Tuesday, April 27, 2010
Sloppy Joes
1 ½ lbs. ground beef, browned
1 chopped onion
¼ tsp. garlic powder
1 12 oz. jar chili sauce
½ cup brown sugar
2 tbsp. vinegar
2 tbsp. prepared mustard
1 16 oz. can tomato sauce
1 pkg. hamburger buns
*Mix all ingredients together. Simmer for 15-20 minutes. Freeze in bag(s). You can also freeze buns in freezer bag. When ready to eat, thaw and reheat.
1 chopped onion
¼ tsp. garlic powder
1 12 oz. jar chili sauce
½ cup brown sugar
2 tbsp. vinegar
2 tbsp. prepared mustard
1 16 oz. can tomato sauce
1 pkg. hamburger buns
*Mix all ingredients together. Simmer for 15-20 minutes. Freeze in bag(s). You can also freeze buns in freezer bag. When ready to eat, thaw and reheat.
Souvlaki Marinated Chicken Skewers
1 tsp. minced onion
2 cloves garlic
6 tbsp. olive oil
6 tbsp. lemon juice
2 tsp. salt
½ tsp. pepper
1 tsp. oregano
2-3 lbs. of chicken cut into 1-2 inch pieces
*Combine the onion, garlic, olive oil, lemon juice, salt, pepper and oregano in a glass bowl or casserole dish. Place meat in bag(s). Pour marinade over top. Freeze. When ready to eat, thaw and place chicken on skewers. Cook on countertop grill or barbecue grill. If barbecuing, soak sticks in water first so they don’t catch fire. You can also broil if you’d like
2 cloves garlic
6 tbsp. olive oil
6 tbsp. lemon juice
2 tsp. salt
½ tsp. pepper
1 tsp. oregano
2-3 lbs. of chicken cut into 1-2 inch pieces
*Combine the onion, garlic, olive oil, lemon juice, salt, pepper and oregano in a glass bowl or casserole dish. Place meat in bag(s). Pour marinade over top. Freeze. When ready to eat, thaw and place chicken on skewers. Cook on countertop grill or barbecue grill. If barbecuing, soak sticks in water first so they don’t catch fire. You can also broil if you’d like
Winter Pot Roast
1 2 ½ pound beef roast
2 tbsp. steak sauce
2 medium onions, thinly sliced
1 15 oz. can tomato sauce
1 cup ketchup
1 tsp. salt
2 tsp. sugar
¼ tsp. pepper
1 ½ tbsp. pure horseradish
8 new potatoes
*Combine all ingredients except roast and potatoes. Pour over roast in freezer bag(s). Roast can be divided. Seal and freeze. When ready to eat, thaw and place contents into a crock pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes.
2 tbsp. steak sauce
2 medium onions, thinly sliced
1 15 oz. can tomato sauce
1 cup ketchup
1 tsp. salt
2 tsp. sugar
¼ tsp. pepper
1 ½ tbsp. pure horseradish
8 new potatoes
*Combine all ingredients except roast and potatoes. Pour over roast in freezer bag(s). Roast can be divided. Seal and freeze. When ready to eat, thaw and place contents into a crock pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes.
Spaghetti Pie
Crust:
2 cups prepared spaghetti noodles (cook slightly less than package directions)
½ cup shredded parmesan cheese
3 beaten eggs
3 tbsp. melted butter
1 ½ tbsp. parsley flakes
½ tsp. salt
Filling:
2 cups ricotta cheese
½ cup shredded parmesan cheese
½ tsp. salt
½ tsp. Italian seasoning
Dash of black pepper
Top Layer:
1 lb. ground beef, browned
2 cups spaghetti sauce
1 cup mozzarella cheese, shredded
*Combine all ingredients for crust. Spread mixture around sides and bottom of an aluminum 9x13 pan to form a crust. Smaller if dividing. For filling, mix all ingredients together and spread over noodles. Mix beef and spaghetti sauce and pour over the filling. Cover with plastic wrap and foil and freeze. Freeze mozzarella in separate bag(s) and attach to pan. When ready to eat, thaw and recover with foil. Bake 375 for 40 minutes sprinkling with cheese for last ten minutes.
2 cups prepared spaghetti noodles (cook slightly less than package directions)
½ cup shredded parmesan cheese
3 beaten eggs
3 tbsp. melted butter
1 ½ tbsp. parsley flakes
½ tsp. salt
Filling:
2 cups ricotta cheese
½ cup shredded parmesan cheese
½ tsp. salt
½ tsp. Italian seasoning
Dash of black pepper
Top Layer:
1 lb. ground beef, browned
2 cups spaghetti sauce
1 cup mozzarella cheese, shredded
*Combine all ingredients for crust. Spread mixture around sides and bottom of an aluminum 9x13 pan to form a crust. Smaller if dividing. For filling, mix all ingredients together and spread over noodles. Mix beef and spaghetti sauce and pour over the filling. Cover with plastic wrap and foil and freeze. Freeze mozzarella in separate bag(s) and attach to pan. When ready to eat, thaw and recover with foil. Bake 375 for 40 minutes sprinkling with cheese for last ten minutes.
