Chicken Apple Couscous
1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves (about 3), cut into thin strips
1 medium onion, chopped
1-1/4 cups reduced sodium chicken broth
1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous
2 medium tart green apples, cored and chopped into 1-inch pieces or one 9-ounce package frozen cut green beans, thawed
¼ cup raisins
¼ teaspoon fresh or dried rosemary
1. In large skillet, heat olive oil over medium-high heat. Add chicken and onion. Sauté 5 minutes or until chicken is no longer pink inside.
2. Add broth, contents of Spice Sack, apples, raisins and rosemary. Bring to a boil.
3. Stir in couscous. Cover; remove from heat. Let stand 5 minutes.
Recipe is from Near East
HOT DOG SOUP
1 pkg. wieners
1/2 cup chopped celery
1 small onion chopped
1 (21 oz.) can pork and beans
1 lb. can diced tomatoes
2 cups water
1 bay leaf
1 tsp. parsley flakes
1 tsp. Worcestershire sauce
1 tsp. sugar
Chop the wieners into bite-size pieces. Get even more flavor by using the water to rinse out the bean and tomato cans.
Combine everything in a pot and simmer for 30 minutes.
( I think this would work in the crockpot too! Kielbasa coud be used too. MJ )
Welcome to Freezer Food Friday!
Today I have a breakfast recipe for you. Share a freezer recipe on your blog and come link it here.
French Toast Sticks
From Taste of Home’s Holiday & Celebrations Cookbook
These French toast sticks from out Test Kitchen are handy to have in the freezer for a hearty breakfast in an instant. They’re great for buffets because they can be eaten on the go.
6 slices day-old Texas toast
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional
Confectioners’ sugar, optional
Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.
To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup. Yield: 1-1/2 dozen.