Dinner is Done September Menu

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Freezer Dinner September 09

Sausage French Bread Sandwich

Loaf of French Bread
1.5 - 2 lbs of sausage (cook)
Herbed Cream Cheese
Mozzarella Cheese

Cut French bread at top 1/3. Hollow bottom of bread. Spread cream cheese on top and bottom. Fill with cooked sausage, top with cheese and wrap in double foil.

Baking Day.... Defrost at least 24 hrs. in refrigerator. Take off one layer of foil and put on cookie sheet. Bake in 350 oven until it is hot all the way through and cheese is gooey melty. I think about 20 minutes. Serve with favorite Marinara sauce for dipping.



Lettuce Wrap Chicken Filling

1 - 1.5 lbs Chopped cooked chicken
1 onion chopped and cooked
2 cloves garlic
1 Tblsp soy sauce
¼ C Hoisin sauce (easy on the sauce)
1 tsp. minced pickled ginger
1 Tblsp rice wine vinegar
Asian chile pepper sauce
1 bunch green onions, chopped
2 teaspoons asian dark sesame oil
1 can water chestnuts, drained and finely chopped

Cook chicken drain and set aside. Cook the onion in the same pan, stirring frequently. Put in one bag. In a new bag, add the garlic, soy sauce, hoisin sauce, ginger, vinegar, chile pepper sauce, green onions, sesame oil and stir.



To Eat: Dice the water chestnuts, and fry up the puffy noodles. In large skillet in a bit of oil stir-fry cooked chicken/onion just to brown and warm and set aside. Warm the sauce and add the chestnuts and chicken.
Serve with lettuce (to be used like a tortilla) and the puffy noodles.




Spicy Lime Chicken

¾ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
1/8 tsp paprika
¼ tsp garlic powder
1/8 tsp onion powder
¼ tsp dried thyme
¼ tsp. dried parsley
4-5 boneless skinless chicken breast halves

Directions - In each large Ziplock, mix together seasonings, rub in to chicken breasts.
Separate 1 lime.

Cooking day: After defrosting in refrigerator over night:
Heat 4 tablespoons butter and 2 tablespoons olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Great in tacos with corn tortillas, cabbage, sour cream, and pico de gallo.


Pork Baby Back Ribs

2 lbs pork baby-back ribs
¾ C ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T vinegar
Salt and papper to taste
½ C chopped Onion

Mix all ingredients in a freezer bag, mix in ribs. Freeze.

Dinner night - after defrosting bake at 400 for 1 ½ - 2 hours. I bake slow... then at the end put under broiler to "crisp the outsides"


Grilled Salmon

4 - 4 oz. salmon fillets salmon
¼ C peanut oil
2 Tbl soy sauce
2 Tbl balsamic vinegar
2 Tbl thinly slice green onion
1 ½ tsp. brown sugar
1 clove garlic
¾ tsp. ground ginger
½ tsp. crushed red pepper flakes
½ tsp. sesame oil
1/8 tsp. salt

In large freezer bag, mix all ingredients well. Add salmon. Burp out air and double bag.

Defrost over night in fridge.
Grill salmon turning ½ way through, cook until just flakes.


Oriental Salad Dressing

1/8 C. Peanut Oil
1/8 C. Sesame Oil
¼ C. rounded Sugar
6 Tblsp. Rice Vinegar
1 tsp. dry mustard
2 ½ tsp. Ginger
2 Tblsp. Soy sauce
1 tsp. accent
2 ½ Tbl Real Lemon Juice
¼ tsp. pepper.

Mix in jar. Store in fridge.

Make a salad with 5-6 chicken breasts cooked and chopped, 1 head lettuce of choice, ½ C Slivered Almonds, ½ C baked & salted sunflower seeds, ½ C toasted Sesame Seeds, 1 green pepper chopped, 2 cucumbers chopped, and deep fried Chinese noodles (or Ramen for ease).