Ingredients:
Chicken cut into strips
1/2 bottle of Kroger's Zesty Italian Dressing
Assembly:
Mix ingredients in a freezer safe bag and freeze. It doesn't get much easier than that!!
Serving Day:
Thaw and grill, bake, or fry and serve on a salad or as you find most appetizing.
Tuesday, October 28, 2008
Nacho Mama's Meatloaf by Missy
Ingredients:
2 lbs. hamburger (uncooked)
1 Ortega Hot and Spicy seasoning packet
1 Ortega regular taco seasoning
1 small can diced green chilies
3 eggs
a little milk with the eggs
3/4 sleeve crumbled crackers (saltines)
Assembly:
Mix all ingredients together, place into baking dish, and bake @350 for 2 hours or freeze in Ziploc bag.
Serving Day:
Thaw completely. Bake @350 for 2 hours.
*I like to serve this with a spoonful of salsa, a dollop of sour cream, and shredded cheese sprinkled on top of the slice of meatloaf. You can keep with a Mexican theme and serve with a side of rice or the typical mashed potatoes. Enjoy!!
2 lbs. hamburger (uncooked)
1 Ortega Hot and Spicy seasoning packet
1 Ortega regular taco seasoning
1 small can diced green chilies
3 eggs
a little milk with the eggs
3/4 sleeve crumbled crackers (saltines)
Assembly:
Mix all ingredients together, place into baking dish, and bake @350 for 2 hours or freeze in Ziploc bag.
Serving Day:
Thaw completely. Bake @350 for 2 hours.
*I like to serve this with a spoonful of salsa, a dollop of sour cream, and shredded cheese sprinkled on top of the slice of meatloaf. You can keep with a Mexican theme and serve with a side of rice or the typical mashed potatoes. Enjoy!!
Friday, October 24, 2008
"More" Casserole by Wendy
Ingredients:
1 lb. ground beef
1 cup chopped onions
1 (8 oz.) package noodles, cooked
1 pint frozen peas
1 (12 oz.) can corn
1 (8 oz.) can sliced mushrooms, drained
3 cups shredded cheddar cheese
1 10 oz. can cream of celery soup.
1 1/4 cups milk
3 tsp. chili powder
2 tsp. salt
1/4 tsp. black pepper
1 garlic clove, pressed
Assembly:
Brown beef and onions in skillet and drain. Mix noodles, peas, corn, mushrooms and cheese with beef mixture. Place in Ziplock bag. Mix soup, milk, chili powder, salt, pepper and garlic in small bowl and pour over mixture in bag. Freeze flat.
Serving Day:
Thaw bag completely. Place mixture in 9 x 13 baking pan, cover lightly with foil and bake at 350 degrees for 40 minutes or until bubbly.
Yield: 6-8 servings.
1 lb. ground beef
1 cup chopped onions
1 (8 oz.) package noodles, cooked
1 pint frozen peas
1 (12 oz.) can corn
1 (8 oz.) can sliced mushrooms, drained
3 cups shredded cheddar cheese
1 10 oz. can cream of celery soup.
1 1/4 cups milk
3 tsp. chili powder
2 tsp. salt
1/4 tsp. black pepper
1 garlic clove, pressed
Assembly:
Brown beef and onions in skillet and drain. Mix noodles, peas, corn, mushrooms and cheese with beef mixture. Place in Ziplock bag. Mix soup, milk, chili powder, salt, pepper and garlic in small bowl and pour over mixture in bag. Freeze flat.
Serving Day:
Thaw bag completely. Place mixture in 9 x 13 baking pan, cover lightly with foil and bake at 350 degrees for 40 minutes or until bubbly.
Yield: 6-8 servings.
Baked Potato Soup by Wendy
Ingredients:
1-(2lb) bag hash brown potatoes, or 6 left over baked potatoes with skin peeled off and coarsely mashed.
