Wednesday, February 10, 2010

February Freezer Cooking Day Recipes

Here are the recipes that I was going to make for February Freezer Cooking Daze. I actually didn't have a chance to make all of the recipes yet. But here they are for you!

Lentil Soup
In a big pot
*Saute one onion, chopped in 1/4 c. olive oil
*1 carrot, grated
*1 cup lentils, sorted and rinsed
* 5 cups water
*1/4 tsp oregano
Cook till softened, about 25 min

*1 can diced tomatoes or dice your own fresh tomatoes
*1 Tablespoon salt (yes!)

Let boil a little longer.
Best if made the night before. :)

Make double and freeze for future.

Parsley Parmesan Chicken- click on this link and scroll down (so yummy!)

Baked Salmon with Mustard Crumb Crust- from 30 day freezer gourmet (I am only going to type for 1 recipe)
2 T. balsamic vinegar
2 T brown sugar
1.5 tsp dry mustard
2 T Dijon mustard
1/3 c oil
2/3 c seasoned breadcrumbs
4 7 oz Salmon fillet

Assembly Directions:
Preheat oven to 375 degrees. Place vinegar, sugar and both mustards in small bowl and mix well. Whisk in oil until well blended. Spoon 1-2 T sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through about 18 min.

Freezing Directions:
Cool completely. Transfer fillets to freezer wrap or foil, wrap tightly without mashing and place in rigid freezer container. Seal, label and freeze.

Serving Directions:
To thaw, unwrap frozen salmon and place in a single layer on a tray. Cover loosely with plastic wrap and leave in refrigerator until completely thawed. To reheat, place salmon in a microwave safe plate, heat on high 2 min. Test the temp and continue heating on high for 1 min intervals until hot.

Orange Garlic Chicken- crockpot meal (from Fix it and Forget it 5 ingredient favorites)
6 boneless skinless bone in chicken breast halves
1.5 tsp dry thyme
6 cloves garlic minced
1 cup orange juice concentrate
2 T balsamic vinegar

Rub thyme and garlic over chicken. Place in slow cooker. Mix orange juice concentrate and vinegar together. Stir in any leftover thyme and garlic. Spoon over chicken. Cover and cook on low 5-6 hours until chicken is tender.

Serve with potatoes. Yum!

Have fun cooking!

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