Tuesday, June 15, 2010
1 cup ketchup
2/3 cup catalina dressing
1 clove crushed garlic
1/2 cup soy sauce
1 T worcestershire sauce
Add all to a ziplock bag and marinade over night.
FROM FROZEN: Thaw and then cook on med-high BBQ for 45-60 minutes. Baste with leftover sauce as you cook and turn. You can use the remaining sauce for dipping if you boil it. I have never baked in the over or cooked in the crockpot, but I am sure you could do it!
Friday, June 11, 2010
Thursday, June 10, 2010
Butter - melted
Sharp Cheddar Cheese - grated
Green Onions - chopped
Salt and Pepper
Wash and dry potatoes. Rub a tad of shortening over skin. Bake until soft. Cool.
Cut a thin lengthwise slice from each cooled potato; scoop out inside, leaving a thin shell.
Mash potato, pour in desired amount of melted butter, sour cream, cheese, green onions, and salt and pepper to taste. Fill shells with potato mixture. Bake uncovered 350° to 375° 20-30 minutes or until filling is hot and golden brown.
Peppercorn Pork Tenderloin
Thaw and grill or bake according to package directions
Potatoes - thaw and bake as instructed above or if frozen, bake for approx. 1 hour.
Honey Lime Chicken Freezer Recipe
5 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr( I didn't do this; I turned them in the freezer), turning every 15-20 minutes. Place container or bag in freezer.
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
Recipe taken from momsbudget.com
Wednesday, June 9, 2010
1 1/2 cups warm fat-free milk (105° to 115°)
3 1/4 cups bread flour, divided
1 cup semolina or pasta flour
1/4 cup olive oil
1/2 teaspoon salt
8 ounces thinly sliced provolone cheese, divided
8 ounces thinly sliced chicken deli meat, divided
Additions of your choice (sundried tomatoes, artickoke hearts, pesto)
Dissolve yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Stir in 3 cups bread flour, semolina, oil, and salt to yeast mixture to form a stiff dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, one tablespoon at a time, to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide dough ball in half. Roll 1st half into a 15 x 10-inch rectangle on a lightly floured surface. Place on a large baking sheet coated with cooking spray. Place 2 ounces cheese down the center of the short length of dough; top with 2 ounces chicken and any other additions. Fold one short end of dough over filling. Place 2 ounces cheese, 2 ounces chicken, and other additions on top of fold. Fold remaining short end over filling, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place on a baking sheet coated with cooking spray. Repeat process with 2nd ball of dough. Cover focaccia, and let rise 45 minutes or until doubled in bulk.
Uncover dough. Bake at 375° for 20 minutes. Remove from baking sheet; cool on wire rack.
Adpated from a Cooking Light recipe for Prosciutto and Provolone Stuffed Focaccia, October 1998
Frozen Mamas - Thaw. Reheat entire loaf wrapped in foil in oven until warm or heat individual slices in the microwave.
1 cup half and half (low-fat)
1 cup sour cream, plain or greek yogurt (low-fat)
1/3 cup sugar
2 tablespoons lemon or lime juice
In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream/yogurt, sugar and lemon juice. Stir until well combined. Chill. Serve with garnish of mint leaves
Adapted from the Food Network
Frozen Mamas - thaw and serve chilled