Slow Cooker Cranberry Roast (New Recipe from Jen)
Lydia's Chicken Casserole
Pizza Burgers
Chicken and Wild Rice Soup
Italian Chicken with Angel Hair Pasta
Thai Pesto Chicken
1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta
Cooking Day: Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture. Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto mixture.
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta
Cooking Day: Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture. Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto mixture.
Chicken Enchiladas
Ingredients:
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas
Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilies, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & Freeze flat.
Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.
1 cup Onion chopped
2 tablespoon Butter
2 cups Cooked chicken shredded
4 oz can Green chili peppers chopped
3 tablespoons Butter
1/4 cup Flour
3/4 teaspoon ground coriander
3/4 teaspoon Salt
1/4 pepper
2 1/2 cups Chicken broth
1 cup Sour cream
1 1/2 cups Shredded cheese
12 large tortillas
Instructions
Cook onion and green pepper in butter. Combine onion mixture in a bowl with the chicken and green chilies, set aside.
For sauce, melt 3 T butter and stir in flour, coriander, salt. Stir in chicken broth all at once, cook and stir until thickened and bubble. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir 1/2 cup of sauce into chicken mixture. Bag the chicken mixture, bag the extra sauce, include the tortillas and cheese. Label & Freeze flat.
Serving Day Instructions:
Thaw completely. If necessary, dip each tortilla in sauce to soften. Fill with approximately ¼ cup of the chicken mixture. Roll up. Arrange seam side down in 9x13 greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.
November Supper Swap
Ritz Chicken
Swiss Potato Chowder (recipe from Jeni)
Mardy's Meatballs
Chicken Enchiladas
Thai Pesto Chicken
Swiss Potato Chowder (recipe from Jeni)
Mardy's Meatballs
Chicken Enchiladas
Thai Pesto Chicken
Pepperoni Pasta Milano
Pepperoni Pasta Milano
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
1 pound Box Bowtie pasta (whole wheat if you can find it)
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions. Don't forget the box of pasta on swap day.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Baked Chicken Dijon
6 chicken breasts, boneless and skinless
2 T. Dijon mustard
1/2 cup butter
1 garlic clove, minced
2 T. Fresh parsley, minced
1/3 cup Parmesan cheese, shredded
1 1/2 cups Panko* bread crumbs
Assembly and Baking Directions:
Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, covering all sides of the chicken. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in freezer bag. Remove excess air and freeze.
Serving Day Directions:
Thaw chicken pieces. Bake at 400 degrees for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon Mayonnaise.
*Panko bread crumbs are found in the Oriental section of a supermarket or asian market. Panko bread crumbs are coarser than regular style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a freezer bag and rolling it with a rolling pin until coarse crumbs are formed. You can also use plain bread crumbs, but you will have a softer coating.
Lydia's Chicken Casserole
1 -16oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
1/4 cup butter, melted
Cook chiken breasts and cube. Mix soup, mayonnaise, lemon juice and cury. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, Label and freeze flat.
Serving Day:
Thaw completely. In greased 9 x 13 inch pan, spread chicken mixture. Sprinkle cheese on top. Sprinkle bread crumbs on top of cheese. Bake covered at 325 degrees for 45 minutes. Uncover and bake 15 minutes longer.
Moroccan Chicken Pie
Moroccan Chicken Pie
6 carrots, peeled and diced in 1/2 inch cubes
2 large onions, finely chopped
4 tablespoons olive oil mixed with 4 tablespoons melted butter
8 tablespoons curry powder
2 cups cooked medium grain white rice
1 cup currants (look like small raisins, you will find them in the section with raisins. If I remember correctly, you can find them at Cub - I don't think I found them at Target)
1 cup chicken broth
2 lbs cooked light and dark chicken meat, cut into 1 inch cubes (a Rotisserie chicken works well)
Salt and pepper to taste
Add in the bag for serving day:
1 package fillo pastry (found in the freezer section)
1/2 pound butter
Cooking Day
Saute the carrots and onions in the oil and butter until just golden. Add the curry powder and stir. Add the rice, currants, and chicken broth and cook for a few minutes, stirring constantly. Next add the meat, salt and pepper and cook over low heat for 5 minutes. Place the chicken mixture in a gallon ziploc bag. Let the mixture cool some and then freeze. Add 1, unopened, roll of fillo pastry and 1/2 pound of butter for serving day. (Fillo pastry comes in a box with 2 rolls of pastry)
Serving Day
It takes a little bit of time to work with the fillo pastry in putting this meal together. Give yourself about 20 minutes to put the meal together before baking.
Thaw the chicken mixture and the fillo pastry in the refrigerator overnight. When you are ready to start the meal, roll out the fillo pastry on the counter and let it sit. Place the chicken mixture in a 9x13 pan (the deeper the better).
