Other than the onion, everything else is a pantry item that you can have on hand anytime.
½ c chopped red onion (or whatever you have, or nothing if you don’t have)
½ T dry or fresh rosemary
½ t salt
¼ t pepper
4 chicken breasts, trimmed
½ c olive oil
½ c raspberry preserves (seedless is best but I can’t seem to find seedless)
3 T balsamic vinegar
Marinate chicken breasts in rosemary, salt, pepper and olive oil.
In frying pan sauté red onions and chicken breasts until cooked. Remove from pan.
Combine raspberry preserves and balsamic vinegar. Using same frying pan over medium heat reduce mixture until thickened slightly (I don’t usually have patience for this and it doesn’t matter and I speed this up by cooking both the chicken and onion in one pan and the raspberry & balsamic vinegar in a small saucepan).
Pour sauce over chicken and serve.
I usually serve the chicken over rice or a bed of fresh raw spinach, then drizzle the sauce on top – the that wilts the spinach slightly and is very good. But for a “throw it together meal rice works well also.
This freezes very well. To Freeze: Combine the raspberry preserves and balsamic vinegar in a small baggie and combine the chicken and other ingredients in a separate bag. Place both bags inside a large bag and freeze. It can be a last minute meal if you put the frozen chicken in the oven for 35-40 min @ 385 degrees and heat the sauce in a saucepan.
5th: Stuffed Shells w/ salad
Thanks to dear friend Barb for this fabulous regular in our house:
Stuffed Shells
Sauce
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tbs oil
½ # chopped mushrooms
2 29-oz cans tomato puree
1 6-oz can tomato paste
1 c. water
1 ½ tsp. basil
2 tsp. oregano
1# hot Italian sausage
1 box large shells
Filling
12 oz mozz. Cheese, diced
2 15-oz containers ricotta cheese
4 eggs
6 tbs. parm. Cheese
2 tbs. parsley
2 tbs. chives
Onion salt or salt to taste
Pepper to taste
Romano cheese, grated
Sauce
Saute onions, pepper and garlic in oil for 5 minutes. Add mushrooms, and sauté 5 minutes more. Stir in tomato puree, paste, water and spices. Cook and crumble sausage in a separate pan. Drain off fat. Add to sauce and summer about 3 hours. Add more water if sauce gets too thick. Shortly before assemblage, cook shells according to directions; drain.
Filling and Assembly
Combine all ingredients except Romano cheese. Spoon into shells. If mixture is too thin, add more parmesan. Spoon some sauce into bottom of a 9x13 inch pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano. Bake at 325 for 30 min. Serves 12
6th: Chicken Fried Rice, a simple quick Martha Kids recipe. I double the sauce
Pour tomato sauce over stuffed peppers and top with parmesan cheese if desired.
*I use lots of veggies, whatever I have on hand, mushrooms, lots of onion, diced zucchini, anything.
2 lb ground chicken
Salt & pepper to taste
2T sesame oil
5 cloves garlic minced
2T olive oil
5 carrots minced
1 lg head bok choy, minced
2 cans water chestnuts minced
¾ cup soy sauce
4T hoisin sauce
1 T peanut butter
1 head iceberg lettuce
Season chicken with salt and pepper. Sauté meat in sesame oil and set aside. I drain the meat now so that it doesn’t get too greasy. In a separate pan, sauté garlic in olive oil. Add minced vegetables (I mince them all in a food processer) and sauté until crisp tender. Mix soy sauce, hoisin sauce, and peanut butter. Add chicken and toss to coat. Mix in veggies. Cut lettuce in half. Serve chicken in lettuce cups. Serve with white or brown rice.
14th: Fish & veggie packets in the crockpot with yellow rice
Yellow rice
1. In a saucepan, heat 1 TB vegetable oil over medium heat. Add 1 chopped onion, and cook until soft. Stir in 1 cup rice, ½ ts salt, ½ ts turmeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups chicken stock or canned broth. Bring to a boil; cover, and simmer 15 minutes.
2. Stir in 1/3 cup raisins with fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
16th: Classic Minestrone soup w/ hearty bread
17th: Beef Enchiladas w/ corn and salad
20th: Jodi's Cranberry Chicken over Rice w/ veggie
21st: Asian Chicken Soup (Martha Stewart Everyday)
23rd: Cajun Shrimp Pasta
Creamy Cajun Shrimp Pasta:
1 (8 oz) angel hair pasta or penne pasta
¼ cup butter
1 lb shrimp, peeled & deveined
1 clove garlic
½ t black pepper
1/8 C all-purpose flour
2 T Cajun seasoning
2 cups cream
¼ t salt
¼ cup parmesan cheese
Melt butter in large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Add parmesan. Remove from heat, and season with salt. Return shrimip to sauce, and spoon over cooked pasta.This recipe found its way to me through a freezer friends group of two years ago. Thank you Rachael!
24th Moroccan Beef Stew over Rice
26th Veggie Pasta
27th Beef Veggie Soup (recipe makes 2-3 meals) Thanks Katy for adding to our favorites!
@ 5 beef/soup bones
2 lb. stew meat
6 beef bouillon cubes
1 quart (4 cups) spaghetti sauce
1 large can V8 juice
Water to cover meat
4 bay leaves
1 yellow pepper
Onion
Cook the above for 3 hours on the stove. Spoon off fat and take meat off of bones. Remove bones then add the following:
Celery
Turnips
Parsnips
Onion
Green Pepper
2 (1 lb) bags of frozen mixed vegetables
1 box frozen chopped spinach
1 box frozen chopped broccoli
Cook for at least 1 hour more. I tend to simmer for a few hours.
28th *Asian Shrimp Stew with steamed Rice (Martha Stewart Everyday)
30th Eggplant Parm -- Thanks Ann S!
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
SaltSlice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy!
Notes: 3 Large Eggplants made 4+ meals, maybe could have made 5, I threw some out and several got burnt and were tossed. I used 2 large Sam’s club Prego/Ragu sauces (as per Ann) for 4 meals.
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