3 boneless chicken breasts, cooked and diced or shredded
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
Saturday, August 21, 2010
Mexican Cheesy Chicken Wraps
Ingredients
4 chicken breasts
24 oz jar of salsa
cheddar cheese
tortilla shells
Directions
In crockpot, cook chicken and salsa about 6 hours on high. Shred chicken, add cheese then add to tortilla shells and wrap.
Cooking Day:
Microwave for 1-2 minutes or until heated through.
4 chicken breasts
24 oz jar of salsa
cheddar cheese
tortilla shells
Directions
In crockpot, cook chicken and salsa about 6 hours on high. Shred chicken, add cheese then add to tortilla shells and wrap.
Cooking Day:
Microwave for 1-2 minutes or until heated through.
Pop Tarts
Ingredients:
Pop Tarts:
•1 box refrigerated pie crusts (2 per pkg)
•1 cups Jam/Jelly (any flavor)/ or brown sugar, butter and cinnamon
Glaze:
•1.25 cup powdered sugar
•4 Tablespoons milk
•optional sprinkles
Directions:
Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares. Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares). Place on cookie sheet for baking. Bake at 450 degrees for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.
Freezing Directions:
Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.
Servings: 10
Pop Tarts:
•1 box refrigerated pie crusts (2 per pkg)
•1 cups Jam/Jelly (any flavor)/ or brown sugar, butter and cinnamon
Glaze:
•1.25 cup powdered sugar
•4 Tablespoons milk
•optional sprinkles
Directions:
Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares. Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares). Place on cookie sheet for baking. Bake at 450 degrees for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.
Freezing Directions:
Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.
Servings: 10
French Toast Sticks
Ingredients:
•30 slices whole wheat bread
•.25 cups butter, melted
•8 eggs
•.33 cups sugar
•1.33 cups milk
•2 teaspoons vanilla
•1 teaspoon cinnamon
•.5 cups butternut squash puree (could also use sweet potato, pumpkin or acorn squash)- we used sweet potato baby food
Directions:
Preheat oven to 350 degrees. Slice bread slices into thirds. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread pieces, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Serve or freeze.
Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.
Servings:
90 sticks ~30 “toddler” servings
•30 slices whole wheat bread
•.25 cups butter, melted
•8 eggs
•.33 cups sugar
•1.33 cups milk
•2 teaspoons vanilla
•1 teaspoon cinnamon
•.5 cups butternut squash puree (could also use sweet potato, pumpkin or acorn squash)- we used sweet potato baby food
Directions:
Preheat oven to 350 degrees. Slice bread slices into thirds. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread pieces, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Serve or freeze.
Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.
Servings:
90 sticks ~30 “toddler” servings
Smoothie Burritos
Ingredients:
•10 flour tortillas, small
•1.25 cups vanilla (or fruit flavored) yogurt
•8 oz DOLE frozen blueberries (or sub .5 pints fresh)
•8 oz DOLE frozen raspberries (or sub .5 pints fresh)
•.5 cups sugar
•1 Tablespoon cinnamon
•Spray butter
Directions:
In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.
Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center (see pictures below). Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze [2]. When completely frozen through, place in a zippered freezer bag for storage.
To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.
Variations: There are so many variations that you can do with this recipe. I encourage you to try different flavor combination’s. Maybe strawberry/kiwi or strawberry/banana or apple cinnamon. The possibilities are endless. Be sure to report back on your favorite flavor combination’s.
Freezing Directions:
See above.
Servings: 10
•10 flour tortillas, small
•1.25 cups vanilla (or fruit flavored) yogurt
•8 oz DOLE frozen blueberries (or sub .5 pints fresh)
•8 oz DOLE frozen raspberries (or sub .5 pints fresh)
•.5 cups sugar
•1 Tablespoon cinnamon
•Spray butter
Directions:
In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.
Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center (see pictures below). Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze [2]. When completely frozen through, place in a zippered freezer bag for storage.
To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.
Variations: There are so many variations that you can do with this recipe. I encourage you to try different flavor combination’s. Maybe strawberry/kiwi or strawberry/banana or apple cinnamon. The possibilities are endless. Be sure to report back on your favorite flavor combination’s.
Freezing Directions:
See above.
Servings: 10
Ravioli Lasagna
Ingredients
1 (37 1/2 ounce) packages frozen cheese ravioli
1 (39 3/4 ounce) bottles spaghetti sauce
3 3/4 cups mozzarella cheese, shredded
Directions
1 In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
2 Put on ravioli, as many as will fit without being"tight".
3 Put on more sauce and then cheese.
4 Repeat until all ravioli is gone.
5 Bake at 375 for 20-30 minutes.
6 (I usually have three layers of about 15 ravioli in each layer.)
It can be frozen also.
recipe referenced from- Food.com
1 (37 1/2 ounce) packages frozen cheese ravioli
1 (39 3/4 ounce) bottles spaghetti sauce
3 3/4 cups mozzarella cheese, shredded
Directions
1 In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
2 Put on ravioli, as many as will fit without being"tight".
3 Put on more sauce and then cheese.
4 Repeat until all ravioli is gone.
5 Bake at 375 for 20-30 minutes.
6 (I usually have three layers of about 15 ravioli in each layer.)
It can be frozen also.
recipe referenced from- Food.com
Slow Cooker Mango Pork
Ingredients:
•1.5 lbs Pork Loin or Tenderloin
•2 Tablespoons brown sugar
•1 teaspoon Italian seasoning
•.5 teaspoon kosher salt
•.5 teaspoons black pepper
•3 Tablespoons corn starch
•2 Tablespoons soy sauce
•.5 cups apple juice
•16 ounce package DOLE frozen mango
Directions:
In a large freezer bag place all ingredients except soy sauce, apple juice and DOLE frozen mango. Mix well. Place in slow cooker. Add additional ingredients to slow cooker. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Freezing Directions:
In a large freezer bag place all ingredients except DOLE frozen mango. Mix well and freeze. To serve: Thaw. Place in slow cooker. Add DOLE frozen mango. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Servings: 4-6
•1.5 lbs Pork Loin or Tenderloin
•2 Tablespoons brown sugar
•1 teaspoon Italian seasoning
•.5 teaspoon kosher salt
•.5 teaspoons black pepper
•3 Tablespoons corn starch
•2 Tablespoons soy sauce
•.5 cups apple juice
•16 ounce package DOLE frozen mango
Directions:
In a large freezer bag place all ingredients except soy sauce, apple juice and DOLE frozen mango. Mix well. Place in slow cooker. Add additional ingredients to slow cooker. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Freezing Directions:
In a large freezer bag place all ingredients except DOLE frozen mango. Mix well and freeze. To serve: Thaw. Place in slow cooker. Add DOLE frozen mango. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Servings: 4-6
Homemade Cheesy Rice
Ingredients:
•3 cups Broccoli florets (2 cups steamed)
•2 Tablespoons Butter
•2 Tablespoons Flour
•2 cups Milk
•3 cups Cheddar cheese, shredded
•4 cups Rice, cooked (2 cups uncooked)
Directions:
Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.
Freezing Directions:
Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.
Servings: 6
•3 cups Broccoli florets (2 cups steamed)
•2 Tablespoons Butter
•2 Tablespoons Flour
•2 cups Milk
•3 cups Cheddar cheese, shredded
•4 cups Rice, cooked (2 cups uncooked)
Directions:
Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.
Freezing Directions:
Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.
Servings: 6
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