Tuesday, 31 May 2016

Herbed Pork Chops



6 servings

1/3 cup dry white wine
2 teaspoons fennel, crushed
1 teaspoon marjoram
1/4 teaspoon salt
1 garlic clove, minced
2 teaspoons basil
6 pork chops

Combine together in a small bowl: wine, fennel, marjoram, basil, salt and garlic: blend well. Set aside. Spray large skillet with cooking spray. Cook pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink.

In my opinion: This recipe was elegant, aromatic, attractive and so quick and easy!!!!! The aroma from the wine and the fennel were absolutely fabulous!!!!!

This recipe from "Frozen Assest Lite & Easy" by Deborah Taylor Hough.

Pork Rice Skillet Bake



6 servings

6 pork chops
1 package brown and wild rice mushroom mix
2 cups water
1 large tomato, sliced
1 large onion, sliced
1/2 cup fresh parsley, chopped

Spray large nonstick skillet with nonstick cooking spray. Heat over high heat; place chops in skillet; cook 2 minutes, turning halfway through. Remove from heat. Remove pork chops from skillet; set aside. In a casserole dish, stir together drippings from browning pork chops, the wild rice mix and 2 cups water. Arrange slices of tomato and onion in a single layer over rice mixture. Sprinkle with 1/2 cup parsley. Arrange pork chops over top. Cover. Bake in 350 F oven for 40-50 minutes, or until pork is no longer pink in centre and rice is cooked.

In my opinion: We put the parsley on top of the pork chops because it was prettier. This recipe is quite simple, and looks and smells wonderful.

Recipe is from "Frozen Assets Lite & Easy" by Deborah Taylor Hough.

Monday, 30 May 2016

Sweet-n-Sour Pork


6 servings

3/4 cup cornstarch
1/3 cup white vinegar
1/3 cup sugar
2 tablespoons ketchup
1-1/2 tablespoons soy sauce
1/8 teaspoon cayenne
1 egg, beaten
6 boneless pork chops, trimmed and cut into 1-inch chunks
1 large onion, cut into thin wedges
1 large green pepper, seeded and cut into 1-inch squares
2 garlic cloves, minced
1 large tomato, cut into wedges
2 cups canned pineapple chunks, drained
1 cup water

In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-sour sauce into pan with vegetables. Cook stirring constantly until sauce boils and thickens. Remove from heat. Add tomato and pineapple.

In my opinion: This recipe is very easy to make and looks and smells wonderful. Hal had a bowlful for his lunch and really enjoyed it. I did cheat a bit when making it. We were making a double batch and it was taking forever to dip each piece of pork so I poured the egg into the bowl of cubed pork and tossed it well. Then I added the cornstarch and tossed the pork until it was all well coated.

This recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.

Wednesday, 18 May 2016

Dijon Pork Chops



6 servings

1/2 cup plain dried bread crumbs
3 tablespoons Parmesan cheese
3 tablespoon parsley
1 tablespoon vegetable oil
1/2 teaspoon pepper
6 pork chops
2 tablespoons Dijon mustard

In pie plate, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well. Set aside. Spread both sides of pork chops with mustard; press chops into bread crumb mixture, coating both sides. Spray rack in broiler pan with cooking spray, arrange chops on rack; broil 5-6 inches from element until cooked (5-6 minutes on each side).

In my opinion: These chops are so simple and the aroma . . . fabulous!!!!!


Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.

Tortilla Casserole



Tortilla Casserole

6 servings
1 pound extra-lean ground beef
1 (15-oz.) can red kidney beans, drained and rinsed
1 (14.5-oz) can diced tomatoes, undrained
1 (4.5-oz.) can chopped green chilies
1 package taco seasoning mix
6 corn tortillas
3/4 cup nonfat sour cream
4 oz (1 cup) grated mozzarella or cheddar cheese
2 tbsp chopped fresh cilantro

Heat oven to 350 F. Spray nonstick skillet with non-stick cooking spray. heat over high heat until hot.  Add ground beef; brown 8-10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat and simmer for 5 minutes. Meanwhile, spray 12 x 8 (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Bake at 350 F for 45 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro.

Macaroni and Beef




Macaroni and Beef

Taylor and I really enjoyed taste-testing this recipe. I used Unico Scoobi Doo macaroni for a little extra excitement. And it is soooooo simple to make.

