Sesame-Ginger Pork Platter

½ cup soy sauce

¼ cup packed brown sugar

2 tablespoons cooking oil

1 tablespoon toasted sesame seeds

1½ teaspoons grated fresh gingerroot

6 cloves garlic, minced

2 12- to 16-ounce pork tenderloins

Lettuce leaves

Green onion strips

Baguette slices

Red and green grapes

For marinade, combine soy sauce, brown sugar, oil, sesame seed, gingerroot, and garlic. Place pork in a heavy plastic bag set in a shallow dish. Pour marinade over pork. Seal bag; turn to coat meat. Refrigerate overnight; turn bag occasionally.

Drain pork, reserving marinade. Cover and chill marinade. Place pork on a rack in a roasting pan; cover with foil. Bake in a 425° oven for 20 minutes. Remove foil; roast 10 to 15 minutes more or until thermometer inserted in center registers 160°. Cool slightly; bias-slice into ¼-inch slices. Cover and chill up to 24 hours.

To serve, arrange pork slices on lettuce-lined platter. Heat marinade to boiling; serve in a small bowl for dipping, and sprinkle with green onion strips. Serve with baguette slices and red and green grapes.

Yields: Makes about 30 slices

Sweet Pear and Cheese Crostini

16 (⅜-inch-thick) baguette-style French bread slices

8-ounces taleggio cheese, rind removed and sliced, or 4 ounces Gorgonzola cheese, crumbled

1 small ripe pear, cored and very thinly sliced

2 tablespoons flavored honey, such as French lavender honey, or regular honey (I use raspberry honey)

Preheat broiler. Place bread slices on a baking sheet. Broil 4 to 5 inches from the heat for 30 to 60 seconds or until the bread is toasted.

Turn each bread slice, and top with a slice of taleggio or some of the Gorgonzola. Broil 30 to 60 seconds more or until cheese is bubbly and bread is toasted.

Top each bread slice with a pear slice, and lightly drizzle with honey. Arrange bread slices on a serving platter. Serve immediately.

Yields: 16 appetizers

Mushrooms Filled with Ham and Blue Cheese

24 large fresh mushrooms (1½ to 2 inches in diameter)

1 tablespoon olive oil

½ cup finely chopped cooked ham

¼ cup crumbled blue cheese (1 ounce)

3 tablespoons fine dry bread crumbs

2 tablespoons snipped fresh parsley

2 tablespoons olive oil

2 cloves garlic, minced

⅛ teaspoon ground red pepper

Wash and drain mushrooms. Remove stems and save for another use; reserve caps. Lightly brush rounded side of the mushroom caps with the 1 tablespoon olive oil. Place mushrooms, cavity sides up, in a 13x9x2-inch baking pan; set aside.

Combine ham, blue cheese, fine dry bread crumbs, parsley, the 2 tablespoons olive oil, garlic, and red pepper in a small mixing bowl. Spoon ham mixture into mushroom caps. Cover and chill for 2 to 24 hours.

Bake, uncovered, in a 425° oven for 15 to 17 minutes or until mushrooms are tender and filling is hot.

Yields: 24 mushrooms

Jalapeno Popper Spread

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 (4 ounce) can chopped green chiles, drained

2 ounces canned, diced jalapeño peppers, drained

1 cup shredded Parmesan cheese

French baguette, sliced

Stir together the cream cheese and mayonnaise until smooth. Stir in green chiles and jalapeño peppers.

Pour mixture into an 8-inch pie plate, and sprinkle with Parmesan cheese.

Bake at 375° for approximately 30 minutes. Serve with sliced baguette.

Artichoke and Chili Pepper Dip

1 jar marinated artichoke hearts, chopped

½ cup plain non-fat yogurt

½ cup mayonnaise

¼ grated Parmesan cheese

2 tablespoons canned, diced green chili peppers, drained

1 teaspoon dried Italian seasoning, crushed

Stir together artichoke hearts, yogurt, mayonnaise, cheese, chili peppers, and Italian seasoning in a medium-sized bowl.

Spray a 9-inch pie plate or an 8-inch round quiche dish with nonstick coating. Turn artichoke mixture into pie plate.

Bake at 350° for 20 minutes or until heated through. Serve warm with Pita Crisps and/or sweet red bell pepper wedges.

Pita Crisps: Cut 6 pita rounds in half horizontally; cut each half into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake, uncovered, at 350° for 10 to 12 minutes or until crisp.

Savory-Rubbed Roast Pork Chops with Apple-Sage Chutney

6 pork loin chops (1 to 1 1/4-inch thick)

olive oil

Savory Rub

1/2 teaspoon freshly ground black pepper

1/4 teaspoon onion salt or garlic salt

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper (optional)

Apple-Sage Chutney

1/3 cup thinly sliced onion

2 1/2 pounds tart apples, coarsely chopped with the skin (about 7 1/2 medium sized apples)

1 cup apple cider or apple juice

1/2 cup packed light brown sugar

1/3 cup dried cherries

1/2 cup golden raisins

1/3 cup chopped dates

6 tablespoons white wine vinegar

2 cloves garlic, minced

1/2 cup chopped fresh sage or 1/2 teaspoon dried sage

2/3 cup green and red bell peppers, coarsely chopped

1/8 teaspoon Cayenne pepper

Preheat oven to 450 degrees. Cover a roasting pan with heavy duty aluminum foil. Drizzle pork chops lightly with olive oil, then rub both sides of each pork chop with the Savory Rub and place in foil-lined pan. Roast for 20 to 30 minutes or until done; or grill. Serve with warm Apple-Sage Chutney on the side.

