Roasted Potatoes

Adjust ingredients to what you have and how many you are serving

2lb red potatoes (4-6med) cut in to 3/4in wedges
3T EVOO
Salt and pepper

Toss potatoes in oil and season with salt and pepper.
Place in a pan.
Cover tightly with aluminum foil for 20min. Remove foil and roast for ~15min until potato is crusty and brown. Turn the potatoes and return pan to oven for additional 5-10min more until the side of the potato touching the pan is again crusty and brown.

Vairations:
Garlic and Rosemary
Mince 2 garlic cloves and make a paste. In the last 3 minutes of roasting sprinkle 2T rosemary with garlic paste over the potatoes.

Southwestern Spices
Melt 2T unsalted butter in skillet over med.heat. Add1t cumin, 1t chili powder, 1t dry mustard, 1/8t cayeene pepper, and 1 minced glaric cloe. Cook for 30sec-1min. Once potatoes are done transfer to serving bowl and pour this over.

Notes:
I have tended to roast the potatoes for an hour. 425 for ~30min and then 350 for
~30 min just because the main dish usually needs to be at 350.

Recipe from ATK's Best American Side Dishes Cookbook.

Heath Bar Cake

2 1/4c light brown sugar
1/2c margarine
2c + 2T flour
1 beaten egg
1c milk
1t salt
1t vanilla
1t baking soda
6 Heath bars crushed, or use toffee bits

Pre-heat oven to 350. Mix brown sugar, margarine, and flour until crumbly. Reserve one cup for top. Beat egg and add milk, salt, vanilla, and soda. Mix. Add brown sugar mixture and beat thoroughly. Pour batter into a greased floured 9x13 pan. Put cup of crumbly mixture over the top and then sprinkle on the crushed Heath bars. Bake for 25-30 min.

Easy Flaky Cream Cheese Bars with Raspberry Sauce

Ingredients:
2  8oz pkgs of cream cheese
¾ cup sugar
1 tsp vanilla
1 egg
2 rolls of 8 crescent rolls (or buy the ones where they don't separate)
powdered sugar
frozen berries of your choice (I prefer raspberries)

1.  Blend cream cheese, sugar, vanilla, and egg yolk in separate bowl with a mixer until smooth and set aside.
2.  On 9x13” pan (or a smaller cookie sheet if you like a thicker crust) , unroll 1 can of crescent rolls along bottom.  Pinch rolls together until there is no longer perforation.
3.  Spread cream cheese mixture over crescent rolls.
4.  In a separate 9x13” pan, unroll the 2nd crescent rolls on wax paper until smooth and transfer on top of cream cheese mixture as a top crust.
5.  Brush top with egg whites and dust with powdered sugar.
6.  Bake @ 350 degrees for 20-25 minutes until golden brown.  Dust again with powdered sugar once the crust has cooled.
7.  For the sauce, combine frozen berries of your choice with 1/4 cup sugar in a saucepan on low heat until sugar dissolves.  If desired, remove berries with slotted spoon to discard, and serve remaining sauce on the side.

Notes: This is rich, but oh so good!

Recipe is from my friend, Colleen who happens to be an awesome cook.

Quinoa Tabbouleh

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Recipe is from Allrecipes.com.

Healthy Banana Cookies

Ingredients

3 ripe bananas

2 cups rolled oats

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats,  oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Recipe is from Allrecipes.com.

Thick and Chewy Chocolate Chip Cookies

godfather cookies

Thick and Chewy Chocolate Chip Cookies
From The New Best Recipe (America’s Test Kitchen)
Makes about 18-24 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks, or 6 ounces) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light- or dark-brown sugar (NB: dark-brown is better!)
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semisweet chocolate chips (bittersweet chocolate is recommended)


Directions
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray  or use a non-stick silicon mat, e.g., Silpat.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low-speed just until combined. Stir in the chips to taste.
4. Roll a  golf-ball size of the dough into a ball (or use a two-tablespoon ice cream scoop), for standard-sized cookies, or use a scant 1/4 cup amount of dough for larger cookies. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy (and look a little bit wet in the middle), 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a spatula.


Notes: First had these from our friend, Adrian who is Ian's godfather. I think we may rename them the godfather cookies. They freeze well too.

Fish Tacos

Crema:
1/4c thinly sliced green onions
1/4c chopped fresh cilantro
3T mayonnaise
3T sour cream
1t grated lime rind
1 1/2t lime juice
1/4t salt
1 garlic clove, minced

Tacos:
1t cumin
1t coriander
1/2t paprika (smoked if you have it)
1/4 ground red pepper
1/8t salt
1/8t garlic powder
1 1/2 lb red snapper fillets (or we've used tilapia)
Cooking spray
Tortialls
2c lettuce or cabbage

Preheat oven to 425F

Crema: Combine the ingredients in a small bowl

Tacos: Comine cumin and next 5 ingredients in a small bowl. Sprinkle spice mixture on the fish. Place fish on a baking sheet coated with cooking spray. Bake for 9min or until fish flaskes easily when tested witha fork or until desired degree of doneness. Plash fish in a bowl. Break into pieces with afork. Heat tortillas according to package. Divide fish evenly among tortialls; top each with 1/4c lettuce and 1T crema.