Macaroni and Beef

6 servings

6 oz elbow macaroni, cooked
1 pound extra-lean ground beef
1 cup chopped onion
1 cup chopped red bell pepper
1 cup tomato sauce
1/2 tsp dried basil
1/2 tsp thyme
1/4 tsp pepper
4 oz (1 cup) reduced-fat mozzarella cheese, grated

(I substituted 1/4 cup of homemade pesto for the basil)

In large skillet, brown ground beef, onion and bell pepper until meat is no longer pink and vegetables are softened. Add tomato sauce, basil, thyme and pepper, Stir frequently over medium heat until heated through. Remove from heat. Add macaroni; stir to combine. Sprinkle cheese over top.

Pizza Burgers



These burgers didn't make it into the freezer . . . they were lunch . . . and very yummy!!!!!

Pizza Burgers

Serves 6

1 pound extra-lean ground beef (I think I would have liked bigger burgers so maybe 1-1/2 pounds of ground beef would be better)
1 tsp salt
1 tsp pepper
1 tsp oregano
1/2 cup tomato sauce
1/2 cup muchrooms, thinly sliced
1 tbsp butter
4 oz (1 cup) fat free mozzarella cheese, grated
1 tbsp parsley
6 hamburger buns

In skillet over medium-high heat, saute mushroom slices in butter. Remove from heat. In large bowl combine beef, salt, pepper and oregano. Form beef mixutre into six equal patties. Cook patties in non-stick skillet for 3 minutes (or until cooked through). Spread each patty with 1 tbsp tomato sauce and 1 tbsp mushrooms. Divide cheese evenly between patties. Serve sprinkled with parsley in hamburger buns.

Monday, 16 May 2016

Beef Loaf

Image result for beef loaf

Beef Loaf

8 servings

2 cups onion, chopped
2 cups carrots, shredded
2 cups zucchini, shredded
2 garlic cloves, minced
1 cup fresh bread crumbs
4 tbsp skim milk
1 pound extra-lean ground beef
2 eggs, slightly beaten
2 tbsp parsley
1/2 tsp salt
2 tsp pepper
1 tsp thyme
1/2 tsp sage

Spray medium skillet with cooking spray. Heat and add onions. Cook over medium-high heat, stirring frequently until golden brown. Add carrot, zucchini and garlic, stirring constantly until vegetables are softened. Remove from heat. Set aside. In small bowl, combine bread and milk. Let stand five minutes. In large bowl, combine beef, eggs, parsley, salt, pepper, thyme, sage, cooled vegetables and soaked bread. Shape into loaf. Place into centre of 13 x 9 x 2-inch baking dish. Bake 1 hour and 15 minutes.

Per serving: 206.4 calories; 10.3 g fat; 13.7 g protein; 15.1 g carbohydrates; 105 mg cholesterol.

This was very simple to make, smells wonderful, and tastes good too. I did make one substitution. There is a typo in the recipe book's shopping list so I did not have the zucchini for this recipe. So I went through the freezer looking for something green and vegetable-like . . . peas. I think it worked out just fine.

Meatballs and Sauce



Meatballs and Sauce
Serves 6

1 cup dry bread crumbs
3/4 cup skim milk
2 pounds extra lean ground beef
1-1/2 cup grated zucchini
3/4 cup apple juice (or white wine)
3 tbsp Parmesan cheese
3 tbsp tomato paste
1 tbsp oregano
32-0z. canned crushed tomatoes
1 cup water.

Mix bread crumbs and milk. Let stand 5 minutes. Add beef, zucchini, 2 tbsp apple juice, cheese, tomato paste and 1 tsp oregano. Mix well. Form into 36 equal meatballs. Spray large skillet with nonstick cooking spray; heat. Add meatballs, cook over medium-high heat, turning as needed, until browned on all sides (about 10 minutes). Remove meatballs from skillet; set aside. In same skillet, cook remaining apple juice over medium-high heat, scraping brown bits from bottom of skillet. Add tomatoes, remaining oregano and water. Reduce heat to low; add meatballs. Simmer, covered, 30-40 minutes until meatballs are cooked through.

