In December I made this for a little mini-swap I did with a couple friends. So good!!! The butter sauce was delicious on pasta. While the shrimp was sort of a splurge I figured that since I only made three meals it was justifiable.
Baked Shrimp Scampi
from What's Cookin Chicago
2 lbs. (12 to 15 per pound) uncooked shrimp
3 Tbsp good olive oil
2 Tbsp dry white wine
kosher salt and freshly ground black pepper
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tbsp minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
lemon wedges, for serving
Preheat the oven to 425. If necessary, peel and devein the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer with the tails curling up. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer with the tails curling up in a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover with a double sheet of foil. Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Tuesday, February 26, 2013
Bacon Wrapped Garlic Chicken with Cream Cheese
Bacon Wrapped Garlic Chicken with Cream Cheese
from Freezer Meal Swap
4 oz cream cheese
1 tsp garlic, minced
1 tsp dried basil leaves
1/8 tsp black pepper
1 1/2 lb chicken, cut into 12 strips
1 lb bacon
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside. On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece. Flash freeze in the freezer. As soon as they are frozen, store in a zip top 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 freezer bag. Defrost in refrigerator overnight. Grill.
from Freezer Meal Swap
4 oz cream cheese
1 tsp garlic, minced
1 tsp dried basil leaves
1/8 tsp black pepper
1 1/2 lb chicken, cut into 12 strips
1 lb bacon
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside. On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece. Flash freeze in the freezer. As soon as they are frozen, store in a zip top 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 freezer bag. Defrost in refrigerator overnight. Grill.
Thursday, February 14, 2013
Tequila-Lime Chicken
Tequila-Lime Chicken
from Freezer Meal Swap
6 lbs boneless, skinless chicken half-breasts
3/4 cup soy sauce
1/2 cup margarita mix
3 Tbsp tequila
3 Tbsp lime juice
1 Tbsp dry mustard
3 tsp minced garlic
Rinse and trim chicken as desired. Divide chicken evenly among the freezer bags. Combine soy sauce, margarita mix, tequila, lime juice and mustard in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 tsp minced garlic. Seal and freeze.
To cook:
Completely thaw one entree in the refrigerator overnight.
For outdoor cooking:
Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
For indoor cooking:
Slice each breast in half horizontally, so that no piece is more than 1 inch thick. Arrange the chickens slices on a greased broiler pan. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20 minutes, or until an instant-read thermometer inserted into thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
from Freezer Meal Swap
6 lbs boneless, skinless chicken half-breasts
3/4 cup soy sauce
1/2 cup margarita mix
3 Tbsp tequila
3 Tbsp lime juice
1 Tbsp dry mustard
3 tsp minced garlic
Rinse and trim chicken as desired. Divide chicken evenly among the freezer bags. Combine soy sauce, margarita mix, tequila, lime juice and mustard in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 tsp minced garlic. Seal and freeze.
To cook:
Completely thaw one entree in the refrigerator overnight.
For outdoor cooking:
Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
For indoor cooking:
Slice each breast in half horizontally, so that no piece is more than 1 inch thick. Arrange the chickens slices on a greased broiler pan. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20 minutes, or until an instant-read thermometer inserted into thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
Salsa Meatballs
Salsa Meatballs
from Freezer Meal Swap
3/4 cup mild salsa, well drained
3/4 cup ketchup
3/4 cup firm packed brown sugar
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper (adjust this to taste)
1 tsp minced garlic
1 small onion cut into wedges or minced onions)
1 tsp chili powder
1 dried bay leaves
2 1/2 lb chicken, meatballs, or beef
Preheat oven to 350 degrees. Combine all ingredients except the meat. Add meat and coat well. Place meat in deep dish baker or a slow cooker and pour excess sauce over top. Cover with foil and bake for 1 1/2 hours. Uncover and bake another 30 minutes. This recipe is meant for bone in chicken but can be used for meat of preference.
from Freezer Meal Swap
3/4 cup mild salsa, well drained
3/4 cup ketchup
3/4 cup firm packed brown sugar
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper (adjust this to taste)
1 tsp minced garlic
1 small onion cut into wedges or minced onions)
1 tsp chili powder
1 dried bay leaves
2 1/2 lb chicken, meatballs, or beef
Preheat oven to 350 degrees. Combine all ingredients except the meat. Add meat and coat well. Place meat in deep dish baker or a slow cooker and pour excess sauce over top. Cover with foil and bake for 1 1/2 hours. Uncover and bake another 30 minutes. This recipe is meant for bone in chicken but can be used for meat of preference.
Pizza Pasta Casserole Freezer
Pizza Pasta Casserole Freezer
from Freezer Meal Swap
2 lbs ground beef
1 lg onion, chopped
2 (28 oz) jars spaghetti sauce
1 (16 oz) pkg spiral pasta
4 cups shredded mozzarella cheese
8 oz sliced pepperoni and/or Canadian bacon
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9x13 baking dishes with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle with cheese and top with pepperoni and/or Canadian bacon. Cool if needed, then cover and freeze.