1/2 cup celery, chopped
1/2 cup chopped onions or green onions with tops thinly sliced
1 1/2 cans chicken broth (14 1/2 oz. each) or make your own
2 cups milk
1 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup light sour cream
1 cup shredded cheddar cheese, divided
1-8 oz. package diced ham
Assembly:
Mix thawed hash brown potatoes with celery, chicken broth, milk, garlic, salt and pepper. Place mixture in a 1 gal. freezer bag, letting all air out of bag. Shred 1 cup cheddar cheese into Sandwich size freezer bag and place in freezer. Have container of sour cream and ham in fridge to go with this recipe.
Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Add ham and sour cream and heat till boiling. Tastes great with bread and a salad.
This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.
1-(2lb) bag hash brown potatoes, or 6 left over baked potatoes with skin peeled off and coarsely mashed.
1/2 cup celery, chopped
1/2 cup chopped onions or green onions with tops thinly sliced
1 1/2 cans chicken broth (14 1/2 oz. each) or make your own
2 cups milk
1 garlic clove, pressed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup light sour cream
1 cup shredded cheddar cheese, divided
1-8 oz. package diced ham
Assembly:
Mix thawed hash brown potatoes with celery, chicken broth, milk, garlic, salt and pepper. Place mixture in a 1 gal. freezer bag, letting all air out of bag. Shred 1 cup cheddar cheese into Sandwich size freezer bag and place in freezer. Have container of sour cream and ham in fridge to go with this recipe.
Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Add ham and sour cream and heat till boiling. Tastes great with bread and a salad.
This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.
Tuesday, October 21, 2008
Smoky BBQ Chicken by Mags
Still testin' out the marinades at the grocery store...! We've tried the Kroger-brand "Traditional" Barbecue sauce, the "Honey" Barbecue sauce, and now the "Smoky" Barbecue sauce! Amazingly enough, they DO taste different!
Ingredients:
4-6 fresh chicken breasts
1-2 bottles of Kroger Smoky Barbecue sauce
Assembly:
Rinse your chicken. Poke holes through your chicken breasts with a fork. Drop in a good quality Zip-loc Freezer Bag. Pour in 1-2 bottles of Smoky Barbecue sauce. Push out the air from the bag and seal shut. Freeze the bag flat on its side.
Serving Day:
Thaw bag completely - I stick it in a large bowl of hot tap water for a few hours to speed up the process.
Put in a greased 9x13" pan and cook at 350F for 40 minutes or until cooked through.
Enjoy!
:) Mags
Ingredients:
4-6 fresh chicken breasts
1-2 bottles of Kroger Smoky Barbecue sauce
Assembly:
Rinse your chicken. Poke holes through your chicken breasts with a fork. Drop in a good quality Zip-loc Freezer Bag. Pour in 1-2 bottles of Smoky Barbecue sauce. Push out the air from the bag and seal shut. Freeze the bag flat on its side.
Serving Day:
Thaw bag completely - I stick it in a large bowl of hot tap water for a few hours to speed up the process.
Put in a greased 9x13" pan and cook at 350F for 40 minutes or until cooked through.
Enjoy!
:) Mags
Monday, October 13, 2008
Easy Pizza Soup by Katie
Ingredients:
1 lb. ground beef
2 cans (26 oz. each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
2 cups (8 oz.) shredded cheddar cheese
Assembly:
In soup kettle, cook beef over med heat until no longer pink; drain.
Add soup, water, spaghetti sauce and Italian seasoning. Bring to a boil. Remove from heat. Add cheese, stir until melted. (Yields 4 quarts/16 servings)
Divide into freezer bags. Freeze.
Serving Day:
Thaw. Bring soup to a boil. Reduce heat and simmer, uncovered for 15 minutes. Add additional cheese if desired. Complete meal with grilled cheese sandwiches or breadsticks.
1 lb. ground beef
2 cans (26 oz. each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
2 cups (8 oz.) shredded cheddar cheese
Assembly:
In soup kettle, cook beef over med heat until no longer pink; drain.
