Monday, May 10, 2010

Orange Spiced Pork with Potato Au Gratin

Going to link the receipes:,1827,148166-225192,00.html
For CC: Bake Pork chops for 20 min at 375, then turn over and bake for 40 minutes.


You just need to thaw and reheat for CC. I would say add to the Pork chops for the last 1/2 hour.

Tuesday, February 9, 2010

Teriyaki Chicken

Teriyaki Chicken

Ingredients for Cooking Day:

  • Chicken - you can use any chicken parts that you like for this recipe: breast, legs, thighs, wings or a mixture!
  • 1/4 cup water
  • 1 small piece of fresh ginger, crushed (or prepared ginger)
  • 1 tsp. garlic salt
  • 1 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup white wine

Directions for Cooking Day: Put raw chicken in a freezer bag. Combine rest of ingredients and pour over chicken. Freeze.

Directions for Serving Day: Defrost chicken mixture. Cook this any way that works best for you. Sometimes during the summer we will grill the chicken and other times I will cook it in the oven. I usually do about 30 minutes at 425. Cook until chicken is completely cooked through.Alicia thinks you could throw this in the crockpot too.

Monday, February 1, 2010

Broccoli Beef

1/4 cup flour
1 (10.5 ounce) can beef broth
2 Tbsp sugar
2 Tbsp soy sauce
1 lb boneless round steak, cut into bite size pieces (I used boneless beef sirloin steak)
1/4 tsp chopped fresh ginger root
1 clove garlice, minced
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Cooking Club: Thaw and heat beef and sauce in a skillet. Add broccoli before sauce thickens. Serve over rice.

Potato and Cheddar Soup

2 cups water
2 cups peeled and cubed red potatoes
3 Tbsp melted butter
1 small onion, chopped
3 Tbsp flour
salt and pepper to taste
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid. Stir together butter, onion, and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Cooking Club: Thaw and heat on stove until warm.

Chicken Cordon Bleu

4 skinless, boneless chicken breasts
4 slices swiss or provolone cheese
4 thin slices smoked ham
1/4 cup flour
1 egg, beaten
1 cup italian seasoned bread crumbs
1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Bake at 350 degrees for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened. Pour over chicken.

Cooking Club: Thaw and bake at 350 degrees for 35 minutes or until heated through. Heat sauce on stove and serve with the chicken. Serve with a salad or other vegetable.

NOTE: for cooking club I don't roll the chicken in flour, egg, and bread crumbs.

Sweet and Sour Chicken

1 (20 ounce) can pineapple chunks, juice reserved
1/4 cup soy sauce
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup flour
1 1/2 lbs cooked chicken meat, cut into strips

optional ingredients:
1 1/2 green bell peppers, diced
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced

In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in chicken (and optional ingredients). Cook and stir until heated through. Stir in the pineapple chunks before serving.

Cooking Club: Thaw and heat in a saucepan over medium heat until heated through. Serve over rice and with a salad or other vegetable.

Spaghetti Sauce

1 1/2 lbs ground beef
24 oz tomato sauce
6 oz tomato paste
8 oz water
1 package spaghetti sauce seasoning mix
2-4 Tbsp brown sugar

Brown beef and drain. Add remaining ingredients and simmer for 20 minutes.

Cooking Club: Thaw sauce and heat on stovetop over medium heat until heated through. Serve over spaghetti noodles and with bread and salad.


2# ground beef
6 oz can tomato paste
8 oz can tomato sauce
8-16 oz water
1 1/2 tsp salt
1/4 tsp pepper
3/4 tsp oregano
8 oz lasagna noodles
16 oz shredded mozzarella cheese
15 oz ricotta cheese
3/4 c grated parmesan cheese

Saute beef until meat loses red color. Add next six items and simmer 20 minutes. Cook noodles according to package directions. Put into bottom of buttered 9 x 13 casserole a thin layer of sauce. Then a layer of noodles and a layer of ricotta and mozzarella. Repeat once with sauce, noodles and cheese. The final cheese layer is covered with sauce and parmesan. Bake, uncovered at 375 degrees for 20 minutes.

Cooking Club: Thaw lasagna and bake at 375 degrees for 20 minues or until hot. Serve with bread and salad.

Wednesday, January 20, 2010

Thai Pork with Peanut Sauce - Crockpot

Thai Pork with Peanut Sauce Crock Pot Recipe

2 lbs pork chops, boneless
¼ cup teriyaki sauce
2 tbsp rice vinegar
1 tsp crushed red pepper flakes
1 tsp minced garlic
1 tbsp cornstarch
¼ cup cold water
¼ cup creamy style peanut butter

For serving:
Cooked rice
½ cup green onions, chopped
½ cup peanuts, dry roasted

Add pork chops to slow cooker. In a small bowl, combine teriyaki sauce, rice vinegar, red pepper flakes, and garlic. Slowly pour over pork chops. Cover and cook for 6 hours on low.

Remove pork chops and chop into smaller bite-sized pieces. Strain sauce with a pasta strainer into a medium saucepan. In a small bowl combine cornstarch and water then slowly pour into saucepan. Bring sauce to a bowl over high heat, stirring constantly while boiling for two minutes. Add peanut butter, stirring well, then add pork, stirring until sauce covers pork.

Serve portions of rice, topping with thai pork & sauce mixture, then topping that with the green onions and peanuts.

