Rerun: Chicken Pot Pie by Jackie

Please see this link for recipe. https://freezerfriendz.blogspot.com/2016/01/chicken-pot-pie-by-jackie.html

Cracked Out Chicken Casserole by Beth

Taken from www.plainchicken.com

Ingredients:
3 c. cooked chicken breast, cut into cubes
16 oz. sour cream
1 can cream of chicken soup
1 pkg (3 oz) bacon pieces
3 T. homemade ranch seasoning (see prior blog entry) or 1 pkg dry ranch dressing mix
2 c. shredded cheddar cheese, divided
2 lb. bag frozen tater tots

Assembly:
In large bowl, combine chicken, sour cream, soup, bacon, ranch seasoning, and 1c. cheese.  Fold in frozen tots and stir until everything is well combined.  Spoon into greased 9x13 pan.  Cover and freeze.

Serving Day:
Thaw in the refrigerator.  Bake at 350 for 45-60 min, or until lightly browned and bubbly.  Add remaining cheese on the top.  Return to oven until cheese is melted.

Crockpot BBQ Chicken by Jackie

Recipe adapted from http://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html#_a5y_p=2090194

Ingredients:
2.5 lbs. boneless, skinless chicken breasts

1 cup Sweet Baby Rays BBQ sauce

¼ cup Kraft Roasted Red Pepper Italian dressing

¼ cup brown sugar

1 tbsp. Worcestershire sauce

sea salt to taste

 

Assembly:

Season chicken breast lightly (a small pinch per breast) with some sea salt and place in gallon size Ziploc freezer bag. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Mix well.  Pour over chicken. Seal bag.  Lay flat and freeze.

 

Serving Day:

Thaw completely.  Pour into slow cooker.  Cover and cook on HIGH for 3-4 hours.  Shred chicken breasts. Cover slow cooker. Let chicken cook in sauce for 10-15 more minutes to soak up flavor. Serve on buns.

 

 

 

 

Italian Subs by Beth

Ingredients:
6 sub buns, split horizontally
12 slices provolone cheese
red onion, thinly sliced
tomato, sliced (I used Roma because they are
       smaller and fit better on the buns)
6 slice salami, cut in half
18 slices deli ham
1 T. olive oil
2 t. apple cider vinegar
2 1/2 t. dried basil
1/8 t. pepper
Assembly:
Open the buns and on the bottom bun layer one slice of cheese (cut in half to fit), onion, tomato, 1 slice of salami (cut in half to fit), 3 slices of ham, and another slice of cheese (cut in half to fit).  Combine remaining ingredients and drizzle over top layer of cheese.  Cover with top bun and place 3 subs in gallon size freezer bag (you will need 2 bags).  Freeze.
Serving Day:
Thaw subs in fridge.  Place subs on cookie sheet, removing top bun.  Broil for 3-5 min. or until cheese is melted (this may take longer as the entire sub is cold).  Replace top bun and return to oven just until top bun gets lightly toasted.  **This meal can probably be cooked from frozen, I'm just not sure how long to tell you to bake it.  If you decide to do it this way, please comment with instructions**

Cilantro Lime Chicken by Jackie (Rerun)

I love the versatility of this meal!  You can eat this on rice, in regular taco shells or on tortilla chips. This time, I've included tortillas for you.  Just shred the meat at the end of the cooking time and serve on the tortillas. Enjoy!

For cooking directions, see original recipe at this link:  http://freezerfriendz.blogspot.com/search?q=cilantro+lime+chicken

 

 



 

Angel Broccoli Chicken by Beth

adapted from:  http://www.kraftrecipes.com/recipes/smart-choice-angel-chicken-149069.aspx
 Ingredients:
2 lb. boneless skinless chicken breast, cut into bite-size pieces
12 oz. frozen broccoli florets
8 oz. Neufchatel cream cheese (1/3 less fat), softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. Kraft Tuscan House Italian dressing
1/2 c. white cooking wine
16 oz. angel hair pasta
Assembly:
Layer chicken and broccoli in gallon size freezer bag (note, the chicken is raw and the broccoli can still be frozen).  In mixing bowl, beat remaining of ingredients (except the pasta).  Pour on top of chicken and broccoli.  Seal and lay flat to freeze.
Serving Day:
Thaw completely in fridge.  Pour contents of bag in crock-pot.  Cover and cook on HIGH for 2-3 hours or low for 4-5 hours.  Cook pasta according to directions on box.  Serve chicken mixture over hot pasta.  Enjoy!

Overstuffed Mexican Peppers by Jackie

Ingredients:
3 large or 4 regular size bell peppers
1/2 c.  quinoa, uncooked
1 lb. ground beef
1/4 tsp. black pepper
3/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. water
1 (15oz.) can black beans, drained and rinsed
1 Roma tomato, seeded and diced
1 (4oz.) can diced green chilies
1/2 c. cilantro, minced
3/4 c. picante sauce
1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
1 (15 oz.) can mild, red enchilada sauce

Assembly:
Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat.  Boil 5 minutes.  Turn off heat.  Cover and let steam for 15 minutes.  Fluff with a fork. 

Brown beef and onion in skillet.  Drain fat and return meat to skillet.  Add seasonings and water.  Cook for 5 minutes. 

Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese.  Mix well. 

Pour enchilada sauce into aluminum freezer pan. 

Cut peppers in half.  Place in baking dish.  Divide filling equally into each pepper.  Sprinkle with remaining 1/2 c. cheese.  Cover.  Freeze.

Serving Day:
Thaw completely.  Bake covered for 25-30 minutes on 375 degrees.  Remove foil.  Bake another 5 minutes. 

*If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish.  If you like things more mild, I recommend not putting the sauce on the peppers. 

Wok Charred Beef with Noodles by Jake

Ingredients:

• 1 lb sirloin tips
• 1-1.5 cup of onions
• 1.5 tablespoons canola oil
• 1 cup red cabbage
• 1 cup carrots  (you can substitute to the vegetables of your choice)
•  2 garlic cloves
•  1 tbs rice vinegar
•  3 tablespoons of soy sauce
•  Knob of fresh ginger
•  Noodles of choice (6-8 oz)  (Ramen, rice noodles, udon, chow mein)

Assembly:

Combine 2 finely minced garlic cloves, 1 tbs rice vinegar, 3 tbs of soy sauce, 1 tbs of canola oil, 2 tsp grated ginger, into a bowl. Slice the beef tips very thin and pour half of the marinade over the beef. Sit it aside and cook the noodles.

Follow the instructions to whatever noodles you pick but usually Asian noodles cook in under 6 minutes. Once your noodles are finished, rinse them with cold water and set aside.

Turn your stove top burner on high and pour ½ tbs of oil into the pan. Once it is hot, carefully put the marinated meat in the wok/skillet and sear it for one minute. After the meat is cooked pour it in a bowl and set aside. Saute’ the onions, carrots, red cabbage or whatever vegetables you pick for 30 seconds and then add the meat back in. Pour the rest of the marinade over the meat and put the noodles in the wok/skillet to warm up.

Serving Day:

Take out the noodles and place in a boiling pot of water for 2 minutes. Drain the water and set the noodles aside. Pull the vegetables out of the bag and turn your stove top burner to high. Put 1/2 to 1 tbs of oil into the wok/skillet. Once it is heated up sauté the vegetables for 30-45 secs. Add the beef in and sauté it for 30 sec - 1 minute. Add the noodles and turn off the heat.

Serve and enjoy!