Ingredients:
2 Cups Shredded Chicken (cooked)
2 Cans Cream of Chicken Soup
1 Can Mild RO*TEL
2 inches Velveeta "cheese"
2 Cups Shredded Cheese
1 Box Ziti Noodles (cooked as directed on box)
Directions:
Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, RO*TEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake@35o for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!!
Freezing Instructions:
Mix shredded chicken, cooked Ziti, soup, RO*TEL, and melted Velveeta and place wet ingredients into a freezer safe container. Place into freezer. On baking day, thaw completely and place in oven safe dish. Bake as directed and serve.
ENJOY!!!
Thursday, April 29, 2010
Monday, April 26, 2010
Rerun: Bisquick Chicken Tenders & Mac-n-Cheese from Mags
Please leave your comments at the original post.
This recipe was first shared back in July:
http://freezerfriendz.blogspot.com/2009/07/bisquick-chicken-tenders-mac-n-cheese.html
You can find cooking directions there as well.
I did pan-fry a batch (instead of baking) - they were DELICIOUS that way too!
Enjoy!
:) Mags
This recipe was first shared back in July:
http://freezerfriendz.blogspot.com/2009/07/bisquick-chicken-tenders-mac-n-cheese.html
You can find cooking directions there as well.
I did pan-fry a batch (instead of baking) - they were DELICIOUS that way too!
Enjoy!
:) Mags
Tuesday, April 6, 2010
Spaghetti Casserole by Tish
** This meal is from the 30 Day Gourmet freezer meals site. I hope you and your family enjoy it!**
Serves 6-8
Ingredients:
12 oz. Spaghetti COOKED (I cook till slightly Under-done) and broken into 2 inch pieces
1 egg, beaten
1/3 cup Parmesan cheese
2 T. butter
12 oz. can of tomato paste
1 1/2 c. water
1 T. dried oregano
1 1/2 t. garlic powder
1 T. sugar
24 oz. cottage cheese (any variety)
3 3/4 c. COOKED and drained ground beef (*1 lb. UNcooked beef= 2 1/2 c cooked beef*)
8 oz. shredded mozzarella cheese
Assembly Directions:
Cook Spaghetti till slightly UNDER-done. Drain and place in the bottom of a lightly greased 9x13 pan. In separate bowl, mix melted butter, beaten egg, and Parmesan cheese and a little salt and pepper to taste. (Note: beat egg first, then add melted butter SLOWLY and whisking well, then add the other ingredients. Do this so you don't scramble the eggs)
spread this mixture over the noodles. Layer the cottage cheese over this layer.
In a separate bowl, combine tomato paste, water, oregano, garlic powder and sugar. Add cooked, DRAINED ground beef. Layer tomato mixture over cottage cheese.
Freezing and Cooking Directions:
To Freeze: Wrap pan in heavy duty Aluminum foil or put pan down inside a 2 gallon freezer bag. Put mozzarella cheese in a separate freezer bag. Label and freeze.
To serve: Thaw casserole and place on a cookie sheet. Bake COVERED at 350 degrees for 35-40 minutes,(during last 10 minutes, remove foil and add mozzarella cheese, then return to oven for remaining cook time). Can be cooked from from frozen, just follow same instructions and increase the cooking time to 55-60 minutes.
Serves 6-8
Ingredients:
12 oz. Spaghetti COOKED (I cook till slightly Under-done) and broken into 2 inch pieces
1 egg, beaten
1/3 cup Parmesan cheese
2 T. butter
12 oz. can of tomato paste
1 1/2 c. water
1 T. dried oregano
1 1/2 t. garlic powder
1 T. sugar
24 oz. cottage cheese (any variety)
3 3/4 c. COOKED and drained ground beef (*1 lb. UNcooked beef= 2 1/2 c cooked beef*)
8 oz. shredded mozzarella cheese
Assembly Directions:
Cook Spaghetti till slightly UNDER-done. Drain and place in the bottom of a lightly greased 9x13 pan. In separate bowl, mix melted butter, beaten egg, and Parmesan cheese and a little salt and pepper to taste. (Note: beat egg first, then add melted butter SLOWLY and whisking well, then add the other ingredients. Do this so you don't scramble the eggs)
spread this mixture over the noodles. Layer the cottage cheese over this layer.
