**This is a good one to save for a crisp Fall or cold winter day!! I used mild reduced sodium taco seasoning, because I was afraid to make it too spicy for the others in the group. My family and I like all things spicy, so we spice ours up more:)**
This recipe is out of the first volume of "Don't Panic-Dinner's in the Freezer", bu Susie Martinez, Vanda Howell and Bonnie Garcia.
Original Recipe yields 4-5 servings (so I increased it by 1 1/2 times)
Ingredients:
1 1/5 pounds of ground beef (I used 85% lean)
1 large onion, chopped fine
1 1/2 pkgs. of mild (or choose the spice-level you like) taco seasoning- I used mild reduced sodium type.
2 Tablespoons of Tastefully Simple Garlic-Garlic- or you can use garlic powder to taste
ground black pepper to taste
1 1/2 (15oz) cans of diced tomatoes
1 1/2 (15 oz) cans of whole kernel corn
1 1/2 (15 oz) cans of kidney or red beans (you could also use navy beans and/or black beans)
1 (15oz.) can of water
1 small bag of Frito corn chips, shredded cheese, jalapenos, sour cream, and/or hot sauce- if desired as toppings on serving day.
Cooking Instructions:
Place chopped onions and beef in large skillet. Top with garlic-garlic seasoning or garlic powder, taco seasoning, and black pepper. Cook till meat is completely done. Drain well and set aside.
In a gallon size Zip lock Freezer bag, add all canned items (UNDRAINED) and the one can of water. Add drained beef/onion mixture and seal, removing as much air as possible. Also, gently knead bag to mix all ingredients. Lay flat on cookie sheet to freeze.
Serving Day:
Thaw completely. Then pour into a large saucepan/stock pot/crock pot and simmer for 30minutes-1 hour till hot and bubbly.
Top with Frito Corn chips, shredded cheese, jalapenos/hot sauce, and/or sour cream if desired.
I love serving this with corn muffins and a salad too!
Hope you all enjoy it and remember to spice it up more if you are like us and like your food hot and spicy!
Showing posts with label Tish. Show all posts
Showing posts with label Tish. Show all posts
Monday, September 6, 2010
Tuesday, August 10, 2010
Grilled Honey Lime Chicken-submitted by Tish
**This is one of my favorite easy grilling dishes that I got from my cookbook entitled, "Don't Panic MORE Dinner's in the Freezer"-by Susie Martinez, Vanda Howell, and Bonnie Garcia.**
(original recipe yields 4 servings, so I followed the instructions for 24 servings and then just divided it up into 4 portions for each of our families)
I am giving you the directions for 8 servings, since most of you need at least 6 servings. I used dried cilantro this time since I forgot to buy fresh at the store. It works just fine, but I do like fresh cilantro the best if given the option.
Ingredients:
8 boneless, skinless chicken breasts
1 cup of lime juice
1 cup of olive oil
1/2 cup of honey
1/2 cup of fresh cilantro, finely chopped or 1 T. dried cilantro
4 garlic cloves, minced
4 tsp. chopped jalapeno peppers
Assembly and Freezing Directions:
Mix all ingredients except chicken in a large bowl. Place chicken breasts in a large zip top bag and pour marinade over top. Seal bag, removing as much air as possible. Label and lay flat to freeze.
Serving Directions:
Thaw completely.Discard marinade. Grill over medium heat till chicken is tender and juices run clear.
**Delicious served as a whole chicken breast, but also is awesome when cut into strips and made into fajitas or a southwestern wrap with your favorite toppings!!**
(original recipe yields 4 servings, so I followed the instructions for 24 servings and then just divided it up into 4 portions for each of our families)
I am giving you the directions for 8 servings, since most of you need at least 6 servings. I used dried cilantro this time since I forgot to buy fresh at the store. It works just fine, but I do like fresh cilantro the best if given the option.
Ingredients:
8 boneless, skinless chicken breasts
1 cup of lime juice
1 cup of olive oil
1/2 cup of honey
1/2 cup of fresh cilantro, finely chopped or 1 T. dried cilantro
4 garlic cloves, minced
4 tsp. chopped jalapeno peppers
Assembly and Freezing Directions:
Mix all ingredients except chicken in a large bowl. Place chicken breasts in a large zip top bag and pour marinade over top. Seal bag, removing as much air as possible. Label and lay flat to freeze.
Serving Directions:
Thaw completely.Discard marinade. Grill over medium heat till chicken is tender and juices run clear.