Per serving: 270.8 calories; 11.5 g fat; 15.8 g protein; 26.8 g carbohydrates; 40 mg cholesterol

Delicious!!!!

Frozen Assets Lite & Easy by Deborah Taylor-Hough

Sunday, 15 May 2016

Spinach Couscous Salad



I love this recipe:


SPINACH COUSCOUS SALAD

1 c. chicken broth
3/4 c. couscous
1/2 c. Italian salad dressing
2 c. shredded fresh spinach
12 cherry tomatoes, halved
1/2 of 8 oz. can sliced water chestnuts
Spinach leaves

In a saucepan, bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Transfer to a bowl; add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled.
Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on spinach leaves. Makes 8 servings.

http://www.cooks.com/rec/view/0,1843,155162-246194,00.html

Saturday, 14 May 2016

Black Bean and Rice Salad



Ingredients:
1 can (15 ounce) black beans, drained and rinsed
2 cups cooked long-grain rice, chilled
1 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 tomato, seeded and chopped
2 to 3 green onions, finely chopped
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
fresh chopped parsley or cilantro for garnish, if desired

Preparation:
Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled. Serves 6.

http://southernfood.about.com/od/beansalads/r/bl91029c.htm

Tuesday, 3 May 2016

Mushroom Chicken Couscous


also from "Frozen Assets Lite & Easy: by Deborah Taylor-Hough

I had a tough time picking which recipes to test today. This recipe book is a true gem.


1 pound skinless, boneless chicken breast
1 tbsp margarine
1 large onion, chopped finely
12 oz mushrooms, sliced
2 tsp cornstarch
1/4 cup reduced-fat chicken broth
3 tbsp sherry
2 tbsp soy sauce
1/8 tsp cayenne
2 cups skim milk
3/4 cup reduced-fat chicken broth
1-1/2 cups couscous
cooking spray
fresh cilantro springs (optional)

Place chicken between sheets of plastic wrap or wax paper. Pound with a meat mallet until 1/4-inch thick. Cut chicken into 1/2-inch wide strips.

In medium bowl, stir together cornstarch, 1/4 cup broth, sherry, soy sauce and cayenne.

In large skillet or saucepan, melt margarine over medium-high heat. Add onion and mushrooms; cook until onion is golden brown, stirring frequently; remove from heat. Remove onion mixture from skillet; set aside. Spray saucepan with cooking spray and place over medium-high heat; add chicken. Cooking, stirring gently and frequently, until chicken is no longer pink. Add onion/mushroom mixture to cooked chicken; pour in cornstarch mixture and stir constantly over medium-high heat until sauce is thickened slightly and bubbly. Remove from heat. Cool. Place in labeled freezer bag; freeze.

To Serve: Thaw chicken mixture. In large saucepan, stir together milk and 3/4 cup broth; heat to boiling. Stir in couscous, over pan and remove from heat; let sit for 10 minutes until liquid is absorbed. Heat chicken mixture over medium heat in large skillet until heated through. Fluff couscous. Serve chicken beside couscous. Garnish with cilantro.

Per Serving: 317.7 calories; 3.4 g fat; 25.9 g protein; 44.4 g carbohydrates; 37 mg cholesterol.

Changes I made: I substituted apple cider for sherry and chili powder for cayenne, but only because I didn't have the sherry and cayenne. I cooked the couscous and froze the couscous and chicken in individual serving dishes.

This dish is lovely. The apple cider gives it a nice fruity finish.

Chicken Noodle Soup


1 tsp vegetable oil
2 cups onion, chopped
8 cups reduced-fat chicken broth
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp pepper
2 large carrots, sliced thinly
1/2 cup celery, chopped
5 oz. dried wide egg noodles
1 pound boneless chicken breasts, cut into 1 inch cupes (about 2 cups)
1 small zucchini, thinly sliced
1 medium-sized tomato, seeded and chopped
2 tbsp parsley, chopped

In large pan or Dutch oven, heat oil over medium heat. Add onion and cook until softened, stirring frequently. Stir in broth, garlic, thyme, pepper, carrots, celery and chicken. Reduce heat to low; cover and simmer until carrots are barely tender and chicken is no longer pink (less than 10 minutes). Remove from heat. Stir in zucchini, tomato and parsley. Cool. Pour into labeled freezer bag; freeze.

