Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Campfire Banana Boats

Low Fat, Low Sodium, Recipes, Snacks and Desserts, Under 350 Calories Comments Off

Jul 012005

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Shelley: The kids have fun with this one! Slit the banana with a plastic knife, push in at both ends to make a boat, and fill it up. Wrap in foil and heat on a grill over coals or an open fire. Caution: don’t cook ’em too long!
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Advantage Cooking owners click here to download this recipe.

Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Ingredients
Bananas	8	16	24	32	40	48
Semi-sweet chocolate chips	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Mini marshmallows	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Brown sugar	3 T.	1/4 C. + 2 T.	1/2 C. + 1 T.	3/4 C.	3/4 C. + 3 T.	1 C. + 2 T.
Aluminum foil sheet	8	16	24	32	40	48

Assembly Directions:
Leaving the skin on, slit a banana lengthwise, from end to end. Sprinkle chocolate chips and marshmallows in the slit; dust lightly with brown sugar. Wrap tightly in foil. Place on grill (seam side up) over campfire or coals. Cook for 5-7 minutes. Caution: Do not overcook! The bananas get too mushy.

Nutritional Info:
Per Serving: 235 Calories; 7g Fat (23.7% calories from fat); 2g Protein; 48g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.
Exchanges: 2 Fruit; 1-1/2 Fat; 1-1/2 Other Carbohydrates.

Campfire Apple Spice Cake

Recipes, Snacks and Desserts Comments Off

Jul 012005

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Shelley: This dessert was a huge hit with the family (in spite of the fact that it preempted the s’mores) and it seems to be fool proof. I was reluctant to bake a cake in campfire coals, but it has worked every time. I used a carrot cake mix in this picture (instead of the spice cake recommended.) A delicious dessert to warm the family on a cool evening.

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Advantage Cooking owners click here to download this recipe.

Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Ingredients
Rectangular foil pan	2	4	6	8	10	12
Sheet of heavy duty foil	1	2	3	4	5	6
Applesauce	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Spiced cake mix	1 box	2 boxes	3 boxes	4 boxes	5 boxes	6 boxes
Eggs	3	6	9	12	15	18
Oil	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Water	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.	6-1/4 C.	7-1/2 C.

Assembly Directions:
Pour the applesauce into the foil pans (doubled for strength.) Mix the cake batter according to the directions on the box. Pour cake batter over the applesauce and gently spread it out. Cover pan tightly with foil and place in hot coals (no flames). Bake for 20-25 minutes depending on how hot your fire is. Cake should be firm in the center but will be moist on the top. Sure to get rave reviews!

Nutritional Info:
Per Serving: 423 Calories; 18g Fat (37.5% calories from fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 453mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Fruit; 3-1/2 Fat; 3-1/2 Other Carbohydrates.

March 2005 Chewin’ the News with Shelley

2005, Chewin' the News Comments Off

Mar 012005

Cookin’ at the Keyboard with Shelley

The entire month of January, it seems, was consumed with all the things I abandoned weeks ago, in the midst of the holiday frenzy. I was busy tackling those incomplete projects, such as, the last few Christmas cards, the boxes accumulating in the garage, the next page in the scrapbook album, and my intriguing discussion of ingredient conversions. If that last item doesn’t sound familiar, or intriguing, read the article in the December newsletter; it will bring you up to speed.

December’s discussion focused on conversions as related to weight and volume measures of ingredients. Conversions are also important when it comes to ingredients that aren’t easily purchased at the grocery store. Many of my recipes call for crumbled bacon or cooked and chopped chicken, neither of which I can buy off the shelf. I would prefer that the grocery report would tell me how many pounds of bacon or chicken to buy, instead of how many cups. These conversions take two steps to complete. Let’s start with the bacon.

Locate “Bacon” in the ingredient list.

Under the Packaging tab enter “Pound Package”.

Locate “Bacon, crumbled” in the ingredient list.

Under the Conversion tab, enter the following:

From Amount	From Measure	To Amount	To Measure	To Ingredient
2	Cup	1	Pound	Bacon
16	Slices	1	Pound	Bacon
1	Pound	1	Pound	Bacon

These entries tell the software that if the recipe calls for 1 cup of crumbled bacon, add ½ pound of bacon to my grocery list. If the recipe calls for 8 slices of crumbled bacon, I want to see ½ pound of bacon on my grocery list. If the recipe calls for 1 pound of crumbled bacon, put 1 pound of bacon on my grocery list. No matter how the ingredient appears on my recipe, the software will do all the calculating, and tell me how many pounds of bacon to buy.