**Delicious served as a whole chicken breast, but also is awesome when cut into strips and made into fajitas or a southwestern wrap with your favorite toppings!!**
Tuesday, July 6, 2010
Coke-a-Cola Pot Roast (aka.Pepsi Pot Roast)
***This recipe was originally submitted by Susan Lape. I used Coke a Cola instead of Pepsi simply due to personal preference. Any regular or diet Coke/Pepsi/or generic Coke/Pepsi-type soda will work just fine.***
Ingredients:
(1) 2-3 lb. pot roast (I used 2.5 pound chuck roasts for each recipe)
(1) pkg. of dry onion soup/dip mix
(2) cans of 98% fat-free cream of mushroom soup
(16 oz.) of regular or diet Coke/Pepsi/generic cola equivalent
Assembly/Cooking/Freezing Directions:
Mix soup/dip mix, both cans of soup, and cola together in a large mixing bowl. Place roast in a slow cooker/crock pot and pour soup mixture over top. Cover and cook on high 6 hours till it is falling apart. Then cool completely and place roast and its gravy into freezer bag, label and freeze.
Serving Directions:
Thaw completely and re-heat. Serve with mashed potatoes, veggies, and/or a salad. Or you can easily shred the beef for delicious sandwiches.
Enjoy.
Ingredients:
(1) 2-3 lb. pot roast (I used 2.5 pound chuck roasts for each recipe)
(1) pkg. of dry onion soup/dip mix
(2) cans of 98% fat-free cream of mushroom soup
(16 oz.) of regular or diet Coke/Pepsi/generic cola equivalent
Assembly/Cooking/Freezing Directions:
Mix soup/dip mix, both cans of soup, and cola together in a large mixing bowl. Place roast in a slow cooker/crock pot and pour soup mixture over top. Cover and cook on high 6 hours till it is falling apart. Then cool completely and place roast and its gravy into freezer bag, label and freeze.
Serving Directions:
Thaw completely and re-heat. Serve with mashed potatoes, veggies, and/or a salad. Or you can easily shred the beef for delicious sandwiches.
Enjoy.
Monday, May 31, 2010
Polynesian Turkey Burgers by Tish
**Submitted by Tish from the 30 Day Gourmet Freezer meal site!**
Servings: 6 (8 if you make the burgers smaller)
Ingredients:
1 1/2 pounds of ground turkey (I use the 93% lean, not the 99% lean so they will stay more moist during cooking)
1 cup plain bread crumbs
1 T. soy sauce
1/4 tsp. ground black pepper
1/4 tsp. garlic powder (NOT garlic salt - it would be too salty with the soy sauce)
1/2 tsp. ground ginger
1 cup of sweet and sour sauce (divided)
1 cup of crushed pineapple, DRAINED
Assembly: Combine turkey, bread crumbs, soy sauce, spices, and 1/4 cup of the sweet and sour sauce. Shape into 6-8 burgers.
For sauce: combine 3/4 cup of sweet and sour sauce with the 1 cup of drained, crushed pineapple.
Freezing: 1. Freezer raw burgers in Ziploc freezer bag to cook later OR 2. Cook burgers on grill, stovetop, or broiler and cool completely before placing into freezer bags.
Sauce: pour into a quart size freezer bag and label and freeze with burgers
Serving: Thaw burgers and sauce and cook OR warm the already cooked burgers. Warm the sauce on the stovetop or the microwave. Serve with or without sauce on top.
The kids can always add a piece of cheese and ketchup and skip the sauce if they want.
****I recommend grilling the burgers SLOWLY over LOW heat to help maintain their moisture****
ENJOY!
Servings: 6 (8 if you make the burgers smaller)
Ingredients:
1 1/2 pounds of ground turkey (I use the 93% lean, not the 99% lean so they will stay more moist during cooking)
1 cup plain bread crumbs
1 T. soy sauce
1/4 tsp. ground black pepper
1/4 tsp. garlic powder (NOT garlic salt - it would be too salty with the soy sauce)
1/2 tsp. ground ginger
1 cup of sweet and sour sauce (divided)
1 cup of crushed pineapple, DRAINED
Assembly: Combine turkey, bread crumbs, soy sauce, spices, and 1/4 cup of the sweet and sour sauce. Shape into 6-8 burgers.
For sauce: combine 3/4 cup of sweet and sour sauce with the 1 cup of drained, crushed pineapple.