To prepare chutney:

In a large stockpot combine all ingredients except sage. Bring to a boil over medium heat; reduce heat and simmer until thick, a little less than an hour. Stir in sage and simmer 5 minutes longer. (Makes 4 cups)

Spicy Chinese Riblettes

1 cup hoisin sauce
6 Tbsp. rice wine or white wine
½ soy sauce
1 cup sugar
½ cup tomato paste
¼ cup finely minced garlic
2 Tbsp. Tabasco
3 pounds pork baby back ribs, cut into 1" riblettes

Preheat oven to 350°. In a medium-size mixing bowl, mix all of the ingredients, except the riblettes, until smooth. Taste and set aside. Place the riblettes in a large roasting pan, and bake, uncovered, for 45 minutes.

Remove the pan from the oven, pour the sauce over the riblettes, and toss to coat. (at this point you can place the riblettes in a bag, cool to room temperature and freeze). Return the pan to the oven, uncovered, and bake for another 45 minutes. Toss every 10 minutes so that the riblettes stay well coated with sauce.

Freezer Preparation:
Thaw riblettes in refrigerator for 24 hrs. Poor riblettes with sauce in to a roasting dish and bake in a 350° oven for 45 minutes, tossing in sauce every 10 minutes.

Tortelloni, Chicken and Tomato Pesto

1/3 cup pine nuts
2 cups shredded roasted chicken
1 pt. (12oz) cherry tomatoes, halved
2 pkgs (9 oz each) fresh four cheese tortelloni
¾ cup prepared pesto sauce


Bring a large pot of salted water to a boil. Meanwhile, in a small skillet, toast pine nuts over medium heat, stirring frequently, about 5 minutes; set aside. Place chicken and tomatoes in large pasta bowl. Cook pasta in boiling water according to directions. Drain pasta, reserving ½ cup cooking water. Add to pasta bowl with pesto sauce and reserved cooking water, toss. Sprinkle with pine nuts over top and serve immediately. Serves 6.


Frozen adjustments:

Bring pine nuts to room temperature before toasting.
Thaw chicken in refrigerator and then warm slightly in either a skillet or microwave.
Thaw pesto in refrigerator before using.


Pesto

2 c. basil, packed
2 cloves garlic
¼ c. pine nuts
2/3 c. olive oil
½ c. Pecorino Romano
Sea salt & Pepper, to taste

Pulse basil, garlic and pine nuts in food processor until coarse. Add olive oil and pulse until combined. Add cheese and pulse to combine. Add sea salt and pepper to taste and finish with a touch more oil.

Chicken Pot Pie

3 cups chopped cooked chicken

2 (14 oz) cans chicken broth

2 cups fresh mushrooms

2 medium carrots, cut into 1" long pieces

2 stalks celery, cut into 1" long pieces

2 medium onions, coarsely chopped

2 bay leafs

1 can fat-free Cream of Chicken soup

1 cup frozen peas, thawed

3/4 tsp poultry seasoning

1/4 tsp fresh ground pepper

4 sheets Pillsbury unbaked pie crusts

Preheat oven to 350 degrees. Unroll pie sheets and let sit at room temperature. Pie sheets work for standard pie plate and 8x8 square pans. Set aside.

In Dutch oven combine chicken broth, mushrooms, carrots, celery, onions, and bay leaf. Bring to a boil, reduce heat. Simmer covered for 20 minutes. Add cream of chicken soup and chopped chicken; cook for 5-10 minutes. Add poultry seasoning and pepper; heat thoroughly. Add peas, cook for 5 more minutes.

Carefully unroll pie crust and line baking dish. Pour 1/2 of the chicken filling, distributing evenly between pans. Don't fill completely to the top, as the top will need to be added and pinched at the edges. Carefully unroll second pie crust and cover pie. Pinch edges to liking, making sure edges are secure.

Pierce top of crusts and bake for 30-45 minutes; if edges start to brown too quickly, cover with foil. Let sit for 5 minutes before cutting. Makes 2 (6 serving each) pies.

To Freeze: Follow all steps excluding baking. Cover pie, flash freeze (approx 3-5 hours), then cover with foil.

Serving Day: Thaw 24 hours in the fridge. Bake according to directions. Remove plastic wrap and foil before baking.

Recipe prepared by Mary; adapted from Amy

Beef Tamales with Red Chili Sauce

Filling:
Cooking spray
1 1/2 cups chopped onion
2 garlic cloves, thinly sliced
1 pound beef stew meat
1 cup water
1/2 teaspoon salt
1 tablespoon all-purpose flour
1 1/2 teaspoons ground dried red New Mexico chili
16 large dried cornhusks

Dough:
3 cups masa harina
1 teaspoon salt
1 tablespoon butter, melted
2 teaspoons canola oil
1 cup fat-free, less-sodium beef broth
1 cup water

Remaining ingredients:
16 long thin strips dried cornhusk
1 cup Red Chili Sauce (optional)

Preparation:

Preheat oven to 350°.

