All American Cheeseburgers
1 lb. Lean ground beef
1/3 cup ketchup
3 Tbsp dry bread crumbs
2 Tbsp grated of finely chopped onion ** Remember to make 1 meal without onions**
1 egg
½ tsp garlic salt
¼ tsp pepper
5 slices American cheese
Combing all ingredients except cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
Teriyaki Burgers
Teriyaki Burgers
1 ½ lbs ground beef
¼ cup water
2 Tbsp sugar
1 Tbsp soy sauce
1 garlic clove (crushed)
chopped onion *** Remember to make 1 meal without onions***
1 ½ cups bread crumbs
Mix together and form into patties. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag.
Serving day: Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
1 ½ lbs ground beef
¼ cup water
2 Tbsp sugar
1 Tbsp soy sauce
1 garlic clove (crushed)
chopped onion *** Remember to make 1 meal without onions***
1 ½ cups bread crumbs
Mix together and form into patties. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag.
Serving day: Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
Ziploc Chicken
Ziploc Chicken
30daygourmet.com
Legs and thighs 4 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
30daygourmet.com
Legs and thighs 4 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
Sticky Drunk Pig on a Stick
Sticky Drunk Pig on a Stick
Fix Freeze Feast
Makes 3 entrees, 6-8 servings each
1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags
10-12 skewers
Rinse and trim loin as desired. Cut pork into 1-incch cubes; divide evenly among freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
Fix Freeze Feast
Makes 3 entrees, 6-8 servings each
1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags
10-12 skewers
Rinse and trim loin as desired. Cut pork into 1-incch cubes; divide evenly among freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
Little League Beef Burgers
Little League Beef Burgers
30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of 12 Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Comments:
I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.
30 Day Gourmet
2 pounds Ground beef, cooked
1 can (10 oz) Chicken Gumbo soup
1/4 cup Brown sugar, packed
1/4 cup Ketchup
1 T. Mustard
1/4 cup quick cooking Oatmeal, uncooked
1 package of 12 Hamburger buns – for day of swap
Assembly Directions:
Cook and drain ground beef. Add soup, brown sugar, ketchup, mustard and oatmeal. Cook over low heat, stirring until well combined and heated through (about 5-8 minutes). Cool. Pour mixture into freezer bags. Seal, label, and freeze flat. Bring package of 12 buns for each person on the day of the swap.
Little League Beef Burgers Serving Directions:
To serve, thaw and reheat until hot. Serve on hamburger buns. (Can be thawed in microwave.)
Comments:
I helped run the Little League concession stands last year, which was no little feat considering our town has about 1,200 kids playing ball every week. I learned the "secret" recipe for the Beefburgers, which were the most popular sandwiches on the menu. I love to have batches of these in the freezer, because they are so easy to heat and eat. Plus, you're getting that concession stand taste without having to always eat at the ballpark or fork out money. It's great to keep warm in the slow cooker if your family has to eat in shifts between summertime activities like track, ball, dance, etc.
Layered Mexcian Chicken Casserole
http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2004_01/Mex_ChickenCass.asp
**Include a bag of tortillas and cheese with each meal**
**Include a bag of tortillas and cheese with each meal**
Baja Taco Filling
http://www.30daygourmet.com/RecipeClassics/Baja_Burrito.asp
**Remember to leave onions out of one of the meals**
**Remember to leave onions out of one of the meals**
French Toast Sticks
French Toast Sticks & Sausage
12 pieces Texas toast bread
1/3 cup melted butter
6 eggs
1/2 cup sugar
1/2 tsp. cinnamon
1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet(s). Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
Also cook Sausage links and include in a separate freezer bag.
12 pieces Texas toast bread
1/3 cup melted butter
6 eggs
1/2 cup sugar
1/2 tsp. cinnamon
1 cup orange juice (ready to drink, not concentrate)
Using a pizza cutter, cut each slice of bread into thirds lengthwise to make “sticks”. In a bowl, mix butter, eggs, sugar, cinnamon and orange juice. Dip bread sticks into mix. Place on a greased cookie sheet(s). Pour any remaining dip over the French toast sticks. Bake 25 minutes at 350 degrees on middle rack. Turn once half way through baking time. Let cool.
