Wednesday, October 27, 2010

Grande Cooking

I hope to finish this by the end of the day, but I thought I should start now and I can add to it as the day goes on.

First off.... here in the e-book that we used, and a short article on how it works. I will post a few pictures and our menu and recipes a bit later.  We had a menu of 12 meal options.  I provided links to the recipes that are online.  I included the recipes that came from other sources. We ended up making a total of 142 meals. We had 5/6 ladies that participated this time around. I think I can say for the rest of us, we have a great time.  We'll have great memories the Black Bean Lasagna nightmare and the Mexican Barley Soup that seemed to take FOREVER to cool!


Chicken and Red Bean Enchiladas
Black Beans Chicken and Rice
Heathified Chicken Tortilla Casserole
Slow Cooker Chicken Cacciatore
Chicken Diven
Cheddar Macaroni Beef Casserole
Cheesy Chicken Tortellini Bake
Mexican Chicken Barley Chili

Sue's Casserole
1 lb. ground beef
1 clove garlic
1 tsp. salt
½ tsp. pepper
1 tsp. sugar
3 - 8 oz. cans of tomato sauce
6 oz. tomato paste
4 oz. pkg. cream cheese
1 cup sour cream
16 oz. pkg. spaghetti noodles, cooked
1 cup shredded cheese
In one or two large bowl(s) mix together noodle, seasonings, sauce, paste,
cream cheese, and sour cream. Place in pan and top with shredded cheese.
Bake in oven until all heated through.


Beef Enchiladas
24 oz. enchilada sauce
1½ lb beef
2 cups cheese
2 cups corn
8-10 flour tortillas
Very good with green sauce too.
Layer a little sauce, add ½ of the tortillas, ½ of the beef, ½ of the sauce, all
of the corn, and ½ of the cheese. Repeat. Heat in oven.


Chicken & Rice casserole
 2 cups brown rice OR 1¾ cup brown rice and ¼ cup wild rice
4 cups chicken broth
1 cup chopped onion
1 cup chopped celery
1 can chopped water chestnuts
1 can chopped mushrooms
1 packet of dry onion soup mix (use the homemade recipe listed at the end of
the recipe section)
1-2 lbs. boneless chicken
Assemble in a bag.
Mix and pour in casserole dish and bake until done, or put in crock-pot for at
least 4 hours on high.

Laura’s Black Bean Lasagna
15 ounce can of black beans, drained
28 ounce can of crushed tomatoes
15 ounces pinto beans mashed (refried beans)
¾ cup onion
½ cup green pepper
¾ cup chunky salsa
1 tsp chili powder
8 ounces cottage cheese
1/8 tsp garlic powder
2 eggs
Salt and pepper to taste
10 lasagna noodles
1 ½ cups mozzarella cheese’
1 ½ cups cheddar cheese

Combine black beans, tomatoes, pinto beans (refried beans), onion, green pepper, salsa, chili powder, and cumin.  Mix well.  In a small bowl, combine cottage cheese, garlic powder, eggs, salt, and pepper. Spread 1 cup tomatoes mixture in a greased 9x13 pan. Top with ½ the noodles. Add half the remaining tomato mixture.  Spoon cottage cheese mixture over top. Top with half the cheese and remaining noodles, tomato mixture, and cheese.
Cover with a spray coated foil. 
Bake for 45 minutes, uncovered.
Let stand 15 minutes.

I am looking forward to doing it again next month. It was hard work, but so much fun.

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