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PostPosted: Mon Jul 17, 2006 1:46 pm    Post subject: Three Pepper Fajita Chicken Reply with quote

This rainbow of a low fat meal can be served as is for a delicious low-carb option, or pour over rice or wrap in a flour tortilla for a family-friendly favorite.

Ingredients:
1 tablespoon vegetable oil
2 lbs chicken tenderloins (or boneless, skinless chicken breast) cut into bite-sized pieces.
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 yellow/orange bell pepper, seeded and coarsely chopped
1 medium onion, coarsely chopped
I jar (16 oz) store bought salsa
1 1/2 cups shredded Monterey Jack cheese (added after frozen meal is prepared and ready to actually serve)

Directions for preparing the meal for the freezer:
Over medium heat, heat oil in a large skillet. Add chicken and sauté until ALMOST cooked through.
Add all remaining ingredients except cheese. Cover and simmer until chicken is no longer pink.
Allow time to cool to room temperature and place in single-meal sized containers (the size of the container will depend on how many people you usually serve).
Freeze.

Preparing frozen meal:
Allow time to defrost in the refrigerator or defrost in microwave until softened. Transfer from containers to large skillet and simmer until thoroughly cooked.
Serve over rice or in a wrapped in a flour tortilla, garnish with cheese.
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PostPosted: Mon Jul 17, 2006 1:48 pm    Post subject: Roast Turkey Breast Cocktail Reply with quote

Turkey isn't just for the holidays! Turkey cooks up just like chicken does and is sure to be a welcome treat anytime!

Ingredients
2 teaspoons finely shredded lime peel
1/2 cup of fresh lime juice
1/3 cup tequila or orange juice
2 tablespoons orange juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 6-pound whole turkey breast
2 teaspoons of cornstarch

Directions
First, prepare the cocktail marinade by combining the lime peel, lime juice, tequila (or orange juice), olive oil, cornstarch, salt and pepper. Place the turkey breast in a self sealing plastic bag and set in a large bowl before pouring the marinade over the turkey. Seal the bag and turn in order to coat the entire turkey breast. Marinate in the refrigerator for at least 8 hours but no more than 24 hours making sure to turn the bag occasionally. Remove the turkey breast from the bag and discard the marinade.

Place the turkey with the skin side up on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the breast (avoiding any bone). Roast uncovered at 325 degrees for 2 1/4 to 2 1/2 hours or until the thermometer reads 170 degrees. Transfer the turkey to a cutting board and allow to cool until it can be handled. Cube or shred the turkey before placing in freezable bags and freeze for up to three months.

To use the frozen Roast Turkey Breast Cocktail, thaw in the refrigerator overnight.
Roast Turkey Breast Cocktail yields 4 servings.
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PostPosted: Mon Jul 17, 2006 1:49 pm    Post subject: Baked Cherry Relish Ham Reply with quote

Treat yourself to a special meal when you really don't have the time to prepare it! This quick and easy special dish is perfect for busy weeknights or when you have unexpected guests.

Ingredients
1 5 to 6 pound cooked ham (the shank portion or rump half is fine)
24 whole cloves
Cherry Relish

Recipe for Cherry Relish
1/4 cup sugar
1/4 cup orange juice
2 tablespoons cherry brandy or orange juice
2 tablespoons water
2 cup dried tart red cherries
1/4 cup chopped toasted pecans
1 teaspoon finely shredded orange peel

Directions
Score your ham by cutting diagonally in a diamond patter and then stud with the cloves. Put the ham on a rack in a shallow roasting pan. Insert a meat thermometer ensuring that the thermometer does not touch the ham bone. Bake at 325 degrees for 1 hour and 15 minutes to 2 hours or until the meat thermometer reads 135 degrees. Allow the ham to cool before cubing and placing in freezer safe containers. The ham can be frozen for up to 3 months.

To use the frozen baked ham, thaw in the refrigerator overnight and then serve with the cherry relish.