Preheat oven to 375 degrees.
Now you are ready for the fillo pastry. The fillo pastry is very thin sheets of pastry that you are going to layer over the chicken mixture. If the fillo pastry is too big to cover the pan, cut it the same size as the pan. Place 1 sheet of the fillo pastry on top of the chicken. Brush gently but thoroughly with melted butter. Repeat with at least 12 sheets of fillo pastry (or as many as will fit in your pan).
With a very sharp knife, pre-cut serving size portions before you bake.
Bake for 45 minutes until golden. Serve at once
6 carrots, peeled and diced in 1/2 inch cubes
2 large onions, finely chopped
4 tablespoons olive oil mixed with 4 tablespoons melted butter
8 tablespoons curry powder
2 cups cooked medium grain white rice
1 cup currants (look like small raisins, you will find them in the section with raisins. If I remember correctly, you can find them at Cub - I don't think I found them at Target)
1 cup chicken broth
2 lbs cooked light and dark chicken meat, cut into 1 inch cubes (a Rotisserie chicken works well)
Salt and pepper to taste
Add in the bag for serving day:
1 package fillo pastry (found in the freezer section)
1/2 pound butter
Cooking Day
Saute the carrots and onions in the oil and butter until just golden. Add the curry powder and stir. Add the rice, currants, and chicken broth and cook for a few minutes, stirring constantly. Next add the meat, salt and pepper and cook over low heat for 5 minutes. Place the chicken mixture in a gallon ziploc bag. Let the mixture cool some and then freeze. Add 1, unopened, roll of fillo pastry and 1/2 pound of butter for serving day. (Fillo pastry comes in a box with 2 rolls of pastry)
Serving Day
It takes a little bit of time to work with the fillo pastry in putting this meal together. Give yourself about 20 minutes to put the meal together before baking.
Thaw the chicken mixture and the fillo pastry in the refrigerator overnight. When you are ready to start the meal, roll out the fillo pastry on the counter and let it sit. Place the chicken mixture in a 9x13 pan (the deeper the better).
Preheat oven to 375 degrees.
Now you are ready for the fillo pastry. The fillo pastry is very thin sheets of pastry that you are going to layer over the chicken mixture. If the fillo pastry is too big to cover the pan, cut it the same size as the pan. Place 1 sheet of the fillo pastry on top of the chicken. Brush gently but thoroughly with melted butter. Repeat with at least 12 sheets of fillo pastry (or as many as will fit in your pan).
With a very sharp knife, pre-cut serving size portions before you bake.
Bake for 45 minutes until golden. Serve at once
Jambalaya
3/4 lb. Andouille Sausage (sometimes I use cajun sausage when I can't find Andouille)
5 C. water
1 cooked whole chicken, meat removed from bones (I use a rotisserie chicken)
2 Tbsp. canola oil
1 C. diced onion
1 C. diced celery
2 C. diced mixed bell peppers (green, red and yellow)
1 Tbsp. minced fresh garlic
1 C. diced smoked ham
2 tsp. dried whole thyme
2 tsp. dried whole oregano
2 bay leaves
2 tsp. onion powder
1 1/2 tsp. ground mustard
1 tsp. white pepper
1/2 tsp. cayenne
1/2 tsp. salt
2 - 28 oz. cans stewed tomatoes
6 C. clam stock (I can never find this so I use chicken stock)
1 C. uncooked white rice
1 lb. medium shrimp, peeled and deveined
In a medium saucepan, bring andouille sausage links to a boil in 5 c. water. Reduce the heat and simmer 10 minutes. Remove the sausage from pan to cool, reserving 2 c. cooking liquid. Slice sausage into 1/2 inch rounds and set aside.
In a soup kettle (you need a very big kettle for everything to fit in, a stock pot works well), heat oil and add onion, celery, peppers, garlic, and ham, stirring and cooking over medium heat until the vegetables are tender - about 5 minutes. Stir in seasonings and add tomatoes, clam stock, reserved sausage-cooking liquid, reserved chicken and sliced sausage.
Bring everything to a boil, reduce heat, partially cover and simmer for 10 minutes. Add rice and simmer an additional 15 minutes. Stir in shrimp and continue cooking 3 minutes. Makes 8-10 servings.
