Freezer Friendz Inclement Weather Procedure

In the event of school delays or closings due to weather, we will follow the plan below:

If any district involving one of our swappers is delayed, we will meet at 11:00 on the originally scheduled swap day. Currently those schools include Mason and CHCA.

If any district involving one of our swappers is closed, we will meet the following Thursday at the originally scheduled time. Currently those schools include: Mason & CHCA.

Rerun: Um Um Skillet by Jackie

Go to this link for serving day instructions and leave your comments there.
http://freezerfriendz.blogspot.com/2009/01/um-um-skillet-by-jackie.html

Fettuccine Alfredo with Chicken & Broccoli by Jen

Serves 4, so I made it 1 1/2 times.

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips (~2 cups)
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) cream cheese, cubed
3 Tbsp. grated parmesan cheese, divided
2 cups chopped cooked broccoli before serving.
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp. parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

DRAIN pasta; place in large bowl. Add chicken mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

FREEZER FRIENDZ: Cook pasta. Cook broccoli. Thaw or simmer chicken/cream sauce mixture over low heat. Drain pasta; place in large bowl. Add chicken/cream mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

Chicken Taco Quiche by Andrea

This month I repeated a favorite Katie made for our group. I used all mild ingredients, so if you like more spice or heat, you can add it to your liking. Enjoy!

Chicken Taco Quiche by Katie

French Dip by Jen

Ingredients:
1 beef chuck roast (3 pounds), trimmed
1 can beef broth
1 envelope of dried onion soup mix
6-8 French rolls, split
6 slices of provolone cheese

Assembly:
Place roast in a 5-qt. slow cooker. Add the beef broth and onion soup mix packet. Cover and cook on high for 5-6 hours or until beef is tender or on low for 8-10 hours
Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls.

Freezer Friendz:
Thaw meat. Place in crock pot on low for 8-10 hours.
Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls with slice of cheese.

Yield: 6 servings.

Chicken and Rice Casserole by Amy

Ingredients:

4-6 chicken breasts, boiled or baked - then cut in small pieces or shred

1 can of cream of chicken soup

1 - 8 oz. carton sour cream

1 cup of uncooked rice

1/2 cup of sauteed onions or onion powder to taste

1 sleeve of Ritz crackers - crushed

1 stick butter - melted

  

Assembly:

1. Cook rice according to directions.

2. Combine soup and sour cream then stir in the chicken and sauteed onions/onion powder.

3. Put the mixture in a buttered/greased casserole dish.

4. Mix butter and crackers - sprinkle on top of the chicken mixture.

5. Cover with a layer of plastic wrap and a layer of aluminum foil.  Freeze.

Serving Day:

1. Thaw casserole completely.

2. Uncover casserole bake at 350 degrees for 30 minutes.

Stuffed Chicken Shells by Wendy

Ingredients:
1 box Large Shells (for stuffing)
1 box Stove Top Stuffing
1 Stalk Celery Chopped
2 cups Chicken chopped or 1 large can of chicken
1 cup Mayonnaise
2 can Cream of Chicken Soup
1 can Water
1 cup Parmesan Cheese

Assembly:
Cook shells according to directions on box. Prepare Stuffing Mix according to directions on box. Add celery, chicken and mayo to prepared Stuffing Mix. Mix well. Fill shells with the Stuffing Mix using a Medium Scoop (2 Tbsp size). Put stuffed shells into a 9x13 pan (approx. 34 shells).
To make Soup Mix, pour soup and water into a bowl and mix with a whisk. Pour soup mix over Stuffed Shells. Top with the Parmesan Cheese. Cover with foil and freeze.

To Serve: Thaw completely. Bake covered at 350 degrees for 40-50 minutes.

This recipe makes enough for 1-1/5 servings. I only make this recipe 5 times to get 6 dinners.

Sirloin Tip Roast with Carrots and Potatoes by Wendy

Ingredients:
1 sirloin tip roast (3 1/2 to 4 lb.)
Salt and Pepper
2 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
2 lb. baby carrots or 8 large carrots cut into pieces
2 lb. potatoes (about 6 med. size cut into quarters)

Assembly:
Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.

Melt butter and 1 Tbsp. oil in a large pan over medium-high heat on top of stove. Add roast and cook, turning with togs, until browned on all sides, about 15 min. total. Place in gallon size Ziploc bag and freeze.

Place carrots and potatoes in a large Ziploc bag and toss with 1 Tbsp. of oil. Freeze in freezer.

To serve: Thaw completely. Place roast in roasting pan placing vegetables in pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140 degrees, or cook for 1 hour 30 minutes to 1 hour 45 minutes. Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Thinly slice roast and serve warm with carrots and potatoes.

Serves: 10 Per Serving: 533 Cal., 25g Fat (10g Sat.), 146mg Chol., 4g fiber, 49g Pro., 24g Carb., 236mg Sod.

