2.5 lbs skinless, boneless chicken breast halves salt and pepper to taste ½ cup honey ½ cup prepared mustard 1 tsp dried basil 1 tsp paprika ½ tsp dried parsley
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked. Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
1 ½ cups grated Swiss cheese (or cheddar) 4 tsp flour ½ cup diced ham 3 eggs 1 cup milk ¼ tsp salt ¼ tsp dry mustard 1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions: Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400. If thawed bake, uncovered 30-45 minutes at 350.
1 tsp dried thyme leaves 1 tsp salt ½ tsp pepper ¼ teaspoon crushed garlic 1/3 cup lemon juice 2.5 lbs boneless chicken pieces (breasts and/or thisghs) 1.5 cups uncooked rice
Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.
To serve: Thaw chicken. Preheat oven to 450. Arrange chicken skin side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve chicken over rice.
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.
2 pounds ground beef 1 medium onion, finely chopped 1/3 cup finely chopped fresh parsley 1/4 cup fine dry breadcrumbs 1/4 cup finely chopped fresh cilantro 1 large egg 3 garlic cloves, finely chopped 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground red pepper
Combine all ingredients throughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. (For investment cooking, freeze 5 to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.
1 .7-ounce envelope Italian dressing mix 1/2 cup butter 2 pounds boneless skinless chicken breast 1 10.75-ounce can cream of chicken soup 1 8-ounce package cream cheese Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Grilled Pork Loin with Mustard Sauce
ReplyDeleteINGREDIENTS
• 2 lb pork loin chops, boneless
• 6 T white wine vinegar
• 2 T Worcestershire sauce
• 2 T salad oil
• 4 garlic cloves, crushed
INSTRUCTIONS
Place pork loin chops in freezer bag. Combine vinegar, Worcestershire sauce, salad oil and crushed garlic cloves; pour over meat. Freeze.
To prepare:
Thaw meat in marinade mixture. Grill until well-cooked over barbecue or under oven broiler. Serve with mustard sauce.
Mustard Sauce:
• 1⁄2 c sour cream
• 2 T Dijon mustard
combine light sour cream and Dijon mustard; chill until
ready to serve.
Baked Honey Mustard Chicken Freezer Recipe
ReplyDelete2.5 lbs skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 tsp dried basil
1 tsp paprika
½ tsp dried parsley
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.
Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
Ham and Swiss Quiche
ReplyDelete1 ½ cups grated Swiss cheese (or cheddar)
4 tsp flour
½ cup diced ham
3 eggs
1 cup milk
¼ tsp salt
¼ tsp dry mustard
1 Prepared pie crust
Combine cheese and flour; sprinkle on pie crust. Put ham on top of cheese. Combine eggs, milk and mustard. Pour over ham. Freeze until firm.
Serving Directions:
Keep frozen. Can go directly from freezer to oven. Preheat oven to 400 degrees. Place the quiche on the bottom rack of oven. Bake uncovered for 60 minutes or until set.
Frozen - bake, uncovered for 60 minutes at 400.
If thawed bake, uncovered 30-45 minutes at 350.
Lemon Chicken
ReplyDelete1 tsp dried thyme leaves
1 tsp salt
½ tsp pepper
¼ teaspoon crushed garlic
1/3 cup lemon juice
2.5 lbs boneless chicken pieces (breasts and/or thisghs)
1.5 cups uncooked rice
Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.
To serve:
Thaw chicken. Preheat oven to 450. Arrange chicken skin side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve chicken over rice.
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.
Moroccan Hamburgers
ReplyDelete2 pounds ground beef
1 medium onion, finely chopped
1/3 cup finely chopped fresh parsley
1/4 cup fine dry breadcrumbs
1/4 cup finely chopped fresh cilantro
1 large egg
3 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Combine all ingredients throughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. (For investment cooking, freeze 5 to 6 months. Thaw before grilling.)
Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.
Cream Cheese Chicken
ReplyDelete1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.