Freezer Meal Swap - January 2013

I chose this thinking it would give my fellow swappers something for the Super Bowl. Whether that is when they ate them or not, I don't know. We just barley ate them a couple weeks ago and I wish we would have waited for the grill. First problem is I don't really care for wings but I was going to give it try since I thought the sauce sounded delicious. Second, I don't think baking allowed for the flavor to come through. If I make this again, I will definitely not prepare it as a freezer meal and I might have to try it with thighs or breasts.

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Spicy Lime & Honey Wings
from What’s Cookin’ Chicago
Print Recipe

Chicken:
3 lbs chicken wings/chicken drumettes
kosher salt and freshly ground pepper
3 cloves minced garlic
2 Tbsp olive oil

Sauce:
1 tsp grated lime zest
1 cup fresh lime juice
1/4 cup honey
1 tsp ground cumin
1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce - optional)
Kosher salt and freshly ground pepper
chopped fresh cilantro, for garnish (optional)

To prepare the wings in the oven: Preheat the oven to 350 degrees F. Toss the wings in a bowl with salt, pepper, minced garlic and olive oil. Arrange on a baking sheet in a single layer. Cook until just cooked through, about 30 minutes.

To prepare the wings on the grill: Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

If you don't have a grill, you can use a grill pan indoors, bake them in the oven or saute in a little butter in a skillet until warmed through.

Make the sauce: Combine the lime zest and juice, honey, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.

* To make ahead/freezer meal - Place raw uncooked chicken wings and sauce in a gallon sized freezer bag, freeze. When ready to prepare, defrost and bake or grill as outlined above.

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Freezer Meal Swap - November 2012

This was another quick and easy prep recipe. The flavor was fantastic. I served it with rice. The leftovers were fantastic as well.

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Roasted Chicken with Citrus
from Julia’s Healthy Italian
Print Recipe

1 1/2 lbs chicken breast cut into 1" strips (or boneless, skinless thighs)
1/3 cup orange marmalade
8-10 garlic cloves minced
1 tsp salt
pepper to taste
1 tsp Rosemary
1/4 cup olive oil
juice of 1/2 small lemon plus it's zest
1/4 cup honey

Combine all ingredients in a pan and bake in a PREHEATED oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

To freeze: Combine all ingredients in freezer zip top bag; freeze.

To serve: Thaw in refrigerator. bake in a PREHEATED oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

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Freezer Meal Swap - October 2012

Both of these recipes were easy to throw together and both were delicious. The Baked Potato Casserole was delicious but required more baking time because I didn't get it all the way thawed prior to baking. I HIGHLY recommend making sure it is completely thawed. It will not only decrease the cook time but it will help the potatoes cook better.

If you think you don't like Dijon mustard, the Chicken with Dijon Glaze is still worth a try. PE dislikes all mustard but he enjoyed this recipe. One adjustment I made was with the salt. I used 1/2 Tbsp kosher salt because 1 Tbsp regular salt seemed like WAY too much to me.

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Chicken with Dijon Glaze
adapted from Julia’s Healthy Italian
Print Recipe

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1/2 Tbsp Kosher salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a zip top gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 for 30 minutes and the center is no longer pink.

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Baked Potato Casserole
from FabuLESS Freezer Recipes
Print Recipe

1 pkg frozen diced potatoes
6 slices of bacon cooked and crumbled
2 cups shredded cheddar
1 cup sour cream
2 bunches of green onion, chopped (sautéed in bacon)
salt and pepper to taste

Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To serve: Thaw. Place in baking dish and bake for 30 minutes at 325.

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Freezer Meal Swap - July 2012

We ended up grilling the chicken and since I forgot to put directions on my bag it didn't get sprinkled with Parmesan cheese. It was delicious and we didn't know the difference since this was our first time eating it. The burgers were also very tasty.

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Lemon Pepper Chicken
from Favorite Family Recipes
Print Recipe

4 chicken breasts
1/2 cup olive oil
1/4 cup lemon juice
1 Tbsp lemon pepper
parmesan cheese

Marinate chicken in oil, lemon juice, and pepper. Remove chicken and discard marinade. Sprinkle with parmesan cheese and grill or bake in oven for 45 minutes at 350 or grill.

