Easy Teriyaki Chicken

1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup white wine or apple juice
1/2 tsp dried ginger

Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.

On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.

Debbie's Chicken in Marinade serves 6

5 Each Chicken Breast, boneless

Marinade Ingredients:
2 Teaspoon Salt
1/4 Cup Worcestershire Sauce
2 Tablespoon Mustard, dry
1 Cup Oil any kind
1/2 Cup Red Wine Vinegar
3/4 Cup Soy Sauce
1 Teaspoon Pepper
1 Teaspoon Garlic, minced
1 1/2 Teaspoon Parsley Flakes


Instructions
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Assembly Directions:
Combine all marinade ingredients. Place the chicken pieces in 1-gallon freezer bag or rigid container. Pour marinade over the meat.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw in refrigerator or in microwave. Grill or cook chicken until the meat is no longer pink inside and the juices run clear. Discard marinade.

Comments:
Great to have on hand for grilling season or anytime! (Nanci makes her husband clean snow off the grill to serve this in the winter!) This is also a wonderful company meal. Just pull out two or three bags instead of one! We usually buy Worcestershire sauce, red wine vinegar, and soy sauce in bulk from a restaurant supply store. It is incredibly cheaper and easier to use than the little bottles.
For Chicken Strips: Cut chicken breasts into strips and marinade to use for stir fry, fajitas, or hot off the grill.

Nutritional Info: Debbie's Chicken in Marinade
Oil has been removed from the nutritional analysis since very little remains on the chicken.
Per Serving: 168 Calories; 2g Fat (11% calories from fat); 30g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 2992mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable.


Containers
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1 Pan 9x13

Beef Barley Stew (Joleen Wiliams) Serves 6-8

1 Pound Ground Beef

1/2 Cup Onion, chopped
6 Cup Beef Broth
2/3 Cup barley
1/2 Teaspoon Oregano, dried
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
16 Ounce Tomatoes, diced
8 Ounce Water Chestnuts
10 Ounce Mixed Vegetables, frozen
1 Bag *Salad Greens
1 Each *French Bread


Instructions
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Cooking Day:
Brown ground beef and onion over medium heat; drain. Mix beef mixture and remaining ingredients except frozen vegetables in large pot. Do not drain the tomatoes. Cook over medium heat for 30 minutes. Stir in mixed vegetables. Lower heat, cover, and continue cooking 30-40 minutes longer or until barley is done.

Serving Day:
Thaw overnight. Reheat on stovetop. Serve with green salad and french bread.

Breakfast Wraps (Taste of Home)

6 eggs

2 Tbsp milk

1/4 tsp pepper

1 Tbsp canola oil

1 cup (4 oz) shredded cheddar cheese

3/4 cup diced fully cooked ham

4 flour tortillas (8 inches), warmed

In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up. Serve immediately.

To freezer; wrap in plastic wrap and freeze in resealable plastic bag for up to 1 month.

TO USE FROZEN WRAP:

Thaw in the refrigerator overnight. Remove plastic wrap; wrap tortilla in a moist paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.

Parmesan Knots (Taste of Home)

1/2 cups canolia oil

1/4 cup grated Parmesan cheese

1-1/2 tsp dried parsley flakes

1-1/2 tsp dried oregano

1 tsp garlic powder

dash of pepper

3 tubes (12 oz each) refrigerated buttermilk biscuits

In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6 inch rope; tie in a loose knot. Place on greased baking sheets.

Bake at 4oo degrees for 8-11 mins or until golden brown, immediately brush with the parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS:

Reheat, unthawed, at 350 for 15-20 mins.

Beef Barley Soup (Taste Of Home)

2 lbs ground beef

2 medium onions, chopped

1/2 cup chopped celery

3 cups water

2 cans (14 1/2 oz each) beef broth

1 cup quick-cooking barley

2 cans (14 1/2 oz each) diced tomatoes with garlic and onion, undrained

2 tsp Worcestershire sauce

1 tsp salt

1 tsp dried basil

In a dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender.

Stir in the remaining ingredients; heat through. Transfer to three 1-quart freezer containers; cover and freeze for up to 3 months.

To use frozen soup: thaw in the refrigerator. Place in a saucepan and heat through.

Pesto Chicken Pasta (Taste of Home)

8 oz uncooked ziti

1 cup frozen peas and carrots

1 envelope pesto sauce mix

1 Tbsp cornstarch

1 ½ cups milk

1 cup cubed cooked chicken

¼ tsp salt

¼ tsp pepper

¼ cup chopped walnuts

Cook pasta; add peas and carrots during last 2 mins of cooking. Meanwhile, in a small saucepan, whisk pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 mins or until thickened. Stir in the chicken, salt and pepper.

Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts.