Wednesday, November 18, 2009
Free Christmas Cards
Now until Nov 30, you can get 50 4x8 christmas cards for free!! Get all the details here.
Tuesday, November 17, 2009
Going out of business..........
After 5 years, Modbe Clothing has decided to close their doors. Go to www.modbeclothing.com/stacinay to take advantage of their liquidation sale. Some items are as low as $4!
Wednesday, September 23, 2009
Newspaper Savings & Earn Money for School
Media One is offering a great deal for new subscribers while helping raise money for Oakcrest Elementary.
Subscribe to the Salt Lake Tribune or Deseret News
For every subscription, the newspaper will donate $20 to Oakcrest Elementary!!
The newspapers will donate another $5 every time you renew your subscription
Already a subscriber? Switch to EZ Pay and MediaOne will donate $5
How much will it cost you, you ask? To get print delivery every Friday-Saturday-Sunday and electronic delivery (with valid email address) every Monday-Tuesday-Wednesday-Thursday it costs $32 for a 26 week subscription. Thats a savings of over$160!!
Leave a comment with your email address if you are interested in this offer and I will send you the required form to take advantage of it. (I will be the only one getting your emails, as I will be moderating all comments)
Subscribe to the Salt Lake Tribune or Deseret News
For every subscription, the newspaper will donate $20 to Oakcrest Elementary!!
The newspapers will donate another $5 every time you renew your subscription
Already a subscriber? Switch to EZ Pay and MediaOne will donate $5
How much will it cost you, you ask? To get print delivery every Friday-Saturday-Sunday and electronic delivery (with valid email address) every Monday-Tuesday-Wednesday-Thursday it costs $32 for a 26 week subscription. Thats a savings of over$160!!
Leave a comment with your email address if you are interested in this offer and I will send you the required form to take advantage of it. (I will be the only one getting your emails, as I will be moderating all comments)
Tuesday, September 1, 2009
Tasty Tuesday
Have you ever been in this scenerio? It's Thursday night, one day away from payday, no money left in your grocery budget and your family is hungry. You look in the fridge and you find some chicken and a bottle of italian dressing. Then, looking in your pantry, you find a package of hot dog buns (and no hotdogs in the house). Well, here is a yummy idea for you. Take the chicken out, pour the dressing over it. Marinade for about 30 minutes. Grill chicken. In the meantime, take the buns out, split them in half. Spread butter on each half then sprinkle with some garlic powder. Then pop them into the oven to broil for a few minutes. And, here is what you get:
Yummy grilled chicken
and "bread"sticks
Enjoy!!
Yummy grilled chicken
and "bread"sticks
Enjoy!!
Monday, August 3, 2009
Back by popular demand!!
Well, I don't know really how popular, but from all the comments I did receive, they are all positive. So, starting tomorrow, expect to see Tasty Tuesday. And that is just the beginning. So, thank you for still wanting to contiue the blog.
Monday, July 13, 2009
Change of Plans
Some of you may have heard that this will no longer be considered a virtual enrichment group. We have been asked to not have any "church" websites and/or blogs. I would love to contiue this, but will only do so if you want me too. Please leave a comment to let me know if you will still follow me while I continue to offer good deals, yummy meals and more. If I do not have a very big response, I will discontinue this blog.
Tuesday, June 30, 2009
Tasty Tuesday
After a terrible Sunday afternoon of me feeling nauseous, and only having soup and sandwiches for dinner, I have decided that I need to do more crockpot recipes-especially on Sunday. Who wants to use their oven during the summer? I sure don't. So here is a tried and true crockpot dinner that hopefully your whole family loves. If you would like more slowcooker recipe ideas, go here.
Updated Chicken Cordon Bleu
8 boneless, skinless chicken breasts
1 tsp salt
1/8 tsp white pepper (I just used black pepper)
1 tsp dried thyme leaves
8 thin slices boiled ham
2 onions, chopped
4 cloves garlic, minced
1 (16 oz) bag baby carrots
1 (16 oz) jar Alfredo sauce
1 (10 oz) can cream of chicken soup
2 cups shredded Swiss cheese
1. Sprinkle chicken breasts with salt, pepper, and thyme. Wrap a slice of ham around each breast and secure with toothpicks.
2. Place onion, garlic, and carrots in a 5 to 6 quart slow cooker. Top with wrapped chicken breasts. I decided to cook my veggies in my steamer and serve them on the side instead.
3. In medium bowl, combine remaining ingredients. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is thoroughly cooked. Serve chicken and carrots with sauce.
I served my chicken on top of brown rice with the sauce on the top.
And just so you know, I am NOT pregnant. It's just that when I take my multi-vitamin, it makes me nauseous and dizzy. So, don't go starting any rumors now.
Friday, June 26, 2009
Frugal Friday
Do you use dryer sheets? If so, then conserve them. When you buy a box of dryer sheets cut each sheet in half. Then check each sheet as it comes out of the dryer to see if you can reuse it a second time. this way you will get double or triple the bang for your buck.
For tips like this and many more go here.
P.S. remember that today is free chocolate friday. Just go to http://realchocolate.com to register for your free coupon. (I got my first coupon in the mail this week, I have two more on the way).
For tips like this and many more go here.
P.S. remember that today is free chocolate friday. Just go to http://realchocolate.com to register for your free coupon. (I got my first coupon in the mail this week, I have two more on the way).
Tuesday, June 23, 2009
Tasty Tuesday
In honor of Summer, Camping and Father's Day, I have decided to give you our Dutch Oven Peach Cobbler Recipe.
Using 16-22 coals and a 3 (top) to 1 (bottom) ratio. Heat up your dutch oven then add 1 can peach pie filling, 1 box yellow cake mix, 1 can Sprite. Heat for 20-25 minutes and enjoy with a big scoop of vanilla ice cream.
Other variations: Cherry pie filling, chocolate cake mix, coke; cherry pie filling, cherry cake mix, and coke; Apple pie filling, Spice cake mix and rootbeer (we've tried this one with yummy results); Cranberries, butter cake mix, cream soda; fruit cocktail, white cake mix, 7-up; blueberries, white cake mix, cream soda. The possibilities are endless.
