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Proud to be 51 asked the following question:
We have a friend whose wife just had her second surgery for recurring breast cancer. I would like to make a few meals to take to them, so they don’t have to worry so much about cooking while she is recovering. They eat healthy, so I’m looking for some recipes that I can fix that they can freeze if necessary. Thank you all for your help.
We have a friend whose wife just had her second surgery for recurring breast cancer. I would like to make a few meals to take to them, so they don’t have to worry so much about cooking while she is recovering. They eat healthy, so I’m looking for some recipes that I can fix that they can freeze if necessary. Thank you all for your help.
November 30th, 2009 at
I like to make soup for my friends when there sick. Here is everyone’s favorite…enjoy!
Barley Mushroom Soup Recipe – 12 cups
Ingredients:
1 cup pearl barley
3 cups water
8 cups Beef Broth
2 teaspoons olive oil
2 cloves garlic, minced
1 onion, coarsely chopped
3 stalks celery
1/2 pound extra-lean ground round steak
1/2 pound fresh mushrooms
1 teaspoon Worcestershire sauce
1/8 teaspoon powdered thyme
1/8 teaspoon marjoram
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper
Method:
Soak barley in 3 cups water overnight. In a medium stockpot, bring beef broth to a boil, add barley with soaking liquid and cook, covered, about 45 minutes or until barley is tender. Meanwhile, heat olive oil in a non-stick skillet, add garlic and onions, and saute 5-6 minutes. Add celery and saute 3-4 minutes. Add ground round and saute 5-6 minutes. Add mushrooms and saute 4-5 minutes. When barley is tender, season with Worcestershire sauce, thyme, marjoram, salt and pepper. Stir in beef-onion mixture.
December 2nd, 2009 at
Broccoli and Rice casserole.
INGREDIENTS
* 2 (10 ounce) packages frozen chopped broccoli
* 3 cups instant rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 1/4 cups water
* 1 (16 ounce) package processed American cheese, cubed
* 1 tablespoon butter
* 1 bunch celery, chopped
* 1 large onion, chopped
* salt and pepper to taste
DIRECTIONS
1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
December 3rd, 2009 at
You can’t freeze this but it’s healthy and they should like it:
CABBAGE CHICKEN SALAD
Dressing: 1/3 c sugar (can use a little less of Splenda if they are diabetic), 1/3 c cider vinegar, salt and pepper and 2-3 drops of sesame oil
Salad: 6 c finely shredded cabbage, 1 1/2 c cubed cooked chicken breast, 1 green onion – thin sliced, 1 (3 oz) pkg Top Ramen noodle soup mix (discard the seasoning pack), 2 tsp sesame seed – toasted, 3 T sliced or chopped almonds – toasted
Combine all dressing ingredients and mix well. Combine cabbage, chicken and onion and toss to mix. Crumble noodles. Add noodles, almonds and sesame seed to cabbage mix. Add dressing and toss to coat. Makes 5 servings.
A nice freezer item is chili. An easy recipe is with lean ground beef, 3 cans kidney beans – drained, 2 cans tomato sauce, and 1/2 pkg Chili Mix. Cook the ground beef until no longer pink. Remove the drippings. Add the kidney beans, tomato sauce and Chili Mix. Bring to a boil and then simmer for 30 minutes. It is naturally better the second day so freezing it will still make it good.
December 3rd, 2009 at
You might like this website
December 6th, 2009 at
Hi there!
Do you ever go to? There is a show called, “Healthy Appetite with Ellie Krieger”. She always makes fresh, beautiful, delicious food. AND, it’s ALL sooo healthy and good for you. She has amazing ideas and recipes. Check it out! The link is below. There is a video that automatically starts playing when you click that link. She makes “Balsamic Chicken with Baby Spinach”. It made me hungry just watching it!
December 6th, 2009 at
Tortilla soup is one of my faves to make because I always have some left over to freeze!
