Chicken Cordon Bleu Bake by Beth

http://freezerfriendz.blogspot.com/2013/02/chicken-cordon-bleu-bake-by-beth.html

No-Guilt Chicken Pot Pie by Jen

Ingredients:• 18 oz frozen mixed vegetables, thawed
• 2 cups cut-up cooked chicken
• 2 cans (10 3/4 oz.) condensed cream of chicken soup
• 2 cups Original Bisquick
• 1 cup milk
• 2 eggs

Assembly:
Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into 9x13.
Bake about 30 minutes or until golden brown.

Freezer Friends:
Thaw, Bake uncovered at 400 degrees for 30 minutes.  Enjoy!

Asian Toasted Sesame Chicken by Jen

Ingredients:
1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts

Assembly:
Place chicken in a gallon-sized freezer bag.  Pour entire bottle of dressing over meat.

Serving Day:
Thaw completely. Discard marinade.  Grill or bake until cooked to 160 degrees.

Crockpot - Cook low from frozen on low 6-8 hours.

Cheeseburger and Fries Casserole by Beth

Ingredients:
1 1/2 lb. ground beef
1/2 onion, chopped
1 can cream of mushroom soup
1 tsp. garlic salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
24 oz. frozen seasoned French fries
Assembly:
In skillet, brown beef with onion; drain fat.  Combine beef with soup, salt, and pepper.  Spread into the bottom of a greased 9 x 13 foil pan.  Sprinkle cheese evenly over the top.  Cover evenly with French fries.  Cover with foil lid and freeze.
Serving Day:
Completely thaw casserole.  Bake at 350 for 30 min.  Then, increase heat to 400 and continue to bake until fries are crispy and meat mixture is bubbly (15-20 min).  Serve with ketchup and mustard, if desired.

Italian Steak Sandwiches by Jackie

*Adapted from http://www.tasteofhome.com/recipes/italian-steak-sandwiches/print#

Ingredients: 

2 Tbsp. olive oil

3 garlic cloves, minced
1/8 + 1/16 tsp. crushed red pepper flakes
1 lb. sliced deli roast beef
3/4 c. beef broth
3 Tbsp. red wine or additional beef broth
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. dried oregano
1/8 + 1/16 tsp. pepper
6 sandwich rolls, split
6 slices provolone cheese

Assembly: 

Heat oil in large skillet. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through.  Cool.  Place meat and juices into quart size Ziploc freezer bag.  Place cheese slices into Ziploc sandwich bag.  Place package of rolls, meat bag and cheese bag into 2 gallon freezer bag.  Label.  Lay flat to freeze.

Serving Day:
Thaw.  Heat meat in small pan.  Bake rolls until lightly browned.  Place beef slices on rolls; drizzle with broth mixture. Top with cheese.

Hearty Beef and Potato Bake by Jackie

Ingredients: 

This is what it looks like before adding the topping.
I didn't have a picture of it with the cheese and onions. 

2 cups cooked ground beef
3/4 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
3/4 tsp. dried thyme leaves
1/2 tsp. pepper
16 oz. bag frozen, mixed vegetables
1 18 oz. jar beef gravy
6 cups hot mashed potatoes (I made them in the slowcooker with this recipe: http://www.food.com/recipe/vs-do-ahead-slow-cooker-mashed-potatoes-196153)
2 cups French's fried onions, divided
1 cup shredded cheddar cheese, divided

Assembly: 
Brown ground beef with 3/4 c. chopped onion and garlic.
Mix 1/2 cup of fried onions and 1 cup of cheese into the potatoes.
Spread potato mixture in the bottom and on the sides of a greased 9"x13" aluminum pan to form a shell.
Mix gravy, meat, veggies and seasonings together and pour into potato shell.
Cover and freeze.
Place remaining cheese and fried onions in separate small freezer bags.

Serving Day:
Thaw completely.
Preheat oven to 350 degrees.
Bake uncovered for 30 minutes, or until heated through.
Top with remaining cheese and fried onions.
Bake for 3 minutes, or until cheese is melted and onions are golden brown.

Chicken, Broccoli & Bacon Pasta by Jackie

*Adapted from http://juliasalbum.com/2015/07/creamy-broccoli-chicken-and-bacon-pasta-recipe/

Ingredients: 
3 c. chicken, cooked and shredded
4 cloves fresh garlic, minced or 4 tsp. store bought, minced garlic in jar
1 c. heavy cream
1 c. milk
1 1/2 c. Kraft Italian 5 Cheese shredded cheese
12 oz fettuccine
2 cups frozen broccoli florets
1 c. cooked, bacon crumbles
1/2 tsp. salt

1/8 tsp. pepper

Assembly:
Mix heavy cream, milk, and minced garlic in a small saucepan.  Bring to a boil. Add cheese and stir until completely melted. Stir in salt and pepper. Add chicken. Mix until chicken is coated.  Cool. Pour into a quart size Ziploc freezer bag.  Add bacon to a snack size Ziploc bag.  Add broccoli to a sandwich size Ziploc bag. Place all three bags into a gallon size Ziploc freezer bag and label. Freeze flat.

