Now that you have bought the sale items and have saved a ton of money now comes the questions of what to do with everything and how do I make meals out of this stuff??!!
Here are a list of recipes you can use from this week's and last week's good deals.
Wild Rice Soup
French Chicken/Broccoli Casserole
Shrimp Stir Fry with Egg Drop Soup
Quiche Lorraine
Egg Casserole
Easy Lasagna
Deluxe Chocolate Marshmallow Bars
Wild Rice Soup:
1 cup uncooked wild rice
3 cups boiling water
2 strips smoked bacon
1/4 cup chopped onion
3/4 cup sliced carrots
1 can (14.5 oz) chicken broth
2 cans (10.75 oz ea) cream of mushroom soup, undiluted
2 soup cans milk
1 can (4 oz) mushrooms, undrained
1 tsp seasoned salt
pepper to taste
Combine rice and boiling water in a large saucepan; simmer, covered 50-60 minutes. Drain off excess liquid, set aside. In a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. Drain all but 1 tbsp drippings; saute onion, celery and carrots. In a large skillet, combine milk, mushrooms, seasoned salt, pepper, crumbled bacon, sauteed vegs and wild rice. Cover and simmer for 1 hour. Serve with quiche??
French Chicken/Broccoli Casserole:
1 lb fresh broccoli, sliced in spears and steamed OR 3 pkgs (10 oz ea) frozen spears, thawed
3 to 4 cups cooked chicken, cut into large pieces
Sauce:
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup water
1/3 cup chicken broth or white wine
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 jar (2 oz) diced pimiento
1 pkg (8 oz) sharp cheddar cheese
In a greased 13 x 9-in baking dish, layer the broccoli spears and chicken pieces alternately. Set aside. In a saucepan over med heat, combine melted butter, dissolved cornstarch, broth, seasonings, milk and pimientos. Cook until thickened. Add cheese; stir until melted. Pour warm sauce over top of chicken and broccoli layers. Bake at 350 for about 35 minutes or until bubbly.
I would serve mine with bread or rice, salad, vegs.
Shrimp Stir Fry with Egg Drop Soup:
from this weeks' paper!!
2 cups regular or instant rice
1 lb shrimp
1 lb frozen stir-fry vegs such as snow peas, onions and carrots
1/2 cup stir fry sauce (you can get the vegs and sauce combo in a bag together in frozen)
4 cups chicken broth
2 eggs, slightly beaten
Bring water to boil for rice. Bring chicken broth to boil for soup. Add rice to water and cook according to package directions.
Meanwhile, thaw shrimp (if frozen) under cold dripping faucet. Peel. Thaw vegs in micro.
Heat 2 tbsp veg oil in large skillet or wok set over med-high heat. When oil is hot, add shrimp and stir-fry about 1 or 2 minutes or until shrimp is pink and cooked through. Remove from skillet.
Add vegs to skillet and stir-fry 1 to 2 minutes or until heated through. Return shrimp to skillet and stir in sauce until shrimp and vegs are coated. (or in my case just dump the bag of saucy vegs to skillet and proceed) Remove from heat and cover.
For soup, increase heat of chicken broth to a rolling boil and slowly drizzle in beaten egg. The agitation of the water will creat egg noodles. Season with freshly cracked pepper.
Top rice with shrimp mixture and serve with soup.
Quiche Lorraine:
6-8 pieces Bacon
8 in pie shell
3 large eggs
1 1/4 - 1 1/2 cup heavy cream
1/4 salt
pinch each of butter and nutmeg
1 or 2 tsp butter
Preheat to 375. Slice bacon into 1/4 inch pieces and brown lightly and drain. Spread in bottom of pastry shell. Beat eggs, cream and seasonings and pour into shell. Cut butter into bits and distribute over crea. Bake on upper shelf of oven 25-30 minutes- until quiche has puffed and browned.
Egg Casserole:
8 slices of bread, crust cut off and chopped cruton size
3/4 lb (12 oz) shredded sharp cheddar cheese
4 large eggs
1 tsp salt
3/4 tsp dry mustard
1 1/4 cup milk
1 lb sausage (uncooked)
Layer bread, meat,& cheese in 2 layers in baking dish. Beat eggs til light and fluffy- add salt, mustard, milk and pour over top. Cover and refrigerate overnight. Bake 1 hour at 350.
Easy Lasagna:
1 lb ground beef
2 1/2 cups shredded mozzarella cheese, divided
1 container part skim Ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped parsley
1 egg, lightly beaten
1 jar (26 oz) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350. Brown meat in large skillet on med-high heat.
Meanwhile, mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the parmesan cheese, the parsley and egg until well blended; set aside.
Drain meat, return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. Adding water to the sauce helps cook traditional noodles while baking so you don't have to cook them beforehand. This saves you 15-20 minutes.
Spread 1 cup of the meat sauce onto the bottom of 13 x 9 in baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking.
Spread 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle the remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup parmesan cheese. Cover tightly with greased foil. Bake 45 minutes. Remove foil; continue baking 15 min or until heated through. Let stand 15 min before cutting to serve.
I would serve with salad, garlic bread, and probably broccoli.
Deluxe Chocolate Marshmallow Bars:
3/4 cup butter or margarine softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3 tbsp baking cocoa
1/2 cups chopped nuts; optional
4 cups mini marshmallows
TOPPING:
1 1/3 cups (8 oz) chocolate chips
3 tbsp butter or marg
1 cup peanut butter
2 cups crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased 13 x 9 in baking dish. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in wter, spread the melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips,butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.
