1-1.5 lbs ground beef
1 package wide egg noodles
1-2 cups cheddar cheese
1/2 onion, chopped (or as much onion as you want)
1/2 cup water
1 beef bouillon cube
1/2 tsp. garlic powder
16 oz can diced tomatoes (we use two cans because we love tomatoes)
sprinkle salt & pepper
1 green pepper, sliced (or as much green pepper as you want)
SAUCE:
1.5 TBSP corn starch
2 TBSP water
1 TBSP sugar
2 TBSP soy sauce
Brown meat and onion, drain. Then add water, bouillon cube, garlic powder, diced tomatoes, salt & pepper. Stir well, put lid on skillet and let simmer for 10 minutes.
Add strips of green pepper to beef mixture, continue to simmer another 5 minutes or so, until the green pepper is not crunchy.
While green pepper is cooking, mix the sauce with the ingredients from above - corn starch, water, sugar, and soy sauce. Add to beef mixture and stir well, continue letting it simmer another 5-10 minutes.
If eating immediately: Boil wide egg noodles as directed on package. Serve beef mixture over noodles with cheddar cheese sprinkled on top to your liking.
To Freeze: Let sauce cool for 10-15 minutes, then freeze in quart (or larger if desired) freezer bags. Do not add egg noodles or cheese until the day you will be eating this meal.
When ready to prepare: You can let the sauce thaw, or can slowly warm up from frozen on the stove top. Once sauce is heated through, serve as described above.
**Side note: Nikki's family does not like to eat green peppers, so she removes the green pepper slices before freezing. They still get the flavor added, but don't have to pick out the peppers at meal time!**
Wednesday, June 20, 2012
Tuesday, June 19, 2012
Oven Baked Chicken Fajitas
1 pound boneless, skinless chicken breasts, cut into strips
2 TBSP veg oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chiles
1 medium onion, sliced
1 large bell pepper, sliced
12 flour tortillas
Toppings as desired (sour cream, shredded cheese, guacamole, etc)
Preheat oven to 400F. Place chicken strips in a greased 9x13 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.
Next, add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender.
*To Freeze: Combine all ingredients in 1 gallon-sized freezer bag, label and date - then freeze.
*When ready to prepare: Let chicken thaw up to 24 hours, drain bag of excess liquid. Place chicken and veggies in 9x13 and bake according to instructions above.
2 TBSP veg oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chiles
1 medium onion, sliced
1 large bell pepper, sliced
12 flour tortillas
Toppings as desired (sour cream, shredded cheese, guacamole, etc)
Preheat oven to 400F. Place chicken strips in a greased 9x13 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.
Next, add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender.
*To Freeze: Combine all ingredients in 1 gallon-sized freezer bag, label and date - then freeze.
*When ready to prepare: Let chicken thaw up to 24 hours, drain bag of excess liquid. Place chicken and veggies in 9x13 and bake according to instructions above.
Baked Honey Mustard Garlic Drummettes
20 chicken wing drummettes
8 garlic cloves, peeled and crushed
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP light soy sauce
2 TBSP lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a nonreactive bowl. Add chicken and toss to coat each piece well.
*To Freeze: Combine all ingredients in 2-3 gallon-size freezer bags, label and date. Freeze.
*When ready to prepare: Let chicken thaw up to 24 hours. Preheat oven to 400F. Place chicken wings in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.
8 garlic cloves, peeled and crushed
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP light soy sauce
2 TBSP lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a nonreactive bowl. Add chicken and toss to coat each piece well.
*To Freeze: Combine all ingredients in 2-3 gallon-size freezer bags, label and date. Freeze.
*When ready to prepare: Let chicken thaw up to 24 hours. Preheat oven to 400F. Place chicken wings in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.
Buffalo Chicken Grilled Cheese Sandwich
1 cup cooked & shredded chicken breast
4 TBSP hot sauce
2 TBSP mayo (optional - added to mixture if serving this on same day.....added after thawing if freezing this)
4 TBSP carrot, grated
4 TBSP celery, diced
4 TBSP green or red onion, sliced or diced
4 TBSP blue cheese, crumbled
2 cup cheddar cheese, grated
Mix the chicken, hot sauce, carrot, celery, and onion in a small bowl.
Butter the outside of each slice of bread, sprinkle half the cheeses on the inside of one slice of bread. Top with the buffalo chicken mix, then add the remaining cheese and the other slice of bread.
Grill like a normal grilled-cheese sandwich, until bread is golden brown and cheese has melted.
To Freeze: Combine chicken, hot sauce, carrot, celery, and onion. Transfer to freezer-safe container, label and date. The above recipe makes 4-5 sandwiches.
*When ready to prepare: Let chicken mixture completely thaw, then heat up on stove top. Once hot, mix in mayo (or could substitute cream cheese), to desired consistency. Follow above instructions to complete the sandwich.
