Recent Recipes

Moroccan Chicken

Comments (0) | Thursday, March 31, 2011

I was a little skeptical about this recipe but always willing to try new things. The flavors complimented each other nicely and it was great paired with some couscous and a side of veggies.

Moroccan Chicken

2 Tbsp. olive oil
8 boneless skinless chicken thighs
1 medium red onion, sliced
1 large green pepper cut into 1" pieces
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
1 Tbsp. curry powder
2 cans condensed tomato soup
1/2 cup golden raisins
1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds

Heat oil in 5-quart saucepot or dutch oven over medium high heat. Add chicken and cook until well browned on both sides. Remove and set aside. Reduce heat to medium. Add onions, pepper and garlic. Cook 5 minutes or until tender-crisp. Add cinnamon and curry and cook and stir 1 minute. Stir in soup and heat to a boil. Return chicken to pan. Reduce heat to low, cover and cook 15 minutes. Stir in raisins and chickpeas. Cook 10 more minutes. Stir in almonds. Serve over couscous.

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Cheesy Meatloaf Minis

Comments (2) |

These were absolutely delicious. The cheese kind of melted out all over the place while they were baking so I might cut it into smaller cubes next time and really try to cover it with the beef mixture but otherwise these were a hit.

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Chicken Parmigiana (freezer meal)

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This is probably one of my absolute favorite freezer meals. It takes a bit of initial effort but tastes so delicious and is so incredibly easy to take out of the freezer. The kids also clean their plates when I serve it which is always a plus!

Chicken Parmigiana

(makes 2 entrees, 4 servings each)

8 boneless skinless chicken breasts
2/3 cup flour
3 eggs, lightly beaten
1 1/3 cups dry breadcrumbs
8 slices mozzarella cheese
4 cups Basic Red Sauce (click link and scroll to bottom of post for recipe)
plastic wrap
2 one-gallon freezer bags dated and labeled
2 one-quart freezer bags

Lay out three shallow dishes. Measure flour into one, eggs into another, and bread crumbs into the third. Slightly flatten the chicken by laying each piece between two pieces of plastic wrap and pounding with rolling pin or smooth side of meat mallet. Take one piece of chicken, coat with flour, dip in egg, then coat with breadcrumbs. Repeat with each chicken piece. Place coated chicken in one layer on a rimmed baking sheet and place in freezer for 1 hour. Discard remaining flour, egg and breadcrumbs.

Measure 2 cups red sauce into each one-quart bag. Seal tightly.

Divide cheese into two portions of 4 slices each. Wrap in plastic wrap. Divide frozen chicken evenly among the one-gallon bags. Place one bag if sauce and one packet of cheese into each bag of chicken. Seal and freeze.

Cooking instructions: Thaw completely. Preheat oven to 375. Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce over chicken and continue baking for 10 minutes. Place a slice of cheese on top of each piece of chicken and bake until melted.

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Penne with Rosemary Chicken (freezer meal)

Comments (0) | Friday, March 4, 2011

Penne with Rosemary Chicken

1 pound (about three breasts) diced cooked chicken
1 pound penne pasta (uncooked)
1 cup shredded cheese blend
1/2 cup diced yellow onion
1 tablespoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups nonfat milk
1 1/2 cans cream of mushroom soup
1 one-gallon freezer bag dated and labeled

Place all ingredients in a large bowl and stir to combine. Transfer to freezer bag and seal tightly, freeze for up to 3 months.

Cooking Instructions: Thaw completely. Preheat oven to 350. Place contents of bag into baking dish coated with cooking spray. Cover with foil and bake for 60-75 minutes.

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Lemony Garlic Chicken Thighs

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I love any recipe that involves ingredients I already have on hand. Although I'll admit I had to go out and get a bag of spinach... it was the chicken thighs in the freezer I was happy to finally be using! All 3 of my family members gave this one a high rating although the substitution of linguine for the angel hair pasta made for rather difficult fork coordination. The kids resorted to using their fingers which I allowed after watching an array of noodles fall from their utensils.

*courtesy of Family Circle magazine*

Lemony Garlic Chicken Thighs

6 boneless skinless chicken thighs
5 garlic cloves, smashed (using a large carving knife, place the blade, flat side against each clove and hit hard with your hand. Peel and set aside smashed garlic)
1 Tablespoon lemon zest
1/3 cup lemon juice
1/3 cup chicken broth
1 Tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup packed baby spinach leaves, chopped
8 ounces angel hair pasta

Trim chicken thighs of any excess fat. Place them in the slow cooker bowl and scatter garlic cloves over top.

In a small bowl, stir together lemon zest, juice and chicken broth. Pour half of mixture (about 1/3 cup) into slow cooker. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

Remove chicken thighs to a platter and keep warm. Discard garlic cloves. In a small bowl, stir together remaining lemon juice mixture, cornstarch, salt and pepper. Whisk into slow cooker bowl with chopped spinach and cook another 30 minutes on HIGH or LOW.

Meanwhile, cook pasta according to package directions. Stir half of sauce from slow cooker bowl into pasta. Serve remainder with chicken.

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