Serves ~4.

Recipe is from my friend Colleen.

Chicken Packet

4 pieces boneless, skinless chicken breasts
1c marinara suace
1/4c parmesan cheese
1c mozzarella cheese
4 squares aluminum foil
zucchini - sliced or broccoli.

Place 1 chicken on each piece of foil. Cover with 1/4c marinara sauce, sprinkle parmesan cheese and place some zucchini on top. Make packets with foil, allowing room for air to circulate inside.

Cook on grill for about 20min. Open packet and sprinkle mozzarella on top.

Recipe is from my Aunt Peg.

Chicken Cassorole

2c chicken, cut up (can use chicken from the Chicken Mix recipe)
2 cans cream soup (I prefer cream of chicken)
1pkg cheddar (2c)
2c uncooked macaroni
1small onion sliced, diced (opt)
2c milk

Grease a 9x13 pan. Mix ingredients. Pour into pan. Store in fridge overnight.
Cook at 350F for 50-60min.

Notes: This is super easy and nice to fix when you have visitors b/c you make it the night before - that's why you don't have to cook the macaroni. This is a favorite and rarely any leftovers when we are all together.

Recipe is from my mom.

Unbelievable Chicken

Ingredients

1/4 cup cider vinegar

3 tablespoons prepared coarse-ground mustard

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

1 1/2 teaspoons salt

ground black pepper to taste

6 tablespoons olive oil

6 skinless, boneless chicken breast halves

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Notes: This recipe can be frozen and then thawed for later.

Recipe is from Allrecipes.

Cream Cheese Brownies

1 white or yellow box cake mix
1 egg
1 stick butter, melted.
Beat these 3 together and then press into 13x9 greased pan.

Topping:
1 8oz cream cheese
4 eggs
2t vanilla
3 3/4c powdered sugar
Mix these together and pour over cake.
Bake at 325F for about an hour until lightly brown.

Notes: Another one my mom's famous recipes. These are real rich and real good. They do freeze, but taste much better fresh! We often asked for these on our birthdays.

Mini Oreo Cheesecakes

1 pkg oreo cookies
2 (8oz) cream cheese, softened
1/2c sugar
1t vanilla
2 eggs
paper muffin cups

Preheat oven to 325F

Place muffin cups in a muffin pan.
Place an oreo in each cup.
Beat remaining ingredients. Spoon mixture into cups - about 3/4 of the way up. Crush some cookies and sprinkle on top. Bake 20-25 min.
Let cool. Refrigerate 1hour or overnight.

Raspberry-Applesauce Dessert

1 lg pkg. red reaspberry gelatin
1c hot water
1T lemon juice
2c applesauce
2 (10 oz) pkgs red raspberreis, lightly thawed.

Combin gelatin and hot water, stir until dissovled. Add lemon juice and applesauce. Add raspberries including juice. Pour into 13x91/2x2 sheet pan. Chill until firm. May be decoragted with Dream Whip.

Notes: Funny story about this recipe. I was first introduced to this by my sister-in-law, Erin. Then Ryan made it for one of his family functions and they were impressed that He made it! I guess Ryan had done a good job of keeping his cooking skills a secret - even though it's a pretty easy recipe for how yummy it tastes. Now this recipe is our regular standby for family pitchin functions.
Even though it says dessert, it works as a side dish too.

Ranch Glazed Carrots

The measurements are approximate. Adjust to taste.

1-2 cans carrots (or 1 lb baby carrots that have been steamed so they are soft)
2T butter
2T brown sugar
1-2T dry ranch dressing mix.

Heat through until hot on the stove.

Scalloped Potatoes

1can condensed Cheddar cheese soup (10 3/4oz)
1/2-3/4c milk
Dash pepper
4c thinly slice potatoes (~6med potatoes)
1small onion, thinly sliced
Dash paprika.

1. Mix soup, milk and pepper for the sauce.
2. Arrange alternate layers of potatoes, onion and sauce in greased 1 1/2qt casserole dish.
3. Dot top with butter and sprinkle with paprika.
4. Cover with aluminum foil.
5. Bake at 375F for an hour.
6. Uncover. Bake 15 min more.

Notes: My mom, for as long as I can remember, fixes this side dish at our family get-togethers during the cooler months.

