Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Camp Breakfast Sandwiches

 Breads and Breakfast, Recipes  Comments Off on Camp Breakfast Sandwiches
Jul 012007
 
Share This Recipe

Shelley: A friend of mine serves these breakfast sandwiches to her family every year when they camp. I’m planning to add them to our menu this summer. Thanks, Jennifer, for the recipe and the picture!

CampBreakfastSandwiches
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

12

24

36

48

60

72
Ingredients
English muffins

12

24

36

48

60

72
Eggs

12

24

36

48

60

72
Bacon slices; cooked and drained

12

24

36

48

60

72
Cheddar cheese slices

12

24

36

48

60

72

Assembly Directions:
Scramble eggs in a large skillet or fry individually on a griddle. Assemble each sandwich with one English muffin, one egg, one strip of bacon (cut in half), and one slice of cheese.

Freezing Directions:
Wrap in foil to freeze individually.

Serving Directions:
At home: microwave on high for 1-2 minutes or thaw sandwiches. Re-wrap in foil and bake in a 400 degree oven for 15-20 minutes.
At camp: thaw in cooler. Reheat on grill until warm and cheese is melted.

Comments:
*Fat free egg substitutes can be used in place of eggs.
*Homemade or store-bought biscuits can be used in place of English muffins. When using biscuits, undercook slightly for freezing or they will be too crumbly during the final preparation.
*Canadian bacon, ham slices or cooked sausage patties can be substituted for the bacon slices.

Nutritional Info:
Per Serving: 350 Calories; 18g Fat (46.7% calories from fat); 19g Protein; 27g Carbohydrate; 2g Dietary Fiber; 222mg Cholesterol; 597mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 2 Lean Meat; 2-1/2 Fat.

Camping Miscellaneous

 Recipes, Sides and Salads  Comments Off on Camping Miscellaneous
Jul 012007
 
Share This Recipe

Shelley: This “recipe” includes all the food items we consume at camp outside of meals, as well as some of the staples for other meals. The ingredients include graham crackers, chocolate bars, marshmallows, hot chocolate mix, apple cider packets, biscuit dough (for roasting), salt, pepper, ketchup, mustard, pickles, and relish. The recipe serves our family for one day at camp.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

7

14

21

28

35

42
Ingredients
Salt
Pepper
Ketchup
Yellow mustard
Bread and butter pickles
Pickle relish
Biscuit dough

1 package

2 packages

3 packages

4 packages

5 packages

6 packages
Graham crackers

2 packages

4 packages

6 packages

8 packages

10 packages

12 packages
Hershey bars

4

8

12

16

20

24
Marshmallows

20

40

60

80

100

120
Hot chocolate mix

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.
Hot apple cider

3

6

9

12

15

18

 

Camp Dinner – Burgers

 Recipes, Soups & Sandwiches  Comments Off on Camp Dinner – Burgers
Jul 012007
 
Share This Recipe

Shelley: This “recipe” includes all the items for dinner. The ingredients include buns, ground beef patties, Worcestershire sauce, steak seasoning, cheese, sweet onion, chips, and fruit.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

7

14

21

28

35

42
Ingredients
Hamburger buns

7

14

21

28

35

42
Ground beef

2 lbs.

4 lbs.

6 lbs.

8 lbs.

10 lbs.

12 lbs.
Worcestershire

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Montreal steak seasoning

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Sliced cheddar cheese

6 oz.

12 oz.

18 oz.

24 oz.

30 oz.

36 oz.
Sweet onion

1

2

3

4

5

6
Chips

1 bag

2 bags

3 bags

4 bags

5 bags

6 bags
Fruit for meal

Camp Lunch – Deli Sandwiches

 Recipes, Soups & Sandwiches  1 Response »
Jul 012007
 
Share This Recipe

Shelley: This “recipe” includes all the items for lunch. The ingredients include deli rolls, ham, turkey, cheese, lettuce, cookies, chips, and fruit. Note: the mayo, mustard, and pickles are included in the “Camping Miscellaneous” recipe.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

7

14

21

28

35

42
Ingredients
Hoagie Rolls

7

14

21

28

35

42
Deli sliced ham

1/2 lb.

1 lb.

1-1/2 lbs.

2 lbs.

2-1/2 lbs.

