Curry Fritters and Sesame Noodles

Curry Fritters
2/3 cup panko (Japanese breadcrumbs)
1/4 cup diagonally sliced green onions
1 pound ground turkey breast (works well with ground beef too)
2 tablespoons canola mayonnaise
1 tablespoons red curry paste
1 tablespoon dark sesame oil
1 tablespoon lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste)
3/8 teaspoon kosher salt
2 cloves minced garlic
1 large egg
2 tablespoons canola oil, divided

1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

Based on Cooking Light 2012 recipe of the year  http://www.myrecipes.com/recipe/green-curry-fritters-50400000123578/ .  Original recipe calls for much more sambal oelek, green instead of red curry paste and ginger instead of garlic.

SesameNoodles
2 tablespoons peanut butter
1/4 cup soy sauce
Pinch cayenne pepper
2 tablespoons vegetable oil
2 teaspoon toasted sesame oil
1 pkg spaghetti, cooked to al dente, drained and cooled
1 tablespoon sesame seeds

Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame.  Can also garnish with  scallion and chopped peanuts.

based on a Rachel Ray recipe http://www.foodnetwork.com/recipes/rachael-ray/sesame-noodles-recipe/index.html

FROZEN MAMAS
Bag 1 - curry fritters and sesame noodle sauce
Bag 2 - spaghetti noodles and sesame seeds

Thaw fritters and noodle sauce. Pan fry fritters as directed above.  Boil spaghetti noodles then toss with sauce and sprinkle with sesame seeds.  Sesame noodles can be served hot or cold. 

Chicken Pot Pie

Originally posted Sept 2011
http://frozenmamas.blogspot.com/2011/09/chickem-pot-pie.html

Philly Cheesesteak Pizzas

3 tablespoons extra-virgin olive oil
1 small onion, halved and thinly sliced
1 Italian frying pepper, thinly sliced
1 clove garlic, minced
1 pound shaved or very thinly sliced beef
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper
4 whole-wheat pocketless pitas or prebaked individual-size pizza crusts
2 cups shredded Italian cheese blend, or a mix of shredded mozzarella, provolone and parmesan
1/2 cup pickled sliced sweet or hot cherry peppers

Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and frying pepper and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic and beef and cook, stirring occasionally, until the beef begins to brown, about 3 minutes. Add the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 1 more minute.

Meanwhile, line a baking sheet with foil. Place the pitas on the prepared baking sheet and sprinkle each with 1/4 cup cheese. Top evenly with the beef mixture and the remaining 1 cup cheese.

Broil the pizzas until the cheese melts, about 2 minutes. Top with the cherry peppers and cut each pizza into quarters.

Per serving: Calories 590; Fat 33 g (Saturated 13 g); Cholesterol 95 mg; Sodium 1,159 mg; Carbohydrate 32 g; Fiber 5 g; Protein 41 g

http://www.foodnetwork.com/recipes/food-network-kitchens/philly-cheesesteak-pizzas-recipe/index.html

FROZEN MAMAS:
Bag 1: Onions, peppers, garlic
Bag 2: Steak strips
Bag 3: Cheese
Bag 4: Pitas
Tub 1: Cherry peppers
You could probably get away with making this straight from the freezer.  Sautee veggies and steak, then divide between pitas, top with cheese, and cherry peppers if desired, then broil.

Pretzel Dogs with Honey Mustard Dipping Sauce

Dough
1 ½ cups warm water (between 110 and 115 degrees F)
1 tablespoon granulated sugar
2 ¼ teaspoons (1 package) active dry yeast
22 ounces all-purpose flour (about 4 1/2 cups)
2 teaspoons salt
2 tablespoons butter, melted and cooled
1 large egg, beaten, with a splash of water
salt and pepper for topping

Dogs
I used Chicken, Artichoke, and Mozzarella sausage from Costco. To make the mini dogs, I cut each sausage into 8 lengths (quarter the sausage, then cut each quarter in half lengthwise). It takes about 4 sausages to make 30 mini dogs.

Cooking Water
about 14 cups of water
1 cup baking soda

Honey Mustard Dipping Sauce
Mix equal parts of Dijon mustard and honey

In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top of the water and set aside for 5 minutes. The mixture will begin to foam and froth. If it doesn’t, throw the mixture away and start again with new yeast.

Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Beat on medium speed for approximately 4 minutes.

Remove the dough from the bowl. The dough will be soft, pliable, and just a bit sticky. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place the dough back in the bowl, sprinkle with flour, cover with plastic wrap, and store in a warm place to rise. Allow dough to rise, until doubled in size, about 1 hour.

