http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2004_01/Mex_ChickenCass.asp
**Include a bag of tortillas and cheese with each meal**
Baja Taco Filling
http://www.30daygourmet.com/RecipeClassics/Baja_Burrito.asp
**Remember to leave onions out of one of the meals**
**Remember to leave onions out of one of the meals**
French Toast Sticks
French Toast Sticks & Sausage
12 pieces Texas toast bread
1/3 cup melted butter
6 eggs
1/2 cup sugar
1/2 tsp. cinnamon
1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet(s). Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
Also cook Sausage links and include in a separate freezer bag.
12 pieces Texas toast bread
1/3 cup melted butter
6 eggs
1/2 cup sugar
1/2 tsp. cinnamon
1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet(s). Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
Also cook Sausage links and include in a separate freezer bag.
Italian Chicken with Angel Hair Pasta
Italian Chicken with Angel Hair Pasta
(swapped 12/08)
Suggested by Dana
Serves 6
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli
Assembly Directions:
Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)
Remove chicken breasts from crock pot and discard Italian Dressing. Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt. Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.
Freezing and Cooking Directions:
Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.
Serving Directions:
To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.
(swapped 12/08)
Suggested by Dana
Serves 6
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli
Assembly Directions:
Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)
Remove chicken breasts from crock pot and discard Italian Dressing. Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt. Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.
Freezing and Cooking Directions:
Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.
Serving Directions:
To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.
Grilled Sesame Chicken
http://www.30daygourmet.com/Contest/Recipe_of_the_Month_Winners/2001_May_Recipe.asp
** Remember to Leave the onions out of one of the meals **
** Remember to Leave the onions out of one of the meals **
Chicken Breast with Pesto Butter
Frozen Chicken Breasts with Pesto Butter
Ingredients
6 Boneless skinless chicken
1/2 cup Fresh basil leaves washed and dried
1/4 cup Freshly grated parmesan cheese
1 clove Garlic minced
1/2 cup Butter room temp
1/3 cup All purpose flour seasoned with S&P
1 Egg well beaten
3/4 cup Fine dry bread crumbs
2 tablespoon Butter (for serving day)
2 tablespoon Olive oil (for serving day)
COOKING DAY:
Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.
Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.
SERVING DAY:
Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.
Ingredients
6 Boneless skinless chicken
1/2 cup Fresh basil leaves washed and dried
1/4 cup Freshly grated parmesan cheese
1 clove Garlic minced
1/2 cup Butter room temp
1/3 cup All purpose flour seasoned with S&P
1 Egg well beaten
3/4 cup Fine dry bread crumbs
2 tablespoon Butter (for serving day)
2 tablespoon Olive oil (for serving day)
COOKING DAY:
Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.
Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.
SERVING DAY:
Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.
Catalina Chicken
Catalina Chicken
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours.
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours.
Tater Tot Hot Dish
Tater Tot Hot Dish
From Trinity Lutheran Church Cookbook
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
From Trinity Lutheran Church Cookbook
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Pizza Dunkers
Pizza Dunkers
Ingredients:
1 loaf frozen bread dough (or your own 1 pound bread dough recipe)
8 oz pkg Pepperoni, diced
5 oz pkg Canadian bacon, diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
2 cups Pizza Sauce or Pasta Sauce
Directions:
1.Thaw or prepare dough. Roll into a 14×24 inch rectangle about 1/4 inch thick.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat.
5. Like a jellyroll, roll dough beginning at the long side.
6. Use plain dental floss to cut roll into 24 - 1 inch slices.
5. Lay slices on greased cookie sheets or parchment paper and flash freeze.
6. Place 24 frozen dunkers in gallon freezer bag, separating layers with waxed paper or parchment paper.
7. Fill quart bags with 2 cups sauce and include in each bag (or include a can of pizza sauce on swap day).
Pizza Dunkers Serving Instructions:
Place frozen dunkers on baking stone (or cookie sheet) about an inch apart. Defrost in fridge. Before baking, let sit in a warm location for 10 minutes. Bake at 400 for 15-20 minutes or until golden brown. Serve with warm pasta sauce.
Dunk and enjoy!
Ingredients:
1 loaf frozen bread dough (or your own 1 pound bread dough recipe)
8 oz pkg Pepperoni, diced
5 oz pkg Canadian bacon, diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
2 cups Pizza Sauce or Pasta Sauce
Directions:
1.Thaw or prepare dough. Roll into a 14×24 inch rectangle about 1/4 inch thick.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat.
5. Like a jellyroll, roll dough beginning at the long side.
6. Use plain dental floss to cut roll into 24 - 1 inch slices.
5. Lay slices on greased cookie sheets or parchment paper and flash freeze.
6. Place 24 frozen dunkers in gallon freezer bag, separating layers with waxed paper or parchment paper.
7. Fill quart bags with 2 cups sauce and include in each bag (or include a can of pizza sauce on swap day).
Pizza Dunkers Serving Instructions:
Place frozen dunkers on baking stone (or cookie sheet) about an inch apart. Defrost in fridge. Before baking, let sit in a warm location for 10 minutes. Bake at 400 for 15-20 minutes or until golden brown. Serve with warm pasta sauce.
Dunk and enjoy!
Oriental Sesame Chicken Strips and Rice
Oriental Sesame Chicken Strips
30 Day Gourmet Revised
Ingredients:
3/4 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 envelopes Good Seasons Oriental Sesame Dressing Mix
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
Assembly Directions:
Mix honey, juice, soy sauce and salad dressing mix in large bowl until well blended.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
30 Day Gourmet Revised
Ingredients:
3/4 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 envelopes Good Seasons Oriental Sesame Dressing Mix
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
Assembly Directions:
Mix honey, juice, soy sauce and salad dressing mix in large bowl until well blended.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
Ritz Chicken
2 1/2 pounds chicken, cooked and cubed (4+ cups)
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1 T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1 T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
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