To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 4 minutes or until onion is tender. Add beef; sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.

Transfer beef to a bowl with a slotted spoon. Pour drippings into a glass measure. Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.

Shred beef into bite-sized pieces. Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan; sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chili; stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often. Remove from heat; cool to room temperature.

Place whole cornhusks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare dough, combine masa and 1 teaspoon salt in a large bowl. Add butter and oil; stir well. Add broth and 1 cup water; stir until a soft dough forms.

Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk; press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales from vegetable steamer; let stand 5 minutes. Serve with Red Chili Sauce, if desired.

Freezer preparation:

Once tamales are steamed and cooled, wrap individually in celophane and freeze in freezer bag. To warm, place, standing up, in steamer and steam until warm (make sure to check steamer periodically to make sure water has not cooked out).


Serves 8, two tamales each

Nutritional Information

Calories: 145 (27% from fat)
Fat: 4.3g (sat 1.4g,mono 1.6g,poly 0.9g)
Protein: 7.9g
Carbohydrate: 19.9g
Fiber: 2.2g
Cholesterol: 20mg
Iron: 1.4mg
Sodium: 268mg
Calcium: 49mg

Cooking Light, DECEMBER 2007

Red Chili Sauce

Makes 4 1/2 cups...scale back ingredients if making one batch of tamales.

15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla...I used New Mexican Chilies)
4-5 garlic cloves
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or melted shortening
1/2 cup salsa, pureed

1. Remove stems and seeds from dried chili peppers.
2. Place peppers in a single layer on a baking sheet.
3. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
4. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
5. Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
6. Add garlic, cumin and salt.
7. Cover and blend until smooth.
8. In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
9. Carefully stir in blended chili mixture.
10. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness)
11. Stir in salsa puree.

Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands thoroughly with soap and water to remove all of the chili oils.

Pork Cassoulet

1 lb dried Great Northern Beans or 5-6 canned beans

2 bacon slices

3 lbs boneless pork loin, cut into 1" cubes

1 lb turkey Kielbasa, cut into 1/2" pieces

2 1/2 cups chopped onion

1 cup sliced celery

1 cup sliced carrots (1/4")

4 cloves garlic, minced

2 tsp thyme

1/4 cup water

2 tbls tomato paste

1 can chicken broth

1 can diced tomatoes

1/2 cup dry white wine

1/2 tsp salt

1/4 tsp pepper

1 cup sliced red bell pepper

1 1/2 cups coarse French bread crumbs (can omit if desired)

1/3 cup Parmesan

Sort and wash beans. Cover with water in Dutch oven 2" above beans. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and return to pan. Cover with water again and bring to boil; reduce heat, simmer 20 minutes, drain and set aside. Preheat oven to 300 degrees. Brown bacon over medium heat until crisp, remove with a slotted spoon. Increase heat to medium-high and add pork, cook 5 minutes until browned. Remove with slotted spoon. Add kielbasa and cook 5 minutes until browned. Remove with slotted spoon. Add onion, celery, carrots, garlic, and thyme; saute 4 minutes. Stir in 1/4 cup water, tomato paste, broth, and tomatoes. Return beans, bacon (torn into pieces), pork, and kielbasa; bring to a boil. Remove from heat, transfer to 9x13 baking dish. Cover and bake for 1 hour. Remove from oven and scoop out 1 cup of beans & vegetable mixture with slotted spoon. Process until smooth. Return to baking dish and stir. Stir in wine, salt, and pepper. Arrange bell peppers over top. Combine bread crumbs and cheese. Sprinkle on top of bell peppers. Return to oven and bake, uncovered, for 45 minutes.

To freeze: Prepare entire recipe according to directions. Cool. Cover, seal, and freeze.

To Serve: Thaw 24-48 hours. Preheat oven to 350 and heat until hot.

Shepard's Pie

1 (22 oz) pkg frozen mashed potatoes (can make fresh if desired)

1 lb ground beef

1 onion, chopped

1 can carrots, drained

1 can green beans, drained

2 tbls flour

2 tsp salt, divided

1/2 tsp pepper, divided

1 cup beef broth

1/2 cup shredded Cheddar cheese

Garnish with chopped fresh parsley (opt)

Preheat oven to 350 degrees. Cook potatoes according to package directions, set aside. Brown beef and onion in large skillet over medium-high heat until done; drain and return to skillet. Add carrots, flour, 1 tsp salt, 1/4 tsp pepper, and broth. Cook, stirring constantly, 3 minutes or until slightly thickened. Spoon mixture into lightly greased 11x7 inch baking dish. Prepare potatoes according to package directions if using frozen; or prepare fresh potatoes as usual. Season with remaining salt and pepper. Spoon potatoes over beef mixture. Bake for 25 minutes. Remove from oven and sprinkle with cheese; bake 5 more minutes. Garnish if desired.