**For supper swap, each recipe of Jambalaya is enough for 2 meals. So if you have 6 people in your supper swap, you would only have to make 3 recipes**
5 C. water
1 cooked whole chicken, meat removed from bones (I use a rotisserie chicken)
2 Tbsp. canola oil
1 C. diced onion
1 C. diced celery
2 C. diced mixed bell peppers (green, red and yellow)
1 Tbsp. minced fresh garlic
1 C. diced smoked ham
2 tsp. dried whole thyme
2 tsp. dried whole oregano
2 bay leaves
2 tsp. onion powder
1 1/2 tsp. ground mustard
1 tsp. white pepper
1/2 tsp. cayenne
1/2 tsp. salt
2 - 28 oz. cans stewed tomatoes
6 C. clam stock (I can never find this so I use chicken stock)
1 C. uncooked white rice
1 lb. medium shrimp, peeled and deveined
In a medium saucepan, bring andouille sausage links to a boil in 5 c. water. Reduce the heat and simmer 10 minutes. Remove the sausage from pan to cool, reserving 2 c. cooking liquid. Slice sausage into 1/2 inch rounds and set aside.
In a soup kettle (you need a very big kettle for everything to fit in, a stock pot works well), heat oil and add onion, celery, peppers, garlic, and ham, stirring and cooking over medium heat until the vegetables are tender - about 5 minutes. Stir in seasonings and add tomatoes, clam stock, reserved sausage-cooking liquid, reserved chicken and sliced sausage.
Bring everything to a boil, reduce heat, partially cover and simmer for 10 minutes. Add rice and simmer an additional 15 minutes. Stir in shrimp and continue cooking 3 minutes. Makes 8-10 servings.
**For supper swap, each recipe of Jambalaya is enough for 2 meals. So if you have 6 people in your supper swap, you would only have to make 3 recipes**
Broiled Roll-Ups
Broiled Roll-Ups
Supper Swap
2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Montreal Steak Seasoning
Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions:
Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
Supper Swap
2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Montreal Steak Seasoning
Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.
Serving Day Instructions:
Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)
August Supper Swap
Hot Ham and Cheese Sandwiches
Chicken Quesadillas
Little League Beef Burgers
Broiled Roll-Ups
Zilge Chicken (Yes, we had this recently, but I thought it would be good to have an easy grilling recipe again)
Chicken Quesadillas
Little League Beef Burgers
Broiled Roll-Ups
Zilge Chicken (Yes, we had this recently, but I thought it would be good to have an easy grilling recipe again)
Grilled Texas Turkey Burgers
Grilled Texas Turkey Burgers
from: Bettycrocker.com
2 pounds ground turkey or chicken
1 cup barbecue sauce
2 cans (4.5 ounces) Old El Paso® chopped green chiles, drained
6 slices (1 ounce each) Monterey Jack cheese with jalapeño peppers
6 hamburger buns, split
Combine all ingredients except the cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Place the cheese slices in a separate freezer bag and place in with the patties.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
from: Bettycrocker.com
2 pounds ground turkey or chicken
1 cup barbecue sauce
2 cans (4.5 ounces) Old El Paso® chopped green chiles, drained
6 slices (1 ounce each) Monterey Jack cheese with jalapeño peppers
6 hamburger buns, split
Combine all ingredients except the cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Place the cheese slices in a separate freezer bag and place in with the patties.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
Grilled Asian Chicken Drumsticks
Grilled Asian Chicken Drumsticks
from: Bettycrocker.com
2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 chicken drumsticks (about 1 1/2 lb
Assembly Directions:
Combine all marinade ingredients. Place the drumsticks in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
from: Bettycrocker.com
2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 chicken drumsticks (about 1 1/2 lb
Assembly Directions:
Combine all marinade ingredients. Place the drumsticks in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Grilled Chile-Lime Chicken
Grilled Chile-Lime Chicken
from: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4-6 boneless skinless chicken breasts (1 1/4 lb)
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
from: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4-6 boneless skinless chicken breasts (1 1/4 lb)
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
4 Bs Grilled Chops
Fix Freeze Feast
3 lbs pork chops
3/4 cup pale ale (or other light beer)
¼ cup ketchup
2 Tbsp. packed brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. Dijon mustard
1 tsp minced garlic
¼ tsp black pepper
Rinse and trim chops as desired. Whisk together beer, ketchup, brown sugar, vinegar and mustard. Pour marinade evenly over the chops in a freezer bag.
Into each bag measure 1 tsp. garlic and ¼ tsp. pepper.
Seal, label and freeze flat.
To cook one entrée:
Completely thaw one entrée in the refrigerator.
Prepare a medium-low fire in a gas or charcoal grill.
Cook chops until 160 degrees.
3 lbs pork chops
3/4 cup pale ale (or other light beer)
¼ cup ketchup
2 Tbsp. packed brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. Dijon mustard
1 tsp minced garlic
¼ tsp black pepper
Rinse and trim chops as desired. Whisk together beer, ketchup, brown sugar, vinegar and mustard. Pour marinade evenly over the chops in a freezer bag.
Into each bag measure 1 tsp. garlic and ¼ tsp. pepper.
Seal, label and freeze flat.
To cook one entrée:
Completely thaw one entrée in the refrigerator.
Prepare a medium-low fire in a gas or charcoal grill.
Cook chops until 160 degrees.
Chicken Fajita Casserole
Chicken Fajita Casserole
1 1/2 pounds boneless skinless chicken breasts, cut into strips.
1 box Red Beans & Rice mix with seasonings
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
Prep Day:
Place chicken strips, chilies, and diced tomatoes in freezer bag. Place cheese and crushed tortilla chips in little baggies. Place all in freezer bag along with instructions.
Chicken Fajita Casserole
Serving Day:
Thaw. Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Top with chicken strips. Top with tomato mixture (can also add olives if desired). Pour 2 cups boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.
1 1/2 pounds boneless skinless chicken breasts, cut into strips.
1 box Red Beans & Rice mix with seasonings
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
Prep Day:
Place chicken strips, chilies, and diced tomatoes in freezer bag. Place cheese and crushed tortilla chips in little baggies. Place all in freezer bag along with instructions.
Chicken Fajita Casserole
Serving Day:
Thaw. Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Top with chicken strips. Top with tomato mixture (can also add olives if desired). Pour 2 cups boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.
Montreal Chicken Breasts
Montreal Chicken Breasts
3 lbs chicken breasts
½ cup olive oil
1/3 cup vinegar
3 Tbsp McCormick Grill Mate Roasted Garlic & Herb Seasoning mix
Combine marinade ingredients. Pour over chicken in a freezer bag. Seal label and freeze flat.
Grill until chicken breasts are done, brushing with marinade.
3 lbs chicken breasts
½ cup olive oil
1/3 cup vinegar
3 Tbsp McCormick Grill Mate Roasted Garlic & Herb Seasoning mix
Combine marinade ingredients. Pour over chicken in a freezer bag. Seal label and freeze flat.
Grill until chicken breasts are done, brushing with marinade.
Zilge Chicken
Zilge Chicken
3 lbs boneless chicken breasts
¼ cup soy sauce
½ cup pineapple juice
¼ cup oil
1 tsp dry mustard
1 Tblsp Brown sugar
2 tsp ginger
1 tsp garlic salt
¼ tsp pepper
Simmer marinade for 5 minutes. Cool. Add chicken and place in a freezer bag. Seal label and freeze flat.
Serving Day:
Grill chicken brushing with marinade until done.
3 lbs boneless chicken breasts
¼ cup soy sauce
½ cup pineapple juice
¼ cup oil
1 tsp dry mustard
1 Tblsp Brown sugar
2 tsp ginger
1 tsp garlic salt
¼ tsp pepper
Simmer marinade for 5 minutes. Cool. Add chicken and place in a freezer bag. Seal label and freeze flat.
Serving Day:
Grill chicken brushing with marinade until done.
Thai Pesto Chicken
Thai Pesto Chicken
1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta – for serving day
Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.
1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta – for serving day
Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.
Orange Chicken Bites
Orange Chicken Bites
from Sparta Supper Swap
Makes 48 bites:
Ingredients:
1/2 cup orange marmalade
1/2 cup ketchup
2 Tbsp white vinegar
1 Tbsp minced garlic
2 teaspoons Montreal chicken seasoning
1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store)
3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)
Assembly Directions:
In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.
Freezing Directions:
Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.
Serving Directions:
Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)
from Sparta Supper Swap
Makes 48 bites:
Ingredients:
1/2 cup orange marmalade
1/2 cup ketchup
2 Tbsp white vinegar
1 Tbsp minced garlic
2 teaspoons Montreal chicken seasoning
1/4 teaspoon Chinese 5 spice powder (found in Asian section of the grocery store)
3 pounds boneless, skinless chicken breasts cut in bite sized pieces (approximately 48)
Assembly Directions:
In medium saucepan, combine marmalade, ketchup, vinegar, minced garlic, Montreal seasoning and Chinese spice powder. Simmer over medium-high heat 15 minutes until thickened. Cool.
Freezing Directions:
Divide chicken into labeled freezer bags (quart size for snacks, gallon size for dinner entrée). Pour cooled sauce over chicken. Seal and freeze.
Serving Directions:
Thaw. Preheat oven to 400. Pour chicken and sauce onto foil lined shallow pan. Bake for 15 minutes. Turn bites and spoon sauce over bites. Bake another 10 minutes. Turn broiler to 425. Bake 5 minutes under broiler or until browned. (These can also be cooked in a skillet on the stovetop, turning several times and basting.)
