Baked Ziti with Chicken in Queso Sauce by Jen

*Repeat from Missy - April 2010

Ingredients:

2 Cups Shredded Chicken (cooked)
2 Cans Cream of Chicken Soup
1 Can Mild RO*TEL
2 inches Velveeta "cheese"
2 Cups Shredded Cheese
1 Box Ziti Noodles (cooked as directed on box)

Assembly: Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, RO*TEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!!

Freezing Instructions: Mix shredded chicken, soup, RO*TEL, and melted Velveeta and place wet ingredients into a freezer safe container or bag. Place into freezer. On baking day, thaw completely. Cook Ziti as directed on the box and drain. Stir together ziti with thawed ingredients and place in oven safe dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese.

Chicken Parmesan with Noodles

Ingredients: 

4 - 6 boneless skinless chicken breasts

1/3 cup olive oil

1 clove of garlic (crushed)

3/4 cup bread crumbs (fine - can be Italian)

1/2-3/4 cup Parmesan cheese

2 Tbsp. of minced parsley

1/4 tsp. ground thyme

1/8 tsp. pepper

1 jar of 3 Cheese Prego sauce

1/2 cup of Parmesan cheese

Assembly:

1. Mix olive oil and garlic in shallow dish. Mix other dry ingredients in similar bowl for coating. Dip chicken in oil, then in mix. Place in 9x13 baking dish.  Cover and freeze.

Serving Day:

1. Thaw completely. Remove foil and plastic wrap. Bake - 400 degrees for 20 minutes. Turn meat and continue baking for 20 minutes more.

2. While chicken is baking, heat sauce in pan. Pour sauce and sprinkle 1/2 cup of Parmesan cheese over chicken the last 5 minutes of baking.

3. Serve over spaghetti noodles.

Tuscan Style 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.  To do this, I lay a large piece of Glad Press 'n Seal on my counter.    Place 4 breasts on top.  Cover with another piece of Press 'n Seal.  Seal well around the edges.  Pound meat with a meat tenderizer.  (I'm sure you can tell - Mine is over 20 years old!)  Move chicken to a tray lined with waxed paper.  I ran out, so I had to use foil.  Foil works, is not ideal for later steps.

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.  Place chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.

 

Serving Day:

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. 

 

Layered Enchilada Bake by Jen

Recipe from: www.kraftfoods.com
Servings: 8

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Assembly:
Heat oven to 400ºF.  Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.  Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.  Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. 
   

Bake from Frozen:

Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

 

Serving Day:

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. OR follow bake from frozen directions.

Smoked Sausage Skillet Supper by Beth

Ingredients:
16 oz. smoked sausage (I used turkey), sliced into coins
1/2 c. onion, chopped
1/4 c. plus 2 T. butter
2 cans green beans (16 oz each), drained
3 c. diced, cooked potatoes
1/4 c. plus 2 T. flour
1 1/4 tsp. salt
3 c. milk
Assembly:
Saute sausage and onion in butter in large skillet until onion is tender and sausage is golden around edges.  Remove from heat.  While cooling sausage slightly, layer green beans and potatoes in gallon size Ziploc bag.  With slotted spoon, remove sausage from pan and add to bag.  In same skillet (with remaining butter), stir in flour and salt until smooth.  Gradually add milk and cook over low heat, stirring constantly with whisk.  Bring to boil and boil for 2 min.  Remove from heat and cool slightly.  Pour sauce over contents of freezer bag.  Allow to cool completely before sealing bag.  Lay flat to freeze.
Day of serving:
Thaw completely.  Transfer to large skillet (or stockpot) and heat until heated through.  You may need to add a little milk if mixture becomes too thick.

Beef Fajitas by Amy

Ingredients: 
1.5 pounds of tip sirloin sliced into strips 
1 bell pepper sliced into strips 
1 onion sliced into strips 
1 packet of fajita seasoning 
1 cup of water. 
1 pack of tortillas 
1 bag of cheese 

Assembly: Mix the fajita seasoning and 1 cup of water in a bowl.  Combine this mix and the beef strips in a gallon Ziploc bag.  Put the vegetables in a quart-size Ziploc bag.  Freeze these bags.

