Rerun: Chicken Pot Pie by Jackie

Please see this link for recipe. https://freezerfriendz.blogspot.com/2016/01/chicken-pot-pie-by-jackie.html

Jackie's Not So Spicy, Spicy Beef Roast

Ingredients:
3 pound top round roast
1 tablespoons cracked black peppercorns (use 2 Tbsp. if you like it spicy)
2 cloves garlic, minced
3 tablespoons balsamic vinegar
4 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard

Assembly:
Combine pepper and garlic. 
Cut shallow slits in roast. 
Rub with pepper/garlic mixture.
Place roast in gallon size Ziploc freezer bag.
Combine remaining ingredients.
Pour over meat.
Freeze.

Serving Day:
Thaw completely. Place in slow cooker.  Pour juices over roast.  Cook on low 8-10 hours.  Cut thin slices against the grain. Return to au jus in crockpot until ready to serve.  Place meat slices on platter to serve.  If desired, pour au jus into gravy bowl to be drizzled over meat.

Baked Potato Soup by Jackie

Ingredients:
1-(2lb.) bag hash brown potatoes, or 6 left over baked potatoes (remove skin and chop)
1/2 c. celery, chopped
1/2 c. chopped onions
1 1/2 (14 1/2 oz.) cans chicken broth (21 3/4oz. total)
2 c. milk
1 garlic clove, pressed
3/4 tsp. salt
1/2 tsp. ground black pepper
1 c. light sour cream
1 c. shredded cheddar cheese
1-8 oz. package diced ham or 6 slices of cooked and crumbled bacon

Assembly:
Mix celery, onion, chicken broth, milk, garlic, sour cream, ham, salt and pepper in a gallon size Ziploc freezer bag.  Add  potatoes and mix. Remove all air from bag, seal and lay flat on a cookie sheet to freeze. Place cheddar cheese into pint size freezer bag and freeze.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Simmer for 15 minutes.  Sprinkle cheese on top of each serving. 

* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.

Tuscan Chicken by Jackie

*adapted from original recipe by Once A Month Mom http://onceamonthmom.com/hellmanns-tuscan-glazed-chicken/

Ingredients:

1/3 cup Hellmann’s Real Mayonnaise

3 Tbsp. diced roasted red peppers

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried parsley

pinch crushed red pepper flakes

6 boneless, skinless chicken breast halves

Assembly:
Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.
Here is a method I've found successful for flattening chicken.

1. Lay a large piece of Glad Press 'n Seal on the counter.   
2. Place 6 breasts on top. 
3. Cover with another piece of Press 'n Seal.
4. Seal well around the edges.  
5. Pound meat with a meat tenderizer.  Move chicken to a tray lined with parchment paper. 

Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts. 

Place tray in the freezer and flash freeze the chicken.  This means, leave chicken in freezer until each piece is individually frozen.  This usually takes 3-4 hours.  Place frozen chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.

Serving Day:

Option 1:  Take out the number of chicken breasts that you would like to cook.  Place them in a baking dish.  If any of the topping is stuck to bag, try to add it to the top of the chicken breasts.  Thaw completely.  Bake at 425 for 20-25 minutes or until cooked through.

Option 2:  Cook from frozen.  Bake on 425 for 45 minutes, or until internal temperature reaches 165-170 degrees. 

Ravioli Bake by Jackie

Ingredients:
1 medium green pepper, chopped
1/2 c. chopped onion
1 tsp. olive oil
1 garlic clove, minced
1 jar (26-28 oz.) spaghetti sauce
1 (25oz.) pkg. of beef ravioli
2 c. shredded mozzarella cheese
16 (1/2") slices of French baguette
1/4 c. butter
1/2 c. shredded Parmesan cheese

Assembly:
Heat oil in skillet.  Sauté onion, peppers and garlic until veggies are tender.
Stir in spaghetti sauce and ravioli.
Place one layer of mixture in 9x13 baking dish.
Add layer of mozzarella cheese.
Add layer of remaining ravioli mixture.
Cover, label and freeze.
Place bread in quart size Ziploc bag.  Place Parmesan in snack size Ziploc bag.  Place both of these bags and butter into a gallon size Ziploc freezer bag.  Label and freeze.

