We just completed our 15th freezer meal cooking party! This past theme was to "include a vegetable". We made lots of yummy meals that are also nutritional! Gotta love that!
Our next party is coming up in January!
**Freezing Tip: Pillsbury Crescent Rolls do NOT freeze well!
Monday, October 22, 2012
Crockpot Chicken Taco Chili from Lydia
1 Onion, chopped
16oz Can Black Beans
16oz Can Kidney Beans
8oz Tomato Sauce
10oz Corn (frozen or canned is fine) (2) 14.5oz Cans Diced Tomatoes w/ Chilies 1 Packet Taco Seasoning (approx 12 tsp)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
3 or 4 Chicken Breasts
Chili Peppers, chopped (optional)
Mix all ingredients in freezer safe container or bag.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place all ingredients in crockpot on low for 8-10 hours. 30 minutes before serving remove chicken and shred. Return chicken to crockpot and stir in. Optional Suggestion: Serve over rise. Top with fresh cilantro, cheese, and/or sour cream.
16oz Can Black Beans
16oz Can Kidney Beans
8oz Tomato Sauce
10oz Corn (frozen or canned is fine) (2) 14.5oz Cans Diced Tomatoes w/ Chilies 1 Packet Taco Seasoning (approx 12 tsp)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
3 or 4 Chicken Breasts
Chili Peppers, chopped (optional)
Mix all ingredients in freezer safe container or bag.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place all ingredients in crockpot on low for 8-10 hours. 30 minutes before serving remove chicken and shred. Return chicken to crockpot and stir in. Optional Suggestion: Serve over rise. Top with fresh cilantro, cheese, and/or sour cream.
Foil-Pack Chicken and Broccoli Dinner from Mindy
Foil-Pack Chicken and Broccoli Dinner from Mindy
1 package Stuffing Mix for Chicken 1 ½ Cups Water
6 Chicken Breast Halves, boneless skinless
4 Cups Broccoli Florets
1 ½ Cups Cheddar Cheese, shredded
¼ Cup Bacon Bits
½ Cup Ranch Dressing
Cut 6 large sheets of heavy-duty foil. If not non-stick, spray foil with cooking spray. Combine Stuffing Mix and Water; spoon onto centers of each piece of foil. Top with remaining ingredients. Fold to make 6 packets. Double foil to avoid freezer burn – or place in large tinfoil dish and cover with foil.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place on rimmed baking sheet. Bake at 400 degrees for 30-35 minutes. Remove packets from oven; let stand 5 minutes. Cut slits in foil to release steam before opening packets.
1 package Stuffing Mix for Chicken 1 ½ Cups Water
6 Chicken Breast Halves, boneless skinless
4 Cups Broccoli Florets
1 ½ Cups Cheddar Cheese, shredded
¼ Cup Bacon Bits
½ Cup Ranch Dressing
Cut 6 large sheets of heavy-duty foil. If not non-stick, spray foil with cooking spray. Combine Stuffing Mix and Water; spoon onto centers of each piece of foil. Top with remaining ingredients. Fold to make 6 packets. Double foil to avoid freezer burn – or place in large tinfoil dish and cover with foil.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place on rimmed baking sheet. Bake at 400 degrees for 30-35 minutes. Remove packets from oven; let stand 5 minutes. Cut slits in foil to release steam before opening packets.
Stuffed Buffalo Chicken from Katie
¼ Cup Cheese, shredded
4 Wedges Light Laughing Cow Cheese
2-3 Celery Stalks, minced
¼ Cup Green Onion, minced
1-2 Carrot Sticks, minced
Salt and Pepper to taste
4-5 Boneless Chicken Breasts
2 Tablespoons Hot Sauce
Cooking Spray
Lightly spray tin foil or baking dish.
Mix Cheddar Cheese, Laughing Cow Cheese, Celery, Green Onion, Carrot, Salt, Pepper, and Hot Sauce in large bowl.
Lay out Chicken cutlets, placing even amount of mixture in the middle and spread in the center. (You can also just use breasts and partially butterfly them, putting mixture inside and then folding them back together)
Lightly spray top of Chicken with cooking spray. Drizzle with Hot Sauce.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 400 degrees uncovered for 30 minutes.
4 Wedges Light Laughing Cow Cheese
2-3 Celery Stalks, minced
¼ Cup Green Onion, minced
1-2 Carrot Sticks, minced
Salt and Pepper to taste
4-5 Boneless Chicken Breasts
2 Tablespoons Hot Sauce
Cooking Spray
Lightly spray tin foil or baking dish.
Mix Cheddar Cheese, Laughing Cow Cheese, Celery, Green Onion, Carrot, Salt, Pepper, and Hot Sauce in large bowl.
Lay out Chicken cutlets, placing even amount of mixture in the middle and spread in the center. (You can also just use breasts and partially butterfly them, putting mixture inside and then folding them back together)
Lightly spray top of Chicken with cooking spray. Drizzle with Hot Sauce.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 400 degrees uncovered for 30 minutes.
