November, 2010 Thanks, Michelle!

Spicy Chicken Vegetable Soup

3-4 chicken breasts cooked and shredded OR Deli Rotisserie Chicken -take off skin, deboned and shredded

1 bag miropoix  (chopped carrots/onion /celery) available at Kroger

1 can Italian tomatoes

1 can fire roasted diced tomatoes

1 can diced potatoes

1 can diced carrots

4-5 cups Chicken stock or vegetable stock

2 t. minced garlic

1/8 t. cracked pepper

1 t. salt

6 drops hot sauce

1 t. seasoning mix

Blend Italian tomatoes in blender.  If kids do not like tomato chunks blend both cans of tomatoes. Mix all ingredients together.  Can be split between 2 large Ziplocs-double bagged. Freeze.

 To serve: Thaw. Put soup in sauce pan and bring to boil over medium-high heat. Reduce heat and simmer for 15-20 minutes. Stir occasionally.

Quiche in a Bag

1 c. Cooked meat (sausage, ham OR bacon)
1-2 c frozen chopped spinach OR broccoli, thawed a bit and broken up (make sure to squeeze water from spinach !)

1 c. shredded cheddar cheese
1/4 c. diced onion

2 c. milk

4 eggs
1/8 t. Tabasco Sauce

1/2 c. flour (may substitute rice flour)
2 t. baking powder

Combine ingredients through Tabasco Sauce. Mix w wisk. Just throw it all in a gallon ziplock bag. Mix dry ingredients and add them to the bag. Seal bag. Squish to mix.
Seal, label and freeze. This works best if you freeze it flat on a cookie sheet first and then stack in freezer.
To serve, thaw completely (take it out in the a.m. for supper). Shake and squish bag well. Pour into a spray-treated pan. (This is a crustless quiche!) Sprinkle with paprika if desired. Bake at 375 for about 40 minutes until lightly browned on top and well set in the center. Cool about 5 minutes. If you are looking for a quicker cooking time you can make these in sprayed muffin or mini muffin tins as well.

Twice Baked Potatoes

6 large potatoes, baked
1 cup sour cream
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon pepper
2 cups sharp cheddar, shredded
8 ounces bacon, cooked crispy and crumbled (if desired)

Cut potatoes in half. Carefully remove the pulp without breaking the skins leaving a thin shell of potato and skin.

In a bowl, mash the pulp until smooth. Beat in the sour cream, 1 cup cheese, garlic powder, salt, pepper and butter. Stir in Cheese and bacon (if desired). Fill shells.

Wrap potatoes individually and place in Ziploc bag.
From frozen: Remove wrap from each potato and place on cookie sheet. Bake at 400 degrees for 30-35 minutes or until golden and heated through.

Slow Cooker French Dip

4 lb Rump Roast
1 Can beef broth
1 Can French onion Soup
1 (12 ounce) Beer
6 French Rolls
Provolone Cheese
Mix Beef broth, French onion soup, and Beer in large Ziploc. Add meat and
Freeze.

From Freezer- Place in crockpot - cook on low for 7 hours.
Preheat oven to 350, place rolls and bake for 10 minutes. Place
meat in roll with cheese and serve with dipping sauce.

 Chicken Broccoli Spaghetti

This recipe makes two meals you make one to freeze and one to make.

 1 ½ pounds cook boneless skinless chicken breast ( about 3 breasts)

1 ½ lb of spaghetti

2 cups frozen broccoli

1 can 10 ¾ ounces cream of chicken soup

1 can 10 ¾ ounces cream of mushroom soup

1 lb velvetta cheese

1 ¼  cups of water

¼ teaspoon pepper

 Cook spaghetti according to package directions.   Combine soups and water in a  saucepan and stir in cheese.  Cook until cheese is melted  Put spaghetti  into two greased pans.  Divide chicken and broccoli and put into two pans. Pour soup and cheese mixture over both pans and stir.    To cook frozen meal let thaw then cover and bake at 350 for 45-50 minutes. 