To cook: Thaw casserole in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.
from Freezer Meal Swap
2 lbs ground beef
1 lg onion, chopped
2 (28 oz) jars spaghetti sauce
1 (16 oz) pkg spiral pasta
4 cups shredded mozzarella cheese
8 oz sliced pepperoni and/or Canadian bacon
Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9x13 baking dishes with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle with cheese and top with pepperoni and/or Canadian bacon. Cool if needed, then cover and freeze.
To cook: Thaw casserole in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.
Slow Cooker Minestrone Soup
Slow Cooker Minestrone Soup
adapted from Meal Planning 101
1 onion
2 stalks celery
3 carrots
2 cloves chopped garlic
4 cups vegetable broth, low-sodium (or chicken broth)
1 can diced tomatoes
1 can mixed beans
2 tbsp tomato paste
2 tsp Italian seasoning (or 1 tsp oregano, 1tsp basil)
pepper
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto (from a jar)
1 cup macaroni
Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese, and pesto. If making right away, turn on low heat until dinner (6-8 hours). When almost ready to serve, fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions. Add to soup and serve.
To freeze: Combine ingredients as directed above. (Can be combined in the freezer bag for fewer dishes.) Keep macaroni separate.
From frozen: Defrost soup. Place in slow cooker and cook on low heat for 6-8 hours. When almost ready to serve, cook pasta for 7-9 minutes; until al dente. Add to soup and serve.
adapted from Meal Planning 101
1 onion
2 stalks celery
3 carrots
2 cloves chopped garlic
4 cups vegetable broth, low-sodium (or chicken broth)
1 can diced tomatoes
1 can mixed beans
2 tbsp tomato paste
2 tsp Italian seasoning (or 1 tsp oregano, 1tsp basil)
pepper
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto (from a jar)
1 cup macaroni
Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese, and pesto. If making right away, turn on low heat until dinner (6-8 hours). When almost ready to serve, fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions. Add to soup and serve.
To freeze: Combine ingredients as directed above. (Can be combined in the freezer bag for fewer dishes.) Keep macaroni separate.
From frozen: Defrost soup. Place in slow cooker and cook on low heat for 6-8 hours. When almost ready to serve, cook pasta for 7-9 minutes; until al dente. Add to soup and serve.
Kim's Hash Brown Quiche
Kim's Hash Brown Quiche
from Freezer Meal Swap
5 blended eggs plus enough milk to equal 16 oz.
1/2 to 3/4 pkg. of frozen hash browns
1 cup shredded cheese
1 1/2 cups cubed ham
salt and pepper to taste
Spread hash browns in bottom and sides of 13x9 inch pan. Coat hash browns with cooking spray. You can also mix the hash browns in their bag with a bit of butter to coat them. This will help give it a crunchier crust. Bake hash browns in oven at 450 for 20-35 minutes. Remove. Spread ham and cheese evenly across hash browns. Pour egg mixture over ham and cheese. Sprinkle w/salt and pepper. Return pan to oven and bake at 350 for 30-35 minuter or until eggs are done and no longer runny.
From frozen: Remove egg mixture, ham, and cheese. Thaw in refrigerator overnight. return hash browns to freezer until ready to cook. Then follow directions above.
*Try substituting bacon or sausage for the ham.
*Try using cubed potatoes rather than hash browns.
*For a spicier dish, mix some salsa in with the egg mixture.
from Freezer Meal Swap
5 blended eggs plus enough milk to equal 16 oz.
1/2 to 3/4 pkg. of frozen hash browns
1 cup shredded cheese
1 1/2 cups cubed ham
salt and pepper to taste
Spread hash browns in bottom and sides of 13x9 inch pan. Coat hash browns with cooking spray. You can also mix the hash browns in their bag with a bit of butter to coat them. This will help give it a crunchier crust. Bake hash browns in oven at 450 for 20-35 minutes. Remove. Spread ham and cheese evenly across hash browns. Pour egg mixture over ham and cheese. Sprinkle w/salt and pepper. Return pan to oven and bake at 350 for 30-35 minuter or until eggs are done and no longer runny.
From frozen: Remove egg mixture, ham, and cheese. Thaw in refrigerator overnight. return hash browns to freezer until ready to cook. Then follow directions above.
*Try substituting bacon or sausage for the ham.
*Try using cubed potatoes rather than hash browns.
*For a spicier dish, mix some salsa in with the egg mixture.
Shauna's Chicken Enchiladas
Shauna's Chicken Enchiladas
from Freezer Meal Swap
1/2 pkg frozen chicken tenders
Garlic and Herb McCormick Seasoning
16 oz. shredded colby jack cheese
10 oz can or larger of mild enchilada sauce
8 burrito-size flour tortillas
Pour two inches of water in a large skillet. Add chicken and desired amount of seasoning, then cover. Cook until chicken is tender and no longer pink. Drain chicken and chop to desired consistency. Reserve the chicken stock and freeze for use in your own recipe at a later date. If you want to take the easy way out use canned chicken, but it is not as good.
