Coconut Chicken with Pina Colada Sauce
Amie
Coconut Chicken
Ingredients:
2 Tbsp butter
1 cup coconut flakes
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs boneless skinless chicken breast halves
1 egg, lightly beaten
Directions:
Heat oven to 400. Coat bottom of a pan with butter. Set aside. Mix coconut, flour, salt, and pepper in a bowl. Place lightly beaten egg in a separate bowl. First dip chicken into egg, then coat with coconut mixture. Place into buttered pan. Sprinkle any leftover coconut mixture over the chicken. Bake 25 minutes (or until chicken is browned and cooked through), turning once halfway through cooking. Serve with Pina Colada Sauce and steamed rice (recipe follows).
Pina Colada Sauce
Ingredients:
1 cup Coco Lopez (cream of coconut - found in store by the daiquiri and colada mixes)
1/2 cup water
1/4 cup crushed pineapple, drained, juice reserved
1 cup pineapple juice (from crushed pineapple can)
2 Tbsp coconut flakes
6 Tbsp + 2 tsp powdered sugar
3 tsp corn starch
6 tsp cold water
Directions:
Mix cream of coconut, water, pineapple, pineapple juice, coconut, and powdered sugar in a sauce pan. Heat on medium low until sauce simmers, stirring frequently. Let mixture simmer for 10 minutes. Mix corn starch and water together, add to sauce and stir well. Let simmer for 3 more minutes while stirring until sauce thickens.
Wednesday, November 16, 2011
Tuesday, November 15, 2011
Dressed-Up Sloppy Joes Freezer Meal Recipe
Dressed-Up Sloppy Joes
Lindsay
Ingredients:
1 lb lean ground beef
seasoning salt, to taste
1 medium onion, minced
1/2 green bell pepper, minced
3-4 cloves garlic, minced or pressed
3/4 cup ketchup
1 tsp mustard
3 Tbsp + 1 tsp brown sugar
1 1/2 tsp red wine vinegar
3/4 tsp Worcestershire sauce
3 Tbsp tomato paste
1/3-1/2 cup water to reach desired consistency
freshly ground black pepper, to taste
6 hamburger buns
Stovetop Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Add mustard, ketchup, sugar, vinegar, and Worcestershire sauce. In a separate bowl, combine tomato paste and water. Add paste mixture to meat mixture. Add more water if desired. Season with freshly ground black pepper, to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on toasted hamburger buns.
Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Transfer to a slow cooker along with remaining ingredients. Mix well. Cook on low for 3-4 hours. Serve on toasted hamburger buns.
Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Transfer to a freezer-safe container. Add in remaining ingredients. Mix well. Freeze. When ready to cook, transfer to a slow cooker and cook on low for 3-5 hours. Serve on toasted hamburger buns.
Lindsay
Ingredients:
1 lb lean ground beef
seasoning salt, to taste
1 medium onion, minced
1/2 green bell pepper, minced
3-4 cloves garlic, minced or pressed
3/4 cup ketchup
1 tsp mustard
3 Tbsp + 1 tsp brown sugar
1 1/2 tsp red wine vinegar
3/4 tsp Worcestershire sauce
3 Tbsp tomato paste
1/3-1/2 cup water to reach desired consistency
freshly ground black pepper, to taste
6 hamburger buns
Stovetop Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Add mustard, ketchup, sugar, vinegar, and Worcestershire sauce. In a separate bowl, combine tomato paste and water. Add paste mixture to meat mixture. Add more water if desired. Season with freshly ground black pepper, to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on toasted hamburger buns.
Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Transfer to a slow cooker along with remaining ingredients. Mix well. Cook on low for 3-4 hours. Serve on toasted hamburger buns.
Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season with seasoning salt, to taste. Transfer to a freezer-safe container. Add in remaining ingredients. Mix well. Freeze. When ready to cook, transfer to a slow cooker and cook on low for 3-5 hours. Serve on toasted hamburger buns.
Monday, November 14, 2011
Sausage Hash Freezer Meal Recipe
Sausage Hash
Alyson
Ingredients:
1 lb ground sausage
1 cup shredded carrots
3 cups frozen potatoes with onion and bell peppers
1 cup shredded mozzarella cheese
Directions:
To Freeze: Cook sausage thoroughly in pan. Add carrots and cook for 5 more minutes. Place mixture in gallon-sized freezer-safe bag. Place potatoes and cheese in 2 separate bags and place in gallon-sized bag. (Be sure the meat is completely cool before you put cheese next to it, otherwise it will melt into a blob.)
To prepare after freezing: Thaw meat mixture in fridge overnight or pull out early in the day. Heat frozen potatoes in pan with a little hot oil, and then add meat to pan. Simmer for 20 minutes. Add salt and pepper to taste. Sprinkle with cheese. Let melt and serve.
Alyson
Ingredients:
1 lb ground sausage
1 cup shredded carrots
3 cups frozen potatoes with onion and bell peppers
1 cup shredded mozzarella cheese
Directions:
To Freeze: Cook sausage thoroughly in pan. Add carrots and cook for 5 more minutes. Place mixture in gallon-sized freezer-safe bag. Place potatoes and cheese in 2 separate bags and place in gallon-sized bag. (Be sure the meat is completely cool before you put cheese next to it, otherwise it will melt into a blob.)
To prepare after freezing: Thaw meat mixture in fridge overnight or pull out early in the day. Heat frozen potatoes in pan with a little hot oil, and then add meat to pan. Simmer for 20 minutes. Add salt and pepper to taste. Sprinkle with cheese. Let melt and serve.
Friday, November 11, 2011
Creamy Italian Chicken Freezer Meal Recipe
Creamy Italian Chicken
Sara
Ingredients
1 (.7oz) envelope dry Italian dressing mix
1/2 cup butter
2 lbs boneless skinless chicken breast
1 (10.75oz) can cream of chicken soup
1 (8oz) package cream cheese
Directions:
Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter has melted, add dressing mix and stir until incorporated. Cut chicken breasts into 1-inch strips. Place in slow cooker and stir to coat with mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label & freeze.
To Serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Sara
Ingredients
1 (.7oz) envelope dry Italian dressing mix
1/2 cup butter
2 lbs boneless skinless chicken breast
1 (10.75oz) can cream of chicken soup
1 (8oz) package cream cheese
Directions:
Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter has melted, add dressing mix and stir until incorporated. Cut chicken breasts into 1-inch strips. Place in slow cooker and stir to coat with mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label & freeze.
To Serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
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