To make cherry relish, combine 1/4 sugar, 1/4 cup orange juice, 2 tablespoons cherry brandy or orange juice and 2 tablespoons water in a large saucepan. Cook and stir over medium heat until the sugar dissolves. Add 1 cup of dried tart red cherries, bring to a boil, reduce heat and then stir for about 5 minutes or until the cherries have softened. Remove the relish from the heat. Stir in the toasted pecans and shredded orange peel. Cover and refrigerate for 2 hours before serving.
Baked Cherry Relish Ham yields about 8 servings.
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Location: Utah

PostPosted: Mon Jul 17, 2006 1:50 pm    Post subject: Beef Stew Reply with quote

This nutritional favorite is best served over noodles and accompanied by warm rolls. Although great year round, this cozy dish can warm the whole family on cold nights.

Ingredients:
2 lbs stew meat (trimmed)
1/3 cup flour
3 table spoons vegetable oil
1 (28 oz) can seasoned stewed tomatoes, undrained
1 can (14.5 oz) French onion soup
1 onion coarsely chopped
1 teaspoon pepper
1 tablespoon garlic powder
5 medium red skin potatoes, skin-on and coarsely chopped
2 cups baby carrots
1 bag frozen peas

Directions for preparing the meal for the freezer:
In a large pot, heat oil over medium heat.
Coat beef with flour (this may be done in a bowl, however a paper grocery bag works best).
Add beef and cook until browned. Add onion soup, tomatoes, pepper and garlic powder and simmer for about 15 minutes.
Add remaining ingredients, and simmer on low for about 90 minutes or until potatoes and carrots are soft.
Slow cooker option: After simmering transfer beef, soup, tomatoes, pepper and garlic powder to slow cooker. Add remaining ingredients and cook on low for eight hours, high for four.

Directions for preparing the frozen meal:
Allow to cool to room temperature and place in single-meal sized containers (the size of the container will depend on how many people you usually serve). Freeze.

Allow time to defrost in the refrigerator or defrost in microwave until softened. Transfer from containers to large pot and simmer until thoroughly cooked.
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PostPosted: Mon Jul 17, 2006 1:52 pm    Post subject: Artichoke Quiche Reply with quote

A perfect addition to any brunch or an easy supper for two, this quiche is delicious with a mimosa in the morning or a salad and white wine in the evening.

Ingredients:
4 eggs beaten
1/2 cup grated Parmesan cheese
1 can artichoke hearts (drained)
Frozen pie crust
1/2 lb mozzarella cheese

Directions for preparing the meal for the freezer:
In large bowl beat eggs.
Add the rest of the ingredients to eggs, mix and pour on top of the pie crust.
Place quiche on top of a cookie sheet for easy removal from oven and to avoid spillovers
Bake for 45 minutes at 350
Allow time to cool, cover and freeze

Directions for preparing frozen meal:
Bake at 350 for about 60-75 minutes or until thoroughly cooked
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PostPosted: Mon Jul 17, 2006 1:54 pm    Post subject: Chicken Wonton Rolls Reply with quote

When you need something that looks like it took a lot of effort to make but you don't have the time, these Chicken Wonton Rolls are just the thing! Try serving with chicken gravy to make a complete meal!

Ingrediants
1 softened 3-ounce package of cream cheese
6 tablespoons of softened butter, divided
2 tablespoons of minced chives
1/2 teaspoon of lemon-pepper seasoning
1 1/2 cups of finely chopped cooked chicken (canned is fine!)
1 can (4 ounces) of mushroom stems and pieces, drained and chopped
1 package (12 ounces) of wonton wrappers
2/3 cup crushed salad croutons
Sweet and sour sauce for serving, optional

Directions
In a small mixing bowl, beat the cream cheese, 2 tablespoons of butter, chives and lemon-pepper until blended. Stir in the chicken and mushrooms. Place a rounded teaspoonful in the center of each wonton wrapper. Fold the bottom corner over filling and then fold the sides toward the center. Moisten the remaining corner with water and roll up tightly to seal. Next, melt the remaining butter and brush over the wontons. Coat with croutons, place on a baking sheet and freeze. Once the wontons are frozen, transfer them to a large, resealable plastic bag. The wontons can be frozen for up to three months.