Chicken Veggie Casserole from Rochelle
1 can Cream of Mushroom Soup
1 ½ Cup Swiss Cheese, shredded (Colby jack or cheddar is fine too) 2/3 Cup Sour Cream
¼ teaspoon Pepper
1 bag frozen Veggies
2 Cups Chicken, shredded
2 Can French Fried Onions
Mix Soup, 1 Cup Cheese, Sour Cream, Pepper, Veggies, Chicken, and 1 can Onions. Place in foil dish. Place remaining cheese in ziplock bag to freeze with dish. Set second can of Fried Onions aside until ready to eat.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn. Cooking Instructions: Thaw. Bake at 400 degrees for 20 minutes or until hot. Sprinkle remaining Cheese (1/2 Cup) and Onions over mixture. Bake an additional 5 minutes.
1 ½ Cup Swiss Cheese, shredded (Colby jack or cheddar is fine too) 2/3 Cup Sour Cream
¼ teaspoon Pepper
1 bag frozen Veggies
2 Cups Chicken, shredded
2 Can French Fried Onions
Mix Soup, 1 Cup Cheese, Sour Cream, Pepper, Veggies, Chicken, and 1 can Onions. Place in foil dish. Place remaining cheese in ziplock bag to freeze with dish. Set second can of Fried Onions aside until ready to eat.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn. Cooking Instructions: Thaw. Bake at 400 degrees for 20 minutes or until hot. Sprinkle remaining Cheese (1/2 Cup) and Onions over mixture. Bake an additional 5 minutes.
Mini Mexican Pizza from Susanne
3-4 Large Wheat Tortillas
1 Cup Ground Beef
½ Cup Salsa
2 teaspoons Dry Taco Seasoning
½ Cup Low Fat Refried Beans
½ Cup Mexican Cheese
Optional: Black Olives, lettuce, sour cream, tomatoes
Spray 12 count muffin tin with non-stick cooking spray.
Lay each tortilla individually on flat service, use an empty can, glass cup, or cooking cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin so it fits snuggly.
In small bowl mix Ground Beef, Salsa, taco Seasoning, and Refried Beans. Stir until well combined. Scoop 1/8 Cup of meat mixture into each wrap.
Top with Shredded cheese and Olives if desired.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 425 degrees for 12-15 minutes or until cheese is melted.
1 Cup Ground Beef
½ Cup Salsa
2 teaspoons Dry Taco Seasoning
½ Cup Low Fat Refried Beans
½ Cup Mexican Cheese
Optional: Black Olives, lettuce, sour cream, tomatoes
Spray 12 count muffin tin with non-stick cooking spray.
Lay each tortilla individually on flat service, use an empty can, glass cup, or cooking cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin so it fits snuggly.
In small bowl mix Ground Beef, Salsa, taco Seasoning, and Refried Beans. Stir until well combined. Scoop 1/8 Cup of meat mixture into each wrap.
Top with Shredded cheese and Olives if desired.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 425 degrees for 12-15 minutes or until cheese is melted.
Ham and Swiss Bake from Amanda
Box of Stuffing
1 Can Cream of Mushroom Soup
½ Cup Milk
½ lb Asparagus or 1 Bag Frozen Broccoli
3 Cups Ham, Cubed
1 Cup Swiss Cheese, shredded Mix stuffing with 1 ½ cup hot water, let sit for 5 minutes. Mix Soup, Milk, Ham and Veggie, then spread in 9x13 pan. Top with Cheese and then Stuffing.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 350 degrees for 40 minutes uncovered.
Spinach Lasagna Rolls from Lisa
9 Lasagna Noodles, cooked
10oz Frozen Choppend Spinach, thawed and drained
15oz Ricotta Cheese
½ Cup Parmesan Cheese, grated
1 Egg
Salt
Pepper
32oz Tomato Sauce
9 Tablespoons (approx 3oz) Mozzarella Cheese, shredded
Combine Spinach, Ricotta Cheese, Parmesan Cheese, Egg, Salt and Pepper in a medium bowl.
Ladle about 1 cup sauce on the bottom of a 9x12 tin foil dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
Take 1/3 cup of Ricotta Mixture and spread evenly over each noodle. Roll Carefully and place seam side down onto dish.
Ladle sauce over the noodles and top each noodle with 1 tablespoon Mozzarella Cheese.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake covered at 350 degrees for 40 minutes, or until cheese melts.
10oz Frozen Choppend Spinach, thawed and drained
15oz Ricotta Cheese
½ Cup Parmesan Cheese, grated
1 Egg
Salt
Pepper
32oz Tomato Sauce
9 Tablespoons (approx 3oz) Mozzarella Cheese, shredded
Combine Spinach, Ricotta Cheese, Parmesan Cheese, Egg, Salt and Pepper in a medium bowl.
Ladle about 1 cup sauce on the bottom of a 9x12 tin foil dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
Take 1/3 cup of Ricotta Mixture and spread evenly over each noodle. Roll Carefully and place seam side down onto dish.
