Sunday, February 19, 2012

Beef and Bean Burritos

1 lb. Ground beef, browned
1 can refried beans
1 pkg. Taco seasoning (1/4 cup)
1 chopped onion
1 small can Sliced olives
Cheddar cheese, shredded
8 Flour tortillas
I can enchilada sauce

Mix beef, beans, seasoning, onion, and olives. Put some cheese on a tortilla, top with beef mixture, roll up. Grease a 9 x 13 pan, pour enough enchilada sauce to cover the bottom, place filled tortillas on sauce and cover with remaining sauce and sprinkle with more cheese. Cover and bake at 350 degrees for 20 minutes, longer if cold. Uncover and bake 5-10 more minutes. Serve with salsa and sour cream.

Frozen Mamas:
Thaw and bake as instructed.

Monday, February 13, 2012

March RSVP

Time to RSVP for March...We will meet Thursday March 1st at church. It is rummage sale week so there won't be a ton of room in the kitchen, but we will make do. RSVP in or out and what you will make...

Monday, February 6, 2012

Asian Chicken and Rice

Asian Chicken Cutlets and Rice

6 Tablespoons rice vinegar
3 Tablespoons soy sauce
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 cup oil
1 Tablespoon sesame oil

Add chicken to marinade and freeze.

Thaw and cook on grill or broiler (or probably even the crock pot (though I have not tried it prepared that way).

Prepare rice: rinse rice twice and prepare with 1 1/4 C Water.

Sunday, February 5, 2012

Crockpot Hawaiian BBQ Chicken

4-6 Boneless Chicken Breasts
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Spray the inside of your crock pot with cooking spray for an easy cleanup! Once thawed, place chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

Thursday, February 2, 2012

Moroccan Chicken and Couscous


  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 8 chicken thighs (about 2 pounds), skinned
  • 1 tablespoon olive oil
  • 1 1/4 cups shallots, peeled and quartered
  • 1 1/4 cups fat-free, less-sodium chicken broth, divided
  • 12 whole pitted dates, chopped
  • Box of couscous

  • Frozen Mamas Preparation

  • In bag 1/3 you have the chicken thighs, the dates and onions, and the flour/spice mixture. 2/3 is the can of chicken stock and 3/3 is the box of couscous. It really helps if you have a dish that you can use on the stovetop and in the oven because you'll be going back and forth.

    Defrost everything. Chop the chicken thighs into hefty chunks. Put the flour/spice mixture in a bowl, add the chicken and flip it around to get the chicken well-coated with the spices. Save any extra spice mixture.

    Preheat oven to 375°.

    Heat 1 tablespoon of olive oil in a large oven-proof pot or skillet over medium-high heat. You will need to provide your own oil. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Add leftover spice mixture, onions, dates and 1/4 cup of the chicken stock. Put it in the oven to bake for 25 minutes or until chicken is done.

    1. Remove the dish from the oven and then remove the chicken from the skillet, set aside. Place skillet over medium-high heat on the stovetop; stir in the rest of the chicken stock. Cook for a couple of minutes until it reduces and thickens slightly. Return chicken to pan. Cover; remove pan from heat.
    2. To prepare couscous, follow directions on box. Usually takes around 7 to 8 minutes.

      Serve chicken and sauce over the couscous.

Peanut chicken

1/2 c peanut butter
2 T soy sauce
2 T honey
Cayenne pepper

Thaw zip lock completely, squish around to cover chicken. Bake at 350 for 45-60 min.