Freezing: 1. Freezer raw burgers in Ziploc freezer bag to cook later OR 2. Cook burgers on grill, stovetop, or broiler and cool completely before placing into freezer bags.
Sauce: pour into a quart size freezer bag and label and freeze with burgers
Serving: Thaw burgers and sauce and cook OR warm the already cooked burgers. Warm the sauce on the stovetop or the microwave. Serve with or without sauce on top.
The kids can always add a piece of cheese and ketchup and skip the sauce if they want.
****I recommend grilling the burgers SLOWLY over LOW heat to help maintain their moisture****
ENJOY!
Monday, May 3, 2010
Colorado Style Beef Enchiladas by Tish
** This is from a new cookbook I recently found called "Don't Panic-Dinner's In the Freezer"
Ingredients:
1 1/4 pound lean ground beef
1 medium onion (about 3/4 cup), diced
3-4 T. taco seasoning
1/2 t. salt, or to taste
1/4 t. pepper, or to taste
1 small can of green chiles, chopped
1 6-8 oz. can of green chile salsa (or any picante or salsa can be substituted)- I used mild picante salsa
1/4 - 1/3 cup water
Vegetable oil, for quick frying
12 corn tortillas
1 pound of grated cheddar or Monterrey Jack cheese, divided
Sauce:
1 - 15 oz. can of mild red chile enchilada sauce
1 - 15 oz. can of mild or medium green enchilada sauce ( I used mild)
1/3 cup of sour cream
3 T. milk
yields 6-8 servings
Cooking Day Instructions:
Brown meat and onion in skillet on medium heat. While meat is browning, prepare sauce (see below).Drain meat and return to pan; add dry taco seasoning, salt, pepper, green chiles, green chile salsa (or salsa of your choice), and 1/4 to 1/3 cup of water. Mix well, cover, and simmer on very low heat for 15 minutes. Check meat mixture to see if most of the water has been absorbed. The meat should remain moist. Adjust seasonings at this point, if desired.
Cover and keep warm.
For sauce:
In a medium bowl, combine red and green enchilada sauces, sour cream and milk. Whisk till well blended and smooth. (you can add more sour cream or milk, if you prefer a less intense sauce)
In smaller pan, add 3-4 T. oil and heat over medium heat until hot. Using tongs, work quickly and dip each side of the corn tortillas in the hot oil (no more than 1-2 sec. per side). Promptly place tortillas on plate lined with paper towels to drain any excess oil.
Assembly and Freezing:
In a prepared 9x13 dish, pour 3/4 of the sauce on the bottom of the pan to cover it. Top with a single layer of tortillas. Top tortillas with 1/2 of the meat mixture, then sprinkle with some of the cheese. Repeat tortilla, meat, and cheese layers. Pour remaining sauce over top and top with remaining cheese. Cool completely. Then wrap pan in heavy aluminum foil and place in 2 gal Ziploc bag or wrap tightly in plastic wrap.
Serving Day:
Thaw completely. Bake @ 350 degrees for 20-25 minutes (or till cheese is bubbly and dish is heated all the way through. Can be served with shredded lettuce, diced tomatoes, sour cream and/or guacamole.
Ingredients:
1 1/4 pound lean ground beef
1 medium onion (about 3/4 cup), diced
3-4 T. taco seasoning
1/2 t. salt, or to taste
1/4 t. pepper, or to taste
1 small can of green chiles, chopped
1 6-8 oz. can of green chile salsa (or any picante or salsa can be substituted)- I used mild picante salsa
1/4 - 1/3 cup water
Vegetable oil, for quick frying
12 corn tortillas
1 pound of grated cheddar or Monterrey Jack cheese, divided
Sauce:
1 - 15 oz. can of mild red chile enchilada sauce
1 - 15 oz. can of mild or medium green enchilada sauce ( I used mild)
1/3 cup of sour cream
3 T. milk
yields 6-8 servings
Cooking Day Instructions:
Brown meat and onion in skillet on medium heat. While meat is browning, prepare sauce (see below).Drain meat and return to pan; add dry taco seasoning, salt, pepper, green chiles, green chile salsa (or salsa of your choice), and 1/4 to 1/3 cup of water. Mix well, cover, and simmer on very low heat for 15 minutes. Check meat mixture to see if most of the water has been absorbed. The meat should remain moist. Adjust seasonings at this point, if desired.
Cover and keep warm.