Serving Day:
Thaw chicken and bacon bags only.  Cook pasta according to instructions. Add broccoli during the last 4 minutes of cooking time.  Drain.  Heat up chicken bag.  Add chicken and bacon to cooked pasta. Mix gently.

Re-Run Meatball Subs by Jen

http://freezerfriendz.blogspot.com/2015/10/italian-meatball-subs-by-jen.html

Rosemary Citrus Chicken by Jackie

This month, I decided to make a rerun of a healthy, citrus chicken dish.  

I think this dish is SO pretty!  It makes me smile every time I make it!  

The whole recipe can be found here:

http://freezerfriendz.blogspot.com/2015/04/rosemary-citrus-chicken-by-jackie.html

Brazilian Steakhouse Chicken by Jackie

Ingredients: 
6 chicken breasts
1/4 cup McCormick Grill Mates Brazilian Steakhouse Seasoning
1/4 cup vegetable oil
1/4 cup water
1 Tblsp. red wine vinegar

Assembly: 
Rinse and trim chicken.  Place in one gallon Ziploc freezer bag.  Mix all remaining ingredients in bowl.  Pour over chicken.  Freeze flat.

Serving Day:
Thaw completely.  Grill until done.

Beef Smoked Sausage Primavera by Jackie

This is a rerun of a summer favorite.  You can find the recipe here: http://freezerfriendz.blogspot.com/2015/06/smoked-beef-sausage-primavera-by-jackie.html

Bacon-Wrapped Pork Loin by Beth

http://thecookiewriter.com/bacon-wrapped-pork-loin

Ingredients:

4 lb bonless pork loin

8 slices bacon, uncooked

Salt and pepper

3 garlic cloves

1 tsp. ground ginger

¼ tsp. red chili flakes

¼ cup soy sauce

2 tsp. dry mustard

1 tbsp. rice wine vinegar

1 tbsp. honey

Assembly:
Combine the garlic, ginger, chili flakes, soy sauce, mustard, vinegar, and honey in small bowl. Whisk together until combined, set aside.  Place pork loin in foil pan; score the meat; season with salt and pepper.  Pour sauce evenly over the pork loin. Drape the bacon slices over the top of the roast, tucking ends under the side of the meat.  Cover with foil lid and freeze.

Serving Day:
Thaw in fridge.  Preheat oven to 375.  Bake for  1-1 hour 30 minutes, uncovered, or until meat thermometer reads 160. Cover near the end of cook time to prevent bacon from burning, if necessary.  Allow roast to rest for 10 min before slicing. 

Wildtree Hickory Grilled Rodeo Chicken by Jen

adapted from: Wildtree Get your Grill On Meal Prep Class.

  

Ingredients:
3 lbs. boneless, skinless chicken breasts 

3 tablespoon Wildtree Hickory Smoked Grapeseed Oil

3 tablespoons Wildtree Rodeo Rub
**Needed at Cooking Time: 1 lime juiced.  Assembly:

In a gallon freezer bag, combine the chicken with the Hickory Smoked Grapeseed oil and Rodeo Rub and freeze.

Serving Day:
Thaw freezer bag completely.  Preheat the grill to medium-high heat.  Grill the chicken breasts for 5-7 minutes on each side or until cooked through 165 degrees.  Squeeze lime juice over chicken after flipping.  

Salsa Sloppy Joes

This is from the Taste of Home-Busy Family Favorites Cookbook, Krista Collins-Concord, NC.


Ingredients:
1 pound ground beef
1-1/3 cup salsa (15 oz.) (I used Chi-Chi's salsa)
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 tablespoon brown sugar
8 hamburger buns


Assembly:
In a large skillet cook beef over medium heat until no longer pink; drain. Stir in the salsa, soup and brown sugar. Let cool a few minutes before filling into gallon size ziplock bag.


Serving Day:
Thaw. pour into large skillet.  Cover and simmer for 10 minutes or until heated through.  Spoon 1/2 cup onto each bun.


Yield:  8 servings

Chicken Noodle Stew

This recipe was adapted from Taste of Home-Busy Family Favorites - Turkey Noodle Stew - Traci Maloney of Toms River, NJ
Ingredients:
1 lb. chicken cut into 1/4" slices (I used frozen diced chicken precooked)
1 med. onion, chopped
1 can (14 1/2oz.) chicken broth
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
2 cups frozen mixed vegetables
1 tsp. lemon pepper seasoning
3 cups uncooked extra-wide egg noodles
1 cup water-ADD ON COOKING DAY


Assembly:
In a gallon size bag, add chicken, onion, broth, soup vegetables and seasoning and seal shut.  In a quart size bag fill with noodles and seal shut. Put both bags into another gallon bag for storing together and freeze.