In a separate bowl, combine tomato paste, water, oregano, garlic powder and sugar. Add cooked, DRAINED ground beef. Layer tomato mixture over cottage cheese.
Freezing and Cooking Directions:
To Freeze: Wrap pan in heavy duty Aluminum foil or put pan down inside a 2 gallon freezer bag. Put mozzarella cheese in a separate freezer bag. Label and freeze.
To serve: Thaw casserole and place on a cookie sheet. Bake COVERED at 350 degrees for 35-40 minutes,(during last 10 minutes, remove foil and add mozzarella cheese, then return to oven for remaining cook time). Can be cooked from from frozen, just follow same instructions and increase the cooking time to 55-60 minutes.
Monday, April 5, 2010
Chicken Tortellini Soup by Jen
Ingredients:
4 cups chicken broth or stock
3 cups water
1/3 cup green onion, chopped
1/2 tsp. basil leaves
2 cloves minced garlic
2 cups chicken breast (this can be 1/2 lb. of chicken or 2 cans of chicken)
1 pkg. (9 oz.) refrigerated three cheese tortellini
1 cup frozen peas
2 cans cream of chicken soup
Assembly:
Bring broth, water, onion, basil, minced garlic to boil in large 3 qt. saucepan.
Add pasta; reduce heat to medium uncovered cook 4 min.
Stir in chicken, peas, soup into the boiling water for the least 5 minutes of the cooking time. Stir occasionally. Remove from heat. Season with pepper.
If your soup is too thin, add 2 Tblsp of cornstarch and 1/2 cup water to thicken.
Freezer Friends:
Thaw and Enjoy!
I didn't cook the pasta the entire time, b/c of the reheating process.
4 cups chicken broth or stock
3 cups water
1/3 cup green onion, chopped
1/2 tsp. basil leaves
2 cloves minced garlic
2 cups chicken breast (this can be 1/2 lb. of chicken or 2 cans of chicken)
1 pkg. (9 oz.) refrigerated three cheese tortellini
1 cup frozen peas
2 cans cream of chicken soup
Assembly:
Bring broth, water, onion, basil, minced garlic to boil in large 3 qt. saucepan.
Add pasta; reduce heat to medium uncovered cook 4 min.
Stir in chicken, peas, soup into the boiling water for the least 5 minutes of the cooking time. Stir occasionally. Remove from heat. Season with pepper.
If your soup is too thin, add 2 Tblsp of cornstarch and 1/2 cup water to thicken.
Freezer Friends:
Thaw and Enjoy!
I didn't cook the pasta the entire time, b/c of the reheating process.
Chicken Tetrazzini by Amy
Adapted from Southern Living
Ingredients:
1 (16 oz.) package of thin spaghetti
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
2 Tbsp. of butter or olive oil
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) jar of Alfredo sauce
1/2 cup chicken broth
1/4 cup of Marsala cooking wine
1/4 tsp. of pepper
Assembly:
1. Preheat oven to 350 degrees. Prepare pasta according to package directions.
2. Meanwhile, saute onions and mushrooms in 2 Tbsp. of butter or olive oil for 4 to 5 minutes or until tender.
3. Stir together chicken, 1/2 cup Parmesan cheese, and onion/mushroom mixture.
4. Stir together last 5 ingredients into the chicken mixture.
5. Stir in pasta.
6. Spoon mixture into 9x13 slightly greased baking dish.
7. Top with 1/2 cup Parmesan cheese.
8. Bake at 350 degrees for 35 minutes or until bubbly.
*If freezing, place mixture in a slightly greased 9x13 foil pan. Cool completely and then place plastic wrap and then foil on top. Seal tightly. When you are ready to eat the tetrazzini, thaw dish completely and then top with 1/2 cup Parmesan cheese.
