– Poultry – Page 27 – Northerly Nosh

- Meatless, - Poultry, - Seafood/Fish, Side Dish

Side Dish ‘n’ Saturdays: Italian Pasta Salad

Posted on April 20, 2013April 15, 2013 by Northerly Nosh

Italian Pasta Salad

Serves 10-12

2 cups rainbow rotini pasta
2 cups broccoli, fresh individually frozen
15 ounces kidney beans
2 ounces black olives, sliced
7 ounces artichoke hearts
8 ounces mushrooms, sliced
2 green onions, chopped
1/2 cup newman own salad dressing
to add on serving day
6 ounces canned tuna fish, drained (optional)
1 cup chicken, cooked and cubed (optional)
1/4 cup grated parmesan cheese (optional)
1 cup other cheese, cubed (optional)

Prep Day: Cook rotini per package directions. If using fresh broccoli, add it to the cooking pasta for the last two minutes. Rinse pasta (and broccoli) in cold water. Open cans of beans, olives, artichoke hearts and mushrooms and drain them. Cut artichoke hearts into sixths, or smaller if you prefer. Mix pasta, broccoli, beans, olives, artichoke hearts, mushrooms and green onions in a large bowl. Add salad dressing and stir to mix.

To Freeze: Divide into freezer bags, based on the size of your family, and if you’ll serve this as a side dish or a main dish. Seal, label and freeze.

Serve Day: Thaw bag in refrigerator for 24 hours.

- Poultry, Meal Planning, Tips and Tricks

Meal Planning Mondays: Recipes to Try for the Week of April 15-22

Posted on April 15, 2013April 15, 2013 by Northerly Nosh

Cook Once Eat Twice…

Rotisserie Style Sticky Chicken

Ingredients
1 (3 to 4 pound) whole chicken
1 medium onion, cut into chunks
4 teaspoons of kosher salt
20 turns of the pepper grinder
1 teaspoon of Cajun seasoning (like Slap Ya Mama), see recipe below…
1/2 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of white pepper
2 teaspoons of paprika
1 teaspoon of dried thyme, crushed

Prep Day: Make…

Copycat Slap Ya Mama Cajun Seasoning

table salt, 26 oz
cayenne pepper, 5 T
black pepper, 3 T
onion powder, 3 T
garlic powder, 3 T
chili powder, 3 T
thyme, 1 T
sweet basil, 1 T
bay leaf, 1 T

Mix Seasoning. Add all the seasoning, except salt, in a blender. Cover and blend to a fine consistency. Don’t breath the dust – it throws me into a sneezing frenzy ! Mix the blended spices with the salt until you achieve a uniform color. Use as you would salt. Store in air tight container.

In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of two chickens. Cover each loosely and freeze, when thawing it will marinate.

Serve Day: Thaw chickens. Roughly chop the onions and stuff into the cavities of the chickens. Preheat oven to 250 degrees. Remove giblets from chicken if it has them. Place the chicken into a roasting pan.

Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.

Tip: Roast two chickens at a time and reserve one for use in other dishes.

I will make two chicken and use the second to make…

Smothered Chicken

2 chicken skinless breasts, previously cooked
2 chicken skin less thighs with legs attached, previously cooked
4 slices of bacon
2 tablespoons butter
1 medium onion, sliced
1 cup of sliced mushrooms
4-8 slices of Provolone cheese, or enough to cover each piece of chicken
Olive oil
Balsamic vinegar
Garlic salt

Prep Day: make a Rotisserie Style Sticky Chicken. Once cooled, package whole to use later in the week.

Serve Day: Get chicken out and bring to room temp. Cook the bacon in a skillet until crisp, remove and drain on a paper towel; set aside and crumble when cooled. Add the butter to the bacon fat, and saute the onion, cooking until caramelized. Using a slotted spoon, remove the onion and set aside; add the mushrooms and cook, remove and set aside. You’ll be layering these ingredients on the chicken. The put chicken in pan to heat up. Once done continue on.

Preheat the broiler. Place the cooked chicken into a shallow baking dish or better, into mini bakers . If using mini serving dishes, just place them all on a baking sheet to cook and finish. Brush each piece of chicken with some of the Olive oil/balsamic vinegar and sprinkle lightly with garlic salt, then top with the crumbled bacon, then mushrooms and last onion. Stick under the broiler for just long enough to warm the onions and mushrooms. Remove and top each piece of chicken with provolone slices to cover, return to the broiler long enough to melt the cheese. Serve immediately.

