Wednesday, December 30, 2009
1/2 cup soy sauce
1/2 cup sugar
1 1/2 Tbs. red wine vinegar
2 tsp. vegetable oil
1 clove garlic, minced
3/4 tsp. ground ginger
6 chicken breasts
Mix all of the above ingredients, except the chicken, together. Wisk until well blended.
Place chicken breasts in a freezer container or bag. Pour the marinade over the chicken. Place in the freezer.
To Use Immediately
Let the chicken marinade for several hours in the refrigerator. When ready to eat, place the chicken in a 9x13 dish and pour the marinade over the top. Bake in a 350 degree oven for about 35 minutes. This can be served over rice.
To Cook From Frozen
Thaw chicken completely. Follow baking instructions from above.
Tuesday, December 8, 2009
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot (Slow Cooker)
1. Place Pork Tenderloin in slow cooker.
2. Mix together Chili Sauce, Cranberry Sauce, and Brown Sugar. Pour over Pork.
3. Cover and cook on high for 4-5 hours, and then on low for 3-4 hours.
Allow the Tenderloin and sauce to cool. Place tenderloin in a freezer bag and pour sauce over the top.
1. Thaw overnight in fridge.
2. Cook Rice as Directed.
3. Reheat Tenderloin in oven at 350 degrees for 30-45 minutes or until it is warm.
4. When serving pour sauce over tenderloin and rice if desired.
4 boneless chicken breasts
32 oz. picante or salsa
1 c. minute rice
Optional assorted toppings: lettuce, olives, sour cream
Cook chicken and salsa for 10-12 hours on low (or 6-8 on high) in a crock pot. Shred chicken and add rice (uncooked), and cook for 30 minutes on HIGH.
Serve on flour tortillas with assorted toppings of your choice.
Prepare as usual. Thaw completely. Reheat and serve.
Monday, December 7, 2009
1lb. 12 oz. Bag Potatoes O'brien
2 cups Shredded Cheddar Cheese
8 oz. Cubed Ham
1 1/2 cups Milk
1/3 cup flour
1 tsp. Salt
1/4 tsp. Pepper
1 Large Tomato (Optional)
To Freeze: Prepare a 9x13 foil pan. Pour bag of potatoes in bottom of pan. Spread shredded cheese over potatoes. Spread ham evenly over cheese. In a 2 quart bowl whisk eggs, milk, flour, salt and pepper (I used my mixer). Pour egg mixture over ham and cheese. Cover with foil and freeze.
To Serve: If frozen, thaw completely. Or bake immediately after making. Bake at 400 degrees for 60 minutes or until knife inserted in center comes out clean. Sprinkle tomatoes over omelet. Let stand 5 minutes. Cut and Serve.
Yields: 12 Servings. Nutrients per serving: Calories 170, Fat 10g, Sodium 360mg.
This is from the Season's Best P.C. Fall/Winter 2005 Recipe Collection - slightly changed.
Please note that this recipe makes 2 calzones (ie. 24 servings). Therefore, each of you are getting 1 calzone each (that is approx. 12 servings). I hope your family enjoys these.
1 cup of pepperoni
8 ounces of pizza sauce (I use Ragu sauce)
Garlic powder and Italian Seasoning to taste
2 refrigerated pizza crusts (13.8 oz. each)
1 cup of shredded mozzarella cheese
Spritz or lightly brushing of olive oil
approx 1/4 cup grated Parmesan cheese
Assembly and Baking Instructions:
Preheat oven to 400 degrees. On lightly floured surface (we used silpat liners on our cookie sheets), roll out one pizza crust into an approx. 10 x 14 inch rectangle.
Spoon sauce lengthwise to form two rows with approx 2 inch gap between the rows down the center. Then sprinkle garlic powder and Italian seasoning to taste over top of sauce. Put mozzarella cheese on top and then top with pepperoni (feel free to add other toppings of your choice - I kept it simple because of the kids). Unroll 2nd crust in same manner and place over top of first crust. Press together edges around sides and down center. Use pizza cutter to cut down center of two calzones and make sure edges are sealed. Spritz or lightly brush top with olive oil and sprinkle with Parmesan cheese. Cut 4-5 slits in top prior to baking. Bake 22 minutes (we slightly under cooked them so they will hopefully turn out just right when you rewarm them:)
Let cool completely and wrap tightly in 2 layers of Heavy duty aluminum foil.
Thaw completely and on a baking stone or cookie sheet, bake another 5-10 minutes at 350 degrees till hot and golden brown. Can serve with garlic butter or extra pizza sauce for dipping.
- 1 loaf frozen bread dough
- 8-10 slices of roast beef
- 8-10 slices of provolone cheese
- olive oil
- Italian seasoning
- garlic powder
- Thaw dough according to directions on package. (I laid out the dough the morning of cooking day on cookie sheets and let them thaw out for about 3-4 hours.)
- Stretch out thawed loaf into large rectangle shape on a GREASED cookie sheet. Stretch it as wide as you can.
- Brush with a thin layer of olive oil. Sprinkle Italian seasoning and garlic powder.
- Spread out your roast beef slices along bread.
- Spread out your provolone slices on top of roast beef.
- Curl in the dough on the two ends.
- Start rolling the whole thing lengthwise to get a long rolled up "log" of dough (with the seasonings, roast beef, and cheese rolled up inside).
- Brush with more olive oil and sprinkle more Italian seasoning.
Bake in 350 oven 15 minutes or just until barely golden. Cool completely on cooling rack. Double wrap in Heavy Duty Aluminum Foil. Freeze flat.
Thaw completely. Bake in 350 oven for 15-20 minutes or until golden brown. If the top is browning too quickly and the inside is not finished, just lay a piece of foil over the Stromboli for the remainder of the baking time. Let cool 10 minutes. Slice in 1 inch slices. Use add mayonaise or honey mustard if you want.
Sunday, December 6, 2009
4 c. mashed potatoes
1c. shredded pepper jack cheese
4 oz. cream cheese, cubed
1/2 t. salt & pepper
3 c. shredded cheddar cheese
8 oz. light sour cream
4 oz. can green chilies
3c. shredded BBQ meat
3/4 c. BBQ sauce
Mix potatoes, pepper jack cheese, cream cheese, S&P, and 2 c. cheddar in large bowl. Microwave 4 min. Stir in sour cream and chilies. Spoon into greased 9x13 pan. Sprinkle with 1 c. cheddar. Arrange meat over top and drizzle with sauce. Cover with foil to freeze.
Defrost and bake at 350 for 45 min. Although not specified, I would leave covered for most of baking time to keep meat moist. If you like your potatoes more firm, let it sit for 10 minutes before serving.
· 1/2 cup onions, chopped
· 4 Tablespoons butter or margarine
· 1/2 cup milk
· 2 - 10.5oz. cans cream of chicken soup
· 2 cups chicken (or turkey), cooked & cubed
· 8 oz. cheddar cheese, shredded
· 4 cups cooked bite-size pasta, any variety (This is the equivalent of 8oz. dry pasta.)
· 1/4 cup buttered bread crumbs
Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 1 1/2 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining 1/2 c. cheese and bread crumbs and place on top. Cover with plastic wrap and foil. Freeze. Alternate freezing option: Place noodle mixture in Ziploc freezer bag. Place bread crumb mixture in pint size freezer Ziploc bag. Freeze both bags.
If in baking pan, remove foil and bake.
If in Ziploc bag, pour into buttered baking dish and top with bread crumb topping before baking.
If thawed: Bake at 350 for 30 minutes or until hot.
If frozen: Bake at 350 for 1 hour or until hot.
Friday, December 4, 2009
1/3 cup grated Parmesan cheese
1/4 cup seasoned dry bread crumbs
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
6 boneless skinless chicken breast halves
3 Tbsp. butter or margarine, melted
Preheat to 400 degrees.
Mix cheese, crumbs, and seasoning in shallow dish.
Dip chicken in butter, coat with cheese mixture.
Place in greased 9x13 baking pan.
Bake 20 mins., or until chicken is cooked through.
Thaw chicken. Preheat 400 degrees. Place chicken in a greased 9x13 baking pan. Bake 20 mins. or until chicken is cooked through.
