Teriyaki Chicken
(Thanks Heather E.)
Bag of Baby Carrots
1/2 Red Onion in Large Chunks
(1) 20oz can pineapple (undrained)
1/2 or 1 Garlic Cloves Chopped
2- 3 Chicken Breasts
1/2 cup Teriyaki Sauce
*Add 1/4 cup Teriyaki Sauce to Mixture right before cooking. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.
Three Bean Mexican Chili (Serves 10)
(Thanks Debb B.)
1 cup Chipped onion
1 cup chopped green bell pepper
2 cloves garlic, pressed
1 Tbsp olive oil
1 lb ground turkey or ground beef
1 can (1lb 12oz) brick oven baked beans, undrained
1 can (15oz) garbanzo beans, rinsed and drained
1 can (15oz) dark red kidney beans, rinsed and drained
2 cans (14.5oz) Mexican-style stewed tomatoes, drained and chopped
3 cups mild salsa
1 cup chicken broth
1 Tbsp chili power
To Freeze: Heat oil in large pot over medium heat. Add meat, onion, garlic and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1 gallon ziploc freezer bags. Lay flat to freeze.
To cook: Thaw in refrigerator. Reheat on stovetop or in crock-pot. Serve garnished with shredded cheddar cheese, if desired.
Christy's Hamburger Stroganoff
(Thanks Debb B.)
1 lb ground beef
1 large onion, sliced
fresh or canned sliced mushrooms
1 clove garlic, minced
1 can cream of mushroom soup
1 (16oz) container sour cream
1/4 cup margarine
salt and pepper to taste
To freeze: In skillet, brown ground beef. Drain, but reserve a little bit of the fat in the pan. Saute the onion until soft, and add teh garlic, soup and mushrooms. Stir until coated. Add the sour cream and mix well. Salt and pepper to taste. Allow to cool, and ladle into 1 gallon ziploc freezer bag. Lay flat to freeze.
To Serve: Reheat and serve over rice or noodles
Chicken Parmesan
(Thanks Debb B.)
1/3 cup dry bread crumbs
2 Tbsp grated parmesan cheese
3/4 tsp italian seasoning
1/2 tsp garlic powder
1 lb boneless skinless chicken breasts
1 egg, beaten
1 can (8oz) tomato sauce
3/4 cup shredded mozzarella cheese
To freeze: Combine first four ingredients in a shollow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated 375 degree F oven 10 minutes. Turn chicken over; bake 10-12mintues or until chicken is thoroughly cooked.
Freeze in 1 gallon bag with separate bags of sauce and shredded cheese
To serve: thaw overnight in the refrigerator. Reheat chicken in 375 degree F oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Wednesday, October 24, 2012
Freezer Meals!
So for our service project this year we put together freezer meals for those in our area who are in need of meal. That way we have them on hand! This really was put together so well! And thank you to everyone who showed up to help!
Here are the meals we put together that night:
Easy Chicken Enchiladas
2 Chicken Breasts, cooked and shredded (boiling works well)
1 can diced green chiles (optional)
2 cups Shredded Cheese
6 tortillas
1 (14 oz.) can Enchilada Sauce
1. Cook and shred chicken. Transfer to a bowl and add about 1/2 cup of enchilada sauce and 1 cup of the cheese.
2. Spray a baking pan with cooking spray.
3. Place chicken mixture on a tortilla and top with shredded cheese. Roll the tortilla up and place in the baking pan. Repeat until you have used all of the chicken.
4. Once you have rolled all of the enchiladas up, pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
**If you are going to freeze the enchiladas, you want to stop right here. Place Press n’ Seal or plastic wrap on top of the enchiladas and then wrap tightly with foil. Label and place in freezer. Be sure to thaw in the fridge for at least 24 hours.
5.Bake the enchiladas at 350 for about 20 minutes.
Lazy Lasagna
1 container (24 oz.) Low Fat Cottage Cheese
2 eggs (lightly beaten)
2 cups Shredded Italian Blend Cheese, divided
1 jar (24 oz.) spaghetti sauce
1 lb. hamburger (browned)
3 cups rotini pasta, uncooked
Heat oven to 350°F. Mix cottage cheese, egg and 1 cup cheese. Combine sauce and hamburger; spread a little of the mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Cover with layers of pasta and cottage cheese mixture; top with remaining sauce. Sprinkle with remaining mozzarella; cover.
**Freezer Meal Directions: If you are making this into a freezer meal, stop right there. Cover dish tightly with plastic wrap and a layer of aluminum foil on top. Label and add cooking directions. Freeze. Thaw in refrigerator at least 24 hours prior to cooking.
Bake 1 hour or until heated through (160ºF), uncovering after 30 min. Let stand 10 min. before cutting to serve.
