Sloppy Joes

I'm doing sloppy joes this month. I'm out if town till Sunday so ill post the recipe then!

Moist Garlic Chicken

Moist Garlic Chicken

¼ cup butter, melted

2 garlic cloves, minced

1 tsp. garlic powder

½ tsp. salt

Dash pepper

½ cup seasoned bread crumbs

¼ cup finely shredded cheddar cheese

2 TBL grated Parmesan Cheese

6 boneless skinless chicken breast halves cut in 1 inch strips

In shallow bowl, combine butter, minced garlic, garlic powder, salt and pepper. In another bowl combine bread crumbs and cheeses. Dip chicken in butter mixture then into bread crumbs. Place in greased 9 x 13 inch baking pan. Cover. Bake at 350° for 45-50 minutes or until juices run clear.  

Side dishes:

Rice

Potatoes (My kids love when I make homemade french fries with this because they think they are getting chicken nuggets and french fries)

Green Salad

Veges

Side dish recipe:

Mediterranean Roasted Potatoes

3 lbs of small red or white-skinned potatoes (or mixture)

¼ cup of good olive oil

1 ½ tsp. of salt

1 tsp. of freshly ground pepper

2 TBL of minced garlic (5-6 cloves)

4 TBL of fresh rosemary leaves (I just use dried rosemary and it works fine)

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out in 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to prevent burning.

Special Potato Soup

I found this yummy soup recipe on my mission in Newton, Connecticut. Hope you enjoy!

2 stalks of celery, sliced
1 medium onion, chopped
2 TBL butter
6 medium potatoes
2 carrots ,sliced
3 cups water
5 chicken-flavored bouillon cubes
3/4 tsp salt
1/2 tsp dried whole thyme
dash of garlic powder
dash of pepper
2 cups milk
1 cup shredded Cheddar cheese

Saute celery and onion in butter in a large pot until tender. Add next 9 ingredients. Cover and simmer about 20 min or until veges are tender. Remove from heat and mash veges with a potato masher. Add milk and cheese. Cook, stirring constantly until cheese is melted. Serves 10.

Freezer meal instruction:  Warm and enjoy

March - Sesame Honey Chicken

skinnytaste.comhttp://www.skinnytaste.com/2013/02/crock-pot-sesame-honey-chicken.html

Crock Pot Sesame Honey Chicken

Crock Pot Sesame Honey Chicken
Skinnytaste.com
Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg

Ingredients:

• 2 lbs boneless, skinless chicken breast
• black pepper, to taste
• 1/3 cup low-sodium soy sauce (tamari for gluten-free)
• 1/4 cup honey
• 1/4 cup tomato paste
• 3 tbsp rice wine vinegar
• 2 cloves garlic, minced
• 1 tbsp water
• 1 tsp sesame oil
• 1 tsp onion powder
• 1 tsp sriracha hot chili sauce, or more to taste
• 1 heaping tbsp cornstarch
• 1/4 cup water
• 1/2 tbsp sesame seeds
• 2 medium scallions, chopped for garnish

Directions:
Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.
Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover andcook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.
Enjoy!

February Meal Slow Cooked Chunky Chili

Slow Cooked Chunky Chili

 

12 ServingsPrep: 15 min. Cook: 4 hours

Ingredients

• 1 pound ground beef
  
• 1 pound bulk pork sausage
• 4 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 envelope taco seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large skillet, cook beef and sausage over medium heat until meat
• is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in
• the remaining ingredients.
• 
  
• Cover and cook on high for 4-5 hours or until vegetables are tender.
• Serve desired amount. Cool the remaining chili; transfer to freezer
• bags or containers. Freeze for up to 3 months.
• 
  
• To use frozen chili: Thaw in the refrigerator; place in saucepan and
• heat through. Add water if desired. Yield: 3 quarts.
• 
  

Jumbo Cheese Stuffed Shells

Freezer Directions:  Remove the plastic wrap.  Place in baking dish.  Leave the pan liner attached, so you won't have a pan to wash.  Cover with foil.  Bake at 350 for 2 hours or until hot and bubbly.

Thawed from the Refrigerator Directions: Before thawing, place in baking dish.  Remove plastic wrap. Cover with foil.  Bake at 350 for 40-50 minutes or until hot and bubbly.

Jumbo Cheese Stuffed Shells (doubling this recipe feeds 3 families of 8 persons)
Jennifer Barzee 201-5975 barzee7@gmail.com

1 12 ounce box Jumbo Shells, cooked for 10 minutes in 5 quarts water + 1 tbsp. salt
1 32 ounce container Ricotta cheese
2 cups shredded mozzarella cheese + a bit to sprinkle on top
1/2 cup grated Parmesan cheese
2 eggs
1 tbsp parsley (recipe calls for fresh, but I put this amount of dried parsley in)
1/2 tsp salt
1/4 tsp pepper
3/4 tsp dried oregano leaves
1 26 ounce jar spaghetti sauce (about 3 cups)

Cook pasta.  Combine cheese ingredients.  Put cheese ingredients into large ziplock bag.  Cut the corner of the bag.  Put sauce in the bottom of the pan.  Fill the shells with cheese mixture and place in pan.  Pour more sauce on shells.  Sprinkle a bit of mozzarella on top.  Bake at 375 for 35 minutes or until hot and bubbly. 
If you are going to freeze cover with plastic wrap and foil.  Freezer baking directions are above.

Creamy Italian Chicken

1 pkg of Cream Cheese (8 oz)
1 can of Cream of Mushroom of soup
1 can of milk (use soup can)
1 1/2 to 2 lbs of Chicken breasts
1 pkg of Italian salad dressing (dry)

Cut up chicken in bite size pieces. Place in crock pot with Italian dressing. Cook for 2 hours. Add to crock pot the soup, cream cheese and milk and heat back up and simmer for 15 to 20 minutes to blend flavors. Serve over bow tie pasta.

Frozen meal instructions: Reheat and serve over pasta

Side dishes: Steamed vegetables or green salad

I did Kendra's recipe.  My kid's wanted it again :)