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Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:51 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:20 PM |
| Cranberry Chicken (Make Ahead and/or Freeze)
8 chicken breasts
1 bottle Catalina dressing
1 pkg. Lipton Onion soup mix
1 can cranberry sauce, whole berry
Cranberries for topping
Marinate chicken in Catalina, onion mix and cranberry sauce. Spread
cranberries on top. Bake at 400 for 10 minutes covered and bake at 325 for
45 minutes uncovered. Take cover off and let brown. May be frozen, or may be
prepared ahead.
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:29 AM |
OAMC Creamy Chicken---sonja
1 (12 ounces) package seasoned stuffing mix
2 tablespoons melted margarine
2 cups chicken broth
3 cups chopped cooked chicken
1/2 cup finely chopped onions
1/4 cup minced chives
1/2 cup finely chopped celery
1/2 cup light mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cups milk
1 (10.75 ounces) can condensed cream of mushroom soup
1/2 cup grated mild cheddar cheese
1. In a medium bowl, mix stuffing, melted margarine and 1 1/4 cups
broth.
2. Then mix chicken 3/4 cup broth, onion, chives, celery,
mayonnaise and salt in another bowl.
3. Spread hald the stuffing in a 13x9x2 inch baking dish treated
with nonstick spray.
4. Spread chicken mixture over stuffing.
5. Cover dish with foil, and freeze.
6. Put cheese in a small freezer bag, and attach it to the dish.
7. To prepare for serving, thaw grated cheese and chicken dish.
8. Bake covered in a perheated 325 oven for 30 minutes.
9. Remove foil, sprinke with cheese, and continue to bake uncovered
for 10 minutes more.
Serves 8.
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:42 AM |
Savory Baked Chicken serves 4-6--sonja
------------------------------------------------------------ 7 Each
Chicken Breast, strips cut into 1" strips 3 Cup White Sauce, chicken
flavored* or 21 oz. cream of chicken soup, canned 1/4 Cup Parmesan
Cheese, grated 1 Teaspoon Parsley Flakes 1/4 Teaspoon Oregano, leaves
1/4 Teaspoon Basil, leaves 1/8 Teaspoon Pepper 8 Ounce Spaghetti
Noodles, dry 14 Fluid Ounce *Chicken Broth Instructions
------------------------------------------------------------ Assembly
Directions: Chop fresh, boneless chicken pieces and place in labeled
freezer bag. Combine white sauce or soup, parmesan cheese, parsley
flakes, oregano, basil and pepper. Put into labeled freezer bag. Spray
skillet with cooking spray and heat to medium-high. When pan is hot,
pour in pasta, broken in 1" pieces. Watch pasta, turning frequently
until golden brown. Remove from heat. When cooled, put into labeled
freezer bag. Place all 3 freezer bags together inside a larger labeled
freezer bag. Freezing and Cooking Directions: Freeze. To serve, thaw 3
freezer bags. An hour before serving, preheat oven to 350°. Spray an
8x8 baking dish or a 2-1/2 quart casserole. Place chicken in dish and
pour thawed sauce on top. Bake 1 hour or until pieces are tender.
35-40 minutes into baking time, pour broth (on hand) into skillet.
Bring to a boil, then add broken pasta. Reduce to simmer and cook
until tender. To serve, place chicken pieces on top of pasta on plate.
Pass the sauce at the table. Comments: This sounds complicated, but
it's SO good! Just be sure to plan this for a night when you have an
hour before dinner |
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:11 PM |
Freezer Chicken Curry---sonja
2 tablespoons margarine
2 cups pared apple, finely chopped
1 cup onion, chopped
2 cups celery, sliced
2 cloves garlic, minced
1/4 cup cornstarch
4 to 6 teaspoons curry powder, to taste
1 1/2 cups cold chicken broth
1 quart milk
4 cups cooked chicken, cubed
6 ounces sliced mushrooms (canned) or 1 cup fresh sliced mushrooms
In saucepan melt margarine; add apple, celery, onion and garlic. Cook
until onion is tender. In a separate bowl, mix together cornstarch,
curry, salt and chicken broth. Stir into onion mixture. Add milk. Cook
and stir until mixture thickens and bubbles. Stir in chicken and
mushrooms. Heat through. Divide into freezer bags. Seal, label and
freeze. Makes a total of 10 servings.
