Recipes for June 19-25

Dump Salmon

8 salmon filets

½ cup peanut oil or olive oil

¼ cup light soy sauce

¼ cup balsamic vinegar

¼ cup green onion, chopped

1 tablespoon brown sugar

2 garlic cloves, minced

1 ½ teaspoons ground ginger

2 teaspoons crushed red pepper flakes

½ teaspoon salt

¼ teaspoon pepper

 

Dump everything into a freezer bag.  I freeze this in 2 freezer bags with 4 filets in each bag.  So this will make 2 meals.  Freeze flat.

To cook:  Thaw.  Grill or broil fish.

 

Cheesy  Ham and Pasta Casserole

16 oz. rotini cooked and drained

3 cups cubed cooked ham

5 tablespoons butter

1 teaspoon mustard powder

1 teaspoon ground black pepper

1 teaspoon seasoning salt

¼ teaspoon cayenne pepper

1 small onion, chopped

1 tablespoon minced fresh garlic

¼ cup flour

3 cups half and half cream

2/3 cup grated parmesan cheese, divided

4 ½ cups grated cheddar

 

Preheat oven to 350 degrees.  Spray a 13x9x2 inch dish with cooking spray.  Combine rotini and ham in a bowl and set aside.  In a medium saucepan melt butter over medium heat.  Add mustard powder, black pepper, seasoned salt, cayenne, and onion.  Stir and cook for about 4 minutes.  Add garlic and cook for 2 more minutes.  Add flour and stir constantly for 2 minutes.  Slowly add the cream and parmesan cheese.  Cook over medium heat until bubbly.  Reduce heat to low and stir in cheddar cheese.  Pour sauce over ham and rotini.  Mix well.  Pour into prepared 13x9x2 inch dish.  Sprinkle top with Parmesan cheese.  Bake for 45 minutes or until bubbly.

May freeze at this point.  On the day you want to serve this dish, let it thaw in refrigerator for 24 hours.  Heat dish up before serving.

 

Dump Swiss Steak

1 pound round steak

15 oz. diced tomatoes, undrained

1 ¼ oz package of dry beef and onion soup mix

1 ¼ oz package of dry brown gravy mix

 

Cut round steak into serving portions.  Dump everything into a 1 gallon freezer bag.

To cook:  Thaw.  Place in a baking dish.  Bake covered at 350 degrees for 1 ½ hours.

Serve over mashed potatoes.

 

Chicken Spectacular

3 cups cooked chicken, cubed

6 oz. package Uncle Ben’s wild rice, cooked as directed

1 can of cream of celery soup

3 oz. jar diced pimientos

1 can of sliced mushrooms, drained

1 medium onion, chopped

2 cans French style green beans, drained

1 cup mayonnaise (do not substitute)

1 cup sliced water chestnuts, drained

Salt and pepper

 

Mix all ingredients and pour into a 13x9x2 inch baking dish.  Bake at 350 degrees for 30 minutes.  Let it cool.  Cover and freeze.

To cook:  Thaw.  Warm up in the oven and serve.

 

Tortilla Crusted Tilapia

4 tilapia filets

6 corn tortillas, torn up

1 jalapeno pepper, seeded and coarsely chopped

1 teaspoon lime juice

¼ cup fresh cilantro

½ teaspoon chili powder

¼ teaspoon ground cumin

1 teaspoon seasoning salt

1 egg, beaten

 

Place everything in the blender except tilapia and egg.  Pulse until mixture is small crumbs.  Place crumbs on a plate.  Place egg in a dish.  Dip filets in egg and then crumbs.  Wrap in plastic wrap and place in a freezer bag.  Freeze.

To cook:  Thaw.  Place on baking sheet.  Bake at 375 degrees for 15 minutes.

 

Dump Pepper Lime Chicken

½ teaspoon lime peel

2 garlic cloves, minced

¼ cup lime juice

1 teaspoon pepper

1 tablespoon olive oil

1 teaspoon basil

¼ teaspoon salt

4 chicken breasts

 

Dump everything in a freezer and freeze.

To cook:  Thaw.  Can grill the chicken or bake at 350 degrees for 30 minutes or cook in a slow cooker on low for 4-5 hours.

 

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