When ready to cook take out and place into baking dish and bake at 400 degrees for 45-60 minutes until chicken is cooked through. (You don’t need to thaw just throw in and bake! You can also do crock pot but this is best thawed. Cook on low for 4-6 hours or high for 3-4. Serve with green beans and rice for the perfect dinner!
Sesame Chicken drumsticks–
- 8-10 chicken drumsticks
- 2 inch piece ginger peeled and grated
- 4 green onions chopped
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup rice wine vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp chili flakes
- 1/2 tsp sesame seeds
In a gallon freezer bag place chicken and add in each ingredient. Then seal bag and smoosh until mixed well and evenly distributed. Freeze in baking sheet.
To cook in crockpot thaw and cook on low for 6-8 hours or high for 3-4.
For baking place into baking dish and preheat oven to 400 degrees bake for 45-60 minutes until cooked through. Serve over rice with Asian veggies. Enjoy!
Cilantro lime chicken thighs
- 6-8 chicken thighs
- 4 garlic cloves minced
- 1/4 c. Chopped cilantro
- 3 tbsp lime juice
- 1 tsp cumin
- 1 tsp chili flakes
- Pinch of salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. Add all ingredients into bag and seal. Mix until well distributed. Remove all air from bag and freeze.
To bake place into oven at 425 degrees 45-60 minutes until chicken is cooked through.
In crock pot place thawed chicken and cook on low for 4-5 hours or high for 6-8 until chicken is cooked through.
Herb chicken thighs
- 6-8 chicken thighs
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp thyme
- 1 tsp garlic salt
- 6-8 garlic cloves
- Olive oil
- Salt and pepper
In a gallon freezer bag place chicken and drizzle with olive oil. In bowl mix all ingredients then pour into bag. Seal and smoosh chicken until seasoning is well distributed. Place into baking sheet and freeze. To cook place into baking dish and bake at 425 degrees for 45-60 minutes until chicken is cooked clear through. At 30 mins make sure to pull chicken apart so it cooks evenly.
To make in crockpot thaw and place into crockpot. Cook on low for 6-8 hours or high for 4-6 hours until cooked clear through.
Sticky Orange Chicken
- 8-10 drumsticks
- 1/4 c. Balsamic vinegar
- 1/2 tsp grated ginger
- 2 tbsp brown sugar
- 1/2 cup orange marmalade
- 1 tsp salt and pepper
- 1 tsp sesame seeds
To bake place into baking dish and bake at 400 degrees for 45-60 minutes. At the 30 min mark make sure to arrange ch Ike. So they cook evenly.
In crockpot thaw and place into cooker. Cook on low for 6-8 hours or high for 3-4.
1 box jumbo shells
1 jar your choice sauce the thicker the better
2 tbsp tomato paste
1 medium onion chopped
4 garlic cloves minced
3 Roma tomatoes diced
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
1 15oz container Ricotta cheese
1 12oz pack frozen spinach thawed and squeezed
1 cup shredded Parmesan cheese
1 cup mozzarella cheese
Preheat oven to 375 degrees. Then dice onion, crush and mince garlic cloves. In a caste iron pan drizzle with olive oil and add onions and garlic. Sauté on medium high heat until soft about 3-4 minutes. Then add in 3 diced tomatoes tomatoes. Let cook 2-3 minutes to soften, then add in sauce, tomato paste and seasonings. Simmer on low stirring occasionally for about 8-10 minutes until sauce has thickened. Taste and add salt and pepper if needed. In a bow mix the ricotta cheese, Parmesan, mozzarella and spinach (make sure to thaw and squeeze out all excess moisture) then mix well. Boil the shells to Aldente (a little hard but almost done) then drain and run cool water over too so you can handle them. Then stuff each she’ll with the cheese mix and place into the sauce. Bake in oven for 10-12 minutes until sauce is bubbling around edges and the cheese is melted. Serve with a side salad and garlic bread and Enjoy!
