Teriyaki Chicken Stir-fry

This is an easy yummy stir-fry that I like to have in the freezer.

1 1/2 lbs of chicken, sliced into strips or use tenderloin strips, marinated in teriyaki sauce (see recipe below)
1 bag of frozen stir-fry vegetables
Cooked rice
Chow mein noodles

Teriyaki marinade:
1/2 tsp ginger
2 tsp dry mustard
1/4 cup oil
1/2 cup soy sauce (I recommend using the less sodium kind)
1 tsp garlic
2 tbsp molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked thorough and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing directions: Place meat and marinade in a freezer bag. To prepare thaw meat in the frig and prepare as recipe states, or place in a slow book for 2-3 hours. When chicken is done, add to skillet with vegetables and stir fry.

Note: Since I use frozen ck breasts I don't cut into strips I put the whole piece in the crock pot with marinade and then shred the ck after it cooked for a while and then put back in the crock pot a little longer.

Sausage Rice Casserole

This is a yummy casserole my Mom made for us. I thought I'd share it here with her notes.

I tried this recipe from Taste of Home's Dinner on a Dime, page 154. The person submitting the recipe said, "I fiddled around with this dish, trying to adjust it to my family's tastes. When my pickiest child cleaned her plate, I knew I'd found the exact right flavor combination."

2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage (I used 1 1/2 pounds and it was enough for us)
6 celery ribs, chopped (I only used 3)
4 medium carrots, sliced (I didn't add this at all)
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain on 3 paper towels.

In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7x2-inch baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 40-45 minutes or until vegetables are tender.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Yield: 2 casseroles (6-8 servings each)

Chicken Vegetable Casserole

1 lb chicken breast - cubed & cooked
2 - 16oz bags of California blend frozen veggies (broc, cauli, carrots)
2 cans cream of mushroom soup
1 c. sour cream
2 c. shredded cheddar cheese
1 med. onion sauteed or 1 can French's fried onions

Combine all but 1/2 onion and 1 c. cheese. Put in 9x13 pan. Sprinkle rest of cheese on top.

Bake 40 min @ 350 degrees. Take out, Spread rest of onions on top. Put back in oven for 5 min until done.

TIPS: I use this recipe as a freezer meal. It works great. I take and put this in 2- 8x8 pans.

Hawaiian Chicken

Hawaiian Chicken
(Girlfriends on the Go, pg 69)

6 boneless, skinless chicken breasts
½ cup ketchup
½ tsp. Worcestershire sauce
1 tsp. Mustard
½ cup crushed pineapple with juice
½ cup brown sugar

Mix all ingredients together. If freezing, place chicken in a freezer bag. Pour sauce mixture over chicken in bag. You may want to include rice with this meal. Otherwise, bake at 350 degrees for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.

Mexican Lasagna

1 lb ground beef, brown w/onion
1 packet of taco seasoning
water
1 can refried beans
1 cup sour cream
1 (4oz) can sliced black olives
2 cups Monterey Jack cheese
1 ¼ cups salsa
Lasagna noodles, uncooked

Add to beef: taco seasoning, ¾ cup water, refried beans, sour cream, olives. (I have also added salsa or tomatoes) Simmer 5 min. In greased 9x13 baking pan layer: noodles, beef mixture, and cheese, repeat layers. Top with another layer of noodles and any remaining beef mixture. Combine ½ to ¾ cup water to salsa. Pour over all. Cover. Freeze. Thaw: Bake covered for 1 hour at 350. Uncover, top with Cheese.

Note: This is a freezer recipe so you don’t need to cook the noodles.

Miniature Meatloaves

This recipe came from Kari Turgoose. We made it the other night and really enjoyed it. I think I will do it with barbecue sauce next time. Kari said that she freezes extras and Aaron takes them for lunches.

1 lb hamburger, uncooked
1 box Stove Top Stuffing
1 c. hot water
1/3 c. salsa
1/2 c. cheese grated

Mix hamburger, stuffing contents, and water until thoroughly combined. Grease muffin cups and fill with mixture to rim of cups. Use large spoon to make indentation in each meat mixture; fill with spoonful of salsa. Top with cheese. Bake at 375 degrees for about 30 minutes or until done. Makes 12.

*For a variation, substitute salsa and cheese with barbecue sauce.