When ready to use the frozen wontons, place them on a greased baking sheet. Bake at 425 degrees for 10 minutes or until lightly brown. Wontons can be served with sweet and sour sauce if desired.
Chicken Wonton Rolls yield about 4 dozen servings.
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PostPosted: Mon Jul 17, 2006 1:55 pm    Post subject: Chocolaty Pumpkin Bread Reply with quote

This delicious sweet bread is perfect any time you need a treat or a quick dessert for unexpected company! This bread is also wonderful as a gift for any occasion!

Ingrediants
3 1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid pack pumpkin
2/3 cup water
2/3 cup vegetable oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted (optional)

Directions
Preheat the oven to 350 degrees. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil: stir into the dry ingredients just until moistened. Stir in the chocolate chips and almonds (if desired).

Pour the batter into 2 greased 9 inch x 5 inch x 3 inch loaf pans. You can also make three smaller loaves in mini bread pans. Bake for 70 to 75 minutes until a toothpick inserted near the center of the loaf comes out clean. Cool for 10 minutes before removing from pans to cool completely on wire racks. Wrap in foil and freeze for up to 3 months.

To thaw, allow the loaves to sit at room temperature.
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PostPosted: Mon Jul 17, 2006 1:57 pm    Post subject: Roasted Tomato Pesto Reply with quote

The possibilities are endless when you always have this delicious Roasted Tomato Pesto sauce on hand! Serve over cooked pasta with grated parmesan cheese, over toasted bread or on your favorite pizza!

Ingrediants
16 to 20 halved plum tomatoes (halve lengthwise and seed)
1 teaspoon salt
2 small onions cut into thin wedges
4 quarters of garlic cloves
6 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1/4 teaspoon ground pepper

Directions
Place tomatoes with the cut sides up into a shallow roasting pan, sprinkle with salt and then let stand for 30 minutes. Add onions and garlic to the pan. Drizzle with 4 tablespoons of the olive oil before gently tossing to coat. Roast, uncovered, at 450 degrees for about 20 minutes or until the tomatoes have softened, stirring occasionally. Cool in pan on a wire rack for 20 minutes.

Place half of the tomato mixture in a large food processor bowl. Add 1 tablespoon of the remaining olive oil, 1 tablespoon of balsamic vinegar and 1/8 teaspoon of the ground pepper. Cover and process with 4 or 5 on/off turns until the mixture is roughly cut and begins to look like a paste. Put the mixture in a bowl and repeat the process with the rest of the ingredients. Place in a sealable container. Roasted Tomato Pesto sauce can be frozen for up to 3 months.

When ready to serve the Roasted Tomato Pesto, thaw overnight in the refrigerator.
Roasted Tomato Pesto yields 4 cups.
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PostPosted: Mon Jul 17, 2006 2:05 pm    Post subject: Pumpkin Cake Roll Reply with quote

Enjoy the flavor of fall throughout the year with this quick and easy, creamy pumpkin cake roll! Consider doubling, tripling or even quadrupling the recipe to have extra rolls on hand for quick desserts or unexpected guests.

For the cake:
3 eggs, separated
1 cup of sugar, divided
2/3 cup of canned pumpkin
3/4 cup of all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

For the filling:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract

Directions
Line a 15 inch x 10 inch x 1 inch baking pan with waxed paper and set aside. In a large mixing bowl, beat the egg yolks on high speed until thick and completely yellow in color. Gradually ad 1/2 cup of sugar and all of the pumpkin while beating on high until the sugar is just about dissolved.

In a small mixing bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar, beating until stiff peaks form. Fold the egg whites into the egg yolk mixture. Combine the flour, baking soda, cinnamon and salt. Gently fold the flour mixture into the pumpkin mixture. Spread into the prepared pan.

Bake at 375 degrees for 12 to 15 minutes or until the cake springs back when lightly touched. Cool the cake for 5 minutes before turning the cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the waxed paper. Roll up the cake in the towel just as you would a jelly roll beginning with the short side. Cool thoroughly on a wire rack.

