here's a guide from a class i used to teach called dinner from the pantry - quick meals with 5 ingredients or less. i have more - just let me know! i also copied my 'power cooking' recipe guide too!
happy cooking! :-)
J.
ps - let me know if you want me to forward the word doc to you in case it's easier to read.
Wildtree ~ Natural Culinary Products
www.JenWarr.MyWildtree.com
&
Independent Consultant for The Pampered Chef
www.pamperedchef.biz/whatscookingjen
*****************************************
~ Dinner from the Pantry ~
30 Minute Meals with 5 Ingredients or Less
Spring 2007
~ Helpful Hints and Recipes ~
Spending time with family over a delicious home cooked meal can be a wonderful routine unless it causes you to be stressed and grumpy – the prepping, the cooking, and the cleaning!! Before you reach for the take-out menu, try stocking your kitchen with a few essential items to ensure that dinner is only a few ingredients and 30 minutes away.
With “The Essential Tools” and “The Essential Pantry” lists, dinner is 30 minutes away!
Helpful hints to make Dinner from the Pantry:
• Pound your chicken with the Meat Tenderizer to shorten cooking time.
• When using only a few ingredients, make sure they are the best. Extra Virgin Olive Oil, Parmiggiano Reggiano cheese, fresh herbs, freshly ground black pepper, and vegetables & fruit that are in season. This ensures great tasting food!
• Keep a back-up of your family’s favorite pantry items. (ie – Sesame Tahini Dressing and Durkee Fried Onions.)
• Invest in a slow cooker. It takes less than 10 minutes to prep in the morning and guarantees a home cooked meal when you walk in the door.
• To save time during the week, get chopping over the weekend. Plan your menus for the week and chop all the veggies and meats you will need. Label and store all the ingredients in small containers, then place everything in a larger plastic bag, with the meal and prep date prominently noted. Cooking will be a breeze all week long!
• Freeze 1/2 cup measures of ingredients such as onions and peppers to make quick soups and stir fries with less chopping.
• Buy meats in bulk and freeze portions with marinade inside a plastic zip top bag. As it defrosts, the meat will become infused with the marinade and stay moist.
• Don’t throw out your leftover rice! Use it to make fried rice. Use leftover risotto to make arancini.
Dinner from the Pantry Recipes
1. Baked Cranberry Chicken or Pork
2 whole boneless, skinless chicken breasts or 4 boneless pork chops
1 can whole cranberry sauce
1 small bottle french salad dressing (red, not orange)
1 package dried onion soup mix
Place chicken or pork in Deep Dish Baker. In Classic Batter Bowl, combine ingredients. Mix well and pour over meat. Bake, uncovered, in preheated 350° oven until meat is completely cooked. (20 – 25 minutes)
Serve with mashed potatoes and green beans.
2. Crunchy Sesame Tahini Chicken
2 whole boneless, skinless chicken breasts
1 (16 oz) bottle of Sesame Tahini Salad Dressing
1 cup Durkee Fried Onion Rings
Place chicken into Deep Dish Baker. Pour dressing over chicken and top with onion rings. Bake, uncovered, at 350° until chicken in completely cooked. (20 - 25 minutes)
Serve with jasmine rice and roasted zucchini.
3. Parmesan Encrusted Chicken or Pork
2 whole boneless, skinless chicken breasts or 4 pork chops
3 Tbsp melted butter
1 cup seasoned bread crumbs
1 cup grated Parmigiano Reggiano cheese
3 Tbsp Extra virgin olive oil
Grate cheese with microplane adjustable grater to fill one prep bowl (perfect 1 cup measurement). Mix cheese and bread crumbs in medium stainless bowl and set aside. Melt butter in batter bowl in microwave and set aside. Pound chicken with Meat Tenderizer. Place chicken in batter bowl to coat with butter, then coat chicken with breadcrumb mixture and set aside. Pre-heat oil in Family Sized Skillet over medium high heat. When pan is hot, carefully place coated chicken in a single layer. DO NOT TOUCH CHICKEN until first side is browned – then flip over and brown other side. (Approximately 2 minutes per side depending on thickness.)
Serve with parmesan couscous and roasted asparagus.