When it comes to cooked and chopped chicken, I prefer to buy chicken breasts.

Here are the entries to make for the conversion:

Locate “Chicken Breasts” in the ingredient list.

Under the Packaging tab enter “Pound Package”.

Locate “Chicken, cooked and chopped” in the ingredient list.

Under the Conversion tab, enter the following:

From Amount	From Measure	To Amount	To Measure	To Ingredient
2	Cup	1.5	Pound	Chicken Breast
1	Pound	1	Pound	Chicken Breast

If a recipe calls for 2 cups of cooked, chopped chicken, then the grocery report will tell me to buy 1½ pounds of chicken breasts. Otherwise, a pound of cooked chicken will equal a pound of raw chicken.

Locate “Onion” in the ingredient list.

Under the Packaging tab enter “Each”.

Locate “Onion, chopped” in the ingredient list.

Under the Conversion tab, enter the following:

From Amount	From Measure	To Amount	To Measure	To Ingredient
1	Cup	1	Each	Onion
1	Each	1	Each	Onion

You can adjust the conversions based on the size of onions that you usually buy. Larger onions might yield more than a cup of chopped onion, while smaller onions might yield less.

When it comes to shredded cheese, I prefer to buy the cheese and shred it myself. If you buy cheese already shredded, the following conversion is not necessary.

Locate “Cheddar Cheese” in the ingredient list.

Under the Packaging tab enter as many varieties of packaging as desired,

e.g. “Pound Package”, “2 Pound Package”, “5 Pound Package”

Locate “Cheddar Cheese, shredded” in the ingredient list.

Under the Conversion tab, enter the following:

From Amount	From Measure	To Amount	To Measure	To Ingredient
1	Cup	4	Ounce	Cheddar Cheese
1	Pound	1	Pound	Cheddar Cheese

Again, you can adjust the conversion based on your preference (e.g. 1 cup of shredded cheese = 3 oz. cheese).

Whenever I find something on my grocery list that makes me stop and think about how much of that ingredient I need to purchase, I take the time to add a conversion. A little bit of “brain work” at the computer saves me the frustration of “guessing” at the grocery store.

Well, I think that’s all I can say about ingredient conversions. It must be time to fix the hem that’s coming out of my black skirt.

If you haven’t tried our Advantage Cooking software, click here for a 30 day free trial or to order your own copy.

March 2005 Chewin’ the News with Tammy

2005, Chewin' the News Comments Off

Mar 012005

Notes from Tammy

Hi everybody! Hope you’re keeping warm this winter! We’ve had a pretty mild winter here… at least as far as snow is concerned! It sure has been cold though! But my tulips are starting to come up, so I know spring is getting closer!

Life has been busy at my house so far this year. School projects, sick kids, teacher conferences, sick mother-in-law, church activities, doctor appointments and all the “normal” stuff of life. I sure am glad to have my 30 Day Gourmet recipes in the freezer! Especially those soups! yummmmm!

My husband and I are involved in a ministry at church called Alpha. We meet every Monday night for 10 weeks, and start the evening off with a meal. I’ve been helping an experienced cook serve the meals the last few sessions. But he’s taking a break this session. So I’m cooking every Monday night for about 60 people. And once again, I sure am thankful for 30 Day Gourmet!

Because I’m used to making 3 and 4 times a recipe, cooking those large amounts of food doesn’t bother me at all. It’s great having delicious tried and true recipes with the ingredients already multiplied out, so I can easily put my shopping list together. It’s also wonderful to know I can make the recipes ahead of time when it fits my schedule, instead of spending all day Monday cooking, cleaning, serving and cleaning up some more.

And our guests have loved the recipes! We’ve had Lazy Day Lasagna, Loaded Baked Potato Soup, Pizzaburgers, Taco Chili, Super Easy Best Ever Crescent Rolls, Garlic Toast, Cheater’s Chocolate Chip Cheesecake, and Cherry Delight so far. After the third week, one woman suggested I open a restaurant. (I said “No thanks! Too much stress!!”) A man told my husband that he was surprised Rob didn’t weigh 400 pounds, eating my cooking all the time. Then he told me I could cook him dinner anytime. Which I’m sure his wife was glad to hear!

