November, 2010 Thanks, Michelle!

Spicy Chicken Vegetable Soup

3-4 chicken breasts cooked and shredded OR Deli Rotisserie Chicken -take off skin, deboned and shredded

1 bag miropoix  (chopped carrots/onion /celery) available at Kroger

1 can Italian tomatoes

1 can fire roasted diced tomatoes

1 can diced potatoes

1 can diced carrots

4-5 cups Chicken stock or vegetable stock

2 t. minced garlic

1/8 t. cracked pepper

1 t. salt

6 drops hot sauce

1 t. seasoning mix

Blend Italian tomatoes in blender.  If kids do not like tomato chunks blend both cans of tomatoes. Mix all ingredients together.  Can be split between 2 large Ziplocs-double bagged. Freeze.

 To serve: Thaw. Put soup in sauce pan and bring to boil over medium-high heat. Reduce heat and simmer for 15-20 minutes. Stir occasionally.

Quiche in a Bag

1 c. Cooked meat (sausage, ham OR bacon)
1-2 c frozen chopped spinach OR broccoli, thawed a bit and broken up (make sure to squeeze water from spinach !)

1 c. shredded cheddar cheese
1/4 c. diced onion

2 c. milk

4 eggs
1/8 t. Tabasco Sauce

1/2 c. flour (may substitute rice flour)
2 t. baking powder

Combine ingredients through Tabasco Sauce. Mix w wisk. Just throw it all in a gallon ziplock bag. Mix dry ingredients and add them to the bag. Seal bag. Squish to mix.
Seal, label and freeze. This works best if you freeze it flat on a cookie sheet first and then stack in freezer.
To serve, thaw completely (take it out in the a.m. for supper). Shake and squish bag well. Pour into a spray-treated pan. (This is a crustless quiche!) Sprinkle with paprika if desired. Bake at 375 for about 40 minutes until lightly browned on top and well set in the center. Cool about 5 minutes. If you are looking for a quicker cooking time you can make these in sprayed muffin or mini muffin tins as well.

Twice Baked Potatoes

6 large potatoes, baked
1 cup sour cream
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon pepper
2 cups sharp cheddar, shredded
8 ounces bacon, cooked crispy and crumbled (if desired)

Cut potatoes in half. Carefully remove the pulp without breaking the skins leaving a thin shell of potato and skin.

In a bowl, mash the pulp until smooth. Beat in the sour cream, 1 cup cheese, garlic powder, salt, pepper and butter. Stir in Cheese and bacon (if desired). Fill shells.

Wrap potatoes individually and place in Ziploc bag.
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.

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.

 Chicken Broccoli Spaghetti

This recipe makes two meals you make one to freeze and one to make.

 1 ½ pounds cook boneless skinless chicken breast ( about 3 breasts)

1 ½ lb of spaghetti

2 cups frozen broccoli

1 can 10 ¾ ounces cream of chicken soup

1 can 10 ¾ ounces cream of mushroom soup

1 lb velvetta cheese

1 ¼  cups of water

¼ teaspoon pepper

 Cook spaghetti according to package directions.   Combine soups and water in a  saucepan and stir in cheese.  Cook until cheese is melted  Put spaghetti  into two greased pans.  Divide chicken and broccoli and put into two pans. Pour soup and cheese mixture over both pans and stir.    To cook frozen meal let thaw then cover and bake at 350 for 45-50 minutes. 

Shepherd’s Pie

 1  pound ground beef

½ c chopped celery

1/3 c chopped onion

1 T Shortening or olive oil

1 jar of Heinz Home Style Brown Gravy

1 cup sliced/cooked carrots

 ¼ teaspoon thyme leaves

2 ½ c mashed potatoes

¼ c American cheese

Saute ONE pound ground beef, ½ cup sliced celery, 1/3 cup chopped onion in 1 Tablespoon of shortening (I am sure we can substitute olive oil etc)

Drain

Season with salt and pepper, stir in ONE jar of Heinz Home Style Brown Gravy, ONE cup sliced/cooked carrots, ¼ teaspoon thyme leaves and pour into an 8”x8” baking dish.

Spoon 2-1/2 cups hot mashed potatoes around edge of dish (Or all on top) and sprinkle w/ ¼ cup American cheese

Bake on 375 for 30-35 minutes (Probably need to increase that if cooking thawed from the fridge)

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.

Crockpot chicken

1 can of cream of chicken soup

1 envelope of dry onion soup mix 

1 pint of sour cream

4 boneless skinless chicken breasts 

Mix together in bowl.  Put mixture and chicken in Ziploc bag.  Freeze flat.

To serve:  Put in crockpot and cook on low 8 hours