Cornmeal Mexican Pizza

1 1/2 cups Simply Organic pancake mix

2 tbsp olive oil

1/2 cup water

topping:

1 3/4 cup refried beans

1 package enchilada seasoning mix

1 cup diced tomatoes

1 1/2 cups shredded cheese (Daiya cheese)

Preheat oven 425 degrees. combine pancake mix and olive oil in a large bowl. Slowly add water, mixing. Grease habds , turn the dough out on to a floured surface, and knead it until dough is smooth and elastic. Press dough into lightly greased 12 inch to 14 inch pizza pan. Bake for 7 to 10 mins. Carefully remove crust from oven to add toppings. Spread refried beans onto crust; Top with Enchilada mix , diced tomatoes and shredded .cheese. bake for another 10 mins or until cheese is melted.

Vegan Pancakes (Simply Organic)

1 cup Simply Oragnic pancake mix

1 medium sized mashed banana

1 cup soy milk

Variation:

use 1/4 cup of applesauce and 3/4 cup soy milk, instead of banana and 1 cup of soy milk.

yeilds: 5-6 pancakes

Three Bean Salad (Pete & Marjorie's Cookbook)

1/4 cup chopped onion

1 can french green beans

1 can yellow wax beans

1 can red kidney beans

Drain all vegetables. Toss lightly with dressing. Marinate several hours.

Dressing:

1/2 cup salad oil

1/2 cup vinegar

3/4 cup sugar

1/2 tsp salt

1/2 tsp pepper

Bean Burritos (Joleen Williams)

Bean Burritos 4-6
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15 Ounce Refried Beans
1 Cup Salsa
1 Cup Rice, cooked
2 Cup Cheddar Cheese, shredded
10 Each Tortilla, flour, 10 inch


Instructions
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Cooking Instructions:
In a bowl, combine the beans, salsa, rice and 1/2 cup of cheese. Spoon about 1/3 cup on each tortilla. Fold the sides and ends over and roll up. Freeze.

Serving:
Thaw in refrigerator 24 hours. Arrange in greased baking dish. Sprinkle with remaining cheese. Cover and bake at 375 for 20-25 minutes.

Serve with fresh fruit.


Containers
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1 Freezer Bag - Gallon

Easy Teriyaki Chicken

1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup white wine or apple juice
1/2 tsp dried ginger

Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.

On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.

Debbie's Chicken in Marinade serves 6

5 Each Chicken Breast, boneless

Marinade Ingredients:
2 Teaspoon Salt
1/4 Cup Worcestershire Sauce
2 Tablespoon Mustard, dry
1 Cup Oil any kind
1/2 Cup Red Wine Vinegar
3/4 Cup Soy Sauce
1 Teaspoon Pepper
1 Teaspoon Garlic, minced
1 1/2 Teaspoon Parsley Flakes


Instructions
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Assembly Directions:
Combine all marinade ingredients. Place the chicken pieces in 1-gallon freezer bag or rigid container. Pour marinade over the meat.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw in refrigerator or in microwave. Grill or cook chicken until the meat is no longer pink inside and the juices run clear. Discard marinade.

Comments:
Great to have on hand for grilling season or anytime! (Nanci makes her husband clean snow off the grill to serve this in the winter!) This is also a wonderful company meal. Just pull out two or three bags instead of one! We usually buy Worcestershire sauce, red wine vinegar, and soy sauce in bulk from a restaurant supply store. It is incredibly cheaper and easier to use than the little bottles.
For Chicken Strips: Cut chicken breasts into strips and marinade to use for stir fry, fajitas, or hot off the grill.

Nutritional Info: Debbie's Chicken in Marinade
Oil has been removed from the nutritional analysis since very little remains on the chicken.
Per Serving: 168 Calories; 2g Fat (11% calories from fat); 30g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 2992mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable.


Containers
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1 Pan 9x13

Beef Barley Stew (Joleen Wiliams) Serves 6-8

1 Pound Ground Beef

1/2 Cup Onion, chopped
6 Cup Beef Broth
2/3 Cup barley
1/2 Teaspoon Oregano, dried
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
16 Ounce Tomatoes, diced
8 Ounce Water Chestnuts
10 Ounce Mixed Vegetables, frozen
1 Bag *Salad Greens
1 Each *French Bread


Instructions
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Cooking Day:
Brown ground beef and onion over medium heat; drain. Mix beef mixture and remaining ingredients except frozen vegetables in large pot. Do not drain the tomatoes. Cook over medium heat for 30 minutes. Stir in mixed vegetables. Lower heat, cover, and continue cooking 30-40 minutes longer or until barley is done.