Pizza Meatloaf
Pizza Meatloaf
2 lb. Lean ground beef
2 Eggs, lightly beaten
8 oz. Pizza sauce, divided
1 C. Saltine crumbs
1/2 C. Grated parmesan cheese
1/2 C. Shredded mozzarella cheese
1/2 C. Chopped onion
1 t. Seasoned salt
1 t. Dried oregano
1/4 t. Pepper
Assembly Directions:
In a bowl, combine eggs, 3/4 cup pizza sauce, saltine crumbs, parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper. Add beef and mix well.
Freezing Directions:
Freeze meat mixture in a gallon-size zip-lock bag. Seal remaining pizza sauce and mozzarella cheese in separate quart-size zip-lock bags. Label and freeze.
Pizza Meatloaf
Serving Directions:
Place thawed meatloaf in large loaf pan. Bake at 350 for 50 minutes. Drain. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.
2 lb. Lean ground beef
2 Eggs, lightly beaten
8 oz. Pizza sauce, divided
1 C. Saltine crumbs
1/2 C. Grated parmesan cheese
1/2 C. Shredded mozzarella cheese
1/2 C. Chopped onion
1 t. Seasoned salt
1 t. Dried oregano
1/4 t. Pepper
Assembly Directions:
In a bowl, combine eggs, 3/4 cup pizza sauce, saltine crumbs, parmesan cheese, 1/4 cup mozzarella cheese, onion, green pepper, salt, oregano and pepper. Add beef and mix well.
Freezing Directions:
Freeze meat mixture in a gallon-size zip-lock bag. Seal remaining pizza sauce and mozzarella cheese in separate quart-size zip-lock bags. Label and freeze.
Pizza Meatloaf
Serving Directions:
Place thawed meatloaf in large loaf pan. Bake at 350 for 50 minutes. Drain. Spread pizza sauce over loaf and bake 10 minutes more. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.
Grilled Sesame Chicken and fluffy rice
Grilled Sesame Chicken and fluffy rice
Olive oil 1/4 C.
White grape juice 1/2 C. (4-oz.)
Soy sauce 1/4 C.
Ginger - powdered 1/2 t.
Dry mustard 1/2 T.
Ground black pepper 1/2 t.
Garlic cloves, crushed 2
Sesame seeds 2 T.
Green onions, chopped 1/4 C.
Chicken breasts, boneless, skinless 4-6
Long grain rice 1 ½ cups
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note:
If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
Olive oil 1/4 C.
White grape juice 1/2 C. (4-oz.)
Soy sauce 1/4 C.
Ginger - powdered 1/2 t.
Dry mustard 1/2 T.
Ground black pepper 1/2 t.
Garlic cloves, crushed 2
Sesame seeds 2 T.
Green onions, chopped 1/4 C.
Chicken breasts, boneless, skinless 4-6
Long grain rice 1 ½ cups
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Put rice in a small plastic bag. Enclose chicken bag and rice bag in one freezer bag.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Tara's note:
If you choose to assemble a large quantity of this recipe, I would suggest mixing the olive oil, grape juice and soy sauce together first. Place the chicken in the bags and pour two cups of the liquid mixture over the chicken. Give the bowl a stir in between bags to redistribute the oil. Then add the seasonings and sesame seeds to the bags. Seal the bags with quite a bit of air in them and give them a good shake to distribute the seasonings. Open up just a little bit of one corner of each bag, squeeze out the excess air, seal and freeze. My reasoning for going this extra step is that if you mix all the marinade ingredients together first, much of the seasonings will sink to the bottom of the bowl by the time you get to dividing out all the marinade.
Hot Ham and Cheese Sandwiches
Hot Ham & Cheese Sandwiches
*6 – 6-inch Hoagie Rolls
Mix the following in a small bowl:
1/4 cup softened butter
1 T mustard
½ T dried minced onion
½ T poppy seeds
1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals:
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
*6 – 6-inch Hoagie Rolls
Mix the following in a small bowl:
1/4 cup softened butter
1 T mustard
½ T dried minced onion
½ T poppy seeds
1 ½ tsp sugar
Slice rolls in half lengthwise. Spread the above mixture on the inside of both halves of the bun. Top each roll/bun with 2 slices ham, Colby OR Swiss cheese. Replace roll tops. Put in a baggie (3 sandwiches per bag).
On Serving Day:
Open sandwich. Place on baking sheet. Bake frozen for 10-15 minutes at 350 degrees or until cheese melts.
Total needed for 6 supper swap meals:
36 Rolls
6 lbs Ham
3 sticks of butter
1.5 lb Colby
1.5 lb Swiss
Hawaiian Chicken
Hawaiian Chicken
2.5 lbs. boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
4-6 servings
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
2.5 lbs. boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – per recipe
Serving day
Toasted almonds
Green pepper chunks (optional)
Original recipe yields
4-6 servings
Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.
Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Slow Cooker Beef Stew
Slow Cooker Beef Stew
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Honey Dijon Chicken Freezer Recipe
Honey Dijon Chicken Freezer Recipe
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Lemon Chicken
Lemon Chicken
1 tsp dried thyme leaves
1 tsp salt
½ tsp pepper
¼ teaspoon crushed garlic
1/3 cup lemon juice
2.5 lbs boneless chicken pieces (breasts and/or thisghs)
1.5 cups uncooked rice
Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.
To serve:
Thaw chicken. Preheat oven to 450. Arrange chicken skin side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve chicken over rice.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
1 tsp dried thyme leaves
1 tsp salt
½ tsp pepper
¼ teaspoon crushed garlic
1/3 cup lemon juice
2.5 lbs boneless chicken pieces (breasts and/or thisghs)
1.5 cups uncooked rice
Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.
To serve:
Thaw chicken. Preheat oven to 450. Arrange chicken skin side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve chicken over rice.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Freezer Meatballs
Freezer Meatballs
Ingredients
1 1/2 pounds Ground beef
1/4 cup Dry bread crumbs
1/3 cup Onion chopped
1/4 cup Milk
1 Egg
1 tablespoon Parsley flakes
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Worcestershire sauce
COOKING DAY:
Combine all meatball ingredients and mix together gently. Shape the mixture into balls and arrange on a pan. Cover and flash freeze. Remove and seal in plastic bags.
SERVING DAY:
Thaw meatballs completely. Place in 350° oven for 30 minutes. Remove from pan and allow to cool.
Ingredients
1 1/2 pounds Ground beef
1/4 cup Dry bread crumbs
1/3 cup Onion chopped
1/4 cup Milk
1 Egg
1 tablespoon Parsley flakes
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Worcestershire sauce
COOKING DAY:
Combine all meatball ingredients and mix together gently. Shape the mixture into balls and arrange on a pan. Cover and flash freeze. Remove and seal in plastic bags.
SERVING DAY:
Thaw meatballs completely. Place in 350° oven for 30 minutes. Remove from pan and allow to cool.
Sweet and Sour Barbecued Chicken
RECIPE INGREDIENTS:
4 garlic cloves, crushed through a garlic press
1/4 cup balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon lemon juice
2/3 cup light brown sugar
1/4 cup Dijon mustard
2/3 cup honey
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
4 garlic cloves, crushed through a garlic press
1/4 cup balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon lemon juice
2/3 cup light brown sugar
1/4 cup Dijon mustard
2/3 cup honey
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
Crispy Garlic Chicken
Crispy Garlic Chicken
2.5 lbs. boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix OR Savory Herb with Garlic Soup Mix
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
2 Tbsp. Plain dry breadcrumb
Place chicken in a freezer bag. Combine soup mix, mayonnaise and cheese. Place in a separate plastic bag. Place bread crumbs in another separate plastic bag. Bundle bags together in a freezer bag. Seal, label and freeze flat.
Serving Day instructions:
Thaw completely. Preheat oven to 400 degrees. Place chicken breasts on a baking sheet. Top with soup mixture. Sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink.
2.5 lbs. boneless, skinless chicken breasts
1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix OR Savory Herb with Garlic Soup Mix
1/3 cup mayonnaise
1/3 cup grated Parmesan cheese
2 Tbsp. Plain dry breadcrumb
Place chicken in a freezer bag. Combine soup mix, mayonnaise and cheese. Place in a separate plastic bag. Place bread crumbs in another separate plastic bag. Bundle bags together in a freezer bag. Seal, label and freeze flat.
Serving Day instructions:
Thaw completely. Preheat oven to 400 degrees. Place chicken breasts on a baking sheet. Top with soup mixture. Sprinkle with bread crumbs. Bake 20 minutes or until chicken is no longer pink.
Slow Cooker Beef Stew
Slow Cooker Beef Stew
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Honey Dijon Chcken Freezer Recipe
Honey Dijon Chicken Freezer Recipe
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Saucy Pork Chops
Saucy Pork Chops
Ingredients:
10 oz. can Cream of Celery soup
10 oz. can Cream of Mushroom soup
1 envelope dry Onion Soup mix
1 t Dried Parsley.
6 Pork chops
Assembly Directions:
Combine celery soup, mushroom soup, dry soup mix and parsley in a bowl.
Freezing Directions:
Put the uncooked pork chops in a freezer bag or rigid container. Pour the sauce over them. Seal, label and freeze.
