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Rhonda’s Sweet & Sour Pork

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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
rice

-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.

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White Chicken Chili

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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
tortilla chips

-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.

Sarah’s Fettucini Alfredo with Blackened Chicken

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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.

Ham & Cheese Pockets

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We adapted this tasty recipe from a Kraft recipe.

Ham & Cheese Pockets

Ingredients:

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.