Creamy Corn & Chicken Soup by Jen

Ingredients:
1/2 cup chopped onions
1 red pepper, chopped, divided
2 Tbsp. butter or margarine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups shredded cooked chicken
1 can (14.75 oz.) cream-style corn
2 cups chicken broth
3/4 cup milk
1/2 tsp. cracked black pepper

Assembly:
Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.

Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in chicken, corn, broth and milk.

Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

Freezing Instructions: Spoon cool soup into a large freezer safe gallon Ziploc bag. Freeze flat in freezer.

Serving Day:
Thaw, Heat and Serve. I make this recipe 1 1/2 times for (6) adult servings - makes about 10 cups of soup.

Meatballs, Mashed Potatoes and Cream Sauce by Erica

Ingredients:
MEATBALLS (1 batch)
1 egg, beaten
1/4 cup milk
2 Tbs. Ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onions
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs. ground beef
3 tbs. flour

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2 in balls. Roll in flour, shaking off excess. Place 1 in. apart on greased baking pan. I placed on cookie cooling racks to keep from sticking.

Bake uncovered at 400 degrees for 20 minutes.

Drain Meatballs on paper towels, transfer to a serving dish.

CREAM SAUCE
2 tbs butter
2 tbs flour
1/4 tsp thyme
salt and pepper
1 can chicken broth
2/3 cup heavy whipping cream

Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Brig to a boil; cook and stir for 2 minutes or until thickened.

MASHED POTATOES
2 lbs. of potatoes, peeled and cut
1/4 cup of milk
1/4 cup of butter

Cook potatoes until tender, in a mixing bowl blend potatoes, milk and butter until smooth.

Serve meatballs on top of mashed potatoes with cream sauce on top.

To Freeze: Place potatoes in the bottom of a pan, place meatballs on top. Cover with foil. Put cream sauce in a one quart freezer bag and place flat on top of the foil. Cover entire contents with foil. Freeze

To reheat:
Take off top layer of foil. Remove cream sauce packet. Thaw.
Heat in oven at 350 for about 20-30 minutes.
Warm sauce on stove or in microwave.
Pour sauce over individual servings.

Baked Ham & Cheese Sliders by Jackie

Ingredients
12 slider buns
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds
1 T. dried, minced onion

Assembly
Line baking pan with buns.
Remove tops of buns and set aside.
Layer ham evenly on all buns.
Layer cheese evenly on all buns.
Place tops of buns onto the sandwiches.
In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion.
Pour mustard mixture evenly over buns.

Serving Day
Preheat oven to 350.  Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST).  Bake covered for 40 minutes.  Uncover.  Bake another 5 minutes. 

**Can use Kings Hawaiian rolls in place of slider buns. 
***This makes a great appetizer for parties too!

Easy Chicken Pot Pie by Wendy

Ingredients
1/2 cup Butter (1 Stick) melted
1/2 cup all-purpose flour
3 cups chicken stock
1 tsp dried thyme
2 garlic cloves, pressed
1 tsp. salt
1/2 tsp. ground black pepper
3 cups cooked chicken breasts
1 cup milk
1 medium onion
2 cups frozen mixed peas and carrots or other frozen veg. blend
1/2 pkg. frozen puff pastry sheets (1 sheet)
1 egg
1 tbsp water

To Assemble:
1.  Add butter and flour to 4 qt. pan; whisk until smooth.  Cook over med.-high heat 6-8 min. or until mixture is golden brown, whisk occasionally.  Add stock, whisking constantly until smooth.  Add thyme, pressed garlic, salt and black pepper to pan.  Simmer, uncovered, 6-8 minutes or until sauce is thickened.  Remove from heat.  Stir in chicken and milk.
2.  Finely chop onion.  Add onion, frozen vegetable and chicken mixture to pan.  Mix well.  Pour into casserole dish. Top with frozen puff pastry sheet.  In small bowl whisk together egg and water, lightly brush over pastry.  Cover and freeze.

To Serve that day or from frozen:
Thaw completely.  Bake uncovered, at 375 degrees, for 35-40 minutes or until pastry is golden brown.  Remove from oven;  let stand, uncovered, 10 minutes before serving.

Yield:  8 servings.

No-Fuss Lasagna by Wendy

Ingredients:
1 pound Ground Beef
1 Jar (26-32 oz) Spicy or Zesty Spaghetti Sauce
1 can (14.5-16 oz.) Diced Tomatoes
6 Lasagna Noodles-dry(not cooked)
2 cups (8 oz.) Shredded Mozzarella Cheese, Divided
1 (15 oz.) Part-skim Ricotta Cheese
1 egg
1/4 cup Grated Parmesan Cheese
1 teaspoon Dried Basil Leaves

To Assemble:
Cook Ground Beef in skillet.  Pour off drippings.  Add Sauce and tomatoes with liquid to pan.  Set aside.

Combine Ricotta cheese, egg, Parmesan and Basil in bowl, mixing well.

