Meal Madness: Bacon Wrapped Ranch Chicken

 I've done similar meals but this was fantastic!  Loved the cream cheese filling.  I can see using other seasonings like Garlic Garlic.  I used light cream cheese and turkey bacon.  I did not use the salt and pepper. 

 

Meal Prep Ingredients

• 6 (5-6 oz) boneless skinless chicken breasts
• 1 (8 oz) pkg cream cheese, softened
• 
  2 Tbsp Classic Ranch Mix
• 1 Tbsp Onion Onion Seasoning
• 1 c shredded mild cheddar cheese
• 12 bacon slices
• salt and pepper

Equipment Needed

• Cutting board, sharp knife
• small bowl, mixing spoon
• measuring cups/spoons
• plastic wrap OR parchment paper
• 2 (1 gallon) resealable freezer bags
• scissors, marker

Meal Prep

1. 
   In small bowl, combine softened cream cheese, Classic Ranch Mix, and Onion Onion Seasoning; vigorously mix until well combined.  Stir in cheddar cheese.  Set aside.
2. Press firmly down on each chicken breast and cut lengthwise to fillet the chicken breast.  DO NOT cut through the chicken entirely.  Open chicken breast like a book.
3. Salt and pepper chicken.
4. Place generous spoonful of cream cheese mixture on one half of each chicken breast.  Close over chicken breast creating a sandwich effect.
5. Wrap 2 slices of bacon around each breast.
6. Wrap each chicken breast in plastic wrap or parchment paper.
7. 
   Label a Freezer gallon bag with "Bacon Wrapped Ranch Chicken" and today's date.
8. Place individually wrapped chicken breasts inside gallon freezer bag.
9. Double bag to keep from freezer burn.  Seal well, label and freeze.

You can also refrigerate up to 24 hours.

Finish and Serve

Remove from freezer and refrigerate until thawed, about 24 hours.

1. 
   Preheat oven to 400 degrees F.  Remove plastic wrap from chicken and place in a greased 13x9-inch baking dish.
2. Bake 35-40 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer.  If desired, broil on High 2-3 minutes or until bacon reaches desired crispiness.

Meal Madness: One-Skillet Mama Mia Lasagna

 

I wouldn't call this "lasagna", it is more a pasta dish as you used penne pasta rather than the flat lasagna noodles.  Again, this was a very delicious meal.  Of course, we love our pasta.  I used 99% ground turkey and gluten-free penne rigata. 

Meal Prep Ingredients:

• 1 1/2 lbs 85% lean ground beef
• 1 1/2 tsp Garlic Garlic Seasoning
• 24 oz can no salt added tomato sauce
• 2 Tbsp Mama Mia  Marinara Sauce Mix
• 1 c shredded mozzarella cheese
• 2 c penne pasta
• 2 c water

Equipment Needed:

•  can opener
• measuring cups/spoons
• 4 (1 quart) resealable freezer bags
• 1 (1 gallon) resealable freezer bag
• scissors, marker

Meal Prep

1. Place 1 1/2 lbs ground beef and 1 1/2 teaspoons Garlic Garlic Seasoning in a quart freezer bag.  It is ok if seasoning is not completely incorporated into meat because we will add to skillet when making.  Seal well. Set aside.
   
2. Place 24 ounces of tomato sauce and 2 tablespoons Mama Mia Marinara Sauce Mix in a quart freezer bag.  Seal well. Set aside.
3. Place 1 c shredded mozzarella cheese in a quart freezer bag.  Seal well.  Set aside.
4. Place 2 c penne pasta in another quart bag.  Seal well.  Set aside.
5. Label gallon bag with "One-Skillet Mama Mia Lasagna" and today's date.
6. Place all bags in the freezer bag.  Seal well and freeze (or you can refrigerate up to 24 hours.

Finish and Serve

Remove One-Skillet Mama Mia Lasagna from freezer and refrigerate until thawed, about 24 hours.

1. In large skillet over medium-high heat, empty contents of the meat bag.  Cook and crumble until no longer pink, about 6-8 minutes; drain off liquid.
2. 
   Add contents of sauce bag, 2 c of water and contents of pasta bag (2c).  Bring to a boil.  Reduce heat, cover and simmer until pasta is tender and sauce is thickened, stirring occasionally, about 15-20 minutes.
3. Remove from heat and sprinkle with cheese bag.  Cover and serve when cheese is melted.

Meal Madness: Mom's Taco Chicken & Rice

 

This was a very delicious casserole dish.  This can be cooked on the grill.  However, I baked it in the oven.  We didn't freeze this meal but had it for dinner the same day of the meal prep class (April 13th).  Since my hubby doesn't like peppers, I omitted the chili pepper.

Meal Prep Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• 
  1 poblano Chile pepper
• 1 (15 oz) can black beans
• 1 1/2 c long-grain white rice
• 1 1/2 Tbsp Onion Onion Seasoning
• 4 Tbsp Mom's Favorite Taco Seasoning, divided
• 3 c water
• 1 c sour cream
• Taco toppings such as shredded cheese, chopped tomatoes, avocado or guacamole, green onions, and shredded lettuce.