Ladle sauce over the noodles and top each noodle with 1 tablespoon Mozzarella Cheese.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake covered at 350 degrees for 40 minutes, or until cheese melts.
Wednesday, July 18, 2012
Party #14
We had another ''theme' party this time, which was to try a new recipe, something you've never made before! We all had lots of fun with this one and all the meals look really good, although remember, we've never made them before, so no guarantees! :)
Hope you get a chance to try some of them out! Let us know you're thoughts!
The next party is early October and we chose a veggie theme, meaning each meal had to have a veggie in it in some way! Can't wait for the next one!
Hope you get a chance to try some of them out! Let us know you're thoughts!
The next party is early October and we chose a veggie theme, meaning each meal had to have a veggie in it in some way! Can't wait for the next one!
Crock Pot Broccoli and Beef from Lisa
1lb Thin Beef (Rib eye)
¼ Cup Soy Sauce
2 Tablespoons White Wine
2 Tablespoons Apple Cider Vinegar
1 Tablespoons Brown Sugar
2 teaspoons Sesame Oil
2 Cloves Garlic, chopped and smashed ½ teaspoons Red Pepper Flakes, crushed
1 Bag Broccoli Florets, thawed
Mix all ingredients besides Broccoli in large ziplock bag.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place all ingredients besides Broccoli in crockpot. Cook on low for 4-6 hours. An hour before serving add Broccoli and turn to high for an additional hour. Serve with rice.
¼ Cup Soy Sauce
2 Tablespoons White Wine
2 Tablespoons Apple Cider Vinegar
1 Tablespoons Brown Sugar
2 teaspoons Sesame Oil
2 Cloves Garlic, chopped and smashed ½ teaspoons Red Pepper Flakes, crushed
1 Bag Broccoli Florets, thawed
Mix all ingredients besides Broccoli in large ziplock bag.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place all ingredients besides Broccoli in crockpot. Cook on low for 4-6 hours. An hour before serving add Broccoli and turn to high for an additional hour. Serve with rice.
Slow Cooker Cilantro Lime Chicken from Amanda
16oz Salsa
1 White Onion, cut into bite sized pieces (not tiny) 3 Tablespoons Lime Juice
1 Lime, whole
2 Jalapenos, chopped 3 Tablespoons Taco Seasoning ½ Cup Cilantro, chopped 1 teaspoon Salt
4-6 Chicken Breasts, boneless skinless Mix all ingredients minus whole lime and chicken. Place chicken in large ziplock bag, then add in salsa mixture.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn. Place remaining lime in second bag and freeze together.
Cooking Instructions: Place ingredients in slow cooker. Slice up remaining whole lime and layer on top. Cook on low for 6-8 hours or high 4-5 hours. Once the chicken is cooked through, remove from the cooker and serve in a tortilla as a burrito, in enchiladas, quesadillas or just on a plate with cheese and sour cream.
1 White Onion, cut into bite sized pieces (not tiny) 3 Tablespoons Lime Juice
1 Lime, whole
2 Jalapenos, chopped 3 Tablespoons Taco Seasoning ½ Cup Cilantro, chopped 1 teaspoon Salt
4-6 Chicken Breasts, boneless skinless Mix all ingredients minus whole lime and chicken. Place chicken in large ziplock bag, then add in salsa mixture.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn. Place remaining lime in second bag and freeze together.
Cooking Instructions: Place ingredients in slow cooker. Slice up remaining whole lime and layer on top. Cook on low for 6-8 hours or high 4-5 hours. Once the chicken is cooked through, remove from the cooker and serve in a tortilla as a burrito, in enchiladas, quesadillas or just on a plate with cheese and sour cream.
Hamburger Skillet Dinner from Susanne
1lb Hamburg, browned and drained Salt Pepper Onion 2 Tablespoons Chili Powder
1 Can Fiesta Corn 1 Cup Cheddar Cheese, shredded
1 package Beef Noodles
2 ¼ Cups Water
Mix Hamburg, Salt, Pepper, Onion, Chili Powder, and Corn in large ziplock bag.
Freezer Instructions: Place Cheese in separate plastic bag. Double bag hamburger mixture with freezer bag to avoid freezer burn. Place Cheese and Pasta mix in second bag.
Cooking Instructions: Thaw. Add everything to skillet, cook about 15 minutes. Top with cheese.
Honey Chicken Marinade from Rochelle
5 teaspoons Honey
1 Lemon, juiced 2-3 teaspoons Soysauce
2 Cloves Garlic, minced
½ teaspoons Paprika
2lbs Poultry
Mix together all ingredients in large ziplock bag.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw and let marinate for at least 2 hours. Grill until desired doneness.
