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

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos. You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut. It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi

Oven Baked Pizza Subs

I have fond memories of pizza subs from my college days. We would scrounge up any change or small bills we could find, and pile in someone's car and head to Mineo's for a late night pizza sub. They were cheap, and they were hot, melty, and delicious. Here's my attempt at a recipe: Oven Baked Pizza Subs 4-6 hoagie rolls oregano or Italian seasoning slices of provolone cheese (or mozzarella) slices of pepperoni (I get it sliced at the deli for nice big pieces) slices of genoa salami slices of your favorite ham, sliced very thin 1/2 lb. Italian sausage, browned and drained (turkey Italian sausage is pretty good - optional) your favorite pizza sauce veggies if desired (and I desire them on the parental sandwiches) - thin green pepper slices, thin onion slices, mushrooms if you're into them, banana peppers, etc. Have on hand: shredded lettuce, sliced tomatoes and if you like, mayo - for a really delish spread, mix some mayo, a dash of red wine vinegar, a tiny scoop

A Cooking Baker

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