April 24, 2013

Freezer Meal Swap - October 2012

Both of these recipes were easy to throw together and both were delicious. The Baked Potato Casserole was delicious but required more baking time because I didn't get it all the way thawed prior to baking. I HIGHLY recommend making sure it is completely thawed. It will not only decrease the cook time but it will help the potatoes cook better.

If you think you don't like Dijon mustard, the Chicken with Dijon Glaze is still worth a try. PE dislikes all mustard but he enjoyed this recipe. One adjustment I made was with the salt. I used 1/2 Tbsp kosher salt because 1 Tbsp regular salt seemed like WAY too much to me.

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Chicken with Dijon Glaze
adapted from Julia’s Healthy Italian
Print Recipe

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1/2 Tbsp Kosher salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a zip top gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 for 30 minutes and the center is no longer pink.

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Baked Potato Casserole
from FabuLESS Freezer Recipes
Print Recipe

1 pkg frozen diced potatoes
6 slices of bacon cooked and crumbled
2 cups shredded cheddar
1 cup sour cream
2 bunches of green onion, chopped (sautéed in bacon)
salt and pepper to taste

Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To serve: Thaw. Place in baking dish and bake for 30 minutes at 325.

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