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Southwest Chicken Lasagna – Oamc Recipe

January 14th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. noodles
  2. 2 (10 ounce)packageslasagna noodles
  3. cottage cheese, mixture
  4. 4eggs
  5. 6cupsfat-free cottage cheese
  6. 2/3cup choppedparsley
  7. 6tablespoons canned dicedgreen chili peppers
  8. lasagna noodles
  9. 2cups choppedonions(I use dry)
  10. 2sweet red peppers, chopped(green is fine also)
  11. 4garlic cloves, minced(4 tsp. canned)
  12. 4 (10 3/4 ounce)canscondensed tomato soup
  13. 2 (10 ounce)cansenchilada sauce
  14. 2tablespoonschili powder
  15. 2teaspoonsground cumin
  16. 1/2teaspoonground black pepper
  17. 8cupscooked chicken breasts, torn into bite-size pieces(you can use canned)
  18. 3cups finely shreddedsharp cheddar cheese
  19. 2cups finely shreddedmonterey jack cheese

DIRECTIONS

  1. Cook noodles according to directions, drain and set aside.
  2. For the cottage cheese mixture, mix all ingrediants and set aside.
  3. To make the lasagna:Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic.Cook and stir until tender.
  4. Stir in the soup, enchilada sauce, chili poder, cumin and black pepper.Bring to a boil, reduce heat.Simmer, uncovered for 10 minutes, stirring often.
  5. Preheat oven to 375 degrees.
  6. Lightly spray 2 13×9 pans, with no stick spray.
  7. To assemble, cover bottome with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and monterey jack cheses.Repeat with next layer.
  8. Cover pan with foil; repeat with second pan, cover that pan with foil also.
  9. Place both pans in the oven and bake for 55 minutes.Let stand 20 minutes before cutting and placing in containers, and or serving.

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Macaroni Chili – Oamc Recipe

January 9th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsground beef(85% lean)
  2. 1 1/2cups choppedonions
  3. 2garlic cloves, minced
  4. 31ouncescanned red kidney beans, rinsed and drained
  5. 2 (8 ounce)canstomato sauce
  6. 2 (8 ounce)cansstewed tomatoes, with juices chopped
  7. 1 1/2cupsmacaroni
  8. 1/2cupwater
  9. 4teaspoonschili powder
  10. 2teaspoonsground cumin
  11. 2/3cup finely shreddedsharp cheddar cheese

DIRECTIONS

  1. In large skillet cook ground beef, onions and garlic until beef is browned.Drain.
  2. In large dutch oven pour in meat mixture, add beans, tomato sauce, tomatoes with juices, marcaroni, water, chili powder and cumin.
  3. Bring to a boil, reduce heat and simmer for 10 minutes.
  4. Cover and simmer about 10 minutes more or until the macaroni is tender but firm.
  5. Place in containers, sprinkle with cheese and freeze.

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Breakfast Burrito – OAMC Recipe

January 8th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 6largebaking potatoes, washed and cut into bitesized cubes
  2. 2lbsbacon, cut into bitesized pieces(sausage links work good too)
  3. 1mediumonion, chopped
  4. 1dozeneggs
  5. 1/4cupmilk
  6. salt and pepper
  7. 12-14flour tortillas

DIRECTIONS

  1. Cook bacon until almost done (dutch ovens work best for OAMC, use a good nonstick pot), don’t over cook the bacon will burn while you cook potatoes.
  2. Add onions and cook for a minute or two, until softened.
  3. Add potatoes, stir to coat in bacon drippings and cover.
  4. Cook covered for approximately 15 minutes, or until potatoes are done, stirring occasionally.Put the tortillas on top of the potatoes while they cook, this steams them and makes them moist.
  5. While you are waiting for potatoes to finish cooking, wisk the eggs and milk.Mix well.
  6. Salt and pepper your potatoes, cook uncovered a minute longer.
  7. Add eggs to potato mixture, cook stirring almost contantly until egg is finished.Be very careful to not overcook the egg.Egg must still be very moist but not overcooked.It alters the flavor otherwise.
  8. Remove from heat.
  9. Place 1/2 cup measurements into containers.
  10. Wrap tortilla’s in wax paper, seal well (use masking tape if you want to) and place on top of potato egg mixture then cover and freeze.Alternatively you can fill and wrap them, the problem is the yucky ends are harder to control.Make sure when you steam your tortillas you don’t let them get dry afterwards.You want them drenched in steam, fill them and tightly tightly wrap them in 2 big pieces of plastic wrap.
  11. Either serving ((container or rolled up)) should be reheated on high for 5 minutes.

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Chili – Oamc Recipe

January 8th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsground beef
  2. 2cups choppedonions(2 large)
  3. 1cup choppedgreen sweet peppers
  4. 4garlic cloves, minced
  5. 2 (14 1/2 ounce)canstomatoes, cut up
  6. 2 (15 ounce)cansdark red kidney beans, rinsed and drained
  7. 2 (8 ounce)canstomato sauce
  8. 4-5teaspoonschili powder
  9. 1teaspoondried basil, crushed
  10. 1/2teaspoonpepper

DIRECTIONS

  1. 1.In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain fat.
  2. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper.
  3. Bring to boil; reduce heat.
  4. Cover and simmer for 20 minutes.
  5. Crockery-cooker directions: Cook meat, onion, sweet pepper, and garlic as above. Drain fat. In a 3-1/2- or 4-quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.

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Hawaiian Chicken – OAMC Recipe

January 8th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Chicken

  2. 8boneless skinless chicken breast halves(abt 4oz. each)
  3. 1/2cupflour
  4. Sauce

  5. 2 (20 ounce)canspineapple slices in juice
  6. 1 1/2cupssugar
  7. 1cupcider vinegar
  8. 4tablespoonscornstarch
  9. 2tablespoonssoy sauce
  10. 2teaspoons gratedgingerroot
  11. 1teaspoonchicken bouillon granules
  12. 2largegreen peppers, cut into large pieces
  13. 6cupscooked white rice

DIRECTIONS

  1. To make chicken:.
  2. Preheat the oven to 375 degrees.
  3. Spray a large skillet with no-stick spray; heat.
  4. Meanwhile, coat both sides of chicken with flour, shake off any excess flour.
  5. Add chicken to hot skillet and brown on both sides.
  6. Transfer to a 9×13 baking dish and set aside.
  7. To make sauce:.
  8. Drain the pineapple, reserving the juice.Add enough water to make 2 1/2 cups of liquid.
  9. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar,vinegar, cornstarch, soy sauce, ginger and bouillon.
  10. Bring to a boil over medium heat. (to avoid lumps, add a little bit of water to the cornstarch at a time until it is soupy, then add to sauce)Slightly reduce heat and gently boil for 4 minutes.
  11. Pour half of the mixture over the chicken.Arrange the pineapple slices and green pepper on top.Then pour remaining sauce mixture on top.
  12. Bake 30-40 minutes or until chicken is tender and not pink.
  13. Serve over rice.
  14. If freezing, put into separate containers a serving each.Rice then chicken with sauce, make sure you cover the rice or it gets gross with reheat.Freeze, reheat in the microwave for 5 mins on high :) .

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