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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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.

The Best Crockpot BBQ Chicken

The Best Crockpot BBQ Chicken

www.freshfamilymeals.com

Ingredients

2.5 pound chicken breasts

1.25 cups BBQ sauce

0.25 heaping cup of Italian dressing

0.25 heaping cup of brown sugar

1.25 Tbsp Worcestershire Sauce

Cooking Day Instructions

Package up the chicken breasts in a freezer bag.  Mix the remaining ingredients together and put in a quart size freezer bag.  Bundle together for swap day.

Serving Day Instructions

Thaw chicken. Place chicken in crockpot and cover with the thawed BBQ sauce mixture.  Cook on high for 3-4 hours.  Once time is up you can either serve the breasts whole, or shred.  If you do shred return to the sauce and cover for an additional 10-15 minutes to soak up the sauce.  Serve on buns, over rice, in a wrap, on a salad, or eat as a plateful!

Corn Chowder

Corn Chowder

www.chef-in-training.com

Ingredients

1/4 cup butter

1/4 cup celery

1/4 cup onion

1/4 cup flour

3 cups milk

1 chicken bouillon cube

3 cups frozen corn

2 Tbsp sugar

2 tsp salt

2 cups cooked and diced potatoes

3/4 cup cooked and chopped bacon

1.5 cups heavy cream

1/4 tsp pepper

Cooking Day Instructions:

1. In a large saucepan, melt butter and add celery and onion.  Saute until tender.
2. Add flour and cook for 30 seconds, stirring.
3. Add mile and chicken bouillion cube and bring to a soft boil over medium heat.
4. Add corn, sugar and salt.  Return to a boil.
5. Add potatoes, bacon, heavy cream and pepper.
6. Cool, double bag and freeze flat. 

Serving Day Instructions:

Thaw and put in large saucepan to heat until hot.

Sausage Pasta Milano

Sausage Pasta Milano

Ingredients:

1 pound box bowtie pasta

12 oz ground italian sausage

2-4 cloves garlic

8 oz package fresh mushrooms

14.5 oz can diced tomatoes with basil, garlic & oregano

1.5 cups heavy whipping cream

0.25 tsp fresh ground pepper

Shredded Parmesan cheese

Cook italian sausage until no longer pink, drain and add pack to pan.  Add garlic and mushrooms.  Saute until tender.  Add tomatoes, pepper and crea.  Simmer for 10 minutes, being careful not to scorch.

Cool and package in freezer bag.  Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.  Don't forget the box of pasta on swap day.

Serving Instructions:

Thaw.  Heat over low heat.  Prepare bowties according to package directions.  Toss pasta and sauce together at serving time.  Serve with fresh Parmesan on top.  Serve with a salad or green veggies.

Long Boy "Burgers"

Long Boy "Burgers"

adapted from sunshingandbones.blogspot.com

Ingredients:

3 (6 inch) sub rolls, split in half lengthwise (can use the Target bakery ones)

1.25 cups cornflakes, crushed

0.5 small onion, minced

0.5 cup milk

6 Tbsp ketchup, separated

1 Tbsp Worcestershire Sauce

1 tsp minced fresh thyme

0.5 tsp garlic powder

1 large egg, lightly beaten

Salt and pepper

1.5 pounds 90% lean ground beef

2 cups shredded cheddar cheese

Directions:

Split hoagie rolls to end up with 6 halves.  Combine cornflakes, onion, milk, 4 Tbsp ketchup, Worcestershire sauce, thyme, garlic powder, egg, 0.5 tsp salt and 1 tsp pepper in large bowl.  Add meat and knead gently until well combined.  Top rolls evenly with meat mixture, spreading meat to edges of rolls.  Brush top of meat mixture evenly with remaining ketchup.  Flash freeze until solid and place in gallon freezer bag.  Make sure to package up cheese for swap day.

Serving Instructions:

Thaw.  Preheat oven to 450 degrees.  Bake until meat registers 160 degrees, 20-25 minutes.  Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes.  Let rest 5 minutes.  Serve.

Brown Sugar & Maple Pork Roast

Brown Sugar & Maple Pork Roast

Onceamonthmeal.com

Ingredients

• 2 pounds Pork Roast
• ⅛ teaspoons Black Pepper
• ⅛ teaspoons Salt
• 2 tablespoons Maple Syrup
• 1 tablespoon Balsamic Vinegar
• 2 tablespoons Brown Sugar
• ½ teaspoons Thyme, Dried
• 2 tablespoons Honey
• 4 tablespoons Dijon Mustard
• 2 teaspoons mince Garlic, Cloves

• 1 tablespoon Cornstarch (serving day)
• 1 tablespoon Water (serving day)

Freezing Directions

Season pork roast with salt and pepper. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup together. Place pork roast in gallon bag. Place sauce mixture in quart bag and place inside gallon bag with roast. Label and freeze.