Freeze on cookie sheet until firm. Place 36 sticks in gallon freezer bag. Seal, label and freeze.
To serve: place 3 French toast sticks on microwave-safe plate and heat on high for 1 minute until warm. Or put frozen sticks in the toaster to warm. Serve with syrup.
Also cook Sausage links and include in a separate freezer bag.
Italian Chicken with Angel Hair Pasta
Italian Chicken with Angel Hair Pasta
(swapped 12/08)
Suggested by Dana
Serves 6
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli
Assembly Directions:
Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)
Remove chicken breasts from crock pot and discard Italian Dressing. Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt. Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.
Freezing and Cooking Directions:
Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.
Serving Directions:
To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.
(swapped 12/08)
Suggested by Dana
Serves 6
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli
Assembly Directions:
Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)
Remove chicken breasts from crock pot and discard Italian Dressing. Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt. Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.
Freezing and Cooking Directions:
Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.
Serving Directions:
To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.
Grilled Sesame Chicken
http://www.30daygourmet.com/Contest/Recipe_of_the_Month_Winners/2001_May_Recipe.asp
** Remember to Leave the onions out of one of the meals **
** Remember to Leave the onions out of one of the meals **
Chicken Breast with Pesto Butter
Frozen Chicken Breasts with Pesto Butter
Ingredients
6 Boneless skinless chicken
1/2 cup Fresh basil leaves washed and dried
1/4 cup Freshly grated parmesan cheese
1 clove Garlic minced
1/2 cup Butter room temp
1/3 cup All purpose flour seasoned with S&P
1 Egg well beaten
3/4 cup Fine dry bread crumbs
2 tablespoon Butter (for serving day)
2 tablespoon Olive oil (for serving day)
COOKING DAY:
Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.
Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.
SERVING DAY:
Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.
Ingredients
6 Boneless skinless chicken
1/2 cup Fresh basil leaves washed and dried
1/4 cup Freshly grated parmesan cheese
1 clove Garlic minced
1/2 cup Butter room temp
1/3 cup All purpose flour seasoned with S&P
1 Egg well beaten
3/4 cup Fine dry bread crumbs
2 tablespoon Butter (for serving day)
2 tablespoon Olive oil (for serving day)
COOKING DAY:
Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.
Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.
SERVING DAY:
Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.
Catalina Chicken
Catalina Chicken
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours.
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours.
Tater Tot Hot Dish
Tater Tot Hot Dish
From Trinity Lutheran Church Cookbook
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
From Trinity Lutheran Church Cookbook
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
Pizza Dunkers
Pizza Dunkers
Ingredients:
1 loaf frozen bread dough (or your own 1 pound bread dough recipe)
8 oz pkg Pepperoni, diced
5 oz pkg Canadian bacon, diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
2 cups Pizza Sauce or Pasta Sauce
Directions:
1.Thaw or prepare dough. Roll into a 14×24 inch rectangle about 1/4 inch thick.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat.
5. Like a jellyroll, roll dough beginning at the long side.
6. Use plain dental floss to cut roll into 24 - 1 inch slices.
5. Lay slices on greased cookie sheets or parchment paper and flash freeze.
6. Place 24 frozen dunkers in gallon freezer bag, separating layers with waxed paper or parchment paper.
7. Fill quart bags with 2 cups sauce and include in each bag (or include a can of pizza sauce on swap day).
Pizza Dunkers Serving Instructions:
Place frozen dunkers on baking stone (or cookie sheet) about an inch apart. Defrost in fridge. Before baking, let sit in a warm location for 10 minutes. Bake at 400 for 15-20 minutes or until golden brown. Serve with warm pasta sauce.
Dunk and enjoy!
