Italian Bread – cut in half
6 slices Mozzarella Cheese
6 slices Provolone Cheese
1 – 1 ½ lb Italian Sausage browned with onion
Pizza Sauce – ¾ cup
Assemble sandwich(es), wrap tightly in foil and freeze
From Frozen: Thaw, bake until hot and cheese is melted.
Burrito Pie
1 pound ground beef
½ onion, chopped
1 tsp minced garlic
½ (4 oz) can of sliced black olives
½ (4 oz) can of diced green chile peppers
½ (10 oz) can of diced tomatoes with green chili peppers
½ (16 oz) jar taco sauce
1 16 oz can refried beans
6 (8 inch) flour tortillas
8 oz shredded Colby Cheese
Cook ground beef with onions and garlic. Drain excess fat. Mix in olives, peppers, tomatoes, taco sauce, and refried beans. Stir thoroughly.
Spread a thin layer of meat mixture in the bottom of a 9x13 pan. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all tortillas are used, topping off with a layer of meat mixture and cheese. Freeze.
To cook: Thaw and bake at 350 for 20-30 minutes or until cheese is slightly brown and bubbly.
1 pound ground beef
½ onion, chopped
1 tsp minced garlic
½ (4 oz) can of sliced black olives
½ (4 oz) can of diced green chile peppers
½ (10 oz) can of diced tomatoes with green chili peppers
½ (16 oz) jar taco sauce
1 16 oz can refried beans
6 (8 inch) flour tortillas
8 oz shredded Colby Cheese
Cook ground beef with onions and garlic. Drain excess fat. Mix in olives, peppers, tomatoes, taco sauce, and refried beans. Stir thoroughly.
Spread a thin layer of meat mixture in the bottom of a 9x13 pan. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all tortillas are used, topping off with a layer of meat mixture and cheese. Freeze.
To cook: Thaw and bake at 350 for 20-30 minutes or until cheese is slightly brown and bubbly.
Chicken Pizza Rollups
6 boneless, skinless chicken breasts
1 ½ teaspoon Italian seasoning
18 slices pepperoni
¾ cup shredded mozzarella cheese
At home: 2-3 cups spaghetti sauce
Using a meat mallet, flatten chicken to ¼ inch thickness. (Done before you came.) Sprinkle each breast with ¼ t. Italian seasoning. Place 3 slices of pepperoni on each chicken breast. Top each breast with 2 T. mozzarella cheese. Roll up tightly and secure with toothpicks. Place in pan (sprayed with cooking spray) to freeze.
To use: Remove toothpicks. Thaw in refrigerator. Pour 2-3 cups spaghetti sauce over chicken. Cover and bake for 35-40 minutes. Remove cover and bake for an additional 10 minutes. At this time, you may want to sprinkle a little mozzarella cheese on top, too.
6 boneless, skinless chicken breasts
1 ½ teaspoon Italian seasoning
18 slices pepperoni
¾ cup shredded mozzarella cheese
At home: 2-3 cups spaghetti sauce
Using a meat mallet, flatten chicken to ¼ inch thickness. (Done before you came.) Sprinkle each breast with ¼ t. Italian seasoning. Place 3 slices of pepperoni on each chicken breast. Top each breast with 2 T. mozzarella cheese. Roll up tightly and secure with toothpicks. Place in pan (sprayed with cooking spray) to freeze.
To use: Remove toothpicks. Thaw in refrigerator. Pour 2-3 cups spaghetti sauce over chicken. Cover and bake for 35-40 minutes. Remove cover and bake for an additional 10 minutes. At this time, you may want to sprinkle a little mozzarella cheese on top, too.
Chicken Cordon Bleu
6 boneless chicken breast halves
6 slices ham
6 slices Swiss cheese
1 (10.75 oz) can cream of chicken soup
1 cup sour cream
½ cup white wine
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon salt
1 teaspoon pepper
1 (6 oz) package herb-seasoned dry bread stuffing mix
Place chicken breasts in lightly greased 9 x 13 baking dish. Lay a slice of ham, then a slice of cheese on top of each chicken breast.
In bowl, combine soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken pieces. Cover baking dish. Freeze along with the dry stuffing mix.
To prepare from freezing:
.°Thaw overnight in refrigerator. Preheat oven to 350 Remove cover from baking dish. Sprinkle dry stuffing mix over chicken. Bake at for 30 minutes or until chicken is cooked through.°350
6 boneless chicken breast halves
6 slices ham
6 slices Swiss cheese
1 (10.75 oz) can cream of chicken soup
1 cup sour cream
½ cup white wine
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon salt
1 teaspoon pepper
1 (6 oz) package herb-seasoned dry bread stuffing mix
Place chicken breasts in lightly greased 9 x 13 baking dish. Lay a slice of ham, then a slice of cheese on top of each chicken breast.
In bowl, combine soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken pieces. Cover baking dish. Freeze along with the dry stuffing mix.
To prepare from freezing:
.°Thaw overnight in refrigerator. Preheat oven to 350 Remove cover from baking dish. Sprinkle dry stuffing mix over chicken. Bake at for 30 minutes or until chicken is cooked through.°350
Bacon Swiss Meatloaf
2 strips bacon, crumbled
2 eggs beaten
2/3 C. crumbled “Ritz” crackers
10 T. shredded Swiss cheese
10 T. chopped onions
2 t. minced garlic
1/2 t. salt
1/4 t. pepper
2 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.
- 1/4 cup molasses
- 2 tablespoons spicy brown mustard
- 1 tablespoon cider vinegar
- 1 pork tenderloin (1 pound)
Directions
- In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
