Everything and anything you ever wanted to know about purees. I'm going to start adding some to foods to help us get more veggies & fruits in everyday! And it just takes a little time each week.
1) Prepare veggies/ fruits. How you prepare it depends on the fruit/ veggie. (references list below)
2) Cook the veggies. Steam, roast, or microwave veggies.
3) Puree in food processor or blender. I plan on using my Ninja. Puree it until smooth and creamy. Mash bananas and avocados w/ fork before pureeing. You may need to add a teaspoon of water for carrots, cauliflower, or broccoli to make it smooth enough. Let warm purees cool.
4) Portion & package the purees. Measure purees into 1/2 c portions. and package in small zipper lock bag (you can then put those in a larger freezer bag for longer storage). Label each bag w/ type and amount of puree (i.e. 1/2 c cauliflower 11/9/11) Refrigerate purees that will be used within the next couple days and freeze the rest.
5) Cook. I will be linking recipes back to this... and you can add to your recipes too. Thaw bags in microwave or soak in bowl of hot water til soft. Snip corner of bag w/ scissors and squeeze out puree.
Veggie Purees:
Avocado- Cut in half lenthwise, remove seed, Scoop flesh out of peal. Mash well in bowl w/ fork until smooth, then puree in food processor/ blender (abt 2 mins). When storing, squeeze out air out of bag before sealing.
Beets- Leave them whole (trimming any stems to 1 inch). Wrap in aluminum foil and roast at 400 for about 1 hr (they're done when you can piece tip w/ sharp knife). After peeling, place in blender abt 2 mins
Broccoli- Cut into florets. Steam for 6-7 minutes. Florets should be tender but still bright green (if they turn olive green, they're overcooked). Blend for 2 mins, adding a few teaspoons of water if needed for smooth texture.
Butternut Squash- Put off stem, cut squash in half lengthwise and scrap out seeds. Roast halves on cookie sheet, flesh side down at 400 for 45 to 50 mins. Scoop out flesh and puree in blender for abt 2 mins.
Carrots- Peel, trim ends, and cut into 3 in chunks. Steam for 10-12 mins. Blend 2 mins with a few teaspoons if needed.
Cauliflower- Cut off florets and discard hard core. Steam 8-10 mins. Blend 2 mins with a few teaspoons of water if needed.
Peas- Steam frozen peas for about 2 mins; if thawed reduce steaming time to 30-60 secs. Blend 2 mins, add water if needed.
Red Bell Peppers- Cut in half through steam end. Remove stem, seeds, and white membrane. Steam 10-12 mins. Blend 2 mins.
Spinach- No prep needed for baby spinach. For mature spinach, fold leaves in half and take off stem. Steam for 30-40 mins or cook in skillet w/ 1 T of water for 90 secs or til wilted. Blend 2 mins.
Sweet potatoes- Don't peel. Cut in quarters, if steaming. Leave whole, if roasting. Steam 40-45 mins or Roast at 400 for 50-60 mins. Scoop out flesh and puree in blender.
Zucchini & Summer Squash- Trim off ends and cut into 1 in pieces. Steam 6-8 mins. Blend for 2 mins.
Fruit Purees
Apples- Make be peeled or not. Quarter and core. Blend 2 mins.
Bananas- Use ripe bananas for smoothest, sweetest puree. Mash w/ fork on cutting board. Puree in blender 2 mins.
Blueberries, Raspberries, Strawberries- Thaw, if frozen. But off stems for strawberries. Blend 2 mins.
Cantaloupe- Cut melon in half, scoop out seeds. Cut melon into wedges & pare off rind. Blend 2 mins.
Cherries- If fresh, stem and pit the cherries. If frozen, thaw them. Blend 2 mins.
Pineapple- Cut off stem. Pare off rind. Quarter lengthwise, cut out core, and cut into chunks. Blend 2 mins.
Chicken & Beef
1. Sprinkle cut of chicken, beef w/ salt and pepper.
2. Coat large non-stick skillet w/ cooking spray and heat over medium heat. When skillet is hot, add 1 T olive oil, and then the meat. For chicken cutlets, cook 4-5 mins per; for chicken breast/ steak cook 5 mins per side, reduce heat to low, cover, and cook 9-10 mins longer.
