Thursday, April 23, 2009

Cinnamon Raisin Bites

I was looking for something quick and easy to make and found this recipe. My kids loved them, and they're healthier than cookies!

2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup milk
1/4 cup canola oil
1/4 cup honey
1/2 cup raisins

1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine the milk, oil, and honey; add to the dry ingredients and stir just until moistened. Stir in raisins.

2. Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 425 for 8-10 minutes or until lightly browned. Remove to wire racks.

Recipe taken from Taste of Home Healthy Cooking magazine.

Beef Pita Tacos

Here's another freezer meal. You can make it tonight, or make it to stick in the freezer for those nights when you don't have much time!

1 lb lean ground beef
1 cup salsa
1 can stewed tomatoes

Serving Day: 4 pita bread (cut in half), or 8 flatbread pitas

Cooking Day Instructions:
Crumble beef into skillet and cook until no longer pink, seasoning to taste with salt & pepper. Drain fat. Stir in salsa and stewed tomatoes and bring to a boil. Reduce heat and simmer for 6-8 minutes, stirring occasionally, until thickened. Put meat mixture in freezer bag; seal & freeze.

Serving Day Instructions:
Thaw completely. Heat mixture in saucepan until warmed through. Heat pita bread in 350-degree oven for 4-5 min. Stuff each pita with 1/3 cup of meat. Serve with shredded lettuce, tomatoes, onions, sour cream, cheese, and avocado as desired.

Orange Teriyaki Chicken

Here's another freezer meal. You can make it tonight, or make it to stick in the freezer for those nights when you don't have much time!

1/8 cup soy sauce
2 tbsp chopped onion
1 clove minced garlic (~1/2 tsp)
1/2 tbsp canola oil
1/4 tsp ground pepper
1/4 tsp ground ginger
3 oz orange juice concentrate
4 boneless, skinless chicken breasts

Cooking Day Instructions:
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Remove as much air as possible & seal; freeze.

Serving Day Instructions:
Thaw chicken, discarding marinade. Grill 4-6 inches from heat source for 35-40 minutes.

Friday, April 3, 2009

Kensington Marinade

This recipe was inspired by the Kensington Club dishes at Steak and Ale.

4 boneless chicken breasts
1/4 cup soy sauce
1/4 cup sherry
2 cups pineapple juice or 1 1/2 cups juice + small can of pineapple (crushed/chunks)
2 tbs red wine vinegar
1/4 cup sugar
1/2 tsp garlic powder
1/2 tsp Accent

Combine all in a large freezer bag. Squeeze excess air from bag, seal, & freeze. To serve, thaw completely in fridge, then grill on high heat for about 10 minutes, turning once. Or, you can bake this in the oven at 375 for 45 minutes.

*NOTE: This is a great marinade for steak also - yummy on the grill!