- 2013 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Wednesday’s April 2013 Menu and Recipes

Posted on April 11, 2013April 10, 2013 by Northerly Nosh

April 2013 Menu:

All recipes serve 6 unless otherwise specified.

Your Choice –

Kristine: Sun-dried Tomato Chicken Pasta

2 1/2 c. diced chicken
2 c. fresh spinach
1 T chopped garlic
1 c. julienned sundried tomatoes
1 1/2 c. shredded mozzarella cheese
1 jar sundried tomato alfredo sauce
1 box bowtie pasta

Prep Day Directions: Put all measured ingredients into a freezer bag and seal!

Serve Day Directions: Thaw bag of mixed ingredients. Cook pasta according to package directions, then drain. In a large pot combine pasta, jar of sauce and bag of ingredients. Cover and cook on medium-low, stirring occasionally, until chicken is hot, spinach leaves are wilted and cheese is melted! Enjoy!

Kellie: Cheesy Broccoli Chicken Foil Packets

1 package Stuffing mix; chicken flavor
1 1/4 cups Water
6 Boneless skinless chicken breast halves (6oz. each)
6 cups Broccoli Florets
1 1/2 cups Shredded cheddar cheese
6 slices Cooked bacon; crumbled (I used the already cooked bacon from Sam’s Club)
6 tbsp Ranch dressing, divided

Prep Day Directions: Spray 4 large sheets of heavy-duty foil with oil. Combine stuffing mix and water. Spoon 1/4 of the stuffing mixture onto the center of each foil sheet. Top stuffing with a 6oz. chicken breast half. Top chicken with 1 c. broccoli. Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled. Drizzle with 1 T. ranch dressing. Bring up foil sides and fold to seal, leaving room for heat circulation inside.

Add’l Prep Day Directions: To freeze, I first froze each packet seperately and then the next day put them all in a gallon size ziploc bag.

Serve Day Directions: Thaw packets in fridge. Heat oven to 400 degrees and place packets on a cookie sheet and cook for 35 to 40 minutes. Remove packets and let stand 5 mins. Cut sits in foil for steam before opening. As a heads up, each packet that I made has a separate bottom and top piece of foil.

North American/European –

Erin: Weeknight Red Beans and Rice

1 medium onion, diced 1 bell pepper, diced
3 stalks celery, diced
1 lb. smoked turkey sausage, sliced
1/2 tsp cayenne (I used 1/4 tsp)
1 tsp cajun seasoning
1 bay leaf
1 tsp minced garlic
1 can diced tomatoes
2 cans kidney beans
salt, pepper, hot sauce to taste

Prep Day Directions: Heat 2 Tbsp oil in large non-stick pan or Dutch oven. Add diced onion, bell pepper, celery, and garlic. Saute until tender. Add sliced sausage and sauté until heated through and slightly browned. Add cayenne, cajun seasoning and bay leaf. Continue to stir and sauté about 3 min. Add diced tomatoes and beans (do not drain). Let cool and place in labeled freezer bag. Put 1 cup rice into labeled bag.

Serve Day Directions: Thaw and heat up on stovetop. Add salt, pepper, and hot sauce to taste. Simmer about 15 minutes. Remove bay leaf. Serve over rice Simmer rice 15 minutes in 2-1/2 cups water.

Emily: French Market Sandwiches

Makes 12 sandwiches

12 plain buns
1 cup butter, room temp
1/4 cup prepared mustard
1/2 teaspoon poppy seed
2 tablespoons finely minced shallots
2 lbs shaved ham
12 slices Swiss cheese

Prep Day Directions: Slice croissants in half horizontally. Mix butter, mustard, poppy seeds and onion together. Spread on half of each croissant. Top with 2 1/2 slices of ham and a slice of cheese. Put halves together. Wrap each sandwich in foil to be frozen or made fresh. To make from fresh warm wrapped sandwich in 350 F oven for 15 minutes.

Serve Day Directions: No need to thaw. Unwrap and put on cookie sheet. Bake at 325F for 25 to 30 minutes or till cheese is melted.

Italian/Mediterranean –

Heather: Chicken Pesto Pizza

1 Pillsbury Thin Pizza Crust (15″x10″)
1/4 cup pesto 2 cups rotisserie chicken
1/2 cup black beans
3/4 cup diced tomatoes
2 cups mozzarella cheese

Prep Day Directions: De-bone rotisserie chicken and place in bag. Measure pesto into bag. Measure black beans and tomatoes into bags. Place all bags, plus pre-packaged bag of mozzarella cheese, into freezer bag. Freeze.