3. Let cool slightly before cutting into pieces.
4. Transfer food to blender and finely ground. Add water slowly to make creamy.
Showing posts with label freezer meal. Show all posts
Showing posts with label freezer meal. Show all posts
Wednesday, November 9, 2011
Saturday, September 3, 2011
Goulash (Freezer Meal)
from MamaAndBabyLove
3 c chopped onions
2.5 c coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 c of carrots
3 cloves garlic, minced
3 lbs beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 t Hungarian paprika or regular paprika
1/4 t ground black pepper
4 c hot cooked noodles
1/2 dairy sour cream
Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag(s) into slow cooker. Cook on high for 4 hours, or low for 8 hours.
3 c chopped onions
2.5 c coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 c of carrots
3 cloves garlic, minced
3 lbs beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 t Hungarian paprika or regular paprika
1/4 t ground black pepper
4 c hot cooked noodles
1/2 dairy sour cream
Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag(s) into slow cooker. Cook on high for 4 hours, or low for 8 hours.
Monday, February 28, 2011
Vegetable Lasagna
From The Food Nanny Rescues Dinner
serves 10
Ingredients:
12 uncooked lasagna noodles (abt 6 oz)
1 (15 oz) carton part-skim ricotta cheese
1 egg
3/4 c plus 2 T grated Parmesan cheese, divided
1/2 c chopped fresh basil
1 T olive oil
2 garlic cloves, minced
2 medium carrots, sliced
1/2 medium white onion, thinly sliced
1 medium green bell pepper, sliced
salt and ground black pepper
1 medium zucchini, sliced
1 1/2 c fresh spinach
1 c sliced fresh mushrooms
1/2 c sliced black olives
1 (26 oz) jar marinara sauce or 3 1/2 c homemade
1 1/2 c shredded mozzarella cheese, divided
3 T butter
Directions:
1. Preheat oven to 375 F and grease 9x12 inch baking dish.
2. Cook noodles according to the package directions until slightly chewy, about 10 mins. Drain noodles and carefully drape them over side of colander or lay flat on aluminum foil so they don't stick together.
3. Combine ricotta, egg, 1/2 c of Parmesan cheese, and basil in small bowl. Set aside.
4. Heat oil in large saucepan over medium heat and cook and stir garlic, carrots, onion, & bell pepper until carrots are tender (about 10 mins). Season with salt and pepper. Add zucchini, spinach, and mushrooms. Cook and stir until spinach wilts and all the veggies are tender (about 4 mins). Remove from heat and add olives.
5. Spoon 1/2 c of sauce into pan. Arrange 4 noodles overlappting, on top of sauce and top with 1/3 of veggie mixture, 1/3 c of sauce, 1/2 c mozzarella, and 2 T of Parmesan. Add tow more layers in order- noodles, ricotta, veggies, sauce, mozzarella and Parmesan. Dot w/t butter around the edges.
6. Bake 40 mins or until top is crusty. Drizzle with olive oil if desired and serve.
***Note: You can freeze the lasagna before you bake it. Let it thaw completely in the fridge before baking and bake 10-15 mins longer than directed***
serves 10
Ingredients:
12 uncooked lasagna noodles (abt 6 oz)
1 (15 oz) carton part-skim ricotta cheese
1 egg
3/4 c plus 2 T grated Parmesan cheese, divided
1/2 c chopped fresh basil
1 T olive oil
2 garlic cloves, minced
2 medium carrots, sliced
1/2 medium white onion, thinly sliced
1 medium green bell pepper, sliced
salt and ground black pepper
1 medium zucchini, sliced
1 1/2 c fresh spinach
1 c sliced fresh mushrooms
1/2 c sliced black olives
1 (26 oz) jar marinara sauce or 3 1/2 c homemade
1 1/2 c shredded mozzarella cheese, divided
3 T butter
Directions:
1. Preheat oven to 375 F and grease 9x12 inch baking dish.
2. Cook noodles according to the package directions until slightly chewy, about 10 mins. Drain noodles and carefully drape them over side of colander or lay flat on aluminum foil so they don't stick together.
