Baked Chicken and Artichoke Penne

Ingredients:

• 14 oz. penne
• 2 cups cooked chicken, diced
• 14 oz. artichoke hearts canned in water, undrained
• can of diced tomatoes
• 0.5 cup Parmesan cheese
• 4 cloves garlic, minced
• 1 cup mozzarella cheese, shredded
• 0.5 teaspoons salt
• 0.5 teaspoons pepper

Directions:

In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and diced tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.

Freezing Directions:

Follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400F. Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more

Chicken Penne Rustica

Ingredients:

• 3 Tablespoon butter
• 2 teaspoon minced garlic
• 3 Tablespoon white wine
• 2 cup heavy cream
• 1 cup grated parmesan cheese #1
• 0.5 cup milk
• 0.5 cup chicken broth
• 1 Tablespoon cornstarch
• 2 teaspoon rosemary
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 2 cup penne pasta, uncooked
• 1.5 cups shredded chicken
• 3 Tablespoon parmesan cheese #2

Directions:

Preheat oven to 450.  Melt butter over medium heat in a saucepan.  Add garlic and cook for 5 minutes, then add the wine and cook for another 5 minutes.  Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.  Simmer for 10 minutes or until the sauce thickens.  While the sauce is cooking, cook the pasta al dente.  Once sauce has thickened, remove from heat and cover.  Drain pasta, then combine with sauce and cooked chicken.  Pour into a 8×8 foil baking dish and top with parmesan cheese #2.  Bake at 450 for 10-12 minutes until the top begins to brown.

Freezing Directions:

Follow assembly directions above but do not bake.  Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 350 for 10 minutes, then increase to 450 and bake for another 10-12 minutes until the top begins to brown.

Crockpot Brown Sugar Pork Loin

Ingredients:

• 1 boneless pork loin roast, 4 to 6 pounds
• 1 clove garlic, halved
• salt and pepper
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Preparation:

Rub pork roast with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

Crockpot Sweet Pork

For the Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Teriyaki Honey Chicken

Ingredients:

• 4 pieces boneless, skinless, chicken breast or thigh
• .5 cup honey
• .5 cup soy sauce
• .25 cup water
• 2 tsp. ground ginger
• 2 tsp. minced garlic
• gallon freezer bag

Directions:

In a bowl, combine marinade ingredients. Place chicken in zippered bag. Pour marinade over chicken, seal bag, and let marinate 8 hours. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Freezing Directions:

Prepare as directed above but instead, place in freezer bag and freeze, no need to marinate in refrigerator. To serve: Thaw if frozen. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Ranch Chicken (easy and fast)

Ingredients:

• 4 pieces boneless, skinless chicken breast or thighs (about 2 pounds)
• 0.25 cup ranch dressing
• 0.33 cup seasoned breadcrumbs
• 2 Tablespoons olive oil

Directions:

Place ranch dressing on a plate or shallow dish. Place breadcrumbs on another plate or shallow dish. Dip chicken in ranch dressing, coating all sides, then coat all sides with bread crumbs. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

Freezing Directions:

Bread chicken as directed above. Place breaded chicken on a plate or baking dish and flash freeze. Remove from freezer, place in freezer bags, seal, label, and freeze. To serve: Remove from freezer bag. Allow to thaw in fridge. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

30 min Pork Chop Marinade

1/4 cup lemon juice, fresh if possible
3 tablespoons soy sauce
1 tablespoon olive oil, or vegetable, but not corn (as it is sticky)
3/4 tablespoon brown sugar
1/4 teaspoon fresh rosemary, chopped
1/2 teaspoon salt (kosher)
1/4 teaspoon black pepper
4-6 Pork chops (Go for bone in, 3/4 inch thick. )

Mix together all the ingredients, except the pork chops.

In a plastic bag, such as a ziplock,  put in the pork chops and cover with the marinade.  Try to get as much air out of it as possible, and then smush it around, turning it a few times to get all the pork covered and the marinade distributed as evenly as possible.  Stick it in the refrigerator for about 30 or so minutes, but no more than 4 hours.  Don’t do this over night or the pork will be inedible.

About 40 minutes before you are ready to cook the chops, take out of the refrigerator and bring up to room temp. 

If using a broiler, turn it to highest setting.  Put the oven rack at the second place down (not the top place just under the broiler), about 6-8 inches below the heating element.  I use either the broiler pan that usually comes with the oven, or a grill pan (as shown). 

Heat the pan for about 2 minutes, and then place the pork chops in the pan.  Turn the broiler heat to low-medium and cook for about 6-7 minutes, and then turn.  Cook for about 4 more minutes, or until the pork chops are no longer pink inside, yet still juicy.  This will depend a lot on the thickness of your chop, if bone is left in, the age of the chop, and your oven. 

If using a gas grill, cook over direct high heat for about 5 minutes or so.  Turn once, at the 3 minute mark, then move the pork chops to indirect heat and cook about 7-9 more minutes.

