Friday, April 21, 2017

Bacon Wrapped Apple BBQ Chicken Breasts - Freezer Meal

Bacon Wrapped Apple BBQ Chicken Breasts

2 lb boneless, skinless chicken breasts or tenders (if breasts are big, cut into 2 or 3 pieces)
1 lb bacon slices
3/4 cup applesauce
1/2 tsp black pepper
1 tsp Wildtree Gourmet Sea Salt:BBQ
1/2 cup Wildtree Cactus Pete's Agave Barbecue Sauce

Wrap the bacon around the chicken breasts (I was able to wrap 2 slices of bacon around each breast piece)
Place in freezer bag and cover with the remaining ingredients.

To cook - thaw freezer bag enough completely (mine was still partially frozen but I was able to separate the portions).  Cook on low 4-6 hours.

Preheat broiler to high heat. Place breasts on broiler pan.  Broil 2-5 minutes or until crisp.
Serve with sauce from the slow cooker.  (I thickened with some corn starch).

Slow cooker Beef Stroganoff

Slow Cooker Beef Stroganoff (modification of a Wildtree recipe)

1 lb to 1 1/2 lb beef steak or roast, sliced into bite sized pieces
8 oz package of mushrooms, sliced
1 cup water
1 package Wildtree Stroganoff Skillet Meal
1-2 oz cram cheese
3/4 to 1 cup sour cream
Egg noodles

Place beef, mushrooms, in the slow cooker.   Whisk together the water and skillet meal packet.  Pour over the contents of slow cooker. Cook on high 4-5 hours or low 6-8 hours.
Add cream cheese about 30 minutes before end of cook time.  Stir often.  Before serving, stir in sour cream.
Sever over noodles.

Skinny Southwestern Goulash

Skinny Southwestern Goulash

1 cup uncooked elbow macaroni (cook according to package)
1 lb lean ground beef
1/2 cup onion (I used green onions)
2 cans (14.5 oz) diced fire roasted tomatoes, undrained
1 cup frozen corn kernels
8 oz can tomato sauce

While cooking macaroni, brown the ground beef with the onions in a large skillet or pot over medium heat until meat is no longer pink.
Add tomatoes, corn, and tomato sauce.  Bring to a boil and lower the heat. Simmer for 4-5 minutes.
Stir in drained macaroni.

Sauteed Zucchini and Carrots

Sauteed Zucchini and Carrots

1 medium zucchini, sliced
2 medium carrots, sliced (I used some rainbow carrots - 1 medium purple carrot, 1 small yellow and 1 small orange carrot)
1 Tbsp grapeseed oil
2  Tbsp butter
1 tsp dried thyme
sea salt and pepper to taste

Heat a large skillet over medium-high heat.  Add the oil and butter.
Once butter melts, add the zucchini and carrots.  Sprinkle with the thyme, salt and pepper.  Toss to coat.
Saute until lightly browned and tender, stirring occasionally.

Greek Yogurt Pancakes -WW 2 pts

Greek Yogurt Pancakes

5.3 oz container of Greek yogurt vanilla or fruit flavor (heaping 1/2 cup)
1 large egg
1/2 c flour
1 tsp baking soda
1/2 fresh  blueberries or 1/2 large banana

Mix yogurt and egg in a medium bowl until smooth.  Add flour and baking soda and stir until mixed.  Will be thick.
Preheat skillet or griddle to medium heat.  Spray with oil.  Scoop 1/4 to 1/3 cup batter into the pan.  Spread into a circle and add some fresh fruit on top.
Cook about 3 minutes until golden brown, then flip.  Cook about 2 minutes.  
Serve with additional fruit or syrup.