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Wednesday, April 29, 2015
MAY 2015 MENU
Buttermilk Herb Chicken Breast
Breakfast Burritos
Hot Ham N' Cheese Sandwiches
Lasagna
Mistakenly Zesty Pork Chops
Oriental Sesame Chicken Strips
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
Serving day:
Bake frozen at 350 degrees F for 30-40 minutes or until hot. Serve with salsa if desired.
Cook noodles according to pkg directions. Drain and set aside. Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
Ingredients: 1/2 cup Honey 1/3 cup Orange juice 3 T. Soy sauce 2 teaspoon chicken bouillon granules 1/2 teaspoon red pepper flakes 1/4 teaspoon ground ginger 1 tsp garlic powder 2 tsp sesame seeds 2 tsp of cornstarch 2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips 1.5 cups rice
Assembly Directions: Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions: Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Freeze flat.
Serving Directions: Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop. Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
1 1/2 cups of soy sauce 1 cup and 2 Tbsp water 3/4 cups brown sugar 1 Tbsp and 1.5 tsp honey 1.5 dashes of lemon juice 6 pork chops Sauce: 1.5 cups ketchup 3/4 cup cocktail sauce 1/4 cup and 2 Tbsp brown sugar 3 Tbsp water 2 1/4 tsp ground dry mustard
Preparation Day: 1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool. 2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag and seal. 3. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour into small baggie. Package with chops in gallon Ziploc. Freeze flat. Cooking Day: 4. Preheat oven to 350 degrees F (175 degrees C). 5. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven. 6. Pour sauce over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
3 lbs boneless skinless chicken 1 cup buttermilk 1 T Dijon 1 T. honey 1 T. fresh rosemary, finely chopped 1/2 tsp. dried thyme 1/2 tsp. dried sage 1/2 tsp. dried marjoram 1/2 tsp. pepper 1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions: Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
7 comments:
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
Serving day:
Bake frozen at 350 degrees F for 30-40 minutes or until hot. Serve with salsa if desired.
Lasagna:
1 lb. ground beef
1/2 tsp. salt
pinch garlic salt
1/2 cup parmesan cheese, grated dash pepper
2 Tbsp. parsley flakes
32 oz. jar spaghetti sauce
6 oz. can tomato paste
8 oz. pkg. lasagna noodles
2 eggs, slightly beaten
2 cups ricotta cheese
3/4 lb. mozzarella cheese
Cook noodles according to pkg directions. Drain and set aside.
Brown meat and drain fat. Stir in spaghetti sauce and tomato paste. Cook 10 to 15 minutes.
Combine eggs, ricotta cheese, parmesan cheese, parsley and pepper, blend well.
Serving Day Instructions:
Arrange in a 9x13 greased pan: cooked noodles, ricotta cheese and egg
mixture, meat sauce and mozzarella cheese. Repeat once more. Cover and freeze.
Serving day: Thaw. Bake at 350
degrees for 45 minutes.
Oriental Sesame Chicken Strips
Ingredients:
1/2 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 teaspoon chicken bouillon granules
1/2 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 tsp garlic powder
2 tsp sesame seeds
2 tsp of cornstarch
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
1.5 cups rice
Assembly Directions:
Mix dry ingredients in large bowl until well blended. Add honey, juice, soy sauce and mix well.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Mistakenly Zesty Pork Chops
6 servings
1 1/2 cups of soy sauce
1 cup and 2 Tbsp water
3/4 cups brown sugar
1 Tbsp and 1.5 tsp honey
1.5 dashes of lemon juice
6 pork chops
Sauce:
1.5 cups ketchup
3/4 cup cocktail sauce
1/4 cup and 2 Tbsp brown sugar
3 Tbsp water
2 1/4 tsp ground dry mustard
Preparation Day:
1. In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
2. Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag and seal.
3. In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour into small baggie. Package with chops in gallon Ziploc. Freeze flat.
Cooking Day:
4. Preheat oven to 350 degrees F (175 degrees C).
5. Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
6. Pour sauce over the pork chops, and continue baking 30 minutes, to an internal temperature of 145 degrees F (63 degrees C).
Buttermilk Herb Chicken Breasts
3 lbs boneless skinless chicken
1 cup buttermilk
1 T Dijon
1 T. honey
1 T. fresh rosemary, finely chopped
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2 tsp. pepper
1 tsp. salt
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Seal, label and freeze flat.
Serving day instructions:
Thaw chicken. Grill over medium heat until chicken is tender and juices run clear. Brush chicken with melted butter near the end of grilling if desired.
Hot Ham & Cheese Sandwiches
6 Rolls or buns (Hoagie size – like a 6” Subway)
6 slices Colby-jack cheese
12 slices ham
Mix the following in a small bowl:
1/2 cup softened butter
2 T mustard
1 T dried minced onion
1 T poppy seeds
2-3 t sugar
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, 1 slice cheese. Replace roll tops. Place in freezer bag.
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Hot Ham & Cheese Sandwiches
6 Rolls or buns (Hoagie size – like a 6” Subway)
6 slices Colby-jack cheese
12 slices ham
Mix the following in a small bowl:
1/2 cup softened butter
2 T mustard
1 T dried minced onion
1 T poppy seeds
2-3 t sugar
Spread the above mixture on the insides of the bun. Top each roll/bun with 2 slices ham, 1 slice cheese. Replace roll tops. Place in freezer bag.
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
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