To Freeze: Have frozen potatoes on hand or prepare fresh mashed the day of serving. Prepare beef mixture up the baking portion, but do not bake. Cool beef mixture and spoon into gallon size baggie; Seal, removing all air, and freeze. Package shredded cheese in quart size baggie and include package with potatoes and beef mixture.

To Serve: Thaw beef mixture 24 hours before baking. Have potatoes on hand, but do not thaw ahead of time if using frozen. Pour beef mixture into baking dish and top with potatoes as directed. Bake and add cheese as directed.

Butter-Lemon Basted Chicken

6 chicken breasts

1/4 cup lemon juice

3/4 cup butter

1/2 tsp salt (original recipe called for 2tsp)

1 tsp paprika

1-2 tsp summer savory

1/2-1 tsp dry mustard

2 tsp sugar

Brush the chicken on all sides with lemon juice and place in a covered dish and refrigerate at least 3 hours or overnight. (At this point I put it in a freezer bag and froze it). At this point if it is frozen you must thaw overnight in refrigerator along with the butter mixture. Preheat the broiler. In a 1-quart saucepan melt butter and stir in all seasonings except the sugar. Place the chicken in a broiler pan. Baste with butter mixture occasionally throughout the broiling. Broil 6"-8" from heat for 20 -25 minutes. Turn and broil 15-20 more until tender. Be careful if you have thin breasts as this can be to much time. If desired sprinkle sugar over chicken and broil for 3 minutes more.

You may also grill the chicken brushing with the butter mixture for 45 minutes until deep golden brown.

Asiago-Stuffed Pork Roast

1 (3 lb) center-cut boneless pork loin roast

3 tbls butter

1 1/2 cups small cubes of French bread

1 cup chopped mushrooms

2 tbls minced onion

1/2 tsp dried rosemary, finely crumbled

1/2 cup (2 oz) crumbled Asiago cheese

Create pocket in center of roast for stuffing, cutting lengthwise through center of the roast. Melt 1 tbls butter in heavy skillet over medium heat. Add bread and saute until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tbls butter in same skillet; add mushrooms, onion, and rosemary. Saute until onion is soft, about 5 minutes. Add to bread; refrigerate mixture for 15 minutes to col before adding cheese. Mix cheese into bread mixture; season with salt and pepper. Insert stuffing into the pork roast pocket. Skewer closed if desired. Sprinkle pork with salt and pepper. Melt 1 tbls butter in heavy large ovenproof skillet over medium high to high heat. Add pork and saute until brown, about 2 minutes each side. Transfer to preheated 350 degree oven. Bake until done, approx 45-50 minutes.

To Freeze: Prepare pork roast up to creating the pocket. Wrap in plastic wrap and place in gallon baggie; seal. Prepare stuffing mixture; place in quart size baggie, removing all air, and seal. Place pork roast and stuffing mixture in another gallon baggie.

To Prepare: Thaw in refrigerator for 24 hours. Place stuffing mixture in pocket of pork roast. Follow the remaining instructions to finish.

Menu Rotations

December 2012
Beef: Beef Bourg (Mary)
Chicken: Chicken Tikka Masala (Jacey)
Pork: Spicy Fried Minced Pork (Jen)
Soup: Carrot Soup (Tatiana)
Pasta: Shrimp & Lemon Parmesan Soup

February 2012
Beef: Carbonade ala Flamande (Jill)
Chicken: Coq au Vin (Jennifer)
Pork: Slow Cooker Smothered Pork Chops (Jacey)

Soup: African Sweet Potato & Peanut Soup (Mary)

Pasta: Hearty Meat Lasagna (Tatiana)

January 2012

Beef: Mexican Skirt Steak (Mary)
Chicken: Baked Penne with Chicken and Mushrooms (Jacey)
Pork: Pulled Pork BBQ (Jennifer)
Soup: Butternut Squash Soup (Tatiana)
Pasta: Dan Dan Mian (Jill)

December 2011

Beef: French Dip (Jennifer)
Chicken: Chicken Cordon Bleu Empanadas (Jill)
Soup: Thai Shrimp and Lemongrass Soup (Jacey)
Pasta: Pepperoni Pizza Pie (Mary)

November 2011

Pork: Pork Dumplings (Jacey)

Chicken: Chicken Parmesan (Mary)

Soup: Coconut Curry Soup (Jill)

Anything: Swedish Meatballs (Jennifer)

October 2011

Pork: Pepper Stuffed Pork Tenderloin (Jill)

Soup: Roasted Carrot Soup (Mary)

Pasta: Stuffed Shells with Chicken, Arugula, and Alfredo Cream Sauce (Jennifer)

Anything: Sausage Empanadas with Cilantro Lime Sour Cream (Jacey)

June 2011

Beef: Beef Teriyaki (Jennifer)
Chicken: Chicken Empanadas (Jill)
Pork: Pesto-Stuffed Pork Chops (Corie) 
Grill: Grilled Herb Shrimp with Mango Salsa (Jacey)
Pasta: Pepperoni & Cheese Stromboli (Mary)
Anything: Tequila-Glazed Grilled Chicken (Amy)

May 2011

Beef: Tamale Pie (Corie)

Pork: Sesame Pork Fajitas (Jacey)