Cooking and Serving Directions:
Thaw the bag overnight in the refrigerator. Pour the pork chops and sauce into a baking dish. Cover and bake for 1.5 – 2 hours at 350. Serve over your favorite rice or pasta.
Comments:
I love this served over egg noodles. The pork chops just melt in your mouth!
Ingredients:
10 oz. can Cream of Celery soup
10 oz. can Cream of Mushroom soup
1 envelope dry Onion Soup mix
1 t Dried Parsley.
6 Pork chops
Assembly Directions:
Combine celery soup, mushroom soup, dry soup mix and parsley in a bowl.
Freezing Directions:
Put the uncooked pork chops in a freezer bag or rigid container. Pour the sauce over them. Seal, label and freeze.
Cooking and Serving Directions:
Thaw the bag overnight in the refrigerator. Pour the pork chops and sauce into a baking dish. Cover and bake for 1.5 – 2 hours at 350. Serve over your favorite rice or pasta.
Comments:
I love this served over egg noodles. The pork chops just melt in your mouth!
Italian Hot Beef
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 and
return to juice.
Divide each family serving into 2 quart size freezer bags so the servings are smaller.
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 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 and
return to juice.
Divide each family serving into 2 quart size freezer bags so the servings are smaller.
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.
Chicken Tortilla Soup
Chicken Tortilla Soup
Submitted by Sara Danzinger
1 small onion, chopped
1 4oz can chopped green chiles, dried
Submitted by Sara Danzinger
1 small onion, chopped
1 4oz can chopped green chiles, dried
2 cloves garlic, crushed
2 tbsp vegetable oil
1 cup peeled and chopped tomatoes
1 10.5 oz can of condensed beef bouillon
1 10.5 oz can of condesed chicken broth
1 1/2 cup water
1 1/2 cup spicy tomato juice
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
1/8 tsp pepper
2 tsp worcestershire sauce
1 tbsp steak sauce
3 corn tortillas cut in 1/2 inch strips
1/4 cup shredded cheddar cheese
3 chicken breasts
Braise chicken breasts in pan and then shread for use in soup. (Stock can be used for some of the required broth). Combine ingredients and simmer for one hour. Cool the soup and place in freezer bags. Freeze flat. You can include shredded cheese in a small baggie.
Cooking day:
Thaw the soup. Sprinke cheese on top and enjoy!
Great with shredded cheese. Also recommended, serve with warm tortillas.
Cooking day:
Thaw the soup. Sprinke cheese on top and enjoy!
Great with shredded cheese. Also recommended, serve with warm tortillas.
Italian Lasange
Italian Sausage Lasagna
1 pound Italian Sausage (making more that one recipe- I use hamburger too)
1 medium onion, chopped (about ½ cup)
1 clove garlic, crushed
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2 Tablespoons parsley flakes
1 teaspoon sugar
1 ½ teaspoon dried basil leaves
½ teaspoon salt
1 can (24 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
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12 cooked lasagna noodles
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16 oz Ricotta or creamed cottage cheese (2cups)
¼ cup grated parmesan cheese
1 Tablespoon parsley flakes
1 teaspoon dried oregano leaves
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2 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
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Cook and stir sausage, onion and garlic in skillet until sausage is brown; drain. Stir in the 2 Tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
Freezing meal: Cook noodles for ½ of the time directed on package; drain.
Mix ricotta Cheese, ¼ cup parmesan cheese, 1 Tablespoon parsley and the oregano.
Spread 1 Cup of the sauce mixture in ungreased rectangular baking dish, 9x13; top with 4 noodles. Spread 1 Cup of the ricotta cheese mixture over noodles; spread 1 Cup of the sauce mixture. Sprinkle with 2/3 Cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 Cup of the sauce mixture and 2/3 Cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese and parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.
Freezer meal:
Take meal out the night before and thaw in refrigerator.
Bake at 350 degrees for 45 to 60 minutes. Let stand 15 minutes before cutting.
1 pound Italian Sausage (making more that one recipe- I use hamburger too)
1 medium onion, chopped (about ½ cup)
1 clove garlic, crushed
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2 Tablespoons parsley flakes
1 teaspoon sugar
1 ½ teaspoon dried basil leaves
½ teaspoon salt
1 can (24 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
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12 cooked lasagna noodles
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16 oz Ricotta or creamed cottage cheese (2cups)
¼ cup grated parmesan cheese
1 Tablespoon parsley flakes
1 teaspoon dried oregano leaves
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2 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
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Cook and stir sausage, onion and garlic in skillet until sausage is brown; drain. Stir in the 2 Tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
Freezing meal: Cook noodles for ½ of the time directed on package; drain.
