FreezerChicks instructions for August exchange meals:
Pecan-Stuffed Burgers (6 1/3 lb. burgers per bag): Grill from frozen. Be sure to remove toothpicks!
Buffalo Chicken Burgers (6 burgers in bag, one bag sauce): Thaw and reshape burgers. Broil 5 in. from heat and baste with sauce. Make tangy slaw if desired (see linked recipe).
Baby Back Ribs (4 lb. slab): Pre-cooked. Grill about 20 min. on direct heat.
Lasagna (9x13 pan): Thaw and bake at 350 for 1 hr. If frozen, bake about 2 hours.
Beef Roll-ups (8): Thaw and grill. Serve on bun or as a steak. Recommended: Country Bob's Barbecue Sauce.
Berry Roasted Chicken (whole chicken): Thaw and pour marinade into cavity. Roast breast-side-up at 325 degrees for 1 1/2 hours.
Greek Beef Bites-Gyro Kit (enough for 6, bag of pitas, bag of meat): Saute beef. Make a cucumber-yogurt sauce. Serve with sliced tomato and white onion.
Gourmet Chicken Bundles (7): Bake from frozen at 350 for 30-40 min.
Shredded Beef Enchiladas (2 8x8 pans): Thaw and bake covered at 350 for 20-30 min.
Fiesta Enchiladas (2 pans, 5 enchiladas each): Thaw and bake at 375 for 50-60 min. Could add onion and more salsa if desired.
Thai Chicken & Noodles: Thaw and reheat. Serve over rice noodles and add salty peanuts.
Gorgonzola, Apple and Bacon-Stuffed Chicken with Blue Cider Sauce (9x13, container of sauce): Don't use foil pan. Transfer to baking dish and thaw. Pour one cup of sauce around chicken and bake at 350 for 25-30 min. Heat remaining sauce on stovetop and serve over chicken.
Breakfast Muffins (12): Heat individually 30-60 sec. in microwave.
Raging Garlic Pork Stir-Fry (2 kits): Thaw. Pour off and discard accumulated liguid in bag of pork and add 1/2 cup cornstarch. Shake to coat. Heat 2 tablespoons of oil in large skillet over medium-high heat. Stir-fry pork until thoroughly cooked, about 10 minutes. Add bag of vegetables and bag of sauce and stir-fry just until veggies are tender crisp. Serve over rice noodles or rice.
Tex-Mex Chicken Fingers (bag of 13-14): Thaw and bake at 350 for 30 min.
Honey Glazed Chicken Thighs (2 bags, 4-5 thighs each): Don't thaw. Place frozen chicken in ungreased baking dish. Bake at 350 for 45 minutes. Remove dish from oven, separate chicken and place meaty side down. Bake 90 min. longer or until the sauce has browned and is thick and sticky.
Tomato-Basil Soup: Thaw and reheat.
Tuesday, August 19, 2008
September Menu Plan (9/16)
Meeting Tuesday, Sept. 16 at 8 p.m. at Janet's
Janet
Chicken Breast Supreme (with rice)
Honey Hoisin Chicken
Chunky Chicken Chili (Bottlecap Chili)
Teressa
Ginger Beef
Shanghai Stir-Fry
Garlic-Studded Pork Loin
Misti
Cashew Chicken
Chicken Gyro Kit
Tzatziki Sauce for Gyros
Black Bean Burritos
Jennifer
Breakfast Burritos
Southwestern Goulash
Apricot Pork Chops
Michele
Italian Mac & Cheese
Sassy Spinach Quiche
Marlboro Man Sandwiches
Janet
Chicken Breast Supreme (with rice)
Honey Hoisin Chicken
Chunky Chicken Chili (Bottlecap Chili)
Teressa
Ginger Beef
Shanghai Stir-Fry
Garlic-Studded Pork Loin
Misti
Cashew Chicken
Chicken Gyro Kit
Tzatziki Sauce for Gyros
Black Bean Burritos
Jennifer
Breakfast Burritos
Southwestern Goulash
Apricot Pork Chops
Michele
Italian Mac & Cheese
Sassy Spinach Quiche
Marlboro Man Sandwiches
Friday, August 15, 2008
Chicken Gyro Kits
Makes 6: 4 serving meals (1 gyro per serving)
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup garlic, pressed or minced
2 T dried mint
2 T dried oregano
2 T black pepper
1 T salt
10 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
In a med bow, whisk together all marinade ingredients. Pour over chicken and stir to combine. Marinate, refrigerated, for 2 hours. Work in batches as necessary. In large skillet over med-high heat, add chicken and saute until cooked through. Transfer chicken to large bowl. Disgard juices. Cool. Divide evernly among one quart freezer bags. Seal bag, pressing out excess air. Refrigerate.