Once again, 30 Day Gourmet comes through! I keep referring people to the website when they ask for my recipes. I’m thinking about taking some manuals along to sell, and donate the profits to the ministry. What a better group to sell to than one that’s been eating your cooking for the last few weeks?!?!!

This issue of “Chewin’ the News” brings you four new recipes from Kim Heideman, a consultant from Texas. Read more about it below, in the Bonus Recipes section.

Bonus Recipes from Kim Heideman

Interest in freezer cooking is definitely on the rise in our fast-paced, pre-packaged 21st century. Moms (and dads) everywhere are searching for fast, easy ways to deliver tasty, healthy meals to their family. The concept is definitely an appealing one: cook only once a month and have savory, nutritious dishes at your fingertips for the next few weeks. But because time is already of the essence, the whole appeal of bulk and freezer cooking quickly wanes once the schedule crunching kicks in and kids have to be toted to and fro, job deadlines have to be met, along with many other demands we all encounter each day. Many first-time freezer cooks and veterans alike hit a brick wall when it comes to actually PLANNING an assembly day and organizing how it will run. Don’t you find it true that the cooking is the easy part…it’s the planning that uses up our precious commodity of time and often can prove to be a stumbling block as well. Wouldn’t it be wonderful to find a service that could do ALL the planning of an assembly day for you at a reasonable price that wouldn’t leave your budget just as crunched as your time?

My name is Kim Heideman, and I am the co-owner of Freezer Pleasers. Last summer we launched our new “What’s For Dinner?” service product line, providing freezer cooking sessions so detailed and planned out that you have absolutely NO planning to do whatsoever! All you have to do is print, check off ingredients you already have at home, and then head to the grocery store! It really can’t get much simpler than that, unless you have somebody do your shopping and cooking for you! J

Each WFD issue offers you six (or more) delicious entrée recipes, unique to Freezer Pleasers, and taste-tested by our families prior to its release, yielding a minimum of 18 dishes. Each recipe format indicates the ingredient amounts for single, double, and triple batches, with each batch serving a minimum of four to six people, often times more! Assembly, freezing and serving instructions are easy to follow, as well as listing the containers needed to store each dish. To top it off, we have included nutritional data for each and every recipe you receive, even listing point equivalents for those of you who do Weight Watchers ®. A grocery list is included with each ingredient and amount needed for a triple batch of each recipe. There is even a section on the grocery list for your containers (i.e. freezer bags, tape, pie pans, etc.) and how many of each size you will need. If you wish to work with a partner, then double this list and have a freezer cooking day with a partner.

This product line would already be a time-saving jewel even if that were all it offered, but there is still so much more you will receive in each WFD time-saving issue. Each issue offers complete instructions for prep work that will make your assembly day fly more smoothly. We not only tell you how much of a veggie to chop, but we go further and explain what amount to place in a storage zip bag for assembly day with the recipe name and amount written on the outside of the bag, making it easy to just dump in later on.

Is that all? Absolutely not! Each issue gives you an assembly day flow chart as well. Meticulous time is spent on our end planning out what order you should do each recipe. We explicitly spell out when to start the crock pot, when to cook the noodles, when to mix this recipe or that, when to bake something so that you don’t have to think about any of it and absolutely no time gets wasted. It ensures that your freezer cooking day runs more smoothly and more efficiently. You simply follow the chart and in no time at all, you will have anywhere from 18 to 24 mouth-watering meals for your family!

Finally, in each issue we send you templates for freezer labels that you can then copy and paste and then print on your own computer at home. Simply use computer address labels and print them off, stick them to your freezer bag or container, and place it in your freezer. Each label includes the recipe name, a line for you to write the date, and serving/cooking instructions. It’s especially helpful when my husband or one of my daughters decides to prepare one of these meals. Recently, I coordinated a freezer shower for a family from my church that is facing medical challenges with one of their little children. With the directions printed right on the bag, she was able to easily prepare the dishes without me needing to spend her precious time explaining how to prepare them or giving her the recipe sheets she may not have easily been able to keep up with.

