Saturday, September 18, 2010

More Freezer Meals

(These are some of my favorites from Pamela Levis - thanks Pam!)


Chicken and Rice Wraps
1 lb. Boneless skinless chicken breasts, cooked and shredded
2 c. water
1 c. mild salsa
1 pkg. Taco seasoning mix
2 cups instant rice, uncooked
8 - 12 flour tortillas
In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired.
To FREEZE: Simply wrap each folded tortilla in tin foil and place in 1gallon freezer bag. I like to have 8 to a bag (for our swaps).
To SERVE: Reheat and eat! Another "instant" meal! This makes a LOT! We found it to be very filling, and kind to our diets!

Kid-Friendly Chicken Bites
2 c. cooked chicken, chopped
1 c. sharp cheddar cheese, shredded
1 garlic clove, pressed
1/2 c. mayonnaise
1/4 tsp. salt
Frozen bread dough, thawed, but not risen
TO FREEZE: Combine chicken with other ingredients (except bread dough) in a bowl. Roll out bread dough to a 9"x13" rectangle. Cut into smaller squares. Spoon filling onto one side of each square, leaving a border of dough on three sides. Fold over bare side of dough into a triangle and pinch ends together. Fold points of triangle into center to make a roundish shape. Freeze on cookie sheet. Place frozen individual bites into 1-gallon freezer bag and lay flat.
TO SERVE: Thaw overnight in refrigerator. Place bites on greased cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow rising, but not doubling. Cook 15 - 20 minutes in a 350° oven until golden.
OPTION: Bake the bites then freeze for an "instant" dinner or snack.

Chicken Broccoli
(Serves 4 people; 4 times)
1 c. margarine
1 c. flour
8 c. milk
Salt and pepper to taste
4 c. cooked chicken, cut up
2 lbs. broccoli, cut up and lightly steamed
2 lbs. cheddar cheese, grated
TO FREEZE: Make white sauce: melt margarine in a large heavy pan. Add flour, stirring constantly. When it reaches the boiling point, add milk, mixing constantly with a wire whisk. Heat until almost boiling, stirring constantly. Remove from heat. Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze. You can also store this in zip-top freezer bags, saving the grated cheese to sprinkle on top at serving time.
TO SERVE: Thaw. Bake at 350 F for 30 minutes, or pour from freezer bag and heat in heavy pan on stovetop. Serve over cooked rice, spaghetti, or fettuccine noodles.

Chinese Chicken Morsels
1 lb. boneless, skinless chicken breasts
1/2 c. lemon juice
1/4 c. soy sauce
1/4 c. Dijon mustard
2 t. vegetable oil
1/4 t. cayenne pepper
1 c. regular, uncooked rice
TO FREEZE: Cut chicken breasts (kitchen scissors work best) into 1-inch cubes. Mix lemon juice, soy sauce, mustard, oil and pepper. Put marinade and chicken cubes in a 1-gallon bag and freeze.
TO SERVE: Thaw chicken and remove from marinade. Warm marinade in a small saucepan. Place chicken cubes about an inch apart on broiler pan treated with nonstick spray. Broil 4 to 5 inches from heat for 7 minutes, brushing with marinade once. Turn chicken cubes and broil another 4 minutes. Meanwhile, prepare rice according to package directions. Bring remaining marinade to a boil and serve over rice.

Teriyaki Chicken
1/2 C. soy sauce
1/2 C. sugar
1 1/2 T. red wine vinegar
2 t. veg. or sesame oil
1 sm. minced garlic clove
3/4 t. ground ginger.
1 lb. Boneless skinless chicken breasts
TO FREEZE: Stir ingredients together and pour into a gallon sized ziploc bag with 1 lb. boneless, skinless chicken breasts.
TO SERVE: Thaw and pour into a baking dish. Bake in preheated at 350 for 35 min. Serve over rice. To stretch this out, I add a bag of frozen, stir-fry style veggies in before baking.

Chicken Curry
8 c. cooked brown rice
1/2 c. olive oil
2 c. chopped onions
1/2 c. chopped green pepper
6 c. cooked chicken, chopped
2 T. flour
2 T. curry powder
1 1/2 t. salt
1 c. water
1/2 c. lemon juice
2 c. tomato sauce
4 cloves garlic, crushed
TO FREEZE: Cook onion and green pepper in oil until tender. Add chicken. Sauté briefly. In separate bowl mix flour, curry powder and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken mixture. Mix. Freeze in ziploc plastic bag. Freeze rice in separate ziploc bag.
TO SERVE: Thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat through on 350°, about 30 min. Serves 10.

