By the time we get home and put all of our newly assembled meals in the freezer, we want to stay out of the kitchen as much as possible for the rest of the day! This is a quick, nourishing and tasty solution.
At the end of our cooking session:
Cut up 2-4 raw chicken breasts per family of six
Scrub 5 pound bag of new potatoes by running them through the dishwasher rinse cycle
Quarter the clean potatoes, and distribute among the batches.
Wash fresh green beans, as many as you desire (fresh or
canned-- any green veggie would work).
Arrange in disposible foil baking pans.
Sprinkle each batch with a packet of Italian dressing mix and
then top with a melted stick of butter. Cover with foil and send home raw for tonight's dinner.
At home, bake at 350
degrees for 1 hour.
Monday, November 5, 2012
Pressure Cooker recipes from Chef Brad
We are adapting our favorite Chef Brad’s recipes by preparing them in advance as frozen
crock-pops. The ingredients are
assembled and frozen in containers that can removed just before
cooking. In this case, we are
speeding things up by popping the frozen food into the pressure cooker rather
than a crock pot. It would be
confusing to call them pressure-pops, so we’ll continue referring to them as
crock-pops. The amount of extra time required in the pressure cooker because the food begins cooking in a frozen state remains to be determined. We'll let you know after we test these.
Millet Rigatoni
This recipe is a family favorite at Chef Brad's home. So easy and so
tasty. This must be done in an electric pressure cooker. The electric pressure cooker is amazing for this meal.
Ingredients
16 oz Sweet ground Italian Sausage
½ cup Millet, uncooked
26 oz pasta sauce, garlic and herb
28 oz Crushed tomatoes, or Whole tomatoes crushed with hand
12 oz can roasted red peppers, chopped
2 T. Italian seasoning
1 lb. dry rigatoni
Salt and pepper
2 cups water (if using crock pop, add water to the pressure cooker)
2 cups water (if using crock pop, add water to the pressure cooker)
Directions
Turn on an electric pressure cooker to high heat. Let it
begin the heat up. Add the sausage with a little olive oil. Using a flat spoon,
break up the meat in the cooker to let it begin to brown. Add the millet into
the sausage. When it is about half way brown, you can begin to add all the
other ingredients. Once the ingredients are all in the cooker, add a can full
of water (using the pasta sauce can). Add more water if needs be till the water
line is right above the pasta. Place on the lid, and cook for six minutes on
high pressure. Let pressure come down naturally and open and top with cheese
and close until cheese melts.
Crock Pop Directions: unmold frozen crock pop, add 2 cups water to the pressure cooker, and change the processing time to 16 minutes on high, letting the pressure come down naturally.
Chicken Thigh Stew
This soup is soul food. So tasty, you will want to make sure
you have leftovers. Chef Brad serves this stew on or over pressure cooked Yukon Gold
potatoes.
Prep Time: 5 minutes
Cook Time: 12 minutes
This recipe is Gluten Free
Ingredients
10 skinless chicken thighs
3 stalks celery, chopped
1 yellow onion, chopped
3 garlic cloves, chopped
2 large carrots, chopped
3 tablespoons olive oil
Fresh rosemary, parsley, and marjoram, chopped
1 large can fire roasted tomatoes
1/2 cup brown rice
Salt and pepper to taste
Corn starch or Ultra gel for thickening (try 2 tablespoons CS in a little water)
6 ½ cups water (If using crock-pop add water to the pressure cooker)
Directions
In pressure cooker, sauté onions, garlic, celery, and
carrots in 3 tablespoons olive oil. Add some of the water and sauté for 3
minutes. Add remaining ingredients and place lid on pressure cooker and cook
for 12 minutes. Remove lid and thicken with Ultra gel or corn starch. Salt and
pepper to taste.
Serve over cooked potatoes.
Pop crock direction: add 6 1/2 cups water to pressure cooker. Change processing time in the pressure cooker to 22 minutes. Quick release and thicken sauce with corn starch or ultra gel (see instructions above).
Lemon Chicken
This is a wonderful new twist on a old favorite recipe of Chef Brad's that he called Lemon Chicken Louise, after his wife. He has updated it using
whole grains and the result is amazing.
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Completion Time: 30 minutes
Ingredients
8 chicken thighs, skin off
2 cups fresh ground whole grain flour, I like a mixture of
spelt, barley, and brown rice.
