Chicken Marinades- freezable

Instructions for all marinades:

Combine all ingredients in a heavy duty freezer bag.  Add chicken breasts and turn to coat in marinade.

Fridge- Marinate the chicken in the fridge for 2-24 hours.

Freezer- If freezing, place in the freezer immediately.  Thaw in the fridge overnight or by immersing the bag in a bowl of cold water for a couple of hours.

To bake:  

1. Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
2. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
3. Allow chicken to rest at room temperature for 5-10 minutes before slicing.

Cilantro Lime Marinade:

Ingredients: 
Per chicken breast
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons honey
1/4 cup cilantro leaves, chopped
1 clove garlic, minced
1/8 teaspoon salt

Sweet Chili Marinade (one of our favs)

Ingredients:
Per chicken breast

• 1.5 tablespoons soy sauce
• 3 tablespoons sweet chili sauce
• 2 tablespoons water (add just before baking)

Jerk Chicken Marinade

Ingredients:
Per chicken breast

• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground allspice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 tablespoon garlic powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 tablespoon olive oil
• 1 tablespoon lime juice

Lemon Ginger Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon minced ginger
• 1/8 teaspoon salt
• (optional) 1/8 teaspoon red pepper flakes

Soy Honey Garlic Marinade

Ingredients:
Per chicken breast

• 1 tablespoon olive oil
• 1 tablespoon soy sauce (I use reduced sodium)
• 2 tablespoons honey
• 1 clove garlic, minced
• 2 tablespoons water (add just before baking)

Curry Yogurt Marinade

Ingredients:
Per chicken breast

• 2 tablespoons yogurt
• 1 teaspoon lime juice
• 1/8 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon brown sugar

The yogurt will become flaky after freezing but gives the chicken so much flavor. If this bothers you, keep this recipe as a fridge marinade.

Strawberry Basil Avocado Chicken

Chicken

Just grill up some chicken without any special seasoning. I actually just cooked mine on the stove top in a pan.

Then I make this salsa and put it on top of the chicken when we eat it.  

Strawberry Basil Avocado Salsa

• 1 cup strawberries , hulled and diced
• 1/4 cup basil leaves , sliced into thin strips (chiffonaded)
• 1/2 cup red onion , diced
• 1 avocado , seeded, peeled, and diced
• 1 tablespoon balsamic vinegar
• salt , to taste

Dad's Famous Caramel Popcorn

Brown sugar
Sugar
Butter
Milk
Karo syrup

Dry ingredients twice as much as wet ingredients.  Dad uses 1 cup dry and 1/2 cup wet to make his two big bowls.  Adjust accordingly for your batch side.

Cook in saucepan until it balls when put in water.

BBQ Pork and Pepper Wraps

2 tbsp italian dressing
1 lb pork tenderloin, cut into strips
1 green pepper, cut into strips
2 red pepper, cut into strips
1/2 cup barbecue sauce
1/2 cup cheddar cheese
tortillas

Heat dressing in large skillet on medium-high heat.  Add meat and peppers; cook and stir 3 to 4 min or until meat is no longer pink.
Stir in barbecue sauce.  Reduce heat to medium-low; simmer 6 to 8 min or until meat is cooked through and sauce is thickened, stirring occasionally.  Remove from heat; stir in cheese.

Deep Dish Taco Pizza

1 can Pillsbury grands homestyle biscuits
1 lb ground beef or turkey
1 package taco seasoning mix
1 cup shredded cheddar cheese
shredded lettuce
chopped tomoto
olives
sour cream

Heat oven to 400 F. Spray 9-inch glass pie plate with cooking spray.
Brown hamburger.  Add taco seasoning mix and water called for on seasoning package.
Separate dough into biscuits.  Press in bottom and up the side of the pie plate to make crust.  Spoon beef mixture into crust.
Bake 10-12 minutes or until crust is very light golden brown.  Top with cheese and bake 10 minutes longer or until cheese is melted.
Serve topped with lettuce, tomato, olives and sour cream.

