Angie Gets Organized

This is why I'm trying to get organized...for my family. I am a strong believer in family meal time, but I know that without a little planning, it will be hard to keep us all together. It will also be easier to spend money foolishly on prepared foods or fast food. I love trying out new recipes, so this is my site to pass on recipes, while also organizing them into a meal plan. I hope it helps you to keep your family together. I would love to hear what others are having for dinner, or see a new recipe or two! Feel free to leave me some feedback in the comments least then I would know someone is reading this!

It's not gourmet...just good food!


Beefy Bean Burritos (Meals for a Month Cookbook)
1 lb ground beef
1 onion, chopped
4 cloves garlic, minced
1 16oz can refried beans
1 14oz jar chunky salsa
1 Tbsp chili powder
1 tsp. cumin
1 4oz can chopped jalapeno peppers (opt)
2 c. shredded cheddar cheese
12 flour tortillas
1. Brown ground beef with onions and garlic until beef is browned.  Drain well.  Add remaining ingredients except for cheese and tortillas.  Stir to combine.  Simmer for 10-15 min to blend flavors.
2. Add beef/bean mixture to tortillas, sprinkle with cheese, and fold into burrito shape.
3. These burritos can be frozen for later use.  Assemble burritos, flash freeze in single layer, and wrap individually.  Place in freezer.  To reheat:  wrap in papertowel, microwave one at a time, on 50% power for 2 min., rotate and microwave again 1-2 min.

Chicken and Spinach Pierogies
I use the frozen pierogies.  I boil them for 5-7 min in water, until they float.  Drain the pierogies.  In a large skillet, I add the pierogies to a little bit of olive oil, handful of onion, and 1-2 tsp minced garlic.  Fry the pierogies until starting to brown.  Add 1-2 (previously) grilled chicken breasts (sliced) and 1 c. spinach leaves.  Continue frying until spinach wilts.  Broccoli can be substituted for spinach.

Whole Chicken in a crockpot
1.  Place whole chicken (about 5 lb) in crockpot sprayed with cooking spray
2.  Add 1 C. water to crockpot
3.  Sprinkle with salt, pepper, and poultry seasoning (or seasonings of choice)
4.  Cover and cook on low 6-8 hours
5.  Make gravy out of broth if desired

Chili Cheese Dog Casserole  (Simple and Delicious Magazine)         yield: 6 serv
1 pkg (8-1/2oz) corn bread/muffin mix
1/2 C. chopped onion
1/2 C. chopped celery (I don't use this when I make it)
1 Tbsp. olive oil
1 1lb pkg hot dogs, halved lengthwise and cut into bite-size pieces
1 can (15 oz) chili with beans
2 Tbsp brown sugar
1/2 tsp. garlic powder
1/2 tsp. chili powder
1 C. shredded cheddar cheese, divided
1.  Prepare corn bread batter according to package directions.  Spread half the batter into a greased 8-in square baking dish;  set aside
2.  In a large skillet, saute onion and celery in oil until crisp-tender.  Stir in hot dogs; saute 3-4 min or until lightly browned.  Stir in the chili, brown sugar, garlic powder and chili powder; heat through.  Stir in 3/4 C. cheese.  Spoon over prepared corn bread batter.  Spread remaining batter onto hot dog mixture.  Sprinkle with remaining cheese.
3.  Bake, uncovered, at 350 degrees for 28-35 min or until a toothpick comes out clean.  Let stand 5 min before serving.

Chicken Comfort Soup (New Guilford Church Cookbook)
*This makes a pretty big pot, so you may be able to half it, if you don't want leftovers or if you serve it with a sandwich or breadsticks.
2qt water
8 chicken bouillon cubes
6-1/2 c. uncooked wide egg noodles
2 cans condensed cream of chicken soup
3 c. leftover cooked chicken OR 2 large cans chicken breast meat
1 c. sour cream
1.  In a large saucepan, bring water and bouillon to a boil.  Add noodles; cook, uncovered, until tender (about 10 min).  Do not drain.
2.  Add canned soup and chicken; heat through.  Remove from heat; stir in the sour cream.  Sprinkle with parsley.

