Sunday, May 26, 2013

Blackened Chicken Burgers with Corn and Black Bean Salad

4 chicken breasts
Spice mix
6 hamburger buns
Trader Joe's corn salsa
Can of black beans
Handful of cilantro
1 avocado
Juice of one lime

Defrost the chicken and corn/black bean salad for just a day.

Set up broiler and use a broiler pan. (Don't forget to put the broiler pan into another pan so your chicken doesn't drip all over your oven. Speaking from experience.) Place slightly frozen chicken on the broiler pan and sprinkle 1/2 of the spice mix generously over one side of the chicken.

Broil for 15 –30 minutes depending on how frozen or defrosted your chicken is. I recommend setting the oven rack one below the top rack so the chicken doesn't burn too much. It's supposed to be blackened, but no need to go overboard. Take it out, turn the breasts over and use the rest of your spice mix. Return to the oven for another 15 minutes or so. Cut them in half to see if they're cooked and white. If so, cut all of the chicken breasts in half, then depending on thickness, slice them in half horizontally as well.

While the chicken is cooking, heat up the corn and black bean salad in the microwave to room temperature. Toast the buns. Add cheese, tomatoes, lettuce or whatever toppings you want on your chicken burger. Pile on the chicken slices.

The corn and black bean salad can be eaten on its own, as a salsa with chips or as a topping on the chicken burgers.

I got the chicken recipe from here (comes with pictures):

Friday, May 24, 2013

Bacon wrapped Pork steak and hot dogs

Steaks for the parents...Thaw meat.  Drizzle olive oil on pork steaks and sprinkle with seasoning. Grill or roast until internal temp is at least 145 degrees. Serve with mashed potatoes.

Hotdogs for the kids...thaw and heat

Thursday, May 23, 2013

Teriyaki Turkey Meatloaf


20 oz. ground turkey
1 onion, minced
1 cup shredded carrots
1 cup oatmeal
1/2 cup sugar
1/2 cup soy sauce
1/2 cup milk
3 eggs


Combine all ingredients and put in a loaf pan.  Bake at 350 degrees for 45-60 minutes.

Frozen Mamas:

Thaw and follow directions above.  Serve with rice (I provided 2 cups) and veggies.

Wednesday, May 22, 2013

Quiche Lorraine

9-inch pie crust*

6 slices of bacon, cooked and chopped
3 eggs
approx. 3/4 - 1 cup of cream or milk
nutmeg, salt & pepper to taste

1. Set the oven at 375 degrees.

2. Crumble the bacon into the pastry shell.

3. In a bowl, beat the eggs, salt, pepper, and nutmeg. Pour the mixture into a 2-cup measure. Add enough of the cream to come up to the 1 1/2-cup level. Pour the mixture into the pastry.

4. Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4 minutes.

*I have had success not pre-baking the pie crust for quiche if the crust is still frozen when it goes in.  Hopefully it worked this time too.  :)

Frozen mamas: Thaw, serve cold or warmed.

Wednesday, May 8, 2013


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