3. Combine ricotta, egg, 1/2 c of Parmesan cheese, and basil in small bowl. Set aside.
4. Heat oil in large saucepan over medium heat and cook and stir garlic, carrots, onion, & bell pepper until carrots are tender (about 10 mins). Season with salt and pepper. Add zucchini, spinach, and mushrooms. Cook and stir until spinach wilts and all the veggies are tender (about 4 mins). Remove from heat and add olives.
5. Spoon 1/2 c of sauce into pan. Arrange 4 noodles overlappting, on top of sauce and top with 1/3 of veggie mixture, 1/3 c of sauce, 1/2 c mozzarella, and 2 T of Parmesan. Add tow more layers in order- noodles, ricotta, veggies, sauce, mozzarella and Parmesan. Dot w/t butter around the edges.
6. Bake 40 mins or until top is crusty. Drizzle with olive oil if desired and serve.
***Note: You can freeze the lasagna before you bake it. Let it thaw completely in the fridge before baking and bake 10-15 mins longer than directed***
Saturday, February 19, 2011
Spinach & shells soup
From Amber Mayfield
1 can kidney beans, drained & rinsed
1 can white kidney beans, drained & rinsed
1 t chicken bouillon granules
1/4 t pepper
1/2 t sweet basil
1/2 t oregano
1 large box chicken broth
1 c small shells
1 can stewed tomatoes
1 t chopped garlic
1 c spinach
Mix all together and simmer until shells are done. Top with Parmesan cheese & enjoy!
For freezer meal simply defrost, and reheat in pot or microwave.
1 can kidney beans, drained & rinsed
1 can white kidney beans, drained & rinsed
1 t chicken bouillon granules
1/4 t pepper
1/2 t sweet basil
1/2 t oregano
1 large box chicken broth
1 c small shells
1 can stewed tomatoes
1 t chopped garlic
1 c spinach
Mix all together and simmer until shells are done. Top with Parmesan cheese & enjoy!
For freezer meal simply defrost, and reheat in pot or microwave.
Broccoli Cheese Soup
One my family's favorites!
From Sariah Bishop
Serves 4
Ingredients:
3 T butter (unsalted)
2 T butter, cut into pieces (unsalted)
1 c chopped onion
1/2 t salt
1/4 t white pepper & pinch nutmeg
1/2 t minced garlic
1/2 t thyme
3 T flour
3 c chicken stock
1 (16 oz) package frozen broccoli
1/2 c milk
1 1/4 c cheddar cheese
Instructions
In medium pot, melt 3 T butter over med- high heat. Add onions, salt, pepper, and nutmeg and cook, stirring until soft. Add garlic and thyme cook, stirring until fragrant. Add flour and cook for 2 mins. Slowly add chicken stock, whisking constantly and bring to boil. Reduce heat and simmer until thickened. Add broccoli and cook, stirring until tender. Removed pot from heat and puree with hand- held immersion blender (if desired. I skipped this step and it still tasted fine, but I like bigger bits of broccoli in my soup). Add milk and bring to bare simmer to heat through. Add cheese, cook over low heat until melted. Add 2 T cold butter, melt in soup. Serve & enjoy!
For freezer meal simply defrost and slowly reheat in pot.
From Sariah Bishop
Serves 4
Ingredients:
3 T butter (unsalted)
2 T butter, cut into pieces (unsalted)
1 c chopped onion
1/2 t salt
1/4 t white pepper & pinch nutmeg
1/2 t minced garlic
1/2 t thyme
3 T flour
3 c chicken stock
1 (16 oz) package frozen broccoli
1/2 c milk
1 1/4 c cheddar cheese
Instructions
In medium pot, melt 3 T butter over med- high heat. Add onions, salt, pepper, and nutmeg and cook, stirring until soft. Add garlic and thyme cook, stirring until fragrant. Add flour and cook for 2 mins. Slowly add chicken stock, whisking constantly and bring to boil. Reduce heat and simmer until thickened. Add broccoli and cook, stirring until tender. Removed pot from heat and puree with hand- held immersion blender (if desired. I skipped this step and it still tasted fine, but I like bigger bits of broccoli in my soup). Add milk and bring to bare simmer to heat through. Add cheese, cook over low heat until melted. Add 2 T cold butter, melt in soup. Serve & enjoy!
For freezer meal simply defrost and slowly reheat in pot.
