Shepard's Pie

1 (22 oz) pkg frozen mashed potatoes (can make fresh if desired)

1 lb ground beef

1 onion, chopped

1 can carrots, drained

1 can green beans, drained

2 tbls flour

2 tsp salt, divided

1/2 tsp pepper, divided

1 cup beef broth

1/2 cup shredded Cheddar cheese

Garnish with chopped fresh parsley (opt)

Preheat oven to 350 degrees. Cook potatoes according to package directions, set aside. Brown beef and onion in large skillet over medium-high heat until done; drain and return to skillet. Add carrots, flour, 1 tsp salt, 1/4 tsp pepper, and broth. Cook, stirring constantly, 3 minutes or until slightly thickened. Spoon mixture into lightly greased 11x7 inch baking dish. Prepare potatoes according to package directions if using frozen; or prepare fresh potatoes as usual. Season with remaining salt and pepper. Spoon potatoes over beef mixture. Bake for 25 minutes. Remove from oven and sprinkle with cheese; bake 5 more minutes. Garnish if desired.

To Freeze: Have frozen potatoes on hand or prepare fresh mashed the day of serving. Prepare beef mixture up the baking portion, but do not bake. Cool beef mixture and spoon into gallon size baggie; Seal, removing all air, and freeze. Package shredded cheese in quart size baggie and include package with potatoes and beef mixture.

To Serve: Thaw beef mixture 24 hours before baking. Have potatoes on hand, but do not thaw ahead of time if using frozen. Pour beef mixture into baking dish and top with potatoes as directed. Bake and add cheese as directed.

Butter-Lemon Basted Chicken

6 chicken breasts

1/4 cup lemon juice

3/4 cup butter

1/2 tsp salt (original recipe called for 2tsp)

1 tsp paprika

1-2 tsp summer savory

1/2-1 tsp dry mustard

2 tsp sugar

Brush the chicken on all sides with lemon juice and place in a covered dish and refrigerate at least 3 hours or overnight. (At this point I put it in a freezer bag and froze it). At this point if it is frozen you must thaw overnight in refrigerator along with the butter mixture. Preheat the broiler. In a 1-quart saucepan melt butter and stir in all seasonings except the sugar. Place the chicken in a broiler pan. Baste with butter mixture occasionally throughout the broiling. Broil 6"-8" from heat for 20 -25 minutes. Turn and broil 15-20 more until tender. Be careful if you have thin breasts as this can be to much time. If desired sprinkle sugar over chicken and broil for 3 minutes more.

You may also grill the chicken brushing with the butter mixture for 45 minutes until deep golden brown.

Asiago-Stuffed Pork Roast

1 (3 lb) center-cut boneless pork loin roast

3 tbls butter

1 1/2 cups small cubes of French bread

1 cup chopped mushrooms

2 tbls minced onion

1/2 tsp dried rosemary, finely crumbled

1/2 cup (2 oz) crumbled Asiago cheese

Create pocket in center of roast for stuffing, cutting lengthwise through center of the roast. Melt 1 tbls butter in heavy skillet over medium heat. Add bread and saute until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tbls butter in same skillet; add mushrooms, onion, and rosemary. Saute until onion is soft, about 5 minutes. Add to bread; refrigerate mixture for 15 minutes to col before adding cheese. Mix cheese into bread mixture; season with salt and pepper. Insert stuffing into the pork roast pocket. Skewer closed if desired. Sprinkle pork with salt and pepper. Melt 1 tbls butter in heavy large ovenproof skillet over medium high to high heat. Add pork and saute until brown, about 2 minutes each side. Transfer to preheated 350 degree oven. Bake until done, approx 45-50 minutes.

To Freeze: Prepare pork roast up to creating the pocket. Wrap in plastic wrap and place in gallon baggie; seal. Prepare stuffing mixture; place in quart size baggie, removing all air, and seal. Place pork roast and stuffing mixture in another gallon baggie.

To Prepare: Thaw in refrigerator for 24 hours. Place stuffing mixture in pocket of pork roast. Follow the remaining instructions to finish.