2 c corn
1 chopped red bell pepper
1/2 c chopped onion (I prefer red)
1 can black beans
1 lb chicken, browned and cubed
1 c yellow squash, cubed
1 c zucchini, cubed
1 can tomatos (I like the ones with either green chili or garlic and onions)
garlic, salt, pepper, ceyenne pepper and fresh cilantro to taste. Throw it all in a pot and cook until veggies are tender. Viola! Serve with tortilla strips (or crushed chips), cheese and sour cream! I also LOVE to add green chilies but I don’t know if they are easily accessable where you are.. Hope this helps!
December 9th, 2009 at
“Lazyman’s Stuffed Cabbage Casserole” (freeze well)
1 medium cabbage, cut up
1 lb. ground beef
1 onion, chopped
1/2 cup uncooked rice
salt and pepper to taste
1 10-1/2 oz. can tomato soup
1 soup can water
Place cabbage in greased 2 qt. casserole. Brown beef and onion. Stir in rice and place on top of the cabbage. Season to taste with salt and pepper. Combine soup and water and pour over all. Cover with foil and bake at 350 degrees for 1 hour.
Chicken Spinach Enchilada Casserole
(Freeze well)
2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 Tbsp. butter
1 cup sour cream
1 cup chopped green chili
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 tsp. cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced
Toppings: diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro
Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.
Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Top with all the garnishes listed. Delicious!!
FREEZER SLAW
1 medium head cabbage
1 teaspoon salt
1 green pepper
1 carrot
1 cup vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Shred cabbage and add salt. Allow to stand 1 hour. Squeeze out juice, add
carrot and pepper. Combine and boil for one minute sugar, celery seed,
mustard seed, and vinegar. Let cool. Pour over cabbage, put in containers
and freeze.
Turkey Noodle Soup
carcass of turkey
water
celery, onions, carrots, red and green bell peppers
poultry seasoning
black pepper
seasoned salt
I placed all of the ingredients above in a LARGE stockpot and simmered it for 3 hours–adding water when needed. The smell was divine!
After the stock was made, I strained it discarding all of the veggies and the turkey bones.
Place the stock in a large stockpot and bring to a boil. Add one LARGE can of cream of chicken soup–98% fat free is wonderful–and one soup can filled with water. Stir the soup into the broth until well mixed and lower the temperature. Add more poultry seasoning and pepper. To this mixture, add the reserved turkey pieces, chopped carrots, chopped celery, chopped red and green bell pepper, and chopped onion. Cook this until the veggies are done. Then add fine egg noodles to this mixture. Stir the mixture until the noodles are covered with liquid. Add more water as needed. When the noodles are cooked, the soup is done. This is a hearty, healthy soup!
This freezes beautifully. Put the soup into the refrigerator overnight, or until cool. Package in 1-quart serving containers. When you want homemade soup–defrost a package and you’re in business! This soup smells as wonderful as it tastes!
December 13th, 2009 at
I’m not sure if they have any healthy recipies here but you should try this website ^_^:
All the other recipies are on the left
December 14th, 2009 at
Cooking Light has some great recipes:
Try a search under, chicken, fish, vegetables tec.
Stuffed Shells (or manicotti)
Eggplant
She could serve this with pasta & French or Italian bread:
Chicken or fish kebobs marinated in Lite zesty Italian dressing, then skewer w mushrooms, onions, red & gren peppers or zuchinni – grill or broil. Put in a casserole dish over cooked rice or couscous.
Sttuffed peppers – stuff with ground chicken or turkey & rice or couscous. (Sometimes I add raisins to the couscous and a pinch of cinnamon w ground beef.)
Chicken Manicotti w chive cream sauce
You could marke up a pasta gift basket – include spinach fetucinne (or fresh refrigerated pasta tortellini/gnocci/ravioli), a few garlic heads, tomato sauce, red & green peppers, mushrooms, black olives, a loaf of Italian bread or foccacia, a bottle of red wine. Then, they could have it on hand to make an easy dinner.
Cold pasta salad with shredded rotisserie chicken.
Peppers stuffed w tuna/macaroni salad. I have a recipe somewhere. Will post if I can locate it.
Stuffed Cabbage
Caprese Chicken
Bruschetta Chicken