Chicken Stir Fry

1-1.5 lbs chicken breast, cut into cubes

1-2 Tbsp Soy sauce

2-3 Tbsp cornstarch

veggies of choice - 1/2 c. each

    Broccoli, red pepper, carrots, sugar snap peas, green beans, water chestnuts, mushrooms

For the Sauce:

1/2 cup soy sauce

1/4 cup cooking sherry or rice wine vinegar

3 1/2 Tbsp sugar (can sub. honey)

1 1/2 Tbsp white vinegar

1/2 tsp crushed red pepper

Mix chicken, soy sauce and cornstarch until you get a paste like consistency coating the chicken. Let that sit while you prepare the other ingredients. Whisk sauce ingredients together until sugar is dissolved. Heat a bit of oil in a pan on med high heat. Add the chicken in a single layer and let brown a few minutes, flip and break up the pieces. Heat until almost cooked through then add your sauce and veggies. Bring to a boil then reduce heat to medium low and simmer until the sauce thickens. Serve over rice or noodles.

Honey Lime Chicken Bowls

Honey Lime Chicken Bowls

1 1/2 pounds boneless, skinless chicken breasts
3 tablespoons honey
1/4 cup freshly squeezed lime juice
1 teaspoon lime zest
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons soy sauce
3 cups cooked rice (jasmine or basmati recommended)
1 avocado, sliced
1 cup corn kernels, roasted or grilled
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup cilantro, chopped
Salt and pepper to taste

Preheat a large skillet or grill pan over medium-high heat and lightly oil the surface.In a mixing bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, soy sauce, salt, and pepper. Add chicken and coat thoroughly. Marinate at least 30 minutes if time allows.Prepare your cooking vessel by ensuring it is hot and lightly oiled to prevent sticking and to encourage caramelization.Reserve a small portion of the marinade for basting. Place the marinated chicken into the hot skillet or on the grill pan without overcrowding.Cook the chicken 5 to 7 minutes per side, basting occasionally with the reserved marinade, until the exterior is golden and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid steaming the chicken. Remove the chicken and let it rest for a few minutes, then slice thinly. While resting, warm the cooked rice and assemble bowls with rice, avocado slices, roasted corn, cherry tomatoes, and red onion. Finish each bowl by placing sliced chicken on top, sprinkling with chopped cilantro, and adding an extra squeeze of lime juice if desired. Serve immediately and enjoy.

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November Supper Swap

Swapping at bowling Tuesday, November 4th

Carrie - Ham & Cheese Sliders

Sarah - Roasted Chicken with Garlic Cream Sauce

Jess - Asian Chicken & Veggie Stir Fry

Nikki - Breakfast Burritos

Melanie - Honey Lime Chicken Bowls

Don't forget to use Freezer storage bags and include the instructions for cooking day. If possible, send the recipe to me so I can post and use for reference!  

Cheesy Bacon Burger Melts

 Cheesy Bacon Burger Melts

2 pounds ground beef

1 pound bacon

1 small onion, chopped

2 cans tomato soup

1/2 pound velveeta cheese

4 oz shredded cheddar cheese

1/2 teaspoon garlic

Salt & pepper to taste

Buns, for serving day

Cooking Day:

Over medium heat brown ground beef, onions, garlic and spices until beef is thoroughly cooked.  Stir in tomato soup and heat until bubbly.  Add cheeses and stir until melted.  Remove from heat, cool completely, package and freeze.

Serving Day:

Thaw mixture in fridge.  Preheat over to 425 degrees.  Heat mixture on stove top and then spoon on bun half.  Bake until hot and bubbly. 

Italian Sandwiches

 Italian Sandwiches

6 Hoagie rolls

1 6oz package classic salami

1 6oz package classic pepperoni

1 6oz package smoked ham

18 slices thin provolone

1/2 stick butter

1 teaspoon dry Italian seasoning

Giardiniera mix, optional

Mix butter and Italian seasoning.  Evenly spread butter on inside of hoagie rolls.  Layer 3 slices of provolone, 4-5 slices salami, 4-5 slices pepperoni and 3-4 slices ham.  Freeze assembled sandwiches.

Preheat oven to 350 degrees while thawing sandwiches.  Bake for 10 minutes for a hot, melty sandwich or bake longer if you prefer a toasted sandwich.