Peanut Butter Chicken
1 lb. Boneless, skinless chicken breasts, cut into 1" pieces
12 oz. Apricot jam
1/4 c. creamy peanut butter
1/3 c. orange juice
1/3 c. apple juice
2 Tbsp. Balsamic vinegar
2 Tbsp. Lemon juice
4 cloves garlic, minced
2 tsp. Salt
2 tsp. Curry powder
1/2 tsp. Cinnamon
1/2 tsp. Cardamom
1/2 tsp. Ground cumin
TO FREEZE: Combine all ingredients except chicken in a bowl and mix until smooth. Add chicken and mix. Pour into 1-gallon freezer bag and lay flat to freeze.
TO SERVE: Preheat oven to 350 degrees. Pour thawed chicken mixture into a 2-quart casserole dish, and bake, uncovered for 20 to 30 minutes. Serve over hot rice.

Chicken and Rice Bake
1 can Cream of Mushroom soup
1 c. water
3/4 c. uncooked regular white rice
1/4 tsp. Paprika
4 skinless, boneless chicken breast halves
TO FREEZE: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO SERVE: Thaw in refrigerator. Place all ingredients in a 2-quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.
OPTION: Also good when made with cream of chicken or cream of asparagus soup. Add cut up asparagus to the latter for a summer treat!

Cheesy Chicken and Rice Bake
1 can condensed cheddar cheese soup
1 c. water
1 c. shredded cheddar cheese
3/4 c. uncooked regular white rice
4 skinless, boneless chicken breast halves
TO FREEZE: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO SERVE: Thaw in refrigerator. Place all ingredients in a 2-quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.
OPTION: Try it with a can of cheddar broccoli soup and add broccoli florets for added color and nutrition.

Tomato Chicken Gumbo
1 can (14 oz.) chicken broth
1/2 1b. hot sausage links or Polish Sausage, cooked and sliced
1 can (26 oz.) chunky spaghetti sauce
2 c. cooked diced chicken
1 can (11 oz.) canned corn, drained
1 green bell pepper, diced
1 1/2 cups cooked white rice
TO FREEZE: Dump all ingredients except rice into 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO SERVE: In 6-quart pot, bring gumbo to a boil. Add cooked rice. Cover; cook over medium heat 10 minutes or until heated through. Add additional water or broth for a thinner gumbo. For spicier gumbo serve with hot red pepper sauce.

Chicken Primavera
1 can (10 ¾ oz.) Condensed Cream of Mushroom Soup
3/4 c. milk
1/4 c. grated Parmesan cheese
1/8 tsp. Garlic powder
1/8 tsp. pepper
2 c. broccoli flowerets (frozen)
2 medium carrots, sliced (or frozen pre-cut carrots)
2 ½ c. cooked corkscrew or elbow macaroni
2 cans (5 oz. each) Chunk White Chicken, drained
TO FREEZE: Dump all ingredients except macaroni into 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO SERVE: Place thawed dinner in a pot over medium heat, heat to a boil. Cover and cook over low heat 30 min. or until vegetables are tender-crisp, stirring occasionally (it won’t actually take this long, since the veggies have been frozen). Stir in macaroni and chicken and heat through.
Serves 4.

Chicken Orient Express
1 can (about 14 oz.) low sodium chicken broth
1 T. Corn starch
1 T. Soy sauce
1/2 t. Ginger
2 T. Vegetable oil
2 cloves garlic, minced
3/4 lb. Boneless chicken breasts, cut into strips
6 c. cut up vegetables (or frozen stir-fry veggies)
2 c. cooked rice
TO FREEZE: In bowl, stir first 4 ingredients; set aside. In large skillet, heat oil over medium- high heat. Stir in garlic. Add chicken; cook, stirring 2 minutes. Stir in broth mixture. Bring to a boil, and let boil 1 minute, stirring constantly. Allow cooling. Add vegetables and ladle into 1 gallon Ziploc freezer bag.
TO SERVE: Thaw sauce, and place in skillet. Heat to almost boiling. Serve over rice.