4. Chicken –N– Leeks
2 whole boneless, skinless chicken breasts
All purpose flour
Kosher salt and freshly ground pepper, Meat seasoning, and no salt seasoning
1 large or 2 small leeks
3 Tbsp Extra virgin olive oil
Chicken broth
Slice off ends of leeks. Cut in half lengthwise. Cut into ½ inch moons. Break leeks up and place in large stainless bowl. Fill bowl with cold water and set aside - all the dirt will fall to the bottom of the bowl while you finish prepping dinner.
Place flour in batter bowl, add all the seasonings and mix thoroughly. Cut chicken into bite size pieces with Santoku knife and then dredge in flour mixture. Pre-heat oil in Family Sized Skillet over medium high heat. When pan is hot, carefully place coated chicken in a single layer. DO NOT TOUCH CHICKEN until first side is browned – then flip over to brown the other side. (Approximately 2 minutes per side depending on size.) As soon as you flip the chicken, add the leeks. Once the second side is browned add a little broth for moisture, turn the heat down and finish cooking until chicken is done and leeks are soft. You can also place skillet into 325 degree oven to finish instead.
Serve with roasted red potatoes and steamed broccoli.
5. Rosemary Lemon Chicken
2 whole boneless, skinless chicken breasts
4 Tablespoons Balsamic vinegar
One Lemon - zested and juiced
6 Tablespoons Extra virgin olive oil
Kosher salt and freshly ground pepper
1 Sprig of Rosemary
Place chicken in Batter Bowl. Add ingredients. Cover with lid and marinate for 10 minutes. Preheat 1 Tbsp olive oil in skillet over medium high heat. Add chicken and cook until done, about 4 minutes per side.
Serve with wild rice and roasted butternut squash.
6. Asian Chicken
2 whole boneless, skinless chicken breasts
5 Tbsp rice wine vinegar
3 Tbsp reduced-sodium soy sauce
2 Tbsp hoisin sauce
1 Tbsp peeled, minced fresh ginger
2 garlic cloves, pressed with garlic press
3 Tbsp Extra virgin olive oil
Combine vinegar, soy sauce, hoisin sauce, ginger and garlic in batter bowl and whisk together. Add chicken to bowl and let marinade for 15 minutes. Preheat oil in family skillet over medium high heat. Place chicken in skillet and cook completely. (about 4 minutes per side depending on size)
Serve with jasmine rice and sautéed carrots.
7. Basic Tomato Sauce
3 Tbsp extra-virgin olive oil
1 small onion, chopped fine with Food Chopper
2 cloves garlic, pressed with Garlic Press
kosher salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes (I prefer Muir Glen Peeled)
4 tablespoons unsalted butter
In a large pot, heat oil over medium high heat. Add onion, garlic, season with salt and pepper and sauté until soft and translucent, about 5 to 10 minutes. Add tomatoes and simmer uncovered on low heat for 30 minutes. Add unsalted butter, 1 tablespoon at a time to round out the flavors.
Serve over farfalle with freshly grated Parmigiano Reggiano, a green salad and warm garlic bread.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
8. Spaghetti with Olives
1 pound dried spaghetti
1/4 cup extra virgin olive oil
1 1/4 cups mixed olives, pitted and halved
3 cups Basic Tomato Sauce
1/2 cup grated Parmigiano Reggiano
1/2 tablespoon red pepper flakes, (optional)
1/2 cup basil leaves or flat leaf parsley, shredded (optional)
In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
In a large sauté pan, heat oil. When almost smoking, add olives and red pepper flakes, if desired. Sauté for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmigiano Reggiano cheese and basil.
Serve with green salad and crusty bread.
9. Orecchiette with Toasted Breadcrumbs
1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup seasoned dried bread crumbs
Kosher salt and freshly ground black pepper
1/4 cup grated Parmigiano Reggiano
1 cup finely chopped prosciutto (optional)
2 tablespoons chopped fresh parsley leaves (optional)
In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
Meanwhile, in a medium-sized sauté pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Sauté for about 2 minutes. Remove from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the sauté pan and stir to combine. Add Parmesan and prosciutto if desired. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley
Serve with tomato, red onion and cucumber salad drizzled with balsamic vinegar and extra virgin olive oil.