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Ranch Cheddar Burgers
from Once a Month Mom
Print Recipe

2 lbs ground beef
1 cup shredded or cubed cheddar cheese
3 Tbsp Ranch Dressing Mix

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. Freeze up to 3 months.

To serve: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stovetop over med- high heat until done. If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

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Freezer Meal Swap - June 2012

The burgers have bacon and a grill involved. . .of course they were delicious! The buffalo chicken made great sandwiches especially with the addition of bleu cheese crumbles.

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The Texas Squealer Burger
from Food.com
Print Recipe

1 1/2 lbs 80% lean ground beef
12 slices bacon, uncooked
1 1/2 Tbsp grill seasoning
1 tsp garlic powder
1 Tbsp minced dried onions
1/4 cup Worcestershire sauce
salt and pepper

Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy. Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer.

To serve: Defrost burgers. Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving. Top with cheese if you wish and any of your favorite toppings.

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Slow Cooked Buffalo Chicken
from Once a Month Mom
Print Recipe

3 lbs boneless, skinless chicken
12 oz buffalo wing sauce
1 oz dry ranch dressing mix

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. *You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

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Freezer Meals Swap - May 2012

May was a month of repeats. I prepared Buttermilk Herb Chicken Breasts from this post and Foolproof Burgers from this post. They are both two of my all time favorite meals. I make the burgers many times during the grilling season because they are delicious and easy.

Freezer Meal Swap - April 2012

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Chicken Thighs with Lime and Honey
from Food.com
Print Recipe

12 boneless skinless chicken thighs
3 large limes, juice and zest of
8 ounces liquid honey
1 Tbsp grated fresh ginger
1 garlic clove, crushed (optional)

Combine lime juice, lime zest, honey, ginger, and garlic in a large zip top bag. Add chicken and combine well. Squeeze out as much air as possible and freeze.

To serve: Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts. Transfer thighs to a roasting pan and bake at 350 for 25-30 minutes, or until chicken is cooked through. You can also cook this chicken on the BBQ/grill if desired.

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Teriyaki Pork Chops
from Food.com
Print Recipe

2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/3 cup rice wine vinegar
3 garlic cloves, minced
1 tsp ground ginger
8 pork chops, 1 inch thick

Combine all the ingredients EXCEPT the pork chops in a pan and bring to boil. Cook for 5 minutes. Cool completely. When the marinade is completely cool, place the chops in a labeled freezer bag. Pour the marinade over the chops and close the bag. Make sure the marinade has reached all the pork chops. Label, seal and freeze.

To serve: Thaw completely in the refrigerator (mine took about 24 hours to thaw). Grill chops, discarding marinade, until completely cooked, about 7 or 8 minutes per side.
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Freezer Meal Group - March 2012

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Turkey Meatloaf
from Sparky
Print Recipe

1 lb ground turkey
1 lb pork sausage
2 carrots, diced or shredded
2 potatoes, shredded
1 onion, diced
3-4 garlic cloves
2 eggs
2 cups oatmeal
2-3 cup ketchup or barbecue sauce, divided

Combine ground turkey and sausage. Add carrots, onion, and garlic; stir until combined. Add eggs; combine. Add oatmeal and 1 cup ketchup/barbecue sauce; combine.

Option 1 - Spread in casserole dishes, bread pans, muffin pans, whatever you would like. Bake at 350 for 45 minutes (adjust according to pan) or until almost done. Remove from oven, pour ketchup/barbecue sauce over the top and return to oven until internal temperature reaches 160.

Option 2 - Form into loaf. Place in slow cooker sprayed with cooking spray. Cook on low for 4-6 hours. 30 minutes before serving spread barbecue sauce or ketchup on the meatloaf the final 30 minutes of cooking.

