Ingredients:
6 breasts of chicken
1/2 cup ofDijon
2 Tbs. of sweet and hot mustard
2 Tbs. of honey
Assembly:
Mix ingredients together and spread on chicken
6 breasts of chicken
1/2 cup of
2 Tbs. of sweet and hot mustard
2 Tbs. of honey
Assembly:
Mix ingredients together and spread on chicken
Serving Day:
Thaw completely. Cook at 350 degrees for 25 min or until chicken is done
Thaw completely. Cook at 350 degrees for 25 min or until chicken is done
Ingredients:
1 sirloin tip roast (3 1/2 to 4 lb.)
Salt and Pepper
2 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
2 lb. baby carrots or 8 large carrots cut into pieces
2 lb. potatoes (about 6 med. size cut into quarters)
Assembly:. Place in gallon size Ziploc bag and freeze.
Place carrots and potatoes in a large Ziploc bag and toss with 1 Tbsp. of oil. Freeze in freezer.
To serve: Thaw completely. Place roast in roasting pan placing vegetables in pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140 degrees, or cook for 1 hour 30 minutes to 1 hour 45 minutes. Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Thinly slice roast and serve warm with carrots and potatoes.
1 sirloin tip roast (3 1/2 to 4 lb.)
Salt and Pepper
2 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
2 lb. baby carrots or 8 large carrots cut into pieces
2 lb. potatoes (about 6 med. size cut into quarters)
Assembly:. Place in gallon size Ziploc bag and freeze.
Place carrots and potatoes in a large Ziploc bag and toss with 1 Tbsp. of oil. Freeze in freezer.
To serve: Thaw completely. Place roast in roasting pan placing vegetables in pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140 degrees, or cook for 1 hour 30 minutes to 1 hour 45 minutes. Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Thinly slice roast and serve warm with carrots and potatoes.
Ingredients:
1 jar (16 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup Zesty Italian Dressing
18 oz. cheese-filled ravioli
1 cup shredded mozzarella cheese
Assembly:Combine spaghetti sauce, tomatoes, broth and dressing in freezer bag (or in a 9 x 13 pan). Add ravioli. Seal and freeze.
Serving Day:
Thaw. Pour into a 9 x 13 baking dish. Cover with foil. Bake at 375 degrees for 50 minutes or until ravioli are tender. Remove foil. Stir. Sprinkle with cheese. Let stand 5 minutes or until cheese melts. Enjoy!
1 jar (16 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup Zesty Italian Dressing
18 oz. cheese-filled ravioli
1 cup shredded mozzarella cheese
Assembly:Combine spaghetti sauce, tomatoes, broth and dressing in freezer bag (or in a 9 x 13 pan). Add ravioli. Seal and freeze.
Serving Day:
Thaw. Pour into a 9 x 13 baking dish. Cover with foil. Bake at 375 degrees for 50 minutes or until ravioli are tender. Remove foil. Stir. Sprinkle with cheese. Let stand 5 minutes or until cheese melts. Enjoy!
Ingredients:
1 1/2 lb. flank steak
2 cloves garlic, minced
2 T. white wine
1 T. sesame or olive oil
1/2 c. soy sauce
6 T. sugar
1/2 t. pepper
1 green onion, chopped
1 bag frozen stir fry vegetables
Assembly:
Cut thin strips of steak against the grain. Mix all other ingredients in gallon bag. Add meat and marinate for 1 hour or freeze.
Defrost meat and vegetables. Discard marinade. Stir fry 2-4 min in hot wok or skillet turning to brown on each side. This works best if you do a few pieces at a time. Next stir fry veggies to desired doneness, then return meat to pan to mix and heat through. Serve over rice.
Mini Sausage Pizza
Ingredients
1/2 bulk pork sausage (cooked)
1 jar (5 ounces each) sharp American cheese spread
1/8 cup butter or margarine soften
6 English muffins split
¼ teaspoon pepper
Assembly;
Mix cheese spread, butter and pepper stir in sausage. Spread on ½ of cut muffin. Wrap individually.
To Serve:
To bake unwrap and place on a baking sheet. Bake at 425 degrees for 10-15 minutes or until golden brown.
Spaghetti Ham Bake
Ingredients
7 ounces elbow macaroni
2 cups fully cooked ham
1 cans cream of chicken soup
1 cups sour cream
¼ pound fresh mushrooms sliced
¼ cup chopped onions
½ teaspoon ground mustard
½ teaspoon seasoned salt
1 teaspoon Worcestershire sauce
Topping
1 cup soft bread crumbs
1/8 cup butter melted
1 cup shredded cheddar cheese
Assembly:
Combine all the ingredients except for the topping and place in an 11 X 7 pan. In a bowl combine topping and spread over casserole.
To Serve:
Baked uncovered at 325 degrees for 30 minutes.
Baked Pasta and Lemon Chicken
Ingredients
Nonstick cooking spray
4 cups (6 ounces) cooked spaghetti
1 ½ pounds cooked chicken, diced
½ cup fresh parsley, chopped
2 ½ teaspoons minced garlic
2 teaspoons grated lemon zest
1 ½ teaspoons dried marjoram
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
2/3 cup white wine
½ cup chicken broth
¼ cup olive oil
2 tablespoons lemon juice
Spray one 9 x 13-inch baking dish with nonstick cooking spray.
Putting the pasta together
In a large bowl, combine the ingredients and stir to combine. Transfer the mixture to a
Resalable freezer bag. Seal the bags tightly
For dinner tonight
Preheat the oven to 350°F. Transfer the chicken and pasta mixture from the bag into the prepared baking dish. Cover with aluminum foil and bake for 20-25 minutes or until the chicken is heated through or until internal temperature reaches 145°F. Alternatively, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Heat the chicken and pasta mixture for 15 to 20 minutes until the chicken is heated through.
