Chicken Curry

6-8 chicken breasts

2 cans of cream of chicken soup

1 cup of apple cider

½ cup of butter

8 green onions chopped

4 tsp of curry powder

salt and pepper

Directions: Divide everything except butter into two bags evenly.  Add butter to crockpot when ready to cook.  Cook on low for 6 to 8 hours. Serve over rice with a side salad.

Label: Spray crockpot with cooking spray, add contents of bag and cook on low for 6-8 hours.  Just before serving take out chicken and cut into bite size pieces.  Serve over rice

Crock Pot Nachos

6-8 Boneless Chicken Thighs
1 Can Corn, Drained
1 Can Black Beans, Drained
14 oz. Salsa
8 oz. Cream Cheese
Chips or Rice

Place chicken, corn, beans and salsa in crock pot. Cook on high for 4 hours or low for 8 hours. Shred chicken. Return to pot and stir in cream cheese until melted. Serve over chips.

Label: Thaw, heat, and serve over chips or rice.

Mofongo con Sopa de Mariscos (Plantain Mash with Seafood Soup)

Package reheat directions

Thaw soup.  Simmer on stovetop for 20 minutes until shrimp is cooked.  Might be less if fully boiled.

Thaw mofongo. Heat in microwave or on stove stop.  It should stick together when pressed with a spoon, close to the consistency of mashed potatoes. Add tablespoon of olive oil if needed to reach desired consistency.

Soup

• 1 lb of jumbo shrimp, with skin and raw (about 16-20)
• 2 tbs of olive oil
• 1 large spanish onion, diced
• 5 cubes of sofrito
• 1 8 oz bottle of clam juice
• 6 oz pouch of lump crab meat
• salt to taste

Peel shrimp, reserve skins and set aside.

In a dutch oven or a large pot combine 2 tbs of olive oil, 5 cubes of sofrito and the onion. Saute the onions for about 8 minutes or until tender.

Add 1 8 oz bottle of clam juice, 2 cups of water, shrimp skins, sazon and 1/2 cup of tomato sauce to the pot.

Raise the temperature and bring to a boil, lower the temperature and let simmer for 20 minutes.

Using a slotted spoon or fry basket to fish out the shrimp skins. If you were smart, you would wrap on the shrimp skins in a cheese cloth and make a bundle. That way you don’t have to fish them out. Apparently, I am not so smart.

Set the heat to medium-low, add shrimp and lump crab meat to the pot. Let it stew for about 15 minutes. Add some salt to taste.

Put the heat at the lowest setting, cover and set aside until ready to serve.

Mofongo

• 1 12 oz block of cured salted pork
• 3 green plantains, peeled and cut into 1 inch slices
• 4 cloves garlic
• 2 tbs of olive oil
• 1 tsp of white vinegar
• 1 tsp of salt
• 5 whole peppercorns
• vegetable oil
• salt to taste

Rinse the salted pork under running water for a few minutes, rinsing off some of the salt. Some say to soak it, but I find that rinsing it off works just fine  Pat the salted pork dry with a paper towel.

Using a sharp knife score the skin of the salted pork. This helps to render the fat and get it nice and crispy.  Slice the skin off of the cube of salted pork and set aside.

Using a very sharp knife cut the salted pork cube into thin slices. Lay the skin and pork slices on a baking sheet with a cooking grid.  Bake in the oven at 375 degrees for 25-30 minutes or until it is super brown and crispy. The pork skin will not be ready yet.

Raise the temperature to 400 degrees and bake the skin for an additional 25 minutes or until the skin is crispy, golden brown, and sounds hallow when tapped.

Coarsely chop the bacon and skin, set aside.

Peel and slice the plantains into 1 inch slices. Fill a large bowl with water and 3 tsp of salt or Adobo. Add all the plantain slices to the bowl and set aside until ready to use.

In a mortar and pestle mash, 4 cloves of garlic, 3 tbs of olive oil, 1 tsp of white vinegar, 1 tsp of salt and 5 peppercorns.

Transfer the plantain slices to a plate lined with paper towels and pat dry.

Pour enough vegetable oil to cover the plantain slices, in a deep skillet. Heat the oil to 350 degrees. Add the plantain slices to the oil. (You may have to do this in two batches.)  Fry the plantains for about 15 minutes or until golden.

Using a slotted spoon or frying basket, transfer the plantain slices to a plate lined with paper towels to drain.

Place about 8 – 10 slices in your pilon. Mash the plantains.  Add some chicarron and mash it all together. You may want to keep a spoon handy to help separate and mix.  Add a few more fried plantains and about 1 tsp of mash garlic. Keep mixing and mashing in garlic until you get the taste you want.

Serve immediately with soup or broth of choice.

~Snapp Family

Hot Ham and Cheese Sandwiches

1/4 C. butter
2 T. mustard
2 T. chopped onion
1/2 T. Worcestershire sauce
1 t. poppy seeds
8 slices deli thin ham
8 slices Swiss cheese
8 dinner rolls or buns

Soften butter and mix well with mustard, onion, Worcestershire sauce and poppy seeds.  Cut rolls in half and spread mixture on both sides of rolls.  Place ham and cheese in roll.  Wrap each sandwich in foil and freeze.  To bake from frozen - bake at 350 degrees 30 min. or until hot.  To bake after thawed - bake at 350 degrees for 10 min. or until hot.

Spinach Manicotti

I am doing a previous favorite, but with Spinach.  I will make sure to put cooking directions on the package since I haven't had the time to put them up here.

Spaghetti Squash Layered Casserole

I know.....the mind boggles that I, Connie, would do a healthy meal!?!?  I know, huh? I really like it though so I'm making it the most unhealthy way I can. :D

1 Spaghetti Squash
1 container Ricotta Cheese
4 eggs
2 cups Mozzarella Cheese
2 lbs Ground Beef (the recipes say ground turkey - I can't be that healthy :D)
1 jar Marinara Sauce (any brand)
Basil
S & P
Season Salt

Cook squash by cutting in half and scooping the seeds out.  Place face down on a pan.  Cook on 350 for 1 hour or until it's soft when squeezed.  Cool. In the meantime, Cook the hamburger with Basil, Season Salt and Salt and Pepper to taste.  Scoop out the "spaghetti" and put into a 9x13 greased pan or 2 of our tins.  Mix Ricotta and eggs together.  Layer on top of spaghetti.  Mix the Marinara Sauce with the meat and layer that on top of the Ricotta mixture.  Put Mozzarella on top.

Thaw completely.  Bake covered for 35-40 minutes at 350.

Cheesy Fried Chicken Breasts

Ingredients

Boneless, Skinless Chicken Breasts (how ever many you want to freeze, we do one per person)
1 cup Italian bread crumbs
1/2 cup shredded cheddar cheese
Melted butter or beaten egg (for dipping)
Saran Wrap

Directions

In a bowl, combine bread crumbs and cheddar cheese.

Take a raw breast, dip in the butter or egg mixture, then into the bread crumb/cheese mixture. Make sure the whole breast is coated with crumbs.

Lay the coated chicken breast on a piece of saran wrap and wrap it up tight. Place breaded, wrapped, chicken breast in a labeled Ziploc bag. Continue until all the breasts are done. (You may need to add more bread crumbs and cheese to the bowl if you have several breast to do.

To reheat

Unwrap desired number of bread chicken breasts and place on a baking sheet. Put baking sheet in the fridge and allow the breasts to thaw.

When completely thawed, bake at 375 degrees for 20-25 minutes until brown (internal temp should read 170 degrees).

(If you plan on baking them straight from the freezer (not thawed), up the baking time to 35-40 minutes).

Italian Turkey Burgers

Italian Turkey Burgers

See Posting of January 12, 2010 for recipe.

Label: Thaw. Grill or broil 6-8 minutes per side. Top with cheese and serve on a bun.

Chicken Cordon Bleu Casserole

4 C. chicken, cooked & cubed
2 cans cream of chicken soup
8 oz. light sour cream
2 C. ham chunks
1 1/2 C. grated Mozzarella cheese

Layer bottom of 9x13 dish with chicken.  Mix together soup and sour cream and pour over chicken.  Sprinkle ham chunks over the soup mixture.  Sprinkle cheese on top.  Bake at 350 degrees for 40 min. or until hot and bubbly.

label:  Thaw. Bake uncovered 40 min. or until bubbly.  Serve over rice or mashed potatoes.

