Ingredients:
2 tsp Olive Oil
2 C Chopped Onion
4 1/2 C Water
2 bags frozen Vegetables- I used a regular mixed veggie and one that contained Zucchini
1 1/2 tsp Dried Oregano
1/2 tsp Black Pepper
4 cloves of Garlic
2 14.5 oz cans of diced tomatoes, undrained
2 14.5 oz cans of Vegetable or Chicken Broth (I used Chicken.)
4 Tbsp Commercially Prepared Pesto
18 oz Cheese Tortellini, cooked
Assembly:
Heat Olive Oil in a large Dutch Oven (5 Qt). Add Onion and saute 4 min, or until tender. Add water and next seven ingredients, through broth. Cover, reduce heat and simmer 5 minutes, or until vegetables are tender. Add Pesto and Tortellini. Cover and simmer until heated, just a few minutes. At this point you can serve or allow it to cool and freeze.
On Serving Day:
Thaw, Reheat and enjoy. (We ate ours with Corn Bread.)
Adjustments:
The original recipe was half of the above. I received this amount from another freezer group and it fed my family of 6. The original recipe called for 2 diced zucchini and one bag of frozen vegetables. However I was able to find a vegetable variety that included zucchini and chose to use two bags of frozen vegetables instead. The original recipe also called for the tortellini to be uncooked and simmer in the broth after the vegetables are tender, but on the advice of my friend who gave it to us I chose to precook the tortellini. She has made this often and found she was consistently having to add additional broth after the tortellini was cooked to have enough liquid.
Showing posts with label Susan. Show all posts
Showing posts with label Susan. Show all posts
Monday, February 8, 2010
Wednesday, January 6, 2010
Barbecued Chicken Pasta by Susan
Ingredients:
15 oz Rigatoni, mostaccioli or other medium pasta shape
1 1/2 Tbsp
1 lb Boneless Skinless Chicken Breast, cut into 1/2" cubes
3/4 C Green Bell Pepper, cut into thin strips (julienne)
3/4 C Red Onion, cut into thin strips (julienne)
2 tsp Garlic, finely chopped
1 C Spaghetti Sauce
3/4 C Hickory Smoked Barbecue Sauce
3/4 C Provolone Cheese, Grated
3/4 C Smoked Gouda Cheese, Grated
4 1/2 Scallions, trimmed and sliced
2 Tbsp Dried cilantro leaves
Assembly:
Heat Oil in a large skillet over medium heat. Add chicken and saute, stirring occasionally, until browned on all sides, about 5 minutes. Add bell pepper, onion, and garlic and stir until pepper turns bright green, about 3 minutes. Add marinara sauce and barbecue sauce and heat just to boiling. Remove from heat. Grate cheeses and mix together.
If serving right away: Cook pasta in pot while preparing sauce above. (Use a pot large enough to combine sauce with pasta.) Reserve 1/4 cup of pasta water before draining. Return pasta to pot and combine with chicken mixture and cheese. Stir over low heat until pasta is coated with sauce. If necessary, add enough of reserved cooking liquid to make the sauce lightly coat the pasta. Transfer pasta to a serving bowl and top with scallions and cilantro.
If freezing: Allow sauce to cool. Mix in scallions and cilantro. Place in freezer bag and seal tightly. Place cheese in quart size freezer bag and store with sauce.
Serving Day: Thaw sauce and cheese. Prepare Pasta according to package directions. (Use pot large enough to combine sauce with pasta.) Reheat sauce. Before draining pasta reserve 1/4 cup of pasta water. Return pasta to pot and combine with chicken mixture and cheese. If necessary, add enough of reserved cooking liquid to make the sauce lightly coat the pasta. Serve.
EXTRA SAUCE: After finishing all six meals I panicked because they just didn't seem to have enough sauce for an entire box of pasta. The sauce really reduced while cooking. My family ate this tonight and I did not need to add extra pasta water or any sauce.
