Double for Now and Later
2 lbs. refrigerated pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Measure ketchup using Measure-All Cup and measure remaining ingredients using Adjustable Measuring Spoons. Add ingredients to freezer bag, except onion. Coat ribs well, squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs and sauce from bag and place in Stoneware Rectangular Baker. Using Ultimate Mandoline, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 2 hours (or on the grill). Serve with fruit salad and corn-on-the-cob using Corn Butterer and Corn Cob Nobs.
Showing posts with label Now and Later. Show all posts
Showing posts with label Now and Later. Show all posts
Wednesday, June 18, 2008
Caesar Chicken
Double for Now and Later
2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing (or your choice caesar dressing)
2-3 cloves garlic
Parmesan cheese
Place chicken into freezer bag and press garlic into bag using Garlic Press. Add ½ bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins), can do on stove or grill on medium heat for 4-5 minutes on each side. Using Deluxe Cheese Grater, grate cheese and set aside. SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and ½ bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad. SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.
2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing (or your choice caesar dressing)
2-3 cloves garlic
Parmesan cheese
Place chicken into freezer bag and press garlic into bag using Garlic Press. Add ½ bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins), can do on stove or grill on medium heat for 4-5 minutes on each side. Using Deluxe Cheese Grater, grate cheese and set aside. SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and ½ bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad. SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.
Cheesy Chicken Tortellini Bake
(adapted from The Pampered Chef® Stoneware Inspirations Cookbook)
Double for Now and Later
½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken, cubed
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese.
Press garlic using Garlic Press. Opener. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; (transfer to casserole dish or)cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.
Double for Now and Later
½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken, cubed
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese.
Press garlic using Garlic Press. Opener. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; (transfer to casserole dish or)cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.
Dump it Taco Soup
2 lbs. lean ground beef
1 onion
1 can (4 oz.) diced green chilies
2 cans corn
4 cans stewed tomatoes
1 can pinto beans
1 can kidney beans
taco seasoning packet
Ranch dressing/dip packet
optional: chopped cilantro
Monterey Jack or Cheddar cheese
Coarsely chop onion using Chef’s Knife. Open cans using Smooth-Edge Can Opener and do not drain. Open packets using Kitchen Shears. Brown beef and onion in Executive 8-qt. Stockpot. Add all ingredients except cheese and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag, squeeze air out of bag and freeze. Reheat and serve in Coffee & More Cups. If desired, grate cheese on top of soup using Deluxe Cheese Grater. Serve with Pull-Apart Bread. Yield: 15 srvgs.
1 onion
1 can (4 oz.) diced green chilies
2 cans corn
4 cans stewed tomatoes
1 can pinto beans
1 can kidney beans
taco seasoning packet
Ranch dressing/dip packet
optional: chopped cilantro
Monterey Jack or Cheddar cheese
Coarsely chop onion using Chef’s Knife. Open cans using Smooth-Edge Can Opener and do not drain. Open packets using Kitchen Shears. Brown beef and onion in Executive 8-qt. Stockpot. Add all ingredients except cheese and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag, squeeze air out of bag and freeze. Reheat and serve in Coffee & More Cups. If desired, grate cheese on top of soup using Deluxe Cheese Grater. Serve with Pull-Apart Bread. Yield: 15 srvgs.
Happy Family Sesame Chicken
This took me 40 minutes from start to clean up to make two, one for dinner and one for the freezer. Just double the recipe for Now and Later dinners.
Serves 4
3 Tbl honey
1 Tbl sesame seeds
2 Tbl soy sauce
1 clove pressed garlic
4 boneless skinless chicken breasts, cut into 2 inch pieces
REMINDER: Start your rice!
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside.
TO ASSEMBLE FREEZER KIT
In a sandwich bag place the honey mixture, scraping it all out of the bowl with a rubber spatula. Now squeeze out as much air as possible and seal the bag.
In a gallon-sized bag, place the chicken. Squeeze out as much air as possible and seal the bag.
In a gallon-sized freezer bag, mark with sharpie HAPPY FAMILY SESAME CHICKEN and the date. Place the chicken bag in first then the honey bag. Squeeze out air, seal and freeze.
BEFORE YOU COOK
Defrost your freezer meal the night before in your fridge. If it isn't fully thawed at cooking time put it in a sink of cold water (NOT HOT!) for 15 minutes.
COOKING DAY INGREDIENTS AND DIRECTIONS
2 Tbl oil
4 green onions, sliced
1 Tbl sesame seeds
In a skillet, heat the oil over medium-high heat and cook the chicken, turning as it browns. Squeeze all the honey mixture over the cooked chicken, coating all the pieces. Add chopped green onions, give another toll and sprinkle sesame seeds on top.
SERVING SUGGESTION
Serve with rice, steamed snow peas, and julienne carrots.
This recipe is one from SavingDinner.com
Serves 4
3 Tbl honey
1 Tbl sesame seeds
2 Tbl soy sauce
1 clove pressed garlic
4 boneless skinless chicken breasts, cut into 2 inch pieces
REMINDER: Start your rice!
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside.
TO ASSEMBLE FREEZER KIT
In a sandwich bag place the honey mixture, scraping it all out of the bowl with a rubber spatula. Now squeeze out as much air as possible and seal the bag.
In a gallon-sized bag, place the chicken. Squeeze out as much air as possible and seal the bag.
In a gallon-sized freezer bag, mark with sharpie HAPPY FAMILY SESAME CHICKEN and the date. Place the chicken bag in first then the honey bag. Squeeze out air, seal and freeze.
BEFORE YOU COOK
Defrost your freezer meal the night before in your fridge. If it isn't fully thawed at cooking time put it in a sink of cold water (NOT HOT!) for 15 minutes.
COOKING DAY INGREDIENTS AND DIRECTIONS
2 Tbl oil
4 green onions, sliced
1 Tbl sesame seeds
In a skillet, heat the oil over medium-high heat and cook the chicken, turning as it browns. Squeeze all the honey mixture over the cooked chicken, coating all the pieces. Add chopped green onions, give another toll and sprinkle sesame seeds on top.
SERVING SUGGESTION
Serve with rice, steamed snow peas, and julienne carrots.
This recipe is one from SavingDinner.com
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