Cheese Tortellini

(I couldn't find this on here, if it has already been posted we can delete this one.)

Ingredients:
1 (19oz) bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese** (softened in microwave)
1 lb. of ground sausage or chicken/turkey sausage
3-4 cups of chicken broth (start with 3, add 1 more if it looks like it needs it)

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.

Serves 4-6 

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking. 
*For a vegetarian version, omit sausage and use vegetable broth instead.

Easy Fajitas

2 frozen (or thawed) chicken breasts
1 red pepper, sliced
1/2 onion, sliced
1/4 c. taco seasoning
1/4 - 1/2 c. water (depends on how runny you like the sauce)
Tortillas
Salsa
Sour cream
Other toppings you like

Place chicken, pepper, onion, seasoning and water in crock-pot.  Cook on low for 5-6 hours or high 3-4 hours. May take longer with frozen chicken.

Shred or cut chicken before serving.  Build fajita in tortilla and top. Enjoy!

Cheesy Mexican Chicken

1 can tomatoes with green chiles
1 can cream of chicken soup
8 oz process cheese, cubed or shredded
3-4 chicken breasts, cooked, cubed
7 oz vermicellie, cooked, drained

Preheat oven to 350.  Mix the tomatoes with green chiles with the undiluted soup in a large skillet.  Add the cheese and chicken.  Cook until the cheese melts, stirring constantly.  Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli.  Bake at 350 for 30 minutes.

Serves 8

Lo Mein Beef Strips

1 pound round steak, cut into thin strips
2 tablespoons vegetable oil
1/2 cup teriyaki sauce
2 packages beef ramen noodles (don't use seasoning packets)
1 package frozen mixed broccoli and carrots

Cook the steak strips in the oil in a large skillet for 4 minutes or until browned.  Add the teriyaki sauce.  Add the mixed vegetables.  Cook for 6 minutes or until the vegetables are tender.  Prepare the noodles using the package directions; drain well.  Add the noodles to the steak mixture and toss to mix well.

Serves 4.

Jalapeno Popper Dip

Ingredients:

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. I use an 8x8 pan or pie pan.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

I made this for the Woolstenhulme family Christmas party this year.  My in-laws really like it.

http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html

Hot Ham & Cheese Pinwheels

1 pkg crescent rolls
Ham
shredded cheddar cheese

Roll out crescent rolls until they are all one big piece.  Place desired amount of ham and cheese onto the dough.  Start rolling from the longest end.  Once rolled pinch ends together.  Cut into 1" sections.  Bake according to the crescent roll instructions adding 2-5 more minutes.

(The girls LOVED these!  Laryssa hates hot ham and cheese sandwhiches but ate 3 of these.  They would be a great lunch item...super easy and quick!)

Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps
Makes 5 wraps

1 pound lean ground beef
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon dried minced onion
pepper and salt, to taste
5 large flour tortillas
shredded cheddar cheese
mustard
tomato slices
lettuce

Directions: Brown ground beef in a large skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.

Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.

Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.

Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy! ♥

From: http://life-in-the-lofthouse.com/grilled-cheeseburger-wraps/

Cheeseburger Crescent Casserole

1

lb ground beef, cooked, drained

1/2

cup ketchup

1/4

cup dill pickle relish

1 1/2

cups shredded American cheese (6 oz)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

2Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

3Bake15 to 20 minutes or until cheese is melted.

We were sceptical, but this was actually really good and super easy!