Grill: Asian Pork Burger Wraps (Jill)

Chicken: Cashew Chicken (Mary)

Pasta: Baked Ziti (Amy)

Anything: Siamese Chicken with Curry (Jennifer)

April 2011

Beef: Flank Steak Stuffed with Provolone, Spinach, and Red Bell Pepper Pesto (Jacey)

Pork: Sausage & Spinach Quiche (Jill)

Grill: Jamaican Jerk Grilled Chicken (Mary)

Chicken: Chicken Spiedies (Amy)

Pasta: Creamy Pasta Sauce with Linguine (Jennifer)

Anything: Chinese Ribs (Corie)

March 2011

Beef: Beef & Cheese Empanada's (Jill)

Pork: Asian Pork Tenderloin (Mary)

Grill/Fish: Grilled Pork Chops with Blueberry BBQ Sauce (Amy)

Chicken: Grilled Lime Chicken (Jennifer)

Pasta: Spicy Peanut Noodles with Shrimp (Corie)

Anything: Pork Dumplings (Jacey)

February 2011

Beef: Beef Stroganoff (Mary)

Pork: Red Beans & Rice (Amy)

Chicken: Sally Mincer's Chicken (Corie)

Soup: Thai Lemongrass Shrimp Soup (Jennifer)

Pasta: Penne with Vodka Sauce (Jacey/Jill)

Anything: BBQ Beef Brisket (Jill)

January 2011

Beef: Spaghetti & Meatballs (Amy)

Pork: Apricot Glazed Pork Roast (Jennifer)

Chicken: Biscuit Topped Chicken Pot Pie (Jacey)

Soup: Tomato-Basil Soup (Corie)

Pasta: Rigatoni D (Jill)

Anything: Beef Burgundy Stew (Mary)

December 2010

Beef: Julia Child's Carbonnades A La Flamande (Beef & Onions Braised in Beer) (Jennifer)

Pork: Asiago Pork Loin (Corie)

Chicken: Chicken Iberville (Jill)

Soup: White Chicken Chili (Jacey)

Pasta: Chicken Tetrazzini (Mary)

Anything: Crock Pot Pork Loin Roast (Amy)

November 2010

Beef:

Pork:

Chicken:

Grill/Fish:

Pasta:

Anything:

October 2010

Pork: Swedish Meatballs (Jill)

Chicken: Chicken Pie (Amy)

Grill/Fish: Kelly's Pork Tenderloin (Mary)

Pasta: Sausage & Peppers (Jennifer)

Anything: Butternut Squash Soup (Corie)

September 2010

Beef: Italian Crock Pot Beef (Jill)

Pork: Pork Medallions (Mary)

Chicken: Chicken Tetrazzini (Amy)

Grill/Fish: Beef Teriyaki (Jennifer)

Pasta: Vegetable Lasagna (Corie)

August 2010

Beef: Flank Steak (Mary)

Pork: Sweet & Sour Pork (Amy)

Chicken: Grilled Lime Chicken (Jennifer)

Grill/Fish: Prosciutto-Fontina Stuffed Chicken Breasts (Corie)

Pasta: Chili Mac (Jacey)

Anything: Crab Quiche (Jill)

June 2010

Beef: French Dip (Amy)

Pork: BBQ (Jennifer)

Chicken: Basil Grilled Chicken (Jacey)

Grill/Fish: Flank Steak (Corie)

Pasta: Sandy's Gourmet Chicken Pasta (Jill)

Anything: Ginger Lime Salmon Steaks (Mary)

May 2010

Beef: Jamaican Beef Dumplings (Jennifer)

Pork: Spinach Stuffed Pork Tenderloin (Corie)

Chicken: Mock Lobster (Jill)

Grill/Fish: Grilled Shrimp Gyros (Jacey)

Pasta: Tortelloni, Chicken & Tomato Pesto (Mary)

Anything: Taco Salad (Amy)

April 2010

Beef: Gingersnap Beef (Corie)

Pork: Kelly's Marinated Pork Tenderloin (Jacey)

Soup: Smoked Portobello Mushroom Soup (Jill)

Chicken: Lemon-Butter Basted Chicken (Mary)

Pasta: Penne with Vodka Sauce (Jennifer)

Anything: Shrimp with Feta over Orzo (Amy)

March 2010

Beef: Poor Boys (Jacey)

Pork: Pork Chops with Blackberry Maple Sauce (Jill)

Soup: Italian Wedding Soup (Mary)

Chicken: Chicken & Rice (Amy)

Pasta: Vegetable Lasagna (Jennifer)

Anything: Chicken Satay (Corie)

February 2010

Beef: Flank Steak Roll-Ups (Jill)

Pork: Asian Style Pork Stir Fry (Mary)

Soup: Black Bean Soup (Amy)

Chicken: Deviled Chicken (Jennifer)

Pasta: Penne with Shrimp, Asparagus & Sun-Dried Tomatoes (Corie)

Anything: Chicken Packets (Jacey)

January 2010

Beef: Beef Stew (Mary)

Pork: Red Beans & Rice with Sausage (Amy)

Soup: Roasted Red Bell Pepper Soup (Jennifer)