Modified Chicken Lickin'
4 boneless chicken breasts, cut up
3 T. Butter
1 large onion, chopped
2 cloves garlic, minced
1 1/2 tsp. Salt
3/4 tsp. Ground ginger
1/2 tsp. Chili powder
1 can (28 oz.) diced or crushed tomatoes
1 can cream of mushroom soup
TO FREEZE: Brown chicken, onion, and garlic in butter. Add remaining ingredients, stir well. Heat to boiling. Allow to cool, and ladle into 1 gallon Ziploc freezer bag. Lay flat to freeze.
TO SERVE: Thaw and reheat on stovetop. Serve over cooked spaghetti or other pasta.

Sweet and Sour Chicken
1 jar (8 oz.) Fat Free French Dressing
1 can (8 oz.) jelly whole cranberry sauce
1 package Dried Onion Soup Mix
1 bag stir-fry frozen vegetables
4 Boneless Chicken Breasts (you can add more or less - cut into cube pieces)
TO FREEZE: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO SERVE: Mix all ingredients in a 13 x 9 glass pan. Cover with tin foil. Bake 350 degrees for 45 minutes. Stir and serve over rice or noodles.

Chicken Parmesan
1/3 c. dry breadcrumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese
TO FREEZE: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in breadcrumb mixture to evenly coat. Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated 375° oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked. Freeze in 1-gallon bag with separate bags of sauce and shredded cheese.
TO SERVE: Thaw overnight in the refrigerator. Reheat chicken in 375° oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted. Makes 4 servings

Spiced & Fragrant Chicken
3 ¼ c. tomato sauce
4 whole chicken legs
1/2 c. chicken stock
1/8 tsp. cayenne
2 tsp. curry powder
2 garlic cloves - minced
freshly ground pepper
1 ½ c. sliced mushrooms
TO FREEZE: Remove the skin from the chicken legs. In a pot, heat the tomato sauce on low heat. Add the chicken legs, stock, curry, cayenne, garlic and pepper. Cover and simmer on low until chicken is tender, about 1 ½ hours. Gently remove the chicken meat from the bones and return to the pot.  Add the mushrooms and simmer for an additional 10 minutes. Allow to cool, and ladle into 1 gallon Ziploc freezer bag. Lay flat to freeze.
TO SERVE: Reheat and serve over cooked pasta.

Apricot or Peach Glazed Chicken
1/2 c. Italian dressing
2 tsp. Ground ginger (optional)
2 1/2 - 3 lbs. Chicken pieces
1/4 c. apricot or peach preserves
TO FREEZE: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO COOK: Thaw in refrigerator. Bake at 375° for 30-45 minutes or until chicken is done. This is also a nice grill recipe.

Teriyaki Chicken Wings
1 bag of frozen chicken wings
1 c. soy sauce
3/4 c. brown sugar
1 T. vinegar
1 t. garlic salt
1 t. ginger
TO FREEZE: Divide chicken wings between 2 or 3 one-gallon bags. Combine remaining ingredients and stir. Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and freeze. TO SERVE: Thaw overnight in the refrigerator. Place wings in a large baking pan along with teriyaki sauce. Heat oven to 400° and bake for 30 minutes turning once. Serve with rice and steamed broccoli.

Chicken Tetrazzini
10 oz. dry spaghetti
3 c. grated Cheddar or Jack cheese
3 T. margarine
1 ½ c. finely chopped onion
1 can cream of mushroom soup (10 ¾ oz)
1 can cream of chicken soup (10 ¾ oz)
1 soup can milk (10 ¾ oz)
3 c. cooked diced chicken
Salt & pepper
TO FREEZE: Cook spaghetti al dente as directed; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze. TO SERVE:  Thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350° oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.

Chicken Enchiladas
(Freeze the tortillas separately for this easy dinner)
2 cans cream of chicken soup
1/2 pint sour cream
Pinch garlic powder
1 can diced green chiles
3-4 chicken breasts, cooked and diced
1 dozen flour tortillas
Grated Monterey Jack cheese
TO FREEZE: Mix first 5 ingredients together in a large bowl. Spoon into a 1 gallon freezer bag and lay flat to freeze.
TO SERVE: Thaw sauce and tortillas. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9 X 13 baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake 30 minutes at 350 degrees.

