September, 2010 Freezer Friends - Thanks, Kandice!

Hamburger Soup 

1 lb browned ground beef (with 1 cup onion)
1 (16 oz) can diced tomatoes 
1 cup diced carrots
1 (l0oz) frozen corn 
1 cup diced celery
½ pkg (l cup) frozen green beans 
5 cups beef broth
½ cup alphabet pasta pieces 
1 (8 oz) can tomato sauce
1 tsp minced garlic 
1 tsp salt
1 tsp dried basil 
Pepper to taste 

Pour everything in Ziploc gallon bag.  Freeze 

Thaw overnight, bring everything to a boil, reduce heat and simmer 30 minutes until carrots are done. 

Coca Cola Chicken
3-4 boneless skinless chicken breast, raw, sliced thin across the grain
1 cup House of Tsang Stir Fry Sauce
1 cup

Coke

Place

chicken in Ziploc. Add Sauce and Coke and freeze.

To cook: Thaw overnight in fridge. The longer the chicken marinates, the better it will taste. Skewer chicken pieces and broil or grill. Watch closely, they cook fast (like 5 minutes per side).

Baked Spaghetti

Nonstick cooking spray

1 cup yellow onion(s), diced

1 teaspoon minced garlic

2 - 15-ounce can(s) diced tomatoes, with juice

1 teaspoon dried basil

1 tablespoon dried oregano

1 teaspoon kosher salt

½ teaspoon black pepper

¾ pound spaghetti, dried (cooked al dente)

1 - 16-ounce bag(s) frozen meatballs

1 cup (4 ounces) grated Parmesan cheese

2 cups (8 ounces) low-fat shredded cheese blend

1 - 10-ounce can(s) cream of mushroom soup

Spray one 9 x 13-inch baking dish (es) with nonstick cooking spray.

Putting the pasta together

Cook the spaghetti according to the package directions.

Combine the onion(s), garlic, pepper(s), tomatoes, basil, oregano, salt, and pepper in a bowl and stir until incorporated. Set aside.

Place half of the cooked spaghetti in the bottom of the prepared baking dish(es).

Layer 6 meatballs and half of the vegetable mixture over the spaghetti in the baking dish(es).

Sprinkle with half of the Parmesan and half of the shredded cheese.

Repeat, beginning with the remaining spaghetti and ending with the vegetable mixture. Set aside.

In a bowl, combine the mushroom soup with an equal amount of water and pour over the baking dish. Sprinkle with the remaining Parmesan and shredded cheese, dividing equally.

To freeze

Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed below.

For dinner tonight

Preheat the oven to 350◦F. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for 30 minutes more.

 Baked Pasta and Lemon Chicken

Nonstick cooking spray

4 cups (6 ounces) cooked spaghetti

1 ½ pounds cooked chicken, diced

½ cup fresh parsley, chopped

2 ½ teaspoons minced garlic

2 teaspoons grated lemon zest

1 ½ teaspoons dried marjoram

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

2/3 cup white wine

½ cup chicken broth

¼ cup olive oil

2 tablespoons lemon juice

Spray one 9 x 13-inch baking dish with nonstick cooking spray.

Putting the pasta together

In a large bowl, combine the ingredients and stir to combine. Transfer the mixture to a

resealable freezer bag. Seal the bags tightly

To freeze

 Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as

directed below.

For dinner tonight

Preheat the oven to 350°F. Transfer the chicken and pasta mixture from the bag into the prepared baking dish. Cover with aluminum foil and bake for 20-25 minutes or until the chicken is heated through or until internal temperature reaches 145°F. Alternatively, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Heat the chicken and pasta mixture for 15 to 20 minutes until the chicken is heated through.

Peach Crisp

FILLING:
¼ cup (2 heaping spoons) sugar
2 T (1 heaping spoon) flour
1 t cinnamon
6 cups frozen peach slices
2T honey

FILLING: Place in freezer bag: sugar, 2T flour, 1T cinnamon. Add peaches, toss to coat. Drizzle honey over peaches.

TOPPING:
2/3 cup coarsely crushed graham crackers (5 squares)
2/3 cup brown sugar
2T oats
¼ t cinnamon
1/3 butter

TOPPING: Combine remaining ingredients and combine in food processor or using pastry knife. Place in a bag.

FROM FROZEN:
Thaw slightly, spread peaches in a 13X9 dish. Sprinkle topping over peaches. Bake in 350 degree oven, uncovered for 40 minutes (until golden), serve warm with ice cream if desired.

Anna's Meatloaf

2 eggs

1 clove garlic

1 med. onion

8 oz. can tomato sauce

6 oz. tomato sauce

6 oz tomato juice

2 tsp. season salt

1/2 tsp. pepper

1 tsp. celery salt

1 C. ketchup

1/2 lb sausage - Tenn Pride mild

2 1/2 lb. ground sirloin

1 C. Quaker Oats

uncooked bacon strips     (I thought we should add these at home just before baking.)

Put the eggs, garlic, onion, tomato sauce, tomato juice, season salt, pepper, celery salt, and ketchup in a blender and liquefy.

In a separate bowl, mix up the sausage and ground sirloin, mix in the cup of Quaker Oats and finish by mixing in the liquefied ingredients.

Mold into a loaf shape in a 9 x 13 dish. Put as much uncooked bacon as you like on top.

Cook covered with foil for 1 hour on 350.

Take off foil and turn heat down to 325 and cook for 45 more min.

Turn up to 425 and baste the top of the meatloaf until browned to your liking.