Ingredients:
1 loaf frozen bread dough (or your own 1 pound bread dough recipe)
8 oz pkg Pepperoni, diced
5 oz pkg Canadian bacon, diced
2 cups grated part-skim mozzarella cheese
1/2 tsp Italian herb seasoning, or to taste
2 cups Pizza Sauce or Pasta Sauce
Directions:
1.Thaw or prepare dough. Roll into a 14×24 inch rectangle about 1/4 inch thick.
3. Stir pepperoni, Canadian bacon, cheese, onions, herbs together in bowl.
4. Spread mixture onto dough rectangle, pressing a bit to secure meat.
5. Like a jellyroll, roll dough beginning at the long side.
6. Use plain dental floss to cut roll into 24 - 1 inch slices.
5. Lay slices on greased cookie sheets or parchment paper and flash freeze.
6. Place 24 frozen dunkers in gallon freezer bag, separating layers with waxed paper or parchment paper.
7. Fill quart bags with 2 cups sauce and include in each bag (or include a can of pizza sauce on swap day).
Pizza Dunkers Serving Instructions:
Place frozen dunkers on baking stone (or cookie sheet) about an inch apart. Defrost in fridge. Before baking, let sit in a warm location for 10 minutes. Bake at 400 for 15-20 minutes or until golden brown. Serve with warm pasta sauce.
Dunk and enjoy!
Oriental Sesame Chicken Strips and Rice
Oriental Sesame Chicken Strips
30 Day Gourmet Revised
Ingredients:
3/4 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 envelopes Good Seasons Oriental Sesame Dressing Mix
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
Assembly Directions:
Mix honey, juice, soy sauce and salad dressing mix in large bowl until well blended.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
30 Day Gourmet Revised
Ingredients:
3/4 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 envelopes Good Seasons Oriental Sesame Dressing Mix
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
Assembly Directions:
Mix honey, juice, soy sauce and salad dressing mix in large bowl until well blended.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
Ritz Chicken
2 1/2 pounds chicken, cooked and cubed (4+ cups)
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1 T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
1 c. Sour Cream
1 can Cream of Chicken Soup
1 tube Ritz Crackers, crushed
1 stick Butter, melted
1 T. Poppy Seeds
Cooking Day: Mix chicken, sour cream and soup together. Then in another bowl mix Ritz, butter and poppy seeds together. Freeze Chicken mixture in one freezer bag and Ritz mixture in another.
Serving Day: Pour chicken mixture into a 9x13 pan. Sprinkle Ritz mixture over top. Bake at 350 until bubbly, 30-40 minutes.
Sicilian Casserole
Sicilian Casserole
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.
Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.
Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings
Chicken Wild Rice Soup
Chicken and Wild Rice Soup
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil
1 cup shredded carrots1 medium onion, chopped
2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR Supper Swap:PREPARE as above; cool soup completely. Place in Ziploc Bag; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
When you're craving comfort, but not its bulk, try this home-style soup. It's light-tasting, yet nourishes the soul. Serve with sliced French bread
Estimated Times Preparation Time: 30 mins Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions 3 cups chopped, cooked chicken 1 tablespoon vegetable oil
1 cup shredded carrots1 medium onion, chopped
2 cloves garlic, finely chopped 2 cans (14.5 ounces each) chicken broth 1/4 teaspoon ground black pepper 1 can (12 fluid ounces) Evaporated Milk 3 tablespoons cornstarch 2 tablespoons dry white wine (optional)
HEAT vegetable oil in large saucepan. Add carrots, chopped onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender.
Combine vegetables, rice, chicken, broth and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened.
FOR Supper Swap:PREPARE as above; cool soup completely. Place in Ziploc Bag; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Chicken Manicotti
**See adjustments at bottom**
The ingredients listed are per family:
1 30-oz. Jar spaghetti sauce
1 tsp. Garlic salt
1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips
1 package (8 oz.) uncooked manicotti shells
2 c. shredded mozerella cheese
Assembly: Sprinkle the garlic salt on the sliced chicken breasts.
Stuff the chicken into the shells, place in a freezer bag. Pour the
sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.