Chicken Enchilada Soup by Jackie

My sister recommended this recipe. It is slightly modified from the allrecipes.com Chicken Enchilada Soup III recipe. Warning: It looks like mush, but it is very tasty!

Ingredients:
1 pound skinless, boneless chicken breast halves (= 3c. cooked)
1 tbsp. vegetable oil
1/2 c. diced onion
1 clove garlic, minced
1 qt. (32oz.) chicken broth
1 c. masa harina
3 c. water, divided
1 c. enchilada sauce
2 c. shredded Cheddar cheese
1/2 tsp. salt
3/4 tsp. chili powder
1/2 tsp. ground cumin
1 c. corn

Assembly:
1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. (Or use left-over rotisserie chicken to save time.)
2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4.Shred cooked chicken and add it to the pot. Add corn to pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
5. Cool completely.
6. Pour into gallon size Ziploc freezer bag.
7. Freeze flat on a cookie sheet.

Serving Day:
Thaw completely.
Reheat on stove or in microwave.

Optional:
Top with sour cream and/or crushed tortilla chips.

Beef & Tortellini Marinara by Andrea

Ingredients:

1 lb. beef stew meat

2 T. olive oil

2 garlic cloves, minced

1 jar marinara or spaghetti sauce

2 c. beef broth

1 bag frozen green beans, cooked

1 can Italian diced tomatoes

2 envelopes spaghetti sauce mix

1 T. dried minced onion

1 t. coarsely ground pepper

sprinkle of parsley and rosemary

9 oz. refrigerated cheese tortellini

Assembly:

Brown Beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to crock pot. Stir in rest except the tortellini. Cover and cook on low 6-8 hours or until meat is tender.

Stir in tortellini. Put in bag to freeze or cover and cook 30 minutes more to heat tortellini through.

From frozen: Defrost and warm until all is heated through about 30 minutes.

Grandma's Sausage Balls by Jackie

Ingredients:
1 lb. bulk pork sausage
10-12 oz. finely shredded cheddar cheese
1/3 c. onion
2 1/2 c. Bisquick
1 egg

Assembly:
Mix all ingredients and form into 1" balls.

To eat now: Bake on greased cookie sheet at 350 for 15 minutes.
To freeze:
Option 1: Freeze balls raw in Ziploc freezer bag.
Option 2: Bake at 350 for 7 minutes. Cool completely. Freeze in Ziploc freezer bag.
Option 3: Bake at 350 for 15 minutes. Cool completely. Freeze in Ziploc freezer bag.

Serving Day:
Option 1: Bake frozen balls at 350 for 25-30 minutes or until brown.
Option 2: Bake frozen balls at 350 for 15-20 minutes or until cooked through
Option 3: Thaw completely and reheat in oven or microwave.

Ladies,
I did Option 2 for yours. Enjoy!

Parmesan Chicken by Amy

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

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.

Chickaroni (formerly: Chicken Macaroni Bake) by Jackie

My kids renamed this meal after they asked what's for dinner and I accidentally said, Chickaroni instead of Chicken Macaroni. It kind of stuck and we decided Chickaroni is a much more fun name!

I love this meal because you can cook it from frozen if you want.

You can find the recipe and leave comments at this link:
http://freezerfriendz.blogspot.com/2009/12/chicken-macaroni-bake-by-jackie.html

Enjoy!

Hope MOPS Presentation

We had a great time today sharing about freezer cooking at the Hope Church MOPS group in Mason. It was so nice to meet all of you! We hope you left with some new ideas to try.

If you have any questions that we were unable to answer at the meeting today, please leave them here in a comment and we will do our best to respond promptly to you.

Mostaccioli by Amy Sauve (Repeat from June)

Ingredients
1 pound of ground beef
1 cup of chopped onion
2 cloves of minced garlic
Salt and pepper for flavor
4 cups of meatless spaghetti sauce (I use 2 jars of Three Cheese Prego.)
1 cup of water
16 oz. of Mostaccioli pasta
1 - 8 0z. package of shredded mozzarella cheese
1 cup of shredded Parmesan cheese

Steps:
1. Cook the pasta (2 minutes less than the directions on the box).
2. While pasta is cooking, brown beef, onion, salt, pepper, and garlic. Drain the mixture.
3. Return the beef mixture to the pot. Add the sauce and water. Simmer for 10 minutes.
4. Combine cheeses in a separate bowl.

Assemble:
1. In a 9x13 dish, layer noodles, sauce mixture, and cheese mixture. Repeat layers.
2. Bake at 350 degrees for 30 minutes.

Freeze:
1. Assemble dish in a foil pan.
2. Cover with saran wrap and then heavy duty foil.
3. Freeze for up to 1 month.

From the Freezer to the Table:
1. Completely thaw dish.
2. Remove saran wrap and foil.
3. Bake at 350 degrees for 30 minutes. Cover for the last 5 minutes if dish is getting too brown.

