Sweet and Sour Meatballs instructions and Recipe

Thaw. Heat.
Add: Chopped Onions
Chopped Green Peppers
Pineapple Chunks (drained)
Serve over rice or noddles

Recipe:
1/4 C. Brown Sugar
1/4 C. Vinegar
1/4 C. BBQ Sauce (Sweet Baby Rays)
1 tsp. Worcetshire sauce
1 tsp. Mustard
(I doubled this recipe to put with 26 meatballs and if you want a lot of sauce you could triple it)

Mix all ingredients including peppers, onions and pineapple chunks, together than poor over cooked meatballs

Ranch Chicken

Ingredients:
4-6 pieces of Chicken
1 Ranch dressing packet
3/4 c. Crushed cornflakes
3/4c. Parmesean cheese
1/2c. butter
Crush cornflakes and mix with parmesean cheese and ranch packet. Dip thawed Chicken (I like to cut the chicken in half or thirds so do that if you want) in melted butter and then in Cornflake mixture.
Place in greased baking dish. Bake uncovered at 350 degrees for 45 minutes.
Serve with pasta and veggies. Enjoy!

Teriyaki Pineapple Turkey Burgers

1 can Dole Pineapple Slices
1/2 cup Teriyaki Baste & Glaze (or Marinade and & Sauce)
2 lbs. ground turkey
1 tsp gresh ginger, grated
1/2 cup bread crumbs
8 hamburger buns
8 slices cheese (Cheddar or Monterey Jack)

DRAIN pineapple; reserve 1/2 cup juice.
STIR together teriyaki sauce and juice.
MIX turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
GRILL patties, brushing with remaining sauce, until desired doneness.
Place pineapple slices on grill and cook until lightly golden brown.
SERVE burgers on buns with cheese and pineapple.

August Meal List

Pulled Pork, rolls, corn, and oreos- Shannon
Southwest Chicken Egg rolls- Tiffany
Chicken Enchiladas- Laurie
Lasagna- Michelle
Bagel Pizzas and Popcorn- Nichol
Chicken Teriyaki, au gratin potatoes, veggies- Luisa
Ranch Chicken and vegetables- Becky
Sweet and Sour Meatballs, Rice, and Brownies/Cookies- Becky
Turkey Burgers, buns, cheese, pineapple, and suddenly salad- Lora
Cafe Rio Pork Salad- Melanie
Navajo Tacos- Rhonda

Taco Soup by Malinda

1 lb of hamburger browned
1 onion chopped
1 pkg taco mix
1 lg can kidney beans (rinsed off)
1 can corn
1 can black beans (rinsed off)
1 can diced green chilis
1 lg can stewed tomato's
1 lg can tomato juice

Top with the chips, cheese and sour cream that I provided.

*If your in a hurry defrost in microwave until warm then serve, or put in a crock pot and heat until warm.

Sweet Pepper Chicken

3 chicken breasts

1 TB oil

1-2 cups sliced mushrooms

1 onion, sliced

1 green pepper, sliced

1 red pepper, sliced

1 can cream of chicken soup

1 can cream of mushroom soup

Hot cooked rice

Put chicken in crock pot and top with mushrooms, onions, and peppers. Combine the soups and pour over vegtables. Cover and cook on low for about 4 hours or until chicken is done. Serve with rice.

Hey guys!!

So I really love my thick taco soup and I love to dip chips in it, but you can use everything I gave you to do Taco Salad. :)

Taco Salad

In the freezer: beef, taco seasoning, cheese
In the Pantry: olives, kidney beans, chips
U-NEED: sour cream, and lettuce(salad)
Directions: Thaw completely and serve over lettuce and tortilla chips. Top with sour cream, salsa, and guacamole, if desired.

Taco Soup

In Freezer: 1 lb cooked hamburger, 1 c. shredded cheese, 1 packet Taco seasoning
In Pantry: 1 can kidney beans, 16 oz. or (2- 8 oz) cans of tomato sauce, 1 can corn, tortilla chips
On Hand: sour cream, and olives if desired

Combine hamburger, taco seasoning, drained beans, corn & tomato sauce (and olives if you want) in crock pot or in a large pot on stove. Cook in crockpot low 8-10 hours, high 4-5 hours or cook on stove until bubbly.(Watch and see if it's bubbly it's done, might be less time) Serve with chips and sour cream.