For sauce:
In a medium bowl, combine red and green enchilada sauces, sour cream and milk. Whisk till well blended and smooth. (you can add more sour cream or milk, if you prefer a less intense sauce)
In smaller pan, add 3-4 T. oil and heat over medium heat until hot. Using tongs, work quickly and dip each side of the corn tortillas in the hot oil (no more than 1-2 sec. per side). Promptly place tortillas on plate lined with paper towels to drain any excess oil.
Assembly and Freezing:
In a prepared 9x13 dish, pour 3/4 of the sauce on the bottom of the pan to cover it. Top with a single layer of tortillas. Top tortillas with 1/2 of the meat mixture, then sprinkle with some of the cheese. Repeat tortilla, meat, and cheese layers. Pour remaining sauce over top and top with remaining cheese. Cool completely. Then wrap pan in heavy aluminum foil and place in 2 gal Ziploc bag or wrap tightly in plastic wrap.
Serving Day:
Thaw completely. Bake @ 350 degrees for 20-25 minutes (or till cheese is bubbly and dish is heated all the way through. Can be served with shredded lettuce, diced tomatoes, sour cream and/or guacamole.
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.
Saturday, February 27, 2010
Tish's 3 Bean Chili
**This is NOT Cincinnati style chili - sorry to all of those of you are big fans. I hope you will like this one for a change of pace:)**
Ingredients:
1 pound of ground beef
1 whole medium onion, chopped finely
salt, pepper,chili powder (I use dark chili powder), and garlic powder to taste. (I never measure the amounts, so I will give you my best estimate: 1 to 1 1/2 tsp. salt, 1/2 to 1 tsp black pepper, 3 TBSP. chili powder, and 1 to 1 1/2 tsp garlic powder).
1 can of pinto beans
1 can of red beans
1 can of navy beans
1 can of petite diced tomatoes
another 2-3 TBSP of chili powder
6 oz. of beer (you can use non-alcoholic or all water if you prefer)
6 oz. water
1 tbsp brown sugar
Assembly/Cooking/Freezing Directions:
Season beef with salt, pepper, chili powder, and garlic powder. Add onions and brown. Then drain of any excess liquid. In a crock pot or large stock pot, add all the beans, tomatoes, additional chili powder,beer, water and brown sugar. Then simmer till hot. Cool and pour into freezer bags, then freeze.
Serving Directions:
Thaw completely then reheat. Or you can put it in frozen into a crock pot and heat till hot.
***We serve ours with cornbread and salad**
Enjoy!
Ingredients:
1 pound of ground beef
1 whole medium onion, chopped finely
salt, pepper,chili powder (I use dark chili powder), and garlic powder to taste. (I never measure the amounts, so I will give you my best estimate: 1 to 1 1/2 tsp. salt, 1/2 to 1 tsp black pepper, 3 TBSP. chili powder, and 1 to 1 1/2 tsp garlic powder).
1 can of pinto beans
1 can of red beans
1 can of navy beans
1 can of petite diced tomatoes
another 2-3 TBSP of chili powder
6 oz. of beer (you can use non-alcoholic or all water if you prefer)
6 oz. water
1 tbsp brown sugar
Assembly/Cooking/Freezing Directions:
Season beef with salt, pepper, chili powder, and garlic powder. Add onions and brown. Then drain of any excess liquid. In a crock pot or large stock pot, add all the beans, tomatoes, additional chili powder,beer, water and brown sugar. Then simmer till hot. Cool and pour into freezer bags, then freeze.
Serving Directions:
Thaw completely then reheat. Or you can put it in frozen into a crock pot and heat till hot.
***We serve ours with cornbread and salad**
Enjoy!
Sunday, January 3, 2010
Chuck Wagon Casserole by Tish
This recipe is from the Pampered Chef Stoneware Sensations Recipe Book: 1997
***Please note that the ingredient list below was DOUBLED from the original in order to make a 9x13 size dish***
Ingredients:
1 cup of chopped onion
1 cup of bell pepper: any color (We prefer red over green, so that is what I used)
2 lbs. of lean ground beef (I used 90% lean)
2 (15 1/2 oz.) cans of mild chili beans- IN SAUCE
1 1/2 cups of BBQ sauce (I used Montgomery Inn)
salt, black pepper and garlic powder to taste
2 pkgs of Jiffy corn bread mix (8 1/2 oz. each)
2 cans (11 oz. each) Mexican-style whole kernel corn, DRAINED
Cooking/Assembly and Freezing Directions:
In a large skillet, season ground beef with salt, pepper and garlic powder. Brown meat,peppers and onions till beef is no longer pink. DRAIN well. Return to skillet and add UN DRAINED beans and BBQ sauce, then heat through. Then pour cooled mixture into a gallon size freezer bag if freezing, or a 9 x 13 pan and continue on as below.