3 lbs.
Deli sliced turkey

1/2 lb.

1 lb.

1-1/2 lbs.

2 lbs.

2-1/2 lbs.

3 lbs.
Cheddar cheese slices

6 oz.

12 oz.

18 oz.

24 oz.

30 oz.

36 oz.
Swiss cheese slices

2 oz.

4 oz.

6 oz.

8 oz.

10 oz.

12 oz.
Iceberg lettuce

1/2 head

1 head

1-1/2 heads

2 heads

2-1/2 heads

3 heads
Cookies

1 bag

2 bags

3 bags

4 bags

5 bags

6 bags
Chips

1 bag

2 bags

3 bags

4 bags

5 bags

6 bags

Camp Breakfast – Pancakes

 Breads and Breakfast, Recipes  Comments Off on Camp Breakfast – Pancakes
Jul 012007
 
Share This Recipe

Shelley: This “recipe” includes all the items needed to serve a pancake breakfast for six. The ingredients include pancake mix, blueberries, butter, syrup, eggs, ham, and orange juice.
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

7

14

21

28

35

42
Ingredients
Eggs

12

24

36

48

60

72
Ham

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.
Orange juice concentrate

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Blueberries

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Butter

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.
Maple syrup

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.
Pancake mix

5 C.

10 C.

15 C.

20 C.

25 C.

30 C.

Christi’s Chicken Marinade

 Low Fat, Poultry, Recipes, Under 10g Carbs, Under 350 Calories  Comments Off on Christi’s Chicken Marinade
Jun 012007
 
Share This Recipe

Tammy: Thanks to Christi Gillentine for allowing us to use her recipe in the newsletter. It is published in her e-Book, Freezer Cooking on a Budget, as Tangy Chicken Sticks. The flavor of this marinade really is incredible!
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

6

12

18

24

30

36
Makes

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Ingredients
Balsamic vinegar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Soy sauce

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Brown sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.
Minced garlic

3 T.

1/4 C. + 2 T.

1/2 C. + 1 T.

3/4 C.

3/4 C. + 3 T.

1 C. + 2 T.
Chicken or turkey parts for grilling

2 lbs.

4 lbs.

6 lbs.

8 lbs.

10 lbs.

12 lbs.

 

Assembly Directions:
Pour vinegar, soy sauce, brown sugar and garlic into a gallon-sized freezer bag. Seal and shake ingredients together to mix. Open bag and place chicken or turkey pieces in the marinade.

Freezing Directions:
Remove excess air from the freezer bag. Seal, label and freeze.

Serving Directions:
Thaw at least overnight in your refrigerator. Discard the marinade. Grill the chicken or turkey parts until juices run clear.

Nutritional Info:
Per Serving: 169 Calories; 2g Fat (10.6% calories from fat); 30g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 2944mg Sodium.
Exchanges: 4 Lean Meat; 1 Vegetable.

June 2007 Chewin’ the News with Nanci

 2007, Chewin' the News  Comments Off on June 2007 Chewin’ the News with Nanci
Jun 012007
 

Freezer Cooking News from Nanci

Hello everyone! It’s been months since I have written a newsletter. Where does the time go? I’ll hit the highlights for those of you who enjoy keeping up on my life.

  • 07-Jun1I just finished my 3rd year of teaching at Covenant Christian High School and am still loving it! I directed two plays this year as well, The Princess and the Pea and Our Town. Great fun!
  • Our oldest daughter, Kaytee, finished her 2nd year at Ball State University and has transferred to IU to complete her Criminal Justice degree. After that, she plans to head to California to work for the LAPD. We are so proud of her!
  • Our 19 year old daughter, Becky (the one on the front cover with me), just finished her freshmen year at Huntington University. She is majoring in missions. Both girls are working for the City of Indianapolis this summer as day camp counselors.
  • Adam (17) and Jenna (13) are hanging around home this summer. Adam is 6’3” and will be a Junior. Jenna is taller than both of her sisters (and me!) and will be in 8th grade this fall.

 

I’m sure that you are like me and have a summer “to do” list a mile long. By the end of the school year, teachers have things like “shower” and “get a good night’s sleep” on that list – ha! This summer my biggest things are/were:

  • strip and re-stain our log home
  • defrost freezer and FILL IT!
  • catch up with family and friends

We started on the first project right away and are close to completion. Bob worked 2 weeks of 14 hour days and the kids helped a bunch.

