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.
Pam’s Round Steak and Gravy Supper Swap Recipe November 2008
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.
Chicken Hotdish Supper swap recipe – February 19th, 2009
4 cups cooked cubed chicken 2 can cream of chicken soup 1 can milk 1 box Stove-top stuffing – prepared according to package directions 1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions: Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Cream Cheese Chicken (Dinner Is Ready page 86) 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.
Creamy Pesto Pasta with Bow Ties 2 tbsp butter 4 chicken breasts – cubed 1 can cream of chicken soup ¼- ½ cup pesto sauce ½ cup milk bowtie pasta
1. Prepare noodles per box directions until tender. 2. Heat butter in large skillet over medium high heat, add chicken and cook until browned. Remove 3. Stir together soup, pesto sauce, and milk and heat to a boil. 4. Add chicken back to skillet and cook for 5 minutes or until chicken cooked through 5. Add pasta into mixture and cook until heated through.
*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.
Pam’s Round Steak and Gravy
ReplyDeleteSupper Swap Recipe November 2008
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.
Chicken Hotdish
ReplyDeleteSupper swap recipe – February 19th, 2009
4 cups cooked cubed chicken
2 can cream of chicken soup
1 can milk
1 box Stove-top stuffing – prepared according to package directions
1 box Rice-a-Roni – prepared according to package directions
Mix together, 2 cans of cream soup and 1 can milk. Add chicken. Pack into a freezer bag.
Then mix prepared stuffing and rice together. Place in a separate freezer bag.
Put the 2 baggies in a larger one. Seal, Label, and Freeze flat.
Serving Instructions:
Thaw contents of bags. Put chicken mixture in the bottom of a 9x13” pan. Cover with stuffing mixture. Cover with foil. Bake 45 minutes – 1 hour or until bubbly.
Cream Cheese Chicken
ReplyDelete(Dinner Is Ready page 86)
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.
Creamy Pesto Pasta with Bow Ties
ReplyDelete2 tbsp butter
4 chicken breasts – cubed
1 can cream of chicken soup
¼- ½ cup pesto sauce
½ cup milk
bowtie pasta
1. Prepare noodles per box directions until tender.
2. Heat butter in large skillet over medium high heat, add chicken and cook until browned. Remove
3. Stir together soup, pesto sauce, and milk and heat to a boil.
4. Add chicken back to skillet and cook for 5 minutes or until chicken cooked through
5. Add pasta into mixture and cook until heated through.