1 pkg (10-oz) frozen broccoli spears
1 T vegetable oil
1 T soy sauce
1 T sugar
2 tsp vinegar
2 tsp sesame seeds, toasted
Cook broccoli arroding to package directions. Meanwhile, in a small saucepan, combine oil, soy sauce, sugar and vinegar; heat on medium until sigar is dissolved and mixture is hot. Drain broccoli. Allow to cool, package well, and freeze.
To prepare, thaw broccoli. Place in saucepan on medium heat until warmed.
Monday, April 20, 2009
Macadamia Coconut Cookies
1 package dry sugar cooke mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
To cookie mix (prepared as package indicates) add nuts, coconut and white chocolate chips. Shape into cookie-sized balls and place on a cookie sheet. Place in freezer until they are frozen. Place cookies into a ziplock bag and store in freezer until needed.
To cook, remove as many cookies as wanted and thaw. Bake at 375d until cooked through (do not overbake).
NOTE: If giving instructions to you husband, make sure he doesn't confuse these cookies with frozen bread rolls...
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
To cookie mix (prepared as package indicates) add nuts, coconut and white chocolate chips. Shape into cookie-sized balls and place on a cookie sheet. Place in freezer until they are frozen. Place cookies into a ziplock bag and store in freezer until needed.
To cook, remove as many cookies as wanted and thaw. Bake at 375d until cooked through (do not overbake).
NOTE: If giving instructions to you husband, make sure he doesn't confuse these cookies with frozen bread rolls...
Easy Ranch Parmesan Chicken
6 boneless, skinless chicken breasts
1 cup dry breadcrumbs
1/3 cup Parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 cup ranch dressing (we used Hidden Valley)
1/4 cup melted butter
Lightly grease a 9 x 13 baking dish. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, seasoned slat, black pepper and garlic powder.
Dip the chicken into the ranch dressing to coat both sides. Coat in the breadcrumb mixture. Please in a single-layer into the baking dish. Lightly drizzle the melted butter over each breast.
Cover well and freeze. To prepare, let thaw. Cook (uncovered) for 35 minutes or until the chicken is cooked.
1 cup dry breadcrumbs
1/3 cup Parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 cup ranch dressing (we used Hidden Valley)
1/4 cup melted butter
Lightly grease a 9 x 13 baking dish. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, seasoned slat, black pepper and garlic powder.
Dip the chicken into the ranch dressing to coat both sides. Coat in the breadcrumb mixture. Please in a single-layer into the baking dish. Lightly drizzle the melted butter over each breast.
Cover well and freeze. To prepare, let thaw. Cook (uncovered) for 35 minutes or until the chicken is cooked.
BBQ Chicken Calzones or Pizza
3 cups shredded cooked chicken breasts
1/2 small onion, chopped
2/3 cup bbq sauce (we used Famous Dave's)
4 slices bacon
2 T chopped fresh cilantro
1 cup shredded mozz cheese
1 (10-oz) can refrigerated pizza dough
Preheat oven to 400d. Fry bacon, remove from pan. Add the onion and shredded chicken to the hot bacon grease. Fry over medium heat until onion is tender. Stir in 1/3 cup BBQ sauce, and then mix in the cooked bacon.
If making calzones, roll the pizza crust out onto a greased cookie sheet. Press to an even thickness, and then cut in half. Divide the chicken mixture between the 2 pieces of dough, spreading on only 1/2 of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in 1/2. Each serving is 1/2 a calzone.
If making pizza, roll out pizza dough and spread remaining BBQ sauce on the pizza. Add the topping, and then top with the cheese. Bake at 425d or until the cheese is melted and the crust is cooked. There is enough topping in this recipe for 2 pizzas.
1/2 small onion, chopped
2/3 cup bbq sauce (we used Famous Dave's)
4 slices bacon
2 T chopped fresh cilantro
1 cup shredded mozz cheese
1 (10-oz) can refrigerated pizza dough
Preheat oven to 400d. Fry bacon, remove from pan. Add the onion and shredded chicken to the hot bacon grease. Fry over medium heat until onion is tender. Stir in 1/3 cup BBQ sauce, and then mix in the cooked bacon.
If making calzones, roll the pizza crust out onto a greased cookie sheet. Press to an even thickness, and then cut in half. Divide the chicken mixture between the 2 pieces of dough, spreading on only 1/2 of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in 1/2. Each serving is 1/2 a calzone.
If making pizza, roll out pizza dough and spread remaining BBQ sauce on the pizza. Add the topping, and then top with the cheese. Bake at 425d or until the cheese is melted and the crust is cooked. There is enough topping in this recipe for 2 pizzas.
Hot Green Beans
2 (14 1/2 oz) cans French-style green beans (I used regular frozen green beans..)
5 T vinegar
5 T sugar
1 small onion, chopped
5 slices of bacon (cooked - save the drippings)
3 T bacon drippings, cooled
1/2 cup almonds (slivered or sliced)
Mix all ingredients together. Cover well and freeze. To prepare, thaw beans. Preheat oven to 300 d and bake (covered) for 30 minutes. Uncover and continue baking another 15 - 20 minutes.
5 T vinegar
5 T sugar
1 small onion, chopped
5 slices of bacon (cooked - save the drippings)
3 T bacon drippings, cooled
1/2 cup almonds (slivered or sliced)
Mix all ingredients together. Cover well and freeze. To prepare, thaw beans. Preheat oven to 300 d and bake (covered) for 30 minutes. Uncover and continue baking another 15 - 20 minutes.
Chocolate-Mint Grasshopper Pie
1 1/2 cups cold milk
1 pkg (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed Cool Whip, divided
6 Double Stuff Oreo Cool Mint Creme cookies, chopped
1 Oreo pie crust
1 square Baker's Semi-Sweet Chocolate
Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the Cool Whip and the chopped cookies. Spoon into crust. Spread with remaining Cool Whip.
Melt chocolate and drizzle over top of pie.
Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 minutes before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.
1 pkg (4-serving size) JELL-O Pistachio Flavor Instant Pudding
2 cups thawed Cool Whip, divided
6 Double Stuff Oreo Cool Mint Creme cookies, chopped
1 Oreo pie crust
1 square Baker's Semi-Sweet Chocolate
Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the Cool Whip and the chopped cookies. Spoon into crust. Spread with remaining Cool Whip.
Melt chocolate and drizzle over top of pie.
Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 minutes before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.
Sunday, March 1, 2009
Rice Pilaf
NOTE: This recipe from Fix, Freeze, Feast makes 4 side dishes.
1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper
Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool.
Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.
To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.
1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper
Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool.
Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.
To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.
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