To assemble enchiladas: Grease a 10x13 baking dish. Take a tortilla and place a desired amount of sauce in center. Using a circular motion spread sauce out to edges (like pizza sauce). Place desired amount of chicken lengthwise down the middle. Sprinkle desired amount of cheese on top of chicken. Fold sides in, and then roll-up from bottom (this will keep everything from running out). Put enchiladas in pan until all eight are side by side. Six fit best but if you squish them, all eight fit nicely. Pour remaining sauce over enchiladas and sprinkle top with remaining cheese. Bake at 350 for 25-35 minutes, until cheese is melted and enchiladas are warmed through.
Freezer directions: When assembled cover with aluminum foil and freeze. To bake from frozen, keep covered and bake on 350 for 35 minutes, then uncover and bake 10-15 minutes, until cheese is melted and enchiladas are warmed through. If baking from thawed follow the directions for baking fresh.
from Freezer Meal Swap
1/2 pkg frozen chicken tenders
Garlic and Herb McCormick Seasoning
16 oz. shredded colby jack cheese
10 oz can or larger of mild enchilada sauce
8 burrito-size flour tortillas
Pour two inches of water in a large skillet. Add chicken and desired amount of seasoning, then cover. Cook until chicken is tender and no longer pink. Drain chicken and chop to desired consistency. Reserve the chicken stock and freeze for use in your own recipe at a later date. If you want to take the easy way out use canned chicken, but it is not as good.
To assemble enchiladas: Grease a 10x13 baking dish. Take a tortilla and place a desired amount of sauce in center. Using a circular motion spread sauce out to edges (like pizza sauce). Place desired amount of chicken lengthwise down the middle. Sprinkle desired amount of cheese on top of chicken. Fold sides in, and then roll-up from bottom (this will keep everything from running out). Put enchiladas in pan until all eight are side by side. Six fit best but if you squish them, all eight fit nicely. Pour remaining sauce over enchiladas and sprinkle top with remaining cheese. Bake at 350 for 25-35 minutes, until cheese is melted and enchiladas are warmed through.
Freezer directions: When assembled cover with aluminum foil and freeze. To bake from frozen, keep covered and bake on 350 for 35 minutes, then uncover and bake 10-15 minutes, until cheese is melted and enchiladas are warmed through. If baking from thawed follow the directions for baking fresh.
Sweet and Sour Chicken
Sweet and Sour Chicken
from Freezer Meal Swap
1 lb chicken, cubed
1 small onion
1 small green pepper
2 tsp white vinegar
1 cup ketchup
1 cup brown sugar
1 can pineapple tidbits-use juice
Cook cubed chicken in fry pan. Add onion and pepper, cook until soft. Add all other ingredients, simmer and serve over rice.
To freeze: Once sauce has simmered let it cool the place in gallon-size freezer bag.
To serve: Thaw in refrigerator. Heat through and serve over rice.
from Freezer Meal Swap
1 lb chicken, cubed
1 small onion
1 small green pepper
2 tsp white vinegar
1 cup ketchup
1 cup brown sugar
1 can pineapple tidbits-use juice
Cook cubed chicken in fry pan. Add onion and pepper, cook until soft. Add all other ingredients, simmer and serve over rice.
To freeze: Once sauce has simmered let it cool the place in gallon-size freezer bag.
To serve: Thaw in refrigerator. Heat through and serve over rice.
Chile Verde
Chile Verde
from Freezer Meal Swap
1 1/4 cup dry pinto beans or 1-2 cans beans
3 cups water
1 lb (2 cups cooked) boneless skinless chicken
3 chicken bouillon cubes
1 (4 oz) can chopped green chilies
1 tsp or 1 clove garlic
1 tsp ground cumin
1 tsp salt
3/4 tsp oregano, ground or leaves
2/3 cup chopped onion
1/8 ground cloves
1/8 tsp cayenne pepper
If using dry beans; rinse pinto beans, soak them in cold water overnight, and then drain them. Cut chicken into 1 inch cubes: cook in a small amount of water or oil until no longer pink. Combine chicken with chilies, cumin, oregano, cloves, and cayenne pepper; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about an hour. Add more water if necessary. Combine chicken and spices with beans, simmer 10 more minutes. Cool and freeze.
To serve; thaw chili and simmer till heated through stirring occasionally. Top with salsa and grated cheese serve on warmed corn or flour tortillas or serve with rice.
from Freezer Meal Swap
1 1/4 cup dry pinto beans or 1-2 cans beans
3 cups water
1 lb (2 cups cooked) boneless skinless chicken
3 chicken bouillon cubes
1 (4 oz) can chopped green chilies
1 tsp or 1 clove garlic
1 tsp ground cumin
1 tsp salt
3/4 tsp oregano, ground or leaves
2/3 cup chopped onion
1/8 ground cloves
1/8 tsp cayenne pepper
If using dry beans; rinse pinto beans, soak them in cold water overnight, and then drain them. Cut chicken into 1 inch cubes: cook in a small amount of water or oil until no longer pink. Combine chicken with chilies, cumin, oregano, cloves, and cayenne pepper; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about an hour. Add more water if necessary. Combine chicken and spices with beans, simmer 10 more minutes. Cool and freeze.
To serve; thaw chili and simmer till heated through stirring occasionally. Top with salsa and grated cheese serve on warmed corn or flour tortillas or serve with rice.
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