Wednesday, December 2, 2009
1 pound spaghetti
4 eggs, beaten
2/3 cups fresh grated Parmesean cheese
1 cup chopped onion
1/4 cup butter
16 ounce sour cream
2 tsp. Italian seasoning
2 pounds ground beef (or pork sausage)
2 cups water
12 ounce tomato paste
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Cook spaghetti according to package directions; drain and place in large bowl. Add eggs and Parmesan cheese. Transfer to 2 greased 9x13 pans. Press mixture onto the bottom to form a crust. Set aside.
In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. In a skillet, cook the sausage/meat over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. At this point you can cover and freeze or you can bake, covered, at 350 degrees for 35-40 minutes or until heated through.
To Cook From Frozen:
Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Enjoy!
1 onion, chopped
1 1/4 c chicken broth
1 4 oz can of green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1 15 oz can of white beans
1 cup cooked chicken pieces
Cook the onion and add the rest of the ingredients. Leave on the heat until warm.
You can make in a crock pot and cook your own beans with the chicken. If doing so, I'd suggest using bone in chicken, dark meat. I always find that chicken breasts go funny if simmered for a long time, personal preference.
I usually don't freeze this meal. If you freeze cooked, chopped chicken breasts and onions if you desire, ahead of time, this meal can be assembled from items in the pantry in less than 10 minutes. It beats running out for fast food any day.
I've used Chicken Flavored Better than Bouillon and used only 1 onion for the whole batch...I'm assuming my kids aren't the only ones who will attempt to pick out the pieces of onion.
Thaw in the fridge or microwave and add 2 cups water. (By using 2 tsp of bouillon per bag instead of broth I could make it a soup concentrate.) Let simmer until warm. Everything is precooked so it can be ready almost instantly, or you can let in simmer to smell up the kitchen.
Since chili wouldn't be a meal without cornbread, I've thrown in some corn muffins.
1 1/4 cup cornmeal
1 cup flour
1/3 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter milk
3/4 cup vegetable oil
Combine dry ingredients in one bowl, the wet in another. Stir together and fill muffin cups 3/4 full. Bake at 425 F for 12-15 minutes, mini muffins around 7 minutes.
Tuesday, December 1, 2009
2 Cups Shredded Turkey
1 Can Cream of Chicken Soup
2 Cans Chicken Broth
2 Cups of Chicken/Turkey Broth from stock
2 Cups Frozen Sliced Carrots
1 Cup Kroger Recipe Beginnings-Mirepoix Style Blend (onions,carrots, and celery)
2 Cups Cooked Noodles
Cook poultry and shred/cube as desired. Cook noodles, of your choice, as directed on the box. Combine all ingredients together into a soup pan and bring to a boil. Reduce heat and let simmer for 20 min (or until veggies are to the desired softness). Serve and ENJOY!!! Hope you like it. I made it up and the kids went crazy over it and there were no leftovers that night!!
If you're preparing this meal to freeze and eat later, you will follow the directions above. I recommend under-cooking the noodles by 2-3 min to avoid mushy and clumpy noodles after thawing. You will then place the soup into a freezer-safe container and place into your freezer.
When you're ready to eat the meal, let thaw and place into a soup pan on the stove top and bring to a boil. Reduce heat and let simmer for 20 minutes. Serve and ENJOY!!!
Sunday, November 29, 2009
This was actually a re-run of a recipe I did a very long time ago. Just look in the achives under Tish and it should come up with the Breaded Chicken Recipe. The only difference I made was that I cut the chicken up into smaller strips so it would defrost and cook more quickly. I hope you enjoy them and again so sorry for the delay!
Thursday, November 5, 2009
1 1/2 lb. Boneless Skinless Chicken Breast halves
1-24 oz. Jar Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese
To Freeze: Place frozen chicken in pan. Add salsa and beans. Cover with foil. Place a 1 cup of cheese in Ziploc bag and freeze everything.
To Cook from Frozen: Thaw completely. Bake at 375 for 40-50 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered or until cheese is melted.
To Cook on day of assembly: Thaw chicken, place in pan with salsa and beans and bake uncovered 40 minutes. Remove from heat. Let stand, covered or until cheese is melted.
Stove top assembly: Cook chicken in nonstick skillet on med-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on med.-low heat 5 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Tastes great served over rice! Makes 6 servings.
Tuesday, November 3, 2009
16 oz 90% lean Ground Beef
1/2 C Chopped Onion
1/2 C Chopped Green Pepper
1 1/2 C Frozen Whole Kernel Corn
1 C Chunky Salsa
3/4 C Kraft Shredded 2% Cheddar Cheese
1/8 tsp Black Pepper
1 Cup Crushed Fritos
In a large non-stick skillet brown meat, onions, and green pepper. Add corn, salsa, cheese, and pepper to mixture.
To Freeze: Allow to cool and place in freezer bag. Place one cup of Fritos into separate freezer bag and crunch them up.
To Serve: Allow meat mixture to thaw completely. Spray a pie plate with cooking spray. Add meat Mixture and top with crushed Fritos. Bake at 350 degrees for 30-45 minutes or until the center is hot. Allow to sit for 5 minutes before serving.
This was adapted from Fixing Healthy with a Man in Mind by JoAnna M. Lund
Monday, November 2, 2009
1 lb. ground beef
1 onion, chopped
1 can carrots (with juice for more gravy-opt.)
1 can tomatoes (with juice)
1 pkg. brown gravy mix
Mashed potatoes (can be home-made or instant)
Brown ground beef and drain. Add all other ingredients(except potatoes) and place in 9x13 pan. Top with generous amount of mashed potatoes (at least 6-8 servings). Bake at 350 degrees for 30 minutes.
Same as above, but don't put potatoes on until right before baking on serving day!
1 lb. extra lean ground beef
3 cups whole wheat penne pasta, cooked, drained
1 jar (26 oz.) spaghetti sauce
1/3 cup Grated Parmesan Cheese, divided
1-1/2 cups Shredded Mozzarella Cheese
1.) Heat oven to 375°F. Brown meat in large skillet; drain.
Add pasta, sauce and 1/2 the Parmesan; mix well.
2.) Spoon into 13x9-inch dish; top with remaining cheeses.
3.) Bake 20 min. or until heated through
Thaw, Preheat oven to 375, Bake 20 minutes or until heated through.
Sunday, November 1, 2009
2 lb. Italian Sausage
3 T. garlic olive oil, divided
3 strips thick bacon
1 onion, chopped
1 bag frozen onion, carrots, celery
64 oz. chicken broth
1 (28 oz.) can diced tomatoes
1 c. water
3 T. tomato paste
1 1/2 heads garlic, chopped
3-4 sprigs fresh Thyme
1 bay leaf
3 cans cannellini beans
1/4 c. parsley, chopped
1/4 c. basil chiffonade
In large Dutch oven, break up and brown sausage in 1 T. olive oil (Squeeze sausage out of casing). Drain. In same pan, cook bacon until crisp, chop.
Saute onion with frozen vegetables in 2 T. olive oil until onions are translucent. Add chicken broth, tomatoes (mashed), water, tomato paste, garlic, thyme and, bay leaf. Simmer 30 minutes.
Next add beans, sausage, bacon, parsley and, basil. Simmer 20-30 more minutes, adjust seasoning and add kale, as desired.
Optional: Top with Croutons: thin sliced Crusty Bread, toasted in oven on both sides till lightly browned then topped with a combo of melted butter and Garlic 00, and good grated Parmesan. Return to oven to melt cheese. Can be held at room temp for several hours.
To Freeze: Prepare to assemble to adding bean, sausage, bacon, etc. Put in freezer bags. Blanch and freeze kale in individual bags to be added to soup later.
Serving Day: Simmer 20-30 minutes. Add kale and heat through.
Friday, October 30, 2009
2 lb. ground beef
1 cup chopped onion
2 cans cream of mushroom soup
8-10 American Cheese slices
1 bag of tater tots
Brown ground beef with onion. Layer beef in bottom of 9x13 foil pan. Spread soup over beef. Layer cheese slices over soup. Top with a layer of tater tots. Cover with plastic wrap and foil. Freeze.
Thaw completely. Uncover. Bake at 450 for about 22 minutes or until casserole is bubbly and tots are a golden brown color.
Tuesday, October 27, 2009
1.5 lbs. ground beef
1 cans (26 oz. each) condensed tomato soup, undiluted
3 1/4 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
1 cups (8 oz.) shredded cheddar cheese
In soup kettle, cook beef over medium heat until no longer pink; drain. Add soup, water, spaghetti sauce, and Italian seasoning. Bring to a boil. Remove from heat. Add cheese and stir until melted.