1 large chicken breast cooked and diced
2 links smoked sausage cut into 2 inch slices
1 lb uncooked shrimp tail on
1 cup celery
4 garlic cloves minced
1/2 pablano pepper diced
1 yellow onion diced
1 tsp dried thyme
1 14oz can diced tomatoes
1-2 Cajun style flavor cube McCormick (in seasoning isle)
6 cups water
1/4 cup flour
1/4 cup butter
Green onions chopped
2 cups uncooked brown rice
First chop all veggies and slice meats. In a Dutch oven add in chopped onions and minced garlic and drizzle with olive oil. Sauté until soft the. Add in chopped pepper and celery. Cook for a few minutes until they are soft then remove and place into bowl. Add in butter and melt and then slowly add in the flour and make a past. As soon as paste forms add in water slowly stirring until you have all water in. Add flavor cube and stir. Start with one cub and once gets boiling taste of you need to add a second one do that after it has been boiling for at least 10 minutes. Add in all veggies, seasoning, can tomatoes, cubed chicken and sliced smoked sausage. (Don’t add shrimp at this time) Bring everything to a boil and let boil for 12-15 minutes stirring occasionally. Cook rice as directed separately. After boiling for 15 minutes add in shrimp and boil another 3-5 minutes remove from heat. If it doesn’t have enough spice you can add some Cayenne pepper and salt and pepper to taste. Then to serve place rice in bowl and top with gumbo sprinkle on chopped fresh green onions and enjoy!!!
1 15oz can chick peas drained
1 tsp Dry dill weed
1/2 Tsp Paprika
1/2 English cucumber finely diced
1 1/2 cup Greek yogurt
3 tbsp fresh dill chopped
2 garlic cloves minced
2 Roma tomatoes diced fine
2 tbsp fresh basil chopped
First you’ll need to open and drain the chick peas. Pat dry with paper towel and place into a baking sheet. Sprinkle with salt, dry dill and paprika. Place into a preheated oven at 425 and roast for 8-12 minutes until they become a little crispy.
In a blender or food processor add in yogurt, dill and garlic and pulse until creamy then add in the diced cucumber. Add a little salt to taste and for a little extra zing you can add a dash of lemon juice.
Dice tomatoes and chop basil and drizzle with a little olive oil and a few sprinkles of salt. Mix and let sit for a few minutes.
To assemble open pita pocket and stuff the bottom with spinach. Add a little of the cucumber sauce then top with the chickpeas then tomatoes and the. With the cucumber sauce again. Top with fresh dill for garnish and enjoy!!!
1/2 stick no salt butter
1/3 cup small diced radishes
1 tsp fresh thyme
1/2 lemon squeezed
1/2 tsp salt (3 clicks of fresh salt)
Slice bread and toast in oven at 350 with a little butter so it crisps.
In bowl add soft butter with diced radish, lemon juice, thyme and salt. Mix well and then top hit bread and enjoy!
You’ll need 4-6 thick cut pork chops bone in or out your choice
2 boxes of cornbread stuffing
1/2 cup dried cranberries chopped
1/4 cup almond slivers (toasted)
1 tbsp Dried thyme
1 tbsp dried oregano
1 tbsp dried rosemary
Salt and pepper
1 lb fresh green beans
Mix all the dried herbs into a small bowl.
Place chops on cutting board and with a sharp knife place your palm flat on the chop and slice a nice size pocket into chop (don’t cut sides clear through you want a pocket)
Then salt and pepper chops and season.
Make the stuffing as directed the. Mix in the cranberries. To toast almonds place into a hot pan with a little butter for a few minutes. Then add I to stuffing and mix.
The. Stuff each chop with stuffing.
In a cast iron pan heat olive oil so it’s hot then place chop into pan and let get a nice browning in one side. About 4 minutes. Then remove and place into a 9 by 13 pan with the unseared side down. Do this to all chops.
Then bake in preheated oven at 375 for 12-15 minutes.
Then cut ends of beams off and steam them on stove for 4-6 minutes in a little water until they began to soften. Drain water and the. Add in a tbsp butter and a sprinkle of garlic salt or Parmesan cheese! Enjoy!!
1 quart heavy cream or half & half
6 cups chicken stock
3 large chicken breast baked and diced
3 celery stalks washed and diced
12 baby carrots cut into chunks
4 garlic cloves. Rushed and chopped
1/4 cup flour
4 tbsp butter
2 cups cooked wild rice
Salt and pepper
First bake the chicken in oven or in insapot until cooked through then dice.
Chop veggies and set aside.
In a stock pot melt the butter then add in garlic and sauté a few minutes not on high because you don’t want it to burn. Once garlic is soft add in the flour and make a Rue. Then slowly add in the chicken stock 1/2 cup at a time then Add in veggies, rice, and chicken bring to a boil. Let boil for 20 minutes covered in a medium heat stir occasionally so rice doesn’t stick to bottom. The rice should began to cook or and veggies are soft. Then add in salt and pepper a few pinches. Lastly add in the heavy cream and bring to a low boil and allow to boil another 10 minutes or until the rice is cooked. Taste to see if you need to add salt or pepper than serve with crusty bread for dipping! Enjoy!
This makes one extra large stock pot! So it is perfect to for freezing half and having for a busy weeknight to take out and have ready to eat!!!