Thursday, February 17, 2011
Irish Stew
Inspired by McGuire's Irish Pub
serves 10
Ingredients:
* 1 1/2 lbs thickly sliced bacon, diced
* 6 lbs boneless lamb shoulder, cut into 2 inch pieces
* 1/2 t salt
* 1/2 t ground black pepper
* 1/2 c all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 c water
* 4 c beef stock
* 2 t white sugar
* 4 c diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 t dried thyme
* 2 bay leaves
* 1 cup sparkling white grape juice or regular white grape juice
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and juice to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
For freezer meal simply defrost and reheat in pot.
serves 10
Ingredients:
* 1 1/2 lbs thickly sliced bacon, diced
* 6 lbs boneless lamb shoulder, cut into 2 inch pieces
* 1/2 t salt
* 1/2 t ground black pepper
* 1/2 c all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 c water
* 4 c beef stock
* 2 t white sugar
* 4 c diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 t dried thyme
* 2 bay leaves
* 1 cup sparkling white grape juice or regular white grape juice
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and juice to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
For freezer meal simply defrost and reheat in pot.
Saturday, December 5, 2009
Pumpkin muffins or pumpkin chocolate chip cookies
(from the awesomest neighbor ever, Jen)
1 can of pumpkin (the smaller one)
1 spice cake mix (mix as directed on box with pumpkin).
Mix together and put in muffin papers. Bake at 350 for 20 min.
OR add chocolate chips and bake them as cookies for the same amount of time.
These can easily be frozen and kept in the freezer for a couple months and defrosted in the microwave- they are still just as moist as they were when first made.
1 can of pumpkin (the smaller one)
1 spice cake mix (mix as directed on box with pumpkin).
Mix together and put in muffin papers. Bake at 350 for 20 min.
OR add chocolate chips and bake them as cookies for the same amount of time.
These can easily be frozen and kept in the freezer for a couple months and defrosted in the microwave- they are still just as moist as they were when first made.
Monday, June 8, 2009
Taco Soup
A family favorite and easy to make. The kids always love it.
Serves 8-12
2 lbs hamburger
1 medium onion
1 packet taco seasoning
1 can black beans
1 can red kidney beans
1 can chili beans
1 can corn
1 can mexicorn
3 cans diced tomatoes
1 can of diced green chiles
Tortilla chips (optional)
sour cream (optional)
shredded cheese (optional)
Fry the ground beef. Then when browned, drain off the fat. Then add the diced onion. After the onion is browned add to large pot. Then add packet of taco seasoning.
Stir, and then begin to add beans, tomatoes, and corn. DO NOT drain. Pour all contents of can in. Set to low, continuously stirring. Finally when warm enough, pour into separate bowls and add cheese and sour cream and eat with a spoon or tortilla chips
**To make gluten/ casein free make the taco seasoning recipe linked above and skip on the tortilla chips, sour cream & cheese**
For freezer meal simply defrost and reheat in pan or microwave.
Serves 8-12
2 lbs hamburger
1 medium onion
1 packet taco seasoning
1 can black beans
1 can red kidney beans
1 can chili beans
1 can corn
1 can mexicorn
3 cans diced tomatoes
1 can of diced green chiles
Tortilla chips (optional)
sour cream (optional)
shredded cheese (optional)
Fry the ground beef. Then when browned, drain off the fat. Then add the diced onion. After the onion is browned add to large pot. Then add packet of taco seasoning.
Stir, and then begin to add beans, tomatoes, and corn. DO NOT drain. Pour all contents of can in. Set to low, continuously stirring. Finally when warm enough, pour into separate bowls and add cheese and sour cream and eat with a spoon or tortilla chips
**To make gluten/ casein free make the taco seasoning recipe linked above and skip on the tortilla chips, sour cream & cheese**
For freezer meal simply defrost and reheat in pan or microwave.
Wednesday, April 15, 2009
Kera's Sweet Chili
This is really Kera's Dad's recipe. I hope she doesn't mind me sharing :-) It is one of our family's favorites, and it's one of those recipes that can feed a lot of people (without me thinking a whole lot) Hope you enjoy too! See Kera's blog for more awesome recipes!
