2 T. canola or vegetable oil
dry diced onions to taste
1/2 C. finely diced red bell pepper
2 cloves garlic, minced
1 12 oz. can chunk chicken, drained (can buy at Costco in a six pack)
1/4 C. packed fresh cilantro leaves, finely chopped
1/4 C. Verde Salsa
2 T. prepared ranch dressing
1/2 pkg. wonton wrappers
1 egg white whisked with 2 T. water
Heat oil in large skillet over medium heat. Saute bell pepper for 5 minutes until softened. Add garlic and onion for 1 minute and remove from heat. In a large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt, and pepper. Mix until well combined.
Place 1 T. chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.
Place one inch of oil in a medium skillet over medium high heat. When hot, place wontons in oil to cook. Fry 1-2 minutes per side or until golden brown. OR, bake at 375 degrees on cookie sheet for 15-20 minutes until crispy, flipping halfway through cooking once.
(I've only ever fried them, so I don't know how they are baked. Also, I used a littledried cilantro, and left out the peppers and garlic before and it turned out fine, less healthy and not quite as good, but pretty tasty. We used this for dinner once, but it is really more of a finger food.)
Wednesday, August 15, 2012
Baked Penne with Chicken and Sun-Dried Tomatoes (Freezer Meal)
6 T. butter
salt and pepper
1 lb. penne rigate
1 t. olive oil
l lb. boneless skinless chicken
1/2 C. plus 2 T. all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 C. whole milk
10 oz. white mushrooms, sliced
1/2 C. sun-dried tomatoes (either drained of oil, or I found some in a bag)
1 1/2 C. shredded provolone (I used mozzarella)
1 C. finely grated parmesan
Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of normal; drain pasta and return to pot. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook through. Slice thinly crosswise. In a 5 quart heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 C. Parmesan.
Add chicken and pasta to pot, season with salt and pepper. Divide pasta mixture between baking dishes, sprinkle with remaining cheese. Cook immediately or wrap with tinfoil and freeze.
To serve, thaw in refrigerator and bake uncovered at 400 degrees until top is golden and bubbling, about 25 min. Let stand 5 minutes before serving.
salt and pepper
1 lb. penne rigate
1 t. olive oil
l lb. boneless skinless chicken
1/2 C. plus 2 T. all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 C. whole milk
10 oz. white mushrooms, sliced
1/2 C. sun-dried tomatoes (either drained of oil, or I found some in a bag)
1 1/2 C. shredded provolone (I used mozzarella)
1 C. finely grated parmesan
Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of normal; drain pasta and return to pot. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook through. Slice thinly crosswise. In a 5 quart heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 C. Parmesan.
Add chicken and pasta to pot, season with salt and pepper. Divide pasta mixture between baking dishes, sprinkle with remaining cheese. Cook immediately or wrap with tinfoil and freeze.
To serve, thaw in refrigerator and bake uncovered at 400 degrees until top is golden and bubbling, about 25 min. Let stand 5 minutes before serving.
Chicken Parmesan Casserole
2 T. olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts
2 C. marinara sauce (I used Ragu, cause I'm lazy)
1/4 C. chopped basil
8 oz. mozzarella, grated
4 oz. Parmesan, grated
1 (5oz.) pkg. garlic croutons
Put olive oil, garlic, and red pepper flakes in bottom of 9x13 pan and spread around. Lay chicken in pan, laying next to each over in a layer (I cut my chicken into serving portions at this stage, to make them more manageable. I used Carli-sized portions, and it also helped them cook better.) They'll be pretty tight, without much space in between them. Put sauce over top, and spread it around. Put basil over top, sprinkled. Sprinkle 1/2 cheeses over top, then cover with garlic croutons. Spread the rest of cheeses over top (I waited until halfway through cooking to sprinkle cheese over top, so they wouldn't get too brown). Bake at 350 degrees for 35 minutes, until chicken is cooked through. Serve over noodles.
