My mom is a cook at RLCA (aka: Round Lake Christian Assembly), this one of our favorites from camp. We spend a lot of time up there during the summer and thought we'd bring a little something back to share with you! I ordered all the ingredients from her and then just assembled the sandwiches. Everything is already pre-cooked!
Ingredients:
Thomas English Muffins
pre-cooked sausage patties
pre-cooked scrambled eggs
American cheese slices
Assembly:
Layer sausage patty, egg, and cheese on English muffin. Top with remaining English muffin half. Wrap in foil. Freeze inside freezer bag.
Serving Day:
Thaw. Because they are already pre-cooked, you just need to warm them up.
Option 1: Keep in foil and put on a cookie sheet and warm in oven.
Option 2: Remove foil and warm up in microwave. It doesn't take long, maybe 20-30 sec. depending on your microwave.
Enjoy!
Monday, July 6, 2009
Sunday, July 5, 2009
Tangy Pork Chops by Mel
Ingredients:
6 pork chops
2 medium onions chopped
4 celery ribs chopped
2 green peppers sliced into strips
2 cans diced tomatoes with juice
1 c. ketchup
1/4 c. cider vinegar
1/4 c. brown sugar
2 Tbs. lemon juice
1 beef bouillon cube
Assembly:
1. Quickly brown chops in oil, set aside
2. Combine remaining ingredients in bowl
3. Spoon small amount of tomato mixture in bottom of crock pot
4. Place chops on top and cover with remaining tomato mixture
5. Cover and cook on low 6-7 hours
6. Carefully remove chops and place on platter
7. (optional) Mix cornstarch and water and use to thicken sauce.
8. Place all ingredients in freezer bag together
Serving Day:
1. Thaw completely.
3. Reheat in microwave until hot
4. Serve over rice or with mashed potatoes
Serves 6
6 pork chops
2 medium onions chopped
4 celery ribs chopped
2 green peppers sliced into strips
2 cans diced tomatoes with juice
1 c. ketchup
1/4 c. cider vinegar
1/4 c. brown sugar
2 Tbs. lemon juice
1 beef bouillon cube
Assembly:
1. Quickly brown chops in oil, set aside
2. Combine remaining ingredients in bowl
3. Spoon small amount of tomato mixture in bottom of crock pot
4. Place chops on top and cover with remaining tomato mixture
5. Cover and cook on low 6-7 hours
6. Carefully remove chops and place on platter
7. (optional) Mix cornstarch and water and use to thicken sauce.
8. Place all ingredients in freezer bag together
Serving Day:
1. Thaw completely.
3. Reheat in microwave until hot
4. Serve over rice or with mashed potatoes
Serves 6
Thursday, July 2, 2009
Beef Roll-Ups-submitted by Tish
Serves 6
Ingredients:
1 lb. of ground beef, UNcooked
1/2 cup of pizza or tomato sauce
3/4 cup of grated mozzarella cheese
Italian seasoning to taste
salt and pepper to taste
dried Garlic-Garlic from Tastefully simple or garlic powder, to taste
6 strips of bacon, Uncooked
Assembly Day:
On waxed paper, press the hamburger into a 9x12 rectangle.I put the waxed paper into a jelly roll pan to make pressing it into a rectangle easier. Sprinkle on seasonings and spread on sauce and cheese. Starting at the long side, roll it up into a log. Cut into 6 pieces. Wrap each piece with a strip of bacon and secure it with a toothpick. Place the rolls on waxed paper on a cookie sheet and flash freeze till solid. Place in freezer bag and seal.
Serving Day:
Remove as many rolls as you need. Thaw completely. You may broil them for 15 minutes, or grill them (this is the BEST way to cook them, I think). ENJOY!
Options:
You can make this recipe lots of different ways. You can add pepperoni, onions, etc. to your roll-ups before you roll the meat up. You can substitute BBQ sauce and cheddar cheese for the pizza sauce and mozzarella cheese. You could sprinkle on some Lipton's dry onion soup mix, or dried Ranch dressing mix to the plain beef,spread some A-1 sauce over the beef, add some blue cheese or your favorite cheese for "grown-up" beef roll-ups. The possibilities are endless.
**Submitted in part from 30day Gourmet recipe collection***
Ingredients:
1 lb. of ground beef, UNcooked
1/2 cup of pizza or tomato sauce
3/4 cup of grated mozzarella cheese
Italian seasoning to taste
salt and pepper to taste
dried Garlic-Garlic from Tastefully simple or garlic powder, to taste
6 strips of bacon, Uncooked
Assembly Day:
On waxed paper, press the hamburger into a 9x12 rectangle.I put the waxed paper into a jelly roll pan to make pressing it into a rectangle easier. Sprinkle on seasonings and spread on sauce and cheese. Starting at the long side, roll it up into a log. Cut into 6 pieces. Wrap each piece with a strip of bacon and secure it with a toothpick. Place the rolls on waxed paper on a cookie sheet and flash freeze till solid. Place in freezer bag and seal.