Taco Filled Pasta Shells (Taste of Home Cookbook)
2 lbs ground beef                                                      
2 envelopes taco seasoning                                           
1 pkg (8oz) cream cheese                                             
24 uncooked jumbo pasta shells                                   
1/4 c. butter, melted                                                     
additional ingredients (for EACH casserole):                 
1 c. salsa                                                                  
1 c. taco sauce                                                              
1 c. shredded cheddar cheese                                        
1 c. shredded monterey jack cheese                              
1-1/2 c. crushed tortilla chips                                      
1 c. sour cream                                                              
 1. In large pot, or skillet, cook beef, drain.  Add taco seasoning plus water according to package directions. Add cream cheese; cook and stir for 5-10 min or until melted. Transfer to a bowl; chill for 1 hour or until pasta shells are cooked.
2. Cook pasta shells in boiling water; drain. Toss with butter. Fill each shell with about 3 tbsp. of meat mixture. Place 12 shells in a freezer container.  Cover and freeze for up to 3 months.
3. To prepare remaining shells: spoon salsa into greased 9 in. baking dish. Top with stuff shells and and taco sauce. Cover and bake at 350 degrees for 30 min. Uncover; sprinkle with cheeses and chips. Bake 15 min longer or until heated through.  Serve with sour cream.

*****To use frozen shells:  Thaw in the fridge overnight.  Layer casserole as per step 3 (above).  Cover and bake at 350 degrees for 40 min.  Uncover and continue as above.  Yields: 2 casseroles, 6 serv each.
*****Freezing tips:  I put the shells in a freezer bag and lay flat to freeze.  I put the cheeses in a small freezer bag and the crushed chips in another freezer bag.  I tape or staple the small bags to the large bag (or you can buy those jumbo bags and put all ingredients in the larger bag).  You can also freeze the salsa in a baggie or small container.  Just put all the ingredients in the fridge to thaw when you are defrosting the shells.  This way you have all the ingredients on hand when you make the second casserole.

Spanish Rice (my version)
1 lb ground beef, browned with handful of onions and peppers, and drained.
1 pint or 1 can of tomatoes (stewed, whole, diced, or crushed)
1-11/2 C. instant rice (amount depends on how juicy you want final product to be)
Taco seasoning (or chili seasoning):  I use about a half an envelope of whatever I have on hand.  A full envelope is usually too spicy for my kids.

1.  After beef is browned, add the tomatoes, rice, and seasoning.  Cover and simmer until rice is cooked, may need to add some water or tomato juice to keep from getting too sticky.
2.  Eat as is, or serve in a soft taco (flour tortilla).  My kids like a sprinkle of cheddar cheese and sour cream, as well.

Ham Primavera (From Taste of Home Cookbook)  4 serv.
1/3 c. onion
2 tbsp. olive oil
1/2 c. sliced mushrooms (opt)
2 tbsp flour
2 tsp. italian seasoning
2 tsp. chicken bouillon granules
1/2 tsp salt
1/8 tsp pepper
2 c. milk
7 oz. thin spaghetti, cooked and drained (any noodle will work)
2 c. cubed, cooked ham
10 oz frozen peas, thawed
grated parmesan cheese

1.  In a large skillet, saute the onion  and mushrooms in oil till tender.  Stir in the flour, seasonings, bouillon, salt and pepper until smooth.
2.  Gradually add the milk, stirring constantly.  Bring to a boil; cook and stir for 2 min. or until thickened.  Stir in the spaghetti, ham, and peas.  Heat through.  Sprinkle with parmesan cheese.
Italian Chicken Roll-ups  (Taste of Home Cookbook)
*This recipe calls for flattened chicken breasts, but I have found it just as easy to cut a pocket in the side of a large chicken breast and stuff it.
*This recipe is easily frozen for later meals, and the recipe is actually making a double batch (one for eating immediately, and one for freezing).  Instructions for thawing are at the end of the recipe.
8 boneless, skinless chicken breasts (flattened to 1/4 in thickness)
8 thin slices of deli ham
4 slices provolone cheese, halved
2/3 c. seasoned bread crumbs
1/2 c. grated romano or parmesan cheese
1/4 c. minced fresh parsley (or half as much dried parsley flakes)
1/2 c. milk
1.  Place a slice of ham and half slice of cheese on each piece of chicken.  Roll up from a short side and tuck in ends; secure with a toothpick
2.  In a shallow bowl, combine the crumbs, grated cheese, and parsley.  Pour milk into another bowl. Dip the chicken rolls in mil, then roll in the crumb mixture.
3.  Wrap 4 of the chicken rolls in plastic wrap (individually); place in a large freezer bag. Seal and freeze for up to 2 months.  Place the remaining roll-ups seam side down on a greased baking sheet.  Spritz chicken with cooking spray.  Bake uncovered at 425 degrees for 25 min. or until juices run clear.  Remove toothpicks.
4.  To use frozen chicken:  completely thaw in refrigerator.  Unwrap and follow instructions from step 3.

Chicken Sesame (from Busy Mom's Slow Cooker Cookbook)
3/4 c. tomato juice (I'm going to use watered down ketchup, since I don't have juice on hand)
1/4 c. + 2 Tbsp soy sauce
3/4 c. brown sugar
3/4 c. chicken broth (or bouillon dissolved in water)
1 1/2 Tbsp. minced garlic
2 Tbsp. sesame seeds
2 lbs boneless, skinless chicken breasts
1.  Spray the inside of slow cooker with cooking spray.  Combine tomato juice, soy sauce, brown sugar, chicken broth, garlic, and sesame seeds in a bowl and mix well.  Dip chicken breasts in sauce to coat and place in slow cooker.
2.  Pour remaining sauce over top.  Cover and cook on low heat 6-8 hours.
Easy Chicken Parmesan
10 chicken tenders or 5 chicken patties (or change the number depending on how many your family will eat)
spaghetti and sauce (again, make enough for your family)
mozzarella cheese (enough to top your casserole)

1.  Prepare spaghetti as you normally would.  Combine with sauce. Put into casserole pan.
2.  Top with thawed chicken tenders or patties.
3.  Place a spoonful of sauce over the chicken.  Bake at 350 degrees for 15 min.
4.  Top with mozzarella cheese, return to oven.  Bake for 10 more min or until cheese is melted and chicken is hot.

Italian Meatball Soup (my own recipe)
24 Meatballs (either homemade or storebought)
1 C. diced carrots
1/2 c. each chopped onion and celery
zucchini (opt- when in season)
1 C. crushed tomatoes
6 C. chicken broth (or water seasoned with chicken bouillon)
1 C. small shell pasta
Italian Seasoning (about 2 tsp. or to taste)

1. Prepare meatballs (if making homemade).  Combine 1 lb. ground beef, parsley, sprinkle of parmesan cheese, handful of dry breadcrumbs, 1 egg, garlic, and salt/pepper.  Shape into meatballs and fry or bake until no longer pink.
2.  Combine broth, vegetables, tomatoes, and seasonings in large pot.  Simmer until veggies are tender (about 20 min).
3.  Add meatballs and pasta.  Simmer until pasta is tender.  Serve with a sprinkle of parmesan cheese.

Hamburger Skillet Supper (from Taste of Home Jan/Feb 2005)
1 lb ground beef
1 1/2 C. water
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 envelope brown gravy mix
1 med. onion, sliced (or chopped, if kids won't eat large visible onions)
1 med. carrot, sliced
2-3 med. potatoes, sliced
1 C. shredded cheddar cheese

1.  Cook beef until no longer pink, drain.  Stir in the water, poultry seasoning and pepper.  Bring to a boil.
2.  Stir in gravy mix.  Cook and stir for 2 min or until slightly thickened.
3.  Arrange the onion, carrot, and potatoes over beef.  Reduce heat, cover, and simmer for 10-15 min or until veggies are tender.
4.  Sprinkle with cheese.  Cover and cook 3-5 min until cheese is melted.  (4 servings).

Cheesy Chicken Hashbrown Casserole
1 can cream of chicken soup
2 C. Sour Cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 C. grated cheddar cheese
*****mix all of above in large mixing bowl.
Add 1 bag frozen hashbrown potatoes (or 3 1/2 C. freshly grated potato), 1 C. onion (opt), and 2 C. cooked chicken.  Place in a greased 13x9 pan.

1/4 C. melted butter/margarine
2 C. crushed cornflakes
***combine butter and cornflakes and sprinkle over top of casserole.  Bake at 350 degrees for 45 min

Vegetable Soup
Everyone has their own method for vegetable soup. I just wing it, but here is the jist of what I do.
Sear Meat, add water, canned tomatoes, salt and pepper, celery, and onion. Simmer until meat is tender. Remove Meat from broth, cut/shredd into bite-size pieces. Return meat back to broth. Add mixed vegetables, diced, peeled potatoes, and chopped cabbage. Simmer until vegetables are tender. Add "ABC" pasta, if desired. Add small can of tomato paste to thicken.

Pepperoni Chicken
Cut a pocket into the side of a skinless, boneless chicken breast. Stuff breast with pepperoni and mozzarella cheese. Repeat for desired number of chicken breasts. Top chicken with pizza sauce. Bake at 350 degrees for 20 min. Add mozzarella cheese to top of chicken (if desired). Return to oven for 10 min or until cheese is melted and chicken is done.

Ham Loaf
I get the ham loaf mixture at "The Butcher Shoppe" in Chambersburg. They have the recipe right at the meat counter. It's a basic meatloaf recipe (meat, egg, crackers, salt, and pepper) with a brown sugar-mustard glaze. Yummy!! If you didnt get the ham loaf mix, or don't like it, substitute a meat loaf for tonight's meal.