Experiment and enjoy!!
Friday, June 19, 2009
Service Fiesta
Can you say Ole? Last night was fun, we had our quarterly activity and it was a service fiesta. We had three different service projects going on, but first, we ate some yummy dinner!
Pic #1: Our yummy taco salads, pic#2 assembling lasagnas to freeze. We will be giving these those in our ward that need service (due to babies, surgery, illness, etc.) pic#3 & 4 assembling coloring page packets for Jordan Valley Hospital (they are more for the siblings of the patients, because they tend to get bored while their parents are visiting). pic#4 sewing school bags for the Humanitarian Center. We had a lot of fun. If you couldn't make it this time, we hope to see you next time.
Pic #1: Our yummy taco salads, pic#2 assembling lasagnas to freeze. We will be giving these those in our ward that need service (due to babies, surgery, illness, etc.) pic#3 & 4 assembling coloring page packets for Jordan Valley Hospital (they are more for the siblings of the patients, because they tend to get bored while their parents are visiting). pic#4 sewing school bags for the Humanitarian Center. We had a lot of fun. If you couldn't make it this time, we hope to see you next time.
Tuesday, June 16, 2009
Tasty Tuesday
What a fun and yummy treat idea for that dad in your life? Try this Happy Meal out. Just go here for all the step by step instructions. I will definitely be baking this for all those wonderful dads in my life!!
Thursday, June 11, 2009
Free Day @ This is the Place State Park
Today only (until 5pm) you can get in free at This is the Place State Park. They are having games, activities and you also get a free ice cream cone. This is a savings of $8 per adult and $5 per child. So, if you need to get the kids out of the house and you are willing to brave the rainy weather, head on up there for a fun afternoon.
Friday, June 5, 2009
Frugal Friday
Mars is giving away coupons for free "Real Chocolate" every Friday starting at 9:00 am and ending at 11:59 pm. Each Friday the first 250,000 people who register for coupons will get free chocolate. That's right, 250,000 each and every Friday through September 25. And better yet you can win up to four times! You are limited to a total of 4 coupons per household, but you can only get one coupon each Friday. You should receive your coupons by mail in approximately 6 weeks after winning them. I love sharing free chocolate with you!
Go to: http://realchocolate.com/ to start getting your free chocolate!! (I just did this 5 min ago and I was still able to get a coupon)
Friday, May 22, 2009
*Fru*gal* Friday
I hope today finds you well and you have been able to take advantage of the great grocery deals this week.
1st up: On Saturday May 23 (tomorrow) at Old Navy all off their flip flops are $1/pair!!!!! I would recommend getting there early because I am sure that they are going to go fast!
2nd: There have been several request on how to do couponing. So, just for you, here is the information that was given at the Stake Enrichment Boot Camp in January. (Courtesy of the Bargain Babes ; ) If you need to come back to this, just select the coupon 101 tab on the right. And, if you have any questions, call or email me.
Intro to using coupons
1.Accumulate coupons. You can do this by subscribing to the Sunday newspaper. There are three types of inserts that come in the Sunday paper; SmartSource, Red Plum, and Procter & Gamble (P&G). Red Plum also comes in the mail with the grocery ads. There are also many printable coupons; most allow you to print two coupons per computer. It is recommended you get one newspaper subscription per person in your home. You can also trade coupons with friends and through online coupon trading forums.
2.Organize your coupons. Find the best way for you. Keep them in order by date of the Sunday paper they come in. Do not clip them. Keep them filed until there is a great sale to match the coupon. Then clip it and take it with you to the store. This saves a lot of extra, unnecessary clipping and saving cut coupons.
3.Wait until a sale comes along to match the coupons you want to use. Use your favorite website that will do the work of matching coupons to sales.
4.The reason you want multiple coupons is so you can stock up. You can use one coupon per item purchased. So, for example, if razors are free and you have four coupons, you can get four razors absolutely free! This will carry you until the next sale when they are free again.
5.The coupons do not generally expire for up to five months. Every month you can check your oldest coupons to see if they have expired and throw them away.
When getting started, be patient, it will take a little time to build up your supply of coupons. You will have a large supply of not only food, but also toiletries, cleaning supplies and more in a just a matter of months. All on the same budget you currently shop with.
6.The websites usually rate the deals. When you see a five star deal, it is a great time to stock up. You will learn what the lowest prices are to pay for certain items in no time. Stock up as much as you can to last until the next sale. Soon you will be stocked up on all sorts of items you use and won’t have to pay full price for them and will soon have food storage of items you use.
8.There are many other ways to save at the store including rebates, and Catalinas (coupons that print at the register after you pay). Pay attention to the websites and you will learn about deals you never imagined.
9.To get the maximum savings, you can not be loyal to one brand or store. You need to be willing to try new products and brands.
Free money saving websites
The following are a few websites that are absolutely free that do a lot of the work for you. They will match coupons to store sales. All you have to do is keep your coupons organized, clip them and make your shopping list according to your needs. Many of them have blogs and forums where users can add their own finds and tips.
Grocerysmarts.com
1. enter passport (Utah passport is: g84csg)
2. click submit
3. select your store from the dropdown menu
4. Click start button in upper right hand corner of page
5. select the items you want to add to your grocery list (they will turn white)
6. type in any notes or other items you want to purchase to create a complete list
7. click the shrink button in the upper right corner of the page. This will compress your list to include only those items you have selected as well we any notes you have typed. If you need to start over, click the unshrink button.
8. click the print now button to print your list.
9. print your coupons from the links provided
10. clip your coupons from Sunday paper inserts
Pinchingyourpennies.com
Grocery Deals
Click on screaming deals by state
select Utah
select grocery store you are interested in
Deals at stores around town other than grocery
from the home page select forums
select screaming deals around town
go through thread to see what stores/deals apply to you
Deals found online
select forums from the home page
go to screaming deals online
Other deal finding websites/blogs
Moneysavingmom.com
Bargainbrianna.blogspot.com
Couponmom.com
Coupondivas.com/kids-eat-free
1st up: On Saturday May 23 (tomorrow) at Old Navy all off their flip flops are $1/pair!!!!! I would recommend getting there early because I am sure that they are going to go fast!