Assemble layers in a 9x13 Pan.  I use a foil pan when giving away to my "Freezer Friendz".
Start with 2 cups Beef Mixture.  Top with 3 Lasagna noodles.  Pour Ricotta Cheese Mixture on top of noodles and sprinkle with 1 cup Mozzarella.  Then add 2 cups of Beef Mixture and top with 3 Lasagna noodles.  Pour the rest of the beef mixture over the noodles.  Freeze this or put it straight in the oven.

To Cook:
Thaw comepletely.  Bake at 375 degrees for 45 minutes.  Take out of oven and sprinkle 1 cup of mozzerella cheese and tent lightly with foil 5 minutes until cheese is melted.

Lemony Flank Steak by Amy Sauve

Ingredients:

1 1/2 pounds of beef flank steak or boneless beef top sirloin steak

1 teaspoon of grated lemon peel

1/3 cup of lemon juice

2 tablespoons of sugar

2 tablespoons of soy sauce

1/2 teaspoon of oregano

1/8 teaspoon of pepper

Cooking day instructions:

1. Score meat in 1" intervals across steak.

2. Place meat in freezer bags.

3. Stir together lemon peel, lemon juice, sugar, soy sauce, oregano and pepper.

4. Pour marinade over meat and close bag.

5. Freeze flat.

Serving day instructions:

1. Thaw completely.

2. Remove steak and place on uncovered grill over medium coals for 12-14 minutes for medium doneness.

3. Turn once during cooking and brush with marinade halfway through cooking process.

4. Always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak.

5. To serve, meat can be thinly sliced across the grain or served in larger pieces.

Hawaiian Luau Chicken on a Stick by Jackie

Ingredients:
2lbs. boneless, skinless chicken breasts
McCormick Grill Mates Hawaiian Luau Marinade
1/4 c. oil
1/4 c. apple cider vinegar

Assembly:
Mix marinade packet, oil & cider in gallon Ziploc freezer bag.
Trim all fat and icky stuff off of chicken.  Cut into similar size cubes.
Place chicken in marinade.  Seal and lay flat in freezer.

Serving Day:
Thaw completely.  Soak 6-8 bamboo skewers in water for 20 minutes to prevent scorching.  Thread chicken pieces on skewers.  Discard remaining marinade.  Grill until cooked through. 

Optional:  Add veggies to skewers with meat.

Chicken Lasagna Roll-ups by Jen (Re-run)

This was a repeat from May 2008. Hope you enjoy again!

Here is the link for the recipe: http://freezerfriendz.blogspot.com/2008/05/chicken-lasagna-roll-ups-by-jen.html

Basic instructions:
Thaw, add cheese topping.  Preheat to 375 and bake for 30 minutes or until heated through.

Chicken and Bows by Wendy

This was taken from Taste of Home "Freezer Pleasers cookbook", by Danette Forbes, Overland Park, KS.

Ingredients:
1pkg (16oz.) Bow Tie Pasta
2 lbs. boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10 3/4oz. each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups milk
1 teaspoon garlic powder (I used 1 garlic clove)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

Assembly:
1.  Cook pasta according to package directions.  Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
2.  Stir in the soup, peas, milk, garlic, salt and pepper.  Bring to a boil.  Reduce heat;  simmer, uncovered, for 1-2 minutes or until heated through.  Stir in Parmesan Cheese.  Drain pasta and add to chicken mixture and toss to coat.
3.  Serve half of the mixture immediately.  Cool remaining mixture;  transfer to a freezer bag.  Freeze for up to 3 months.

Serving Day:
1.  Thaw in refrigerator overnight.  Transfer to an ungreased shallow 3 qt. microwave safe dish.  Cover and microwave on high for 8-10 min. or until heated through, stirring once.

Yield:  2 casseroles (6 servings each).

Pepperoni Bread by Erica.

This recipe will make 2 loaves of pizza bread.

Ingredients:
1 loaf of frozen bread dough
1 packet of 3 oz. pepperoni
3 cups of mozzarella cheese
1 egg
dash garlic salt
Parmesan cheese
pizza sauce for dipping

Assembly:
Allow dough to thaw and rise. Split in half and roll out into a large rectangle. On one half of the dough place half of the pepperoni packet. Put 1 1/2 cups of cheese on top of pepperoni. Fold dough over and cinch shut like a calzone. Brush mixed egg on top of bread, dash garlic salt and Parmesan cheese.

For Freezing:
Wrap individual bread in wax paper and then saran wrap. Place in freezer.

For cooking:
You can either thaw out the bread or place directly in oven from freezer.
From freezer:
Unwrap dough and remove from wrapping. Place on greased cookie sheet or stone.
Cook for one hour on 300 degrees.
or
Thaw bread. Unwrap bread from wrapping and place on greased cookie sheet or stone.
Cook for 40 minutes on 300 degrees.

Use pizza sauce for dipping

Tasty Pork Tenderlion by Amy (repeat from Susan 2009) - Fix-It and Forget-It Lightly

Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot (Slow Cooker)
Rice

Assembly:
1. Place Pork Tenderloin in freezer bag.
2. Mix together Chili Sauce, Cranberry Sauce, and Brown Sugar. Pour over Pork.
3. Freeze.

