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Baked Ziti

Welcome to Freezer Food Friday!

Today I have an easy to prepare meal that can be doubled or triples and frozen for a quick meal another night. PLease share your recipe and link it below. Leave me a comment if you find this helpful!

Baked Ziti

Prep: 25 minutes

Bake: 30 minutes

Serves: 4

1 jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Roasted Garlic & Herb Italian Sauce

1 1/2 cups shredded mozzarella cheese

5 cups tube-shaped pasta (ziti), cooked and drained

1/4 cup grated Parmesan cheese

Stir the sauce, 1 cup mozzarella cheese and ziti in a large bowl. Spoon the mixture into a 2-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

Tip: For 8 servings, double the recipe. Spoon into a 3-quart shallow baking dish and bake for 45 minutes or until hot and bubbling.

Tip: To freeze, prepare the ziti but do not bake. Cover it tightly with foil and freeze. Bake frozen ziti uncovered at 350°F. for 1 hour or until hot and bubbling. Or refrigerate frozen ziti for 24 hours to thaw. Bake thawed ziti uncovered at 350°F. for 45 minutes or until hot and bubbling.

Makes: 4 servings (1 1/4 cups each).


Butternut and Ham Bisque

Butternut and Ham Bisque

This soup features one of fall’s most distinctive flavors, sweet winter squash. To give the bisque its due, be sure you use sweet onions such as Vidalias.

2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham

Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

Mini Mushroom-&-Sausage Quiches

Welcome to Freezer Food Friday!

Today I have a breakfast recipe…. perfect for back to school or easy enough for kids to re-heat. Please share a recipe on your blog and then link it using Mister Linky below. Leave me a comment if you are enjoying these posts or if you do not have a blog to participate you can post a recipe in the comments.


Mini Mushroom-&-Sausage Quiches

From EatingWell: April/May 2005
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party.

1 dozen mini quiches | Active Time: 30 minutes | Total Time: 1 hour

•8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
•1 teaspoon extra-virgin olive oil
•8 ounces mushrooms, sliced
•1/4 cup sliced scallions
•1/4 cup shredded Swiss cheese
•1 teaspoon freshly ground pepper
•5 eggs
•3 egg whites
•1 cup 1% milk
1.Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).

2.Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

3.Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

4.Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.


Per quiche : 90 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 105 mg Cholesterol; 3 g Carbohydrates; 9 g Protein; 0 g Fiber; 217 mg Sodium; 108 mg Potassium

•Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

•A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.


Welcome to Freezer Food Friday!


Today I have a recipe for Chicken & Rice that can be prepared ahead and frozen for later use ( make sure you see the prepare ahead instructions ). Please share a recipe on your blog ( or here in the comments if you do not blog ) and link it on Mr. Linky below.


Prep: 15 minutes
Cooking time: 45 minutes
Servings: 6

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter or margarine, melted
1 tablespoon diced jalapeños (optional)

Preheat oven to 350 degrees. Lightly grease 2-quart casserole dish.

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well.

Bake for 45 to 50 minutes or until knife inserted in center comes out clean.

For freeze ahead:

Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350 degrees. Bake for 60 to 70 minutes or until knife inserted in center comes out clean.

Recipe from: Nestlé

Salsa Verde Enchiladas

Welcome to Freezer Food Friday! Today I have a recipe to use up leftover chicken if you have it, if you have none available, pick up some rotisserie chicken from your supermarket. 

Please share a recipe that can be made ahead and frozen for later use. Link it on Mister linky below and be sure to visit anyone who participates.

Follow me on TWITTER: for links to initereting recipes, and other fun sites I find.

Salsa Verde Enchiladas

Serves: 8
Yields: 2 casseroles

2 rotisserie chickens
2 jar(s) (16- to 17.6-ounce) mild salsa verde
6 green onions, thinly sliced
1/4 cup(s) fresh lime juice
1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
16 (6-inch) corn tortillas
1 container(s) (8-ounce) reduced-fat sour cream
1/2 cup(s) reduced-sodium chicken broth
1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend

1.Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.

2.Preheat oven to 350 degrees F. Grease two 13″ by 9″ glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.

3.With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.

4.Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing (see Thawing and Reheating Tips).

Tips & Techniques

To reheat after thawing:

Conventional oven: Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.

Microwave oven: Not recommended; baking dish will not fit.

Memorial Day Menu

Grilled Burgers


Mixed olive tray

Crackers with dip

Marinated Tomato and Sardine Salad

The Deen Brothers BBQ Chicken

Bundles of Veggies ( on the grill )

Grandma’s Potato Salad

Cranberry Punch

Strawberry Trifle


3-Step Baby Back Ribs in the Slow Cooker

3-Step Baby Back Ribs in the Slow Cooker

Recipe is by Tracey Koch.

Serves 6.

2 sides baby back pork ribs
1/2 tsp. salt
1/2 tsp. cumin powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground turmeric
1/2 tsp. chili powder
1 (18-oz.) bottle of your favorite barbecue sauce

1. Turn the slow cooker on High and rinse the baby back ribs. Pat them dry and cut them in half to fit into your slow cooker.

2. In a small bowl, combine all of the dry ingredients and sprinkle over the ribs.

3. Place the seasoned ribs into the slow cooker and pour the sauce over them. Cover and cook on High for 4 to 5 hours or until ribs are tender.

Kitchen helpers: Kids love to eat ribs, and these take no time to make. Have your kids mix up the dry ingredients and help season the ribs and put them in the slow cooker.

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