Serving Day Directions

Place pork in slow cooker. Pour sauce over pork. Cook on low for 7-9 hours. Remove pork to a platter and shred. Cover platter with foil to keep warm. Pour remaining juices from the crock pot to a sauce pan. Bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water. Mix until smooth. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened, creating a gravy. Pour gravy over individual servings of the pork.

Korean BBQ Chicken

Korean BBQ Chicken:

3lbs Chicken

1c Sugar

1c Soy Sauce

1c Water

1tsp Onion Powder

1tsp Ground Ginger

1TBS Lemon Juice

Cooking Day:

In sauce pan whisk sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil, reduce and simmer for 5 minutes. Remove from heat and let cool. Whisk in lemon juice. Cut chicken into strips. Place chicken in bag and pour mixture over.

Serving Day:

Grill chicken, serve.

Maple Garlic Pork

Maple-Garlic Pork:

2 Tbsp Dijon Mustard

1 tsp Sesame Oil

3 cloves Garlic

0.25 tsp Pepper

1 c Maple Syrup

2 lb pork

Cooking Day:

Mix all ingredients and pour over pork. 

Serving Day:

Remove pork. Pour remaining marinade in sauce pan and cook on med-low heat for 5 minutes. Grill pork, basting with the cooked marinade. Serve.

Perfectly Grilled Chicken Breasts

Perfectly Grilled Chicken Breasts

Onceuponachef.com

Ingredients

2.5 pounds chicken breasts

9 tablespoons olive oil

6 teaspoons minced garlic

1.50 teaspoons dried thyme

0.75 teaspoons dried oregano

1.88 teaspoons salt

0.75 teaspoons black pepper

2.25 teaspoons lemon zest

Instructions

Place chicken in freezer bag.  Combine all remaining ingredients and pour on top of chicken.  Label & freezer.

Serving Day

Grill chicken over high heat 7-8 minutes per side with the grill covered.

Slow Cooker Apple Bourbon Pork Chops

Slow Cooker Apple Bourbon Pork Chops

Onceamonthmeals.com

Ingredients

2.25 pounds Pork Chops, boneless

1.50 teaspoons sea salt

0.75 teaspoons black pepper

2.25 cups diced Granny Smith apples

4.50 fluid ounces Bourbon

0.50 cups Sucanet/brown sugar

0.75 cups applesauce

1.50 tablespoons honey

1.50 tablespoons Worcestershire sauce

Instructions

Season pork chops with salt and pepper.  In a small bowl, combine apples, bourbon, sucanet/brown sugar, applesauce, honey and Worcestershire.  Place meat and sauce in a freezer bag.  Label & freeze.

Serving Day

Cook in slow cooker on low for 4 hours.

Gourmet Mozzarella Stuffed Burgers

Gourmet Mozzarella Stuffed Burgers

From:  offthemenunow.com

Makes 2 Swap Recipes (12 Burgers)

Ingredients:

3 pounds ground beef

12 slices mozzarella cheese

4 teaspoons Worcestershire sauce

4 teaspoons liquid smoke

1 teaspoon sea salt

Instructions:

Form the beef into twice the indicated number of patties.  Place thinly sliced mozzarella in the center of half of the patties.  Top with another patter.  Sprinkle with sea salt, Worcestershire sauce and liquid smoke.  Flash freeze on a baking sheet lined with parchment paper.  Once frozen, divide into gallon freezer bags.  Label & seal.

Serving Day:

Cook the burgers on the grill over medium-high heat to desired doneness.  Serve burgers topped with tomatoes and ketchup on a lettuce leaf, or bun.

Teriyaki Burgers

Teriyaki Burgers

2 lbs ground beef

¼ cup water

2 Tbsp brown sugar

1 ½ Tbsp soy sauce

1 garlic clove (crushed)

2 Tbsp grated or finely chopped onion

1 ½ cups bread crumbs

Combine all ingredients. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. 

Serving day:

Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Original Recipe by Our Best Bites

Ingredients

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 Tablespoon chopped cilantro

2 Tablespoon sliced green onions

2 C shredded cooked chicken

1 C grated plain jack cheese

small flour tortillas

kosher salt

cooking spray or olive oil

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

French Dip

French Dip Sandwiches

Our Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and broth, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Lemon Garlic Dump Chicken

Lemon Garlic Dump Chicken

from onegoodthingbyjillee.com

1-2 tsp minced garlic

1/4 cup olive oil

1 tbls parsley flakes

2 tbls lemon juice

4-6 chicken breasts (or 8 to 10 chicken tenders)

Place all ingredients into a 1-gallon freezer bag. After sealing the bag turn it over several times to coat the chicken.  Freeze flat.

Serving Day:

You have a few different options:

Thaw chicken.  Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 degrees for 35 minutes.

Thaw and grill in a cast iron skillet on the stove, or outside on the grill, until no longer pink inside.

Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours).