Chicken a L'Orange

CHICKEN A L’ ORANGE
4 Chicken breasts
½ cup brown sugar
1 egg beaten
¼ cup soy sauce1
tbsp water
½ cup orange juice
2 tbsp margarine
¼ cup vinegar
¼ cup Ultra Gel for coating
1 Tbsp Ultra Gel seasonings to taste

Dip chicken pieces in egg wash made of beaten egg and water, then springle with Ultra Gel on both sides. Brown in margarine until golden brown. Place in shallow baking pan. Combine remaining ingredients except Ultra Gel and bring to a boil. Gradually add Ultra Gel, stirring constantly with wire whisk. Adjust seasoning. Pour over chicken pieces.

To serve immediately: cover and bake at 375 for 30 minutes, then uncover and bake an additional 10 minutes. To freeze entrée; cover with polyvinyl film, pressing onto the meat dish, then cover with foil and seal well. Freeze up to three months.

To prepare, bake covered at 350 for 45 minutes, then uncover and bake an additional 10 minutes.

Sirloin Beef Tips with Mushroom Gravy

Sirloin Beef Tips with Mushroom Gravy

1 pkg fresh mushrooms, sliced (can use 2 (8oz) cans, but fresh taste better)
2 T. butter
3 lb sirloin tip roast trimmed of fat, sliced into ½ inch cubes (Can use any beef roast if sirloin is too pricey)
1 packet of onion soup mix
1 can (10oz) cream of chicken soup
1 can (15oz) low-sodium beef broth


Saute fresh mushrooms in a skillet with 2 T. hot butter (do not stir, just let mushrooms sit until reduced in size)
Place beef cubes into crock pot, stir in remaining ingredients. Cover and cook on high for 4 hours or low for 6 hours. Serve over cooked rice, pasta or mashed potatoes. Cool remaining beef tips and gravy and place in zip-top freezer bags.

Label
“Beef tips and Gravy
To serve: Simply defrost and serve over previously frozen mashed potatoes with some green beans.