Thursday, June 30, 2011

8th Ward's FABULOUS Freezer Meals

Mexican Chicken
2 lbs. Frozen boneless, chicken breasts o tenderloins
16 oz. Jar salsa
2-3 Cloves fresh garlic, pressed
1/2 C. chopped onion
1 can black olives, drained and sliced (optional)
1 can of black beans

Place frozen chicken into gallon freezer bag. Add remaining ingredients.
Squeeze air out of bag and freeze. Chicken will marinate as it defrosts.
Place either in crockopt or 9x13 pan. If cooking in oven, thaw, baked uncovered
at 375 for 45 min, or in crock pot on low for 4-6 hours. Shred chicken, if juice is
too runny- thicken with cornstarch. Season with salt and pepper to taste. serve
on tortillas as burritos with rice, cheese, sour cream, tomatoes, lettuce, etc.
*Can use boneless pork

Teriyaki Chicken
2lbs. Frozen boneless, skinless chicken breast or tenderloins
10oz. Bottle teriyaki sauce
1TBsp vinegar
2-3 cloves fresh garlic, pressed
1/2 C. onion, chopped
1/2 C. lg. can pineapple tidbits
1 green pepper, cut in chunks (optional)

Place all ingredients into gallon freezer bag, squeeze air out of bag and freeze.
(Thaw if cooking in oven). Bake uncovered at 375 for 45 minutes. or n crock pot for 4-6
hours. Cut cooked chicken into small chuncks. If juice is too runny -thicken with cornstarch.
Serve over rice or noodles.
*Can use boneless pork

One Dish Chicken-in-a-Bag
3-4 Chicken Breasts (cut up in 2 inch chunks) Or Whole CHicken
5 Potatoes (peel and cut in chunks
2 cups baby carrots
1/2 cup onions- chopped (optional)

1 8oz. Cream cheese- softened
2 cans Cream of chicken soup
1/2-1 can milk
1/4 cup dried parsley
Mix together in a bowl, and add chicken, potatoes, carrots and onoins.
Season w/1tsp. Garlic salt 1/2 tsp Pepper and salt to taste

Pour into a Large oven bag, secure the end and put a 9x13 pan. With a
sharp knife, cut several slits on top of bag, allowing steam to escape>
Bake for 1 1/2 hours @ 350 or until the potatoes are soft.( I will squeeze
a potato, and if soft - it's done)
* If you are feeding a arger family, just add more chicken and potatoes,
and add another can of soup.
**If using a whole chicken, seasoning the chicken, then put chicken in
the bag first, then add the mixed ingredients around the chicken.

Double Chocolate Brownies
1pkg.(18.25oz) brownie mix(plus ingredients to make "cake-like brownies")
2 C. cold milk
2pkgs.(3.4oz. each)white chocolate instant pudding or cheesecake flavor pudding
2 C. thawed, frozen whipped topping(Cool Whip or generic brand)
2-3 toffee bars - coarsely chopped(Scor or Health Bars)
Additional whipped topping

Preheat oven to 350. Spray 9x13 pan w/ vegetable spray. prepare brownies
according to pkg to make cake-like brownies. Bake and cool. In another bowl
mix milk, pudding, and cool whip. Spread over brownies, then add another
layer of cool whip and sprinkle with toffee pieces. Refrigerate until ready to serve.

DROP Dead Salads!!!