Hamburger Stew
1 lb. browned hamburger
2 large potatoes (diced)
4 large carrots or 8 baby carrots (diced)
1 large onion (chopped)
1 1/2 cups frozen or fresh peas
2 celery stalks
1 large (family size) can of tomato soup
1 large (family size) can of water
Salt and pepper to taste
Layer vegetables in crock pot. Potatoes, carrots, peas, onion and celery. Add hamburger on top of celery. Sprinkle with salt and pepper. Add tomato soup and water. Cover. Cook on low for 6 to 8 hours.
**If preparing as a make ahead freezer meal, put all ingredients into a crock pot liner. (Note: You may want to use 2 liners, because mine ripped at the seam from the weight of the liquid). Put the liner inside of a gallon sized freezer bag, lay flat and freeze. Thaw in refrigerator before cooking.
Chicken Tetrazzini
10 oz dry spaghetti
3 cups grated cheese - jack or cheddar
3 Tbsp margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup (10.75 oz)
1 can cream of chicken soup (10.75oz)
1 soup can filled with milk
2 cups cooked diced chicken
salt & pepper
Cook spaghetti as directed until al dente; drain. Saute onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in preheated 350 degree oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles
There were other meals that have been tried and tested by those in our area! I'm hoping to get those up sometime today but we all know how busy days can get. If not today I'll get them up this week! If you have any that your family has tried and like, please send them to me and I'd be happy to put them up so all can see!
Here are the meals we put together that night:
Easy Chicken Enchiladas
2 Chicken Breasts, cooked and shredded (boiling works well)
1 can diced green chiles (optional)
2 cups Shredded Cheese
6 tortillas
1 (14 oz.) can Enchilada Sauce
1. Cook and shred chicken. Transfer to a bowl and add about 1/2 cup of enchilada sauce and 1 cup of the cheese.
2. Spray a baking pan with cooking spray.
3. Place chicken mixture on a tortilla and top with shredded cheese. Roll the tortilla up and place in the baking pan. Repeat until you have used all of the chicken.
4. Once you have rolled all of the enchiladas up, pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
**If you are going to freeze the enchiladas, you want to stop right here. Place Press n’ Seal or plastic wrap on top of the enchiladas and then wrap tightly with foil. Label and place in freezer. Be sure to thaw in the fridge for at least 24 hours.
5.Bake the enchiladas at 350 for about 20 minutes.
Lazy Lasagna
1 container (24 oz.) Low Fat Cottage Cheese
2 eggs (lightly beaten)
2 cups Shredded Italian Blend Cheese, divided
1 jar (24 oz.) spaghetti sauce
1 lb. hamburger (browned)
3 cups rotini pasta, uncooked
Heat oven to 350°F. Mix cottage cheese, egg and 1 cup cheese. Combine sauce and hamburger; spread a little of the mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Cover with layers of pasta and cottage cheese mixture; top with remaining sauce. Sprinkle with remaining mozzarella; cover.
**Freezer Meal Directions: If you are making this into a freezer meal, stop right there. Cover dish tightly with plastic wrap and a layer of aluminum foil on top. Label and add cooking directions. Freeze. Thaw in refrigerator at least 24 hours prior to cooking.
Bake 1 hour or until heated through (160ºF), uncovering after 30 min. Let stand 10 min. before cutting to serve.
Hamburger Stew
1 lb. browned hamburger
2 large potatoes (diced)
4 large carrots or 8 baby carrots (diced)
1 large onion (chopped)
1 1/2 cups frozen or fresh peas
2 celery stalks
1 large (family size) can of tomato soup
1 large (family size) can of water
Salt and pepper to taste
Layer vegetables in crock pot. Potatoes, carrots, peas, onion and celery. Add hamburger on top of celery. Sprinkle with salt and pepper. Add tomato soup and water. Cover. Cook on low for 6 to 8 hours.
**If preparing as a make ahead freezer meal, put all ingredients into a crock pot liner. (Note: You may want to use 2 liners, because mine ripped at the seam from the weight of the liquid). Put the liner inside of a gallon sized freezer bag, lay flat and freeze. Thaw in refrigerator before cooking.
Chicken Tetrazzini
10 oz dry spaghetti
3 cups grated cheese - jack or cheddar
3 Tbsp margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup (10.75 oz)
1 can cream of chicken soup (10.75oz)
1 soup can filled with milk
2 cups cooked diced chicken
salt & pepper
Cook spaghetti as directed until al dente; drain. Saute onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in preheated 350 degree oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles
There were other meals that have been tried and tested by those in our area! I'm hoping to get those up sometime today but we all know how busy days can get. If not today I'll get them up this week! If you have any that your family has tried and like, please send them to me and I'd be happy to put them up so all can see!