Serving Day: Thaw both bags.  Put 1-2 tablespoon of oil in a large skillet. Preheat skillet. Put beef mixture in the hot skillet.  Cook until brown.  Remove beef.  Put 1 tablespoon of oil in the skillet.  Put the vegetables in the hot skillet.  Cook until tender.  Add the beef.  Cook for a little longer.  Scoop into tortillas, add cheese if desired.

Veggie Calzones by Wendy

Ingredients:
1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 oz) tomato paste
1 cup (4 oz.) shredded Monterrey Jack cheese
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 lb. each) frozen bread dough, thawed
1 egg
1 tablespoon water

Assembly:
1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender.  Add tomatoes; cook and stir for 3 minutes.  Stir in tomato paste; set aside.  Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces.  Toll each piece into a 7 in. circle.  Spoon a scant 1/2 cup vegetable mixture and 1/4 cup cheese mixture over one side of each circle.  Brush edges of dough with water; fold dough over filling and press edges with a fork to seal.  Place calzones 3 in. apart on greased baking sheets.  Cover and let rise in a warm place for 20 minutes.
3.  Whisk egg and water; brush over calzones.  Bake at 375 degrees for 15 minutes.  Remove desired number of calzones from baking sheet and cool.  Bake the remaining calzones 18-22 minutes longer or until golden brown.  Serve immediately.  Place cooled calzones in freezer bags.  May be frozen for up to 3 months.

To serve frozen calzones: 
Place 2 inch apart on a greased baking sheet.  Bake at 350 degrees for 30-35 minutes or until golden brown. 

Yield:  8 servings

Chicken Penne Al Fresco by Wendy

Ingredients:
4 garlic cloves, peeled or pressed
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta, (any tube shaped pasta requiring 9-11 min. cook time may be be substituted.)
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay (3/4 cup chicken broth may be substituted.)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups lightly packed fresh basil leaves
1 oz. Parmesan Cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts

Assembly:
1.  Spray Covered Microwave Dish with olive oil, then add garlic and tomatoes.  Cover; microwave on high 4-5 minutes.  Crush tomatoes and put in gallon size Ziploc bag with broth, wine, chicken, salt and black pepper.
2.  Put pasta in a quart size Ziploc bag. Coarsely chop basil and put in sandwich Ziploc bag with grated Parmesan Cheese.  I then put all 3 bags in another gallon size Ziploc bag.  Freeze.

Serving Day:
Thaw completely.  Two options to cook, microwave OR stove top:
Microwave:  Put broth mixture in covered dish with pasta.  Heat in microwave 16-18 minutes or until pasta is tender, stirring after 10 minutes.  Remove baking dish and add Parmesan cheese and basil mixture to dish.  Mix and serve. 
Stove top:  Put broth mixture in pot and heat till boiling.  Add pasta, cook until pasta is tender.  Add Parmesan cheese and basil mixture to pan and serve.

Lil' Cheddar Meat Loaves by Wendy

(This is a re-do of Jen's Lil Cheddar Meat Loaves)
Ingredients:
2 eggs
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup saltines, crushed
1/2 cup chopped onion
1/2 teaspoon salt
1.5 pounds ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard

Assembly:
In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; Pour into sandwich size Ziploc bag.

Serving Day:
Bake, uncovered, at 350° for 45 minutes or until no pink remains and a meat thermometer reads 160°.

Acorn Squash Soup by Jen

Recipe from: Taste of Home 2002 Quick Cooking Annual Recipes

Prep/Total Time: 30 min.