24 wrap pitas
12 oz. Feta cheese, crumbled
Package cheese in snack bags (2 oz per meal or 1/2 oz per serving). Place a package of chicken, a package of pitas, and a package of cheese in each one gallon freezer bag. Seal bag, pressing out excess air. Freeze.
Yogurt-Dill Sauce
1 1/2 pounds cream cheese, softened
2 pounds natural plain yogurt
1/4 cup fresh lemon juice
2 t garlic, pressed or minced
1 T dried dill
2 t salt
In substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in frig in a coffee-lined sieve. Combine all ingredients in a mixing bowl or processor. Beat or process until smooth. Divide evenly among freezer bags. Include one yogurt-dill sauce with each chicken gyro kit.
FREEZER CHICKS INSTRUCTIONS: Defrost in frig. Preheat oven to 350 degrees. Warm foil-wrapped pitas in oven for 10 mins. Warm chicken in oven or microwave until heated through. Stir yogurt-dill sauce. Transform into Tzatziki, if desired, by adding 1/2 large cucumber (peeled, seeded, finely diced or shredded, and drained). Top pita rounds with chicken, yogurt-dill sauce, and crumbled feta. Tomatoes and onions can be added upon serving.
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup garlic, pressed or minced
2 T dried mint
2 T dried oregano
2 T black pepper
1 T salt
10 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
In a med bow, whisk together all marinade ingredients. Pour over chicken and stir to combine. Marinate, refrigerated, for 2 hours. Work in batches as necessary. In large skillet over med-high heat, add chicken and saute until cooked through. Transfer chicken to large bowl. Disgard juices. Cool. Divide evernly among one quart freezer bags. Seal bag, pressing out excess air. Refrigerate.
24 wrap pitas
12 oz. Feta cheese, crumbled
Package cheese in snack bags (2 oz per meal or 1/2 oz per serving). Place a package of chicken, a package of pitas, and a package of cheese in each one gallon freezer bag. Seal bag, pressing out excess air. Freeze.
Yogurt-Dill Sauce
1 1/2 pounds cream cheese, softened
2 pounds natural plain yogurt
1/4 cup fresh lemon juice
2 t garlic, pressed or minced
1 T dried dill
2 t salt
In substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in frig in a coffee-lined sieve. Combine all ingredients in a mixing bowl or processor. Beat or process until smooth. Divide evenly among freezer bags. Include one yogurt-dill sauce with each chicken gyro kit.
FREEZER CHICKS INSTRUCTIONS: Defrost in frig. Preheat oven to 350 degrees. Warm foil-wrapped pitas in oven for 10 mins. Warm chicken in oven or microwave until heated through. Stir yogurt-dill sauce. Transform into Tzatziki, if desired, by adding 1/2 large cucumber (peeled, seeded, finely diced or shredded, and drained). Top pita rounds with chicken, yogurt-dill sauce, and crumbled feta. Tomatoes and onions can be added upon serving.
Black Bean Burritos
Makes 6-4 serving meals (1 1/2 burritos per serving)
3 1/2 pounds dried black beans or 13 pounds of canned black beans, drained and rinsed
In a large stockpot, soak bean overnight (if using dried beans). Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.
olive oil
7 medium onions, finely chopped
2 T plus 1 t garlic, pressed or minced
7 pounds canned diced tomatoes, undrained
7 jalapeno peppers, seeded and diced
2 T plus 1 t chili powder
2 T plus 1 t ground cumin
2 T plus 1 t dried oregano
3 lemons, sliced and seeded
1 t salt
Work in batches as necessary. In a large stockpot over med heat, heat oil. Saute onions, garlic and jalapeno peppers until tender. Stir in drained beans, tomatoes, chili powder, cumin, oregano, lemon slices and salt (omit if using canned beans) and bring to a boil at high heat. Reduce heat, cover, and simmer 30 minutes. Remove cover and simmer until slightly thickened (approx 20 mins). Remove lemon slices. Working in batches as necessary, puree half of bean mixture in a blender or food processor until smooth. Add unblended bean mixture to blended and stir thoroughly. Cool.
48 ounces mild salsa or picante sauce
6 cups shredded Monterey Jack or Co-Jack cheese
36 10-inch flour tortillas
Package salsa in snack bags (1 cup per meal or 1/4 cup per serving). Package cheese in snack bags (1 cup per meal or 1/4 cup per serving).
