3cups miniature marshmallows
1/4cup butter or margarine
1/4cup creamy peanut butter
3cups Cheerios® cereal
1/2cup raisins
1/3cup sunflower nuts
10wooden sticks with rounded ends
1 . Cover cookie sheet with waxed paper. Heat marshmallows and butter in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Stir in peanut butter until blended. Remove from heat.
2 . Stir in cereal, raisins and nuts until evenly coated. Let stand 2 minutes. Shape into 2-inch balls. Insert wooden stick into middle of each ball. Place on waxed paper. Let stand about 30 minutes or until firm. Store balls wrapped in plastic wrap.
(I found that these work better without the sticks. I rolled them into golf ball size balls and they worked really good for the kids.)
Friday, April 2, 2010
Saturday, October 11, 2008
Freezer Recipes
I've been wanting to start doing some freezer recipes but there are so many of them that just don't look appealing to me. I'm going to start trying some and if we like them, I'll post the recipes here. I don't do ANY that use tortillas as I always found them to get really soggy and the kids won't eat them. If you have any great ones, please feel free to send them to me!!!
Sunday, May 18, 2008
Pretzel Crusted Chicken Fingers & Veggies
1 bag whole grain pretzels, any shape
2 teaspoons dried thyme leaves or 2 tablespoons fresh chopped thyme
3 eggs
1/2 cup water
4 pieces boneless, skinless chicken breasts (6-8 ounces each)
2 medium zucchini
Salt and pepper
Extra virgin olive oil (EVOO), for pan frying
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
1 1/2-2 cups shredded sharp yellow cheddar cheese (a 10-12 ounce cut), grated
2 heaping tablespoons spicy brown mustard, such as Gulden’s brand
2 large carrots, peeled and cut into 1/2-inch wide 4-inch long sticks
4 celery stalks, halved lengthwise and cut into 4-inch long sticks
8 dill pickle spears
PreparationPre-heat the oven to 250ºF.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and season with thyme. Crack and beat three eggs with about 1/2 cup water in a second shallow dish.
Slice each chicken breast into three long strips, cutting into the breast on an angle. You will yield 12 large chicken fingers.
Cut the ends off the zucchini and cut each in half, into 4-inch lengths. Cut zucchini into sticks. Season the chicken and zucchini with salt and pepper. Coat the chicken breast and zucchini in the ground pretzels, then in egg, then in the pretzels again. Wash up.
Once the chicken fingers are coated in pretzels, heat just enough EVOO to coat the bottom of a large nonstick skillet to medium to medium-high heat. Cook chicken in a single layer, in two batches if necessary, about three minutes on each side, until chicken juices run clear and breading is evenly browned. Drain chicken on paper towels, then transfer to keep warm in low oven. Repeat the same process with the zucchini, adding a little more EVOO if necessary.
While the zucchini are browning, melt the butter in a medium saucepot over medium heat and and add flour to it. Cook the flour and butter for one minute, then whisk in the stock and milk. When the milk mixture comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and freshly ground black pepper and remove cheese sauce from the heat.
Serve chicken and zucchini sticks with ramekins of dipping sauce, carrot sticks, celery sticks and dill pickle spears on the side.
2 teaspoons dried thyme leaves or 2 tablespoons fresh chopped thyme
3 eggs
1/2 cup water
4 pieces boneless, skinless chicken breasts (6-8 ounces each)
2 medium zucchini
Salt and pepper
Extra virgin olive oil (EVOO), for pan frying
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
1 1/2-2 cups shredded sharp yellow cheddar cheese (a 10-12 ounce cut), grated
2 heaping tablespoons spicy brown mustard, such as Gulden’s brand
2 large carrots, peeled and cut into 1/2-inch wide 4-inch long sticks
4 celery stalks, halved lengthwise and cut into 4-inch long sticks
8 dill pickle spears
PreparationPre-heat the oven to 250ºF.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and season with thyme. Crack and beat three eggs with about 1/2 cup water in a second shallow dish.
Slice each chicken breast into three long strips, cutting into the breast on an angle. You will yield 12 large chicken fingers.
Cut the ends off the zucchini and cut each in half, into 4-inch lengths. Cut zucchini into sticks. Season the chicken and zucchini with salt and pepper. Coat the chicken breast and zucchini in the ground pretzels, then in egg, then in the pretzels again. Wash up.
Once the chicken fingers are coated in pretzels, heat just enough EVOO to coat the bottom of a large nonstick skillet to medium to medium-high heat. Cook chicken in a single layer, in two batches if necessary, about three minutes on each side, until chicken juices run clear and breading is evenly browned. Drain chicken on paper towels, then transfer to keep warm in low oven. Repeat the same process with the zucchini, adding a little more EVOO if necessary.
While the zucchini are browning, melt the butter in a medium saucepot over medium heat and and add flour to it. Cook the flour and butter for one minute, then whisk in the stock and milk. When the milk mixture comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and freshly ground black pepper and remove cheese sauce from the heat.
Serve chicken and zucchini sticks with ramekins of dipping sauce, carrot sticks, celery sticks and dill pickle spears on the side.
Italian Sausage Pasta Roll-Ups
Italian Sausage Pasta Roll-Ups
1 1/4 lb. Italian sausage
1 lg. onion chopped
1 (10 oz) container alfredo sauce
12 frozen precooked lasagna strips, thawed
1 (30 oz) jar spaghetti sauce
1/3 C. grated Parmesan cheese
Heat oven to 350. Remove casing from sausage if necessary. In skillet, cook sausage and onion over medium high heat until sausage is browned; drain. Cool slightly. Stir in alfredo sauce. Place 3 tablespoons of meat mixture on one end of each lasagna strip; roll up. Spread half of the spaghetti sauce in bottom of ungreased baking dish. Place roll-ups, seam side down, over sauce in dish, forming 2 rows of 6 roll-ups each. Top with remaining spaghetti sauce. Cover with foil. Bake at 350 for 35-40 minutes or until bubbly around edges. Remove foil; sprinkle with Parmesan cheese. Let stand 5 minutes
1 1/4 lb. Italian sausage
1 lg. onion chopped
1 (10 oz) container alfredo sauce
12 frozen precooked lasagna strips, thawed
1 (30 oz) jar spaghetti sauce
1/3 C. grated Parmesan cheese
Heat oven to 350. Remove casing from sausage if necessary. In skillet, cook sausage and onion over medium high heat until sausage is browned; drain. Cool slightly. Stir in alfredo sauce. Place 3 tablespoons of meat mixture on one end of each lasagna strip; roll up. Spread half of the spaghetti sauce in bottom of ungreased baking dish. Place roll-ups, seam side down, over sauce in dish, forming 2 rows of 6 roll-ups each. Top with remaining spaghetti sauce. Cover with foil. Bake at 350 for 35-40 minutes or until bubbly around edges. Remove foil; sprinkle with Parmesan cheese. Let stand 5 minutes
Saturday, March 29, 2008
Chow Mein Chicken
Chow Mein Chicken
Vegetable cooking spray
1 1/2 cups chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
2 cups chopped, cooked chicken
1 (14oz) can Chinese-style vegetables, drained
1 (4oz) can sliced mushrooms, drained
1/4 teaspoon ground cumin
1 tablespoon chicken flavored-bouillon granules
1 tablespoon cornstarch
3 cups water
Begin by coating a large skillet with cooking spray and heat it over medium heat until hot. Stirring constantly, add the onion, celery, and green pepper and cook it for 3 minutes, or until the vegetables are tender. Next, stir in the chicken, Chinese vegetables, mushrooms, and cumin. Continue to cook over medium heat for 1 minute. After dissolving the bouillon granules and cornstarch in water, add it to the chicken and vegetable mixture. Continue to cook over medium heat, stirring constantly, until bubbly and thickened.
On the side, white rice or pasta that has been prepared without salt or fat makes a great addition to this recipe.
