Freezer Friendz: March 2012

Wednesday, March 28, 2012

Pepsi Pot Roast by Amy Sauve

Ingredients:
3-4 lb. pot roast
1 envelope of dry onion soup mix
1 can cream of mushroom soup
12 oz. can Pepsi or other cola

Assembly:
1. Place meat in ziploc bag.
2. Top with onio soup mix, mushroom soup and Pepsi.
3. Freeze.

Serving Day:
1. Completely thaw bag.
2. Pour content of bag into crock pot.
3. Cover. Cook on High for 6 hours.

*You can peel and cut potatoes to put in the crock pot during the cooking time.

Sunday, March 11, 2012

Chicken Tortellini Casserole by Beth

Ingredients:
1 pkg (18-19 oz) frozen cheese filled tortellini
8 oz. Mexican blend shredded cheese, divided
2-3 c. cooked chicken, shredded or cubed
¾ c. onion, chopped
2 T. butter
2 T. flour
1 T. chicken bouillon granules
1 ¾ c. chicken broth
1 can cream of chicken soup
1 can (4 oz) mushrooms, drained
½ c. sour cream

Assembly:
Put frozen tortellini in boiling water for about 3-5 min, drain. Place in bottom of greased 9x13 pan. On top of noodles, sprinkle ½ c. cheese and then chicken. Cook onion in saucepan with butter until tender, add flour. Gradually whisk in bouillon and chicken broth and bring to boil over medium heat. Boil for 2 min. Add soup, mushrooms, sour cream and 1 c. cheese. Pour sauce over chicken/noodles, sprinkle with remaining ½ c. cheese. Cover pan with a layer of plastic wrap and a layer of aluminum foil. Freeze.

Serving Day:
Thaw completely. Bake at 350 for 45 min. or until golden and bubbly.

Friday, March 9, 2012

Taco Soup by Jen (Rerun)

via Julie Clark's Taco Soup

This is a rerun from 2008. See the following link for cooking instructions:
http://freezerfriendz.blogspot.com/2008/07/julies-taco-soup.html

Thursday, March 8, 2012

Rosemary & Roasted Garlic Pork Chops by Jackie

Ingredients:
1 pkg. Kraft Fresh Take Cheese & Breadcrumb Mix, Rosemary & Roasted Garlic flavor
1 egg, beaten
6 pork chops, 1/2" thick *

Assembly:
Dip pork chops in egg. Coat both sides with Fresh Take mix. Place flat in gallon size Ziploc freezer bag, so that no pork chops are stacked. Freeze flat.

Serving Day:
Thaw completely. Bake on 375 for 28-30 minutes or until cooked through. DO NOT turn during baking.

*If pork chops are thinner, cook for less time.

Tuesday, March 6, 2012

Chicken and Broccoli Dinner by Wendy

Foil-Pack Chicken and Broccoli Dinner (15)

Ingredients:
1 pkg. stuffing mix, chicken flavor
1 cup water
10 pcs. chicken tenders
4 cups broccoli
1 cup shredded cheddar cheese
4 slices bacon, cooked
4 Tablespoons Ranch dressing

Assembly:
Combine stuffing mix and water. Pour in 8x8 Pan. Top with seasoned chicken tenders. Top chicken with broccoli. Top broccoli with cheese. Crumble bacon over cheese. Drizzle with Ranch dressing. Cover with foil. Freeze or bake at 400 degrees for 1 hour.

To Serve from Frozen:
Thaw completely. Bake at 400 degrees for 1 hour.

Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

Meet The Freezer Friendz!