Ingredients:
1 1/2 lbs hamburger
1 large can (about 48 oz) Tomato Juice
1 large can (half the size of juice can) Diced Tomatoes
1 can whole tomatoes
2 cans whole spice chili beans
1 medium onion (chopped) I prefer sweet onion
2 small cans of mushrooms (pieces and stems)
1 c sugar
2-3 t chili powder
1. Brown hamburger in bottom of large pan and drain
2. Add all ingredients and bring to boil
3. Reduce heat to low, boil, and cover. Cook at least 1 hour, but try to cook longer.
4. Enjoy!
Or you can throw it all into the crock pot (with the meat raw) and cook in the crock pot 4 hours on high. (That's what I do because I'm lazy).
Tastes great on first day, but even better as reheated leftovers. You can freeze and use leftovers too, and still tastes awesome! Try it- you'll like it!!!!!
Ingredients:
1 1/2 lbs hamburger
1 large can (about 48 oz) Tomato Juice
1 large can (half the size of juice can) Diced Tomatoes
1 can whole tomatoes
2 cans whole spice chili beans
1 medium onion (chopped) I prefer sweet onion
2 small cans of mushrooms (pieces and stems)
1 c sugar
2-3 t chili powder
1. Brown hamburger in bottom of large pan and drain
2. Add all ingredients and bring to boil
3. Reduce heat to low, boil, and cover. Cook at least 1 hour, but try to cook longer.
4. Enjoy!
Or you can throw it all into the crock pot (with the meat raw) and cook in the crock pot 4 hours on high. (That's what I do because I'm lazy).
Tastes great on first day, but even better as reheated leftovers. You can freeze and use leftovers too, and still tastes awesome! Try it- you'll like it!!!!!
Friday, February 27, 2009
Mushroom, turkey and rice soup
(from BH &G's Biggest Book of Slow Cooker Recipes)
serves 6
2 c fresh mushrooms (like shiitake or button)
1 1/2 c sliced bok choy (also known as Chinese cabbage)
1 medium onion (chopped)
2 medium carrots (cut into bite-sized pieces) (1 c)
1 lb turkey (or chicken)
2 (14 1/2 oz) cans chicken broth
2 T soy sauce
1 T sesame oil (optional)
4 cloves garlic, minced
2 t ginger (fresh is best)
1 c instant rice
1. In slow cooker place mushrooms, bok choy, onion, and carrots. Add turkey or chicken to cooker. Combine chicken broth, soy sauce, sesame oil, garlic and ginger. Pour over veggies and turkey
2. Cover and cook on low heat 8-10 hours or high heat 4 to 5 hours. Stir in rice. Cover and let stand for 5-10 mins. Ladle into bowls and enjoy!
For freezer meal, simply defrost and reheat in pot or microwave!
serves 6
2 c fresh mushrooms (like shiitake or button)
1 1/2 c sliced bok choy (also known as Chinese cabbage)
1 medium onion (chopped)
2 medium carrots (cut into bite-sized pieces) (1 c)
1 lb turkey (or chicken)
2 (14 1/2 oz) cans chicken broth
2 T soy sauce
1 T sesame oil (optional)
4 cloves garlic, minced
2 t ginger (fresh is best)
1 c instant rice
1. In slow cooker place mushrooms, bok choy, onion, and carrots. Add turkey or chicken to cooker. Combine chicken broth, soy sauce, sesame oil, garlic and ginger. Pour over veggies and turkey
2. Cover and cook on low heat 8-10 hours or high heat 4 to 5 hours. Stir in rice. Cover and let stand for 5-10 mins. Ladle into bowls and enjoy!
For freezer meal, simply defrost and reheat in pot or microwave!
Thursday, February 26, 2009
Creamy Primavera
(From Family Circle All-Time Favorites). This is one of our family's favorite dishes of all time. I don't make it a lot due to the time it takes (and the mess I make in my kitchen). The first time you make it is the hardest, but after that it's not as bad.
All gluten free/ casein free notes have been made by myself and have been reviewed and eaten by a person with a very serious allergy to casein and gluten. When shopping for the tomatoes and sauce be sure that there are no additives that have gluten in them. If all else fails, get fresh tomatoes instead and be extra safe- it will still taste wonderful. You can find gluten free/ casein free items at your local specialty food stores.