To Serve: Thaw and then reheat in saucepan until hot. Serve curry over
rice and condiments such as chutney, raisins, coconut and chopped
peanuts.
From: Frozen Assets
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:43 PM |
Freezing Left Over Turkey Roast turkey freezes perfectly. Instead of trying to eat the holiday dinner leftovers within a few days, put them in the freezer for later enjoyment. Refrigerate the turkey as soon as dinner is finished. Later, cut the meat from the bones and sort it into nice slices, good sized chunks and bits and pieces. Keep the dressing separate. Turkey has a delicate flavor and dries out easily. Cover the meat with cool broth made with the stripped carcass or with chicken bouillon cubes or granules, or use canned chicken broth. Package the chunks and bits and pieces in air and liquid tight freezer containers. Cover with broth leaving a good half inch of head space for expansion. Label and date. You can freeze turkey dinners, complete with dressing and gravy or a frozen dinner tray with potatoes and another vegetable. Or you can put slices and chunks of light and dark meat, plus a spoonful of dressing, into freezer cartons and add enough cold gravy to cover and surround the meat. Gravy thickens with freezing and reheating, so thin it with water or broth to about the consistency of thin cream. Plan to eat frozen turkey within 2 or 3 months. Its storage life is somewhat shorter than that of chicken. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:11 AM |
Caribbean Jerk Chicken 2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze. On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbeque on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:14 AM |
Chicken A La King 2 cans (6-oz) sliced mushrooms, drained but reserving 1/2 cup liquid
1 cup green pepper, diced
1 cup margarine
1 cup flour
2 tsp salt
1/2 tsp pepper
2 cups light cream
2-1/2 cups chicken broth
4 cups cooked chicken, cut up
2 jars (4-oz each) pimiento, chopped and drained In dutch oven, melt butter over medium heat, then cook mushrooms and green pepper for about five minutes. Add flour, salt and pepper, cooking over low heat, stirring constantly, until flour mixture is bubbling. Remove from heat, then add ceam, broth and 1/2 cup mushroom liquid, stirring until well combined. Return to heat, stirring constantly, until sauce begins to boil. Add chicken and pimiento, stirring well and continue to cook until heated through. Divide Chicken a la King into three one quart containers. Allow to cool, seal and freeze. On cooking day:
45 minutes before serving, remove container from freezer. Dip outside of container in hot water to loosen edges and remove from freezer container and place in large saucepan. Add 1/2 cup water, cover saucepan with lid, and heat on medium low stirring (or turning) every few minutes until hot. Serve over rice. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:15 AM |
Chicken with Dumplings Chicken:
2 lbs chicken breasts, boneless, skinless, cut in 1" cubes
1 cup onion, chopped
1 cup celery, thinly sliced
1/4 cup all purpose flour
10 cups pepared chicken broth
2 cups carrots, sliced
1 tsp dried thyme leaves OR 1/2 tsp ground thyme For dumplings:
2 cups all purpose flour
1 tbsp baking powder
3/4 cup buttermilk In large soup pot, saute chicken and onion over medium heat until chicken is browned, about 6-8 minutes. Add celery and saute.Add 1/4 cup flour, then slowly add chicken broth, carrots and thyme, stirring well. Bring mixture to a boil, then cover and reduce heat, simmering for 20 minutes or until chicken is tender. Stir occassionally. While simmering, prepare dumblings by mixing together flour and baking powder. Slowly add buttermilk, stirring well to combine. Can add salt and pepper to taste if desired. Once it is finished simmering, drop dough by the tablespoon-full into chicken stew mixture. Cover again and finish cooking over medium-low heat for 15 minutes or until dumplings are fully cooked. Cool then freeze in containers. On dinner day: Defrost and reheat on the stove over low heat.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:17 AM |
| Make Ahead Turkey Meatloaf
1-1/4 lbs ground turkey
1 large green bell pepper, chopped
1 medium yellow onion, chopped
1 clove garlic, minced
1-1/2 tsp rosemary
3/4 cup unflavored bread crumbs
1 eggs, lightly beaten
2 tbs worcestershire sauce
8 slices bacon, cut in half
Make Ahead Preparation
In a large bowl, add the ground turkey, garlic, rosemary, worcestershire, bread crumbs and egg. Use your hands to mix together lightly until well combined. Add in the green pepper and onion and combine.
