February 2013 - Thanks Karen and Nancy

Pepperoni Spaghetti Pie

Serves: 6

Preparation Time: 15 min

Cooking Time: 30 min

What You'll Need:

• 1/2 pound cooked spaghetti
• 2 tablespoon olive oil or melted butter
• 2 large eggs, well beaten
• 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1 cup ricotta cheese
• 1 cup spaghetti sauce
• 1/4 cup sliced pepperoni, about 20 slices
• 1/2 cup (2 ounces) shredded mozzarella cheese

What To Do:

1. Preheat oven to 350 degrees F. Coat a 10-inch pie plate with cooking spray.
    
2. In a large bowl, toss spaghetti with olive oil. In a small bowl, combine eggs and 1/2 cup Parmesan cheese . Stir into spaghetti then pour into prepared pie plate, and form into a "crust."  Spread ricotta evenly over crust, but not quite to edge. Top with spaghetti sauce and pepperoni slices.
    
3. Bake uncovered 25 minutes, then top with mozzarella; bake 5 more minutes, or until cheese melts.
    
4. Remove from oven and sprinkle with remaining Parmesan cheese. Cool 10 minutes before slicing into wedges.

Chicken Pasta Bake

Serves: 6

What You'll Need:

• 1 pound penne pasta
• 2 pounds ricotta cheese
• 3/4 cup grated Parmesan cheese
• 1 (12-ounce) can fat-free evaporated milk
• 1 egg
• 1 tablespoon garlic powder
• 1 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
• 1 (10-ounce) package or 2 cups cooked chunked chicken breast
• 2 cups shredded mozzarella cheese

What To Do:

1. Preheat oven to 350 degree F. Prepare penne pasta according to package directions; drain. Coat a 9" x 13" baking dish with cooking spray.
    
2. Meanwhile, in a large bowl, combine ricotta cheese, Parmesan cheese , evaporated milk, egg, garlic powder, salt, and pepper; mix until well combined.
    
3. Stir in broccoli and cooked chicken; mix well. Add penne and toss gently until well mixed; pour into baking dish and sprinkle with mozzarella cheese .
    
4. Cover with foil and bake 45 minutes then remove foil and bake 5 more minutes.

 

South of the Border Chicken Chowder

2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 can cream style corn
1 can Mexi-corn
2 cups cooked diced chicken
1 can (4 oz.) diced green chilies
½ bag frozen cubed potato hash browns
½ tsp. cumin
1 tsp. chili powder

** In a separate bag ** 1 ½ cups shredded cheddar cheese

Combine all ingredients except cheese, and freeze.

Thaw, bring to a gentle boil, reduce heat and simmer 8-10 minutes until heated through. Mix in cheese, stir just until melted.

Parmesan meatloaf

2 large eggs

1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp. dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

Assembly:

In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and mix well with hands. Form 1 in thick loaf and place in an aluminum 9x13”baking pan. Lay a sheet of Reynolds Non-stick aluminum foil over meat. Pour remaining 2 cups marinara into quart size Ziploc freezer bag. Place shredded mozzarella into Ziploc quart size freezer bag. Place both bags gently on top of wrapped meat. Cover pan with lid or double wrap it with foil.

Mini Sausage Pizza

1/2 bulk pork sausage (cooked)

1 jar (5 ounces each) sharp American cheese spread

1/8 cup butter or margarine soften

6 English muffins split

¼ teaspoon pepper

Assembly;

Mix cheese spread, butter and pepper stir in sausage. Spread on ½ of cut muffin. Wrap individually.

To Serve:

To bake unwrap and place on a baking sheet. Bake at 425 degrees for 10-15 minutes or until golden brown.

Teriyaki Beef

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.

Saucy Mexican Chicken

Ingredients:
1 1/2 lb. Boneless Skinless Chicken Breast halves
1-24 oz. Jar Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese

To Freeze: Place frozen chicken in pan. Add salsa and beans. Cover with foil. Place a 1 cup of cheese in Ziploc bag and freeze everything.

To Cook from Frozen: Thaw completely. Bake at 375 for 40-50 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered or until cheese is melted.


Tastes great served over rice! Makes 6 servings.

January, 2013 - Thanks Kandice and Chris

BBQ CHICKEN PIZZA

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).

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

COFFEE CAKE FOR THE FREEZER

1/2 c. butter 1 c. sugar 2 eggs 1 tsp. vanilla 1 c. sour cream 2 c. flour 1 tsp. soda 1/2 tsp. salt 1 tsp. baking powder 2 c. raw apples or blueberries, peeled and chopped or sliced Cream butter and sugar. Add eggs and vanilla and mix well. Add sour cream. Mix flour, soda, salt and baking powder. Mix gently. Stir in apples and pour into two 8" cake pans which are greased and floured. Put on topping. TOPPING: 2 tbsp. butter, melted 1 tsp. cinnamon 3/4 c. brown sugar 3/4 c. nuts, chopped Sprinkle over top. Cover with foil and freeze. Bake right from freezer for 40 to 45 minutes at 350 degrees.