2nd: There have been several request on how to do couponing. So, just for you, here is the information that was given at the Stake Enrichment Boot Camp in January. (Courtesy of the Bargain Babes ; ) If you need to come back to this, just select the coupon 101 tab on the right. And, if you have any questions, call or email me.
Intro to using coupons
1.Accumulate coupons. You can do this by subscribing to the Sunday newspaper. There are three types of inserts that come in the Sunday paper; SmartSource, Red Plum, and Procter & Gamble (P&G). Red Plum also comes in the mail with the grocery ads. There are also many printable coupons; most allow you to print two coupons per computer. It is recommended you get one newspaper subscription per person in your home. You can also trade coupons with friends and through online coupon trading forums.
2.Organize your coupons. Find the best way for you. Keep them in order by date of the Sunday paper they come in. Do not clip them. Keep them filed until there is a great sale to match the coupon. Then clip it and take it with you to the store. This saves a lot of extra, unnecessary clipping and saving cut coupons.
3.Wait until a sale comes along to match the coupons you want to use. Use your favorite website that will do the work of matching coupons to sales.
4.The reason you want multiple coupons is so you can stock up. You can use one coupon per item purchased. So, for example, if razors are free and you have four coupons, you can get four razors absolutely free! This will carry you until the next sale when they are free again.
5.The coupons do not generally expire for up to five months. Every month you can check your oldest coupons to see if they have expired and throw them away.
When getting started, be patient, it will take a little time to build up your supply of coupons. You will have a large supply of not only food, but also toiletries, cleaning supplies and more in a just a matter of months. All on the same budget you currently shop with.
6.The websites usually rate the deals. When you see a five star deal, it is a great time to stock up. You will learn what the lowest prices are to pay for certain items in no time. Stock up as much as you can to last until the next sale. Soon you will be stocked up on all sorts of items you use and won’t have to pay full price for them and will soon have food storage of items you use.
8.There are many other ways to save at the store including rebates, and Catalinas (coupons that print at the register after you pay). Pay attention to the websites and you will learn about deals you never imagined.
9.To get the maximum savings, you can not be loyal to one brand or store. You need to be willing to try new products and brands.
Free money saving websites
The following are a few websites that are absolutely free that do a lot of the work for you. They will match coupons to store sales. All you have to do is keep your coupons organized, clip them and make your shopping list according to your needs. Many of them have blogs and forums where users can add their own finds and tips.
Grocerysmarts.com
1. enter passport (Utah passport is: g84csg)
2. click submit
3. select your store from the dropdown menu
4. Click start button in upper right hand corner of page
5. select the items you want to add to your grocery list (they will turn white)
6. type in any notes or other items you want to purchase to create a complete list
7. click the shrink button in the upper right corner of the page. This will compress your list to include only those items you have selected as well we any notes you have typed. If you need to start over, click the unshrink button.
8. click the print now button to print your list.
9. print your coupons from the links provided
10. clip your coupons from Sunday paper inserts
Pinchingyourpennies.com
Grocery Deals
Click on screaming deals by state
select Utah
select grocery store you are interested in
Deals at stores around town other than grocery
from the home page select forums
select screaming deals around town
go through thread to see what stores/deals apply to you
Deals found online
select forums from the home page
go to screaming deals online
Other deal finding websites/blogs
Moneysavingmom.com
Bargainbrianna.blogspot.com
Couponmom.com
Coupondivas.com/kids-eat-free
Tuesday, May 19, 2009
Tasty Tuesday
I love when the weather starts to get warmer and I can take my Dutch Oven out of hibernation. So, in honor of my Dutch Oven, here is a very tasty (and fairly easy) recipe.
Beef Barbecue Sandwich
2lbs. beef roast
1 bottle liquid smoke
1 can cola soda or 1 1/2 c beef broth
1 to 2 bottles barbecue sauce
swiss or cheddar cheese slices
sauteed onions
toasted onion rolls or hoagie buns
Marinate roast in liquid smoke overnight. Place roast in a oiled Dutch oven and pur the soda over the top. Cover and cook with 16-20 coals (400 deg), with a 1 (bottom)-to-3 (top) ratio, for 1 1/2 to 2 hours or until the meat separates easily. Add more moisture if needed, and rotate the oven and lid while cooking. Using a fork, shred the meat, then stir in the barbecue sauce and heat through. Serve on buns with cheese and onions. Yummy!!!
Beef Barbecue Sandwich
2lbs. beef roast
1 bottle liquid smoke
1 can cola soda or 1 1/2 c beef broth
1 to 2 bottles barbecue sauce
swiss or cheddar cheese slices
sauteed onions
toasted onion rolls or hoagie buns
Marinate roast in liquid smoke overnight. Place roast in a oiled Dutch oven and pur the soda over the top. Cover and cook with 16-20 coals (400 deg), with a 1 (bottom)-to-3 (top) ratio, for 1 1/2 to 2 hours or until the meat separates easily. Add more moisture if needed, and rotate the oven and lid while cooking. Using a fork, shred the meat, then stir in the barbecue sauce and heat through. Serve on buns with cheese and onions. Yummy!!!
Tuesday, May 12, 2009
Tasty Tuesday
First we need to update you on the ever-so-popular free KFC coupons. This was sent to me from Dana (Thank you).
Subject: KFC Coupon
Because of the overwhelming response to the KFC Coupons, some restaurants are unable to redeem the coupons, because of this they will be giving a rain check for your coupon. Please see below.
http://www.kfc.com/coupons/raincheck.asp
Now, onto a yummy recipe! I make this for my family on a pretty consistant basis and all of them love it!!
Easy Chicken Stir-fry
1 lb boneles chicken breast
1 pkg frozen stir-fry vegetables
1 tbsp miracle whip
garlic powder
soy sauce
2 cups cooked rice
Cook chicken in miracle whip. add vegetables and seasoning (to taste) and simmer until vegetables are cooked through. Serve over rice (or noodles). Enjoy
Subject: KFC Coupon
Because of the overwhelming response to the KFC Coupons, some restaurants are unable to redeem the coupons, because of this they will be giving a rain check for your coupon. Please see below.
http://www.kfc.com/coupons/raincheck.asp
Now, onto a yummy recipe! I make this for my family on a pretty consistant basis and all of them love it!!