1 T veggie oil
2 large onions (finely chopped)
2 cloves garlic (minced)
1 can (16 oz) undrained tomatoes
1 can (8 0z) tomato sauce
1 t basil
1/2 t oregano
1 t salt
1/4 t pepper
1/2 lb rigatoni (for gluten free substitute rice. I think 1 c was about right...)
1 package (10 oz) chopped spinach, thawed and drained
1 package (10 oz) frozen corn kernals (thawed)
1 c peas
1 c part skim ricotta cheese (for casein free or vegan substitute 1 lb tofu, 1/3 c olive oil, 1/4t nutmeg, 1/2 t seasoned salt mixed in a blender)
1/4 c grated parmesan cheese (optional)
1. Heat oil in large skillet over medium heat. Add onions and saute 3 mins. Add garlic; saute 1 min. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, and pepper, breaking up tomatoes. Simmer, uncovered, 15 mins or until slightly thickened.
2. Meanwhile, cook rigatoni (or rice). If cooking pasta cook until al dente (firm but tender)... if cooking rice cook as usual. Drain pasta and return to pot.
3. Heat oven to 375. Coat 9x13 pan with nonstick cooking spray (or casein free margarine).
4. Stir in spinach, corn, and peas into skillet with veggie mixture. Cook 5 mins. Add veggie mixture and ricotta (or tofu mix) with pasta (or rice). Spoon into prepared baking dish. Sprinkle with parmesan cheese. Bake at 375 for 25 mins. Let stand 2 mins before serving.
For freezer meal, defrost and cook as 10-15 mins longer.
All gluten free/ casein free notes have been made by myself and have been reviewed and eaten by a person with a very serious allergy to casein and gluten. When shopping for the tomatoes and sauce be sure that there are no additives that have gluten in them. If all else fails, get fresh tomatoes instead and be extra safe- it will still taste wonderful. You can find gluten free/ casein free items at your local specialty food stores.
1 T veggie oil
2 large onions (finely chopped)
2 cloves garlic (minced)
1 can (16 oz) undrained tomatoes
1 can (8 0z) tomato sauce
1 t basil
1/2 t oregano
1 t salt
1/4 t pepper
1/2 lb rigatoni (for gluten free substitute rice. I think 1 c was about right...)
1 package (10 oz) chopped spinach, thawed and drained
1 package (10 oz) frozen corn kernals (thawed)
1 c peas
1 c part skim ricotta cheese (for casein free or vegan substitute 1 lb tofu, 1/3 c olive oil, 1/4t nutmeg, 1/2 t seasoned salt mixed in a blender)
1/4 c grated parmesan cheese (optional)
1. Heat oil in large skillet over medium heat. Add onions and saute 3 mins. Add garlic; saute 1 min. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, and pepper, breaking up tomatoes. Simmer, uncovered, 15 mins or until slightly thickened.
2. Meanwhile, cook rigatoni (or rice). If cooking pasta cook until al dente (firm but tender)... if cooking rice cook as usual. Drain pasta and return to pot.
3. Heat oven to 375. Coat 9x13 pan with nonstick cooking spray (or casein free margarine).
4. Stir in spinach, corn, and peas into skillet with veggie mixture. Cook 5 mins. Add veggie mixture and ricotta (or tofu mix) with pasta (or rice). Spoon into prepared baking dish. Sprinkle with parmesan cheese. Bake at 375 for 25 mins. Let stand 2 mins before serving.
For freezer meal, defrost and cook as 10-15 mins longer.
3 Cheese Penne
(From Family Circle All-Time Favorites)
serves 8
1 lb penne
2 T olive oil
1 lb mushrooms (sliced)
1 large onion, chopped
2 cloves garlic, minced
1/4 c flour
4 c low fat milk
1/2 t salt
1/4 t ground nutmeg
4 t lemon juice
1/4 t pepper
1 1/2 c cheddar cheese
1 1/4 c swiss cheese
1 c monterey jack cheese
1. Cook penne in large pot of lightly salted boiling water until al dente (firm but tender). Drain.
2. Meanwhile, heat 1 T oil in large skillet over medium-high heat. Add mushrooms; saute 8 mins or until tender. Remove from skillet.