Divide into freezer bags. Freeze.
Thaw. Bring soup to a boil. Reduce heat and simmer, uncovered for 15 minutes. Add additional cheese if desired.
Friday, October 16, 2009
1.) Cook 1 box manicotti shells
(this recipe usually only fills 9-10 shells--some tear in boiling)
2 Tbs. oil
1 medium onion, chopped
1 medium garlic clove
2 15 oz. cans tomato sauce
1 12 oz. can tomato paste
2-3 Tbs. brown sugar (I prefer sweeter sauce)
2 Tbs. chopped parsley
1 tsp. oregano
1/2 tsp. pepper
Cook onion and garlic in oil about 10 minutes over medium heat. Add sauce and other ingredients over high heat to boil. Reduce to low for up to 30 minutes. (be careful--it can splatter a lot)
3.) Prepare Filling
2 c. ricotta cheese
2 Tbs. Parmesan cheese
3/4 tsp. salt
1/4 tsp. pepper
1 8 oz. package mozzarella cheese, finely shredded
2 Tbs. parsley
Combine all ingredients
4.) Rinse and cool shells
5.) Pour half sauce in 9x13 pan (I just do enough to coat bottom)
6.) Fill shells and arrange in pan
7.) Pour remaining sauce on top
8.) Bake 30 minutes at 375 degrees uncovered
Under cook pasta by about 3 minutes. Prepare the rest as above. Thaw completely before baking.
Tuesday, October 13, 2009
1 (12 oz) pkg. medium noodles
1/2 cup chopped onion
1 lb. hamburger
2 tbsp. flour
1 tsp salt
1/2 tsp. black pepper
1 garlic clove
1/4 tsp. paprika
1/2 cup diced mushrooms-fresh, or canned-drained
1 (10 oz.) can cream of mushroom soup
1 soup can water
1 cup sour cream
parsley to garnish
Cook noodles until almost done. Place in foil pan. In skillet cook onion and hamburger. Cook until no longer pink. Drain grease. Then add flour, salt, pepper, garlic, paprika, mushrooms, soup and can of water. Simmer for 10 minutes. Remove from heat and stir in sour cream.
To eat that day: Pour sauce over noodles. Garnish with parsley. Bake at 350 degrees for 30-40 minutes until bubbly.
To freeze: Pour sauce over noodles. Garnish with parsley. Cover and freeze.
To eat from frozen: Thaw completely and bake at 350 degrees for 30-40 minutes. I baked it from frozen and it took approximately 2hours covered to cook.
Monday, October 12, 2009
1 1/2 - 2 bags unpeeled apples, cored and sliced (enough to fill slow cooker)
2 1/2 c. sugar
4 tsp. cinnamon
Place all ingredients in slow cooker. Stir. Cook on high for 4-5 hours. Blend in blender. Pour into canning jars. Cool. Freeze. Enjoy!
Wednesday, October 7, 2009
2 Tbsp. butter or margarine
1 (1-lb.) pkg. Hillshire Farm® Smoked Sausage (any variety), diced
1 large onion, chopped
2 cups celery, sliced
2 cups fresh mushrooms, sliced
2 medium carrots, sliced
1/2 medium green bell pepper, chopped
1 clove garlic, minced
3 Tbsp. beef flavor instant bouillon
1 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/8 tsp. pepper
4 cups water
1/2 (1-lb.) pkg. pasta nuggets, uncooked
In large Dutch oven, melt butter. Add Hillshire Farm Smoked Sausage and next six ingredients. Cook until sausage is lightly browned. Stir in bouillon and seasonings. Add water. Bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta nuggets according to package directions; drain. Stir into soup; heat through. Garnish as desired. Refrigerate leftovers.
(This is a Hillshire Farm recipe.)
Prepare as above, until directed to add water. Reduce water amount to just one cup. Spoon prepared mixture into a freezer bag, squeeze out all air and freeze. Prepare pasta. (I only cook it about 4 minutes when freezing it.) Drain and run under cold water to stop the cooking process. Allow excess water to drain off. Freeze in a separate freezer bag.
Thaw. Place soup mixture and 3 cups of water into a Dutch Oven. Bring to a bowl. Reduce heat; simmer 20 minutes. Stir pasta into soup; heat through. Enjoy!
(I actually forgot to add the pepper with the seasonings. So feel free to add it to your bowl of soup, if desired.)
Serving size: 6-8 servings
1 1/2 lbs ground turkey
1 tbsp oil
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp fresh rosemary or 2 tsp dried rosemary
2 tbsp fresh thyme or 2 tsp dried thyme
salt & pepper to taste
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 cup dried bread crumbs
In a large skillet, heat the oil then stir fry onion, garlic, rosemary, thyme, salt and pepper for about 2-3 minutes or the onions are translucent but not turning brown. While stir frying, beat the egg in a large bowl. Then add onion stir fry mixture, ketchup, and Worcestershire sauce. Stir. Add ground turkey and bread crumbs, kneading with your hands until completely combined.
To Eat Now: Bake for 1 hour at 350 degrees or until meat thermometer reads 170 degrees
To Freeze: I didn't have disposable loaf pans on hand, so I lined my loaf pan with foil and shaped the meatloaf in it. Wrapped the loaf in the foil, placed it in a labeled Freezer bag and froze it raw.
Thaw meatloaf completely. Place in 350 degree oven for 1 hour or until internal temperature reaches 170 degrees.
Adapted from : www.momsbudget.com/freezerrecipes/rosemaryturkey.html
Tuesday, October 6, 2009
- 6 chicken breasts
- 6 slices Colby-jack cheese
- 6 slices deli ham (I used the thin-sliced Deli Selects Ham)
- 1 can cream-of-broccoli soup
1. Pound out chicken breasts flat.
2. Wrap chicken around a slice of Colby jack cheese.
3. Wrap slice of ham around the chicken rolls and secure with toothpicks. (Putting the ham on the outside helps keep it rolled. You could put it inside with the cheese if you want.)
SAME DAY COOKING:
Lay rolled chicken breasts in baking pan (spray with Pam!)
In a small bowl, mix the can of cream-of-broccoli soup with 1 can of milk.
Pour soup/milk mix over chicken.
Bake at 375, uncovered, for 45 minutes (or until cooked through)
TO FREEZE & EAT LATER:
Lay rolled chicken breasts in Ziploc Freezer Bag.
Press out air (watch out for those toothpicks!).
On cooking day, THAW out chicken breasts and follow the cooking instructions above.
This great with steamed broccoli on the side.
Monday, October 5, 2009
3 cups cooked hamburger
1/3 cup diced onion and green pepper (mixed together)
1 can Manwich Sloppy Joe Sauce
Brown hamburger with onions and green peppers in a skillet. Mix in one can Manwich Sauce and stir together. Serve warm with buns. ENJOY!!
Follow assembly day instructions and place cooled mixture into a Ziploc Freezer Bag.
Smooth out to freeze flat.
TO EAT ONCE FROZEN
Thaw, warm on stove ,and serve on buns...pretty easy, eh?
1 can (8 oz.) pizza sauce, divided ( I just use 1 cup of Ragu spaghetti sauce)
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package (I used Kraft shells and cheese dinner for this recipe)
1 lb. extra lean ground beef, cooked, divided ( I always season my ground beef with a little salt and pepper)
1 egg, lightly beaten
1/2 tsp. dried basil leaves (I used 1 tsp of Italian seasoning)
1/4 tsp. garlic powder (I used same amount of Tastefully Simple Garlic, Garlic)
1/2 cup KRAFT Shredded Mozzarella Cheese
Assemble and Freeze:
Remove and set aside 1/4 cup of the pizza sauce for later use. Combine already prepared mac-n-cheese Dinner, two-thirds of the meat, the remaining pizza sauce, egg and seasonings.
SPOON evenly into baking dish or aluminum pan. Top with the remaining meat and reserved 1/4 cup pizza sauce;(I left the shredded cheese off and put it in a separate bag for folks to add at last 5 minutes of baking.) Wrap tightly with 2 layers of aluminum foil or heavy duty aluminum foil and place inside extra large freezer bag if desired.