Place baking racks in the center and upper third of the oven. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper, and lightly brush the paper with oil so the pretzels won’t stick!

Combine water and baking soda in a large pan and bring to a boil.

While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface. Work the dough into a long skinny rope. Wrap pretzel around a hot dog, making sure to seal the ends.

When water has come to a boil, gently lower a few pretzel dogs into the boiling water. Boil for 30 seconds. Remove carefully, using a flat, slotted spatula. Place on prepared baking sheet. Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.

Bake until deeply golden brown, about 12 to 14 minutes. Transfer to a cooling rack for a few minutes before serving warm.

Recipe from http://joythebaker.com/2012/01/mini-pretzel-dogs/

FROZEN MAMAS
To reheat frozen pretzel dogs, no need to thaw, bake in a 350 degree oven for 12 minutes, or until heated through. They can also be heated in the microwave, but the quality won’t be as good.

Tilapia with Thai Coconut-Curry Sauce

1 teaspoon dark sesame oil, divided 2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (I only used 1 tsp, 2 tsp was too spicy and I like spicy!)
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Cooking Light
SEPTEMBER 2002
http://www.myrecipes.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-10000000348346/

FROZEN MAMAS

Bag 1 - Tilapia
Thaw Tilapia in fridge or quick thaw by setting in cold water for 20 min, changing the water every 5 min. Broil as directed above.  If it is not cooked through in 7 min, flip and cook a few min longer. 

Bag 2 - Curry Sauce
Thaw, then reheat sauce on stovetop or in microwave and serve over broiled tilapia.

Bag 3 - Rice and lime
2 cups water to 1 cup rice.  Cut lime into wedges and serve with meal.

Touchstone Family Waffles with Cranberry Sauce

Waffles
This is the tried and true recipe that my mom uses.  I have decreased the butter, the original recipe calls for 2 sticks!  If you want to up the nutritional value, you can substitute flax seed for some of the butter
(3 TSBP flaxseed = 1 TBSP butter). 

4 cups Flour
2 tsp Salt
2 tsp Baking Powder
4 Eggs, separated
4 cups Milk
1 1/2 sticks Butter (12 TBSP)

Beat egg whites until stiff, set aside.  Beat egg yolks, add milk and sifted ingredients, then melted butter.  Fold in egg whites.  Pour into a greased waffle iron.

Cranberry Sauce
In my family, we often spread left over cranberry sauce on waffles, frequently with whipped cream on top too!  If this doesn't sound good to you, just save the sauce for Thanksgiving - this is the standard recipe for whole cranberry sauce on the bag of cranberries.

1 cup sugar
1 cup water
1 12-ounce package fresh or frozen Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate.

FROZEN MAMAS
Bag 1 - Cranberry Sauce - thaw and serve.
Bag 2 - Bacon - it's the fully cooked bacon from Costco.  Heat in the oven at 400 for 3 min or in the microwave for 45-60 sec.
Bag 3 - Waffles - heat them in the toaster, no need to thaw first.

Want to try Waffle sandwiches?  We tried this recipe and liked it, but my family prefers their waffles the regular way.  However, this might be something fun for your family to try.
http://www.cookingchanneltv.com/recipes/bobby-flay/cheddar-and-bacon-cornmeal-waffle-sandwiches-with-maple-mustard-recipe/index.html

Chicken Pot Pie

This recipe was from a Parents January 2004 article about making recipes that give you a meal now and extra to freeze for later

Serve: Chicken Potpie
Freeze: Potpie Filling

4 refrigerated piecrusts (2 15 oz pkgs), divided
4 carrots, peeled and sliced
1 pkg (32 oz) reduced-sodium chicken broth, divided
1 TBSP vegetable oil
1 Cup chopped onion
1 pkg (8 oz) sliced mushrooms
5 TBSP butter
½ Cup all-purpose flour
½ tsp poultry seasoning
½ Cup half-and-half
4 Cups cubed cooked chicken
1 Cup frozen peas
1 egg white

1. Heat oven to 400F. Unwrap 1 piecrust; place remaining 3 crusts in freezer. In glass bowl, combine carrots and ¼ cup chicken broth. Cover and microwave for 5 minutes. In skillet, heat oil over high heat. Add onion and cook 5 minutes. Add mushrooms and cook 5 minutes more, stirring.

2. Meanwhile, in large saucepan, melt butter over medium heat. Stir in flour and poultry seasoning. Cook, stirring, for 3 minutes. Whisk in remaining broth, plus half-and-half. Bring to a boil, whisking constantly, and cook for 3 minutes more. Stir in cooked carrots, onion mixture, chicken, and peas.

