Friday, July 31, 2009

Caraway Cheese Bread

1 loaf French Bread, sliced in half
1 cup shredded cheddar cheese
1/4 cup butter or margarine
1 Tbsp caraway seeds

Combine cheese, butter/margarine and caraway seeds. Divide between each half and spread on bread. Wrap each half tightly (I use Glad Press-n-Seal) and freeze.

Serving day:
Defrost and broil until cheese is bubbly and browned (8-10 minutes).

Dijon Pork Chops

4 boneless pork chops
1/3 cup Dijon mustard
1 tbsp Worcestershire sauce
2/3 cup Italian seasoned bread crumbs

In a bowl, combine Dijon mustard and Worcestershire sauce. Lightly season the four pork chops with salt and pepper to taste, if desired. Using a pastry brush, coat each side of the pork chops with the Dijon mixture. Next, coat each side with the Italian seasoned bread crumbs. Place on cookie sheet to flash freeze. Once flash frozen, place the chops in a freezer bag/container.

Serving day: Thaw in refrigerator or cook directly from freezer. Set your oven to the broil setting and allow to preheat. Place pork chops on a broiler pan (or use a cookie sheet with a baking rack on top to allow the drippings to fall) and broil each side for 10-12 minutes or until pork chops are thoroughly cooked inside. (Adjust time depending on whether you thawed first or took directly from freezer.)

This recipe can be (and should be, yum!) doubled.

Bacon Wrapped Garlic Chicken w/ Cream Cheese

4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine

In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.

Place 6 of the chicken pieces on a cookie sheet lined with wax paper. Top each piece with an even amount of the cream cheese mixture, then top with another piece of chicken. Carefully wrap strip(s) of bacon around each "bundle".

Flash freeze, then store in a freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in bag.

Serving day: Thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for 6 minutes on medium, turning halfway through. Reduce heat to low, cover skillet and cook for 8 minutes/until the chicken is no longer pink.

Friday, July 17, 2009

Parmesan Rosemary Pinwheels

These make a delicious appetizer! This recipe came from Meagan Eller (who got it from Pampered Chef).

1 can (8 oz) refrigerated crescent rolls
1/2 c cream cheese
1/4 c grated Parmesan cheese
4 tsp snipped fresh or 1 tsp rosemary herb mix (I actually add plain dried rosemary until it looks good)

Preheat over to 375.
Separate dough into 4 rectangles; press seems to seal (I use the recipe creations dough and just cut it in half.)
Mix cream cheese, Parmesan cheese and rosemary in a bowl.

Spread each rectangle with about 2 Tbl cheese mix (just divide it somewhat evenly) to within 1/4" of edges. Starting at the short side, roll each rectangle; pinch edges together. (It you use the recipe creations cut in half, roll the long side.)

Cut roll crosswise into 6 slices (12 with the recipe creations). Place slices cut side down on baking stone. Bake 12-15 minutes, until golden brown. Cool on rack.

They are best when served warm, but are still good chilled.

Thursday, July 16, 2009

Crockpot Taco Chicken

This can be made immediately, or freeze it for a busy day.

2 (15 oz) cans diced tomatoes
1 small can diced green chiles
3 tbsp (or one small packet) taco seasoning mix
1 tsp cumin
2 lbs boneless skinless chicken breasts or thighs

Combine all the ingredients in a freezer bag; seal and freeze.

To cook: Thaw overnight in refrigerator. Place contents of bag into crockpot. Cook on low for 4-6 hours/high for 3-4 hours, or until meat shreds easily. Shred chicken and serve with assorted toppings on a tortilla.

Top Sirloin w/Red Wine Marinade

Another great freezer meal!

2 lbs top sirloin steak (~6 steaks)
3/4 cup vegetable oil
1/3 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 1/2 tsp black pepper
1/4 cup red wine
1/4 tsp dried parsley
3 tbsp lemon juce
1 tsp minced garlic

Place sirloin and other ingredients in freezer bag. Mix, seal, and freeze.

To cook: Thaw steak completely. Discard marinade. Grill over medium heat until cooked according to preference.

Wednesday, July 15, 2009

Sausage with Peppers and Pasta

What You Need!
3 cups rigatoni pasta, uncooked
1 lb. Italian sausage, sliced
1 each: red, green and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups Pizza Cheese Blend
1/4 cup Parmesan Cheese
Make It!

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

Sweet Meatloaf

This recipe can be made for dinner tonight, or put in the freezer for another!

2 cups ground meat
1 egg
1/4 cup ketchup
2 tbsp crushed pineapple
1/4 cup diced frozen carrots
3/4 cup dry cornbread stuffing
1 1/2 tsp Worcestershire sauce

2 tbsp crushed pineapple
1/4 cup ketchup
1 tsp cornstarch
1/8 tsp hot sauce

Combine meatloaf ingredients in bowl and mix well. Put into loaf pan.

Combine topping ingredients to use later. (If freezing, put in separate smaller freezer bag.)

If frozen, thaw completely in the fridge. Cook it at 350 for one hour. At the one hour mark, remove the loaf, discard/drain the juices that have accumulated in the loaf pan, then add topping & return to oven for 15 more minutes.

Tuesday, July 14, 2009

Buffalo Chicken Soup

This soup is delicious, though very rich. It makes a fairly mild soup which is great for the kids. I add lots of extra hot sauce to my own bowl :-)

1 2 ¼ lb. deli-roasted chicken, skinned, boned, and shredded or 2 ½ c. cooked chicken
2 T butter
½ c. coarsely chopped celery
½ c. chopped onion
2 14 oz. cans chicken broth
1 ½ c. milk
1 t. salt
1 ½ t. hot pepper sauce
1 ½ c. shredded mozzarella
1 ¼ c. crumbled bleu cheese
½ c. shredded parmesan cheese
1/3 c. flour

In a 4 qt. Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender: Stir in broth, milk, salt, and hot pepper sauce.

In a medium bowl, toss together cheeses and flour. Add gradually to soup, stirring after each addition until just melted. Stir in shredded chicken; heat through but do not allow to boil.

Can be cooled and frozen in freezer bags, then reheated in a saucepan.

Top with additional bleu cheese crumbles and hot sauce.