Remove from freezer and thaw COMPLETELY! Then preheat oven to 400 degrees F and remove foil from pan. Bake uncovered for 10-15 minutes till hot. Then remove and add shredded cheese to top of dish and return to oven just till melted. Remove and let stand 5 minutes before serving.
1 ½ lbs. Ground chuck, beef or turkey
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can red beans
1 can kidney beans
1 can petite diced tomatoes
1 can Rotel’s chilies & tomatoes
1 pkg. Of Hidden Valley Ranch dressing Mix
1 pkg. of Taco seasoning mix
Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.
Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.
Freezer Friends – Thaw soup, heat and enjoy!
Wednesday, September 30, 2009
1 4-pound boneless pork loin roast
Tones Southwest Chipotle Seasoning (I buy this in a big bottle at Sam's Club.)
Pat pork dry with paper towel. Rub seasoning onto all surfaces of the pork roast. Place in Ziploc freezer bag.
Thaw completely (this will take at least 24 hours).
Option 1: Place roast in slow cooker on low for 8-10 hours until meat thermometer reads 160 degrees. This is my preferred method because the meat comes out so tender. Don't be intimidated by not adding any liquid. The meat and condensation provide plenty of liquid.
Option 2: Place roast in a shallow pan and roast in a 350 degrees F. oven for about 1.5 hours (18-20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F., about 10 minutes before slicing to serve.
***Important*** Do not baste the meat with the juice unless you want it VERY spicy. The juice is HOT!
This made a TON of meat! I shredded the leftovers to use as taco meat in another meal.
Tuesday, September 29, 2009
8 oz. lasagna noodles
1/2 c. chopped green pepper
1/2 c. chopped onion
3 T. butter
1 can cream of chicken
1/3 c. milk
1 6oz. can mushrooms, drained
1/4 c. pimento, chopped
1/2 t. basil
1 1/2 c. cottage cheese, creamed
3 c. shredded chicken
2 c. shredded cheddar
1/2 c. grated Parmesan
Saute onion and pepper in butter. Stir in soup, milk, mushrooms, pimentos, and basil.
Layer noodles, sauce, cottage cheese, chicken, cheddar. Repeat layers. Bake at 350 for 40 minutes or cover with foil and freeze.
Defrost and bake covered at 350 for 40 minutes.
Friday, September 11, 2009
1 1/2 lbs. boneless pork loin
1 Tbsp. vegetable oil
1 medium green and/or red pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges (I only used 1/4 of an onion)
1 - 15 1/4 oz. can pineapple chunks in juice
1/4 cup firmly packed brown sugar
1/4 cup white wine vinegar (or regular vinegar)
2 Tbsp. corn starch
2 Tbsp. soy sauce
Hot cooked rice
To make and eat same day:
Partially freeze pork. Cut across the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry pepper and onion in hot oil for 2-3 minutes or until crisp-tender. Remove from wok. Add more oil, if necessary. Add pork; stir-fry until browned. Keep warm.
Drain pineapple, reserving juice. In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
Return peppers and onion to wok. Stir in pineapple and thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice, if desired.
To freeze and eat later:
Cut across the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Add pork; stir-fry until browned. Let cool and place in 1 gallon Ziploc bag.
Drain pineapple, reserving juice. In a quart size Ziploc bag, add cut peppers and onions and pineapple chunks. No need to cook. Place bag in 1 gallon Ziploc bag.
In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Let cool and pour into Ziploc sandwich bag. Place bag in 1 gallon Ziploc bag.
To eat from frozen:
Thaw all bags completely. Combine all bags in skillet or wok and heat until warmed. Serve over rice.
For other dishes that cook in less than 30 minutes, visit TheOtherWhiteMeat.com/PorkRecipes .
Thursday, September 10, 2009
6 chicken breasts
1 box whole wheat spaghetti
1 recipe Pesto (see recipe below)
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley springs with stems removed
1/2 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, walnuts, or almonds
1 large clove garlic, quartered
1/4 teaspoon salt
1/4 cup olive oil or cooking oil
1/4 cup milk
Combine the chicken breasts and Italian dressing. Let this marinate for several hours, or freeze at this point.
To prepare the pesto, combine all ingredients, except the oil and milk, in a food processor or blender. Cover and process until a paste forms. Gradually add the oil and process until the consistency is like soft butter. Transfer the pesto to a mixing dish and whisk in about a quarter cup of milk. Cover and set aside, or freeze at this point.
Thaw chicken breasts and pesto in the refrigerator. Leave the pesto covered until you are ready to use it, or lightly coat it with olive oil (this keeps the pesto from turning brown).
Grill the chicken breasts (or bake in the oven).
Cook the pasta according to the package directions. When the pasta is done, drain and return to the cooking pot. Add the pesto directly to the pasta and stir until the pasta is completely coated. When the chicken is cooked, slice the breasts into strips and place on top of the pasta.
Note: When making my pesto, I use Parmesan cheese, walnuts, and olive oil. The pesto recipe is from the Better Homes and Gardens cook book. Our family LOVES pesto - I hope your family enjoys it too!
Thursday, September 3, 2009
1 1/2 lb. ground chuck
1 onion, chopped
1 8oz can tomato sauce (divided)
1 c. Ritz crackers, crushed
1 tsp. each salt and pepper
1 c. water
2T. each brown sugar, vinegar, & yellow mustard
Mix meat and onion with 4 oz. tomato sauce, bread crumbs, egg, S&P. Form in loaf shape and place in greased loaf pan. For sauce, mix remaining 4 oz. tomato sauce with remaining ingredients. Mix well with whisk or fork. Pour over meatloaf. (Can be frozen here.) Bake uncovered at 350 for 1-1 1/2 hours.
To prepare frozen:
Defrost both meatloaf and sauce. Remove loaf from alum. pan and place in a larger loaf pan. Pour sauce over top and bake uncovered 350 for 1-1 1/2 hours.
Wednesday, September 2, 2009
Here is the link for the recipe: http://freezerfriendz.blogspot.com/2008/05/chicken-lasagna-roll-ups-by-jen.html
Thaw, Preheat to 375 and Bake for 30 minutes or until heated through.
2 1/2 c. mini penne pasta
1 lb. boneless skinless chicken breast, cut into bite-size pieces
1 jar Thick & Chunky Salsa-we use med/hot, but I made this with mild for the faint of heart :)
1 c. frozen corn, thawed
1 large green pepper , cut into short strips
1 c. Mexican style shredded cheese
Cook pasta as directed on package. (If freezing, only cook for 3-4 minutes. Drain and freeze in Ziploc freezer bag.)
Heat nonstick skillet sprayed with cooking spray on med-high heat. Cook chicken. Stir in salsa, corn and pepper. (If freezing, spoon into Ziploc freezer bag.) Freeze. If not freezing, follow directions below.
Thaw. Bring chicken mixture to a boil. Simmer on med-low heat 10 minutes. Stirring occasionally. Drain pasta. (or warm up frozen pasta) Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.
Monday, August 31, 2009
1 package (16 oz) spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 lb lean ground beef (I used 90%)
1/4 cup sugar
1 package (1 oz) Taco seasoning mix
1 can (28 oz) Crushed tomatoes with basil, undrained
1 can (8 oz) tomato sauce
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 jar (4.5 oz) Sliced mushrooms, drained
Grated Parmesan cheese, if desired
1. In 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
2. Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. When sauce is complete, allow it to cool and transfer to a Ziploc Freezer Bag.
Thaw sauce and heat. While heating sauce, cook spaghetti according to package directions. Serve sauce over spaghetti and top with Parmesan Cheese.
This recipe is from : http://www.bettycrocker.com/recipes.aspx/sassy-fiesta-spaghetti
Sunday, August 30, 2009
- 1 lb. ground beef
- 1 jar spaghetti sauce
- 1 pkg. Pierino frozen cannelloni (or equivelent)
- 1 bag shredded mozzarella cheese
- 1 bag shredded parmesan cheese
- Brown ground beef - Drain.
- In a bowl, mix ground beef, 1/2 the jar of spaghetti sauce, 1/2 a bag of mozarella cheese, and 1/2 a bag of parmesan cheese.
- Press mixture into bottom of greased 9x13" pan.
- Boil frozen cannelloni for 2 minutes.
- Lay cannelloni on top of mixture.
- Pour rest of spaghetti sauce on top of cannelloni.