Shepherd’s Pie

 1  pound ground beef

½ c chopped celery

1/3 c chopped onion

1 T Shortening or olive oil

1 jar of Heinz Home Style Brown Gravy

1 cup sliced/cooked carrots

 ¼ teaspoon thyme leaves

2 ½ c mashed potatoes

¼ c American cheese

Saute ONE pound ground beef, ½ cup sliced celery, 1/3 cup chopped onion in 1 Tablespoon of shortening (I am sure we can substitute olive oil etc)

Drain

Season with salt and pepper, stir in ONE jar of Heinz Home Style Brown Gravy, ONE cup sliced/cooked carrots, ¼ teaspoon thyme leaves and pour into an 8”x8” baking dish.

Spoon 2-1/2 cups hot mashed potatoes around edge of dish (Or all on top) and sprinkle w/ ¼ cup American cheese

Bake on 375 for 30-35 minutes (Probably need to increase that if cooking thawed from the fridge)

BAKED ZITI

1 lb box of ziti (or rigatoni) noodles
2 cloves (or 2 tsp.) garlic, minced

1 t. Italian seasoning
2 teaspoons salt
1 jar spaghetti sauce
8 oz. pkg cream cheese

1  cup sour cream

3 T. Parmesan cheese

4  green onions chopped
2 cups mozzarella, grated

Cooking Spray

Directions:

- Boil noodles until 3 minutes before packaged directions; drain.

-Mix spag sauce, seasoning, salt and garlic

-Add in noodles and mix

- Soften cream cheese and blend thoroughly with sour cream and parm cheese. Add green onions.

-Mix cheese mixture  into pasta mixture

- In  sprayed 9x13" (or 2, 8x8") aluminum baking pans spoon mixture.
- Sprinkle mozz cheese on top.

To Freeze:
- Spray foil with non-stick cooking spray and cover casserole. To freeze, cover with foil, label, date and freeze. Use within 3 months


To Serve:. If you want to thaw your ziti, put it in the fridge the night before and bake at 350* for 30-40 minutes uncovered. If the ziti is frozen, bake at 350* for 50 minutes covered and 30 minutes uncovered.

Crockpot chicken

1 can of cream of chicken soup

1 envelope of dry onion soup mix 

1 pint of sour cream

4 boneless skinless chicken breasts 

Mix together in bowl.  Put mixture and chicken in Ziploc bag.  Freeze flat.

To serve:  Put in crockpot and cook on low 8 hours

September, 2010 Freezer Friends - Thanks, Kandice!

Hamburger Soup 

1 lb browned ground beef (with 1 cup onion)
1 (16 oz) can diced tomatoes 
1 cup diced carrots
1 (l0oz) frozen corn 
1 cup diced celery
½ pkg (l cup) frozen green beans 
5 cups beef broth
½ cup alphabet pasta pieces 
1 (8 oz) can tomato sauce
1 tsp minced garlic 
1 tsp salt
1 tsp dried basil 
Pepper to taste 

Pour everything in Ziploc gallon bag.  Freeze 

Thaw overnight, bring everything to a boil, reduce heat and simmer 30 minutes until carrots are done. 

Coca Cola Chicken
3-4 boneless skinless chicken breast, raw, sliced thin across the grain
1 cup House of Tsang Stir Fry Sauce
1 cup

Coke

Place

chicken in Ziploc. Add Sauce and Coke and freeze.

To cook: Thaw overnight in fridge. The longer the chicken marinates, the better it will taste. Skewer chicken pieces and broil or grill. Watch closely, they cook fast (like 5 minutes per side).