Chicken Florentine Casserole from Lydia
1 teaspoon Oil
1lb Chicken Breasts, Boneless Skinless, cut into bite size pieces
1 Clove Garlic, minced
1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Crème
¾ Cup Milk
2 Cups Farfalle (bow-tie pasta), cooked
10oz Frozen Chopped Spinach, thawed and drained
1 Cup Mozzarella Cheese, shredded
4 slices Bacon, cooked and crumbled
Heat oil in large skillet on medium heat. Add Chicken and Garlic, cook and stir 6-7 minutes or until chicken is done. Cool. Stir in all remaining ingredients except bacon. Spoon mixture into greased casserole dish. Cover with heavy duty aluminum foil. Place bacon in ziplock bag.
Freezer Instructions: Place bag of bacon on top of dish. Cover again with foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 375 degrees for 25 minutes covered. Uncover and sprinkle bacon over. Cook for an additional 10 minutes or heated through.
1lb Chicken Breasts, Boneless Skinless, cut into bite size pieces
1 Clove Garlic, minced
1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Crème
¾ Cup Milk
2 Cups Farfalle (bow-tie pasta), cooked
10oz Frozen Chopped Spinach, thawed and drained
1 Cup Mozzarella Cheese, shredded
4 slices Bacon, cooked and crumbled
Heat oil in large skillet on medium heat. Add Chicken and Garlic, cook and stir 6-7 minutes or until chicken is done. Cool. Stir in all remaining ingredients except bacon. Spoon mixture into greased casserole dish. Cover with heavy duty aluminum foil. Place bacon in ziplock bag.
Freezer Instructions: Place bag of bacon on top of dish. Cover again with foil to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 375 degrees for 25 minutes covered. Uncover and sprinkle bacon over. Cook for an additional 10 minutes or heated through.
Hawaiian Crock Pot Chicken from Mindy
4-6 Chicken Breasts, Boneless Skinless 16.5oz Crushed Pineapple 16.5oz bottle Archer Farms (Target) Hawaiin Style Barbecue Sauce
Mix all ingredients in large ziplock bag.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Chicken mixture in corckpot, cook on low for 6 hours.
Mix all ingredients in large ziplock bag.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Chicken mixture in corckpot, cook on low for 6 hours.
Ham and Pineapple Kabobs from Katie
Canned Pineapple Chunks (save ¼ Cup juice)
Skewers
2 Tablespoons Soy Sauce 2 Tablespoons Brown Sugar
Ginger, to taste
Put Ham and Pineapple on skewers. Place skewers in 9x13 foil pan. Mix Juice with Soy Sauce, Brown Sugar, and Ginger. Pour Marinate over skewers.
Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions: Thaw. Grill until heated through.
Wednesday, May 16, 2012
Party #13
Its crazy to think we've had 13 freezer meal cooking parties so far! We have so much fun and love having a stocked freezer full of yummy meals!
This past meal was a 'grilling theme' and a lot of us had the same idea on using pork for a change! We don't use pork much for the traditional meals because the cost can add up fast when you have a lot of additional ingerdients, but this was the chance to use it!
We had one repeat "Mindy's Chicken BBQ Packets."
Our next party is in July and our theme is to "make a recipe you've never tried before!" Should be a good one!
We'd love to hear your feedback if you've tried any of our recipes, just leave us your thoughts in the comment section!
Stay tuned for lots more recipes!
This past meal was a 'grilling theme' and a lot of us had the same idea on using pork for a change! We don't use pork much for the traditional meals because the cost can add up fast when you have a lot of additional ingerdients, but this was the chance to use it!
We had one repeat "Mindy's Chicken BBQ Packets."
Our next party is in July and our theme is to "make a recipe you've never tried before!" Should be a good one!
We'd love to hear your feedback if you've tried any of our recipes, just leave us your thoughts in the comment section!
Stay tuned for lots more recipes!
Teriyaki Marinade from Lydia
(can be used with any meat – we tried Pork)
1/3 Cup Water
1/3 Cup Brown Sugar
1/3 Cup Soy Sauce
1 teaspoon Crushed Garlic
½ teaspoon Ground Cinnamon
When freezing, place meat of choice in ziplock bag. Place all ingredients in bag and mix together.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Grill meat as desired, basting with left over marinade.
1/3 Cup Water
1/3 Cup Brown Sugar
1/3 Cup Soy Sauce
1 teaspoon Crushed Garlic
½ teaspoon Ground Cinnamon
When freezing, place meat of choice in ziplock bag. Place all ingredients in bag and mix together.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Grill meat as desired, basting with left over marinade.
Grilled Summer Pork Chops from Katie
4 Pork Loins, boneless
4 teaspoons Fresh Minced Onion
1 teaspoon Chili Powder
1 Clove Minced Garlic
½ teaspoon dried Oregano
½ teaspoon Paprika
1/8 teaspoon Cayenne Pepper
½ Cup BBQ Sauce
2 Tablespoons Lemon Juice
4 teaspoons Fresh Minced Onion
1 teaspoon Chili Powder
1 Clove Minced Garlic
½ teaspoon dried Oregano
½ teaspoon Paprika
1/8 teaspoon Cayenne Pepper
½ Cup BBQ Sauce
2 Tablespoons Lemon Juice
In bowl combine Onion, Chili Powder, Garlic, Oregano, Paprika, and Cayenne Pepper. Rub on both sides of Pork. Place Pork mixture in ziplock bag. Mix together Lemon Juice and BBQ Sauce. Place in separate ziplock bag.