Navajo Tacos

Navajo Tacos
In freezer

• 10 Rhodes Rolls
• shredded cheese 1 cup
In pantry

• 1 can of chili
• 1 can refried beans
• 1 lg can black olives sliced
• 1 can corn
• Mexican rice
Have on hand

• sour cream
• salsa
Optional Items

• tomatoes
• lettuce
• green onions
• any other topping of your choice
Let Rhodes rolls thaw and rise for 3-5 hours. Put about 1 inch of oil in the skillet. You want to make sure the scones fry well. Heat oil to med. high heat. While that's warming up, take 2 balls of and flatten out.

You can place 2-3 scones at a time in the frying oil, and turn them once when one side is toasty brown and cook the other side. Don't overcook them or they will be too tough to eat. Take them out and place on a plate; put a new batch in the oil until all dough is gone. (Layer paper towels on the plate in between each layer of cooked scones to soak up the excess oil.)

Top with warmed chili, refried beans, cheese, black olives, corn, sour cream, salsa etc. For dessert, you can spread butter on a warm scone and pour honey or cinnamon and sugar over the top.

Serve Navajo Tacos with Mexican rice provided.

June Freezer Meals

Taco Soup/ Taco Salad with chips and sour cream- Becky
Navajo Tacos and Scones- Michelle/Becky
Grilled Marinated Chicken Strips and Rice-a-roni- Kristen
Tater-tot Casserole and suddenly salad- Melanie
Chicken Broccoli Casserole- Shannon
Teriyaki Chicken, green beans, and cookies-Nichol
Chicken Cordon Bleu Casserole- Michelle
Chicken Enchiladas- Susan
Taco Soup- Malinda
Sweet Peppered Chicken- Tiffani
Hawaiian Haystacks- Luisa

Teriyaki Chicken

The sauce is Yoshidas Original Gourmet Sauce.

Southwestern Eggrolls

1 chicken breast, cooked and diced

1/2 red pepper, minced

2 TB green onion, minced

1 can corn, drained

1 can black beans, rinsed and drained

1 small can green chiles

1/2 TB parsley

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt

dash cayenne pepper

1 cup shredded cheddar cheese

6 flour tortillas

Avocado Ranch

1 cup ranch (the best to use is Hidden Valley made from the powder)

1 avocado

Cook chicken and dice. Mix all ingredients except cheese and tortillas. Saute until warm. Remove and add cheese. Mix well. Place 1/2 cup or so inside tortilla. Fold completely together and place inside panini grill or in a pan.

Stuffed Manicotti

1 20 oz package manicotti shells

1 TB oil

1 (15 oz.) container ricotta cheese

1 (8 oz.) container cottage cheese

1 cup grated mozzarella cheese

3/4 cup grated Parmesan cheese

1/4 tsp pepper

1 TB parsley

1 tsp salt

1 egg

3 1/2 cups spaghetti sauce

1 cup water

*cheese to sprinkle on top

Mix together all ingredients except spaghetti sauce and water. Stuff uncooked manicotti shells with cheese mixture. *Put in large freezer baggie and cut off a corner in the bottom and squeeze in. Mix spaghetti sauce and water together and pour half of the sauce in baking dish. Place filled shells on sauce. Pour remaining sauce over shells. Freeze.

To serve: Thaw, bake covered for 1 hour at 350. Then bake uncovered for an additional 15 minutes. Sprinkle some cheese on top.

May Freezer Meals

Michelle- Beef Enchiladas with sour cream
Michelle/Becky- Bagel Pizzas with cookies
Becky- Ranch chicken, pasta and veggie
Melanie- Shepherds pie and oatmeal cookie dough
Nichol- Pasta Casserole
Luisa- Orange Chicken, rice and veggies
Tiffany- Teriyaki Chicken, rice, dump cake
Lora- Sweet and sour meatballs, rice, drink mix, muffin mix
Eva- Chicken Enchiladas, flan
Shannon- Lasagna casserole

Pizza Roll Ups

1 loaf frozen bread dough (or make your own pizza dough)
1 lb. lean ground beef (or sausage)
1 tsp. salt
1/2 tsp. pepper
2 cups grated mozzarella cheese
1 tsp. Italian herb seasoning
1 T. chopped fresh parsley
4 cups of your favorite pizza sauce

Thaw dough; roll it into a 14x24 rectangle about 1/4" thick. Brown ground beef; stir in remaining ingredients except pizza sauce. spoon filling evenly onto dough, slightly pressing filling into dough.