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts
2 C. marinara sauce (I used Ragu, cause I'm lazy)
1/4 C. chopped basil
8 oz. mozzarella, grated
4 oz. Parmesan, grated
1 (5oz.) pkg. garlic croutons
Put olive oil, garlic, and red pepper flakes in bottom of 9x13 pan and spread around. Lay chicken in pan, laying next to each over in a layer (I cut my chicken into serving portions at this stage, to make them more manageable. I used Carli-sized portions, and it also helped them cook better.) They'll be pretty tight, without much space in between them. Put sauce over top, and spread it around. Put basil over top, sprinkled. Sprinkle 1/2 cheeses over top, then cover with garlic croutons. Spread the rest of cheeses over top (I waited until halfway through cooking to sprinkle cheese over top, so they wouldn't get too brown). Bake at 350 degrees for 35 minutes, until chicken is cooked through. Serve over noodles.
Mini Tacos
1 pkt. Won ton wrappers
1 pkt. taco seasoning
1 lb. hamburger
cheese
salsa
sour cream
lettuce
tomatoes
Place won ton wrappers in muffin tin. Bake at 350 degrees for 4 minutes or so until a little crispy. Cook hamburger and mix with taco seasoning. Fill wrappers with seasoned hamburger, top with cheese, and bake for 8 minutes at 350 degrees. Top with favorite taco toppings.
1 pkt. taco seasoning
1 lb. hamburger
cheese
salsa
sour cream
lettuce
tomatoes
Place won ton wrappers in muffin tin. Bake at 350 degrees for 4 minutes or so until a little crispy. Cook hamburger and mix with taco seasoning. Fill wrappers with seasoned hamburger, top with cheese, and bake for 8 minutes at 350 degrees. Top with favorite taco toppings.
Slow Cooker Salsa Chicken
4 boneless, skinless chicken breasts
1 C. salsa
1 can condensed cream of chicken soup
1 pkt. taco seasoning
1/2 C. sour cream
6 tortillas
Place chicken in the bottom of the slow cooker. Sprinkle taco seasoning on top of chicken. In bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas.
1 C. salsa
1 can condensed cream of chicken soup
1 pkt. taco seasoning
1/2 C. sour cream
6 tortillas
Place chicken in the bottom of the slow cooker. Sprinkle taco seasoning on top of chicken. In bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas.
Sonic Cherry Limeaide
12 oz (1 can) Sprite
3 lime wedges
1/4 C. cherry juice (Libby's Juicy Juice)
Fill glass with 2/3 ice. Pour Sprite over ice. Add 3 lime wedges. Add cherry juice and serve with straw. Makes a 16 oz. drink.
3 lime wedges
1/4 C. cherry juice (Libby's Juicy Juice)
Fill glass with 2/3 ice. Pour Sprite over ice. Add 3 lime wedges. Add cherry juice and serve with straw. Makes a 16 oz. drink.
Easy Cheesy Rice
2 C. cooked rice
1/2 C. grated cheddar cheese
salt and pepper
3 T. salsa
3 T. sour cream
Melt butter in skillet. Place cooked rice into skillet. Add and mix in salsa. Mix in salt, pepper, and sour cream. Add cheese and heat until cheese melts.
1/2 C. grated cheddar cheese
salt and pepper
3 T. salsa
3 T. sour cream
Melt butter in skillet. Place cooked rice into skillet. Add and mix in salsa. Mix in salt, pepper, and sour cream. Add cheese and heat until cheese melts.
Chicken Fried Rice
4 C. cooked rice
1/2 lb. boneless, skinless chicken breasts, cooked (good for leftovers!)
1 C. peas and carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 T. sesame oil
1/4 C. soy sauce
Heat sesame oil in large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix so sauce is evenly distributed and everything is heated through.
1/2 lb. boneless, skinless chicken breasts, cooked (good for leftovers!)
1 C. peas and carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 T. sesame oil
1/4 C. soy sauce
Heat sesame oil in large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix so sauce is evenly distributed and everything is heated through.
