You’ll notice that my menu this week includes several “freezer” recipes. Last week, we just did another freezer swap, so I’m excited to try out some new meals. I have really enjoyed these “freezer meals” and since I’m off on spring break this week, I plan on trying out several other freezer meals this week. Stay tuned next week for a big post on my freezer cooking experiences!
Sunday – Vacation (no cooking!)
Monday – Apricot chicken (freezer meal)
4 boneless, skinless chicken breasts
2 springs of thyme
1/2 c. apricot preserves
1/4 c. brown sugar
2 tablespoons butter
2 tablespoons cinnamon
Place the chicken breasts into bag along with 1/2 cup apricot preserves, 1/4 c. brown sugar, 2 tablespoons cinnamon. Shake until well blended. Pour into greased baking dish. Sprinkle thyme on top of chicken. Cook at 375 degrees for 35 minutes or until warm. To serve, top each chicken breast with plenty of sauce.
Tuesday – Awesome Lemon Pepper Pork Chops (I got this several years ago from Allrecipes.com)
This serves four, but is easily expandable. Very simple and makes the most tender pork chops you will ever eat. Servings: 4
4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce
1. Preheat oven to 400 degrees F (200 degrees C).
2. Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
3. Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.
Wednesday – Slow Cooker Swiss Steak
Thursday – Chicken Pot pie (freezer meal)
Saturday – Chicken Cordon Bleu casserole
2 lbs. boneless skinless chicken breasts, cut into chunks
1 egg mixed with ½ cup milk
8 oz. Swiss cheese, cubed
8 oz. ham, diced
1 can (10 oz.) cream of chicken soup
1 cup milk
Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of Swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350 degrees or until tender and bubbly.