Wednesday, September 17, 2008

September Meal Preps

Chicken Breast Supreme (with rice): (9x13 pan) Thaw. Cook covered 1 hour at 350 degrees. Needs salt.

Honey Hoisin Chicken: (1 bag) Thaw and slow cook 4-5 hours. Take chicken out, add cornstarch and turn to high to thicken sauce. Put chicken back in.

Chunky Chicken Chili (Bottlecap Chili): (2 containers) Thaw and reheat. Add chili powder and hot sauce to taste.

Ginger Beef: (1 bag) Don't thaw. Slow cook on low for 5-6 hours.

Shanghai Stir-Fry: (1 bag beef) Thaw. Pour off marinade and reserve. Heat 2 teaspoons oil in large skillet over medium-high heat. Add beef and stir-fry until well browned, about 10 min. Remove beef from pan and keep warm. Add marinade to skillet, reduce heat and simmer 3 min. Return beef to pan. Stir in a can of mandarin oranges and sprinkle sesame seeds on top.

Garlic-Studded Pork Loin: (1 bag) Thaw and slow cook on low for 8-10 hours.

Cashew Chicken: (1 bag entree, 1 bag cashews) Thaw and reheat. Serve with rice.

Chicken Gyro Kit:(1 kit: pitas, fully cooked chicken, feta, yogurt sauce) Thaw and reheat. Warm pitas in the oven. Add a chopped cucumber to the sauce.

Tzatziki Sauce for Gyros

Black Bean Burritos: Thaw. Spread with salsa and cover with foil. Bake 30 min. at 350 degrees. Uncover and add cheese. Bake until melted.

Breakfast Burritos: (18 super-yummy, 4 low-cal) Leave plastic wrap on. Cook in microwave 2 min.

Southwestern Goulash: (2 bags, 6 servings each) Thaw and reheat.

Apricot Pork Chops: (1 bag w/7 large chops) Thaw and bake for 1 hour at 350 degrees.

Italian Mac & Cheese: (1 bag) Thaw sauce, combine with 1 lb. cooked penne pasta, transfer to baking dish. Sprinkle with remaining cheese and grated Parmesan over the top and brown under hot broiler.

Sassy Spinach Quiche: (1 bag) Thaw. Fill 2 pie crusts and bake 40-50 min. at 350 degrees.

Marlboro Man Sandwiches: (1 bag/12 sandwiches) Thaw and gently reheat. Serve on sub rolls with pickle spear. Provolone suggested.

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