Ingredients: 1-1/2 C. Chicken; cooked and finely minced* 1/4 C. Reduced fat sour cream 1 C. Thick and chunky mild salsa 1/2 C. Shredded cheddar cheese 1/2 C. Shredded Monterey Jack cheese 1 t. Chili powder 8 Flour tortillas; 6-inch
Assembly Directions: In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions: Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions: Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments: *You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Oriental Sesame Chicken Strips Supper Swap Ingredients: 1/2 cup Honey 1/3 cup Orange juice 3 T. Soy sauce 2 teaspoon chicken bouillon granules 1/2 teaspoon red pepper flakes 1/4 teaspoon ground ginger 1 tsp garlic powder 2 tsp sesame seeds 2 tsp of cornstarch 2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips 1.5 cups rice
Assembly Directions: Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions: Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions: Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop. 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.
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts 1/3 cup butter 1/3 cup chopped onion ½ cup flour ½ tsp salt ¼ tsp pepper 1 ½ cups chicken broth 2/3 cup milk 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions. Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
1 pound Box Bowtie Pasta - uncooked 8 oz bag Pepperoni – stack pepperoni and cut into fourths 2-4 cloves garlic 8 oz package fresh Mushrooms, sliced 14 ½ oz. can diced tomatoes with basil, garlic & oregano 1 ½ cups heavy whipping cream ¼ tsp fresh ground black pepper Shredded Parmesan cheese
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions: Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
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. Sprinkle rolls generously with Montreal Steak Seasoning. 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. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (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.)
3/4 cup butter 1/2 medium yellow onion, diced small 2 carrots, diced small 3 ribs celery, diced small (approx 1 to 1-1/2 cups) 1 clove garlic, minced 1/2 cup flour 1 tsp dry tyme leaves 1 tsp black pepper 4 cups chicken stock or chicken broth in a box (32 oz) - Aldi 1 pint (2 cups) Half and Half - Aldi 1/3# wild rice & brown rice ***(approx 4 cups prepared) 6 oz diced ham - Aldi sells diced ham to make it easy 1 tsp salt
*** Since wild rice is so expensive, I opted to buy 1 pound of wild rice (approx $8.50) and 1 pounds of brown rice to make 6 batches. After cooking the rices, I mixed the rices together and when all said and done, each batch amounts to about 4 cups of cooked rice)
Preparation Instructions:
Prepare rice according to package directions.
I chopped the veggies using the food processor on a light pulse (after many experiments of how to get the veggies to the perfect size). That worked fabulous for the carrots, onions and celery. Be careful not to puree them, though, unless you want your soup pureed, but then you might want to puree the whole works when you are done so there is no texture at all.
Saute onion, carrots, celery and garlic in butter on medium heat.
Freezer Quesadillas
ReplyDeleteSupper Swap Recipe
Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. Reduced fat sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments:
*You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Nutritional Info:
Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Oriental Sesame Chicken Strips
ReplyDeleteSupper Swap
Ingredients:
1/2 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 teaspoon chicken bouillon granules
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 tsp garlic powder
2 tsp sesame seeds
2 tsp of cornstarch
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
1.5 cups rice
Assembly Directions:
Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
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.
Classic Chicken Pot Pie
ReplyDeleteSupper Swap recipe
1 (15-oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup chopped onion
½ cup flour
½ tsp salt
¼ tsp pepper
1 ½ cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Melt butter in a saucepan. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed veggies; mix well. Remove from heat. Cool.
Put chicken mixture in a freezer bag. Seal, label and freeze flat. Bundle with pie crusts and freeze.
Serving Day instructions.
Thaw chicken mixture and pie crusts. Heat oven to 425. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Pepperoni Pasta Milano
ReplyDeleteSupper Swap
1 pound Box Bowtie Pasta - uncooked
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Broiled Roll-Ups
ReplyDeleteSupper Swap
2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Montreal Steak Seasoning
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. Sprinkle rolls generously with Montreal Steak Seasoning. 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. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (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.)
Wild Rice Soup
ReplyDeleteLee Strand (revised)
3/4 cup butter
1/2 medium yellow onion, diced small
2 carrots, diced small
3 ribs celery, diced small (approx 1 to 1-1/2 cups)
1 clove garlic, minced
1/2 cup flour
1 tsp dry tyme leaves
1 tsp black pepper
4 cups chicken stock or chicken broth in a box (32 oz) - Aldi
1 pint (2 cups) Half and Half - Aldi
1/3# wild rice & brown rice ***(approx 4 cups prepared)
6 oz diced ham - Aldi sells diced ham to make it easy
1 tsp salt
*** Since wild rice is so expensive, I opted to buy 1 pound of wild rice (approx $8.50) and 1 pounds of brown rice to make 6 batches. After cooking the rices, I mixed the rices together and when all said and done, each batch amounts to about 4 cups of cooked rice)
Preparation Instructions:
Prepare rice according to package directions.
I chopped the veggies using the food processor on a light pulse (after many experiments of how to get the veggies to the perfect size). That worked fabulous for the carrots, onions and celery. Be careful not to puree them, though, unless you want your soup pureed, but then you might want to puree the whole works when you are done so there is no texture at all.
Saute onion, carrots, celery and garlic in butter on medium heat.
Add flour and cook on low heat for 2 minutes.
Add chicken stock and simmer.
Add cream, rice and diced ham.
Simmer and season with salt and pepper to taste.