If cooking right away, make cornbread according to package directions. Then stir in DRAINED corn. Pour cornbread over meat mixture in the dish and bake at 400 degrees for 30 minutes.
Cooking Directions if frozen:
Thaw completely and then pour into a 9x 13 dish. Make cornbread per pkg. directions and stir in DRAINED corn. Pour over top of meat mixture and bake at 400 degrees for 30 minutes.
** To reduce fat and calories, I used lean ground round and I use skim milk when making my cornbread**
***Please note that the ingredient list below was DOUBLED from the original in order to make a 9x13 size dish***
Ingredients:
1 cup of chopped onion
1 cup of bell pepper: any color (We prefer red over green, so that is what I used)
2 lbs. of lean ground beef (I used 90% lean)
2 (15 1/2 oz.) cans of mild chili beans- IN SAUCE
1 1/2 cups of BBQ sauce (I used Montgomery Inn)
salt, black pepper and garlic powder to taste
2 pkgs of Jiffy corn bread mix (8 1/2 oz. each)
2 cans (11 oz. each) Mexican-style whole kernel corn, DRAINED
Cooking/Assembly and Freezing Directions:
In a large skillet, season ground beef with salt, pepper and garlic powder. Brown meat,peppers and onions till beef is no longer pink. DRAIN well. Return to skillet and add UN DRAINED beans and BBQ sauce, then heat through. Then pour cooled mixture into a gallon size freezer bag if freezing, or a 9 x 13 pan and continue on as below.
If cooking right away, make cornbread according to package directions. Then stir in DRAINED corn. Pour cornbread over meat mixture in the dish and bake at 400 degrees for 30 minutes.
Cooking Directions if frozen:
Thaw completely and then pour into a 9x 13 dish. Make cornbread per pkg. directions and stir in DRAINED corn. Pour over top of meat mixture and bake at 400 degrees for 30 minutes.
** To reduce fat and calories, I used lean ground round and I use skim milk when making my cornbread**
Monday, December 7, 2009
Pepperoni Side-by-Side Calzones-submitted by Tish
Ladies,
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.
Ingredients:
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:)
Freezing:
Let cool completely and wrap tightly in 2 layers of Heavy duty aluminum foil.
Serving Day:
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.
Enjoy!!!
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.
Ingredients:
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:)
Freezing:
Let cool completely and wrap tightly in 2 layers of Heavy duty aluminum foil.
Serving Day:
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.
Enjoy!!!
Sunday, November 29, 2009
Breaded Chicken Breasts by Tish
*** Ladies sorry I was a little late getting these to all of you and then I completely forgot to post the recipe. Just WAY TOOOOO much going on personally that time. Sorry for the delay.***
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!
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!
Monday, October 5, 2009
Pizza Mac-N-Cheese by Tish
What You Need!
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.
Prepare:
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 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.
Prepare:
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.
Tuesday, August 11, 2009
Chicken Potato Bake (a variation of pork chop potato bake)-submitted by Tish
Ladies,
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.
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.
Thursday, July 2, 2009
Beef Roll-Ups-submitted by Tish
Serves 6
Ingredients:
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
Assembly Day:
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.
Serving Day:
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!
Options:
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***
Ingredients:
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
Assembly Day:
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.
Serving Day:
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!
Options:
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***
Monday, June 1, 2009
Chicken Cordon Bleu Pockets-submitted by Tish
Yields: 12 pockets
Ingredients:
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)***
Assembly Day:
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.
Serving Day:
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.**
Ingredients:
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)***
Assembly Day:
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.
Serving Day:
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.**
Tuesday, April 28, 2009
Grilled Sesame Chicken by Tish
Note from Tish:
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)
Ingredients:
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
Assembly:
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.
Serving Day:
(*** 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!
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)
Ingredients:
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
Assembly:
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.
Serving Day:
(*** 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!
Monday, March 30, 2009
Mexican Lasagne by Tish
I got this recipe off of 30 Day gourmet.com. They have lots of good freezer meal recipe ideas!
