I found this recipe on the Freezer Chicks Blog.
10 lb Chicken Leg Quarters (may substitute boneless skinless chicken breasts)
1 1/2 bottles of Italian salad dressing
2 1/2 c shredded Parmesan cheese
1 2/3 c dry bread crumbs (seasoned italian crumbs are my fave)
1/2 c parsley flakes
2 1/2 T paprika
S & P
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.Place in ziploc and freeze.
To cook: thaw & bake at 350 uncovered for 30 minutes or until done.
Monday, June 30, 2008
August Exchange
What we are making for exchange on July 28th @ 9:00 a.m. at Christie's house:
Kimmi - Beef Noodle Supreme & Bourbon Chicken
Brenda - Pizza Braid & Breakfast Burrito
Christie - Lasagna Rollup & Sweet/Sour Meatballs
Nakole - Apple Butter Chicken & Parsley Parmesan Chicken
Mickey - Chicken Enchiladas & Teriyaki Beef
YUMMY!!!
Kimmi - Beef Noodle Supreme & Bourbon Chicken
Brenda - Pizza Braid & Breakfast Burrito
Christie - Lasagna Rollup & Sweet/Sour Meatballs
Nakole - Apple Butter Chicken & Parsley Parmesan Chicken
Mickey - Chicken Enchiladas & Teriyaki Beef
YUMMY!!!
Saturday, June 28, 2008
Bourbon Chicken
Makes 48 servings
Ingredients
24 lbs boneless skinless chicken breasts, cut into bite-size pieces
12-24 tablespoons olive oil
12 garlic cloves, crushed
3 teaspoons ginger
9 teaspoons crushed red pepper flakes
3 cups apple juice
4 cups light brown sugar
24 tablespoons ketchup
12 tablespoons cidar vinegar
6 cups water
4 cups soy sauce
Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
Ingredients
24 lbs boneless skinless chicken breasts, cut into bite-size pieces
12-24 tablespoons olive oil
12 garlic cloves, crushed
3 teaspoons ginger
9 teaspoons crushed red pepper flakes
3 cups apple juice
4 cups light brown sugar
24 tablespoons ketchup
12 tablespoons cidar vinegar
6 cups water
4 cups soy sauce
Directions
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
Beefy Cheesy Enchiladas
Ingredients:
3 pounds ground beef
2 Tablespoons garlic, pressed or minced
2 Tablespoons ground cumin
1 Tablespoon chili powder
48 ounces mild salsa or picante sauce (for use with beef mix)
1-1/2 pounds cream cheese, softened and cut into chunks
6 cups shredded Cheddar cheese
6 cups shredded Monterey Jack cheese
3 red or green peppers, finely chopped
36 (6-inch) tortillas
48 ounces mild salsa or picante sauce (for topping)
4-1/2 cups shredded cheddar or Monterey Jack cheese
Instructions: In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside. Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container.
Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.
Reheating instructions: Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving.
Yield: 36 servings
Nutrition information per one enchilada: 432 calories, 23 grams protein, 29 grams fat, 19 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 771 milligrams sodium
For a chicken version, substitute shredded cooked chicken for the ground beef.
Recipe Source: Cooking Among Friends, Meal Planning and Preparation Delightfully Simplified by Mary Tennant and Becki Visser (Cooking Among Friends)Reprinted with permission.
3 pounds ground beef
2 Tablespoons garlic, pressed or minced
2 Tablespoons ground cumin
1 Tablespoon chili powder
48 ounces mild salsa or picante sauce (for use with beef mix)
1-1/2 pounds cream cheese, softened and cut into chunks
6 cups shredded Cheddar cheese
6 cups shredded Monterey Jack cheese
3 red or green peppers, finely chopped
36 (6-inch) tortillas
48 ounces mild salsa or picante sauce (for topping)
4-1/2 cups shredded cheddar or Monterey Jack cheese
Instructions: In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside. Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container.
Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.
Reheating instructions: Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving.
Yield: 36 servings
Nutrition information per one enchilada: 432 calories, 23 grams protein, 29 grams fat, 19 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 771 milligrams sodium
For a chicken version, substitute shredded cooked chicken for the ground beef.
Recipe Source: Cooking Among Friends, Meal Planning and Preparation Delightfully Simplified by Mary Tennant and Becki Visser (Cooking Among Friends)Reprinted with permission.