One Pan Chicken & Roasted Romaine

So good and very healthy! Recipe from Studio 5

Ingredients:

• 4 skinless, boneless chicken breasts (Butterfly the chicken breasts.  Ours took about 45 mins to cook completely)
• Kosher salt, freshly ground pepper
• 3/4 c. Parmesan Cheese, divided
• 3/4 c. Panko (Japanese Breadcrumbs)
• 4 T Extra Virgin Olive Oil, divided
• 2 T chopped flat leaf parsley
• 3 Garlic Cloves, grated, divided
• 2 Large Hearts of Romaine, halved lengthwise
• 1 Lemon, cut into 8 wedges
• 1 baguette, sliced into crostini

Method:

Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

Corn Dogs

1 c. yellow cornmeal
1 c. all purpose flour
1/4 tsp salt
1/8 tsp black pepper
1/4 c. white sugar
4 tsp baking powder
1 egg
1 c. milk
1 qt. vegetable oil for frying
2 (16oz) pkgs beef frankfurters
16 wooden skewers or chopsticks

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk.  Preheat oil in a deep saucepan over medium heat.  Insert wooden skewers into frankfurters.  Roll frankfurters in batter until well coated.  Fry 2-3 corn dogs at a time until lightly browned, about 3 minutes.  Drain on paper towl.

**Opt: cut bricks of cheese into 1" rectangles.  Insert skewer and roll in batter.  Fry until golden brown to make cheese sticks.

Chicken Devan

1 lb. chicken, cut up and brown in 1 tbs oil
1 c. water
1 pkg frozen broccoli
1 can (10.75oz) condensed cream of chicken soup
1 1/2 c. minute rice, uncooked
grated cheese

After chicken is browned in oil, add water, broccoli and soup.  Bring to a full boil, separating the broccoli pieces. Stir in rice.  Cover and remove from heat.  Let stand 5 minutes.  Sprinkle with cheese and cover til cheese is melted.

Ramen Noodles Recipes

Ramen Beef
(This can be cut in half for smaller servings)
1 lb hamburger, browned and drain
-Sprinkle 1 ramen season packet over beef, set aside.

2 c. water
2 c. frozen vegetables
1/4 tsp. ginger
2 pkg. ramen noddles
1 ramen season packet
-Boil, then simmer 3 minutes.  Drain.  Add to beef


Chicken Broccoli
Cook 2 ramen packets according to instructions, drain.

Add:
1 can cream of chicken soup
1 c. cooked, shredded chicken
1 - 1 1/2 c. broccoli
Heat through in casserole dish.


Chicken Ramen Soup

Cook 2 pkg ramen noddles in 1 can chicken broth and 3/4 cup water.

Add 1/2 tsp basil, 1/2 tsp pepper and ramen seasoning.

Add 1 pkg frozen vegetables (suggested to use peas with onions) and 1 can shredded chicken.

Serve with sprinkled paprika.

Tater Tot Casserole

1 bag frozen tater tots
1-2 can cream of mushroom soup
1 lb hamburger, ground and drained
1-2 soup can of milk

Mix soup and milk together (I like more sauce so I do 2 cans of soup and milk).  Put a layer of tater tots on the bottom of a 9x13 greased pan.  Layer hamburger on top and then spread half soup mix on top.  Repeat the layers.  Bake at 350*F for about 1 hr or until hot and bubbly.

*Can freeze entire casserole or half before baking.  Baking time will vary when frozen.

Fiesta Chicken Pasta

2 c. rotini pasta, uncooked
1 tbsp oil
2-3 boneless, skinless chicken, cut into bite-size pieces
2 c. chopped red peppers
1/4 c. zesty italian dressing
1 tbsp chili powder
1/2 c. salsa
1/2 c. sour cream
1/2 c. shredded cheddar cheese

Cook pasta as directed on package.

Meanwhile, heat oil in large skillet on med-high heat.  Add chicken, cook and stir 6 minutes.  Add peppers, dressing & chili powder.  Cook 3 minutes or until chicken is cooked through, stirring frequently.  Stir in salsa and sour cream.  Toss pasta with chicken mixture.  Sprinkle with cheese to eat.

Chicken Pot Pie

1 can cream of chicken soup
1 cup shredded cooked chicken
1 pkg (8-10oz) frozen vegetable mix, thawed
1 egg
1/2 c. milk
1 c. bisquick

Preheat oven to 400*F.

In 9" pie plate mix soup, veggies, and chicken.

In bowl mix egg, milk, & bisquick.

Pour bisquick mix over chicken mix, spread evenly.

Bake 30mins or until golden brown.