Freezer Club: The recipe below is for one family.
*The price is based off of food prices from Aldi/Walmart.
Ingredients
4 chicken breast, cut into strips
2/3 C Kraft Lite Asian Toasted Sesame Dressing
2 T crunchy peanut butter
2 T honey
1/2 - 1 tsp crushed red pepper
2 whole carrots, shredded
4 green onions, chopped
8 T fresh cilantro, chopped
1/2 lb spaghetti
Directions
Pour 1/3 C of dressing over chicken, marinate for 1 hour.
Cook chicken in marinade over medium heat for 8 min. until cooked through.
Mix remaining 1/3 C of dressing with peanut butter, honey, and crushed red pepper. Mix carrots, onions and cilantro together. Boil pasta. Toss cooked chicken, Asian sauce, veggies and pasta together. Enjoy!
Freezer club prep: Thaw cooked chicken, dressing and veggie bags. Boil pasta for 7-8 minutes.
Toss chicken, dressing and veggies together with pasta.
Sunday, August 18, 2013
Saturday, August 17, 2013
Turkey Tetrazzini
Ingredients
-1-1/2 pound Thin Spaghetti, Broken in Half
-4 Tablespoons Butter
-4 cloves Garlic, Minced
-1 pound white mushrooms, Quartered
-1/2 teaspoon Salt
-1 cup White Wine
-1/3 cup Flour
-4 cups Turkey (or Chicken) Broth
-1 block 8 ounce Cream Cheese
-3 cups Cooked Turkey, shredded or diced
-1 cup Finely Chopped Black Olives
-1-1/2 cup Frozen Green Peas
-4 slices Bacon, Fried and Cut into Bits
-1 cup Grated Monterey Jack Cheese
-1 cup Grated Parmesan Cheese
-Salt and Pepper, to taste
-Extra Broth for Thinning
-1 cup Panko bread Crumbs
Preparation Instructions
Cook pasta until not quite done-al dente according to package instructions. Drain, rinse, and set aside.
In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow to cook with the mushrooms for several minutes until the roux thickens.
Reduce heat to medium low. Cut cream cheese into pieces and add to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine. Add up to 2 more cups of liquid if you think it needs it.
Pour mixuture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crubs are golden brown.
Freezer club: I doubled this recipe to make six meals.
This recipe is from the pioneer woman.
-1-1/2 pound Thin Spaghetti, Broken in Half
-4 Tablespoons Butter
-4 cloves Garlic, Minced
-1 pound white mushrooms, Quartered
-1/2 teaspoon Salt
-1 cup White Wine
-1/3 cup Flour
-4 cups Turkey (or Chicken) Broth
-1 block 8 ounce Cream Cheese
-3 cups Cooked Turkey, shredded or diced
-1 cup Finely Chopped Black Olives
-1-1/2 cup Frozen Green Peas
-4 slices Bacon, Fried and Cut into Bits
-1 cup Grated Monterey Jack Cheese
-1 cup Grated Parmesan Cheese
-Salt and Pepper, to taste
-Extra Broth for Thinning
-1 cup Panko bread Crumbs
Preparation Instructions
Cook pasta until not quite done-al dente according to package instructions. Drain, rinse, and set aside.
In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow to cook with the mushrooms for several minutes until the roux thickens.
Reduce heat to medium low. Cut cream cheese into pieces and add to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine. Add up to 2 more cups of liquid if you think it needs it.
Pour mixuture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crubs are golden brown.
Freezer club: I doubled this recipe to make six meals.
This recipe is from the pioneer woman.
Subscribe to:
Comments (Atom)