Serving Day:
Thaw.  Bake covered pan of ravioli in 400 degree oven for 15 minutes or until ravioli is warm.  Uncover.  Melt butter.  Toss bread in butter to coat evenly.  Arrange bread slices standing up around the outer edge of pan.  Press them slightly into ravioli mixture.  Sprinkle Parmesan cheese over entire pan, including bread.  Bake uncovered for 15 minutes or until the mixture is bubbling and the bread is crisp and golden brown.

Jake's Backyard Burgers by Jackie

Ingredients: 
2 lbs Ground Beef
1 tsp Garlic Salt
1 1/2 tsp Onion powder
1 tsp black pepper
1 tsp Garlic Powder
1 1/2  tbs Worcestershire sauce
                 
Assembly:
Mix all ingredients in large bowl.  Divide mixture into 8 (1/2 c.) portions. 
Press into 8 burger patties.  Lay flat on a lined baking sheet.  Flash freeze. 
Place frozen patties into Ziploc freezer bag.  Place buns into Ziploc freezer bag. 

This pic is from different burgers I made.  Forgot to take photo of this recipe, so I thought this would suffice for now.  LOL!

Serving Day:
Thaw completely or cook from frozen.  Grill until done to your liking.  Enjoy! 

BBQ Ranch Chicken by Jackie

Want a chicken recipe that is super easy and full of flavor?  Try this! I tasted this chicken a few years ago on a sample day at Sam's Club.  It was SO good that I asked the employee who made it for the recipe.  Meijer has Sweet Baby Ray's BBQ Sauce on sale for 88¢ this week, so it seemed like the perfect time to make it for my Freezer Friendz.  🌝

Ingredients:

Photo of the finished product to come soon.

6 chicken breasts, rinsed and trimmed
1 c. Hidden Valley Ranch Dressing
1 c. Sweet Baby Ray's Original BBQ Sauce

Assembly: 
Pour dressing and BBQ sauce into gallon size Ziploc freezer bag.  Mix well.  Place chicken breasts into bag.  Seal bag.  Make sure all chicken is well coated with sauce.  Freeze flat.

Serving Day:
Thaw completely.  Grill until cooked through.

Teriyaki Meatballs by Jackie

 Do you love an easy meal? As a mom of four active children, I sure do!   

My slow cooker saves dinnertime for us on a regular basis, especially now, with the busyness of summer! Freezer Friend, Jen, first made this recipe back in 2011, as a baked dish. I decided to try it in the slow cooker and it worked perfectly!  I hope you enjoy this delicious, colorful dish as much as we do!

Meatball Ingredients:

36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)

1 large can of pineapple chucks and juice

1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)

2 cups of frozen 3 pepper and onion blend  

Assembly ~ Meatballs:

Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze bag standing up, so it can easily be put into slow cooker while still frozen. 

Serving Day ~ Meatballs:

Option 1: Cook from thawed:

Thaw completely. Pour meatball mixture into a 9x13 baking dish.  Bake covered at 350 for 30-45 minutes. Serve over the cooked rice.

 

Option 2: Cook from frozen:

Pour frozen meatball mixture into slow cooker.  Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Serve both options over prepared rice.

Rice Ingredients:

1 bag of  rice

1 Tbsp. butter

1 tsp. salt

Assembly ~ Rice:  

Place rice, butter and salt into quart size freezer bag.  Freeze flat.

Serving Day ~ Rice: 

(Note to Freezer Friendz Swap Group: I already added butter and salt into your bags of rice.)

Stove Top Directions:

Add rice and 3 1/3c. water in a saucepan.  Stir and bring to a boil.  Lower heat to simmer.  Cover and simmer for 20 minutes or until all water is absorbed.  Remove from heat and let stand covered for 5 minutes. 

Microwave Directions:

Add rice and 3 1/3 c. water to microwave safe container.  Stir and cover.  Cook on High (100%) power for 5 minutes.  Cook on Medium (50%) power for 30 minutes.  Remove from microwave and let stand covered for 5 minutes.

Cilantro Lime Chicken by Jackie

This recipe is one of our family favorites!  You can eat the chicken breasts as is or try one of the many ways we have enjoyed it.  One of our favorites is to serve it over rice with a little sprinkle of shredded cheddar cheese sprinkled on top.  We've also enjoyed it shredded as taco meat wrapped in soft tortillas.  My kids really love it shredded and served with tortilla chips.  However you choose to serve it, I hope you love it as much as we do!

Ingredients:
One 24-ounce jar medium or mild salsa

Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat

                                                   

Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.