15 oz Rigatoni, mostaccioli or other medium pasta shape
1 1/2 Tbsp
1 lb Boneless Skinless Chicken Breast, cut into 1/2" cubes
3/4 C Green Bell Pepper, cut into thin strips (julienne)
3/4 C Red Onion, cut into thin strips (julienne)
2 tsp Garlic, finely chopped
1 C Spaghetti Sauce
3/4 C Hickory Smoked Barbecue Sauce
3/4 C Provolone Cheese, Grated
3/4 C Smoked Gouda Cheese, Grated
4 1/2 Scallions, trimmed and sliced
2 Tbsp Dried cilantro leaves
Assembly:
Heat Oil in a large skillet over medium heat. Add chicken and saute, stirring occasionally, until browned on all sides, about 5 minutes. Add bell pepper, onion, and garlic and stir until pepper turns bright green, about 3 minutes. Add marinara sauce and barbecue sauce and heat just to boiling. Remove from heat. Grate cheeses and mix together.
If serving right away: Cook pasta in pot while preparing sauce above. (Use a pot large enough to combine sauce with pasta.) Reserve 1/4 cup of pasta water before draining. Return pasta to pot and combine with chicken mixture and cheese. Stir over low heat until pasta is coated with sauce. If necessary, add enough of reserved cooking liquid to make the sauce lightly coat the pasta. Transfer pasta to a serving bowl and top with scallions and cilantro.
If freezing: Allow sauce to cool. Mix in scallions and cilantro. Place in freezer bag and seal tightly. Place cheese in quart size freezer bag and store with sauce.
Serving Day: Thaw sauce and cheese. Prepare Pasta according to package directions. (Use pot large enough to combine sauce with pasta.) Reheat sauce. Before draining pasta reserve 1/4 cup of pasta water. Return pasta to pot and combine with chicken mixture and cheese. If necessary, add enough of reserved cooking liquid to make the sauce lightly coat the pasta. Serve.
EXTRA SAUCE: After finishing all six meals I panicked because they just didn't seem to have enough sauce for an entire box of pasta. The sauce really reduced while cooking. My family ate this tonight and I did not need to add extra pasta water or any sauce.
Tuesday, December 8, 2009
Tasty Pork Tenderloin by Susan
From: Fix-It and Forget-It Lightly
Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot (Slow Cooker)
Rice
Assembly:
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.
To Freeze:
Allow the Tenderloin and sauce to cool. Place tenderloin in a freezer bag and pour sauce over the top.
Serving Day:
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.
Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot (Slow Cooker)
Rice
Assembly:
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.
To Freeze:
Allow the Tenderloin and sauce to cool. Place tenderloin in a freezer bag and pour sauce over the top.
Serving Day:
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.
Tuesday, November 3, 2009
Mexicalli Pie by Susan
Ingredients:
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
Assembly:
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
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
Assembly:
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
Wednesday, October 7, 2009
Rosemary Turkey Meatloaf by Susan
Ingredients:
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 egg
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 cup dried bread crumbs
Assembly:
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.
Serving Day:
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
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 egg
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 cup dried bread crumbs
Assembly:
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.
Serving Day:
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
Monday, August 31, 2009
Fiesta Spaghetti by Susan
Ingredients:
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
Assembly:
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.
Serving Day:
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
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
Assembly:
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.
Serving Day:
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
Monday, August 10, 2009
Pork Chops Hawaiian by Susan
Ingredients:
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
1/2 ketchup
1 1/2 Tbsp brown sugar
1 Tbsp cornstarch
2 Tbsp water
6 servings of rice
Assembly Day:
- 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.
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
1/2 ketchup
1 1/2 Tbsp brown sugar
1 Tbsp cornstarch
2 Tbsp water
6 servings of rice
Assembly Day:
- 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.
Wednesday, July 8, 2009
Chicken Lasagna by Susan
Ingredients:
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
olive oil
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
Assembly Day:
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.
To freeze:
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*****
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
olive oil
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
Assembly Day:
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.
To freeze:
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*****
Thursday, May 28, 2009
Pepsi Pot Roast by Susan
Ingredients:
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)
Assembly Day:
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.