Assemble burritos by placing 1/2 cup bean mixture onto each tortilla, folding ends in, and rolling. Place 6 burritos (or 1 1/2 per serving) in each tin. Cover with a sheet of plastic wrap, pressing down to cling to food. Place a package of salsa and a package of cheese in each tin. Cover. Freeze.
Recipe from Cooking Among Friends: Meal Planning & Preparation Delightfully Simplified by Mary Tennant & Becki Visser.
FREEZER CHICKS INSTRUCTIONS:
Defrost in refrigerator. Preheat over to 350 degrees. Remove cover, salsa, cheese and plastic wrap. Spread salsa over burritos. Cover loosely with foil to prevent drying. Bake until bubbly around the edges and hot in the center (approx 30 mins). Remove foil and sprinkle with cheese during the last 5 mins of baking. Let stand at room temperature 15 mins before serving.
3 1/2 pounds dried black beans or 13 pounds of canned black beans, drained and rinsed
In a large stockpot, soak bean overnight (if using dried beans). Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.
olive oil
7 medium onions, finely chopped
2 T plus 1 t garlic, pressed or minced
7 pounds canned diced tomatoes, undrained
7 jalapeno peppers, seeded and diced
2 T plus 1 t chili powder
2 T plus 1 t ground cumin
2 T plus 1 t dried oregano
3 lemons, sliced and seeded
1 t salt
Work in batches as necessary. In a large stockpot over med heat, heat oil. Saute onions, garlic and jalapeno peppers until tender. Stir in drained beans, tomatoes, chili powder, cumin, oregano, lemon slices and salt (omit if using canned beans) and bring to a boil at high heat. Reduce heat, cover, and simmer 30 minutes. Remove cover and simmer until slightly thickened (approx 20 mins). Remove lemon slices. Working in batches as necessary, puree half of bean mixture in a blender or food processor until smooth. Add unblended bean mixture to blended and stir thoroughly. Cool.
48 ounces mild salsa or picante sauce
6 cups shredded Monterey Jack or Co-Jack cheese
36 10-inch flour tortillas
Package salsa in snack bags (1 cup per meal or 1/4 cup per serving). Package cheese in snack bags (1 cup per meal or 1/4 cup per serving).
Assemble burritos by placing 1/2 cup bean mixture onto each tortilla, folding ends in, and rolling. Place 6 burritos (or 1 1/2 per serving) in each tin. Cover with a sheet of plastic wrap, pressing down to cling to food. Place a package of salsa and a package of cheese in each tin. Cover. Freeze.
Recipe from Cooking Among Friends: Meal Planning & Preparation Delightfully Simplified by Mary Tennant & Becki Visser.
FREEZER CHICKS INSTRUCTIONS:
Defrost in refrigerator. Preheat over to 350 degrees. Remove cover, salsa, cheese and plastic wrap. Spread salsa over burritos. Cover loosely with foil to prevent drying. Bake until bubbly around the edges and hot in the center (approx 30 mins). Remove foil and sprinkle with cheese during the last 5 mins of baking. Let stand at room temperature 15 mins before serving.
Wednesday, August 13, 2008
Tzatziki Sauce for Gyros
Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.
Prep Time: 15 minutes
Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Prep Time: 15 minutes
Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Buffalo Chicken Burgers with Tangy Slaw
SLAW:
1/4 cup thinly sliced celery
1/4 cup shredded apple
2 T prepared fat-free blue cheese salad dressing
1 t finely chopped walnuts
SAUCE:
3 T Louisiana-style hot sauce
2 t ketchup
2 t reduced-fat butter, melted
BURGERS:
2 T chopped sweet red pepper
2 T plus 4 t thinly sliced green onions, divided
1 T unsweetened applesauce
1/4 t salt
1/4 t garlic salt
14 t pepper
1 pound ground chicken
4 lettuce leaves
4 hamburger buns
1. In a small bowl, combine celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside.
2. In a large bowl, combine the red pepper, 2 T green onions, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers.
3. Broil 6-in from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear, basting occasionally with reserved sauce. Serve on lettuce-lined buns; top each with 2 t slaw and sprinkle with remaining green onions.
