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click here for a super tasty recipe for pigs in a blanket...i used hebrew national kosher beef hotdogs (because we're kind of hotdog snobs around our house...and because our costco stocks these and we can get a great deal!) and replaced half of the flour in the recipe with whole wheat flour. YUM! i made them this morning to stock up the freezer for quick lunches after the baby's arrival...and they came out of the oven right around lunchtime, so we ended up scarfing some down for lunch. the whole family approved.
i would make one suggestion. on my second batch i divided the dough into three balls instead of two, and it made for a more proportional pig to blanket ratio! :) the first batch was a bit over-breaded in our opinion.
i also made a variation and tried putting lil' smokies in some....hoping they might make a quick grab-n-go breakfast for VBS this week (and for mike in the mornings as he rushes out the door to work!)...and they worked great. i put two smokies (kind of staggered them) per "blanket"...you could surely use links as well. i just had picked up the lil' smokies on a whim since i had coupons that made them less than fifty cents a package! (and since elizabeth might have LOVED them during our boat-in pancake breakfast last week--we obviously don't buy them regularly, as that was the first time she had ever tasted a smoky link!--poor deprived girl...)
Saturday, July 11, 2009
Thursday, July 9, 2009
chicken teriyaki
6 lbs. (about 8-12 breasts) chicken--I chopped these into "tender" size pieces
24 oz. pineapple juice
1 cup soy sauce
4 1/2 T sugar
1 1/2 T ground ginger
3 T canola oil
4 1/2 T molasses
Assembly: Mix all ingredients. Bag and freeze.
To Serve:
Cover and cook on low in crock pot for 1-2 hours...serve over hot rice. (Or bake for 30 minutes in oven at 350).
24 oz. pineapple juice
1 cup soy sauce
4 1/2 T sugar
1 1/2 T ground ginger
3 T canola oil
4 1/2 T molasses
Assembly: Mix all ingredients. Bag and freeze.
To Serve:
Cover and cook on low in crock pot for 1-2 hours...serve over hot rice. (Or bake for 30 minutes in oven at 350).
polynesian barbeque pork marinade
3 lbs. pork (tenderloin, chops, whatever you desire)
3/4 cup bbq sauce
1/2 cup soy sauce
1 T olive oil
1 T ginger
1/4 cup brown sugar
Place marinade in freezer bags with desired amount and cut of meat. To serve, thaw and grill (or bake or pan fry).
3/4 cup bbq sauce
1/2 cup soy sauce
1 T olive oil
1 T ginger
1/4 cup brown sugar
Place marinade in freezer bags with desired amount and cut of meat. To serve, thaw and grill (or bake or pan fry).
honey mustard marinade
1/2 cup honey
1/4 cup dijon mustard
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed (i use jarred minced garlic)
Place marinade in freezer bag with chicken (or desired meat). Thaw and grill (or bake) to serve.
1/4 cup dijon mustard
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed (i use jarred minced garlic)
Place marinade in freezer bag with chicken (or desired meat). Thaw and grill (or bake) to serve.
cremy chicken breast casserole
this recipe makes 2 8x8's--multiply as desired
6 boneless skinless chicken breasts
2 cups grated cheddar cheese
1 can cream of chicken soup (or whatever cream of soup you desire)
1/4 cup white cooking wine
2 cups herb stuffing mix
1/2 cup butter--for serving day
Before Cooking Day:
1. Dice raw chicken into bite size pieces and package to take to cooking day.
On Cooking Day:
1. Place chicken in baking dish and cover with cheese.
2. Combine cooking wine with soup and spread over chicken and cheese.
3. Place stuffing mix in plastic baggy with butter and tape to baking dish. (or just keep in your pantry!)
To Serve:
