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Archive for the ‘Asian’ Category

Ingredients:

1 can white chicken (or cooked chicken breasts)
3 c. cooked white rice
1 pkg. fried rice seasoning
1 egg
1 can mixed peas and carrots
1/2 white onion, chopped
2 tbsp. butter
4-6 tbsp. soy sauce

Directions: Cook rice according to package directions. Saute onion in butter, add rice, seasoning and soy sauce. Allow rice to brown lightly. Move aside, scramble egg in pan, mix into rice. Chop chicken, add to mixture with peas and carrots. Heat thoroughly.

From frozen: reheat in bag or microwave safe dish on medium 8-10 minutes or brown in a skillet.

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2 lb cooked pork, cut into strips
1/2 cup brown sugar, packed
1 tbsp cornstach
1 cup beef or chicken broth
1/2 tsp cloves
1 bay leaf
3/4 cup frozen sour cherries or canned, pitted cherries
1 tbsp lemon juice
1/4 cupb butter/margarine

Place pork strips into casserole. In a saucepan combine brown sugar, cornstarch and broth, stirring until smooth without any lumps. Add cloves and bay leaf. Cook mixture over low heat, stirring until thickened. Add sour cherries, lemon juice and butter/margarine then bring to a boil. Pour mixture over pork in casserle, then bake in a preheated 350F oven for 20 minutes. Cool and freeze into serving size container(s).

On cooking day:
Defrost and reheat in saucepan. Serve over rice.

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Serves: 8 Prep: 15min Cook: 32min Total: 47min

  • 16 ounces lo mein noodles or thin spaghetti
  • 1/4 cups sesame or olive oil
  • 2 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 onion, chopped
  • 2 large red bell pepper, chopped
  • 4 large cloves garlic, minced
  • 2 cups snow peas
  • 1 cup chicken broth
  • 1/3 cups and 1/4 tablespoons rice wine vinegar
  • 1/3 cups and 1/4 tablespoons soy sauce
  • 2 tablespoons freshly grated ginger

  1. Prepare noodles according to package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 minutes, or until browned and no longer pink. Remove to a plate and keep warm.
  3. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the onion, pepper, garlic, and snow peas and cook, stirring occasionally, for 8 minutes, or until tender-crisp. Stir in the chicken broth, vinegar, soy sauce, and ginger and cook for 2 minutes. Add the chicken and noodles and heat through.

From Frozen:

  1. Defrost both bags. Cook noodles according to package directions.
  2. Saute chicken mixture until chicken is cooked and veggies tender-crisp: ~6 minutes
  3. Add bag of sauce, saute for 2 minutes.
  4. Add cooked noodles and heat through.

Recipe from Prevention.

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  • 3 lbs. oneless, skinless chicken breast halves
  • 2-16 oz. cans pineapple slices, drained
  • 2-15 oz. cans mandarin oranges, drained
  • 1/4 c. cornstarch
  • 1/2 c. brown sugar
  • 1/4 c. soy sauce
  • 1/4 c. lemon juice
  • 1 t. salt
  • 1 t. ground ginger
  • 1/2 t. ground red pepper

Serving Day:

  • Steamed rice
  • Toasted almonds
  • Green pepper chunks

Yields 6-8 servings

Place chicken in freezer bag.  Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper.  Pour over the chicken in bag.  Freeze.

Cooking Instructions:

Thaw chicken mixture overnight in fridge or in microwave.  Place in crock pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours.  Add green pepper to crock pot 1 hour before serving, if desired.  To serve, spook over steamed rice and top with toasted almonds.

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2 lbs chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives

Combine all ingredients in a freezer container or Ziploc bag. Freeze.

Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!

Recipe from http://www.momsbudget.com

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