Ritzy Chicken
6 boneless, skinless chicken breasts
2 cups Ritz crackers, crushed
¾ cup shredded mozzarella cheese
¼ tsp. parsley
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 cup melted butter
1/3 cup apple juice
*Mix crackers, cheese, and seasonings together. In a separate bowl, mix together butter and apple juice. Dip chicken into butter mixture and then coat with cracker mixture. Place in aluminum pan(s). Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 1 hour.
2 cups Ritz crackers, crushed
¾ cup shredded mozzarella cheese
¼ tsp. parsley
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 cup melted butter
1/3 cup apple juice
*Mix crackers, cheese, and seasonings together. In a separate bowl, mix together butter and apple juice. Dip chicken into butter mixture and then coat with cracker mixture. Place in aluminum pan(s). Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 1 hour.
Savory Beef
2 lbs. beef round tip steak
Pepper to taste
1 cup sliced fresh mushrooms
1 sliced onion
3 tbsp. veg. oil
3 tbsp. flour
2 cups water
2 beef bouillon cubes
2 tbsp. tomato paste
1 tsp. dry mustard
¼ tsp. dried oregano leaves
½ tsp. dill weed
2 tbsp. Worcestershire sauce
8 oz. package egg noodles
*Cut beef into thin strips about two inches long. Sprinkle beef with pepper and set aside in a cool place. In a heavy skillet, sauté mushrooms and onions in oil until golden, about 10 to 15 minutes. Remove them from skillet. Put meat in same skillet; cook and stir steak quickly on all sides until it’s brown but still rare in center, about 7 minutes. Remove meat and set aside. Blend flour into the drippings in the skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cook meat mixture and freeze in bag(s). When ready to eat, thaw meat. Prepare noodles according to package. Heat beef in saucepan over medium heat, stirring constantly until bubbly. Serve over noodles.
Pepper to taste
1 cup sliced fresh mushrooms
1 sliced onion
3 tbsp. veg. oil
3 tbsp. flour
2 cups water
2 beef bouillon cubes
2 tbsp. tomato paste
1 tsp. dry mustard
¼ tsp. dried oregano leaves
½ tsp. dill weed
2 tbsp. Worcestershire sauce
8 oz. package egg noodles
*Cut beef into thin strips about two inches long. Sprinkle beef with pepper and set aside in a cool place. In a heavy skillet, sauté mushrooms and onions in oil until golden, about 10 to 15 minutes. Remove them from skillet. Put meat in same skillet; cook and stir steak quickly on all sides until it’s brown but still rare in center, about 7 minutes. Remove meat and set aside. Blend flour into the drippings in the skillet, gradually adding water and beef bouillon. Bring to a boil. Stir constantly until smooth and slightly thick. Mix in tomato paste, dry mustard, oregano, dill weed and Worcestershire sauce. Stir meat, mushrooms, and onions into sauce. Cook meat mixture and freeze in bag(s). When ready to eat, thaw meat. Prepare noodles according to package. Heat beef in saucepan over medium heat, stirring constantly until bubbly. Serve over noodles.
Tamale Pie
1 lb. ground beef, browned
1 15 oz. can corn, drained
1 small can olives
1 clove minced garlic
1 tbsp. sugar
1 tsp. salt
1 tbsp. chili powder
1 15 oz. can beans (white or pinto) drained
1 ½ cups shredded cheese
2 8oz. cans tomato sauce
*Combine all ingredients and place in aluminum 9x13 pan. Smaller if dividing.
To make crust combine
1 cup cornmeal,
2 ½ cups cold water,
1 ½ tsp. salt
in a saucepan on medium to high heat. Stir frequently until thick.
Add 1 tbsp. butter and stir until melted.
Spread crust mixture on top of meat mixture. Cover tightly and freeze. When ready to eat, thaw and bake at 375 for 40 minutes.
1 15 oz. can corn, drained
1 small can olives
1 clove minced garlic
1 tbsp. sugar
1 tsp. salt
1 tbsp. chili powder
1 15 oz. can beans (white or pinto) drained
1 ½ cups shredded cheese
2 8oz. cans tomato sauce
*Combine all ingredients and place in aluminum 9x13 pan. Smaller if dividing.
To make crust combine
1 cup cornmeal,
2 ½ cups cold water,
1 ½ tsp. salt
in a saucepan on medium to high heat. Stir frequently until thick.
Add 1 tbsp. butter and stir until melted.
Spread crust mixture on top of meat mixture. Cover tightly and freeze. When ready to eat, thaw and bake at 375 for 40 minutes.
Teriyaki Chicken Stir-Fry
1 ½ lbs. boneless, skinless chicken breasts, sliced into strips, marinated in teriyaki sauce (see recipe below)
1 bag frozen stir-fry vegetables
Cooked rice
Chow mein noodles
Teriyaki Marinade:
½ tsp. ginger
2 tsp. dry mustard
¼ cup oil (any kind)
½ cup soy sauce
1 tsp. garlic
2 tbsp. molasses
*Combine all marinade ingredients. Put chicken strips and marinade in freezer bag(s). When ready to eat, thaw and pour meat and marinade in large skillet. Cook until meat is cooked through and marinade boils for at least five minutes. Add in vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.
