Updated
Written by Jennifer Martinez especially for the Martinez Home Journal - January 2000
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Grilled Chicken Kabobs
1 lb boneless skinless chicken breasts, cut into 1/2 inch strips.
1/2 cup prepared French salad dressing
1 T Worcestershire sauce
1 t lemon juice
8 slices bacon, cut in half
Marinate chicken in French dressing, Worcestershire sauce and lemon juice for at least 3 hours.
From the freezer directions:
Thaw entire bag enough to remove bag of bacon and kabob sticks and wash clean. Continue to Marinate until chicken is thawed.
When ready to barbecue, thread chicken and bacon pieces. (2 bacons per kabob stick if you use all 8).
Grill 10 - 15 minutes or until chicken is no longer pick, turning often and brushing frequently with marinade.
Discard any remaining marinade.
If using oven:
Grease broiler pan. Place skewers on greased pan and broil 4-6 inches from heat for 10 - 15 minutes or until chicken is no longer pink, turning often and brushing frequently with marinade.
Flank Steak & Spinach Pinwheels
1 1/2 pounds lean beef flank steak
1 package frozen spinach
1/4 cup grated Parmesan Cheese (I used low fat)
1/4 cup fat-free sour cream
Directions before freezer:
Cut shallow diagonal cuts on one side of steak and pound to 3/8 inch thickness.
Combine spinach, sourcream & cheese and spread on cut side of steak. Roll into a log and secure with toothpicks. Cut into 5 pinwheels leaving picks in steak and freeze.
To prepare from freezer:
• Spray a baking pan with cooking spray.
• Place frozen pinwheels in baking pan, cover and thaw.
• Once thawed, broil 6 inches from heat 7 minutes on each side.
Serve 4-5 people
Recommended to be served with rice or noodles, french bread and a fruit salad.
Per serving:
156.1 calories
7.15 g fat
3.22 g saturated fat
142.9 mg sodium
20.18 g protein
2.24 g carbohydrate
44.49 mg cholesterol
1.06 g fiber
Southwestern-Style Chicken
Out of the freezer preparation:
• Thaw completely
• Place chicken in ungreased baking dish
• Bake at 375° for 30 minutes.
• After the 30 minutes turn chicken and cover with sauce
• cook an additional 20-30 minutes or until chicken is fork tender and juices run clear.
• Sprinkle chicken with cheese and bake 2-3 more minutes or until cheese melts.
Serve with chips, rice, quacomoli and sour cream for a complete fiesta.
Recipe:
Chicken, skinned
1 medium onion, thinly sliced
2 garlic cloves, minced
1 T oil
1 (28 oz) can tomatoes, cut up
1 (11 oz) can Sweet Corn
1 (6 oz) can tomato paste
1 (4 oz) can green chilis
2 t chili powder
1 t paprika
1 t salt
1/2 t cumin
1/4 t pepper
1/4 t hot pepper sauce
4 oz (1 cup) shredded Cheddar Cheese
Heat oven to 375°F Arrange chicken in baking dish. Bake at 375°F for 30 minutes. Meanwhile, in medium saucepan cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except cheese. Blend well. Cook over medium heat until mixture is hot; set aside.
Remove chicken from oven. IF necessary, using spoon remove most of the pan juices; turn chicken over. Pour sauce evenly over chicken in each dish. Return to oven; bake for an additional 20 - 30 minutes or until chicken is fork tender and juices run clear, basting occasionally. Sprinkle chicken with cheese. Bake 2 -3 minutes or until cheese melts.
Recipe makes enough for 2 batches of chicken
Tamales
Out of the freezer preparation:
• Grill on BBQ or fire pit on any heat until heated thoroughly.
• Microwave until heated thoroughly.
Serve with Guacomoli and Sour Cream
Included in this package are Tortillas and Cheese to make Quesadillas for the kids.
These are very spicy so prepared
with a cool off drink on the side.
Recipe:
Filling
1 3-4 lb. Butt pork roast
3 T. shortening
1/2 c. chile caribe
2 T. red chili powder
1 T. cumin seed
2 t. salt
1 c. broth
Masa
3 c. dehydrated masa
2 T. salt
2 1/2 c. warm water or broth
3/4 c. shortening
corn husks
Cook pork in enough water to cover until the meat is tender and comes apart easily, about 2/12 hours. Drain off broth and save. Shred or cut up meat and brown in shortening. Blend chile caribe, chili powder and cumin. Add this to meat, mix well and cook about 5 minutes. If needed ad the broth.
For masa, combine dry ingredients thoroughly; gradually add water and mix well. If too dry, add more water. Add shortening and mix with your hands until dough holds together.
Separate corn husks and soak in warm water 2 hrs or overnight. Keep damp until ready to use.
Spread about 2 T. masa on each husk and add 2 T. filling. Fold. Cook standing upright in a deep pot, adding 3 cups water around the sides of the tamales when all are in the pot. Cover and boil 45 minutes to an hour over medium to medium-low heat. Tamales are done when firm and husks peel off easily. Makes 3-4 doz.
Although this is a recipe - we pretty much go off of feel, taste and look. This is a great family activity to make on a Saturday afternoon or a Holiday.
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