1. Thaw completely.
2. Melt butter in skillet. Stir in stuffing mix to moisten. Spread stuffing on top of casserole.
3. Bake at 350 for 35-40 minutes.
6 boneless skinless chicken breasts
2 cups grated cheddar cheese
1 can cream of chicken soup (or whatever cream of soup you desire)
1/4 cup white cooking wine
2 cups herb stuffing mix
1/2 cup butter--for serving day
Before Cooking Day:
1. Dice raw chicken into bite size pieces and package to take to cooking day.
On Cooking Day:
1. Place chicken in baking dish and cover with cheese.
2. Combine cooking wine with soup and spread over chicken and cheese.
3. Place stuffing mix in plastic baggy with butter and tape to baking dish. (or just keep in your pantry!)
To Serve:
1. Thaw completely.
2. Melt butter in skillet. Stir in stuffing mix to moisten. Spread stuffing on top of casserole.
3. Bake at 350 for 35-40 minutes.
burrito casserole
this is the recipe for 2 8x8 servings...multiply as desired.
1 lb. ground beef
2/3 cup chopped onion
2 cloves minced garlic
2-4 tsp. chili powder
12 flour tortillas
2 cups shredded cheddar cheese
2 tsp salt
1 tsp oregano
1 can refried beans
1/2 cup flour
4 cups hot water
Before Cooking Day:
1. Brown ground beef with onion, garlic, chili powder, salt, and oregano.
2. Package to take with you on cooking day.
Cooking Day:
1. Combine ground beef, beans, flour, and water in a large skillet...let simmer to thicken.
2. Spray pans with PAM.
3. Layer tortillas, meat mix, and cheese...top with layer of tortillas and cheese.
4. Label and freeze!
Baking:
1. Thaw completely. Bake at 325 for 20 minutes. Serve with lettuce, tomatoes, sour cream, etc.
1 lb. ground beef
2/3 cup chopped onion
2 cloves minced garlic
2-4 tsp. chili powder
12 flour tortillas
2 cups shredded cheddar cheese
2 tsp salt
1 tsp oregano
1 can refried beans
1/2 cup flour
4 cups hot water
Before Cooking Day:
1. Brown ground beef with onion, garlic, chili powder, salt, and oregano.
2. Package to take with you on cooking day.
Cooking Day:
1. Combine ground beef, beans, flour, and water in a large skillet...let simmer to thicken.
2. Spray pans with PAM.
3. Layer tortillas, meat mix, and cheese...top with layer of tortillas and cheese.
4. Label and freeze!
Baking:
1. Thaw completely. Bake at 325 for 20 minutes. Serve with lettuce, tomatoes, sour cream, etc.
breaded ranch chicken
this recipe yields 8 chicken breasts...scale as desired!
3/4 cups crushed cornflakes
3/4 cup parmesan cheese
1 envelope ranch salad dressing mix
8 boneless chicken breasts (i tend to cut these into smaller strips or pieces...just my preference)
1 stick butter
1. Combine cornflakes, cheese, and ranch dressing mix.
2. Divide into small ziploc bags--I divide this into 4 bags...and use 2 chicken breasts per meal.
3. Place chicken breasts in a quart sized freezer bag...then place chicken, cornflake mix, and butter (divided depending on how many servings you made) in a large freezer bag.
To Serve:
1. Thaw mix and chicken breasts.
2. Dip chicken in melted butter and roll in cornflake mixture to coat.
3. Bake at 350 for 30-40 minutes.
3/4 cups crushed cornflakes
3/4 cup parmesan cheese
1 envelope ranch salad dressing mix
8 boneless chicken breasts (i tend to cut these into smaller strips or pieces...just my preference)
1 stick butter
1. Combine cornflakes, cheese, and ranch dressing mix.
2. Divide into small ziploc bags--I divide this into 4 bags...and use 2 chicken breasts per meal.
3. Place chicken breasts in a quart sized freezer bag...then place chicken, cornflake mix, and butter (divided depending on how many servings you made) in a large freezer bag.
To Serve:
1. Thaw mix and chicken breasts.
2. Dip chicken in melted butter and roll in cornflake mixture to coat.
3. Bake at 350 for 30-40 minutes.
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