Freezer Meal Recipes

Sunshine Chicken
Hardy’s

4 chicken breasts
½ t basil
½ t salt
2 T soy sauce
2 T Ketchup
2 T honey
1 T oil
1/8 t garlic powder

Sprinkle chicken with basil and salt
Pour mixture over chicken
Cook uncovered for 1 hour at 350

Honey Baked Chicken

3 chicken breasts
1/3 c melted butter
1/3 c honey
2 T mustard
1 t salt
1 t curry

Mix ingredients together, pour over chicken.
Bake for 1 ¼ hours basting every 15 minutes at 350.
Serve over rice


Chicken fettuccini

3 chicken breasts
1 red onion
1 red, green, yellow bell pepper
1 sm jalapeno
1 bunch cilantro chopped
3 cloves garlic minced
3 T butter
½-3/4 c soy sauce
Juice of one lime
6 oz. heavy cream
1 lb fettuccini

Sauté chicken in butter and garlic until cooked
Remove chicken; sauté onion and pepper and jalapeno
Mix soy sauce and lime juice. Add to chicken and peppers. Simmer for 5 min.
Lower heat and add cream. Low simmer 2 min. Add cilantro
Serve over fettuccini with parmesan cheese.


Pepper Steak
Hardy’s

1 ½ lb sirloin steak ½” thick
½ t salt
2 med onions
1 c beef broth
3 T soy sauce
1 clove garlic minced
2 green bell peppers
2 T. cornstarch
¼ c cold water
3-4 c cooked rice.

Brown meat in skillet and season with salt.
Add onion and cook until translucent. Add broth, soy, garlic, and water, simmer for 2-3 hours, or until meet can pull apart. Add green peppers and cornstarch to thicken, serve over rice.


Grilled Chicken and Pepper Salad

Balsamic Vinaigrette

3 T olive oil
2 T balsamic Vinegar
1 sm garlic clove, crushed
1 t Dijon mustard
½ t sugar
½ t salt
¼ t pepper

Vegetables and Chicken

2 red peppers
2 yellow peppers
1 lg red onion
4 t olive oil
1 lb chicken
¼ t salt
¼ t pepper
1 cup grape tomatoes
1 bunch arugula

1. prepare vinaigrette: In serving bowl, with wire whisk, mix oil, vinegar, garlic, mustard, sugar, salt, and pepper until blended. Set aside.\
2. Prepare vegetables and chicken: Cut each pepper lengthwise in half; discard stems and seeds. With hand, flatten each pepper half. In bowl, toss peppers and onion wedges with 3 t oil. Rub chicken breasts with remaining oil; sprinkle with salt and pepper.
3. Place chicken on hot grill rack over medium heat and grill, turning once, until chicken loses its pink color throughout.
4. While chicken is cooking, place onion wedges and peppers, skin side down, on same grill. Cook onion, turning occasionally, until golden, about 15 minutes.
5. When onion wedges are done, transfer to plate. When chicken is done, transfer to cutting board. When peppers are done, wrap in foil and allow them to steam at room temperature until cool enough to handle, about 10 minutes.
6. While peppers are steaming, slice chicken breasts crosswise into 1/2” strips.
7. Remove peppers from foil; discard skins. Thinly slice peppers, add peppers, chicken, onion, tomatoes, and arugula to bowl with dressing. Toss gently to coat.

* If you are not wanting to grill, or don’t have one you can always just sauté the peppers, onion, and chicken until done and toss with salad, tomatoes, and dressing.