Roll dough lengthwise like a jelly roll, and cut into 24- 1" slices. Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about an inch apart. Preheat oven to 400 degrees. Let roll-ups sit for 10 minutes. Bake for 20-25 minutes or until golden brown. Cool roll-ups, and freeze in four 1-gallon bags, 6 per bag. Slip a 1-quart bag with 1 cup sauce into each bag of Pizza Roll-Ups.

To prepare for serving: thaw roll-ups and warm them in a preheated 400 degree oven for 10 minutes. Or put them frozen in the microwave; heat on high for about 2 minutes. Serve with warmed pizza sauce.

Sweet and Sour Sauce

(from Jean Davis)

8 cups tomatoes, peeled and diced
4 cups peppers (red and green), diced
4 cups onions, chopped
7 cups sugar
3 cups vinegar
1 tablespoon salt
1 cup clear gel A (you can get this at Kitchen Kneads in Ogden)
1 cup water
2 20 ounce cans pineapple, chunks or tidbits

Drain pineapple, set aside juice. Mix clear gel A with 3 cups sugar, set aside. Mix vegetables with vinegar, pineapple, and salt. Bring to a boil. Add 4 cups sugar to vegetable mixture. ring mixture back to a boil. Pour pineapple juice and water into clear gel mixture, mix with a wire whip. Add clear gel mixture to vegetables mixture. Simmer 15-20 minutes. Pour into quart jars. Process in a hot water bath for 30 minutes. Makes 6-7 quarts. Again my kids don't like chunks so after cooking I put mine in the food processor to blend up, then I canned it.

Spaghetti Sauce

(from Aunt Florence)

21 cups tomatoes, peeled and chopped
2 cups chopped green peppers
2 cups chopped onions
1 teaspoon dried minced garlic
5 (6 ounces each) cans tomato paste
1 tablespoon plain salt
1 scant tablespoon dried oregano
1 teaspoon dried basil
1 package spaghetti sauce mix (mild)

Mix together and cook until as thick as you like it, stirring frequently. Fill pint jars to within 1/4", wipe off rims, seal. Process in a hot water bath for 30 minutes. Makes 12 pints. My kids also don't like the chunks so right before serving I use my submersable blender to blend up the sauce.

Favorite Meatballs

2 lbs. ground beef (or other ground meat or combination--I did half beef/half turkey)
1 cup dry bread crumbs
1/2 cup Parmesan cheese
2 eggs
1/4 tsp. garlic powder
1/2 tsp. oregano leaves
1/4 tsp. salt
1/2 tsp. pepper

Heat oven to 350. In a large bowl, combine all ingredients. Mix thoroughly. Use 1 tablespoon of mixture to form each ball. Place meatballs on ungreased shallow baking pan. Bake meatballs for 15 minutes or until browned. Cool. Place the meatballs on a clean baking pan that has been lined with waxed paper, parchment paper, or plastic wrap. Place in the freezer for several hours to quick freeze. Once frozen, remove meatballs from baking pan and place meatballs in freezer bags. No need to thaw. Heat meatballs with your choice of sauce or gravy. Serve with rice, noodles, or potatoes.

I am looking for a good snickerdoodle recipe

Hi everyone, does anyone have a snickerdoodle recipe that they are willing to share?

Tator tot casserole

In a 9x13 casserole dish layer: hamburger(season as desired)
then layer 1cup cheese, then 2cans mushroom soup, next 1cup cheese,
finally top with tator tots and cook at 350 for 40 mins.

Tortilla Soup

Chicken broth
2 chicken breasts (boiled and cut up)
packet of taco or fajita seasoning
fresh diced bell peppers (green,red,orage,yellow)
1 container of fresh salsa
Salsa verde
small can of green chilis
1 can of corn
1 can of black beans
1 can of stewed diced tomatos
1 cup of barboiled rice (optional)

Cafe Rio Sweet Pork

Sweet Pork

1c Pace salsa
1c Brown sugar
3-4lbs of Pork tenderloin

Cook in crockpot for 6-8 hours


Dressing

1 packet of Ranch Dressing
1c milk
1c mayonnaise
2 tomatillos or 4tbsp of salsa verda
1 clove garlic
1/2 bunch of cilantro
juice of 1 lime
1/8 tsp of tabasco sauce

Mix everything in a food processor

4 Cheese Lasagna

This one is easy to prepare. Just thaw the lasagna out. Place on a pan, leave the foil on, and cook in the oven at 350 for about 60 minutes. When you can stick a knife in the center and remove it easily, and the cheese is all melted on the top, then it is done. Also enjoy your garlic bread. You can place this frozen in the foil next to the lasagna for the last 15 minutes. MMMMM.......Yummy....!