Yield: 6 Servings (I doubled this recipe to serve 6 adults)      

        

Ingredients:

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon Dill Weed
• 1/4 teaspoon curry powder
• Dash cayenne pepper
• 2 cups chicken broth
• 1 can (12 ounces) evaporated milk
• 3 cups mashed cooked acorn squash
• Salt and pepper to taste
• 5 bacon strips, cooked and crumbled

Assembly: 

• In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
• In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.

Serving Day:

Thaw, Heat through, garnish with bacon and serve.

Chicken Crescent Squares by Beth

I doubled this recipe for our group.

Ingredients:
3 oz. cream cheese, softened
3 T. butter, divided into 2T. & 1T., then melted
2 c. chicken, cooked and cubed
1/4 t. salt
1/8 t. pepper
2 T. milk
1 T. onion, chopped (I used dried, minced onion)
8 oz. refrigerated crescent rolls (Recipe Creations works best)
1/2 c. seasoned croutons, crushed

Assembly:
Blend cream cheese and 2 T. butter until smooth.  Add next 5 ingredients and mix well.  With pizza cutter, cut dough into 4 rectangles. (If using perforated dough, divide into 4 rectangles and firmly press perforations to seal).  Spoon 1/2 c. chicken mixture onto center of each rectangle.  Pull four corners of dough to top center of meat mixture and twist slightly.  Pinch edges together to seal.  Brush top with remaining 1 T. melted butter.  Sprinkle with crouton crumbs.  Bake at 350 for 15-18 min. or just to the point before they get browned.  Cool completely.  Freeze on cookie sheet. Once frozen, transfer to freezer bag. (If not freezing, bake at 350 for 20-25 min).

Serving Day:
Preheat oven to 350.  Place frozen squares on cookie sheet and bake 35-40 min. until golden brown and filling is sizzling.

Hearty Macaroni Bake by Jackie

adapted from http://www.tasteofhome.com/Recipes/Hearty-Macaroni-Casserole

Ingredients:1 pkg. (7 1/4 oz.) macaroni and cheese dinner mix + butter & milk as pkg. calls for
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 c. (4 oz.) shredded cheddar cheese
1 cup French Fried Onions

Assembly:
Prepare macaroni and cheese according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.

Spoon half of the mixture into greased 9x13 baking dish. Sprinkle with cheddar cheese. Top with remaining macaroni mixture. Cover and freeze for up to 3 months. Place French's Fried Onions into a pint size freezer Ziploc bag. Freeze.

 

Serving Day:

Thaw completely in the refrigerator. Remove from the refrigerator 30 minutes prior to baking. Bake covered at 350 for 30 minutes. Uncover & sprinkle French's Fried Onions (or 1 cup of cheddar cheese) on top. Bake 10 more minutes, or until heated through.

Breaded Ranch Chicken by Jen

Re-run from Breaded Ranch Chicken by Debbie

 

Ingredients:
3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 chicken breasts
1/2 cup butter or margarine, melted

Assembly:
In a shallow bowl, combine corn flakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat. Place in a greased 9 x 13 baking dish. You can freeze at this point.

Serving Day:
When ready to eat, thaw chicken completely. Bake uncovered in 350 degree oven for about 45 minutes. Enjoy!

Southern Living Turkey Chili by Amy

Ingredients:
1 medium onion, chopped
1 Tablespoon of vegetable oil
2 garlic cloves, chopped
1 pound of ground turkey
1 Tablespoon of chili powder
2 teaspoons of ground cumin
3 Tablespoons of tomato paste
1 (28 oz.) can of diced tomatoes
3 cans of kidney (dark and light) and chili beans - 1 of each - rinsed and drained- except for the chili beans
2 cups of chicken broth
1 teaspoon of salt
1/2 teaspoon of pepper

Assembly:
1. Saute chopped onion in hot oil in a large Dutch oven over medium-high heat for 5 minutes; add garlic - 1 minute.