Menu Rotations

December 2012
Beef: Beef Bourg (Mary)
Chicken: Chicken Tikka Masala (Jacey)
Pork: Spicy Fried Minced Pork (Jen)
Soup: Carrot Soup (Tatiana)
Pasta: Shrimp & Lemon Parmesan Soup

February 2012
Beef: Carbonade ala Flamande (Jill)
Chicken: Coq au Vin (Jennifer)
Pork: Slow Cooker Smothered Pork Chops (Jacey)

Soup: African Sweet Potato & Peanut Soup (Mary)

Pasta: Hearty Meat Lasagna (Tatiana)

January 2012

Beef: Mexican Skirt Steak (Mary)
Chicken: Baked Penne with Chicken and Mushrooms (Jacey)
Pork: Pulled Pork BBQ (Jennifer)
Soup: Butternut Squash Soup (Tatiana)
Pasta: Dan Dan Mian (Jill)

December 2011

Beef: French Dip (Jennifer)
Chicken: Chicken Cordon Bleu Empanadas (Jill)
Soup: Thai Shrimp and Lemongrass Soup (Jacey)
Pasta: Pepperoni Pizza Pie (Mary)

November 2011

Pork: Pork Dumplings (Jacey)

Chicken: Chicken Parmesan (Mary)

Soup: Coconut Curry Soup (Jill)

Anything: Swedish Meatballs (Jennifer)

October 2011

Pork: Pepper Stuffed Pork Tenderloin (Jill)

Soup: Roasted Carrot Soup (Mary)

Pasta: Stuffed Shells with Chicken, Arugula, and Alfredo Cream Sauce (Jennifer)

Anything: Sausage Empanadas with Cilantro Lime Sour Cream (Jacey)

June 2011

Beef: Beef Teriyaki (Jennifer)
Chicken: Chicken Empanadas (Jill)
Pork: Pesto-Stuffed Pork Chops (Corie) 
Grill: Grilled Herb Shrimp with Mango Salsa (Jacey)
Pasta: Pepperoni & Cheese Stromboli (Mary)
Anything: Tequila-Glazed Grilled Chicken (Amy)

May 2011

Beef: Tamale Pie (Corie)

Pork: Sesame Pork Fajitas (Jacey)

Grill: Asian Pork Burger Wraps (Jill)

Chicken: Cashew Chicken (Mary)

Pasta: Baked Ziti (Amy)

Anything: Siamese Chicken with Curry (Jennifer)

April 2011

Beef: Flank Steak Stuffed with Provolone, Spinach, and Red Bell Pepper Pesto (Jacey)

Pork: Sausage & Spinach Quiche (Jill)

Grill: Jamaican Jerk Grilled Chicken (Mary)

Chicken: Chicken Spiedies (Amy)

Pasta: Creamy Pasta Sauce with Linguine (Jennifer)

Anything: Chinese Ribs (Corie)

March 2011

Beef: Beef & Cheese Empanada's (Jill)

Pork: Asian Pork Tenderloin (Mary)

Grill/Fish: Grilled Pork Chops with Blueberry BBQ Sauce (Amy)

Chicken: Grilled Lime Chicken (Jennifer)

Pasta: Spicy Peanut Noodles with Shrimp (Corie)

Anything: Pork Dumplings (Jacey)

February 2011

Beef: Beef Stroganoff (Mary)

Pork: Red Beans & Rice (Amy)

Chicken: Sally Mincer's Chicken (Corie)

Soup: Thai Lemongrass Shrimp Soup (Jennifer)

Pasta: Penne with Vodka Sauce (Jacey/Jill)

Anything: BBQ Beef Brisket (Jill)

January 2011

Beef: Spaghetti & Meatballs (Amy)

Pork: Apricot Glazed Pork Roast (Jennifer)

Chicken: Biscuit Topped Chicken Pot Pie (Jacey)

Soup: Tomato-Basil Soup (Corie)

Pasta: Rigatoni D (Jill)