Chicken Spectacular
3 c. cooked chicken
1 can cream of celery soup
1 (4 oz.) jar sliced pimentos
1 medium onion, chopped
1 pkg. Uncle Ben's Long Grain Wild Rice (cooked according to package)
1 (16 oz.) can French style green beans, drained
1 c. mayonnaise
1 (8 oz. can) diced water chestnuts
Salt and pepper to taste
TO FREEZE: Mix all ingredients. Bag in 1 gallon freezer bags and freeze.
TO SERVE: Thaw overnight. Pour into a 9 1/2 X 15 inch casserole pan. Bake uncovered 25 -30 minutes at 350 degrees. Serves 16.

Maple Glazed Chicken
1/4 c. maple syrup
4 t. lemon juice or cider vinegar
2 T. butter
4 who1e chicken legs
Salt and pepper
TO FREEZE: Preheat the oven to 450°. Combine the maple syrup, lemon juice, and butter in a small saucepan and simmer for 5 minutes. Line a baking dish with foil and grease. Pat the chicken dry (and trim excess skin, if desired) and lay it on the foil. Season with salt and pepper. Bake for 10 minutes, then pour the glaze over the pieces. Basting occasionally, cook for another 15 minutes, or until the meat is cooked throughout and the juices run clear. Bag and freeze.
TO SERVE: Reheat. Serves 4.

Chicken Taco Bake
2 c. cooked rice
2 c. cooked shredded turkey or chicken
1 can tomato sauce
1 envelope taco seasoning
1 can refried beans
1 c. grated cheese (freeze separately)
TO FREEZE: In a 1-gallon freezer bag, place the cooked rice. In another bowl, mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Add mix to the bag. Freeze.
TO SERVE: After thawing, place rice and chicken mixture into a 9 x 13 pan. "Frost" with the refried beans. It may take up to 2 cans for that, especially if you want a good thick layer. Top off with grated cheese. Bake uncovered for 30-45 minutes or until hot all the way through and the cheese is nice and bubbly.

Deep Dish Chicken Pot Pie
2 cans cream of chicken soup
2 pkg. frozen mixed vegetables
2 c. cubed cooked chicken
½ c. milk
1 egg
1 c. Bisquik

TO FREEZE:  Combine soup, vegetables, and chicken. Pour mix into bag and lay flat to freeze. TO SERVE: When thawed, pour into a 2 ½ quart casserole dish. Mix together  milk, egg, and Bisquik. Pour dough over chicken mixture. Bake at 400º for 35 minutes or until golden.

Lemonade Chicken
3 lbs. Boneless, skinless chicken breast, cut into 1 inch pieces
1 can frozen lemonade, thawed (12 oz)
2 T. Oil
1 c. water
6 T. Catsup
6 T. Brown sugar
2 T. Vinegar
2 T. Cornstarch
½ c. water
TO FREEZE: Brown chicken in oil. Combine remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 45 - 50 minutes or until tender. Combine cornstarch and cold water. Stir into chicken mixture until thick and bubbly. Add frozen vegetables, if desired. Bag and lay flat.
To SERVE: Thaw overnight in refrigerator. Reheat in a pan, adding water as necessary. Serve over hot rice. Makes 2 meals.

Mexican Chicken (can use hamburger, instead)
1-2 lbs chicken, cooked and in bite size pieces (or 1 lb hamburger, browned)
6 corn tortillas or 4 burrito size flour tortillas
Salsa to taste (about 1/2 jar)
Mexican seasoning or season-all to taste (about 1 T.)
1 10oz can cream of mushroom or chicken soup
1 can corn
TO FREEZE: Mix everything except tortillas together and freeze in gallon freezer bags.
TO SERVE: In a 9x13 pan, layer tortilla chips (or corn chips work too), then the meat mixture. Sprinkle with shredded cheese. Bake in 350°oven for 30 minutes or until cheese is melted and bubbly. Top with sliced olives, sour cream, etc to taste.