Pork Marinade from Rochelle
4-6 pieces Pork ¼ teaspoon Dry Mustard
1 ½ Cups Brown Sugar
¾ Cup Chile Sauce
¾ Cup Pineapple Juice
2 teaspoons White Sugar
Mix together all ingredients minus pork in large ziplock bag. Add in meat, mix again.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Grill until desired doneness.
1 ½ Cups Brown Sugar
¾ Cup Chile Sauce
¾ Cup Pineapple Juice
2 teaspoons White Sugar
Mix together all ingredients minus pork in large ziplock bag. Add in meat, mix again.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Grill until desired doneness.
Montreal Steak Marinade from Susanne
2-3lbs meat of choice (Beef, Pork, or Lamb – we used Pork)
1 package Grill Mates Montreal Steak Marinade
¼ Cup Oil
¼ Cup Water
2 Tablespoons Red Wine or White Vinegar
Place all ingredients besides meat in large ziplock bag. Mix well, then add meat and mix again.
Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Grill, broil or bake until desired doneness, basting with leftover marinade.
Beer Can Chicken from Amanda
this recipe got a little messy, we had lots of laughs making this one!!
1 4-5lb Whole Chicken
1 teaspoon Paprika
1 Tablespoon Salt
1 teaspoon dry Yellow Mustard
1 teaspoon Brown Sugar
¼ teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 can Beer
1 medium size potato
Mix dry ingredients together and run chicken inside and out..
Freezer Instructions: Wrap chicken in saran wrap and place in freezer bag. Store potato and beer for later. (NOT IN FREEZER)
Cooking Instructions: Thaw. Open can of beer and drink/dispose half of it. Insert can into the “butt” (largest part) of chicken. Cut potato to fit into neck (used to keep moisture in). With the chicken resting on the upright can put in grill, place on the opposite side of on burner. Grill for 2 hours at 350 degrees. Carefully remove can, carve and serve. Optional Cooking Method: With the chicken resting on the upright can place into large roaster. Bake at 350 degrees in oven for 2 hours. Carefully remove can, carve and serve.
Hobo Pie Dinners from Lisa
Add the following for one Dinner, as much as desired for servings
Approx 1/4lb Hamburger
Mushrooms
Potatoes
Corn
Carrots
Beans
Sliced or Chopped Onion
Season Salt (or salt and pepper) Garlic Salt or Powder
Worcestershire Sauce
Cut large sheets of heavy-duty foil. Spray the bottom of each piece. Place Hamburger in middle and top with vegetables, seasoning and sauce. Fold foil to make a packet.
Make as many as wanted/needed.
Freezer Instructions: Double foil or place packets flat, in freezer ziplock bag to avoid freezer burn.
Cooking Instructions: Thaw. Grill for 30-45 minutes (can open up to check). Before serving poke bottom of packet to drain access water/grease.
Approx 1/4lb Hamburger
Mushrooms
Potatoes
Corn
Carrots
Beans
Sliced or Chopped Onion
Season Salt (or salt and pepper) Garlic Salt or Powder
Worcestershire Sauce
Cut large sheets of heavy-duty foil. Spray the bottom of each piece. Place Hamburger in middle and top with vegetables, seasoning and sauce. Fold foil to make a packet.
Make as many as wanted/needed.
Freezer Instructions: Double foil or place packets flat, in freezer ziplock bag to avoid freezer burn.
Cooking Instructions: Thaw. Grill for 30-45 minutes (can open up to check). Before serving poke bottom of packet to drain access water/grease.
Thursday, April 5, 2012
party #12
Our most recent cooking party was deemed your "husbands choice" as our theme! Which for me meant asking Robb "which do you want "taco casserole" or "baked ziti?" he's never been one to suggest meals so I offered options for him to choose from!
We had a couple repeats: Party Potatoes from Lydia and Old English Chicken from Mindy.
Our next party is May 4 and we have a "grilling theme"!
One theme idea we have is to make "blog reader's meals" so if you have a freezer meal recipe of your own you'd like to share with us put it in the comments section and we might make it at an upcoming cooking party and feature YOUR recipe on the blog!
We had a couple repeats: Party Potatoes from Lydia and Old English Chicken from Mindy.
Our next party is May 4 and we have a "grilling theme"!
One theme idea we have is to make "blog reader's meals" so if you have a freezer meal recipe of your own you'd like to share with us put it in the comments section and we might make it at an upcoming cooking party and feature YOUR recipe on the blog!
Baked Ziti from Katie
2 cups of dry Ziti pasta, cooked
1 Jar Spaghetti Sauce
1lb Ground Beef
¼ Cup Onion
15oz container Ricotta Cheese
1 Tablespoon Parsley Flakes
1 Egg, slightly beaten
¾ teaspoon Salt
¼ teaspoon Pepper
8oz Shredded Mozzarella/Parmesan Cheese (mixture is fine, need 8oz total)
Cook the Ziti pasta per package directions, drain.
