Honey Lime Chicken

4 chicken breasts
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey

Combine soy sauce, lime juice and honey. Stirring well. Put chicken in ziplock bag and pour sauce over top. Refirgerate for about 1 hour, turning every 15 minutes. Place bag in freezer.
To Cook: Thaw chicken in fridge overnight. Barbeque on grill or bake in oven at 350 for 35-45 minutes.

Spaghetti Sauce

1 lb hamburger browned

1 onion chopped

2 cloves of garlic chopped

1 can tomato paste

4 cups canned tomatoes

1 c. water (I use juice from the tomatoes)

1 Tbl salt

1 Tbl sugar

1/4 tsp pepper

1/8 tsp all spice

1/8 tsp chili powder

1/4 tsp thyme

1/3 cup chopped parsley

1 bay leaf

Brown hamburger, onion, and garlic. Add rest of ingredients and simmer for 45 min to an hour. I also sprinkle a little oregano and basil into the pot while cooking.

Label:

Defrost. Warm up and serve over noodles.

MINI PIZZA MEAT LOAVES

Serves 6 (Recipe can be doubled)


• 1 (26 ounce) jar pasta sauce, divided
• 1 1/2 cups Italian Bread Crumbs
• 2 eggs, beaten
• 1 medium onion, chopped
• 1/4 cup chopped fresh green pepper
• 2 large carrots, finely shredded
• 1 medium potato, finely shredded
• 1 teaspoon Oregano (dry)
• 1 T. Minced Garlic, or 2 cloves chopped fine
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 lbs ground meat (beef, turkey, Italian sausage, etc.)
• 1 mozzarella cheese stick per loaf (optional)
• Shredded mozzarella for topping, if desired

1. Combine 3/4 cup pasta sauce, bread crumbs, eggs, onion, vegetables, oregano and garlic; Mix well. Add ground meat and mix again until well incorporated.
2. Shape firmly into six rectangular single-serving loaves, inserting one cheese stick in center of each loaf. Place loaves in baking pan. (You can use single-serving sized loaf pans if desired.)
3. Bake at 400 degrees for 30 minutes or until no pink remains and meat thermometer reads the appropriate temperature for the meat you’ve chosen. (If you use mixed meats determine the setting using the meat that needs to be cooked highest.)
4. Cool. Wrap in foil and freeze.
5. Freeze or refrigerate remaining pasta sauce.
6. To reheat: Place meat loaves and remaining pasta sauce in a skillet, cover and heat through. Serve covered with sauce. (To make them look fancy try shredding a little cheese on the top as you serve them.)

Note: You can obviously bake these and serve them immediately, topped with the heated sauce. For a fun twist try grinding some pepperoni to add to the meat mixture. It does add some calories, but kids love it!

Label: Reheat loaves in remaining pasta sauce. Serve warm, covered with sauce and shredded mozzarella cheese.

ConNate CoNnoction Paper-Wrapped Chicken

Nate and I like to make up our own recipe's - hence the name - Con/Nate - he's the "noction" part of the 2nd word :). We love these when we go out to eat so we went "surfing" and then put together our own recipe. The family really loved these.

4 chicken breasts cut into pieces
Aluminum Foil
Cooking Oil

MARINADE:
2T Soy Sauce
2T Teriyaki Sauce
1T Teriyaki Glaze
2T Hoison Sauce
1t Sesame Oil
1t ginger
3 Green onions, slivered

Marinade chicken for 2 hours.

Place 1 piece of chicken on a square of aluminum foil. Fold the foil over to form a triangle, then seal the open edges with small, double folds. Repeat with the remaining pieces of chicken.

Heat oil in a skillet to a depth of about 1/2". Carefully place chicken packets into the skillet and cook/deep fry for about 2-3 minutes on each side. Drain on paper towels and serve.

Serve with rice and fresh steamed vegi's.

Label:

Thaw completely then: Heat oil in a skillet to a depth of about 1/2". Carefully place chicken packets into the skillet and cook/deep fry for about 2-3 minutes on each side. Drain on paper towels and serve.

Serve with rice and fresh steamed vegi's.