Next job – defrost the freezer and fill it! I’ll admit things had gotten pretty bad around here. Since I didn’t do my scheduled “Spring Break” freezer cooking, it was slim pickin’s. We were eating out quite a bit and spending LOTS of extra money. A HUGE cooking day was out of the question. I was still too tired from the end of school so I planned to defrost the freezer and do a smaller cooking day. Wal-Mart had split chicken breast on sale so I built my list around primarily chicken recipes. Like most of you, I still had various errands to run and kids to take here and there during this time so I spread the whole process out over 2 days. Here’s what it looked like:

  • Wednesday morning – unplug the freezer, transfer frozen stuff to fridge freezer, get coolers ready, plan recipes
  • Wednesday afternoon – go shopping (I spent about $180)
  • Wednesday evening – clean out freezer and plug back in; start cooking
  • begin cooking chicken breasts for cooked, diced chicken
  • mix up marinades for chicken and pork
  • do 4 recipes (Stuffed Chicken Rolls, Cheeseburger Quiche, Chicken in Marinade, Pork Chops in Marinade)
  • Thursday – finish recipes
  • do cooked chicken recipes first (Chicken Pot Pie, Chicken Pockets, Chinese Chicken Casserole, Cooked & Chopped Chicken, Chicken for Quesadillas)
  • finish with misc. recipes next (Sweet Potato Casserole, Peanut Butter Fudge, Chocolate Chip Muffins, Breakfast McBiscuits)

Here’s a list of my recipes, the number of each recipe I made and where I got them:

 

3 – Chicken in Marinade (from Freezer Cooking Manual)

4 – Chicken Pot Pie (from Freezer Cooking Manual)

3 – Teriyaki Chicken for Stir Fry (from Members’ Section)

3 – Chicken Pockets (from Freezer Lunches to Go)

2 – Cheeseburger Quiche (from Members’ Section)

2 – Chinese Chicken Casserole (from Members’ Section)

4 – Pork Chops in Marinade (from Freezer Cooking Manual)

1 – Stuffed Chicken Rolls (from Freezer Lunches to Go)

2 – Cooked & Chopped Chicken – 3 C. each

4 – Chicken for Quesadillas – 2C. each

1 – Sweet Potato Casserole

1 – Peanut Butter Fudge (9×13 pan) (from Freezer Desserts to Die For!)

1 dz. – Chocolate Chip Muffins (from Freezer Cooking for Daycare Providers & Busy Parents)

1 dz. – Breakfast McBiscuits (from Members’ Section)

 

That’s 28 entrees and several snacks/treats. Having food in the freezer again has already lowered the stress level around here and put money in my pocket. I can have dinner ready when the girls get home about 6 pm without making a trip to the store first. My plan is to have a really BIG cooking day in mid-July and really fill the freezer to the max. That should get me through until Christmas break!

I could have been more efficient and maybe saved more money but I just dove in and did it! You can do it too! Try it out and let me know how it goes.

Company and Website News

I want to say a huge thanks to Carol, Tammy and Shelley for helping me out with the business since I went back to full time teaching. Carol does a great job with the newsletter and keeping up with all of your cooking questions. Tammy is busy answering the questions. There is so much great info there! Shelley is the software brains among us. E-mail her with your questions and comments about our software. If you don’t own the software and you keep thinking that there must be an easier way to tally up all of this info, guess what? There is!

 

Here’s a quick list of our items.

Happy Customer Comments

I love your newsletters, recipes, etc.  I have really benefited from your cooking method.  It’s hard to find the time to do the cooking day, but once I do…I love the results!!!  We are currently using many of the recipes I made with a friend this spring! Shawn

Thanks so much for the speedy reply.  I am planning for my first cooking effort, and am trying to get all my ducks in a row.  I am sure you have heard this repeatedly…but this is a tremendous concept.  I’m planning to cook a month’s worth of recipes for my elderly parents.  What a blessing this will be for them.  Jacque