Baked Spaghetti

Nonstick cooking spray

1 cup yellow onion(s), diced

1 teaspoon minced garlic

2 - 15-ounce can(s) diced tomatoes, with juice

1 teaspoon dried basil

1 tablespoon dried oregano

1 teaspoon kosher salt

½ teaspoon black pepper

¾ pound spaghetti, dried (cooked al dente)

1 - 16-ounce bag(s) frozen meatballs

1 cup (4 ounces) grated Parmesan cheese

2 cups (8 ounces) low-fat shredded cheese blend

1 - 10-ounce can(s) cream of mushroom soup

Spray one 9 x 13-inch baking dish (es) with nonstick cooking spray.

Putting the pasta together

Cook the spaghetti according to the package directions.

Combine the onion(s), garlic, pepper(s), tomatoes, basil, oregano, salt, and pepper in a bowl and stir until incorporated. Set aside.

Place half of the cooked spaghetti in the bottom of the prepared baking dish(es).

Layer 6 meatballs and half of the vegetable mixture over the spaghetti in the baking dish(es).

Sprinkle with half of the Parmesan and half of the shredded cheese.

Repeat, beginning with the remaining spaghetti and ending with the vegetable mixture. Set aside.

In a bowl, combine the mushroom soup with an equal amount of water and pour over the baking dish. Sprinkle with the remaining Parmesan and shredded cheese, dividing equally.

To freeze

Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed below.

For dinner tonight

Preheat the oven to 350◦F. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for 30 minutes more.

 Baked Pasta and Lemon Chicken

Nonstick cooking spray

4 cups (6 ounces) cooked spaghetti

1 ½ pounds cooked chicken, diced

½ cup fresh parsley, chopped

2 ½ teaspoons minced garlic

2 teaspoons grated lemon zest

1 ½ teaspoons dried marjoram

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

2/3 cup white wine

½ cup chicken broth

¼ cup olive oil

2 tablespoons lemon juice

Spray one 9 x 13-inch baking dish with nonstick cooking spray.

Putting the pasta together

In a large bowl, combine the ingredients and stir to combine. Transfer the mixture to a

resealable freezer bag. Seal the bags tightly

To freeze

 Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as

directed below.

For dinner tonight

Preheat the oven to 350°F. Transfer the chicken and pasta mixture from the bag into the prepared baking dish. Cover with aluminum foil and bake for 20-25 minutes or until the chicken is heated through or until internal temperature reaches 145°F. Alternatively, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Heat the chicken and pasta mixture for 15 to 20 minutes until the chicken is heated through.

Peach Crisp

FILLING:
¼ cup (2 heaping spoons) sugar
2 T (1 heaping spoon) flour
1 t cinnamon
6 cups frozen peach slices
2T honey

FILLING: Place in freezer bag: sugar, 2T flour, 1T cinnamon. Add peaches, toss to coat. Drizzle honey over peaches.

TOPPING:
2/3 cup coarsely crushed graham crackers (5 squares)
2/3 cup brown sugar
2T oats
¼ t cinnamon
1/3 butter

TOPPING: Combine remaining ingredients and combine in food processor or using pastry knife. Place in a bag.

FROM FROZEN:
Thaw slightly, spread peaches in a 13X9 dish. Sprinkle topping over peaches. Bake in 350 degree oven, uncovered for 40 minutes (until golden), serve warm with ice cream if desired.

Anna's Meatloaf

2 eggs

1 clove garlic

1 med. onion

8 oz. can tomato sauce

6 oz. tomato sauce

6 oz tomato juice

2 tsp. season salt

1/2 tsp. pepper

1 tsp. celery salt

1 C. ketchup

1/2 lb sausage - Tenn Pride mild

2 1/2 lb. ground sirloin

1 C. Quaker Oats

uncooked bacon strips     (I thought we should add these at home just before baking.)

Put the eggs, garlic, onion, tomato sauce, tomato juice, season salt, pepper, celery salt, and ketchup in a blender and liquefy.

In a separate bowl, mix up the sausage and ground sirloin, mix in the cup of Quaker Oats and finish by mixing in the liquefied ingredients.