Bisquick Chicken Tenders

• 6 fresh chicken breast cut in half or thirds length-wise (or use 12-15 chicken tenderloins)
• 1 1/3 cup Bisquick
• 1 cup grated Parmesan cheese
• 1 tsp. salt OR garlic salt
• 1 tsp. pepper
• 1 tsp. paprika
• 2 eggs - slightly beaten
• 6 tablespoons melted butter

Assembly:

1. Cut chicken breasts into strips.  (If you have time, soak the chicken in salt water for a few hours or even overnight for extra tenderness).
2. Mix Bisquick, Parmesan cheese, salt, pepper and paprika in a gallon-size Ziploc bag.
3. Crack 2 eggs in a bowl - lightly whisk with the melted butter.
4. Dip chicken strips into egg mixture.
5. Drop chicken strips in bag and shake to coat.

To freeze for later:
Line up the strips in a 9x13" pan and cover tightly with aluminum foil. Or line up in a zip-lock freezer bag.

Serving Day:
Thaw.  Cook on a sprayed foil-lined or sprayed baking sheet for 12-15 minutes at 450F turn with a pancake turner halfway through.
You can also pan-fry the thawed chicken breasts in a skillet.
 
We use fresh, homemade ranch for our dip.  Great with any kind of potato and vegi's. 

Adobo Sirloin

Ingredients

• 1 lime, juiced

• 1 tablespoon minced garlic

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 2 tablespoons finely chopped canned chipotle peppers in adobo sauce

• adobo sauce from canned chipotle peppers to taste

• 4 (8 ounce) beef sirloin steaks

• salt and pepper to taste

• Directions

1. In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
2. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3. Preheat grill for high heat.
4. Thaw if frozen. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 3-6 minutes per side, until desired doneness.

~Snapps

Sweedish Meatballs & Gravy

1 egg, beaten
2 1/4 C. milk
3/4 C. soft bread crumbs (I use 2 pieces of bread)
1/2 C. finely chopped onion
1/4 C. parsley
1/4 tsp. black pepper
1/8 tsp. each ground allspice and ground nutmeg
1/2 lb. ground hamburger
1/2 lb. ground sausage
1 T. butter
2 tsp. instant beef bullion granules
1/8 tsp. pepper
2-3 T. sour cream

In mixing bowl combine egg, 1/4 cup of the milk, bread crumbs, onion, parsley, the 1/4 tsp. pepper and allspice & nutmeg.  Add meat and mix well. Shape into 30 meatballs.  In a large skillet, cook meatballs in butter, half at a time, over medium heat about 10 minutes or until no pink remains, turning to brown evenly.  Remove meatballs from skillet and place on paper towel.  Reserve drippings (2 T. at least).  Add flour, bullion granules and the 1/8 tsp. black pepper in to reserved drippings.  Add remaining milk.  Cook & stir until thickened and bubbly.  Return meatballs to skillet and heat through.  Serve over cooked egg noodles.  Makes 4-6 servings.

Label:
Thaw, reheat and enjoy!

Slow Cooked Buffalo Chicken

Ingredients:

• 3 pounds boneless, skinless chicken
• 12 ounces Buffalo wing sauce
• 1 ounce dry Ranch dressing mix

Directions:

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.
*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Freezing Directions:

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

Servings: 8

Hawaiian Chicken

8 servings of chicken
1-16oz. can pineapple slices, drained
1-15oz. can mandarin oranges, drained
1/8 cup cornstarch
1/4 cup brown sugar
1/8 cup soy sauce
1/8 cup lemon juice
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground red pepper

Optional:
Green bell pepper chunks

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

Directions: Thaw chicken mixture. Place in crockpot and cook on low for 4-5 hours or on high for 2-3 hours. (Add green pepper to crockpot one hour before serving, if desired.) Serve over rice.