Mom's Chicken Enchiladas

4 portions chicken breast (about 1 lb.)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped (optional)
1 jalapeno, seeded and minced (I use can of green chilies)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup (or more) cheddar cheese, shredded (reduced fat for lower fat enchiladas)

Preheat oven to 350 and coat a 9 x 13 baking dish with cooking spray.

Boil chicken for about 15 minutes or until done. Let cool slightly, then shred by pulling apart with two forks. Set aside.
Lightly coat a skillet with cooking spray. Add green onions, cilantro and jalapeno. Saute over medium heat for 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook until heated through, about 5 minutes.
Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mix. Add some cheese if you would like. Roll up and place, seamside down, in 9 x 13 dish. Continue until all the chicken mix is gone.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
To make it look pretty you could serve this on a bed of lettuce and top with salsa, sour cream, tomatoes and olives. Enjoy!!!

Label: Thaw. Bake in 350 oven for 15-20 minutes.

Sweet Salsa Dump Chicken

For Rachael Parry, substituting for Melissa McKay

Ingredients
1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken breats

Directions
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.

Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag.

Label
Take the bag out of the freezer the night before

Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Italian Turkey Burgers

This recipe is on the blog. I'm having a hard to copy and pasting it so I am going to leave it at that. I will be making Italian Turkey Burgers and the recipe can be found under favorites.

Mini's Old Fashioned Mac & Cheese

For Libby Berret

Cook the following, drain and set aside the following:

4 C. Dry Elbow Macaroni
Only Cook to al dente, approximately 8-10 min. The macaroni will finish cooking with the cheese sauce in the oven.

In a bowl combine the following:
6 C. Shredded Cheddar and jack blend cheese
1/4 C. Shredded smoked Gouda
1/4 C. Flour
Toss well to coat all the cheese with the flour

In a large saucepan combine the following:
2 Qts. Heavy Cream
2 C. Milk
1/4 C. Dijon Mustard

Place on medium heat and bring to a simmer. Slowly whisk in cheese mixture. Make sure that each hand full of cheese is thoroughly melted before you add the next hand full.

After mixture is melted add:
1 t. freshly grated Nutmeg
Salt and Pepper to taste

Place the cooked macaroni in a large bowl and pour in approximately 1/4 to 1/2 of the hot cheese mixture to thoroughly coat the macaroni. Store the leftover cheese sauce in small freezer bags in the freezer for quick and easy meals for future use.

1 C. Shredded Cheddar and Jack Blend Cheese
1 C. Bread crumbs (optional), Can top with crumbled bacon too (optional)

Put mixture in a casserole dish, top with grated cheddar cheese and optional bread crumbs.
Bake uncovered in oven 350 degrees until mixture is bubbly and bread crumbs are browned. Approx. 15 minutes.

Simmering Chinese Chicken

1 (4 lb) chicken parts (dark meat works best)
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. catsup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tbsp. cornstarch
1 tbsp. water
2 tsp toasted sesame seeds

Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, catsup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.

To prepare, thaw the chicken overnight in the refrigerator. Place the chicken in a 3 qt. casserole and cover. Microwave on high for 5 minutes then, for 15 minutes on medium high.
Turn the chicken pieces and return to the microwave for 15 to 20 minutes on medium high. Remove the chicken to a platter.
Blend the cornstarch and the water and add to the remaining sauce. Microwave on high for 1 to 2 minutes or until thick. Sprinkle the sesame seeds over the chicken and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.
Note: This dish may be baked at 350°F for 1 hour, stirring once.

Lion House Sweet & Sour Meatballs

1 lb. lean ground beef
1/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion or 1 TB. dried minced onion
1/2 cup milk
1 tsp. salt
Few grains pepper
1 tsp. Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes.

SAUCE

1/2 cup brown sugar
1/4 cup vinegar
1 tsp. prepared mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs.

Thaw, heat and Serve

Reminder- Post by May 13th.

There is a little shorter time inbetween exchanges this time. Meals need to be posted by May 13th. The exchange is on May 27th at my house. May I suggest that you make it a little easier on yourself by doing a meal you've already done that made it in the top three.
Heather