Homemade energy bars

Welcome to Freezer Food Friday!

Today I have granola bars that can be made ahead and frozen. I hope you try themout and find them enjoyable!

Homemade energy bars

Makes 12

For long storage, pack the bars in zipper bags and freeze. Remove a bar, wrap it in foil or plastic, and you will be well fueled for a run or whatever your day brings.

Butter (for the pan)

½ cup (1 stick) unsalted butter, at room temperature

¾ cup loosely-packed brown sugar

½ cup natural-style peanut butter

1 ripe banana, mashed

1 teaspoon vanilla extract

1 ½ cups quick-cooking oatmeal (not instant)

½ cup whole-wheat flour

½ cup coarsely-chopped walnuts

½ cup raisins

½ cup chocolate chips

1. Set the oven at 350 degrees. Butter an 8-inch square baking pan.

2. In an electric mixer, cream the butter and sugar at medium speed for 3 minutes. Scrape down the sides of the bowl. Beat in the peanut butter until blended. Add the banana and vanilla, mixing to incorporate them.

3. Add the oats and flour. Mix just until combined.

4. Remove the mixer bowl from the stand. With a large metal spoon, stir in the walnuts, raisins, and chips.

5. Turn the batter into the pan, smoothing the top with the spoon. Bake for 35 to 40 minutes or until golden brown.

6. Cool completely. Cover the pan with foil and refrigerate for at least 1 hour.

7. Make 3 cuts in one direction and 2 cuts in the other to form 12 bars.

Clara Silverstein.

Adapted from Susan Katcher.

Teriyaki Chicken from Fix, Freeze Feast

Welcome to Freezer Food Friday!

Today I have a recipe from Fix, Freeze, Feast a book full of recipes to prepare in bulk and stock your freezer with.

Share your recipe on your blog and link it below or share it in the comments here.  Thanks f0r coming by to participate.

Teriyaki Chicken

1 tray (about 7 pounds or 16 pieces) of chicken thighs on the bone, skin removed
1 cup soy sauce
1 cup brown sugar
¼ cup of red wine vinegar
1 tablespoon vegetable oil
3 teaspoons minced garlic (about 9 cloves)
3 teaspoons minced ginger
3 1-gallon freezer bags, dated and labeled

Rinse and divide chicken evenly among freezer bags. Combine — stirring until sugar is dissolved — soy sauce, brown sugar, vinegar and oil in small bowl. Divide marinade evenly over chicken. Into each bag, measure 1 teaspoon garlic and 1 teaspoon ginger. Put bags in freezer.

To cook 1 entree: Thaw entree in refrigerator. Preheat oven to 350 degrees. Place meat and marinade in ungreased baking dish. Bake uncovered for 1 hour or until instant-read thermometer inserted in thickest part of meat reads 180 degrees. Turn pieces twice during baking. The longer the cooking time, the thicker and stickier sauce will be.

Rich Chicken Stew

Welcome to Freezer Food Friday!

It may be nearly Spring, but it still feels like winter here. Soup is a favorite food of mine. Here is a recipe that can be prepared ahead.

Rich Chicken Stew

This is delightful over egg noodles.

8 servings, generous 3/4 cup each | hours

Ingredients
•1 pound mushrooms, stems trimmed, caps wiped clean
•1/2 cup finely chopped shallots, (2 large)
•2 teaspoons extra-virgin olive oil
•1/2 cup water, divided
•4 cups reduced-sodium chicken broth
•1 cup thinly sliced carrots, (1 large)
•1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
•2 bay leaves
•2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
•2 1/4-inch-thick lemon slices, (including peel), seeded
•1/2 teaspoon freshly grated lemon zest
•2 tablespoons cornstarch
•1/4 cup whipping cream
•2 tablespoons lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•1 1/2 cups frozen green peas, rinsed under cold water to thaw
•1/2 cup chopped fresh parsley

1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

2. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley. Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Tips & Notes

•Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.

Mushroom, Broccoli, & Egg Cupcakes ( #breakfast, #oamc, #recipe )

Welcome to Freezer Food Friday!

I hope you are finding this meme helpful. If you do please share about it, using one of the share buttons at the bottom of this post.

Please share your recipe by linking it below on Mr Linky. Thank you!

Today I have a breakfast recipe to share.

Mushroom, Broccoli, and Egg Cupcakes

3 tablespoons butter
6 ounces Swiss cheese, grated
1-pound mushrooms, thinly sliced
Salt and freshly ground pepper
2 cups broccoli florets
2 tablespoons olive oil
11 Eggs
1 tbsp. Dried Tarragon

Preheat the oven to 350° F.

Grease the cupcake tins with a little olive oil.

Place a large skillet over medium-high heat. Melt butter. Add the mushrooms and sauté
until they become browned and crusty on the edges, 10 to 15 minutes.

Transfer the cooked mushrooms to a food processor and blend until minced. (Can be
chopped by hand)

Steam broccoli for 5 to 7 minutes. Remove from heat and place in large mixing bowl.

Add olive oil and mash broccoli lightly with a fork until chunky. Add the minced
mushrooms and grated cheese.

Season with salt and pepper.

Mix well.

Fill each cupcake tin half full with the mushroom-broccoli mixture.

