Teriyaki Chicken

Teriyaki Chicken

Ingredients for Cooking Day:

• Chicken - you can use any chicken parts that you like for this recipe: breast, legs, thighs, wings or a mixture!
• 1/4 cup water
• 1 small piece of fresh ginger, crushed (or prepared ginger)
• 1 tsp. garlic salt
• 1 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup white wine

Directions for Cooking Day: Put raw chicken in a freezer bag. Combine rest of ingredients and pour over chicken. Freeze.

Directions for Serving Day: Defrost chicken mixture. Cook this any way that works best for you. Sometimes during the summer we will grill the chicken and other times I will cook it in the oven. I usually do about 30 minutes at 425. Cook until chicken is completely cooked through.Alicia thinks you could throw this in the crockpot too.

Broccoli Beef

1/4 cup flour
1 (10.5 ounce) can beef broth
2 Tbsp sugar
2 Tbsp soy sauce
1 lb boneless round steak, cut into bite size pieces (I used boneless beef sirloin steak)
1/4 tsp chopped fresh ginger root
1 clove garlice, minced
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Cooking Club: Thaw and heat beef and sauce in a skillet. Add broccoli before sauce thickens. Serve over rice.

Potato and Cheddar Soup

2 cups water
2 cups peeled and cubed red potatoes
3 Tbsp melted butter
1 small onion, chopped
3 Tbsp flour
salt and pepper to taste
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid. Stir together butter, onion, and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Cooking Club: Thaw and heat on stove until warm.

Chicken Cordon Bleu

4 skinless, boneless chicken breasts
4 slices swiss or provolone cheese
4 thin slices smoked ham
1/4 cup flour
1 egg, beaten
1 cup italian seasoned bread crumbs
1/2 cup chicken broth
1 cup whipping cream

Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Bake at 350 degrees for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened. Pour over chicken.

Cooking Club: Thaw and bake at 350 degrees for 35 minutes or until heated through. Heat sauce on stove and serve with the chicken. Serve with a salad or other vegetable.

NOTE: for cooking club I don't roll the chicken in flour, egg, and bread crumbs.

Sweet and Sour Chicken

1 (20 ounce) can pineapple chunks, juice reserved
1/4 cup soy sauce
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup flour
1 1/2 lbs cooked chicken meat, cut into strips

optional ingredients:
1 1/2 green bell peppers, diced
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced

In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in chicken (and optional ingredients). Cook and stir until heated through. Stir in the pineapple chunks before serving.

Cooking Club: Thaw and heat in a saucepan over medium heat until heated through. Serve over rice and with a salad or other vegetable.

Spaghetti Sauce

1 1/2 lbs ground beef
24 oz tomato sauce
6 oz tomato paste
8 oz water
1 package spaghetti sauce seasoning mix
2-4 Tbsp brown sugar

Brown beef and drain. Add remaining ingredients and simmer for 20 minutes.

Cooking Club: Thaw sauce and heat on stovetop over medium heat until heated through. Serve over spaghetti noodles and with bread and salad.

Lasagna

2# ground beef
6 oz can tomato paste
8 oz can tomato sauce
8-16 oz water
1 1/2 tsp salt
1/4 tsp pepper
3/4 tsp oregano
8 oz lasagna noodles
16 oz shredded mozzarella cheese
15 oz ricotta cheese
3/4 c grated parmesan cheese

Saute beef until meat loses red color. Add next six items and simmer 20 minutes. Cook noodles according to package directions. Put into bottom of buttered 9 x 13 casserole a thin layer of sauce. Then a layer of noodles and a layer of ricotta and mozzarella. Repeat once with sauce, noodles and cheese. The final cheese layer is covered with sauce and parmesan. Bake, uncovered at 375 degrees for 20 minutes.

Cooking Club: Thaw lasagna and bake at 375 degrees for 20 minues or until hot. Serve with bread and salad.