Orange Chicken Bites
from Sparta Supper Swap
Makes 48 bites:
Ingredients:
1/2 cup orange marmalade
1/2 cup ketchup
2 Tbsp white vinegar
1 Tbsp minced garlic
2 teaspoons Montreal chicken seasoning
1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store)
3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)
Assembly Directions:
In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.
Freezing Directions:
Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.
Serving Directions:
Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)
Pizza Meatloaf
Pizza Meatloaf
2 lb. Lean ground beef
2 Eggs, lightly beaten
8 oz. Pizza sauce, divided
1 C. Saltine crumbs
1/2 C. Grated parmesan cheese
1/2 C. Shredded mozzarella cheese
1/2 C. Chopped onion
1 t. Seasoned salt
1 t. Dried oregano
1/4 t. Pepper
Assembly Directions:
In a bowl, combine eggs, 3/4 cup pizza sauce, saltine crumbs, parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper. Add beef and mix well.
Freezing Directions:
Freeze meat mixture in a gallon-size zip-lock bag. Seal remaining pizza sauce and mozzarella cheese in separate quart-size zip-lock bags. Label and freeze.
Pizza Meatloaf
Serving Directions:
Place thawed meatloaf in large loaf pan. Bake at 350 for 50 minutes. Drain. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.
2 lb. Lean ground beef
2 Eggs, lightly beaten
8 oz. Pizza sauce, divided
1 C. Saltine crumbs
1/2 C. Grated parmesan cheese
1/2 C. Shredded mozzarella cheese
1/2 C. Chopped onion
1 t. Seasoned salt
1 t. Dried oregano
1/4 t. Pepper
Assembly Directions:
In a bowl, combine eggs, 3/4 cup pizza sauce, saltine crumbs, parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper. Add beef and mix well.
Freezing Directions:
Freeze meat mixture in a gallon-size zip-lock bag. Seal remaining pizza sauce and mozzarella cheese in separate quart-size zip-lock bags. Label and freeze.
Pizza Meatloaf
Serving Directions:
Place thawed meatloaf in large loaf pan. Bake at 350 for 50 minutes. Drain. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.
Grilled Sesame Chicken and fluffy rice
Grilled Sesame Chicken and fluffy rice
Olive oil 1/4 C.
White grape juice 1/2 C. (4-oz.)
Soy sauce 1/4 C.
Ginger - powdered 1/2 t.
Dry mustard 1/2 T.
Ground black pepper 1/2 t.
Garlic cloves, crushed 2
Sesame seeds 2 T.
Green onions, chopped 1/4 C.
Chicken breasts, boneless, skinless 4-6
Long grain rice 1 ½ cups
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note:
If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
Olive oil 1/4 C.
White grape juice 1/2 C. (4-oz.)
Soy sauce 1/4 C.
Ginger - powdered 1/2 t.
Dry mustard 1/2 T.
Ground black pepper 1/2 t.
Garlic cloves, crushed 2
Sesame seeds 2 T.
Green onions, chopped 1/4 C.
Chicken breasts, boneless, skinless 4-6
Long grain rice 1 ½ cups
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note:
If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
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