Tuna Alfredo Casserole-Main Dish
From: Adapted from Linda at About.com Busy Cooks
Type: Main Dish
Serves: 6
Ingredients
3 cups of your favorite small pasta
10 oz Alfredo sauce
1 (12 oz) can of tuna, drained and chunked
1/3 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees
Cook pasta according to directions
Combine Alfredo sauce and tuna into a 2 quart baking dish
Add pasta to mixture
Top with cheese
Bake at 400 degrees for 15 to 20 minutes
Tip: Skip the baking. Drain pasta and return to large saucepan. Add tuna and Alfredo sauce. Serve in bowls and top with cheese.
Friday, March 13, 2009
Tuna Bisque Main Dish
Tuna Bisque-Main Dish
From: Adapted from Linda at About.com Busy Cooks
Type: Main Dish
Serves: 6
Ingredients
1 (10 oz) can cream of asparagus soup
1 (10 oz) can cream of mushroom soup
2 ½ cups milk (can also use powdered or canned)
1 cup cream (can also use evaporated milk or half and half)
1/3 cup apple juice
¼ tsp dried thyme leaves
Directions
Combine all ingredients except tuna and apple juice in a medium saucepan and bring to a boil.
Add tuna and apple juice and heat through.
From: Adapted from Linda at About.com Busy Cooks
Type: Main Dish
Serves: 6
Ingredients
1 (10 oz) can cream of asparagus soup
1 (10 oz) can cream of mushroom soup
2 ½ cups milk (can also use powdered or canned)
1 cup cream (can also use evaporated milk or half and half)
1/3 cup apple juice
¼ tsp dried thyme leaves
Directions
Combine all ingredients except tuna and apple juice in a medium saucepan and bring to a boil.
Add tuna and apple juice and heat through.
Six Can Tortilla Soup- Side Dish
Six Can Tortilla Soup- Side Dish
From: Adapted from Terryn at allrecipes.com
Type: Side Dish
Ingredients
1 (15 oz) can whole kernel corn, drained
2 (14.5 oz) cans chicken broth
1 (10 oz can chunk chicken, drained
1 (15 oz) can black beans, drained
1 (10 oz) can diced tomatoes with chili peppers, drained
Directions
Place all ingredients into a medium saucepan and simmer until heated through.
From: Adapted from Terryn at allrecipes.com
Type: Side Dish
Ingredients
1 (15 oz) can whole kernel corn, drained
2 (14.5 oz) cans chicken broth
1 (10 oz can chunk chicken, drained
1 (15 oz) can black beans, drained
1 (10 oz) can diced tomatoes with chili peppers, drained
Directions
Place all ingredients into a medium saucepan and simmer until heated through.
Saturday, March 7, 2009
Greek Pasta-Main Dish
From: Adapted from Pillsbury One-Dish Meals February 2004
Recipe: Greek Pasta (Serves six to eight)
Type: Main Dish
Ingredients:
12 oz (4 cups uncooked ziti (long tubular pasta)
1 lb ground beef ( 2 pints canned meat)
½ cup onion chopped (4-6 Tablespoons dried )
2 cups pasta sauce
½ tsp cinnamon
¼ tsp salt
1/8 tsp pepper
½ cup parmesan cheese grated
¼ cup breadcrumbs
Cook pasta as directed on package. Drain
Sautee onion
Cook ground meat in a large skillet until no longer pink. Drain.
Stir in pasta sauce, cinnamon, salt and pepper
Cook about 2 minutes until thoroughly heated.
Stir in cheese and breadcrumbs
Pour pasta into a large bowl.
Stir in meat mixture a little at a time
Recipe: Greek Pasta (Serves six to eight)
Type: Main Dish
Ingredients:
12 oz (4 cups uncooked ziti (long tubular pasta)
1 lb ground beef ( 2 pints canned meat)
½ cup onion chopped (4-6 Tablespoons dried )
2 cups pasta sauce
½ tsp cinnamon
¼ tsp salt
1/8 tsp pepper
½ cup parmesan cheese grated
¼ cup breadcrumbs
Cook pasta as directed on package. Drain
Sautee onion
Cook ground meat in a large skillet until no longer pink. Drain.
Stir in pasta sauce, cinnamon, salt and pepper
Cook about 2 minutes until thoroughly heated.
Stir in cheese and breadcrumbs
Pour pasta into a large bowl.