Sloppy Joes
1 lb. ground beef
1 onion, peeled and finely chopped (or 1/3 c. dried minced onion)
1/2 c. ketchup
1 T. brown sugar
1 T. vinegar
1 T. Worcestershire sauce
1 t. brown mustard
1/2 t. salt
1/4 t. ground black pepper
TO FREEZE: Brown and drain the ground beef and sauté the onion with the beef (or just add the minced dried onion later) Let the ground beef cool, toss in a freezer Ziploc bag, add the minced onion, and all the other ingredients, and freeze.
TO SERVE: When you're ready to eat it, thaw it, and reheat in a pan until warm. Spoon onto 4 hamburger buns and serve. Serves 4.

Cheeseburger ‘n’ Fries Casserole
4 lbs. lean ground beef
2 cans cream soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged (20 oz each) frozen crinkle-cut French fries
TO FREEZE: In a skillet, brown the beef. Drain. Stir in soups and soup mix. Pour into two 1-gallon freezer bags. Lay flat to freeze.
TO SERVE: Thaw. Place meat mixture into 9x13 baking dish. Top with frozen fries. Bake uncovered, at 350° for 50-55 minutes or until the fries are golden brown.

Freezer Bagel Pizzas
24 Plain Bagels, split and buttered
2 lbs. ground beef
1 large onion, diced
1 t. salt
1 t. pepper
1 t. garlic salt
1 jar processed cheese spread (6oz)
1 jar pizza sauce (14oz)
1/2 c. minced fresh parsley
1/2 c. Parmesan cheese
TO FREEZE: Brown beef and onion in large skillet; drain. Season with salt, pepper, and garlic salt. Spread 2 teaspoons of cheese spread and 2 teaspoons of pizza sauce on each bagel. Spoon meat mixture onto pizza sauce. Sprinkle with parsley and Parmesan cheese. Place on a cookie sheet and freeze. After frozen, place in 1-gallon freezer bag. Store in freezer until ready to use.
TO SERVE: Bake frozen, approximately 20 to 30 minutes, at 350°, or until bubbly.

Simple Salisbury Steak (Campbell's soup recipe)
1 can of mushroom soup
1 lb. ground beef
1/3 c. dry bread crumbs
1 egg beaten
1/4 c. finely chopped onion
1 ½ c. sliced fresh mushrooms
TO FREEZE: In a bowl, mix together 1/4 cup of the soup, beef, breadcrumbs, egg, and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking) In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside. Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally. Allow to cool and place patties and sauce into freezer bag. Lay flat to freeze.
TO SERVE: Allow to thaw. Reheat and eat!

BBQ Meatballs
2 lbs. lean hamburger or ground turkey
2 eggs
2 c. quick oatmeal
1 c. minced onion
1 c. milk (whole or cream)
1 tsp. cracked black pepper
3 c. ketchup
2 c. brown sugar
3 tbsp. liquid smoke or Kitchen Bouquet
1 tsp. salt
TO FREEZE: Mix first 6 ingredients and make 72 walnut sized balls (any larger and sauce won't cook through). Place in flat pan in a single layer. Prepare sauce by mixing remaining ingredients over low heat. Pour 1/2 of mixture or less over meatballs. Bake at 350 degrees for 1 hour. Add meatballs and remaining sauce to 1-gallon freezer bag and lay flat to freeze.
TO SERVE: Reheat and serve over rice.

Swedish Meatballs
3 T. onion, finely chopped
1 1/2 lbs. ground beef
3/4 c. oatmeal
1 egg
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
1/4 c. flour
3 beef bouillon cubes
2 c. water
For meatballs, combine ingredients thoroughly. Shape into 1-inch balls. slowly brown meatballs in butter. Shake pan frequently to brown evenly. Remove from pan. Blend flour into fat left in pan. Add bouillon cubes and water. Cook over low heat, stirring constantly until thickened. Heat
meatballs in gravy. These freeze well.

Three Bean Mexican Chili
1 c. chopped onion
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 Tbsp. oil
1 lb. Ground turkey or ground beef
1 can (1 lb. 12 oz.) brick oven-baked beans, UNDRAINED
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz. Each) Mexican-style stewed tomatoes, drained and
3 c. mild salsa
1 c. chicken broth
1 Tbsp. Chili powder
TO FREEZE: Heat oil in large pot over medium heat. Add meat, onion, garlic, and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1 gallon Ziploc freezer
bags. Lay flat to freeze.
TO SERVE: Thaw in refrigerator. Reheat on stovetop or in crock-pot. Serve garnished with shredded cheddar cheese, if desired. Serves 10.

