Alfredo Sauce

Alfredo Sauce:

1 tbsp butter
2 C half and half(or you can use heavy cream, or half of each)
1 C fresh grated parmesan cheese
1-2 chicken breasts, cubed
1/4 C Sundried tomatoes
1 C mushrooms, chopped
1 tsp minced garlic
1 tbsp parsley
1/2 tsp salt
1/4 tsp pepper

Saute mushrooms, chicken and garlic in a pan with a tbsp of oil and set aside. In another pan, melt Butter over medium heat. Add in cream, cheese, tomatoes, salt and pepper, and parsley; cook to boiling for one minute, stirring constantly. Reduce heat and allow the sauce to sit for a minute. If using half and half(not heavy cream), cook for a little longer until sauce thickens. Add cooked pasta, stir to coat. FROM FROZEN: Place frozen alfredo in a saucepan and heat on low, stirring occasionally, until sauce is warm. Serve over noodles

Serves 6

Teriyaki Chicken & Veggie Stir Fry

Teriyaki Chicken & Veggie Stir fry

                                                                                                                            x10

4 boneless chicken breasts                                                                         40 breasts

2 C broccoli, sliced                                                                                       20 Cups

1 med onion, sliced or diced                                                                      5-6 large

1 C mushrooms, sliced                                                                               10 Cups

1 C carrots, sliced                                                                                         10 Cups

1 C red bell pepper, chopped(optional)                                                     10 Cups

1 can water chestnuts(optional)                                                               10 cans

½ C bean sprouts(optional)                                                                      5 Cups

 

Sauce:                                                                                                                 x10

1 C soy sauce                                                                                                 10 Cups

1 C sugar                                                                                                        10 Cups

½ C Mirin(rice cooking wine)                                                                  5 Cups

1 tsp fresh ginger, grated                                                                       3 Tb + 1tsp

1 tsp. garlic, minced                                                                                3 Tb +1 tsp

Directions:

Sauce: mix all ingredients in a medium saucepan and cook over medium heat, stirring constantly until sugar is dissolved. Set aside to cool.

Chicken and vegetables: In a large skillet, heat 1-2 Tbsp of oil over medium heat. Stir-fry vegetables-starting with the carrots alone for 5 minutes and then add in the rest and cook for another 3-4 minutes, until softened. Remove from heat and set aside to cool. Add ½ C sauce to coat vegetables. In a separate pan, heat 2-3 tbsp of oil over medium high heat and add the chicken, cooking until chicken is cooked almost through. Add ½ c. sauce and cook until chicken is done. Allow to cool. Freeze in Ziplocs, and put extra sauce in airtight containers. The sauce will stay good up to a week in the fridge and 6 months in the freezer.

Serving day: Thaw everything completely. To reheat, place 1-2 tbsp of oil in pan and stir fry chicken and veggies until heated through. Add more sauce as needed. Serve over rice or noodles(not included).

***The chicken and vegetables are plain, as they were not prepared with the sauce, so I’ve included extra for you to use when reheating.