Swedish Meatballs (Stefanie Wetzel)
Penne with Rosemary Chicken
Tortellini with bacon
Baked Honey Mustard Chicken Freezer Recipe
Caribbean Pork over Rice
Swiss and Mushroom Chicken
Easy Pizza Pasta Casserole
Sliders and Potato fries
Baked Pesto Ravioli with Chicken
No-Bake Cheesecake
Honey and Herb Grilled Chicken
Beef Bulgogi (Mala Brusik)
Russian Chicken
Chicken Puffs
Tangy pineapple chicken
May 5 2011
Tangy Pineapple Chicken
serves 6
Ingredients:
6 boneless skinless chicken breasts
2 cups Barbecue sauce
1 1/2 cup pineapple chunks, drained
1/2 cup brown sugar
Assembly:
Mix barbecue sauce and brown sugar together. Stir in pineapple chunks. Pour over chicken breasts. Place in 9x13 pan, cover and bake at 350 for 30-40 mins.
Freezer Friendz:
Thaw. Pour bag of chicken with pineapple chunks in 9x13 pan. Cover and bake at 350 for 30-40 mins.
April 28 2011
Chicken Puffs
serves 12 ( make all 12 and freeze what you dont need for dinner)
Ingredients
2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
8 ounce package cream cheese
3 (10 ounce) cans refrigerated crescent roll dough
1.In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2.In a medium bowl, blend chicken mixture, cream cheese until creamy.
3.Preheat oven to 325 degrees F (165 degrees C).
4.Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5.Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
I make a large batch if these and have them on hand when i need something quick and easy. I also serve with cream of chicken soup because I dont like it dry.
to make it lower in calories use low fat cream cheese and cresent rolls.
April 21
Russian Chicken
serves 6
Ingredients
1 16 oz Bottle of Russian Dressing
1 Envelope dry onion soup mix
1 10 Oz. Jar apricot jam/preserves
6 chicken pieces
salad: Fettuccine noodles
Italian dressing
salad supreme salad toppers
mix Russian dressing,onion soup mix, and jam pour over chicken and bake 350 for 35-45 min until chicken is cooked. you can crock pot but chicken tends to be dry. I serve with a cold noodle salad. cook noodles, and pour Italian dressing over top and then use about 1 tbs salad supreme and serve cold.
makes a wonderful freezer meal.
April 14
Chicken Puffs
Tangy pineapple chicken
May 5 2011
Tangy Pineapple Chicken
serves 6
Ingredients:
6 boneless skinless chicken breasts
2 cups Barbecue sauce
1 1/2 cup pineapple chunks, drained
1/2 cup brown sugar
Assembly:
Mix barbecue sauce and brown sugar together. Stir in pineapple chunks. Pour over chicken breasts. Place in 9x13 pan, cover and bake at 350 for 30-40 mins.
Freezer Friendz:
Thaw. Pour bag of chicken with pineapple chunks in 9x13 pan. Cover and bake at 350 for 30-40 mins.
April 28 2011
Chicken Puffs
serves 12 ( make all 12 and freeze what you dont need for dinner)
Ingredients
2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
8 ounce package cream cheese
3 (10 ounce) cans refrigerated crescent roll dough
1.In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2.In a medium bowl, blend chicken mixture, cream cheese until creamy.
3.Preheat oven to 325 degrees F (165 degrees C).
4.Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5.Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
I make a large batch if these and have them on hand when i need something quick and easy. I also serve with cream of chicken soup because I dont like it dry.
to make it lower in calories use low fat cream cheese and cresent rolls.
April 21
Russian Chicken
serves 6
Ingredients
1 16 oz Bottle of Russian Dressing
1 Envelope dry onion soup mix
1 10 Oz. Jar apricot jam/preserves
6 chicken pieces
salad: Fettuccine noodles
Italian dressing
salad supreme salad toppers
mix Russian dressing,onion soup mix, and jam pour over chicken and bake 350 for 35-45 min until chicken is cooked. you can crock pot but chicken tends to be dry. I serve with a cold noodle salad. cook noodles, and pour Italian dressing over top and then use about 1 tbs salad supreme and serve cold.
makes a wonderful freezer meal.
April 14
Beef Bulgogi
serves 6
1 lb steak meat, thinly sliced by the butcher
5 TBS soy sauce
2 1/2 TBS sugar
1/4 cup chopped or sliced green onion
2 TBS sesame seeds
2 TBS minced garlic- I used chopped
2 TBS sesame oil
1/2 tsp pepper
Place all ingredients in shallow dish bag, marinate at least an hour. Grill or stir fry it! Add veggies if desired.
I served with Rice and stir fry veggies. It is fabulous and easy
march 31 2011
Honey and Herb Grilled Chicken
serves 4
4 chicken breast
1/3 cup honey
1/4 cup lemon juice
1/4 tsp herbs or your choice (i used basil, oregano)
1/4 tsp Dijon mustard
let the chicken sit in marinade. then grill on BBQ basting the chicken with the mix.
I take and pound my chicken so it is a little thinner and this is great as a freezer meal.