Original found:

Crockpot Italian Sausage and Peppers

2 lbs. sweet or hot Italian turkey sausage
2 yellow onions, chopped
1 green pepper - cut into 2" pieces
1 red pepper - same
1 yellow pepper - same
2 bay leaves
4 cloves of garlic, minced
14 oz can diced tomatoes, undrained
6 oz can tomato paste
1/2 cup dry red wine or water
1 TBSP dried parsley leaves
1/2 tsp. dried oregano leaves
1/2 tsp. basil leaves
1/2 tsp salt
1/8 tsp white pepper

Cook turkey in heavy skillet over medium heat until browned, turning occasionally. Layer half the onions on bottom of 3-4 qt crockpot, then add 1/2 the peppers. add all the sausage. then the rest of the onion and the peppers. Add bay leaves and garlic on top.

Combine diced tomatoes, paste, and wine or water in small bowl and mix well; poor over mixture. Cook on low for 6 hours. One hour before done, mix together parsley, basil, oregano, and salt and pepper; add to crockpot and stir well. Cover one more hour until sausage is thoroughly cooked and veggies are tender...serves 8

Friday, January 15, 2010

Turkey Burgers--Dana

1/2 lb. lean ground turkey
1/2 cup gluten free oatmeal
1/2 cup cauliflower puree
2 Tbsp soy sauce
garlic powder to taste (about 2 tsp.)
1/8 tsp. pepper
1 Tbsp. olive oil

In a large bowl combine all the ingredients except the olive oil. Form into 8 small patties. Put the olive oil in a skillet and add the burgers. Cook on both sides until done.
For cooking club: Thaw burgers and reheat either in a pan or oven...
Serve with buns (optional--we usually don't), salad, and burger toppings (cheese, ketchup, mustard, etc.).
Adapted from: Deceptively Delicious by Jessica Seinfeld

Broccoli and Three Cheese Soup--Dana

1 qt chicken broth (or vegetable)
2 cups milk
2 10 oz bags of frozen broccoli florets
1/2 diced white onion
1/2 t black pepper
1/2 t kosher salt
1/2 t ground nutmeg
1 cup each of three different cheeses

Mince the onion into really small pieces. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.
Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.
Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.
20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---you can use an immersion blender and blend it a little bit.
For cooking club: Thaw until you can get it into your crockpot and then cook as the recipe instructs.
Serve with a salad and fresh bread!

Black Bean Soup--Dana

3 cans of black beans
1 can of Italian stewed tomatoes
2 cups of broth (vegetable or chicken)
2 T taco sauce (great use for those taco bell packets!)
1 1/2 cups chopped vegetables

Chop up vegetables with a food processor or blender.
I had leftover roasted vegetables, and decided to use those. If I hadn't, I would have used frozen corn, peas, some carrots and some celery---anything I already had in the fridge and freezer. dump pulverized vegetables into stoneware insert.
Empty all cans into the crockpot insert. do not rinse the beans or drain the tomatoes. Add broth and taco sauce. Mix with spoon.
Cook on low for 8-10 hours or high for 5-6. Soups taste better the longer you cook it.

Before serving, use an immersion blender to soupify the beans and tomatoes.
For cooking club: Thaw veges and proceed with the recipe...
Serve with some shredded Parmesan cheese and a dollop of sour cream as well as a salad and some fresh bread!

Tuesday, January 12, 2010

White Chicken Chili

1/2 lb. dried navy beans (2 cans Great Northern Beans)
1 large onion, chopped
1 stick butter (I usually use a half)
1/4 cup flour (I use 1/2 cup rice flour and 5 Tbsp cornstarch to be gluten free)
3/4 cup chicken broth
2 cups half and half (I use 1 small carton and then the rest 2% milk)
1 tsp. Tabasco
1 1/2 tsp. chili powder
1 tsp. cumin
salt and pepper
2 (4 oz.) cans green chilies
5 boneless, skinless chicken breasts, cooked and chopped
1 1/2 cups grated Monterrey Jack cheese (I use Pepper jack cheese)
1/2 cup sour cream

Prepare beans if using dry. Cook onion in 2 Tbsp butter until softened. In large kettle melt rest of butter over medium heat and whisk in flour (or gluten free flour mix). Cook roux whisking for 3 minutes. Stir in onion and gradually add broth and half and half/milk, whisking constantly (if I have extra broth in the container I usually just add it). Bring mixture to a boil and simmer, stirring occasionally for 5 minutes. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese (just a side--when you add the cheese add it slowly and have the chili turned down to low so it doesn't get curdly). Cook on low, stirring occasionally for 20 minutes. Stir in sour cream and serve with some extra cheese.
Serve with fresh bread and a salad!

Monday, January 11, 2010

Chicken Enchiladas....For January

Chicken Enchiladas:

For Cooking Day:

  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 Tbsp. butter
  • 1 boiled chicken, deboned, skinned and chopped
  • 1 - 4 oz. can mild green chili peppers chopped
  • 1/4 cup flour
  • 3/4 tsp. of salt
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 3 Tbsp. butter
  • 3 oz. Monterey Jack cheese shredded
  • 3 oz. Cheddar Cheese shredded
  • 12 6-inch tortillas

Cooking Day Instructions:

Saute onions and green peppers in butter. Add cooked chicken and green chili peppers.

In separate pan heat chicken broth and and cream of chicken soup. Remove from heat and mix in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with the chicken mixture. Roll up and arrange seam side down in abaking dish prepared for freezing. Pour remaining sauce over enchiladas and sprinkle with remaing cheese. To freeze use the foil and plastic wrap method. For instructions of this method click here.

Serving Day Instructions:

Thaw completely. Bake uncovered at 350 degrees for about 30 minutes.