To Serve: Thaw. Place in large pan or Dutch oven; add noodles. Heat over medium heat until heated through and noodles are cooked through.

Per Serving: 230.3 calories; 2.9 g fat; 33.6 g protein; 29.1 g carbohydrates; 58 mg cholesterol.

Changes I made: I added the noodles and continued cooking until the vegetables and noodles were cooked.

Really delicious. Easy. 

Chicken Pasta Italiano

6 oz bow tie pasta, uncooked
2 medium tomatoes, seeded and chopped
1 cup onion, chopped
1 small zucchini, sliced
1 small red pepper, cut into thin strips
2 tsp olive oil
2 garlic cloves, minced
1 pound boneless chicken breasts, cut into 1/2-inch strips
1/2 cup frozen peas
1 tsp salt
1 tsp dried Italian seasoning
1/8 cup Parmesan cheese

In large skillet, heat oil over medium heat. Add garlic and chicken slices; cook 5 minutes, stirring frequently. Add onion, zucchini, red pepper, frozen peas, salt and Italian seasoning. Cook 1 minute longer. Remove from heat and stir in tomatoes. Cool. Place into labeled freezer bags. Freezer.

To Serve: Thaw chicken mixture. Cook bow-tie pasta according to package directions. Heat chicken mixture in large skillet over medium heat until heated through. Toss together pasta and chicken mixture; sprinkle with Parmesan cheese.

Per Serving: 197.7 calories; 3.1 g fat; 13.0 g protein; 29.6 g carbohydrates; 19 mg cholesterol.

Changes I made: After adding the vegetables I cooked them well. I cooked the pasta. I tossed the pasta with the chicken mixture and then packaged in freezer bags. I tossed in a pinch of grated Parmesan, sealed the bags and put them in the freezer.

This one was a toss-up. I absolutely loved it, in fact I think it is my favourite of the 5 recipes I made this evening. Hal did not like it.

Chicken Vegetable Skillet

I went shopping this afternoon and purchased everything I needed to cook and freeze FIVE entrees:

Old-Fashioned Chicken and Rice
Chicken Vegetable Skillet
Chicken Pasta Italiano
Chicken Noodle Soup
Mushroom Chicken Couscous



Chicken Vegetable Skillet

from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough

6 tsp olive oil
1 pound potatoes, sliced thin
1 pound boneless chicken breasts, cut into 1-inch cubes
3 tbsp butter or margarine
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup carrot, sliced
3 garlic cloves, minced
1 (15-oz) can Italian-style stewed tomatoes
3 tbsp fresh parley, chopped
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper

In large skillet, heat oil over medium-high heat; add potatoes and chicken; cook until chicken is no longer pink, stirring constantly. Transfer mixture to another container and set aside. Using same skillet, melt butter and stir in onion, green pepper, carrot slices and garlic; cook over high heat until just barely tender. Add potato-chicken mixture to vegetables in skillet. Stir in tomatoes, and remaining spices. Reduce heat to low and cook, stirring frequently, until potatoes are just barely starting to get tender (cook potatoes completely if you are serving right away). Remove from heat. Cool in refrigerator. Place mixture into labeled freezer bag; seal and freeze.

To serve: Thaw. Heat in large skillet over medium heat until heated through.

Per serving: 254.8 calories; 11.3 g fat; 17.0 g protein; 22.8 g carbohydrates; 35 mg cholesterol.

Delicious!!!!!

Old-Fashioned Chicken and Rice



from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough

2-1/2 cups canned fat-free chicken broth
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1-1/2 cups long-grain rice, uncooked
1 cup onions, chopped
1/4 cup fresh parsley, minced
6 garlic cloves, minced
1 small red bell pepper, sliced into thin strips
1 (6-oz) jar sliced mushrooms, undrained
1 tsp pountry seasonings

In large saucepan or Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender. Cool. Place into labeled freezer bags; freeze.

To serve, thaw. Place into large skillt; heat over medium heat until heated through.

Per Serving: 301.9 calories; 1.7 g fat; 30.2 g protein; 43.3 g carbohydrates; 53 mg cholesterol.

Quick and easy and tastes delicious.