Anything: Beef Burgundy Stew (Mary)

December 2010

Beef: Julia Child's Carbonnades A La Flamande (Beef & Onions Braised in Beer) (Jennifer)

Pork: Asiago Pork Loin (Corie)

Chicken: Chicken Iberville (Jill)

Soup: White Chicken Chili (Jacey)

Pasta: Chicken Tetrazzini (Mary)

Anything: Crock Pot Pork Loin Roast (Amy)

November 2010

Beef:

Pork:

Chicken:

Grill/Fish:

Pasta:

Anything:

October 2010

Pork: Swedish Meatballs (Jill)

Chicken: Chicken Pie (Amy)

Grill/Fish: Kelly's Pork Tenderloin (Mary)

Pasta: Sausage & Peppers (Jennifer)

Anything: Butternut Squash Soup (Corie)

September 2010

Beef: Italian Crock Pot Beef (Jill)

Pork: Pork Medallions (Mary)

Chicken: Chicken Tetrazzini (Amy)

Grill/Fish: Beef Teriyaki (Jennifer)

Pasta: Vegetable Lasagna (Corie)

August 2010

Beef: Flank Steak (Mary)

Pork: Sweet & Sour Pork (Amy)

Chicken: Grilled Lime Chicken (Jennifer)

Grill/Fish: Prosciutto-Fontina Stuffed Chicken Breasts (Corie)

Pasta: Chili Mac (Jacey)

Anything: Crab Quiche (Jill)

June 2010

Beef: French Dip (Amy)

Pork: BBQ (Jennifer)

Chicken: Basil Grilled Chicken (Jacey)

Grill/Fish: Flank Steak (Corie)

Pasta: Sandy's Gourmet Chicken Pasta (Jill)

Anything: Ginger Lime Salmon Steaks (Mary)

May 2010

Beef: Jamaican Beef Dumplings (Jennifer)

Pork: Spinach Stuffed Pork Tenderloin (Corie)

Chicken: Mock Lobster (Jill)

Grill/Fish: Grilled Shrimp Gyros (Jacey)

Pasta: Tortelloni, Chicken & Tomato Pesto (Mary)

Anything: Taco Salad (Amy)

April 2010

Beef: Gingersnap Beef (Corie)

Pork: Kelly's Marinated Pork Tenderloin (Jacey)

Soup: Smoked Portobello Mushroom Soup (Jill)

Chicken: Lemon-Butter Basted Chicken (Mary)

Pasta: Penne with Vodka Sauce (Jennifer)

Anything: Shrimp with Feta over Orzo (Amy)

March 2010

Beef: Poor Boys (Jacey)

Pork: Pork Chops with Blackberry Maple Sauce (Jill)

Soup: Italian Wedding Soup (Mary)

Chicken: Chicken & Rice (Amy)

Pasta: Vegetable Lasagna (Jennifer)

Anything: Chicken Satay (Corie)

February 2010

Beef: Flank Steak Roll-Ups (Jill)

Pork: Asian Style Pork Stir Fry (Mary)

Soup: Black Bean Soup (Amy)

Chicken: Deviled Chicken (Jennifer)

Pasta: Penne with Shrimp, Asparagus & Sun-Dried Tomatoes (Corie)

Anything: Chicken Packets (Jacey)

January 2010

Beef: Beef Stew (Mary)

Pork: Red Beans & Rice with Sausage (Amy)

Soup: Roasted Red Bell Pepper Soup (Jennifer)

Chicken: Verde Chicken Enchiladas (Corie)

Pasta: Vegetable Lasagna (Jacey)

Anything: Chicken & Shrimp Jambalaya (Jill)

December 2009

Beef: Speedies (Amy)

Pork: Pork Roast with Apricot & Shallot Stuffing (Jennifer)

Soup: Butternut Squash Soup (Corie)

Chicken: Curry Coconut Chicken (Jacey)

Pasta: Asian Pork Lo Mein (Jill)

Anything: Dill Salmon (Mary)