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
Peanut oil
Salt and pepper
Fresh parsley, chopped
Directions
Crock Pop instructions: Add 1 cup water. Process on high for 25 minutes. Let pressure release naturally.
Chicken Rolls
The five "fat" Whiting sisters, our cousins, Joyce, Glenna, Myrna, Debra, and Terry, picked the title of their cookbook, The Fat Sisters Cookbook to honor their mother, Aleen, who told them, "Never trust a skinny cook." Their chicken rolls recipe is so popular, some of their family can eat a dozen at a sitting. We share an adaptation of their recipe here, as we are substituting ritz crackers for the seasoned croutons, and we are leaving out the sage and nuts that they mix into the crushed coutons.
Chicken Rolls
3 ounces cream cheese, softened
2 tablespoons butter
1 1/2 cups cooked chicken, chopped
1 can refrigerator crescent rolls
1/2 cup crushed Ritz crackers
3 tablespoons butter, melted
For the filling, mix cream cheese and butter well. Then stir in chicken. Separate crescent rolls into eight triangular pieces. Spread each with about 1/4 cup chicken mixture. Roll up and tuck sides of dough under to make a ball. Pinch the dough to seal edges.
Run Ritz crackers though food processor to form crumbs. Dip each roll in the melted butter and then in the crumbs. Place on cookie sheet and bake 15 to 20 minutes at 375 degrees. Serve with gravy on top. Can be frozen (before or after baking) and reheated.
Gravy options: Used canned cream of chicken soup thinned with 1/3 cup of water or milk.
Tip: Costco deli chicken works well in this.
Fat Sister's original crumb mixture:
1/2 cup seasoned croutons, crushed
1/4 cup walnuts or pecans, finely chopped
1/2 teaspoon sage
Chicken Rolls
3 ounces cream cheese, softened
2 tablespoons butter
1 1/2 cups cooked chicken, chopped
1 can refrigerator crescent rolls
1/2 cup crushed Ritz crackers
3 tablespoons butter, melted
For the filling, mix cream cheese and butter well. Then stir in chicken. Separate crescent rolls into eight triangular pieces. Spread each with about 1/4 cup chicken mixture. Roll up and tuck sides of dough under to make a ball. Pinch the dough to seal edges.
Run Ritz crackers though food processor to form crumbs. Dip each roll in the melted butter and then in the crumbs. Place on cookie sheet and bake 15 to 20 minutes at 375 degrees. Serve with gravy on top. Can be frozen (before or after baking) and reheated.
Gravy options: Used canned cream of chicken soup thinned with 1/3 cup of water or milk.
Tip: Costco deli chicken works well in this.
Fat Sister's original crumb mixture:
1/2 cup seasoned croutons, crushed
1/4 cup walnuts or pecans, finely chopped
1/2 teaspoon sage
Saturday, October 13, 2012
Chili and Corn bread
I can't think of a more delicious meal to serve on a busy cold autumn school day than chili and cornbread. Wait, we're still getting used to school routines. No time? Canned chili and corn bread mix to the rescue. We recommend Cattle Drive Gold chili available from Costco in number 15 oz. (2 serving size) cans or number 10 cans that serve 12. We divided the #10 can for two families of six people, and froze each into crockpops.* Our family of eight includes 4 teenagers, so they need their own #10 can!
Also available at Costco are large bags of Marie Callendar Corn Bread Mix. There are 15 cups in each bag, and 3 cups will yield nine squares of cornbread or 12 muffins.
Garnishes for chili: diced onion, shredded cheese, a sprig of fresh cilantro, or a dab of sour cream.
Serve this dinner with: raw veggie plate and glasses of cold milk.
Advance plan: Place frozen crockpop in crockpot in the morning. Put unfrozen chili in crock pot by noon. Allow 30 minutes for the corn bread to bake before serving.
10 minute Quick plan: heat chili on stove while microwaving a square glass pan of batter for 9 1/2 min. on high on an inverted dinner plate.
Single Serving plan: microwave chili a serving at a time and microwave the corn muffin mix as needed in silacone muffin liner, about 3 min. on high.
Marie Callendar Corn Bread Mix Instructions
For 8 by 8 inch pan of corn bread
3 cups mix (we pre-measured this. Emily has six cups, so double the water Em!)
