Cooking Day 3

 ***All recipes are for ONE meal. I tripled each recipe for my 3mth stockpile**

Alfredo Wraps

Dough:
1 T shortening
2 T sugar
1 T salt
1 C hot boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
4-5 C flour 

Filling:
3 cooked chicken breasts cut into 1 inch pieces
1 jar Alfredo Sauce
2 C Shredded Parmesan or Mozzarella Cheese 

Topping:
1 egg whisked until frothy
McCormick’s “Italian Herb Seasoning Grinder”

To make the dough, fill a Pyrex measuring cup with 1 C hot water from the tap, then place it in the microwave and heat it for 2 minutes. This will get it boiling. In a separate cup dissolve the yeast in 1/3 C warm water. It doesn’t need to start to bubble up here, just to dissolve. In your stand mixer (or large mixing bowl) mash the sugar, salt and shortening together with a fork. You want it to be well incorporated. Pour the hot water over the shortening mixture. Then pour the cold water over it. Finally, pour the yeast/water mixture in. Add the flour 1 C at a time, while mixing. 

Let it mix for about 8 minutes. The dough should have a nice elasticity to it. After the dough has mixed enough, separate it into 6 equal parts and let it rest for 5 minutes on a sprayed cookie sheet. 

Spread each piece of dough out into a rectangle. With a spoon spread about 1/4 C of Alfredo sauce on to each piece of dough, leaving 1 inch around the edges uncovered. Layer some chicken and about 1/3 C of cheese over the sauce. Roll the dough up and over the filling. Press the edges under and place seam side down on a sprayed cookie sheet. Be sure there is no sauce peeking out anywhere. Whisk the egg until frothy and then brush it over the top of the dough.

Grind the seasoning on top of the dough. Cook at 400 for 10 minutes. Turn the oven down to 350 and cook for 5 minutes more. Let the loafs sit for about 5 minutes. Once they are cool to the touch package them for the freezer. When ready to prepare them let thaw and then cook at 350 for 15-20min till warmed through.

 

Chicken Taco Soup

1 onion, chopped
2 cans black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
4 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional garnish after cooking)
sour cream (optional garnish after cooking)
crushed tortilla chips (optional garnish after cooking)

Combine all ingredients into a Ziploc bag. Freeze. Thaw and cook on low for 6-8 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

**watch your bags on this one! It is REALLY soupy and I had a bag tumble over! I only lost a few ounces of liquid but it was a big mess to clean up**

Healthy BBQ Chicken

3 Red Pepper Cut into Slices

1 Zucchini Chopped

1 Onion Chopped

4 Garlic Cloves Chopped

4 Chicken Breasts

15 oz can of Tomato Sauce

2 TBSP of Brown Sugar

2 TBSP Worcestershire

2 TBSP Mustard

1/2 tsp Salt

Add all ingredients to your bag and freeze. When ready to prepare cook from frozen on high for 8 hours till chicken is cooked through. Serve over Rice or Egg Noodles.

Cincinnati Skyline Chili

Chili:
1 pounds ground beef (80% lean)
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)

Accompaniments:
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced


Brown the ground beef with the onions..

Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt. Stir to combine and cook until fragrant, about 30 seconds.

Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour. Season with salt and hot sauce to taste.

To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.

* To make ahead/freezer meal - Prepare the chili as directed above and allow to cool completely. Place in a freezer safe container and freeze. When ready to enjoy add frozen chili to crock pot and cook on low all day till warmed through.

Chicken Enchilada Filling

4 chicken breasts

1 fajita seasoning packet

2 cans cream of chicken soup

2 small cans green chillies

2 C cheddar cheese

milk

1 10 count package flour tortillas

Add the chicken breasts, fajita seasoning, cream of chicken soup, and green chilies to bag and freeze. When ready to prepare add the frozen chicken mixture to your crockpot and cook on high all day till the chicken is cooked through and shreds easily.

Once shredded add your cheddar cheese.  You may want to add a little splash of milk at this point. The chicken mixture should be quite saucy. The texture should resemble gravy. Spray a 9×13 pan and spoon about 1/2 a cup of the chicken mixture over the bottom of it. Layer 4 tortillas along the bottom of the pan. Pour just less than half the chicken mixture over the tortillas. Layer another 3 tortillas on top of the chicken mixture. Pour all but about 1/2 a cup of the chicken mixture over the tortillas. Layer the last three tortillas on, and cover with the remaining chicken mixture. Sprinkle with a bit of cheese. Bake at 350 for 45 minutes.

 

Hot Ham and Cheese Pinwheels

1 1/2 C warm water

2 T sugar

1 T yeast

1/2 t salt

4-4 1/2 C flour

1 pound deli ham, sliced thin

2 C cheddar cheese, shredded

Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right…170 degrees is all you need.) Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour. Turn the mixer to medium speed and allow it to mix for 5 minutes.

Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. 

After the dough has rested roll into a large rectangle. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese. Roll the dough up starting at the longer end. Spray a large knife with cooking spray and slice the roll into 12 rounds. 

Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.

Repeat with the other half of the dough. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don’t want them to get super puffy, you just want the dough to have the chance to expand a little.

Turn the oven up to 350 degrees (don’t take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom. Take the pans out of the oven and let reach room temperature. Once cooled seal in your ziploc bags and freeze.

When ready to prepare thaw out and warm in a 350 oven for 15-20min until warmed through.









I am DONE!

 Total meals: 63/69
What happened to the missing 6 meals? More on that in the next post.