by admin on March 26, 2012
Today Tracy shares her Ham Rice Casserole Stockpile Recipe!
Ham Rice Casserole
2 cups cooked rice
2 cups cubed ham
1/2 cup grated cheddar cheese
5oz can evaporated milk (1/2 c)
1 can cream of chicken soup
2-4 T chopped onion
10 oz frozen chopped broccoli
3 T butter, melted
3/4 cup crushed cornflakes
• Preheat oven to 375°.
• Combine all ingredients except butter and cornflakes.
• Spoon into a greased casserole dish.
• Combine butter and cornflakes, put over top of casserole.
• Bake for 40 minutes or until heated through and topping is lightly browned.
Serves 8
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by admin on March 19, 2012
Today Tracy shares a Crockpot Ravioli recipe!
Crockpot Ravioli
1 (25oz) bag of ravioli (meat or cheese)
1 (26oz) jar of pasta sauce
1 (8oz) can of tomato sauce
1 cup water
Italian Spices to taste
1 cup shredded Mozzarella cheese
• Mix pasta sauce, tomato sauce and water, pour 1/3 of it into the bottom of the crockpot.
• Add ravioli and cover with the remaining sauce mixture.
• Top with cheese.
• Cook on low for 4-5 hours or until ravioli are tender.
• Serve with a salad and bread!
Serves 6-8
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by admin on March 12, 2012
Today, Tegan shares her easy Mango Chicken recipe with us!
Here’s a stockpile recipe that I came up with today. My neighbor moved this week so I inherited her frozen foods and veggies. We also have a box of Ataulfo mango so I made mango chicken.
HUGE disclaimer: I’m not a cook. I just threw whatever sauces I have in the pantry to make this dish…and I eyeball everything so the measurements below are definitely made up. Hubby doesn’t like fish sauce so I made the dish with soy sauce.
Mango Chicken
2 boneless, skinless chicken breasts
1 ataulfo mango, cut into chunks
1/2 bag of frozen sugar snap peas (I prefer bell pepper, cut into strips, for its crunch, but this is what we have in the freezer.)
2 tsp of chopped ginger
3 scallions/green onions chopped
1/2 – 2/3 cup of soy sauce (sub with fish sauce or sweet chili sauce based on your preference)
a few dash of teriyaki sauce
a dash of sweet rice cooking wine
1. Combine the soy sauce, teriyaki sauce, chopped ginger and scallions together. Mix it well.
2. Marinate the chicken in the sauce overnight.
3. Put a pan on high heat. Pour about a tbsp of oil on the pan and allow the temp to rise.
4. Cook the chicken until it’s tender. Put a dash of sweet rice cooking wine while cooking the chicken.
5. Stir in the snap peas and mango. Don’t stir the pan too much or you’ll bruise the mango.
Cooking time should be 10 minutes
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by admin on March 5, 2012
Today Patti shares a Brownie Alpine Biscotti recipe!
They always have been a hit with our girls. Got the original recipe from a Taste of Home Cook Book. 
Brownie Alpine Biscotti
Ingredients
• 1 package fudge brownie mix (13-inch x 9-inch size)
• 3/4 cup ground almonds (I have used pecans or even walnuts and it’s worked).
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1 egg plus 3 egg whites
• 1 teaspoon almond extract (NO imitation here!)
• 1/4 cup sliced almonds, optional
• 3 ounces white baking chocolate, optional
Directions
• In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.
• Divide dough into thirds. On a greased baking sheet, shape each portion into a 7-in. x 3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
• Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Directions here tell you to place cut side down on greased baking sheets. I place it bottom up. This leaves the cut sides open to dry and the cookie doesn’t overcook as easily. Bake 12-14 minutes longer or until firm. Watch carefully. You can overcook biscotti.
• Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with white chocolate. Let stand until chocolate is completely set. Store in an airtight container. Yield: 2-1/2 dozen.
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by admin on February 27, 2012
Cathy C was kind enough to share with us her Breakfast Smoothie recipe!
I cannot thank Cathy enough for coming to my recue with her Stockpile Recipes this month while I was away from home. Thank you Cathy!!