Chicken: Verde Chicken Enchiladas (Corie)

Pasta: Vegetable Lasagna (Jacey)

Anything: Chicken & Shrimp Jambalaya (Jill)

December 2009

Beef: Speedies (Amy)

Pork: Pork Roast with Apricot & Shallot Stuffing (Jennifer)

Soup: Butternut Squash Soup (Corie)

Chicken: Curry Coconut Chicken (Jacey)

Pasta: Asian Pork Lo Mein (Jill)

Anything: Dill Salmon (Mary)

November 2009

Beef: Asian Flank Steak (Jennifer)

Pork: Pork Riblets (Corie)

Soup: Mexican Chicken Soup (Jacey)

Chicken: Chicken Spinach Manicotti (Jill)

Pasta: Baked Ziti (Mary)

Anything: Pork Chops with Apple Chutney (Amy)

October 2009

Beef: Tamales (Corie)

Pork: Asiago Stuffed Pork Loin (Jacey)

Soup: Corn Bisque (Jill)

Chicken: Chicken Tetrazzini (Mary)

Pasta: Pasta Bolognese (Amy)

Anything: Taco Soup (Jennifer)

September 2009

Beef: Beef Stroganoff (Jacey)

Pork: Pulled Pork BBQ (Mary)

Chicken: Chicken Alouette (Amy)

Pasta: Lasagna (Jennifer)

Anything: Chicken Soup (Corie)

June 2009

Beef: Flank Steak (Mary)

Pork: Sweet & Sour Pork (Tiffany)

Fish/Veg: Black Bean Enchiladas (Amy)

Chicken: Butter Lemon Chicken (Jennifer)

Pasta: Tortiloni Chicken (Corie)

Anything: French Dip (Jacey)

May 2009

Beef: Asian Flank Steak (Mary)

Pork: Beer Brined Pork Chops (Amy)

Fish/Veg: Shrimp Salad (Jennnifer)

Chicken: Curry Chicken (Corie)

Pasta: Manicotti (Jacey)

Anything: Grilled Lime Chicken (Mary)

April 2009

Beef: Taco Salad (Amy)

Pork: Pork Tenderloin (Jennifer)

Fish/Veg: Swordfish (Corie)

Chicken: Chicken Broccoli Braid (Jacey)

Pasta: Sausage & Peppers (Mary)

Anything: Meatloaf (Tiffany)

March 2009

Beef: Sweet & Sour Meatballs (Jennifer)

Fish/Veg: Shrimp Scampi (Jacey)

Chicken: Chicken Pie (Mary)

Pasta: Pork Lo Mein (Tiffany)

Anything: Homemade Soup (Amy)

February 2009

Beef: Beef Kabobs (Julie)

Pork: Pulled Pork BBQ (Jacey)

Fish/Veg: Salmon Packets (Mary)

Chicken: White Chicken Chili (Tiffany)

Pasta: Baked Ziti (Amy)

Anything: Taco Soup (Jennifer)

January 2009

Beef: Meatballs (Jacey)

Pork: Pork Basque Stew (Mary)

Fish/Veg: Pesto Fish Packets (Tiffany)

Chicken: Chicken Enchiladas (Amy)

Pasta: Sausage & Peppers Pasta (Jennifer)

Anything: Chicken Soup (Julie)

December 2008

Beef: Flank Steak (Mary)

Pork: Pork Dumplings (Tiffany)

Fish/Veg: Gumbo (Amy)

Chicken: Herb Chicken Marinade (Jennifer)

Pasta: Pasta Fagoli (Jacey)

November 2008

Beef: Beef Stroganoff (Tiffany)

Pork: Red Beans & Rice (Amy)

Fish/Veg: Butternut Squash Soup (Jennifer)

Chicken: Chicken Kiev (Jacey)

Pasta: Lasagna (Mary)

October 2008

Beef: Beef Bourguignon (Amy)

Pork: Roast Pork with Apricot Stuffing (Jennifer)

Fish/Veg: Seafood Chowder (Jacey)

Chicken: Chicken Rosettes (Mary)

Pasta: Pasta & Beef (Tiffany)

Delicious Chicken Soup

1/2 c. chopped green onion
1 c. shredded carrots
1 clove garlic, minced
4 T. butter, and butter for sauté
1 pt. half & half (I used fat free half & half)
1 c. shredded sharp cheddar cheese
1 tsp. curry powder
1 tsp. white pepper
1 tsp. rubbed sage
8 c. chicken broth
3 c. cooked chicken, cut up in bite-size pieces
1 (6-oz) package prepared Uncle Ben’s Original Long Grain Wild Rice
1/4 c. flour

Sauté onion, carrot and garlic in butter (not the 4 T. amount). Set aside.

Melt 4 T. butter in a 6 qt. pot. Add flour to make a roux. Add half and half, and cook until thick (stirring with a whisk). Add cheese, curry, white pepper and sage, whisking until smooth. Blend in chicken broth gradually. Stir in 3 c. chicken, the onion/carrot mixture and the rice. Heat. Serves 10.