Serving Day:


Thaw completely.  Pour mixture and 1 cup of water into a large skillet; bring to a boil. Stir in noodles.  Reduce the heat; cover and simmer for 10 minutes or until the noodles and vegetables are tender.
Yield:  6 servings

Grilled Asian Chicken by Beth

Ingredients:
1 1/2 c. lime juice
3/4 c. soy sauce
6 Tbsp. brown sugar
6 cloves garlic
3 Tbsp. grated ginger
6 bone-in chicken thighs
6 chicken legs
Assembly:
Wash chicken and place in gallon size freezer bag.  In bowl, combine first five ingredients; mix well.  Remove about 3/4 cup of marinade and seal in small bag to freeze.  Pour remaining marinade over chicken.  Seal and freeze.
Serving Day:
Thaw both bags in the refrigerator.  Remove chicken from bag and grill, skin side down, for 10 min over direct heat.  Then, turn and grill on the other side over indirect heat, close grill lid.  Heat until chicken reaches 165.  While grilling, pour reserved marinade into small saucepan.  Bring to boil, reduce to simmer and cook until sauce thickens.  Remove chicken from grill onto serving platter.  Drizzle with glaze. 

Chicken Tortilla Rollups by Jackie

Ingredients: 
2 cups chicken, cooked and shredded
1 can cream of chicken soup
1 small can chopped green chilies
2 cups shredded cheddar, divided
6-8 burrito size tortillas

Assembly: 
Combine all ingredients in a bowl, except 1 cup cheese and tortillas.
Divide mixture evenly among 6-8 burrito tortillas.
Spread mixture down the center of the tortilla.
Roll up burritos and place seam side down in aluminum freezer pan.
Sprinkle remaining cheese over top.
Cover with aluminum lid.  If you don't have one of these, you can cover with a layer of plastic wrap and a layer of aluminum foil.

Serving Day:
From Frozen: Bake, uncovered, in preheated 350 degree oven for 30-40 minutes or until warmed through.  
From Thawed: Bake, uncovered, in preheated 350 degree oven for 20-30 minutes or until warmed through.

**Hint: You can also make this without the chilies.  We just like the extra flavor they add to the dish.

Roasted Red Pepper Chicken by Jen

Ingredients
1 bottle of Roasted Red Pepper Italian Dressing
3lbs chicken breasts

Assembly
Trim chicken.  Place in gallon-size Ziploc freezer bag.  Pour entire bottle of dressing over meat.  

Serving Day
Thaw completely.  Discard marinade.  Grill or bake until cooked through.  Enjoy!

Rerun: No Fuss Lasagna by Beth (originally Wendy's recipe)

Here is the link to the recipe. 

The only things I changed was:
1) Add 1/2 large onion (chopped) to the ground beef while browning.
2)  I did not get Zesty spaghetti sauce, so instead, I added 1 1/2 tsp. garlic powder and 1 1/2 tsp. of basil to the saucy beef mixture.

http://freezerfriendz.blogspot.com/2011/08/no-fuss-lasagna.html

Cajun Chicken Pasta by Beth

adapted from http://thepioneerwoman.com/cooking/cajun-chicken-pasta/

Ingredients:
1-1 & 1/2 lb raw chicken breast, cubed

3 1/2 tsp Cajun seasoning, divided
2 T. olive oil, divided
2 T. butter, divided
1/2 yellow pepper, seeded and sliced
1/2 orange pepper, seeded and sliced
1 red pepper, seeded and sliced
1/2 large red onion, thinly sliced
3 t. garlic, minced
4 whole Roma tomatoes, diced
1 1/2 t. fresh cilantro, finely chopped
2 c. low sodium chicken broth
1/4 c. white cooking wine
1 c. heavy cream
1/4 t. pepper
1/4 t. salt
2 T. flour
1 lb. fettuccine noodles
Assembly:
Sprinkle 1 1/2 tsp. Cajun seasoning over chicken cubes; toss to coat.  Heat 1 T. butter and 1 T. oil in large skillet over high heat.  Add the chicken in a single layer.  Cook until chicken is no longer pink, turning with tongs; do not stir.  Remove with slotted spoon and put in gallon size freezer bag to cool.  In same skillet add remaining butter and olive oil (1 T. each).  Add peppers, onion, and garlic.  Saute over high heat until peppers become soft.  Add remaining Cajun seasoning (2 tsp), tomatoes, and cilantro.  Cook for an additional minute.  Remove veggies from the pan and add to the freezer bag with chicken.  In the same skillet, pour the wine and broth.  Bring to a boil.  Remove a little of the liquid and whisk with the flour in a small bowl until all the lumps are out.  Add to the rest of the liquid mixture.  Pour in cream and return to a boil; boil for 2 minutes or until thickened.  Season with salt and pepper (You may add more Cajun seasoning if you want it spicy...I did not for our group).  Allow to cool and then pour into freezer bag with chicken and veggies.  Seal and lay flat to freeze. 
Serving Day:
Thaw in the fridge.  Cook fettuccine noodles per package directions.  Meanwhile, heat contents of freezer bag in saucepan on stove.  Drain noodles and mix with hot chicken mixture.  Serve.