Prep Time: 20 minutes
Start to Finish: 1 hour
Ingredients
Serves 8
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Instructions:
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
(Recipe from www.marthastewart.com)
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Saturday, September 6, 2008
Rosemary Chicken with Zucchini
Prep Time: 20 minutes
Start to Finish: 20 minutes
Ingredients:
1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
Whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags
Instructions:
Freeze It-Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
Cook It-Heat oven to 400° F. Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Start to Finish: 20 minutes
Ingredients:
1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
Whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags
Instructions:
Freeze It-Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
Cook It-Heat oven to 400° F. Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Friday, September 5, 2008
Mandarin Orange Chicken
Prep Time: 30 minutes
Start to Finish: 45 minutes
Ingredients:
5 cups cooked chicken, cubed
2 tbsp vegetable oil
3 cups sliced fresh mushroom
4 tsp white flour
1 1/3 cups water
1 can frozen orange juice concentrate
1 cup sliced green onions
4 tsp. chicken bouillon powder (or 4 bouillon cubes)
On serving day:2 (11 ounce) cans mandarin oranges, drained
Hot cooked rice
Instructions:
Cook mushrooms over medium high heat in a large skillet, stirring to prevent burning. Add flour, stirring well. Then gradually add water, frozen orange juice concentrate, onions and chicken bouillon powder or cubes. Bring to a boil, reduce heat and add chicken, simmering uncovered for 3-4 minutes. Cool and pour into freezer containers.
On cooking day, thaw orange chicken mixture. Heat chicken in a saucepan until heated through and bubbly, then add mandarin oranges, continuing to heat mixture. Add to cooked rice and serve.
(Recipe from www.momsbudget.com)
Start to Finish: 45 minutes
Ingredients:
5 cups cooked chicken, cubed
2 tbsp vegetable oil
3 cups sliced fresh mushroom
4 tsp white flour
1 1/3 cups water
1 can frozen orange juice concentrate
1 cup sliced green onions
4 tsp. chicken bouillon powder (or 4 bouillon cubes)
On serving day:2 (11 ounce) cans mandarin oranges, drained
Hot cooked rice
Instructions:
Cook mushrooms over medium high heat in a large skillet, stirring to prevent burning. Add flour, stirring well. Then gradually add water, frozen orange juice concentrate, onions and chicken bouillon powder or cubes. Bring to a boil, reduce heat and add chicken, simmering uncovered for 3-4 minutes. Cool and pour into freezer containers.
On cooking day, thaw orange chicken mixture. Heat chicken in a saucepan until heated through and bubbly, then add mandarin oranges, continuing to heat mixture. Add to cooked rice and serve.
(Recipe from www.momsbudget.com)
Baked Honey Mustard Chicken
Prep Time: 10 minutes
Start to Finish: 1 hour
Makes two meals for six people, three meals for four or four meals for three people!
Ingredients:
12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley
Ingredients:
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.
Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
(Recipe from www.momsbudget.com)
Start to Finish: 1 hour
Makes two meals for six people, three meals for four or four meals for three people!
Ingredients:
12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley
Ingredients:
Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.
Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!
(Recipe from www.momsbudget.com)
Honey Lime Chicken
Prep Time: 10 minutes
Start to Finish: 1 hour
Ingredients:
4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
Instructions:
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a Ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook: Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
(Recipe from www.momsbudget.com)
Start to Finish: 1 hour
Ingredients:
4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
Instructions:
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a Ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook: Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
(Recipe from www.momsbudget.com)
Cashew Chicken
Prep Time: 10 minutes
Start to Finish: 30 minutes
Ingredients:
1 chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, dissolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Instructions:
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
To cook, thaw overnight in refrigerator. Add cashew chicken to saucepan, cooking over medium low until heated through. Simmer for ten minutes and serve.
(Recipe from www.momsbudget.com)
Start to Finish: 30 minutes
Ingredients:
1 chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, dissolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Instructions:
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
To cook, thaw overnight in refrigerator. Add cashew chicken to saucepan, cooking over medium low until heated through. Simmer for ten minutes and serve.
(Recipe from www.momsbudget.com)
Thursday, September 4, 2008
Chicken Enchiladas
Prep Time: 15 minutes
Start to Finish: 50 minutes
Ingredients:
3 chicken breasts, cooked and shredded
2 1/2 cups monterey jack cheese, shredded
1/3 cup cilantro, chopped
1 (4 ounce) can black olives, sliced
10 (6 inch) corn tortillas
1 (28 ounce) can enchilada sauce
Instructions:
1: Adjust oven rack to middle position and heat oven to 300 degrees.
2: Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
3: Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
4: Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
5: When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
6: Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
(Recipe from http://www.recipezaar.com/)
Start to Finish: 50 minutes
Ingredients:
3 chicken breasts, cooked and shredded
2 1/2 cups monterey jack cheese, shredded
1/3 cup cilantro, chopped
1 (4 ounce) can black olives, sliced
10 (6 inch) corn tortillas
1 (28 ounce) can enchilada sauce
Instructions:
1: Adjust oven rack to middle position and heat oven to 300 degrees.
2: Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
3: Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
4: Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
5: When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
6: Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
(Recipe from http://www.recipezaar.com/)
Monteray Chicken
Prep Time: 20 minutes
Start to Finish: 40 minutes
Ingredients:
4 Boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons paprika
1 cup onion, chopped
1 green pepper, seeded and chopped
2 tablespoons garlic, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (14 1/2 ounce) can chicken broth
1 1/2 cups quick cooking rice
1 cup monteray jack cheese
Instructions:
1: In a large freezer bag combine the chicken, olive oil and paprika. Seal the bag and massage chicken to coat well with paprika. Squeeze out as much as you can and seal well.
2: In a quart size freezer bag add the onions, peppers and garlic. Seal the bag.
3: In a quart size freezer bag add the tomatoes and broth.
4: I choose to measure the rice and cheese at this point and place in freezer bags (separately) and freeze.
5: Place all of the sealed baggies into a large freezer bag with recipe number or print and tuck inside. Seal the bag. Lay flat in the freezer.
6: To cook; thaw.
7: Heat oil in a skillet.
8: Add chicken and saute until golden brown on both sides. Transfer to a plate and keep warm.
9: Stir in onions, peppers and garlic adding a little more oil if needed. Cook until tender being careful not to burn the garlic!
10: Add in tomatoes and chicken broth, bring to a boil.
11: Stir in rice, return chicken to pan with any juices on plate. Cover and reduce to warm or low.
12: Cook until rice is done, about 5 minutes.
13: Sprinkle with cheese and cover until cheese melts.
(Recipe from http://www.recipezaar.com/)
Start to Finish: 40 minutes
Ingredients:
4 Boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons paprika
1 cup onion, chopped
1 green pepper, seeded and chopped
2 tablespoons garlic, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (14 1/2 ounce) can chicken broth
1 1/2 cups quick cooking rice
1 cup monteray jack cheese
Instructions:
1: In a large freezer bag combine the chicken, olive oil and paprika. Seal the bag and massage chicken to coat well with paprika. Squeeze out as much as you can and seal well.
2: In a quart size freezer bag add the onions, peppers and garlic. Seal the bag.
3: In a quart size freezer bag add the tomatoes and broth.
4: I choose to measure the rice and cheese at this point and place in freezer bags (separately) and freeze.
5: Place all of the sealed baggies into a large freezer bag with recipe number or print and tuck inside. Seal the bag. Lay flat in the freezer.
6: To cook; thaw.
7: Heat oil in a skillet.
8: Add chicken and saute until golden brown on both sides. Transfer to a plate and keep warm.
9: Stir in onions, peppers and garlic adding a little more oil if needed. Cook until tender being careful not to burn the garlic!
10: Add in tomatoes and chicken broth, bring to a boil.
11: Stir in rice, return chicken to pan with any juices on plate. Cover and reduce to warm or low.
12: Cook until rice is done, about 5 minutes.
13: Sprinkle with cheese and cover until cheese melts.
(Recipe from http://www.recipezaar.com/)
Subscribe to:
Posts (Atom)