Serve Day Directions: Heat oven to 400 degrees. Grease 15″x10″ or larger cookie sheet or pan. Unroll dough onto cookie sheet. Prebake dough 5 minutes. Spread with 1/4 cup pesto. Top with chicken, black beans, diced tomatoes and cheese. Bake 6 to 10 minutes longer – until cheese is melted and crust is golden. Enjoy!

Asian/Indian –

Bridget: Asian Pork Chops

5 tablespoons soy sauce
5 tablespoons honey
1 1/2 tablespoon lemon juice
1 1/2 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon ground ginger
6 boneless pork loin chops (1/2 to 3/4 inch thick)

Prep Day Directions: In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover.

Serve Day Directions: Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Andi: Steak Stir Fry

Cole slaw mix-16 ounce bag
6-8 ounces baby bella mushrooms
2 Tablespoons canola oil
1/2 pound stew meat
1 Cup Rice
1/4 cup cilantro, chopped-optional

Sauce
1/2 cup soy sauce
1/2 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon Sriarcha chili sauce
1 teaspoon garlic powder
1 Tablespoon sesame oil
1 Tablespoon rice vinegar

Prep Day Directions: Combine all sauce ingredients together in a small bowl and pour in bag with meat. Seal bag Add mushrooms to veggie mix in another large freezer bag. Bag rice Place meat bag and rice bag in large freezer bag with veggies. Freeze

Serve Day Directions: In a large wok or skillet heat oil over medium-high heat. Salt and pepper the steak pieces and saute for 3 – 4 minutes. Remove meat from the pan and set aside in a bowl. Do not clean pan! Add another tablespoon of oil to the pan and saute mushrooms and cole slaw for a minute. Add meat and sauce back in just to warm. Serve over rice and garnish with chopped cilantro(optional)

Southwestern/Latin American –

Kirsten: BBQ Chicken Quesadillas

1.5 lb shredded chicken
18 oz BBQ sauce
1 small red onion, chopped
1 c chopped cilantro
1 1/2 c shredded Colby jack
12 large flour tortillas
Garlic salt for baking chicken
Oil (you provide)

Prep Day Directions: Bake chicken seasoned with garlic salt for 20 minutes at 325. Meanwhile, chop onion and cilantro and mix. Put in a freezer bag. When chicken is done, shred in food processor and mix with BBQ sauce. Put in a separate freezer bag. Bag tortillas and cheese separately as well.

Serve Day Directions: Thaw bags completely. Mix chicken bag and onion/cilantro bag and heat in microwave or in a large pan on the stovetop. Put a large heap of mixture on one half of a tortilla and sprinkle with cheese, fold over and cook in frying pan with oil. Top with sour cream, guacamole and lettuce!

Lisa: Beef Fajitas

1.5 lb. beef (Top Sirloin) , cut into strips
1 onion, sliced 2-3 bell peppers, sliced. I Used Trader Joe’s frozen peppers.
1 teaspoon of garlic
1/4 cup lemon juice
1 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons veg oil to Saute ( you provide)
1.5 c. Shredded Cheddar Cheese.
12 Fajita Sized Tortillas.

Prep Day Directions: Bag separately – 1. Meat and seasoning, 2. Peppers 3. Onions 4. Shredded cheese. 5. Tortillas > > Fit # 1 – 4 into one Labeled Gallon Size Bag. Label Tortillas as # 2

Serve Day Directions: Thaw in the refrigerator. Saute meat mixture. Add onions near the beginning. Add peppers about ½ way > through cooking. > > Warm tortillas. Serve with Cheese.

Soups/Stews –

Nicole: Ham and Pea Soup

Serving Size: 8

7 cups water
1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
1 teaspoon salt
1/4 teaspoon pepper
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
2 medium stalks celery, finely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups of cut up ham

Prep Day Directions: Add salt, pepper, carrots, celery, onion and ham to freezer bag.

Serve Day Directions: Rinse and sort peas. Soak peas for quicker cooking time. Add peas and freezer bag to crock pot. Add water to crock pot.

Ashley: Italian Sausage and Potato Soup

1 lb Italian Sausage
8 cups Chicken Broth
1 can Cannellini Beans
1 can Diced Tomatoes
2 cups Diced Potatoes
1 Bay Leaf

Prep Day Directions: Cook sausage in a skillet. Combine all ingredients into freezer bag. Freeze.

Serve Day Directions: Thaw completely. Heat until potatoes are cooked. About 30 minutes. Remove bay leaf before serving. Serve with crusty bread.

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