List of Aprils Meals

Marcia- Meatballs (sweet and sour, marinara, country style)
Tiffany- Southwestern Egg rolls and ranch
Ashlee- Italian Crock pot Chicken with extra chicken and sticky rice
Michelle- Four Cheese and Meat Lasagna with garlic bread
Sue- Stuffed Shells
Becky- Caribbean Jerk Pork Chops, Funeral Potatoes and frozen drink
Melanie- Sweet Pork Salad and dressing
Luisa- Chicken Shish kabobs and potatoes
Nichol- Taco Soup and chips
Moana- Tater Tot Casserole
Heather- Crock Pot BBQ Chicken, cornbread, jello with canned corn and beans

List for Aprils Meals

Lora- Spaghetti Pie and breadsticks
Lauri- Tortilla Soup
Becky- Caribbean Jerk Pork chops, funeral potatoes, and drink
Luisa- Chicken Shish kabobs and potatoes
Tiffany- Southwestern Egg rolls
Amy- Angel Hair Heaven
Eva-?????

Caribbean Jerk Pork Chops and Yummy Funeral Potatoes

Caribbean Jerk Pork Chops

4 pork chops (cut 3/4 inch think)
1/3 bottle KC Masterpiece Caribbean Jerk Marinade

To seal in the juices and to get a crisp tasty exterior you’ll first want to sear the pork chops. To do so you’ll want to preheat your grill to as high as possible then toss your pork chops on and close the lid. (You can discard the excess marinade) After approximately 1-2 minutes, flip the chops over and close lid again. After another minute or so passes, turn the heat down to medium and let the chops cook for about 5 minutes. After 5 minutes, flip chops over, close lid and let cook for a final 5 minutes. AVOID OVERCOOKING as this will dry the meat out. In order to be safe, you want to cook the pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled, if you want to help loosen up the meat so it turns out nice and juicy, you can put them on a plate and cover it with aluminum foil for 10 minutes.

Serve pork chops with Yummy Funeral Potatoes. (I personally think these pork chops are also very tasty when dipped in ranch dressing)

If you don’t have a grill or would prefer cooking the pork chops in your oven you can broil them. I haven’t done this personally so I thought I would include a few links with details on broiling pork chops…

http://www.howtocookmeat.com/howtobroilporkchops.htm

http://www.ehow.com/how_5428980_broil-pork-chops.html

http://www.recipetips.com/kitchen-tips/t--451/grilling-and-broiling-pork.asp

Yummy Funeral Potatoes

32 oz Hashbrowns
2 cans Cream of Chicken Soup
2 cups Sour Cream
1-2 cups Grated Cheese
½ cup Melted Butter
1/3 cup Chopped Onions

Mix above ingredients well and pour into a 9X13 pan. Top with 2 cups Crushed Cornflakes mixed with 2 tbsp Melted Butter. Bake 30 min at 350 degrees. (Makes 10-12 servings – I halved the recipe for each person)

Zesty Italian Crock Pot Chicken

Zesty Italian Crock Pot Chicken is one of Carson and Carlee's FAV. I hope your families love it too. It is super easy. Here are the directions:
The chicken will come in a large freezer bag. Put the chicken in the Crock pot, melt 3 tbs butter and pour over the chicken and then add the Zesty Italian mix. Cook on high for 3-4 hours. I usually let mine cook for 4 hours. Thirty minutes before the time is up add 1 package of softened cream cheese and a can of cream of mushroom soup. Once it is finished cooking serve it over rice or noodles (I will provide rice, but some prefer noodles). Enjoy!
Ingredients:

3-4 Frozen Chicken Breasts
3 Tbls Butter
1 Package Zesty Italian Dressing Mix
1 Can Cream of Mushroom Soup
1 8 oz Package Cream Cheese (softened)
See you all late Wednesday night.

Chicken Cordon Bleu Casserole

For a 9X13 Pan- serves 6
2-3 chicken breast cubed and cooked
6 slices swiss cheese
1 c cheddar cheese
2-3 slices of ham cut in smaller squares
1 can cream of chicken soup
1 box chicken stuffing
1/2 C sour cream
1/4 c milk

Directions: Salt and Pepper the bottom of a 9X13 pan, layer chicken, swiss cheese, cheddar cheese, ham and white sauce (cream of chicken soup+1/2 C sour cream+ 1/4 C milk(or just soup if you don't have the other)), prepare stuffing according to box instructions then spread over white sauce. Bake for 45 mins-1 hour.