Meal Stack December 12, 2005

Ingredients

  • ¼ c. honey
  • 1 t. grated orange zest
  • 3 clove garlic, minced
  • ½ t. salt
  • 1/8 t. crushed red pepper flakes
  • 1 T. margarine
  • 1 t. vegetable oil
  • 1 t. Creole seasoning
  • ½ t. freshly ground black pepper
  • ½ c. ketchup
  • 1 t. cider vinegar
  • ½ c. brown sugar
  • 2 T. cornstarch
  • 2 t. vegetable oil
  • 1 t. dried thyme
  • 2 T. frozen orange juice concentrate
  • 12-16 boneless skinless chicken breast halves
  • Garnish: green onion, chopped
  • Garnish: fresh parsley, chopped
  • ½ c. orange juice
  • 1 c. (20 oz.) chunk pineapple
  • ¼ c. honey Dijon mustard

Directions


How to start stackin’:



1) Divide chicken into three equal portions.

2) Season one portion with salt. In large non-stick skillet, heat oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through. Store appropriately for Meal Stack #1 (freezer safe bag 3-4 days refrigerator or 3-4 months freezer).

3) Season second portion with thyme and garlic. In large non-stick skillet, heat oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through. Store appropriately for Meal Stack #2 (freezer safe bag 3-4 days refrigerator or 3-4 months freezer).

4) Season third portion with Creole seasoning and fresh ground pepper. In large non-stick skillet, heat oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through. Store appropriately for Meal Stack #3 (freezer safe bag 3-4 days refrigerator or 3-4 months freezer).




Meal Stack #1: Chicken Breast with Spicy Honey-Orange Glaze



4-6 reserved, prepared chicken breasts

¼ c. honey

2 T. frozen orange juice concentrate

1 t. grated orange zest

1 clove garlic, minced

½ t. salt

⅛ t. crushed red pepper flakes

Garnish: green onion, chopped

Garnish: fresh parsley, chopped



1) Re-heat reserved prepared chicken breast (set aside).

2) In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red- pepper flakes.

3) Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Sprinkle with parsley and green onion.



Meal Stack #2: Honey Mustard Chicken



4-6 reserved, prepared chicken breasts

1 c. (20 oz.) chunk pineapple

6 reserved prepared chicken breast

2 large garlic cloves, pressed

1 t. dried thyme

1 T. cornstarch

¼ c. honey Dijon mustard



1) Re-heat reserved prepared chicken breast (set aside).

2) Drain pineapple (reserve liquid).

3) Stir reserved pineapple juice and honey mustard into pan with chicken (save 2 tbsp. pineapple juice to mix with cornstarch).

4) Add cornstarch and pineapple juice mixture to pan and cook until thickened.

5) Add pineapple & heat together.

6) Serve over rice.



Meal Stack #3: Sweet and Sour Chicken Tenders



4-6 reserved, prepared chicken breasts



For the Sweet-and-Sour Sauce

½ c. ketchup

1 t. soy sauce

1 t. cider vinegar

½ c. brown sugar

1 T. cornstarch

½ c. orange juice



For the Chicken:

1) Re-heat reserved prepared chicken (set aside).

For the Sauce:

1) In a small saucepan, combine the ketchup, soy sauce, vinegar, and brown sugar.

2) Over medium-high heat, bring the sauce to a boil, stirring occasionally. Reduce the heat.

3) In a small cup, mix the cornstarch into the orange juice until dissolved.

4) Stir into the sauce and simmer, stirring occasionally, until the sauce thickens, approximately 5 minutes.




Bonus Holiday Dessert: Chocolate-Peppermint Pudding Cake



1 (18.25 oz.) pkg. devil’s food cake mix without pudding

½ c. milk

3 T. vegetable oil

⅓ c. crushed hard peppermint cadies

⅓ c. sugar

2 T. cocoa

1 c. boiling water

Vanilla ice cream

Garnish: additional crushed hard peppermint candies



1) Combine 2 c. cake mix, milk, and oil, stirring mixture well. (reserve remaining 2 c. cake mix for another use.) Stir in ⅓ c. crushed peppermint cadies. Spoon batter into a lightly greased 8” square pan.

2) Combine sugar and cocoa; sprinkle over batter. Pour boiling water over batter (do not stir).

3) Bake, uncovered, at 350° for 35 minutes. Let stand 5 minutes before serving. Serve warm pudding cake with vanilla ice cream. Garnish with crushed peppermint.

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