Ingredients 1 12" Boboli® Whole Wheat Pizza Crust 1 c. part-skim Ricotta cheese 5 oz. frozen spinach, thawed, drained and chopped 4–5 artichoke hearts in water, drained and chopped 1 clove garlic, minced 1/8 tsp. hot pepper flakes 2 tbsp. Parmesan cheese, grated
Directions Preheat oven to 450° F.
In a small mixing bowl, combine part-skim Ricotta cheese, frozen spinach, artichoke hearts, garlic, and hot pepper flakes. Place the crust on a baking sheet. Spread the cheese mixture onto the crust, leaving a 1/2" border around the pizza. Sprinkle the top with the Parmesan cheese and bake 10 – 12 minutes until bubbly and light brown on the edges. Add 1/4 pound cooked, diced chicken breast for a heartier version.
4-6 Chicken breasts seasoned with basil 1 can Italian diced tomatoes 1 box of stuffing mix ¼ cup melted butter ¼ cup of water 6 slices of mozzarella cheese
Place chicken in pan Cover with sliced mozzarella Mix diced tomatoes, stuffing, butter and water Spread mixture over the top of chicken Cover with foil Bake at 325 degrees for 90 minutes Last 30 minutes remove foil
To freeze, freeze chicken with mozzarella cheese individually wrapped in saran wrap. We add other ingredients the day of prep.
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.
1 ½ lb ground beef 4 mozzarella string cheese, cut into 32 cubes 1/2 cups dry bread crumbs ¼ cup milk 1 eggs, lightly beaten 1 Tbsp minced onion 1 ½ tsp minced garlic 2 tsp salt ½ tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree. Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out. Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
2 ½ lb Chicken breasts, boneless and skinless (about 6 med. Breasts) 2 T. Dijon mustard ½ cup Butter 1 Garlic clove, minced 2 T. Fresh parsley, minced 1/3 cup Parmesan cheese, shredded 1 ½ cups Panko* bread crumbs
Assembly and Baking Directions: Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, Parmesan cheese and breadcrumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze. Serving Day Directions: To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise). *Panko bread crumbs are found in the Oriental section of a supermarket or Asian market (I have found them at Woodmans). Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged unseasoned stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed.
2 pounds ground beef 1 large onion, chopped 3 cloves garlic, minced 12 oz tomato paste (2 small cans or 1 large) 3 cups water 1 Tablespoon chili powder 2 teaspoons salt 1 teaspoon cumin ½ teaspoon black pepper 3 Tablespoons brown sugar 1 can (16 ounces) kidney beans, rinsed and well drained 1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve: Thaw chili. Heat and serve. Top with shredded cheese if desired.
Spinach & Artichoke Pizza
ReplyDeleteIngredients
1 12" Boboli® Whole Wheat Pizza Crust
1 c. part-skim Ricotta cheese
5 oz. frozen spinach, thawed, drained and chopped
4–5 artichoke hearts in water, drained and chopped
1 clove garlic, minced
1/8 tsp. hot pepper flakes
2 tbsp. Parmesan cheese, grated
Directions
Preheat oven to 450° F.
In a small mixing bowl, combine part-skim Ricotta cheese, frozen spinach, artichoke hearts, garlic, and hot pepper flakes. Place the crust on a baking sheet. Spread the cheese mixture onto the crust, leaving a 1/2" border around the pizza. Sprinkle the top with the Parmesan cheese and bake 10 – 12 minutes until bubbly and light brown on the edges. Add 1/4 pound cooked, diced chicken breast for a heartier version.
Bruschetta Chicken
ReplyDelete4-6 Chicken breasts seasoned with basil
1 can Italian diced tomatoes
1 box of stuffing mix
¼ cup melted butter
¼ cup of water
6 slices of mozzarella cheese
Place chicken in pan
Cover with sliced mozzarella
Mix diced tomatoes, stuffing, butter and water
Spread mixture over the top of chicken
Cover with foil
Bake at 325 degrees for 90 minutes
Last 30 minutes remove foil
To freeze, freeze chicken with mozzarella cheese individually wrapped in saran wrap. We add other ingredients the day of prep.
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.
Mozzarella Meatballs
ReplyDelete1 ½ lb ground beef
4 mozzarella string cheese, cut into 32 cubes
1/2 cups dry bread crumbs
¼ cup milk
1 eggs, lightly beaten
1 Tbsp minced onion
1 ½ tsp minced garlic
2 tsp salt
½ tsp black pepper
Remove string cheese from wrappers and cut each string into 8 equal pieces. Place in a large bowl or bag and freeze until it is time to form meatballs. Preheat oven to 500 degree.
Using your heads, thorought combine beef, bread crumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1 - 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
Place meatballs close together on lightly greased pan. Bake for 15 minutes. Cool meatballs. While meatballs are baking and cooling, mix sauce.
Sauce
1 cups ketchup
1/2 cups red wine vinegar
1/2 cups worcestershire sauce
1/2 cups packed brown sugar
1/2 Tbsp minced garlic
1/2 Tbsp mined onion
1.5 tsp dry mustard
1/2 tsp black pepper
Mix ketchup, vinegar, worcestershire sauce, brown sugar, garlic, onion, mustard and pepper in a large bowl. Divide cooled meatballs evenly among bags of sauce.
Baked Chicken Dijon
ReplyDeleteSupper Swap Recipe
2 ½ lb Chicken breasts, boneless and skinless (about 6 med. Breasts)
2 T. Dijon mustard
½ cup Butter
1 Garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 ½ cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, Parmesan cheese and breadcrumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter-coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze.
Serving Day Directions:
To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).
*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market (I have found them at Woodmans). Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged unseasoned stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed.
Pronto Chili
ReplyDeleteFrom The Best of Country Cooking
2 pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.