Still on my mission to use up what's in the freezer and make some
prepared dishes that can be ... well ... frozen again for later meals.
Sort of like purposely creating leftovers. lol I like leftovers.

One meal, a meatloaf to use up some ground beef that needs to be used.
This isn't my own freshly ground because chuck has been expensive
lately. This ground was actually cheaper for a change.

Next meal, need to use up some boneless chicken breasts. Added bonus, it
uses some frozen deli ham and deli swiss that I have to use up.

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Chicken Cordon Bleu

main dish, meats, poultry

4 double chicken breasts (about 7-ounces eac; h), skinless and boneless
kosher salt and freshly ground blac; k pepper
8 thin slices deli ham
16 thin slices gruyere or swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of
plastic wrap. Using the flat side of a meat mallet, gently pound the
chicken to 1/4-inch thickness. Take care not to pound too hard because
the meat may tear or create holes. Lay 2 slices of cheese on each
breast, followed by 2 slices of ham, and 2 more of cheese; leaving a
1/2-inch margin on all sides to help seal the roll. Tuck in the sides of
the breast and roll up tight like a jellyroll. Squeeze the log gently to
seal.

Season the flour with salt and pepper; spread out on waxed paper or in a
flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
The oil will help the crust brown. Beat together the eggs and water, the
mixture should be fluid. Lightly dust the chicken with flour, then dip
in the egg mixture. Gently coat in the bread crumbs. Carefully transfer
the roulades to a baking pan and bake for 20 minutes until browned and
cooked through. Cut into pinwheels before serving.

Notes: Tyler Florence

Yield: 8 servings


Next, I need to use up some frozen shrimp. Another bonus, I need to use
up some ricotta that's near the end of its life. And, I had a portioned
foodsaver packet of bacon that needed to be used. The author's comments
in the recipe aren't mine.

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Penne With Shrimp And Bacon

main dish, pasta dishes, seafood

1 lb penne rigate pasta
1/4 pound bacon; cut in narrow
1/4 c frozen peas; thawed
1/2 lb medium shrimp; peeled/trimed
2 tb butter; (1 used less)
1/2 c ricotta cheese
salt and pepper
1 1/2 tb parmesan cheese; grated

I cut this recipe in half to serve two. We each had a very large helping
and there was a generous serving leftover. * I did not have ricotta
cheese and didnt want to buy it for the 1/4 cup I would use here, so I
used 1 slice of provolone cheese, minced and enough fatfree sour cream
to equal the 1/4 cup ricotta cheese. ** I used fat-free Parmesan cheese
Cook Penne in boiling salted water. In a large fryping pan, heat bacon
until fat begins to melt. Stir in thawed peas and saute for 1-2 minutes
before adding the shrimp. Cook until just done. Remove from heat and
stir in 1-2 Tbsp. butter until melted. In a bowl, combine ricotta, salt,
pepper and Parmesan. Just before serving add 2 Tbsp. boiling pasta water
and whisk thoroughly.

Drain penne when al dente and mix in ricotta. Add bacon-shrimp mixture
and toss well before serving. Recipe from http://www.ebicom.net/kitchen
MC formatting by Serving Ideas : Serve with wilted
spinach or spinach salad. NOTES : This was delicious. Recipe by: The New
Pasta Cookbook Posted to MC-Recipe Digest V1 #1018 by Roberta Banghart
on Jan 16, 1998

Notes: http://www.bigoven.com/recipe/3770/penne-with-shrimp-an