If you are interested in finding out more, just visit our website at www.freezerpleasers.com and click on “What’s for Dinner?” subscription service. You may print out our free sample of “What’s for Dinner?” or order any of the WFD issues available today! Better yet, order them all! There is a wide variety of recipes represented in each issue. Although we are no longer compiling subscription issues each month, we have many back issues ready for you to order today and have in your inbox within 5 working days, or less! Be sure to check back every quarter to find new products ready for you to enjoy and help make your freezing cooking experience a breeze! To receive updates, new product information and new WFD releases, please email me at info@freezerpleasers.com and ask to be added to our free, quarterly newsletter.

I’m glad to be a part of the 30 Day Gourmet team! What a difference they made in my life and the way I look at cooking. I no longer feel chained to the kitchen. And becoming a consultant has allowed me to share this freezer cooking plan with others and spread my own wings a bit further to help those struggling with the concept—veterans and beginners alike!

Enjoy the bonus recipes!

Stuffed Bell Peppers

This dish is a wonderful recipe for unexpected company! In only 35 minutes, you can present your guests a unique, flavorful dish that looks like you spent so much time in the kitchen just for them!

Chicken Tetrazzini

This recipe is adapted from the Luby’s Cafeteria 50th Anniversary Recipe Collection, which is now out of print.
You may want to add chopped celery and sauté it with the onions. You can also mix in some sliced or chopped black olives with the mushrooms. After baking, this dish looks very pretty with some sliced green onions sprinkled over the top.

Fiesta Soup

This is a wonderfully simple dish that can be served in a variety of ways. It makes a great meal on a cool day and is easily served in 20 minutes, or even less if reheated in a microwave!

Dijon Chicken

Wow! What a easily-prepared recipe yielding so much flavor! This simple and economic dish is also a healthy alternative, being low in fat and sodium and worth only 3 Weight Watcher points.

Recipe of the Month Contest Winner

Recipe of the Month… Baked French Toast
Our winner this month is Ambia with her recipe for Baked French Toast. Perfect for family breakfast, as well as company.

This recipe is different from other French Toast casseroles in a couple ways. First, the bread is cut into thick slices instead of cubes. And, the egg/milk mixture doesn’t drown the bread. Which is nice, if you have a picky kid who objects to the taste of cooked eggs in recipes. The bread cooks up firm, not soggy, with some crisp edges. Most unique of all, the recipe makes it’s own syrup!

This recipe goes together in no time at all… I could see making a bunch of the recipe in foil 8″x 8″ or 9″ x 13″ pans (depending on your family size) and stacking them in the freezer to pull out for a hot, comforting breakfast. The leftovers re-heated nicely in the microwave too… my kids were going to fight over them!

I also liked the recipe because most of the ingredients were ones I had at home. The exception to that was a loaf of French Bread, but I can get that at my local Super Center for $1. So it isn’t an expensive recipe to make either. Give it a try… I bet you will like it too!

Let’s meet Ambia:

I am wife to Brent and a Homeschool mom of 3 daughters, Alexis – 17, Olyvia – 14 and Taylor – 11.5! I have been using 30 Day since 1997 and have been a consultant for about 1.5 years. I am also the Homeschool Consultant for The AnchorRoom, a locally owned Christian book store in our area. I love to scrapbook, stamp, cross stitch, quilt and our family loves to camp. Cooking ahead really gives me a lot of free time to keep up with the busyness of my growing family and still have time for things I like to do!! My husband is self-employed and the money I save cooking this way really helps the budget. My goal is to cook quarterly. I love what I do and I love talking to people about what I love!!

Click here to view/print the March Recipe of the Month.

Freezer Cook of the Month Contest Winner

This month’s winner is Susan Baldwin, with the following email:

I have been freezer cooking for years since my boys were little. I do not know how working Mom’s have daily sit down dinners without 30 Day Gourmet! This Christmas I talked my parents to come for a visit for 10 days. My son came home from college which means his girl friend came home from college and was at the house for most meals, so two more for meals. I usually cook meals for four; now I had to cook not only dinner but lunch and breakfast for 8! I took the time off from work but did not want to spend it in the kitchen and did not want my Mom to feel she needed to help me in the kitchen. My Father has had Alzheimers for three years and I wanted my Mom to relax and enjoy the holiday. Thanks to 30 Day Gourmet, I was able to play cards, go shopping, take naps, read and spend time with my family.