Breakfast Burritos

 8 oz. shredded cheddar

1 yellow onion, diced

1 bell pepper, diced

2 Tbsp. butter

2 pinches salt & pepper

2 lb cooked bacon

12 large eggs

8 large flour tortillas

Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl. Dice the bacon, then add it to the skillet with another ½ Tbsp butter. Sauté the bacon over medium heat until it is browned (about 5 minutes). Transfer the bacon to a separate bowl and clean the skillet. Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs. Cook the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they will become dry. Season the eggs with a pinch of salt and pepper. To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked bacon. To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To reheat the burritos: Cook from frozen at 350F for 50-60 mins (or) Transfer to fridge day before to thaw, then microwave on high 1-2 mins or heat in skillet over medium low for about 5 mins on each side until tortilla is crispy. To reheat from frozen, defrost in microwave for about 5 minutes then microwave on high for 1-2 minutes or until heater through.

Ham & Cheese Sliders

12-16 Hawaiian Rolls

12-16 oz Sliced Ham

12-16 oz Sliced Swiss or Provolone Cheese

Keeping rolls together, slice the tops off and set aside. Layer the ham and cheese then replace the tops. Cut rolls all the way through and replace in the bag.

1 stick + 2 T butter

1 T. Worcestershire

1 T. Dijon or brown mustard

2 T. Brown sugar

1/2 tsp. poppy seeds

Melt together and place in baggie. Freeze all together.

Cooking Day: Thaw and place rolls on parchment lined pan. Melt butter mixture and pour over rolls. Bake at 350° covered for 15-20 min, uncovered 7-10 min.

Roasted Chicken with Garlic Cream Sauce

 Roasted Chicken with Garlic Cream Sauce

2 cups buttermilk 2 cups heavy cream 2 Tbsp unsalted butter 1-2 sprigs of thyme 3 Tbsp parmigiano-reggiano

Garlic cloves from 1 head of garlic,     peeled 4 chicken thighs, bone-in Salt and pepper Juice from half a lemon

 

In a large pot, add the buttermilk, heavy cream, butter, thyme, garlic cloves, and parmigiano-reggiano and stir to combine. Season both sides of the chicken with salt and pepper and add to the pot. Bring the mixture up to a simmer. Cover with a lid, leaving it open just a small crack. Cook over low heat for an hour and a half, stirring the mixture every once in awhile (stir around the chicken). Remove the chicken and place on a baking sheet, skin side up. Remove all but 2-3 cloves of the garlic and discard along with the stem of the thyme. Boil the poaching liquid over medium high heat, whisking occasionally, for about 20 minutes or until the sauce has thickened enough to coat the back of a spoon. It will look like the sauce will never thicken - but after about 15 minutes, the sauce will begin to get thick. If you want, you can strain the sauce (I did not). Transfer the sauce into a bowl and whisk in the lemon juice and season to taste with salt and pepper, keep warm until ready to serve.

Preheat the oven to 450 degrees. Place the chicken thighs in the oven skin side up and roast for about 20-25 minutes, or until the skin is brown and crispy. Serve immediately with a little of the sauce on top of the chicken thighs or on the side. Garnish with chopped thyme.

Chicken Cordon Bleu Roll-ups

 Chicken Cordon Blue Roll-ups

12-16 oz cooked chicken breast 6-8 oz cooked ham, chopped 2 cans crescent rolls

2 cans cream of chicken soup 1/2 cup 1% milk 1 cup swiss cheese, shredded

COOKING DAY: Mix together milk, soup and cheese - set aside. Combine chicken and ham in small bowl.  Add a 1 cup of the soup mixture to the chopped meat - just enough to bind it together.  Place meat mix in 1 baggie and the rest of the soup mix in another. Freeze.

 

SERVING DAY: Preheat oven to 350F.  Spray a 9x13-inch pan with cooking spray; set aside.  Separate crescent rolls into 8 rectangles. Top the crescent with the chopped chicken and ham. Roll crescent rolls up and place in dish. Pour remaining soup mixture over crescent rolls.  Bake for 30 minutes or until bubbly.

October 2025 Meal Moms

 Sunday, October 12th, 1pm at the Burns house.

Everyone please bring:

2.5-3 lbs boneless/skinless Chicken Breast 

4 lbs hamburger

1 lb Bacon

4oz diced green chilis

Jess - 24 oz sour Cream & 2-8 oz Swiss cheese

Nikki - 2-16 oz mild taco sauce & 8 oz Swiss cheese

Carrie - 3-16 oz Italian dressing bottles

Melanie - pound of butter & 2-8 oz shredded cheddar cheese

What you'll need to make meals at home:

7 inch package flour tortillas

2 pkg refrigerator crescent rolls

1 box angel hair/vermicelli

Hamburger Buns

I will purchase the remaining ingredients in bulk and divide the cost. Bring a snack to share for lunch!

Italian Sandwiches

Italian Chicken with Angel Hair Pasta

Cheesy Bacon Burger Melts

Chicken Cordon Bleu Roll-ups

Beef Chimichangas