April Freezer Friends - Thanks Landry and Nancy

Crock Pot Chicken Fajitas               

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Assembly.:

1. Place chicken, tomatoes and chilies in gallon size ziploc bag. 

2. Place veggies in quart size ziploc bag. 

3. Place spices in snack size bag. 

4. Put three bags in a gallon size ziploc bag and freeze. 

Serving Day Directions:

1. Completely thaw the three bags. 

2. Spray slow cooker with non-stick cooking spray. 

3. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.

4. Serve with tortillas, shredded cheese, pico de gallo, and guacamole.

Melt-in-Your-Mouth Beef

Ingredients: 

3 lbs. beef rib steak
2 tablespoons packed brown sugar
3 cloves garlic, minced
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1 bottle (12 fluid ounces) dark ale or beer
Hot mashed potatoes or egg noodles

Note: Add 1 teaspoon dried thyme leaves, crushed if desired.  

Assembly:
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat.  Stir the soup and ale in a small bowl. Pour over the beef.  Cover and cook on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours.-- until the beef is fork-tender. Serve with the mashed potatoes or egg noodles. 

Serving Day:
Thaw completely.
Cover and cook on LOW for 8 to 9 hours Or on HIGH for 4 to 5 hours. or until the beef is fork-tender. Serve with the mashed potatoes or egg noodles.  

Angel Broccoli Chicken

 Ingredients:
2 lb. boneless skinless chicken breast, cut into bite-size pieces
12 oz. frozen broccoli florets
8 oz. Neufchatel cream cheese (1/3 less fat), softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. Kraft Tuscan House Italian dressing
1/2 c. white cooking wine
16 oz. angel hair pasta

Assembly:
Layer chicken and broccoli in gallon size freezer bag (note, the chicken is raw and the broccoli can still be frozen).  In mixing bowl, beat remaining of ingredients (except the pasta).  Pour on top of chicken and broccoli.  Seal and lay flat to freeze.
Serving Day:
Thaw completely in fridge.  Pour contents of bag in crock-pot.  Cover and cook on HIGH for 2-3 hours or low for 4-5 hours.  Cook pasta according to directions on box.  Serve chicken mixture over hot pasta.  Enjoy!

 Sticky Bourbon Chicken with Rice

Ingredients

1½ lbs. chicken thighs (I used boneless skinless - delish!)

½ cup low sodium soy sauce

¼ cup oil

¼ cup vinegar

¼ cup bourbon

¼ cup brown sugar

1 tablespoon crushed or sliced ginger (fresh, not dried)

4 cloves crushed garlic

4-5 green onions, cut into thirds or sliced

1 cup uncooked basmati rice – AT HOME

 Instructions

Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a Ziploc and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Freeze.

Thaw ingredients and place mixture in baking dish (a casserole pan or something with high sides) 

Preheat the oven to 350 degrees. Bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.

When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

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.

 

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.

 

 

 

February Freezer Friends

FREEZER FRIENDS SHOPPING LIST

February 26, 2016

Person	Ingredient	√
Nancy B.	6 cans chicken broth
Nancy B.	6 cans cream of chicken soup
Nancy B.	6 cans cream of potato soup
Nancy B.	6 cans of mexi-corn
Nancy B.	1 bag of cubed frozen hash browns
Nancy S.	6 jars of American Sharp Cheese Spread
Nancy S.	48 oz. shredded sharp cheddar
Nancy S.	6 cups Ritz cracker crumbs
Nancy S.	12 green onions, sliced thin
Chris	12 cups shredded mozzarella
Chris	36 ounces of pepperoni
Chris	2 bags of frozen onions
Chris	6 can cream of chicken soup
Jennifer	6 cans chicken broth
Jennifer	12 inches of Velvetta – recipe calls for 2”  x 6
Jennifer	18 cups shredded mozzarella
Jennifer	6 cans green chilis
Jennifer	1 bag of cubed frozen hash browns
Katie	8 sticks of butter
Katie	3 cups parmesan
Katie	Garlic, chili powder, cumin
Katie	2 cups chopped basil
Katie	6 cream of chicken
Katie	1 bag of cubed frozen hash browns

 

Each of you will need to bring the following:

 

4 cups cooked chicken for South of the Border Chicken Chowder and Baked Ziti

½ lb. cooked sausage for Mini Sausage Stuffed Pizzas

6 English muffins for Mini Sausage Stuffed Pizzas

4 -6 chicken breasts for Cheddar Cracker Chicken

1 lb. ground meat, cooked for Pizza Pasta Casserole

1 jar spaghetti sauce for Pizza Pasta Casserole

8 oz. pasta, cooked for Pizza Pasta Casserole

2 – 30 oz. Bags frozen cheese ravoili for Ravioli Lasagna

2 – 25 oz. Jars of marinara sauce for Ravioli Lasagna

1 box ziti, cooked for Queso Baked Ziti

 

4 gallon Freezer Ziplocs

4 - 9x13 foil pans

Foil and Saran Wrap

 

To have at home:

1.5 cups of shredded cheddar for South of the Border Chicken Chowder

 

4-Ingredient Ravioli Lasagna

Print Recipe

This easy lasagna is one of our favorite meals! It is great for busy weeknights or easy entertaining!

Yield: Serves 10-12

Prep Time: 10 minutes

Cook Time: 45-50 minutes

Total Time: 55 minutes

Ingredients:

2 (25-ounce) jars marinara pasta sauce
2 (30-ounce) packages frozen cheese ravioli, unthawed (I like to use spinach cheese ravioli)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh basil leaves, optional garnish

Directions:

1. Preheat the oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray.

2. Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish. Add 1 package of ravioli in an even layer over the sauce. Top with the rest of the half jar of marinara sauce. Sprinkle 3/4 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the sauce. Add another layer of sauce, ravioli, sauce, mozzarella and Parmesan cheese.

3. Spray a piece of aluminum foil with cooking spray. Cover the dish with aluminum foil, sprayed side down. Bake the lasagna for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove pan from oven let sit for 5 minutes. Garnish with basil, if desired. Serve warm.

Note-we like to serve garlic bread on the side!

 

 

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

 

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.

 

 

 

Queso Baked Ziti with Chicken  

Ingredients:
2 Cups Shredded Chicken (cooked)
2 Cans Cream of Chicken Soup
1 Can Mild RO*TEL
2 inches Velveeta "cheese"
2 Cups Shredded Cheese
1 Box Ziti Noodles (cooked as directed on box)

Directions:
Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, RO*TEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake@35o for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!!

Freezing Instructions:
Mix shredded chicken, cooked Ziti, soup, RO*TEL, and melted Velveeta and place wet ingredients into a freezer safe container. Place into freezer. On baking day, thaw completely and place in oven safe dish. Bake as directed and serve.
ENJOY!!!

 

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

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!

 

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 hashbrowns
½ tsp cumin
1tsp 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.  Or cook thawed soup on low in crock pot for 4 hours.