5. Freeze
Serving Day:
1. Thaw completely
2. Reheat
3. Serve
From Fix it and Forget it Lightly
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)
Assembly Day:
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.
5. Freeze
Serving Day:
1. Thaw completely
2. Reheat
3. Serve
From Fix it and Forget it Lightly
Sunday, April 19, 2009
Hearty Beef 'n Cheese Crescent by Susan
Ingredients:
1 1/4 lb ground beef
1/3 c. chopped onion (I use what I have on hand: fresh, frozen, dried)
1/4 c. chopped green pepper (fresh or frozen)
15 oz can tomato sauce (original calls for 8oz, I didn't really read recipe for years and we like this)
15 oz can green beans (again calls for smaller, but we like the big can)
1/4 tsp garlic salt (can use garlic powder or fresh, adjust to taste. I used 1/2 - 3/4 tsp.)
1/4 tsp salt
1 can crescent dinner rolls
1 egg, lightly beaten
2 c. shredded cheddar cheese, DIVIDED
9" deep dish pie plate (others will work but may over flow or not hold all of the filling)
Assembly For Cooking IMMEDIATELY:
In large frying pan, brown beef, onion and pepper. Drain fat. Stir in tomato sauce, green beans, garlic, and salt. Simmer while preparing crust. Separate dough into 8 triangles. Place dough triangles into bottom and up sides of pie plate to form crust. Combine egg and ONE CUP of cheese. Spread over the crust. Spoon hot meat mixture into crust. Sprinkle with remaining cheese.
1/3 c. chopped onion (I use what I have on hand: fresh, frozen, dried)
1/4 c. chopped green pepper (fresh or frozen)
15 oz can tomato sauce (original calls for 8oz, I didn't really read recipe for years and we like this)
15 oz can green beans (again calls for smaller, but we like the big can)
1/4 tsp garlic salt (can use garlic powder or fresh, adjust to taste. I used 1/2 - 3/4 tsp.)
1/4 tsp salt
1 can crescent dinner rolls
1 egg, lightly beaten
2 c. shredded cheddar cheese, DIVIDED
9" deep dish pie plate (others will work but may over flow or not hold all of the filling)
Assembly For Cooking IMMEDIATELY:
In large frying pan, brown beef, onion and pepper. Drain fat. Stir in tomato sauce, green beans, garlic, and salt. Simmer while preparing crust. Separate dough into 8 triangles. Place dough triangles into bottom and up sides of pie plate to form crust. Combine egg and ONE CUP of cheese. Spread over the crust. Spoon hot meat mixture into crust. Sprinkle with remaining cheese.
Assembly For Freezing:
In large frying pan, brown beef, onion and peppers. Drain fat. Stir in tomato sauce, green beans, garlic, and salt. Simmer while preparing crust. Separate dough into 8 triangles. Spray bottom of pie pan with cooking spray. Place dough triangles into bottom and up sides of pie plate to form crust. Combine egg and ONE CUP of cheese. Spread over the crust. Spoon cooled meat mixture into crust. Sprinkle with remaining cheese. Cover tightly with heavy duty foil and freeze.
Serving Day:
Thaw completely. Bake 20-25 minutes at 375 degrees. Let stand 5 minutes before cutting.
This is a family favorite and I was inspired by Mel to try freezing it. One lesson learned is it will not thaw in 12 hours. Overnight would be best. I actually made it ahead, I know hard to believe, and it came out really well. So, I hope you enjoy it as much as we did and have a great May! I will see you when we are back!
Wednesday, April 8, 2009
Lemon BBQ Chicken by Susan
Ingredients:
1/2 cup canola oil
1/2 cup red wine vinegar
1/2 cup lemon juice
1/4 cup soy sauce (I used low sodium.)
2-3 cloves minced garlic
2 lbs. chicken tenderloins (Used because they thaw fast and marinade quick)
Box of Minute Rice
Assembly:
Combine all of the above ingredients in a large freezer bag and mush together. Add chicken to the bag and freeze.
Serving Day:
Place in fridge the night before and allow to thaw. Prepare Chicken on the grill and serve. Cook rice as package directs. You can boil the marinade for 5 minutes and serve it over the rice if you would like.
I'm not sure exactly who to give credit to as my Mom gave me this recipe and she got it from her friend Dottie Hall. So, thanks ladies!
1/2 cup canola oil
1/2 cup red wine vinegar
1/2 cup lemon juice
1/4 cup soy sauce (I used low sodium.)
2-3 cloves minced garlic
2 lbs. chicken tenderloins (Used because they thaw fast and marinade quick)
Box of Minute Rice
Assembly:
Combine all of the above ingredients in a large freezer bag and mush together. Add chicken to the bag and freeze.
Serving Day:
Place in fridge the night before and allow to thaw. Prepare Chicken on the grill and serve. Cook rice as package directs. You can boil the marinade for 5 minutes and serve it over the rice if you would like.
I'm not sure exactly who to give credit to as my Mom gave me this recipe and she got it from her friend Dottie Hall. So, thanks ladies!
Monday, March 9, 2009
Mexican Manicotti by Susan
Ingredients:
1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterrey Jack or Mexican style cheese
Assembly:
In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells.
If freezing: Cover & freeze.
If making this meal to eat without freezing: Assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Serving Day:
Thaw completely in refrigerator before baking. Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted
from: http://www.cdkitchen.com/
1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterrey Jack or Mexican style cheese
Assembly:
In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells.
If freezing: Cover & freeze.
If making this meal to eat without freezing: Assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Serving Day:
Thaw completely in refrigerator before baking. Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted
from: http://www.cdkitchen.com/
Saturday, January 31, 2009
Minestrone Soup by Susan
Ingredients:
3 14 oz cans beef broth
15 oz can red kidney beans, rinsed and drained
15 oz can garbanzo beans (chickpeas), rinsed and drained
14 1/2 oz can stewed tomatoes, undrained (I forgot to buy diced so I cut them for the kids)
11 1/2 oz can vegetable juice (V8)
6oz can tomato paste
2 tsp sugar
1 tsp dried Italian seasoning, crushed
1 1/2 cup loosely packed frozen mixed vegetables
2 cups cooked pasta (I used small shell pasta, again easier for the smaller kids)
2 cups fresh spinach leaves, cut into strips (I thawed out frozen chopped spinach)
Finely shredded Parmesan cheese (optional)
Assembly:
In a 4-qt Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasonings. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered about 10 minutes or until vegetables are tender.
To serve right away:
Stir in spinach and cooked pasta; heat through. If desired, sprinkle each serving with Parmesan cheese.
To freeze:
Stir in spinach and allow soup to cool. Stir in cooked pasta and place in freezer container.
Serving Day:
Allow soup to thaw completely. Heat and serve with a little Parmesan cheese sprinkled on each serving.
Recipe from Better Homes and Gardens New Cook Book, 75th Anniversary Edition, p. 505
3 14 oz cans beef broth
15 oz can red kidney beans, rinsed and drained
15 oz can garbanzo beans (chickpeas), rinsed and drained
14 1/2 oz can stewed tomatoes, undrained (I forgot to buy diced so I cut them for the kids)
11 1/2 oz can vegetable juice (V8)
6oz can tomato paste
2 tsp sugar
1 tsp dried Italian seasoning, crushed
1 1/2 cup loosely packed frozen mixed vegetables
2 cups cooked pasta (I used small shell pasta, again easier for the smaller kids)
2 cups fresh spinach leaves, cut into strips (I thawed out frozen chopped spinach)
Finely shredded Parmesan cheese (optional)
Assembly:
In a 4-qt Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasonings. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered about 10 minutes or until vegetables are tender.
To serve right away:
Stir in spinach and cooked pasta; heat through. If desired, sprinkle each serving with Parmesan cheese.
To freeze:
Stir in spinach and allow soup to cool. Stir in cooked pasta and place in freezer container.
Serving Day:
Allow soup to thaw completely. Heat and serve with a little Parmesan cheese sprinkled on each serving.