1 bag frozen stir-fry vegetables
Cooked rice
Chow mein noodles
Teriyaki Marinade:
½ tsp. ginger
2 tsp. dry mustard
¼ cup oil (any kind)
½ cup soy sauce
1 tsp. garlic
2 tbsp. molasses
*Combine all marinade ingredients. Put chicken strips and marinade in freezer bag(s). When ready to eat, thaw and pour meat and marinade in large skillet. Cook until meat is cooked through and marinade boils for at least five minutes. Add in vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.
Ham and Potato Casserole
1 bag frozen hash brown cubes
2 cups cooked ham
1 ½ cups cubed cheddar cheese
1 tbsp. dried minced onions
2 cans cream of mushroom soup
¾ cup milk
Salt and pepper to taste
1 ½ cups shredded cheese
*Mix all ingredients except shredded cheese together and place in a 9x13 aluminum pan. Smaller if dividing. Cover with foil and freeze. Attach bag of shredded cheese to pan before freezing. When ready to eat, thaw, and bake at 375 for 1-1 ½ hours or until potatoes are done. Sprinkle with cheese and put back in oven until melted
2 cups cooked ham
1 ½ cups cubed cheddar cheese
1 tbsp. dried minced onions
2 cans cream of mushroom soup
¾ cup milk
Salt and pepper to taste
1 ½ cups shredded cheese
*Mix all ingredients except shredded cheese together and place in a 9x13 aluminum pan. Smaller if dividing. Cover with foil and freeze. Attach bag of shredded cheese to pan before freezing. When ready to eat, thaw, and bake at 375 for 1-1 ½ hours or until potatoes are done. Sprinkle with cheese and put back in oven until melted
Poppy Seed Chicken
3 cups cooked, cubed chicken
1 ½ cans cream of mushroom soup
1 cup sour cream
1 ½ sleeves Ritz crackers, crushed
1 cube butter
1 ½ tbsp. poppy seeds
*Place chicken in bottom of greased aluminum 9x13 pan. Smaller if dividing. Mix sour and sour cream. Pour over chicken. Melt butter and stir into crushed crackers. Add poppy seeds and mix together. Spread cracker mixture over chicken. Cover with foil and freeze. When ready to eat, thaw and bake at 375 for 30 minutes.
1 ½ cans cream of mushroom soup
1 cup sour cream
1 ½ sleeves Ritz crackers, crushed
1 cube butter
1 ½ tbsp. poppy seeds
*Place chicken in bottom of greased aluminum 9x13 pan. Smaller if dividing. Mix sour and sour cream. Pour over chicken. Melt butter and stir into crushed crackers. Add poppy seeds and mix together. Spread cracker mixture over chicken. Cover with foil and freeze. When ready to eat, thaw and bake at 375 for 30 minutes.
Italian Meatball Subs
Meatball ingredients:
1 lb. lean ground beef
1 cup Italian bread crumbs
½ cup shredded parmesan cheese
1 tsp. dried parsley
1 garlic clove, minced
½ cup milk
1 egg
Sauce ingredients:
2 15 oz cans tomato sauce
1 29 oz can crushed Italian tomatoes
½ cup shredded parmesan cheese
2 envelopes spaghetti sauce seasoning
To Serve:
Hogi buns
Shredded mozzarella
*Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of large slow cooker. Form meatballs from the meat mixture and put them in single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours, high 4 hours. Cool. Pour into freezer bags. When ready to eat, thaw and heat in large sauce pan. Serve on buns with shredded cheese on top. You can freeze buns also, just make sure to put in a freezer bag.
1 lb. lean ground beef
1 cup Italian bread crumbs
½ cup shredded parmesan cheese
1 tsp. dried parsley
1 garlic clove, minced
½ cup milk
1 egg
Sauce ingredients:
2 15 oz cans tomato sauce
1 29 oz can crushed Italian tomatoes
½ cup shredded parmesan cheese
2 envelopes spaghetti sauce seasoning
To Serve:
Hogi buns
Shredded mozzarella
*Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of large slow cooker. Form meatballs from the meat mixture and put them in single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours, high 4 hours. Cool. Pour into freezer bags. When ready to eat, thaw and heat in large sauce pan. Serve on buns with shredded cheese on top. You can freeze buns also, just make sure to put in a freezer bag.
Company’s Coming Chicken
2 ½ cups chicken, cooked and cubed
2 cups sour cream
1 can cream of mushroom soup
1 ½ cups Monterey Jack cheese, shredded
½ cup green onions
½ cup chopped celery
1 pkg. stuffing mix, prepared
*Place chicken in aluminum 9x13 pan, smaller if dividing. Combine sour cream, soup, cheese, green onions, and celery. Spoon mixture over chicken. Prepare stuffing and sprinkle over mixture. Cover tightly with foil and freeze. When ready to eat, thaw and bake at 375 for 35 to 40 minutes.
2 cups sour cream
1 can cream of mushroom soup
1 ½ cups Monterey Jack cheese, shredded
½ cup green onions
½ cup chopped celery
1 pkg. stuffing mix, prepared
*Place chicken in aluminum 9x13 pan, smaller if dividing. Combine sour cream, soup, cheese, green onions, and celery. Spoon mixture over chicken. Prepare stuffing and sprinkle over mixture. Cover tightly with foil and freeze. When ready to eat, thaw and bake at 375 for 35 to 40 minutes.