Serves :6-8
Ingredients:
1 - 10 count package of flour tortillas (regular size, not the little taco size)
1 lb. ground beef (I use fairly lean ground beef)
1 cup of salsa (you choose your spice level - we like spicy at our house)
1 (15oz) can of tomato sauce
1 pkg of taco seasoning (regular or spicy, your choice)
1 (160z.) container of cottage cheese (I use 1% milk fat, large curd variety, but any will do)
2 eggs
1 tsp. oregano
1 1/2 cup of shredded cheese (I like Monterrey jack, but you can use whatever you like)
*** I also add a little black pepper (about 1/2 tsp.), dried basil (1 tsp.) and minced garlic (1-2 cloves, or to your taste) to the cottage cheese mixture for extra flavor***
Assembly:
Brown meat, drain and discard fat. Stir in the salsa, tomato sauce, and taco seasoning. Simmer 5 minutes, stirring frequently. In a separate bowl, mix cottage cheese, eggs, oregano, black pepper, dried basil, and minced garlic. Line the bottom of a lightly greased 9x13 or (2) 8x8 pans with HALF of the tortillas, overlapping the edges. Top with HALF of the meat mixture. Spoon ALL of the cottage cheese mixture over the beef. Arrange rest of tortillas over top of the cheese mixture. Top with the remaining meat sauce and distribute the shredded cheese over all.
Freezing Directions:
Cover pan tightly with heavy duty freezer wrap, foil and/or a 2 gallon freezer bag, label and freeze.
Serving Day:
Thaw and bake at 375 degrees for 35-45 minutes or till thoroughly heated through.
Serves :6-8
Ingredients:
1 - 10 count package of flour tortillas (regular size, not the little taco size)
1 lb. ground beef (I use fairly lean ground beef)
1 cup of salsa (you choose your spice level - we like spicy at our house)
1 (15oz) can of tomato sauce
1 pkg of taco seasoning (regular or spicy, your choice)
1 (160z.) container of cottage cheese (I use 1% milk fat, large curd variety, but any will do)
2 eggs
1 tsp. oregano
1 1/2 cup of shredded cheese (I like Monterrey jack, but you can use whatever you like)
*** I also add a little black pepper (about 1/2 tsp.), dried basil (1 tsp.) and minced garlic (1-2 cloves, or to your taste) to the cottage cheese mixture for extra flavor***
Assembly:
Brown meat, drain and discard fat. Stir in the salsa, tomato sauce, and taco seasoning. Simmer 5 minutes, stirring frequently. In a separate bowl, mix cottage cheese, eggs, oregano, black pepper, dried basil, and minced garlic. Line the bottom of a lightly greased 9x13 or (2) 8x8 pans with HALF of the tortillas, overlapping the edges. Top with HALF of the meat mixture. Spoon ALL of the cottage cheese mixture over the beef. Arrange rest of tortillas over top of the cheese mixture. Top with the remaining meat sauce and distribute the shredded cheese over all.
Freezing Directions:
Cover pan tightly with heavy duty freezer wrap, foil and/or a 2 gallon freezer bag, label and freeze.
Serving Day:
Thaw and bake at 375 degrees for 35-45 minutes or till thoroughly heated through.
Sunday, March 1, 2009
Kansas City Steak Soup - by Tish
Ingredients:
1 lb. lean ground beef (browned and drained of excess fat)
1.5 cups of chopped onion
4.5 cups of frozen mixed vegetables
3 - 3 1/2 cups of water
1.5 or 2 cans of stewed tomatoes, UNdrained (I also cut mine into bite size pieces)
1.5 cups of thinly sliced celery
2 beef bouillon cubes
1.5 tsp. black pepper
salt to taste (if desired)
I also used Tastefully Simple "Garlic Garlic" to add a little more flavor
1.5 cans of beef broth
3/4 cup all-purpose flour
Assembly:
Brown beef and onion in the bottom of your stock pot, and drain of any excess fat. Add veggies, water, tomatoes WITH liquid, celery, bouillon cubes, salt, pepper and garlic powder,if desired.
Bring to a boil. Whisk together flour and beef broth in a separate bowl till smooth. Add to beef mixture, stirring constantly. Return to a boil, then drop heat to low and simmer 15-45minutes, stirring frequently. Let cool completely and ladle into Freezer bags and freeze.
