OAMC Mexican Chicken

Mexican Chicken

You want quick. You want easy. You want hearty. You want healthy. AND you want to freeze it? This one-pan dish is all that! Keep portions in your freezer and you’ll always have a quick taco filling ready for lunch or snacktime munchies.

Mexican Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 pound chicken, cooked
• 1 packet taco seasoning
• 0.25 cup water
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn with bell peppers

Directions:

Mix cooked chicken, taco seasoning, water, beans, and corn. Serve as is, over hot cooked rice, or in flour tortillas with shredded cheese and sour cream as a hearty chicken taco filling.
**Note: In the photo above, I cooked the chicken breasts in a little oil in a hot skillet, then added the taco seasoning, water, beans, and corn before serving over hot brown rice.

Freezing Directions:

Mix cooked chicken, taco seasoning, water, beans, and corn. Divide and place in freezer bags. Seal, label, and freeze. To serve: Thaw. Heat in microwave or on stovetop until hot, serve as is, over hot cooked rice, or in flour tortillas  with shredded cheese and sour cream as a taco filling.

Servings: 4

OAMC Easy Ranch Chicken

Easy Ranch Chicken

I question the cooking time given in this recipe.   15 minutes does not seem long enough to cook a breast thoroughly,  please check for yourself that the internal temp is correct.

Crispy on the outside, juicy on the inside, simply seasoned, and oh, so good for dinner or chopped on top of a salad for lunch.

Easy Ranch Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 4 pieces boneless, skinless chicken breast or thighs (about 2 pounds)
• 0.25 cup ranch dressing
• 0.33 cup seasoned breadcrumbs
• 2 Tablespoons olive oil

Directions:

Place ranch dressing on a plate or shallow dish. Place breadcrumbs on another plate or shallow dish. Dip chicken in ranch dressing, coating all sides, then coat all sides with bread crumbs. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

Freezing Directions:

Bread chicken as directed above. Place breaded chicken on a plate or baking dish and flash freeze. Remove from freezer, place in freezer bags, seal, label, and freeze. To serve: Remove from freezer bag. Allow to thaw in fridge. Heat oil in a large skillet over medium-high heat. Cook breaded chicken in oil for 12-15 minutes, turning once until chicken is golden brown and no longer pink in the center. Season with salt and pepper if needed.

Servings: 4

OAMC Mini Shepherd's Pies Recipe

Mini Shepherd's Pies Recipe

Mini Shepherd's Pies Recipe photo by Taste of Home Mini Shepherd's Pies Recipe

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Using convenient potato flakes and refrigerated biscuits at home in Clarksville, Tennessee, Ellen Osborne makes and freezes an extra batch of these fast mini pies packed with meat-and-potato flavor. “I’m as confident serving them to drop-in company as to my husband and three boys,” she says. ELLEN’S TIP: “If I’m not rushed for time, I’ll sometimes make these with homemade biscuits and mashed potatoes.”

10

Mini Shepherd's Pies Recipe

• Prep: 30 min. Bake: 20 min.
• Yield: 5 Servings0 50

Ingredients

• 1 pound ground beef
• 3 tablespoons chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup chili sauce or ketchup
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1-1/4 cups water
• 3 tablespoons butter
• 1-1/4 cups mashed potato flakes
• 1 package (3 ounces) cream cheese, cubed
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/2 cup crushed potato chips
• Paprika, optional

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
• In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
• Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
• Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
• To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.

OAMC Ham, Broccoli & Cheese Quiche

Ham, Broccoli & Cheese Quiche

• Single pie crust
• 5 eggs
• 1 1/3 c. milk
• 3 c. diced ham
• 2 c. frozen broccoli, thawed and chopped
• 2 c. sharp cheddar cheese, cubed or shredded
• Salt and pepper, to taste
• 1 t. curry powder

1. Press pie crust into pie plate. Beat together eggs and milk. Stir in all remaining ingredients and mix well. Pour into pie crust.

2. Place pie plate on a cookie sheet and bake at 375 degrees for 1 – 1 1/2 hours, until fully baked. Let quiche cool for about 10-15 minutes before slicing.

OAMC Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe

Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe

I threw together one of the simplest roasts last week, and it was wonderful. The meat was sweet without being icky sweet, it was tender and moist, and everyone at the table had seconds.

I used frozen beef chuck, but this would be fantastic with any hunk of meat you've got lying around----beef, pork, or venison.

The Ingredients.
serves 4


2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions.

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.

OMAC Veggie and Rice Stir-fry Packets

Veggie and Rice Stir-fry Packets

A healthy veggie-laden stirfry is one of my favorite quick weeknight or weekend lunch meals and the freezer section at the grocery store offers lots of convenient frozen veggie selections to make your own favorite version. But it’s just about as easy to take advantage of fresh seasonal veggies, and prepare your own frozen stirfry packets. Here’s a basic “recipe,” but feel free to alter according to your family’s favorite veggie preferences and seasonal produce.

Veggie and Rice Stirfry Packets

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 2 cups snow peas
• 1.33 cups carrots, sliced
• 2 cups red bell pepper, sliced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2.25 cups onion, sliced
• 2 cups cooked rice

Directions:

Bring a large pot of salted water to a boil. Blanch the broccoli, cauliflower, and carrots for 2 minutes, and the pepper, onion, and peas for 1 minute. Remove vegetables from water with a large slotted spoon and spread out on a tray or baking sheet to cool. Once vegetables are completely cool and well drained, toss together gently with your hands. Prepare your favorite stir-fry dish adding veggies and rice at appropriate cooking times according to your recipe.

