Ingredients:
8 skinless chicken thighs
1 cup salsa
1/2 cup peanut butter
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger
Directions:
Place all the ingredients in a ziploc bag. Seal and freeze. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.
Frozen Mamas:
Do not defrost. Empty into a slow cooker, cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.
To cook rice, put rice in saucepan and add 3 cups of water, 1 1/2 Tbsp. olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.
Tuesday, November 13, 2012
Friday, November 2, 2012
Wednesday, October 17, 2012
Man-Pleasing Chicken
Preheat oven to 425ºF.
Mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup (not pancake syrup), and 1 tablespoon of red wine vinegar.
Put chicken tenderloins or breasts in oven-proof baking dish. Season chicken with salt and pepper. Pour maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
Bake in oven until a meat thermometer reads 165ºF. Approx. 25-30 for tenderloins. Baste the tops of the chicken with more sauce half way through baking. Let the chicken rest for 5 minutes before serving. Spoon extra sauce over chicken, and sprinkle fresh rosemary on top.
Frozen Mamas:
Thaw chicken and sauce. Follow above instructions
Mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup (not pancake syrup), and 1 tablespoon of red wine vinegar.
Put chicken tenderloins or breasts in oven-proof baking dish. Season chicken with salt and pepper. Pour maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
Bake in oven until a meat thermometer reads 165ºF. Approx. 25-30 for tenderloins. Baste the tops of the chicken with more sauce half way through baking. Let the chicken rest for 5 minutes before serving. Spoon extra sauce over chicken, and sprinkle fresh rosemary on top.
Frozen Mamas:
Thaw chicken and sauce. Follow above instructions
Crockpot potatoes and sausage
In a crockpot add the box of scalloped potatoes and seasoning, cream of mushroom soup, sausage and 1 soup can of water and 1 soup can if milk. Stir together and cook on low for 2-3 hours. 5 minutes before serving add the frozen peas and heat until they are warm.
You can cook peas separately if your family prefers or add more milk for a soup like consistency.
You can cook peas separately if your family prefers or add more milk for a soup like consistency.
Minestrone soup
3 cups reduced-sodium chicken (or vegetable) broth
1 (28-oz) can diced tomatoes
1 (15-oz) can kidney beans
1 (15-oz) can garbanzo beans
2 carrots, peeled & chopped
1 celery stalk, chopped
1 cup onion, chopped
2t-1T italian seasoning
1 tsp minced garlic
2 bay leaves
salt & ground pepper
1 medium zucchini
1 cup macaroni
Combine all ingredients EXCEPT the pasta in a slow cooker & simmer on low for 8-10 hours or on high 3-4 hours. Add pasta for final 30 minutes.
Frozen mamas: same as above. Adjust seasoning to your tastes.
Additions we like: browned italian sausage, red pepper flakes, kale, extra garlic, parmesan ... just about anything!
1 (28-oz) can diced tomatoes
1 (15-oz) can kidney beans
1 (15-oz) can garbanzo beans
2 carrots, peeled & chopped
1 celery stalk, chopped
1 cup onion, chopped
2t-1T italian seasoning
1 tsp minced garlic
2 bay leaves
salt & ground pepper
1 medium zucchini
1 cup macaroni
Combine all ingredients EXCEPT the pasta in a slow cooker & simmer on low for 8-10 hours or on high 3-4 hours. Add pasta for final 30 minutes.
Frozen mamas: same as above. Adjust seasoning to your tastes.
Additions we like: browned italian sausage, red pepper flakes, kale, extra garlic, parmesan ... just about anything!
Tuesday, October 16, 2012
Spicy BBQ Meatballs
Meatballs
Sweet baby rays BBQ sauce
Crushed red peppers
Put meatballs and BBQ sauce and sprinkle with crushed red peppers amount your family desires. Cook on low for expended time in crockpot or you can cook in oven too!
Sweet baby rays BBQ sauce
Crushed red peppers
Put meatballs and BBQ sauce and sprinkle with crushed red peppers amount your family desires. Cook on low for expended time in crockpot or you can cook in oven too!
Monday, October 15, 2012
Chicken/Salsa Dip
Ingredients:
4 chicken breasts (I used 3 from a Costco pack because some are so large!)
1 can black beans, drained and rinsed
1 can corn, drained
1 jar any salsa
8oz. Cream cheese
Directions:
Add the first four ingredients to a crockpot and cook on low for 8-10 hours. A half hour before serving add the cream cheese. Stir mixture and shred chicken before serving with chips, rice, or as a filling in tortillas.
Frozen Mamas:
Put bag one in crockpot, cook on low for 8-10 hours. Add bag two (cream cheese) a half hour before serving. Stir mixture and shred chicken before serving with provided chips, as a filling for tortillas or over rice.
Recipe from Karen Nicholson
4 chicken breasts (I used 3 from a Costco pack because some are so large!)
1 can black beans, drained and rinsed
1 can corn, drained
1 jar any salsa
8oz. Cream cheese
Directions:
Add the first four ingredients to a crockpot and cook on low for 8-10 hours. A half hour before serving add the cream cheese. Stir mixture and shred chicken before serving with chips, rice, or as a filling in tortillas.
Frozen Mamas:
Put bag one in crockpot, cook on low for 8-10 hours. Add bag two (cream cheese) a half hour before serving. Stir mixture and shred chicken before serving with provided chips, as a filling for tortillas or over rice.
Recipe from Karen Nicholson
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