Serving Day:
Remove as many rolls as you need. Thaw completely. You may broil them for 15 minutes, or grill them (this is the BEST way to cook them, I think). ENJOY!
Options:
You can make this recipe lots of different ways. You can add pepperoni, onions, etc. to your roll-ups before you roll the meat up. You can substitute BBQ sauce and cheddar cheese for the pizza sauce and mozzarella cheese. You could sprinkle on some Lipton's dry onion soup mix, or dried Ranch dressing mix to the plain beef,spread some A-1 sauce over the beef, add some blue cheese or your favorite cheese for "grown-up" beef roll-ups. The possibilities are endless.
**Submitted in part from 30day Gourmet recipe collection***
Wednesday, July 1, 2009
Stromboli by Jackie
Ingredients:
1 loaf frozen bread dough
2 egg yolks, save whites
1 T. Parmesan cheese
1 tsp. parsley
1 tsp. oregano
¼ tsp. garlic powder
¼ tsp. pepper
2 T. oil
12 oz. Italian pork sausage
2 oz. turkey pepperoni slices
8 oz. Mozzarella or Pizza cheese
Italian seasoning
Assembly Day:
Thaw dough according to directions. Mix everything except meat and mozzarella. Roll dough out onto greased surface. Spread spice mixture on top, being careful to leave one inch of dough all the way around with no mixture on it. If the dough has wet mixture it on it, it will not seal. Cover with meat and cheese. Pull sides up, twisting to seal dough. Put on jelly roll stone or baking pan. Seal ends and wrap underneath. Beat egg whites. Brush on top. Sprinkle with Italian seasoning. The Freezer Chicks have an awesome tutorial on how to make Stromboli at this link: http://freezerchicks.blogspot.com/2009/10/stromboli-step-by-step.html
To Freeze: Bake in 350 oven 15 minutes or just until barely golden. Cool completely on cooling rack. Double wrap in Heavy Duty Aluminum Foil. Freeze flat.
Serving Day: Thaw completely. Bake in 350 oven for 15-20 minutes or until golden brown and the cheese is melted. If the top is browning too quickly and the inside is not finished, just lay a piece of foil over the Stromboli for the remainder of the baking time. Let cool 10 minutes. Slice in 1 inch slices. Dip in pizza sauce.
1 loaf frozen bread dough
2 egg yolks, save whites
1 T. Parmesan cheese
1 tsp. parsley
1 tsp. oregano
¼ tsp. garlic powder
¼ tsp. pepper
2 T. oil
12 oz. Italian pork sausage
2 oz. turkey pepperoni slices
8 oz. Mozzarella or Pizza cheese
Italian seasoning
Assembly Day:
Thaw dough according to directions. Mix everything except meat and mozzarella. Roll dough out onto greased surface. Spread spice mixture on top, being careful to leave one inch of dough all the way around with no mixture on it. If the dough has wet mixture it on it, it will not seal. Cover with meat and cheese. Pull sides up, twisting to seal dough. Put on jelly roll stone or baking pan. Seal ends and wrap underneath. Beat egg whites. Brush on top. Sprinkle with Italian seasoning. The Freezer Chicks have an awesome tutorial on how to make Stromboli at this link: http://freezerchicks.blogspot.com/2009/10/stromboli-step-by-step.html
To Freeze: Bake in 350 oven 15 minutes or just until barely golden. Cool completely on cooling rack. Double wrap in Heavy Duty Aluminum Foil. Freeze flat.
Serving Day: Thaw completely. Bake in 350 oven for 15-20 minutes or until golden brown and the cheese is melted. If the top is browning too quickly and the inside is not finished, just lay a piece of foil over the Stromboli for the remainder of the baking time. Let cool 10 minutes. Slice in 1 inch slices. Dip in pizza sauce.
Mom's Pizza Sauce by Jackie
Ingredients:
2 (6 oz.) cans tomato paste
4 (6 oz.) cans water
¼ tsp. salt
1/8 tsp. pepper
1 tsp. basil
½ tsp. garlic powder
1 tsp. oregano
½ tsp. sugar
½ c. onion
Assembly:
Mix all ingredients in medium saucepan. Simmer until hot. The longer you let it simmer, the better the flavor. Cool completely. Pour 2 cups into pint size freezer Ziploc bags. Lay bags flat. Freeze.
Serving Day:
Thaw completely. Heat in microwave safe dish.
2 (6 oz.) cans tomato paste
4 (6 oz.) cans water
¼ tsp. salt
1/8 tsp. pepper
1 tsp. basil
½ tsp. garlic powder
1 tsp. oregano
½ tsp. sugar
½ c. onion
Assembly:
Mix all ingredients in medium saucepan. Simmer until hot. The longer you let it simmer, the better the flavor. Cool completely. Pour 2 cups into pint size freezer Ziploc bags. Lay bags flat. Freeze.