1 1/2 cups water
Preheat oven to 375 degrees. Place 1 1/2 cups water in mixing bowl. Pour in 3 cups of Corn Bread Mix while slowly mixing together. Spray sides and bottom of 8 by 8 inch pan before pouring in batter or make 12 muffins. Bake 30 to 35 minutes. If doing a double batch, use a 9 by 13 inch pan or make 24 muffins.
Microwave directions for Cornbread in a hurry:
If using square glass pan, follow directions above except put the prepared pan of batter on an inverted plate on top of the microwave turntable. Microwave on high for 9 and a half minuts.
If you have muffin pans that can be microwaved, either spray the muffin pan with oil or line with cupcake papers. Put them on the turntable and zap on high for 3 1/2 minutes.
Corn Bread Nutrition information: 2 by 2 inch piece = 150 cal.
total fat: 3 g (no saturated or trans fat)
total carbohydrates = 28 g
sodium 300 mg
Chili Nutrition Information:
1 cup of chili = 290 calories
12 g fat
0.5 g saturated fat
0 trans fat
23 g carbohydrates
*A Crockpop is a preassembled dinner frozen in a crock-pot sized container to pop the frozen food out of its container, directly into the crockpot fully ready to start cooking as soon as it is plugged in. Usual setting is low.
Enjoy dinner! Diana
Also available at Costco are large bags of Marie Callendar Corn Bread Mix. There are 15 cups in each bag, and 3 cups will yield nine squares of cornbread or 12 muffins.
Garnishes for chili: diced onion, shredded cheese, a sprig of fresh cilantro, or a dab of sour cream.
Serve this dinner with: raw veggie plate and glasses of cold milk.
Advance plan: Place frozen crockpop in crockpot in the morning. Put unfrozen chili in crock pot by noon. Allow 30 minutes for the corn bread to bake before serving.
10 minute Quick plan: heat chili on stove while microwaving a square glass pan of batter for 9 1/2 min. on high on an inverted dinner plate.
Single Serving plan: microwave chili a serving at a time and microwave the corn muffin mix as needed in silacone muffin liner, about 3 min. on high.
Marie Callendar Corn Bread Mix Instructions
For 8 by 8 inch pan of corn bread
3 cups mix (we pre-measured this. Emily has six cups, so double the water Em!)
1 1/2 cups water
Preheat oven to 375 degrees. Place 1 1/2 cups water in mixing bowl. Pour in 3 cups of Corn Bread Mix while slowly mixing together. Spray sides and bottom of 8 by 8 inch pan before pouring in batter or make 12 muffins. Bake 30 to 35 minutes. If doing a double batch, use a 9 by 13 inch pan or make 24 muffins.
Microwave directions for Cornbread in a hurry:
If using square glass pan, follow directions above except put the prepared pan of batter on an inverted plate on top of the microwave turntable. Microwave on high for 9 and a half minuts.
If you have muffin pans that can be microwaved, either spray the muffin pan with oil or line with cupcake papers. Put them on the turntable and zap on high for 3 1/2 minutes.
Corn Bread Nutrition information: 2 by 2 inch piece = 150 cal.
total fat: 3 g (no saturated or trans fat)
total carbohydrates = 28 g
sodium 300 mg
Chili Nutrition Information:
1 cup of chili = 290 calories
12 g fat
0.5 g saturated fat
0 trans fat
23 g carbohydrates
*A Crockpop is a preassembled dinner frozen in a crock-pot sized container to pop the frozen food out of its container, directly into the crockpot fully ready to start cooking as soon as it is plugged in. Usual setting is low.
Enjoy dinner! Diana
Wednesday, February 29, 2012
Dinner's done, now to invite guests!
We are having a dinner party and I plan on serving this yummy dish along with a dessert and salad. Having the main part already done means I can focus on the presentation of the salad, fuss over the table and have a clean kitchen, as never before seen at my house until freezing became my friend. Who knows, I might even have time to get myself ready too.
Creamy Balsamic Si-auce
2 Tablespoons butter
18 white mushrooms, cubed
2 Tablespoons extra-virgin olive oil
2 large cloves garlic, pressed
1 teaspoon dried thyme
salt and pepper to taste
1/2 cup sweet onion, graded finely
2 Tablespoons all-purpose flour
4 teaspoons (good quality) balsamic vinegar
3 Tablespoons heavy cream
1 teaspoon lemon juice
1 pinch lemon zest
1/4 cup chopped flat-leaf parsley
1 1/2 cups water
1 Tablespoon Ultra Gel (optional)
Melt butter in sauce pan on medium-high.
