Parmesan Baked Chicken

Freezer club instructions: Separate chicken into 9x13 pan to thaw coated chicken completely. Drizzle with 4 Tbsp margarine and bake at 375 for about 45 min. Enjoy with marinara sauce and pasta with green beans or other veggie!


Ingredients:
1 C uncooked oatmeal
1/3 cup shredded Parmesan cheese
1/2 tsp salt
1/2 tsp paprika
2 cloves garlic, minced
1/3 C skim milk
4 Tbsp margarine (not included)
4 chicken breast, pounded to equal thickness

Directions:
Place oatmeal, Parmesan, salt, and paprika in blender. Cover and blend about 1 min. Place oatmeal in shallow dish. In separate bowl combine milk and garlic. Dip chicken in milk mixture, then dredge in oatmeal mixture. Place coated chicken in large, shallow baking pan and drizzle with margarine. Bake at 375 degrees for about 45 min. or until chicken reaches an internal temp of 160 degrees.

Savory beef sandwiches

 Savory beef sandwiches

1 Tbl dried minced onion   
2 tsp salt 2 tsp garlic powder    
2 tsp dried oregano
1 tsp dried rosemary, crushed   
1 tsp caraway seeds
1 tsp dried marjoram    
 1 tsp celery seed
¼ tsp cayenne pepper    
3-4lb chuck roast sandwich rolls  

Combine seasoning, rub over roast.  Place in a slow cooker.  Cover and cook on low for 6-8 hours or until meat is tender.  Shred with a fork.  Serve on rolls.

For freezer Club I tripled the recipe.

ONION SANDWICH ROLLS  

1 envelope onion soup mix   
½ cup boiling water
1 Tbl butter or margarine   
3 ½ to 4 cups all-purpose flour
2 pkg quick-rise yeast    
1 Tbl sugar
1 cup warm water  

In a bowl, combine the soup mix, boiling water and butter; cool to 120.  In a mixing bowl, combine 1 cup flour, yeast and sugar.  Add the warm water; beat until smooth.  Stir in 1 cup flour.  Beat in onion soup mixture and enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 minutes.  Cover and let stand for 10 minutes. Divided dough into 12 portions and shape each into a ball. Preheat to 200 and turn off oven.   Place on greased baking sheets; flatten slightly.  place in oven and let rise for 15 minutes.  Bake at 375 for 16-19 minutes or until golden brown.  Remove from pans to a wire rack.  Yields one dozen.

Crockpot Chicken Tortilla Soup

4 chicken breast
1 can Beans, black, 15 oz.
2 cups Corn, frozen
1 yellow onion
2 tbs. Garlic, minced
1 container Broth, chicken, 32 oz.
1 can tomato puree, 10 oz.
1 can Rotel
1 teaspoon Salt
1 teaspoon Chili powder
1/4 teaspoon Pepper, black
10 each Tortillas, corn
1 cup of cheese, Monterey Jack or Cheddar, shredded

To Prepare for Freezer Club:
-Boil and shred chicken.
-Place in bag with drained beans, corn, chopped onion, garlic, tomato puree, Rotel, and seasonings.
-Slice Tortillas into 1/2 *2 inch strips and place in separate bag.
-Place cheese in separate bag.
-Freeze flat

Cooking Day:
-Thaw soup and place in crock pot
-Add Chicken broth
-Cook on low all day or cook soup in a pot on the stove.
-Place tortilla strips on baking sheet Bake 375 for 5-10 minutes until brown and crisp.
-Garnish with tortilla strips and cheese.

Optional - Can also add avocado and sour cream.

Apple Barbecue pulled pork sandwiches

Pork
4-5 lb Bone-In Pork Shoulder Roast
1 large Onion
2 Tb Salt
2 Tb Pepper
2 Tb Olive Oil

Cooking Liquid
2 cups Apple Juice
1/4 cup Raw Apple Cider Vinegar
1 Tb Sea Salt
1 Tb Pepper
1/2 cup Organic Ketchup
1/2 Tb Unsulphured Molasses
2 tsp Worcestershire Sauce
5 Garlic Cloves (chopped)
2 Tb Whole Grain Dijon Mustard
2 Tb Honey

Bbq Sauce
4 cups Strained Cooking Liquid
1/2 cup Brown Sugar
1 cup Ketchup

For Pork
Coat/rub pork with salt and pepper.
Add oil to a large skillet and sear each side over medium high heat. (about 1-2 minutes per side)
Slice onion into rings and layer on the bottom of your slow cooker.
Transfer seared pork roast to slow cooker, placing on top of the onions.