Serving Day:
Thaw completely. Heat in microwave safe dish.
Thursday, June 4, 2009
Sweet Baby Rays B-B-Q Pork Chops by Wendy
This is great for the grill! Ingredients: 6-8 Fresh Pork Chops (depends how big they are) 1 bottle BBQ Sauce Assembly: Drop pork chops into a Gallon Size Ziploc Freezer bag. Pour in BBQ Sauce. Freeze for later or bake after 4 hrs. of marinating. If Frozen on Baking Day: Thaw bag. Cook on grill on Medium-Low for 30-40 minutes or bake at 375 for 20-30 minutes. Alternatives (by Mags): You can baste your vegetables as well - so add potatoes, broccoli, carrots or cauliflower around the pork chops and bake it all together. We like rice too - so whip up a box and serve it with the chops!
Monday, June 1, 2009
Chicken Cordon Bleu Pockets-submitted by Tish
Yields: 12 pockets
Ingredients:
3- (8 count) tubes of refrigerated crescent rolls (I use the REDUCED FAT variety)
1/3 cup reduced fat or fat-free sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1 cup of ham, cooked and diced (I use Bluegrass 95% fat free smoked ham)
2 cups of COOKED, diced chicken***
a little salt and pepper to taste
***NOTE from Tish: you can use chicken breasts only, but I like using a whole chicken - I think a little dark meat adds more flavor - you can even use rotisserie chicken to make it super easy to fix, just take the skin off and shred the meat)***
Assembly Day:
In a large mixing bowl, combine sour cream, Parmesan cheese, Swiss cheese, salt and pepper. Mix well, then toss in diced ham and chicken, coat meat well with sour cream/cheese mixture.
Option #1: Spoon prepared filling into labeled freezer bags, removing as much air as possible and then freeze. Just make sure to have 3 (8-count)tubes of crescent rolls on hand when you decide to defrost and make the pockets. Then when you are ready to make the pockets, thaw the filling completely and follow the directions below for assembly and baking.
Option #2: Open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together on some of them. (You will only get 4 pockets from each tube of rolls. That is why you need 3 tubes of rolls to yield 12 pockets.) Spoon about 1/4 cup of COMPLETELY THAWED filling (if you froze the filling originally) close to the end of each rectangle. Then fold over the remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing them down with the tines of a fork. Place pockets on cookie sheets and bake at 375 degrees for 12-14 minutes or till golden brown. Cool completely, then place cooked pockets in labeled freezer bags or rigid containers and freeze.
Serving Day:
1)If you have already baked your pockets, thaw them completely overnight in the refrigerator, then microwave them on High for 2-4 minutes till hot.You might be able to put them on cookie sheets and rewarm them at 200-250 degrees for a few minutes till hot as well.
2)If you froze your filling only, thaw it completely and assemble and bake as detailed in option#2 above.
**Note: This recipe is from the 30Day freezer gourmet site - so the pockets should freeze well and re-heat well even if already cooked. I have not tried this recipe yet myself so I was afraid the rolls might get soggy if cooked then frozen and rewarmed. That is why I made the filling and froze it separately and am sending the crescent rolls onto you to assemble them for yourself.**
Ingredients:
3- (8 count) tubes of refrigerated crescent rolls (I use the REDUCED FAT variety)
1/3 cup reduced fat or fat-free sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1 cup of ham, cooked and diced (I use Bluegrass 95% fat free smoked ham)
2 cups of COOKED, diced chicken***
a little salt and pepper to taste
***NOTE from Tish: you can use chicken breasts only, but I like using a whole chicken - I think a little dark meat adds more flavor - you can even use rotisserie chicken to make it super easy to fix, just take the skin off and shred the meat)***
Assembly Day:
In a large mixing bowl, combine sour cream, Parmesan cheese, Swiss cheese, salt and pepper. Mix well, then toss in diced ham and chicken, coat meat well with sour cream/cheese mixture.
Option #1: Spoon prepared filling into labeled freezer bags, removing as much air as possible and then freeze. Just make sure to have 3 (8-count)tubes of crescent rolls on hand when you decide to defrost and make the pockets. Then when you are ready to make the pockets, thaw the filling completely and follow the directions below for assembly and baking.
Option #2: Open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together on some of them. (You will only get 4 pockets from each tube of rolls. That is why you need 3 tubes of rolls to yield 12 pockets.) Spoon about 1/4 cup of COMPLETELY THAWED filling (if you froze the filling originally) close to the end of each rectangle. Then fold over the remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing them down with the tines of a fork. Place pockets on cookie sheets and bake at 375 degrees for 12-14 minutes or till golden brown. Cool completely, then place cooked pockets in labeled freezer bags or rigid containers and freeze.