- Spread rest of mozzarella and parmesan cheese on top too.
- Bake in preheated 450 oven for 25-30 minutes.
- You'll want to cover it with foil so your cheese doesn't burn.
- Cover tightly with foil (or plastic wrap and foil). Freeze.
- On Cooking Day, thaw and REMOVE the plastic wrap (if you used it).
- Follow "Same-Day" Cooking instructions above.
1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. basil
1 tsp. oregano
1 small onion
24-30 ounces tomato sauce (2 cans)
1 1/2 c. water
1/4 c. Parmesan cheese
1 1/2 lbs. cottage cheese
1/2 lb. mozzarella cheese(sliced or shredded)
Put meat, spices and onion in skillet and cook on medium until meat is browned. Add tomato sauce and water and bring to a boil. Reduce heat and simmer gently about 20 minutes.
Don't cook lasagna noodles. Assemble with uncooked noodles. (If eating on assembly day: While meat is cooking, cook noodles as directed on package. Drain.) In 9x13 pan, arrange layers starting with beef, noodles, Parmesan cheese and cottage cheese, lastly beef. Repeat layers. (I usually do 3 layers, using about 9 pieces of lasagna noodles)
Thaw completely. Preheat oven to 325 degrees. Bake in preheated oven for about 20 minutes or until bubbling. Cover lasagna with mozzarella an bake 5 more minutes until melted.
4 c. cooked chicken
2 cans cream of chicken soup
1/2 lb. Velveeta cheese, cubed
2 c. uncooked macaroni
2 c. milk
salt/pepper to taste
Mix as above. Freeze.
Thaw completely and cook as directed. Bake in 9x13 pan for 1 hour at 350 degrees.
Thursday, August 27, 2009
2 pounds ground beef
1/2 cup water
1 envelope onion soup mix
Combine all of the above ingredients and mix well. Shape into 8 patties. You may freeze the patties at this point, or cook them.
Thaw the burgers completely. Grill or broil until done. Enjoy!
Monday, August 17, 2009
8 flour tortillas
2 cups chopped/shredded cooked chicken
2 cups shredded monterey jack cheese
1 can cream of chicken soup
1 can milk (from your soup can)
1 cup sour cream
1 small can diced green chilies
Assembly to Eat Same Day:
Mix all ingredients together in a large bowl. Split your wet ingredients in half.
Spoon 1/4 of the wet ingredients on the bottom of you baking dish. Fill the tortillas individually with 1/2 of the mixture. Spread the remaining 1/4 on top of the rolled and ready to bake tortillas. Bake @350 for 45 min. Enjoy!
Assembly for Freezing:
I combined the chicken, cheese, soup, milk, sour cream, and chilies and placed them in a freezer safe bag. I counted out the flour tortillas and placed them in a separate freezer safe bag. To keep everything together, I placed the wet ingredients bag inside the tortilla bag...all done!
Thaw all ingredients, assemble as directed, and ENJOY!!
Tuesday, August 11, 2009
I apologize for my lack of creativity this month. It has been quite stressful the last two weeks for my family and I haven't really had time to put everything into Freezer Friendz this month. This is a variation of Pork Chop Potato Bake from the past. Check the archives for the specifics. The only difference is that I used boneless, skinless chicken breasts instead of pork chops. I seasoned and breaded and browned them just the same. In the past, people have really enjoyed this recipe so I hope you like this too. I promise to be more creative next month.
Monday, August 10, 2009
6 bone-in pork chops
1 Tbsp oil
2 c. beef broth
1 can (15 1/2 oz) pineapple
1/4 c. chopped green pepper
1 1/2 Tbsp vinegar
1 1/2 Tbsp brown sugar
1 Tbsp cornstarch
2 Tbsp water
6 servings of rice
- In skillet brown pork chops on each side in oil (just to avoid sticking if needed).
-Pour off fat.
-Combine remaining ingredients - except cornstarch- in bowl, stir, and pour into skillet.
-Cover and Simmer for approximately 45 minutes, stirring now and then.
-Depending upon Minute Rice or White Rice cook so it is ready in 45 minutes.
-Mix water and cornstarch. Pour into skillet and stir until thickened.
To Serve Immediately: Serve pork chops with rice, we like the sauce over the rice as well.
To Freeze: Allow pork chops and sauce to cool. Place in freezer bag and store in freezer until ready to use. I chose to freeze the green peppers separately and add it to the mix when reheating.
Serving Day: Allow to thaw completely. Add green peppers. Stir and reheat. Serve with rice.
-If you don't like mushy green peppers I would suggest adding them during the last 5-10 minutes of cooking.
Thursday, August 6, 2009
1/2 cup chopped onion
1 teaspoon olive oil
1 garlic clove, pressed
1 jar (16 oz.) white Alfredo Pasta Sauce
1 pkg (20 oz) refrigerated cheese-filled regular or spinach tortellini
1 1/2 cups cubed cooked chicken
1 cup milk
1 cup water
1 cup frozen peas
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh basil or 1 teaspoon dried basil leaves
1/4 cup (1 oz) grated fresh Parmesan cheese
2 tablespoons butter or margarine, melted
1/2 cup Italian bread crumbs
1. Chop onion. Heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas, black pepper and basil.
2. Pour into gallon size Ziploc bag and freeze.
3. Melt butter in microwave 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well. Spoon into sandwich size freezer bag.
Serving Day: Thaw mixture and topping. Preheat oven to 400 degrees. Spoon pasta mixture into 8x8 pan, sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.
Yield: 6 servings
Nutrients per servings: Calories 550, Total Fat 24g, Saturated Fat 12g, Cholesterol 110mg, Carbohydrate 54g, Protein 28g, Sodium 1150mg, Fiber 4g.
Alfredo sauce in a jar can be found in the pasta sauce section of the supermarket. Do not substitute refrigerated Alfredo sauce; it may separate and curdle during baking.
To quickly snip basil leaves, stack the leaves and roll them up into a tight cylinder. Using a knife, slice the roll crosswise into thin strips. Then cut them using scissors.
Wednesday, August 5, 2009
Original Recipe found HERE.
- 2 cups (2 oz.) FRENCH'S® Original or Cheddar French Fried Onions
- 4 (1/2 inch thick) bone-in or boneless pork chops
- 1 egg, beaten
PLACE French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Transfer to shallow dish.
DIP pork chops into beaten egg; then toss in crushed onions. Place pork chops into disposable foil pan.
TO EAT TODAY:
For GRILL COOKING, prepare grill for indirect cooking over medium-high heat (400°F). Cook pork chops in covered grill 20 to 25 min. or until no longer pink in center.
For OVEN COOKING, place on cookie sheet and cook at 400°F for 20-30 minutes (until done)
TO FREEZE & EAT LATER:
Slide coated pork chops into freezer bag and press out all air. Seal and freeze.
On serving day, thaw completely and follow cooking instructions above.
This can also be done with chicken - and with either, you can add 2TBSP of flour to the crushed onions as part of your coating. Use the Cheddar French Fried Onions for a cheesy alternative.
Monday, August 3, 2009
1 lbs ground beef
½ large onion, chopped
½ clove garlic, minced
½ tsp. crushed Italian seasoning
1 tbsp. olive oil
1 (26 oz.) jar spaghetti sauce
8 ounces rigatoni pasta, cooked and drained
2 cups shredded mozzarella cheese
4 ounces sliced pepperoni
Brown ground beef, onion, garlic and seasoning in oil. Drain. Stir in pasta, spaghetti sauce and 1 1/2 c. cheese. Place mixture in greased 9x13x2 inch baking pan. Sprinkle with remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.
To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
Serving Day: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, until hot.
After making this meal, I kind of wish I would have mixed more pepperoni in throughout the casserole to add flavor throughout. Just a thought you may want to try.
Saturday, August 1, 2009
1 pound lean pork sausage
6 eggs, slightly beaten
6 slices of bread, cubed
1 cup grated cheese
1 tsp. salt
1 tsp. dried mustard
2 cups milk
Brown sausage and drain. Combine all ingredients and pour into a greased 9x13 casserole dish. Refrigerate at least 12 hours, or overnight. May also freeze at this point.
Bake, uncovered, at 350 degrees for 45 minutes to an hour. If using from frozen, thaw for 24 hours in the refrigerator before cooking.