Serving Day:
Thaw completely. Bake in a preheated oven of 350 degrees for 35 minutes or until bubbly.
Serving size: 6 servings
Ingredients:
1 (16 oz.) package of thin spaghetti
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
2 Tbsp. of butter or olive oil
1 (8 0z.) package of sliced Bella mushrooms
1 cup diced onions
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) jar of Alfredo sauce
1/2 cup chicken broth
1/4 cup of Marsala cooking wine
1/4 tsp. of pepper
Assembly:
1. Preheat oven to 350 degrees. Prepare pasta according to package directions.
2. Meanwhile, saute onions and mushrooms in 2 Tbsp. of butter or olive oil for 4 to 5 minutes or until tender.
3. Stir together chicken, 1/2 cup Parmesan cheese, and onion/mushroom mixture.
4. Stir together last 5 ingredients into the chicken mixture.
5. Stir in pasta.
6. Spoon mixture into 9x13 slightly greased baking dish.
7. Top with 1/2 cup Parmesan cheese.
8. Bake at 350 degrees for 35 minutes or until bubbly.
*If freezing, place mixture in a slightly greased 9x13 foil pan. Cool completely and then place plastic wrap and then foil on top. Seal tightly. When you are ready to eat the tetrazzini, thaw dish completely and then top with 1/2 cup Parmesan cheese.
Serving Day:
Thaw completely. Bake in a preheated oven of 350 degrees for 35 minutes or until bubbly.
Serving size: 6 servings
Easy Beef Stroganoff by Wendy
Make-Ahead Ground Beef
1 med. onion
1 lb. ground beef or ground turkey
1 garlic clove, pressed
1. Chop onions.
2. Place onions, beef and garlic into a 12" skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
Prepare and Freeze:
To ground beef, add:
8oz. Sliced mushrooms
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup water
1 tsp. ground paprika
1/2 tsp. salt
1/4 tsp coarsely ground black pepper
Combine in large resealable plastic bag. Freeze for up to three months.
Defrost
Microwave packet on Defrost (30% power) 8-10 minutes or until softened. Pour into 10" Skillet and bring to a simmer over medium heat. (If cooking immediately, combine ingredients in 10"Skillet and bring to a simmer over medium heat).
Finish and Serve
Nutrients per serving (excluding optional ingredients): Calories 400, Total Fat 22 g, Saturated Fat 11 g, Cholesterol 110 mg, Carbohydrate 27 g, Sodium 660 mg, Fiber 2 g.
This is a Pampered Chef Recipe.
1 med. onion
1 lb. ground beef or ground turkey
1 garlic clove, pressed
1. Chop onions.
2. Place onions, beef and garlic into a 12" skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
Prepare and Freeze:
To ground beef, add:
8oz. Sliced mushrooms
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup water
1 tsp. ground paprika
1/2 tsp. salt
1/4 tsp coarsely ground black pepper
Combine in large resealable plastic bag. Freeze for up to three months.
Defrost
Microwave packet on Defrost (30% power) 8-10 minutes or until softened. Pour into 10" Skillet and bring to a simmer over medium heat. (If cooking immediately, combine ingredients in 10"Skillet and bring to a simmer over medium heat).
Finish and Serve
- Stir 8 oz. sour cream into beef mixture.
- Cook 1 lb. egg noodles; drain. Toss with 1/4 cup snipped fresh parsley and 2 tbsp melted butter.(Optional)
- Spoon stroganoff over noodles and sprinkle wit additional paprika and parsley, if desired.
Nutrients per serving (excluding optional ingredients): Calories 400, Total Fat 22 g, Saturated Fat 11 g, Cholesterol 110 mg, Carbohydrate 27 g, Sodium 660 mg, Fiber 2 g.
This is a Pampered Chef Recipe.
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