Serving Day:
1)If you have already baked your pockets, thaw them completely overnight in the refrigerator, then microwave them on High for 2-4 minutes till hot.You might be able to put them on cookie sheets and rewarm them at 200-250 degrees for a few minutes till hot as well.
2)If you froze your filling only, thaw it completely and assemble and bake as detailed in option#2 above.
**Note: This recipe is from the 30Day freezer gourmet site - so the pockets should freeze well and re-heat well even if already cooked. I have not tried this recipe yet myself so I was afraid the rolls might get soggy if cooked then frozen and rewarmed. That is why I made the filling and froze it separately and am sending the crescent rolls onto you to assemble them for yourself.**
Lemonade Chicken by Katie
Ingredients:
6 boneless, skinless chicken breast halves
6 oz. frozen lemonade concentrate, thawed
1/3 cup soy sauce
1 tsp. garlic powder
Assembly:
Place chicken in freezer bag.
Combine the lemonade, soy sauce and garlic powder and pour over the chicken.
Seal out air and freeze flat.
Serving Day:
Thaw completely.
Pour into a greased 9 x 13-inch baking dish.
Cover with foil and bake at 350 degrees for 45 minutes.
Uncover. Spoon juices over chicken and cook another 10 minutes uncovered.
Enjoy with a salad and your favorite side!
6 boneless, skinless chicken breast halves
6 oz. frozen lemonade concentrate, thawed
1/3 cup soy sauce
1 tsp. garlic powder
Assembly:
Place chicken in freezer bag.
Combine the lemonade, soy sauce and garlic powder and pour over the chicken.
Seal out air and freeze flat.
Serving Day:
Thaw completely.
Pour into a greased 9 x 13-inch baking dish.
Cover with foil and bake at 350 degrees for 45 minutes.
Uncover. Spoon juices over chicken and cook another 10 minutes uncovered.
Enjoy with a salad and your favorite side!
Chicken Broccoli Shells by Jackie
Ingredients:
1 box Stove Top stuffing (chicken flavor)
1 cup mayonnaise
2 cups cooked, diced chicken
2 cans cream of chicken soup
10 oz. box frozen chopped broccoli
1 12oz. box jumbo shells
Parmesan cheese (I used Kraft Natural White Sharp Cheddar, Swiss and Parmesan Cheese Block.)
Assembly:
Cook shells as directed on box. Prepare stuffing as directed. Mix stuffing, chicken, broccoli and mayonnaise well. Mix 2 cans soup and 1 can water. Pour a little on bottom of 2 - 13"x9" pans. Sit the rest aside. Lay cooked shells on waxed paper on table. Stuff chicken mixture into shells. Pour remaining soup on top of both pans. Sprinkle with cheese. Wrap well and freeze. (Hint: I use the medium size Pampered Chef scoop to fill the shells.)
Serving Day:Thaw. Bake covered 40 to 60 minutes at 350°. Or bake from frozen for 2 hours.
1 box Stove Top stuffing (chicken flavor)
1 cup mayonnaise
2 cups cooked, diced chicken
2 cans cream of chicken soup
10 oz. box frozen chopped broccoli
1 12oz. box jumbo shells
Parmesan cheese (I used Kraft Natural White Sharp Cheddar, Swiss and Parmesan Cheese Block.)
Assembly:
Cook shells as directed on box. Prepare stuffing as directed. Mix stuffing, chicken, broccoli and mayonnaise well. Mix 2 cans soup and 1 can water. Pour a little on bottom of 2 - 13"x9" pans. Sit the rest aside. Lay cooked shells on waxed paper on table. Stuff chicken mixture into shells. Pour remaining soup on top of both pans. Sprinkle with cheese. Wrap well and freeze. (Hint: I use the medium size Pampered Chef scoop to fill the shells.)
Serving Day:Thaw. Bake covered 40 to 60 minutes at 350°. Or bake from frozen for 2 hours.
Saturday, May 30, 2009
Spicy Sausage and Pepper Stew by Missy
from Kraft Foods
Prep Time: 10 min
Total Time: 40 min
Makes: 9 servings, 1 cup stew and 5 crackers each
Ingredients:
3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices (I found it much easier to open the sausage up and brown is like hamburger.)
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
Assembly:
COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans.
Freezing Instructions:
I made this meal as directed and froze it in 1 gallon sized Ziploc Freezer bags...doesn't get much easier than that!! If you're preparing this meal in large #'s that you will divide, I recommend cooking your meat, pepper, celery, flour mixture (for all your meals) and measuring it out in 2 1/2 cup servings per freezer bag, then dumping your canned ingredients into each bag separately. I find that much easier than making the meal separately over and over again.
