BBQ'd Chicken
makes 3 entrees, 4 servings each
Ingredients:
6 lbs chicken breasts
2 tsp. oil
1 cup chopped onion
2 1/4 cups ketchup
1/2 cup water
1/4 cup bourbon
2 Tbsp. lime juice
1 Tbsp. smoked paprika
1 Tbsp. brown sugar
4 tsp. jerk seasoning, recipe follows
Directions:
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, until soft, 2-3 minutes. Add ketchup, water, bourbon, lime juice, paprika, brown sugar, and jerk seasoning. Reduce heat; simmer 30 minutes, stirring frequently. Cool sauce.
While sauce is cooling, rinse and trim chicken as desired. Divide chicken evenly among the 3 freezer bags. Divide cooled sauce evenly over chicken. Freeze.
Jerk Seasoning Recipe
Mix together the following spices:
1 tsp. cayenne pepper
1 tsp. ground allspice
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/2 tsp. ground nutmeg
Bag Label:
BBQ'd Chicken Date:____________
Thaw. Grill chicken, turning every 5 min. & basting frequently w/marinade. Do not baste chicken during last 5 min. of grilling. Discard remaining marinade.
Showing posts with label tomato sauce. Show all posts
Showing posts with label tomato sauce. Show all posts
Saturday, August 18, 2012
Tuesday, August 14, 2012
BBQ Chicken Freezer Meal Recipe
BBQ Chicken
Ingredients:
3 cups cooked chicken, chopped (about 3 breasts)
1 cup chopped onion
2 Tbsp. vinegar
2 Tbsp. brown sugar
1/4 cup lemon juice
1 cup ketchup
3 Tbsp. Worcestershire sauce
1/2 Tbsp. prepared mustard
1 cup water (can be omitted and added at time of cooking, see 'Bag Label')
1/2 cup chopped celery
Directions:
Combine all ingredients (except water - see 'Bag Label') and pour into freezer bag. Freeze. When thawed, (add 1 cup water, &) bake uncovered at 350° for 45 minutes.
Bag Label:
BBQ Chicken Date:___________
Thaw. Add 1 cup water. Bake at 350°
uncovered for 45 min. Serve over rice,
potatoes, pasta, etc.
Ingredients:
3 cups cooked chicken, chopped (about 3 breasts)
1 cup chopped onion
2 Tbsp. vinegar
2 Tbsp. brown sugar
1/4 cup lemon juice
1 cup ketchup
3 Tbsp. Worcestershire sauce
1/2 Tbsp. prepared mustard
1 cup water (can be omitted and added at time of cooking, see 'Bag Label')
1/2 cup chopped celery
Directions:
Combine all ingredients (except water - see 'Bag Label') and pour into freezer bag. Freeze. When thawed, (add 1 cup water, &) bake uncovered at 350° for 45 minutes.
Bag Label:
BBQ Chicken Date:___________
Thaw. Add 1 cup water. Bake at 350°
uncovered for 45 min. Serve over rice,
potatoes, pasta, etc.
Monday, August 13, 2012
Stuffed Manicotti Freezer Meal Recipe
Stuffed Manicotti Freezer Meal Recipe
Meat Sauce
3 cups cooked ground beef (about 1 lb raw)
1 1/2 cups water (can instead be added at time of baking, see 'Bag Label' below)
4 tsp. dried basil (triple if using fresh)
12 oz. tomato sauce
1/2 cup chopped onion
1 1/2 tsp. salt
2 Tbsp. dried parsley
Cheese Stuffing
12 oz. low-fat ricotta cheese
12 oz. low-fat cottage cheese
1 egg
1/3 cup parmesan cheese
2 Tbsp. dried parsley
1/4 tsp. salt
14-16 dry manicotti shells
2 cups shredded cheddar cheese (to be added at time of baking)
Directions:
Combine ingredients for cheese stuffing and fill dry shells. Put into freezer bag. Then combine ingredients for meat sauce and pour over shells in bag. When thawed, bake at 400 degrees 45 minutes covered, add 2 cups grated cheddar cheese and bake additional 15 minutes uncovered.
Bag Label:
Stuffed Manicotti Date:___________
Thaw. Add 1 1/2 cups water. Bake at 400° for
45 min covered. Add 2 cups cheddar cheese
& bake an additional 15 min uncovered.
