March 29, 2012
Main Dishes, Pork
main dishes, pork
This recipe comes from a friend from the first freezer co-op I participated in. Thanks Rhonda!
Sweet & Sour Pork
1 1/2 lbs. lean pork, cut into 2 x 1/2 inch strips
1 1 lb. 4.5 oz. can pineapple chunks
2 T. cornstarch
1 T. soy sauce
1/4 cup onion, thinly sliced
2 T. hot shortening
1 chicken bouillon cube
1/4 cup brown sugar
1/4 cup vinegar
1 medium green pepper, cut in strips
-Slowly brown pork in hot shortening. Add one cup of water, the bouillon cube, and 1/4t. salt; mix well. Cover and simmer until tender, about 1 hour.
-Meanwhile, drain pineapple, reserving syrup. Combine brown sugar and cornstarch; add reserve pineapple syrup, vinegar, soy sauce, and 1/2 t. salt. cook and stir over medium-high heat until thickened and bubbly.
-Remove from heat. Add sauce to pork; mix well. Stir in pineapple, green pepper, and onion. Cook over low heat 2-3 minutes or until vegetables are tender-crisp.
-Serve over rice.
To Freeze: Allow pork/sauce mixture to cool and freeze in freezer bags.
To Serve: Warm on stove top. Cook the rice fresh on serving day.
March 28, 2012
Chicken, Main Dishes
chicken, main dishes
This tasty recipe is adapted for freezing from a Rachel Ray recipe. If you are picky, don’t let the jalepeno & tomatillo ingredients scare you off. It is not too spicy and is absolutely delicious. Enjoy!
White Chicken Chili
2 tablespoons canola oil
6 (6-ounces each) boneless, skinless chicken breasts, cut into bite-size pieces
Salt & pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup mild tomatillo salsa (green salsa)
4 cups chicken broth
1 (15-ounce) can cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
juice of 1 lime
shredded Monterey Jack or Pepper Jack cheese
-Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently.
-Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir.
-Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes.
-Remove the chili from the heat and add the cilantro, parsley, and lime juice.
To Freeze: Allow it to cool before spooning into 1 gallon freezer bag. Freeze shredded cheese in a separate bag.
To Serve: Thaw overnight. Reheat on stovetop. Top with cheese and crushed tortilla chips.
March 22, 2012
Chicken, Main Dishes, Sides
chicken, main dishes, sides
One of the gals in our freezer co-op made these at one of the first swaps. Super kid friendly and delicious. I have been using the “rainbow” fettucini noodles, which my kids don’t know means they have added veggies in them! Enjoy!
Fettucini Alfredo with Blackened Chicken
1pt of heavy whipping cream
1 stick of butter (not margarine)
2 oz cream cheese (not low or fat free)
1/2-3/4 cup Parmesan or Romano cheese
1 tsp garlic powder(more or less to taste)
enough chicken for your family
-For the sauce: Whip cream, butter, and cream cheese together. Bring to a simmer over medium heat. Add Parmesan/Romano cheese. Serve over noodles. Let it cool, spoon into freezer bags, and put it in the freezer. To serve: Thaw. Place in a saucepan on the stovetop, stir constantly till hot. This CANNOT be reheated in the microwave or the cream and butter will separate.
-For the chicken: Cut chicken into strips. Sprinkle cajun seasoning (I get a big thing at Sam’s,Tones brand) over the chicken and saute in a skillet with butter over med-high heat. The amount of seasoning is to taste…some people like it more spicy than others. Let it cool & place in a freezer bag. To serve: Thaw. Reheat in a skillet with butter, just until heated through.
March 5, 2012
Ham, Main Dishes
ham, main dishes
We adapted this tasty recipe from a Kraft recipe.
Ham & Cheese Pockets
2 oz.cream cheese, softened
1 Tbsp. Miracle Whip
4 slices thin sliced deli ham, chopped
1/4 cup shredded cheddar cheese
1 can refrigerated biscuits (I like Pillsbury Grands original)
To Freeze: Mix cream cheese, dressing, ham, and cheddar in a bowl. (I find that a fork works best to incorporate all ingredients.) Roll out each biscuit to form a circle; drop a spoonful cream cheese mixture on one half. (I use a Pampered Chef scoop.) Fold each in half; firmly press edges together to seal or press with a fork. Place on baking sheet. Bake @ 400 F for 10 to 12 min. or until lightly browned. Allow to cool & place in a freezer bag.
To Serve: No need to thaw. Just pop in the microwave for a few minutes until heated through. Or thaw and reheat in oven or toaster oven for a crispier biscuit.