In a bowl, beat the eggs with a splash of water until light and fluffy. Season with Tarragon.

Pour batter into the cupcake tins until about three quarters full.

Bake the cupcakes for approximately 10 minutes. Serve immediately.

Can be stored in refrigerator or can be frozen.

Yield: 10 Cupcakes

Caribbean Banana Muffins

Welcome to Freezer Food Friday!

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Sorry I am a little late getting this up… constant interruptions this a.m.

Please share a recipe that can be prepared ahead and frozen for later use. Link your recipe below or postit in the comment section.

Let’s help eachother stock our freezers!  

Caribbean Banana Muffins

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup brown sugar
2 large eggs
3 medium bananas
1 tablespoon rum extract
1 cup shredded coconut
1/2 cup chopped dried pineapple

Preheat oven to 350 degrees F (175 degrees C). Prepare 18 muffin cups with paper liners.

Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.

Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Hamburger Steak With Sweet Onion-Mushroom Gravy

 Welcome to Freezer Food Friday!

Please share a recipe you can prepare ahead and freeze for later use.  Add a link to your blog, using Mr Linky below, or leave a recipe inthe comments if you do not have a blog. Thanks for visiting, let me know if you find something you like!

Hamburger Steak With Sweet Onion-Mushroom Gravy

Preparation Time: 15 minutes minutes
Cooking Time: 20 minutes minutes
Yield: Makes 4 servings

2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (1.2-oz.) envelope brown gravy mix
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms
1 medium-size sweet onion, halved and thinly sliced

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together brown gravy mix and 1 1/2 cups water.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

Vegetable Lover’s Chicken Soup

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesa

via Vegetable Lover\’s Chicken Soup.

http://www.eatingwell.com/recipes/vegetable_lovers_chicken_soup.html

From EatingWell:  December 2006, EatingWell Serves Two

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

2 servings, 2 cups each | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 ounces chicken tenders, cut into bite-size chunks
• 1 small zucchini, finely diced
• 1 large shallot, finely chopped
• 1/2 teaspoon Italian seasoning blend
• 1/8 teaspoon salt
• 2 plum tomatoes, chopped
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons orzo, or other tiny pasta, such as farfelline
• 1 1/2 cups packed baby spinach

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Nutrition

Per serving : 261 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 72 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 2 g Fiber; 335 mg Sodium; 483 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.

Hearty Beef Soup

Welcome to Freezer Food Friday.

Today I have a simple soup that can be made for dinner and the leftovers frozen OR freeze individual servings for later use.

Share your recipe and link it below.

 

Hearty Beef Soup

1 can Rotel tomatoes
2 cans Ranch beans
3 cans minestrone soup
3 cans water (use minestrone soup can)
1 pound ground beef or ground turkey
1 medium onion

Sauté onion and ground beef in large pot. Add Rotel tomatoes, Ranch beans, minestrone soup and water. Simmer for about 30 minutes or until hot on medium heat.

Makes enough for eight. You can also freeze the soup in individual containers to reheat later.

Carrot-pecan bread

It is Freezer Food Friday!

Please post a recipe that can be prepared ahead and frozen for later use.  Post your recipe on your blog ( or in the comments here if you do not have a blog) and link it below using Mr Linky.

Thank you for participating!

Carrot-pecan bread

Makes: 2 loaves (8-10 slices per loaf) ( eat one, freeze one or freeze both! )

3 eggs
1 cup vegetable oil
2 cups finely grated carrots
1 1/4 cups sugar
1 teaspoon vanilla
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup shredded coconut, optional
1 tablespoon orange zest
1 cup chopped pecans, toasted

Lightly beat eggs. Add oil and sugar and beat for 30 seconds. Add carrots and vanilla. Mix until well blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut (if using), orange zest and pecans. Beat at low speed just until blended. Do not overmix.

Divide batter (it will be thick) evenly between two well-greased and floured 9-by-5-inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on wire racks.

Nutrition information

Per serving (based on 10 slices/loaf): 274 calories, 16 grams fat, 4 grams protein, 1 gram saturated fat, 30 grams carbohydrate, 2 grams fiber, 32 milligrams cholesterol, 279 milligrams sodium

Make-ahead-and-freeze buttermilk waffles

Welcome to Freezer Food Friday!

Today I have a recipe for Alton Brown’s Freezer Waffles…. make a big batch and be ready for simple yummy breakfasts!

Post your favorite,  prepare ahead recipe or one to try and link it below using Mr. Linky 

Make-ahead-and-freeze buttermilk waffles

2 cups whole wheat flour
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. kosher salt
6 Tbsp. sugar
6 eggs, beaten
8 Tbsp. butter, melted
4 cups (or 1 quart) buttermilk

Preheat waffle iron. In medium bowl, whisk together dry ingredients. In another medium bowl, whisk together eggs and melted butter until emulsified. Whisk in buttermilk. Combine wet and dry ingredients, but do not overmix. Let batter rest for 5 minutes. Cook waffles according to the manufacturer’s instructions.

To freeze: Let waffles cool completely and then freeze on a cookie sheet. Once frozen, place in a zip-top plastic bag, squeezing the extra air out before sealing the bag to help prevent freezer burn.

– Adapted from `Good Eats 2: The Middle Years’ by Alton Brown