Wednesday, February 25, 2009

April 8 Menu

Spinach Stuffed Flank Steak
Pork Satay
Pork Tenderloin Polynesian

Chicken Gyros
French Dip
Chicken Honey Mustard Biscuits
Reuben Casserole

Marlboro Man Sandwiches
Cashew Chicken
Shepherd's Pie

Bruschetta Chicken Bake
Beef Tips

Ravioli Soup
French Toast Casserole
Sausage Rice
White Trash Chicken

Cherry Skillet Chicken
Raging Garlic Pork Stir-fry
Hot Colby Ham Sandwiches

Barbecue Joe Casserole

2 cups low-fat biscuit mix (I use bisquick)
2/3 cup low-fat buttermilk
1/2 cup nonfat egg substitute (I use 2 eggs)
1 pound ground beef, cooked and drained of excess fat
1 1-ounce package of dry onion soup mix
1 cup marinara sauce (spaghetti sauce)
1 cup barbecue sauce
1 cup grated chess blend (Cheddar, Monterey Jack and mozzarella)

Spray 9x13 pan with non-stick cooking spray.

Combine biscuit mix, milk and eggs, stir together until a soft ball forms. Press the dough into the bottom and up the sides of the pan.

Combine the ground beef, onion soup mix, marinara and barbecue sauce, stir until thoroughly incorporated. Spread the mixture evenly over the dough in the pan. Sprinkle with the cheese.

FREEZER CHICKS COOKING INSTRUCTIONS: Thaw. Bake at 375 degrees for approximately 45 minutes, until the cheese is melted and bubbly.

Feb. 24 Meal Preps

Italian Mac & Cheese (2 8x8 pans)
Bacon-Wrapped Pork Tenderloin (1 bag cooked tenderloin, cut in half) Thaw and reheat.
Chili-Maple Chicken (1 bag, 5-6 breasts) Thaw and bake at 350 or grill.

Baked Monte Cristo (10 pre-baked sandwiches in bag) Reheat in skillet, oven or microwave. Sprinkle with powdered sugar and serve with raspberry or strawberry jelly.
Almost White Castle Burgers (24 in bag) Reheat as desired. Suggestions: wrap in paper towel and microwave.
Peking Pork Bites (1 bag cooked meatballs, 1 bag sauce) Thawing not necessary. Put contents of both bags in crockpot and reheat, or reheat in oven.

Sweet & Sour Kielbasa (1 bag) Thaw and heat in crockpot on low 2 hours, or on stovetop or microwave. Serves with potatoes or rice. Suggestion: add pineapple.
Beef Fajitas (1 bag meat, 1 bag onions/peppers, 12 tortillas) Saute meat and veggies.
Beef Stew (1 container) Thaw and reheat.

Rosemary Chicken with Zucchini (2 bags w/3 breasts each or 1 bag w/6) Place in baking dish and thaw. Bake uncovered at 400 degrees for 20 min. Stir, flip chicken and bake another 25 min.
Sesame Pork Ribs (1 container+bag sesame seeds and scallions) Fully cooked. Thaw and reheat on stove. Top with seeds and onions and serve over rice or noodles.
Sweet & Sour Chicken (1-2 bags chicken. 1-2 bags sauce) Thaw and reheat in skillet. Serve with rice. Suggestion: add pineapple onion and green pepper in skillet.

Cheesy Manicotti with Meat Sauce (2 9x13 pans, 14 manicotti each) Thaw and bake covered at 350 degrees for 40 min. Sprinkle with mozzarella and bake until melted.
Chicken Parmesan Bundles (7-8 rolls+bag marinara) Thaw and place, seam-sides down in greased dish. BAKE at 375ºF. 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
Barbecue Joe Casserole (1 9x13 pan) Thaw and bake at 375 degrees for 45 min. or until bubbly.

Mozzarella Meatballs (1 bag) Pour meatballs and sauce into ungreased baking dish. Bake uncoveredat 350 degrees for 30 minutes or until meatballs are heated through. Serve over rice or noodles.
Chicken Broccoli Spaghetti (1 9x13 pan) Thaw, cover and bake at 350° for 45-50 minutes or until heated through.
Chicken with Cider and Bacon Sauce (1 bag, 6 cooked breast pieces) Thaw and reheat.
Blackberry BBQ Chicken (1 bag, 5-6 breasts in marinade) Thaw, pour into baking dish and bake at 350 degrees until juices run clear (about 30 min.)

Monday, February 16, 2009

Parmesan Chicken Bundles

From Kraft

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.