Slow-Cooker Chicken Tortilla Soup

1 lb. shredded, cooked chicken
1 tsp. chili powder
1 (4 oz) can chopped green chili peppers
1/4 tsp. black pepper
1 (10) pkg frozen corn
1 Tbsp. chopped cilantro
1 (14.5 oz) can chicken broth
1 (15 oz) can whole peeled tomatoes, mashed
1 tsp. cumin
1 (10 oz) can enchilada sauce
1 med. onion
1 bay leaf
2 garlic cloves, minced
2 c. water
1 tsp. salt

Optional toppings: tortilla chips, sour cream, shredded lettuce

Directions:
1. If cooking tonight, place all ingredients in a slow-cooker. Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
2. Top with your favorite tops individually in bowls and serve!
3. If freezing, dump all ingredients (minus optional toppings) into large gallon sized Ziploc bag and freeze. (Label bag BEFORE filling). Thaw overnight then follow step one to cook.

Cornflake Chicken Tenders

4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal

Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.

Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips carefully in Ziploc or into 9x13 pan.

Bake the coated chicken pieces in the preheated 400 oven and bake frozen for 35-40 minutes, until chicken is no longer pink. Serve with your favorite sauce.

 Ravioli & Cheese Bake

1 (16 oz.) jar spaghetti sauce

1 (14 oz.) can diced tomatoes, undrained

1 (10 oz.) can beef broth

¼ C. Zesty Italian dressing

18 oz. frozen cheese-filled ravioli

1 C. shredded mozzarella cheese

Combine spaghetti sauce, tomatoes, broth and dressing in 9 X 13 pan. Add ravioli. Cover with foil and freeze.

Serving day: Thaw. Bake @ 375 with foil on for 50 minutes or until ravioli are tender. Remove foil and stir. Sprinkle with cheese and let stand 5 minutes before serving.

November, 2012 - Thanks Nancy and Landry!

Twice Baked Potato Casserole

10 large russet baking potatoes (about 7 pounds total)

8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, room temperature

1 cup sour cream

½ cup heavy cream

2 teaspoons salt

11/2 teaspoons pepper

¾ lb bacon, cooked until crisp and crumbled

½ lb sharp white cheddar, cut into ½ inch cubes

¾ lb mild cheddar, grated (3 cups)

½ cup finely chopped green onions

3 eggs lightly beaten

Directions

Preheat oven to 400 degrees

Scrub the potatoes and rinse under cool running water.  Pat dry and prick the potatoes in several places with a fork.  Place the potatoes in the oven and bake for 1 hour to 1hour and 15 minutes or till tender.  Let cool on wire rack.

Cut potatoes and spoon out of skin.  Place in a large bowl and 1 stick butter, the sour cream, heavy cream, salt and pepper and mash until chunky-smooth.  Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions and eggs and mix thoroughly.

Butter/Spray 9x13 pan with remaining tablespoon of butter and reduce the oven to 375 degrees.

Top the casserole with the remaining grated Cheddar.  Bake for 35 to 40 minutes or until bubbly around the edges.

Baked Ziti

1 lb box of ziti or rigatoni noodles

2 cloves garlic minced

1 t. Italian seasoning

2 t. 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 spaghetti. Sauce, seasoning, salt and garlic

Add 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) pans spoon mixture.

Sprinkle mozzarella cheese on top

To Freeze:

Spray foil with non-stick cooking spray and cover casserole. 

To serve: Place frozen in fridge the night before and bake at 350 degrees for 30-40 minutes uncovered.  If frozen, bake at 350 for 50 minutes covered and 30 minutes uncovered.

Hamburgers in Marinade (Hananers)

3 lb ground beef

½ cup vinegar

½ cup catshup

4 Tbsp. olive oil

4 Tbsp. Worcestershire sauce

11/2 tsp. dry mustard

4 cloves garlic, minced

½ tsp. salt

½ tsp. pepper

Mix all ingredients except for ground beef in bowl.  Form beef patties and place flat in zip lock bags.  Pour marinade over patties in bag.  Freeze flat.  Thaw completely and grill.

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.

Easy Pizza Pasta
1 lbs ground beef
½ large onion, chopped
½ clove garlic, minced
½ tsp. crushed Italian seasoning
1 tbsp. olive oil
1 (26 oz.) jar spaghetti sauce
8 ounces rigatoni pasta, cooked and drained
2 cups shredded mozzarella cheese
4 ounces sliced pepperoni

Assembly: Brown ground beef, onion, garlic and seasoning in oil. Drain. Stir in pasta, spaghetti sauce and 1 1/2 c. cheese. Place mixture in greased 9x13x2 inch baking pan. Sprinkle with remaining mozzarella. Top with pepperoni. Cover and freeze up to 3 months.

To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through

Ravioli and Cheese Bake

1 (16oz) jar spaghetti sauce

1 (14oz) can diced tomatoes, un-drained

1 (10oz) can beef broth

¼ cup Zesty Italian dressing

18 oz frozen cheese filled ravioli

1 C shredded mozzarella cheese

Combine spaghetti sauce, tomatoes, broth and dressing in 9 x 13 pan.  Add ravioli.  Cover with foil and freeze.

Serving day:  Thaw.  Bake @ 375 with foil on for 50 minutes or until ravioli are tender.  Remove foil and stir.  Sprinkle with cheese and let stand for 5 minutes before serving.