Servings: 8 • Size: 1 slice • Old Points: pts • Points+: 12 pts
Calories: 466 • Fat: 24 g • Carb: 37.8 g • Fiber: 2.8 g • Protein: 23.2 g

**Nutrition is figured using 1.5 cups Famous Dave’s Barbecue Sauce and 93% lean Ground Turkey

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Broiled Tilapia with Thai Coconut Curry Sauce
from skinnytaste
Print Recipe

1 tsp dark sesame oil, divided
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 Tbsp brown sugar
2 tsp Asian fish sauce
1 (14 ounce) can light coconut milk
1/4 cup chopped fresh cilantro
6 (4 ounce) tilapia fillets
salt
cooking spray

Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g

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Freezer Meal Group - October 2011

For October I made Taco Spaghetti and Healthy Turkey Burgers. I have made the Healthy Turkey Burgers before. The last time I made them I used dried parsley and breadcrumbs that had been sitting in my pantry (while not expired they were not "fresh"). This time I used fresh parsley and I made my own breadcrumbs. To do this I filled a baking sheet with bread odds and ends from my refrigerator and baked them at 270 until they were dry. (I used some hamburger buns and bread ends no one wanted to eat.) Once dry I tossed them in the blender and blended until there were no large chunks. They were so much better than the breadcrumbs I purchased. Just to not have the stale bread smell was worth it.

The Taco Spaghetti was quite tasty and it was easy to put together even though I had to cook the noodles and meat. I put the lettuce and tomatoes on the table so everyone to could add the amount they wanted. I think the addition of the lettuce and fresh tomato is a must. Those additions made the meal for me.

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Taco Spaghetti
from Food.com
Printable Recipe

10 ounces dried spaghetti (Ronzoni Smart Pasta)
1 lb ground beef (5% Fat)
1 large onions, chopped
3/4 cups water
1 (1 1/4 ounce) envelopes taco seasoning mix
1 1/2 cups colby jack cheese or cheddar cheese, shredded
1 cup salsa
1 (4 1/2 ounce) cans diced green chili peppers
4 cups lettuce, shredded
1 medium tomatoes, chopped

Cook pasta according to package directions, drain. Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven. Drain off fat. Stir in water and taco seasoning mix. Bring to boiling and reduce heat. Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers. Pour contents into lightly greased casserole dish. Cover with plastic wrap and then aluminum foil, label and freeze up to 3 months.

To serve. Defrost in refrigerator. Remove aluminum foil and plastic wrap. Recover with aluminum foil and bake in a 375 oven for 1 hour or until heated through, stirring once about halfway through baking time. Sprinkle with 1/2 cup shredded cheese. Top with lettuce and chopped tomato. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.

Servings: 6 • Size: 1/6 • Old Points: 7 pts • Points+: 8 pts
Calories: 346 • Fat: 11.3 g • Carb: 13.2 g • Fiber: 4.6 g • Protein: 29.9 g

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Healthy Turkey Burgers
from Food.com
Printable Recipe

1 1/2 lbs ground chicken or 1 1/2 lbs ground turkey
3/4 cup plain breadcrumbs
1/2 cup applesauce
1/2 cup yellow onions, minced
1/2 cup parsley, chopped
1 1/2 tsp Worcestershire sauce
1 1/2 tsp lemon juice
1 1/2 to taste salt and pepper

Combine all ingredients and shape into patties. Grill, broil or saute about 4 to 5 minutes per side.

For Freezing:
Once burgers are formed, flash freeze on wax paper and a cookie sheet. When patty is firm, place in a gallon freezer bags. To serve, thaw in refrigerator over night. Grill or pan fry to prepare.

Servings: 6 • Size: 1/6 • Old Points: 5 pts • Points+: 5 pts
Calories: 224 • Fat: 8.4 g • Carb: 12.2 g • Fiber: 2.5 g • Protein: 23.1 g

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Freezer Meal Group - February 2012

I have previously posted about the recipes for February except I tried a new meatball recipe this time around.
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Slow Cooker Sticky Chicken
I made this for April 2011 Freezer Meals. Click over to read about it. The Printable Recipe has been updated with nutrition information.

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Salsa Meatballs
I received this as a freezer meal last year and have made them several times. I posted the recipe here and the Printable Recipe has been updated with nutrition information.