Christy’s Hamburger Stroganoff
1 lb. Ground beef
1 large onion, sliced
Fresh or canned sliced mushrooms
1 clove garlic, minced
1 can cream of mushroom soup
1 Container sour cream (16 oz, low-fat works well with this)
1/4 c. margarine
Salt and pepper to taste
TO FREEZE: In skillet, brown ground beef. Drain, but reserve a little bit of the fat in the pan. Sauté the onion until soft, and add the garlic, soup and mushrooms. Stir until coated. Add the sour cream and mix well. Salt and pepper to taste. Allow to cool, and ladle into 1 gallon Ziploc freezer bag. Lay flat to freeze.
TO SERVE: Reheat and serve over rice or noodles.

Cheesy Mostaccioli
1 package (16 ounces) mostaccioli pasta, uncooked
1 ½ lbs. ground beef
1 jar (28 ounces) spaghetti sauce
1 can (1 l ounces) condensed cheddar cheese soup
1 teaspoon ground black pepper
1 teaspoon dried Italian seasoning
3 c. (12 ounces) shredded mozzarella cheese, divided
TO FREEZE: Cook pasta according to package directions; drain. In medium nonstick skillet, cook and stir beef over medium-high heat until browned. Remove from heat; pour off drippings. Stir in spaghetti sauce, soup, pepper, and seasoning. Combine pasta, sauce mixture and the cheese. Ladle into
Freezer bag and lay flat to freeze.
TO SERVE: Preheat oven to 350°. In greased 4-quart baking dish, place thawed casserole. Sprinkle additional cheese on top if desired. Bake 40 minutes or until heated through.

Tater Tot Casserole
2 lbs. Hamburger
1 Envelope dry onion soup mix
2 lbs. tator tots
2 cans mushroom soup
1 Pint sour cream
TO FREEZE: Brown hamburger and place in a 10" x 14" baking dish. Sprinkle soup mix over meat, then place one layer of tater tots on top of that. Freeze.
TO SERVE: Thaw (it doesn't have to be completely thawed). Mix soup and sour cream together, pour over tater tots. Bake at 350 degrees for one hour, stirring after 30 minutes. Serves 6 - 8 people.
OPTION: Mix up all the ingredients except for tater tots and then add the tater tots to the bag and lay flat to freeze. After it thaws, separate the tots from the meat mix and layer in the pan.

Beef & Broccoli Calzone
1 lb. Ground beef, browned until crumbly and drained
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 c. shredded mozzarella cheese
1/2 c. chopped onion
3/4 c. sour cream
1/4 tsp. Salt
1/4 tsp. Garlic powder
1/2 tsp. Italian seasoning
1 loaf frozen bread dough, thawed
TO FREEZE: Combine ground beef with other ingredients (except bread dough) in a bowl. Roll our bread dough to a 9"x13" rectangle. Spoon filling onto one side of the dough, leaving a border of dough on three sides. Fold over bare side of dough and pinch ends together. Spray lightly with
cooking spray and wrap in plastic wrap. Wrap again in tin foil and freeze.
TO SERVE: Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 20-30 minutes in a 350° oven until golden. Slice and serve.


Tamale Corn Casserole
3 c. corn meal
8 c. water
6 c. whole kernel corn
2 c. chopped olives
1 c. chopped onion
2 c. tomato sauce
1/2 c. green chilies (opt.)
TO FREEZE: Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze.
TO SERVE: Place directly into 350° oven from freezer. Bake 2 hours or until hot and cooked through. Serves 10.

Marinara Sauce
1 can tomatoes, peeled in juice (16 oz.) coarsely crushed
1/3 c. salad oil
6 garlic cloves, pressed or minced
3 onions, chopped
4 carrots, finely chopped
2 T. dried basil
1 T. dried oregano
2 t. salt
1 t. pepper
Heat oil in a 5-quart or larger pot over medium heat. Cook garlic, onions, and carrots, stirring occasionally, until soft. Stir in tomatoes and juice, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer rapidly, uncovered, stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half. Ladle into freezer bag and lay flat to freeze.