Recipe from Better Homes and Gardens New Cook Book, 75th Anniversary Edition, p. 505
Monday, January 5, 2009
Chicken Cacciatore by Susan
Ingredients:
6 boneless/skinless chicken breasts (cut into quarters)
1 can spaghetti sauce (I used the big one from Costco and split between 4 meals)
1 bell pepper (diced)
1 onion (diced)
1/4 cup red wine (I used Merlot)
1 tsp. Italian Seasonings
1 pkg. Spaghetti
Assembly:
Place all ingredients in a freezer bag. Seal and mush.
Serving Day:
Place cacciatore in crockpot, frozen, and cook all day on low. Serve with cooked spaghetti.
I apologize for not noting the website I got this off of. I will remember for next time.
6 boneless/skinless chicken breasts (cut into quarters)
1 can spaghetti sauce (I used the big one from Costco and split between 4 meals)
1 bell pepper (diced)
1 onion (diced)
1/4 cup red wine (I used Merlot)
1 tsp. Italian Seasonings
1 pkg. Spaghetti
Assembly:
Place all ingredients in a freezer bag. Seal and mush.
Serving Day:
Place cacciatore in crockpot, frozen, and cook all day on low. Serve with cooked spaghetti.
I apologize for not noting the website I got this off of. I will remember for next time.
Thursday, December 4, 2008
Beef Enchiladas by Susan
Ingredients:
1 lb Ground Beef
1/2 to 3/4 C Salsa (I used medium)
1 can Refried Beans (We like Old El Paso)
1 can Enchilada Sauce (Old El Paso- mild)
2-3 cups Mexican style Cheese (can use whatever you prefer)
8-10 Burrito Size Flour Tortillas
9x13 pan
Pam or other cooking spray
Assembly:
Brown beef in skillet.
Add salsa, 1/4 to 1/2 of enchilada sauce, and refried beans. Mix over heat until combined well.
Take one Tortilla, scoop meat/bean mixture onto one end, add small handful of cheese, and roll up. If your pan is shorter fold edges "burrito" style. Place Tortillas seam side down in pan.
Pour remaining Enchilada Sauce over the top of the Tortillas and top with remaining cheese. Cover tightly with foil.
Serving Day:
Thaw completely. Preheat oven to 350 degrees. Cook covered for 20-30 minutes until bubbly. Uncover and cook 5-10 more minutes or until cheese is browned.
This is a recipe we got from Chad's Mom and there is no "recipe". I did the best I could to measure, but we do cook this by eyeballing it, a little more/less won't hurt. We each have made changes and this is the way we like it best. I found some other Enchilada freezer recipes and followed their directions for assembly/serving day. I hope you enjoy it as much as we do.
1 lb Ground Beef
1/2 to 3/4 C Salsa (I used medium)
1 can Refried Beans (We like Old El Paso)
1 can Enchilada Sauce (Old El Paso- mild)
2-3 cups Mexican style Cheese (can use whatever you prefer)
8-10 Burrito Size Flour Tortillas
9x13 pan
Pam or other cooking spray
Assembly:
Brown beef in skillet.
Add salsa, 1/4 to 1/2 of enchilada sauce, and refried beans. Mix over heat until combined well.
Take one Tortilla, scoop meat/bean mixture onto one end, add small handful of cheese, and roll up. If your pan is shorter fold edges "burrito" style. Place Tortillas seam side down in pan.
Pour remaining Enchilada Sauce over the top of the Tortillas and top with remaining cheese. Cover tightly with foil.
Serving Day:
Thaw completely. Preheat oven to 350 degrees. Cook covered for 20-30 minutes until bubbly. Uncover and cook 5-10 more minutes or until cheese is browned.
This is a recipe we got from Chad's Mom and there is no "recipe". I did the best I could to measure, but we do cook this by eyeballing it, a little more/less won't hurt. We each have made changes and this is the way we like it best. I found some other Enchilada freezer recipes and followed their directions for assembly/serving day. I hope you enjoy it as much as we do.
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