Brown mushrooms for 4 minutes. Set aside until cool.
Add to quart-size Ziplock. Some people don't appreciate the fine taste of mushrooms, my kids come to mind. This is the advantage having the mushrooms in a separate bag then the sauce.
Heat oil in sauce pan on medium-high. Add onion, thyme, salt, pepper, and garlic; saute for 2 minutes.
Add flour and stir for 2 more minutes. Let it cool.
In a quart-sized Ziplock, lining a pint jar, add parsley, lemon juice, zest, cream, balsamic vinegar, and onion mixture. Seal and flatten for freezing.
Cut up Costco chicken and put in a quart-size Ziplock.
Measure Ultra Gel into a separate Ziplock. Because mushrooms have extra water, the sauce may be too runny so this is why it's nice to be able to add a thickener while sauce is hot.
Label gallon-size Ziplock bag and place all three smaller bags inside. You may also want to put the dry orzo package and the Ultra Gel inside too.
Sample Label Below:
Family Name, Date Made: Prep Time: 10 minutes, stove
Cook orzo as directed.
Bring 1 1/2 cups of water to a boil. Add sauce packet to water. If everyone likes mushrooms and thawed chicken, add now along with Ultra Gel. Cook on medium-high until thick. Option: Heat mushrooms and chicken, serve on the side. (Ultra Gel is not necessary in sauce if mushrooms are not added).
Suggested Sides: Fresh Green Salad, Peas, Bread
For my family, I will heat the mushrooms in the sauce and serve the chicken on the side for my kiddos who will only eat buttered orzo and chicken. When will my kids get tired of bland food? Well, I guess that means my husband can have thirds again, he never wants seconds of food so I'm excited to see what my co-opping friends think too.
Recipe at a Glance:
Creamy Balsamic Sauce
2 Tablespoons butter
18 white mushrooms, cubed
2 Tablespoons extra-virgin olive oil
2 large cloves garlic, pressed
1 teaspoon dried thyme
salt and pepper to taste
1/2 cup sweet onion, graded finely
2 Tablespoons all-purpose flour
4 teaspoons (good quality) balsamic vinegar
3 Tablespoons heavy cream
1 teaspoon lemon juice
1 pinch lemon zest
1/4 cup chopped flat-leaf parsley
1 1/2 cups water
Melt butter in sauce pan on medium-high. Brown mushrooms for 4 minutes. Set aside until cool. Add to quart-size Ziplock.
Heat oil in sauce pan on medium-high. Add onion, thyme, salt, pepper, and garlic; saute for 2 minutes. Add flour and stir for 2 more minutes. Let it cool. In a quart-sized Ziplock, lining a pint jar, add parsley, lemon juice, zest, cream, balsamic vinegar, and onion mixture. Seal and flatten for freezing.
Cut up Costco chicken and put in a quart-size Ziplock.
Measure Ultra Gel into a separate Ziplock.
Label gallon-size Ziplock bag and place all three smaller bags inside. You may want to put the dry orzo package and Ultra Gel inside.
-Anna Marie
Creamy Balsamic Si-auce
2 Tablespoons butter
18 white mushrooms, cubed
2 Tablespoons extra-virgin olive oil
2 large cloves garlic, pressed
1 teaspoon dried thyme
salt and pepper to taste
1/2 cup sweet onion, graded finely
2 Tablespoons all-purpose flour
4 teaspoons (good quality) balsamic vinegar
3 Tablespoons heavy cream
1 teaspoon lemon juice
1 pinch lemon zest
1/4 cup chopped flat-leaf parsley
1 1/2 cups water
1 Tablespoon Ultra Gel (optional)
Melt butter in sauce pan on medium-high.
Brown mushrooms for 4 minutes. Set aside until cool.
Add to quart-size Ziplock. Some people don't appreciate the fine taste of mushrooms, my kids come to mind. This is the advantage having the mushrooms in a separate bag then the sauce.
Heat oil in sauce pan on medium-high. Add onion, thyme, salt, pepper, and garlic; saute for 2 minutes.
Add flour and stir for 2 more minutes. Let it cool.
In a quart-sized Ziplock, lining a pint jar, add parsley, lemon juice, zest, cream, balsamic vinegar, and onion mixture. Seal and flatten for freezing.