To Freeze:
Place flat in freezer.

Serving Day:1. Thaw pork overnight in fridge.

2. Place pork with sauce in crock pot for 4-5 hours on HIGH.
3. Cook Rice - put rice in 3 cups of boiling water, cover, reduce heat to LOW, and cook for 20 minutes.
4. When serving pour sauce over tenderloin and rice if desired.

Hamburger Goulash by Jackie

You can find this recipe at: http://www.tasteofhome.com/Recipes/Hamburger-Goulash

Serving Day:
Thaw completely.  Pour into a saucepan.  Reheat.  Serve over hot cooked egg noodles.

Crazy Chicken Marinade by Erica

Ingredients:

• 4 limes, juiced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 6 skinless, boneless chicken breast halves

Assembly:
Whisk all ingredients together. Let sit in shallow bowl for thirty minutes. Grill.

For freezing:
Pour whisked marinate into a bag with chicken breasts. Be sure the marinade has covered all pieces. Freeze.

For Cooking:
Thaw completely. Grill.

Sausage Minestrone by Erica

Makes two batches
Ingredients:

• 1 pound Bob Evans® Italian Sausage Roll
• 1/2 cup chopped onions
• 2(16 ounce) can small white beans
• 2(14.5 ounce) can beef broth
• 2(14.5 ounce) can diced tomatoes Italian style
• 1 bag of vegetable soup frozen vegetables
• 3 cups of water
• 1/2 cup small uncooked pasta (i.e. elbow or rotini)

Assembly:
Cook onion and sausage together in pot. Mix remaining ingredients (except the pasta) together in pot and bring to a boil. Simmer on low heat for at least an hour to bring out the flavor. While simmering, cook noodles al dente. Put noodles in soup just before serving or freezing.

For Freezing:
Wait until completely cool to place in bags for freezing. This will fill two gallon size Ziploc baggies.

Serving Day:
Thaw in a dish to prevent leaking. Warm on stove top or in microwave until warm.

Mozzarella Beef Burgers by Jen

Ingredients:
2 lb. ground beef
1 cup mozzarella cheese
1 cup bread crumbs
1/2 cup barbecue sauce, divided
8 hamburger buns

Assembly:
Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into patties.  Wrap each burger in parchment paper or wax paper separately then place in gallon Ziploc bag before freezing for easy storage and serving.

Serving Day:
Thaw.  Preheat grill to medium-high heat.  Remove parchment paper, then place patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time. Fill buns with burgers and lettuce, if desired.

Stromboli by Jen

Ingredients:
1 tube (11 oz.) refrigerator crusty French bread loaf
6-8 oz. thinly sliced deli ham
6-8 oz. thinly sliced deli turkey
6 green onions, chopped fine
1/4 teaspoon dried Italian seasoning
1 - 1 1/2 cups your favorite shredded cheese

Assembly:
1. Unroll dough on parchment paper. Place ham & turkey on dough leaving 1/2 inch to the edge; sprinkle with chopped onions, crumbled bacon & cheese.

2. Roll up jelly roll fashion, starting with the long side. Pinch seams to seal & tuck ends under. Place seam side down on baking pan.

3. Wrap in aluminum foil before freezing.

Serving Day:
Thaw stromboli, unwrap from aluminum foil and disgard foil. Leave parchment paper on cookie sheet, then Bake at 350 for 26-30 mins. or until golden brown.  Cool slightly before slicing; slice into 2 to 3 inch pieces.  Serve warm.

Coke-a-Cola Pot Roast (aka-Pepsi Pot Roast) by Wendy

***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.

Mexican Chicken and 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:

1 bag of shredded cheese

1 bag of tortilla chips

Steps:

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

Santa Fe Chicken Bake by Jackie

Ingredients:
2 c. cooked shredded chicken
1 tub Philadelphia Santa Fe Cooking Crème
3 c. cooked rotini (= 2 c. uncooked)
2 c. frozen corn
1 can petite diced tomatoes
1 can black beans, drained and rinsed, optional (I did not put these in your meals this month.)

Assembly:
Mix all ingredients.  Pour into Ziploc gallon size bag.  Lay flat in freezer. 

Serving Day:
Thaw.  Pour into a 9x13” baking dish.  Cover.  Bake at 350 for 20 minutes.

Sausage Rice Casserole by Wendy

Ingredients:
2 packages (7.2 oz. each) rice pilaf
2 pounds turkey sausage
6 celery ribs, chopped
1 (12oz.) bag frozen carrots, sliced
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Assembly:
1.  Prepare rice mixes according to the package directions.  Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.

2.  In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper.  Transfer to two greased 11-in x 7-in. baking dishes.

3.  Cover and freeze one casserole for up to 3 months.  Bake other casserole shown below:

Day of Cooking:  Cover and bake the second casserole at 350 degrees for 40-45 min. or until vegetables are tender.

To Use Frozen Casserole:  Thaw in refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Bake as directed. 

Yield:  2 casseroles (6-8 servings each).