November 2009

Beef: Asian Flank Steak (Jennifer)

Pork: Pork Riblets (Corie)

Soup: Mexican Chicken Soup (Jacey)

Chicken: Chicken Spinach Manicotti (Jill)

Pasta: Baked Ziti (Mary)

Anything: Pork Chops with Apple Chutney (Amy)

October 2009

Beef: Tamales (Corie)

Pork: Asiago Stuffed Pork Loin (Jacey)

Soup: Corn Bisque (Jill)

Chicken: Chicken Tetrazzini (Mary)

Pasta: Pasta Bolognese (Amy)

Anything: Taco Soup (Jennifer)

September 2009

Beef: Beef Stroganoff (Jacey)

Pork: Pulled Pork BBQ (Mary)

Chicken: Chicken Alouette (Amy)

Pasta: Lasagna (Jennifer)

Anything: Chicken Soup (Corie)

June 2009

Beef: Flank Steak (Mary)

Pork: Sweet & Sour Pork (Tiffany)

Fish/Veg: Black Bean Enchiladas (Amy)

Chicken: Butter Lemon Chicken (Jennifer)

Pasta: Tortiloni Chicken (Corie)

Anything: French Dip (Jacey)

May 2009

Beef: Asian Flank Steak (Mary)

Pork: Beer Brined Pork Chops (Amy)

Fish/Veg: Shrimp Salad (Jennnifer)

Chicken: Curry Chicken (Corie)

Pasta: Manicotti (Jacey)

Anything: Grilled Lime Chicken (Mary)

April 2009

Beef: Taco Salad (Amy)

Pork: Pork Tenderloin (Jennifer)

Fish/Veg: Swordfish (Corie)

Chicken: Chicken Broccoli Braid (Jacey)

Pasta: Sausage & Peppers (Mary)

Anything: Meatloaf (Tiffany)

March 2009

Beef: Sweet & Sour Meatballs (Jennifer)

Fish/Veg: Shrimp Scampi (Jacey)

Chicken: Chicken Pie (Mary)

Pasta: Pork Lo Mein (Tiffany)

Anything: Homemade Soup (Amy)

February 2009

Beef: Beef Kabobs (Julie)

Pork: Pulled Pork BBQ (Jacey)

Fish/Veg: Salmon Packets (Mary)

Chicken: White Chicken Chili (Tiffany)

Pasta: Baked Ziti (Amy)

Anything: Taco Soup (Jennifer)

January 2009

Beef: Meatballs (Jacey)

Pork: Pork Basque Stew (Mary)

Fish/Veg: Pesto Fish Packets (Tiffany)

Chicken: Chicken Enchiladas (Amy)

Pasta: Sausage & Peppers Pasta (Jennifer)

Anything: Chicken Soup (Julie)

December 2008

Beef: Flank Steak (Mary)

Pork: Pork Dumplings (Tiffany)

Fish/Veg: Gumbo (Amy)

Chicken: Herb Chicken Marinade (Jennifer)

Pasta: Pasta Fagoli (Jacey)

November 2008

Beef: Beef Stroganoff (Tiffany)

Pork: Red Beans & Rice (Amy)

Fish/Veg: Butternut Squash Soup (Jennifer)

Chicken: Chicken Kiev (Jacey)

Pasta: Lasagna (Mary)

October 2008

Beef: Beef Bourguignon (Amy)

Pork: Roast Pork with Apricot Stuffing (Jennifer)

Fish/Veg: Seafood Chowder (Jacey)

Chicken: Chicken Rosettes (Mary)

Pasta: Pasta & Beef (Tiffany)

Delicious Chicken Soup

1/2 c. chopped green onion
1 c. shredded carrots
1 clove garlic, minced
4 T. butter, and butter for sauté
1 pt. half & half (I used fat free half & half)
1 c. shredded sharp cheddar cheese
1 tsp. curry powder
1 tsp. white pepper
1 tsp. rubbed sage
8 c. chicken broth
3 c. cooked chicken, cut up in bite-size pieces
1 (6-oz) package prepared Uncle Ben’s Original Long Grain Wild Rice
1/4 c. flour

Sauté onion, carrot and garlic in butter (not the 4 T. amount). Set aside.