Monday, 2 May 2016

Roasted Veggie Lasagna


This is the lasagna recipe I developed by blending two recipes I found online and my own intuition:

Roasted Veggie Lasagna
2-3 onions, sliced
1/2 lb mushrooms, sliced (I used crimini)
3 zucchini sliced
2 red or green sweet peppers, cut into 6 pcs
and slice up any other veggies you think might be interesting in your lasagna.

In a separate bowl, mix 3 tbsp olive oil, 1 minced garlic, 1 tsp salt, 1/2 tsp pepper.

Place veggies in large baking dish. Brush both sides of veggies with the oil mixture. Put veggies in 400F oven for 15 minutes. Turn over and cook for an additional 15 minutes.

Mix 15 oz ricotta or cottage cheese, 1/4 cup grated Parmesan and 1 beaten egg.

You will also need a 26 oz jar of spaghetti sauce (I used diced tomatoes and 1/4 cup of homemade basil pesto), 12 no-boil lasagna noodles, and 2 cups grated mozzarella.

In a 9 x 13" pan pour 1/4 of the sauce.

Place 4 noodles. Spoon 1/2 of the cheese mixture over noodles. Place 1/2 of the roasted veggies over cheese. Pour 1/3 of the sauce over veggies. The next layer is 2/3 cup of mozzarella. Repeat these layers one more time. Top with 4 noodles and the remainder of the sauce.

Cover and bake in a 450F oven for 40 minutes. Uncover. Sprinkle the remaining mozzarella cheese over the top and return to over for 5-10 minutes. Remove from oven and let stand for 10 minutes before slicing.

Sunday, 1 May 2016

Parmesan Onions


Parmesan Onions

2 large sweet Spanish onions
3 tbsp butter
1/4 cup freshly grated Parmesan cheese

Peel and chop onions. In saucepan, cook in butter over low heat until onions are tender but not brown. Turn onions into small shallow casserole and sprinkle with cheese. Put under broiler only long enough to melt cheese or put casserole in 350F oven just until cheese melts, about 5 minutes.

Notes: I followed this recipe exactly.

I thought it was quite tasty. Hal wasn't so keen. That's okay, because I can freeze it to use on hot dogs, hamburgs, etc.

Potatoes Hannah



Potatoes Hannah


6 medium potatoes
1/2 cup melted butter

Peel and slice potatoes very thinly. Immediately toss slices in melted butter, coating all over so they won't turn brown. Arrange buttered slices in layers of overlapping circles in generously greased shallow casserole, salting and peppering each layer. Bake in 350F oven for 45 minutes.

Notes: Sprinkled top layer with some paprika.

Delicious. Simple.

Pineapple Perfect




Pineapple Perfect

1 cup dairy sour cream
1/4 cup honey
2 tbsp. finely copped candied ginger
2 cups pineapple chunks, drained

In bowl, combine sour cream, honey and candied ginger. Spoon chilled pineapple chunks into 4 individual dessert dishes and top with sauce.

Notes: I used crystallized ginger. Is that the same as candied ginger?

I loved it. Hal says he doesn't like pineapple except on Hawaiian pizza so he didn't even try it. It was smooth and sweet and tangy. Cameron doesn't like pineapple but he posed so I could get a cute photo of the dessert.
All in all, a delicious meal in just an hour. Instead of French bread, I served baguette, goat cheese and bruschetta (all store bought).
To serve supper at 5 pm:
4:00 pm Prepare chicken and put in oven; prepare dessert and put in fridge
4:15 pm Prepare potatoes and put in oven
4:40 pm Cook onions
4:55 pm Put onions in casserole, add cheese and melt in oven.

Curried Orange Chicken

Curried Orange Chicken


1 cup orange marmalade
1 tbsp curry powder
1 chicken, cut up

In medium bowl, combine marmalade, curry powder, 1 tsp salt and 1/2 cup water. Place chicken pieces, skin side up, in buttered baking dish. Spoon marmalade mixture over chicken. Bake, uncovered in 350F oven for 45-60 minutes, spooning sauce over chicken several times during baking. If sauce begins to stick to bottom or pan, add an additional 1/4 cup water. When tender, remove chicken from sauce. Skim fat from sauce and serve sauce over chicken.
Serves 4

Notes: I just swirled a little olive oil in the bottom of the pan before baking instead of butter. I used 6 chicken quarters I found on sale.

Fabulous. Juicy. Delicious.