I purchased my manual at the North American Christian Convention in St. Louis MO. I believe it was July of 1998.  I am amazed on how big this company has become and am excited for you.  I would like to let you know that I have totally changed the way I prepare foods since that workshop.  I can not imagine going back to having to fix and prepare meals every day.  This has allowed me to be able to spend more time with my 5 kids and get them involved in the cooking of the foods also. Amy from Nebraska

I have gotten several teachers at my school interested and several have ordered your new edition!  I take care of my elderly parents and when school gets busy it is wonderful to pull out dinner from the freezer. And if I get stuck at a meeting or PTA, my father is able to pull out a meal and fix it.  My pregnant daughter just got put on bed rest and I was able to put meals up in her freezer. I love your book. This has been a life saver for me. I don’t know why I haven’t been on the web site till now. Karen

We’re in love with 30 Day Gourmet!!!  We (myself and two other friends) completed our first ‘cooking marathon’ on Friday and froze 21 meals for each family at the incredible cost of $108.00 per family (an average of $5.00 per meal).  We have already scheduled our next session.  I never thought spending an entire day in the kitchen could be so much fun!  I used to do a version of 30-day cooking in my own home for my family; but, it is so much more productive (and fun) when you find some friends to join in!  Dawn

Q & A

Question: I would like to access the recipes and worksheets in the members’ section. I own one of the manuals. Can you please forward my user ID and password as soon as possible?

Answer: The access for the “Members” section of our website is a general user name and password that works for everyone. This info is on page 141 in the older editions and on page 3 in the newer editions. It is also on an info sheet that is sent out with every manual and software order.

Question: My computer crashed and I lost the ebooks that I had ordered from you. Is there any way to access them again?

Answer: Just go to the shopping section of our website:

http://30daygourmet.com/shop and click on the “Sign In’ link on the lower left or the bottom of the page. It will pull up a page asking you to enter your e-mail address and the password that you created when you set up your account. Click “Sign In”. It will take you to a page about your account. Click on “View Order Status and History”. It will pull up a listing of your order/s. Click on “view” for your recent order. The page that comes up with has “Download Now” links to your ebooks.

The cart will only allow you to re-download ebooks for one month. If it has been longer than that, click here to email me with your name and approximate date of purchase. I will confirm your order and then e-mail you the ebooks as an attachment.

Closing Comments

Enjoy your summer! Hop on the message boards and let us know what you’re up to. We love hearing from you!

Nanci

June 2007 Chewin’ the News with Carol

 2007, Chewin' the News  Comments Off on June 2007 Chewin’ the News with Carol
Jun 012007
 

Kitchen Fun with Carol

carol2007Hello everyone! Welcome summertime! I love it when the seasons change. Summer is wonderful. It is great to be able to get out and go to the community pool. Ours was completely renovated this spring. We are excited to see the end results of the changes. I also like to get out the double swing for those summer evenings, work in the yard, plant flowers pots for the deck, plant my favorite vegetables in the garden, and watch all the trees and plants leaf out for the season. It is amazing how fast everything changes right before your eyes.

It is also the end of the school year. WE are counting down the days until school is out for the summer. (No more packing lunches for Mom!) My boys are getting ready for final exams. Do you remember what that was like? We are also anxiously awaiting the results of their state proficiency tests.  For each section of the test that they pass, they do not have to take the corresponding final exam. What a great incentive!

Summer also means that I get to switch menus. Hurray! Do any of you use seasonal menus? Sometimes by the end of the third month I am seriously ready to move on to the next rotation. I look for excuses to move on to the next menu. I am ready for some new recipes. I especially anticipate the switch to the summer menu since grilling is one of my favorite ways to cook. It is fun to cook dinner completely on the grill and eat it outside as a family. It is something I really enjoy. Here are some of my favorite summertime recipes:

 

 

One of the things I promised to talk about was my weekly grocery shopping. I use the Advantage cooking software in my planning for weekly shopping. I have a couple of tips to share with you on the process.

For my cooking day, I put together all the recipes that I am going to use for the quarter and then I adjust the number of recipes I am going to make to generate my cooking day shopping list. I also double check the recipes to make sure how the ingredients are listed for either cooking day or serving day is how I make the meal. Everyone cooks differently. If you are a cook who is short on time, you make cook the recipe on cooking day and just reheat it on serving day. If you have time to cook on you serving days you may only partially assembly the meal ahead of time. I perfect example of this technique is the recipe for Parsley Parmesan Chicken. This recipe can be totally baked on cooking day. Or you could just place the chicken in the dressing and freeze it and make the coating on serving day. That is what is so great about this system. It is flexible and can be tailored to your needs.

