Honey Dijon Chicken Freezer Recipe Supper Swap February 19, 2009
4-6 boneless skinless chicken breast halves (about 1.5 lbs) 2 garlic cloves, minced 1 tsp dried thyme Salt and pepper to taste 1 tbsp vegetable oil 1 tbsp cornstarch ¾ cups pineapple juice ¼ cup water ¼ cup Dijon mustard 2.5 Tbsp. Honey 1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat. Serving Directions for chicken: On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Brown Sugar Meatloaf Supper Swap February 19, 2009
1/2 cup packed brown sugar 1/2 cup chili sauce 1.5 lb. lean ground beef 2/3 cup milk 1 eggs 1 teaspoons salt 1/4 teaspoon ground black pepper 2/3 small onion, chopped 1/4 teaspoon ground ginger 2/3 cup finely crushed saltine crumbs or bread crumbs Cooking Day Instructions: 1. Place brown sugar in a plastic bag. 2. Place chili sauce in a plastic bag. 3. Combine rest of ingredients and place in a plastic bag. 4. Bundle all bags, seal label and freeze flat. Serving Day Instructions: 1. Thaw completely 2. Preheat oven to 350 degrees. 3. Lightly grease a 5x9 inch loaf pan. 4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar. 5. Place meat mixture on top of the chili sauce. 6. Bake in preheated oven for 45 minutes or until juices are clear.
Hawaiian Chicken Make in Crock-Pot and serve over rice Supper Swap February 19, 2009
6 lbs. boneless, skinless chicken breast halves 2-16 oz. cans pineapple slices, drained 2-15 oz. cans mandarin oranges, drained ¼ cup cornstarch ½ cup brown sugar ¼ cup soy sauce ¼ cup lemon juice 1 t. salt 1 t. ground ginger ½ t. ground red pepper 1.5 cups rice – per recipe
Serving day Toasted almonds Green pepper chunks (optional)
Original recipe yields 8-10 servings
Cooking day instructions Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Place rice in a separate bag and bundle with the chicken. Seal, label and freeze flat.
Serving day instructions Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
SCALLOPED POTATOES AND HAM BAKE (6 servings-) 1 ¾ cups of ham, in small cubes 1 ¾ pounds potatoes, sliced ¼ cup onion, chopped ¼ cup yellow cheese (any variety), grated 2 Tbsp butter 2 Tbsp flour ¾ cup milk
Baked Lasagna Supper Swap February 19, 2009 Servings : 6 1 lb. ground beef 1/2 tsp. salt pinch garlic salt 1/2 cup parmesan cheese, grated dash pepper 2 Tbsp. parsley flakes 32 oz. jar spaghetti sauce 6 oz. can tomato paste 8 oz. pkg. lasagna noodles 2 eggs, slightly beaten 2 cups ricotta cheese 3/4 lb. mozzarella cheese Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes. Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well Arrange in a 13x9 greased pan: layer cooked noodles, spread ricotta cheese and egg mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze. Serving Day Instructions: Thaw completely. Bake at 350 degrees for 30 minutes.
Cooking Day Instructions: On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions: Remove as many rolls as you need. Thaw. Broil 15 min. or grill. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
Chicken Hotdish Supper swap recipe – February 19th, 2009
4 cups cooked cubed chicken 2 can cream of chicken soup 1 can milk 1 box Stove-top stuffing – prepared according to package directions 1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions: Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Honey Dijon Chicken Freezer Recipe
ReplyDeleteSupper Swap February 19, 2009
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Brown Sugar Meatloaf
ReplyDeleteSupper Swap February 19, 2009
1/2 cup packed brown sugar
1/2 cup chili sauce
1.5 lb. lean ground beef
2/3 cup milk
1 eggs
1 teaspoons salt
1/4 teaspoon ground black pepper
2/3 small onion, chopped
1/4 teaspoon ground ginger
2/3 cup finely crushed saltine crumbs or bread crumbs
Cooking Day Instructions:
1. Place brown sugar in a plastic bag.
2. Place chili sauce in a plastic bag.
3. Combine rest of ingredients and place in a plastic bag.
4. Bundle all bags, seal label and freeze flat.
Serving Day Instructions:
1. Thaw completely
2. Preheat oven to 350 degrees.
3. Lightly grease a 5x9 inch loaf pan.
4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar.
5. Place meat mixture on top of the chili sauce.
6. Bake in preheated oven for 45 minutes or until juices are clear.
Hawaiian Chicken
ReplyDeleteMake in Crock-Pot and serve over rice
Supper Swap February 19, 2009
6 lbs. boneless, skinless chicken breast halves
2-16 oz. cans pineapple slices, drained
2-15 oz. cans mandarin oranges, drained
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
½ t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
8-10 servings
Cooking day instructions
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Place rice in a separate bag and bundle with the chicken. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
SCALLOPED POTATOES AND HAM BAKE
ReplyDelete(6 servings-)
1 ¾ cups of ham, in small cubes
1 ¾ pounds potatoes, sliced
¼ cup onion, chopped
¼ cup yellow cheese (any variety), grated
2 Tbsp butter
2 Tbsp flour
¾ cup milk
For sauce: melt margarine in heavy pan. Add flour, stirring constantly. Heat to boiling point; add milk; mix constantly with wire whisk. Heat until thickened, stirring constantly. Add spices. In separate pan, sauté meat with onions. Boil sliced potatoes, but remove from heat while still firm. Put potatoes in freezer bag. Add ham and onion mixture, to potatoes in freezer bags. Pour white sauce over meat and potatoes in freezer bag. Label and freeze quickly. Put grated cheese in smaller freezer bags, attach and freeze.
To Serve:
Thaw potato mixture. Pour into baking pan. Sprinkle with grated cheese. Bake at 350° for 20 minutes, or until heated through.
Baked Lasagna
ReplyDeleteSupper Swap February 19, 2009
Servings : 6
1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes. Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well Arrange in a 13x9 greased pan: layer cooked noodles, spread ricotta cheese and egg mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze.
Serving Day Instructions:
Thaw completely. Bake at 350 degrees for 30 minutes.
Broiled Roll-Ups
ReplyDeleteSupper Swap February 19, 2009
2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions:
Remove as many rolls as you need. Thaw. Broil 15 min. or grill. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
Chicken Hotdish
ReplyDeleteSupper swap recipe – February 19th, 2009
4 cups cooked cubed chicken
2 can cream of chicken soup
1 can milk
1 box Stove-top stuffing – prepared according to package directions
1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions:
Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.