Smothered Steak
1 ½ pounds stew meat
1/3 cup flou
½ tsp. salt
¼ tsp. pepper
1 small chopped onion
3 8oz cans tomato sauce
3 tbsp. soy sauce
1 can French style green beans
*Place flour, salt, and pepper in freezer bag(s). Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze flat in freezer. Include the can of green beans with the meal. When ready to eat, thaw and mix the green beans in the slow cooker with other ingredients to cook. Serve over rice.
1/3 cup flou
½ tsp. salt
¼ tsp. pepper
1 small chopped onion
3 8oz cans tomato sauce
3 tbsp. soy sauce
1 can French style green beans
*Place flour, salt, and pepper in freezer bag(s). Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze flat in freezer. Include the can of green beans with the meal. When ready to eat, thaw and mix the green beans in the slow cooker with other ingredients to cook. Serve over rice.
Mexican Chicken Corn Chowder
1 ½ pounds boneless skinless chicken breasts
½ cup chopped onion
½ tsp. garlic powder
3 tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin (opt.)
2 cups half and half
2 cups shredded Monterey Jack Cheese
1 15 oz. can creamed corn
1 4 oz. can chopped green chilies
¼ tsp. Tabasco (opt.)
*In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for five minutes. Add remaining ingredients. Cook until cheese melts. Cool. Pour into freezer bag(s). Include a bag of tortilla chips with the meal. When ready to eat, thaw and reheat in saucepan.
½ cup chopped onion
½ tsp. garlic powder
3 tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin (opt.)
2 cups half and half
2 cups shredded Monterey Jack Cheese
1 15 oz. can creamed corn
1 4 oz. can chopped green chilies
¼ tsp. Tabasco (opt.)
*In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for five minutes. Add remaining ingredients. Cook until cheese melts. Cool. Pour into freezer bag(s). Include a bag of tortilla chips with the meal. When ready to eat, thaw and reheat in saucepan.
Cheddar Broccoli Soup
(This is a large recipe. I would split in half even for a large family.)
1 pkg. frozen broccoli
6 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
3 cubes butter or margarine
1 ½ cups flour
10 cups water
10-12 chicken bullion cubes (to taste)
1 16 oz. container Cheez Whiz or Velveeta cheese
*Steam vegetables until almost tender. In separate bowl, microwave butter or margarine until melted. Stir in flour and mix until smooth. In large saucepan, dissolve bullion cubes in boiling water. Add a cup of bullion water to the butter and flour and whisk together. Then add to boiling water and stir. Add drained vegetables to soup. Add cheese. Stir until melted. Cool, then put in freezer bags. Lay flat in freezer. Reheat in pan when ready to eat.
1 pkg. frozen broccoli
6 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
3 cubes butter or margarine
1 ½ cups flour
10 cups water
10-12 chicken bullion cubes (to taste)
1 16 oz. container Cheez Whiz or Velveeta cheese
*Steam vegetables until almost tender. In separate bowl, microwave butter or margarine until melted. Stir in flour and mix until smooth. In large saucepan, dissolve bullion cubes in boiling water. Add a cup of bullion water to the butter and flour and whisk together. Then add to boiling water and stir. Add drained vegetables to soup. Add cheese. Stir until melted. Cool, then put in freezer bags. Lay flat in freezer. Reheat in pan when ready to eat.
Beef Stroganoff
1/3 cup flour
2 cups milk
2 tsp. beef bullion granules
1-1 ½ pounds lean stew meat
½ packet dry onion soup mix
1 bay leaf
1 small can sliced mushrooms
½ cup water
2 cups sour cream
1 small pkg. egg noodles
*To make a white sauce with the first three ingredients, warm about 1 ½ cups of the milk in a saucepan. Place all the flour and beef granules in a mixing bowl and gradually whisk in the remaining milk until no lumps remain. Slowly add to warm milk in saucepan. Stirring constantly over medium heat, bring sauce to a gentle boil. Allow to boil for 1 minute, stirring constantly. Remove saucepan from heat. Add the the rest of the ingredients to the sauce except for the sour cream. Cool and place in freezer bag. Keep a pint of sour cream in refrigerator and a package of noodles for when you eat this recipe. When ready to cook, thaw and place in crockpot for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.
2 cups milk
2 tsp. beef bullion granules
1-1 ½ pounds lean stew meat
½ packet dry onion soup mix
1 bay leaf
1 small can sliced mushrooms
½ cup water
2 cups sour cream
1 small pkg. egg noodles
*To make a white sauce with the first three ingredients, warm about 1 ½ cups of the milk in a saucepan. Place all the flour and beef granules in a mixing bowl and gradually whisk in the remaining milk until no lumps remain. Slowly add to warm milk in saucepan. Stirring constantly over medium heat, bring sauce to a gentle boil. Allow to boil for 1 minute, stirring constantly. Remove saucepan from heat. Add the the rest of the ingredients to the sauce except for the sour cream. Cool and place in freezer bag. Keep a pint of sour cream in refrigerator and a package of noodles for when you eat this recipe. When ready to cook, thaw and place in crockpot for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.
