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Archive for June 20th, 2010

I am a huge advocate of freezer meals, not only are they cheaper then buying TV dinners and fast food but also far better nutritionally for you.  Having run into a sale on breakfast sausages (No I didn’t make these though I added my own twist. I do normally make my own breakfast sausage patties) and chicken breasts I whipped up a few more meals to put into our freezer for those times when cooking a full meal just isn’t optional.

Honey and Brown Sugar Breakfast Sausages with Buckwheat Pancakes

These are just your basic breakfast links cooked in a mix of water with some honey and brown sugar added. Cook down until it caramelizes.  For the pancakes I just used a basic buckwheat premix.  To this I will add peaches or strawberries for the final serving.   20 of these went into the freezer plus another 20 with french toast (traditional bread, egg, milk style).

Honey & Orange Chicken Nuggets with Baked Beans, Carrots and Mashed Potatoes.

4 chicken breasts cut into “nuggets”. Marinade with 1/2 cup honey plus 1/2 cup fresh orange juice for 1 hour.  Pour 1 cup bread crumbs into ziploc baggy and add chicken nuggets, shake well to cover, use more bread crumbs if needed.  Fry in pan with bottom covered with oil (you need not drown these in oil).  Fry until golden brown and remove to paper towel. Let dry while preparing mix of 1/4 cup honey and 1/2 cup orange juice.  Drizzle over nuggets and let dry once more to create a “glaze” effect while holding crispy texture.

To these I added homemade baked beans, mashed potatoes and home canned carrots.  All that is missing is a fruit or dessert to end the meal.

Red Wine Glazed Chicken Tenders with Brown Rice and Mixed Vegetables.

4 chicken breasts cut into 2 or 3 pieces. 1 cup of red wine, 2 tbsp dijon mustard, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp thyme. Put into sauce pan and heat.  Pour over chicken in roaster pan and place in oven at 375 degrees for 1 hour.  Remove and put in skillet on top of stove, with sauce and cook to reduce and glaze chicken.

To this I added a simple brown rice and a mingling of mixed vegetables consisting of carrots, broccoli, summer squash, snow peas, regular peas, celery and red peppers diced.  Steam vegetables before placing in container and be sure rice holds some moisture as it will “dry” in reheating.

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