Meals to Go
Calling all cooks! Here are a few ideas for dinners that are easy to make/freeze. We are hoping that our parish cooks are able to help us by making one (or one of your choice), wrapping it well with foil and including a copy of the ingredients on top, with reheating instructions. I will leave tin foil bakers in the back of the church with these recipes. Our plan is to offer the dinners for sale on the day of the Baazar - if they can be placed in the parish kitchen freezer with a note saying "Dinners to Go, for Baazar" that would be great! It will be helpful to cut large trays into 4 pieces so that a part can be removed from the freezer. If you’d like to include a tray of brownies or another dessert item, that would be appreciated too! If I can help/answer questions, please feel free to contact Ann Strong.
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).
Peanut Butter Cookies
Oven to 400 degrees
1 cup chunky peanut butter
1 cup light brown sugar
1 1/2 cups flour
1/2 tps baking soda
1/2 tps salt
Roll into tablespoon-sized balls. Criss-cross tops with a fork, bake 8-10 minutes until golden transfer to a rack to cool
Chocolate Chip Cookies
Oven to 375 degrees
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup melted butter
3/4 cup white sugar
3/4 cup brown sugar, packed
1 tsp vanilla extract
2 cups semi-sweet chocolate chips
Melt butter and beat in sugars, eggs, vanilla. Blend flour, salt and baking soda, then beat into sugar/butter mixture beat in chips and roll into smaller than golf ball sized cookies. bake 6-8 minutes, cool on rack.