Previously I used beef meatballs but I wanted to lighten it up a bit by using turkey meatballs. These meatballs were fantastic. They could be used in pasta sauce or in any other recipe that requires meatballs. They had an excellent flavor and were great plain also.

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Turkey Meatballs
fromFood.com
Print Recipe

1 lb lean ground turkey
3 garlic cloves, minced
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 egg, beaten
1/2 cup dry breadcrumbs

Mix all the ingredients and shape into 30 meatballs approximately 1" across. Spray a nonstick pan lightly with veggie oil. Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside. OR lightly spray a baking sheet and bake them at 350 for 10-15 minutes.

Servings: 6 • Serving Size: 5 meatballs • Old Points: 4 pts • Points+: 4 pts
Calories: 165.7 • Fat: 7.1 g • Protein: 17.3 g • Carb: 7.9 g • Fiber: .6 g

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Freezer Meal Group - December 2011

Now that I have caught up on my WLB posts, I will catch up on Freezer Meal Group posts. First I will get all of my recipes posted and then I will post the recipes from other group members. I won't be posting all the recipes though because I was sort of a slacker face who was extremely disorganized and misplaced some of them. I will post all the ones I have not misplaced.

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Chicken Posole Stew in the Slow Cooker
from Cook at Home
Printable Recipe

4 boneless chicken breasts or the equivalent in tenders
2 cans hominy, rinsed and drained
3 cups chicken broth
2 cans diced tomatoes, undrained
3 carrots, sliced thin
3 green onions, sliced
3 cloves garlic, minced
1 Tbsp cumin
2 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper, or to taste
1 tsp salt, or to taste
pepper to taste

Put the chicken in the bottom of the slow cooker. Add the other ingredients on top, stirring to combine. Cook on high 5-6 hours or low 7-8 hours. Remove the chicken and shred with a fork. Return to the pot. Serve with tortilla chips and cheddar cheese, if desired.

To freeze: Combine all ingredients in a zip top freezer bag. Freeze.
To cook: Defrost in refrigerator. Pour contents in to slow cooker and cook as directed above.

Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 5 pts
Calories: 226 • Fat: 4 g • Protein: 24.1 g • Carb: 21.8 g • Fiber: 4.1 g

**The nutrition is figured without the addition of tortilla chips and cheddar cheese.

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Beef and Black Bean Taco Bake from Eat at Home
Printable Recipe

1 lb. ground beef, browned
1 can black beans, drained and rinsed
1 jar of black bean and corn salsa
6-10 tortillas, corn or flour, cut into bite sized pieces
2 cups cheddar or Mexican blend cheese, shredded
extra cheese for the top, if desired

Mix all the ingredients together in a large bowl. Pour into a 9×13 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 for 30-45 minutes.

To freeze: Cover with plastic wrap and then aluminum foil. Freeze.
To cook: Defrost in refrigerator. Remove foil and plastic wrap. Replace foil and bake at 350 for 30-45 minutes or until heated through.

Servings: 6 • Serving Size: 1/6th • Old Points: 8 pts • Points+: 10 pts
Calories: 408 • Fat: 9.9 g • Protein: 39.2 g • Carb: 39 g • Fiber: 8.7 g

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Freezer Meal Group - November 2011

This month I made Slow Cooker Santa Fe Chicken and Cheesy Salsa Tuna Burgers. I didn't get to make The Slow Cooker Santa Fe Chicken for my family because when I went shopping I remembered that I had chicken in the freezer so I didn't purchase any. Well. . . .I did have chicken but I didn't have quite enough to make a meal for us. I was 1 chicken breast short. I was just happy I had enough for the other meals.

For the Cheesy Salsa Tuna Burgers instead of providing the sesame seed buns I usually do I provided sandwich thins. I love these things! They are so delicious. They are excellent for hamburgers, turkey burgers, sandwiches, bratwursts, etc.

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Slow Cooker Santa Fe Chicken
from skinnytaste.com
Printable Recipe

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

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Cheesy Salsa Tuna Burgers
adapted from Green Lite Bites
Printable Recipe

2 5 oz cans of tuna packed in water, drained as much as possible
2 egg
4 wedges of The Laughing Cow Light Creamy Swiss cheese
1/2 cup salsa
1 1/2 cups old fashioned oats, ground up in a blender or food processor
2 tsp onion powder
2 tsp garlic powder
1 tsp dried cumin
1 tsp chili powder
2 tsp dried cilantro
pinch of kosher salt and fresh ground black pepper
dash of hot sauce to taste (optional)

Place all ingredients in a bowl and combine with hands. Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray. Form the tuna mixture into 6 patties and place directly on hot skillet. Cook for about 3 minutes a side until warmed through and browned. The nutritional info is only for the patty, not my bun or fixins.

For freezing:
Place formed patties on a silicone mat lined tray and flash freeze. Once solid, place in freezer bags. Do NOT thaw. Place frozen patties directly on non-stick skillet sprayed with non-stick cooking spray. Cook for about 6 minutes per side until warmed through and browned.

Servings: 6 • Serving Size: 1 patty • Old Points: 4 pts • Points+: 5 pts
Calories: 215 • Fat: 5 g • Protein: 24 g • Carb: 18 g • Fiber: 3 g

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Freezer Meal Group - September 2011

Here are the meals I made for September. I have made the Cheddar Butter Burgers before and this time they were even better. I think I had more fresh herbs (I only used basil). The burgers were fantastic as was the Buttermilk Chicken. I LOVED the chicken. It was even good cold and would be excellent on a salad.

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Cheddar Butter Burgers
adapted from Once a Month Mom
Printable Recipe

1 1/2 lb ground sirloin, round or chuck
1/3 cup cheddar cheese, shredded
1 1/2 tsp Kosher Salt
1 1/2 tsp pepper
6 hamburger buns

Garlic-Herb Butter (will make more than you need, save for later)
6 Tbsp mix of fresh herbs, chopped (parsley, chives, basil, oregano, and/or tarragon)
2 cloves garlic, minced
1 tsp pepper
2 sticks butter, salted, room temperature

Place herbs, garlic, pepper and butter in bowl and beat with hand mixer until light and fluffy. Lay a 12-inch-square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. To use, unwrap the roll and cut crosswise into 1/2-inch slices (approximately 1 Tablespoon). In a large bowl, hand mix ground beef, cheese, salt, and pepper. Divide into 6 equal balls. Mash into hamburger shapes. Place 1 Tablespoon of Garlic-Herb Butter in the middle of the burger and seal up. Grill or pan fry to prepare.

For Freezing:
Once burgers are formed, flash freeze on wax paper and a cookie sheet. When patty is firm, place in a gallon freezer bags. To serve, thaw in refrigerator over night. Grill or pan fry to prepare.

Servings: 6 • Size: 1 burger • Old Points: 9 pts • Points+: 9 pts
Calories: 347 • Fat: 22.2 g • Carb: .4 g • Fiber: 0 g • Protein: 34.8 g

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Buttermilk Herb Chicken Breasts
from Once a Month Mom
Printable Recipe

1 cup 1% milk
1 Tbsp vinegar or lemon juice
1 Tbsp honey
1 tsp thyme
1 Tbsp rosemary
1 tsp sage
1 tsp pepper
1 tsp salt
1 Tbsp Dijon mustard
2 lbs. Chicken breasts

Pour vinegar/lemon juice into milk and let sit for five minutes. Combine all ingredients into a freezer bag slightly shake to mix, and let sit in refrigerator for at least one hour or up to overnight. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

For Freezing:
Combine all ingredients into a freezer bag slightly shake to mix, and place into freezer until ready to serve. To Serve: Thaw in refrigerator. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

Servings: 6 • Size: 6 oz. chicken • Old Points: 4 pts • Points+: 5 pts
Calories: 198 • Fat: 4.35 g • Carb: 5.8 g • Fiber: .5 g • Protein: 36.1 g

**Nutrition information based on chicken and 1/6 of marinade.

Freezer Meal Group - Sweet & Sour Chicken

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Sweet and Sour Chicken
from Freezer Meal Swap
Printable Recipe

1 lb cooked chicken, cubed
1 cup ketchup
1 cup light or dark brown sugar
1 can pineapple tidbits, not drained
1 Tbsp white vinegar
1 green pepper, chopped (optional)
think with cornstarch if desired

Cook for 20 minutes on low to medium heat. Serve over rice.

From frozen: Thaw completely and warm in large saucepan, serve over rice.

Helpful Hints: Cook chicken with a little extra virgin olive oil in a large fry pan. Once chicken is cooked add remaining ingredients for fewer dishes. Start your rice and it will be ready when the chicken is.

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Freezer Meal Group - August 2011

As in the previous months we once again had low numbers which meant we each made two meals. The two meals I chose to make were Foolproof Burgers and Garlic Lime Chicken. I made the Foolproof Burgers in last year for a freezer meal and you can read about it here if you would like. I have made them a couple times in between and every time we love them. They have such a good flavor. I have even started using a 9-grain bread we like in place of the white bread listed in the recipe and they are just as moist. We haven't eaten the Garlic Lime Chicken yet so I can't give feedback on that just yet. Once we eat it I will update the post.

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Foolproof Burgers
adapted from Jenny Mac’s LipSmack
Printable Recipe

1 large slice white or wheat bread, crusts cut off, broken into pieces
2 Tbsp milk
3/4 tsp salt
3/4 tsp black pepper
1 medium garlic clove, pressed through garlic press
2 tsp Simple Steak Sauce
3/4 lb 80% ground beef
3/4 lb 90% ground beef

In a large bowl, mix your bread pieces with milk. Mix with fork until it's a pasty slurry. Add your seasonings and Simple Steak Sauce. Mix. Add your ground beef and mix with a fork to keep your warm hands from melting the fat. If you are a 'hands-on' kinda person...go ahead. Form into patties. Keeping in mind that 4 - 1/2 lb burgers can be formed. (Smaller or larger burgers can be formed if desired.) **Important point....when ready to put the burgers on the grill make sure you put a 'dent' or a hole in the center of each patty this will prevent the burgers from swelling in the middle as they shrink in the cooking process.

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Garlic Lime Chicken
from Food.com
Printable Recipe

5 -6 lbs skinless chicken pieces
1/4-1/2 tsp garlic powder
2 tsp Italian seasoning
2 Tbsp olive oil
1 lime, juice of
1 - 2 Tbsp white wine (optional)

Whisk together everything except the chicken in a large bowl. Add the chicken and toss to coat thoroughly. Let sit for 15 minutes. Toss again. Grill or broil quickly on medium-high heat until just barely done. Let sit for 5 minutes before serving. Note -- Cooking time may vary due to the specific parts chosen.

FOR FREEZING:
Freeze it in the marinade and grill when thawed.

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Freezer Meal Group - July 2011

Once again, July was a low participation month and we each made two meals for a total of eight different meals after the swap. The meals I chose for this month were Barbecued Meatloaf and Ranch Baked Quesadillas. The Barbecued Meatloaf was pretty good. It was better with some barbecue sauce on the side. I have to say. . . condensed French onion soup stinks. I have never purchased it before and when I opened the first can I was expecting a nice beefy oniony smell but no. It was just not a good smell. Thankfully once everything was mixed it smelled fine. The Ranch Baked Quesadillas were delicious. We ate them freshly made and have since eaten some that were frozen and they are delicious either way.

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Barbecued Meatloaf
from Patio Daddio BBQ
Printable Recipe

2 foil loaf pans (8" L x 3 7/8" W x 2 1/2" D)
3 lbs ground beef (85% lean)
4 eggs, slightly beaten with a fork
1 med green pepper, diced small
1 can (10 1/2 oz) condensed French onion soup
3/4 cup bread crumbs
1/8 cup Worcestershire sauce
1 tbs chili powder
2 tsp kosher salt
1 tsp black pepper, freshly ground
1 tsp dry oregano
1/2 tsp ground cumin

Put the ground beef in a large mixing bowl and make a well in the center. Add all of the remaining ingredients to the well. Using your hands, mix it evenly so that all of the ingredients are well incorporated. Divide the meat mixture among 2 loaf pans. Be sure to pack it down to remove any air pockets. Cover with foil and freeze. To serve: Thaw. For grilling: Cut holes with knife on bottom of pan. Cook indirect on the grill for about 45 minutes. Cook until reach internal temp of 160 degrees. Baking: place in oven at 350 degrees for 30-45 minutes or until they reach 160 degrees.

Optional: Glaze with your favorite BBQ sauce during the last 10 minutes of cooking.


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Ranch Baked Quesadillas
adapted from HiddenValley.com
Printable Recipe

3 cups chicken, shredded
3 cups Monterey Jack cheese, shredded
1 1/2 cups ranch dressing
3/4 cup (6 oz.) diced green chilies, rinsed and drained
12 (9-in) flour tortillas

Combine chicken, cheese, dressing and chilies in medium bowl. Divide meat mixture evenly between each tortilla; fold in half to seal. Wrap each quesadilla in plastic wrap and place in freezer bags. To SERVE: Remove from plastic wrap. Microwave until hot, or place on a baking pan and bake at 350 for approximately 20 minutes or until cheese is bubbly and quesadilla is hot. Serve with ranch dressing, salsa, or guacamole, if desired.

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Freezer Meal Group - June 2011

Again this month there were only four individuals in our group for freezer meal swapping so it was decided we would each make two meals and in the end we would have eight different meals for the month. I again really enjoyed making meals this way.

This month my meal options were Asian BBQ Chicken and Bacon & Bleu Burgers. I LOVE marinated chicken recipes. They are so easy to put together and grilled marinated chicken is SO incredibly delicious. I highly recommend following the tip and making the extra marinade for basting or added flavor at the end. We did not do this and While the chicken was good, I think it would have been GREAT had we followed the tip. KLB made the Bacon & Bleu Burgers for a freezer meal swap that she, Jabba, and I did awhile ago. We loved them then and we loved them this time too. If you think you don't like bleu cheese I recommend you try these burgers anyway. PE dislikes bleu cheese but he loves these burgers.

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Asian BBQ Chicken
from Our Best Bites
Prinatable Recipe

1/4 cup packed brown sugar
1/4 cup soy sauce
2 Tbsp lime juice (about 1 lime)
1/4 tsp cayenne pepper
1/4 tsp curry powder
3-4 garlic cloves, minced
1 tsp grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight). Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

*Tip: You can make 1 1/2 times the marinade and reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

FOR FREEZING: Combine sauce and chicken in zip top bag and freeze. Defrost overnight in the refrigerator. Grill as directed above.

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Bacon & Bleu Burgers
from Once a Month Mom
Printable Recipe

1 lb ground beef
2/3 cups bacon crumbles (approximately 3 oz)
1/3 cups bleu cheese crumbles
Optional – extra bleu cheese crumbles for melting on top

Cook bacon in 400 degree oven on a cookie sheet for 15-20 minutes, or until crisp. Remove, allow to cool and chop in food processor. In a large bowl, mix together all of the ingredients until well incorporated. Make a large ball of the meat and then divide into fourths. Make 4 quarter pound hamburger balls and then mold into patties. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired.

FOR FREEZING:
You can make up these hamburgers and freeze them using sheets of wax paper to divide them and then place them in freezer bags. To serve: Thaw. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired.

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Freezer Meal Group - May 2011

This month there were only four individuals in our group for freezer meal swapping so it was decided we would each make two meals and in the end we would have eight different meals for the month. I really like making meals this way.

The meals I chose for this month are Barbecue Beef and Turkey Burgers. I have posted the Barbecue Beef recipe before. It is a family favorite. It is also a freezer meal favorite because I only had to brown the burger the day of the prep. Not as easy as dumping everything in a bag but pretty close. The Turkey Burgers are a new recipe. They were fantastic. I have to make them again soon. the one change I would make is to use fresh (or at least freshER) breadcrumbs. We like ours served with barbecue sauce for a touch of added flavor. . . not that the burgers need it.

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Barbecue Beef
from Sparky
Printable Recipe

2 lbs hamburger
2 cups ketchup
1 cup tomato juice
1 tsp dry mustard
2 Tbsp vinegar
2 tsp Worcestershire sauce
1 tsp salt
1 onion, diced
1/4 tsp pepper
1/2 cup brown sugar
1 tsp chili powder

Brown hamburger and combine all ingredients in slow cooker on Low for 4 – 5 hours. If you like sweet barbecue add more brown sugar.

FOR FREEZING: Brown hamburger and cool. Combine remaining ingredients in gallon zip top bag. Add hamburger. Freeze flat. TO SERVE: Empty contents of bag (defrosted or frozen) into slow cooker and cook on high for 4 - 5 hours.

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Turkey Burgers
from Blogchef
Printable Recipe

3 lbs ground turkey
1/4 cup seasoned breadcrumbs
1/4 cup onion (finely diced)
2 egg whites (lightly beaten)
1/4 cup fresh parsley (chopped)
1 garlic clove (minced)
1 tsp salt
1 tsp ground black pepper
hamburger buns

In a large bowl combine ground turkey, bread crumbs, onion, egg whites, parsley, salt, pepper and garlic. Mix well and form mixture into 12 patties. Place patties on grill and grill burgers until they have reached an internal temperature of 180 degrees (about 7 minutes per side). These can also be cooked in a skillet. (Makes about 12 burgers)

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Freezer Meal Group - April 2011

Before going on vacation I had to get freezer meals done. I will be dropping them off to my sister to swap for me later this week. We haven't eaten it yet so I will have to let you know how it is. I love it already because it was one of those super easy no cook the day of preparation recipes.

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Slow Cooker Sticky Chicken
from Lynn’s Kitchen Adventures
Printable Recipe

3/4 cup brown sugar
1/4 cup soy sauce
2 Tbsp of minced ginger OR 1 tsp ground ginger
4 cloves of garlic, minced OR 1 tsp dried minced garlic
1/2 teaspoon of cayenne or red pepper
3 lbs chicken, breast, thighs, legs, etc.
1/4 cup water
1/4 cup tomato paste

Combine 1/4 cup sugar, 2 Tbsp soy sauce , ginger, garlic, and cayenne pepper. Add chicken and toss to coat. Place in a slow cooker and cook on low for about 4 hours or until done. When done place chicken in a broiler proof dish. Combine remaining 1/2 cup sugar, water, and tomato paste, and remaining soy sauce. Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp. But keep in eye on this while it is cooking under the broiler, things can cook quickly when broiling. (You may be tempted to skip the broiling, but it really does help give this a nice sticky and good texture.)

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Recipe Report - April 25

We are leaving on vacation tonight and I have scheduled posts for the rest of the week. Fingers crossed that Blogger will be my friend this week and the scheduled posts will actually post since most of the time we are gone I won't have internet access. Here's to hoping.

Blackening Seasoning
As I was preparing to make the Chicken & Broccoli Macaroni listed below, I realized I didn't have any blackening seasoning. Sure I could have probably used some other seasoning combination but I chose to find a recipe for the seasoning instead.
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Chicken & Broccoli Macaroni
This was a pretty delicious meal and as stated on the blog where I got it, it was pretty quick and easy. We used egg noodles instead of macaroni noodles and it was great.

Homemade Maple Syrup
This syrup is our new favorite. I love that it uses honey and not corn syrup. More for the fact that I always have honey and rarely have corn syrup. It is the perfect consistency.

Sugar Cookie Bars
This is one of the recipes I made to send for Operation Baking GALS. I wanted something easy and this fit the bill perfectly. I used this Powdered Sugar Glaze in the hopes that the glaze would be solid enough to make it to Afghanistan in an edible state.

Blonde Brookie (aka Chocolate Chip Blondies)
This was another recipe for Operation Baking GALS. Another easy recipe. Bars are the way to go when wanting quick and easy. These were not very good fresh out of the oven but spectacular the day after. I hope these arrived in an edible state too.

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Click links below for printable recipes.

Blackening Seasoning
Chicken & Broccoli Macaroni
Homemade Maple Syrup
Sugar Cookie Bars
Blonde Brookie (aka Chocolate Chip Blondies)

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