Wednesday, March 21, 2012
RS Birthday Pictures
I hope you all enjoyed your time like I did at the RS Birthday Party! We learned so much by some great teachers and appreciate they're willingness to share theirs thoughts with us!! Here are some pictures of what we did for the decor for the "Mad Hatter" theme!
Wednesday, January 25, 2012
Stake RS Social
"An Evening with Elder Craig Fisher and Sister Julia Fisher"
Mark your calendars for February 16th
We'll be having Dinner and a Program at the stake center
Dinner starts at 6pm
Program starts at 7pm
If you're unable to make it to the dinner please join us for the program (no nursery provided:( )
Reminder - A Healthier You
Hey everyone, just wanted to remind you about tomorrow night January 26th at 7pm (at the church building) we'll be having Annette Taylor speak to us. She's a personal trainer who has coached many people to a healthier lifestyle. She will be sharing her knowledge and skills with us. Be sure to dress casually and comfortable :)
Refreshments will be served
Bio on Annette
Annette Taylor is the owner and CEO of HardBody Fitness, Inc., A Personal Training and Nutrition Studio located in Layton, Utah. She is a Certified Personal Trainer and Nutrition Specialist. She specializes in coaching clients to achieve their goal of gaining and mastering a successful Healthy Lifestyle change and acquire optimal health. This lifestyle change includes Weight loss through Personalized Nutrition, Exercise Plans, and Healthy Emotional and Self-Care Techniques. Over twelve years ago she went through her own physical transformation and discovered her optimal health using the very same nutrition and exercise she now teaches to others. Her transformation changed the course and direction of her life and She is deeply passionate about what she has to offer to help others take charge of their Health, their Mind, and their Body to gain a better quality of life.
She is a divorced, single mother of four incredible children. Stephen the oldest, is 27 and working on his doctorate degree at Perdue University in Mechanical Engineering. He is single and has a beautiful girlfriend named Samantha. Suzanne, her only daughter is 25 and happily married just over a year now to Josh Clifford. She is a certified trainer like her mother, and also holds a degree in Health Administration and works for the Weber Health Department in the Teen Pregnancy Prevention division. Her next son is Randy, who is serving a LDS mission in Mexico City and returns home next week on February 8th, 2012. And most of you have met her youngest son Zach who is 16 and a sophomore at Northridge High. He is a member of JR. ROTC and a straight A student.
She specializes in not only weight loss, but also trains clients who want to take their fitness to the next level and compete in Natural Body Building Events in their local area. This includes body building /figure posing and routines. She herself has competed in and won several competitions’ to include 1st Place in the Woman’s Body Building Open at the Mountain West Natural Classic 2003, 2nd place in BB Woman’s Masters, and 3rd Place in Womans’s Figure Masters to name a few.
ALSO REMEMBER THE STAKE DOES "FIT FOR THE KINGDOM" WEDNESDAYS AND FRIDAYS!
This is a ton of fun...I've been and just love being there!! Nursery is provided for the morning classes but not Wednesday nights
Wednesday (9-10am)
Circuit training (weight lifting and other exercises)
Fridays (9-10am)
1st and 3rd Fridays - Yoga (bring a mat or towel
2nd and 4th Fridays - Zumba!
Wednesday Nights (8:30-9:30pm)
1st - Zumba
2nd - Circuit Training
3rd - Yoga
4th - Circuit Training
If you have an question you can call Lisa H. (let me know if you need her number)
Tuesday, September 6, 2011
Hope
For anyone who missed RS on Sunday, Sister Baker did a beautiful job on the lesson and for sure filled me with hope (hope that this baby will come soon:) ) Here is the conference talk from April by Elder Snow. I hope you take the time to read through this if you weren't able to make it or even as a good reminder. We live in a crazy world and sometimes things can get overwhelming with everything and everyone that depends on us, our spirits can get down very quickly. So take the time to read over this and know that in no matter what situation you're in there can be hope!
Friday, August 26, 2011
Sunday!
Yeah I'm a little late but I just wanted to say we had such a great lesson by Janica...it's was a tough topic but she put it together really well. If you weren't able to be there remember they're all online!
Also I won't be a chuch this week seeing how Meg is sick again (I swear it's every other week...poor thing) and I don't want to share the love in that way:) So I'll be reading along with the rest of you.
Another reminder that our activity in Sept is on the 16th and it's going to be one big party!!! We're hoping that everyone has an idea of what you'd like to display for your talent!! If you have any question feel free to ask!!! (check out the flier for more information)
Also I won't be a chuch this week seeing how Meg is sick again (I swear it's every other week...poor thing) and I don't want to share the love in that way:) So I'll be reading along with the rest of you.
Another reminder that our activity in Sept is on the 16th and it's going to be one big party!!! We're hoping that everyone has an idea of what you'd like to display for your talent!! If you have any question feel free to ask!!! (check out the flier for more information)
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