Monday, July 20, 2009
3 each - 1 cup (4 oz.) shredded Provolone Cheese - separated into 3 small freezer bags.
18 hoagie rolls - 6 per large freezer bag = 3 large freezer bags
3 medium onion
3 pound ground beef or turkey
3 garlic clove, pressed
Chop onion. Place onions, beef and pressed garlic into a 12" skillet. Cook over med-high heat 15-18 minutes or until beef is no longer pink. Divide beef mixture into three portions.
Prepare and freeze:
To one portion of Make-Ahead Ground Beef (You will need to make 3 portions):
1 each green and red bell pepper, sliced
1/4 cup water
2 Tbsp red wine vinegar
1 pkt. (1 oz.) onion soup mix
1 Tbsp Italian Seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into 10" skillet and bring to a simmer over medium heat.
- Sprinkle 1 cup (4 oz.) shredded Provolone cheese over beef mixture.
- Cover with lid and simmer 1-2 minutes or until cheese is melted.
- Spoon into 6 warm hoagie rolls.
Variation: I supplied everyone with 6 slices of provolone cheese
Yield: 6 servings per plastic bag. (This recipe is for 3 meals 6 servings each).
6 boneless, skinless chicken breasts
1 bottle Kroger BBQ sauce
Combine the chicken and sauce in a gallon freezer bag. Store flat in the freezer.
Thaw chicken completely. Bake in the oven or grill. Enjoy! (Sorry for the delay in posting. I just noticed this wasn't here.)
Thursday, July 16, 2009
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.)Taco Seasoning
Mix 3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese,
divided 1 cup salsa of your choice
HEAT oven to 400°F.
Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
Stir sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish.
Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.
15 min.;top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.
Prep Time: 15 min Total Time: 35 min Makes: 6 servings, 1 cup each
As you can see...i did not layer this dish. I mixed the noodles, seasoned meat, and sour cream together. After baking that for 30 min (or until warmed and bubbling) you will then add the salsa, cheese, and crushed tortillas chips until the cheese is melted (5-10 min.)...Enjoy!!
When freezing this meal I under cooked the pasta by about 3 min and added the seasoned/cooked hamburger and sour cream together. I then placed that into a freezer bag. I separately bagged the salsa and cheese and crushed tortilla chips and combined all bags into a large freezer bag. Just to let you know, if you taste the tortilla chips after the thawing process they may seem a bit chewy and stale...the baking process crisps them up...no worries!
Wednesday, July 8, 2009
1 lb Boneless Skinless Chicken Breast, cooked and shredded (I chopped in food processor)
1 yellow onion, diced
1 jar Pasta sauce, 24 oz
minced garlic, I used approx 3-4 cloves
Lasagna Pasta, 3/4 lb
16 slices of Kraft Swiss cheese, (individually wrapped sandwich type)
10 oz shredded Mozzarella Cheese
1 Tbs Table Salt
1 C Water
9" x 13" dish
1. Cook lasagna noodles according to the package directions. If freezing under cook a little so they don't end up mushy.
2. Saute the onion and garlic in olive oil in a deep pot until the onion is golden in color.
3. Add the chicken, salt and water. Cook on Medium until the sauce thickens a little bit. Add small amounts of water if it gets too thick, just be careful not to thin it too much.
4. Lightly coat the bottom and sides of the baking dish with olive oil to avoid noodles sticking.
5. Place a layer of noodles on the bottom of the dish. Spoon sauce over top of noodles. Place a layer of Swiss cheese on top of noodles. ( I folded each slice in half, separated, and used approx. 3 halves for each lasagna noodle.)
6. Place a layer of noodles on top of Swiss cheese and repeat 2-3 more times, or until the Swiss cheese is all used. (Typically I would finish the last layer and have 1-2 slices left, so I just added those to the top layer because it was not enough for an additional layer.)
7. On the last layer of noodles, top with sauce, and then cover with all of the mozzarella cheese.
To serve immediately: Bake in oven at 350 degrees for 25 minutes or until cheese is melted, turning gold. Let cool for 10 minutes and serve.
1. Cover with heavy duty foil and freeze.
2. If you thaw it completely before baking (it will take about 1 1/2 to 2 days). Bake at 350 degrees covered for 45 minutes. Check after about 30 minutes to be sure all is progressing well. Uncover for the last 5-10 minutes for the cheese to melt and brown.
3. There is a little more guess work in the unthawed area. I have researched that it could take up to 2 hours covered at 325 degrees. Uncovering the last 10 minutes to brown the top. (Keep a close eye on this and use your experience to guide you as it is an estimate.)
4. If you have a thermometer it should read approximately 165 degrees in the center.
Modified from http://www.ehow.com/ - The original recipe called for 2lbs of chicken shredded. Due to the amount being made I chopped it in my food processor. I don't know if the smaller chicken pieces seem to have made the sauce too thick so I reduced the amount of chicken to 1lb. Also, they suggested you use 8 full slices of Swiss on each layer, I felt that would be too cheesy and made the adjustments above to give more pasta pieces. *****In the directions it stated to only use Kraft sliced Swiss, individually wrapped kind, due to other brands/varieties not melting as creamily. I followed this suggestion*****
Tuesday, July 7, 2009
- 6 fresh chicken breast cut in half or thirds length-wise (or use 12-15 chicken tenderloins)
- 1 1/3 cup Bisquick
- 1 cup grated Parmesan cheese
- 1 tsp. salt OR garlic salt
- 1 tsp. paprika
- 2 eggs - slightly beaten
- 6 tablespoons melted butter
- 2 boxes of your favorite macaroni-n-cheese.
- Cut chicken breasts into strips length-wise.
- Mix Bisquick, Parmesan cheese, garlic salt and paprika in a gallon-size Ziploc bag.
- Crack 2 eggs in a bowl - lightly whisk with the melted butter.
- Dip chicken strips into egg mixture.
- Drop chick strips in bag and shake to coat.
To freeze for later:
Line up the strips in a 9x13" pan and cover tightly with aluminum foil. Or line up in a Zip-lock freezer bag.
Cook on a sprayed foil-lined or sprayed baking sheet for 12-15 minutes at 450F (or until cooked through).
You can also pan-fry the thawed chicken breasts in a skillet.
Prepare Mac-n-Cheese as directed on box - serve on the side.
Monday, July 6, 2009
Thomas English Muffins
pre-cooked sausage patties
pre-cooked scrambled eggs
American cheese slices
Layer sausage patty, egg, and cheese on English muffin. Top with remaining English muffin half. Wrap in foil. Freeze inside freezer bag.
Thaw. Because they are already pre-cooked, you just need to warm them up.
Option 1: Keep in foil and put on a cookie sheet and warm in oven.
Option 2: Remove foil and warm up in microwave. It doesn't take long, maybe 20-30 sec. depending on your microwave.
Sunday, July 5, 2009
6 pork chops
2 medium onions chopped
4 celery ribs chopped
2 green peppers sliced into strips
2 cans diced tomatoes with juice
1 c. ketchup
1/4 c. cider vinegar
1/4 c. brown sugar
2 Tbs. lemon juice
1 beef bouillon cube
1. Quickly brown chops in oil, set aside
2. Combine remaining ingredients in bowl
3. Spoon small amount of tomato mixture in bottom of crock pot
4. Place chops on top and cover with remaining tomato mixture
5. Cover and cook on low 6-7 hours
6. Carefully remove chops and place on platter
7. (optional) Mix cornstarch and water and use to thicken sauce.
8. Place all ingredients in freezer bag together
1. Thaw completely.
3. Reheat in microwave until hot
4. Serve over rice or with mashed potatoes
Thursday, July 2, 2009
1 lb. of ground beef, UNcooked
1/2 cup of pizza or tomato sauce
3/4 cup of grated mozzarella cheese
Italian seasoning to taste
salt and pepper to taste
dried Garlic-Garlic from Tastefully simple or garlic powder, to taste
6 strips of bacon, Uncooked
On waxed paper, press the hamburger into a 9x12 rectangle.I put the waxed paper into a jelly roll pan to make pressing it into a rectangle easier. Sprinkle on seasonings and spread on sauce and cheese. Starting at the long side, roll it up into a log. Cut into 6 pieces. Wrap each piece with a strip of bacon and secure it with a toothpick. Place the rolls on waxed paper on a cookie sheet and flash freeze till solid. Place in freezer bag and seal.