Sloppy Joes

3 lbs ground beef
1 onion
1 green pepper
2 C. shredded carrots
4-5 cloves garlic minced
1 1/2 C. ketchup
2 tsp mustard powder
1/3 C. brown sugar
1 T red wine vinegar
1 T Worcestershire sauce
5 T tomatoe paste
salt and pepper to taste
Water to reach consistency

12 hamburger buns

Brown ground beef.  Sweat onions with peppers, and carrots.  Mix together.  Add in the rest of the ingredients to the beef mixture.  Cover and heat on low to simmer for 30 minutes, stirring occasionally.  Serve on hamburger buns.

Label: Defrost, re-heat and serve on buns.

Beef Enchiladas

1 lb. hamburger
Cilantro, chopped
1/2 small can chopped olives
1/2 small can chopped green chilis
2 t. dried onion
1 can Enchilada sauce (red or green; hot, medium or mild - whatever you like best!)
Grated cheddar cheese (approx. 2 C.)
12 Corn tortillas

Brown hamburger, drain fat.  Add cilantro (however much you like), olives, chilis, dried onion and a little enchilada sauce to meat and cook together.  Place 2 tortilla in microwave for 25 seconds.  Fill hot tortillas with cheese and meat mixture.  Roll up and place tortillas together in 8x8 casserole dish.  Repeat with rest of tortillas. Cover enchiladas with rest of enchilada sauce and sprinkle cheese on top.  Bake at 350 degrees for 30-40 min.  Serves 8.

Mexican Grilled Chicken in Lime Marinade

1/4 cup lime juice
2 cloves garlic, crushed
1/2 TB. chile powder
1/2 tsp. ground cumin
2 TB. corn oil
Salt to taste
2 pounds chicken pieces

Mix lime juice, garlic, chile powder, cumin, oil and salt to taste in a large nonreactive bowl. Add the chicken pieces, making sure that all are covered with marinade. Cover and marinate in the refrigerator for two hours. Drain chicken, discarding any remaining marinade. Grill on both sides until done.

Label: Thaw, grill and enjoy!

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.

Mustard Marinated Chicken Breasts

1/4 c. Dijon Mustard
1/4 c. Soy Sauce (lower sodium)
1/4 c. Lemon Juice
1/2 tsp. Thyme
3/4 tsp. Basil
1/2 tsp. Parsley
1/8 tsp. Sage
6 Chicken Breasts

Assembly:
Mix mustard, soy sauce & lemon juice and pour over chicken.
Sprinkle spices over meat. Freeze in Ziploc freezer bag or let marinade for several hours in fridge.

Label:
Thaw completely. Grill or bake at 350 for 25 minutes or until chicken is done.

Honey Orange Teriyaki Chicken

1 C Mr. Yoshidas original sauce

1 C orange juice (not from concentrate)

6 Tbsp honey

1 1/2 pounds chicken breast, sliced or chicken tenders

1 Tbsp olive oil

3 Tbsp orange zest

1/4 C slivered or sliced almonds, toasted (optional)

Directions:

1) In bowl, mix orange juice, Yoshida sauce, honey, and 3 tbsp of zest (optional). Reserve 1 cup.

2) Marinate chicken for 10 minutes. Drain chicken. discard marinade.

3) Lightly brush grill pan with olive oil, heat to medium.

4) Cook chicken, turning once halfway through cooking time (4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked.

5) Top with toasted almonds (optional).

To

Baked Ziti

1 pound ground beef, cooked & drained
16 oz. package ziti pasta
15 oz. Ricotta cheese
1 pound shredded Mozzarella cheese
1 egg, beaten
2 tsp. Italian seasoning
32 oz. spaghetti sauce
1/4 C. grated Parmesan cheese

Cook ground beef and drain off fat. Set aside. Cook pasta approx. 8 min. or until al dente. Do NOT overcook pasta! While pasta is cooking, combine Ricotta cheese, Mozzarella cheese (save 4 oz. for topping), egg and Italian seasoning in large bowl and mix together well. Add cooked ground beef to cheese mixture and mix together. Spray bottom of 9x13 pan with cooking spray then layer dish as follows - spaghetti sauce, ziti pasta, cheese mixture, spaghetti sauce, ziti pasta, cheese mixture. Finish with spaghetti sauce and top with left over Mozzarella cheese and grated Parmesan cheese. Bake 375 degrees for 30 minutes. Let stand 5-10 minutes before cutting. Serve with green salad and garlic bread if desired.