Easy Chicken Stir-fry
1 lb boneles chicken breast
1 pkg frozen stir-fry vegetables
1 tbsp miracle whip
garlic powder
soy sauce
2 cups cooked rice
Cook chicken in miracle whip. add vegetables and seasoning (to taste) and simmer until vegetables are cooked through. Serve over rice (or noodles). Enjoy
Friday, May 8, 2009
Frugal Friday
Beginning today and on every Friday, there will be some kind of money saving tip, idea, coupon, sale, etc. Today there happens to be two.
First: $8 off the white tulle slip
The Vintage Hem Gals Jennifer & Janine each have 4 kiddos, so you get $1 off for each kid totalling a savings of eight dollars when you purchase a Have A Ball Slip in white. Offer expires 5/14/09 go to: www.vintagehem.com
Our Mother's Day gift to you!
PROMO CODE: VHmomma
I love Vintage Hem. I believe I have every style that they offer. I will be getting my white tulle slip this weekend!
Next: Beginning Monday May 11 at Kraft.com you can get up to $50 in Kraft coupons. There is a limited supply and a household limit as well.
Have a Frugal Day!!
First: $8 off the white tulle slip
The Vintage Hem Gals Jennifer & Janine each have 4 kiddos, so you get $1 off for each kid totalling a savings of eight dollars when you purchase a Have A Ball Slip in white. Offer expires 5/14/09 go to: www.vintagehem.com
Our Mother's Day gift to you!
PROMO CODE: VHmomma
I love Vintage Hem. I believe I have every style that they offer. I will be getting my white tulle slip this weekend!
Next: Beginning Monday May 11 at Kraft.com you can get up to $50 in Kraft coupons. There is a limited supply and a household limit as well.
Have a Frugal Day!!
Tuesday, May 5, 2009
Tasty Tuesday
I saw this (tasty tuesday) on a good friends blog and I thought that it would be perfect for this site. Each week on Tuesday, we will feature a new tasty recipe (or a few). This week, however, it has been decided that we let you know of a free meal at KFC.
FREE 2 pc. KFC grilled chicken meal
(includes 2 sides and a biscuit)
Printable coupon at this link:
http://www.unthinkfc.com/
The site is currently allowing you to print 4 coupons!
Valid 5/5/09-5/19/09 excluding Mother's Day (5/10/09)
Coupon available for printing from 9am CDT 5/5/09 to 9:59pm CDT 5/6/09 only! This site could experience heavy volume at times so please be patient.
FREE 2 pc. KFC grilled chicken meal
(includes 2 sides and a biscuit)
Printable coupon at this link:
http://www.unthinkfc.com/
The site is currently allowing you to print 4 coupons!
Valid 5/5/09-5/19/09 excluding Mother's Day (5/10/09)
Coupon available for printing from 9am CDT 5/5/09 to 9:59pm CDT 5/6/09 only! This site could experience heavy volume at times so please be patient.
Monday, April 27, 2009
Updated Blog
Hello all. Thank you for your patience in me while I update the blog. If you notice, on the right hand side, there is a list of info that will link you to different posts in the blog. When you select one of the categories, it will show you all the posts in that particualr category. If you would like to narrow down your search say in the recipe category, go to the top left corner of the blog and type in something like: {chicken} and then {search blog}. You will then be shown all the posts that contain recipes for chicken. If you have any yummy recipe ideas, money saving info or just helpful tips on raising children (ie: potty training, sleeping, teething, etc.) or if you have any questions on navigating the blog just email me: stajnay@yahoo.com. I look forward to hearing what you all have to say.
Have a great day!!
Have a great day!!
Wednesday, February 11, 2009
Old Navy Coupon
Old Navy: Free $5 coupon per child
Old Navy currently has an in-store deal running where you can pick up a Valentine card at your local store (one per child) and if your child colors it and brings it back by Saturday (February 14, 2009), you'll get a $5 coupon (per Valentine colored) off any purchase.
The $5 coupon can only be used on Valentine's Day, but this could be a great deal for those of you with a few children or more!
The Jordan Landing store is participating! You can have each child color one valentine, but you can only use one coupon per transaction, and like it says, you can only use it this Saturday.
Old Navy currently has an in-store deal running where you can pick up a Valentine card at your local store (one per child) and if your child colors it and brings it back by Saturday (February 14, 2009), you'll get a $5 coupon (per Valentine colored) off any purchase.
The $5 coupon can only be used on Valentine's Day, but this could be a great deal for those of you with a few children or more!
The Jordan Landing store is participating! You can have each child color one valentine, but you can only use one coupon per transaction, and like it says, you can only use it this Saturday.
Sunday, February 8, 2009
Recipes
Here is a website that Meghann G. posts recipes to. Check it out! http://thehungryhusband.blogspot.com/
Saturday, January 24, 2009
Sensational Summer Salad
This is the recipe that some of you wanted after the basic training.
Salad
Romain Lettuce
Strawberries
grapes
mandarin oranges
Nuts
in a non stick pan, melt 3T butter or margarine over medium heat. Add 1/2 c sugar. When the sugar starts to melt, add 1-1 1/2 c slivered almonds. Cook until brown and carmelized, stirring constantly. Cool on wax paper.
****When you do this, there is a point that you will think that they look weird and that you ruined them. Keep cooking until the nuts are brown.
Dressing
1/2 C. Sugar
1/3 C. Orange juice
1/3 C. Rice Vinegar
1 C. Oil
1 T. Water
1 pkg Italian dressing mix
mix together and refrigerate. Do not add to the salad until right before you serve it.
Combine everything and enjoy!!!
Salad
Romain Lettuce
Strawberries
grapes
mandarin oranges
Nuts
in a non stick pan, melt 3T butter or margarine over medium heat. Add 1/2 c sugar. When the sugar starts to melt, add 1-1 1/2 c slivered almonds. Cook until brown and carmelized, stirring constantly. Cool on wax paper.