Remove as many rolls as you need. Thaw completely. You may broil them for 15 minutes, or grill them (this is the BEST way to cook them, I think). ENJOY!
You can make this recipe lots of different ways. You can add pepperoni, onions, etc. to your roll-ups before you roll the meat up. You can substitute BBQ sauce and cheddar cheese for the pizza sauce and mozzarella cheese. You could sprinkle on some Lipton's dry onion soup mix, or dried Ranch dressing mix to the plain beef,spread some A-1 sauce over the beef, add some blue cheese or your favorite cheese for "grown-up" beef roll-ups. The possibilities are endless.
**Submitted in part from 30day Gourmet recipe collection***
Wednesday, July 1, 2009
1 loaf frozen bread dough
2 egg yolks, save whites
1 T. Parmesan cheese
1 tsp. parsley
1 tsp. oregano
¼ tsp. garlic powder
¼ tsp. pepper
2 T. oil
12 oz. Italian pork sausage
2 oz. turkey pepperoni slices
8 oz. Mozzarella or Pizza cheese
Thaw dough according to directions. Mix everything except meat and mozzarella. Roll dough out onto greased surface. Spread spice mixture on top, being careful to leave one inch of dough all the way around with no mixture on it. If the dough has wet mixture it on it, it will not seal. Cover with meat and cheese. Pull sides up, twisting to seal dough. Put on jelly roll stone or baking pan. Seal ends and wrap underneath. Beat egg whites. Brush on top. Sprinkle with Italian seasoning. The Freezer Chicks have an awesome tutorial on how to make Stromboli at this link: http://freezerchicks.blogspot.com/2009/10/stromboli-step-by-step.html
To Freeze: Bake in 350 oven 15 minutes or just until barely golden. Cool completely on cooling rack. Double wrap in Heavy Duty Aluminum Foil. Freeze flat.
Serving Day: Thaw completely. Bake in 350 oven for 15-20 minutes or until golden brown and the cheese is melted. If the top is browning too quickly and the inside is not finished, just lay a piece of foil over the Stromboli for the remainder of the baking time. Let cool 10 minutes. Slice in 1 inch slices. Dip in pizza sauce.
2 (6 oz.) cans tomato paste
4 (6 oz.) cans water
¼ tsp. salt
1/8 tsp. pepper
1 tsp. basil
½ tsp. garlic powder
1 tsp. oregano
½ tsp. sugar
½ c. onion
Mix all ingredients in medium saucepan. Simmer until hot. The longer you let it simmer, the better the flavor. Cool completely. Pour 2 cups into pint size freezer Ziploc bags. Lay bags flat. Freeze.
Thaw completely. Heat in microwave safe dish.
Thursday, June 4, 2009
Monday, June 1, 2009
3- (8 count) tubes of refrigerated crescent rolls (I use the REDUCED FAT variety)
1/3 cup reduced fat or fat-free sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1 cup of ham, cooked and diced (I use Bluegrass 95% fat free smoked ham)
2 cups of COOKED, diced chicken***
a little salt and pepper to taste
***NOTE from Tish: you can use chicken breasts only, but I like using a whole chicken - I think a little dark meat adds more flavor - you can even use rotisserie chicken to make it super easy to fix, just take the skin off and shred the meat)***
In a large mixing bowl, combine sour cream, Parmesan cheese, Swiss cheese, salt and pepper. Mix well, then toss in diced ham and chicken, coat meat well with sour cream/cheese mixture.
Option #1: Spoon prepared filling into labeled freezer bags, removing as much air as possible and then freeze. Just make sure to have 3 (8-count)tubes of crescent rolls on hand when you decide to defrost and make the pockets. Then when you are ready to make the pockets, thaw the filling completely and follow the directions below for assembly and baking.
Option #2: Open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together on some of them. (You will only get 4 pockets from each tube of rolls. That is why you need 3 tubes of rolls to yield 12 pockets.) Spoon about 1/4 cup of COMPLETELY THAWED filling (if you froze the filling originally) close to the end of each rectangle. Then fold over the remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing them down with the tines of a fork. Place pockets on cookie sheets and bake at 375 degrees for 12-14 minutes or till golden brown. Cool completely, then place cooked pockets in labeled freezer bags or rigid containers and freeze.
1)If you have already baked your pockets, thaw them completely overnight in the refrigerator, then microwave them on High for 2-4 minutes till hot.You might be able to put them on cookie sheets and rewarm them at 200-250 degrees for a few minutes till hot as well.
2)If you froze your filling only, thaw it completely and assemble and bake as detailed in option#2 above.
**Note: This recipe is from the 30Day freezer gourmet site - so the pockets should freeze well and re-heat well even if already cooked. I have not tried this recipe yet myself so I was afraid the rolls might get soggy if cooked then frozen and rewarmed. That is why I made the filling and froze it separately and am sending the crescent rolls onto you to assemble them for yourself.**
6 boneless, skinless chicken breast halves
6 oz. frozen lemonade concentrate, thawed
1/3 cup soy sauce
1 tsp. garlic powder
Place chicken in freezer bag.
Combine the lemonade, soy sauce and garlic powder and pour over the chicken.
Seal out air and freeze flat.
Pour into a greased 9 x 13-inch baking dish.
Cover with foil and bake at 350 degrees for 45 minutes.
Uncover. Spoon juices over chicken and cook another 10 minutes uncovered.
Enjoy with a salad and your favorite side!
1 box Stove Top stuffing (chicken flavor)
1 cup mayonnaise
2 cups cooked, diced chicken
2 cans cream of chicken soup
10 oz. box frozen chopped broccoli
1 12oz. box jumbo shells
Parmesan cheese (I used Kraft Natural White Sharp Cheddar, Swiss and Parmesan Cheese Block.)
Cook shells as directed on box. Prepare stuffing as directed. Mix stuffing, chicken, broccoli and mayonnaise well. Mix 2 cans soup and 1 can water. Pour a little on bottom of 2 - 13"x9" pans. Sit the rest aside. Lay cooked shells on waxed paper on table. Stuff chicken mixture into shells. Pour remaining soup on top of both pans. Sprinkle with cheese. Wrap well and freeze. (Hint: I use the medium size Pampered Chef scoop to fill the shells.)
Serving Day:Thaw. Bake covered 40 to 60 minutes at 350°. Or bake from frozen for 2 hours.
Saturday, May 30, 2009
Prep Time: 10 min
Total Time: 40 min
Makes: 9 servings, 1 cup stew and 5 crackers each
3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices (I found it much easier to open the sausage up and brown is like hamburger.)
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans.
I made this meal as directed and froze it in 1 gallon sized Ziploc Freezer bags...doesn't get much easier than that!! If you're preparing this meal in large #'s that you will divide, I recommend cooking your meat, pepper, celery, flour mixture (for all your meals) and measuring it out in 2 1/2 cup servings per freezer bag, then dumping your canned ingredients into each bag separately. I find that much easier than making the meal separately over and over again.
Thaw completely. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally. Serve with crackers.
Kraft Kitchens Tips
Prepare as directed, using your favorite variety of canned beans.
Serve with crackers or bread.
The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly. If you have trouble cutting the sausage into 1/2-inch slices, just remove it from the casing and break it up as you brown it. Be sure to drain the excess fat after browning.
Friday, May 29, 2009
1 pound ground beef
1 envelope taco seasoning
4 ounces cream cheese, cubed
12 jumbo pasta shells
1/4 cup butter, melted
1/2 cup salsa
1/2 cup taco sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterrey Jack cheese
Cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to package directions. Add cream cheese. Cook and stir for 5 - 10 minutes or until melted. Transfer to a bowl and chill for 1 hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. To use on the same day, spoon taco sauce and salsa into the bottom of a 9 inch greased baking dish. Place the shells on top. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses, and bake 15 minutes more or until heated through.
Place filled shells in a freezer container. Cover and freeze for up to 3 months.
Thaw shells in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa and taco sauce into a greased 9 inch square baking dish and top with the shells. Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with combined cheeses, and bake 15 minutes longer or until heated through. You can serve with sour cream and chopped onions.
Recipe taken from Taste of Home Freezer Meals.
