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  • 1/2 cup pesto basil sauce
  • 1 (12 inch) pre-baked pizza crust
  • 2 cups cooked chicken breast strips
  • 1 (6 ounce) jar artichoke hearts, drained
  • 1/2 cup shredded fontina cheese

Prep Day: Package all ingredients into a xl bag to be frozen except artichoke hearts. All will be assembled later into a pizza at a later date.

Serve Day: Preheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

 

from Twin Cities Freezer Supper Swappers December 2010 menu and An Easy Recipe

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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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Our next swap is one week from today! With halloween this weekend and the 1st being Monday, don’t let this swap sneak up on you. ūüôā

Aaaaand, here are some fun recipes for your leftover halloween candy!

http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/10-ideas-halloween-candy-00000000042300/

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saucychickenbroccolibakeban2.jpg
Description: A casserole of tender broccoli with chunks of chicken, topped with a flavorful sauce and cheese, served over rice. From www.tammysrecipes.com
Yield: 8 servings
Ingredients:
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
2 cups (8 ounces) shredded cheddar cheese, divided

You provide:
– cooked rice (brown or white)

Instructions (from fresh)

1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayonnaise, curry powder, 1 cup cheese, and chicken broth, whisking until smooth. Pour over chicken and broccoli.

4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbling. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.

From frozen:

1. Defrost in refrigerator overnight.

2. Preheat oven to 375.

3. Lightly spray 9″ x 13″ baking pan with cooking spray or olive oil.

4. Pour mixture into baking pan and bake uncovered for 30 minutes until hot and bubbling.  Sprinkle 1 cup of cheese on top and bake for 10 more minutes until cheese is bubbling and slightly browned.

5. Serve Saucy Broccoli Chicken Bake over cooked rice.

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Ingredients

  • 2¬† honey-wheat bread slices
  • 1¬† pound¬† ground round
  • 1¬† large egg, lightly beaten
  • 2¬† garlic cloves, minced
  • 1/2¬† teaspoon¬† salt
  • 1/2¬† teaspoon¬† freshly ground pepper
  • 1¬† (1.2-oz.) envelope brown gravy mix
  • 1¬† tablespoon¬† vegetable oil
  • 1¬† (8-oz.) package sliced fresh mushrooms
  • 1¬† medium-size sweet onion, halved and thinly sliced

Fresh Recipe:

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together brown gravy mix and 1 1/2 cups water.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Frozen Recipe:

To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months.

 

To Prepare from Frozen:

you provide: onion, fresh mushrooms, vegetable oil

Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

*Jessica’s note – I’ll double the recipe so that it fits our 6-8 servings requirement.

**post-swap note – Ahh crud! I just realized I didn’t double the gravy packets – I should have given you two instead of one! I think one packet might do it but if you have a second on hand, add it. Sorry about that!

from myrecipes.com.

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My recipe for the month is below, found on this blog.

3 boneless skinless chicken breasts
1 box Red Beans & Rice mix with seasonings
1 can (4oz) black olives, drained
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 C shredded Monterey Jack cheese
1 C crushed tortilla chips

You Provide:
2 C boiling water

Fresh recipe: Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies, and diced tomatoes. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Frozen recipe: Thaw bag of chicken and cheese and bag of olives, chilies and tomatoes. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies and diced tomatoes mixture. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Calories: 345
Total Fat: 12g
Protein: 19g
carbohydrate: 40g
Cholesterol: 35mg
Sodium: 1163mg

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Ok. ¬†Here’s my recipe for this month – Turkey & Corn Tortellini Soup Freezer Recipe.

12 oz. package fresh cheese tortellini

1 1/2 cups turkey, cooked and diced

3 cloves garlic, minced

32 oz. 99% fat free chicken broth (or turkey broth, if available)

1 1/2 cups frozen corn

1/4 tsp black ground pepper

3 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.

On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.  Makes 6 servings, 1 2/3 cups each.

I got the recipe from http://www.momsbudget.com/freezerrecipes/turkeytortellinisoup.html

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