From Healthy Cooking by Taste of Home
1/4 cup thinly sliced celery
1/4 cup shredded apple
2 T prepared fat-free blue cheese salad dressing
1 t finely chopped walnuts
SAUCE:
3 T Louisiana-style hot sauce
2 t ketchup
2 t reduced-fat butter, melted
BURGERS:
2 T chopped sweet red pepper
2 T plus 4 t thinly sliced green onions, divided
1 T unsweetened applesauce
1/4 t salt
1/4 t garlic salt
14 t pepper
1 pound ground chicken
4 lettuce leaves
4 hamburger buns
1. In a small bowl, combine celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside.
2. In a large bowl, combine the red pepper, 2 T green onions, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers.
3. Broil 6-in from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear, basting occasionally with reserved sauce. Serve on lettuce-lined buns; top each with 2 t slaw and sprinkle with remaining green onions.
From Healthy Cooking by Taste of Home
Tuesday, August 12, 2008
Breakfast Muffins
1 pound sausage, browned and drained
6 eggs
1 cup Bisquick
2 cups half-and-half or milk
1/2 t salt
1/4 t pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, milk, salt and pepper together. I added a can of green chilies. Pour evenly over the sausage. Top with grated cheese. Bake for 25 mins in a 350 degree oven.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.
From cdkitchen.com Recipe ID: 7943
6 eggs
1 cup Bisquick
2 cups half-and-half or milk
1/2 t salt
1/4 t pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, milk, salt and pepper together. I added a can of green chilies. Pour evenly over the sausage. Top with grated cheese. Bake for 25 mins in a 350 degree oven.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.
From cdkitchen.com Recipe ID: 7943
Gorgonzola, Apple, and Bacon-Stuffed Chicken Breasts with Blue Cider Sauce
6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
2 T unsalted butter
2 large apples, finely diced
1 T light brown sugar
One 3-oz package cream cheese, softened
1 cup crumbled Gorgonzola cheese
6 strips bacon, cooked crisp, drained, and crumbled
1/2 (1 stick) unsalted butter
1/2 cup olive oil
1 t Old Bay seasoning
2 cups dried bread crumbs or panko crumbs, or a mixture of 1 cup panko and 1 cup dried bread crumbs
1. Cover a flat surface with plastic wrap and place a chicken breast with the flat side (where skin would have been) down in the center of the plastic wrap. Cover with a second sheet of plastic wrap and pound the chicken with a meat pounder or the bottom of a flat-bottomed wine bottle until it is a uniform thickness, about 1/2 inch. Season the chicken with salt and pepper on both sides. Repeat with the remaining chicken breasts.
2. Melt the butter in a small skillet over med heat. Add the apples and brown sugar and saute until the apples are caramelized and have turned a nice golden brown, 7-10 minutes. Transfer the apples to a bowl and let cool. Stir in the cream cheese, Gorgonzola, and bacon, and form into a log that is 6 inches long and 1 1/2 to 2 inches wide. Wrap in plastic wrap and freeze until firm, about 15 minutes.
3. Cut the log into 6 pieces, and place 1 piece in the center of each chicken breast. Roll up the chicken breasts from the V-Shaped end, folding in the sides to make a nice compact package. Place the chicken seam side down on a baking sheet. Refrigerate for at least 1 hour to firm the chicken and filling.
4. Melt the butter with the oil and Old Bay seasoning and let cool slightly. Dip each rolled chicken breast into the butter mixture, then roll it in the bread crumbs. Place in a 9 x 13 baking dish, drizzle with any remaining butter mixture. Cover and freeze.
Blue Cider Sauce
2 T unsalted butter
2 T all-purpose flour
1/2 cup apple cider
2 cups heavy cream
1 cup finely crumbled Gorgonzola cheese
1/2 t freshly ground black pepper
Melt the butter in a 2-quart saucepan over med heat. Add the flour and whisk until bubbles from on the surface. Continue to whisk the sauce for 2 minutes, then add the cider and cream. Bring the sauce to a boil, whisking constantly. Remove from the heat and add the cheese and black pepper, stirring to thoroughly combine. Serve warm.
FREEZER CHICKS DIRECTIONS:
1. Defrost chicken in the frig overnight, if necessary.
2. Preheat over to 350 degrees. Allow the chicken to come to room temperature for 20 minutes.
3. Pour 1 cup of sauce around the chicken in the baking dish. Warm the remaining sauce on the stove top. Bake the chicken for 25 to 30 minutes, until it is cooked through (160 degrees on an instant-read thermometer) and the crumbs are golden brown.
4. Remove from the oven and allow to rest for 5 -10 minutes. Slice each chicken breast into rounds with a serrated knife and serve in a pool of sauce on a plate or platter. Serve any additional sauce warm in a fondue pot or in a small slow cooker.
