BBQ Cheddar Chicken Roll ups

This recipe was on my menu last week and we decided they are a keeper. If you like fajitas, you will like these!


1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup barbecue sauce
4 whole wheat tortillas (10 inch), warmed
1 cup cheddar cheese

Cook and stir vegetables in large nonstick skillet on medium-high heat 3 min. Add chicken; cook and stir 3 to 4 min. or until no longer pink. Stir in barbecue sauce; cook on medium heat 3 min. or until chicken is done, stirring occasionally.

Spoon chicken mixture down centers of tortillas; top with cheese. Roll up. Cut diagonally in half to serve.

Black Bean Bagel Sandwiches

Vegetarian BLT--bean, lettuce and tomato--on a bagel!



1 can (15 oz) Progresso® black beans, drained, rinsed

1/3 cup Old El Paso® Thick 'n Chunky salsa

1/4 teaspoon ground cumin or chili powder

4 bagels, cut horizontally in half

2 plum (Roma) tomatoes, sliced
Lettuce leaves





1. In food processor or blender, cover and process beans, salsa and cumin until smooth.
2. Spread 1/4 cup bean mixture over each of 4 bagel halves. Top with tomato, lettuce and remaining bagel halves.





Prep Time: 10 min
Total Time: 10 min
Makes: 4 sandwiches

Teriyaki Chicken

Can you tell by all the freezer meals I am posting I am trying to get ready for my baby coming? :) I don't have a lot in the freezer but I have some. It is a nice feeling.

1/2 c. soy sauce
1/2 c. sugar
1 1/2 Tbl vinegar
2 tsp vegetable oil
1 clove garlic, minced
3/4 tsp ground ginger
6 boneless chicken breasts
2 c. cooked rice

Mix marinade ingredients together. Pour over chicken and marinade for 1 hour. Pour into baking dish and bake at 350 degrees for 35 minutes. Serve over rice.

FREEZER TIP: Mix marinade ingredients, add to chicken in freezer bags and freeze. Thaw and cook as above.

Angel Food Cake Roll

This is one of my favorite summertime desserts. This freezes very well, so when I make one I try to make two then stick one in the freezer for later. It's nice having something ready in the freezer! It tastes good right from the freezer (the filling is like ice cream inside this way) or let thaw for 30 minutes before eating for a softer dessert.

Mix an angel food cake according the the package directions. Spread the cake batter on top of a wax paper lined large cookie sheet (with sides) and bake until lightly golden brown, around 15 minutes or so. When the top springs back to the touch it is done. Let cool for 5 minutes.

After it's baked, flip the pan onto a large towel sprinkled with powdered sugar and peel off the wax paper. Then roll the cake up with the towel and let it cool.

After it is cool, carefully unwrap the cake and then spread the filling on top of the cake. Then roll it back up. Wrap the cake roll in saran wrap good and freeze it until your ready to eat it!

Filling
1- 8 ounce strawberry yogurt
1 small pkg. of sugar free vanilla pudding mix
2 cups thawed Cool Whip
Chopped fresh strawberries - however much you want (optional)
3 drops red food coloring - to make it a pretty pink

Chicken Gravy for Hawaiian Haystacks

1 can cream of chicken soup
1/2 pkg Lipton dry onion mix
1/2 can milk (use the soup can)
1/2-1 tsp Worcestershire sauce
2-3 chicken breast halves

Cook chicken. Cut into pieces. Mix everything but the chicken together. No lumps. Add the chicken. Heat on medium until bubbly. This freezes VERY well! If you freeze it, thaw first them heat and serve as you would for haystacks.

Frozen Burritos

1 lrg can refried beans
1 lb ground beef or turkey
1 12 oz taco sauce
small can chopped green chilies
grated cheese
flour tortillas

Brown hamburger. Add beans, taco sauce, and chilies. Roll 4-5 TBL in each flour tortilla. Sprinkle with cheese. Wrap up tight. Wrap in plastic wrap and freeze. When ready to eat, place in microwave. Top with sour cream, salsa, etc.

NOTE: I didn't have green chilies or taco sauce on hand, so I used taco seasoning in my meat.

Four Pasta Beef Bake

4 cups uncooked pasta (4 different shapes)
1 lb ground beef or ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
1 c. sliced fresh mushrooms (I don't use these)
2 jars meatless spaghetti sauce (26 oz each)
1 egg, lightly beaten
2 cups (16 oz) shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.

Drain pasta and place in a large bowl; stir in the beef mixture, the spaghetti sauce and eggs. Transfer to a 9x13 pan. Top with cheese and any remaining sauce. Bake uncovered at 350 degrees for 25-30 minutes or until heated through.

NOTE: This recipe freezes well, so you could double the recipe for a freezer meal.