Barbecue Chicken Sandwiches
1 cup ketchup
1 cup vinegar
½ cup molasses
½ cup honey
1 tsp. liquid smoke
½ tsp. salt
¼ tsp. garlic powder
½ tsp. onion powder
½ tsp. hot sauce (Tabasco, optional)
2-3 lbs. boneless, skinless chicken breasts
Buns
*Combine all ingredients except chicken in a saucepan over high heat. Blend with a whisk until smooth. When mixture comes to a boil, add chicken. Turn the heat down and simmer for 45-60 minutes. One the chicken is tender enough to shred and the sauce is thickened, remove from heat and shred the chicken with two forks. After shredding chicken, allow to cool. Pour into a freezer bag. You can reheat in crockpot. Include a bag of buns for your sandwiches.
1 cup vinegar
½ cup molasses
½ cup honey
1 tsp. liquid smoke
½ tsp. salt
¼ tsp. garlic powder
½ tsp. onion powder
½ tsp. hot sauce (Tabasco, optional)
2-3 lbs. boneless, skinless chicken breasts
Buns
*Combine all ingredients except chicken in a saucepan over high heat. Blend with a whisk until smooth. When mixture comes to a boil, add chicken. Turn the heat down and simmer for 45-60 minutes. One the chicken is tender enough to shred and the sauce is thickened, remove from heat and shred the chicken with two forks. After shredding chicken, allow to cool. Pour into a freezer bag. You can reheat in crockpot. Include a bag of buns for your sandwiches.
Ham and Swiss Casserole
1 8oz. package wide egg noodles, cooked and drained, undercook if freezing
2 cups ham, cubed
2 cups Swiss cheese, shredded
1 can cream of mushroom soup
1 cup sour cream
*In 9x13 aluminum pan, or smaller if dividing layer noodles, ham and cheese; mix lightly. In separate bowl mix the soup and sour cream together. Pour soup mixture over the other ingredients in pan. Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 45 minutes.
2 cups ham, cubed
2 cups Swiss cheese, shredded
1 can cream of mushroom soup
1 cup sour cream
*In 9x13 aluminum pan, or smaller if dividing layer noodles, ham and cheese; mix lightly. In separate bowl mix the soup and sour cream together. Pour soup mixture over the other ingredients in pan. Cover with foil and freeze. When ready to eat, thaw and bake at 350 for 45 minutes.
Chicken Manicotti
2 tbsp. olive oil
1 tbsp. garlic powder
1 ½ pounds boneless, skinless chicken breasts
10 uncooked manicotti shells
1 jar spaghetti sauce
1 can mushrooms
2 cups shredded mozzarella cheese
2/3 cup water
*Cut chicken into 1 inch strips and brown in olive oil and garlic powder. Spread 1 cup of spaghetti sauce in aluminum 9x13 pan (smaller if dividing). Stuff chicken into uncooked manicotti shells and place on top of spaghetti sauce. Top shells with mushrooms and pour remaining sauce over the top. Sprinkle with cheese. Pour water around edges of the dish. Cover with plastic wrap, then foil. Freeze. Remove plastic wrap under foil before baking, recover with foil. Thaw and bake at 375 for 50-60 minutes or until pasta is tender.
1 tbsp. garlic powder
1 ½ pounds boneless, skinless chicken breasts
10 uncooked manicotti shells
1 jar spaghetti sauce
1 can mushrooms
2 cups shredded mozzarella cheese
2/3 cup water
*Cut chicken into 1 inch strips and brown in olive oil and garlic powder. Spread 1 cup of spaghetti sauce in aluminum 9x13 pan (smaller if dividing). Stuff chicken into uncooked manicotti shells and place on top of spaghetti sauce. Top shells with mushrooms and pour remaining sauce over the top. Sprinkle with cheese. Pour water around edges of the dish. Cover with plastic wrap, then foil. Freeze. Remove plastic wrap under foil before baking, recover with foil. Thaw and bake at 375 for 50-60 minutes or until pasta is tender.
Pasta Fagioli Soup
1 lb. ground beef, browned and drained
1 small onion, chopped
1 cup grated carrots
1 cup diced celery
1 15 oz. can diced tomatoes
1 15 oz. can kidney beans, drained and rinsed
2 15 oz. cans beef broth
1 tsp. oregano
½ tsp. pepper
2 tsp. fresh parsley, chopped
½ tsp. hot sauce (Tabasco, optional)
1 jar spaghetti sauce
1 small bag shell pasta--add this the last bit of cooking.
*Place all ingredients, excepting pasta in a large bowl and mix. (If using this recipe as a freezer meal, Don’t cook yet. Freeze in bag as is, then Thaw before cooking. ) Transfer to large saucepan and simmer 30-45 minutes until vegetables and pasta is tender.
1 small onion, chopped
1 cup grated carrots
1 cup diced celery
1 15 oz. can diced tomatoes
1 15 oz. can kidney beans, drained and rinsed
2 15 oz. cans beef broth
1 tsp. oregano
½ tsp. pepper
2 tsp. fresh parsley, chopped
½ tsp. hot sauce (Tabasco, optional)
1 jar spaghetti sauce
1 small bag shell pasta--add this the last bit of cooking.
