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Chicken Stack Ups – OAMC Recipe

February 2nd, 2016 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (2 1/2 ounce)packagesour cream, sauce mix
  2. 1 1/3cupsmilk
  3. 1 1/4cupschickens, cooked and finely chopped
  4. 2tablespoonsgreen peppers, chopped
  5. 1/2cupall-purpose flour, sifted
  6. 1/2teaspoonbaking soda
  7. 1egg, slightly beaten
  8. 1 (2 1/4 ounce)packagecheese sauce mix
  9. 1 (8 ounce)canjellied cranberry sauce, diced

DIRECTIONS

  1. Prepare sour cream sauce mix according to package directions using the 1 1/3 cups milk.Combine 1/2 cup of the sour cream sauce, the chicken, and green pepper;set mixture aside.
  2. Sift together flour and baking soda.Combine egg and remaining sour cream sauce.Stir flour mixture into egg mixture.
  3. Bake batter on hot griddle, using about 2 Tbs mixture for each pancake.
  4. Place half of the pancakes in a 15 1/2 X 10 1/2 X 1″ baking pan.
  5. Spread each with 1/2 cup chicken mixture.
  6. Top with remaining pancakes.
  7. Cover tightly and freeze.
  8. To serve:.
  9. Bake frozen stack-ups, covered at 350F for 40 minutes.Prepare cheese sauce mix according to directions. (This is where I would use my own cheese sauce).
  10. Spoon over pancakes.
  11. Top with diced cranberry sauce.

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Healthy Meatloaf & Meatballs With Gravy OAMC Recipe

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

INGREDIENTS

  1. 1 1/4lbsground turkey breast
  2. 1 1/4lbs90% lean ground beef
  3. 2eggs
  4. 1 (2 ounce)envelopedry onion soup mix
  5. 1cupdry breadcrumbs(seasoned or unseasoned)
  6. 1/2cup1% low-fat milk
  7. Gravy

  8. 1 (7/8 ounce)envelopebrown gravy mix
  9. 1/4cupstrong black coffee
  10. 1cupwater

DIRECTIONS

  1. Position oven racks near the center of the oven to allow room for the two pans.
  2. Preheat oven to 450°FSpray 2 low-sided baking pans with a cooking oil spray, such as Pam.
  3. In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk.Make sure it’s very well mixed – you don’t want to see streaks of turkey or beef.
  4. Form half of the meat mixture into a loaf directly on a jelly roll pan. Please don’t use a loaf pan.
  5. Spray top of meatloaf with Pam.
  6. Put meatloaf into the oven and REDUCE oven temperature to 375°FBake 45 – 60 minutes.Test for doneness with thermometer – 160°F.
  7. Remember, this contains poultry, it MUST be well done.Serve with mashed potatoes and steamed green beans.
  8. While the meatloaf starts cooking, form the rest of the meat mixture into 1″ meatballs.Place on a jelly roll pan. Spray top of meatballs with Pam and bake 30 – 40 minutes, turning after 20 minutes.Test for doneness (160F).
  9. Freeze meatballs on the pan, remove to a ziptop freezer bag.To serve, combine gravy ingredients in a large saucepan.Bring to a boil, add frozen meatballs, reduce heat and simmer until heated through.Good with noodles.

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Taco Roll-Ups – OAMC Recipe

September 22nd, 2015 by alice  Tags: , , , | Print This Post Print This Post

Taco Roll-Ups - OAMC Recipe

INGREDIENTS

  1. 1lbground beef
  2. 1 (1 1/4 ounce)envelopetaco seasoning
  3. 2/3cupwater
  4. 1lbfrozen bread dough, thawed
  5. 2cups gratedcheddar cheese

DIRECTIONS

  1. Brown ground beef and add taco seasoning and water.
  2. Cook for 5-10 minutes; set aside.
  3. Roll thawed dough into a rectangle – about 20 x 8-inches.
  4. Spread ground beef over dough – leaving about 1-inch of dough on one long edge free of filling.
  5. Top beef with grated cheese.
  6. Roll up as for cinnamon rolls starting with the long edge closest to you.
  7. Pinch seam to seal.
  8. Slice the roll into 1-inch thick slices with a serrated knife.Place rolls 2″ apart onto a cookie sheet that has been sprayed with cooking spray.
  9. If any filling falls out just press it into the top of the rolls.
  10. Bake at 350° for 25 minutes until golden brown.
  11. Serve with salsa, sour cream or guacamole for dipping.
  12. To freeze:Allow to cool completely. Flash freeze and then place in a ziploc bag when firm.Label, seal and freeze.
  13. To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.

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Veggie Pasta Shells (Oamc) Recipe

September 21st, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 24 uncookedjumbo pasta shells
  2. 10ouncesvegetable broth
  3. 1carrot, minced
  4. 1potato, peeled and diced
  5. 1onion, finely chopped
  6. 2cupsricotta cheese
  7. 1cup shreddedmozzarella cheese
  8. 1egg
  9. 1/2cup gratedparmesan cheese
  10. 1teaspoondried Italian seasoning
  11. 28ouncesspaghetti sauce

DIRECTIONS

  1. Cook pasta according to package directions. Rinse, drain, and let cool.
  2. In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender.
  3. Drain vegetables well. (You can mash these up a bit if that’s what it takes to hide the vegies!)Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
  4. Pour 1/2 cup of the spaghetti sauce in the bottom of a 9×13″ baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with additional Parmesan cheese.
  5. To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
  6. Cover with foil and bake at 350 degrees for 20-30 minutes or until hot and bubbly.

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French Toast Sticks – OAMC Recipe

September 18th, 2015 by alice  Tags: , , , | Print This Post Print This Post

French Toast Sticks - OAMC Recipe

INGREDIENTS

  1. 8slicesbread(Texas Toast style or French)
  2. 1/4cup meltedbutter
  3. 4eggs
  4. 1/3cupsugar
  5. 1/4teaspooncinnamon
  6. 2/3cupmilk
  7. 3/4teaspoonvanilla

DIRECTIONS

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut each slice of bread into 3 pieces to make sticks. Texas Toast is a very thick sliced bread about 3/4″ thick.You could substitute french bread if Texas toast is not available.
  3. In a bowl, mix together melted butter, eggs, sugar, cinnamon, vanilla and milk.Beat well.
  4. Dip sticks into egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
  5. If there is any dip left, you can drizzle it over the sticks.
  6. Bake for 25 minutes on middle rack of oven.Turn halfway through baking time.
  7. Allow to cool.
  8. Flash freeze on cookie sheet, remove and place in a ziploc bag.
  9. To reheat: place 3 sticks on a microwave-safe plate and heat on high for 1 minute until warm. Serve with syrup.

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