2. Add turkey, chili powder, cumin, salt , and pepper - cook, stirring often, until meat crumbles and is no longer pink.

3. Stir in tomato paste - 2 minutes. Add tomatoes and cook for about 5 minutes.

4. Add the rest of the ingredients and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, 30 minutes.

*For your meal, I did not put in the chicken broth.  You will need to thaw the chili and add the broth.  Bring to a boil.  Cover, reduce heat to low and simmer, stirring occasionally - 30 minutes.

Beth's Beef Broccoli Lo Mein

Ingredients:
1 1/2 lb. boneless round steak, sliced into thin strips
3 T. cornstarch
3 T. soy sauce
1 t. garlic powder
4 c. cooked spaghetti (12 oz. uncooked)
2 t. dark sesame oil
3 c. broccoli florets
1/2 large onion, sliced vertically
3/4 c. beef broth
2 T. oyster sauce
1/4 c. brown sugar
1/4 c. soy sauce
1 T. cornstarch
1 t. ginger

Assembly:
Combine first 4 ingredients in resealable bag and marinade in fridge for at least 20 min.  If freezing, cook spaghetti noodles for 2-3 less minutes than the minimum time on the box directions.  Drain noodles, run under cold water, then toss with sesame oil until coated, dump into gallon size Ziploc bag.  In large skillet saute onion and broccoli (use a little cooking oil), until crisp tender, dump into freezer bag over noodles.  In the same skillet, cook steak over med-high heat and saute for about 5 min, or until done.  Dump cooked beef strips in bag over broccoli.  Combine beef broth, oyster sauce, brown sugar, soy sauce (1/4 c.), cornstarch (1 T.), and ginger in small saucepan.  Heat and whisk until all is dissolved, pour into bag over beef.  Seal bag and freeze flat.

Day of Serving:
Completely thaw.  Pour into glass serving dish (9x13 works well).  Pour 1/4 c. water into bag to get any residual sauce (plus, the dish needs more moisture).  Heat in microwave for 5 min.  Stir.  Heat another 5 min.  Stir and check temperature (adding additional time, if needed).

Jackie's Creamy Chicken Tortelloni with Peppers

Ingredients:
2 (9 oz.) packages BUITONI Refrigerated Chicken & Prosciutto Tortelloni

1 tablespoon extra-virgin olive oil
2 cups cooked, boneless, skinless chicken shredded
1 can Progresso Creamy Basil with Parmesan Cooking Sauce
1 (12oz)bag frozen 3 Pepper and Onion Blend

Assembly:
Combine chicken and cooking sauce in a quart size Ziploc freezer bag.  Freeze remaining ingredients in their original packages.  Place all items in a large 2.5 gallon Ziploc bag and lay flat to freeze.

Serving Day:
Thaw chicken/sauce packet and tortelloni only.  Keep peppers/onions frozen.  Cook tortelloni according to package instructions.  Keep hot.  Heat oil in large skillet over medium-high heat.  Cook peppers and onions until soft.  Add chicken and sauce until heated through.  Gently stir in tortelloni.  Enjoy!

Baked Mostaccioli by Jen

Adapted from www.food.com
This recipe serves 4 (So I 1-1/2 times the recipe for our freezer group)

Ingredients:

2 cups spaghetti sauce with meat (about 1-1 ½ lb. meat and 1 jar of sauce)
3 cups cooked mostaccioli noodles
3 tablespoons small curd cottage cheese or 3 tablespoons ricotta cheese
1 cup mozzarella cheese, shredded
Assembly:
Preheat oven to 350°F.
Mix all ingredients in a casserole dish, cover with Mozzarella.
Cover and freeze or Bake, covered if your cheese is browning too quickly, until browned and bubbly and heated through.

Serving Day:
Thaw completely. Preheat oven to 350°F  Bake, covered if your cheese is browning too quickly, until browned and bubbly and heated through.

