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Meal Idea Recipes

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Meal Idea Recipes MEAL IDEA RECIPES **BEANS** Bean Dinner 2 14 oz cans Pork & Beans 1 cup Catsup 1 15 oz can Butter Beans 1/2 cup Brown Sugar 1 15 oz can Great Northern Beans 1 2 Tbsp. Mustard 15 oz can Wax Beans 2 Tbsp. Worcestershire Sauce 1/2 cup Onion, chopped 1/2 tsp. Liquid Smoke (optional) 1/2 cup Red Pepper, chopped dash Garlic Powder Drain and rinse butter, great northern and wax beans. Combine all beans in mixing bowl and stir in remaining ingredients, mixing well. Pour into baking dish. Bake for 45 minutes at 350 degrees. *(You can also add 1 cup chopped ham and/or 1 cup grated mozzarella cheese before cooking. Yum!!) White Bean Chicken Chili 1 lb. dry Great Northern Beans, 2-3 tsp Cumin 6 cups Water 2 tsp Oregano 3 cups Chicken, cooked, cubed dash Cayenne Pepper 2 Onions, chopped 16 oz. Sour Cream 2 cloves Garlic, minced 1 cup Monterey Jack Cheese 14 oz. Chili Peppers, chopped Wash and soak beans overnight in water; drain and rinse. Sauté onion and garlic briefly. In a crock pot or large kettle, place beans with all other ingredients, except chicken, sour cream and cheese. Cook until beans are tender, about 4-5 hours on high. Add chicken and heat through. Serve with sour cream and cheese. (*You can use 3 cans of beans instead of cooking dry beans.) Baked Beans 2 cans Pork and Beans 2 Tbsp Molasses 1/4 cup Onion, chopped 1 Tbsp Mustard 1/8 cup Red Pepper (optional) 2 tsp Worcestershire Sauce 2 Tbsp Brown Sugar Dash Onion Salt Pick pieces of pork fat out of beans. Combine all ingredients in baking dish. Stir well to combine. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 10-15 minutes to thicken. Four Bean Salad 1 15 oz can Garbanzo Beans 1 15 oz can Green Beans 1 15 oz can Kidney or Red Beans 1/2 cup Onions, chopped or rings 1 15 oz can Wax Beans 1 bottle Italian Salad Dressing Drain and rinse beans. Combine in bowl with onions, stir together. Pour Italian dressing over (to desired amount) and mix well. Chill in refrigerator at least 1 hour before serving. **BREAKFASTS** Breakfast Casserole 12 slices Bread 1/2 cup Red Peppers (optional) 6 Eggs 1/2 cup Mushrooms (optional) 3 1/2 cups Milk 1 tsp. Dry Mustard 1-2 cups Ham, small cubes 2-3 cups Cheddar Cheese, grated 1/2 cups Onion, chopped Spray a 9”x13” baking dish (glass or metal) with Pam. Using a cookie cutter (any shape), cut one shape out of each 8 pieces of bread. Cut remaining Bread slices (crusts okay) into 1” cubes, layer bread pieces into dish (keep the shapes for later). Sprinkle onions, peppers and mushrooms evenly over bread. Combine eggs and milk and dry mustard, mixing well. Sprinkle most of the cheese over bread and vegetables. Place bread shapes on top. Carefully pour egg mixture over all. Cover with lid or foil and refrigerate at least 8 hours (overnight is perfect.) Remove from oven 30 minutes before cooking (not absolutely necessary). Bake uncovered at 350 degrees for about 1 hour (may take a little longer, depending on oven), until eggs are set and golden brown. (If getting too brown, cover with foil or opened paper bag.) Serve with catsup or salsa. Crepes 2 Eggs 1 Tbsp Sugar 2 cups Milk 1/2 tsp Baking Powder 1 1/2 cups Flour 1/2 tsp Vanilla 2 Tbsp Butter 16 oz Cool Whip Filling Any type of fruit is great, what ever you like. Some suggestions are: Applesauce, apricots, blueberries, blackberries, raspberries, sliced strawberries, peaches, apples, and bananas and any type of jam. Apple, Blueberry or Cherry pie filling is a special treat!! Put out a variety of fruits and mix and match to make your own creation. To make crepes: Mix eggs, milk, butter, sugar, baking powder and vanilla together. Blend in flour, a little at a time so it doesn’t clump. Spray a medium-hot skillet with Pam. Pour a small amount in the center of pan and turn pan to spread batter into a thin, circular shape. Cook 1-2 minutes until lightly browned. Carefully loosen underneath and flip the crepe over, cooking another minute or so. Put onto a plate and cover, or in a large pan and cover with lid. Repeat until all crepes are cooked. (You may want to have 2 pans cooking at a time to speed up the process.) To assemble crepes: Start with an open crepe. Fill with desired fruit. Top with cream. Fold one edge over top and roll until all rolled up and seam is on the