Chicken Tetrazzini.

CHICKEN TETRAZZINI

6 tbls butter
2 ½ cups chicken broth
½ cup white win
1 cup sliced mushrooms
2 tsp garlic
1 bunch green onions
5 tbls flour
1 ¼ cup light cream
¾ cup parmesan cheese
3 cups cooked chicken
12 oz cooked vermicelli
2 tsp oregano
½ cup chopped onion
Salt and pepper to taste

Method:
Melt 3 tbls butter over medium heat. Sautee the onions in the butter until tender. Mix in the flour and cook, stirring occasionally until bubbly. Add mushrooms and cook until tender. Remove the pan fro the heat and stir in chicken broth, light cream and wine. Return to heat and cook, stirring until sauce is smooth and thickened. Stir in parmesan cheese. Mix cooked pasta with sauce and chicken. Add salt and pepper to taste.

Recipe courtesy: Alex Naman- Naman’s Catering

Sausage Stuffed Squash.

Sausage Stuffed Squash

6 yellow summer squash
1 lb. hot or mild sausage
¼ cup chopped onions
¾ cup bread crumbs
1 cup sharp cheddar cheese
1 T oregano
1 T thyme
1 T basil

Preheat oven to 400 degrees. Boil squash until softened and then cut in half lengthwise and remove seeds from each half. Or, cut in half and remove seeds first, then cook shells gently in 1 T hot olive oil in a covered skillet over medium-low heat. Turn shells once, cooking ~3 minutes on each side or just until tender. Transfer to a rack, cool and pat dry with a paper towel.

Brown the sausage in a skillet, along with onions, and drain. Then mix in bread crumbs, cheese and herbs.

Fill squash shells and bake in oven for 15 minutes. Also may want to add a sprinkle of cheese on top and broil for the last minute.

PB & J Breakfast Cookies

PB & J Breakfast Cookies
from Fix, Freeze, Feast

These are perfect with a glass of milk!

Makes about 32 Cookies

1 1/2 cups natural peanut butter
1 cup (2 sticks) butter
1 cup packed brown sugar
1/2 cup apricot jam, preferably no sugar added
1/4 cup molasses
4 eggs
2 teaspoons vanilla extract

4 cups old-fashioned rolled oats

3 cups whole wheat flour

1 cup hulled sunflower seeds

1 cup instant dry milk powder

2 teaspoons baking soda

1 teaspoon salt

Wax paper

4 one-gallon freezer bags, labeled

1. Preheat the oven to 350 degrees.

2. Combine peanut butter, butter, brown sugar, jam, molasses, eggs, and vanilla in a food processor or by hand in a large bowl. Mix oats, flour, sunflower seeds, dry milk, baking soda, and salt in a separate large bowl. Pour the peanut butter mixture in to the dry ingredients; mix well.

3. Scoop dough with a 1/4-cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes. Cool on baking sheets for 5 minutes; transfer to a cooling rack. Divide cooled cookies evenly among freezer bags, separating layers with wax paper.

4. Seal and freeze.

To Enjoy: 

Remove desired number of cookies from freezer; thaw in the refrigerator or at room temperature.

Bake before freezing?

We like to bake these before freezing so they're easy to grab in the morning. The dough does freeze well thought, so it you prefer, freeze the dough.

East-Indian Rice Ring

East-Indian Rice Ring
from Frozen Assets by Deborah Taylor-Hough

Prepare on serving day.

1/4 cup butter
1/2 cup onion, chopped
1/4 cup slivered almonds
1/2 cup light raisins (we omit these)
6 cups hot cooked rice
shredded coconut

In skillet, melt butter and saute chopped onion and almonds until golden. Add light raisins; heat until plump. Add hot rice; mix gently. Press mixture into greased 6 1/2 cup ring mold. Remove from mold at once and place on to a round serving platter. Fill center of rice ring with Orange Curried Chicken. Top with a sprinkling of shredded coconut, if desired.

Orange Curried Chicken

Note: We are trying to get back in the habit of cooking and freezing our meals in advance. This is one of the first new recipes we've tried - and one of the most delicious meals we've made.

Orange Curried Chicken
from The Everything Meals for a Month Cookbook by Linda Larsen

Serve this delicious Indian dish with extra curry powder for those who like it hot.
To serve immediately, add frozen peppers and onions and simmer 5 to 8 minutes until hot: serve over rice.

Serves 4
4 boneless, skinless chicken breasts
3 tablespoons flous
1 tablespoon curry powder
1 teaspoon salt
3 tablespoons olive oil
1 cup orange juice
1/2 cup evaporated milk
2 cups frozen peppers and onions

1. Cut chicken breasts into 1-inch pieces. Combine flour, curry powder, and salt on large plate. Add chicken and toss to coat.

2. Heat olive oil in large skillet. Add chicken; cook and stir until chicken is almost cooked. Add orange juice; simmer for 10 to 15 minutes, until chicken is thoroughly cooked. Add evaporated milk, stir, and remove from heat.

3. Chill mixture in refrigerator or ice-water bath until cold. Add frozen vegetables and mix gently. Wrap, label, and freeze.

4. To thaw and reheat. Thaw mixture overnight in refrigerator. Place in heavy skillet and cook over medium heat for 10 to 15 minutes, until bubbly and thoroughly heated. Serve over hot cooked rice. (The East-Indian Rice Ring is a perfect complement to this dish.)