Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

Ingredients
  • 1 Whole Chicken, cut into pieces (10 drumsticks or 8 thighs, skin on and bone in, works well, too)
  • ¾ Cup Soy Sauce
  • ½ Cup Rice Vinegar
  • ¼ Cup Apple Cider Vinegar
  • 3 Whole, Dried Bay Leaves
  • 1-2 teaspoons Fresh Ground, Black Pepper, to taste
  • 3 Cloves Garlic, crushed and finely minced
  • ½ teaspoon Dried Minced Onion
  • 1 ½ Tablespoons Peanut Oil (Vegetable Oil is just fine)
  • 1 ¼ Cup Water
  • 1 lb. Bag of Frozen Pineapple (If you have a nice and ripe fresh pineapple, cut it up into bite sized pieces and then set on cookie sheet and flash freeze before putting into a freezer bag)
Instructions
To Freeze:
  1. In a 1 Gallon Freezer bag combine Soy Sauce, Vinegars, Bay Leaves, Black Pepper, Garlic, Dried Minced Onion, Oil, and Water. Seal bag, and shake it up.
  2. Open the bag and place you cut up chicken pieces inside. Pushing all the air out should allow the sauce to completely cover the chicken. If not, add a little more water until just covered when sealed.
  3. Freeze along side the bag of pineapple .
To Thaw:
  1. Set frozen bag of chicken and frozen bag of pineapple on a plate or in a bowl (leave them in their separate bags) in the fridge the night before you want to cook this meal.
To Cook:
  1. In a lidded pan; over high heat bring the chicken and the adobo sauce to a boil.
  2. Reduce heat to low, cover and simmer for 30-45 minutes, or until chicken is cook through, and pulling away from the bone.
  3. Heat oven to Broil.
  4. Remove chicken from pan and place on a slotted broiler pan. Broil 4 minutes, with meat approx 6-8 inches from the broiler, turn chicken and broil and additional 4 minutes.
  5. While the chicken is broiling, bring the sauce back up to a boil and continue to boil over medium high until the sauce is reduced by half. ( you may need to boil the sauce longer than it takes to broil the chicken. That is okay. Just pull the chicken out of oven and set aside for now.)
  6. Once the sauce is reduced by half, stir in the pineapple and bring back to a boil, remove from heat.
  7. Using a brush, baste each piece of chicken with the sauce 2-3 times and broil 1 more minute. Turn Chicken baste 2-3 times and broil for 2 minutes.
  8. Serve with the sauce over your favorite steamed rice.

Grilled Pineapple Pork Sandwiches Recipe

Grilled Pineapple Pork Sandwiches Recipe

Grilled Pineapple Pork Sandwiches

Ingredients
  • 2½ lbs. pork shoulder or pork butt
  • 2 cloves minced garlic
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 1-2 jalapenos, diced (keep the seeds for a little heat)
  • 1 cup pineapple juice
  • ½ cup soy sauce
  • 8 King’s Hawaiian sandwich buns
  • 1 pineapple, peeled and cored
  • ¼ cup fresh cilantro or parsley for topping
 Instructions
  1. Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks.
  2. Cover a baking sheet with foil and preheat the oven to 450 degrees. Use tongs to transfer the meat to the covered baking sheet, letting the extra juice drip off back into the slow cooker before transferring, otherwise you’ll have a big mess on your hands. Arrange the meat in an even layer and bake for 15 minutes or until some of the pieces are turning golden brown. Mine actually turned a reddish golden brown, which is fine – the color is from the red peppers. Remove the meat from the oven and gently toss all the pieces with tongs. Drizzle with a little bit of juice from the slow cooker.
  3. Heat a nonstick skillet over medium high heat. Cut the pineapple into rings and cut each ring in half. When the skillet is hot, add the pineapple slices and “grill” them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill. Arrange the meat and pineapple on each sandwich bun and sprinkle with a tiny bit of cilantro or parsley for some fresh green color. Use the juice in the slow cooker to re-moisten the meat or give a little extra shine to the pineapple slices.