Beef Noodle Supreme
Makes: 12 servings
2 pounds ground meat
4 tablespoons margarine
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons sugar
4 8 oz. Cans tomato sauce
2 8 oz. pkg cream cheese
2 cups sour cream
12 green onions, including green part, chopped
2 8 oz pkg. Noodles
2 cups cheddar cheese, grated
In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. Soften and blend thoroughly cream cheese and sour cream. Add onions and set aside. Boil noodles until tender; drain. In baking dishes, layer noodles, cream cheese mixture, and meat sauce. Repeat layers. Sprinkle cheese on top. Bake uncovered at 350 for 30 minutes.
To freeze - skip the baking step and freeze unbaked. Unthaw and then bake
2 pounds ground meat
4 tablespoons margarine
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons sugar
4 8 oz. Cans tomato sauce
2 8 oz. pkg cream cheese
2 cups sour cream
12 green onions, including green part, chopped
2 8 oz pkg. Noodles
2 cups cheddar cheese, grated
In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. Soften and blend thoroughly cream cheese and sour cream. Add onions and set aside. Boil noodles until tender; drain. In baking dishes, layer noodles, cream cheese mixture, and meat sauce. Repeat layers. Sprinkle cheese on top. Bake uncovered at 350 for 30 minutes.
To freeze - skip the baking step and freeze unbaked. Unthaw and then bake
Wednesday, June 25, 2008
Pizza Braids
Makes 12 pizza braids.
Dough:
12 cups of warm water
12 pkgs. yeast
12 T. sugar
9 t. salt
3 cups oil
24 cups flour
Topping:
6 jars pizza sauce
22 lbs shredded mozzarella cheese
Pizza Toppings (tbd)
Mix Together all dough ingredients. Dough should be slightly sticky to the touch- not too stiff, just a nice, workable dough. Roll out on a flour surface into a rectangular shape.
Spread sauce down the center of the dough only. Cover the sauce with 2-3 cups of cheese and the pizza toppings, then cover with the rest of the cheese. Use a pizza cutter to cut strips along each side of the dough. Even number on each side. Starting at the bottom, take each piece and cross, twist, and press the piece to the other side of the filling. Continue crisscrossing until your pizza is braided.
Freezing directions: Wrap in plastic wrap and then aluminum foil.
Cooking directions: Thaw completely. Bake at 400 for 18-20 minutes. After it is removed, brush the top with melted butter and sprinkle with garlic salt and Parmesan cheese. Cut into pieces.
Side dish suggestion: garlic bread or salad
Dough:
12 cups of warm water
12 pkgs. yeast
12 T. sugar
9 t. salt
3 cups oil
24 cups flour
Topping:
6 jars pizza sauce
22 lbs shredded mozzarella cheese
Pizza Toppings (tbd)
Mix Together all dough ingredients. Dough should be slightly sticky to the touch- not too stiff, just a nice, workable dough. Roll out on a flour surface into a rectangular shape.
Spread sauce down the center of the dough only. Cover the sauce with 2-3 cups of cheese and the pizza toppings, then cover with the rest of the cheese. Use a pizza cutter to cut strips along each side of the dough. Even number on each side. Starting at the bottom, take each piece and cross, twist, and press the piece to the other side of the filling. Continue crisscrossing until your pizza is braided.
Freezing directions: Wrap in plastic wrap and then aluminum foil.
Cooking directions: Thaw completely. Bake at 400 for 18-20 minutes. After it is removed, brush the top with melted butter and sprinkle with garlic salt and Parmesan cheese. Cut into pieces.
Side dish suggestion: garlic bread or salad
Feta & Spinach Lasagna Rolls
Ingredients:
makes 12 entrees, 6-8 rolls each
7 boxes lasagna noodles
36 oz crumbled feta cheese
48 oz. lowfat cottage cheese
48 oz. part-skim ricotta cheese
1 1/2 c. shredded asiago cheese
1 1/2 c. parmesan cheese
4 tsp. black pepper
22 1/2 oz. frozen chopped spinach
How to:
Boil noodles until flexible enough to roll but not completely cooked. Meanwhile, mix feta, cottage cheese, ricotta, asiago, parmesan, and pepper in a large bowl. Stir in spinach.
Place partially cooked noodles on a clean work surface in a single layer (do not overlap).
Spread three tablespoons fillings down the length of each noodle. Roll noodle and place seam down on a rimmed baking sheet. Place rolls in the freezer for 30 minutes.