Coconut Chicken (Favorite Freezer Meal)

This is my favorite freezer meal because it requires no thawing or planning.  You literally pull it out of the freezer and stick it in the oven.  It is also DELICIOUS!!!  AND I have never made the apricot dipping sauce. 

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Preheat the oven to 400˚F.  Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve.

Freezer Friendly:  After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month.  To reheat, bake in a preheated oven at 400˚F for 20 minutes.

Slow Cooker Buffalo Chicken (Spicy)

Ingredients:

• 3 pounds boneless, skinless chicken
• 12 ounces Buffalo wing sauce
• 1 ounce dry Ranch dressing mix

Directions:

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Freezing Directions:

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

Shrimp and Orzo Pasta Bake

Ingredients:

• 1 cup orzo
  
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 0.5 cup white wine
• 2 cups tomatoes, chopped
• 1 tsp. oregano
• 1 Tbsp. dried chives
• 0.75 pound shrimp, peeled and deveined
• 4 ounces reduced fat feta cheese
• 2 Tbsp. fresh lemon juice

Directions:

Cook the orzo according to the directions on the package.  Drain.  Heat olive oil in a large pan.  Cook onion for 5 minutes.  Add garlic and red pepper flakes, cook 30 seconds.  Add wine, tomatoes, chives and oregano.  Bring to a boil and then reduce heat to a simmer, cooking for five minutes.  Season with salt and pepper.   Combine shrimp, cooked orzo and tomato mixture.  Divide among baking dishes.  Sprinkle feta and lemon juice over top.  Proceed to freezing directions or bake immediately at 425 for 15-20 minutes until shrimp are thoroughly cooked.   

Freezing Directions:

Prepare baking dishes as listed above and freeze.  To serve, thaw and bake at 425 for 15-20 minutes until shrimp are thoroughly cooked.

Pecan Crusted Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1/4 C dijon mustard
• 6 Tbsp honey
• 2 Tbsp water
• 2 Tbsp lemon juice
• 2 tsp season salt
• 1 tsp pepper
• 1/2 cup finely chopped pecans
• 1/4 cup plain dry bread crumbs

Directions:

Preheat oven to 425F.  Place chicken breasts in a gallon size freezer bag.  In a small bowl, combine mustard, honey, water, lemon juice, season salt and pepper.  Add marinade to chicken, turning to coat well. Refrigerate for 30 minutes or longer for extra flavor.  Mix pecans and breadcrumbs in a shallow dish.  Remove chicken from marinade and discard any extra.  Coat chicken evenly with pecan mixture.  Place on baking pan and bake 15-25 minutes or until chicken is cooked through.

Freezing Directions:

Place chicken breasts in a gallon size freezer bag.  In a small bowl, combine mustard, honey, water, lemon juice, season salt and pepper.  Add marinade to chicken, turning to coat well.  In a quart size freezer bag, combine pecans and breadcrumbs. Place small bag into larger bag with chicken.  Label and freeze.  TO SERVE:  Thaw in fridge, removing bag with pecans and breadcrumbs.  Mix pecans and breadcrumbs in a shallow dish.  Remove chicken from marinade and discard any extra.  Coat chicken evenly with pecan mixture.  Place on baking pan and bake 15-25 minutes or until chicken is cooked through.

Servings: 4

Buttery Balsamic Pasta with Asparagus

Ingredients:

• 1 tablespoon olive oil
• 3.5 cups fresh asparagus
• 2 teaspoons salt, divided
• .5 teaspoons pepper, divided
• .5 cups balsamic vinegar, plus 2 tablespoons
• .5 teaspoons brown sugar (or sucanat)
• 1 pound penne (or similarly shaped pasta)
• .5 cups butter, cut into pieces
• .33 cups grated Parmesan cheese (plus extra for serving)
• 2 cups chopped, cooked chicken
• .33 cups pine nuts, toasted

Directions:

Remove tough ends from asparagus and cut spears into 1 inch pieces. Toss with olive oil and salt and pepper. Place on a baking sheet and bake at 400 degrees for about 10 minutes or until tender. Meanwhile, cook penne al dente according to package directions and set aside. While pasta cooks, cook vinegar down in a small sauce pan until only about 1/4 of original amount remains. Stir in brown sugar and pepper. Remove from heat. Toss drained pasta with butter, Parmesan, vinegar mixture, asparagus, chicken, pine nuts, and salt. Serve with extra grated Parmesan cheese.

To freeze, follow directions above EXCEPT skip roasting of asparagus. After tossing pasta with sauce, chicken, and nuts, divide among freezer bags. TO SERVE: Thaw and reheat pasta while roasting asparagus as directed above. Combine roasted asparagus and pasta mixture and serve with extra grated Parmesan cheese.Freezing Directions:

Servings: 4