We have more then 3 favorites this month, since the scores were all so close.
April Favorites
Ritz Cracker Parmesan Chicken
Breaded Pork Chops
Grandpa's Chicken
Sweet and Sour Chicken - Crockpot
Greek-inspired Phyllo Wraps
Chicken Enchiladas
Cost per meal $4.99
Cost for supplies $3.76
Friday, April 30, 2010
Wednesday, April 21, 2010
Breakfast Burrito
4 small potatoes, par boiled
1/2 pkg. bacon, cooked and crumbled
2 cups ham, diced (approx.)
1/2 onion, chopped
6 eggs or egg substitute
Cheddar Cheese
8 tortilla
Par boil the potatoes and then dice into small cubes OR my hubby likes to dice the potatoes first and then he bakes them in the microwave for about 10 minutes or so, just until they are soft but still a little crunchy. Scramble the eggs separately, then mix above ingredients together (except cheese and tortilla's) in a large frying pan or skillet until everything is mixed and cooked to your liking. (approx. 15 minutes).
Fill 8 tortilla's with the mix, sprinkle cheese on top of mix, roll tortilla and serve with hot sauce, or wrap in foil or other dish and freeze for later.
If frozen - bake in 350 oven for 20-30 minutes just to heat through.
*We like to use the uncooked tortilla's, if you use these be sure to cook your tortilla before you fill them with the mix.
1/2 pkg. bacon, cooked and crumbled
2 cups ham, diced (approx.)
1/2 onion, chopped
6 eggs or egg substitute
Cheddar Cheese
8 tortilla
Par boil the potatoes and then dice into small cubes OR my hubby likes to dice the potatoes first and then he bakes them in the microwave for about 10 minutes or so, just until they are soft but still a little crunchy. Scramble the eggs separately, then mix above ingredients together (except cheese and tortilla's) in a large frying pan or skillet until everything is mixed and cooked to your liking. (approx. 15 minutes).
Fill 8 tortilla's with the mix, sprinkle cheese on top of mix, roll tortilla and serve with hot sauce, or wrap in foil or other dish and freeze for later.
If frozen - bake in 350 oven for 20-30 minutes just to heat through.
*We like to use the uncooked tortilla's, if you use these be sure to cook your tortilla before you fill them with the mix.
Tuesday, April 20, 2010
Ready to cook chicken on sale!
If you are a late started like me, you might be interested in the chicken that is on sale at Harmons this week. If comes in a 3lb bag and is 4.98. That works out to be just 1.66 per lb. It is already frozen, but it's the kind that needs no trimming to be ready to use.... very nice!
Heather
Heather
Monday, April 19, 2010
Chicken with Plum Sauce
8 chicken breasts
Marinate: 1 cup buttermilk
1tsp. worcestershire
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Marinate overnight. Remove chicken from marinate and coat with mixture of 2 cups bread crumbs and 1/2 cup toasted sesame seeds.
Place in baking dish and drizzle with 1/4 cup over top the chicken.
Bake covered for 40 min. at 350 degrees.
Plum sauce: 1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label: Thaw chicken in fridge. Drizzle with 2-4 Tbsp. melted butter. Bake 350 degrees for 40 mins. Heat sauce in microwave or stove and serve over the chicken.
Marinate: 1 cup buttermilk
1tsp. worcestershire
1 tsp. salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. paprika
1 tsp. soy sauce
Marinate overnight. Remove chicken from marinate and coat with mixture of 2 cups bread crumbs and 1/2 cup toasted sesame seeds.
Place in baking dish and drizzle with 1/4 cup over top the chicken.
Bake covered for 40 min. at 350 degrees.
Plum sauce: 1 cup red plum jam
1 tsp. dijon mustard
1 1/2 Tbsp. horseradish
1 1/2 tsp. lemon juice
Heat and pour over chicken.
Label: Thaw chicken in fridge. Drizzle with 2-4 Tbsp. melted butter. Bake 350 degrees for 40 mins. Heat sauce in microwave or stove and serve over the chicken.
Thursday, April 15, 2010
Savory Chicken Breasts
Ingredients
4 skinless, boneless chicken breast halves
Ground pepper to taste
4 slices swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons melted butter
Directions
1. Place chicken breast in a 9 x 13 baking dish. Season with ground black pepper. Top each breast with a slice of cheese.
2. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine.
3. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Label
Defrost completely in fridge. Bake covered in preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown and chicken is cooked through.
