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.
Monday, August 31, 2009
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.
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.
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.
Sunday, August 30, 2009
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.
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.
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.
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.
Chicken Enchiladas
2 cans cream of chicken soup
1-2 c. salsa to taste
8-16 oz. sour cream to taste
2 c. cooked, chopped chicken
Flour tortillas
Grated cheese
Combine all ingredients except tortillas and some of the cheese to put on top. Spoon sauce into tortillas and roll them up. Place in a greased 9X13 pan with the seam side down. Spread leftover sauce over enchiladas. Sprinkle with the leftover grated cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Remove foil and return to oven until cheese is melted. (If you like it crunchier then cook without foil.)
1-2 c. salsa to taste
8-16 oz. sour cream to taste
2 c. cooked, chopped chicken
Flour tortillas
Grated cheese
Combine all ingredients except tortillas and some of the cheese to put on top. Spoon sauce into tortillas and roll them up. Place in a greased 9X13 pan with the seam side down. Spread leftover sauce over enchiladas. Sprinkle with the leftover grated cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Remove foil and return to oven until cheese is melted. (If you like it crunchier then cook without foil.)
Thursday, August 13, 2009
Zucchini Muffins
3 cups shredded Zucchini
1 2/3 cup sugar
2/3 cup vegetable oil
2 t. Vanilla
4 eggs
3 Cups Whole wheat flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder
Mix all the above ingredients together.
To freeze:
- Spray muffin tin with cooking spray. Fill each muffin cup 2/3rds full.
- Wrap tightly in plastic wrap and freeze. Once the raw batter is completely frozen, remove from pan and store in large ziplock bag.
To bake:
- Spray muffin tin with cooking spray or line cups with muffin papers.
- Place frozen batter into each cup.
- Bake @ 350* for 20 - 25 minutes.
if you want to just make and bake : 350 degrees for 15 min. (bread 50-60 min.)
1 2/3 cup sugar
2/3 cup vegetable oil
2 t. Vanilla
4 eggs
3 Cups Whole wheat flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder
Mix all the above ingredients together.
To freeze:
- Spray muffin tin with cooking spray. Fill each muffin cup 2/3rds full.
- Wrap tightly in plastic wrap and freeze. Once the raw batter is completely frozen, remove from pan and store in large ziplock bag.
To bake:
- Spray muffin tin with cooking spray or line cups with muffin papers.
- Place frozen batter into each cup.
- Bake @ 350* for 20 - 25 minutes.
if you want to just make and bake : 350 degrees for 15 min. (bread 50-60 min.)
Chicken Cordon Bleu
Serves 4
4 large boneless, skinless chicken breasts
½ lb. shaved or thinly sliced ham
8 thin slices Swiss cheese
½ cup flour
1 T. Paprika
1 beaten egg
½ cup plain breadcrumbs
Béchamel sauce
2 T. butter
1 ½ cups milk
2 T. flour
2 slices Swiss cheese
Cooking Day:
Béchamel sauce: warm butter and milk in saucepan over medium heat until butter melts. Wisk in flour. Add cheese, stirring until cheese melts and sauce thickens.
Pound chicken breasts to uniform thickness (approx. ¼ inch think). Top each breast with 1-2 slices of ham, two thin slices of Swiss cheese, and a dollop of béchamel sauce. Roll up each chicken breast, securing with a toothpick if necessary. In a bowl, mix together flour and paprika. Place beaten egg and breadcrumbs in two additional bowls. Dip each breast first in the flour mixture, then the egg, and finally the breadcrumbs, rolling to cover well. Brown the rolled chicken on all sides in an oiled skillet for about three minutes. Wrap cooked chicken breasts individually in plastic wrap, then place in freezer bag and freeze. Freeze extra béchamel sauce in a separate bag.
Serving Day:
Thaw completely. Bake thawed chicken breasts in a 375 degree oven, approximately 20-30 minutes. Pour thawed béchamel sauce over chicken breasts for the last 5 minutes of cooking.
Hint:
For less mess and easy clean up, place each chicken breast inside a large freezer bag before pounding breast to desired thickness using the flat side of a meat mallet or rolling pin.
By: Don’t panic More Dinner’s in the Freezer
4 large boneless, skinless chicken breasts
½ lb. shaved or thinly sliced ham
8 thin slices Swiss cheese
½ cup flour
1 T. Paprika
1 beaten egg
½ cup plain breadcrumbs
Béchamel sauce
2 T. butter
1 ½ cups milk
2 T. flour
2 slices Swiss cheese
Cooking Day:
Béchamel sauce: warm butter and milk in saucepan over medium heat until butter melts. Wisk in flour. Add cheese, stirring until cheese melts and sauce thickens.
Pound chicken breasts to uniform thickness (approx. ¼ inch think). Top each breast with 1-2 slices of ham, two thin slices of Swiss cheese, and a dollop of béchamel sauce. Roll up each chicken breast, securing with a toothpick if necessary. In a bowl, mix together flour and paprika. Place beaten egg and breadcrumbs in two additional bowls. Dip each breast first in the flour mixture, then the egg, and finally the breadcrumbs, rolling to cover well. Brown the rolled chicken on all sides in an oiled skillet for about three minutes. Wrap cooked chicken breasts individually in plastic wrap, then place in freezer bag and freeze. Freeze extra béchamel sauce in a separate bag.
Serving Day:
Thaw completely. Bake thawed chicken breasts in a 375 degree oven, approximately 20-30 minutes. Pour thawed béchamel sauce over chicken breasts for the last 5 minutes of cooking.
Hint:
For less mess and easy clean up, place each chicken breast inside a large freezer bag before pounding breast to desired thickness using the flat side of a meat mallet or rolling pin.
By: Don’t panic More Dinner’s in the Freezer
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