bottom. Sprinkle with powdered sugar and cinnamon. Enjoy!! Makes 12 crepes (*This is a fun thing for kids to do. They can get creative with the different fruit options and learn how to blend tastes together.) German Pancakes 6 Eggs 1/2 cup Flour 1 cup Milk 1 tsp Vanilla Take out the top rack so you can bake on a middle to low rack (not the very lowest or the bottom will burn). Put a 9”x13” baking dish in oven (glass or metal). Preheat oven to 400 degrees (baking dish needs to get hot). Combine eggs, milk and vanilla together. Stir in flour, getting out as many lumps as you can. After oven is at 400, quickly take out baking dish, spray with Pam and pour batter into dish. Put back in oven and bake (uncovered) for 17-20 minutes, should be golden brown. Cut into pieces, serve and top with fruit, fruit-flavored syrup or maple syrup and sprinkle with powdered sugar. (*This is fun for kids to watch as it bakes. It will grow and puff up around the edges as well as in the center. When it comes out of the oven, it will sink down, which the kids like to see.) **BREAKFASTS (cont.)** Nest Eggs 4 Eggs 4 Bread, slices Butter both sides of bread. With a small cup, cut a hole out of the center of the bread. Place all bread (slices and holes) on a hot griddle. Break one egg into each “nest” (hole) of the bread. Cook as desired. Turn over and finish cooking. Stacks 8 Eggs 24 oz bag Hashbrowns 4 Ham slices* 1-2 cups Cheddar Cheese, shredded This is your basic egg breakfast, with a fun twist… Cook hashbrowns in 1 Tbsp. oil in skillet. At the same time, fry or scramble the eggs, keep warm. Warm ham slices on griddle, lightly browning. When all is done assemble: On each plate, start with a pile of hashbrowns. Place ham slice on next, then the eggs and top with cheese. (You may want to microwave it to melt the cheese.) Use catsup or salsa if desired. (*Can also use bacon or sausage.) **CASSEROLES** Chicken Enchiladas 3-4 Chicken Breasts 1 tsp Vinegar 8 oz Cream Cheese 1/2 cup Olives, chopped 6 cups Mozzarella Cheese, grated 32 oz Whipping Cream (unwhipped) 1 can Great Northern Beans 10 Flour Tortillas 1/2 cup Onion, chopped Boil chicken for 45 minutes, until very tender. Let cool. Cut chicken into cubes and mix with cream cheese, 2 cups mozzarella cheese, beans, onions and vinegar. Place about 1/3 cup of chicken mixture in a line just off center of each tortilla. Roll tightly and place in 9”x17=3” baking dish with seam side down, starting at the short side of the dish. You may need to put extras in another baking dish. Pour whipping cream over the enchiladas, covering all. Cover and bake at 350 degrees for 1 hour 15 minutes. Carefully pull off foil and sprinkle mozzarella cheese over top, topping with olives. Put back in oven for 5 minutes, to melt the cheese. (Another option: Put cheese and olives on right after the whipping cream. Bake uncovered for 30-45 minutes (making sure it is not getting too brown). (You can also substitute 1 can cream of mushroom soup and 1/2 cup milk for the whipping cream; baked covered 1 hour.) Green Bean Casserole 2 cans Green Beans, French style 4 oz can Mushroom slices 1 can Cream of Mushroom Soup 16 oz pkg Onion Rings Combine green beans and mushrooms. Stir mushroom soup; mix into green bean mixture until well coated. Turn into 2 quart baking dish. Place onion rings on top. Bake, covered for 30 minutes. Uncover and bake 10 more minutes. Turkey or Chicken Stuffing Casserole 3 cups Turkey, cooked, cubed 1 cup Cheddar Cheese, shredded (or chicken) 1 can Cream of Mushroom Soup 2 boxes Stove Top Stuffing Mix 1/2 cup Water 1 can Cream of Chicken Soup 1/2 cup Onions, chopped Make stuffing as package directions. Mix together soups and water; add turkey, stuffing and onions. Spread into 9”x13” baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 45 minutes. Zucchini Casserole 1 1/2 lbs Zucchini, grated 2/3 tsp Salt 1 cup Cheddar Cheese, shredded 1/4 tsp Pepper 2 Eggs 3 slices Bread, broken 1 Onion, chopped 2 Tbsp Butter 1 tsp Oregano Sauté bread in butter until golden; set aside. Cut zucchini into small pieces and boil until partially cooked. Beat eggs; add onion, seasoning and cheese. Add zucchini. Place in buttered casserole dish. Sprinkle sautéed bread crumbs on top. Bake, uncovered, at 350 degrees for 30 minutes. **CHICKEN** Easy Chicken Ala King 1 1/2 lbs Chicken Breasts 2 Tbsp.
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