Thursday, May 28, 2009
3 lb Pot roast
2 - 10 3/4 oz ccans fat free, low sodium cream of mushroom soup
1 envelope dry onion soup mix
2 - 16 oz. bottles of diet cola (I used Diet Coke)
1. Place meat in slow cooker.
2. In large bowl mix together mushroom soup, dry onion soup, and cola. Pour over roast in cooker.
3. Cover. Cook on high 6 hours.
4. Allow to cool. Divide between 2 gallon Ziploc freezer bags.
1. Thaw completely
From Fix it and Forget it Lightly
Tuesday, May 19, 2009
1 cup long-grain rice, uncooked
1 small onion, chopped
1 can green beans, undrained
1 (10 oz.) can mushroom soup
1/4 cup mayonnaise
1-3/4 cup water
1 carrot, grated
2 tsp. chicken bouillon (or 2 bouillon cubes dissolved)
2 or 3 cups chopped cooked chicken
Combine all ingredients in large bowl. Pour into gallon size ziplock bag and freeze.
Thaw bag and pour ingredients into large casserole dish. Bake at 350 degrees for 1 hour. Cover at least half of the time, then uncover.
Yield: 8 to 10 servings
Tuesday, May 12, 2009
Sorry for the late post ladies!
1 lb. ground beef, browned (and seasoned to your liking)
1 jar spaghetti sauce
1 can diced tomatoes
(sugar, tomato paste, and vegetable juice used in various amounts to attain desired sauce consistency)
cooked macaroni noodles
Brown ground beef and season to your liking. (I added a bit of garlic powder, salt, and Italian seasoning.) Add sugar, tomato paste, vegetable juice, diced tomatoes, and jar of spaghetti sauce to ground beef. Mix together. *(This is where I stopped and prepared to freeze.) Cook box of pasta, drain, and add to mixture. Heat through and enjoy!
*I prepare ground beef mixture and put it in a freezer bag, squeeze out the air, seal, and freeze flat. Cooked pasta can be added on serving day.
Thaw completely. Cook pasta according to package directions. Drain pasta and combine with sauce. Reheat on stove top. Serve sprinkled with Parmesan cheese. Enjoy!
Wednesday, May 6, 2009
2 cups cooked chicken (shredded or cubed)
1 can Campbell's Cheddar Cheese soup
1/2 cup sour cream
1 can diced tomatoes in juice (undrained)
1 tbs green chile peppers (add to your liking)
1 tsp onion powder
1/2 tsp of both salt and pepper
6 cups cooked Piccolini Mini Pasta
The pasta box serves 8 so I scooped out 6 cups of cooked pasta, stirred, and added a few more as I gauged the sloppiness of everything mixed together.
Cook chicken and pasta and set aside. Mix together in a separate bowl the soup, sour cream, tomatoes, green chile peppers, onion pwd, salt and pepper. Stir in the cooked chicken. Finally add the 6 cups of cooked pasta (feel free to add more if you think it's too sloppy). If you are planning to freeze this dish you will need to under cook the pasta a bit, add all of the wet ingredients, and place in the freezer safe container of your choice. I gave this to our group with all of the wet ingredients mixed together in a gallon freezer bag and the box of pasta to cook on the day of preparation.
On cooking day you will cook the pasta as directed and add the bag of wet ingredients to 6 cups of cooked pasta. You can warm the wet ingredients in a skillet and add pasta to that or combine all ingredients in an oven safe dish and place it in the oven at 350 for 30 min or until warm and bubbly. Either way, you will have a warm and yummy meal to ENJOY!
I got the main idea for this recipe from www.kraftfoods.com and loved what they had to offer! They did this meal using a box of Velveeta Shells and Cheese (it only served 4). If you did this, you would not use the pasta and can of cheese soup, as in my recipe.
Also you can substitute the can of Campbell's Cheddar Cheese soup for Campbell's Nacho Cheese soup which is a bit spicier and makes the dish zesty delicious.
You can also substitute the tomatoes and green chile peppers for 2 cups of the salsa of your choice.
Monday, May 4, 2009
*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.
Makes 10 servings
3 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced or ¼ tsp. garlic powder
1 1/2 c. ketchup (*Heinz)
1 c. chopped green pepper
1/2 c. water
4 T. brown sugar (*organic)
4 T. prepared mustard (*French’s)
4 T. vinegar (*red wine vinegar)
4 T. Worcestershire sauce (*French’s or Lee & Perrins)
3 tsp. chili powder
In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs.
Allow mixture to cool. Place silicone muffin tin on a cookie sheet. Spoon meat into each section of tin. Freeze just until meat is frozen in solid pieces. Pop out disks and place in freezer Ziploc bags. Of course, you can also just pour the entire mixture into a gallon size freezer Ziploc bag. I like the convenience of being able to pull out only the amount we need.
Take out one or two disks per sandwich, depending on how much meat you like. Place in small microwave-safe bowl. Microwave until heated through. Serve on bun.
Saturday, May 2, 2009
1 lb. beef
1 can refried beans
1 tsp. garlic powder
1 can enchilada sauce (I use red, but green spices it up a bit)
1 can tomato sauce
16 oz. shredded cheddar cheese
Brown ground beef and drain off grease. Add spices, refried beans, and 1/2 cheese. Spray 9x13 baking dish with Pam. Spread 2 Tbsp. of meat mixture in a line in the center of a tortilla. Fold over in half, and roll up. Place rolled tortilla in baking dish. In a separate bowl, combine tomato sauce and enchilada sauce, and pour over top of tortillas. Sprinkle top with remaining cheese. Cover and freeze.
Thaw completely. Bake at 350 degrees for 30 minutes.
1 pork roast
BBQ sauce of your choice (1 bottle per 2 lbs. of pork)
Place roast in a crock pot and fill 1/3-1/2 with water. Cook on LOW overnight. Drain water and remove excess fat. Break apart roast with a wooden spoon. Pour sauce over pork and mix. Pour into gallon-size Ziploc bag and freeze.
Thaw. Heat and serve on buns. (Cole slaw is an optional topper if you want)
Our family prefers Montgomery Inn BBQ sauce.
Tuesday, April 28, 2009
Recipe from Mom's Budget.com
- 6 boneless pork chops
- 1/3 cup Dijon mustard
- 1 tbsp Worcestershire sauce
- 2/3 cup Italian seasoned bread crumbs (can use plain if that's all you have but add a dash of Italian seasoning)
- Option 1 - flash freezing separately - Place on cookie sheet flash freeze in the freezer. After a few hours, place the pork chops in a freezer bag or container.
- Option 2 - Slide 3-4 pork chops into a gallon-size Ziploc Bag. Press out air and freeze flat. If the chops are big, you'll need to put 3 per bag.
- Thaw in refrigerator or cook directly from freezer.
- Set your oven to the broil setting and allow to preheat.
- Place pork chops on a broiler pan (or use a cookie sheet with a baking rack on top to allow the drippings to fall) and broil each side for 10-12 minutes or until pork chops are thoroughly cooked inside. (Adjust time depending on whether you thawed first or took directly from freezer.)
If the pieces of chicken are too big, you might want to cut them up before cooking. I recommend GRILLING these for the best results. They make yummy kabobs - I make ours with the chicken, onions, red bell peppers, mushrooms and pineapple. Use the marinade to baste them! Enjoy!
Yields 6 servings:(or roughly 12 kabobs)
1/2 cup olive oil
1 cup of WHITE grape juice
1/2 cup soy sauce
1 tsp. powdered ginger
1 Tbsp. dry mustard
1 tsp. ground black pepper
4 cloves of garlic, crushed or minced fine (I cheat and use the already prepared garlic in the jar -> 2 tsp = 4 cloves)
1/8 - 1/4 cup of sesame seeds (I think 1/8 cup is plenty)
1/2 cup green onions, tops and all
6 boneless, skinless chicken breasts
Combine all marinade ingredients and mix well. Place chicken breasts in 1 gallon size Ziploc freezer bag. Pour marinade over top of chicken. Remove excess air from bag, seal, and freeze. I mix mine around inside the bag a couple of times to make sure it gets all over the chicken.
(*** Don't throw out the marinade - you need it to baste the chicken with***)
Thaw completely! If making kabobs, cut chicken into bite size pieces, add veggies/fruit of your choice to the skewers, and save marinade to baste kabobs with. If just grilling, cook till completely done, making sure to baste often with reserved marinade.
I serve these with rice and black beans!