8-10 medium yukon gold potatoes
1 stick butter
1/4 cup dijion mustard
1/4 cup capers
4 tsp fresh dill
1 cup chicken broth
2-3 links chicken sausage, sliced
3/4 cup parmesean cheese, shredded
Boil potatoes, drain, cool, peel, then slice. Arrange potatoes and sausage in layers in a baking dish. Melt butter with mustard, capers, dill, chicken broth to make a sauce. Add salt and pepper to taste. Pour sauce over potatoes/sausage. Sprinkle with cheese. Bake at 375 for 30 min.
Based on a recipe by Joan Archer from Shoreline Covenant Church
Freezer Kit
Bag 1 - sauce
Bag 2 - cheese
Pan - layer potatoes/sausage in foil pan, place Bag 1 & 2 on top of potatoes/sausage, cover with foil
Frozen Mamas
Thaw, pour sauce over potatoes/sausage, sprinkle with cheese, bake at 375 for 30 min
Thursday, September 30, 2010
Chicken Fettuccine
2 Sticks Butter (use salted butter-I forgot, so make sure and either put salt in your sauce or salt to taste.)
1 pint half and half
5 cloves garlic
1/4 tsp nutmeg
Parmesan Cheese
Chicken pieces
Penne noodles
Melt butter add garlic, half and half and 1/2 cheese. Warm through and then add nutmeg, once nutmeg is dissolved add your chicken. Keep on low/medium don't let boil or stick to pan it will burn! I stir continuously! Boil noodles while sauce is heating, drain noodles and pour sauce over noodles put back on burner on low, mix all together and the other 1/2 of cheese and let sit for just a few minutes. It will be a little liquidy but after a few minutes it will come together! Enjoy!
From frozen state: Thaw chicken, you can thaw sauce or do from a partially frozen state(that is how I did it!) Melt all the sauce package ingredients together, stirring constantly. (Boil your noodles at the same time.) Once sauce is melted add half the cheese package, save rest for later, melt through and then add chicken. Heat till chicken is warm and sauce is warm. Once noodles are done add the two together and the other 1/2 of cheese and put back on burner on low for a few minutes as it all comes together! Enjoy!
1 pint half and half
5 cloves garlic
1/4 tsp nutmeg
Parmesan Cheese
Chicken pieces
Penne noodles
Melt butter add garlic, half and half and 1/2 cheese. Warm through and then add nutmeg, once nutmeg is dissolved add your chicken. Keep on low/medium don't let boil or stick to pan it will burn! I stir continuously! Boil noodles while sauce is heating, drain noodles and pour sauce over noodles put back on burner on low, mix all together and the other 1/2 of cheese and let sit for just a few minutes. It will be a little liquidy but after a few minutes it will come together! Enjoy!
From frozen state: Thaw chicken, you can thaw sauce or do from a partially frozen state(that is how I did it!) Melt all the sauce package ingredients together, stirring constantly. (Boil your noodles at the same time.) Once sauce is melted add half the cheese package, save rest for later, melt through and then add chicken. Heat till chicken is warm and sauce is warm. Once noodles are done add the two together and the other 1/2 of cheese and put back on burner on low for a few minutes as it all comes together! Enjoy!
Spaghetti Carbonara
Spaghetti
1# bacon
3 TBSP butter
3/4 C Parmesan cheese
1 small onion, thinly sliced
2 eggs, beaten
parsley
black pepper
Cook spaghetti, and drain. While spaghetti cooks, fry bacon until desired crispness, drain on paper towels. Clean pan of all bacon drippings. Melt butter and saute onions. When the onions are still somewhat crisp, move them to one side of the pan, and add spaghetti. Move onions to the top of spaghetti. Put 1/2 the cheese on top, then drizzle the beaten eggs over all. Toss with 2 forks and continue cooking on medium low heat. The eggs and cheese mixture will coat the spaghetti. When dry, add the bacon and toss to warm. Sprinkle the remaining cheese over top, and add parsley for color and black pepper to taste.
1# bacon
3 TBSP butter
3/4 C Parmesan cheese
1 small onion, thinly sliced
2 eggs, beaten
parsley
black pepper
Cook spaghetti, and drain. While spaghetti cooks, fry bacon until desired crispness, drain on paper towels. Clean pan of all bacon drippings. Melt butter and saute onions. When the onions are still somewhat crisp, move them to one side of the pan, and add spaghetti. Move onions to the top of spaghetti. Put 1/2 the cheese on top, then drizzle the beaten eggs over all. Toss with 2 forks and continue cooking on medium low heat. The eggs and cheese mixture will coat the spaghetti. When dry, add the bacon and toss to warm. Sprinkle the remaining cheese over top, and add parsley for color and black pepper to taste.
Tuesday, September 21, 2010
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.
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
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.
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.
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