1 pizza crust (store bought or homemade)
2 c. mozzarella cheese
½ Red onion
2 Chicken breasts
2-3 c. BBQ Sauce
Cilantro
TO FREEZE
Cook chicken and cut into small slices or shred. When pizza dough is room temp, roll, or hand press onto foil pizza pan (I love my stone too – so hang on here with me), spread out BBQ sauce, top with chicken and onion; finish with sprinkling cheese and cilantro. Wrap with foil.
TO PREPARE AFTER FREEZING
It was super easy to take my pizza of the disposable foil pan and put it on my pizza stone. Bake @ 400 for 20 min (from frozen).
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Cheddar & Cracker Chicken
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Heat oven to 350° F.
In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.
* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness
In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.
* To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness
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
Li'l Cheddar Meat Loaves
Ingredients
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 teaspoon salt
1.5 pounds ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard
Directions
In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.
Bake, uncovered, at 350° for 45 minutes or until no pink remains and a meat thermometer reads 160
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 teaspoon salt
1.5 pounds ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard
Directions
In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.
Bake, uncovered, at 350° for 45 minutes or until no pink remains and a meat thermometer reads 160
Stromboli
Italian bread, sliced in half
6 slices mozzarella cheese
6 slices provolone cheese
1 lb. Italian sausage browned w/onion
Assemble sandwiches, wrap tightly in Press & Seal wrap. Freeze.
From frozen: Thaw, bake until hot and cheese is melted.
Four Cheese Stuffed Shells
12 Jumbo Pasta Shells-al dente
1 (15oz) container of low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated parmesan
1 egg
1/4 cup chopped fresh parsley
1 t. dried basil leaves
1/4 t. minced dried garlic
dash of salt and pepper
2 c. spaghetti sauce, divided
*1/2 c. shredded mozzarella cheese (need only when ready to serve)
1 (15oz) container of low fat ricotta cheese
1 cup shredded provolone cheese
1/4 cup grated parmesan
1 egg
1/4 cup chopped fresh parsley
1 t. dried basil leaves
1/4 t. minced dried garlic
dash of salt and pepper
2 c. spaghetti sauce, divided
*1/2 c. shredded mozzarella cheese (need only when ready to serve)
To Freeze:
combine ricotta, provolone and parmesan cheeses, egg, parsley, basil,
garlic, salt and pepper in bowl. Stir until well mixed. Fill shells
with cheese mixture and then place in freezer bag for storage. Put
sauce and shells in separate bags to freeze.
To Prepare:
Thaw filled shells and sauce. Spread 1/2 cup of sauce on bottom of 8"
square baking pan and place shells inside. Spread remaining sauce over
shells. Bake, covered for 30 minutes. Uncover and continue baking
15-20 minutes, until sauce bubbles. Remove from oven and sprinkle with
*mozzarella cheese. Return to oven 1-2 minutes until mozzarella melted.
combine ricotta, provolone and parmesan cheeses, egg, parsley, basil,
garlic, salt and pepper in bowl. Stir until well mixed. Fill shells
with cheese mixture and then place in freezer bag for storage. Put
sauce and shells in separate bags to freeze.
To Prepare:
Thaw filled shells and sauce. Spread 1/2 cup of sauce on bottom of 8"
square baking pan and place shells inside. Spread remaining sauce over
shells. Bake, covered for 30 minutes. Uncover and continue baking
15-20 minutes, until sauce bubbles. Remove from oven and sprinkle with
*mozzarella cheese. Return to oven 1-2 minutes until mozzarella melted.
Ingredients:
1 1/2 lb. flank steak
2 cloves garlic, minced
2 T. white wine
1 T. sesame or olive oil
1/2 c. soy sauce
6 T. sugar
1/2 t. pepper
1 green onion, chopped
1 bag frozen stir fry vegetables
Assembly:
Cut thin strips of steak against the grain. Mix all other ingredients in gallon bag. Add meat and marinate for 1 hour or freeze.
Serving Day:
Defrost meat and vegetables. Discard marinade. Stir fry 2-4 min in hot wok or skillet turning to brown on each side. This works best if you do a few pieces at a time. Next stir fry veggies to desired doneness, then return meat to pan to mix and heat through. Serve over rice.
Pizza Pasta Casserole
1 lb. extra lean ground beef OR ground chicken OR ground turkey
½ large onion, chopped
1 jar (28 oz) spaghetti sauce
8 oz. pasta, cooked and drained
2 c. shredded skim mozzarella cheese
3 oz. sliced pepperoni
½ large onion, chopped
1 jar (28 oz) spaghetti sauce
8 oz. pasta, cooked and drained
2 c. shredded skim mozzarella cheese
3 oz. sliced pepperoni
In a large skillet cook beef/chicken/turkey and onion until meat is thoroughly browned. Drain fat. Add spaghetti sauce and noodles, stirring well.
Put mixture in 9x13 pan. Top each with 2 cups cheese, then top with pepperoni.
To bake one immediately, preheat oven at 350 degrees and bake for 25-30 minutes or heated through. Serve.
To freeze, cover and place in freezer. To thaw and cook, thaw overnight in refrigerator. Preheat oven to 350 and bake 35-40 minutes, or until heated through. Serve!