If you try to use your gorge Foreman grill it will burn the honey and taste horrible.
March 24 2011
No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 Size: 1 piece Calories: 239
• 8 oz Cool Whip Free
• 8 oz 1/3 less fat Philadelphia Cream Cheese
• 9 inch reduced fat Graham Cracker Crust
• 1/4 cup sugar
• 1 tsp lemon juice
In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.
this tastes fantastic. add fresh fruit to add a bit if flavor
March 17 2011
Swedish Meatballs
stefanie wetzel recipe serves 6 people
meatballs
2lbs ground beef,
1 onion,
2 eggs,
1 tsp baking powder,
salt/pepper
Mix together and roll into balls. (I cooked the meatballs first).
sauce
2 cans cream of chicken soup,
1 can cream of mushroom soup,
1 cup of canned milk.
serve over rice or noodles
Pour over first ingredient and mix well and spoon into baking dish. Bake at 350 for 1 hour (that's if you don't cook your meatballs first.)
March 10 2011
Penne with rosemary chicken
serves 6
1 lb diced cooked chicken
1 lb penne pasta
1 cup(4 oz) low fat shredded cheese
1/2 cup onion diced
2 TBS chopped pimentos drained ( i did not have these)
1 TBS dried rosemary
1 tsp salt
1/2 tsp black pepper
2 cups milk
1 1/2 15- ounce cans cream of mushroom soup
mix everything together until combined.
penne noodles will cook while baking no need to cook first
for dinner to night : 350 for 60-80 min covered
or crock pot low heat 4-5 hours
to freeze:
put in gallon size bag all ingredients thaw before cooking
March 3 2011
Tortellini with bacon
Serves 6
2 package of tortellini (fresh or frozen) **
1 bottle of alfredo sauce
1 bottle of spaghetti sauce
3 strips of bacon cooked and chopped (optional)
1 cup frozen peas (optional)
½ cup Romano cheese grated or shredded
½ cup parmesan cheese grated or chopped
Prepare pasta according to package directions. Mix together alfredo, spaghetti sauce, bacon, peas and cheese. Bring to a low boil until cheese is melted and then pour over cooked pasta and serve.
**I like using the frozen because it makes for a great freezer meal
If you only have one cheese that will work just make it total 1 cup of cheese
If you are freezing I pour all ingredients but pasta into a Ziploc bag, I do not heat it up first. I place sauce bag and pasta into a bag together and label. It lasted a year in the freezer but I would never suggest going past 3 months freezer burn can ruin your meal after that date. This is a wonderful pasta dish, easy, and low priced. If cooking for 4 half the recipe should easily feed that many as long as you have a side dish and or salad.
Feb 25 2011
Caribbean Pork over Rice
4 cups shredded cooked pork (1 1/2 lbs) a 3lb roast made 2 1/2 batches of this
2 cups canned chicken broth
1/2 cup light unsweetened coconut milk
2 teaspoons Caribbean jerk seasoning(McCormick has it in "just a pinch" bottles)
1 teaspoon grated orange zest
1 cup rice (prepare)
1/2 cup sliced almonds for garnish
I cooked my roasts in a crock pot then pulled it out and shredded it.
prepare rice according to package directions. in a bowl combine the pork, chicken broth, coconut milk, jerk seasoning, and orange zest, stir until incorporated.
for dinner tonight:
heat skillet to medium high heat. add meat mixture and bring liquid to a boil. the pork should be heated though. serve over rice and garnish with almonds.
to freeze:
put meat into a freezer bag I suggest gallon sized. place rice in separate bag and almonds in a separate bag then put all Ziploc bags into one gallon sized bag to keep all meal together. thaw completely before preparing for dinner.
Feb 17 2011
Swiss and Mushroom Chicken
Ingredients
8 skinless, boneless chicken breasts
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup chicken broth I used milk
1 cup herb-seasoned stuffing mix
1/4 cup butter
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and broth and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.
you can freeze this just dont put the stuffing over the top save in a bag and tape to casserole dish.
Feb 10 2011
Easy Pizza Pasta Casserole
2 6 serving portions for freezer meals it is wonderful
2 lbs ground beef
1 large onion, chopped
1 clove garlic, minced
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained ( I used penne pasta it was what I had)
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni
Directions:
Brown ground beef, onion, garlic and seasoning in oil.
Drain.
Stir in pasta, spaghetti sauce and 3 cups cheese.
Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
Sprinkle with remaining mozzarella.
Top with pepperoni.
Cover and freeze up to 3 months.
2 lbs ground beef
1 large onion, chopped
1 clove garlic, minced
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained ( I used penne pasta it was what I had)
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni
Directions:
Brown ground beef, onion, garlic and seasoning in oil.
Drain.
Stir in pasta, spaghetti sauce and 3 cups cheese.
Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
Sprinkle with remaining mozzarella.
Top with pepperoni.
Cover and freeze up to 3 months.
To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.
To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.