Cut up Costco chicken and put in a quart-size Ziplock.
Measure Ultra Gel into a separate Ziplock. Because mushrooms have extra water, the sauce may be too runny so this is why it's nice to be able to add a thickener while sauce is hot.
Label gallon-size Ziplock bag and place all three smaller bags inside. You may also want to put the dry orzo package and the Ultra Gel inside too.
Sample Label Below:
Family Name, Date Made: Prep Time: 10 minutes, stove
Cook orzo as directed.
Bring 1 1/2 cups of water to a boil. Add sauce packet to water. If everyone likes mushrooms and thawed chicken, add now along with Ultra Gel. Cook on medium-high until thick. Option: Heat mushrooms and chicken, serve on the side. (Ultra Gel is not necessary in sauce if mushrooms are not added).
Suggested Sides: Fresh Green Salad, Peas, Bread
For my family, I will heat the mushrooms in the sauce and serve the chicken on the side for my kiddos who will only eat buttered orzo and chicken. When will my kids get tired of bland food? Well, I guess that means my husband can have thirds again, he never wants seconds of food so I'm excited to see what my co-opping friends think too.
Recipe at a Glance:
Creamy Balsamic Sauce
2 Tablespoons butter
18 white mushrooms, cubed
2 Tablespoons extra-virgin olive oil
2 large cloves garlic, pressed
1 teaspoon dried thyme
salt and pepper to taste
1/2 cup sweet onion, graded finely
2 Tablespoons all-purpose flour
4 teaspoons (good quality) balsamic vinegar
3 Tablespoons heavy cream
1 teaspoon lemon juice
1 pinch lemon zest
1/4 cup chopped flat-leaf parsley
1 1/2 cups water
Melt butter in sauce pan on medium-high. Brown mushrooms for 4 minutes. Set aside until cool. Add to quart-size Ziplock.
Heat oil in sauce pan on medium-high. Add onion, thyme, salt, pepper, and garlic; saute for 2 minutes. Add flour and stir for 2 more minutes. Let it cool. In a quart-sized Ziplock, lining a pint jar, add parsley, lemon juice, zest, cream, balsamic vinegar, and onion mixture. Seal and flatten for freezing.
Cut up Costco chicken and put in a quart-size Ziplock.
Measure Ultra Gel into a separate Ziplock.
Label gallon-size Ziplock bag and place all three smaller bags inside. You may want to put the dry orzo package and Ultra Gel inside.
-Anna Marie
Friday, February 24, 2012
Whole Grain and Healthy
Brown Rice and Quinoa
1 to 2 tablespoons olive oil
1 onion
3 garlic cloves minced
1 cup rice
1/2 cup quinoa
3 cups water
3 teaspoons chicken soup base
Sauté the onion in olive oil until clear. Add rice and cloves of garlic sauté a little more.
Combine everything together in rice cooker and turn on.
Quick Dinner on a Stick
Shish Kebabs Fresh or for the Freezer
Serves 61 zucchini, cut half, lengthwise
1 red or green bell pepper, cut into a rectangle, then in half, lengthwise
1 large yam, cut in quarters, lengthwise
2 spears of fresh pineapple, cut lengthwise
1/3 bottle Berentsteins Italian dressing
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 pound beef sirloin, cut into 1 inch strips or substitute chicken or pork strips
6 bamboo skewers, presoaked 30 minutes
Cut all vegetables and the meat into similar sized strips. Blanch the zucchini, yams, and bell pepper, by steaming each veggie separately in a steamer. Steam the zucchini and bell pepper for 3 minutes and the yam spears for about 7 minutes. Mix the marinade by combining the Italian salad dressing with the fresh lemon juice and zest. Lay out the spears like stripes in the USA flag. Put a flat surface "weight" on top of the lined up strips and hold on to the flat "weight" while inserting skewers at 1 1/2 inch intervals along the bottom edge of the "flag" pushing through each layer of food clear to the top of the flag. After inserting all six skewers, cut between the skewers, and you have six kabobs. Either marinade and grill the same day, or place in into freezer bags and pour dressing into bag. Seal, and freeze.
To cook: take bag from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. We suggest grilling your kabobs on a George Forman grill, or use the broiler or barbeque outside. Brush with the marinade left in the bag before placing them on the heat, and once during grilling.
We suggest this be served with rice pilaf and a salad.
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