Stir in meat mixture a little at a time
Southwestern Spaghetti- Main Dish
Southwest Spaghetti
From: Adapted from Pillsbury One-Dish Meals February 2004
Recipe: Southwest Spaghetti (Serves four to six)
Type: Main Dish
Ingredients:
6 oz uncooked spaghetti, broken into thirds
½ lb. lean ground turkey ( 2 pints canned meat)
1 ¼ cups salsa
1 can (11 oz) Mexicorn (corn and bell pepper mixture)
1 can (15 oz) black beans drained and rinsed (kidney beans work well)
1 tsp cumin
6 oz shredded cheddar cheese
Cook spaghetti as directed on package. Drain
Cook ground meat in a large skillet until no longer pink. Drain.
Stir in salsa, corn, beans and cumin
Cook about 2 minutes until thoroughly heated.
Pour spaghetti into a large bowl.
Stir in meat mixture a little at a time
Stir in cheese and mix until melted
From: Adapted from Pillsbury One-Dish Meals February 2004
Recipe: Southwest Spaghetti (Serves four to six)
Type: Main Dish
Ingredients:
6 oz uncooked spaghetti, broken into thirds
½ lb. lean ground turkey ( 2 pints canned meat)
1 ¼ cups salsa
1 can (11 oz) Mexicorn (corn and bell pepper mixture)
1 can (15 oz) black beans drained and rinsed (kidney beans work well)
1 tsp cumin
6 oz shredded cheddar cheese
Cook spaghetti as directed on package. Drain
Cook ground meat in a large skillet until no longer pink. Drain.
Stir in salsa, corn, beans and cumin
Cook about 2 minutes until thoroughly heated.
Pour spaghetti into a large bowl.
Stir in meat mixture a little at a time
Stir in cheese and mix until melted
Thursday, February 5, 2009
Southwestern Chicken- Main Dish
From: Melissa
Recipe: Southwestern Chicken
Type: Main Dish
Ingredients:
9 corn tortillas (6 inch)
1 can (12 -16 oz) Mexicorn
2-3 cups cooked chicken
1 tsp chili powder
¼ tsp black pepper
½ tsp salt
1 can (4 oz) green chilies
2 cups cheese
2 cans (10 oz each) enchilada sauce
1 can (15 oz) black beans (rinsed and drained)
Directions:
Grease a 9”x 11” baking pan.
Line the pan with about 3 tortillas.
Layer ½ of the chicken, chili powder, black pepper, salt, and chilies.
Add a layer of tortillas
Layer remaining chicken, chili powder, black pepper, salt, and chilies.
Place final layer of tortillas on top.
Bake at 350 about 30 minutes or until heated through.
Tip: This can be cooked in a slow cooker or Dutch oven
Recipe: Southwestern Chicken
Type: Main Dish
Ingredients:
9 corn tortillas (6 inch)
1 can (12 -16 oz) Mexicorn
2-3 cups cooked chicken
1 tsp chili powder
¼ tsp black pepper
½ tsp salt
1 can (4 oz) green chilies
2 cups cheese
2 cans (10 oz each) enchilada sauce
1 can (15 oz) black beans (rinsed and drained)
Directions:
Grease a 9”x 11” baking pan.
Line the pan with about 3 tortillas.
Layer ½ of the chicken, chili powder, black pepper, salt, and chilies.
Add a layer of tortillas
Layer remaining chicken, chili powder, black pepper, salt, and chilies.
Place final layer of tortillas on top.
Bake at 350 about 30 minutes or until heated through.
Tip: This can be cooked in a slow cooker or Dutch oven
Wednesday, January 21, 2009
Food Storage-Big Project to Small Project
Food Storage- How to Break Big Projects into Small Projects
When we think about food storage, we tend to think about large amounts of food on high shelves. What do I store? How much do I store? Where do I store? Soon the project becomes not only expensive, but also overwhelming and non-productive.
Storage is the first step. You must have a place to store your food. The food must be stored in a climate-controlled space. We live in Arizona and the heat will destroy your food. Other places have similar problems with the weather. Since we are starting small, start easy, how about under your bed. How about in that cupboard you can barely reach. It does not matter where, just start. As the project becomes more successful, you will discover other places you can store your food.
Let us break it down into small projects we can achieve. Start with one meal (using dry and canned/ bottled food) you and your family like. Put the recipe on a card. The recipe card serves as a reminder when you use the food as well as a reminder when you shop for the food. Now commit to buy the ingredients for that meal the next time you go grocery shopping. When you get home, store those ingredients and place the recipe in a folder with your stored food. Now choose a second recipe. In one year, you will have 52 meals and will not have spent anymore than your normal food budget. Make sure to choose a good variety of recipes. You do not need more than seven to fourteen different recipes, the more you have the better your family’s variety. When you choose recipes, remember to choose breakfast and dinner recipes. Now and then, you can add lunch and snacks.