****When you do this, there is a point that you will think that they look weird and that you ruined them. Keep cooking until the nuts are brown.
Dressing
1/2 C. Sugar
1/3 C. Orange juice
1/3 C. Rice Vinegar
1 C. Oil
1 T. Water
1 pkg Italian dressing mix
mix together and refrigerate. Do not add to the salad until right before you serve it.
Combine everything and enjoy!!!
Monday, January 5, 2009
Great Recipes
Cheeseburger Salad (I know it sounds intimidating but it is delicious…think new take on a taco salad)
Ingredients:
4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
¾ lb 95% lean ground beef
½ cup finely diced dill pickles
¾ cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese
Directions:
Preheat oven to 425°F. Slice bun tops into ¼-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on cookie sheet/bar pan; bake 8-10 minutes or until lightly toasted. Cool completely.
Slice half of the onion crosswise into thin rings. Cut tomatoes into quarters lengthwise and slice. Set onion and tomatoes aside. Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles. Dice remaining half of onion and pickles. In bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well.
To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g, Protein 20 g, Sodium 730 mg, Fiber 3 g
Creamy One Pot Pasta
Ingredients:
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchatel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Directions:
Thinly slice garlic. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
Yield: 6 servings
Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g
Asian Pork and Noodle Skillet
Ingredients:
2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water
Directions:
Cut carrots into julienne strips. Cut bell pepper lengthwise into ¼-inch strips. Slice green onions; set aside tops for garnish. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in bowl; mix well. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.
Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.
If desired, 2 pounds boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloin.
Yield: 6 servings
Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1280 mg, Fiber 2 g
Ham and Cheese Brunch Squares (this is a family breakfast favorite)
Ingredients:
1 teaspoon vegetable oil
2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
12 eggs
½ teaspoon coarsely ground black pepper
8 ounces thickly sliced deli ham
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
Directions:
Preheat oven to 450°F. Lightly brush bar pan with oil using Basting Brush. Grate cheese. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted. Meanwhile, in bowl, whisk cream cheese until smooth using whisk. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving ¼ cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.
Yield: 12 servings
Nutrients per serving: Calories 250, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 4 g, Protein 16 g, Sodium 530 mg, Fiber 0 g
Ingredients:
4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
¾ lb 95% lean ground beef
½ cup finely diced dill pickles
¾ cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese
Directions:
Preheat oven to 425°F. Slice bun tops into ¼-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on cookie sheet/bar pan; bake 8-10 minutes or until lightly toasted. Cool completely.
Slice half of the onion crosswise into thin rings. Cut tomatoes into quarters lengthwise and slice. Set onion and tomatoes aside. Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles. Dice remaining half of onion and pickles. In bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well.
To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g, Protein 20 g, Sodium 730 mg, Fiber 3 g
Creamy One Pot Pasta
Ingredients:
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchatel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Directions:
Thinly slice garlic. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
Yield: 6 servings
Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g
Asian Pork and Noodle Skillet
Ingredients:
2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water
Directions:
Cut carrots into julienne strips. Cut bell pepper lengthwise into ¼-inch strips. Slice green onions; set aside tops for garnish. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in bowl; mix well. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.
Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.
If desired, 2 pounds boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloin.
Yield: 6 servings
Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1280 mg, Fiber 2 g
Ham and Cheese Brunch Squares (this is a family breakfast favorite)
Ingredients:
1 teaspoon vegetable oil
2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
12 eggs
½ teaspoon coarsely ground black pepper
8 ounces thickly sliced deli ham
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
Directions:
Preheat oven to 450°F. Lightly brush bar pan with oil using Basting Brush. Grate cheese. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted. Meanwhile, in bowl, whisk cream cheese until smooth using whisk. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving ¼ cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.
Yield: 12 servings
Nutrients per serving: Calories 250, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 4 g, Protein 16 g, Sodium 530 mg, Fiber 0 g
Power Cooking
Power Cooking with Beef and Power Cooking with Chicken. Each recipe uses 1 lb. of the beef or chicken recipe, so you can double or triple the make ahead beef or chicken depending on how many portions you want. And you can make all of the recipes and freeze them all. 3 lbs. is about all that will fit in a normal pan so if you want to do all 5 recipes than cut the ingredients in half and make 2 batches.
Make Ahead Beef
Ingredients:
3 medium onions
3 lb 90% lean ground beef or 93% lean ground turkey
3 garlic cloves, pressed
Directions:
Chop onions. Place onions, beef and garlic pressed with garlic press into (12-in.) Skillet. Cook over medium-high heat 15-18
minutes or until beef is no longer pink, breaking into crumbles. Divide beef mixture into three portions.
Beef Recipes:
Easy Beef Stroganoff
To one portion of Make-Ahead Ground Beef, add:
8 oz sliced mushrooms
1 can (10¾ oz) condensed cream of mushroom soup
¼ cup water
1 tsp ground paprika
½ tsp salt
¼ tsp coarsely ground black pepper
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Stir 8 oz sour cream into beef mixture. Cook 1 lb egg noodles; drain. Toss with ¼ cup snipped fresh parsley and 2 tbsp melted butter. Spoon stroganoff over noodles and sprinkle with
additional paprika and parsley, if desired.
Yield: 6 servings
Nutrients per serving: Calories 400, Total Fat 22 g, Saturated Fat 11 g, Cholesterol 110 mg, Carbohydrate 27 g, Protein 22 g, Sodium 660 mg, Fiber 2 g
Beef Chili
To one portion of Make-Ahead Ground Beef, add:
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1½ cups water
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Yield: 6 servings
Nutrients per serving: Calories 260, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 50 mg, Carbohydrate 27 g, Protein 21 g, Sodium 980 mg, Fiber 6 g
Zesty Beef Tacos
Ingredients:
To one portion of Make-Ahead Ground Beef, add:
1 cup chunky salsa
1 can (6 oz) tomato paste
¾ cup water
1 pkt (1 oz) taco seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Arrange 12 taco shells on serving platter. Fill with beef mixture, ½ cup shredded cheddar cheese, 1 cup shredded lettuce and 2 seeded and diced
plum tomatoes. Garnish with snipped fresh cilantro and serve with lime wedges, if desired.