Butternut Squash Fries

1 - 2lb butternut squash
1/8t salt
nonstick cooking spray

1. Heat oven to 425F
2. Using a sharp knife, slice the ends off of the squash, then cut it in half width-wise.
3. Scoop out the seeds and peel the squash.
4. Cut squash into spears. Pat fries with a paper towl, Sprinkle evenly with salt.
5. Lay spears on a layer of paper towls and let stand for at least 5 min, then pat again with a paper towl.
6. Spray a baking sheet with nonstick cooking spray, then place spears on it.
7. Bake for 20min, then carefully flip spears using a spatual. Bake for 20min. longer, until crispy on the outside.

Serves 2.

Carrots Au Gratin

Ingredients

4 1/2 cups sliced carrots (canned works just fine and then skip steaming the carrots step)

2/3 cup crushed buttery round crackers

3 tablespoons margarine, melted

1/2 cup chopped onion

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups milk

2/3 cup shredded processed cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside. 
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Recipe is from Allrecipes.

Green Beans and Tomatoes

1-2cans french style green beans, drained.
1 can diced tomatoes (our favorite is one with the basil, oregano already in it)
A splash of white vinegar.

Mix everything together in a pan and heat until hot.

Sweet Potato Packets

1 sweet potato
Sugar-cinnamon mix
Olive oil or butter

1. Wash sweet potato.
2. Chop it.
3. Place the sweet potato onto aluminum foil that has oil or non-stick spray on it.
4. Sprinkle some sugar and cinnamon on top.
5.  Add butter (opt.)
6. Tear another piece of foil to make a packet.
7. Grill for ~20min turning once or until potatoes are soft. (can use the oven when the weather is not cooperating for the grill)

Recipe adapted from how Ryan eats a baked sweet potato.

Glazed Carrots with Orange and Cranberries

1lb carrots (baby carrots or peeled, sliced)
1/4c dried cranberries
1/2t salt
2T sugar
1/4c chicken broth (low sodium)
1/2 t grated zest and 1/4c juice from 1 orange
   (I just used some orange juice)
1T unsalted butter
Ground black pepper

1. Bring carrots, cranberries, salt, 1T sugar, broth and orange to a boil, covered.
2. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked (~5min)
3. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally , utnil the liquid is reduced to ~2T, 1-2 min.
4. Add the butter and remaining 1T sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until they are tender (~3min).
5. Season with pepper to taste.

Recipe is from Best American Side Dishes Cookbook.

Chicken Nuggets

1c breadcrumbs
1/2c flaxseed meal
1T grated Parmesan
1/2t paprika
1/2t garlic powder
1/2t onion powder
1c broccoli, spinach or sweet potato puree (I prefer s. potatoes)
1 egg, lightly beaten
1lb boneless, skinless chicken breast (tenders) cut into chunks
Nonstick cooking spray
1T olive oil

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder and mix.
2. In a shallow bowl, mix the vegetable puree and egg with a fork.
3. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
4. Coat a large nonstick skill with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and and cook until the chicken is cooked through - 4-5 min longer. Check to make sure it's cooked through. Serve warm.

Recipe is from Deceptively Delicious Cookbook.

Pork Tacos with Pineapple Salsa

Yield: 6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Ingredients

Salsa:

2  cups  minced pineapple

1  cup  minced apple

1/4  cup  minced shallots

2  tablespoons  chopped cilantro

1  tablespoon  fresh lime juice

1/2  teaspoon  ground cumin

1/4  teaspoon  salt

Tacos:

1  tablespoon  canola oil

1  cup  thinly sliced yellow onion

2  garlic cloves, minced

1 1/2  pounds  pork tenderloin, cut lengthwise and thinly sliced crosswise

1/2  cup  fat-free, less-sodium chicken broth

1  tablespoon  cider vinegar

1  teaspoon  dried oregano

1  teaspoon  ground cumin

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

12  cherry tomatoes, quartered

2  chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)

12  (6-inch) tortillas, warmed

Preparation

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.


Notes: I usually slow cook a pork loin and make this, bar-b-que, and freeze some too.
Make the ATK's slow cooker chili or the chipotle and barbeque chicken to use up the chipotle chilies.

Recipe is from Cooking Light magazine.

Woodland Park Italian Beef

2-3lb roast
1-2 large onions, sliced, chopped, diced - whatever your preference
1-2 green peppers, diced or sliced
2-16oz jars Pepperoncini peppers with juice, sliced
1/2-1c water
1t ground pepper, sprinkled on top of roast

Place everything in slow cooker on low for ~6-7 hours until meat shreds easily.
Once done shred and mix everything. Serve on french rolls or other type of bread with provolone cheeses.

Notes: Can be frozen and thawed later. The pepperoncini peppers give a good heat/spice to the dish.

