http://skinnyms.com/30-recipes-that-freeze-fabulously/
Saturday, January 10, 2015
Chicken Parm
Chicken Parmesan for tonight and your freezer
It's a double duty dinner! If you're going go to the trouble (not a lot of trouble but several steps) to bread chicken for chicken parmesan you might as well make it worth your while! There are several dishes that I make for 'tonight' and for the freezer at the same time, and this is one of them. In this case I made three meals from one freezer bag of chicken for my family of four.
What you need:
Large freezer bag of frozen chicken tenders
Your favorite tomato sauce (I like Prego)
1/2 cup breadcrumbs
1/2 cup corn flakes (crushed)
1/2 cup parmesan cheese (grated)
1/2 cup panko breadcrumbs
Garlic salt
Pepper
1 tsp garlic powder
1 tsp dry ranch dressing mix
2 eggs
2 tbl water
1/2 cup flour
Olive oil
Butter
Mozzarella cheese
Cooked pasta
Preheat oven to 350.
For the breadcrumb mixture I put the corn flakes in a small food processor and pulse until fine. Add parmesan cheese, panko, breadcrumbs, 1/2 tsp garlic salt and garlic powder in food processor and combine.
Create your breading assembly line.
You'll need a shallow dish for the flour, mixed with the ranch mix, the egg whisked with the water, and the breadcrumb mixture.
Heat a large skillet over medium with 2 tbl olive oil and 1 tbl butter. ( You'll have to add more as you go).
Lightly season the chicken tenders with garlic salt and pepper. I season every layer to make sure the chicken is tasty in every bite. Now to bread and brown the chicken.
Once brown place the chicken in a baking dish or on wire rack for crispier coating. For your freezer place in a disposable foil baking dish and set aside.
Add a slice of mozzarella cheese to the top of each (both tonight's dinner and for your freezer) I actually leave it off a few pieces because my kids like them plain.
For dinner tonight bake at 350 for 7-10 min or until chicken is cooked throughout.
Serve atop a pasta with tomato sauce.
For your freezer dinners cover with foil, label, and put in large zip bag. Freeze up to 6 months. When you are ready to finish cooking pull it out of the freezer, defrost, and heat in the oven at 350 for 15-20 minutes or until the chicken is cooked throughout.
3 meals in one night with the same amount of clean up. Smartness!
Smothered Pork Chops
Smothered Pork Chops
This could be considered a lighter, easier and faster version of southern smothered pork chops. How ever you look at it, these pork chops are tender, juicy, and oh so tasty!
What you need:
Pork Chops (up to 6) thick cut
1 can cream of mushroom soup (98% fat free)
1 tbl butter
1 tbl olive oil
1/2 yellow onion sliced
1 clove garlic chopped
Dash of worshtishire sauce
1 1/2 tbl soy sauce (low sodium)
Garlic salt and pepper
Grill seasoning
1/2 soup can of milk
Preheat oven to 350. Over medium heat in a heavy skillet (oven proof) melt butter and heat olive oil. Season pork chops with garlic salt, pepper, and grill seasoning. Brown both sides of the pork in the pan and then remove and set aside.
Add onions and garlic to the pan and sauté 2-3 minutes.
Add cream of mushroom soup, milk, worshtishire, and soy sauce. Stir.
Return pork chops to the pan and cover with sauce.
Bake covered in the oven at 350 for 15-20 minutes or until pork is done.
Serve with sauce over pork and enjoy what will taste like was a lot harder than it actually was!
.. And only 217 calories per serving..
Italian Sausage Soup
Italian Sausage Soup
Great flavors for any season, it will warm you up in the fall and yet it's still light enough for the spring. A co-worker brought in his Italian Sausage Soup and I couldn't get enough of it so I of course had to get the recipe.. And of course I had to make it my own! Here's my version of this delicious goodness! Have some tonight and save the rest for your freezer!
What you need:
1 lb mild Italian sausage (remove casing)
1 lb hot Italian sausage (remove casing)
3 carrots
1/2 yellow onion
2-3 cloves of garlic
1 handful parsley
3 leaves basil
49 1/2 oz can chicken stock
2 cups water
1 tbl hot mustard
2 (14 oz) cans diced tomatoes
2 (14 oz) cans white beans
2 cups pasta
4 cups spinach leaves
Parmesan cheese
In large pot, brown the sausage. Drain any fat, if any. Meanwhile put carrots, onion, garlic, basil and parsley in food processor to chop. Add veggies to meat and sauté 10 minutes. Add stock, water, beans, tomatoes, mustard and uncooked pasta. Bring to a simmer for about 10 minutes or until veggies and pasta are tender. Add spinach and cook an additional 3-5 minutes or until spinach wilts.
Serve with a couple spoonfuls of Parmesan cheese and enjoy!
Note: this soup also freezes well. I made one recipe and had dinner as well as four freezer portions that were about 4 cups each for quick go-to dinners.
Quick Chili
Quick dinner for when you won't be home until later...AND it's supposed to be a BIG stormy night....
Slow Cooker:
3 cans of TJ's Organic vegetarian chili (tastes amazing- at least the tofu is non-gmo?)
2 lb of ground (grass fed) beef
Threw it in the slow cooker...on low for 6 hours -- I threw the beef in raw...
and always serve with sour cream and Frito's Scoops...yummm!!
Slow Cooker:
3 cans of TJ's Organic vegetarian chili (tastes amazing- at least the tofu is non-gmo?)
2 lb of ground (grass fed) beef
Threw it in the slow cooker...on low for 6 hours -- I threw the beef in raw...
and always serve with sour cream and Frito's Scoops...yummm!!
Goat Cheese, Sausage and Artichoke Strata
Goat Cheese, Sausage & Artichoke Breakfast Strata
wednesday december 7, 2011
see more by jen
I can’t tell you how many times I have Googled “make ahead breakfast casserole” searching for a great recipe I could make the day ahead for the time when we have had house guests.
Susanne (my Tiny Oranges partner who also happened to go to culinary school which is why I refer to her as Your Sus Chef!) sent me this amazing recipe for a goat cheese, sausage & artichoke breakfast strata that I made for the day after Thanksgiving and it was A-MAZING!
Tuck this one away for the holidays mamas! I am also making it this week for a Moms’ Group brunch potluck. Here is the recipe from Susanne…
This recipe is great because it’s make ahead, & perfect for feeding a crowd over the Holidays. Feel free to play around with the different flavors as long as you keep the measurements about the same. For example: pancetta instead of sausage, mushrooms instead of artichokes & sage instead of thyme, or whatever you dream up!
WARNING: This dish is rich & delicious! Perfect for Holiday decadence. Pair with some fresh sliced fruit to lighten up the meal~
Serves 8
2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubes rosemary bread, crusts trimmed (or sourdough)
1 1/2 cups whipping cream
5 large eggs
2 teaspoons chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces sausage, uncased & browned in a pan & drained on paper towels
3 – 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan
Preheat oven to 350°F.
Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
Place half of bread mixture in prepared dish. Top with half of sausage, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, sausage, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
Bake uncovered until firm in center and brown around edges, about 1 hour.
(adapted from a recipe found on epicurious.com)
Notes from Jen: When I made this I substituted 2% milk and make it with Trader Joe’s Chicken Sausage and it was STILL delish and quite rich. For Thanksgiving I actually made it two days ahead because I wanted to serve it on Friday AM and knew the kitchen would be crazy on Thanksgiving. Worked great!
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