Meals to Go - Cooks Wanted
We have included a few recipes below but feel free to make your own favorite or send Ann Strong a recipe you have that freezes well that we can add to the list; just be sure to provide a list of all ingredients and warming instructions. Trays that serve 4-6 sell the best. Please freeze your dish and label it with the name of the dish, ingredients, warming instructions and your name so we can thank you for your efforts! Also, please keep it in your freezer at home until the week of the Bazaar as space in the Redeemer freezers is very limited.
It would be great if you can let Ann know if you are going to cook something and how many it will serve so that we can try and take advance orders. If you have any questions please email Ann Strong. Thanks so much for your support! We will provide containers for baking and leave them in the back of the church. Some ideas for meals follow and we’d welcome other recipes! We’d also appreciate baked goods to sell at the lunch counter – cookies (bagged 2-3 to a bag), cupcakes, banana breads, brownies or your own special sweet.
One other request, we would really appreciate your small sized paper bags with handles that we can use on the day of the Bazaar to give our parishioners a way to carry their purchases home. If you can drop your bags off at the parish hall please label them “For Bazaar Luncheon”. Thanks very much!
Black Bean Turkey Enchiladas
1 1/4 lbs lean ground turkey
1 small onion, chopped
1 tsp reduced sodium taco seasoning
½ tsp cumin
¼ tsp pepper
1 package reduced fat cream cheese, cubed
1 cup shredded Mexican cheese
1 can (15 oz) black beans, rinsed and drained
1 ½ cups frozen corn, thawed
1 can (14 oz) fire-roasted, diced tomatoes, drained
2 cans (10 oz each) chopped green chilies
¼ cup salsa
12 whole wheat tortillas (8 inches) warmed
2 cans (10 oz each) enchilada sauce
Minced fresh cilantro
¾ cup reduced fat plain greek yogurt
Directions: In a large nonstick skillet, cook turkey, onion and seasonings over medium heat in a few tbs olive oil, over medium heat approx. 8 mins or until turkey is no longer pink and onions are tender. Stir in cream cheese and ½ cup of the cheese until melted. Stir in beans, corn, tomatoes, chilies and salsa. Place ½ cup turkey mixture off center on each tortilla. Roll up and place in baking dishes that have been coated with cooking spray, seam side down. Top with enchilada sauce, sprinkle with remaining cheese.
To freeze: Cool unbaked enchiladas and then freeze. To use, partially thaw in refrigerator overnight, remove from refrigerator 30 mins before baking; preheat oven to 375 degrees. Bake enchiladas approx. 30 mins or until thermometer inserted into center of enchilada reaches 165 degrees. Sprinkle with cilantro and serve with yogurt.
4 boneless chicken breasts poached and cut into bite sized cubes
1 box frozen peas
1 box penne pasta
1 cup heavy cream (or lowfat milk, or a combination of milk/cream) if preferred
1 cup shredded romano or parmesan cheese
6 strips bacon, cooked and broken into small pieces (optional)
Cook pasta according to box directions/ drain and add to a large mixing bowl.
Heat cream on stove slowly and add cheese, stirring until well blended and thick.
Cook peas according to directions and add chicken, sauce, peas and bacon to the bowl and mix well.
Serve at once or heat in the oven in a caserole at 300 to reheat.
1/2 tablespoon olive oil
4 ounces hot or sweet Italian turkey sausage, casings removed
2 onions, finely chopped
1 carrot, finely chopped
12 ounces mushrooms, wiped clean and chopped
1 clove garlic, minced
salt and pepper to taste
1/4 cup dry red wine
2 28-ounce cans plum tomatoes, drained and chopped
1/2 cup sun-dried tomatoes, (not packed in oil), slivered
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper, or to taste
Pasta & Cheese Filling
12 whole-wheat lasagna noodles, (12 ounces)
2 cups nonfat ricotta cheese
1/8 teaspoon salt and pepper to taste
Ground nutmeg, to taste
1 cup shredded part-skim mozzarella
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
- To prepare meat sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and cook, breaking up clumps, until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic; season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, 4 to 6 minutes.
- Stir in wine, plum tomatoes, sun-dried tomatoes, oregano, basil, thyme and crushed red pepper. Bring to a simmer; reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes. Uncover and cook, stirring frequently, until the sauce is very thick, 30 to 45 minutes more. Adjust seasoning with salt and pepper.
- To prepare filling & assemble lasagna: Bring a large pot of lightly salted water to a boil. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Cook noodles until just tender, about 10 minutes or according to package directions. Drain, then cool by plunging noodles into a large bowl of ice-cold water. Lay the noodles out on kitchen towels.
- Season ricotta with salt, pepper and nutmeg. Spread about 1 1/2 cups meat sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. Dot about 2/3 cup ricotta over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Continue layering the noodles, sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley; cover with foil.
- Bake the lasagna until the sauce is bubbling, 35 to 40 minutes. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.
Turkey Mushroom Casserole
1 pound uncooked spaghetti
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
1/2 teaspoon minced garlic
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 teaspoon Italian seasoning
3/4 teaspoon pepper
2 cups grated Parmesan cheese, divided
Cook spaghetti according to package directions.
Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
Transfer to two greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-40 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (4 servings each).
3 tablespoons butter or olive oil
1 large onion, minced
2 cloves garlic, minced
1 pound ground beef (or turkey)
1 quart canned tomatoes (or one can) - your choice - diced or crushed
1 green pepper, minced
1/2 teaspoon celery seed
1/4 teaspoon cayenne
1 teaspoon crushed cumin
2 tablespoons chili powder
1/8 teaspoon basil
1-1/2 teaspoons salt
1 can kidney beans (optional)
1. Heat butter in a skillet, add the onion and garlic and sauté until golden brown. Add the meat and brown.
2. Transfer the meat mixture into a large saucepan and add the remaining ingredients (except kidney beans). Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, or about one hour.
3. Add kidney beans, if desired.