***This was a BIG hit in Kristin's household!!!***
4 TBSP hot sauce
2 TBSP mayo (optional - added to mixture if serving this on same day.....added after thawing if freezing this)
4 TBSP carrot, grated
4 TBSP celery, diced
4 TBSP green or red onion, sliced or diced
4 TBSP blue cheese, crumbled
2 cup cheddar cheese, grated
Mix the chicken, hot sauce, carrot, celery, and onion in a small bowl.
Butter the outside of each slice of bread, sprinkle half the cheeses on the inside of one slice of bread. Top with the buffalo chicken mix, then add the remaining cheese and the other slice of bread.
Grill like a normal grilled-cheese sandwich, until bread is golden brown and cheese has melted.
To Freeze: Combine chicken, hot sauce, carrot, celery, and onion. Transfer to freezer-safe container, label and date. The above recipe makes 4-5 sandwiches.
*When ready to prepare: Let chicken mixture completely thaw, then heat up on stove top. Once hot, mix in mayo (or could substitute cream cheese), to desired consistency. Follow above instructions to complete the sandwich.
***This was a BIG hit in Kristin's household!!!***
Honey-Glazed Spareribs
6 lbs spareribs
1 cup packed light brown sugar
1 1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, peeled and crushed
1 TBSP salt
2 tsp ground ginger
2 tsp Tabasco
In a medium, nonreactive saucepan, slowly heat brown sugar, honey, vinegar, and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature.
Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Freeze until ready to cook.
*When ready to prepare: Let thaw for 12-24 hours - turn over two or three times while thawing/marinating. Place the ribs and marinade in the slow cooker, marinade will not cover all the ribs. Cover and cook on LOW for 7-8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done with it is tender and falling off the bone.
**This is another DELICIOUS recipe!!**
1 cup packed light brown sugar
1 1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, peeled and crushed
1 TBSP salt
2 tsp ground ginger
2 tsp Tabasco
In a medium, nonreactive saucepan, slowly heat brown sugar, honey, vinegar, and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature.
Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Freeze until ready to cook.
*When ready to prepare: Let thaw for 12-24 hours - turn over two or three times while thawing/marinating. Place the ribs and marinade in the slow cooker, marinade will not cover all the ribs. Cover and cook on LOW for 7-8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done with it is tender and falling off the bone.
**This is another DELICIOUS recipe!!**
Cornflake Chicken Tenders
***THESE ARE DELICIOUS!!! ONE OF OUR FAVES OF OUR FAVORITES!!!***
4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
8 TBSP butter (1 stick), melted
2 cups finely crushed corn flakes cereal
Combine flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.
Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on a baking sheet.
*To Freeze: Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for 30 minutes, until mostly firm. Transfer the strips to a gallon-sized freezer bag, label and date.
*When ready to prepare: Preheat oven to 400F, bake from frozen for 25 minutes on a baking sheet.
4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
8 TBSP butter (1 stick), melted
2 cups finely crushed corn flakes cereal
Combine flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.
Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on a baking sheet.
*To Freeze: Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for 30 minutes, until mostly firm. Transfer the strips to a gallon-sized freezer bag, label and date.
*When ready to prepare: Preheat oven to 400F, bake from frozen for 25 minutes on a baking sheet.
Twice Baked Potato Casserole
8 medium baking postatoes, about 4 pounds (mashed)
1 8oz pkg cream cheese, softened
1 stick butter, softened
2 cups shredded sharp cheddar cheese (1/2 pound)
1 pint sour cream
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh chives
6 slices bacon, cooked crisp, drained, and crumbled
Preheat oven to 350F.
Mash the potatoes. Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper - stir again.
Spray 9x13 baking dish with vegetable oil, spread potato mixture into the dish. Bake casserole for 30-35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon.
To Freeze: We divided the potato mixture up into smaller disposable freezer/oven-safe containers - potentially making 2-3 small casseroles from this one recipe. After potato mixture is spread into the container, cover with syran wrap (press down onto the potatoes to remove as much air bubbles as possible). Then cover with aluminum foil tightly. Label and date. On cooking day - let thaw for several hours - may need to add minutes to the cooking time, depending on whether it is completely thawed or not.
1 8oz pkg cream cheese, softened
1 stick butter, softened
2 cups shredded sharp cheddar cheese (1/2 pound)
1 pint sour cream
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh chives
6 slices bacon, cooked crisp, drained, and crumbled
Preheat oven to 350F.
Mash the potatoes. Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper - stir again.
Spray 9x13 baking dish with vegetable oil, spread potato mixture into the dish. Bake casserole for 30-35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon.
To Freeze: We divided the potato mixture up into smaller disposable freezer/oven-safe containers - potentially making 2-3 small casseroles from this one recipe. After potato mixture is spread into the container, cover with syran wrap (press down onto the potatoes to remove as much air bubbles as possible). Then cover with aluminum foil tightly. Label and date. On cooking day - let thaw for several hours - may need to add minutes to the cooking time, depending on whether it is completely thawed or not.
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