Ingredients: 1/2 cup orange marmalade 1/2 cup ketchup 2 Tbsp white vinegar 1 Tbsp minced garlic 2 teaspoons Montreal chicken seasoning 1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store) 3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)
Assembly Directions: In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.
Freezing Directions: Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.
Serving Directions: Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)
RECIPE INGREDIENTS: 2 garlic cloves, crushed through a garlic press 2 Tbsp balsamic vinegar ½ Tablespoon lime juice ½ Tablespoon lemon juice 1/3 cup light brown sugar 2 Tbsp Dijon mustard 1/3 cup honey 1 teaspoon salt ½ teaspoon black pepper ¼ cup olive oil 3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
1 cup fresh cilantro 1 cup fresh basil 2 T. garlic 2 T. minced ginger 1/2 cup vegetable oil 2 tsp. salt 1 T. sugar 2 T. fresh lime juice 2 T. Thai Chili Sauce 3 Chicken Breasts, sliced and cooked Angel Hair Pasta – for serving day
Cooking Day: Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day: Thaw chicken mixture. Reheat chicken mixture. Cook pasta according to package directions. Immediately place the warm noodles in a serving bowl and toss with the chicken pesto mixture.
Ingredients: 1 pound Lean ground beef 6 Hoagie sub buns (about 6" long and come precut) – can get at Aldi or order from Wal-Mart 1 cup Spaghetti sauce 1 teaspoon Garlic powder 1/2 teaspoon Garlic salt 1 teaspoon Italian seasoning 4 ounces Ricotta cheese 1/4 cup Grated parmesan cheese 1/2 cup Shredded cheddar cheese 1/2 cup Shredded mozzarella cheese Foil
Assembly Directions: Brown ground beef. Meanwhile, open the rolls and hollow out the insides. Since the bottom of the roll is thin, you won’t be able to remove much. But the top is thicker, and you should be able to remove quite a bit. By hollowing it out, you’re making a cavity to hold the filling, so it won’t run out all over the place. Use the small pieces of bread you’ve removed to make bread crumbs, or discard. Set the shells aside. In a medium bowl, mix together the spaghetti sauce, garlic powder and Italian seasoning. When the ground beef is cooked, drain any fat, and add the beef to the spaghetti sauce mixture. Stir to mix. In a separate bowl, mix together the Ricotta, Parmesan, cheddar and mozzarella cheeses. Mix well.
For each sub, you’re going to put the filling in the top of the bun. Put about 1/3 C. of the meat mixture in the top of the bun, and spread it around. If you have some leftover, divide it between the buns. Put about 1/4 C. of the cheese mixture in each bun, on top of the meat mixture. Divide any leftovers between the buns. Close the bottom of the bun over the top.
Freezing Directions: Wrap each sub in foil. Put all of the wrapped subs in a freezer bag or rigid container. Seal, label and freeze.
Lasagna Subs Serving Directions: Remove the desired number of subs from the freezer. Unwrap the subs slightly so they are loosely wrapped and put them on a cookie sheet. Heat them in a 350 degree oven for 20-25 minutes. Check the subs after about 15 minutes, to see if they’re thawed enough to open. When they are, open them out flat to finish heating through, another 10 minutes or so. Unwrap and enjoy! Sprinkle with garlic salt if desired.
1# Maple Flavored Sausage 6 medium fresh mushrooms, sliced ½ onion, chopped 2 cups shredded hash browns 1 dozen eggs, beaten 1 cup milk ½ tsp. salt ½ tsp. pepper 2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain. Mix together eggs and milk. Add sausage mixture, salt, and pepper. Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely. Grease 9 x 13 glass pan. Pour egg mixture into bottom of pan. Sprinkle with potatoes, then top with cheese. Cover with foil. Bake at 350°F for approximately 50 minutes or until center is set.
Orange Chicken Bites
ReplyDeleteMakes 48 bites:
Ingredients:
1/2 cup orange marmalade
1/2 cup ketchup
2 Tbsp white vinegar
1 Tbsp minced garlic
2 teaspoons Montreal chicken seasoning
1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store)
3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)
Assembly Directions:
In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.
Freezing Directions:
Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.
Serving Directions:
Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)
*Sweet and Sour Barbecued Chicken*
ReplyDeleteRECIPE INGREDIENTS:
2 garlic cloves, crushed through a garlic press
2 Tbsp balsamic vinegar
½ Tablespoon lime juice
½ Tablespoon lemon juice
1/3 cup light brown sugar
2 Tbsp Dijon mustard
1/3 cup honey
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
Thai Pesto Chicken
ReplyDelete1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta – for serving day
Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.
Lasagna Subs
ReplyDeleteMakes: Six 6” subs
Ingredients:
1 pound Lean ground beef
6 Hoagie sub buns (about 6" long and come precut) – can get at Aldi or order from Wal-Mart
1 cup Spaghetti sauce
1 teaspoon Garlic powder
1/2 teaspoon Garlic salt
1 teaspoon Italian seasoning
4 ounces Ricotta cheese
1/4 cup Grated parmesan cheese
1/2 cup Shredded cheddar cheese
1/2 cup Shredded mozzarella cheese
Foil
Assembly Directions:
Brown ground beef. Meanwhile, open the rolls and hollow out the insides. Since the bottom of the roll is thin, you won’t be able to remove much. But the top is thicker, and you should be able to remove quite a bit. By hollowing it out, you’re making a cavity to hold the filling, so it won’t run out all over the place. Use the small pieces of bread you’ve removed to make bread crumbs, or discard. Set the shells aside. In a medium bowl, mix together the spaghetti sauce, garlic powder and Italian seasoning. When the ground beef is cooked, drain any fat, and add the beef to the spaghetti sauce mixture. Stir to mix. In a separate bowl, mix together the Ricotta, Parmesan, cheddar and mozzarella cheeses. Mix well.
For each sub, you’re going to put the filling in the top of the bun. Put about 1/3 C. of the meat mixture in the top of the bun, and spread it around. If you have some leftover, divide it between the buns. Put about 1/4 C. of the cheese mixture in each bun, on top of the meat mixture. Divide any leftovers between the buns. Close the bottom of the bun over the top.
Freezing Directions:
Wrap each sub in foil. Put all of the wrapped subs in a freezer bag or rigid container. Seal, label and freeze.
Lasagna Subs Serving Directions:
Remove the desired number of subs from the freezer. Unwrap the subs slightly so they are loosely wrapped and put them on a cookie sheet. Heat them in a 350 degree oven for 20-25 minutes. Check the subs after about 15 minutes, to see if they’re thawed enough to open. When they are, open them out flat to finish heating through, another 10 minutes or so. Unwrap and enjoy! Sprinkle with garlic salt if desired.
Egg & Sausage Bake
ReplyDelete1# Maple Flavored Sausage
6 medium fresh mushrooms, sliced
½ onion, chopped
2 cups shredded hash browns
1 dozen eggs, beaten
1 cup milk
½ tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Brown sausage, with mushrooms and onions. Drain.
Mix together eggs and milk. Add sausage mixture, salt, and pepper.
Pour into freezer bag and seal.
Put 2 cups shredded hash browns in a separate baggie.
Include the above 2 baggies and an 8 oz bag of cheese inside another large freezer bag. Label, seal and freeze flat.
Egg & Sausage Bake Serving Directions
Thaw completely.
Grease 9 x 13 glass pan.
Pour egg mixture into bottom of pan.
Sprinkle with potatoes, then top with cheese.
Cover with foil.
Bake at 350°F for approximately 50 minutes or until center is set.