Monday, October 22, 2012

Party # 15

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!

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.  

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.

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.

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.

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.

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.