Let us take the food storage one-step further. You have your seven to fourteen recipes. Make a list of all their ingredients and the amount needed to make each recipe. Multiply the ingredients by 52 or 26 to equal a total of 52 meals. Now make a master shopping list. Post this list on your refrigerator and refer to it when you look at the food advertisements. (Problem getting food advertisement? Most newspapers have them on line, call and ask. In AZ and UT look at http://sistersavings.net) Buy these ingredients when they are on sale and save even more. Each week look for one ingredient that is on sale and build toward your master list.
Now rotation, how are you going to rotate this food? This is the fun part. To rotate your food, prepare it for your family. As long as you buy it faster than you eat it, you will rotate the food naturally. Since you only buy the size food packages you use, no waste. Since you only buy foods you and your family like, no tears about, I do not like this. Since you have the recipes written down, you will not waste time wondering what to make with your food storage.
Using these methods, my husband and I have put together a 90-day food storage in one year and I have never gone over my food budget. In fact, the opposite is true. During the October meat sales, the prices on our favorite ground beef and beef roast were reduced almost 50%. Since I had been buying food storage for the previous 10 months, I did not buy any groceries. I spent that entire week’s money on meat. Each day after work I would go to the store and buy 10 pounds of meat. That evening I would both freeze and can the meat. By the end of the week, we had 70 pounds of meat. 35 pounds was cooked and frozen in my freezer. 35 pounds of meat was raw packed, canned, and stored in my cupboard. Then in November, I did the same thing with turkey. I cooked and preserved eight, 24-pound turkeys. It will be a long time before we need to buy meat.
When we think about food storage, we tend to think about large amounts of food on high shelves. What do I store? How much do I store? Where do I store? Soon the project becomes not only expensive, but also overwhelming and non-productive.
Storage is the first step. You must have a place to store your food. The food must be stored in a climate-controlled space. We live in Arizona and the heat will destroy your food. Other places have similar problems with the weather. Since we are starting small, start easy, how about under your bed. How about in that cupboard you can barely reach. It does not matter where, just start. As the project becomes more successful, you will discover other places you can store your food.
Let us break it down into small projects we can achieve. Start with one meal (using dry and canned/ bottled food) you and your family like. Put the recipe on a card. The recipe card serves as a reminder when you use the food as well as a reminder when you shop for the food. Now commit to buy the ingredients for that meal the next time you go grocery shopping. When you get home, store those ingredients and place the recipe in a folder with your stored food. Now choose a second recipe. In one year, you will have 52 meals and will not have spent anymore than your normal food budget. Make sure to choose a good variety of recipes. You do not need more than seven to fourteen different recipes, the more you have the better your family’s variety. When you choose recipes, remember to choose breakfast and dinner recipes. Now and then, you can add lunch and snacks.
Let us take the food storage one-step further. You have your seven to fourteen recipes. Make a list of all their ingredients and the amount needed to make each recipe. Multiply the ingredients by 52 or 26 to equal a total of 52 meals. Now make a master shopping list. Post this list on your refrigerator and refer to it when you look at the food advertisements. (Problem getting food advertisement? Most newspapers have them on line, call and ask. In AZ and UT look at http://sistersavings.net) Buy these ingredients when they are on sale and save even more. Each week look for one ingredient that is on sale and build toward your master list.
Now rotation, how are you going to rotate this food? This is the fun part. To rotate your food, prepare it for your family. As long as you buy it faster than you eat it, you will rotate the food naturally. Since you only buy the size food packages you use, no waste. Since you only buy foods you and your family like, no tears about, I do not like this. Since you have the recipes written down, you will not waste time wondering what to make with your food storage.
Using these methods, my husband and I have put together a 90-day food storage in one year and I have never gone over my food budget. In fact, the opposite is true. During the October meat sales, the prices on our favorite ground beef and beef roast were reduced almost 50%. Since I had been buying food storage for the previous 10 months, I did not buy any groceries. I spent that entire week’s money on meat. Each day after work I would go to the store and buy 10 pounds of meat. That evening I would both freeze and can the meat. By the end of the week, we had 70 pounds of meat. 35 pounds was cooked and frozen in my freezer. 35 pounds of meat was raw packed, canned, and stored in my cupboard. Then in November, I did the same thing with turkey. I cooked and preserved eight, 24-pound turkeys. It will be a long time before we need to buy meat.
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