Place the cheese in a separate bag, bundle with the shells, and freeze. To bake: completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.
Serving suggestions: garlic bread, cheese bread, bread sticks, garden salad, or fresh veggies. Enjoy!!
11-23-08 Comments from Kari:
The chicken manicotti ended up being about $9 per family, this being realized after the manicotti was already in the freezer. The original recipe calls for a whole box of manicotti shells, which is 14 shells. Cut back the number of manicotti shells to 10 or 12, which will then reduce the amount of chicken that will be needed. Keep the amount of sauce the same (I like my manicotti to be saucy), and it will be up to the preparer next time to decide on the amount of cheese for the meal. This, of course, will be determined by the cost of the cheese at the grocery store.
-Kari
The ingredients listed are per family:
1 30-oz. Jar spaghetti sauce
1 tsp. Garlic salt
1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips
1 package (8 oz.) uncooked manicotti shells
2 c. shredded mozerella cheese
Assembly: Sprinkle the garlic salt on the sliced chicken breasts.
Stuff the chicken into the shells, place in a freezer bag. Pour the
sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.
Place the cheese in a separate bag, bundle with the shells, and freeze. To bake: completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.
Serving suggestions: garlic bread, cheese bread, bread sticks, garden salad, or fresh veggies. Enjoy!!
11-23-08 Comments from Kari:
The chicken manicotti ended up being about $9 per family, this being realized after the manicotti was already in the freezer. The original recipe calls for a whole box of manicotti shells, which is 14 shells. Cut back the number of manicotti shells to 10 or 12, which will then reduce the amount of chicken that will be needed. Keep the amount of sauce the same (I like my manicotti to be saucy), and it will be up to the preparer next time to decide on the amount of cheese for the meal. This, of course, will be determined by the cost of the cheese at the grocery store.
-Kari
Chicken Pot Pie 4.5
Simple, Classic Chicken Potpie
(NOTE: This recipe makes 2 potpies!)
Shredded chicken from 1 rotisserie chicken
2 boxes Refrigerated pie crust (2 crusts each)
2 TBLS Canola or Olive Oil
1 Medium Onion, Chopped
3 Small Celery ribs, chopped
2 Cups Chicken broth
12-oz can evaporated milk
1/3 Cup Butter
1/2 Cup, plus 1 Tbsp. Flour
3/4 tsp dried thyme
1/4 Cup dry Sherry or white wine
Salt and ground pepper
1/4 Cup chopped fresh parsley
1- 16oz bag frozen peas and carrots, not thawed
Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minutes. Whisk in hot milk mixture. Bring to simmer, and then continue to simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
Stir chicken mixture, parsley and the peas and carrots into the sauce. Cool. Divide mixture between two freezer bags. Seal, label, freeze.
Serving Day:
Thaw in refrigerator. Adjust oven rack to low-center position; heat oven to 400 degrees. Remove pie crusts from box and follow directions for bringing to room temperature. Line deep-dish pie plate with crust. Pour filling into crust. Top with pie dough, and flute crust by pinching with your fingers. Make a few slits in top crust. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
(NOTE: This recipe makes 2 potpies!)
Shredded chicken from 1 rotisserie chicken
2 boxes Refrigerated pie crust (2 crusts each)
2 TBLS Canola or Olive Oil
1 Medium Onion, Chopped
3 Small Celery ribs, chopped
2 Cups Chicken broth
12-oz can evaporated milk
1/3 Cup Butter
1/2 Cup, plus 1 Tbsp. Flour
3/4 tsp dried thyme
1/4 Cup dry Sherry or white wine
Salt and ground pepper
1/4 Cup chopped fresh parsley
1- 16oz bag frozen peas and carrots, not thawed
Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minutes. Whisk in hot milk mixture. Bring to simmer, and then continue to simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
Stir chicken mixture, parsley and the peas and carrots into the sauce. Cool. Divide mixture between two freezer bags. Seal, label, freeze.