Feb 10 2011
Sliders and Potatoe fries
Ingredients
16 baby Yukon gold potatoes
6 tablespoons extra-virgin olive oil
2 tablespoons grill seasoning, plus 3 tablespoons
2 tablespoons finely chopped rosemary leaves
3 pounds ground sirloin -or ground beef
1/2 cup Worcestershire sauce *
1/2 cup chopped parsley leaves*
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula ( I used whatever lettuce I had on hand)
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices *
1 small red onion, quartered lengthwise, sliced 1/4-inch thick *
1/2 cup steak sauce (recommended: A1) *
1/2 cup grainy mustard *
2 tsp hamburger seasonings
Directions
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers. ****
Place burgers on mini roll bottoms and top with arugula, tomato, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.
**** she placed meat in pan then put down a layer of parchment paper ( I used a plastic sac) and then pressed with same size pan on top of it to mash it into the corners. this made all my burgers the same size.
**** I also made my own dressing. Bullseye BBQ sauce and mayo mixed till it looked and tasted good. It tastes similar to the frie sauce at red robin but much cheaper.
*I excluded these items because I didn't have them on hand
Feb 3 2011
Baked Pesto Ravioli with Chicken
6 servings
2 lbs cheese filled ravioli fresh or frozen (I used the frozen they were on sale)
1 lb cooked chicken breasts in ½ inch slices
2/3 cup chicken broth
2 cup zucchini cut into ½ inch rounds**
½ cup red bell peppers, chopped into ½ inch pieces
½ cup chopped scallions (I used onions)
½ cup store bought basil pesto sauce (I used the knorrs brand and it worked out fine dry mix followed directions to prepare it)
½ teaspoon kosher salt (I used table salt)
½ teaspoon of pepper
1 cup (4 oz) grated parmesan cheese
Spray 1 9x13 baking dish with cooking spray
Combine ravioli, chicken, broth, zucchini, bell peppers, scallions, pesto, salt, pepper, and parmesan in a large bowl. Stir gently to mix ingredients. Pour into baking dish if cooking or put into freezer bags if freezing.
Bake 350 covered for 1 hour or until bubbly.
Do not thaw this before baking, If you are using frozen ravioli.
**I used yellow squash and zucchini and it tasted just fine
cynthia loves this meal she has been begging for 2 months for me to make it again.
Jan 27 2011
Baked Honey Mustard Chicken Freezer Recipe Makes two meals for six people, three meals for four or four meals for three people!
12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.
Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
You can also not cook and freeze chicken marinating in mixture. Just follow same baking instructions once it is thawed.
Ingredients
16 baby Yukon gold potatoes
6 tablespoons extra-virgin olive oil
2 tablespoons grill seasoning, plus 3 tablespoons
2 tablespoons finely chopped rosemary leaves
3 pounds ground sirloin -or ground beef
1/2 cup Worcestershire sauce *
1/2 cup chopped parsley leaves*
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula ( I used whatever lettuce I had on hand)
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices *
1 small red onion, quartered lengthwise, sliced 1/4-inch thick *
1/2 cup steak sauce (recommended: A1) *
1/2 cup grainy mustard *
2 tsp hamburger seasonings
Directions
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers. ****
Place burgers on mini roll bottoms and top with arugula, tomato, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.
**** she placed meat in pan then put down a layer of parchment paper ( I used a plastic sac) and then pressed with same size pan on top of it to mash it into the corners. this made all my burgers the same size.
**** I also made my own dressing. Bullseye BBQ sauce and mayo mixed till it looked and tasted good. It tastes similar to the frie sauce at red robin but much cheaper.
*I excluded these items because I didn't have them on hand
Feb 3 2011
Baked Pesto Ravioli with Chicken
6 servings
2 lbs cheese filled ravioli fresh or frozen (I used the frozen they were on sale)
1 lb cooked chicken breasts in ½ inch slices
2/3 cup chicken broth
2 cup zucchini cut into ½ inch rounds**
½ cup red bell peppers, chopped into ½ inch pieces
½ cup chopped scallions (I used onions)
½ cup store bought basil pesto sauce (I used the knorrs brand and it worked out fine dry mix followed directions to prepare it)
½ teaspoon kosher salt (I used table salt)
½ teaspoon of pepper
1 cup (4 oz) grated parmesan cheese
Spray 1 9x13 baking dish with cooking spray
Combine ravioli, chicken, broth, zucchini, bell peppers, scallions, pesto, salt, pepper, and parmesan in a large bowl. Stir gently to mix ingredients. Pour into baking dish if cooking or put into freezer bags if freezing.
Bake 350 covered for 1 hour or until bubbly.
Do not thaw this before baking, If you are using frozen ravioli.
**I used yellow squash and zucchini and it tasted just fine
cynthia loves this meal she has been begging for 2 months for me to make it again.
Jan 27 2011
Baked Honey Mustard Chicken Freezer Recipe Makes two meals for six people, three meals for four or four meals for three people!
12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.
Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
You can also not cook and freeze chicken marinating in mixture. Just follow same baking instructions once it is thawed.
