I'm cooking the honey pecan chicken tonight and realized I have 3 honey cream sauces. Who is missing one?

We had Melissa's ribs last night for dinner and they were fantastic! Jeff requested we make this one again next round. Ikey said they were "dewicious". Lori - you may have some competition - Ikey liked them as much as the chicken cordon bleu.

Brown Sugar Pork Ribs

3 pounds boneless prk ribs

1 cup chopped onion

2 teaspoons minced garlic

3 tablespoons butter

2 tablespoons soy sauce

3/4 cup lemon juice

1 teaspoon salt

1/2 teaspoon pepper

2 cups brown sugar

Place ribs in slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Place ribs in labeled freezer bag. In a small skillet, cook onion and garlic in butter until soft. Add soy sauce, lemon juice, salt, pepper and brown sugar. Cook and stir until sugar is dissolved. Pour over ribs in freezer bag.

To serve: Place frozen ribs and sauce in crock pot and cook on low for 2 hours. Turn ribs after one hour. (This is what I did and they turned out yummy!) You could try baking them in the oven. Just know that they cook up pretty fast.

Parmesan Garlic Chicken

6 boneless, skinless chicken breast
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
1/2 cup olive oil

Mix together cheese, garlic, and Italian dressing mix. Dip chicken in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in freezer bag. Freeze, using freezer bag method.

Serving day: Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken in tender and no longer pink.

Beef Tamale Pie

Beef Tamale Pie

an original recipe by Emilie Ahern

1 lb. ground beef
1/2 c. minced onion
1 Tbsp. minced garlic (3 cloves)
1 small can tomato paste
1 pkg. taco seasoning
1 (28 oz.) can diced tomatoes
1 can black beans (rinsed)
1 small can green chilis
1 c. frozen corn
juice from 1 lime
fresh cilantro
8 oz. shredded cheese
1 box jiffy corn bread mix

- In large pot, brown beef with chopped onions. Add garlic and cook for 2 minutes. - Add all other ingredients through cilantro. Mix well. - Pour into 9x13 pan. Top with shredded cheese. - Make cornbread according to package directions. Spread onto top of casserole. -

Thawed--Bake at 375 uncovered for 35-45 minutes or until cornbread is browned and filling is bubbly.

- To cook from frozen uncover and let sit at room temp for 30 minutes. Then cover with foil and bake at 375 for 30 minutes. Then uncover and bake for an additional 45 minutes or until cornbread is browned and filling is bubbly.

Honey Pecan Chicken

6 servings

6 boneless, skinless chicken breast halves
Marinade:
1/2 cup olive oil
2 t. fresh thyme, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
Honey Cream Sauce:
2 T butter
1 T shallots minced
1 cup orange juice
1/4 cup whiskey ( i didn't add this)
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8 t. pepper

Serving Day:
1/2 cup Pecans, chopped
1/4 cup flour
Olive Oil

Cooking Day:
For the chicken: mix oil, thyme, garlic, salt, and pepper. place chicken breasts in freezer bag, then pour olive oil mixture over chicken breasts. Freeze.

For the sauce: Melt butter in medium saucepan over low heat. Sauté shallots in butter until tender. Add orange juice and whiskey over medium heat, and continue cooking until liquid is reduced by one half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt and pepper. Cool. Freeze separately, using freezer bag.

Serving day:
Thaw chicken breasts and cream sauce. Mix chopped pecans and flour together. Dredge chicken breasts in flour mixture. Heat a small amount of olive oil in large skillet. Pan fry chicken breasts until golden brown and cooked through. Heat sauce over low heat until warm; do not boil.

To serve, place chicken on individual serving dished and pour cream sauce over chicken breasts.

Chicken Cacciatore

6 servings

2 medium onions, sliced thin
2 cloves garlic, minced
1-15oz. can diced tomatoes
1-8oz. can tomato sauce
1 t. salt
1/4 t. pepper
2 t. oregano
1/2 t. basil
1/2 t. celery seed
1 bay leaf
1/4 cup white wine
6 boned chicken breasts

Serving day: pasta

Cooking Day:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. freeze, using freezer bag.

Serving day:
Place in Crock-Pot and cook on low 6-8 hours or on hight 2 1/2-4 hours Serve over pasta.

Next Meals

Now that school is off to a good start I figured it was time we dived back into those freezer meals. It looks like most people want to do meals once a month. For those of you who don't, you can do two meals and meet with us every other month. I think we can all be flexible with what works for you. My vote is to meet the 2nd Friday of every month at 10:00 to swap meals. Does that work for everyone? In regards to the actual meals, I think we should try new things and see what works since we've done 2 rounds of meals we liked. If you already have an idea of what you want to make then share your idea on the blog. I'm thinking of making Taco Pie. It's Garth's favorite dinner!!