Once I make sure everything is correct, I take the recipes that I am using for each week of the month and I create a cooking day for each week. I then use this cooking day to generate my grocery store report for serving day ingredients. This gives me a complete list of what I need to complete the meals such as buns for sandwiches or sliced green onions to serve on top of soup.

One thing that is missing from this list is the produce and staple items I buy on a weekly basis to serve as side dishes to meals. This includes items such as apples and bananas to pack for lunch, breads, milk, and broccoli and cauliflower to serve for dinner. To resolve this issue, I created a recipe for these weekly staples. The ingredients are the items that I buy every week and the quantity that I purchase. All of the ingredients are marked as being used on serving day. I add this recipe to each of the weekly menus. When I print out the shopping report, everything I need for the week is on the list. It is great!

Bonus Recipes

Chicken_Alfredo_03Chicken Alfredo
This is a one of my son’s favorite recipes to use with the Alfredo Sauce recipe. The chicken is moist and it tastes great over spaghetti.

 

 

WhitePizza_08Chicken Garlic Alfredo Pizza
This is one of the recipes that uses the Reduced Fat Garlic Alfredo Sauce published in the April 2007 newsletter. White pizzas have always been a favorite of mine. This is a great way to enjoy a different take on pizza. In the past I have also had a white chicken pizza that had chopped broccoli on it. It would be good as well. You can make this pizza with either store bought or homemade crusts.

Freezer Cook of the Month Contest Winner

Our winner this month is DeDe. DeDe talks about how she found her cooking partner and what a difference this and freezer cooking has made in her life.

Let’s hear from DeDe:

I LOVE freezer cooking!!! I am now 35 years old & have ADHD. I was blessed to have 3 wonderful children in 18 months who are each just over one year apart. Let me explain: We adopted our son at 10 1/2 months from Cambodia. Three months later our first daughter was born (making them 13 1/2 months apart) and 14 1/2 months later our surprise-but-much-needed daughter was born.

I’ve never been good at planning meals before 5 pm (even before kids). But in comes 30 Day Gourmet. I’m not sure how I discovered your book, but it was the first one on freezer cooking that I came across. I liked your concept of teaming up with someone. I tried it with a couple of friends to no avail – too different in taste. I tried a couple of times on my own to no avail, however I did freeze meals that I would purposely make too much of.

November of 2004, I received an email from someone stating that they found my name and email on your website list. WOW! Are we a match ever?! She has 2 kids (one adopted, also) who are close in age to mine. She home-schools and I do, too. We have similar enough tastes, and we work together great in the kitchen.

Anyway, we’ve been cooking together and being friends now for over 2 years thanks to you guys. It has saved my sanity and the health of my family (we don’t eat so much processed/packaged stuff). I also want to put in that I own and use regularly the Advantage software. We have a planning day at my house in front of my computer then I print out all the reports. We cook so well together now that we pretty much know who’s buying what and who’s prepping what.

Now, on to my current situation. My husband’s been unemployed for a while and we tried to move into my in-laws garage. That didn’t work. We are now back in our house but only until we sell it – meaning, we’ve not moved everything in. My deep freezer is 45 minutes away. However, I still cook with my friend, and each week, I go down to my in-law’s house and go “shopping” in my freezer. If my husband goes instead of me, I just tell him to “pick up” a few meals for us. It still works for me. In a time of my life that has been extremely stressful, at least I can still have good, healthy meals for my family.

I just want to thank all of you over there at 30 Day Gourmet. You really have changed my life.

Thanks for the sharing this great story with us!

So, how do you make 30 Day Gourmet work for you? How do you use it to help you deal with a challenge in your life? How do you use it to help others? Do you have a funny cooking story to share? Click here to send me an email!

Closing Comments from Carol

I am looking for some suggestions from you for snacks that handle the heat well. Do you have any suggestions on what to take to the pool or snacks that travel well in the car? You can post your recipes on the 30 Day Gourmet Facebook® fan page or click here to send me an email. Or do you have any other topics that you would like me to cover? Click here to send me an email. I enjoy hearing from you!