In a separate mixing bowl, combine the cream cheese, butter, confectioners' sugar and vanilla. Beat the ingredients until they are smooth. Unroll the cake and spread the cream cheese mixture evenly to within 1/2 inch of the edges. Roll the cake up again, cover and freeze until firm. Cake may be frozen for up to 3 months.

To serve the frozen cake roll, remove from the freezer 15 minutes before slicing.
Each pumpkin cake roll yields 10 servings.
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PostPosted: Mon Jul 17, 2006 2:06 pm    Post subject: The Best Freezable Sausage and Peppers Reply with quote

This versatile, crowd pleasing favorite can be served over pasta accompanied by garlic bread, salad and a great Cabernet for an elegant, easy dinner party. Or, serve on Italian Bread as a special addition to a casual barbeque. Either way, your guests will beg you for the recipe.

Ingredients:
2 tablespoons olive oil
I lb package of sweet Italian sausages (about six sausages per package)
1 large green bell pepper (seeded and coarsely chopped)
1 large red bell pepper (seeded and coarsely chopped)
1 large onion (coarsely chopped)
3 cloves of garlic (tip: If you are out of fresh garlic, substitute with one tablespoon garlic powder)
2 cups jarred or homemade marinara sauce
Half-cup chardonnay or pinot grigio

Directions:
Heat oven to 450
Place sausages on pan (disposable works best) and heat in oven for ten minutes, turning occasionally.
While sausages are cooking, place olive oil in skillet and heat over medium heat. Add chopped peppers, onions, and garlic. Cover.
Remove sausages from oven and cut into small, bite-size pieces. Place in skillet with peppers, onions and garlic. Add marinara sauce and wine. Mix, cover, and simmer on low heat until peppers and onions are tender and sausages are thoroughly cooked.
Allow to cool to room temperature and place in single-meal sized containers (the size of the container will depend on how many people you usually serve). Freeze.

Directions for preparing the frozen meal:
Allow to defrost in the refrigerator or defrost in microwave until softened. Transfer form containers to skillet, and simmer until thoroughly cooked.
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PostPosted: Mon Jul 17, 2006 2:08 pm    Post subject: Freezable Spicy Turkey Chili Reply with quote

This heart-healthy dish is low fat, high fiber and packed with protein and veggies. However, the authentic South West flavor will ensure that it is a family favorite when topped with shredded cheddar and coupled with warm corn bread.

Ingredients:
2 Lbs. 93% lean ground turkey
2 large green bell peppers (coarsely chopped)
2 large onions (coarsely chopped)
2 packages (1.25 oz) dry chili mix
2 cans (15-16 oz) undrained kidney beans (can substitute one can of black beans
for one can of kidney beans if you like)
1 16 oz jar of store-bought spaghetti sauce

Directions:
Brown turkey in large skillet on medium-high heat. Drain Fat.
Stir in seasoning mix and spaghetti sauce, bring to a boil.
Transfer contents of skillet to a large pot or slow cooker.
Add peppers, onions and beans.
If cooking on top of the stove, simmer on low heat for about 45 minutes, or until onions and peppers soften. Stir occasionally. If using the slow cooker cook on high for 4 hours, or low for 8 hours.

Tip for freezing:
This recipe can be frozen in any kind of container, however freezing it in a number of small, disposable containers makes it a perfect portable, quickly microwaved lunch.

Directions for preparing the frozen meal:
Defrost in microwave until softened (time will vary depending on the amount you are defrosting). Transfer to pot and simmer on stove until thoroughly cooked and hot. If you are only heating a small amount, simply microwave until thoroughly cooked.
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PostPosted: Mon Jul 17, 2006 2:09 pm    Post subject: Orange-Chocolate Pie Reply with quote

Do you remember that delicious, creamy orange and vanilla ice cream treat you loved as a child? Now you can have it just about anytime you want to with this convenient make-ahead desert!

Ingrediants
1 cup miniature marshmallows
1 cup (6 ounces) of semisweet chocolate chips
1 cup of evaporated milk
1 pink of softened vanilla ice cream
1 pint of softened orange sherbet
1 9-inch graham cracker crust
1/3 cup coarsely chopped pecans (optional)

Directions
In a saucepan, combine the marshmallows, chocolate chips and milk. Brink to a boil over medium heat, cook and stir for 2 minutes or until the mixture is melted together before removing from heat. Cool completely.