Yield: 6 servings
Nutrients per serving: Calories 360, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 55 mg, Carbohydrate 31 g, Protein 22 g, Sodium 1070 mg, Fiber 6 g
Italian Beef Hoagies
To one portion of Make-Ahead Ground Beef, add:
1 each green and red bell pepper, sliced
¼ cup water
2 tbsp red wine vinegar
1 pkt (1 oz) onion soup mix
1 tbsp Italian Seasoning Mix
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in. Skillet) and bring to a simmer over medium heat.)
Sprinkle 1 cup (4 oz) shredded Provolone cheese over beef mixture. Cover with lid and simmer 1-2 minutes or until cheese is melted. Spoon into 6 warm hoagie rolls.
Yield: 6 servings
Nutrients per serving: Calories 610, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrate 75 g, Protein 32 g, Sodium 1380 mg, Fiber 5 g
Barbeque Beef Sloppy Joes
To one portion of Make-Ahead Ground Beef, add:
1 cup ketchup
2 tbsp Smoky Barbecue Rub
2 tsp cider vinegar
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to
a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Divide beef mixture among 6 hamburger buns. Top with coleslaw, shredded cheese, shredded lettuce or sliced green onions, if desired.
Yield: 6 servings
Nutrients per serving: Calories 300, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Carbohydrate 33 g, Protein 20 g, Sodium 860 mg, Fiber 2 g
Make Ahead Chicken
Ingredients:
3 lb boneless, skinless chicken breasts or thighs
1 tbsp vegetable oil
Directions:
Cut chicken into ½-in. cubes. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink,
stirring occasionally. Drain chicken, if necessary. Divide chicken into three portions.
Recipes:
Chicken Stir-Fry
To one portion of Make-Ahead Chicken, add:
1 cup frozen shelled edamame (soybeans)
²/3 cup prepared stir-fry sauce
2 medium carrots, peeled and cut into julienne strips
3 cups small broccoli florets
2 tbsp Asian Seasoning Mix
To finish and serve
1 tsp vegetable oil
½ cup water
6 cups hot cooked rice
Sliced green onions and coarsely
chopped peanuts (optional)
To cook and serve immediately
Heat oil in (12-in.) Skillet over medium-high heat. 1-3 minutes or until shimmering. Add carrots, broccoli and seasoning mix. Cook 3-5 minutes or until broccoli is slightly tender.
Add chicken, edamame and stir-fry sauce. Cook 3-5 minutes or until broccoli is crisp-tender and chicken is hot. Serve stir-fry with rice. If desired, garnish with sliced green
onions and coarsely chopped peanuts
To prepare and freeze
In Bag 1, combine chicken, edamame and stir-fry sauce.
In Bag 2, combine carrots, broccoli and seasoning mix.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Omit oil. Add contents of Bag 2 and water to (12-in.) Skillet; cover. Bring to a simmer over medium-high heat. Add contents of Bag 1 to Skillet; cover. Cook 4-6 minutes or until mixture is heated through and vegetables are crisp-tender, breaking chicken apart as necessary. Serve as directed above.
Yield: 6 servings
Nutrients per serving (excluding optional ingredients):Calories 380, Total Fat 4 g, Saturated Fat .5 g, Cholesterol 45 mg, Carbohydrate 58 g, Protein 27 g, Sodium 1050 mg, Fiber 4 g
Greek Chicken and Orzo Skillet
To one portion of Make-Ahead Chicken, add:
2 medium zucchini, cut into ¼-in. pieces
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) garlic and onion flavored diced tomatoes
3 tbsp Greek Rub
To finish and serve
2 cans (14 oz each) chicken broth
½ cup water
1 lb uncooked orzo
2 oz crumbled feta cheese
½ cup coarsely chopped pitted calamite olives (optional)
To cook and serve immediately
Add beans, tomatoes and rub, broth and water to (12-in.) Skillet; cover and bring to a simmer over medium-high heat. Reduce heat to medium; add orzo. Cover and cook 5 minutes (or halfway through cooking time, according to package directions), stirring occasionally. Add chicken and zucchini. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat; top with feta cheese. Sprinkle with olives, if desired.
To prepare and freeze
In Bag 1, combine chicken and zucchini.
In Bag 2, combine beans, tomatoes and rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Add contents of Bag 2, broth and water to (12-in.) Skillet; cover and bring to a simmer over medium-high heat. Cook 8-10 minutes or until mixture comes to a simmer, breaking
contents apart as necessary.
Yield: 6 servings
Nutrients per serving: Calories 450, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 68 g, Protein 32 g, Sodium 1220 mg, Fiber 6 g
Black Bean Chicken Wraps
To one portion of Make-Ahead Chicken, add:
1 can (15 oz) black beans, drained and rinsed
2-3 tbsp Smoky Barbecue Rub, divided
2 cups cooked rice
To finish and serve
½ cup water
4 oz shredded cheddar cheese
6 11-in. flour tortillas
Shredded lettuce, diced tomatoes and barbecue sauce or Louisiana hot sauce (optional)
To cook and serve immediately
Omit water. Place chicken, beans, rice and 2 tbsp of the rub to (12-in.) Skillet. Cook over medium-high heat 3-5 minutes or until chicken is heated through.
To assemble wraps, divide cheese evenly among tortillas; top with chicken mixture and optional ingredients, if desired. Roll up tortillas tightly. Cut wraps in half on a bias and serve.
Prepare and freeze
In Bag 1, combine chicken, beans and 1-2 tbsp of the rub.
In Bag 2, combine rice and remaining 1 tbsp rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Add contents of Bag 1 and water to (12-in.) Skillet; cover. Cook over medium-high heat 6-8 minutes or until hot, breaking chicken apart as necessary using Bamboo Spatula.
Add contents of Bag 2 to Skillet; cook 4-6 minutes or until mixture is heated through. Assemble wraps as directed above.
