Tuesday, November 16, 2010


Fajita flavored Chicken Breasts
with roasted red peppers, avocado, tomato and feta (Feta from Aldi)
Spanish Rice
Refried Black Beans (vegetarian from a can)
Frozen Grapes

Megan's Roasted Turkey Breast with
Roasted Sweet Potato Chunks and Parsnips
Steamed Green Beans
Steamed Carrots
Baked Apples and Pears (cored with honey and butter drizzled over top with a sprinkle of cinnamon)

Leftover Fajita chicken (with veggies and beans) Tostadas
Homemade Guacomole and tortillas
Sliced Pineapple
Megan's Balsamic Pork Chops
Sauteed Squash Medley (yellow and Zucchini with olive oil and fresh grated parmesan)
Baked Sweet Potatoes

Chicken Cordon Bleu
Brown Rice
Veggie Medley (leftovers - roasted together)

For Freezer:
Chicken Fajita (2)
Chinese Chicken Morsels
Bacon-Wrapped Chicken Tenders
Hawaiian Chicken
Herbed Chicken
Chicken Cacciatore
Turkey Breast
Pork Steaks
Hoisin Marinated Pork Chops
Cranberry Pork Roast
Pork Loin for BBQ Pulled Pork
Pork Loin for Pork Tacos
Browned Chicken Parmesan Sausage for Pasta sauce (4 links divided in 2 packages)

list of fab sale items:
Yellow Onions, Russet or Sweet Potatoes $0.49/lb.
Bartlett Pears, Gala or Braeburn Apples $0.99/lb.
Boneless Skinless Chicken Breasts $1.67/lb.
Boneless SkinlessChicken Thighs $1.99/lb.
Fresh Chicken Parmesan Sausage $2.99/lb.
Golden, Ripe Pineapple 2/$3.00
Gourmet Chicken Cordon Bleu $3.99/lb.Green Beans or Baby Carrots $0.99
BonelessPork Loin Chops or Roasts $1.99/lb.
Red Seedless Grapes $0.69/lb.
Fresh Free RangeTurkey Breast $2.77/lb.
Zucchini or Yellow Squash $0.77/lb.
Chicken Fajita Marinade
7 chicken breasts
2 teaspoons salt
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 cup oil (any kind)
1/2 cup red wine vinegar
3/4 cup soy sauce
1 teaspoon pepper
1 teaspoon garlic
1 1/2 teaspoons parsley
green pepper
Combine all marinade ingredients. Cut chicken breasts into strips. Place chicken pieces in 1 gallon freezer bag or rigid container. Pour marinade over meat.

Chicken Cacciatore (SL)
1 onion -- chopped
1 1/2 pounds skinless boneless chicken breast
2 cans tomato paste -- *(6 oz.)
8 ounces mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic -- minced
1 teaspoon oregano1/2 teaspoon basil1 bay leaf
1/2 cup water
Put sliced onion in bottom of Crock-Pot. Add chicken pieces. Stir together other ingred. Spread over chicken. Cover and cook on Low 7 to 9 hours (high 3 to 4 hours. Serve over spaghetti or vermicelli.

Chicken Chili Verde
8 ounces dry pinto beans (about 1-1/4 cups)
2 cups chicken, cooked and chopped -- boneless, skinless (about 1 pound)
1 can chopped green chilies -- (4 ounce)
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon garlic powder -- (1 clove)
1 teaspoon salt
2/3 cup finely chopped onion1 cup Monterey Jack cheese
1 dozen corn tortillas
1 jar salsa -- (11 1/2 ounce)
Rinse pinto beans, soak them in cold water overnight, then drain them. Combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.Cut chicken into 1 inch cubes. Combine chicken with chilies and seasonings; refrigerate until needed. Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put in a 1 quart bag, and attach it to the freezer container with the chili.To serve: Thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

Crockpot Chipotle Pork Loin (for Pork Tacos)
1 pork loin -- 1.5 to 2 pounds
1 can diced tomatoes with green chilies -- (14 oz.)
2 cups Chipotle salsa
1/2 cup chopped onion
Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours.

Cranberry Pork Roast
3 pounds lean boneless pork loin roast
16 ounces cranberry sauce, whole berry
1 tablespoon brown sugar
1 teaspoon yellow mustard
2 tablespoons cornstarch
2 tablespoons water
1. Trim fat from roast; cut roast in half crosswisw/ Coat foast halves with cooking spray. Place a large nonstick skillet over med-hi heat and brown roast halves on all sides. Place in crock pot coated with cooking spray.2. Combine cranberry sauce, brown sugar, and mustard, pour over roast. Cover, cook n hi heat 1 hour. Reduce heat to low and continue cooking 6 hours. Remove roast from crock potm reserve cranberry mixture. Set roast aside, keep warm.3. Combine cornstarch and water in a 1 quart glass measure or bowl; stir with whisk until well blended. Gradually stir reserved cranberry mixture into cornstarch mixture. Microwave at High 2 minutes or until thick; stirring after 1 minute. Serve sauce with roast.
(freezer cooking plan still in progress)