauces.
• Chop leftover bread into crumbs and freeze for use as crunchy topping for fish or pasta.
FOOD SAFETY AND STORAGE
When stored properly, foods stay fresher for longer periods of time, and they are ready when you are.
• When ready to use fruits and vegetables, wash well under running water.
• Cut raw fish, poultry or beef on a separate cutting board from raw vegetables or fruit to avoid cross-contamination.
• Cook foods to proper temperatures. Harmful bacteria are destroyed when food is cooked properly. Use an instant-read thermometer, and remember to wash thoroughly in hot, soapy, water after each test.
• To check internal food temperatures, be sure to place the thermometer into the thickest part of foods, away from bone and/or fat.
• When cooking in a microwave over, cover, stir and turn food for even cooking.
• Refrigerate or freeze prepared food within 2 hours.
• Wrap and label leftovers with the date, then eat or within 3 to 4 days. Once a week discard old leftovers.
• Refrigerate uncooked ground meat and poultry for only 1 or 2 days, or freeze for 3 to 4 months.
• Refrigerate cooked ground meat and poultry for 3 to 4 days, or freeze for 2 to 3 months.
A WELL STOCKED PANTRY:
Half the battle against time is won by avoiding the grocery store when time is tight. With a full pantry, your options are limitless when it’s time to cook and there is no time to shop. It’s well worth your while to shop ahead and stock staples such as these in your kitchen;Pantry basics: Canned or jarred goods: Pasta and grains: Condiments, sauces, etc.
• vegetable / olive oil • Canned tomatoes • Penne • Ketchup
• Nonstick cooking spray • tomato sauce, paste • Spaghetti • Barbecue sauce
• All-purpose flour • Marinara sauce • Fettuccini • Salsa
• Sugar and brown sugar • Ripe and green olives • Linguine • Honey
• Cornstarch • Roasted red bell peppers • Lasagna • Maple syrup
• Dried bread crumbs • Artichoke heats • Elbows • Peanut butter
• Crackers • Sun-dried tomatoes • Shell Pasta • Jams, jellies, preserves
• Cornmeal • Broth • Orzo • Soy sauce
• Corn muffin mix • Creamed soups • Ditalini • Hot sauce
• Herbs, spices, seasonings • Tuna • Egg noodles • Yellow mustard
• Sandwich bread • Black beans • Instant rice • Dijon mustard
• French or Italian bread • Diced green chiles • Brown rice • Mayonnaise
• Flour tortillas • Chipotle peppers Shelf Stable Produce: • Prepared pesto
• Corn tortillas • White potatoes • Salad dressings
• Prebaked thin pizza crust • Red potatoes • Assorted Vinegars
• Snack chips • Sweet potatoes
• Nuts • Onions • Raisins • Garlic
REFRIGERATOR BASICS
These staples are must-haves for your refrigerator. Check your stock regularly for freshness to avoid any unpleasant surprises in the crucial moment.
• Eggs • Butter or Margarine • Milk • Sour cream
• Cream cheese • Shredded cheese • Parmesan cheese • Pizza dough crust
• Bacon • Deli meats • Salad mix • Cucumbers
• Carrots • Zucchini • Bell peppers • Apples
• Oranges • Lemons • Limes
FREEZER BASICS
The freezer tends to be an overlooked area to shave of precious time. To save even more time, separate and wrap meats into individual pieces for quick thawing and convenient portioning.
• Vegetables • Ground beef & turkey • Chicken breasts • Pork chops
• Cooked Chicken • Ravioli / Tortellini • Pork / Beef Tenderloin • Sausage
Savory Sausage and Egg Bake
Savory Sausage and Egg Bake
1 pkg sausage, cooked and drained OR chopped cooked ham
2 cups grated cheese
1¼ cups Bisquick
1 cup milk
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano leaves
12 eggs
Heat oven to 350. Grease 9x13 baking dish. Mix meat and cheese in baking dish. Beat remaining ingredients with wire whisk or fork, pour over cheese in baking dish. Bake uncovered 30 to 35 minutes or until golden brown and set.
1 pkg sausage, cooked and drained OR chopped cooked ham
2 cups grated cheese
1¼ cups Bisquick
1 cup milk
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano leaves
12 eggs
Heat oven to 350. Grease 9x13 baking dish. Mix meat and cheese in baking dish. Beat remaining ingredients with wire whisk or fork, pour over cheese in baking dish. Bake uncovered 30 to 35 minutes or until golden brown and set.