Yield: 6 servings
Nutrients per serving (excluding optional ingredients): Calories 460, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 65 mg, Carbohydrate 51 g, Protein 32 g, Sodium 1120 mg, Fiber 4 g
Dijon Chicken Noodle Toss
To one portion of Make-Ahead Chicken, add:
2 cups frozen peas
¼ lb deli ham, diced into ¼-in. pieces
1 can (10¾ oz) condensed cream of chicken soup
2 tbsp Dijon mustard
To finish and serve
12 oz uncooked retina pasta
½ cup water
8 oz sour cream
1 oz grated fresh Parmesan cheese (optional)
¼ cup snipped fresh parsley
To cook and serve immediately
Cook pasta according to package directions; drain.
Meanwhile, place water, ham, soup and mustard in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat, stirring occasionally. Add sour cream to Skillet. Reduce heat to medium; add chicken and peas. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally. Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.
To Prepare and freeze
In Bag 1, combine chicken and peas.
In Bag 2, combine ham, soup and mustard.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Cook and drain pasta as directed above. Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat; cook 8-10 minutes, stirring occasionally and breaking contents apart as necessary. Add sour cream to Skillet. Reduce heat to medium; add chicken and peas. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally. Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.
Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 480, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 56 g, Protein 34 g, Sodium 850 mg, Fiber 5 g
Cheesy Chicken Tortilla Soup
To one portion of Make-Ahead Chicken, add:
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub
To finish and serve
2 cans (14 oz each) reduced-sodium chicken broth
Optional toppings, such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips
To cook and serve immediately
Combine cheese, tomatoes, broth and rub to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.
Add contents chicken, chips and corn to Casserole; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.
To prepare and freeze
In Bag 1, combine chicken, chips and corn.
In Bag 2, combine cheese spread, tomatoes and rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Bring contents of Bag 2 and broth to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally. Add contents of Bag 1; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.
Yield: 6 servings
Nutrients per serving (excluding optional ingredients):
Calories 370, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 75 mg, Carbohydrate 29 g, Protein 30 g, Sodium 1770 mg, Fiber 2 g
Make Ahead Beef
Ingredients:
3 medium onions
3 lb 90% lean ground beef or 93% lean ground turkey
3 garlic cloves, pressed
Directions:
Chop onions. Place onions, beef and garlic pressed with garlic press into (12-in.) Skillet. Cook over medium-high heat 15-18
minutes or until beef is no longer pink, breaking into crumbles. Divide beef mixture into three portions.
Beef Recipes:
Easy Beef Stroganoff
To one portion of Make-Ahead Ground Beef, add:
8 oz sliced mushrooms
1 can (10¾ oz) condensed cream of mushroom soup
¼ cup water
1 tsp ground paprika
½ tsp salt
¼ tsp coarsely ground black pepper
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Stir 8 oz sour cream into beef mixture. Cook 1 lb egg noodles; drain. Toss with ¼ cup snipped fresh parsley and 2 tbsp melted butter. Spoon stroganoff over noodles and sprinkle with
additional paprika and parsley, if desired.
Yield: 6 servings
Nutrients per serving: Calories 400, Total Fat 22 g, Saturated Fat 11 g, Cholesterol 110 mg, Carbohydrate 27 g, Protein 22 g, Sodium 660 mg, Fiber 2 g
Beef Chili
To one portion of Make-Ahead Ground Beef, add:
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1½ cups water
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Yield: 6 servings
Nutrients per serving: Calories 260, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 50 mg, Carbohydrate 27 g, Protein 21 g, Sodium 980 mg, Fiber 6 g
Zesty Beef Tacos
Ingredients:
To one portion of Make-Ahead Ground Beef, add:
1 cup chunky salsa
1 can (6 oz) tomato paste
¾ cup water
1 pkt (1 oz) taco seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Arrange 12 taco shells on serving platter. Fill with beef mixture, ½ cup shredded cheddar cheese, 1 cup shredded lettuce and 2 seeded and diced
plum tomatoes. Garnish with snipped fresh cilantro and serve with lime wedges, if desired.
Yield: 6 servings
Nutrients per serving: Calories 360, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 55 mg, Carbohydrate 31 g, Protein 22 g, Sodium 1070 mg, Fiber 6 g
Italian Beef Hoagies
To one portion of Make-Ahead Ground Beef, add:
1 each green and red bell pepper, sliced
¼ cup water
2 tbsp red wine vinegar
1 pkt (1 oz) onion soup mix
1 tbsp Italian Seasoning Mix
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in. Skillet) and bring to a simmer over medium heat.)
Sprinkle 1 cup (4 oz) shredded Provolone cheese over beef mixture. Cover with lid and simmer 1-2 minutes or until cheese is melted. Spoon into 6 warm hoagie rolls.
Yield: 6 servings
Nutrients per serving: Calories 610, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrate 75 g, Protein 32 g, Sodium 1380 mg, Fiber 5 g
Barbeque Beef Sloppy Joes
To one portion of Make-Ahead Ground Beef, add:
1 cup ketchup
2 tbsp Smoky Barbecue Rub
2 tsp cider vinegar
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into (10-in.) Skillet and bring to
a simmer over medium heat.
(If cooking immediately, combine ingredients in (10-in.) Skillet and bring to a simmer over medium heat.)
Divide beef mixture among 6 hamburger buns. Top with coleslaw, shredded cheese, shredded lettuce or sliced green onions, if desired.
Yield: 6 servings
Nutrients per serving: Calories 300, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Carbohydrate 33 g, Protein 20 g, Sodium 860 mg, Fiber 2 g
Make Ahead Chicken
Ingredients:
3 lb boneless, skinless chicken breasts or thighs
1 tbsp vegetable oil
Directions:
Cut chicken into ½-in. cubes. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink,
stirring occasionally. Drain chicken, if necessary. Divide chicken into three portions.