Serving Day:
Thaw completely. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally. Serve with crackers.
Kraft Kitchens Tips
Substitute
Prepare as directed, using your favorite variety of canned beans.
Serve with crackers or bread.
Cooking Know-How
The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly. If you have trouble cutting the sausage into 1/2-inch slices, just remove it from the casing and break it up as you brown it. Be sure to drain the excess fat after browning.
Prep Time: 10 min
Total Time: 40 min
Makes: 9 servings, 1 cup stew and 5 crackers each
Ingredients:
3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices (I found it much easier to open the sausage up and brown is like hamburger.)
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
Assembly:
COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans.
Freezing Instructions:
I made this meal as directed and froze it in 1 gallon sized Ziploc Freezer bags...doesn't get much easier than that!! If you're preparing this meal in large #'s that you will divide, I recommend cooking your meat, pepper, celery, flour mixture (for all your meals) and measuring it out in 2 1/2 cup servings per freezer bag, then dumping your canned ingredients into each bag separately. I find that much easier than making the meal separately over and over again.
Serving Day:
Thaw completely. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally. Serve with crackers.
Kraft Kitchens Tips
Substitute
Prepare as directed, using your favorite variety of canned beans.
Serve with crackers or bread.
Cooking Know-How
The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly. If you have trouble cutting the sausage into 1/2-inch slices, just remove it from the casing and break it up as you brown it. Be sure to drain the excess fat after browning.
Friday, May 29, 2009
Taco--Filled Pasta Shells by Debbie
Ingredients:
1 pound ground beef
1 envelope taco seasoning
4 ounces cream cheese, cubed
12 jumbo pasta shells
1/4 cup butter, melted
1/2 cup salsa
1/2 cup taco sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterrey Jack cheese
Assembly:
Cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to package directions. Add cream cheese. Cook and stir for 5 - 10 minutes or until melted. Transfer to a bowl and chill for 1 hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. To use on the same day, spoon taco sauce and salsa into the bottom of a 9 inch greased baking dish. Place the shells on top. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses, and bake 15 minutes more or until heated through.
Freezing Instructions:
Place filled shells in a freezer container. Cover and freeze for up to 3 months.
Serving Day:
Thaw shells in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa and taco sauce into a greased 9 inch square baking dish and top with the shells. Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with combined cheeses, and bake 15 minutes longer or until heated through. You can serve with sour cream and chopped onions.
Recipe taken from Taste of Home Freezer Meals.
1 pound ground beef
1 envelope taco seasoning
4 ounces cream cheese, cubed
12 jumbo pasta shells
1/4 cup butter, melted
1/2 cup salsa
1/2 cup taco sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterrey Jack cheese
Assembly:
Cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to package directions. Add cream cheese. Cook and stir for 5 - 10 minutes or until melted. Transfer to a bowl and chill for 1 hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. To use on the same day, spoon taco sauce and salsa into the bottom of a 9 inch greased baking dish. Place the shells on top. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses, and bake 15 minutes more or until heated through.
Freezing Instructions:
Place filled shells in a freezer container. Cover and freeze for up to 3 months.
Serving Day:
Thaw shells in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa and taco sauce into a greased 9 inch square baking dish and top with the shells. Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with combined cheeses, and bake 15 minutes longer or until heated through. You can serve with sour cream and chopped onions.
Recipe taken from Taste of Home Freezer Meals.
Thursday, May 28, 2009
Pepsi Pot Roast by Susan
Ingredients:
3 lb Pot roast
2 - 10 3/4 oz ccans fat free, low sodium cream of mushroom soup
1 envelope dry onion soup mix
2 - 16 oz. bottles of diet cola (I used Diet Coke)
Assembly Day:
1. Place meat in slow cooker.
2. In large bowl mix together mushroom soup, dry onion soup, and cola. Pour over roast in cooker.
3. Cover. Cook on high 6 hours.
4. Allow to cool. Divide between 2 gallon Ziploc freezer bags.
5. Freeze
Serving Day:
1. Thaw completely
2. Reheat
3. Serve
From Fix it and Forget it Lightly
3 lb Pot roast
2 - 10 3/4 oz ccans fat free, low sodium cream of mushroom soup
1 envelope dry onion soup mix
2 - 16 oz. bottles of diet cola (I used Diet Coke)
Assembly Day:
1. Place meat in slow cooker.
2. In large bowl mix together mushroom soup, dry onion soup, and cola. Pour over roast in cooker.
3. Cover. Cook on high 6 hours.
4. Allow to cool. Divide between 2 gallon Ziploc freezer bags.
5. Freeze
Serving Day:
1. Thaw completely
2. Reheat
3. Serve
From Fix it and Forget it Lightly
Tuesday, May 19, 2009
Chicken and Rice Casserole by Wendy
This recipe comes from my Amish Cookbook. It originally called for 1 qt. green beans, undrained, but I didn't have any canned green beans. (Sorry, not enough time to do that). So I cut down on the green beans and added more water.