Serving Day:
Thaw in refrigerator. Adjust oven rack to low-center position; heat oven to 400 degrees. Remove pie crusts from box and follow directions for bringing to room temperature. Line deep-dish pie plate with crust. Pour filling into crust. Top with pie dough, and flute crust by pinching with your fingers. Make a few slits in top crust. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
Chicken Cordon Bleu Pockets
http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2005_09/Chx_CordBleu_Pocket.asp
*** For serving day: It works best to bake these in the oven (thawed or frozen) at 400 degrees for approx 10-20 minutes until heated through. Heating them on a baking stone works great so they don't brown too much.
*** For serving day: It works best to bake these in the oven (thawed or frozen) at 400 degrees for approx 10-20 minutes until heated through. Heating them on a baking stone works great so they don't brown too much.
Crock Pot Saucy Porkchops
http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_10/crock_chops.asp
**Note: There was a note on the super supper swap website that said to bake these in the oven instead of the crock pot.
**Note: There was a note on the super supper swap website that said to bake these in the oven instead of the crock pot.
15 Minute Beef Stroganoff
15 Minute Beef Stroganoff
1 pound beef roast
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles
Cook beef roast using your preferred method (crock pot or oven). Then cut into small pieces.
Sauté mushrooms. Add meat. Combine soup mix and water. Add to meat. Bring to a boil. Stir flour into the sour cream and add just until heated through. Can be frozen and reheated. The sauce may separate but will mix back together with vigorous stirring.
Serve over noodles.
1 pound beef roast
1 packet onion soup mix
2/3 cup water
1 cup sour cream
2 Tbsp flour
8 oz fresh sliced mushrooms
8 oz egg noodles
Cook beef roast using your preferred method (crock pot or oven). Then cut into small pieces.
Sauté mushrooms. Add meat. Combine soup mix and water. Add to meat. Bring to a boil. Stir flour into the sour cream and add just until heated through. Can be frozen and reheated. The sauce may separate but will mix back together with vigorous stirring.
Serve over noodles.
Italian Hot Beef
For each supper swap meal, use 1 recipe with 2 pounds of chuck roast.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork andreturn to juice. Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
For every 2 pounds of chuck roast (or chuck tender roast) mix together:
12 oz beef broth
1 Tblsp ketchup
1/4 tsp Worchester sauce
1/4 tsp Kitchen Bouquet
4 drops Hot sauce
Sprinkle garlic salt and pepper on roast to taste. Put in crock-pot with above mixture. Cook on high for 6 hours or on low for 8 hours. Shred beef with a fork andreturn to juice. Jonelle’s note: I used chuck roast or chuck tender roast - whatever is cheaper. It is great to make ahead. I did 2 roasts in 1 big crock-pot. Can be frozen and reheated easily. Freeze cooled beef filling in Quart-sized freezer bags. Include buns the day of the swap.
Cheesy Chicken 3
Cheesy Chicken Casserole
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
1 ½ cups shredded American cheese
½ cup shredded Mozzarella cheese
½ cup Parmesan cheese
1/3 cup milk
2 cans cream of chicken soup
¼ tsp black pepper
Cook noodles according to package directions, but cook for half the time. Drain & rinse with cold water. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:Thaw casserole mixture and place in a greased 9x13” pan. Cover with foil and bake at 350 for 45 minutes or until bubbly.
Note: Can sprinkle crushed potato chips on top if desired, but then don’t cover with foil.
8 oz egg noodles
3 cups cooked chicken
1 ½ cups cottage cheese
1 ½ cups shredded American cheese
½ cup shredded Mozzarella cheese
½ cup Parmesan cheese
1/3 cup milk
2 cans cream of chicken soup
¼ tsp black pepper
Cook noodles according to package directions, but cook for half the time. Drain & rinse with cold water. Mix together rest of ingredients, stir in noodles. Place mixture in a gallon freezer bag. Label and freeze flat.
Serving Day Directions:Thaw casserole mixture and place in a greased 9x13” pan. Cover with foil and bake at 350 for 45 minutes or until bubbly.