*Place all ingredients, excepting pasta in a large bowl and mix. (If using this recipe as a freezer meal, Don’t cook yet. Freeze in bag as is, then Thaw before cooking. ) Transfer to large saucepan and simmer 30-45 minutes until vegetables and pasta is tender.
Creamy Meatballs
2 lbs. ground beef
2 tsp. salt
1 tsp. pepper
½ onion, grated
3 eggs
2 potatoes, grated
4 carrots, grated
¾ cup milk
Sauce:
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can evaporated milk
*Combine meatball ingredients and form into balls. Place on cookie sheet and bake at 400 for 20 minutes. Mix sauce; add cooked meatballs. Freeze in bag. When ready to eat, thaw and bake in pan at 350 for 30-45 minutes or until bubbly. Serve over rice or pasta.
2 tsp. salt
1 tsp. pepper
½ onion, grated
3 eggs
2 potatoes, grated
4 carrots, grated
¾ cup milk
Sauce:
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 can evaporated milk
*Combine meatball ingredients and form into balls. Place on cookie sheet and bake at 400 for 20 minutes. Mix sauce; add cooked meatballs. Freeze in bag. When ready to eat, thaw and bake in pan at 350 for 30-45 minutes or until bubbly. Serve over rice or pasta.
Cheesy Italian Chicken
4-6 boneless skinless chicken breasts, cut into pieces
2 cans cream of chicken soup
¾ cup milk
¾ cup Italian bread crumbs
2 cups Monterey Jack cheese
*Mix soup, milk, bread crumbs, and cheese together. Place chicken pieces in freezer bag. Pour soup mixture over chicken in bag. When ready to eat, thaw and place in crockpot on low for six to eight hours. Stir often so cheese doesn’t stick to bottom. Serve over rice or noodles.
2 cans cream of chicken soup
¾ cup milk
¾ cup Italian bread crumbs
2 cups Monterey Jack cheese
*Mix soup, milk, bread crumbs, and cheese together. Place chicken pieces in freezer bag. Pour soup mixture over chicken in bag. When ready to eat, thaw and place in crockpot on low for six to eight hours. Stir often so cheese doesn’t stick to bottom. Serve over rice or noodles.
Lasagna
Sauce:
1 ½ lbs. ground beef, browned and drained
1 ½ tsp. parsley
1 ¼ tsp. salt
3 6oz. cans tomato paste
½ tsp. garlic powder
1 tsp. basil
1 15 oz. can Italian stewed tomatoes
1 8oz. can tomato sauce
Cheese Filling:
3 cups cottage cheese
2 tsp. parsley
1 tsp. salt
2 eggs, beaten
1 cup shredded parmesan cheese
½ tsp. pepper
4 cups shredded mozzarella cheese
12 lasagna noodles, not boiled
*Combine sauce ingredients together in a large saucepan. Simmer 15 minutes. Mix together all cheese filling ingredients. Place noodles to cover bottom of 9x13 aluminum pan (smaller if dividing). Spread ½ cheese filling over noodles and sprinkle 2 cups cheese on top. Spread sauce over that and repeat layers one more time. Top with cheese. Freeze in pan with plastic wrap and foil covering. Thaw and recover with aluminum when ready to eat. Bake at 375 for 45 minutes until bubbly. Let stand 15 minutes before serving.
1 ½ lbs. ground beef, browned and drained
1 ½ tsp. parsley
1 ¼ tsp. salt
3 6oz. cans tomato paste
½ tsp. garlic powder
1 tsp. basil
1 15 oz. can Italian stewed tomatoes
1 8oz. can tomato sauce
Cheese Filling:
3 cups cottage cheese
2 tsp. parsley
1 tsp. salt
2 eggs, beaten
1 cup shredded parmesan cheese
½ tsp. pepper
4 cups shredded mozzarella cheese
12 lasagna noodles, not boiled
*Combine sauce ingredients together in a large saucepan. Simmer 15 minutes. Mix together all cheese filling ingredients. Place noodles to cover bottom of 9x13 aluminum pan (smaller if dividing). Spread ½ cheese filling over noodles and sprinkle 2 cups cheese on top. Spread sauce over that and repeat layers one more time. Top with cheese. Freeze in pan with plastic wrap and foil covering. Thaw and recover with aluminum when ready to eat. Bake at 375 for 45 minutes until bubbly. Let stand 15 minutes before serving.
Taco Soup
1 lb. ground beef, browned and drained
1 15 oz can stewed tomatoes
1 10 oz can tomato soup
1 10 oz can vegetable soup
1 can corn, drained
1 15 oz kidney beans, drained and rinsed
¾ cup salsa
1 cup water
2 tbsp. taco seasoning
2 tbsp. chili powder
*Mix all ingredients together. Pour into freezer bag and freeze. Have on hand a bag of tortilla chips, sour cream, and shredded cheese when serving. Thaw when ready to eat. Cook in crock pot on low 3 hours.