1 T. Vegetable oil
1/2 c. chopped onion
1 large clove garlic, finely chopped
3 1/2 c. (two 14 oz. Cans) reduced-sodium chicken broth
1 3/4 c. (15 oz. Can) Great Northern white beans, rinsed and drained
1 1/2 c. water
2/3 c. (6 oz. Can) Italian style tomato paste with tomato pesto
1 tsp. Italian seasoning
1/4 tsp. Ground black pepper
2 c. (2 large) sliced zucchini
1 pkg. (10 oz.) frozen mixed vegetables
1/3 c. small macaroni (add when reheating)
TO FREEZE: Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, seasoning and pepper. Bring to a boil. Reduce heat to low; cook, covered, for 10 minutes. Add zucchini and mixed vegetables. Bring to a boil, stirring to break up vegetables. Reduce heat to low; cook, uncovered, for 8 to 10 minutes or until vegetables and pasta are tender. Freeze up to 4 months.
TO SERVE: Thaw soup overnight in refrigerator. Place partially thawed soup in large saucepan. Add macaroni. Warm over medium heat until serving temperature and macaroni is tender. Makes 6 servings.

Fettuccine Alfredo Light
1 1/2 T. butter, melted
3 garlic cloves, pressed
1 1/2 T. all-purpose flour
2 c. skim milk
3 T. light cream cheese
1/2 c. grated Parmesan cheese
2 T. chopped fresh parsley
TO FREEZE: In a large saucepan, melt butter over low heat. Add garlic; cook and stir 30 seconds. Blend in flour; cook and stir minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt. Allow to cool and ladle (sauce only) into 1 gallon Ziploc bag. Lay flat to freeze.
TO SERVE: Reheat sauce and toss with fettuccine.


Garlic Pizza Crust
2 T. yeast
2 c. tepid water (90°)
2 T. sugar
1/2 c. oil
1 tsp. salt
5 1/2 - 6 c. flour
3 cloves crushed garlic
TO FREEZE: Dissolve yeast in water and add sugar. Wait a few minutes then add oil and salt and garlic. Mix in 3 cups flour and mix about 10 min till it leaves the side of the mixer bowl. Add remaining flour with dough hook or by hand. Knead until smooth. Section and place in freezer bags (if desired).
TO BAKE OPTION #1: Remove from freezer and place dough into greased bowl. Cover with towel and allow to thaw and rise for 3 - 6 hours. Allow to rise twice in the bowl. Punch down. Oil baking sheets, using fingers press out to edges. Makes 2 pizzas, cookie sheet size. Let rise a bit and top. Bake at 425° for 20 min.
To BAKE OPTION #2: You can form the dough in the bottom of cheap pie tins, top and bake completely and put them in zip bags for a quick snack or meal.

Mom's Christmas Coffee Cake
1 - 3 oz. Package cream cheese
1/4 c. margarine or butter
2 c. Bisquick
1/4 c. milk
1/2 can pie filling of your choice
1/4 – 1/2 c. chopped pecans (optional)
1/2 c. sifted powdered sugar
1/4 tsp. Vanilla extract
TO FREEZE: Cut cream cheese and margarine into biscuit mix till crumbly. Add milk; stir until mixed. On lightly floured surface, knead dough 10 - 12 strokes. On waxed paper, roll or pat dough into a 12 x 8 inch rectangle. Invert onto greased baking sheet; remove paper. Spread filling down center of  dough. Make 2 ½ inch cuts from long sides toward center at 1 inch intervals. Fold strips over filling and pinch in center. Bake at 375° for 20 to 25 minutes or until golden. Freeze.
TO SERVE: When thawed, drizzle with Powdered Sugar Glaze. Serves 12.
Powdered Sugar Glaze
In a bowl stir together powdered sugar, vanilla and enough milk to make of drizzling consistency (1 - 2 teaspoons). If using peach filling, add 1/4 tsp. Almond flavoring to glaze mix and a little less milk.