4 skinless, boneless chicken breast halves
Ground pepper to taste
4 slices swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons melted butter
Directions
1. Place chicken breast in a 9 x 13 baking dish. Season with ground black pepper. Top each breast with a slice of cheese.
2. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine.
3. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Label
Defrost completely in fridge. Bake covered in preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown and chicken is cooked through.
Pulled Pork
3 to 4 lb. pork roast (or pork loin)
sweet onion slices
Sauce:
3/4 to 2 cups brown sugar (for sweetness)
1/2 cup soy sauce
1/2 cup ketsup
1/4 cup honey
2 Tbsp. vinegar
3 cloves garlic, minced
1/4 tsp. dry ginger
1 tsp. salt
Slice onion and place on bottom of crock pot. Add roast. Mix sauce ingredients and pour over roast. Cook according to crock pot instructions. (2 to 3 hours on HIGH, then 4 hours on LOW) Shred pork and leave in pot for last hour of cooking.
Label: Thaw overnight, Heat and use in Burritos, Pulled Pork sandwiches, Cafe Rio salad, etc.
sweet onion slices
Sauce:
3/4 to 2 cups brown sugar (for sweetness)
1/2 cup soy sauce
1/2 cup ketsup
1/4 cup honey
2 Tbsp. vinegar
3 cloves garlic, minced
1/4 tsp. dry ginger
1 tsp. salt
Slice onion and place on bottom of crock pot. Add roast. Mix sauce ingredients and pour over roast. Cook according to crock pot instructions. (2 to 3 hours on HIGH, then 4 hours on LOW) Shred pork and leave in pot for last hour of cooking.
Label: Thaw overnight, Heat and use in Burritos, Pulled Pork sandwiches, Cafe Rio salad, etc.
Wednesday, April 14, 2010
Mustard Stuffed Chicken
4 skinless boneless chicken breasts
8 pieces of bacon
1 T wholegrain mustard
1 c strong grated cheddar
1 c mozzarella or swiss - grated.
Season - salt and pepper, garlic salt, whatever your favorite seasonings are.
Heat oven to 350. Mix the cheeses with the mustard to form a sort of ball. Cut a slit into the side of each chicken breast - from one end to the other (as far as you can). Stuff with the mustard mixture. Wrap each stuffed breast with 2 pieces of bacon. Tightly enough to hold the chicken together. Place on a baking sheet and bake for 20-25 minutes.
Label: Thaw completely. Bake for 20-25 minutes at 350.
8 pieces of bacon
1 T wholegrain mustard
1 c strong grated cheddar
1 c mozzarella or swiss - grated.
Season - salt and pepper, garlic salt, whatever your favorite seasonings are.
Heat oven to 350. Mix the cheeses with the mustard to form a sort of ball. Cut a slit into the side of each chicken breast - from one end to the other (as far as you can). Stuff with the mustard mixture. Wrap each stuffed breast with 2 pieces of bacon. Tightly enough to hold the chicken together. Place on a baking sheet and bake for 20-25 minutes.
Label: Thaw completely. Bake for 20-25 minutes at 350.
Sunday, April 11, 2010
Kal Bi (Korean BBQ)
3-4 Pounds thinly sliced beef
3-4 crushed cloves of garlic
1 T. Sesame seeds lightly toasted and crushed
2 Stocks green onions chopped
1 t. black pepper
1 t. sesame oil
2 C. soy sauce
1 C. Sugar
Marinate, then BBQ.
Label:
Defrost and BBQ
Saturday, April 10, 2010
BBQ Chicken Pizza
1 chicken breast
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced
Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.
Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced
Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.
Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.
Friday, April 9, 2010
Asian Pork Marinade for the Grill
1/3 cup soy sauce
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
3/4 teaspoon pepper
1 tsp ground ginger
1 ½ lbs pork tenderloin, cut into single serving pieces
Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.
Label
Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. If desired when pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
3/4 teaspoon pepper
1 tsp ground ginger
1 ½ lbs pork tenderloin, cut into single serving pieces
Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.
Label
Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. If desired when pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top
Wednesday, April 7, 2010
Trish’s Pork Tenderloin
(Here's a blast from the past - and one that ranked as a favorite. Thank you Jennifer for this delicious recipe! We liked that it was not only delicious, but beautiful as well.)