1 15 oz can stewed tomatoes
1 10 oz can tomato soup
1 10 oz can vegetable soup
1 can corn, drained
1 15 oz kidney beans, drained and rinsed
¾ cup salsa
1 cup water
2 tbsp. taco seasoning
2 tbsp. chili powder
*Mix all ingredients together. Pour into freezer bag and freeze. Have on hand a bag of tortilla chips, sour cream, and shredded cheese when serving. Thaw when ready to eat. Cook in crock pot on low 3 hours.
Meatloaf ala Rachelle
2 lbs. ground beef
1 envelope beefy mushroom soup mix
¾ cup saltine crackers
2 eggs
¾ cup water
1/3 cup ketchup
¼ tsp. seasoned salt
1/8 tsp. garlic salt
¼ cup chopped green pepper (optional)
¼ cup chopped onion (optional)
*Combine all ingredients except bacon. Shape in loaf pan then transfer to plastic wrap and wrap. Freeze in bag, should make two loaves. Thaw then bake at 350 for one hour when ready to eat. Serve with vegetables and mashed potatoes if desired
1 envelope beefy mushroom soup mix
¾ cup saltine crackers
2 eggs
¾ cup water
1/3 cup ketchup
¼ tsp. seasoned salt
1/8 tsp. garlic salt
¼ cup chopped green pepper (optional)
¼ cup chopped onion (optional)
*Combine all ingredients except bacon. Shape in loaf pan then transfer to plastic wrap and wrap. Freeze in bag, should make two loaves. Thaw then bake at 350 for one hour when ready to eat. Serve with vegetables and mashed potatoes if desired
Chicken Divan
6 boneless skinless chicken breasts, cooked and diced
2 10 oz packages chopped broccoli
1 cup mayo
2 can cream of chicken soup
1 tsp. lemon juice
1 tsp. curry powder (optional)
1 cup shredded cheddar cheese
½ cup dry bread crumbs
2 tbsp. melted butter
*Cook broccoli slightly less than directed on package. Drain. Mix all ingredients except cheese and bread crumbs. Freeze in disposable aluminum pan(s) and cover with foil. Freeze in smaller baggies cheese and bread crumbs. When ready to eat, thaw, sprinkle with cheese, mix bread crumbs and butter, sprinkle on top. Bake 350 for 25 minutes. Serve over rice.
2 10 oz packages chopped broccoli
1 cup mayo
2 can cream of chicken soup
1 tsp. lemon juice
1 tsp. curry powder (optional)
1 cup shredded cheddar cheese
½ cup dry bread crumbs
2 tbsp. melted butter
*Cook broccoli slightly less than directed on package. Drain. Mix all ingredients except cheese and bread crumbs. Freeze in disposable aluminum pan(s) and cover with foil. Freeze in smaller baggies cheese and bread crumbs. When ready to eat, thaw, sprinkle with cheese, mix bread crumbs and butter, sprinkle on top. Bake 350 for 25 minutes. Serve over rice.
Chicken Cordon Bleu
6 chicken breasts
6 slices provolone cheese
12 slices deli ham
½ cup butter or margarine, melted
2/3 cup Italian bread crumbs
½ cup parmesan cheese
*Pound chicken breasts until they are ½ inch thick. In a medium sized bowl, mix bread crumbs and parmesan cheese. Put 2 slices of ham on chicken. Roll up a slice of cheese and place in center or meat. Roll up meat and secure with a toothpick. Dip in melted butter and then in bread crumb mixture. You can wrap in plastic wrap individually then put in freezer bag. Take out as many as you want when you’re ready to eat. Thaw, unwrap and place seam size down on cookie sheet. Cover with foil and bake at 350 for 30 minutes or until chicken is no longer pink.
6 slices provolone cheese
12 slices deli ham
½ cup butter or margarine, melted
2/3 cup Italian bread crumbs
½ cup parmesan cheese
*Pound chicken breasts until they are ½ inch thick. In a medium sized bowl, mix bread crumbs and parmesan cheese. Put 2 slices of ham on chicken. Roll up a slice of cheese and place in center or meat. Roll up meat and secure with a toothpick. Dip in melted butter and then in bread crumb mixture. You can wrap in plastic wrap individually then put in freezer bag. Take out as many as you want when you’re ready to eat. Thaw, unwrap and place seam size down on cookie sheet. Cover with foil and bake at 350 for 30 minutes or until chicken is no longer pink.
Shredded Beef French Dip Sandwiches
1 rump roast
2 envelopes au jus mix
1 pkg. rolls (6-8 deli rolls)
*Place roast beef in slow cooker and cook on medium for 3-6 hours until easily shredded. Halfway through cooking, take out roast, cut off fat, and drain juice. Place back in slow cooker. Prepare au jus according to directions and pour over roast. Cook for remaining time until it shreds. Place cooled meat and au jus in freezer bag(s). Include bag of rolls with this meal. When ready to eat, thaw, warm and serve.
2 envelopes au jus mix
1 pkg. rolls (6-8 deli rolls)
*Place roast beef in slow cooker and cook on medium for 3-6 hours until easily shredded. Halfway through cooking, take out roast, cut off fat, and drain juice. Place back in slow cooker. Prepare au jus according to directions and pour over roast. Cook for remaining time until it shreds. Place cooled meat and au jus in freezer bag(s). Include bag of rolls with this meal. When ready to eat, thaw, warm and serve.
