Cranberry Chicken

Ingredients:

8 oz Catalina dressing
1 pkg dry onion soup mix
1 can of cranberry sauce (Can use the solid or with berries)
4 boned chicken breasts ( I used boneless skinless)

Mix together dressing and soup mix. Pour in freezer bag, and then add uncooked chicken breasts to the bags. Mix the chicken and mixture together.
Lay the bags in a flat container once you have them sealed (Removing what air you can)
This makes them take up less room in the freezer.

When you go to make them, thaw complelty. Place chicken with cranberry sauce in greased baking dish, and bake uncovered for 45 minutes to 1 hour on 350 degrees.

Baked French Toast, 1 hr, 15 min, Easy, $4/family

Ingredients

Butter, for greasing
1 loaf Crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
2 Tbls vanilla extract
Topping
1/2 cup flour
1/2 cup Firmly Packed Brown Sugar
1 tsp cinnamon
1/4 tsp salt
Freshly Grated Nutmeg, optional
1 stick cold butter, cut into pieces
Warm syrup, for serving
Butter, for serving
1 cup fresh blueberries, for serving


Preparation Instructions:
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl.  Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (over night preferably).

For topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl.  Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles.  Store in a plastic bag in the fridge.

Preheat oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top.  Bake for 45 min for a softer more bread pudding texture or for 1-hour plus or more for a firmer, crisper texture.

Note: I baked mine for an hour and I needed to cover with foil after 45 min so the topping would not burn.

Baked Falafel Pitas

Freezer Club: I prepared one recipe below for each family, which yielded 12 patties/family. You will want to thaw, and reheat at 400 degrees for 5 min. or until heated through. Squeeze the Tahini Sauce (included) and serve in pita (my kids like to dip in sauce, and dip the pita bread in hummus separately) with tomato, red onion, lettuce, and feta cheese. Serve with hummus and fresh veggies.

From Tasty Kitchen: Added by janecooks on April 15, 2011 in Legumes, Main Courses

Prep Time 15 Minutes Cook Time 20 Minutes

Servings 4

Difficulty Easy

Ingredients

• 2 cans (15 Oz. Size) Chickpeas (I use dry beans)
• 3 Tablespoons Flour
• 3 Tablespoons Parsley (optional)
• 4 cloves Garlic
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• 1 teaspoon Chili Powder
• ½ teaspoons Salt
• 1 dash Black Pepper

Tahini Sauce:

• 4 Tablespoons Tahini
• 3 Tablespoons Lemon Juice

You will want to add these:

• 3 whole Tomatoes, Diced
• 1 block (8 Oz. Size) Feta Cheese, Crumbled
• 1 head Lettuce
• 12 whole Small Pitas

Preparation Instructions

Throw the chickpeas, flour, parsley, and spices into a food processor and pulse until well blended—or mash up chickpeas with a fork or potato masher and mix in spices. Then form small patties out of the chickpea mixture, about 1 1/2 to 2 inches wide and 1 inch thick.
Preheat the oven to 400ºF and place chickpea patties on a lightly greased pan and pop into the oven for 15–20 minutes.
Meanwhile, mix together the tahini and lemon juice and set aside with your other toppings (tomatoes, feta, and lettuce). When the patties are done, put them in a pita with plenty of toppings, and enjoy!