Lipton Onion Burgers by Jackie

*adapted from recipe on box of Lipton Onion Soup Mix

Ingredients:(for 8 hamburger patties)
2 lbs fresh ground beef
1 packet Lipton Recipe Secrets Onion Soup Mix *see recipe below for homemade mix option
1/2 water
8 hamburger buns
Cheese, lettuce, tomato - whatever you like on your own burgers

Assembly:
1. Combine beef, water and seasoning packet in a large mixing bowl.
2. Use your mixer on low to mix ingredients thoroughly.
3. Lay out a pieces of wax paper (or parchment paper) on a cookie sheet.
4. Scoop eight 1/2 cup portions of the beef mixture.  Form into patties and place on lined cookie sheet.
5. Place cookie sheet of burgers into freezer to flash freeze.
6. When frozen solid, remove burgers from cookie sheet and place into a gallon size Ziploc freezer bag.

Serving Day:
Thaw patties completely.
Grill or broil.
To broil, put on greased broiler pan for about 6-7 minutes on each side.
To grill, cook over medium heat for 20 minutes or until cooked to your liking.
Add cheese, lettuce, tomato, mayo, or whatever you like on your burger!
Enjoy!

Dry Onion Soup Mix

★★★★★

Soups

Prep 5 m ∙ Cook 5 m ∙ Makes 4

Ingredients

• 1/4 cup dried onion flakes
• 2 tablespoons low-sodium beef bouillon granules
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper

Directions

1. Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Nutritional Info

Calories: 34 kcal 2%
Fat: 1.1 g 2%
Carbs: 4.5g 1%
Protein: 1.6 g 3%
Cholesterol: < 1 mg < 1%
Sodium: 81 mg 3%

Sent from Paprika Recipe Manager

Cheat Chicken and Dumplings by Beth

Ingredients:
1 box Betty Crocker Chicken Helper, Creamy Chicken and Noodles
1 c. wide egg noodles, uncooked
1 lb. raw chicken, cut into cubes
2 T. butter
1 c. water
2 c. milk
1 c. chicken broth
1 can cream of chicken soup
2 c. frozen mixed vegetables
1 pkg. Grands biscuits

Assembly:
Take out bag of noodles from the Chicken Helper and set aside to use on day of serving.  In large skillet, melt butter over medium heat.  Cook chicken until no longer pink.  Remove from heat and add the water, milk, broth, soup, and sauce packet from the Chicken Helper.  Stir until combined (no need to heat this up if freezing).  Add frozen veggies.  Carefully pour into gallon Ziploc bag.  Lay flat to freeze.

Serving Day:
Thaw above bag and pour into large skillet.  Add the noodles (from Chicken Helper as well as an extra 1 c. of wide egg noodles).  Bring to boil and simmer for 12 minutes, or until noodles are tender.  Meanwhile, prepare biscuits as instructed on can.  Serve chicken noodles over an open Grand biscuit.

Mexican Chicken with Black Bean Filling by Amy

Ingredients:
1 1/2 pounds of boneless chicken (3-4 chicken breasts)
3 teaspoons of cumin
1 teaspoon of chili powder
1 1/2 teaspoons of salt
1/4 teaspoon pepper
1 can of black beans (rinsed and drained)
1 bag of frozen corn
1 jar (32 oz) of salsa

Optional Ingredients: To be put with meal AFTER IT IS COOKED! 
1 bag of shredded cheese
1 bag of tortilla chips

Assembly:
1. Make a "rub" with the 4 spices and rub on the chicken breasts - place in a crock pot.
2. Add the other ingredients (except chips and cheese) and mix.
3. Cook on low for 10 hours or on high for 3-4 hours. Shred chicken during the last hour of cooking to give the meat more flavor.

If you want to freeze:
1. Cool chicken mixture.
2. Pour into Ziploc freezer bag.
3. Freeze.

*For our group, you will need to thaw ingredients and then start at #3 under "Steps".

Serving day:
1. Thaw overnight.
2. Heat mixture and serve over rice with shredded cheese on top or just eat with tortilla chips.

More ideas for the chicken filling:
1. Mexican pizza topping.
2. Tacos
3. Taco salad
4. Breakfast burrito