Label: Thaw dish in refrigerator, bake 375 degrees for 30 minutes. Let stand 5-10 minutes before cutting. Serve with green salad and garlic bread if desired.

Breaded Pork Chops

4 large eggs
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil

In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.

Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops

Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Italian Chicken & Rice

1/4 cup Kraft Sundried Tomato Salad Dressing
4 chicken breasts
2 cloves garlic
1 can diced Italian tomatoes
1 cup water
1 cup rice
2 TB fresh basil or 2 tsp. dried Italian seasoning
1 cup grated Mozarella cheese

-Heat dressing, add chicken and garlic.
-Cook approximately 10 minutes until chicken is cooked.
-Remove chicken, add tomatoes, water, rice and seasoning.
-Bring to boil and simmer 20-25 minutes until rice is cooked.
-Add chicken to rewarm. Top with cheese to melt.

Label: Thaw and heat. Top with cheese to melt.

Ginger Beef Stir-Fry

12 oz. beef top round or sirloin steak
1/2 cup beef broth
3 TB. soy sauce
2 1/2 tsp. cornstarch
2-3 tsp. grated fresh ginger
1 tsp. sugar
Nonstick cooking spray
1 1/2 cups sliced fresh mushrooms
1 medium carrot, thinly bias sliced
4 cups small broccoli florets
1 small red sweet pepper, seeded and cut into 1/4 inch wide strips
1 TB. vegetable oil
2 green onions, bias sliced into 2-inch lengths

1. Partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain
into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together beef broth, soy sauce, cornstarch ginger, and sugar. Set aside.
3. Lightly coat wok or large nonstick skillet with cooking spray. Preheat over medium-high heat.
Add mushrooms and carrot to wok; stir-fry for 2 minutes. Add broccoli and sweet pepper;
stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from
wok.
4. Add oil to wok. Add meat; stir-fry for 2-3 minutes or until desired doneness. Push meat from
center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and
bubbly.
5. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce;
heat through. Serve over hot cooked rice.

Baked Chicken Parmesan

2 egg whites
2/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced fat parmesan cheese- divided
4 1/2 lbs chicken breast

In mixing bowl beat egg whites with fork until slightly frothy. Mix bread crumbs and 1/2 of Parmesan cheese in a pie plate. Dip chicken in egg whites and then into breadcrumbs coating both sides. Lightly coat baking pan and place chicken in pan and freeze.

Label: Thaw. Preheat oven to 400 degrees. Bake for approx. 12 minutes on each side until chicken is no longer pink in the center. Can serve with pasta.

Breakfast McBiscuits

The return of a favorite of Connie & her family!

2 packages Grands flaky biscuits, baked
cooked meat of your choice - bacon, sausage or Canadian bacon (ham)
Scrambled eggs
Cheese slices (cheddar or American)

Split baked biscuits and layer with your choice of above ingredients. For example, layer egg, bacon and cheese or sausage and cheese or just scrambled egg and cheese. Whatever you like! Wrap individually, label and freeze. To serve, place thawed foil-wrapped biscuit in oven at 400 degrees for 20 min. or just microwave thawed biscuit for approximately 20-30 seconds.

Breakfast Burritos

i will post the recipe later

Chicken Pot Pie

2 c. shredded cooked chicken
1 can cream of potato soup
1 can cream of chicken or celery
1 pkg frozen mixed vegetables, thawed
1/2 c. milk
1/4 t. thyme
1/2 t. pepper
1 refrigerated pie crust
1 egg, slightly beaten

Assembly:
Mix 1st 7 ingredients together and pour into a deep dish pie pan. Roll out pastry to fit top. Brush bottom with egg. Place over filling, egg side down. Cut slits and flute edges. Brush top with egg. Cover and bake or freeze.

To bake that day: Cover and bake at 400 for 35-40 minutes or until brown.

To bake from frozen: Cover edges with foil: place on a baking sheet. Bake at 425 for 30 min. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden. 

This recipe is from Taste of Home magazine on how to cook from frozen. This does take longer to cook than most of our dishes, but it DOES NOT need to be defrosted first. YAY!