Caught Up!

Edit: actually there is one more to go, ha! good thing you're on top of things Heather ;)
We are finally caught up with posting all the recipes from our past cooking parties! A HUGE thanks to Heather for typing them all up and to all the girls for digging up your recipes and sending them to her!
Our next party is coming up again soon so I'm excited to document one in pictures! (don't worry girls we can still wear our comfies!)
Curious if anyone has tried any of the recipes, either frozen or fresh; what did you think?

Honey Onion Chicken from Katie

1 Package Chicken Tenders

2 Eggs

1 Can French Fried Onions

Seasoned Salt

Honey


Dip Tenders in egg.

In a ziplock bag, crush Onions and then coat the chicken in them.

Line a 9x13 dish with foil and spray it with non stick spray. Place the Chicken Mixture on foil.

Sprinkle with Seasoned Salt and drizzle with Honey.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 20 minutes, covered. Bake uncovered an additional 20 minutes.

Chicken Pot Pie from Susanne

2 Cans Cream of Potato Soup

1 Can Veg-all, drained OR 15oz Mixed Vegetables (extra can be used if desired)

2 Cups Cooked Chicken, diced (extra can be used if desired)

½ Cup Milk

¼ teaspoon Pepper

2 – 9” Frozen Pie Crusts


Place one pie crust in bottom of pie pan.

Combine Soup, Veg-all, Chicken, Milk and Pepper and spoon into prepared pie crust.

Cover with top crust, crimp edges to seal, slit top crust.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 375 degrees for 40 minutes, or until golden brown. Cool 10 minutes before serving.

King Ranch Chicken from Lisa

3-4 Chicken Breasts, boiled and cut into bite size pieces

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Can Rotel (diced tomatoes with green chiles)

1-2 Cups Cheddar Cheese

Package of Corn Tortillas (small)


Tear the Tortillas into small pieces and line the bottom of a pan.

Mix together Soups, Rotel, and Chicken and pour on top. Top with Cheese.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 30 minutes or until cheese is bubbly.

Ham and Scalloped Potatoes from Lydia

32oz Southern Style Frozen Potatoes

8oz Sharp Cheddar Cheese

16oz Sour Cream

1 Stick Butter

1 Can Cream of Mushroom Soup

1 Cup Onions, lightly sautéed

Chunks of Ham


Mix all ingredients. Place in 9x13 pan.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 425 degrees for one hour, covered. Bake uncovered an additional 15 minutes.

Ravioli from Mindy

10oz Beef Broth

14.5oz Diced Tomatoes, un-drained

16oz Spaghetti Sauce

¼ Cup Zesty Italian Dressing

Small package of Frozen Cheese Ravioli

1 Cup of Mozzarella Cheese


Combine Beef Broth, Diced Tomatoes, Spaghetti Sauce, and Italian Dressing in 9x13 pan.

Add Ravioli; toss to coat. Cover.

Store Cheese in separate bag/container to use later.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 375 degrees for 50 minutes or until tender, covered. Top with Mozzarella Chesses and bake for an additional 5 minutes, uncovered.

**Freezing Tip:

When it comes to saving time in the kitchen and making meals, spend a few hours frying up a couple pounds of hamburger or cooking chicken. Divide into ½ or 1 pound portions and place them in individual freezer containers or bags. When a meal calls for cooked chicken or hamburger, just take out what you need!