Add soup, water, spaghetti sauce and Italian seasoning. Bring to a boil. Remove from heat. Add cheese, stir until melted. (Yields 4 quarts/16 servings)
Divide into freezer bags. Freeze.
Serving Day:
Thaw. Bring soup to a boil. Reduce heat and simmer, uncovered for 15 minutes. Add additional cheese if desired. Complete meal with grilled cheese sandwiches or breadsticks.
Monday, October 6, 2008
Debbie's Chicken Tetrazzini
Ingredients
8 oz. angel hair spaghetti
3 Tbsp. butter or margarine
2 Tbsp. chopped onion
1 Tbsp. flour
1 cup chicken broth
1 can cream of mushroom or chicken soup
1 cup milk
1 cup Velveeta cheese (diced)
2 1/2 to 3 cups chicken (cooked and diced)
Assembly Instructions
Cook spaghetti in salt water. Melt butter and saute onion until tender. Add flour and stir, then add chicken broth and stir until flour lumps disappear. Then add soup, milk, and cheese. Stir until cheese is melted. Add chicken. Pour over spaghetti and mix lightly. Bake at 375 degrees for 45 minutes.
After Freezing
Thaw completely. Bake at 375 degrees for 45 minutes.
8 oz. angel hair spaghetti
3 Tbsp. butter or margarine
2 Tbsp. chopped onion
1 Tbsp. flour
1 cup chicken broth
1 can cream of mushroom or chicken soup
1 cup milk
1 cup Velveeta cheese (diced)
2 1/2 to 3 cups chicken (cooked and diced)
Assembly Instructions
Cook spaghetti in salt water. Melt butter and saute onion until tender. Add flour and stir, then add chicken broth and stir until flour lumps disappear. Then add soup, milk, and cheese. Stir until cheese is melted. Add chicken. Pour over spaghetti and mix lightly. Bake at 375 degrees for 45 minutes.
After Freezing
Thaw completely. Bake at 375 degrees for 45 minutes.
Sunday, October 5, 2008
French Toast Casserole by Jackie
from the Freezer Cooking Manual from 30 Day Gourmet
Ingredients:
1 Italian bread, 1 lb loaf
1 Cream cheese, 8 oz
1/2 c. Sugar, divided
1/2 tsp. Vanilla or almond extract
1/2 c. Pecans (optional), chopped
4 Eggs
2 c. Milk
1 tsp. Cinnamon
2 Tblsp. Butter, melted
Assembly:
Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.
Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.
Serving Day:
Thaw the casserole completely. Bake uncovered at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting. Serve with warm syrup or purchased or homemade fruit toppings.
Ingredients:
1 Italian bread, 1 lb loaf
1 Cream cheese, 8 oz
1/2 c. Sugar, divided
1/2 tsp. Vanilla or almond extract
1/2 c. Pecans (optional), chopped
4 Eggs
2 c. Milk
1 tsp. Cinnamon
2 Tblsp. Butter, melted
Assembly:
Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.
Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.
Serving Day:
Thaw the casserole completely. Bake uncovered at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting. Serve with warm syrup or purchased or homemade fruit toppings.
Wednesday, October 1, 2008
Creamy Bow-Tie Pasta with Chicken and Broccoli by Katie
Ingredients:
3 cups (8 oz.) farfalle (bow-tie pasta) uncooked
4 cups broccoli florets
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
1/4 cup Kraft Grated Parmesan Cheese
Assembly:
Boil pasta and broccoli about 4 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.
Serving Day:
Thaw completely. Throw pasta and broccoli into hot water to heat back up. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.
This recipe is originally from a Kraft Food Magazine.
3 cups (8 oz.) farfalle (bow-tie pasta) uncooked
4 cups broccoli florets
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
1/4 cup Kraft Grated Parmesan Cheese
Assembly:
Boil pasta and broccoli about 4 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.
Serving Day:
Thaw completely. Throw pasta and broccoli into hot water to heat back up. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.
This recipe is originally from a Kraft Food Magazine.
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