1 ½ cups of soy sauce 1 cup and 2 Tbsp water ¾ cups brown sugar 1 Tbsp and 1 ½ tsp honey 1 ½ dashes of lemon juice 6 pork chops Sauce: 1 ½ cups ketchup ¾ cup cocktail sauce ¼ cup and 2 Tbsp brown sugar 3 Tbsp water 2 ¼ tsp ground dry mustard
Preparation Day: 1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool. 2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag and seal. 3. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour into small baggie. Package with chops in gallon Ziploc. Freeze flat. Cooking Day: 4. Preheat oven to 350 degrees F (175 degrees C). 5. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven. 6. Pour sauce over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
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.
Serving day: Thaw completely. Heat until warmed through. Top with any of the following:
Grated cheese for topping Tortillas cut into 1-inch squares (fried in oil until crispy) or purchase corn tortilla strips or chips Avocado, sliced or cubed Sour cream Fresh diced tomatoes Chopped fresh cilantro
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.
4-5 boneless chx breasts, diced 1 jar of salsa 1/2 tsp cumin 1/2 tsp chili powder 1/2 can black beans 1/2can corn 4-6 tortilla shells Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions: Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown. serve with salsa and sour cream if desired!
Ingredients 1 teaspoon Salt 2 pounds Ground beef 2 Cloves garlic crushed 1 teaspoon Ground cumin 1 teaspoon Oregano crushed 1/2 cup Green chilis chopped 1/2 cup Taco sauce 1/2 cup Sour cream 1/4 cup Cider vinegar 1 stick Butter melted 9 - 7 inch Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, cook until meat looses pinkness. DRAIN WELL. Add garlic, and spices. Stir in remaining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY: Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.
Mistakenly Zesty Pork Chops
ReplyDelete6 servings
1 ½ cups of soy sauce
1 cup and 2 Tbsp water
¾ cups brown sugar
1 Tbsp and 1 ½ tsp honey
1 ½ dashes of lemon juice
6 pork chops
Sauce:
1 ½ cups ketchup
¾ cup cocktail sauce
¼ cup and 2 Tbsp brown sugar
3 Tbsp water
2 ¼ tsp ground dry mustard
Preparation Day:
1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag and seal.
3. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour into small baggie. Package with chops in gallon Ziploc. Freeze flat.
Cooking Day:
4. Preheat oven to 350 degrees F (175 degrees C).
5. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
6. Pour sauce over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
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.
Chicken Tortilla Soup:
ReplyDelete1 medium onion, chopped
2 cloves garlic, minced
1-2 T. oil for sautéing
4 oz can chopped green chilies
15 oz can Italian style chopped stewed tomatoes, undrained
4 cups chicken broth
1 t. ground cumin
1 t. chili powder
1 t. lemon-pepper seasoning
2 t. Worshershire sauce
1/2 t. Tabasco
3 cups chicken, baked or broiled, chopped or shredded
Sauté onion and garlic in oil. Add rest of ingredients. Simmer for 20 minutes. In a small bowl mix ¼ cup flour and ½ cup water. Wisk back into soup and heat to boiling. Cool soup. Double bag, seal, label and freeze flat.
Serving day:
Thaw completely. Heat until warmed through. Top with any of the following:
Grated cheese for topping
Tortillas cut into 1-inch squares (fried in oil until crispy) or purchase corn tortilla strips or chips
Avocado, sliced or cubed
Sour cream
Fresh diced tomatoes
Chopped fresh cilantro
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.
Chicken Quesadillas
ReplyDeleteCindy Brueggeman
4-5 boneless chx breasts, diced
1 jar of salsa
1/2 tsp cumin
1/2 tsp chili powder
1/2 can black beans
1/2can corn
4-6 tortilla shells
Cheese??
dice up the chicken in bite size pieces. add all ingredients to a pan, leaving out the corn and beans for now. cook until chicken is fully cooked, then add beans and corn. the longer you simmer this, the more the flavor goes thru it. you can add more cumin and chili powder if you like it a little more spicy, taste test first! Place chicken mixture in a freezer bag. Bundle with the tortillas and cheese. Seal, label and freeze flat.
Serving instructions:
Thaw contents of bag completely. Place a portion of meat mixture on half of the tortilla, add cheese, fold over other part of tortilla....continue this until all meat mixture is used up. bake at 350 for 10-15 mins, until a light golden brown.
serve with salsa and sour cream if desired!
Freezer Beef Chimichangas
ReplyDeleteIngredients
1 teaspoon Salt
2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilis chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 stick Butter melted
9 - 7 inch Flour tortillas
COOKING DAY:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, cook until meat looses pinkness. DRAIN WELL. Add garlic, and spices. Stir in remaining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY:
Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas.
Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream.