Thursday, August 20, 2009
Calling All Recipes...
The produce is in and it's time to create! What are YOU doing with all that zucchini? We are looking for delicious and creative ways to use our garden produce. Please email any recipes you have and are willing to share to Amy Jensen (a.m.jensen@Hotmail.com). I will post them quickly so we can all make the most of our gardens this year!
30 Minute Meals
Thanks Jenny for the great tips and ideas! Thanks to everyone who came. It was so nice to have a crowd! Here are the recipes I promised to post:
Quick Chicken
Prep Time: 5 min. Cook Time: 30 min. Yield: 4 servings
4 skinless, boneless chicken breast halves
4 oz Dijon mustard
1/2 cup cream
1 small bottle marinated artichoke hearts (optional)
1 cup grated Parmesan cheese
salt and pepper
Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Slather chicken evenly with mustard, add artichoke hearts if desired. Pour cream over top and then sprinkle with cheese. Bake at 400 degrees for 30 minutes. Salt and Pepper to taste and serve.
Couscous with Scallions (Green Onions)
Prep Time: 5 minutes. Standing Time: 5 minutes. Cook Time: 5 minutes. Yield: 4 to 6 servings.
1 Tbsp canola oil
1 1/2 cups chicken broth
1/2 cup chopped scallions
1 cup plain couscous
2 Tbsp chopped parsley
salt and pepper
In medium sauce pan, combine oil and chicken broth. Bring to simmer. Stir in scallions and couscous and cover pan. Remove from heat and let stand for 5 minutes. When couscous has absorbed all the liquid, fluff it with a fork and add parsley, salt and pepper. Serve warm.
Iceberg Lettuce Salad
Prep Time: 5 minutes. Yield: 6 servings
1 head iceberg lettuce
1 basket of grape or cherry tomatoes
1/2 cup bacon bits
6 oz. blue cheese crumbles (or any other cheese you'd rather use)
Blue Cheese or French dressing
Optional toppings: hard boiled eggs sliced, poppy seeds, black sesame seeds
Wash lettuce and cut into wedges. Top with tomatoes, cheese and bacon bits. Pour selected dressing on top and serve.
Creamy Orange Fluff
Prep Time: 5 minutes. Yield: 6-8 servings.
3 oz. pkg orange gelatin mix
8 oz. thawed whipped topping
12 oz. cottage cheese
13 oz. pineapple tidbits
11 oz. mandarin oranges
Combine first 3 ingredients in a serving bowl. Mix well. Fold in remaining ingredients. Cover and refrigerate until serving. Serve with vanilla wafers or graham crackers.
BBQ Cups
3/4 lb ground beef
1/2 cup BBQ sauce
2 Tbsp brown sugar
1 Tbsp onion
1 can Pillsbury biscuits
3/4 cups grated cheese
Additional toppings: chopped tomatoes, chopped green onions, sour cream
Shape biscuits into muffin cup pan, pressing into the bottom and up the sides. Brown meat and onions together. Drain. Add BBQ sauce and sugar to meat. Spoon meat mixture into biscuit cups. Top with cheese, tomatoes, onions and anything else you can think of that you might want. Bake 10-12 minutes at 400 degrees. Serve with sour cream.
White Bean Chili
Prep Time: 20 min to cook and shred chicken, 10 min for the rest. Yield: 5-6
1 1/2 chicken breasts
1 can diced green chilies (undrained)
1 can corn (undrained)
1 can Great Northern beans (undrained)
1/2 tsp. ground cumin
1 can cream of chicken soup
1 1/2 Tbsp Lime juice
Cook and shred chicken. In a large soup pot add all ingredients. Stir and cook until warm. Serve with sour cream, cheese, avacados and tortilla chips.
Yoplait's Vanilla Whip (Aubrey Anderson)
Combine 2 lbs yogurt and 1 vanilla pudding mix (dry); stir in 1 container whipped topping and fresh or thawed frozen fruit. Marshmallows optional.
As mentioned in the class, one of the most time consuming things about making meals is coming up with WHAT TO MAKE. Jenny handed out an organizational spreadsheet that has a place to list family favorite recipes, the time it takes for each one, where the recipe is found, any major ingredients that would need to be purchased first, good sides that go along with it and the date that it was last served.
Other ideas that were mentioned included making a weekly or monthly menu plan. I use this method and though I don't use it ALWAYS, it makes my life so much easier. I find that my meals are healthier, more varied and I use my food storage! I update my weekly meal plan on Sunday evenings. I don't go strictly by the day, but look at it more as having seven options for the week, to use on any given day that I choose. It's just nice having a plan; we all know things get in the way and activities pop up. Don't stress. It's just a guide.
Find whatever works for you and go for it. Plan in advance, make lists, make larger portions then freeze half, etc. We hope these ideas help save time in the kitchen! Happy cooking.
