2 ½ lb Chicken breasts, boneless and skinless (about 6 med. Breasts) 2 T. Dijon mustard ½ cup Butter 1 Garlic clove, minced 2 T. Fresh parsley, minced 1/3 cup Parmesan cheese, shredded 1 ½ cups Panko* bread crumbs
Assembly and Baking Directions: Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, Parmesan cheese and breadcrumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze. Serving Day Directions: To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise). *Panko bread crumbs are found in the Oriental section of a supermarket or Asian market (I have found them at Woodmans). Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged unseasoned stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed.
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.
8 oz egg noodles 3 cups cooked chicken 1 ½ cups cottage cheese 2 cups shredded American cheese ½ cup parmesan cheese 1/3 cup milk 1 can cream of mushroom 1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions: Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips. Bake at 350 for 45 minutes or until bubbly.
2 ½ lbs round steak (venison) 1 can of sprite or 7 -up 1 can cream of mushroom soup 1 packet dry onion soup mix 12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions: Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.
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 45 minutes.
Supper Club Chicken
ReplyDelete4 chicken breasts
6 Tbsp butter
1 envelope Italian Good Seasoning Mix
Melt butter, add seasoning mix. Add chicken and fry until done. Remove chicken breasts and cut into pieces (cube). In the same pan add:
2 cans cream of mushroom soup – please use cream of chicken for Michele’s meal
8 oz reduced-fat cream cheese
2/3 cup white cooking wine
Heat until mixed well. Add cubed chicken back to mixture. Cool. Seal label and freeze flat.
Serving Day instructions:
Thaw completely. Bake for 1 hour at 325 covered or until bubbly. Serve with rice or noodles.
Baked Chicken Dijon
ReplyDelete2 ½ lb Chicken breasts, boneless and skinless (about 6 med. Breasts)
2 T. Dijon mustard
½ cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 ½ cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, Parmesan cheese and breadcrumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market (I have found them at Woodmans). Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged unseasoned stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed.
Italian Hot Beef
ReplyDeleteFor 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.
Cheesy Chicken Casserole
ReplyDelete8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
2 cups shredded American cheese
½ cup parmesan cheese
1/3 cup milk
1 can cream of mushroom
1 can cream of chicken
Cook noodles. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:
Thaw casserole mixture and place in a greased 9x13” pan. Sprinkle crushed potato chips.
Bake at 350 for 45 minutes or until bubbly.
Pam’s Round Steak and Gravy
ReplyDelete2 ½ lbs round steak (venison)
1 can of sprite or 7 -up
1 can cream of mushroom soup
1 packet dry onion soup mix
12 oz egg noodles
Mix soda, soup and dry mix together in a bowl. Cut round steak into portionable pieces. Place in freezable container with sauce mixture. Freeze flat and bundle with noodles.
Serving day instructions:
Thaw completely. Place meat and sauce in a baking dish. Bake at 275 degrees for 4 1/2 hrs COVERED. Let stand for half hour. Serve cooked noodles.
Baked Lasagna
ReplyDelete1 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 45 minutes.