My husband has recently started working the swing shift (10-8). Which means now instead of packing him breakfast and lunch, I'm not packing him lunch and dinner. This is a bit of a challenge. I'm also trying to prepare my pantry and freezer for when baby gets here (8 weeks!). I found this awesome recipe off Pinterest (what would we do without pinterest?). They are mini "quiche" that you can bake ahead, pop individually into the freezer and then pull them out as you need them. I made them in my giant muffin pans (the 6 muffin jumbo tin kind). I've found they are hearty enough you only need one at a time. So far, they've been a success with the husband.
I made three different kinds thanks to Betty Crocker.
{Recipe}
Mini Thai Chicken Pies
Mini Cheeseburger Pies
Mini Chicken n Broccoli Pies
{Grocery List}
Vegetable Oil
2lb boneless skinless chicken breasts
1lb lean ground beef
3 medium onion (i just used dry minced onion)
sliced green onions (i didn't use any)
Cilantro
Thai red curry paste (small jar)
Lime Juice
Worcestershire sauce
garlic salt
mini dill pickles
ketchup
dijon mustard
Frozen chopped, broccoli, thawed and drained (i used fresh)
salt
pepper
Shredded cheese (at least 3 cups)
Pancake mix
Milk
6 Eggs
Mini Thai Chicken Pies
Mixture
1 Tbl vegetable oil
1 lb. bonless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped (i used dry minced onion)
1/4 c sliced green onion (optional)
1/4 c chopped fresh cilantro
1/2 tsp thai red curry paste (i used a tablespoon I think)
1 Tbl lime juice
1 c shredded cheese
Step Two
In
10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken
in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer
pink in center. Add onion; cook 2 to 3 minutes. Add green onions,
cilantro, red curry paste and lime juice, stirring occasionally, until
mixture is heated through. Cool 5 minutes; stir in cheese.
Mini Cheeseburger Pies
Mixture
1lb lean ground beef
1 medium onion (i used dry minced onion)
1 Tbl worcestershire sauce
1 tsp garlic salt
1 c shredded cheese
4-6 mini dill pickles
splash of ketchup
splash of dijon mustard
Step Two
In
10-inch skillet, cook beef and onion over medium-high heat 5 to 7
minutes, stirring frequently, until thoroughly cooked; drain. Cool 5
minutes; stir in Worcestershire sauce, garlic salt, cheese. ***After you add Step Three swirl a little ketchup and mustard on top.
Mini Chicken n Broccoli Pies
Mixture
1 Tbl vegetable oil
1lb bonless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped (i used dry minced onion)
1 cup frozen chopped broccoli, thawed and drained (i used fresh)
1/2 tsp salt
1/4 tsp pepper
1 c shredded cheese
Step Two
In
10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken
in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer
pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and
pepper, stirring occasionally, until mixture is heated through. Cool 5
minutes; stir in cheese.
{Let's Start Baking}
Step One
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
Step Two
Follow specific directions underneath each recipe above.
Step Three
In
medium bowl, stir baking mixture ingredients with whisk or fork until
blended. Spoon 1 scant tablespoon baking mixture into each muffin cup.
Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking
mixture onto Thai chicken mixture in each muffin cup.
Step Four
Bake
30 to 35 minutes or until toothpick inserted in center comes out clean
and tops of pies are golden brown. Ten minutes into baking, carefully
open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin.
Close oven door and finish baking. Cool 5 minutes. With thin knife,
loosen sides of pies from pan; remove from pan and place top sides up on
cooling rack. Cool 10 minutes longer.
To Freeze: wrap in saran wrap and aluminum foil. Label. Store as many as possible in a gallon size freezer bag.
Labels: fix and freeze, recipe