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Lemon Glazed Chicken Breast

6 boneless, skinless chicken breast halves
1 cup flour
1 tsp pepper
½ cup butter, melted
½ cup honey
½ cup lemon juice
2 T. soy sauce

Pound chicken breasts to ½ inch thickness. Mix flour and pepper together. Dredge chicken through flour mixture. Set aside. Mix together butter, honey, lemon juice, and soy sauce. Place chicken in greases baking dish and pour glaze over chicken breasts. Bake at 350 degrees for one hour. Glaze will thicken as it cools.

BBQ Chicken Pizza

3 boneless, skinless chicken breasts
1 1/3 cups BBQ sauce
1 pizza crust
6 oz mozzarella cheese, grated
1/2 medium red onion, thinly sliced

Yields 1 large pizza

Marinate chicken in 2/3 cup BBQ sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for about 30 minutes (or until done). Remove from oven. Roll out pizza dough; you may want to use a round cardboard covered with plastic wrap for this step.

Spread remaining 2/3 BBQ sauce over crust. Sprinkle cheese evenly over crust, leaving 1/2 inch border. Shred chicken and arrange over cheese, topping with onion. Freeze, covering pizza and cardboard with plastic wrap followed by heavy duty foil.

Serving day instructions:
Preheat oven 10 45o degrees. Bake frozen pizza (remove cardboard) for 10- 15 minutes.

*NOTE* I used Boboli pizza crust for this recipe, but I think it would taste better with an uncooked crust.

Cranberry Chicken

8 oz Catalina dressing
1 pkg dry onion soup mix
1 1-lb can whole berry cranberry sauce
4 boned chicken breasts

Yields 4 servings

Mix together dressing, onion soup mix, and cranberry sauce. Place chicken and mixture together in a freezer bag.

Thaw completely. Place chicken and cranberry sauce in greased baking dish and bake uncovered at 350 degrees for 1 hour. Serve over rice.

Baked Ziti

1 (16 oz.) box ziti macaroni (or any desired noodle)
1 lb. ground hamburger or sausage
½ onion, chopped
1 lg. jar spaghetti sauce
1 lb. cottage cheese or ricotta cheese
1 egg
8 oz. grated Mozzarella cheese
1/2 tsp. garlic powder
1 tsp. oregano
Dash of salt
Olive oil

Boil macaroni according to directions on box, drain, and cool. If planning to freeze before baking, cook the noodles al dente. Brown the meat and onion in olive oil. Add oregano, garlic powder, salt, and spaghetti sauce. Set aside a little bit of the grated cheese for the top. Mix cottage cheese, egg, and mozzarella cheese together and add to meat mixture. Mix the noodles in lasts and put in 9X13 oblong baking pan. Sprinkle with cheese. Cover with foil and bake 40 minutes at 350° or until very bubbly. Bake uncovered for the last 5 or 10 minutes.

Teryiaki Chicken

1 onion, chopped
½ c. soy sauce
¼ c. ketchup
½ c. sugar
1 c. water
2 T. cornstarch
2 c. cooked boneless, skinless chicken

Sauté onion in butter. In a bowl mix the soy sauce, ketchup, sugar, water, and cornstarch. Pour into skillet with the onions. Add the cooked chicken and stir on medium. Heat until it thickens. Serve over rice.

**This meal is prepared differently as a freezer meal.

Preparing as a freezer meal:
Do not cook the chicken. Place the raw chicken in a freezer bag. Combine all ingredients except the corn starch and pour over the chicken.

Serving Day Instructions:
Thaw completely. Place both chicken and sauce in a 9x13 pan. Bake at 350° for 30-40 minutes or until chicken is cooked. Serve over rice.

*Optional: If you like your sauce a little thicker then try the following. After the chicken is completely cooked, separate the sauce from the chicken. Put the sauce in a frying pan and add 2T. corn starch. (Tip: To prevent lumpy sauce, mix the corn starch with a little bit of cold water before you add it to the sauce.) Cook and stir sauce until thickened. I cut up the chicken and put it back in the frying pan with the sauce. It’s easier for my kids to eat it that way. Enjoy.

Curry Chicken

1-2 lbs. boneless chicken breasts
½ cup honey
1 tsp salt
¼ cup melted margarine (use less if desired)
¼ cup prepared mustard
1 tsp curry powder

Cut chicken into desired sizes and place in 9 X 13 pan. Melt margarine and stir remaining ingredients. Pour sauce over chicken turning to coat and bake at 350° for 40-50 minutes or until chicken is cooked. Turn the chicken at least once while baking. Serve over rice.

Preparing as a freezer meal:
Place chicken in freezer bag. Mix remaining ingredients and pour over chicken.

Serving Day:
Thaw completely. Place chicken with sauce into a pan and bake at 350° for 40-50 minutes or until chicken is cooked. Turn the chicken at least once while baking. Serve over rice.