Directions for freezing

Follow all instructions through adding the chicken broth. Once the soup base is combined, divide between two 1 gallon freezer bags. Add ½ of the chicken and onion/carrot mixture to each bag. Do not prepare rice until ready to warm soup.


To prepare from frozen

Place freezer bag in sink filled with cold water to thaw or thaw in refrigerator for 1-2 days. Prepare rice per package directions. Warm soup in pot over low heat, stirring to combine. Stir in half of the prepared rice per bag of soup. Serve when warmed through.

SWEET-AND-SOUR PORK

(Recipe from Prevention's Freezer Cookbook)

Ingredients:

(6 servings)

3/8 Cup frozen apple juice concentrate, thawed

1 1/2 teaspoons grated fresh ginger

1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1" cubes

1 1/2 cups frozen pearl onions, thawed

1 1/2 sweet red pepper, diced

1 1/2 green pepper, diced

1 1/2 tablespoons cornstarch

3 tablespoons soy sauce

1 1/2 tablespoons cider vinegar

12 ounces (canned) unsweetened pineapple chunks (with juice)

1 1/2 tablespoons packed brown sugar

Directions:

• In a shallow nonmetal dish, combine the apple juice concentrate, ginger, and garlic. Mix well. Add the pork and stir to coat. Cover and refrigerate for 30 minutes, stirring frequently.

• Coat a non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the onions, red peppers, and green peppers. Cook, stirring, for 3 minutes, or until crisp-tender. Add the pork and marinade. Cook, stirring, for 5 minutes, or until the pork is no longer pink in the center. Check by inserting the tip f a sharp knife into 1 cube.

• Place the cornstarch in a medium bowl. Add the soy sauce and vinegar. Stir until smooth. Stir in the pineapple (with juice) and brown sugar. Add to the skillet. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens. Serve over rice and enjoy.

To Freeze: Pack the cooled cooked pork in a freezer-quality plastic container.

To Use: Thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.

Black Bean Enchiladas

1 teaspoon finely minced fresh jalapeno pepper

3 cans black beans (15 oz. each), drained and rinsed

1 cup shredded cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/3 to 1/2 of a 7 oz. can of tomato sauce

1 tablespoon chili powder

1/3 cup finely chopped green bell pepper

1 clove garlic, minced

12 flour tortillas

Enchilada sauce (recipe follows)

3/4 cup shredded cheddar cheese

Combine black beans, jalapeno pepper, cheddar cheese, parsley, oregano and black pepper. Slightly mash the beans as you are combining the ingredients. Heat until cheese melts. Stir in tomato sauce, chili powder, green pepper and garlic. Stir until ingredients are well combined.

To bake immediately: Arrange in a 9x13 baking dish (if you have extra mixture left over, distribute it evenly over the enchiladas.) Cover with enchilada sauce and 3/4 cup shredded cheddar cheese. Bake at 350 degrees for 30 to 40 minutes.

To freeze: Roll even amounts of the mixture into the tortillas. Individually wrap each enchilada in heavy duty aluminum foil and place in a gallon-sized plastic freezer bag.

On cooking day: Remove from freezer. Unwrap enchiladas and place in baking dish. Pour enchilada sauce over all; top with 3/4 cup shredded cheddar cheese. Bake 45 to 60 minutes at 350 degrees. No need to defrost.

Enchilada Sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 1/2 teaspoons chili powder

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley

1/4 cup salsa

1 (7 oz.) can tomato sauce

1 1/2 cups water

Heat oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes.

Beer Brined Grilled Pork Chops

2 cups water

2 cups dark lager beer

1/4 cup coarse salt

3 tablespoons (packed) dark brown sugar

3 tablespoons mild-flavored (light) molasses

1 cup ice cubes

6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

Rub:

7 garlic cloves, minced

3 teaspoons coarsely ground black pepper

2 teaspoons salt

2 teaspoons dried sage leaves

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large re-sealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare grill (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145 to 150 degrees F, about 10 minutes per side, occasionally moving the chops to a cooler part of the rack if burning. Transfer chops to a platter; cover with foil, and let stand 5 minutes. Serve.

To Freeze: Place pork chops in a gallon-sized ziploc freezer bag. Prepare brine and pour over pork chops. Seal bag, taking care to squeeze all the air out. Freeze. Prepare the rub and place in a pint or quart sized ziploc freezer bag. Freeze. 

Frozen Preparation: Thaw pork chops in the refrigerator. Remove chops from the brine and discard brine. Pat pork chops dry. Rub garlic rub mixture on both sides of each chop. Grill over medium-high heat. Transfer to platter; cover with foil, and let stand 5 minutes. Serve.

Recipe from Mary Caldejon

Sweet and Sour Meatballs

2 lbs.ground beef

1 cup bread crumbs

1 tsp salt

1 tsp pepper

2 tsp soy sauce

1 tsp Worcestershire sauce

2 eggs

1 bottle (1 pint) Chili Sauce

1 lbs. grape jelly

In a mixing bowl combine the ground beef with 1 cup bread crumbs, salt, pepper, soy sauce, Worcestershire sauce and two well beaten eggs. Mix ingredients lightly with a fork. Form into 1" balls. Place on a cookie sheet and bake at 350 degrees for 12-15 minutes. Drain any fat off and save pan juices. Combine jelly and chili in a pan stirring together over low heat until dissolved. Add a tablespoon of two of grated onion, chopped garlic, a TBS chili powder, and tabasco. Put meatballs in sauce in a chafing dish and simmer over low heat for at least 1/2 hour. Wonderful served over rice.

