Meal Assembly Recipes

Archive for July, 2008

1) 1 pound cooked chicken breast cut into strips

2) Vegetables: Mix together the following ingredients:
½ cup broccoli florets
½ cup diced green onion
¼ cup diced red peppers
½ cup cut baby corn
¼ cup water chestnuts

3) Sauce: Mix together the following ingredients:
2 tablespoons sesame oil
1 tablespoon ginger puree
2 tablespoons dried onion flakes
5 tablespoons lite soy sauce
1 tablespoon brown sugar, packed
¼ teaspoon black pepper
2 tablespoons chopped garlic
¼ cup water
2 teaspoons chicken soup base
1 tablespoon cornstarch

4) 1 lbs. frozen shrimp

5) 2 cups white rice

Cooking Instructions:

Cook rice according to package directions

1. Pour liquid off chicken & shrimp.
2. Heat a large frying pan over high heat
3. Add chicken & shrimp; stir-fry until shrimp begins to turn pink, approx. 2-3 minutes.
4. Pour liquid off vegetables
5. Add vegetables to pan and stir fry for 3-4 minutes or until heated through.
6. Add sauce; bring to a boil and toss ingredients; stir-fry 2-3 minutes.
7. Serve with steaming hot rice.

1) 1 cup Japanese breadcrumbs evenly spread In a sprayed 9 x 13 baking pan

2) In three separate mixing bowls add:
1st bowl: 1 cup flour (use more if needed)
2nd bowl: 2/3 cup egg substitute
3rd bowl: mix together the following ingredients:
1 ½ cups Japanese breadcrumbs
1 ½ teaspoons kosher salt
1 teaspoon black pepper
1 ½ cups crumbled sliced almonds

3) With the first bowl: Completely coat (1) chicken breast with flour, shaking off any excess.
In the 2nd bowl: Dip flour-coated chicken into egg substitute, coating completely; shake off excess.
In the 3rd bowl: Place the chicken into the almond crumb mixture. Firmly press the chicken into the crumb mixture. Flip and repeat the process
until the chicken is heavily coated with the crumb mixture and dry to the touch. Place in the prepared 9 x 13 baking pan, on top of the bread crumbs.

4) Repeat the process with the remaining 5 chicken breasts. Sprinkle the remaining seasoned crumb mixture over the top of all the chicken breasts.

Cooking Instructions:
1. Spray tops of breaded chicken breasts with pan spray & season with salt & pepper (opt.)
2. Bake, uncovered, at 400°F for 12 minutes in a heavily sprayed baking pan.
3. Flip over and continue baking for 10 minutes longer, or until chicken reaches 165°F.
4. Serve with sweet & sour sauce on side for dipping, or on top of chicken.

1) Sauce: In a large mixing bowl or gallon size bag, mix the following:
3 cups marinara sauce
3 ½ cups cooked beef crumbles
½ teaspoon Italian seasoning
2 tablespoons dried onion flakes
1 tablespoon chopped garlic
1 ½ cups frozen corn kernels
1 cup diced tomatoes with juice
½ teaspoon black pepper
3 tablespoons granulated sugar
2 teaspoons kosher salt
2 tablespoons Worcestershire sauce

2) ¾ pound of macaroni

Cooking Instructions:

1. In a large pot, bring sauce to boil over med-high heat.
2. Reduce heat to low; simmer, covered, 15-20 minutes or until internal temperature reaches 140°F.
3. Cook macaroni according to the instructions on the label and drain.
4. Toss the macaroni with the sauce or pour sauce over cooked macaroni.