Vegetable cooking spray
1 1/2 cups chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
2 cups chopped, cooked chicken
1 (14oz) can Chinese-style vegetables, drained
1 (4oz) can sliced mushrooms, drained
1/4 teaspoon ground cumin
1 tablespoon chicken flavored-bouillon granules
1 tablespoon cornstarch
3 cups water
Begin by coating a large skillet with cooking spray and heat it over medium heat until hot. Stirring constantly, add the onion, celery, and green pepper and cook it for 3 minutes, or until the vegetables are tender. Next, stir in the chicken, Chinese vegetables, mushrooms, and cumin. Continue to cook over medium heat for 1 minute. After dissolving the bouillon granules and cornstarch in water, add it to the chicken and vegetable mixture. Continue to cook over medium heat, stirring constantly, until bubbly and thickened.
On the side, white rice or pasta that has been prepared without salt or fat makes a great addition to this recipe.
Saturday, January 19, 2008
Country-Style Rigatoni
- 1 tablespoon cooking oil
- 1 pound mild or hot Italian sausage
- 3 cloves garlic, minced
- 2 cups canned low sodium chicken broth, or homemade stock
- 1 head escarole, torn into 2-inch pieces (about 2 quarts)
- 1 cup drained and rinsed canned cannellini beans, (from one
15-ounce can)
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3/4 pound rigatoni
In a large deep frying pan, heat the oil over moderate heat. Add the
sausage and cook, turning, until browned and cooked through, about 10
minutes. Remove. When the sausage is cool enough to handle, cut it into
slices.
Put the garlic and the broth in the pan and bring to a simmer. Add the
escarole, cover, and simmer for 5 minutes. Gently stir in the sausage,
beans, Parmesan, salt, and pepper and simmer 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until
just done, about 14 minutes. Drain and toss with the sauce. Serve
with additional Parmesan.
- 1 pound mild or hot Italian sausage
- 3 cloves garlic, minced
- 2 cups canned low sodium chicken broth, or homemade stock
- 1 head escarole, torn into 2-inch pieces (about 2 quarts)
- 1 cup drained and rinsed canned cannellini beans, (from one
15-ounce can)
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3/4 pound rigatoni
In a large deep frying pan, heat the oil over moderate heat. Add the
sausage and cook, turning, until browned and cooked through, about 10
minutes. Remove. When the sausage is cool enough to handle, cut it into
slices.
Put the garlic and the broth in the pan and bring to a simmer. Add the
escarole, cover, and simmer for 5 minutes. Gently stir in the sausage,
beans, Parmesan, salt, and pepper and simmer 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until
just done, about 14 minutes. Drain and toss with the sauce. Serve
with additional Parmesan.
Friday, January 18, 2008
Feta Chicken Pasta Stew
Feta Chicken Pasta Stew
Ingredients
1 pound boneless chicken breasts
1/4 pound feta cheese
3 cups vegetable broth
1 cup bowtie pasta
1 cup kale, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Directions
1. Heat the oil in a dutch oven or large deep skillet with a cover. When hot, drop in the chicken and sauté on high until both sides start to turn brown. Add garlic, salt, and pepper.
2. Pour in the vegetable broth, then add the kale and pasta. Cover and cook for 10 minutes.
3. Uncover and crumble feta cheese into pot. Stir and then ladle into bowls. Delicious with french bread. Serves 4.
Ingredients
1 pound boneless chicken breasts
1/4 pound feta cheese
3 cups vegetable broth
1 cup bowtie pasta
1 cup kale, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Directions
1. Heat the oil in a dutch oven or large deep skillet with a cover. When hot, drop in the chicken and sauté on high until both sides start to turn brown. Add garlic, salt, and pepper.
2. Pour in the vegetable broth, then add the kale and pasta. Cover and cook for 10 minutes.
3. Uncover and crumble feta cheese into pot. Stir and then ladle into bowls. Delicious with french bread. Serves 4.
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