Lime Tortilla Chicken
Lime Tortilla Chicken
1 cup finely crushed tortilla chips
2 tbs vegetable oil
2 tbs lime juice
2 tbs fresh cilantro
6 boneless, skinless chicken breasts
1 tbs honey
1 can (14.5 oz) Mexican stewed tomatoes
¼ tsp chili powder
¼ tsp garlic powder
1 cup grated jack cheese
Preheat oven to 350 °F. Place finely crushed tortilla chips on plate. Combine oil, lime juice and honey in shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in a greased jelly roll pan with sides. Bake for 25 min. or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes. Serves 6.
This recipe can be made as a casserole. Just cube the chicken and marinate in the lime mixture then add the tortilla chips. (Special thanks to Jen for this fabulous recipe. My family loves it!)
1 cup finely crushed tortilla chips
2 tbs vegetable oil
2 tbs lime juice
2 tbs fresh cilantro
6 boneless, skinless chicken breasts
1 tbs honey
1 can (14.5 oz) Mexican stewed tomatoes
¼ tsp chili powder
¼ tsp garlic powder
1 cup grated jack cheese
Preheat oven to 350 °F. Place finely crushed tortilla chips on plate. Combine oil, lime juice and honey in shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in a greased jelly roll pan with sides. Bake for 25 min. or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes. Serves 6.
This recipe can be made as a casserole. Just cube the chicken and marinate in the lime mixture then add the tortilla chips. (Special thanks to Jen for this fabulous recipe. My family loves it!)
Jerk Chicken Salad
Jerk Chicken Salad - Pampered Chef
1 tbs olive oil
1 tbs Jamaican Jerk Rub
1 lb chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans, drained
6 slices bacon- crumbled
2 limes
1/3 cup mayonaise
2 tbs pineapple preserves
In large bowl whisk together oil and rub. Add chicken tenders; mix well and set aside. Peel pineapple and cut in half, remove core and slice into 1/4 slices. Heat pan over medium heat for 5 minutes. Add chicken, cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, remove from pan. Cut chicken into bite sized pieces. Thinly slice bell pepper and onions (white and light green parts only). Chop lettuce; set vegetables aside. Dressing - zest from one lime, juice from both limes, mayonnaise, and pineapple preserves; mix well. Combine lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions. Mix well. Drizzle dressing over salad. OPTION - Omit lettuce. Cook 1 lb rotini pasta, toss with 2 tbs olive oil. Add remaining ingredients and toss gently.
1 tbs olive oil
1 tbs Jamaican Jerk Rub
1 lb chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans, drained
6 slices bacon- crumbled
2 limes
1/3 cup mayonaise
2 tbs pineapple preserves
In large bowl whisk together oil and rub. Add chicken tenders; mix well and set aside. Peel pineapple and cut in half, remove core and slice into 1/4 slices. Heat pan over medium heat for 5 minutes. Add chicken, cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, remove from pan. Cut chicken into bite sized pieces. Thinly slice bell pepper and onions (white and light green parts only). Chop lettuce; set vegetables aside. Dressing - zest from one lime, juice from both limes, mayonnaise, and pineapple preserves; mix well. Combine lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions. Mix well. Drizzle dressing over salad. OPTION - Omit lettuce. Cook 1 lb rotini pasta, toss with 2 tbs olive oil. Add remaining ingredients and toss gently.
Chicken Tortilla Soup
Chicken Tortilla Soup
3 cans Kidney Bean
2 cans Pinto Beans
3 cans Black Beans
1 ½ lbs chicken breast
3 cans Mexican tomatoes
1 pkg taco seasoning
1 can Shoepeg corn
Tortilla Strips / Tortilla Chips
Garnish - Sour cream, Grated Cheese, Avocado, Cilantro
(Do not drain any of the cans, include entire can in soup.) Combine kidney beans, pinto beans, and black beans. Add Mexican tomatoes and taco seasoning. Cook on low heat for 2 to 3 hours. Add chicken breast and shoepeg corn. Cook 1 hour on low heat. Garnish as desired. Serve with Tortilla strips / Tortilla chips. Serves 15. Can be made ahead and frozen.
3 cans Kidney Bean
2 cans Pinto Beans
3 cans Black Beans
1 ½ lbs chicken breast
3 cans Mexican tomatoes
1 pkg taco seasoning
1 can Shoepeg corn
Tortilla Strips / Tortilla Chips
Garnish - Sour cream, Grated Cheese, Avocado, Cilantro
(Do not drain any of the cans, include entire can in soup.) Combine kidney beans, pinto beans, and black beans. Add Mexican tomatoes and taco seasoning. Cook on low heat for 2 to 3 hours. Add chicken breast and shoepeg corn. Cook 1 hour on low heat. Garnish as desired. Serve with Tortilla strips / Tortilla chips. Serves 15. Can be made ahead and frozen.
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