Thai Beef Salad
3/4 t Thai fish sauce
1/2 t crushed black pepper corns
1 1/2 t sweet chili sauce
1/2 c fresh lime juice
2 T brown sugar
2 T fish sauce
1 T Sweet Chili sauce
2 cloves garlic, minced
1 T light soy sauce
1/4 C canola oil
1 lbs flank steak, trimmed
1 1/2 C red onion, sliced
1 C grape or cherry tomatoes, sliced in half
6 C romaine lettuce
1 1/4 C English cucumber, sliced
1 red chili pepper, seeded and julienned
1/4 C fresh cilantro, chopped
2 T fresh mint, chopped
Directions- Combine marinade and put over steak.  Marinate in refrigerator for 30 minutes.  Grill or broil marinated steak to desired doneness.  Let stand for 5 minutes.  Slice steak.  Combine dressing ingredients.  Stir until the sugar is dissolved.  Combine salad ingredients in a large bowl.  Toss with dressing.  Top with steak, cilantro and mint.  There are 35 points for the whole thing :)  If you have 12 servings, each serving has a points value of 3.
Sweet Potato Salad
2 1/2 pounds yams, peeled and diced
2 t olive oil
1/4 C pecans, chopped and toasted
1/2 C dried cranberries
1/2 C green onions, chopped
1 T canned chipotle in adobo
3 T canola oil
1 T shallots or red onion, minced
2 T fresh lime juice
2 t red wine vinegar
2 t honey
2 cloves garlic, minced
salt and pepper to taste
Toss the yams with the 2 t olive oil and place on a sprayed baking sheet.  Bake at 350 degrees until tender, about 20 minutes.  Remove and let cool.  While these are cooling, place the dressing ingredients, except the canola oil, into a blender or food processor.  Blend.  While blending, add the canola oil in slowly.  When the potatoes are cool, toss with remaining ingredients.  Pour the dressing over the top.  This had 47 points for the whole thing.  If you make 12 servings, there are 3 points in each serving.

Awesome Black Forest Cake

by- Kim Robison
Add in order
½ C shortening
2/3 C cocoa
2 C Sugar
1 C hot water
1 C buttermilk
2 C flour
2 t baking soda
½ t salt
1 t vanilla
2 lg eggs

Bake in 2- 8” round cake pans at 350 for 30-35 min. Let cakes cool for 5 min and remove from pans. Let cool 10 min and then wrap in plastic wrap. Let cool then refrigerate or freeze.
Cherry Filling
2- 15oz Bing cherries
1 t almond extract
2 T cornstarch
Simmer until thick, let cool
Chocolate Cream filling
1 C cream
1 C Semi sweet chocolate chips
Warm on stove, do not boil. Remove from heat and stir until chocolate is all melted. Refrigerate until chilled and then whip until thick.
Whipping cream:
Whip 3 C cream and sweeten to taste (~¾ C Sugar)
Slice cakes in two. Place the first half down
¼ of the plain whipped cream & ½ of the cherries
2n d ½ of cake (you should probably insert a few toothpicks at this point)
Chocolate whipped cream
3rd ½ of cake
¼ of the plain whipped cream and ½ of cherries
4th of the cake (you should probably insert a few toothpicks at this point)
Frost with remaining whipping cream
Sprinkle with chocolate shaved rolls. Refrigerate!
15 pts for 1/16th of the cake and 20 pst for 1/12th

Variation for Michelle’s Birthday cake by:Marion McClellan
For Michelle’s birthday cake, I made the cakes for the black forest cake. I trippled the chocolate cream filing and put it in between all of the layers. For the frosting I made a chocolate version of the a red velvet cream cheese frosting.
Red Velvet Cake Cream Cheese Frosting:
1 1/2 cups heavy whipping cream
2 - 8 ounce (227 grams) cream cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup powdered sugar, sifted
1 C cocoa (½ in the cream cheese mixture and ½ in the whipping cream)
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl. Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
I frosted the cakes and then made another batch of ganache to pour over the refrigerated frosted cake. (1 C semisweet chocolate chips, ½ C cream, 2 T butter). I let it drizzle down the sides.

Wednesday, June 15, 2011

Crock Pot Lasagna

Basic Lasagna Recipe
1 box lasagna noodles (12 count)
1 lb. ground beef
1 jar spaghetti sauce
1 egg
15 oz. Ricotta cheese
2 c. Mozzarella cheese
1/2 c. Parmesan cheese
1 T parsley
salt &pepper to taste.
Cook lasagna noodles according to package directions. Brown beef, drain. Add spaghetti sauce. In medium bowl, mix egg, cheeses (reserve 1/2 cup mozzerella), salt & pepper.
Place 1/2 cup spaghetti sauce mixture in crockpot. Add one layer of lasagna noodles (you may have to cut them down to fit). Top with 1/2 sauce mixture, then 1/2 the cheese mixture. Repeat layers and top with remaining mozzerella cheese. Cook on low for 3 hours or high for 1 1/2- 2hours.