Meat Sauce
3 cups cooked ground beef (about 1 lb raw)
1 1/2 cups water (can instead be added at time of baking, see 'Bag Label' below)
4 tsp. dried basil (triple if using fresh)
12 oz. tomato sauce
1/2 cup chopped onion
1 1/2 tsp. salt
2 Tbsp. dried parsley
Cheese Stuffing
12 oz. low-fat ricotta cheese
12 oz. low-fat cottage cheese
1 egg
1/3 cup parmesan cheese
2 Tbsp. dried parsley
1/4 tsp. salt
14-16 dry manicotti shells
2 cups shredded cheddar cheese (to be added at time of baking)
Directions:
Combine ingredients for cheese stuffing and fill dry shells. Put into freezer bag. Then combine ingredients for meat sauce and pour over shells in bag. When thawed, bake at 400 degrees 45 minutes covered, add 2 cups grated cheddar cheese and bake additional 15 minutes uncovered.
Bag Label:
Stuffed Manicotti Date:___________
Thaw. Add 1 1/2 cups water. Bake at 400° for
45 min covered. Add 2 cups cheddar cheese
& bake an additional 15 min uncovered.
Wednesday, April 25, 2012
Healthy Mama BBQ Chicken Freezer Meal Recipe
Healthy Mama BBQ Chicken
adapted from Stephanie of mamaandbabylove.com
Ingredients:
5 medium unpeeled red potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green peppers (red, orange, or yellow also work well), cut into chunks, about 2 cups.
1 zucchini, chopped, about 1 cups.
1 medium onion, chopped, about 1 cup
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
3-4 chicken breasts
1 (15-oz) can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 clove garlic, minced
1 teaspoon salt
Directions:
Place everything into a gallon-sized freezer bag. Mix around, making sure all vegetables are coated with some sauce. Make sure as much air as possible is removed from bag. Label and lay flat in the freezer.
Freezer Meal Label:
Day of cooking, thaw on your counter for 30-60 minutes, or until it can easily be removed from the bag. Place contents into your slow cooker and cook on low for 6 hours, or until chicken is cooked through and veggies are tender. Serve over egg noodles or rice, if desired.
Notes:
I included the chicken in a separate bag because it was pre-frozen. I just labeled one bag (1 of 2) and the other (2 of 2) to make sure they remembered to add the chicken (and stir sometime during cooking).
adapted from Stephanie of mamaandbabylove.com
Ingredients:
5 medium unpeeled red potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green peppers (red, orange, or yellow also work well), cut into chunks, about 2 cups.
1 zucchini, chopped, about 1 cups.
1 medium onion, chopped, about 1 cup
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
3-4 chicken breasts
1 (15-oz) can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 clove garlic, minced
1 teaspoon salt
Directions:
Place everything into a gallon-sized freezer bag. Mix around, making sure all vegetables are coated with some sauce. Make sure as much air as possible is removed from bag. Label and lay flat in the freezer.
Freezer Meal Label:
Day of cooking, thaw on your counter for 30-60 minutes, or until it can easily be removed from the bag. Place contents into your slow cooker and cook on low for 6 hours, or until chicken is cooked through and veggies are tender. Serve over egg noodles or rice, if desired.
Notes:
I included the chicken in a separate bag because it was pre-frozen. I just labeled one bag (1 of 2) and the other (2 of 2) to make sure they remembered to add the chicken (and stir sometime during cooking).
Monday, April 16, 2012
Ravioli Bake Freezer Meal Recipe
Ravioli Bake Freezer Meal
Ingredients:
1 (16 oz) jar spaghetti sauce
1 (14 1/2 oz) can diced tomatoes, undrained
1/4 cup Italian dressing
2 (9 oz, each) packages refrigerated or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese
1 tsp basil
Directions:
Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a 13x9 baking dish. Add ravioli & mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Freezer Meal Directions:
Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a freezer-safe baggie. Include separate baggie of ravioli and separate baggie of cheese.
Freezer Meal Label:
Thaw tomato sauce and cheese. Preheat oven to 375 degrees. Pour tomato sauce into 13x9 baking dish. Add frozen ravioli and mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Ingredients:
1 (16 oz) jar spaghetti sauce
1 (14 1/2 oz) can diced tomatoes, undrained
1/4 cup Italian dressing
2 (9 oz, each) packages refrigerated or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese
1 tsp basil
Directions:
Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a 13x9 baking dish. Add ravioli & mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Freezer Meal Directions:
Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a freezer-safe baggie. Include separate baggie of ravioli and separate baggie of cheese.
Freezer Meal Label:
Thaw tomato sauce and cheese. Preheat oven to 375 degrees. Pour tomato sauce into 13x9 baking dish. Add frozen ravioli and mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Wednesday, April 11, 2012
Shepherd's Pie Freezer Meal Recipe
Shepherd’s Pie Freezer Meal
Recipe by Our Best Bites
Ingredients:
1 lb. lean ground beef
1 medium onion, minced
4-5 cloves garlic, minced
1 1-lb. bag frozen vegetables (I used peas and carrots)
1 teaspoon seasoning salt
1 1/2 teaspoons dried parsley
pinch of dried thyme
10 dashes Tabasco sauce
1/4 cup all-purpose flour
6 ounces V8 juice
1 14.5-ounce can beef broth
1 1/2 tablespoons red wine vinegar
6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
1/2 cup freshly grated Parmesan
1/2 cup freshly grated sharp cheddar cheese
Instructions:
In a large saucepan or skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.
Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).
Preheat oven to 400 degrees.
While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.
When the beef mixture is done simmering, season to taste and then ladle the beef mixture into a 9x13 baking dish. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.
Freezer Meal Instructions:
After beef and vegetable mixture is cooked, cool and ladle into freezer-safe baggies. After cheeses are added to mashed potatoes, cool, & spoon potatoes into a freezer-safe baggie. Lay flat to freeze.
Freezer Meal Label:
Thaw. Preheat oven to 375. Place beef mixture into bottom of 9x13 pan. Without opening bag, mix mashed potatoes. If they appear a little watery, add a little sour cream to thicken. Cut the corner off the freezer bag and pipe onto the beef mixture. Place in oven for 45-60 minutes and bake until lightly bubbly & lightly browned on top.
Recipe by Our Best Bites
Ingredients:
1 lb. lean ground beef
1 medium onion, minced
4-5 cloves garlic, minced
1 1-lb. bag frozen vegetables (I used peas and carrots)
1 teaspoon seasoning salt
1 1/2 teaspoons dried parsley
pinch of dried thyme
10 dashes Tabasco sauce
1/4 cup all-purpose flour
6 ounces V8 juice
1 14.5-ounce can beef broth
1 1/2 tablespoons red wine vinegar
6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
1/2 cup freshly grated Parmesan
1/2 cup freshly grated sharp cheddar cheese
Instructions:
In a large saucepan or skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.
Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).
Preheat oven to 400 degrees.
While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.
When the beef mixture is done simmering, season to taste and then ladle the beef mixture into a 9x13 baking dish. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.
Freezer Meal Instructions:
After beef and vegetable mixture is cooked, cool and ladle into freezer-safe baggies. After cheeses are added to mashed potatoes, cool, & spoon potatoes into a freezer-safe baggie. Lay flat to freeze.
Freezer Meal Label:
Thaw. Preheat oven to 375. Place beef mixture into bottom of 9x13 pan. Without opening bag, mix mashed potatoes. If they appear a little watery, add a little sour cream to thicken. Cut the corner off the freezer bag and pipe onto the beef mixture. Place in oven for 45-60 minutes and bake until lightly bubbly & lightly browned on top.
Monday, April 9, 2012
Chicken Parmesan Freezer Meal Recipe
Chicken Parmesan Freezer Meal
Ingredients:
3-4 chicken breasts
2 cups flour
2 eggs
splash of milk
2 cups bread crumbs
1 cup Parmesan cheese
1 tsp Italian seasoning (omit if using seasoned bread crumbs)
salt & pepper
1 cup mozzarella cheese
1 jar favorite spaghetti sauce
Directions:
Prepare an assembly line with three bowls. Put flour in the first bowl; eggs & milk in the second; and bread crumbs, cheese, & Italian seasoning (combined) in the third. Season chicken breasts with salt & pepper. Place chicken in flour bowl and coat both sides, then dip in egg mixture bowl, followed by bread crumbs and cheese bowl mixture. Repeat with each breast. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min. If frozen, cook at 400 for 1 1/2 hours.
Freezer Meal Directions:
After coating chicken breasts in the 3 bowls, wrap each individual breast with plastic wrap and place in a labeled, freezer-safe baggie.
Freezer Meal Label:
2 options:
1. Thaw. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min.
2. If frozen, cook at 400 for 1 1/2 hours.
Ingredients:
3-4 chicken breasts
2 cups flour
2 eggs
splash of milk
2 cups bread crumbs
1 cup Parmesan cheese
1 tsp Italian seasoning (omit if using seasoned bread crumbs)
salt & pepper
1 cup mozzarella cheese
1 jar favorite spaghetti sauce
Directions:
Prepare an assembly line with three bowls. Put flour in the first bowl; eggs & milk in the second; and bread crumbs, cheese, & Italian seasoning (combined) in the third. Season chicken breasts with salt & pepper. Place chicken in flour bowl and coat both sides, then dip in egg mixture bowl, followed by bread crumbs and cheese bowl mixture. Repeat with each breast. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min. If frozen, cook at 400 for 1 1/2 hours.
Freezer Meal Directions:
After coating chicken breasts in the 3 bowls, wrap each individual breast with plastic wrap and place in a labeled, freezer-safe baggie.
Freezer Meal Label:
2 options:
1. Thaw. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min.
2. If frozen, cook at 400 for 1 1/2 hours.
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