Recipes:
Chicken Stir-Fry
To one portion of Make-Ahead Chicken, add:
1 cup frozen shelled edamame (soybeans)
²/3 cup prepared stir-fry sauce
2 medium carrots, peeled and cut into julienne strips
3 cups small broccoli florets
2 tbsp Asian Seasoning Mix
To finish and serve
1 tsp vegetable oil
½ cup water
6 cups hot cooked rice
Sliced green onions and coarsely
chopped peanuts (optional)
To cook and serve immediately
Heat oil in (12-in.) Skillet over medium-high heat. 1-3 minutes or until shimmering. Add carrots, broccoli and seasoning mix. Cook 3-5 minutes or until broccoli is slightly tender.
Add chicken, edamame and stir-fry sauce. Cook 3-5 minutes or until broccoli is crisp-tender and chicken is hot. Serve stir-fry with rice. If desired, garnish with sliced green
onions and coarsely chopped peanuts
To prepare and freeze
In Bag 1, combine chicken, edamame and stir-fry sauce.
In Bag 2, combine carrots, broccoli and seasoning mix.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Omit oil. Add contents of Bag 2 and water to (12-in.) Skillet; cover. Bring to a simmer over medium-high heat. Add contents of Bag 1 to Skillet; cover. Cook 4-6 minutes or until mixture is heated through and vegetables are crisp-tender, breaking chicken apart as necessary. Serve as directed above.
Yield: 6 servings
Nutrients per serving (excluding optional ingredients):Calories 380, Total Fat 4 g, Saturated Fat .5 g, Cholesterol 45 mg, Carbohydrate 58 g, Protein 27 g, Sodium 1050 mg, Fiber 4 g
Greek Chicken and Orzo Skillet
To one portion of Make-Ahead Chicken, add:
2 medium zucchini, cut into ¼-in. pieces
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) garlic and onion flavored diced tomatoes
3 tbsp Greek Rub
To finish and serve
2 cans (14 oz each) chicken broth
½ cup water
1 lb uncooked orzo
2 oz crumbled feta cheese
½ cup coarsely chopped pitted calamite olives (optional)
To cook and serve immediately
Add beans, tomatoes and rub, broth and water to (12-in.) Skillet; cover and bring to a simmer over medium-high heat. Reduce heat to medium; add orzo. Cover and cook 5 minutes (or halfway through cooking time, according to package directions), stirring occasionally. Add chicken and zucchini. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat; top with feta cheese. Sprinkle with olives, if desired.
To prepare and freeze
In Bag 1, combine chicken and zucchini.
In Bag 2, combine beans, tomatoes and rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Add contents of Bag 2, broth and water to (12-in.) Skillet; cover and bring to a simmer over medium-high heat. Cook 8-10 minutes or until mixture comes to a simmer, breaking
contents apart as necessary.
Yield: 6 servings
Nutrients per serving: Calories 450, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 68 g, Protein 32 g, Sodium 1220 mg, Fiber 6 g
Black Bean Chicken Wraps
To one portion of Make-Ahead Chicken, add:
1 can (15 oz) black beans, drained and rinsed
2-3 tbsp Smoky Barbecue Rub, divided
2 cups cooked rice
To finish and serve
½ cup water
4 oz shredded cheddar cheese
6 11-in. flour tortillas
Shredded lettuce, diced tomatoes and barbecue sauce or Louisiana hot sauce (optional)
To cook and serve immediately
Omit water. Place chicken, beans, rice and 2 tbsp of the rub to (12-in.) Skillet. Cook over medium-high heat 3-5 minutes or until chicken is heated through.
To assemble wraps, divide cheese evenly among tortillas; top with chicken mixture and optional ingredients, if desired. Roll up tortillas tightly. Cut wraps in half on a bias and serve.
Prepare and freeze
In Bag 1, combine chicken, beans and 1-2 tbsp of the rub.
In Bag 2, combine rice and remaining 1 tbsp rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Add contents of Bag 1 and water to (12-in.) Skillet; cover. Cook over medium-high heat 6-8 minutes or until hot, breaking chicken apart as necessary using Bamboo Spatula.
Add contents of Bag 2 to Skillet; cook 4-6 minutes or until mixture is heated through. Assemble wraps as directed above.
Yield: 6 servings
Nutrients per serving (excluding optional ingredients): Calories 460, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 65 mg, Carbohydrate 51 g, Protein 32 g, Sodium 1120 mg, Fiber 4 g
Dijon Chicken Noodle Toss
To one portion of Make-Ahead Chicken, add:
2 cups frozen peas
¼ lb deli ham, diced into ¼-in. pieces
1 can (10¾ oz) condensed cream of chicken soup
2 tbsp Dijon mustard
To finish and serve
12 oz uncooked retina pasta
½ cup water
8 oz sour cream
1 oz grated fresh Parmesan cheese (optional)
¼ cup snipped fresh parsley
To cook and serve immediately
Cook pasta according to package directions; drain.
Meanwhile, place water, ham, soup and mustard in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat, stirring occasionally. Add sour cream to Skillet. Reduce heat to medium; add chicken and peas. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally. Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.
To Prepare and freeze
In Bag 1, combine chicken and peas.
In Bag 2, combine ham, soup and mustard.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Cook and drain pasta as directed above. Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat; cook 8-10 minutes, stirring occasionally and breaking contents apart as necessary. Add sour cream to Skillet. Reduce heat to medium; add chicken and peas. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally. Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.
Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 480, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 56 g, Protein 34 g, Sodium 850 mg, Fiber 5 g
Cheesy Chicken Tortilla Soup
To one portion of Make-Ahead Chicken, add:
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub
To finish and serve
2 cans (14 oz each) reduced-sodium chicken broth
Optional toppings, such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips
To cook and serve immediately
Combine cheese, tomatoes, broth and rub to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.
Add contents chicken, chips and corn to Casserole; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.
To prepare and freeze
In Bag 1, combine chicken, chips and corn.
In Bag 2, combine cheese spread, tomatoes and rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To cook and serve from freezer
Bring contents of Bag 2 and broth to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally. Add contents of Bag 1; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.
Yield: 6 servings
Nutrients per serving (excluding optional ingredients):
Calories 370, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 75 mg, Carbohydrate 29 g, Protein 30 g, Sodium 1770 mg, Fiber 2 g
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