Curry Turkey/Chicken Salad
¼ c light mayo
2 T yogurt (plain or vanilla)
2 t cider vinegar
½ t curry powder
¼ t salt
Dash or two of cayenne pepper
Black pepper to taste
¼ lbs roasted turkey breast, diced (Or Substitute Chicken)
1/3 c chopped carrots
1 celery stalk, chopped
2 T craisins
2 green onions chopped
Mix dressing ingredients. Add the rest of the ingredients and serve in lettuce cups or crackers.
2 T yogurt (plain or vanilla)
2 t cider vinegar
½ t curry powder
¼ t salt
Dash or two of cayenne pepper
Black pepper to taste
¼ lbs roasted turkey breast, diced (Or Substitute Chicken)
1/3 c chopped carrots
1 celery stalk, chopped
2 T craisins
2 green onions chopped
Mix dressing ingredients. Add the rest of the ingredients and serve in lettuce cups or crackers.
Monday, April 26, 2010
Chicken Paninis with Artichoke Spread
a yummy recipe that was inspired by Panera
Ok, you choose your bread and grab the Costco rotisserie chicken and whatever cheese of choice.
Dip:
1/4 cup mayo
1/4 cup sour cream
9-10 oz frozen chopped spinach (just on of those frozen rectangle wonders)
6 oz artichoke hearts (NOT marinated) drained and coarsely chopped
1 small garlic clove, pressed
1/2 cup Parmesan cheese
Mix ingredients together and cook 20-25 minutes in 375 oven.
If desired, saute some red bell pepper slices and thinly sliced onions in about 1/2 TB of butter and 1/8 tsp italian seasoning.
Assemble Sandwich using dip as spread over turkey and bread, along with sauteed red bell pepper slices and thinly sliced onions. Grill in Panini maker (or pan fry!)
Thanks for the Recipe Rachelle!!
Ok, you choose your bread and grab the Costco rotisserie chicken and whatever cheese of choice.
Dip:
1/4 cup mayo
1/4 cup sour cream
9-10 oz frozen chopped spinach (just on of those frozen rectangle wonders)
6 oz artichoke hearts (NOT marinated) drained and coarsely chopped
1 small garlic clove, pressed
1/2 cup Parmesan cheese
Mix ingredients together and cook 20-25 minutes in 375 oven.
If desired, saute some red bell pepper slices and thinly sliced onions in about 1/2 TB of butter and 1/8 tsp italian seasoning.
Assemble Sandwich using dip as spread over turkey and bread, along with sauteed red bell pepper slices and thinly sliced onions. Grill in Panini maker (or pan fry!)
Thanks for the Recipe Rachelle!!
Breakfast Casserole
7 slices of bread - crusts removed
3/4 c. milk
7 eggs
1/2 tsp dry mustard
1 green onion, chopped
1 1/2 c. cheddar cheese, grated
1/2 c. evaporated milk
1 can cream of mushroom soup
1 lb sausage or cut up ham
Spray 9 X 13 pan and line with bread. Blend milk with eggs, mustard, onion, and cheese. Pour over bread. Mix evaporated milk with mushroom soup and spread evenly over top. Sprinkle with remaining cheese. Brown sausage and drain. Arrange on top of cheese. Refrigerate overnight. Bake at 375 for 40-45 minutes or until set.
3/4 c. milk
7 eggs
1/2 tsp dry mustard
1 green onion, chopped
1 1/2 c. cheddar cheese, grated
1/2 c. evaporated milk
1 can cream of mushroom soup
1 lb sausage or cut up ham
Spray 9 X 13 pan and line with bread. Blend milk with eggs, mustard, onion, and cheese. Pour over bread. Mix evaporated milk with mushroom soup and spread evenly over top. Sprinkle with remaining cheese. Brown sausage and drain. Arrange on top of cheese. Refrigerate overnight. Bake at 375 for 40-45 minutes or until set.
Saturday, April 24, 2010
FRUIT PIZZA
ingredients
1 pkg. (20 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
Assorted fruit, such as sliced kiwi, strawberries, blueberries and drained, canned mandarin orange segments
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Directions
PREHEAT oven to 375°F. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 minutes; cool. Invert onto serving plate; carefully remove foil. Invert on large serving plate or tray so crust is right-side-up.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust.
ARRANGE fruit over cream cheese layer. Mix preserves and water; brush over fruit. Refrigerate 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.
Tips
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH for 10 to 15 seconds or until slightly softened.
1 pkg. (20 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
Assorted fruit, such as sliced kiwi, strawberries, blueberries and drained, canned mandarin orange segments
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Directions
PREHEAT oven to 375°F. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 minutes; cool. Invert onto serving plate; carefully remove foil. Invert on large serving plate or tray so crust is right-side-up.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust.
ARRANGE fruit over cream cheese layer. Mix preserves and water; brush over fruit. Refrigerate 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.
Tips
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH for 10 to 15 seconds or until slightly softened.
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