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JANUARY's MENU---with recipes

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Here is what I will be making this next couple of days for this month.

chili- 2

Lasagna- 3

Spaghetti & Meatballs- 3

Chicken Enchiladas- 3

Beef Enchiladas- 2

Italian Goulash- 2

Swiss Steak- 2

Meatloaf-- 2

Chicken Noodle Soup- 2

Pizza- 4 (we have pizza every Friday night for family movie night)

Honey Barbequed Ribs-2

Teriyaki Chicken- 2

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CHILI

2 TB of garlic (already made)

1 cup chopped onion

1 cup of chopped bell pepper

1 lb. of beef (extra lean) I add more meat.

1 large can of chopped tomatoes

1-16 oz can of tomato paste

2- 16 oz can of kidney beans

3 TB of chili powder (can add more if you wanted spicy)

Dash of cumin powder

Dash of salt and pepper

Add water if needed

Instructions:

Sauté in oil the garlic, then add beef allow it to cook and then add the chopped onions, bell pepper, give this time to cook and then add the other stuff.  Simmer for an hour.  

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LASAGNA

1 box lasagna noodles- do not cook!

1 jar of spaghetti sauce

1 tub of ricotta cheese

1 egg

1 lbs ground beef

3 TB garlic powder

1 TB oregano

1 cup parmesan cheese

4-5 cups mozzarella cheese

Instructions:
Brown meat and drain of fat. In a bowl, stir together the ricotta cheese, egg, garlic powder and oregano.
Begin layering- noodle, sauce, meat, cheeses, continue.

Bake at 350 degrees for 30-45 minutes. You may want to cover with foil.

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Sanzone Spaghetti Sauce

12 oz tomato paste
2 - 10 ¾ oz. cans tomato puree
2 - 10 ¾ oz. cans tomato sauce
1 large can diced tomatoes
3 T garlic powder
¼ c minced onions
1 t oregano
1 t basil
½ t marjoram
1 t salt
1 t pepper
½ c parmesan cheese
2 T sugar
¼ c green bell pepper chopped

Mix it all in a pot. Cook for several hours. Add meatballs and sausage for more flavor.

MEATBALLS:
1 lbs ground beef or turkey
1 egg
1/2  c milk
1/2 onion diced
1 sleeve crackers (Ritz or Townhouse) crushed
3 TBSP parm cheese powder
1/2 tsp oregano
S &P

Mix with hands. . Fry in 1/2 inch of oil until nicely browned. Freeze. Thaw and cook in sauce for at least 2 hours.
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Meatloaf:
1 lbs ground beef (can use chuck, round, whatever)
1 sleeve Townhouse crackers (smashed into crumbs)
8 oz. can tomato sauce
1 egg
1/2 green bell pepper
1/2 onion
salt and pepper

Mix all ingredients except a little bit of the tomato sauce. I use my food chopper for the bell pepper and onion. It is best to mix with your hands. Put mixture in 8x8 pyrex dish or in a loaf pan. Use remaining tomato sauce to "paint" stripes on top.
Bake for 50-55 minutes on 350.

OR- you can prepare it, but not bake it. Wrap it tightly with foil and freeze.

Then, thaw for 24 hours in fridge and follow regular baking instructions.
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Italian Goulash

2 c macaroni cooked
1 lb ground beef
½ lb Italian sausage ground (optional)
30 oz jar spaghetti sauce
8 oz. Mozzerella cheese

Cook macaroni according to package. Brown meat and sausage. Drain off fat. Add meat, sauce and cheese to macaroni. Stir well. Cook on low for 10 minutes.
Serve with garlic bread.
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SWISS STEAK

1-2 lbs round steak

1 cup flour

1 green bell pepper cut into rings

1 onion cut into rings

1  14.5 oz can tomato sauce

3 TB oil

Instructions:
Trim round steak into servable size pieces. Dredge in flour and beat with meat tenderizer. Brown in oil.

Place meat in a pan, cover with bell pepper, onions and tomato sauce.

Bake 350 degrees for 45-60 minutes.

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HONEY BBQ RIBS

3 lbs boneless pork ribs
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbl Worcestershire sauce
1/2 Tbl liquid smoke

Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze.

To serve: Thaw. Heat until hot throughout.

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CHICKEN NOODLE SOUP
4 chicken breast boiled and cubed
5 carrots
5 stalks of celery
1 onion
1 bay leaf
8 cups of chicken broth

Simmer for several hours. Freeze WITHOUT NOODLES. Thaw: when the soup comes to a boil, add noodles.

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Photobucket

by on Jan. 1, 2009 at 7:09 PM
Replies (11-11):
tykayjay
by New Member on Jan. 3, 2010 at 10:46 PM

I like using the press and seal for freezers, and if I'm nervous yet I put foil on top of it, works well and the foil doesn't stick to your food that way.

Quoting Buddyboosmom:


Quoting knittingmama:

This is really going to help me out I am excited to start, But I do have a question Does just wrapping it in tin foil work it doesnt get freezer bite?? I just want to get things clear before I begin'


You can buy a machine that seals your food or you can wrap it in wax paper then tin foil.



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