Equipment needed:

• 1 (13x9-inch) aluminum foil disposable pan OR oven-safe baking dish
• large mixing bowl
• cutting board, sharp knife
• can opener, strainer, mixing spoon
• measuring cups/spoons
• aluminum foil
• cooking spray

Meal Prep:

1. Preheat oven to 375 degrees F.
2. Mix 1 c sour cream with 1 1/2 Tbsp Mom's Favorite Taco Seasoning until well combined.  Refrigerate until ready to serve.
3. 
   Slice or cube chicken.  Place in large mixing bowl.
4. Chop pepper and add to large mixing bowl.
5. Rinse and drain can of black beans; add to large mixing bowl.
6. 
   add 3 cups water to large mixing bowl.
7. add 1 1/2 c rice to large mixing bowl
8. add Onion Onion Seasoning and 2 1/2 tbsp Mom's Favorite Taco Seasoning to large mixing bowl.  Toss carefully to coat well.
9. 
   Pour all contents into a sprayed 13x9 aluminum pan or oven-safe baking dish.  Cover tightly with foil.
10.  Bake covered until liquid is absorbed, about 45 minutes.
11. Once finished, serve topped with desired toppings and seasoned sour cream.

If you want to make ahead and freeze:  Prepare steps 3,4, 5, 6, 7, and 8.  Cover with plastic wrap.  Place remaining 1 1/2 tablespoons Mom's Taco seasoning in a quart freezer bag.  Place on plastic wrap.  Cover with foil; seal well; label and freeze.  Thaw completely.  continue with step 1. (add water) then cover w/foil.

Meal Madness Meal Prep

 

This was done via our headquarters this past Sunday.  We prepped 3 out of the 5 meals that are in the kit Family Faves.  It was a fun time putting together the meals.  Details about each meal will be published at a later date.

You will need to purchase the Family Faves Meal Kit.  We made the following items:

• Bacon Wrapped Ranch Chicken
• Mom's Taco Chicken & Rice on the Grill
• One-Skillet Mama Mia Lasagna

These are the individual products that will be used from the kit:

• Classic Ranch Mix
• Garlic Garlic Seasoning
• Mama Mia Marinara Sauce Mix
• Mom's Favorite Taco Seasoning
• Onion Onion Seasoning

You will also need the following items for the meal prep:

• 4 1-quart resealable freezer bags
• 3 1-gallon resealable freezer bags
• 1 13x9-inch freezer-safe baking dish or disposable foil pan
• cooking spray
• large mixing bowl
• small bowl
• mixing spoon
• measuring cups/spoons
• cooking utensils, whisk, can opener, strainer
• scissors, marker
• cutting board, sharp knife
• plastic wrap or parchment paper, aluminum foil, paper towels

I'll list the individual ingredients with each meal.

March Meal Prep: Coconut Curry Pork Tenderloin

 

I've had this before but this time I used chicken breasts instead of pork tenderloin.  I went ahead and used the curry powder but  you can substitute Cumin for it.  Darn . . . forgot to take a picture of the final meal!  Or even of it cooking.  Just have the meal prep photos.

Ingredients

• 1 (13.5 oz) can light coconut milk
• 2 Tbsp Makin' Magic Chicken Seasoning
• 1 Tbsp curry powder
• 1 1/2 lbs pork tenderloin, seasoned with salt and pepper

Directions

• 
  In a gallon freezer bag, combine first 3 ingredients.  Add seasoned pork.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.  (squeeze air out if you plan on freezing).
• 
  Prepare grill to medium heat.  Remove pork from marinade; discard bag with marinade.
• Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 20 minutes.

Bake option:  Preheat oven to 425 degrees F.  Place pork on a greased rimmed baking sheet.  Bake until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 25-35 minutes.

Blueberry Bash Fruit Salad

 I just love making this type of fruit salad.  The first time was using Orange Dreamsicle Cheese Ball mix.  The next flavor I used was Lemonberry.  Then I used Blackberry Bliss Cheese Ball mix.  This season we have Blueberry Bash Cheese Ball Mix.  I forgot to take a picture of the final results!

Ingredients:

1 pkg Blueberry Bash Cheese Ball mix
1 8 oz pkg cream cheese

7 oz marshmallow creme
8 oz cool whip
15 oz can mixed canned fruit
pkg blueberries
bananas

kiwi
apple or 2

Instructions:  Combine Blueberry Bash Cheese Ball mix with the cream cheese in a large bowl.  add in the marshmallow creme then blend in the cool whip.  Add fruit.  Chill for at least 2 hours before serving.

March Prep: Grilled Balsamic & Herb Pork Chops

 We don't eat pork very often.  However, you can use chicken.  It was a delicious meal and it kept the pork moist.  We cooked it on the stove top rather than on a grill.  We cooked 2 of the chops then froze the remainder in the marinade for later.

Ingredients:

• 1/3 c balsamic vinegar
• 1/4 c olive oil
• 2 Tbsp Rustic Herb Seasoning
• 6 boneless pork loin chops (about 2 lbs)

Directions:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat. Then release air from bag.  Refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.