10. Herbed Fish
2 pounds haddock fillets (or any thick white fish like cod or sea bass)
kosher salt and freshly ground black pepper
3/4 cup Panko breadcrumbs
4 tablespoons butter, melted
fresh lemon thyme and flat leaf parley (finely chopped)
lemon
Rinse fish and pat dry. Sprinkle both sides of fish with salt and pepper. Place fish in Deep Dish Baker. Mix breadcrumbs with 3 tablespoons of the butter and the chopped herbs. Sprinkle over fish and drizzle with remaining butter. Place into preheated 400° oven and bake for 25 minutes, or until fish is flaky and topping is browned. Serve with lemon wedges, boiled red potatoes with butter and chives and sweet corn.
11. Flank Steak
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves freshly pressed garlic
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a freezer bag and pour marinade over the steak, turning meat to coat thoroughly. Place bag flat in freezer until ready to defrost. When ready to cook, preheat grill to medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. (You can also use a grill pan on the stove top and follow the directions.)
Serve with smashed parsley potatoes and sautéed red chard.
12. Rich & Tasty Beef Roast in a Crockpot
10¾ oz can cream of celery soup
3 – 5 lb chuck roast
2 Tbsp Oil
1 package dried onion soup mix
One large carrot (optional)
One small onion (optional)
Cut the onion and carrot into good size chunks and layer on bottom of slow cooker. Spread cream of celery soup on top of vegetables. Heat oil in skillet over medium high heat. Season chuck roast with salt and pepper, then sear on all sides. Add to slow cooker. Sprinkle meat with dried onion soup mix. Cook on high for 5 – 6 hours, or low for 7 – 8 hours.
Serve with mashed potatoes and sweet peas.
13. Shrimp Sautéed with Bacon and Herbs
1½ pounds large shrimp, shelled and deveined, tail section left on
1 large clove garlic, pressed
1½ teaspoons finely chopped rosemary
1½ teaspoons fresh thyme leaves
4½ teaspoons olive oil
4 ounces bacon, cut into 1 1/2-inch dice
Salt and freshly ground black pepper
2 teaspoons fresh lemon juice
½ cup chicken broth
4½ teaspoons unsalted butter
In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.
Place bacon in a large skillet, and place over medium-high heat. Cook bacon, stirring occasionally, until almost all the fat is rendered, 6 to 7 minutes. Pour off and discard all but about 2 tablespoons of the bacon fat. Add shrimp, marinade ingredients, and salt and pepper to taste; sauté, turning frequently, until shrimp are opaque and just cooked through, about 5 minutes.
Remove shrimp and bacon, and transfer to serving dish. Add lemon juice and stock to skillet; cook, stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter; cook, swirling skillet until butter has melted. Pour the sauce over shrimp, and serve over capellini with a garden salad.
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Power Cooking
Bring your family back to the dinner table with ease.
~ Helpful Hints and A Baker’s Dozen Recipes ~
Preparing multiple meals at once saves time, money and energy. Power Cooking combines the tasks of planning meals, buying groceries, and slicing & dicing with FUN tools while assembling healthy meals for your freezer. After Power Cooking, you will save money by reaching into your freezer for your family’s meal rather than reaching for the telephone for take-out. Plus, dinner at home, around your own table, really makes a difference in family life. Many studies show that numerous childhood “problems” are experienced at a significantly lower rate—based on how many meals the family eats together AT HOME. The rate of juvenile delinquency and teenage pregnancy are lower (and test scores are higher) for those families who eat a mere 3 dinners together at home a week!
Part of the Pampered Chef mission is to bring families back to the dinner table at home to reconnect and share ideas, with one of the best family traditions of all: a healthy, home-cooked meal. Part of my mission is making that experience “painless” by providing the tools to make it easier!
Cooking can be FUN with the right tools!
Helpful hints to prepare for Power Cooking:
Clean out your freezer and refrigerator the day before shopping.
Plan to use containers designed for the freezer, or purchase Ziploc freezer-quality storage bags.
Purchase a new, black permanent marker for labeling the bags or containers.
Find a comfy spot and make your shopping list in pencil. Go through the recipes and
list the ingredients. This list will be your Master List. Alter the quantity of items on your
list as you reread each recipe so that you do not over-purchase. Then go through your
freezer, fridge, and pantry and mark off items that you find. A primary goal of Power
Cooking is to SAVE MONEY!
Keep a copy of your list so that you do not have to recreate your list in the future.
Shop the day before you plan to cook so that you have the energy to have fun in the kitchen!
The night before your Power Cooking day, clear off your countertops; you will need the space. Disinfect your countertops, gather all your ingredients and group them by recipe. Make sure your microfiber towels and dishcloths are clean. Unload your dishwasher and empty your garbage cans, including your recyclables garbage can. In the morning, you will be ready to Cook with Power!
Helpful hints for shopping:
Shop at your bulk store first and purchase in large quantities. Then shop at your regular grocery store and buy store-brand items.
Shop the inner aisles first, produce next, then bakery and frozen foods last.
Watch the sell by dates on the meat; always select meat from the bottom of the stack for freshest.
Helpful hints for Power Cooking Day:
Begin by labeling your freezer bags or freezer-safe containers using a permanent marker. Write the name of the recipe and date it was prepared for the freezer. Also list anything that needs to be added from the pantry and/or fridge.
Record the start and finish times of foods that are cooking at the same time.
Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely finished using a tool, place it in the dishwasher for less cleanup later.
Chop and grate all fresh foods at once and place in bowls on your countertop. Scoop required amounts when assembling your meals. Freeze leftover veggies into 2 cup portions for later use.
Cool your cooked ingredients in an area away from your prep area so that you can continue your recipes without feeling short on space. Pour cooled ingredients into freezer bags or containers that are appropriate for food quantity to avoid freezer burn. Squeeze extra air out of filled freezer bags.
Pull tomorrow night’s dinner out of the freezer and place in fridge before bedtime.
After cleaning up, go out to dinner and reward yourself for a good day’s work!
~ A Baker’s Dozen ~
Power Cooking Recipes
Notes:
~ To thaw most recipes listed, simply remove bag from the freezer the night before. To prevent leaks, place the bag in a bowl or dish on a shelf furthest from freezer.
~ To greatly shorten the cooking time, you may pound or buy thin sliced chicken breasts.
1. Triple Citrus Chicken
2 lbs boneless skinless chicken breasts
1 tsp grated orange zest
1 tsp grated lemon zest
1 clove freshly pressed garlic
1 Tbsp chives, chopped
1 tsp salt
¼ tsp black pepper
3 Tbsp fresh lime juice
2 Tbsp fresh lemon juice
1 Tbsp honey
1 tsp balsamic vinegar
2 Tbsp vegetable oil
Place chicken into freezer bag. Add remaining ingredients and lay flat in freezer. Preheat oven to 350 degrees. Empty the contents of the bag into the Stoneware Rectangular Baker and bake until the juices run clear, about 30 minutes.
2. Chicken in a Tarragon-Caper Sauce
2 lbs boneless, skinless chicken breasts or tenderloins
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced shallots
1 cup chicken broth
2 tablespoons capers
3 tablespoons fresh lemon juice
1 teaspoon chopped dried tarragon
Place chicken into freezer bag. In another freezer bag add shallots, broth, capers, lemon juice and tarragon. Bundle the 2 bags together and lay flat in freezer. When ready to cook - heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; brown on each side (about 2 minutes). Add sauce to pan; reduce heat to low, cover and cook until chicken is done (about 20 minutes).
3. Caesar Chicken
2 lbs boneless, skinless chicken breasts or tenderloins
1 (16 oz) bottle of Creamy Caesar Salad Dressing
2 – 3 cloves freshly pressed garlic
Place chicken into freezer bag, add garlic and bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).
4. Chicken Tettrazzini
16 oz. spaghetti
2 sticks butter
1 onion, chopped
1 cup green bell pepper, chopped
3 cups cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 cups grated Monterey Jack cheese
2 cans Golden Cream-of-Mushroom soup
3 cups milk
salt and pepper to taste
Break spaghetti in half and cook as directed on package; drain. Sautee onion and bell pepper in butter for 5 minutes; toss with spaghetti and remaining ingredients in a large bowl. Place mixture into two freezer bags; squeeze air out of bags and freeze. Defrost and bake in Stoneware Deep Dish Baker, covered, at 350 degrees for 45 minutes until bubbly.