Quick Chicken
Prep Time: 5 min. Cook Time: 30 min. Yield: 4 servings
4 skinless, boneless chicken breast halves
4 oz Dijon mustard
1/2 cup cream
1 small bottle marinated artichoke hearts (optional)
1 cup grated Parmesan cheese
salt and pepper
Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Slather chicken evenly with mustard, add artichoke hearts if desired. Pour cream over top and then sprinkle with cheese. Bake at 400 degrees for 30 minutes. Salt and Pepper to taste and serve.
Couscous with Scallions (Green Onions)
Prep Time: 5 minutes. Standing Time: 5 minutes. Cook Time: 5 minutes. Yield: 4 to 6 servings.
1 Tbsp canola oil
1 1/2 cups chicken broth
1/2 cup chopped scallions
1 cup plain couscous
2 Tbsp chopped parsley
salt and pepper
In medium sauce pan, combine oil and chicken broth. Bring to simmer. Stir in scallions and couscous and cover pan. Remove from heat and let stand for 5 minutes. When couscous has absorbed all the liquid, fluff it with a fork and add parsley, salt and pepper. Serve warm.
Iceberg Lettuce Salad
Prep Time: 5 minutes. Yield: 6 servings
1 head iceberg lettuce
1 basket of grape or cherry tomatoes
1/2 cup bacon bits
6 oz. blue cheese crumbles (or any other cheese you'd rather use)
Blue Cheese or French dressing
Optional toppings: hard boiled eggs sliced, poppy seeds, black sesame seeds
Wash lettuce and cut into wedges. Top with tomatoes, cheese and bacon bits. Pour selected dressing on top and serve.
Creamy Orange Fluff
Prep Time: 5 minutes. Yield: 6-8 servings.
3 oz. pkg orange gelatin mix
8 oz. thawed whipped topping
12 oz. cottage cheese
13 oz. pineapple tidbits
11 oz. mandarin oranges
Combine first 3 ingredients in a serving bowl. Mix well. Fold in remaining ingredients. Cover and refrigerate until serving. Serve with vanilla wafers or graham crackers.
BBQ Cups
3/4 lb ground beef
1/2 cup BBQ sauce
2 Tbsp brown sugar
1 Tbsp onion
1 can Pillsbury biscuits
3/4 cups grated cheese
Additional toppings: chopped tomatoes, chopped green onions, sour cream
Shape biscuits into muffin cup pan, pressing into the bottom and up the sides. Brown meat and onions together. Drain. Add BBQ sauce and sugar to meat. Spoon meat mixture into biscuit cups. Top with cheese, tomatoes, onions and anything else you can think of that you might want. Bake 10-12 minutes at 400 degrees. Serve with sour cream.
White Bean Chili
Prep Time: 20 min to cook and shred chicken, 10 min for the rest. Yield: 5-6
1 1/2 chicken breasts
1 can diced green chilies (undrained)
1 can corn (undrained)
1 can Great Northern beans (undrained)
1/2 tsp. ground cumin
1 can cream of chicken soup
1 1/2 Tbsp Lime juice
Cook and shred chicken. In a large soup pot add all ingredients. Stir and cook until warm. Serve with sour cream, cheese, avacados and tortilla chips.
Yoplait's Vanilla Whip (Aubrey Anderson)
Combine 2 lbs yogurt and 1 vanilla pudding mix (dry); stir in 1 container whipped topping and fresh or thawed frozen fruit. Marshmallows optional.
As mentioned in the class, one of the most time consuming things about making meals is coming up with WHAT TO MAKE. Jenny handed out an organizational spreadsheet that has a place to list family favorite recipes, the time it takes for each one, where the recipe is found, any major ingredients that would need to be purchased first, good sides that go along with it and the date that it was last served.
Other ideas that were mentioned included making a weekly or monthly menu plan. I use this method and though I don't use it ALWAYS, it makes my life so much easier. I find that my meals are healthier, more varied and I use my food storage! I update my weekly meal plan on Sunday evenings. I don't go strictly by the day, but look at it more as having seven options for the week, to use on any given day that I choose. It's just nice having a plan; we all know things get in the way and activities pop up. Don't stress. It's just a guide.
Find whatever works for you and go for it. Plan in advance, make lists, make larger portions then freeze half, etc. We hope these ideas help save time in the kitchen! Happy cooking.
Sunday, August 16, 2009
Quick'n Easy Meals
THURSDAY, AUGUST 20th
Amy Jensen's Home
408 West 3750 South
7:00 PM
Come get delicious and fast meal ideas presented by Jenny Collumber!
Amy Jensen's Home
408 West 3750 South
7:00 PM
Come get delicious and fast meal ideas presented by Jenny Collumber!
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