Mix ricotta Cheese, ¼ cup parmesan cheese, 1 Tablespoon parsley and the oregano.
Spread 1 Cup of the sauce mixture in ungreased rectangular baking dish, 9x13; top with 4 noodles. Spread 1 Cup of the ricotta cheese mixture over noodles; spread 1 Cup of the sauce mixture. Sprinkle with 2/3 Cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 Cup of the sauce mixture and 2/3 Cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese and parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.
Freezer meal:
Take meal out the night before and thaw in refrigerator.
Bake at 350 degrees for 45 to 60 minutes. Let stand 15 minutes before cutting.
15 Minute Beef Stroganoff
15-minute Beef Stroganoff
2 pounds round steak or cube steak
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
Cut meat into thin strips. Brown meat in a small amount of oil. Add mushrooms to sauté. Combine soup mix and water. Add to meat. Bring to a boil. Simmer for as long as you can – approx 1-3 hours until tender. Stir flour into the sour cream and add just until heated through. Cool.
Freeze flat in quart size freezer bags. Bundle with uncooked noodlesServing Instructions:
Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Freeze flat in quart size freezer bags. Bundle with uncooked noodlesServing Instructions:
Thaw. Heat through but do not boil. Season generously with salt & pepper to suit your taste. The sauce may separate from freezing, but will mix back together with vigorous stirring. Prepare noodles according to package directions. Serve Stroganoff over hot noodles.
Italian Chcken with Angelhair Pasta
Italian Chicken with Angel Hair Pasta
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Reduced Fat 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.
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Reduced Fat 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.
Bacon Wrapped Chicken
BACON-WRAPPED CHICKEN
Ingredients:
6 boneless skinless chicken breast halves
1 cartons (8 oz each) whipped cream cheese with onion and chives
1 tablespoons buttersalt to taste
6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Ingredients:
6 boneless skinless chicken breast halves
1 cartons (8 oz each) whipped cream cheese with onion and chives
1 tablespoons buttersalt to taste
6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Chicken Quesadillas
Freezer Quesadillas
Supper Swap Recipe November 2008
Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. Reduced fat sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments:
*You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Nutritional Info:
Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Supper Swap Recipe November 2008
Ingredients:
1-1/2 C. Chicken; cooked and finely minced*
1/4 C. Reduced fat sour cream
1 C. Thick and chunky mild salsa
1/2 C. Shredded cheddar cheese
1/2 C. Shredded Monterey Jack cheese
1 t. Chili powder
8 Flour tortillas; 6-inch
Assembly Directions:
In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder.
Freezing Directions:
Place chicken mixture in a quart-sized freezer or storage bag. Seal. Place quart-sized freezer bag inside of a gallon sized freezer bag. Add tortillas. Seal, label and freeze.
Serving Directions:
Thaw contents of the quesadilla kit. Remove tortillas and separate. Lay them out on a flat surface, such as a clean counter, and divide the filling evenly between the tortillas. Fold each tortilla in half. Spray a fry pan with cooking spray. Cook the quesadillas one at a time in the pan, lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Using a pizza cutter cut each quesadilla into 3 pieces.
Comments:
*You can easily mince chicken in a food processor or mini-chopper.
My kids love these! It’s nice to have the filling totally ready and in a kit form. It makes it a convenient recipe to serve when you have unexpected company or for those football Saturdays.
Nutritional Info:
Per Serving: 190 Calories; 6g Fat (28.9% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 362mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Pronto Chili
Pronto Chili
½ pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.)
Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:Thaw chili. Heat and serve. Top with shredded cheese if desired.
½ pounds ground beef
1 large onion, chopped
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. (Be very careful not to scorch or chili will burn and taste smokey.)
Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:Thaw chili. Heat and serve. Top with shredded cheese if desired.
Mardy's Meatballs
Mardy’s Meatloaf
1 ½ lb. Ground beef
2 eggs
1 small onion chopped
1 ¼ cup Rice Crispies
salt
pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions:
Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
1 ½ lb. Ground beef
2 eggs
1 small onion chopped
1 ¼ cup Rice Crispies
salt
pepper
Sauce:
¾ cup ketchup
¼ cup brown sugar
1 ½ tsp dry mustard
Mix together ground beef, egg, onion, Rice Crispies, salt and pepper. Mix sauce ingredients in a separate bowl. Put half of sauce in the meat mixture and combine. Put meat mixture in a storage bag and seal. Put remaining sauce mixture in a small storage bag and seal. Place both bags in a gallon freezer bag. Seal, label and freeze.
Serving Day Directions:
Thaw all ingredients. Put meat mixture in an 8-inch baking pan. Top with sauce. Bake for 30-45 minutes. Or you may use a loaf pan and bake approximately 60 minutes.
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