Recipe is adapted from Don't Panic Dinner's in the Freezer Cookbook.

Pretzels

Copycat Recipe of Aunt Annie's Pretzels

Ingredients:1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

Notes:  Sometimes we'll think outside the box and do some pretzel art - make some beetles by making a body and 6 legs or an octopus, dinosaur etc. Decorating with chocolate chips or other candies.

3-packet Pot Roast

1 packet ranch dry mix
1 packet italian dressing dry mix
1 packet dry onion soup mix
Roast
Potatoes and carrots
Water

Add roast  to slow cooker, potatoes and carrots next. Sprinkle the packets. Add enough water to almost cover. Cook on low for ~8 hours.

I'm not sure where I got this recipe. It's an easy one for sure.

Bourbon Chicken

2lbs chicken (cut into bite size pieces)

1-2T olive oil
1 garlic clove, crushed
1/4-1/2t ginger
3/4-1t crushed red pepper flakes
1/4c apple juice
1/3c brown sugar
2T ketchup
1T cider vinegar
1/2c water
1/3c soy sauce

Mix all ingredients below olive oil and pour into ziploc and throw chicken in. Freeze.

Thaw. Cut chicken up. Heat oil in pan; brown chicken. Remove chicken. Add liquid and cook until all is mixed and sugar dissolved. Add chicken back. Bring to a hard boil. Reduce heat and simmer about 20 min. Serve over rice.

Tips: Can use the chicken mix recipe if just making it without freezing.

Recipe is from my friend, Maleah.

Easy Donuts

Ingredients

Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar
2 cans large buttermilk biscuits

Icings
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
Colored sprinkles
Chocolate sprinkles

Directions

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Tips/Notes: I typically just use cinnamon-sugar and powder sugar in paper bags and shake the donuts in there to coat them and skip the icings. A nice, hot breakfast treat for when we are out working on the Christmas tree farm.

Recipe is from Paula Deen. 

Cranberry Hootycreeks

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans (opt)

Directions

1.Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

2.Attach a tag with the following instructions:
Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.
 
Notes: This is a recipe for cookies in a jar. We made this to give out to those who helped on the tree farm.
 
Recipe is from Allrecipes.

Hawaiian Chicken

4-6 chicken breasts
1 16oz pineapple slices, drained
1 15oz mandarin oranges, drained
1/4c cornstarch
1/2cbrown sugar
1/4c soy sauce
1/4c lemon juice
1t salt
1t ground ginger
1/2t ground red pepper (or more/less to your tasting)

Cooking Day:
Mix everything together. Place in freezer bag. Freeze

Serving Day:
Thaw. Place in slow cooker. Cook on low for 4-5 hours or high 2-3 hours. Can add green peppers one hour before serving if desire. Serve over rice.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Cranberry Chicken

8oz Catalina Dressing
1 pkg dry onion soup mix
1lb can whole berry cranberry sauce
4 chicken breasts (can use a few more)

Cooking Day:
Mix everything together. Place in freezer bag. Freeze

Serving Day:
Thaw in greased baking dish. Bake uncovered at 350 for about an hour or so.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Chicken Cacciatore

1-2 med. Onions chopped or sliced
2 cloves garlic, minced
15oz diced tomatoes
8oz tomato sauce
1t salt
1/4t pepper
2t oregano
1/2t basil
1/2tcelery seed
1 bay leaf
1/4c white wine (opt)
6 chicken breasts

Cooking Day:
Mix everything together. Place in a freezer bag. Freeze.

Serving Day:
Place in crock-pot and cook on low 6-8 hours or high 2-4 hours. Serve over pasta.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Cheesy Chicken Bundles

1c bread crumbs (I like the Italian bread crumbs)
½ c cheddar cheese, grated,
1/2c parmesan cheese grated
1t salt
1/4t pepper
6+ chicken breasts
1/2c melted butter or milk works too

Cooking Day instructions:
Mix together crumbs, cheeses, salt, and pepper. Dip chicken in butter or milk. Then in cheese mixture. Tuck sides of chicken under to from a bundle. To freeze, wrap each bundle in plastic wrap, and then place in freezer bags.

Serving Day:
Thaw. Place in shallow baking dish. Optional: Melt some butter over the bundles and sprinkle some parmesan cheese over them.


Bake at 350 for about a 1 hour.

Recipe is from Don't Panic Dinner's in the Freezer Cookbook.

Beef Tacos

1 tablespoon vegetable oil

1 onion, minced

3 garlic cloves, minced

2 tablespoons chili powder (adjust to your personal taste)

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt

1 pound  ground beef

1/2 cup smooth canned tomato sauce

1/2 cup low sodium chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

8 taco shells/tortillas etc.

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about five minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about ten minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Recipe from The America’s Test Kitchen Family Cookbook