OTHER RANDOM EASY RECIPES (no freezing required)

Easy Slow Cooker Beef
2 lbs any beef, cut into cubes (sirloin steak or stew meat)
1/4 c. diced green pepper (optional)
1 can cream of mushroom soup
1 can mushrooms (drained), or 1 cup sliced fresh mushrooms
1 pkg dry onion soup mix
1 pkg dry brown gravy mix
1 cup ginger ale or 7up

Layer all ingredients in order. (I usually season my meat with garlic pepper seasoning or whatever you like). Cover and bake at 300° for 3 hours. No Peeking. Can also layer all ingredients in a slow cooker - Cook on low for 6hrs (I always use the slow cooker). Serve over rice or noodles. I usually thicken the gravy with a little flour and water mixture. About 2 T. flour, mixed with 2/3-1 c. cold water. While stirring the meat mixture, slowly pour in flour mixture until thicken to your desire. Do this last after meat is cooked.

Easy Quesadillas
2 flour tortillas
1/2 c. cubed cooked chicken
diced onion to taste (optional)
1/4 c. salsa, (my favorite is Pace roasted red pepper and garlic)
1/2 c. mexican blend cheese, or more if you love cheese

Brush one side of each tortilla with olive oil. Place in frying pan oiled side down. Mix chicken with salsa and onion, place on tortilla shell, sprinkle cheese on. Place other tortilla shell on. Cook until heated through and cheese is melted. Serve with sour cream if desired.
** For a low cal version, substitute 2 T. black beans for the chicken and use fat free shells, and reduced fat cheese.

Chicken and Broccoli Wreath (from Pampered Chef)
2 cans crescent rolls
2-3 chicken breasts - cooked, cubed
1 can cream of chicken soup
1 c. shredded cheese
1/2 lb broccoli

Preheat oven to 375. Combine cubed chicken, soup, cheese and broccoli in bowl. Unroll crescent dough, separate into triangles (each "roll" separated.) Arrange triangles on a round cooking stone with wide ends overlapping in center and points toward the outside. There should be about
5-inch diameter opening in middle. Using spoon/scoop, scoop chicken mixture evenly onto the widest end of each triangle. Bring points of triangles up over the filling and tuck under wide ends of dough at the center. Bake 20-25 minutes, til crescent rolls are browned.

Shepherd's Pie
1 lb. Lean Ground Beef or Ground Turkey Breast
1 can Cream of Mushroom soup
1 can Green beans (or mixed frozen vegetables)
Mashed potatoes
Preheat oven to 350°. Brown ground beef/turkey. Place beef/turkey in the bottom of a casserole dish sprayed with Pam. Add green beans (drained if canned) on top of beef/turkey. Add cream of mushroom soup on top of green beans. Spread over green beans evenly. Top with mashed potatoes. Bake approximately 30 minutes until potatoes are browned at edges.

Waldorf Salad
5-6 Red (or green) apples (small)
10-20 Green grapes cut in half
2.3 oz package of walnuts (or whatever nuts you want!)
12oz Cool Whip
1/2 c. mayo or Miracle Whip
Chop apples; cut grapes in half in one bowl. Mix cool whip and mayo/Miracle Whip in separate bowl (mix will be a little bitter by itself, is really good with the fruit). Add walnuts to the fruit bowl, and then add the cool whip mix. Mix well so that the fruit gets evenly covered. Refrigerate until cool.

Ultimate Vegetarian Chili
3 T. olive oil
3 chopped onions
1 T. chili powder
1 T. ground cumin
1/4 t. cayenne pepper
2 peppers, chopped
3 garlic cloves, chopped
3 T. unsweetened cocoa powder
1 large can, undrained, of tomatoes, chopped
1 c. water
1 can red kidney beans, rinsed & drained
1 can black beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c. bulgur
Salt and pepper
Cilantro (optional)
In a large pan, saute the onions and spices. Add peppers and garlic for 1 min. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 min. or until bulgur is cooked. Add salt and pepper to taste. To serve, sprinkle with cilantro.

1 red onion
3 tsp garlic, minced
1 green pepper, chopped
1 eggplant, cubed and peeled
2 zucchini sliced
1 19 oz can Tomatoes
1 tsp basil
1 tsp thyme
1 tsp oregano
1 19 oz can chickpeas
Parmesan cheese and cayenne
Bring onion, garlic, green pepper, eggplant, zucchini and tomatoes to a boil in a large skillet or saucepan. Reduce heat and simmer for 15 minutes. Add basil, thyme, oregano and chickpeas to saucepan and cook 5-10 minutes more. Salt and pepper to taste. Adjust seasoning. Sprinkle Parmesan and cayenne over ratatouille.

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