Cooking Liquid
Combine all ingredients and pour into slow cooker.
The liquid should cover the bottom half of the pork roast.
This mixture can be made and refrigerated overnight to save time in the morning.

Cooking Instructions
Cover and cook on high heat for 6-7 hours or on low heat for 8-9 hours.
Once the pork is done and falling off the bone, remove from the slow cooker.
Transfer pork to a cutting board and pull apart.

Bbq Sauce
Transfer 4 cups of strained cooking liquid to a small saucepan and add the brown sugar and ketchup. (add a bit more brown sugar for a sweet sauce)
Bring to a boil over medium heat.
Cook for approximately 10 minutes or until thickened, stir regularly.
Toss the pulled pork with the sauce and eat as is or on a sandwich roll/bun.

Cheddar Sausage Breakfast Bake / $8, family, Easy, 2hours prep

Ingredients

1TB     butter

½ lb    ground sausage

1          red pepper, diced

1          green pepper, diced

1 bunch green onion, thinly sliced
¼ C     flour

¾ tsp salt

½ tsp baking powder

6          eggs

¾ C     ricotta cheese

2 C      shredded cheddar cheese

Seasonings

Cracked Pepper generous
Onion Powder generous

Garlic Powder generous
Pinch of Cayenne

Directions

Preheat oven to 350 and grease a 2-quart shallow baking dish.

Brown sausage

Melt butter in a medium skillet over moderate heat and cook green onions, red pepper, and green pepper until softened. Remove from heat

Whisk together flour, salt, and baking powder in a small bowl.

Beat eggs in a large bowl with an electric mixer at high speed until pale and doubled in volume.

Reduce speed to low and gently mix in flour mixture, scallions, *both* cheeses, sausage, peppers, and green onions.

Pour into baking dish and bake until puffed and set and top is golden, 30 to 35 minutes.

Prepare From Frozen

Allow to completely thaw and bake as directed above.

Hot Ham & Cheese Sandwiches / $8, family / Easy / 1.5 hours prep

Ingredients

1          12 count package Kings Hawaiian Rolls

12       slices swiss cheese

16oz    thin sliced ham

½ C      butter melted

½ tsp ground mustard

1 tsp   onion powder)

2 TB     worcheshire sauce

Directions

Slice all of the rolls in half and place the bottom halves in a 9x13 baking dish.

Place ham and cheese on the bottom of the sliced rolls. Cover with the top half of roll.

Mix together the remaining five ingredients in a small bowl and spoon over the tops of the sandwiches.

Let sit overnight or a couple of hours.

Bake in a pre-heated oven at 350 for 15 minutes or until warmed through and the cheese is gooey and melty.

To Freeze

Spray pan and place 9 sandwiches inside. Make a “pan” out of foil, spray, and place additional 3 sandwiches inside. Cover completely with foil.

Make From Frozen

Allow to thaw overnight in the fridge and then bake as directed above.

Baked Southwestern Egg Rolls

• 2 cups frozen corn, thawed
• 1 can (15 OUNCES) black beans, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
• 1 1/2 cup shredded Mexican cheese blend
• 1 can (4 ounces) chopped green chilies, drained
• 4 green onions, chopped
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne red pepper
• 1 package (21) egg roll wrappers
• **1 egg beaten for sealing egg roll (can substitute water)

1. In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
2. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
3. Serve warm with salsa, guacamole and/or sour cream, ranch,  or cilantro cream sauce

(Optional: Chop 2 chicken breasts into small cubes, saute with a tablespoon of oil and some salt and pepper, and add to the mix of egg roll filling.)

Cilantro cream sauce

• 1 (8oz) package cream cheese, softened
• 2 tablespoons sour cream
• 1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
• 1 teaspoon black pepper
• 1 teaspoon celery salt
• 1 tablespoon taco seasoning
• 6 cloves garlic
• 2-4 jalapenos, seeded (or leave the seeds in for extra heat)
• 1 bunch fresh cilantro
• the juice of half a lime

Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks. 

For Freezer Club. Prepare Egg Rolls as directed. Freeze. To cook from freezer, place frozen rolls on a baking sheet, brush olive oil on top, cook at 425 for 10-15 minutes flipping halfway through. I am still testing to see if the sauce freezes well or not I will update at the end of my experiment!