January 2016 - Thanks Nancy Steadham!

FREEZER FRIENDS SHOPPING LIST

January 24, 2016

Person	Ingredient	√
Nancy B.	6 cups chunky salsa
Nancy B.	6 cups shredded cheddar
Nancy B.	6 taco packets
Nancy B.	6 – 15 oz. cans of diced tomatoes
Nancy B.	6 cans cream of mushroom
Nancy B.	1 bottle of canola oil
Nancy S.	1 dozen large eggs
Nancy S.	6  cups shredded cheddar
Nancy S.	6 tbsps. ketchup
Nancy S.	6 tsps. Lemon juice
Nancy S.	3 cups milk
Nancy S.	Minced garlic in jar
Nancy S.	Basil, oregano, salt & pepper – in pantry?
Chris	6 cups shredded cheddar
Chris	6 ranch packets
Chris	12 cups mozzarella
Chris	6 cans cream of chicken soup
Chris	6 cups parmesan
Chris	1 bottle Worcestershire sauce
Landry	6 – 15 oz. diced tomatoes
Landry	6 cups shredded cheddar
Landry	3 bags frozen onions
Landry	6 cans cream of chicken
Landry	6 can Rotel tomatoes
Landry	1 dozen large eggs
Jennifer	12 cups of shredded mozzarella
Jennifer	12 – 3 oz. bags of bacon pieces
Jennifer	2 cups vinegar
Jennifer	12 green onions, chopped
Jennifer	4 cups soy sauce
Jennifer	1 dozen large eggs
Katie	6 cups sour cream
Katie	6 – 15 oz. ricotta
Katie	6 cups pork rind flour
Katie	6 cups shredded cheddar
Katie	3 cups brown sugar
Katie	2 cups bourbon
Katie	Ginger paste

Each of you will need to bring the following:

2 lbs uncooked ground meat for Mexican Meatloaf

1.5 lbs uncooked chicken thighs, boneless, skinless

1.5 lbs cooked, ground meat of your choice for Tater Tot Casserole

3 cups cooked, diced chicken

16 oz. bag frozen meatballs

6 pork chops

.75 lb cooked spaghetti

1 – 16 oz. box cooked elbow macaroni

2 – 10oz. containers of refrigerated Alfredo sauce or 2 jars

 

4 gallon Freezer Ziplocs

1 – meatloaf pan

3 - 9x13 foil pans

Foil and Saran Wrap

 

To have at home:

Rice

Tater tots

One cup shredded cheddar

Mexican Meatloaf

2 lbs ground beef
1 egg
1 cup chunky salsa
1 package taco seasoning
1 cup pork rind flour (processed pork rinds into a fine crumb)
1 cup grated cheddar cheese

1. Mix all egg, hamburger, seasoning, pork rind flour and 1/2 container of salsa (about 1 cup) until combined.
3. Press half of the meat mixture in a standard bread pan. Cover with 1/2 of the cheese.
5. Press remaining meat mixture over cheese.
6. Bake for an hour or until meat begins to shrink from pan sides at preheated 350 oven.
7. Carefully pour out any excess liquids that might be bubbling around the edges of the dish.
8. Add the rest of the cheese.
9. Cook for five minutes more, or until cheese is bubbly.
10. Let rest 10 minutes and serve.

Serve with sour cream, guacamole, shredded lettuce, chopped tomatoes and black olives.

Makes 1, 2 pound meatloaf. Serves 8.

Per 1/8th serving (sans added toppings and condiments): Calories: 507, Carbohydrates: 4.7g, Fiber: 1g, Net Carbohydrates: 3.7g, Protein: 33, Fat: 29g.

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 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, (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.

Marinated Pork Chops

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed (You can use pork steaks, pork tenderloins, etc.)

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Put ½ marinate in large bag and add pork chops. Place ½ marinate into small bag to save for basting during cooking.

From Frozen: Thaw Pork Chops. Bake pork chops 30 minutes in the preheated 350 degree oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F.   OR  Grill and baste with extra marinate during cooking.

Cracked Out 3-Cheese Chicken Alfredo Bake

1 (16-oz) package elbow macaroni 2 (10-oz) containers refrigerated Alfredo sauce 1 (8-oz) container sour cream 1 (15-oz) container ricotta cheese 2 garlic clove, minced 1 (1-oz) package dry Ranch dressing mix 2 (3-oz) packages Oscar Mayer real bacon pieces 3 cups cooked chicken, chopped 2 large eggs, lightly beaten 2 Tbsp dried parsley 2 cups shredded cheddar cheese, divided 2 cups mozzarella cheese, divided     Preheat oven to 350 degrees. Lightly spray 9x13-inch pan with cooking spray.   Prepare pasta according to package directions; drain and return to pot.   Stir together all ingredients and half of the mozzarella and cheddar cheese.  Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with remaining half of mozzarella and cheddar cheese.     Bake for 30 minutes or until bubbly.

Tater Tot Casserole

1 ½ lbs. ground beef
1 1/2 cans cream of chicken soup
About 1/2 c. milk
1 package Tater Tots – AT HOME
About 3 c. shredded cheddar cheese

To Freeze:

1. Brown the beef.
2. In a microwaveable bowl, mix 1 1/2 cans of soup and fill the empty can 1/3 full of milk. Mix the milk, soup, and 2 handfuls of shredded cheese. Microwave about 2 min. and stir. Combine with beef.
3.  Put the beef mixture in a freezer bag.  In a separate bag, put 1 c. of cheese.  You will also have 1 bag of frozen tater tots you won’t open until you’re ready to cook it.  

To Prepare After Freezing:

Remove the beef mixture and cheese from the freezer and let thaw.  Pour into a 9×13 glass pan and then cover with frozen tater tots.  Cook at 400 for 30 min, or until hot in the center.  Remove from oven and sprinkle the top with shredded cheese. Return to oven for about 5 min., or until cheese is melted.