However, one thing I did not expect: my Father liked to empty the dishwasher and since I was freezer cooking, there were not as many dirty dishes so I told the boys to use more cups! I received the nicest compliment from my husband last night when he thanked me for the variety of cookies we had during Christmas, I must have made 15 different kinds. The baking and cooking really paid off! This was a holiday with no stress, even with my parents, thanks to 30 Day Gourmet all the meals were planned. I can’t wait until next year when they come again!

So, how do you make 30 Day Gourmet work for you? How do you use it to help you deal with a challenge in your life? Do you have a funny story about your cooking day? How do you use it to help others?

Final Thoughts

Shelley emailed me the other day that she was having spring fever… they had warm temps and she and her daughters were outside working in the yard. I said “Spring fever!?!?!? We’ve got snow, ice, kids home from school and wind chills in the teens!! What spring?!?” Well, today it’s almost 60 here, so we’re enjoying a touch of spring too! Hope winter’s on it’s way out for you too!

Easter is early this year, so check previous March and April issues of our Newsletter for help planning ahead for your Easter dinner, if you need it. My next issue of the News will offer help and ideas for those of you who are cooking for one or two.

Click here to send me an email me with any questions, ideas, suggestions or problems. I enjoy hearing from you all!

Tammy

“Soup”erior Meatloaf

Beef, Recipes Comments Off

Mar 012005

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Molly: I think that is the BEST meatloaf recipe in the world. My Mom uses it all the time. I’ve been using it since I started cooking the 30 Day Gourmet way. You can also form it into oval shaped patties and cook it on a George Foreman grill…or in the oven on a foil lined cookie sheet.
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes	1	2	3	4	5	6
Servings	6	12	18	24	30	36
Makes	1 loaf	2 loaves	3 loaves	4 loaves	5 loaves	6 loaves
Ingredients
Ground beef	2 lbs.	4 lbs.	6 lbs.	8 lbs.	10 lbs.	12 lbs.
Lipton onion soup mix*	1 env.	2 env.	3 env.	4 env.	5 env.	6 env.
Breadcrumbs; fresh**	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Eggs	2	4	6	8	10	12
Water	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Ketchup	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.

Assembly Directions:
Mix all ingredients in large bowl. Place in loaf pan(s). Wrap in foil and freeze.

Freezing and Cooking Directions:
Thaw completely. Bake at 350 degrees for 1.5 hours (large loaf) or 1 hour (small loaf) or until done.

Comments:
* May use other varieties of Lipton dried soups – Onion-mushroom, Garlic-herb.
** 4 slices of fresh bread = 2 cups fresh soft crumbs

Nutritional Info:
Per Serving: 516 Calories; 29g Fat (51.7% calories from fat); 34g Protein; 27g Carbohydrate; 1g Dietary Fiber; 167mg Cholesterol; 1092mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 4-1/2 Lean Meat; 3 Fat.

Fiesta Soup

Low Fat, Recipes, Soups & Sandwiches, Under 350 Calories 2 Responses »

Mar 012005

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Kim: This is a wonderfully simple dish that can be served in a variety of ways. It makes a great meal on a cool day and is easily served in 20 minutes, or even less if reheated in a microwave!
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes	1	2	3	4	5	6
Servings	12	24	36	48	60	72
Ingredients
Ground beef	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Chopped onion	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Diced tomatoes	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Ro-Tel tomatoes*	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Taco seasoning envelope	1	2	3	4	5	6
Ranch dressing mix envelope	1	2	3	4	5	6
Water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Pinto beans	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Kidney beans	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Hominy**	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.

Assembly Directions:
Brown the ground beef in a skillet with the onion. Meanwhile, in a large bowl, mix the tomatoes, Ro-Tel tomatoes, Taco seasoning, Ranch dressing, water, pinto beans, kidney beans and hominy. Do not drain any of the canned items before adding them. When the beef is cooked, drain it and add it to the soup mixture. Stir to mix well.

Freezing Directions:
Put soup into freezer bag(s). Seal, label and freeze.

Serving Directions:
Thaw. Place soup in a saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes.

Comments:

*= Ro-Tel is a brand of canned tomatoes with chopped jalapeno peppers added.
**= Hominy is found in the canned veggie aisle, and is a type of white corn.

This is a wonderfully simple dish that can be served in a variety of ways. Serve with sour cream and/or shredded cheddar cheese on top of each bowl. Serve with Fritos or crackers on the side. It also tastes great with cornbread and a green salad. It makes a great meal on a cool day and is easily served in 20 minutes, or even less if reheated in a microwave!