Serving Day:
Thaw overnight. Reheat on stovetop. Serve with green salad and french bread.

Breakfast Wraps (Taste of Home)

6 eggs

2 Tbsp milk

1/4 tsp pepper

1 Tbsp canola oil

1 cup (4 oz) shredded cheddar cheese

3/4 cup diced fully cooked ham

4 flour tortillas (8 inches), warmed

In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up. Serve immediately.

To freezer; wrap in plastic wrap and freeze in resealable plastic bag for up to 1 month.

TO USE FROZEN WRAP:

Thaw in the refrigerator overnight. Remove plastic wrap; wrap tortilla in a moist paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.

Parmesan Knots (Taste of Home)

1/2 cups canolia oil

1/4 cup grated Parmesan cheese

1-1/2 tsp dried parsley flakes

1-1/2 tsp dried oregano

1 tsp garlic powder

dash of pepper

3 tubes (12 oz each) refrigerated buttermilk biscuits

In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6 inch rope; tie in a loose knot. Place on greased baking sheets.

Bake at 4oo degrees for 8-11 mins or until golden brown, immediately brush with the parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS:

Reheat, unthawed, at 350 for 15-20 mins.

Beef Barley Soup (Taste Of Home)

2 lbs ground beef

2 medium onions, chopped

1/2 cup chopped celery

3 cups water

2 cans (14 1/2 oz each) beef broth

1 cup quick-cooking barley

2 cans (14 1/2 oz each) diced tomatoes with garlic and onion, undrained

2 tsp Worcestershire sauce

1 tsp salt

1 tsp dried basil

In a dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender.

Stir in the remaining ingredients; heat through. Transfer to three 1-quart freezer containers; cover and freeze for up to 3 months.

To use frozen soup: thaw in the refrigerator. Place in a saucepan and heat through.

Pesto Chicken Pasta (Taste of Home)

8 oz uncooked ziti

1 cup frozen peas and carrots

1 envelope pesto sauce mix

1 Tbsp cornstarch

1 ½ cups milk

1 cup cubed cooked chicken

¼ tsp salt

¼ tsp pepper

¼ cup chopped walnuts

Cook pasta; add peas and carrots during last 2 mins of cooking. Meanwhile, in a small saucepan, whisk pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 mins or until thickened. Stir in the chicken, salt and pepper.

Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts.

3 cheese Kielbasa Bake (Taste of Home)

3 cheese kielbasa bake

(yields 2 casseroles)

12 oz uncooked elbow macaroni

2 lbs kielbasa

1 Tbsp olive oil

2 med onions, chopped

2 med zucchini, quartered and sliced

2 med carrots, grated

½ tsp minced garlic

1 jar (26 oz) spaghetti sauce

1 can (14 ½ oz) stewed tomatoes

1 egg, lightly beaten

1 carton (15 oz) ricotta cheese

2 cups (8 oz) shredded Cheddar cheese

2 cups (8 oz) part-skim shredded mozzarella cheese

2 green onions, chopped

Cook macaroni.

Meanwhile in large skillet brown sausage in oil over medium heat; drain. Add onions, zucchini, carrots and garlic, cook and stir for 5-6 mins or until crisp-tender

Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered for 15 mins. Drain macaroni.

In each of 2 greased baking dishes layer a ¼ of the macaroni and meat sauce. Combine egg and ricotta cheese, spoon ¼ over sauce. Sprinkle with ¼ cheese. Repeat layers. Top with green onions.

Cool one casserole and freeze for up to 2 months. Cover and bake the remaining casserole at 350 for 15 mins. Uncover and bake for another 15 mins.

To use frozen casserole: Thaw in refrigerator overnight. Then bake covered at 350 for 35-40 mins.

