Tuesday, August 31, 2010

Pineapple Meatballs

Frozen Meatballs
1 cup your choice Teriyaki sauce (I used a big bottle from Costco)
1 cup water
1 can pineapple

Stir Fry Veggies
Rice (1 1/2 cups)

Heat meatballs and sauce in sauce pan until warm or on low in crockpot 6-8 hours. Stir fry veggies and cook rice to desired doneness.

Serve meatballs and veggies over rice.

Slow-cooked Pork Tacos

Take pork roast (I buy the 4-pack from Costco) and place in Crock Pot
Cover with a generous amount of salsa (I use the Kirkland brand Organic Salsa)
Slow cook on low for 8-10 hours or on high for 4-6 hours
When it is done cooking, shred pork with a fork
Serve shredded pork with flour tortillas

I usually garnish with cilantro, cheese, sour cream, cabbage, whatever I have :)

To use frozen:
Thaw in refrigerator (takes two days to thaw)
Place contents of the bag in Crock Pot and slow-cook
Serve with tortillas

Sunday, August 29, 2010

Oven Fried Parmesan Chicken (Cancer Chicken)

3/4 cup nonfat plain yogurt
1/4 cup lemon juice
1.5 tablespoons Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano leaves
6 boneless, skinless chicken breasts
2 tablespoons margarine, melted

Combine all ingredients except margarine. Marinate, covered, 2 hours of overnight in refrigerator. Preheat oven to 350 degrees. Drain chicken and coat with Bread Crumb Coating (recipe follows). Place on a baking sheet coated with nonstick cooking spray and chill for 1 hour (if time permits). Drizzle chicken with margarine. Bake for 45 minutes to 1 hour or until tender and golden brown.

Bread Crumb Coating
2 cups dry bread crumbs or
Italian bread crumbs 1/4 grated Parmesan Cheese

From the Freezer--I defrosted and baked for 55minutes. I really enjoyed this chicken and plan on serving it for my Scrapp'n Retreat.

Raspberry Chipotle Chicken

Raspberry Chipotle Marinade

Cooking Instructions
Completely defrost chicken, allowing time for the marinade to make an impact. Cook on the grill or bake in the oven for ~45 minutes at 350 degrees. Cook rice separately, combine with 3 cups water, bring to a boil, lower heat to simmer. Add lid to pot. Cook for 18-20 minutes. Combine with cooked chicken. I recommend serving it with roasted cauliflower because that is my go-to vegetable these days. :)

Thursday, August 26, 2010

Crockpot Chicken with Dijon Mustard

  • 4 to 6 boneless chicken breast halves (I used frozen breasts)
  • 3 tablespoons dijon mustard
  • 1 can 98% fat-free cream of mushroom soup
  • 2 teaspoons cornstarch
  • dash black pepper


Wash chicken and pat dry; place in slow cooker. Combine remaining ingredients and spoon over the chicken. Cover and cook on low 6 to 8 hours.
Crock pot chicken Dijon serves 4-6

Serving suggestions: good served over rice, or noodles. (from website users)
I did forget to dash a few of the bags with black pepper sorry! (You may want to pepper yours!)

By , About.com Guide

Tuesday, August 3, 2010

August RSVP

August is here already! Our next exchange will be pushed back to August 26th so that we have food in the fridge for the crazy weeks following the start of school, that way we won't have to figure out how to exchange meals while everything is starting up again.

RSVP in or out for the 26th and what you might make...