Ingredients:
1 cup long-grain rice, uncooked
1 small onion, chopped
1 can green beans, undrained
1 (10 oz.) can mushroom soup
1/4 cup mayonnaise
1-3/4 cup water
1 carrot, grated
2 tsp. chicken bouillon (or 2 bouillon cubes dissolved)
2 or 3 cups chopped cooked chicken
Assembly:
Combine all ingredients in large bowl. Pour into gallon size ziplock bag and freeze.
Serving Day:
Thaw bag and pour ingredients into large casserole dish. Bake at 350 degrees for 1 hour. Cover at least half of the time, then uncover.
Yield: 8 to 10 servings
Ingredients:
1 cup long-grain rice, uncooked
1 small onion, chopped
1 can green beans, undrained
1 (10 oz.) can mushroom soup
1/4 cup mayonnaise
1-3/4 cup water
1 carrot, grated
2 tsp. chicken bouillon (or 2 bouillon cubes dissolved)
2 or 3 cups chopped cooked chicken
Assembly:
Combine all ingredients in large bowl. Pour into gallon size ziplock bag and freeze.
Serving Day:
Thaw bag and pour ingredients into large casserole dish. Bake at 350 degrees for 1 hour. Cover at least half of the time, then uncover.
Yield: 8 to 10 servings
Tuesday, May 12, 2009
Grandma's Goulash by Katie
This is a combination between my mother-in-law's recipe and my mom's (and neither one really follow a recipe). So, I hope you all enjoy this Pokopac original!
Sorry for the late post ladies!
Ingredients:
1 lb. ground beef, browned (and seasoned to your liking)
1 jar spaghetti sauce
1 can diced tomatoes
(sugar, tomato paste, and vegetable juice used in various amounts to attain desired sauce consistency)
cooked macaroni noodles
Assembly:
Brown ground beef and season to your liking. (I added a bit of garlic powder, salt, and Italian seasoning.) Add sugar, tomato paste, vegetable juice, diced tomatoes, and jar of spaghetti sauce to ground beef. Mix together. *(This is where I stopped and prepared to freeze.) Cook box of pasta, drain, and add to mixture. Heat through and enjoy!
Freezing:
*I prepare ground beef mixture and put it in a freezer bag, squeeze out the air, seal, and freeze flat. Cooked pasta can be added on serving day.
Serving Day:
Thaw completely. Cook pasta according to package directions. Drain pasta and combine with sauce. Reheat on stove top. Serve sprinkled with Parmesan cheese. Enjoy!
Sorry for the late post ladies!
Ingredients:
1 lb. ground beef, browned (and seasoned to your liking)
1 jar spaghetti sauce
1 can diced tomatoes
(sugar, tomato paste, and vegetable juice used in various amounts to attain desired sauce consistency)
cooked macaroni noodles
Assembly:
Brown ground beef and season to your liking. (I added a bit of garlic powder, salt, and Italian seasoning.) Add sugar, tomato paste, vegetable juice, diced tomatoes, and jar of spaghetti sauce to ground beef. Mix together. *(This is where I stopped and prepared to freeze.) Cook box of pasta, drain, and add to mixture. Heat through and enjoy!
Freezing:
*I prepare ground beef mixture and put it in a freezer bag, squeeze out the air, seal, and freeze flat. Cooked pasta can be added on serving day.
Serving Day:
Thaw completely. Cook pasta according to package directions. Drain pasta and combine with sauce. Reheat on stove top. Serve sprinkled with Parmesan cheese. Enjoy!
Wednesday, May 6, 2009
Cheesy Texan Casserole by Missy
Ingredients:
2 cups cooked chicken (shredded or cubed)
1 can Campbell's Cheddar Cheese soup
1/2 cup sour cream
1 can diced tomatoes in juice (undrained)
1 tbs green chile peppers (add to your liking)
1 tsp onion powder
1/2 tsp of both salt and pepper
6 cups cooked Piccolini Mini Pasta
The pasta box serves 8 so I scooped out 6 cups of cooked pasta, stirred, and added a few more as I gauged the sloppiness of everything mixed together.
Assembly:
Cook chicken and pasta and set aside. Mix together in a separate bowl the soup, sour cream, tomatoes, green chile peppers, onion pwd, salt and pepper. Stir in the cooked chicken. Finally add the 6 cups of cooked pasta (feel free to add more if you think it's too sloppy). If you are planning to freeze this dish you will need to under cook the pasta a bit, add all of the wet ingredients, and place in the freezer safe container of your choice. I gave this to our group with all of the wet ingredients mixed together in a gallon freezer bag and the box of pasta to cook on the day of preparation.
