Teriyaki Chicken

Sauce:
1/2 cup Yoshida's Teriyaki sauce
1 Tbsp cider vinegar
1 1/2 Tbsp Sesame Oil
1 Tbsp tomato paste
1/2 tsp garlic
Black pepper

4 Chicken Breasts

Mix together sauce ingredients and pour over chicken in freezer bags. Freeze. To cook from frozen: Defrost overnight. Dump bag in baking pan with sauce. Bake in 350 oven for 40 minutes, until done. Serve with rice, steamed veggies, and eggrolls. Can also be cooked in the crockpot on low from frozen, approx. 9 hours.

Chinese Beef Skillet

1 lb. hamburger
2 cans cream of mushroom soup
1/8 cup of soy sauce
1 large stalk celery
1 1/2 cups water
1 1/2 cups Minute Rice
1 bag Chow Mein Noodles

Fry hamburger adding celery at the end. Pour in two cans of soup, soy sauce, and water. Bring to a boil. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.

From Frozen: Thaw overnight. ADD 1 1/2 CUPS WATER. Heat to boiling. Add rice, cover and remove from heat for 5 min. Serve over chow mein noodles.

Hawaiian Crockpot Steak

Ingredients:
3-6 tablespoons oil
1 1/2 lbs round steak
salt and pepper
1/3 cup brown sugar, packed
1/3 cup cider vinegar
¼ cup soy sauce
1/2 tsp garlic powder
1 tsp ground ginger
1/4 teaspoon dried red pepper
1 large onion, cut into about 1-inch pieces
1 (8 ounce) can pineapple tidbits, drained and reserve juice
3 tablespoons cornstarch
3 tablespoons cold water

Optional Ingredients:
3 cups baby carrots, cut in half
1 large green pepper, seeded and chopped

Heat oil in a skillet. Season the steak with salt and pepper then brown in hot oil on all sides.
Combine brown sugar, cider vinegar, soy sauce, red pepper, and garlic. Stir until brown sugar is completely dissolved; Pour into gallon size freezer bag. Place the browned meat and chopped onion in the bag and turn to coat. Freeze.

To cook from frozen: Defrost meat overnight in the fridge. Dump bag of steak into the crockpot. If using, add carrots to the slow cooker. Open can of pineapple, and pour just the juice into the crockpot over everything. Cover and cook on LOW setting for 6-8 hours or on HIGH heat for about 3-4 hours, or until the meat is tender. Increase the heat to HIGH. Dissolve the cornstarch and cold water in a small bowl. Add in the cornstarch mixture, pineapple tidbits and green pepper into the beef mixture in the slow cooker. Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened. Serve over cooked rice.

Honey Lime Chicken Freezer Recipe

4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken)

Sweet and Sour Chicken - Crockpot

4 boneless, skinless chicken breasts, cubed or whole
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar

Mix ketchup, vinegar and sugar. Pour over chicken. Freeze in bag. Bake in crock pot on low 6 hours or in oven at 350 for about 45 minutes. Serve with rice.

Teriyaki Chicken

Cut four chicken breasts into chunks. Marinate in 7 ounces Teriyaki sauce. To prepare, thaw chicken and teriyaki sauce. Cook meat in sauce until done in saute pan. In separate pan, cook noodles and vegetables according to package directions. Toss together and serve. May also want to serve over rice.

Broccoli Beef Stir Fry

1 lb boneless round steak or stew beef, cut into bite sized pieces
3 tablespoons cornstarch, divided
1/2 teaspoon garlic powder
1 teaspoon ground ginger
1 Tbsp onion flakes
1 lb frozen broccoli florets
1/3 cup soy sauce
1/2 cup water
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon vegetable oil

In a bowl, combine 2 tablespoons cornstarch, dried onion, ground ginger, and garlic powder until smooth. Add beef and toss. Put into freezer bag. Put frozen broccoli into separate freezer bag. In a third freezer bag, combine soy sauce, brown sugar, vinegar, remaining cornstarch, and water until smooth. Freeze everything.

To Cook From Frozen: Defrost everything overnight in the refrigerator the day before you make the stir fry. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness. Add broccoli to pan and stir fry for another 2-4 minutes, until broccoli reaches desired doneness. (can add sliced, sweet red peppers and/or shredded carrots at this point if desired for color or flavor) Pour contents of sauce bag into pan. Cook and stir for 2 minutes, until sauce thickens sufficiently. Serve over hot cooked rice.

-Terri Bateman