Monday, September 19, 2011

This weeks meals were prepared yesterday, I love preparing my meals ahead of time because it gives me extra time in the evenings. Chicken with mushrooms in a wine sauce
Ingredients: 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) Directions: 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
Ingredients 2 Tilapia Filets (works well with mahi mahi also) 3 T Honey 3 T Soy Sauce 3T Balsamic Vinegar 1 Clove Garlic minced Directions: 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 Ingredients 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 Directions 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 Ingredients: 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 Directions: 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.

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