Freezing Directions:

Prepare vegetables as indicated above. Divide into meal-sized portions suitable for your family and place in freezer bags. Press as much air out as possible and seal. Place cooked, cooled rice in a separate freezer bag. Attach to veggies. Place veggies and rice as flat as possible in the freezer. To serve: Prepare your favorite stir-fry dish adding veggies and rice at appropriate cooking times according to your recipe.

OAMC Chili Verde

Chili Verde

October 31, 2011 By Erica 9 Comments

A few years ago my husband and I went to a chili cook-off at our church. We tried all of the different chili recipes but there was one that both of us couldn’t get enough of. It was simply amazing. The pork was perfectly tender and the taste was outstanding. I finally got up the nerve to ask for the recipe and permission to share it here on FavFamilyRecipes. I am so excited to share it with all of you. It is definitely an award-winning recipe! Thanks Diana for sharing with us!
*Keep in mind this is a little spicy. Feel free to cool it down with cheese and sour cream.

Print

Chili Verde

Ingredients

• 2 lbs. pork, diced (I used boneless pork ribs)
• 1 c. onion, chopped
• 14 oz. chicken broth
• 1½ tsp. garlic powder
• 2 ½ Tbsp. chicken stock
• 1 tsp. celery salt
• 1 Tbsp. cornstarch
• ½ tsp. oregano
• 1 Tbsp. cumin
• ½ Tbsp. jalapeno
• 4 Tbsp. chopped cilantro
• ½ Tbsp. chili powder
• 1 Tbsp. green Tabasco sauce
• 10 oz. green enchilada sauce
• 27 oz. canned green chiles, chopped or diced
• 8 oz. canned green chiles, pureed
• 1-2 cans white beans, drained and rinsed (optional)
• 1/2 tsp. salt

Instructions

• Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
• Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
• Serve with cheese, sour cream, chips and/or flour tortillas.
• SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.

OAMC Chicken and Broccoli Bake

Chicken and Broccoli Bake

This is one of those casseroles I grew up eating. My mom made meals like this often as a way to stretch the meat in our large family. Add broccoli or other veggies (as the recipe is written) for a one-dish meal, or serve steamed veggies on the side (as pictured) if your family prefers.

Chicken and Broccoli Bake

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 pound chicken, cooked and cut into chunks
• 2 cups broccoli florets
• 10.75 ounces cream of chicken soup (you can even make your own!)
• 2 cups cooked rice
• 1 teaspoon garlic powder
• 1 cup shredded cheddar cheese

Directions:

In a large bowl, mix cooked chicken, broccoli, soup, rice, and garlic powder. Spread in greased 8×8 baking dish. Top with cheese. Bake at 375F for 25-30 minutes or until heated through. Season with salt and pepper, if desired.
**Optional variation: omit the broccoli and serve as a steamed veggie side dish instead.**

Freezing Directions:

After preparing casserole, spread in a greased baking dish, but do not bake. Cover with foil, label, and freeze. To serve: Thaw. Bake uncovered at 375F for 25-30 minutes or until heated through. Season with salt and pepper, if desired.

Servings: 4

OAMC The End of Chicken Parmesan As You Know It

The End of Chicken Parmesan As You Know It

The notes are not mine, but this looks amazing. 

Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese.

Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). I was watching TV and saw some croutons being sprinkled on a salad. I suddenly had the answer to my crispy/cheesy coating dilemma. The solution to the breading problem was…no breading! I would make the chicken Parmesan like a casserole; chicken and sauce, topped with a crispy, crunchy, layer of cheese and croutons.

What followed was one of my proudest moments as a cook. Not only did the recipe taste amazing, it was also better than any traditional chicken Parmesan I had ever made. When you consider it's lower in fat, takes about 10 minutes to put together, it's no wonder why this is my new favorite recipe. Now I know what Alexander Graham Bell felt like when he got that phone to work…"Watson, come here, I need you…the chicken Parmesan is ready." Enjoy!

UPDATE!! My chicken really was done after 35 minutes (plus resting for 10), but your cooking time may be up to an hour depending on the size, shape, and temperature of your chicken. Please use a meat thermometer to check doneness (155 degree F.)



Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

OAMC Taco Pasta

This meal comes together really quickly and doesn't require the oven so it doesn't heat up your house.

Parents 1 - Minions 3

Taco Pasta
Source: adapted slightly from Fake Ginger

Ingredients:
1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Instructions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

OAMC Pork Chops with Garlic Lime Sauce

Pork Chops with Garlic Lime Sauce (Originally from Epicurious.com)

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.

Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

Cooks’ note: If you aren’t able to grill outdoors, chops can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat.
Makes 4 servings.

Beef Vegetable Soup with Potatoes

Beef Vegetable Soup with Potatoes by Amy

Ingredients:

1 lb. ground beef, browned and drained

2 - 15 oz. cans diced tomatoes

2 carrots, sliced or cubed

2 onions, sliced or cubed

2 potatoes, diced

1-2 garlic cloves, minced

12 oz. can V-8 vegetable juice (or more)

1 1/2 - 2 cups sliced celery

2 tsp. beef stock concentrate or 2 beef bouillon cubes

2-3 cups vegetables (frozen)

Assembly:

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 12 hours or High 4-6 hours.

*If you want to freeze, combine all of the ingredients except for the vegetable juice.

Cooking Day:

1. Thaw completely.

2. Pour into slow cooker and add the vegetable juice. Cook on Low 12 hours or High 4-6 hours.