Trish’s Pork Tenderloin
1 Large Pork Tenderloin
1 8 oz. package of cream cheese
½ jar roasted red peppers
½ pkg bacon cooked and crumbled
1 pkg dried pesto seasoning (like Knorr or McCormic)
Spinach leaves (to taste)
Olive Oil
Salt and Pepper
Paprika
Pound the tenderloin flat. Spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese. Sprinkle on the crumbled bacon. Evenly sprinkle the dried pesto seasoning over the roll. Arrange the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 lengths of kitchen twine. Rub the roll with olive oil, paprika, salt and pepper. Place in a greased baking dish, or onto a greased cookie sheet. Bake at 350 degrees, about 60-90 minutes, or until pork is cooked through. Let stand 5 minutes. Slice and serve.
To cook from frozen: Defrost by enclosing in a paper grocery bag on your counter overnight, or in fridge over 24 hour period. Bake in a greased pan, 350 degrees for 60-90 minutes. Use a meat thermometer to check center of roll. Needs to be 170 degrees in the center. Let stand 5 minutes. Slice and serve.
Trish’s Pork Tenderloin
1 Large Pork Tenderloin
1 8 oz. package of cream cheese
½ jar roasted red peppers
½ pkg bacon cooked and crumbled
1 pkg dried pesto seasoning (like Knorr or McCormic)
Spinach leaves (to taste)
Olive Oil
Salt and Pepper
Paprika
Pound the tenderloin flat. Spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese. Sprinkle on the crumbled bacon. Evenly sprinkle the dried pesto seasoning over the roll. Arrange the spinach leaves all over the top. Roll the pork up and tie it shut with 3 or 4 lengths of kitchen twine. Rub the roll with olive oil, paprika, salt and pepper. Place in a greased baking dish, or onto a greased cookie sheet. Bake at 350 degrees, about 60-90 minutes, or until pork is cooked through. Let stand 5 minutes. Slice and serve.
To cook from frozen: Defrost by enclosing in a paper grocery bag on your counter overnight, or in fridge over 24 hour period. Bake in a greased pan, 350 degrees for 60-90 minutes. Use a meat thermometer to check center of roll. Needs to be 170 degrees in the center. Let stand 5 minutes. Slice and serve.
Chicken Fijitas
1 ld boneless chicken breasts, cut into 1/4 inch strips
1 tsp cumin
1 tsp chili powder
1/2 tsp Pepper
1 green, red, or yellow bell pepper seeded and sliced
1 cup sweet onion sliced
1/4 cup lime juice
For Serving Day:
12 (6-inch)flour tortillas
8-oz (2 cups) grated cheddar cheese
1 cup salsa
Sour Cream
Preparation:
Slice onion and bell pepper. Cut chicken into ¨รน inch slices. Store in refrigerator until ready to use.
Sprinkle chicken on all sides with cumin, chili powder and black pepper. Spray large skillet with cooking spray. Heat. Add bell pepper and onion; cook over high heat stirring constantly until vegetables are lightly browned. Add chicken, stirring constantly until chicken is no longer pink. Add lime juice; toss to combine. Cool. Put into labeled freezer bag. Freeze
To Serve:
Thaw completely. Reheat meat mixture in large skillet until heated through. Warm tortillas in microwave if desired. To assemble Fajitas, place an equal amount of chicken mixture onto center of each tortilla, an equal amount of cheese, 1-2 TB sour cream and 2 TB. salsa. Roll tortillas to enclose filling.
For Dee Bianucci and Leslie
1 tsp cumin
1 tsp chili powder
1/2 tsp Pepper
1 green, red, or yellow bell pepper seeded and sliced
1 cup sweet onion sliced
1/4 cup lime juice
For Serving Day:
12 (6-inch)flour tortillas
8-oz (2 cups) grated cheddar cheese
1 cup salsa
Sour Cream
Preparation:
Slice onion and bell pepper. Cut chicken into ¨รน inch slices. Store in refrigerator until ready to use.
Sprinkle chicken on all sides with cumin, chili powder and black pepper. Spray large skillet with cooking spray. Heat. Add bell pepper and onion; cook over high heat stirring constantly until vegetables are lightly browned. Add chicken, stirring constantly until chicken is no longer pink. Add lime juice; toss to combine. Cool. Put into labeled freezer bag. Freeze
To Serve:
Thaw completely. Reheat meat mixture in large skillet until heated through. Warm tortillas in microwave if desired. To assemble Fajitas, place an equal amount of chicken mixture onto center of each tortilla, an equal amount of cheese, 1-2 TB sour cream and 2 TB. salsa. Roll tortillas to enclose filling.
For Dee Bianucci and Leslie
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