Tag Archive: Semi-Homemade


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8 boneless, skinless chicken thighs

1 bottle S & F Caribbean Mango marinade

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I’m hooked on the S & F Chef Sauce line they carry at my local market.  So many great flavors.  Sometimes I doctor them up by adding in fresh ingredients.  Sometimes not.  Straight from the bottle, with no doctoring, we loved this one!  I marinate and freeze the chicken in the sauce, and then defrost in the fridge and bake at 350 for 40 minutes.  The dijon mustard and cayenne in this sauce give it a nice kick.

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4 lb. boneless skinless chicken thighs

2 pouches Frontera Fajita sauce

Yellow Rice, cooked according to directions

2 cans low sodium black beans, drained

1 package frozen seasoning vegetables

Marinade chicken in sauce at least 30 minutes.

Bake at 350F 35 minutes or until internal temperature reaches 165F.

Meanwhile cook rice in rice cooker.

Cook seasoning vegetables in a little olive oil until softened.  Add in beans and heat over low until chicken is done.

Frontera is Rick Bayless’ brand.  This is the second product I have tried, and I am sold on his ability to create amazing flavors.  Everyone agreed that the chicken was delicious.  I am running to my local grocery store tomorrow to stock up while the Frontera sauces are on a BOGO deal.

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I wish I was kidding about this being mystery chicken.  I was lazy about labeling chicken one day and put the containers in the freezer.  It’s anybody’s guess what sauce it is.  I actually think it was Allegro Vintage Raspberry Chipotle Marinade.

I like to freeze chicken in the marinade.  That way while it’s freezing and while it’s defrosting, the marinade is doing it’s magic.

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I baked the chicken at 350F for 35-40 minutes (to an internal temp of 165F) and then chopped it up into bite size pieces.

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I was lazy about sides, though.  I tried Birds Eye Protein Blends.  This one is Asian style.  I added chicken broth instead of water and cooked it on the stove top while the chicken baked.

I topped it off with a salad that is another convenience food.  It’s a kit:

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Perfection!!

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1 package Pillsbury Garlic Butter Crescent Dough

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2 packages Dietz and Watson Asiago & Spinach Chicken Sausage

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Roll sausage in dough.  Bake at 375 for approximately 12 minutes or until golden brown.

This was my son, Donovan’s idea to try.  It was a great combination.  Really delicious!  I cooked a macaroni and cheese and put the pigs in the blanket in for the last 12 minutes or so.

 

Semi-Homemade Shepherd's Pie

I ran into another sale which changed my menu plans for the week and made it necessary to brown the ground meat and pre-cook the about to expire chicken I bought! Another Marathon of Prepping Ingredients to Freeze

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I put the cooked, drained ground meat in tupperware and froze for future use. I used one container for tonight’s lazy night dinner.

I shredded the chicken and froze as well for future use.

I was so tired and uninspired, I made one of my laziest casseroles – Semi-Homemade Shepherd’s Pie.

2 lb. cooked, drained ground round
2 c. gravy (I happened to have some homemade frozen, but in a pinch, canned/jarred is fine).
2 cans mixed vegetables, drained. I used no salt added, because the gravy had enough salt. Sometimes I use frozen, but the canned stuff was on sale.
6 c. mashed potatoes (I did use prepared ones that were buy one get one for the holiday)

Preheat oven 350 F.

Mix meat, veggies and gravy and place in 13 x 9 casserole.

Spread mashed potatoes evenly over meat.

Sprinkle with a little shredded cheese, if desired.  I had one little piece of fontinella that I used.

Except for the meat, the cupboard is bare.  I’m avoiding the market until after Thanksgiving because I don’t like the chaos.  I do need to pick up some stuff tomorrow, or actually today (since it’s the middle of the night) so I’ll go at 7 when they open.

PERDUE® SIMPLY SMART® Breaded Chicken Breast Tenders, Gluten Free - Product Review

Better than any frozen chicken tenders I’ve had!  We had another of our make your own salad nights to use up leftovers, and these were a welcome addition!  The Perdue website has recipe ideas using their products.  These would be good in chicken parmesian or buffalo style in a wrap or dipped in ranch or blue cheese.

Only 180 calories for three tenders. There are seven in the bag. The sodium is 490 mg for three pieces, which is not as high as the other non gluten-free tenders my wheat eating kids were having.

The Perdue website lists the following ‘Features & Benefits’

Fully cooked and gluten free.
Minimally processed. No artificial ingredients.
30% fewer calories and 50% less fat than USDA data for breaded fried boneless chicken.
No preservatives or fillers.
Made with only white meat chicken.

They only take 9-11 minutes to bake in a conventional oven.

I will watch for coupons and sales and buy these from time to time!

The kids said they prefer my homemade ones, so maybe I’ll experiment with cooking and freezing my own and report back!

For a convenience food, they are way above average.

The website lists the following:

INGREDIENTS: Boneless Chicken Breast with Rib Meat, Water, Rice Flour, Yellow Corn Flour, Yellow Corn Meal. CONTAINS LESS THAN 2% OF Salt, Corn Starch, Brown Sugar, Raisin Juice Concentrate, Honey, Yeast Extract, Onion Powder, Garlic Powder, White Pepper, Spices, Natural Extractives of Celery Seed.

Other nutritional info:

  • Total Fat 8g (12%)

  • Saturated Fat 1.5g (8%)

  • Trans Fat 0g

  • Cholesterol 35mg (12%)

  • Sodium 490mg (20%)

  • Total Carbohydrate 14g (5%)

  • Dietary Fiber 0g (0%)

  • Sugars 1g

  • Protein 14g (28%)

  • Vitamin A 0%

  • Vitamin C 0%

  • Calcium 0%

  • Iron 4%

 

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