BACON-WRAPPED CHICKEN Supper Swap January 29, 2009
Ingredients: · 6 boneless skinless chicken breast halves · 1 cartons (8 oz each) whipped cream cheese with onion and chives · 1 tablespoons butter salt to taste · 6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions: Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
1.5 lbs chicken breasts, boneless & skinless (about 6 pieces) 1 14oz can cream of broccoli soup (condensed) 1 cups white button mushrooms, sliced chunky – please omit for Michele’s meal 1 cup broccoli florettes, cut small (or really small if you have kids!) – could use frozen chopped broccoli 1/2 cup white wine 1/8 tsp pepper 1/4 tsp paprika In a foil freezer container, place chicken breasts with smooth side up. In a small bowl combine soup, broccoli, mushrooms, wine, pepper and paprika, stirring well. Pour sauce over top of chicken. Cover with foil and freeze. (The small amount of wine does not affect freezing). Store for no longer than one month. To serve, thaw overnight in refrigerator. Bake in 350F oven in covered foil container (or top glass casserole dish with tin foil on top) for 1 hour or until chicken is cooked through and juices run clear and the broccoli is tender. Serve and enjoy.
For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth 1 Tblsp ketchup 1/4 tsp Worchester sauce 1/4 tsp Kitchen Bouquet 4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
Dana’s Pork Chops Supper Swap – January 29th, 2009
6-8 pork chops (less if larger) 2-4 apples, cored and sliced (depending on size of apples) ¼ cup brown sugar 2 Tbsp flour 1 cup hot water 1 tbsp vinegar ½ cup raisins
Brown pork chops and season with salt and pepper. Flash freeze in single layer on cookie sheet. Add flour to fat in skillet; stir until brown. Add water and vinegar and cook until thick. Stir in raisins. Cool, then pour into quart baggie. In a separate quart baggie, place apple slices and brown sugar. Seal.
Place frozen chops in a gallon freezer bag. Include bag with apple mixture and bag with sauce mixture. Seal, Label, Freeze.
Serving Instructions: Thaw. Place pork chops in a baking pan. Top with apple mixture. Pour sauce over all. Bake covered at 350F for approximately 1 hour.
4 c. Chopped Chicken, cooked 1 c. Sour Cream 1 can Cream of Chicken Soup 1 tube Ritz Crackers, crushed 1 stick Butter, melted 1T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
1-½ lbs. Ground beef, uncooked ½ cup Chopped onion ½ tsp. Ground cumin Salt and pepper, to taste 1 packet Enchilada sauce mix 16 oz. Tomato sauce 1- ½ cup Water 11 oz. Cheddar cheese soup (condensed) 10-12 Tortillas, 8-inch 1 ½ cup Cheddar cheese, shredded
On Hand Ingredients: Shredded lettuce, diced tomato, chopped onion, salsa, sour cream (all opt.)
Assembly Directions: Brown meat and onions over medium heat. Drain fat from meat and discard. In a saucepan, mix cumin, salt and pepper, enchilada mix, tomato sauce, water and cheddar cheese soup. Bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat. Warm the tortillas in the microwave or oven to soften. Add about 1 cup of sauce per recipe to the meat and onion mixture and thoroughly mix. Place about 1/3 cup of the meat mixture in the center of a tortilla and wrap burrito style.
Freezing Directions: Place the burritos on a cookie sheet and flash freeze. Once the burritos are frozen, place them in gallon freezer bags, 10-12 per bag. Allow the sauce to cool, divide into meal sized portions, and place in a quart freezer bag. Place the cheese in a zippered sandwich or snack bag (depending on the size of the meal). Place the sealed sauce and cheese bags inside the burrito bag. Seal, label and freeze.
Serving Directions: Completely thaw the burritos, sauce and cheese. Spray a baking dish with cooking spray. Place burritos in the bottom of the dish. Cover with sauce and then cheese. Cover dish with tin foil and bake at 350 degrees for 30 minutes. Uncover the dish and bake for another 10 minutes.
