Thursday, January 02, 2014
Freezer Cooking for January 2014
These are the recipes I'm planning to make. These are not unique to me, I've seen them in various places around the internet and am being lazy in finding the links and credit. If they are yours, please forgive me and let me know so I can give credit where credit is due! Broccoli Cheddar Chicken Pasta Bake Recipe 3 cooked, shredded chicken breasts 2 boxes of pasta (penne), cooked and drained 2 cans of Campbell’s cheddar soup 2 cups of chicken broth (I used the broth from cooking the chicken) 2 bags of frozen broccoli 1 Tablespoon Salt 3 cups of shredded cheddar Combine all ingredients except shredded cheddar into a bowl, divide out into three pans, the top with cheddar cheese. When ready to cook, bake at 350 degrees for 30-40 minutes, until warm and bubbly. Basic Chicken Casserole Recipe (makes 3 casseroles) 4 shredded, cooked chicken breasts 5 cups of cooked rice 2 cans of cream of chicken condensed soup 1 cup of chicken broth 2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each) 1 Tablespoon of salt 1/2 Tablespoon of black pepper 3 cup of French’s onions 3 cups of shredded cheddar cheese In a small bowl, combine the cheese and onions together – set aside (for the topping) In a large bowl, combine the rest of the ingredients together, then separate into pans. Top each one with 1/3 of the topping mixture and freeze. When ready to cook, bake at 350 until thoroughly warm and cheese is melted (everything is already cooked in the casserole.) Tex Mex Chicken Casserole (makes 4 freezer meals) 4 chicken breasts, cooked and shredded 8 cups of cooked rice 2 can of Rotel tomatoes 2 packs of taco seasoning 2 cans of whole kernel corn, drained 2 cans of black beans (undrained) 1 small can of black olives, drained 6 cups of cheddar cheese, grated Mix together all of the ingredients in a bowl, except the cheese. Divide out into four pans, then top each with the cheddar cheese and top with cardboard topper. To cook, remove cardboard piece and bake at 350 until thoroughly heated and cheese is melted (all ingredients are already cooked, so it’s just a matter of heating it well.) I serve with sour cream and salsa on top and tortilla chips on the side. Santa Fe Chicken Ingredients 4 -5 boneless chicken breasts 1 (15 1/2 ounce) cans black beans 1 (15 ounce) cans corn 1 (15 ounce) jars salsa, any kind 1 (8 ounce) packages cream cheese Directions 1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. 2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. 3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. 4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. 5. All done and enjoy! Crockpot Beef Tips 1 - 3 lbs stew meat 1 can 7up, Sprite or other lemon-lime soda (can be reg or diet) 1 pkg Onion Soup Mix 1 pkg Brown Gravy Mix 1 can Condensed Mushroom Soup 1 can Mushroom pieces (optional) Mix all together and cook on low for 6 - 8 hrs in slow cooker. Serve over buttered egg noodles French Dip Sandwiches Ingredients: 2-3 lb beef chuck roast 2 cans (14.5 oz each) beef consomme (it is right next to the soups and beef broth) 6-8 hoagie buns Directions: Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns. We also love to melt Provolone or Swiss cheese on top. Chicken Broccoli Alfredo Ingredients: 1 ½ pounds chicken breasts 1 (16 oz) bag frozen broccoli florets 2 (16 oz) jars Alfredo sauce (I use light) 1 large green pepper, chopped 1 (4 oz) can sliced mushrooms, drained Directions: Place all ingredients in a resealable gallon-sized freezer bag and mix together. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours. Hearty Beef Stew Ingredients: 1 pound beef stew cubes 4 carrots, sliced 4 red potatoes, cut into large cubes 1 package dry onion soup mix 2 cans 98% fat-free cream of mushroom soup 1 (8 oz) can tomato sauce 1 (10 oz) package frozen green peas Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours). Black Bean Taco Soup Ingredients: 1 lb lean ground beef (or ground turkey works too!) 1 medium onion, chopped 1 package mild taco seasoning mix 1 (16 oz) bag frozen corn 1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans) 2 (14 oz) cans stewed tomatoes 1 (8 oz) can tomato sauce 1 (4 oz) can diced green chilis Directions: Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag. Dump the remaining ingredients into the bag, mix together, and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours. Serve with tortilla chips, cheese, sour cream, and guacamole. Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Cilantro Lime Chicken w/ Corn and Black Beans Ingredients: 1 1/2 pounds chicken breasts Juice from 2 limes 1 bunch fresh cilantro, chopped 1 (16 oz) bag frozen corn 2 minced garlic cloves 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese. PW Sour Cream Noodle Bake (PioneerWoman.com) Ingredients 1-1/4 pound Ground Chuck 1 can 15-ounces Tomato Sauce 1/2 teaspoon Salt Freshly Ground Black Pepper 8 ounces, weight Egg Noodles 1/2 cup Sour Cream 1-1/4 cup Small Curd Cottage Cheese 1/2 cup Sliced Green Onions (less To Taste) 1 cup Grated Sharp Cheddar Cheese Preparation Instructions Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. Beef Stroganoff 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef 4 cans of cream of mushroom soup (recommend golden mushroom soup if your store carries it) 1 cup chopped onion 2 T worcestershire sauce 1/2 c water 1 c. sour cream 2T minced garlic packet of onion soup mix egg noodles (to serve over & cook that day) optional (chopped mushrooms) Mix all ingredients in freezer safe bag except egg noodles. Freeze as flat as you can. Remove and defrost night before if possible. Put in crockpot on low for about 6-8 hours or if meat is precooked, 3-6 hours. Serve over egg noodles. BBQ Meatloaf 1 lb ground beef 1 egg ¾ C. milk 1 C. shredded cheddar cheese ½ C. oatmeal ½ C. onion chopped 1 tsp. salt BBQ Sauce Ingredients: 2/3 C. ketchup ½ C. brown sugar 1 ½ tsp mustard Preheat oven to 350 degrees. Combine all the meatloaf ingredients in a bowl and mix together well. Next mix the BBQ Sauce ingredients in a separate bowl. Place the meatloaf mixture in a bread pan or individual muffin cups, I spray these with some cooking spray so they don’t stick as much. Top the meatloaf with the bbq sauce and bake for 45 minutes or until the middle is cooked through. Crock Pot Chicken Pot Pie 4-5 potatoes, peeled or scrubbed, then diced 3-4 cups baby carrots, halved 1 onion, diced 2 cloves garlic, minced 1/2- 1 tsp salt Pepper to taste 4 boneless skinless chicken breasts, cubed 2 cans cream of chicken soup 1-2 cups frozen peas Biscuits, toast, or pie crust Place all of the veggies in a large crock pot (mine is 6 quarts). Sprinkle with salt and pepper. Place chicken on top of veggies and cover with soup. Cover and cook on low for 4-5 hours. Add frozen peas and cook 20 minutes longer or till heated through. Serve over toast, biscuits, or pie crust.