3. Using slotted spoon, transfer 4 cups of mixture to a container. Let cool, then freeze up to 2 months.

4. Place remaining mixture in 1-qt baking dish. Cut piecrust into 8 wedges. Place wedges in spoke-wheel design on top of potpie mixture. In bowl, whisk together egg white and 1 tsp water. Brush egg mixture over crust. Bake 30 minutes. Makes 6 servings.

Nutrition per serving: 360 cal; 17g protein; 20g fat; 27g carb; 33mg calcium; 2g fiber

Potpie Packets
4 cups chicken potpie filling (above) thawed
3 piecrusts, thawed

Heat oven to 400F. Cut each piecrust into quarters. Fill each quarter with 1/3 cup potpie filling, seal edges, and crimp with tines of fork. Place on ungreased baking sheets. Bake 20 minutes. Makes 12 packets.

Nutrition per packet: 332 cal; 8g protein; 19g fat; 30g carb; 16mg calcium; 1g fiber

JEN’S VARIATION
1. I use the Martha Stewart Pie Crust Recipe
2. I make 2 big pies instead of 1 pie and potpie packets (the crust recipe makes enough for 2 pies)
3. I start with baby carrots to make the prep faster
4. I add broccoli and pre-cook it in the microwave about 3 ½ min using the same procedure used for the carrots, but I cook it separate from the carrots because of the different cooking times
5. I omit the mushrooms since a lot of people don’t like them
6. I substitute curry powder for the poultry seasoning
7. To get my cooked chicken, I bake frozen chicken breasts and then chop
8. I skip the egg wash

FROZEN MAMAS
Thaw,cook uncovered at 350 for 45min - 1hour until crust is done and filling is bubbly.  If cooking from frozen increase cooking time.

Spicy Shrimp

1 ½ lbs Unpeeled Shrimp
¼ to ½ cup Olive Oil
Salt And Pepper, to taste
1-2 whole Lemons (juice Of)
¼ cup Worcestershire Sauce
Tabasco
½ stick Butter

Thoroughly rinse raw shrimp w/shells still on. Place the shrimp in a large baking pan in a single layer. Over top of the shrimp drizzle about ½ cup of extra virgin olive oil. Generously sprinkle pepper and kosher salt over top of the shrimp.  Squeeze the juice of 1-2 lemons over top of all of the shrimp. Drizzle Worcestershire all over the shrimp. Drizzle Tabasco sauce over the top to your desired temperature. Cut the butter into pats. Place the pats of butter on top of the shrimp as evenly spaced as possible.

Place the pan of shrimp under the broiler in your oven about 10 minutes until the shrimp are no longer translucent. This dish is meant to be shared family style on the pan you broiled the shrimp on.  Peel the shrimp as you eat them. Serve with bread because you need something to absorb all of the juices.

Adapted from the Pioneer Woman website (see the link for more detailed instructions and lots of pictures http://thepioneerwoman.com/cooking/2007/08/spicy_shrimp_yu/

FROZEN MAMAS

Bag 1 - shrimp
Bag 2 - oil/juice/Worcestershire/seasoning mixture
Bag 3 - butter
Bag 4 - cheese bread sticks

Can be made from frozen.  Spread shrimp on a baking pan.  Mix contents of Bag 2 well then drizzle onto shrimp. Cut butter into pats and place on shrimp.  Cook as directed above. This is meant to be a fun, messy meal served family style, peel then eat.  Warm cheese bread sticks and use them to soak up the juices.  This recipe is called Spicy Shrimp, but I left out the Tabasco, so you can add it to taste. Also, I used Montreal Steak Seasoning instead of plain salt and pepper.

Bacon and Egg Muffins

Nonstick vegetable oil spray
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 pound thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese
1 cup whole milk
7 large eggs (1 in batter, 6 on top of muffins)
5 tablespoons unsalted butter, melted

Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1-cup ramekins) with the oil spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives, and cheese in a large bowl. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter. Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. (It’s easiest if you work with small dollops of batter.)

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack. (They won’t be very brown.) Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.

FROZEN MAMAS
Substitutions – I used 10 slices of Canadian bacon instead of regular bacon, I omitted the chives and used 2% instead of whole milk.

CHECKLIST
Freezer bag containing Bags 1-4
Bag 1 – dry mix (flour, salt, baking powder, sugar and Parmesan)
Bag 2 – Canadian bacon, chopped
Bag 3 – milk + 1 egg
Bag 4 – butter
6 eggs
Jumbo muffin tin

Melt butter then combine with contents of Bags 1-4, mix until no dry spots remain. Remaining 6 eggs DO NOT go in the batter. Follow directions above for spooning batter into tins and cracking 1 egg into each of the 6 muffin cups.