Melt 4 T. butter in a 6 qt. pot. Add flour to make a roux. Add half and half, and cook until thick (stirring with a whisk). Add cheese, curry, white pepper and sage, whisking until smooth. Blend in chicken broth gradually. Stir in 3 c. chicken, the onion/carrot mixture and the rice. Heat. Serves 10.


Directions for freezing

Follow all instructions through adding the chicken broth. Once the soup base is combined, divide between two 1 gallon freezer bags. Add ½ of the chicken and onion/carrot mixture to each bag. Do not prepare rice until ready to warm soup.


To prepare from frozen

Place freezer bag in sink filled with cold water to thaw or thaw in refrigerator for 1-2 days. Prepare rice per package directions. Warm soup in pot over low heat, stirring to combine. Stir in half of the prepared rice per bag of soup. Serve when warmed through.

SWEET-AND-SOUR PORK

(Recipe from Prevention's Freezer Cookbook)

Ingredients:

(6 servings)

3/8 Cup frozen apple juice concentrate, thawed

1 1/2 teaspoons grated fresh ginger

1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1" cubes

1 1/2 cups frozen pearl onions, thawed

1 1/2 sweet red pepper, diced

1 1/2 green pepper, diced

1 1/2 tablespoons cornstarch

3 tablespoons soy sauce

1 1/2 tablespoons cider vinegar

12 ounces (canned) unsweetened pineapple chunks (with juice)

1 1/2 tablespoons packed brown sugar

Directions:

• In a shallow nonmetal dish, combine the apple juice concentrate, ginger, and garlic. Mix well. Add the pork and stir to coat. Cover and refrigerate for 30 minutes, stirring frequently.

• Coat a non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the onions, red peppers, and green peppers. Cook, stirring, for 3 minutes, or until crisp-tender. Add the pork and marinade. Cook, stirring, for 5 minutes, or until the pork is no longer pink in the center. Check by inserting the tip f a sharp knife into 1 cube.

• Place the cornstarch in a medium bowl. Add the soy sauce and vinegar. Stir until smooth. Stir in the pineapple (with juice) and brown sugar. Add to the skillet. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens. Serve over rice and enjoy.

To Freeze: Pack the cooled cooked pork in a freezer-quality plastic container.

To Use: Thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.

Black Bean Enchiladas

1 teaspoon finely minced fresh jalapeno pepper

3 cans black beans (15 oz. each), drained and rinsed

1 cup shredded cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/3 to 1/2 of a 7 oz. can of tomato sauce

1 tablespoon chili powder

1/3 cup finely chopped green bell pepper

1 clove garlic, minced

12 flour tortillas

Enchilada sauce (recipe follows)

3/4 cup shredded cheddar cheese

Combine black beans, jalapeno pepper, cheddar cheese, parsley, oregano and black pepper. Slightly mash the beans as you are combining the ingredients. Heat until cheese melts. Stir in tomato sauce, chili powder, green pepper and garlic. Stir until ingredients are well combined.

To bake immediately: Arrange in a 9x13 baking dish (if you have extra mixture left over, distribute it evenly over the enchiladas.) Cover with enchilada sauce and 3/4 cup shredded cheddar cheese. Bake at 350 degrees for 30 to 40 minutes.

To freeze: Roll even amounts of the mixture into the tortillas. Individually wrap each enchilada in heavy duty aluminum foil and place in a gallon-sized plastic freezer bag.

On cooking day: Remove from freezer. Unwrap enchiladas and place in baking dish. Pour enchilada sauce over all; top with 3/4 cup shredded cheddar cheese. Bake 45 to 60 minutes at 350 degrees. No need to defrost.

Enchilada Sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 1/2 teaspoons chili powder

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley

1/4 cup salsa

1 (7 oz.) can tomato sauce

1 1/2 cups water

Heat oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes.