this is realy good thanks for it. Delma ----- Original Message ----- From: "Angelique in Texas" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[email protected]> Sent: Wednesday, August 27, 2008 3:12 AM Subject: [RecipesAndMore] Freeze Dinners for Entire Month in an Afternoon ...a tip
> > Freeze Dinners for Entire Month in an Afternoon > In just three hours, I made dinners to freeze for the entire month. I do > this each month and it's so much easier than freezing the raw meat, then > thawing it then cooking. This way, the kitchen is only hot for a few > hours. > The shots you are seeing are lemon pepper chicken, tuna kabobs, tip beef > and polska kielbasa, fajita chicken, and a turkey casserole. > Lemon Pepper Chicken > I usually fry strips in butter, but have been trying to cut down on > fats. So, I put the lemon pepper on the chicken, poking holes in the > breasts for good saturation, added 1/4 cup lemon juice and 1/2 cup > water. I bake it at 350 degrees F for about 45 minutes. If the inside is > still pink (I use pretty big pieces), just add another 15 minutes to the > baking time. > Tuna Kabobs > I get these in a vacuum packed package at the local warehouse store for > $2.99. I bake them for about 15 minutes at 350 degrees F, but the > smaller ones need to be taken out when that time is up, leaving the > larger ones in another 10 minutes or so. Or, you can make the larger > ones smaller if you are not worried about the looks. > Fajita Chicken > I cut up into chunks (4 per breast) the amount of chicken I want to > cook, then add two packages of dry fajita mix (the powdered kind you get > in the gravy mix isle). Then I add enough water just to cover in my > crock pot, and turn it up to high. Once boiling, I turn it to low and > leave in over night. The next morning, I have chicken you can eat with a > spoon. > Ideas: If you like this idea, it makes a nice meal. Once this chicken is > done, I make sure there is ample juice in the container when I freeze > it. When I am ready to heat and eat, I make sure I put the "frozen > chunk" in a larger container. Once the chicken and juice is almost > cooked, I add some instant spuds to make a nice creamy "casserole" > without having to do much more to it. I also add some corn and when it's > done, you have a wonderful meal in just one container. > Tips and Kielbasa: > > I bake these together because the juices can mix without changing the > taste, as they are both similar meats. They will be used for sandwiches, > soups, or casseroles and freeze great as is. > Idea: I like to cut up Kielbasa and add it to red beans and rice. > The tips go great in a box of au gratin spuds and a drained can of corn. > I always add just a bit of real cojack shredded cheese before I put in > in to bake. > Turkey Casserole: > You need a 4 quart casserole dish or pan with a lid. Line the bottom > "layer" with a package of stuffing mix, or left over from a meal. Then, > a layer of sliced turkey. I always use Winco's Garlic Herb Turkey, but > you can use leftover turkey or even chicken. Then, I put on a layer of > drained corn, and one of cojack cheese. The top is a package of Idahoan > Instant Spuds, my favorite being 4 cheese flavor. > Cover and bake at 350 degrees F for about 30 minutes. I serve it with a > package of gravy over each serving, and some cranberry sauce. It's like > Thanksgiving any time you want! > I hope you enjoy this. Keep in mind that a little work now, (a Sunday or > a day off?) can save you lots of time in the kitchen when you are tired > or rushed. I hope these ideas have helped. > > I'm in my own little world, but thats ok everybody knows me here > Angelique > > > > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.138 / Virus Database: 270.6.9/1636 - Release Date: 8/26/2008 > 7:09 PM > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