Serving Day:
Thaw and then re-heat in large saucepan, or you could take the frozen soup out of the freezer bag and put it into a slow cooker on low and let it thaw and re-heat that way.
**If the soup seems too thin after it is defrosted, just whisk some more flour into some warm water and stir it into the hot soup till it reaches the consistency you like.**
Yields : 6 servings
1 lb. lean ground beef (browned and drained of excess fat)
1.5 cups of chopped onion
4.5 cups of frozen mixed vegetables
3 - 3 1/2 cups of water
1.5 or 2 cans of stewed tomatoes, UNdrained (I also cut mine into bite size pieces)
1.5 cups of thinly sliced celery
2 beef bouillon cubes
1.5 tsp. black pepper
salt to taste (if desired)
I also used Tastefully Simple "Garlic Garlic" to add a little more flavor
1.5 cans of beef broth
3/4 cup all-purpose flour
Assembly:
Brown beef and onion in the bottom of your stock pot, and drain of any excess fat. Add veggies, water, tomatoes WITH liquid, celery, bouillon cubes, salt, pepper and garlic powder,if desired.
Bring to a boil. Whisk together flour and beef broth in a separate bowl till smooth. Add to beef mixture, stirring constantly. Return to a boil, then drop heat to low and simmer 15-45minutes, stirring frequently. Let cool completely and ladle into Freezer bags and freeze.
Serving Day:
Thaw and then re-heat in large saucepan, or you could take the frozen soup out of the freezer bag and put it into a slow cooker on low and let it thaw and re-heat that way.
**If the soup seems too thin after it is defrosted, just whisk some more flour into some warm water and stir it into the hot soup till it reaches the consistency you like.**
Yields : 6 servings
Friday, January 23, 2009
Creamy Chicken and Rice Casserole by Tish
Ingredients:
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 C. instant rice (raw)
6 boned or boneless chicken breasts
1 pkg. Lipton's onion soup mix
Assembly:
Use 10×15x2-inch baking pan. Put rice into pan raw. Mix 4 cans of soup together and pour over rice. Top with the chicken breasts. Sprinkle dry onion soup mix over the top. Cover tightly with aluminum foil and freeze if desired.
Serving Day:
Thaw completely and bake at 325-degrees till chicken is cooked through (1-2hours depending on the size of the chicken breasts and whether or not they are boneless).
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 C. instant rice (raw)
6 boned or boneless chicken breasts
1 pkg. Lipton's onion soup mix
Assembly:
Use 10×15x2-inch baking pan. Put rice into pan raw. Mix 4 cans of soup together and pour over rice. Top with the chicken breasts. Sprinkle dry onion soup mix over the top. Cover tightly with aluminum foil and freeze if desired.
Serving Day:
Thaw completely and bake at 325-degrees till chicken is cooked through (1-2hours depending on the size of the chicken breasts and whether or not they are boneless).
Monday, January 5, 2009
Southwestern Chili Casserole by Tish
Yields : 8 servings
Ingredients:
2 pounds of ground beef
salt and pepper to taste
1-2 medium onions, chopped
4-6 tsp. chili power (depending on how spicy you like it)
2 (16oz.) cans of diced tomatoes, drained
2 (4 oz.) cans of chopped green chilies, drained
2 cans (16-17oz.) whole kernel corn, drained
8 (soft taco -burrito size) flour tortillas
8 ounces (2 cups) of shredded cheddar (or any) cheese
garnishes: sour cream, cilantro, and/or salsa
Cooking Directions:
Place ground beef in a large skillet along with onions and salt and pepper to taste and brown till meat is no longer pink and onions are soft. DRAIN well. Sprinkle on desired amount of chili powder. (I also use a little bit of Pampered Chef Southwestern Seasoning Blend and some Tastefully Simple Garlic-Garlic seasoning, since my family likes a little more kick to their food.)
Add drained tomatoes, chilies, and corn and bring to a boil. Then remove from heat and let cool.
Freezing Directions:
Place cooled meat mixture in large zip top freezer bag, making sure to get as much air out as possible. Place your tortillas and your cheese in separate freezer bags, if you choose to freeze them.
Serving Day:
Completely thaw meat mixture (and tortillas and cheese, if you froze them)
Preheat oven to 375 degrees.
Lightly grease your casserole pan.
Line bottom of pan with 2 tortillas.
Spoon on approximately 1/4th of meat mixture, followed by 1/4th of cheese. Repeat layering of tortillas, meat and cheese, ending with meat mixture. Save the last portion of cheese for later.