From Edible Seattle Magazine
http://www.ediblecommunities.com/seattle/recipes/bacon-and-egg-muffins.htm

Cheesy Black Bean Sliders

One 15 1/2-ounce can black beans, drained and rinsed
1 pound lean ground beef (90% lean or higher)
1 large egg, beaten
1 cup preshredded reduced-fat Cheddar cheese
1/3 cup seasoned bread crumbs
1/2 teaspoon garlic powder
mini hamburger buns

Directions
1.Preheat the grill or frying pan to high then lower to medium heat.
2.Place the black beans in a large bowl and mash with the back of a large spoon until smooth but still a bit chunky. Add the beef, egg, cheese, bread crumbs, and garlic powder and mix until well combined.
3.Divide the beef mixture and shape into patties. Place the patties on the grill (or stove top frying pan) and cook until no longer pink inside and an instant-read thermometer registers at least 160°F, about 4 minutes per side.
4.Serve on hamburger buns with your favorite toppings and condiments.

Recipe from the Meal Makeover Moms http://mealmakeovermoms.com/recipes/kid-food-makeovers/cheesy-black-bean-burgers/

FROZEN MAMAS:
Bag 1 - flash frozen meat patties.  Muffin tins work great for this! Press the raw meat mixture into the tin, so it fills about 1/2 to 2/3 of each cup then freeze for several hours. Dip the bottom of the tin in hot water to loosen the patties, then store them in a ziplock bag.
Bag 2 - buns
Thaw patties and buns and cook as directed above, you could probably cook these without thawing, just increase cooking time. I used panko bread crumbs and regular cheese. The best place to buy the mini buns is at Business Costco.

Sausage, Mushroom and Cannellini Pesto Pizza

1 15 oz can cannellini beans, drained and rinsed
2 TBSP prepared basil pesto
1 TBSP lemon juice
1 TBSP water
Kosher salt and freshly ground black pepper
1 TBSP extra virgin olive oil
8 oz mushrooms, coarsely chopped
1 12 oz pkg chicken sausage, casings removed, meat crumbled
2 12-inch premade pizza crusts
2 cups shredded part-skim mozzarella cheese

1) Place the beans, pesto, lemon juice, and water in the bowl of a food processor and process until smooth and creamy.  Season with salt and pepper to taste and set aside.
2) Preheat the oven to 450F (or the temp indicated on the pizza pkg)
3) Heat the oil in a large nonstick skillet over medium heat.  Add the mushrooms and cook, stirring frequently, until softened, about 7 min.  Add the crumbled sausage and cook until fully cooked, about 5 min (the time may vary depending on whether the sausage was precooked or not).
4)Spread the bean puree evenly over the 2 pizza crusts.  top each with the mushroom and sausage mixture.  top evenly with the cheese (1 cup per pizza crust).
5) Bake according to pizza crust pkg directions and until the cheese melts.
 
From the cookbook, No Whine with Dinner by the Meal Makeover Moms
I'm a regular listener to their podcast check them out at http://www.mealmakeovermoms.com/

Frozen Mamas
Bag 1: bean/pesto mixture
Bag 2: cooked sausage
Bag 3: cooked mushrooms
Bag 4: cheese
Bag 5: mini pizza shells
Thaw and assemble according to steps 4 and 5 above

Sesame Chicken Fingers

Prep 13 min
Cook: 15 min

1/3 cup stone-ground mustard
1/3 cup honey
2 TBSP lime juice
1/4 tsp salt
1/8 tsp black pepper
1 lb skinned, boned chicken breast, cut into strips
1/2 cup sesame seeds, toasted
1/2 cup dry breadcrumbs
2 large egg whites, lightly beaten
coooking spray

1.  Preheat oven to 350
2. Combine first 3 ingredients in a shallow bowl
3. Sprinkle salt and pepper over chicken.  Combine sesame seeds and breadcrumbs in a shallow dish.  Dip one-forth of chicken in egg whites, and dredge in sesame seed mixture; repeat procedure with remaining chicken, egg whites, and sesame seed mixture.
4. Arrange chicken in a single layer on a baking sheet coated with cooking spray. Bake at 350 for 15 min, turning once.  Serve chicken with mustard mixture. 

From The Complete Cooking Light Cookbook, 2000

Frozen mamas:
Bag 1: egg whites
Bag 2: sesame seed/bread crumb mixture
Bag 3: Chicken
Bag 4: mustard mixture

Follow above directions, omitting step 2 (since I've already done that for you). I used panko bread crumbs instead of regular.