Brown the Ground Beef with Onion until beef is no longer pink, drain. Stir in Ricotta Cheese, Parsley, Egg, Salt, Pepper and ½ of the Spaghetti Sauce. Add cooked ziti and toss to coat.
Put ziti mixture into a 13×9 baking pan and cover with the remaining Spaghetti Sauce. Sprinkle with Cheeses. Bake for 30 minutes or until cheese begins to brown
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 begins to brown.
1 Jar Spaghetti Sauce
1lb Ground Beef
¼ Cup Onion
15oz container Ricotta Cheese
1 Tablespoon Parsley Flakes
1 Egg, slightly beaten
¾ teaspoon Salt
¼ teaspoon Pepper
8oz Shredded Mozzarella/Parmesan Cheese (mixture is fine, need 8oz total)
Cook the Ziti pasta per package directions, drain.
Brown the Ground Beef with Onion until beef is no longer pink, drain. Stir in Ricotta Cheese, Parsley, Egg, Salt, Pepper and ½ of the Spaghetti Sauce. Add cooked ziti and toss to coat.
Put ziti mixture into a 13×9 baking pan and cover with the remaining Spaghetti Sauce. Sprinkle with Cheeses. Bake for 30 minutes or until cheese begins to brown
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 begins to brown.
Chicken Lasagna from Rochelle
Saute Until Tender: 3 Tablespoons Oleo
½ Cup Onion, chopped
½ Cup \ Green Pepper, chopped
Add:
1/3 Cup Milk
¼ Cup Pimento
1 Can Cream of Chicken Soup
½ teaspoon Basil
Combine:
3 Cups Chicken, diced
1 Cup Cheddar Cheese, shredded
1 Cup Mozzarella Cheese, shredded
4oz Mushrooms, sliced
16oz Cottage Cheese
Grease Pan. Layer cooked noodles and the two mixtures.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 350 degrees, 30 minutes covered and an additional 15 minutes uncovered.
½ Cup Onion, chopped
½ Cup \ Green Pepper, chopped
Add:
1/3 Cup Milk
¼ Cup Pimento
1 Can Cream of Chicken Soup
½ teaspoon Basil
Combine:
3 Cups Chicken, diced
1 Cup Cheddar Cheese, shredded
1 Cup Mozzarella Cheese, shredded
4oz Mushrooms, sliced
16oz Cottage Cheese
Grease Pan. Layer cooked noodles and the two mixtures.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 350 degrees, 30 minutes covered and an additional 15 minutes uncovered.
Pizza Casserole from Susanne
1lb Hamburg
Garlic Salt
1 teaspoon Oregano
1 Can Tomato Soup
½ Can Water
½ lb Velveeta Cheese
2 Cups Dry Noodles, cooked
1pkg Pizza Cheese, shredded
Brown Hamburg and add Salt, Oregano, Soup, Water, Velveeta Cheese, and cooked Noodles. Place mixture in 2qt casserole dish. Place Cheese on top.
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. Optional: Add toppings of your choosing; Pepperoni, Mushrooms, Green Peppers, etc
Garlic Salt
1 teaspoon Oregano
1 Can Tomato Soup
½ Can Water
½ lb Velveeta Cheese
2 Cups Dry Noodles, cooked
1pkg Pizza Cheese, shredded
Brown Hamburg and add Salt, Oregano, Soup, Water, Velveeta Cheese, and cooked Noodles. Place mixture in 2qt casserole dish. Place Cheese on top.
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. Optional: Add toppings of your choosing; Pepperoni, Mushrooms, Green Peppers, etc
Broccoli and Ham Quiche from Lisa
1 Pie Crust
1 ½ Cups Cooked Ham, cubed
1 ½ Cups Swiss Cheese, shredded (6 oz.)
1 Cup Frozen Broccoli, unthawed, chopped
4 Eggs
1 Cup Milk
½ teaspoon Salt
½ teaspoon Dry Ground Mustard
½ teaspoon Pepper
Layer Ham, Cheese and Broccoli in Pie Crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: DO NOT THAW. Place tinfoil around crust (middle portion can remain uncovered) and bake at 375 degrees for 1 hour. Let stand for 5 minutes before serving. Cut into wedges.
1 ½ Cups Cooked Ham, cubed
1 ½ Cups Swiss Cheese, shredded (6 oz.)
1 Cup Frozen Broccoli, unthawed, chopped
4 Eggs
1 Cup Milk
½ teaspoon Salt
½ teaspoon Dry Ground Mustard
½ teaspoon Pepper
Layer Ham, Cheese and Broccoli in Pie Crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: DO NOT THAW. Place tinfoil around crust (middle portion can remain uncovered) and bake at 375 degrees for 1 hour. Let stand for 5 minutes before serving. Cut into wedges.
