March Meals

Wednesday, March 13, 2013

This month's freezer cooking meals involve a bit more work.  It is Spring Break right now so I thought I would try some new recipes.  A few of them require a bit more time to prep.  Here is what is on the menu:

First meal on the menu: Vegetable Cheddar Strata. This meal is super easy to put together.  The only time consuming part is toasting all the English muffins.

{Toasted English Muffins cut in fourths}

{Sauteing the veggies-you can substitute for the veggies you like or have on hand}

Vegetable Cheddar Strata

1 T. olive oil
6 green onions, chopped
Salt and pepper
2 cups broccoli florets (bite-sized pieces)
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
5 English muffins, split, toasted and quartered
2 1/2 cups shredded cheddar
8 large eggs
2 1/2 cups milk

   Saute the veggies in the olive oil until tender.  Salt and pepper them and set them aside. Grease a 9 by 13 pan and arrange the toasted and cut up English muffins (cut side up) in the bottom of the pan. Scatter the veggies over the muffins.  Sprinkle the cheddar over the entire pan. Mix the milk and eggs together.  Pour the mixture over the veggies.  At this point you can freeze the strata.  If you don't freeze it you must let it sit overnight in the fridge.  When ready to bake, thaw (if frozen) the strata and bake covered with foil at 375 for 30 minutes. Remove the foil and bake another 20 to 30 minutes until the eggs are set. Let stand 10 minutes before serving.

{Beefy Chili Relleno Casserole}

Beefy Chili Relleno Casserole

1 lb. ground beef (or turkey), cooked and drained
1/2 chopped onion
1 can chopped green chilies
shredded cheddar
4 eggs
1 1/2 cups milk
1/4 cup flour
Place the cooked beef in a 9 by 9 pan.  Mix in the onions and chilies.  Sprinkle with cheddar (about 1 cup give or take).  Mix the eggs, milk, and flour together and pour over the pan. Bake at 375 for about 50 minutes.

   Baked Sweet and Sour Chicken 
{This is one of our favorites!}

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.   

Barbecued Orange Chicken

This is super easy and yummy!  I have to admit that I don't use set amounts for the sauce, but it always turns our great.

1 cup orange marmalade
1 bottle BBQ sauce
1 small bottle Italian dressing

Mix together the sauce.  When ready to cook the chicken, marinate it in the sauce for a few hours in the fridge.  You can either bake or grill the chicken.    

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