1/3 cup butter or canola oil 2/3 cup mustard 1/4 cup honey 2 tsp salt 2 tsp curry powder 2+ pounds chicken legs, tenderloins, or breasts 1 1/2 cups long grain rice
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day: Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) 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 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saphron if desired.
1½ pounds ground beef 1 medium onion, finely chopped 2 cans French cut green beans, drained 2 cans cream of chicken soup 1 small can (2.8 oz) French Fried Onions 24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Chicken and Wild Rice Soup Rated: Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil 1 cup shredded carrots 1 medium onion, chopped 2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD: PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture.
Place ham mixture in one bag and cheese mixture in another. Bundle together in freezer bag. Bring box of manicotti noodles on swap day.
Serving Day Instructions: Cook manicotti as directed. Drain and set aside. Spread half of the cheese sauce in the bottom of a greased 9X13 pan. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Sauce: 1 ½ cup sugar 1 cup cider vinegar ½ cup ketchup ½ cup chicken broth 2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag. Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions: Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
Curried Honey Mustard Chicken
ReplyDelete1/3 cup butter or canola oil
2/3 cup mustard
1/4 cup honey
2 tsp salt
2 tsp curry powder
2+ pounds chicken legs, tenderloins, or breasts
1 1/2 cups long grain rice
Prep Day: Put first 5 ingredients together in ziploc. Put chicken in second ziploc. Place rice in a small storage bag and bundle all with instructions.
Serving Day:
Drain chicken, pat dry if desired. Place in casserole dish. Warm sauce in a dish to melt
butter. Stir. Pour over chicken. Cook at 350 until done, basting every 10-15 minutes. (Depends on the type of meat and dish used, usually around 45 minutes).
Rice instructions: Combine packet of rice, 3 cups water (and 1 teaspoon salt and 1 tablespoon oil if desired) 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 5-10 minutes, again DO NOT LIFT THE LID. Can add curry powder, onion, and saphron if desired.
Tater Tot Hot Dish
ReplyDelete1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Chicken and Wild Rice Soup
ReplyDeleteRated:
Supper swap recipe – December 18th, 2008
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times
Preparation Time: 30 mins
Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
3 cups chopped, cooked chicken
1 tablespoon vegetable oil
1 cup shredded carrots
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.5 ounces each) chicken broth
1/4 teaspoon ground black pepper
1 can (12 fluid ounces) Evaporated Milk
3 tablespoons cornstarch
2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR FREEZE AHEAD:
PREPARE as above; cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Ham Stuffed Manicotti
ReplyDelete•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham – good buy at Aldi
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese
Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture.
Place ham mixture in one bag and cheese mixture in another. Bundle together in freezer bag. Bring box of manicotti noodles on swap day.
Serving Day Instructions:
Cook manicotti as directed. Drain and set aside. Spread half of the cheese sauce in the bottom of a greased 9X13 pan. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Sweet and Sour Chicken
ReplyDeleteSupper swap
3 lbs boneless, skinless chicken breasts
Beaten egg
Cornstarch
Sauce:
1 ½ cup sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken broth
2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag.
Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions:
Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.