Nutritional Information:
Per Serving: 252 Calories; 7g Fat (25.7% calories from fat); 14g Protein; 34g Carbohydrate; 8g Dietary Fiber; 26mg Cholesterol; 744mg Sodium.
Exchanges: 1 Grain (Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat.

Dijon Chicken

Low Fat, Low Sodium, Poultry, Recipes, Under 10g Carbs, Under 350 Calories Comments Off

Mar 012005

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Kim: Wow! What a easily-prepared recipe yielding so much flavor! This simple and economic dish is also a healthy alternative, being low in fat and sodium and worth only 3 Weight Watcher points.
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes	1	2	3	4	5	6
Servings	4	8	12	16	20	24
Ingredients
Boneless, skinless chicken breast	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Dijon mustard	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Lemon juice	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Black pepper	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.	3/4 t.
Garlic clove, crushed*	1	2	3	4	5	6

Assembly Directions:
Rinse chicken. Place chicken breasts in a gallon freezer bag. Stir together remaining ingredients in a bowl. Spoon mixture over chicken and seal bag, removing as much air as possible. Squeeze chicken and Dijon sauce around until chicken is evenly coated.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw in refrigerator. Pour off marinade from chicken and discard. Arrange chicken in a single layer in desired baking dish. Bake at 375 degrees uncovered 25 minutes, or until chicken is tender and juices run clear.

Microwave:
Prepare as directed above for serving. Arrange chicken as instructed above, placing thicker portions toward the outside edge of the baking dish. Cover with wax paper and cook on high for 3 to 4 minutes. Give dish a 1/2 turn if microwave doesn’t have a turntable. Re-cover and cook on high an additional 3 to 4 minutes, or until chicken is tender and juices run clear.

Comments:
*= may substitute 1/2 t. bottled, minced garlic for each garlic clove.

Nutritional Information:
Per Serving: 139 Calories; 3g Fat (21.1% calories from fat); 25g Protein; 1g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 107mg Sodium.
Exchanges: 3-1/2 Lean Meat.

Baked French Toast

Breads and Breakfast, Recipes Comments Off

Mar 012005

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Tammy: Our winner this month is Ambia with her recipe for Baked French Toast. Perfect for family breakfast, as well as company.

Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Makes: 9×13 pan	1	2	3	4	5	6
Ingredients
Brown sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Butter or margarine	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Corn syrup	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Loaf of French bread	1	2	3	4	5	6
Eggs	5	10	15	20	25	30
Milk	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.	6-1/4 C.	7-1/2 C.
Vanilla	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

Assembly Directions:
In a saucepan, combine the brown sugar, butter and corn syrup. Heat and stir until melted together. Pour into the bottom of a 9”x13” pan. Slice the loaf of French bread into 1” thick slices. Lay the bread slices on the syrup mixture in the pan, using most (if not all) of the loaf. You may need to squeeze some pieces in, or cut a couple pieces to fill in the holes, but you should be able to use most of the loaf. In a blender, mix together the eggs, milk and vanilla. Slowly pour the milk mixture over top of the bread, being sure to cover all the bread. (The pan will not be ‘swimming’ in the milk mixture… the bread will soak all of it up.)

Freezing Directions:
Cover pan with foil or use Press-n-Seal brand wrapping. Or put pan in a freezer bag. Seal, label and freeze.

Serving Directions:
Thaw. Bake uncovered at 350 degrees for 30 minutes. Remove pan from the oven and cut into serving-size pieces. Serve, syrup-side up, on a plate sprinkled with powdered sugar.

Tammy’s Comments:
This recipe was an immediate family favorite at my house! If you have a small family, divide the recipe into two 8”x8” pans instead of a 9”x13”. If you want to make this recipe fresh, without freezing it, make it the night before and let it sit in the ‘fridge overnight.

Nutritional Info: Baked French Toast (8 servings)
Per Serving: 401 Calories; 17g Fat (37.1% calories from fat); 10g Protein;
53g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 546mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 3 Fat; 1-1/2 Other
Carbohydrates.

