Tuesday, June 15, 2010

Gary's Roast

2 lbs chuck roast
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

Bacon and Prawn Macaroni and Cheese


  • 7 ounces macaroni or penne pasta
  • 10 slices bacon, chopped
  • 15-20 of cooked prawns, tails off
  • 1 yellow onion, minced
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Dijon mustard
  • 2 cups shredded Cheddar cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley

  • Directions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook bacon and chop it, set aside
  3. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. In a 3 quart saucepan over medium heat, cook onion until transparent, about 10 minutes. Add butter and cook until melted. Stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni, cooked bacon, cooked prawns and Cheddar cheese.
  5. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Frozen Directions
Defrost. Bake uncovered at 400 degrees for about 30 minutes or until golden brown and heated through.

Thursday, June 10, 2010

Twice Baked Potatoes and Peppercorn Pork Tenderloin

Butter - melted
Sour Cream
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

Frozen instructions:
Potatoes - thaw and bake as instructed above or if frozen, bake for approx. 1 hour.

Honey Lime Chicken

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.

To cook:
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

Chicken and Provolone Stuffed Focaccia

1 package dry yeast (about 2 1/4 teaspoons)
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
Cooking spray
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.

Cold Strawberry Soup

2 pints strawberries, washed and hulled
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