3. Heat remaining oil in skillet. Add onion; saute 5 mins. Add garlic; saute 2 mins.
4. Whisk together flour and milk in small bowl. Add to skillet. Bring to boil, stirring occasionally. Reduce heat to low; add salt and nutmeg; simmer 5 mins.
5. Heat oven to 400. Lightly grease 9x13 baking dish.
6. In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice and pepper.
7. Combine all cheese in a bowl; set asie 1/4 c. Add remaining cheese to penne mixture, stirring gently. Spoon into prepared baking dish. Sprinkle with reserved cheese.
8. Bake, uncovered at 400 for 20-30 mins or until browned and bubbly.
**You can make this head of time by doing steps 1-7, then refrigerate, covered up to 3 days or freeze up to a month. To serve, if frozen, thaw in refrigerator overnight. Bake as directed.
serves 8
1 lb penne
2 T olive oil
1 lb mushrooms (sliced)
1 large onion, chopped
2 cloves garlic, minced
1/4 c flour
4 c low fat milk
1/2 t salt
1/4 t ground nutmeg
4 t lemon juice
1/4 t pepper
1 1/2 c cheddar cheese
1 1/4 c swiss cheese
1 c monterey jack cheese
1. Cook penne in large pot of lightly salted boiling water until al dente (firm but tender). Drain.
2. Meanwhile, heat 1 T oil in large skillet over medium-high heat. Add mushrooms; saute 8 mins or until tender. Remove from skillet.
3. Heat remaining oil in skillet. Add onion; saute 5 mins. Add garlic; saute 2 mins.
4. Whisk together flour and milk in small bowl. Add to skillet. Bring to boil, stirring occasionally. Reduce heat to low; add salt and nutmeg; simmer 5 mins.
5. Heat oven to 400. Lightly grease 9x13 baking dish.
6. In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice and pepper.
7. Combine all cheese in a bowl; set asie 1/4 c. Add remaining cheese to penne mixture, stirring gently. Spoon into prepared baking dish. Sprinkle with reserved cheese.
8. Bake, uncovered at 400 for 20-30 mins or until browned and bubbly.
**You can make this head of time by doing steps 1-7, then refrigerate, covered up to 3 days or freeze up to a month. To serve, if frozen, thaw in refrigerator overnight. Bake as directed.
Tuesday, February 24, 2009
Chicken Enchiladas
4 chicken breasts
2 T olive oil
1 4 oz can green chile peppers
1 jalapeno pepper, chopped (optional)
1 minced garlic clove
1 (8 oz) package cream cheese
2 c Monterey cheese
1/2 c water
8 (10 in) tortillas
1 c heavy cream
Place chicken in sauce pan. Fill with enough water to cover. Bring to boil and cook 20 mins. Remove from water, set aside to cool.
Preheat oven to 375. Cut up chicken. Heat up olive oil in large skillet over medium heat. Add chilies, jalapeno and garlic. Stir and cook for a few minutes until fragrant. Stir in cream cheese and half of cheese. As cheese melts, gradually stir in water. Sit chicken meat into skillet. Remove from heat. Spoon chicken mixture into tortillas and roll up. Place rolls seam down in 9 x13 dish. Sprinkle with remaining cheese over the top and pour cream all over. Bake for 30 mins in oven or until enchiladas are golden brown on top. For Freezer meal, defrost and cook for about 10-15 mins longer.
2 T olive oil
1 4 oz can green chile peppers
1 jalapeno pepper, chopped (optional)
1 minced garlic clove
1 (8 oz) package cream cheese
2 c Monterey cheese
1/2 c water
8 (10 in) tortillas
1 c heavy cream
Place chicken in sauce pan. Fill with enough water to cover. Bring to boil and cook 20 mins. Remove from water, set aside to cool.
Preheat oven to 375. Cut up chicken. Heat up olive oil in large skillet over medium heat. Add chilies, jalapeno and garlic. Stir and cook for a few minutes until fragrant. Stir in cream cheese and half of cheese. As cheese melts, gradually stir in water. Sit chicken meat into skillet. Remove from heat. Spoon chicken mixture into tortillas and roll up. Place rolls seam down in 9 x13 dish. Sprinkle with remaining cheese over the top and pour cream all over. Bake for 30 mins in oven or until enchiladas are golden brown on top. For Freezer meal, defrost and cook for about 10-15 mins longer.
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