I received the cookbook back from m y co-worker this week (She wrote down almost all the recipes I believe...) so I can now post the ones we have eaten in the last few weeks. Several the kids had "ok'd" and some they have really liked. My kids are somewhat hard to please- they are not to adventrous in the food department. But they are getting better! Here are the first few that we did after the Mexican Lasagna:
Fiesta Shrimp (YUM!)
1 1/2 lbs frozen shrimp (cooked)
12 oz wide egg noodles (I used linguine)
4 oz fetta cheese
1/2 cup swiss cheese,shredded
1/2 cup monterey jack cheese, shredded
16 oz mild chunky salsa
3/4 cup minced fresh parsley
1 tsp dried basil
1 tsp dried oregano
2 large eggs
1 cup half and half
1 cup plain yogurt
Cook and drain noodles according to package directions. Drain and set aside to cool. Meanwhile, measure the 3 cheeses, salsa, parsley and spices into medium bowl; add noodles and stir. In a small bowl mix well the eggs, half and half and yogurt. Add to noodles. Label a 1-gallon ziplock bag. Tape frozen shrimp to bag and freeze.
When ready to cook- Thaw completely. Blot thawed cooked shrimp with paper towel. Add shrimp to noodles and place in greased 9x13 inch prepared dish. Bake uncovered at 350 for 25 to 30 min. Let stand 5 min before serving.
***We really loved this one. We all loke shrimp as it is, and I actually added 2 lbs of shrimp since we had gotten that size from Sams. It didn't change anything, we just had more shrimp in our portions.
Sweet Soy Marinated Chicken
2 1/2 lbs boneless, skinless chicken pieces (breasts and or thighs)
1 cup Honey
3/4 cup soy sauce
2 tbsp crushed garlic
1 tsp ground ginger
Warm marinade ingredients together in microwave untill the honey is melted, about 1 1/2 min. Pour over chicken in freezer bag, label and freeze. When thawed, pour into baking dish, cover with foil bake for 30 m in at 350. Uncover, turn chicken and bake an additional 30 min. Serve over Rice.
**Both Matt and I agreed that this one has been our fav by far. Next time I am going to double the recipe, since we barely had enough left over for both of our lunches. The kids liked this one as well.
Meal-on-the-Run Pork Loin
1 3 1/2 lb pork loin
5 oz soy sauce
1/4 cup light brown sugar
1/2 cup red cooking wine
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 1/2 cups water
Trim fat off pork loin. Place all ingredients in bag and seal well. Freeze. Thaw and place in crock pot. Cover and set on low. If possible, turn several times to coat meat with sauce. When done, shred meat and return to sauce.
**We really liked this one as well. We even had enough leftovers that I plan to make bbq pork sandwiches.