Have fun in your kitchen!

Carol

Chicken Garlic Alfredo Pizza

 Low Fat, Poultry, Recipes, Under 350 Calories  1 Response »
Jun 012007
 
Share This Recipe

This is one of the recipes that uses the Reduced Fat Garlic Alfredo Sauce. White pizzas have always been a favorite of mine. This is a great way to enjoy a different take on pizza. In the past I have also had a white chicken pizza that had chopped broccoli on it. It would be good as well. You can make this pizza with either store bought or homemade crusts.

WhitePizza_08
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

8

16

24

32

40

48
Makes

2 pizzas/16 slices

4 pizzas/32 slices

6 pizzas/48 slices

8 pizzas/64 slices

10 pizzas/80 slices

12 pizzas/96 slices
Ingredients
Chicken breast; cooked and diced

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Shredded mozzarella cheese

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
Grated or shredded Parmesan cheese

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.
Garlic Alfredo Sauce

1-1/3 C.

2-2/3 C.

4 C.

5-1/3 C.

6-2/3 C.

8 C.
Pizza spices or Italian seasoning

2 t.

1 T. + 1 t.

2 T.

2 T. + 1 t.

3 T. + 1 t.

1/4 C.
On Hand Ingredients
Pizza Crusts

2

4

6

8

10

12
Roma tomato

2

4

6

8

10

12
Fresh spinach; trimmed

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Chopped green onions

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Place chicken in a zipper top sandwich bag. Mix mozzarella and Parmesan and place in zipper top sandwich bag. Mix Alfredo sauce and your choice of seasoning mix and place the mixture in a small freezer container or sandwich bag.

Freezing Directions:
Place all 3 bags inside a gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw ingredients. Preheat oven to 350 degrees. Grease pizza pans and place crusts on the pans. Divide and spread sauce evenly over pizza crust. Spread chicken, tomato, spinach, and onions evenly over the pizza. Top with cheese mixture. Bake in oven until cheese is melted and bubbly and the crusts are golden brown (approximately 25 minutes).

Comments:
You can use homemade or store bought crust for this pizza. We have made it both ways with great results!

Nutritional Info: per slice
Per Serving: 271 Calories; 8g Fat (28.3% calories from fat); 15g Protein; 33g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 547mg Sodium.
Exchanges: 2 Grain (Starch); 1-1/2 Lean Meat; 1 Fat.

Chicken Alfredo

 Poultry, Recipes  Comments Off on Chicken Alfredo
Jun 012007
 
Share This Recipe

This is a one of my son’s favorite recipes to use with the Alfredo Sauce recipe. The chicken is moist and it tastes great over spaghetti.

Chicken_Alfredo_03
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

4

8

12

16

20

24
Ingredients
Seasoned bread crumbs

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Garlic powder

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Paprika

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Onion powder

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Black pepper

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.
Egg

1

2

3

4

5

6
Chicken breast; boneless and skinless

4

8

12

16

20

24
Garlic Alfredo Sauce

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.
On Hand Ingredients
Spaghetti; uncooked

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Assembly Directions:
Preheat oven to 350 degrees. Mix bread crumbs, garlic powder, paprika, onion powder and black pepper in a shallow container. Beat egg in a separate bowl. Dip chicken in egg and then dip in the breadcrumbs coating each side. Place chicken on a lined cookie sheet and bake for 40 minutes. Cool chicken.

Freezing Directions:
Place chicken on a baking sheet and flash freeze. When frozen place it in a gallon freezer bag or container. Place Alfredo sauce in a small freezer container or sandwich bag. Place sauce bag inside chicken bag or container. Seal, label and freeze.

Serving Directions:
Thaw ingredients. Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray. Place chicken in baking disk and cover with Alfredo sauce. Cover with aluminum foil. Bake for 20 minutes or until dish is hot and bubbly. In the meantime, cook spaghetti according to the package directions. Serve chicken on top of spaghetti.

Nutritional Info:
Per Serving: 610 Calories; 14g Fat (20.5% calories from fat); 47g Protein; 71g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 605mg Sodium.
Exchanges: 4-1/2 Grain (Starch); 4-1/2 Lean Meat; 1/2 Non-Fat Milk; 1-1/2 Fat.

 Older Entries  Newer Entries