September, 2015 Recipes

Cheddar Cracker Chicken

 

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Heat oven to 350° F.

In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.

Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness

 

Spinach and Mushroom Lasagna

Cooking Time: 1 hr 20 min
What You'll Need:

• 1 container (15 ounces) ricotta cheese
• 1 egg
• 1 package (8 ounces) shredded mozzarella, divided
• 1 jar (28 ounces) spaghetti sauce
• 1/2 pound (1/2 of a 16-ounce box) uncooked lasagna noodles
• 1 box (10 ounces) frozen chopped spinach, thawed and drained
• 2 cups sliced fresh mushrooms
• 1 cup water, divided

What To Do:

1. Preheat the oven to 350 degrees F.
    
2. In a medium-sized bowl, combine the ricotta cheese, egg, and 1 cup of the shredded mozzarella cheese; set aside.
    
3. Pour half of the spaghetti sauce on the bottom of a 9" x 13" baking dish that has been coated with cooking spray. Cover the sauce with half of the uncooked noodles; spread the cheese mixture over the noodles, then layer over that the spinach, mushroom, and the remaining cup of shredded mozzarella cheese, remaining noodles, and remaining sauce.
    
4. Pour 1/4 cup of water into each corner of the pan. Cover tightly with aluminum foil and bake for 1-1/4 hours. Do not unseal the top until cooking time is complete.
    
5. Remove from the over, uncover, and let stand for 10 to 15 minutes before serving.

Teriyaki Chicken

Fill a freezer bag with:

1 and 1/2 pounds chicken breasts, sliced
1/4 cup soy sauce
1/2 cup packed brown sugar
1/2 cup Teriyaki sauce
1 tablespoon sesame oil
3 carrots sliced
1 green bell pepper sliced
1 teaspoon ginger paste
1 cup chicken broth
3 cloves garlic, minced

To Cook: Place thawed contents in a slow cooker and cook on low for 7-8 hours or high for 4 hours. Optional: To thicken sauce at the end, whisk together 1/2 cup of the cooked sauce with 2 tablespoons cornstarch and pour back in the slow cooker. Turn cooker on high for an extra 10-15 minutes so sauce can thicken. Serve on top of rice and garnish with sesame seeds if desired.

Sausage with Onions & Peppers

Fill Freezer Bag with:
1-16 oz. package Sausage, sliced
1 onion sliced
3 Bell Peppers (one green, one yellow, and one red) sliced
2 cans diced tomatoes, fire roasted and not drained
1 chicken bouillon cube
2 cloves garlic minced
1 teaspoon Cajun seasoning

To Cook: Place thawed contents in the slow cooker for about 5-6 hours on low or 3 hours on high. Serve on top of rice.

Creamy Italian Chicken

Fill freezer bag with:

1 and 1/2 pounds chicken breasts, cut up in one inch pieces
1 bar of cream cheese
1 can cream of chicken soup
1 packet zesty Italian salad dressing mix
2 cloves garlic, minced
2 cup green beans, frozen or fresh

To Cook: Place thawed contents in the slow cooker on low for 7-8 hours or high for 4 hours. Serve chicken on top of noodles and garnish with Parmesan cheese.

Cilantro Lime Chicken

Fill Freezer Bag with:

1 and 1/2 pounds chicken breasts, chopped
1/2 white onion, chopped
1 red bell pepper, chopped
1 cup black beans, drained
1 cup frozen corn, drained
4 oz. can green chilies
1 jalapeño, seeded and chopped
juice of two limes
3 cloves garlic, minced
1 cup cilantro, chopped
2 teaspoons cumin

To Cook: Place thawed contents in slow cooker and cook on low 7-8 hours or high for 4 hours. Serve on top of tortillas for tacos or serve on top of rice. Garnish with extra lime or cilantro if desired.