Teriyaki Chicken

We eat a lot of chicken in our home.

It gets old. So the freezer meal swap was just what we needed to get some new recipes into the rotation. Here's a great one from a friend. I know, you look and see 45 minutes just for the sauce? Are you kidding me? And I have to pay attention to it? Forget it. I was skeptical until I made it for 26 freezer meals at once, and I STILL liked eating it the next night. It's really good. And you can make the sauce in advance, so just make a lot of it. I literally had 3 big stock pots of it going on my stove. This chicken is great on the grill or baked in the oven. We serve it with brown rice and steamed veggies - broccoli, carrots, peppers, snow peas, whatever.

Teriyaki Chicken

2 C soy sauce
½ t garlic powder
2 t ginger
1 ¼ C sugar
1 ½ C cooking sherry
½ t onion powder
1 C brown sugar
6-8 chicken breasts

To prepare for freezing: Combine all ingredients except chicken in a saucepan and simmer for 45 minutes. Do not boil. Make sure sugar dissolves completely. Cool. Place chicken in Ziploc bag and pour enough sauce over chicken to marinate it. Package remaining sauce (about 1/4-1/2 c.) in a separate Ziploc bag to use for dipping.

To split: include 3-4 chicken breasts with 1/2 marinade in 2 bags. Include 2 small bags of marinade on the side for dipping.

To cook: Thaw chicken breasts and grill. Can also bake in the oven – place small amount of sauce in the bottom of a pan with the chicken and bake at 350 degrees for 20-25 minutes. Thaw sauce and heat on stove. Do not boil sauce. Use sauce for dipping.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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