Mold into a loaf shape in a 9 x 13 dish. Put as much uncooked bacon as you like on top.

Cook covered with foil for 1 hour on 350.

Take off foil and turn heat down to 325 and cook for 45 more min.

Turn up to 425 and baste the top of the meatloaf until browned to your liking.

August, 2010 Recipes - Hosted by Katie

Cranberry Chicken

6                      uncooked boneless, skinless chicken breasts

2 T.                  melted butter

1 T.                  soy sauce

1/2 C.              cranberry sauce

1/4 C.              orange juice

1/8 t.                cinnamon

Combine all ingredients in Ziploc bag.

Instructions from freezer:

Allow to thaw.  Pour chicken into casserole dish.  Preheat over to 350° and bake for 20 to 30 minutes.  Serve with rice.

                                                                                                                                               

Corn Flake Potato Casserole

1 package        frozen hash browns

1/2 C.              melted butter

1 t.                   salt

1/2 t.                ground pepper

1 – 10 oz. can Cream of Chicken soup

1/2 C.              chopped onion

1 pint                sour cream

10 oz.               shredded cheddar

2 C.                 crushed corn flakes

In a large bowl combine all ingredients but the corn flakes.  Pour into 1 - 9x13 or 2 8x8 pans.  Add corn flakes to top.

Instructions from freezer:

Defrost and bake in preheated 350° over for 30 – 40 minutes or until heated through.

                                                                                                                                                

Mexican Beef Casserole

1 lb.                 ground beef or turkey, cooked

1 – 15 oz. can  sweet corn, drained

1 C.                 mild, chunky salsa

1/4 C.              sliced, black olives

1 package        egg noodles, cooked

1 – 15 oz. can  black beans, drained and rinsed

1/4 C.              taco sauce

1 package        taco seasoning

1/2 C.              tomato sauce

Combine all ingredients and pour into 1 - 9x13 or 2 8x8 pans.

Instructions from freezer:

Thaw completely and place in preheated 325° over for 30 to 45 minutes or until bubbly and completed hot throughout.

                                                                                                                                               

Bacon Swiss Meatloaf

1 strip               bacon, crumbled

1 egg                beaten

1/3 C.              crumbled “Ritz” crackers

5 T.                  shredded Swiss cheese

5 T.                  chopped onions

1 t.                   minced garlic

1/4 t.                salt

 1/8 t.               pepper

1 lb.                 ground beef or turkey (your preference)

In bowl, combine egg, crackers, cheese, onion, garlic bacon, salt and pepper.  Add beef to mixture.  Shape into loaf and place in loaf pan or wrap in aluminum foil and place in Ziploc bag.

Instructions from freezer:

Thaw completely and place in preheated 350° pan.  Top with more bacon if desired.  Bake for 30 – 60 minutes.  Test with meat thermometer.

                                                                                                                                                

Chinese Honey Ginger Chicken

6                      uncooked, boneless, skinless chicken breasts

4 t.                   chopped onion

2 T.                  honey

1 T.                  soy sauce

1 T.                  minced ginger

2 T.                  cooking sherry

1/4 C.              chopped chives

Combine all ingredients in Ziploc bag.

Instructions from freezer:

Thaw completely.  Pour chicken into casserole dish and bake in preheated 350° oven for 20 to 30 minutes.  Great with rice.

                                                                                                                                               

Baked Pasta Primavera

1 jar                 Pasta sauce of choice

2 C.                 shredded mozzarella

1/2 C.              grated parmesan cheese

1 - 16 oz.         bag of frozen Italian-style vegetables, thawed

8 oz.                 penne or ziti, cooked

Combine sauce, 1 cup mozzarella and parmesan in large bowl.  Add noodles and veggies.  Pour into 1 9x13 or 2 8x8 pans and top with remaining cheese.

Instructions from freezer:

Thaw completely.  Bake in a preheated 350° oven for 30 minutes or until heated through.