Martha Stewart Pie Crust

This is my goto pie crust recipe

Martha Stewart/Everyday Foods Pie Crust

http://www.marthastewart.com/good-things/making-pie-crusts

Food Processor or Kitchen Aid Mixer version

Makes enough for 2 single-crust pies or 1 double-crust fold-over pie.

1. In a food processor or Kitchen Aid Mixer, pulse 2 1/2 cups all-purpose flour with 1 teaspoon each salt and sugar. Add 1 cup (2 sticks) chilled unsalted butter, cut into small pieces.

2. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

3. Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

4. Turn out onto a work surface; knead once or twice, until dough comes together. Chill.

It can also be made without a food processor . . .

1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

Ham and Cheese Quiche

1 9 in pie shell, thawed
1 cup cubed ham
3/4 cup minced onion
2 TBSP butter
2 eggs
1 cup half and half
1 tsp salt
6 oz swiss cheese, shredded

Bake pie shell 3 min at 375.  Saute ham and onion in butter. Combine and beat eggs, half and half, and salt.  Spread ham and onions in baked pie shell, pour in egg mixture.  Sprinkle the swiss cheese over egg mixture.  Place pie on a baking sheet and bake at 375 for 45 min or until knife comes out clean.  Serve hot or rooom temperature.

Pie crust - I used homemade pie crust and found that I needed to blind bake it for 15 min before filling. I use Martha Stewart's recipe which I will post separately.

Quiche recipe is from Deanna Duskin and is found in the Shoreline Covenant Church Cookbook, Taste and See that the Lord is Good, 2004, pg 67


Frozen Mamas:  thaw and bake at 375 for 45 min

Hot Potato Salad with Sausage

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

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

Green Chile Pork

2-3 lbs Pork sirloin tip roast
1 cup Salsa verde (green salsa)
1 TBSP Garlic, minced
1 cup Water

Combine all ingredients in a slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred and serve in flatbread, tortillas, or tacos.  For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat. 

Freezer Kit
Bag 1 – Pork
Bag 2 – Salsa and garlic
Bag 3 – Uncooked flatbread discs (from Costco)

Preparation of Freezer Kit
Thaw entire kit. Combine pork and salsa and 1 cup water in slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred, and serve in flatbread.  For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.

Cooking Flatbread
Preheat oven to broil. Place flatbread discs on cookie sheet in the middle of your oven.  They cook too fast and burn if you have them on the top rack.  Heat 2-3 min, watching them closely then flip over and heat until browned. I pop the bubbles when they form during cooking  Click on photo below if you want the "official" directions which are different than mine.

Sloppy Joe Pie

2 cups    Bisquick
2/3 cup   low-fat buttermilk
1/4 cup   non-fat egg substitute
1 lb        ground turkey, cooked and drained
1            1-ounce pkg dry onion soup mix
1 cup     store-bought marinara sauce
1 cup     store-bought BBQ sauce
1 cup    grated cheese blend such as cheddar/jack/mozzarella

Putting the dinner together
Spray a 9x13 pan with cooking spray.  In a bowl, combine the Bisquick, milk, and egg substitute and stir together until a soft ball forms.  Press the dough onto the bottom of the pan, covering as much of the bottom as possible.
In a separate large bowl, combine the ground turkey, onion soup mix, marinara, and BBQ sauce and stir until thoroughly incorporated.  Spread the mixture evenly over the dough in the pan.  Sprinkle with cheese.

For dinner tonight
Preheat the oven to 375 F.  Bake the pie for approximately 45 min, until the cheese is melted and bubbly.

To freeze
Cover the pan with plastic wrap and heavy-duty foil.  Freeze for up to 3 months.  Thaw in the refrigerator before cooking as directed above. 

This is the Sloppy Joes Recipe from the Dream Dinners cookbook with some slight variations

Ham and Cheese Scones

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
3/4 cup fat-free buttermilk
2 large egg whites
Cooking spray

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400° for 20 minutes or until lightly browned.

Yield: 8 servings (serving size: 1 wedge). Pair with salad or soup for a light meal.

Cooking Light, SEPTEMBER 2002

Freezing this recipe:
Bag 1 - dry ingredients (with butter already cut into them)
Bag 2 - ham and cheese
Bag 3 - liquid ingredients

Preparation from Frozen:
Thaw.  Mix bag of dry ingredients with ham/cheese then add liquid ingredients and stir just until moist. Then proceed with recipe.