Santé Fe Chicken Casserole from Amanda
2 Cups Chicken, shredded
1 Can Black Beans, drained
1 Can Diced Tomatoes, drained
½ Cup Onion, chopped
1 Tub Santé Fe Blend Cooking Crème
3 Flour Tortillas
1 Cup Shredded Mexican Cheese
Combine Chicken, Black Beans, Tomatoes and Onion. Add in Cooking Crème, mix lightly. Spoon 1/3 chicken mixture in pie plate, cover with one Tortilla shell. Top with more chicken mixture and ¼ Cup Cheese, then Tortilla shell. Repeat layers until you end up with chicken mixture on top with rest of cheese.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 375 degrees for 20 minutes or until cheese is golden brown.
1 Can Black Beans, drained
1 Can Diced Tomatoes, drained
½ Cup Onion, chopped
1 Tub Santé Fe Blend Cooking Crème
3 Flour Tortillas
1 Cup Shredded Mexican Cheese
Combine Chicken, Black Beans, Tomatoes and Onion. Add in Cooking Crème, mix lightly. Spoon 1/3 chicken mixture in pie plate, cover with one Tortilla shell. Top with more chicken mixture and ¼ Cup Cheese, then Tortilla shell. Repeat layers until you end up with chicken mixture on top with rest of cheese.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 375 degrees for 20 minutes or until cheese is golden brown.
Thursday, January 12, 2012
Party #11
We had our last freezer meal party on December 9, it works out really nice when the parties are in the Winter so we can store all our meals outside!
our next party is coming up mid-February so stay tuned for more great recipes!! We decided to do 'theme parties' now so the next one will be "husbands pick" we'll see what they come up with :)
our next party is coming up mid-February so stay tuned for more great recipes!! We decided to do 'theme parties' now so the next one will be "husbands pick" we'll see what they come up with :)Crock Pot Chicken Stew from Lydia
4-6 Boneless Skinless Chicken Breasts
1 Jar Pasta Sauce
4 Carrots, sliced
4 Cloves Garlic, minced
1 Medium Onion, sliced
2 Celery, sliced
½ teaspoon Salt
In large freezer bag combine all ingredients.
Freezer Instructions: Double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Mixture in crockpot. Cook for 6-8 hours on low. Chicken should shred easily. Service over mashed potatoes, rice, or biscuits.
1 Jar Pasta Sauce
4 Carrots, sliced
4 Cloves Garlic, minced
1 Medium Onion, sliced
2 Celery, sliced
½ teaspoon Salt
In large freezer bag combine all ingredients.
Freezer Instructions: Double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Mixture in crockpot. Cook for 6-8 hours on low. Chicken should shred easily. Service over mashed potatoes, rice, or biscuits.
Easy Crockpot Potato Soup from Mindy
1 (30oz) Bag Frozen, Shredded Hash Browns
3 (14oz) Cans Chicken Broth (for a thicker soup mixture use one 32oz container instead)
1 Can Cream of Chicken Soup
½ Cup Onion, chopped
¼ teaspoon Pepper
1 Package Cream Cheese (NOT Fat Free – it won’t melt)
In large freezer container or bag, combine everything except for the Cream Cheese.
Freezer Instructions: If using a freezer bag, double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Soup Mixture in crockpot. Cook for 6-8 hours on low OR 4-5 hours on high. About 1 hour before serving add Cream Cheese and keep heated until thoroughly melted. Optional: Serve with cheese, sour cream, bacon bits, green onions for taste.
3 (14oz) Cans Chicken Broth (for a thicker soup mixture use one 32oz container instead)
1 Can Cream of Chicken Soup
½ Cup Onion, chopped
¼ teaspoon Pepper
1 Package Cream Cheese (NOT Fat Free – it won’t melt)
In large freezer container or bag, combine everything except for the Cream Cheese.
Freezer Instructions: If using a freezer bag, double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Soup Mixture in crockpot. Cook for 6-8 hours on low OR 4-5 hours on high. About 1 hour before serving add Cream Cheese and keep heated until thoroughly melted. Optional: Serve with cheese, sour cream, bacon bits, green onions for taste.
Hamburger Potato Casserole from Katie
1 ½ Cups Instant Mashed Potato Flakes
1 ½ Cups Sour Cream
1lb Ground Beef
3 Tablespoons Chopped Onions
1 Can Cream of Mushroom Soup
1 Can Corn, undrained
1 Cup Water
1 teaspoon Salt
½ teaspoon Pepper
½ Cup Cheddar Cheese, shredded
In ungreased 9x13 dish, blend Potato Flakes with Sour Cream and ½ Cup Water. Mixture should be crumbly. If not, add more potato flakes. Pat firmly into bottom of pan. Brown Ground Beef and Onions. Add remaining ½ Cup Water, Soup, Corn, Salt and Pepper to Meat Mixture. Spoon over Potatoes.
Sprinkle with Cheese.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 25 to 30 minutes.
