1/2 cup white wine
1 10 oz can reduced fat cream of mushroom soup
1/2 cup mushrooms, sliced
1/4 cup flour
1 cup fat free sour cream
6 boned chicken breasts (I still use boneless skinless, because that's what I always have on hand)
Mix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag. Seal and freeze.
On serving day, place check and sauce in crock pot. Sprinkle with pepper and paprika. Cover and cook on low for 6-8 hours.
Serve with pasta or potatoes if desired.
Honey Soy Marinate Tilapia
2 Tilapia Filets (works well with mahi mahi also)
3 T Honey
3 T Soy Sauce
3T Balsamic Vinegar
1 Clove Garlic minced
Preheat oven to 350.
Mix last four ingredients in a shallow dish. Add fish fillets, and let marinade in fridge for at least 20 min. Bake in preheated oven for 15-20 minutes, or until fish flakes.
Review: This was a simple marinade.. .I marinaded my fish for 6 hours and the flavor was fantastic. If you plan to make this ahead and not use it the same day I would make the marinade in a shallow dish with lid. I also doubled all ingredients in order to feed my entire family.
Cheese stuffed meatloaf
1 lb. ground beef/turkey
3/4 cup seasoned dry breadcrumbs
1/2 cup finely chopped onion
1/4 cup each: milk and marinara sauce
1 1/2 tsp. dried Italian seasoning
1 tsp. garlic salt
1 egg, lightly beaten
16 small mozzarella cheese balls
When ready to cook preheat oven to 350°F. Mix all ingredients except ketchup and cheese in a large bowl until well combined. Shape mixture into 3-inch flat patties and place a small fresh mozzarella ball into the center of each. Press mixture around cheese to completely enclose. Place on a baking sheet and cook for 30 minutes. Serve over pasta with your favorite marinara.
Review: This time I prepared one large meatloaf.
Tequila lime chicken from here
12 boneless skinless chicken breasts
3/4 cup soy sauce
1/2 cup sweet and sour mix
3 T tequila
3 T lime juice
1 T dry mustard
3 t minced garlic
3 one-gallon freezer bags
Place 4 chicken breasts in each bag. Whisk together the other ingredients and divide the marinade evenly over the chicken. Seal and freeze.
On cooking day, completely thaw one entree in the refrigerator. Heat grill to medium and cook chicken until internal temperature reaches 170 degrees F. Discard marinade.
Another week of great meals prepared on Sunday night and cooked throughout the week! I love this method, for me it works so well! Chicken Marinade from here Picture credits also to food and family!
Recipe:3-4 chicken breasts
1 cup Italian dressing
1/2 cup barbeque sauce
Put the chicken breasts in a resealable, gallon-size plastic bag. Dump in the salad dressing and barbeque sauce. Shake, flip, and otherwise mix it all together. Let sit in the fridge for several hours or overnight, flipping the bag whenever you think about it. Grill as usual.
This was delicious and simple. I loved the tang that the Italian dressing added!
Meatloaf from here with photo credits as well.
1 lb ground turkey/chicken1 egg
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend
minced parsley for garnish
In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.To make ahead meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and place in the refrigerator. When ready to prepare and serve, preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet. Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.Tequila-Lime
Chicken Marinade from here photo from here
4 boneless skinless chicken breasts
1/4 cup soy sauce
1/4 cup sweet and sour mix
1 T tequila
1 T lime juice
1 Tsp. dry mustard
1 tsp minced garlic
Directions:Place 4 chicken breasts in freezer bag. Whisk together the other ingredients and our the marinade evenly over the chicken. Seal and place in regrigerator.When ready to cook place on hot grill until juices run clear and center is no longer pink.
1 pound ground turkey
1 medium onion, chopped
1 green bell pepper, chopped
1 tsp minced garlic
1/2 tsp black pepper
1 Tblsp lemon juice
1/2 cup ketchup
1/3 cup BBQ sauce
Directions:To prepare ahead of time mix first five ingredients and place in a sealed container. Then mix last three ingredients and place in a small sealed container
. In a skillet, brown the turkey along with the onion, bell pepper, and garlic until the turkey is cooked completely through. Be sure to break up the turkey into small pieces - large chunks just aren't that appealing in sloppy joe!Once the turkey is done, add the ketchup/BBQ sauce mixture and allow to cook until heated all the way through.Take caution that you do not want to burn the mix after adding the ketchup and bbq sauce.Cola Pork Chops
1 cup ketchup
1 cup cola-flavored carbonated beverage
2 tablespoons brown sugar
8 pork chopssalt and pepper to taste
Mix together the ketchup, cola and brown sugar. Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper. Refrigerate, When ready to prepare bake in a 350 degree oven for about one hour depending on the thickness of the pork chop.Review: This is simple, esay weeknight dish. My husband really likes the flavor and I just like it for speed and ease.