COVER and bake at 375 degrees for 20-30 minutes till hot and bubbly.
Remove foil and top with remaining cheese. Return to oven just long enough to melt cheese.
Garnish with sour cream, cilantro, and/or salsa if desired.
Note: I don't recommend assembling this dish entirely and then freezing it due to the potential of the tortillas getting soggy during defrosting!
Ingredients:
2 pounds of ground beef
salt and pepper to taste
1-2 medium onions, chopped
4-6 tsp. chili power (depending on how spicy you like it)
2 (16oz.) cans of diced tomatoes, drained
2 (4 oz.) cans of chopped green chilies, drained
2 cans (16-17oz.) whole kernel corn, drained
8 (soft taco -burrito size) flour tortillas
8 ounces (2 cups) of shredded cheddar (or any) cheese
garnishes: sour cream, cilantro, and/or salsa
Cooking Directions:
Place ground beef in a large skillet along with onions and salt and pepper to taste and brown till meat is no longer pink and onions are soft. DRAIN well. Sprinkle on desired amount of chili powder. (I also use a little bit of Pampered Chef Southwestern Seasoning Blend and some Tastefully Simple Garlic-Garlic seasoning, since my family likes a little more kick to their food.)
Add drained tomatoes, chilies, and corn and bring to a boil. Then remove from heat and let cool.
Freezing Directions:
Place cooled meat mixture in large zip top freezer bag, making sure to get as much air out as possible. Place your tortillas and your cheese in separate freezer bags, if you choose to freeze them.
Serving Day:
Completely thaw meat mixture (and tortillas and cheese, if you froze them)
Preheat oven to 375 degrees.
Lightly grease your casserole pan.
Line bottom of pan with 2 tortillas.
Spoon on approximately 1/4th of meat mixture, followed by 1/4th of cheese. Repeat layering of tortillas, meat and cheese, ending with meat mixture. Save the last portion of cheese for later.
COVER and bake at 375 degrees for 20-30 minutes till hot and bubbly.
Remove foil and top with remaining cheese. Return to oven just long enough to melt cheese.
Garnish with sour cream, cilantro, and/or salsa if desired.
Note: I don't recommend assembling this dish entirely and then freezing it due to the potential of the tortillas getting soggy during defrosting!
Tuesday, December 2, 2008
Potato and Ham Soup by Tish
Yields 6 Servings
Ingredients:
6 potatoes, diced (I use the small bagged Yukon Gold kind)
2 carrots, peeled and sliced
2 stalks of celery, diced
1/2 cup of onion, diced
6 cups of water
4 t. chicken bouillon granules, regular or low sodium variety
1/2 t. dried thyme
1/2 t. dried parsley flakes
black pepper to taste
1 cup of diced ham
3/4 cup of evaporated skim milk
1/4 cup of flour
Assembly:
Place all ingredients, except evaporated milk and flour, in a large stock pot and bring to a rolling boil. Reduce heat to medium and cook till potatoes are tender. In a separate bowl, whisk together evaporated milk and flour till there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thicken slightly.
Freezing Instructions:
Cool soup completely. Then pour into family sized freezer bags or rigid containers and freeze.
Serving Day:
Thaw soup completely and reheat over low in a saucepan or in the microwave. Add shredded cheese on top if so desired. Serve with a salad and warm bread to round out the meal. Enjoy!
Ingredients:
6 potatoes, diced (I use the small bagged Yukon Gold kind)
2 carrots, peeled and sliced
2 stalks of celery, diced
1/2 cup of onion, diced
6 cups of water
4 t. chicken bouillon granules, regular or low sodium variety
1/2 t. dried thyme
1/2 t. dried parsley flakes
black pepper to taste
1 cup of diced ham
3/4 cup of evaporated skim milk
1/4 cup of flour
Assembly:
Place all ingredients, except evaporated milk and flour, in a large stock pot and bring to a rolling boil. Reduce heat to medium and cook till potatoes are tender. In a separate bowl, whisk together evaporated milk and flour till there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thicken slightly.
Freezing Instructions:
Cool soup completely. Then pour into family sized freezer bags or rigid containers and freeze.
Serving Day:
Thaw soup completely and reheat over low in a saucepan or in the microwave. Add shredded cheese on top if so desired. Serve with a salad and warm bread to round out the meal. Enjoy!
Subscribe to:
Posts (Atom)