Slow Cooker Lasagna Recipes

Slow Cooker Lasagna

Slow Cooker Lasagna

Ingredients:

  • 1 pound ground Italian sausage (I used spicy) or ground beef*
  • 2 (24-ounce) jars of good-quality Italian pasta sauce**
  • 16 uncooked no-boil lasagna noodles
  • 32 ounces part-skim ricotta cheese
  • 2 cups shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups chopped fresh baby spinach
  • 1/4 cup finely-chopped fresh basil

Instructions:

  1. Add the ground Italian sausage (or ground beef) to a large saute pan, and cook over medium-high heat until browned and cooked through, using a large spoon to stir and break up the meet into small crumbles as it cooks.  Remove from heat and drain off any excess grease.  Set aside.
  2. Meanwhile, as the meat is cooking, go ahead and get ready to assemble the lasagna.  Begin by spraying the insert of a large 6-quart slow cooker with cooking spray.  Then layer the ingredients in the following order:
    1. Spread 1 1/2 cups pasta sauce evenly along the bottom of the slow cooker.
    2. Layer about 4 lasagna noodles — breaking them into smaller pieces as needed to fit — evenly over the sauce to cover the bottom of the slow cooker.
    3. Layer about 1/3 of the ricotta cheese (a little over 1 cup) evenly on top of the noodles.  (I found it was easiest to do this in small spoonfuls, and then spread them out with a spatula.  It’s totally ok if it’s messy and uneven!)
    4. Sprinkle 1/2 cup of the shredded Mozzarella cheese and 2 Tablespoons of the Parmesan cheese in an even layer on top of the ricotta.
    5. Layer about 1/3 of the cooked ground meat in an even layer on top of the cheeses.
    6. Layer about 1/3 of the chopped spinach in an even layer on top of the ground meat.
    7. Layer 1 cup of pasta sauce in an even layer on top of the spinach.
    8. Repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce.  Then repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce.  Then add one more layer of noodles, sauce, and Mozzarella.
  3. Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.
  4. Turn off the heat, and sprinkle the top of the lasagna evenly with the remaining Parmesan and fresh basil.  Serve immediately.  (Or if you let the lasagna sit and rest for 30 minutes, it will cut into pieces much more easily.)

Italian Lentil Soup Recipe

Italian Lentil Soup

Italian Lentil Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced white onion (about 1 large onion)
  • 1 cup diced carrots (about 2 large carrots, peeled)
  • 1 cup diced celery (about 2 celery stalks, leaves removed)
  • 4 cloves garlic, peeled and minced
  • 7-8 cups vegetable or chicken stock
  • 1 cup rinsed red lentils
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly-ground black pepper
  • pinch of crushed red pepper
  • 2 cups roughly-chopped collard greens
  • optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil

Instructions:

STOVETOP:
  1. Heat oil in a large stockpot over medium-high heat.  Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally.
  2. Add the stock, lentils, tomatoes, bay leaves, thyme, black pepper, and crushed pepper, and stir to combine.  Continue cooking until the mixture reaches a simmer.
  3. Reduce heat to medium-low and cover the pot partially with the lid.  Keeping the soup at a low simmer, continue cooking for about 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
  4. Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
  5. Taste, and season with additional salt and pepper if needed.  Remove the bay leaves.
  6. Serve warm, garnished with optional toppings if desired.
  7. This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
SLOW COOKER:
  1. Add the first 12 ingredients (through the red pepper) to a large 6-quart slow cooker, and stir to combine.  Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
  2. Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
  3. Taste, and season with additional salt and pepper if needed.  Remove the bay leaves.
  4. Serve warm, garnished with optional toppings if desired.
  5. This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.

Chicken and Broccoli Shells and Cheese

Chicken and Broccoli Shells and Cheese

Chicken and Broccoli Shells and Cheese

Ingredients
  • 8 ounces medium shell pasta
  • 3 cups broccoli, chopped into florets
  • 2 chicken breasts, cooked and diced
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 2 cups sharp cheddar cheese, shredded
Instructions
  1. In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add flour and cooking, stirring, for 1 minute. Slowly whisk in milk and chicken broth and season with garlic powder, salt, and pepper. Cook, stirring constantly, until mixture is bubbling and thickened. Remove from heat and add cheddar cheese. Stir until melted.
  3. Add the drained pasta, broccoli, and chicken and stir to combine. If sauce becomes too thick, add milk as needed to thin.

Strawberry Peach Salad

Strawberry Peach Salad

Strawberry Peach Salad

Ingredients
  • 8 cups mixed greens
  • 2 fresh peaches, sliced
  • 12 strawberries, sliced
  • ½ large cucumber, sliced
  • ½ cup goat cheese
  • ½ cup sliced almonds

Dressing:

  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • pinch of salt and pepper
Instructions
  1. Place greens in a large bowl and top with peaches, strawberries, cucumber, goat cheese, and almonds. Whisk the dressing ingredients together in a small bowl (or shake them in a mason jar) and pour over the salad when ready to serve.

Butternut Squash and Sausage French Bread Pizza

Butternut Squash and Sausage French Bread Pizza

Butternut Squash and Sausage French Bread Pizza

Ingredients:

  • 1 (10 oz.) package frozen cubed butternut squash
  • drizzle of olive oil
  • pinch of salt/pepper
  • 1 frozen  cheesy garlic french bread loaf, cut in half length-wise
  • 1 pound Johnsonville Italian Sausage
  • 1 (10 oz.) jar pesto sauce
  • 1 cup shredded cheese

Directions:

  1.  Preheat oven to 400F degrees. Line 2 baking sheets with foil or silicone baking mat.
  2.  Toss butternut squash with a couple drizzles of olive oil and a pinch of salt/pepper. Roast in the oven for about 25-30 minutes or until tender. Remove and set aside to cool slightly while you prepare the rest.
  3. Bake the french bread according to package instructions.
  4. In a non-stick pan over medium heat, brown italian sausage until golden brown; remove from pan and set aside.
  5. Spread pesto sauce evenly over each half of the toasted french bread.
  6. Top with butternut squash and italian sausage. 
  7. Add shredded cheese. Bake for 8-10 minutes or until the cheese is melted. Cut into slices and enjoy!

Peppers and Salad with Pine Nuts & Capers

Peppers and Salad with Pine Nuts & Capers

Peppers and Salad with Pine Nuts & Capers

Ingredients

for the magic peppers:

  • 2 lbs bell peppers (or other)
  • 2 tablespoons extra virgin olive oil
  • salt to taste
  • fresh ground black pepper to taste

for the salad:

  • 1 to 2 cups diced magic peppers
  • 1 cup (or more) halved cherry tomatoes
  • 6 oz. fresh mozzarella, diced to yield about 1 cup
  • 1 tablespoon capers
  • 1/4 cup pine nuts, toasted*
  • roughly chopped basil or cilantro or whatever herbs you have on hand
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar such as white balsamic, balsamic, red wine, etc.
  • kosher salt and pepper to taste
  • olive oil fried bread**

Instructions

  • Preheat the oven to 450ºF. Cut each pepper in half through the core. Remove seeds and stem. Cut each half into three or four pieces. Place strips in a large bowl, season with salt and pepper to taste. Drizzle with oil and toss to coat.
  • 2. Arrange peppers slices, cut-side up, on a large baking sheet. Roast for 25 to 30 minutes or until peppers are tender and slightly browned on the edges — thinner peppers will cook more quickly, so start checking at 25 minutes if not sooner.
  • 3. Serve warm or at room temperature or continue on and make the salad:
  • 4. Toss together the diced magic peppers, halved cherry tomatoes, mozzarella, capers, toasted pine nuts, herbs, olive oil, vinegar, salt and pepper to taste. Taste and adjust seasoning as necessary. Fold in bread. Toss again, taste, and adjust seasoning.

Quick Chicken Enchilada Casserole

Quick Chicken Enchilada CasseroleQuick Chicken Enchilada Casserole

Ingredients

  • 6-8 corn tortillas, torn up
  • 1 8 oz can. corn
  • 1 8 oz. can reduced sodium black beans
  • 3 roma tomatoes, diced
  • 2 cups shredded chicken (or chicken cut into 1/2 inch pieces)
  • 1/2 cup light sour cream
  • 1/2  cup salsa
  • 3/4 cup reduced fat Mexican or cheddar cheese

Directions

  1. Grease an 8 x 8 baking dish and preheat oven to 350 degrees.  Line bottom of baking dish with half the tortillas.
  2. casserole5 thumb Quick Chicken Enchilada Casserole
  3. Combine all other items except cheese and mix well.  This is the “enchilada” filling!
  4. img 3937 thumb Quick Chicken Enchilada Casserole
  5. Spread half of the enchilada filling into baking dish over the tortillas.
  6. casserole4 thumb Quick Chicken Enchilada Casserole
  7. Sprinkle half the cheese onto the enchilada layer.
  8.  casserole3 thumb Quick Chicken Enchilada Casserole
  9. Repeat!  I like to add an extra layer of salsa onto the top of mine, but it’s up to you!
  10.  casserole2 thumb Quick Chicken Enchilada Casserole
  11. Bake for 25 minutes at 350 or until bubbly!

General Tso’s Chicken

General Tso’s Chicken

General Tso’s Chicken

Ingredients

  • 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
  • 1 1/2 cups cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
  • 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
  • 2 cloves garlic, minced
  • 1 teaspoon white sesame seeds, for garnish
  • Scallions, green parts thinly sliced, for garnish
  • Marinade
  • 1 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 egg whites
  • Sauce:
  • 1/4 cup chicken stock, or substitute water
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

Instructions

  1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
  2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
  3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
  4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
  5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
  6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
  7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.