Salt and freshly ground pepper to taste
2 T unsalted butter
2 large apples, finely diced
1 T light brown sugar
One 3-oz package cream cheese, softened
1 cup crumbled Gorgonzola cheese
6 strips bacon, cooked crisp, drained, and crumbled
1/2 (1 stick) unsalted butter
1/2 cup olive oil
1 t Old Bay seasoning
2 cups dried bread crumbs or panko crumbs, or a mixture of 1 cup panko and 1 cup dried bread crumbs
1. Cover a flat surface with plastic wrap and place a chicken breast with the flat side (where skin would have been) down in the center of the plastic wrap. Cover with a second sheet of plastic wrap and pound the chicken with a meat pounder or the bottom of a flat-bottomed wine bottle until it is a uniform thickness, about 1/2 inch. Season the chicken with salt and pepper on both sides. Repeat with the remaining chicken breasts.
2. Melt the butter in a small skillet over med heat. Add the apples and brown sugar and saute until the apples are caramelized and have turned a nice golden brown, 7-10 minutes. Transfer the apples to a bowl and let cool. Stir in the cream cheese, Gorgonzola, and bacon, and form into a log that is 6 inches long and 1 1/2 to 2 inches wide. Wrap in plastic wrap and freeze until firm, about 15 minutes.
3. Cut the log into 6 pieces, and place 1 piece in the center of each chicken breast. Roll up the chicken breasts from the V-Shaped end, folding in the sides to make a nice compact package. Place the chicken seam side down on a baking sheet. Refrigerate for at least 1 hour to firm the chicken and filling.
4. Melt the butter with the oil and Old Bay seasoning and let cool slightly. Dip each rolled chicken breast into the butter mixture, then roll it in the bread crumbs. Place in a 9 x 13 baking dish, drizzle with any remaining butter mixture. Cover and freeze.
Blue Cider Sauce
2 T unsalted butter
2 T all-purpose flour
1/2 cup apple cider
2 cups heavy cream
1 cup finely crumbled Gorgonzola cheese
1/2 t freshly ground black pepper
Melt the butter in a 2-quart saucepan over med heat. Add the flour and whisk until bubbles from on the surface. Continue to whisk the sauce for 2 minutes, then add the cider and cream. Bring the sauce to a boil, whisking constantly. Remove from the heat and add the cheese and black pepper, stirring to thoroughly combine. Serve warm.
FREEZER CHICKS DIRECTIONS:
1. Defrost chicken in the frig overnight, if necessary.
2. Preheat over to 350 degrees. Allow the chicken to come to room temperature for 20 minutes.
3. Pour 1 cup of sauce around the chicken in the baking dish. Warm the remaining sauce on the stove top. Bake the chicken for 25 to 30 minutes, until it is cooked through (160 degrees on an instant-read thermometer) and the crumbs are golden brown.
4. Remove from the oven and allow to rest for 5 -10 minutes. Slice each chicken breast into rounds with a serrated knife and serve in a pool of sauce on a plate or platter. Serve any additional sauce warm in a fondue pot or in a small slow cooker.
Monday, August 11, 2008
Fiesta Enchiladas
1 1/2 cups shredded Mozzarella cheese
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cup frozen corn, thawed
1 cup chopped onion
1/2 teaspoon minced garlic
salt and pepper to taste
1 (15 oz) container reduced-fat ricotta cheese
1 egg white
12 (8-in) flour or flavored tortillas
1 (16 oz) jar salsa
In a large bowl, mix 1 cup of the Mozzarella and the spinach, corn, onion, garlic, salt and pepper, ricotta and egg white. Place 1/3 cup of the mixture evenly down the center of each tortilla. Roll the tortillas and arrange them, seam side down, in a 3 quart baking dish coated with non-stick cooking spray. Pour the salsa over the filled tortillas and sprinkle with the remaining Mozzarella cheese.
From Holly Clegg's trim & terrific Freezer Friendly Meals.
FREEZER CHICKS DIRECTIONS: Remove from freezer and thaw. Preheat the oven to 375 degrees. Bake, covered, for 50 minutes to 1 hour, or until the tortillas are heated through and the cheese is melted.