Hearty Penne Beef (Taste of Home)

1-3/4 cups uncooked penne pasta

1 lb ground beef

1 tsp minced garlic

1 can (15 oz) tomato puree

1 can (14-1/2 oz) beef broth

1-1/2 tsp Italian seasoning

1 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp pepper

2 cups chopped fresh spinach

2 cups (8 oz) shredded part-skim mozzarella cheese

- cook pasta according to package directions. Meanwhile in a Dutch oven, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 min longer. Drain. Stir in the tomato puree, broth, italian seasoning, Worcestershire sauce, salt and pepper.

Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins or until slightly thickened. Add spinach; cook for 1-2 mins or until the spinach is wilted.

Drain the pasta; stir into beef mixture. Sprinkly with cheese; cover and cook for 3-4 mins or until cheese is melted.

Serve desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months.

TO USE FROZEN PENNE BEEF:

Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.

Sloppy Joe Mix (Freezer Meal) (Taste of Home)

3 lbs ground beef

2/3 cups sweet relish

3 cups ketchup

1 envelope of onion soup mix.

Brown the beef. After draining off the fat add the other ingredients. Simmer for about 10 mins or so. Let cool, then store 1 lb in a gallon size freezer bag. It will last upto 3 months.

Yields: 3 lbs of sloppy joe mix.

Miso Soup (4 servings)

Ingredients

• 2 teaspoons dashi granules
• 4 cups water
• 3 tablespoons miso paste
• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces

Directions

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 63 | Total Fat: 2.3g | Cholesterol: 0mg

Apple Dumpling (Margaret Elder)

-pie crust dough

Peel and ship apples, take a piece of dough about size of a small egg. Roll out thin and hold in your left hand and put about 3/4 cups apples in it and put about 1/2 tsp sugar, cinnamon, and a dab of butter. pinch dough together and place upside down in sheet cake pan.

Mix 1/2 cups sugar, 1 1/2 cups water and 3/4 stick of margarine and 1 tsp cinnamon or apple pie spice. Bring to a boil and pour over apples and cook about 40 mins in 350 or 400 degree oven.

Raisin Bread icing (Barbara Cocks)

Cream together:

8 oz cream

1 /2 stick butter

Finely grated carrot (1 large or 2 small)

Apple Dip (Jodie Lee)

8 oz pkg cream cheese

1 cup brown sugar

1/2 tsp vanilla

1/2 cup very finely chopped peanuts

Mix until smooth (using an electric mixer gives a fluffier texture).

Demo Dip (Barbara Cocks)

1 can (10 1/2 oz) tomato soup

1 pkg (8 oz) cream cheese

1 pkg (3 oz) lemon jello

1/2 cup mayo

1 cup chopped celery

1 cup (4 oz) pimento, chopped

1/2 cup green pepper, chopped

3 small bunches green onion, chopped (including some green)

Salt & Pepper

Heat soup & gelatin, stir until dissolved. Put in blender and add cream cheese.

Put in plastic container and add rest of ingredients. Chill. Serve with Large Fritos.

Pink Lemonaide

• 6 lemons
• 2 teaspoons grenadine syrup
• 1/2 to 3/4 cup sugar
• 4 cups water
• 1 cup crushed ice

Recipe Instructions:

1. This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.
2. Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.
3. Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Macaroni and Four Cheese (Ellie Krieger)

This creamy, crumb-topped macaroni and cheese gets is bright orange color and a big nutritional boost from pureed winter squash. Don't tell and no one will ever know.

Cooking spray
1-16 oz box elbow macaroni
2-10 oz packages frozen pureed winter squash
2 cups lowfat milk
1 1/2 cups grated extra-sharp cheese (4 oz)
2/3 cup grated Monterey Jack Cheese (2 oz)
1/2 cup part skim ricotta cheese
1 tsp salt
1 tsp dry mustard
1/8 tsp cayenne pepper
2 Tbsp plain dry bread crumbs
2 Tbsp freshly greated Parmesan cheese
1 tsp olive oil

Preheat the oven to 375 degrees. Coat a 9X13 baking dish with cooking spray.
Cook the macaroni according the packages directions. Drain and transfer to the prepared baking dish. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, sirring occasionally and breaking up and the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar. Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmesan , and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheese are bubbling around the edges, about 20 mins, then broil for 3 mins so the top is crisp and nicely browned.