 *Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html

Chicken, Broccoli, Bacon & Potato Bake by Jackie

Recipe adapted from http://www.kyleecooks.com/freezer-meals-chicken-broccoli-bacon/.
 

Ingredients:

5 cups diced red potatoes 3 cups diced boneless skinless chicken breast 2 cups frozen broccoli 1/3 cup cooked, crumbled bacon 1/4 cup sliced onion 1½ cups shredded cheddar cheese ½ tsp salt ¼ tsp pepper ½ tsp garlic powder ½ cup heavy cream 2 Tbsp butter, cut into small pieces

 

 

Assembly:

• Grease 9x13in. foil baking pan.
• Layer ingredients in pan in this order: potatoes, chicken, broccoli, bacon, onion.
• In a small bowl, mix salt, pepper, and garlic powder into the heavy cream. 
• Pour heavy cream over ingredients.
• Top with pieces of butter.
• Sprinkle cheese on top.
• Cover with foil.  Label and freeze.

Serving Day:  

Bake on 350, covered for one hour or until chicken is cooked through and potatoes are tender.

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 taco size tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.

Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla.  Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. Cover burritos with remaining enchilada sauce (about 3 Tbsp.) and top with shredded cheese.
Cover with foil pan lid. Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Baked Potato Soup by Jackie

Ingredients:
1-(2lb.) bag hash brown potatoes, or 6 left over baked potatoes (remove skin and chop)
1/2 c. celery, chopped
1/2 c. chopped onions or green onions with tops thinly sliced
1 1/2 (14 1/2 oz.) cans chicken broth (21 3/4oz. total)
2 c. milk
1 garlic clove, pressed
3/4 tsp. salt
1/2 tsp. ground black pepper
1 c. light sour cream
1 c. shredded cheddar cheese
1-8 oz. package diced ham or 6 slices of cooked and crumbled bacon

Assembly:
Place celery, chicken broth, milk, garlic, salt and pepper in a gallon size Ziploc freezer bag.  Add  potatoes and mix. Remove all air from bag, seal and lay flat on a cookie sheet to freeze. Place cheddar cheese into pint size freezer bag and freeze. Freeze ham or bacon in pint size freezer bag. Place all 3 bags into 2 gallon freezer bag to keep it all together.  Have container of sour cream 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 until boiling. Simmer for 15 minutes.  If using bacon, sprinkle on top of each serving, along with the cheese. 



* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook and was a rerun of earlier recipe made by Wendy.

Best Marinated Chicken by Jackie

**Recipe adapted from http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/

Ingredients:
½ c. extra virgin olive oil

½ c. balsamic vinegar (or other vinegar)

¼ c. soy sauce

¼ c. Worcestershire sauce

⅛ c. lemon juice

¾ c. brown sugar

2 tsp. dried rosemary

2 tbsp. Dijon mustard

2 tsp. salt

1 tsp. ground black pepper

2 tsp. garlic powder

6 boneless, skinless chicken breasts

Assembly:
Trim chicken breasts.  Place in gallon size Ziploc freezer bag.  Mix remaining ingredients in a bowl.  Pour over chicken.  Seal bag.  Lay flat, label and freeze. 

Serving Day:
Thaw completely. Grill or bake until cooked through. 

Italian Steak Sandwiches by Jackie

*Adapted from http://www.tasteofhome.com/recipes/italian-steak-sandwiches/print#

Ingredients: 

2 Tbsp. olive oil

3 garlic cloves, minced
1/8 + 1/16 tsp. crushed red pepper flakes
1 lb. sliced deli roast beef
3/4 c. beef broth
3 Tbsp. red wine or additional beef broth
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. dried oregano
1/8 + 1/16 tsp. pepper
6 sandwich rolls, split
6 slices provolone cheese

Assembly: 

Heat oil in large skillet. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through.  Cool.  Place meat and juices into quart size Ziploc freezer bag.  Place cheese slices into Ziploc sandwich bag.  Place package of rolls, meat bag and cheese bag into 2 gallon freezer bag.  Label.  Lay flat to freeze.

Serving Day:
Thaw.  Heat meat in small pan.  Bake rolls until lightly browned.  Place beef slices on rolls; drizzle with broth mixture. Top with cheese.

Hearty Beef and Potato Bake by Jackie

Ingredients: 

This is what it looks like before adding the topping.
I didn't have a picture of it with the cheese and onions. 