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cup frozen corn, thawed
1 cup chopped onion
1/2 teaspoon minced garlic
salt and pepper to taste
1 (15 oz) container reduced-fat ricotta cheese
1 egg white
12 (8-in) flour or flavored tortillas
1 (16 oz) jar salsa
In a large bowl, mix 1 cup of the Mozzarella and the spinach, corn, onion, garlic, salt and pepper, ricotta and egg white. Place 1/3 cup of the mixture evenly down the center of each tortilla. Roll the tortillas and arrange them, seam side down, in a 3 quart baking dish coated with non-stick cooking spray. Pour the salsa over the filled tortillas and sprinkle with the remaining Mozzarella cheese.
From Holly Clegg's trim & terrific Freezer Friendly Meals.
FREEZER CHICKS DIRECTIONS: Remove from freezer and thaw. Preheat the oven to 375 degrees. Bake, covered, for 50 minutes to 1 hour, or until the tortillas are heated through and the cheese is melted.
Thai Chicken & Noodles
8 ounces rice noodles
1 T peanut oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
2 t toasted sesame oil
2 T fresh lime juice
Dash of hot sauce
1/4 cup chopped scallions (white and green parts)
Lime wedges for garnish (optional)
1. Cook noodles according to the package directions. Drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, heat the peanut oil in a large skillet over med-high heat. Add the garlic and ginger and cook for 1 minute. Add the chicken and cook until golden brown on all sides, 3-5 minutes. Add the reserved cooking water, the soy sauce, sesame oil, lime juice, and hot sauce and bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently.
3. Remove from the heat and stir in the scallions. Serve with the lime wedges on the side if you like.
From Robin to the Rescue by Robin Miller
FREEZER CHICKS DIRECTIONS: Thaw overnight in the frig or in the microwave for 5-7 minutes on LOW. Cook and drain the noodles. Reserve 1/4 cup of the cooking water. Reheat chicken mixture on the stove top in a large saucepan or in the microwave for a few minutes on HIGH. Add the reserved water to chicken mixture. Bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently. Top with scallions and salted peanuts for more flavor and crunch.
1 T peanut oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
2 t toasted sesame oil
2 T fresh lime juice
Dash of hot sauce
1/4 cup chopped scallions (white and green parts)
Lime wedges for garnish (optional)
1. Cook noodles according to the package directions. Drain, reserving 1/4 cup of the cooking water.
2. Meanwhile, heat the peanut oil in a large skillet over med-high heat. Add the garlic and ginger and cook for 1 minute. Add the chicken and cook until golden brown on all sides, 3-5 minutes. Add the reserved cooking water, the soy sauce, sesame oil, lime juice, and hot sauce and bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently.
3. Remove from the heat and stir in the scallions. Serve with the lime wedges on the side if you like.
From Robin to the Rescue by Robin Miller
FREEZER CHICKS DIRECTIONS: Thaw overnight in the frig or in the microwave for 5-7 minutes on LOW. Cook and drain the noodles. Reserve 1/4 cup of the cooking water. Reheat chicken mixture on the stove top in a large saucepan or in the microwave for a few minutes on HIGH. Add the reserved water to chicken mixture. Bring to a simmer. Add the noodles and cook for 2 minutes to heat through, stirring frequently. Top with scallions and salted peanuts for more flavor and crunch.
Sunday, August 10, 2008
Breakfast Burritos OAMC
18-24 Servings
Ingredients:
1 (16 ounce) bag hash browns, cooked
1 1/2-2 dozen eggs, scrambled
1 (16 ounce) jar salsa
1 lb bacon, cooked and crumbled
1 lb ham, diced (I use sausage)
1 (3 1/2 ounce) can green chilies
8 ounces shredded cheddar cheese or Mexican blend cheese
18-24 tortillas
Directions:
1. Mix everything together in a very large bowl. (You can also add a pound of sausage, if you want.).
2. Roll up in tortillas.
3. Wrap each one individually in plastic wrap, then store in a gallon-size freezer bag.
4. When you're ready to eat one, just microwave it for 2 minutes.
Ingredients:
1 (16 ounce) bag hash browns, cooked
1 1/2-2 dozen eggs, scrambled
1 (16 ounce) jar salsa
1 lb bacon, cooked and crumbled
1 lb ham, diced (I use sausage)
1 (3 1/2 ounce) can green chilies
8 ounces shredded cheddar cheese or Mexican blend cheese
18-24 tortillas
Directions:
1. Mix everything together in a very large bowl. (You can also add a pound of sausage, if you want.).
2. Roll up in tortillas.
3. Wrap each one individually in plastic wrap, then store in a gallon-size freezer bag.
4. When you're ready to eat one, just microwave it for 2 minutes.
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