1 ½ Cups Sour Cream
1lb Ground Beef
3 Tablespoons Chopped Onions
1 Can Cream of Mushroom Soup
1 Can Corn, undrained
1 Cup Water
1 teaspoon Salt
½ teaspoon Pepper
½ Cup Cheddar Cheese, shredded
In ungreased 9x13 dish, blend Potato Flakes with Sour Cream and ½ Cup Water. Mixture should be crumbly. If not, add more potato flakes. Pat firmly into bottom of pan. Brown Ground Beef and Onions. Add remaining ½ Cup Water, Soup, Corn, Salt and Pepper to Meat Mixture. Spoon over Potatoes.
Sprinkle with Cheese.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 25 to 30 minutes.
Goulash
Goulash from Rochelle
1 lb Ground Beef
1 Can Tomato Soup
1 Can Tomato Paste
2 Cups Macaroni, cooked
Italian Seasoning
Celery
Onion
Brown Ground Beef with Onion & Celery, drain.
Mix Macaroni, Tomato Soup, Tomato Paste, and Ground Beef. Add desired amount of Italian Seasoning.
Place in freezer safe container (won’t be baking in dish)
Freezer Instructions: If freezer container does not have a cover, use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Simmer in a skillet until warm.
1 lb Ground Beef
1 Can Tomato Soup
1 Can Tomato Paste
2 Cups Macaroni, cooked
Italian Seasoning
Celery
Onion
Brown Ground Beef with Onion & Celery, drain.
Mix Macaroni, Tomato Soup, Tomato Paste, and Ground Beef. Add desired amount of Italian Seasoning.
Place in freezer safe container (won’t be baking in dish)
Freezer Instructions: If freezer container does not have a cover, use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Simmer in a skillet until warm.
Spicy French Dip from Susanne
1 Boneless Beef Sirloin Tip Roast, 3lbs, cut in half
½ Cup Water
1 Can (4oz) Diced Jalapeno Peppers, drained
1 Envelope Italian Dressing Mix
12 Crusty Rolls
Mix Water, Jalapeno Peppers and Dressing Mix. Place in freezer bag. Place Meat in separate freezer bag.
Freezer Instructions: Place both bags in one large freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Roast in slow cooker. Pour Dressing mixture over roast. Cook on low for 8-10 hours.
½ Cup Water
1 Can (4oz) Diced Jalapeno Peppers, drained
1 Envelope Italian Dressing Mix
12 Crusty Rolls
Mix Water, Jalapeno Peppers and Dressing Mix. Place in freezer bag. Place Meat in separate freezer bag.
Freezer Instructions: Place both bags in one large freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Roast in slow cooker. Pour Dressing mixture over roast. Cook on low for 8-10 hours.
Wild Rice Chicken Bake from Amanda
1 Cup Wild Rice or Brown Rice, uncooked
1 Can Cream of Chicken Soup
1 Soup Can Water
1 Small Can Mushroom
Boneless Chicken Breast
Slivered Almonds
Mix together Rice, Soup, Water, and Mushrooms in the bottom of a 9x13 dish. Top with uncooked Chicken Breasts. Dot with butter and sprinkle on almonds.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 1 hour.
Chicken Broccoli Shells from Heather
1 (16oz) Jar Alfredo Sauce
2 Cups Frozen Broccoli, thawed and chopped
2 Cups Chicken, cooked and diced
1 Cup Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, shredded
21 Jumbo Pasta Shells, cooked and drained
In large bowl, combine Alfredo Sauce, Broccoli, Chicken and Cheeses. Spoon into pasta shells. Place in greased 9x13 dish.
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 30-35 minutes or heated through.
Optional: Add approx ½ jar of Alfredo Sauce to the top of the dish before cooking for a creamier taste.
2 Cups Frozen Broccoli, thawed and chopped
2 Cups Chicken, cooked and diced
1 Cup Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, shredded
21 Jumbo Pasta Shells, cooked and drained
In large bowl, combine Alfredo Sauce, Broccoli, Chicken and Cheeses. Spoon into pasta shells. Place in greased 9x13 dish.
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 30-35 minutes or heated through.
Optional: Add approx ½ jar of Alfredo Sauce to the top of the dish before cooking for a creamier taste.
Crockpot BBQ Chicken from Lisa
4-6 Boneless Skinless Chicken Breasts
1 bottle BBQ Sauce
¼ Cup Vinegar
1 teaspoon Red Pepper Flakes
¼ Cup Brown Sugar
½ - 1 teaspoon Garlic Powder
Place all in freezer safe bag.
Freezer Instructions: Double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place contents in crockpot and mix. Cook on Low for 4-6 hours.
1 bottle BBQ Sauce
¼ Cup Vinegar
1 teaspoon Red Pepper Flakes
¼ Cup Brown Sugar
½ - 1 teaspoon Garlic Powder
Place all in freezer safe bag.
Freezer Instructions: Double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place contents in crockpot and mix. Cook on Low for 4-6 hours.
**Freezing Tip:
**Freezing Tip: Although they may be easier to dispose of, tinfoil pans don’t cook the quickest. If a tin foil dish is used, extra time may be needed when cooking; even if the meal is completely thawed.
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