Grilled Shrimp with Feta and Tomatoes

Vinaigrette: 2 TBS Balsamic vinegar

2 tsps dijon mustard

finely grated zest of 1 lemon

salt and pepper to taste

3 TBS olive oil

For Shrimp: 2 pounds shrimp, peeled, deveined, rinsed and patted dry

Finely grated lemon zest & juice of 1 lemon

1/4 cup extra virgin olive oil

2 tsp. dried oregano (or tarragon or basil)

salt & pepper to taste

1 head lettuce

1 1/2 pounds ripe plum tomatoes, cut into 8 pieces each

8 ounces feta cut into 1/2" cubes (I crumbled mine)

1/2 cup mint leaves coarsely chopped (optional) (makes it yummy)

Prepare the vinaigrette; whisk vinegar, mustard, lemon zest, salt and pepper in a small bowl. Whisk constantly slowly drizzle in the oil until thickened. Set aside. makes about 1/3 cup.

In a large bowl toss together the shrimp, lemon zest, lemon juice, oil, oregano, salt and pepper. Marinate 15 min tossing once. Prepare the grill (or saute in fry pan) thread shrimp on skewers grill over high heat for no more than 2 minutes per-side.

Trim and wash lettuce. Combine lettuce, tomatoes, feta, mint and vinaigrette.

270 cal., 33 g protein, 11g fat, 275 mg cholesterol, 8mg carbo

Amy's Honey Glazed Pork Tenderloin

16 ounces extra lean pork tenderloin

1/2 cup soy sauce, low sodium

2 cloves garlic, minced

1 tsp ground ginger

1/4 cup honey

2 TBS brown sugar

1 TBS sesame seeds

Trim excess fat from pork. Place in a heavy plastic bag. Mix the soy sauce, garlic, and ginger. Add to bag. Coat pork well. Marinate for 2 hours or overnight in the refrigerator. Remove pork from marinade and pat dry. Combine honey and sugar. Brush over pork. Coat with sesame seeds.

Roast for 20-30 minutes at 375 degrees.

Slice thinly and serve.

Pork Lo Mein

14 ounces cooked spaghetti

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons vegetable oil

2 tablespoons oyster sauce

12 ounces pork loin, cut into thin strips and marinated with your favorite Teriyaki recipe *my personal recipe is below and can be used on chicken, beef, pork!!

1/4 large Spanish onion, chopped

8 ounces fresh sliced mushrooms

4 ounces shredded carrots

8 ounces fresh bean sprouts

1/4 teaspoon fresh ginger, finely grated

1/2 - 1 clove fresh garlic, finely grated

1. Preheat oven to 350 degrees.

2. Mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well.

3. Spray a large cookie sheet with Pam spray and cover the pan with a layer of the spaghetti and bake for 30 minutes turning the spaghetti every 10 minutes until it "dries out," you will see the difference. Continue until all the pasta has been dried out.

4. Stir-fry the pork loin in vegetable oil. Remove and set aside.

5. Stir-fry the onion and mushrooms in vegetable oil until soft.

6. Add the rest of the vegetables and cook for about 2 minutes, mixing frequently.

7. Once the vegetables have cooked, grate fresh garlic and ginger over vegetables and mix together for about 30 seconds making sure not to burn the garlic and ginger.

8. Combine vegetables, pork and spaghetti together and mix well making sure everything is evenly distributed.

9. Enjoy!

To Freeze: Place in freezer bag, cool completely and freeze.

When ready to eat: Thaw completely, place in microwave safe bowl, cover with paper towel and heat!

*Teriyaki Recipe

1 cup soy sauce

1 cup Teriyaki sauce

6-8 ounces pineapple juice

3-5 cloves fresh garlic, chopped

Shrimp Scampi

2 lbs frozen large shrimp, peeled & deveined, thawed

4 tbls butter

1 cup chopped red bell pepper (if desired)

4 garlic cloves, minced

1/2 cup dry white wine

1/4 cup minced fresh parsley

1/4 cup fresh lemon juice

1/2 tsp salt

1/4 tsp pepper

1/8 tsp paprika

 

Melt butter in large skillet over medium heat, saute red bell pepper (if using) and garlic until sizzles (about 4 minutes).  Add white wine, parsley, lemon juice, salt, pepper, and paprika;  bring to a simmer.  Add shrimp and cook approx 5 minutes or until shrimp are pink.  Serve with crusty bread, if desired.

To freeze:  Soften butter.  Combine butter, garlic, parsley, salt, pepper, and paprika in small bowl.  Scoop into quart size baggie.  Remove all air and seal.  In another quart size baggie combine white wine and lemon juice; remove all air and seal.  Place both baggies in large gallon bag.  Have frozen shrimp on hand for serving day.  

To serve:  Thaw shrimp.  Rinse, peel & devein if needed. Thaw butter and wine mixture.Proceed with above directions.