2 cups cooked ground beef
3/4 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
3/4 tsp. dried thyme leaves
1/2 tsp. pepper
16 oz. bag frozen, mixed vegetables
1 18 oz. jar beef gravy
6 cups hot mashed potatoes (I made them in the slowcooker with this recipe: http://www.food.com/recipe/vs-do-ahead-slow-cooker-mashed-potatoes-196153)
2 cups French's fried onions, divided
1 cup shredded cheddar cheese, divided

Assembly: 
Brown ground beef with 3/4 c. chopped onion and garlic.
Mix 1/2 cup of fried onions and 1 cup of cheese into the potatoes.
Spread potato mixture in the bottom and on the sides of a greased 9"x13" aluminum pan to form a shell.
Mix gravy, meat, veggies and seasonings together and pour into potato shell.
Cover and freeze.
Place remaining cheese and fried onions in separate small freezer bags.

Serving Day:
Thaw completely.
Preheat oven to 350 degrees.
Bake uncovered for 30 minutes, or until heated through.
Top with remaining cheese and fried onions.
Bake for 3 minutes, or until cheese is melted and onions are golden brown.

Chicken, Broccoli & Bacon Pasta by Jackie

*Adapted from http://juliasalbum.com/2015/07/creamy-broccoli-chicken-and-bacon-pasta-recipe/

Ingredients: 
3 c. chicken, cooked and shredded
4 cloves fresh garlic, minced or 4 tsp. store bought, minced garlic in jar
1 c. heavy cream
1 c. milk
1 1/2 c. Kraft Italian 5 Cheese shredded cheese
12 oz fettuccine
2 cups frozen broccoli florets
1 c. cooked, bacon crumbles
1/2 tsp. salt

1/8 tsp. pepper

Assembly:
Mix heavy cream, milk, and minced garlic in a small saucepan.  Bring to a boil. Add cheese and stir until completely melted. Stir in salt and pepper. Add chicken. Mix until chicken is coated.  Cool. Pour into a quart size Ziploc freezer bag.  Add bacon to a snack size Ziploc bag.  Add broccoli to a sandwich size Ziploc bag. Place all three bags into a gallon size Ziploc freezer bag and label. Freeze flat.

Serving Day:
Thaw chicken and bacon bags only.  Cook pasta according to instructions. Add broccoli during the last 4 minutes of cooking time.  Drain.  Heat up chicken bag.  Add chicken and bacon to cooked pasta. Mix gently.

Rosemary Citrus Chicken by Jackie

This month, I decided to make a rerun of a healthy, citrus chicken dish.  

I think this dish is SO pretty!  It makes me smile every time I make it!  

The whole recipe can be found here:

http://freezerfriendz.blogspot.com/2015/04/rosemary-citrus-chicken-by-jackie.html

Brazilian Steakhouse Chicken by Jackie

Ingredients: 
6 chicken breasts
1/4 cup McCormick Grill Mates Brazilian Steakhouse Seasoning
1/4 cup vegetable oil
1/4 cup water
1 Tblsp. red wine vinegar

Assembly: 
Rinse and trim chicken.  Place in one gallon Ziploc freezer bag.  Mix all remaining ingredients in bowl.  Pour over chicken.  Freeze flat.

Serving Day:
Thaw completely.  Grill until done.

Beef Smoked Sausage Primavera by Jackie

This is a rerun of a summer favorite.  You can find the recipe here: http://freezerfriendz.blogspot.com/2015/06/smoked-beef-sausage-primavera-by-jackie.html

Chicken Tortilla Rollups by Jackie

Ingredients: 
2 cups chicken, cooked and shredded
1 can cream of chicken soup
1 small can chopped green chilies
2 cups shredded cheddar, divided
6-8 burrito size tortillas

Assembly: 
Combine all ingredients in a bowl, except 1 cup cheese and tortillas.
Divide mixture evenly among 6-8 burrito tortillas.
Spread mixture down the center of the tortilla.
Roll up burritos and place seam side down in aluminum freezer pan.
Sprinkle remaining cheese over top.
Cover with aluminum lid.  If you don't have one of these, you can cover with a layer of plastic wrap and a layer of aluminum foil.

Serving Day:
From Frozen: Bake, uncovered, in preheated 350 degree oven for 30-40 minutes or until warmed through.  
From Thawed: Bake, uncovered, in preheated 350 degree oven for 20-30 minutes or until warmed through.

**Hint: You can also make this without the chilies.  We just like the extra flavor they add to the dish.