Potato Oven Omelet by Wendy

I've made this one before at this time last year and thought it would  be great to have on hand.  Use it the morning of Black Friday so they don't have to worry about breakfast while you're out or use it when company comes in town or when you go out of town for Thanksgiving.  Since it is frozen it travels well.  Please reply to the original post:  http://freezerfriendz.blogspot.com/2009/12/potato-oven-omelet.html .

Creamy Bow~Tie Pasta with Chicken by Missy

Ingredients:
3 cups (8 oz.) Farfalle (bow-tie pasta) uncooked
4 cups broccoli florets
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves
1 tsp. minced garlic ( I bought it in the tiny jar.)
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese
1/4 cup Kraft Grated Parmesan Cheese

Assembly:
Boil pasta and broccoli about 5 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.

I experimented with cooking the chicken. I cooked 1/2 like the recipe and the other 1/2 I placed in the crock pot (already cut in half) with the measured amount of dressing/garlic per meal. I removed the c.breasts as soon as they were cooked through. I placed 6 pieces of chicken in the freezer bag and added the sauce, 1cup of broth (created in the crock pot)and cream cheese into the bag and placed into freezer. All of the breasts looked the same after cooking. The crock pot chicken did cook in a folded and goofy position.

Serving Day:
Thaw completely. Throw pasta and broccoli into hot water to heat back up. Taste for desired tenderness. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

ENJOY!!!

Shredded Salsa Beef over Rice by Jackie

**Recipe adapted from Don't Panic, Dinner's in the Freezer

Ingredients:
1 1/2-2 lbs beef chuck roast
1 Tblsp. oil
1 onion, chopped
1 (4 oz.) can chopped green chilies
1 c. chunky salsa
2 Tblsp. brown sugar
1 Tblsp. soy sauce
1 garlic clove, minced
1/2-1 c. water

Assembly:
Place oil in skillet and brown beef on all sides. Place beef in crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 10-12 hours until beef is tender. Remove and shred, using 2 forks to pull apart. Return meat to crockpot and stir to combine meat and liquid. Cool. Freeze flat in Ziploc Gallon-size freezer bag. Freeze enough rice for 6 servings in Ziploc quart-size freezer bag.

Serving Day:
Thaw completely. Reheat slowly in pan. Serve over cooked rice (see directions below).

Directions for cooking rice on stove top: Pour contents of rice bag into pan with 3 1/3c. water. Add butter and salt if desired. Stir and bring to a boil. Lower heat to simmer. Cover and simmer 20 minutes or until all water is absorbed. Remove from heat and stand for 5 minutes.

Directions for cooking rice in microwave: Pour contents of rice bag into microwave safe container with 3 1/3c. water. Add butter and salt if desired. Stir and cover. Cook on MEDIUM (50%) power for 20-25 minutes. Remove from microwave and let stand for 5 minutes.

Optional:
Serve as a filling for tacos, burritos, chalupas. Serve with your favorite taco toppings.

Chorizo & Black Bean Chili by Andrea

Ingredients:

• 2 chipotle chiles in adobo sauce
• 2 1/2 cups chopped onion, divided
• 1 1/2 cups chopped green bell pepper
• 1 1/2 cups chopped red bell pepper
• 3 garlic cloves, minced
• 3 links Spanish chorizo sausage, browned
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 tablespoon fresh lime juice
• 1/8 teaspoon ground cinnamon
• 3 (15-ounce) cans black beans, drained
• 3 (14-ounce) cans diced
• 1 (8 1/2-ounce) can corn, drained
• 1 1/2 ounces semisweet chocolate, chopped

Preparation:

Remove 2 chiles from can; finely chop. (I have put these into a separate bag so you can decide how hot you want your chili.)

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. At this point it can be bagged to freeze.

From Frozen:

Defrost and add as much chipotle chilies (from baggie #2) as your family would enjoy.  Bring to a boil.  Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.  Remove from heat;  stir in chocolate (from baggie #3).  Add salt and pepper to taste.  This is good topped with sour cream.

Beef Vegetable Soup with Potatoes by Amy

Ingredients:

1 lb. ground beef, browned and drained

2 - 15 oz. cans diced tomatoes

2 carrots, sliced or cubed

2 onions, sliced or cubed

2 potatoes, diced

1-2 garlic cloves, minced

12 oz. can V-8 vegetable juice (or more)

1 1/2 - 2 cups sliced celery

2 tsp. beef stock concentrate or 2 beef bouillon cubes

2-3 cups vegetables (frozen)

Assembly:

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 12 hours or High 4-6 hours.

*If you want to freeze, cook in slow cooker after soup is thawed.

Cooking Day:

1. Thaw completely.

2. Pour into slow cooker. Cook on Low 12 hours or High 4-6 hours.