October, 2015 - Thanks for hosting Jen

FREEZER FRIENDS SHOPPING LIST

October 18, 2015

Person	Ingredient	√
Nancy B.	5 jars of pizza sauce
Nancy B.	36 slices of mozzarella
Nancy B.	36 slices of provolone
Nancy B.	6 cans of Rotel tomatoes
Nancy S.	6 cans chopped green chilies
Nancy S.	6 – 10 oz. bags frozen corn or 60 oz. of frozen corn
Nancy S.	6 – 14.5 oz cans of chicken broth
Nancy S.	6 sleeves of Ritz crackers – crushed
Nancy S.	6 – 15 oz. cans of tomato sauce
Chris	6 – 15 oz. cans whole tomatoes
Chris	6 – 10 oz. cans enchilada sauce
Chris	6 cups sour cream
Chris	6 cans cream of chicken soup
Chris	6 sleeves of Ritz crackers - crushed
Landry	6 cans chili beans
Landry	6 packets of chili seasoning
Landry	3 bags frozen onions
Landry	12 cups shredded cheddar
Landry	6 can Rotel tomatoes
Jennifer	12 cups of shredded mozzarella
Jennifer	3 bags frozen chopped onions
Jennifer	6 cans Rotel tomatoes
Jennifer	6 sticks of butter
Jennifer	Pam spray
Katie	6 cups sour cream
Katie	6 bricks of cream cheese SOFTENED
Katie	20 green onions, sliced
Katie	6 cans Rotel tomatoes
Katie	Spices - Pantry

 

Each of you will need to bring the following:

1 loaf of Italian bread cut in half lengthwise

1 lb. ground sausage, browned with small onion

1 16 oz. box ziti, cooked

1 jar of your favorite spaghetti sauce

2 lb. beef roast (any cut you like), uncooked

2 lbs. shredded cooked chicken – separated into 2 - 1 pound packages

1 lbs. ground meat of your choice, browned

4 gallon Freezer Ziplocs

3 - 9x13 foil pans

Foil and Saran Wrap

 

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.

 

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.

 

Slow Cooker Beef Tacos:

2 lb beef roast (any cut you like)

1 C. frozen chopped onion

1 T chili powder

1 T dried oregano

1 t minced garlic

4 oz can diced green chilies

14 oz can diced tomatoes

 

To Cook:

Place first 7 ingredients in slow cooker and cook on low for 8-10 hours.  Shred meat with 2 forks and serve on flour tortillas with shredded cheese, salsa, avocado and sour cream if desired. 

 

Creamy Chicken Ritz Casserole

 

·         3 cups cooked shredded chicken breast meat

·         1 can (10.75 oz) cream of chicken or cream of mushroom soup

·         1 cup sour cream or plain greek yogurt

·         2 sleeves of Ritz crackers, crushed

·         1 stick (1/2 cup) butter, melted

·         2 tbs poppy seeds (optional)

Instructions

1.    Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.

2.    In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.

3.    Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.

4.    Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

5.    Serve with a green vegetable (I generally serve with fresh steamed broccoli)

Stromboli

¾ C. pizza sauce

Italian bread, sliced in half

6 slices mozzarella cheese

6 slices provolone cheese

1 lb. Italian sausage browned w/onion

 

Combine pizza sauce.  Put layers of mozzarella on bottom of bread then put on saugage spread then top with provolone.  Wrap tightly in Press & Seal wrap. Freeze.

From frozen: Thaw, bake until hot and cheese is melted.

 

Chili Mac Casserole

16 oz pasta, cooked and drained 1 can chili beans
1 packet chili seasoning
1 onion, chopped
1 can Rotel or stewed tomatoes
1  15 oz. can tomato sauce
1 cup shredded cheddar

Mix all ingredients in casserole dish.

Sprinkle cheese on top. Bake @ 350 for 30 min (45-1 hr if frozen)

 

 

 

 

September, 2015 Recipes

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

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

 

Spinach and Mushroom Lasagna

Cooking Time: 1 hr 20 min
What You'll Need:

• 1 container (15 ounces) ricotta cheese
• 1 egg
• 1 package (8 ounces) shredded mozzarella, divided
• 1 jar (28 ounces) spaghetti sauce
• 1/2 pound (1/2 of a 16-ounce box) uncooked lasagna noodles
• 1 box (10 ounces) frozen chopped spinach, thawed and drained
• 2 cups sliced fresh mushrooms
• 1 cup water, divided

What To Do:

1. Preheat the oven to 350 degrees F.
    
2. In a medium-sized bowl, combine the ricotta cheese, egg, and 1 cup of the shredded mozzarella cheese; set aside.
    
3. Pour half of the spaghetti sauce on the bottom of a 9" x 13" baking dish that has been coated with cooking spray. Cover the sauce with half of the uncooked noodles; spread the cheese mixture over the noodles, then layer over that the spinach, mushroom, and the remaining cup of shredded mozzarella cheese, remaining noodles, and remaining sauce.
    
4. Pour 1/4 cup of water into each corner of the pan. Cover tightly with aluminum foil and bake for 1-1/4 hours. Do not unseal the top until cooking time is complete.
    
5. Remove from the over, uncover, and let stand for 10 to 15 minutes before serving.

Teriyaki Chicken

Fill a freezer bag with:

1 and 1/2 pounds chicken breasts, sliced
1/4 cup soy sauce
1/2 cup packed brown sugar
1/2 cup Teriyaki sauce
1 tablespoon sesame oil
3 carrots sliced
1 green bell pepper sliced
1 teaspoon ginger paste
1 cup chicken broth
3 cloves garlic, minced

To Cook: Place thawed contents in a slow cooker and cook on low for 7-8 hours or high for 4 hours. Optional: To thicken sauce at the end, whisk together 1/2 cup of the cooked sauce with 2 tablespoons cornstarch and pour back in the slow cooker. Turn cooker on high for an extra 10-15 minutes so sauce can thicken. Serve on top of rice and garnish with sesame seeds if desired.

Sausage with Onions & Peppers

Fill Freezer Bag with:
1-16 oz. package Sausage, sliced
1 onion sliced
3 Bell Peppers (one green, one yellow, and one red) sliced
2 cans diced tomatoes, fire roasted and not drained
1 chicken bouillon cube
2 cloves garlic minced
1 teaspoon Cajun seasoning

To Cook: Place thawed contents in the slow cooker for about 5-6 hours on low or 3 hours on high. Serve on top of rice.

Creamy Italian Chicken

Fill freezer bag with:

1 and 1/2 pounds chicken breasts, cut up in one inch pieces
1 bar of cream cheese
1 can cream of chicken soup
1 packet zesty Italian salad dressing mix
2 cloves garlic, minced
2 cup green beans, frozen or fresh

To Cook: Place thawed contents in the slow cooker on low for 7-8 hours or high for 4 hours. Serve chicken on top of noodles and garnish with Parmesan cheese.

Cilantro Lime Chicken

Fill Freezer Bag with:

1 and 1/2 pounds chicken breasts, chopped
1/2 white onion, chopped
1 red bell pepper, chopped
1 cup black beans, drained
1 cup frozen corn, drained
4 oz. can green chilies
1 jalapeño, seeded and chopped
juice of two limes
3 cloves garlic, minced
1 cup cilantro, chopped
2 teaspoons cumin

To Cook: Place thawed contents in slow cooker and cook on low 7-8 hours or high for 4 hours. Serve on top of tortillas for tacos or serve on top of rice. Garnish with extra lime or cilantro if desired.