BACON-WRAPPED CHICKEN
ReplyDeleteSupper Swap January 29, 2009
Ingredients:
· 6 boneless skinless chicken breast halves
· 1 cartons (8 oz each) whipped cream cheese with onion and chives
· 1 tablespoons butter
salt to taste
· 6 bacon strips
Assembly Instructions:
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:
Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Broccoli Chicken Freezer Recipe
ReplyDelete1.5 lbs chicken breasts, boneless & skinless (about 6 pieces)
1 14oz can cream of broccoli soup (condensed)
1 cups white button mushrooms, sliced chunky – please omit for Michele’s meal
1 cup broccoli florettes, cut small (or really small if you have kids!) – could use frozen chopped broccoli
1/2 cup white wine
1/8 tsp pepper
1/4 tsp paprika
In a foil freezer container, place chicken breasts with smooth side up. In a small bowl combine soup, broccoli, mushrooms, wine, pepper and paprika, stirring well. Pour sauce over top of chicken. Cover with foil and freeze. (The small amount of wine does not affect freezing). Store for no longer than one month.
To serve, thaw overnight in refrigerator. Bake in 350F oven in covered foil container (or top glass casserole dish with tin foil on top) for 1 hour or until chicken is cooked through and juices run clear and the broccoli is tender. Serve and enjoy.
Italian Hot Beef
ReplyDeleteSupper Swap January 29, 2009
For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork and
return to juice.
Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
Dana’s Pork Chops
ReplyDeleteSupper Swap – January 29th, 2009
6-8 pork chops (less if larger)
2-4 apples, cored and sliced (depending on size of apples)
¼ cup brown sugar
2 Tbsp flour
1 cup hot water
1 tbsp vinegar
½ cup raisins
Brown pork chops and season with salt and pepper. Flash freeze in single layer on cookie sheet. Add flour to fat in skillet; stir until brown. Add water and vinegar and cook until thick. Stir in raisins. Cool, then pour into quart baggie. In a separate quart baggie, place apple slices and brown sugar. Seal.
Place frozen chops in a gallon freezer bag. Include bag with apple mixture and bag with sauce mixture. Seal, Label, Freeze.
Serving Instructions:
Thaw. Place pork chops in a baking pan. Top with apple mixture. Pour sauce over all. Bake covered at 350F for approximately 1 hour.
Ritz Chicken
ReplyDeleteSupper Swap January 29, 2009
4 c. Chopped Chicken, cooked
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1T. Poppy Seeds
Cooking Day:
Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day:
Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
Beef Burritos
ReplyDeleteSupper Swap January 29, 2009
1-½ lbs. Ground beef, uncooked
½ cup Chopped onion
½ tsp. Ground cumin
Salt and pepper, to taste
1 packet Enchilada sauce mix
16 oz. Tomato sauce
1- ½ cup Water
11 oz. Cheddar cheese soup (condensed)
10-12 Tortillas, 8-inch
1 ½ cup Cheddar cheese, shredded
On Hand Ingredients:
Shredded lettuce, diced tomato, chopped onion, salsa, sour cream (all opt.)
Assembly Directions:
Brown meat and onions over medium heat. Drain fat from meat and discard. In a saucepan, mix cumin, salt and pepper, enchilada mix, tomato sauce, water and cheddar cheese soup. Bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat. Warm the tortillas in the microwave or oven to soften. Add about 1 cup of sauce per recipe to the meat and onion mixture and thoroughly mix. Place about 1/3 cup of the meat mixture in the center of a tortilla and wrap burrito style.
Freezing Directions:
Place the burritos on a cookie sheet and flash freeze. Once the burritos are frozen, place them in gallon freezer bags, 10-12 per bag. Allow the sauce to cool, divide into meal sized portions, and place in a quart freezer bag. Place the cheese in a zippered sandwich or snack bag (depending on the size of the meal). Place the sealed sauce and cheese bags inside the burrito bag. Seal, label and freeze.
Serving Directions:
Completely thaw the burritos, sauce and cheese. Spray a baking dish with cooking spray. Place burritos in the bottom of the dish. Cover with sauce and then cheese. Cover dish with tin foil and bake at 350 degrees for 30 minutes. Uncover the dish and bake for another 10 minutes.