Easy Delicious Chicken
Chicken Breasts
1/2 C. Sour Cream or Yogurt
1/4 C. parmesan cheese
Italian Bread Crumbs
Mix together yogurt and parmesan cheese. Spread over chicken breasts in baking dish. Sprinkle italian bread crumbs on top and bake at 425 degrees for 20-30 minutes.
1/2 C. Sour Cream or Yogurt
1/4 C. parmesan cheese
Italian Bread Crumbs
Mix together yogurt and parmesan cheese. Spread over chicken breasts in baking dish. Sprinkle italian bread crumbs on top and bake at 425 degrees for 20-30 minutes.
Breakfast Burritos (Freezer Meal)
1 lb. breakfast sausage
1 lb. bacon
1 C. chopped ham
2 lbs. red potatoes, cubed into small pieces
16 oz. cheese
24 small soft tortillas
12 extra large eggs
1/2 C. milk
1/3 C. olive oil
1 t. seasoning salt or whatever seasoning you prefer
salt and pepper
Cook bacon, sausage, and ham.
Preheat oven to 450. Dry cubed potatoes with a towel to remove extra water. Toss the potatoes with 1/3 C. olive oil, 1 t. salt, 1/2 t. pepper, and whatever seasoning you coose. Roast for 30 minutes until brown. Start checking at 20 minutes. Or, I fried up shredded hashbrowns and they worked perfectly.
Whisk together eggs and milk until well combined. Heat a large skillet with nonstick cooking spray or butter over medium heat. Add egg mixture. Cook eggs. Season with salt and pepper to taste.
Place 5-10 tortillas on a plate. Cover with a wet paper towel. Heat in microwave for 30 seconds at 50% power. This should be your last step. Heat tortillas in batches.
Place tortillas on a large baking sheet or cutting board. Build your burritos: cheese, eggs, potatoes, and meat. (I mixed all the ingredients together with salsa and just threw in the filling, but either way.) Roll tightly, wrap in plastic wrap, and place in ziploc freezer bags. Freeze.
To heat: Remove plastic wrap, wrap burrito in damp paper towel, heat in microwave for 1.5-2 minutes. Serve with salsa. This is a lot of meat, so you can pick or choose if you want. Also, we found it works better to stick with small burritos rather than trying bigger ones in terms of heating them up. Just eat two instead of one.
1 lb. bacon
1 C. chopped ham
2 lbs. red potatoes, cubed into small pieces
16 oz. cheese
24 small soft tortillas
12 extra large eggs
1/2 C. milk
1/3 C. olive oil
1 t. seasoning salt or whatever seasoning you prefer
salt and pepper
Cook bacon, sausage, and ham.
Preheat oven to 450. Dry cubed potatoes with a towel to remove extra water. Toss the potatoes with 1/3 C. olive oil, 1 t. salt, 1/2 t. pepper, and whatever seasoning you coose. Roast for 30 minutes until brown. Start checking at 20 minutes. Or, I fried up shredded hashbrowns and they worked perfectly.
Whisk together eggs and milk until well combined. Heat a large skillet with nonstick cooking spray or butter over medium heat. Add egg mixture. Cook eggs. Season with salt and pepper to taste.
Place 5-10 tortillas on a plate. Cover with a wet paper towel. Heat in microwave for 30 seconds at 50% power. This should be your last step. Heat tortillas in batches.
Place tortillas on a large baking sheet or cutting board. Build your burritos: cheese, eggs, potatoes, and meat. (I mixed all the ingredients together with salsa and just threw in the filling, but either way.) Roll tightly, wrap in plastic wrap, and place in ziploc freezer bags. Freeze.
To heat: Remove plastic wrap, wrap burrito in damp paper towel, heat in microwave for 1.5-2 minutes. Serve with salsa. This is a lot of meat, so you can pick or choose if you want. Also, we found it works better to stick with small burritos rather than trying bigger ones in terms of heating them up. Just eat two instead of one.
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