Note: Can sprinkle crushed potato chips on top if desired, but then don’t cover with foil.
Beef Chimichangas 4.5
Beef Chimichangas
1 teaspoon Salt
2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilis chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 cup Butter melted
9 7 inch Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY: Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream
1 teaspoon Salt
2 pounds Ground beef
2 Cloves garlic crushed
1 teaspoon Ground cumin
1 teaspoon Oregano crushed
1/2 cup Green chilis chopped
1/2 cup Taco sauce
1/2 cup Sour cream
1/4 cup Cider vinegar
1 cup Butter melted
9 7 inch Flour tortillas
COOKING DAY: Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remining ingredients. Remove from heat and cool. Freeze mixture in bags.
SERVING DAY: Melt butter in skillet. Dip both sides of 1 tortilla inot butter and drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased baking dish. Repeat with all tortillas. Preheat oven 500°. Bake until crispy, about 15 min. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes and sour cream
Mardy's Meatballs
Mardy's Meatballs
1 1/2 pounds Ground beef
2 eggs
2 Tbsp dry minced onion
1 teaspoon Salt
1/8 teaspoon Pepper
1 ¼ cups Rice Krispies
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
COOKING DAY: Combine all meatball ingredients and mix together gently. Combine all sauce ingredients and mix well. Pour half of the sauce into the beef mixture and mix well. Shape the mixture into balls and arrange on a pan. (The large Pampered Chef stainless steel scoop also works) Flash freeze. Remove and seal in a zippered freezer bag. Pour remaining sauce into a small baggie and freeze with the meatballs.
SERVING DAY: Place frozen meatballs in 9x13” pan. Thaw completely. Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.
1 1/2 pounds Ground beef
2 eggs
2 Tbsp dry minced onion
1 teaspoon Salt
1/8 teaspoon Pepper
1 ¼ cups Rice Krispies
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
COOKING DAY: Combine all meatball ingredients and mix together gently. Combine all sauce ingredients and mix well. Pour half of the sauce into the beef mixture and mix well. Shape the mixture into balls and arrange on a pan. (The large Pampered Chef stainless steel scoop also works) Flash freeze. Remove and seal in a zippered freezer bag. Pour remaining sauce into a small baggie and freeze with the meatballs.
SERVING DAY: Place frozen meatballs in 9x13” pan. Thaw completely. Top each meatball with a spoonful of sauce. Place in 350° oven for 30 minutes. Great served with baked or mashed potatoes and a vegetable.
Pizza Burgers 4.6
Pizza Burgers
1 pkg English Muffins
1 stick Butter, softened
Cheez Whiz or American Cheese slices
1 1/4 pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion (or grated raw onion)
1 cup pizza sauce
1 1/2 cup Mozzarella cheese, shredded
Brown English Muffin halves under broiler. Then butter them. Next spread with Cheez Whiz or place a slice of America Cheese on top.
Filling(prepare while browning muffins):Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
To serve after freezing, DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
***Additional note added after this meal was made: I substituted shredded cheddar (8 cups) for the cheeze whiz. I wasn’t able to find the Contadina pizza sauce so we used a generic kind – tasted fine to me. I used 4 14oz jars. I used about 8 cups of moz cheese too.
1 pkg English Muffins
1 stick Butter, softened
Cheez Whiz or American Cheese slices
1 1/4 pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion (or grated raw onion)
1 cup pizza sauce
1 1/2 cup Mozzarella cheese, shredded
Brown English Muffin halves under broiler. Then butter them. Next spread with Cheez Whiz or place a slice of America Cheese on top.
Filling(prepare while browning muffins):Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
To serve after freezing, DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It’s great to keep these in the freezer at all times—for those times you don’t have time to prepare dinner. Freezer to oven is great.
***Additional note added after this meal was made: I substituted shredded cheddar (8 cups) for the cheeze whiz. I wasn’t able to find the Contadina pizza sauce so we used a generic kind – tasted fine to me. I used 4 14oz jars. I used about 8 cups of moz cheese too.
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