While the chocolate mixture is cooling, alternately arrange scoops of ice cream and sherbet in the crust and smooth out the top (the back of a wooden spoon does this nicely). Pour the chocolate sauce over the pie and sprinkle with pecans (if desired). Cover and freeze for up to four hours before serving.
This pie can remain frozen for up to 2 months.
The Orange-Chocolate Pie yields between 6 and 8 servings.
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PostPosted: Mon Jul 17, 2006 2:10 pm    Post subject: Awesome Sloppy Joes Reply with quote

There aren't many recipes this good that call for only five ingredients! With just a couple of short cuts and a little effort, you can enjoy your own Sloppy Joes whenever you want to!

Ingrediants
3 pounds of ground beef
3 cups of catsup
2/3 cups sweet pickle relish
1 envelope onion soup mix
When ready to serve: 14 hamburger buns

Directions
In a large saucepan (Dutch oven), cook beef over medium heat until it is no longer pink and then drain the excess fat. Stir in the catsup, relish and soup mix and then heat thoroughly. Cool and freeze in a container for up to three months.

To serve Sloppy Joes, thaw in the refrigerator, heat thoroughly in a saucepan and serve on hamburger buns.
Awesome Sloppy Joes yields 14 servings.
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PostPosted: Mon Jul 17, 2006 2:12 pm    Post subject: Chili Potato Bake Reply with quote

This delicious dinner dish can be baked in a large casserole dish or in two smaller dishes to suit any size family! Either way, try this dish served with sour cream and enjoy an entirely new, rich and creamy dinner treat!

Ingrediants
1 pound ground beef
2 cans of chili (15 ounces each) without beans
1 can (8 ounce) of tomato sauce
1 can (2 1/4 ounce) of sliced and ripe olives, drained
1 can (4 ounces) of chopped green chilies
2 cups (or 8 ounces) of shredded cheddar cheese (can be substituted with taco or Mexican shredded cheese)
1 bag (32 ounces) of frozen Tater Tots

Directions
In a large skillet, cook the ground beef over medium heat until it is no longer pink and drain the excess fat. Stir in the chili, tomato sauce, olives and green chilies. Transfer to a greased 9x13 inch pan or two greased 8 inch square baking dishes. Sprinkle with the cheese and then top with Tater Tots. To cook immediately without freezing, cover and bake the casserole at 350 degrees for 45-50 minutes or until thoroughly heated.
Cover with foil and freeze the casserole for up to three months.

When you are ready to use the frozen casserole, remove it from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes or until thoroughly heated.
One large casserole yields 12 servings while smaller casseroles yield six servings.
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PostPosted: Mon Jul 17, 2006 2:13 pm    Post subject: 3 Meat Pasta Sauce Reply with quote

Say goodbye to generic jarred pasta sauces and experience your own restaurant quality meaty pasta sauce any day of the week. Prepare large batches in advance, freeze and enjoy with every pasta meal.

Ingrediants
1 pound of ground beef
1 pound bulk Italian sausage
1 cup of chopped onion
1 can (28 ounces) of crushed tomatoes
2 cans (6 ounces each) of tomato paste
3 cups of water
2 jars (4 1/2 ounces each) of sliced mushrooms, drained
1 cup of chopped pepperoni
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
2 tablespoons Italian seasoning (can substitute oregano, basil and parsley)
2 teaspoons garlic salt
1 teaspoon dries parsley flakes
1 teaspoon crushed pepper

Directions
In a large saucepan (Dutch oven), cook the beef, sausage and onion over medium heat until the meat is no longer pink and the onions are tender. Drain the excess fat. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, Parmesan cheese, sugar and seasonings. Bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Cool the sauce before freezing in serving sized portions.

To use the frozen spaghetti sauce, thaw in the refrigerator overnight, heat it in a saucepan and serve it over your favorite dish.
This recipe yields 11 1/2 cups of sauce.
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