Serving Day:
On cooking day you will cook the pasta as directed and add the bag of wet ingredients to 6 cups of cooked pasta. You can warm the wet ingredients in a skillet and add pasta to that or combine all ingredients in an oven safe dish and place it in the oven at 350 for 30 min or until warm and bubbly. Either way, you will have a warm and yummy meal to ENJOY!
Variations:
I got the main idea for this recipe from www.kraftfoods.com and loved what they had to offer! They did this meal using a box of Velveeta Shells and Cheese (it only served 4). If you did this, you would not use the pasta and can of cheese soup, as in my recipe.
Also you can substitute the can of Campbell's Cheddar Cheese soup for Campbell's Nacho Cheese soup which is a bit spicier and makes the dish zesty delicious.
You can also substitute the tomatoes and green chile peppers for 2 cups of the salsa of your choice.
Monday, May 4, 2009
Freezer Sloppy Joes by Jackie
Adapted from Best Loved Slow Cooker Recipes
*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.
Makes 10 servings
Ingredients:
3 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced or ¼ tsp. garlic powder
1 1/2 c. ketchup (*Heinz)
1 c. chopped green pepper
1/2 c. water
4 T. brown sugar (*organic)
4 T. prepared mustard (*French’s)
4 T. vinegar (*red wine vinegar)
4 T. Worcestershire sauce (*French’s or Lee & Perrins)
3 tsp. chili powder
Assembly:
In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs.
Allow mixture to cool. Place silicone muffin tin on a cookie sheet. Spoon meat into each section of tin. Freeze just until meat is frozen in solid pieces. Pop out disks and place in freezer Ziploc bags. Of course, you can also just pour the entire mixture into a gallon size freezer Ziploc bag. I like the convenience of being able to pull out only the amount we need.
Serving Day:
Take out one or two disks per sandwich, depending on how much meat you like. Place in small microwave-safe bowl. Microwave until heated through. Serve on bun.
*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.
Makes 10 servings
Ingredients:
3 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced or ¼ tsp. garlic powder
1 1/2 c. ketchup (*Heinz)
1 c. chopped green pepper
1/2 c. water
4 T. brown sugar (*organic)
4 T. prepared mustard (*French’s)
4 T. vinegar (*red wine vinegar)
4 T. Worcestershire sauce (*French’s or Lee & Perrins)
3 tsp. chili powder
Assembly:
In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs.
Allow mixture to cool. Place silicone muffin tin on a cookie sheet. Spoon meat into each section of tin. Freeze just until meat is frozen in solid pieces. Pop out disks and place in freezer Ziploc bags. Of course, you can also just pour the entire mixture into a gallon size freezer Ziploc bag. I like the convenience of being able to pull out only the amount we need.
Serving Day:
Take out one or two disks per sandwich, depending on how much meat you like. Place in small microwave-safe bowl. Microwave until heated through. Serve on bun.
Saturday, May 2, 2009
Beef Enchiladas by Mel
Ingredients:
1 lb. beef
1 can refried beans
1Tbs. cumin
1 tsp. garlic powder
1 can enchilada sauce (I use red, but green spices it up a bit)
1 can tomato sauce
8 tortillas
16 oz. shredded cheddar cheese
Assembly:
Brown ground beef and drain off grease. Add spices, refried beans, and 1/2 cheese. Spray 9x13 baking dish with Pam. Spread 2 Tbsp. of meat mixture in a line in the center of a tortilla. Fold over in half, and roll up. Place rolled tortilla in baking dish. In a separate bowl, combine tomato sauce and enchilada sauce, and pour over top of tortillas. Sprinkle top with remaining cheese. Cover and freeze.
Serving Day:
Thaw completely. Bake at 350 degrees for 30 minutes.
1 lb. beef
1 can refried beans
1Tbs. cumin
1 tsp. garlic powder
1 can enchilada sauce (I use red, but green spices it up a bit)
1 can tomato sauce
8 tortillas
16 oz. shredded cheddar cheese
Assembly:
Brown ground beef and drain off grease. Add spices, refried beans, and 1/2 cheese. Spray 9x13 baking dish with Pam. Spread 2 Tbsp. of meat mixture in a line in the center of a tortilla. Fold over in half, and roll up. Place rolled tortilla in baking dish. In a separate bowl, combine tomato sauce and enchilada sauce, and pour over top of tortillas. Sprinkle top with remaining cheese. Cover and freeze.
Serving Day:
Thaw completely. Bake at 350 degrees for 30 minutes.
Pulled Pork BBQ by Mel
Ingredients:
1 pork roast
BBQ sauce of your choice (1 bottle per 2 lbs. of pork)
Hamburger Buns
Assembly:
Place roast in a crock pot and fill 1/3-1/2 with water. Cook on LOW overnight. Drain water and remove excess fat. Break apart roast with a wooden spoon. Pour sauce over pork and mix. Pour into gallon-size Ziploc bag and freeze.
