Rosemary Chicken and Vegetables

Rosemary Chicken and Vegetables

 

1 pound new potatoes

2 carrots

2 small zucchini

olive oil

whole grain mustard (dk brown kind, but not spicy brown)

1 TBS fresh rosemary (if u use dry use 1/2 amount stated)

salt and pepper

4- 6oz chicken breast

4 - qt size freezer bags

 

Freeze It

Quater the potatoes.  Peel carrots. Cut the carrots and zucchini into 2 inch sticks.  Mix them in a bowl with 2 TBS olive oil, 2 TBS mustard, 1 TBS rosemary, 1/2 tsp salt, and 1/4 tsp pepper.  Season the chicken with 1 tsp salt and 1/4 tsp pepper.  Divide everything amoung the 4 bags.  Freze until ready to cook, up to 3 months.

 

COOK IT   400' - 45- 50 min

 

Remove bags from freeze 1 bag per serving

empty into baking dish and roast for about 25 min stir vegies and flip chicken and roast for aprox 20 to 25 min more until chicken is cooked through.

 

From Cyndi Rindone

The BEST Banana Bread

Banana Bread


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 eggs, beaten

1 1/2 cups mashed ripe banana (5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine

1/4 cup chopped walnuts

1 recipe Streusel-Nut Topping

Preheat oven to 350. Grease bottom and 1/2 inch up the sides of one 9x13x3-inch or two 71/2x31/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of mixture; set aside.

In a medium bowlcombine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter in pan(s).

Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 71/2x31/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.
Streusel-Nut Topping.
(this is what the original recipe calls for but I always double the streusel ingredients--so if you would like a little thicker topping then go ahead & double it).
In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in two tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

From Sammi Arden

Another Blog??!!!

Yes, I thought this would be a fun one that anyone who reads it can participate in...it will also turn into a collection of recipes for my family. 

So...I will post recipes as I try them or some oldies..but goodies...and if you have a recipe that you want to share...send it to me and I will post it.