Tag Archive: recipe

Menu from the freezer/fridge

This week, I’m trying to clear out some of the things in my freezer.  I used some cranberries in the freezer and some meatloaf and potatoes that I’d made there.  We have a bunch of produce that needs to be used so we’re doing a bit of paprikas csirke.  They had cottage cheese at the grocery store for .33/container so I whipped up some spaghetti pie and manicotti and used some of the left over spaghetti sauce I’d thrown in the freezer a few weeks back.  It sure makes cooking easy when it’s mostly done!  Yay!

Sunday- Cranberry Chicken/Rice

Monday-spaghetti pie

Tuesday – Freezer meal-meatloaf and scalloped potatoes

Wednesday- paprikas csirke/rice

Thursday-World’s best manicotti


Saturday-sesame ginger chicken

Paprikas Csirke (Paprika Chicken)—a Hungarian dish

In a sauce pan brown a chopped onion in some butter, margarine or bacon grease.  Remove from heat and add 1 t of paprika.  Return to heat and add the following all diced:

2 diced chicken breasts

1-2 peppers (sweet not hot)

1 tomato

1 grated carrot

1 grated stalk of celery

1 t salt

¼-1/2 C water

Simmer, covered for 40 min making sure there is plenty of liquid.  The vegetables should soften and turn into a mushy sauce.  Serve over nokedli, cooked noodles, rice or potatoes with an optional spoonful of sour cream.  This has a great dish that I’ve even made without the chicken.  (I try to cook vegetarian at least once a week!) It’s got a very simple but delicious flavor of vegetable goodness!   We do rice with this!

Cranberry Chicken

1 can cranberries (sauce or jellies doesn’t matter)

1 jar of french’s dressing

1 envelope onion soup mix

3-4 Chicken Breasts

Mix 3 ingredients.  (this makes enough to freeze about 1/2)  Pour over chicken and bake for 30 minutes @ 350.  You can also use the crockpot.  Cook for 2-3 hours on high.


Menu for the week

I don’t think I’ll add EVERY recipe every week (that would take forever) but I’ll try to add one or two each week or if I’m doing something that I make from on line I’ll try to add the links.

Monday Tacos and broccoli salad

Tuesday Empanadas


1 C flour

1 t sugar

1/2 t salt

1/3 c butter

1/4 C ice water

Sift or whisk together dry ingred.  Cut in softened butter and add water until moistened.  Roll out crust.   Cut out in big rectangles.  Put filling on one side and fold over crust using a fork to flute the edges.



1/2  lb hamburger

1/2 C onion

1/2 C green peppers

2 T catsup

1/2 C grated cheese

dash pepper

dash garlic salt

2 eggs

grated zuchinni or carrot

Brown first 3 ingredients.  Drain the grease.  Add everything else to the mixture.  Bake @ 350 for 20 minutes.

Wednesday Stirfry

Thursday broccoli rice casserole

Friday brealfast pizza

Saturday-Cream of broccoli/potato soup

Sunday brats, potato salad,

New Recipes

We tried a few new recipes this week:


2 1/2-3 # beef chkn or pork roast

1 1/4 C meat juice

1 T veg shortening

1 C diced onions

1 can  (4 oz) green chilies (we used maybe 1/2 of one)

1 C salsa

1/4 t garlic powder

2 T flour

1/2 t salt

1/2 t cumin


Toppings:  tomato, lettuce, sour cream, guacomole, olives, etc.

Veg oil for frying
Cook meat in slow cooker and shred.  In pan melt shortening, add onions and chilies and saute until tender.  Stir in salsa, garlic powder, flour, salt, and cumin.  Cook 2 min over med heat.  Add bouillon and cook for additional 5 min or until thickened stirring constantly.  Lightly heat tortillas to make pliable and fill and wrap.  Place face down in hot veg oil for about 1 min on each side.  Top with fav toppings.

Consenus:  This was very good.  I made the mistake of trying to fry these in the fry daddy.  Stick to a pan with a small amount of shortening.

This was not on my week menu but my month menu (not featured here).  Tetrazini wasn’t sounding great so I substituted this in for it.

Creamy ranch chicken

6 slices bacon

4 chicken breasts

2 T flour

2 T dry ranch salad drsg mix

1 1/4 C whole milk

3 C dried noodles

1 T finely shredded parmesan cheese.

Cut bacon into narrow strips and cook until crisp.  Drain and discard all but 2 T of drippings.  Cut chicken breasts in bite size pieces.  Cook chicken in reserved drippings until tender and no longer pink.  Sprinkle flour and salad drsg mix over the chicken in skillet; stir well.  Stir in milk; cook and stir constantly until thickened and bubble.  Cook for 1 more minute stirring and stirring in bacon.  Cook noodles according to pkg.  Serve chicken with noodles.  Sprinkle with parmesan.

Consensus:  Everyone liked it!   I added peas just for extra veggies!  It was yummy!