Divide mixture into four servings. Shape each into a mini-loaf shape. Wrap in plastic wrap and/or tin foil. Freeze for up to one month.
Last Minute Preparation
Allow meatloaves to defrost overnight in the refrigerator.
Preheat oven to 375 degrees. Using four of the bacon pieces for each meatloaf, wrap the bacon tightly around the top of each loaf. Place loaves on lightly oiled baking sheet and cook for 25 to 30 minutes, or until internal temperature reaches 160 degrees. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:24 AM |
| Crockpot Chicken Cacciatore Ingredients:
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
3 tablespoons olive oil
1 large red bell pepper, seeded and sliced
1 onion, cut into slices
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
1/2 cup sliced black olives (optional)
Make-Ahead Preparation:
Heat the olive oil in a large skillet. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. When the oil is shimmering, place the chicken in the skillet and cook just until the outside is browned and slightly crispy, about 5 minutes per side. Remove from skillet.
Place onion slices in bottom of crockpot. Top with the chicken. Add the peppers on top of the chicken.
Mix all remaining ingredients and pour over the ingredients in the crockpot. Cook on low heat for 7 to 9 hours, or high heat for 3 to 4 hours.
Last Minute Preparation:
Remove the chicken from the crockpot and keep warm. Turn heat to high. Leave cover off and let simmer until the sauce thickens slightly, skimming any fat off of the surface as it rises.
Serve chicken over cooked pasta and top with extra sauce. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:29 AM |
| . Easy Spanish Chicken and Rice Ingredients:
1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1/2 lb. hot Italian sausage or chorizo, cut in 1/2" slices
1 8 oz. pkg Goya yellow rice mix
3 tbs olive oil
medium yellow onion, chopped
1 clove garlic, minced
2 cups hot water
1 cup frozen peas
1/2 cup chopped Spanish or Manzanilla olives
hot sauce, to taste
salt & pepper to taste
Make-Ahead Preparation:
In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken cubes with salt and pepper and add to skillet with the sausage slices. Cook for just a few minutes, stirring, until the chicken is nicely browned but not cooked through.
Turn heat to medium. Add the onion and garlic to the pan and saute for approx. five minutes or until onion is translucent. Be careful not to brown the garlic or it will get bitter.
Add the water, rice mix and seasonings to the skillet. Add hot sauce to taste. Stir well to combine ingredients. As soon as mixture starts to bubble, cover, turn heat to low and let simmer for 20 minutes.
Remove pan from heat. Stir in the peas and the olives. Turn mixture into a 2-1/2 quart glass or ceramic baking dish. Let cool. Cover tightly with tin foil and freeze.
Last Minute Preparation:
To defrost, remove baking dish from freezer and put into refrigerator for no less than 24 hours and no more than two days.
Preheat conventional oven to 350 degrees. Bake for 45 minutes to 1 hour, or until heated through.
Note: Do not reheat casserole in microwave. It tends to heat it unevenly and you chance making the rice get very mushy. | |
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