Chicken Tetrazzini

Poultry, Recipes Comments Off

Mar 012005

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Kim: This recipe is adapted from the Luby’s Cafeteria 50th Anniversary Recipe Collection, which is now out of print. You may want to add chopped celery and sauté it with the onions. You can also mix in some sliced or chopped black olives with the mushrooms. After baking, this dish looks very pretty with some sliced green onions sprinkled over the top.
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Recipes	1	2	3	4	5	6
Servings	10	20	30	40	50	60
Makes: 9×13 pan	1	2	3	4	5	6
Ingredients
Dry spaghetti noodles	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Margarine	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Chopped onion	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Garlic cloves, minced	2	4	6	8	10	12
Cream of mushroom soup	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Cream of chicken soup	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Chicken broth	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Velveeta cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Cooked, chopped chicken	3-1/2 C.	7 C.	10-1/2 C.	14 C.	17-1/2 C.	21 C.
Sliced canned mushrooms	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Shredded cheddar cheese	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:
Break the noodles into 3″ to 4″ lengths. Cook for half the recommended time and drain. In a large saucepan or stockpot, melt butter over medium heat. Sautee the onion and garlic in the butter. Add soups, broth, and cubed Velveeta cheese. Lower heat and cook, stirring constantly, until cheese is melted and mixture is well-mixed and smooth. Add spaghetti, chicken, and drained, sliced mushrooms. Mix well. Transfer to a 9″x13″ baking dish.

Freezing Directions:
Place the cheddar cheese in a small freezer bag. Wrap baking dish well in freezer paper and foil, and then slide into a 2-gallon freezer bag. Place cheddar cheese bag inside bag with the casserole. Or, tape the cheddar cheese bag to the top of the well-wrapped casserole. Seal, label and freeze.

Serving Directions:
Thaw. Bake covered at 350 for 30 minutes or until heated through. Remove cover, sprinkle with cheddar cheese, and bake 10 more minutes or until cheese is melted and bubbly.

Comments:
To double, you can simply add more noodles, without increasing the rest of the ingredients, stretching it out to 2 meals instead of one. I often make this to take to a sick friend or someone who’s just had a baby, making one to take and one for my family for dinner that night.

Tip: Boil your chicken in water, adding whatever seasoning you prefer. I usually add Italian seasoning, or rosemary. Use the water you’ve just boiled your chicken in for the chicken broth in the recipe. If you have leftover broth, place it in an ice cube tray and freeze it. Once frozen, you can pop the chicken broth cubes into a freezer bag to save for the next recipe that calls for chicken broth.

Nutritional Information:
Per Serving: 463 Calories; 22g Fat (41.6% calories from fat); 32g Protein; 36g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1373mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates.

Cheeseburger & Fries Delight

Beef, Recipes Comments Off

Feb 012005

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Tammy: You can use one family size can of Cream of Mushroom soup (about 26 oz.) instead of two of the smaller cans if you like more sauce with your recipes. You could also use other flavors of Cream soup, like Celery. Lisa, our recipe submitter, said she hadn’t used Cheddar Cheese soup with this recipe, but I bet that would be really good too. This is a quick dish to put together, and could very easily be mass-produced.
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Recipes	1	2	3	4	5	6
Servings	8	16	24	32	40	48
Makes: 8×8 pan	1	2	3	4	5	6
Ingredients
Raw lean hamburger	1-1/2 lbs.	3 lbs.	4-1/2 lbs.	6 lbs.	7-1/2 lbs.	9 lbs.
Onion salt, salt and pepper	To taste
Frozen french fries	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Cream of mushroom soup	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.
Shredded cheese, any kind	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:
Put the raw hamburger in the pan, patting it to evenly cover the bottom. Sprinkle the desired amount of onion salt, salt and pepper on top of the hamburger. Dump the frozen French fries on top of the meat. Pour the soup over the fries. Bake at 350 degrees for 1 hour. Remove from the oven and set aside to cool.

Freezing Directions:
Sprinkle the shredded cheese over the cooled casserole, or put it in a freezer bag to be added on serving day. Wrap the cooled casserole in plastic wrap and then foil, or put it in a one-gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw at least overnight in the refrigerator. Unwrap the casserole, and if you haven’t already, add the shredded cheese. Heat at 350 degrees for 15 to 20 minutes, or until heated through.

Nutritional Info: Cheeseburger and Fried Delight
Analysis was done without onion salt, salt or pepper.
Per Serving: 409 Calories; 27g Fat (59.8% calories from fat); 22g Protein; 19g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 958mg Sodium.
Exchanges: 1 Grain (Starch); 3 Lean Meat; 3-1/2 Fat.

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