5. Moroccan Chicken with Green Olives
1 teaspoon ground coriander
1/2 teaspoon dried mint flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil, divided
2 cups sliced onion
1 cup chicken broth
1 (6-ounce) can thawed orange juice concentrate, undiluted
10 green olives, sliced
Combine the first 5 ingredients; rub chicken with spice mixture. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside. Heat 1 teaspoon olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done. When chicken is cool, place in freezer bags and store in freezer. To heat; remove from freezer the night before and defrost in the refrigerator. Re-heat in oven in covered baking dish at 350 degrees until warm.
6. Curry Chicken Casserole
1 box of chopped broccoli (or 2 crowns of fresh broccoli)
4 cups cooked and chopped chicken
2 cans of Cream of Chicken Soup
1 Tbsp Lemon Juice
1 cup of Mayo
1 Tbsp Curry Powder
1 box of Pepperidge Farm cubed, seasoned stuffing
Thaw broccoli or steam fresh broccoli. Mix cream of chicken soup, lemon juice, mayo and curry. Add chicken, broccoli, and croutons to the soup mixture, adjust seasonings to taste. Place all ingredients in a freezer bag, lay flat in freezer. When ready to cook, preheat oven to 350 degrees. cook 30-45 minutes (until bubbling) in a 9 X 13 baking dish.
7. Mexican Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
1 cup finely chopped onion
2 (2 oz) cans sliced black olives, drained
sliced or grated Monterey Jack cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour
sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate
as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware
Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400
degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate
cheese onto chicken; bake 10 minutes and serve.
8. Hawaiian Chicken
2 pounds skinless boneless chicken breast
1 can crushed pineapple in juice
½ cup soy sauce, low sodium
3 green onions – chopped
½ red pepper - diced
1/2 tsp ground ginger
2 tsp olive oil
salt and pepper
Place chicken into freezer bag. In another freezer bag add pineapple and juice, soy sauce, green onions, ginger and red pepper. Bundle the 2 bags together and lay flat in freezer. When ready to cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; brown on each side (about 2 minutes). Add sauce to pan; reduce heat to low, cover and cook until chicken is done (about 20 minutes).
9. Pork Baby Back Ribs
2 lbs pork baby back ribs
¾ cup ketchup
1 tsp chili powder
1 Tbsp Worcestershire sauce
1 Tbsp vinegar
1 tsp salt
¼ tsp pepper
Onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Add remaining ingredients to freezer bag, except onion and coat ribs well. Squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto ribs. Using Mandolin, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 1 ½ to 2 hours.
10. Ginger Pork Chops
8 (2-ounce) boned center-cut loin pork chops (1/4 inch thick)
1/4 cup low-sodium soy sauce
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup chopped green onions
2 teaspoons grated peeled fresh ginger
1/2 teaspoon black pepper
2 garlic cloves, minced
1 teaspoon olive oil
Combine soy sauce and the next 5 ingredients (soy sauce through garlic) in a large zip-top plastic bag. Add pork to bag; seal and freeze. Pork chops will marinate while defrosting in refrigerator for 24 hours. Heat oil in a large nonstick skillet over medium-high heat. Add chops and marinade; sauté 3 minutes on each side.
11. Meatloaf
2 lbs fresh, lean ground beef
1 cup Italian bread crumbs
2 eggs
6 oz can tomato sauce
2-3 cloves freshly pressed garlic
1 cup finely chopped onion
Salt and pepper to taste
Combine all ingredients in Classic Batter Bowl. Shape into 2 large loaves or four mini loaves. Place loaves into Stoneware Rectangular Baker or Mini Loaf pan. Bake, uncovered at 350 degrees for 1 hour. Cool and place loaves into freezer bags. Squeeze air out of bags and freeze. Defrost in refrigerator for 24 hours and heat, covered, for 20 minutes
12. Flank Steak
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves freshly pressed garlic
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a freezer bag and pour marinade over the steak, turning meat to coat thoroughly. Place bag flat in freezer until ready to defrost. When ready to cook, preheat grill to medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. (You can also use a grill pan on the stove top and follow the directions.)
13. Taco Soup
2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
2 cups chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese
Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.
Jennifer Warr
Wildtree ~ Natural Culinary Products
www.JenWarr.MyWildtree.com
&
Independent Consultant for The Pampered Chef
www.pamperedchef.biz/whatscookingjen