Breakfast Smoothie
I often make smoothies in the morning or for dessert if I have fruit or yogurt to use up. I put over ripe bananas in the freezer just for when I make these and I stock up and freeze yogurt if on sale.
This morning’s smoothie:
Strawberry banana smoothie
1 cup vanilla yogurt or any flavor. I used chobani vanilla.
1/2 banana sliced. It was slightly thawed.
1 cup sliced strawberries (frozen or ripe, slightly thawed) or can use blueberries, peaches or whatever fruit you have. Can also use canned fruit.
1/2 cup OJ
Blend until smooth and creamy!!
My ingredients vary depending upon what I have in stock. I also use milk. Sometimes I make without any other fruit except for the frozen banana and use a fruit yogurt. My daughters love these and a great way to sneak in good Greek yogurt and nutrition. This and nutella on Italian toast, mama mia!
Normally I don’t add whipped cream but today I dressed it up for picture day!!
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by admin on February 20, 2012
Cathy C was kind enough to share with us her Tortellini Tomato Spinach Soup recipe!
Tortellini Tomato Spinach Soup
Ingredients
1 Tbsp. olive oil
1/2 cup minced onion
1 garlic clove, minced
4-6 cups chicken broth
1 (14 oz) cans diced tomatoes
1 (9 oz) package tortellini
kosher salt
cracked black pepper
10 oz. fresh spinach or frozen spinach, defrosted
1/2 cup grated parmesan cheese
Preparation
1. In soup pot, heat olive oil over medium high heat.
2. Sauté the onion and garlic, stirring often until onions are translucent, about 5-7 min.
3. Add broth and tomatoes, turn heat up to high and bring to a boil.
4. Add the tortellini and cook according to package directions.
5. When tortellini is done, add spinach and taste, adjust seasonings with salt and pepper.
5. Serve with garnish of parmesan cheese.
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by admin on February 13, 2012
Cathy C was kind enough to share with us her Chicken Pot Pie in a Casserole recipe!
Chicken Pot Pie in a Crockpot
INGREDIENTS
4 cups diced potatoes, peeled or scrubbed
3 cups baby carrots, cut in half
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic salt, or to taste (I usually add 1 teaspoon)
black pepper, to taste
1 tablespoon dry onion flake or 1/2 cup minced fresh onion
2 cans (10.75 ounce size) cream of chicken soup
1 1/2 cup frozen peas
Chicken broth, optional
Refrigerator biscuits or English Muffin
Shredded cheese
PREPARATION:
• Fill 12-cup slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker.
• Cut carrots into 1-inch pieces and add to cooker.
• Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion.
• Spread with condensed cream of chicken soup.
• Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
• To check for doneness, insert knife to the bottom of cooker, piercing vegetables.
• Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired, a little chicken broth to create desired broth consistency).
• Replace lid and allow heating for 20-30 minutes longer.
• Split biscuits or English muffin in half and toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.
• Serve over toasted muffins or biscuits and sprinkle with shredded cheese.
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by admin on February 6, 2012
Cathy C has been kind enough to share with us her Chicken Spaghetti Casserole
Chicken Spaghetti Casserole
8 ounces uncooked spaghetti
1 cup ricotta cheese
1 cup mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
½ teaspoon Italian seasoning
½ teaspoon garlic powder
1 jar (28 oz) meatless spaghetti sauce
1 can (14 ½ oz) Italian diced tomatoes, undrained
1 jar sliced mushrooms, drained (I rarely add these and it still tastes delicious!)
4 breaded fully cooked chicken patties (I use straight from the freezer)
• Cook spaghetti according to directions
• Meanwhile in a large bowl combine the ricotta, ½ cup mozzarella, parmesan, Italian seasoning and garlic powder; set aside.
• In another bowl combine the spaghetti sauce, tomatoes and mushrooms
• Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat then transfer to a greased 13X9 inch baking dish, top with cheese mixture.
• Arrange chicken patties over the top; drizzle with the remaining sauce mixture. Sprinkle with the remaining mozzarella.
• Bake uncovered at 350º for 40-45 minutes or until bubbly.
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