Serving Day:
Thaw. Heat and serve on buns. (Cole slaw is an optional topper if you want)
Our family prefers Montgomery Inn BBQ sauce.
1 pork roast
BBQ sauce of your choice (1 bottle per 2 lbs. of pork)
Hamburger Buns
Assembly:
Place roast in a crock pot and fill 1/3-1/2 with water. Cook on LOW overnight. Drain water and remove excess fat. Break apart roast with a wooden spoon. Pour sauce over pork and mix. Pour into gallon-size Ziploc bag and freeze.
Serving Day:
Thaw. Heat and serve on buns. (Cole slaw is an optional topper if you want)
Our family prefers Montgomery Inn BBQ sauce.
Tuesday, April 28, 2009
Dijon Pork Chops by Mags
Recipe from Mom's Budget.com
Ingredients:
- 6 boneless pork chops
- 1/3 cup Dijon mustard
- 1 tbsp Worcestershire sauce
- 2/3 cup Italian seasoned bread crumbs (can use plain if that's all you have but add a dash of Italian seasoning)
Assembly:
Freezing:
- Option 1 - flash freezing separately - Place on cookie sheet flash freeze in the freezer. After a few hours, place the pork chops in a freezer bag or container.
- Option 2 - Slide 3-4 pork chops into a gallon-size Ziploc Bag. Press out air and freeze flat. If the chops are big, you'll need to put 3 per bag.
Serving Day:
- Thaw in refrigerator or cook directly from freezer.
- Set your oven to the broil setting and allow to preheat.
- Place pork chops on a broiler pan (or use a cookie sheet with a baking rack on top to allow the drippings to fall) and broil each side for 10-12 minutes or until pork chops are thoroughly cooked inside. (Adjust time depending on whether you thawed first or took directly from freezer.)
Enjoy!
:) Mags
Grilled Sesame Chicken by Tish
Note from Tish:
If the pieces of chicken are too big, you might want to cut them up before cooking. I recommend GRILLING these for the best results. They make yummy kabobs - I make ours with the chicken, onions, red bell peppers, mushrooms and pineapple. Use the marinade to baste them! Enjoy!
Yields 6 servings:(or roughly 12 kabobs)
Ingredients:
1/2 cup olive oil
1 cup of WHITE grape juice
1/2 cup soy sauce
1 tsp. powdered ginger
1 Tbsp. dry mustard
1 tsp. ground black pepper
4 cloves of garlic, crushed or minced fine (I cheat and use the already prepared garlic in the jar -> 2 tsp = 4 cloves)
1/8 - 1/4 cup of sesame seeds (I think 1/8 cup is plenty)
1/2 cup green onions, tops and all
6 boneless, skinless chicken breasts
Assembly:
Combine all marinade ingredients and mix well. Place chicken breasts in 1 gallon size Ziploc freezer bag. Pour marinade over top of chicken. Remove excess air from bag, seal, and freeze. I mix mine around inside the bag a couple of times to make sure it gets all over the chicken.
Serving Day:
(*** Don't throw out the marinade - you need it to baste the chicken with***)
Thaw completely! If making kabobs, cut chicken into bite size pieces, add veggies/fruit of your choice to the skewers, and save marinade to baste kabobs with. If just grilling, cook till completely done, making sure to baste often with reserved marinade.
I serve these with rice and black beans!
If the pieces of chicken are too big, you might want to cut them up before cooking. I recommend GRILLING these for the best results. They make yummy kabobs - I make ours with the chicken, onions, red bell peppers, mushrooms and pineapple. Use the marinade to baste them! Enjoy!
Yields 6 servings:(or roughly 12 kabobs)
Ingredients:
1/2 cup olive oil
1 cup of WHITE grape juice
1/2 cup soy sauce
1 tsp. powdered ginger
1 Tbsp. dry mustard
1 tsp. ground black pepper
4 cloves of garlic, crushed or minced fine (I cheat and use the already prepared garlic in the jar -> 2 tsp = 4 cloves)
1/8 - 1/4 cup of sesame seeds (I think 1/8 cup is plenty)
1/2 cup green onions, tops and all
6 boneless, skinless chicken breasts
Assembly:
Combine all marinade ingredients and mix well. Place chicken breasts in 1 gallon size Ziploc freezer bag. Pour marinade over top of chicken. Remove excess air from bag, seal, and freeze. I mix mine around inside the bag a couple of times to make sure it gets all over the chicken.
Serving Day:
(*** Don't throw out the marinade - you need it to baste the chicken with***)
Thaw completely! If making kabobs, cut chicken into bite size pieces, add veggies/fruit of your choice to the skewers, and save marinade to baste kabobs with. If just grilling, cook till completely done, making sure to baste often with reserved marinade.
I serve these with rice and black beans!
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