Divide rolls up among tins (6-8 per tin). Cover with plastic wrap and board lid. Freeze!
Suggested sides: Garlic bread
makes 12 entrees, 6-8 rolls each
7 boxes lasagna noodles
36 oz crumbled feta cheese
48 oz. lowfat cottage cheese
48 oz. part-skim ricotta cheese
1 1/2 c. shredded asiago cheese
1 1/2 c. parmesan cheese
4 tsp. black pepper
22 1/2 oz. frozen chopped spinach
How to:
Boil noodles until flexible enough to roll but not completely cooked. Meanwhile, mix feta, cottage cheese, ricotta, asiago, parmesan, and pepper in a large bowl. Stir in spinach.
Place partially cooked noodles on a clean work surface in a single layer (do not overlap).
Spread three tablespoons fillings down the length of each noodle. Roll noodle and place seam down on a rimmed baking sheet. Place rolls in the freezer for 30 minutes.
Divide rolls up among tins (6-8 per tin). Cover with plastic wrap and board lid. Freeze!
Suggested sides: Garlic bread
Sweet & Sour Meatballs
Meatballs:
makes: 12 entrees, 20 meatballs each
12 lbs. lean ground beef
6 cups dried bread crumbs
1 1/3 c milk
8 eggs
1/2 c. minced garlic
2 T salt
4 tsp black pepper
shredded cheese**
Sauce:
4 cups brown sugar
1 c. cornstarch
2- 106oz. can pineapple tidbits, drained, juice reserved
1 c. soy sauce
5 c. red wine vinegar
Directions:
Preheat oven to 5oo. Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, & pepper in a large bowl. Shape into 1 to 1 1/2 in meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes, or until instant-read thermometer inserted into the center of a meatball reads 160 degrees. Cool meatballs.
While meatballs are baking and cooling, mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 min. Cool sauce.
Divide cooled meatballs, sauce, and pineapples evenly among tins. FREEZE IT UP BABY!!!
**JUST SO YOU KNOW--The recipe doesn't call for shredded cheese in the meatballs but I am going to do so anyway. I use shredded cheese in my meat loaf and it gives it good flavor and texture.
Suggested sides: rice would be good with this dish. Any pasta, salad, rolls or garlic bread.
makes: 12 entrees, 20 meatballs each
12 lbs. lean ground beef
6 cups dried bread crumbs
1 1/3 c milk
8 eggs
1/2 c. minced garlic
2 T salt
4 tsp black pepper
shredded cheese**
Sauce:
4 cups brown sugar
1 c. cornstarch
2- 106oz. can pineapple tidbits, drained, juice reserved
1 c. soy sauce
5 c. red wine vinegar
Directions:
Preheat oven to 5oo. Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, & pepper in a large bowl. Shape into 1 to 1 1/2 in meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes, or until instant-read thermometer inserted into the center of a meatball reads 160 degrees. Cool meatballs.
While meatballs are baking and cooling, mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 min. Cool sauce.
Divide cooled meatballs, sauce, and pineapples evenly among tins. FREEZE IT UP BABY!!!
**JUST SO YOU KNOW--The recipe doesn't call for shredded cheese in the meatballs but I am going to do so anyway. I use shredded cheese in my meat loaf and it gives it good flavor and texture.
Suggested sides: rice would be good with this dish. Any pasta, salad, rolls or garlic bread.
Breakfast Burritos
Makes: 24 breakfast burritos
Ingredients:
12 to 16 eggs, beaten
1 lb ground sausage, cooked (or crumbled links)
1/2 cup chunky salsa
2 cups cheddar cheese, shredded
24 large flour tortillas
Extras (optional):
1 green pepper, finely diced
6 potatoes, shredded and fried
jalapeno, sliced or diced
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops
Directions:
1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.
2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).
3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.
To Freeze:
Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.
To Serve:
Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.
Ingredients:
12 to 16 eggs, beaten
1 lb ground sausage, cooked (or crumbled links)
1/2 cup chunky salsa
2 cups cheddar cheese, shredded
24 large flour tortillas
Extras (optional):
1 green pepper, finely diced
6 potatoes, shredded and fried
jalapeno, sliced or diced
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops
Directions:
1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.
2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).
3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.
To Freeze:
Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.
To Serve:
Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.
Subscribe to:
Posts (Atom)